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Gastronomy, Volume 4, Issue 1

2026 March - 5 articles

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Articles (5)

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Article

181 Views

15 Pages

Unveiling Regional Identity Through Restaurant Menus: An Exploratory Study of Signature Dishes in the Okanagan Valley (British Columbia, Canada)

Julien Bousquet and
Matthew J. Stone

Gastronomy2026, 4(1), 5;https://doi.org/10.3390/gastronomy4010005

18 February 2026

This study examines how regional gastronomic identity is expressed through restaurant menus in the Okanagan Valley, designated in October 2025 as Canada’s first UNESCO City of Gastronomy. This article aims to assess the emergence of a regional...

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Review

1,789 Views

24 Pages

Gastronomic Tourism: Global Trends, Sustainability Challenges, and Research Directions (2010–2025)—A Comprehensive Review

Lucian Dordai,
Anca Becze and
Marius Roman

Gastronomy2026, 4(1), 4;https://doi.org/10.3390/gastronomy4010004

15 January 2026

Gastronomic tourism has emerged as a significant driver of destination competitiveness, cultural preservation, and sustainable development. This comprehensive review synthesizes the scientific literature published between 2010 and 2025, examining the...

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Article

274 Views

16 Pages

Market Price Determination for Ready-to-Cook Catfish Products: Insights from Experimental Auctions

Saroj Adhikari,
Uttam Kumar Deb,
Nabin B. Khanal,
Madan M. Dey and
Lin Xie

Gastronomy2026, 4(1), 3;https://doi.org/10.3390/gastronomy4010003

15 January 2026

Determination of the right price is vital for the success of newly developed food products. This study examined the market prices and their determinants for five ready-to-cook catfish products: Panko-Breaded Standard Strips (PBSS), Panko-Breaded Stan...

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Article

434 Views

22 Pages

Empirical Evidence of AI-Enabled Accessibility in Digital Gastronomy: Development and Evaluation of the Receitas +Power Platform

Paulo Serra,
Ângela Oliveira,
Filipe Fidalgo,
Bruno Serra,
Tiago Infante and
Luís Baião

Gastronomy2026, 4(1), 2;https://doi.org/10.3390/gastronomy4010002

31 December 2025

This study explores how artificial intelligence can promote accessibility and inclusiveness in digital culinary environments. Centred on the Receitas +Power platform, the research adopts an exploratory, multidimensional case study design integrating...

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