Gastronomy, Volume 3, Issue 1 (March 2025) – 5 articles

Pulsed Electric Fields (PEFs) are a technology increasingly used in the food industry for various purposes. However, their potential benefits as a pretreatment prior to the culinary preparation of a product have rarely been investigated. No previous study has investigated the use of PEFs in obtaining gazpacho, a typical Spanish dish. We aimed to evaluate the possibility of applying this technology in pretreating the vegetables used in gazpacho; furthermore, we evaluated its impact on the final product by comparing results with control samples. Applied at several different intensities (0.5–1.5 kV/cm and 4–40 kJ/kg), PEFs softened and decreased the vegetables’ water-holding capacity. In addition, this technique beneficially affected the organoleptic characteristics of gazpacho, increasing its consistency, improving its color (which became more reddish and intense), and enhancing its flavor. Moreover, the use of PEFs allowed us to reduce the amount of water in the mix, thus saving natural resources, concentrating nutrients, and decreasing energy consumption. Although further studies are required, PEFs can be considered a technology of interest in this productive sector. Full article

This paper describes the development of the Climate-Friendly, Healthy, Efficient Food Service (CHEF) curriculum at the City University of New York (CUNY). The program addresses a critical gap between growing industry demand for sustainability-trained workers and limited community college culinary education in these areas. Through collaborative design with industry partners, public agencies, and non-profit organizations, we created four core courses covering sustainable food service operations, culinary practices, food systems, and nutrition. The curriculum offers two implementation pathways: a 100 h continuing education credential and an Associate of Applied Science degree concentration. Industry partners have committed to supporting the program through internships and recognition of the credential in hiring decisions. This model demonstrates the feasibility of integrating comprehensive sustainability education into community college culinary programs while enhancing graduates’ career prospects in the expanding sustainable food service sector. Full article

Aquafaba, the viscous liquid obtained from cooking chickpeas, has gained significant attention in the food industry due to its remarkable foaming and emulsifying properties, positioning it as a promising plant-based alternative to egg whites. This study investigated the effects of reheating on aquafaba’s functional properties, with a focus on its compositional concentration and molecular structural changes. Reheating was found to enhance both foaming and emulsifying capacities, with the most favorable results observed when the remaining liquid ratio was adjusted to 70–50%. Detailed molecular size analysis identified proteins and carbohydrates in the 30–100 kDa range as critical contributors to foam formation and stability. Furthermore, enzymatic treatments revealed that the synergistic interactions between proteins, pectins, and carbohydrates are key to aquafaba’s multifunctionality, enabling it to replicate the desirable properties of egg whites in various food applications. These findings not only advance our understanding of aquafaba’s molecular mechanisms but also demonstrate the potential of reheating as a practical strategy to optimize its properties for a wider range of culinary and industrial uses. This study underscores aquafaba’s versatility and highlights its role as a sustainable, plant-based ingredient capable of meeting the growing demand for vegan and allergen-free food products. Full article

Insect proteins are suitable for human consumption and hold potential in the foodservice sector, where there is growing pressure to reduce traditional meat consumption, and this alternative could be explored through innovative gastronomy landscapes, such as by incorporating insect-based proteins into gourmet dishes. This study uniquely explored how young adults—specifically GenZ and Millennials (aged 18–30)—perceived and accepted insect-based products and whether their dietary habits aligned with sustainable principles. A mixed-methods approach was applied, including a cross-sectional study related to attributes of participants on insect products and sensory evaluation of insect and commercial products, to investigate awareness, acceptance, and sensory experiences. Key barriers included food neophobia and cultural resistance. The findings revealed a significant gap between awareness and behaviour: while 86% recognised insects as nutritious and 58% associated them with sustainability, only 18.6% have tried consuming them. This is a notable larger disparity compared to the adoption of other sustainable alternatives, such as vegetable meat based on peas, which have seen broader acceptance in recent years. Additionally, although 93.2% found products more appealing when their natural appearance is hidden, traditional insect-free products were still rated higher in taste, sweetness, and texture. Some insect-based products such as protein bars showed potential for greater acceptance than others. Bridging the awareness-behaviour gap requires targeted education, sensory improvement, and strategic marketing to emphasise nutritional and environmental benefits. Chefs could play a vital role by designing innovative menus that incorporate these products in familiar forms. This is demonstrated by successful examples where chefs have normalised unconventional ingredients, such as seaweed, overcoming cultural barriers and enhancing acceptance. Future studies should focus on expanding the diversity of participants, mapping gender differences, considering and improving the sensory properties of more products, and confirming the bioavailability of insects to promote wider acceptance of insect consumption. Full article

A certain level of culinary sustainability was automatically built into many ancient cuisines due to scarcity in food supplies and, hence, optimal use of the available resources with minimal waste. The concept of sustainability in the global food systems today is much more complex, where the planetary limits to population growth and availability of food resources are leading to tremendous stresses on the overall conditions of the planet including the climate. Still, lessons from world cuisines across space and time may serve as a guide towards a more sustainable plant-forward cuisine in the future. In this essay, we highlight how a focus on gastronomy, especially gastronomic heritage, can provide a framework for a more sustainable cuisine. We see gastronomy as much more than related to cooking and fine dining but also referring to a complex understanding of the word, involving taste, lifestyle, meal culture, commensality, traditional knowledge, craftmanship, and food making. The Mediterranean Diet, traditional Japanese cuisine, and ancient Roman practices are discussed as examples. Full article