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Gastronomy, Volume 3, Issue 2

June 2025 - 4 articles

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Articles (4)

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Article

1,583 Views

11 Pages

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

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

Gastronomy2025, 3(2), 9;https://doi.org/10.3390/gastronomy3020009

4 June 2025

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 participan...

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Article

1 Citations

1,890 Views

19 Pages

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

Massimiliano Moschin

Gastronomy2025, 3(2), 8;https://doi.org/10.3390/gastronomy3020008

27 May 2025

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 set...

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Article

2,744 Views

13 Pages

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

Magdalena Dykiel,
Angelika Uram-Dudek and
Iwona Wajs

Gastronomy2025, 3(2), 7;https://doi.org/10.3390/gastronomy3020007

25 April 2025

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 mus...

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Review

3 Citations

4,328 Views

18 Pages

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

Kosuke Motoki,
Jaewoo Park and
Taku Togawa

Gastronomy2025, 3(2), 6;https://doi.org/10.3390/gastronomy3020006

25 March 2025

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) i...

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Gastronomy - ISSN 2813-513X

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