Gastronomy, Volume 4, Issue 1 (March 2026) – 7 articles

Background: Table olives are key elements of Mediterranean cuisine, yet their contribution within traditional Greek culinary preparations remains underexplored. Aim: This study evaluated the nutritional composition of 70 Greek recipes (appetizers, salads, and main courses) incorporating table olives. Methods: We conducted nutritional analysis based on a previous study, integrating the USDA food composition database and the official Greek food composition tables, yield and retention factors, and standardized portion measures. Energy content was assessed against cut-off points for nutritionally balanced meals. Principal component analysis (PCA) and ternary plots were applied to examine the relationship between macronutrients, energy, and fatty acid profiles. Results: Mean energy density was 154.5 kcal/100 g, with fat as the dominant macronutrient (11.0 g/100 g), primarily monounsaturated. Proteins, carbohydrates, sugars, and dietary fiber contributed less to total energy, and fiber levels were moderate (1.24 g/100 g). Conclusions: These findings highlight that traditional olive-based recipes deliver energy predominantly through fat-rich ingredients, mainly monounsaturated fatty acids. The study underscores the need for portion awareness and potential recipe adjustments to enhance nutritional balance and offers a framework for assessing the dietary value of Mediterranean culinary traditions. Full article

This study aims to compare differently processed oat products in terms of sensory and emotional perceptions by trained and untrained observers. A descriptive analysis was carried out for sensory profiling, and a hedonic test was conducted by 26 mothers. The Empathic Food Test (EFT) was used by trained subjects and 15 mothers for emotional profiling. Four products were compared: two products approved for infants (Holle and Hipp); one hydrothermally processed whole-meal oat flour (TAU^®); and oat flakes (Bauck). The sensory descriptive analysis revealed that the products for infants clearly differed from the other products in terms of their significantly lower aroma and flavor intensity. The TAU^® and Bauck products varied widely in their sensory properties regarding bitterness, sweetness, taste, and smell. The emotional profiling conducted by trained observers revealed differences between the infant products and the other products. TAU^® and Bauck scored higher than the two products approved for infants. Consumer tests indicate slightly greater differences in emotional profiling compared to hedonic sensory profiling. Intensively processed oat products can be clearly distinguished from less processed ones via sensory and emotional profiling. The results were more distinct for trained observers. Due to the small sample size, the generalizability of the results needs to be verified by further research. Full article

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 gastronomic identity and the potential recognition of a signature dish. An exploratory sequential mixed-methods approach was used to collect data from 40 restaurants, where 283 main dishes were selected and analyzed. These data were coded primarily to identify recurring compositional structures and emerging ingredient patterns. Several recurring compositional templates appear across restaurants, structured around shared protein–starch–sauce configurations. Although they remain occasional, their repetition across restaurants points to the early formation of a recognizable gastronomic identity. This identity does not rely on a single signature dish but takes shape through shared dish structures that recur across menus. These patterns contribute to ongoing discussions in gastronomy tourism by showing how regional identity can develop through distributed and processual culinary practices. The study shows how menu analysis provides a valuable lens for understanding the development of such an identity in emerging gastronomic destinations. Full article

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 evolution of gastronomic tourism research, global trends, sustainability dimensions, and emerging challenges. Through systematic analysis of 150 peer-reviewed articles from major academic databases, this paper identifies key themes including cultural heritage preservation, sustainability practices, digital transformation, and educational innovations. The findings reveal a growing recognition of gastronomy as intangible cultural heritage, increased focus on farm-to-fork practices, and the transformative role of social media in destination branding. Despite the rapid growth of gastronomic tourism research, important gaps remain. The literature lacks standardized sustainability indicators, limiting comparability across studies, while cross-cultural comparative research and interdisciplinary integration remain insufficiently developed. Addressing these gaps is essential for advancing theoretical coherence and supporting evidence-based practice in gastronomic tourism. Full article

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 Standard Fillet (PBSF), Panko-Breaded Delacata Fillet (PBDF), Sriracha-Marinated Delacata Fillet (SMDF), and Sesame-Ginger-Marinated Delacata Fillet (SGMDF). Market prices were derived using Vickrey’s second-price auction, where the second-highest bid represents the market price. We analyzed experimental auction data from 121 consumers using a logit model to estimate the probability of offering the market price based on product sensory attributes, socio-demographic characteristics of the participants, and the level of competition (panel size). Consumers’ willingness-to-pay (WTP) was elicited in two rounds: before tasting (visual evaluation) and after tasting (organoleptic evaluation) the products. Breaded products received higher market prices than marinated products, with PBDF ranked highest. Sensory traits, especially taste, along with income, education, and grocery shopping involvement, significantly influenced the formation of market price. Increased competition elevated the market prices. Both product features and consumer characteristics significantly affect market price outcomes, and experimental auctions provide a robust tool for understanding consumer behavior toward newly developed food products. Full article

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 qualitative and quantitative analyses. The investigation addresses three research questions concerning (i) user empowerment beyond recommendation systems, (ii) accessibility best practices across disability types, and (iii) the effectiveness of AI-enabled inclusive solutions. The system was developed following user-centred design principles and WCAG 2.2 standards, combining generative AI modules for recipe creation with accessibility features such as voice interaction and adaptive navigation. The evaluation, conducted with 87 participants, employed the System Usability Scale complemented by thematic qualitative feedback. Results indicate excellent usability (M = 80.6), high reliability (Cronbach’s α = 0.798–0.849), and moderate positive correlations between usability and accessibility dimensions (r = 0.45–0.55). Participants highlighted the platform’s personalisation, clarity, and inclusivity, confirming that accessibility enhances rather than restricts user experience. The findings provide empirical evidence that AI-driven adaptability, when grounded in universal design principles, offers an effective and ethically sound pathway toward digital inclusion. Receitas +Power thus advances the field of inclusive digital gastronomy and presents a replicable framework for human–AI co-creation in accessible web technologies. Full article