Gastronomy

11 pages, 2454 KiB

Open AccessArticle

A Sensor-Enabled Smart Tray for Understanding Consumer Eating Behavior in a Restaurant

by Benjamin Baugier, Charles Boreux, Simon De Jaeger, Nathan Codutti, François-Xavier Barbet, Antoine Barbaut, Uzeir Joomun, Sébastien Joseph Guna Rajan, Dorothée Goffin and Eric Haubruge

Gastronomy 2025, 3(2), 9; https://doi.org/10.3390/gastronomy3020009 - 4 Jun 2025

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Abstract

This preliminary study explores the use of a smart tray prototype equipped with a weight sensor to analyze consumer eating behavior in real-life conditions. Conducted in 2022, at the restaurant “La Confluence” in Namur, with 60 participants, the experiment involved tracking the progression of a standardized meal, “Scallops in sauce with vegetables”. The collected data allowed for the calculation of variables such as bite count, applied force, meal duration, and quantity consumed. Through mathematical processing, insights into individual and group eating patterns were developed, with 39 usable datasets analyzed. Our first results show that the smart tray is capable of estimating the weight consumed and the number of bites with over 97% accuracy. Statistical analysis enabled the identification of four distinct groups of individuals based on five behavioral variables related to eating behavior. The smart tray could be used in hospitality establishments including cafeterias, restaurants, or brasseries, where it could serve as a valuable tool for monitoring meal nutrition. Further improvements will aim to enhance utensil and action recognition through artificial intelligence, which will also support a more detailed characterization of eating behavior. Full article

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19 pages, 258 KiB

Open AccessArticle

Pandoro and Gen Z: Narration and Perception of Christmas Consumption on TikTok Platform by Visual Sociology

by Massimiliano Moschin

Gastronomy 2025, 3(2), 8; https://doi.org/10.3390/gastronomy3020008 - 27 May 2025

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Abstract

Drawing upon the TikTok platform, this study analyzes the media consumption of content dedicated to “Pandoro,” a typical sweet from Verona, Italy, identifying the most successful categories through a visual sociology approach. It then sets out to obtain a deeper understanding of the conceptualization of the sweet and the narration of Pandoro consumption among Gen Z, focusing on a small group of students in the city of Verona itself and verifying how elements of conservatism, traditionalism, and passivity emerge in the realization of content. What also appears interesting is the confirmation, which emerged from TikTok, that Pandoro is seen as an Italian symbol rather than a typical food associated with the city of Verona. Full article

(This article belongs to the Special Issue Feature Papers in Gastronomic Sciences and Studies)

13 pages, 261 KiB

Open AccessArticle

Effect of Marinade of Fermented Unpasteurised Fruit Vinegars on Poultry Meat Quality

by Magdalena Dykiel, Angelika Uram-Dudek and Iwona Wajs

Gastronomy 2025, 3(2), 7; https://doi.org/10.3390/gastronomy3020007 - 25 Apr 2025

Viewed by 302

Abstract

The aim of the study undertaken was to determine the effect of a marinade using unpasteurised fruit vinegars and spirit vinegar, on the quality of raw poultry meat fresh (F) and after thawing (S). The raw material for the study was chicken breast muscle fillets. The meat was divided into two batches (F and S). This study evaluated the potency of unpasteurized quince, apple, grape and cherry fruit vinegars. The effect of the type of fruit vinegar used in the marinating process on the pH value of the meat was shown. Meat (F) marinated in fruit vinegars had a lower pH (4.55–5.04 pH) compared to the control group (5.65 pH). When poultry meat (F, S) was marinated in fruit vinegars, there was a brightening of colour, as evidenced by the higher values of the (L*) component. The use of vinegar in marinating poultry affected the rheological characteristics: hardness, elasticity, chewiness, gumminess, adhesiveness, cohesiveness, stringiness and bumpiness (p < 0.05) depending on the type of fruit vinegar used. The type of poultry meat used (F) and (S) in the marinating process had an effect (p < 0.05) on hardness, springiness, chewiness adhesiveness, and bumpiness, but not on their (p > 0.05) gumminess, cohesiveness, stringiness. Using unpasteurized fruit vinegars to marinate poultry meat can be an attractive alternative to commonly used marinades. Full article

18 pages, 1982 KiB

Open AccessReview

The Role of Sensory Cues in Promoting Healthy Eating: A Narrative Synthesis and Gastronomic Implications

by Kosuke Motoki, Jaewoo Park and Taku Togawa

Gastronomy 2025, 3(2), 6; https://doi.org/10.3390/gastronomy3020006 - 25 Mar 2025

Viewed by 707

Abstract

Many consumers today pursue health goals to adopt healthier behaviors, and interest in promoting healthy eating habits in gastronomy is growing. Empirical evidence demonstrates that sensory cues (e.g., food color, food shapes, and background music) influence healthy eating behavior. However, the theoretical understanding of how sensory cues shape healthy food choices remains unclear. Specifically, this study develops the sensory–healthy eating model, a theoretical framework that explains how and when sensory cues influence healthy eating behavior (e.g., food choices and intake). By integrating related theories and empirical findings across interdisciplinary fields, we identify which sensory cues shape healthy eating and the psychological processes through which they operate. The theoretical model proposes that (1) sensory cues evoke cognitive (higher evaluation, lower potency, lower activity) and/or affective responses (positive valence, lower arousal), (2) these responses shape the perceived healthiness of foods based on their characteristics and quantity, and (3) the influence of perceived food healthiness on healthy eating behavior is stronger for consumers with health goals or motives. Our model provides a valuable framework for researchers and practitioners in marketing, food science, and gastronomy to promote healthy eating behavior. Full article

(This article belongs to the Special Issue Feature Papers in Gastronomic Sciences and Studies)

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Gastronomy, Volume 3, Issue 2 (June 2025) – 4 articles

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