Gastronomy

Watermelon soy sauce (WSS) is a liquid condiment usually prepared using watermelon juice, soybeans, and wheat flour through the process of making koji and natural fermentation. It is widely used in Chinese culinary art, despite the lack of knowledge about its aromatic compound content. Here, we characterized the physicochemical properties, free amino acid composition, and volatile compounds of WSS using SPME-GC/MS and E-nose. We noticed that WSS had the highest total acid content but the lowest amino nitrogen and reducing sugar contents compared with commercial soy sauce. Moreover, the highest amounts of Glu and Pro were observed in WSS. A total of 173 volatile compounds were identified in WSS, including alcohols, hydrocarbons, esters, ketones and aldehydes. The E-nose analysis showed a good capacity of differentiating braised samples mainly through W5S, W1S, W1W, W2W, and W3S sensors. The analysis of relationships between flavor components and free amino acids in soy sauce samples showed that Ser, Gly, Val, Ile, Leu, Ph,e and Lys had a strong positive correlation with alcohol and acidic compounds. Moreover, Pro was found to be correlated with aldehyde, ketone, heterocyclic compounds, sulfur compounds, and benzene, while Glu was correlated with hydrocarbons, aldehyde, and benzene. This study could provide important information regarding WSS quality control, characterization, and aroma improvement. Full article

The global malnutrition crisis—marked by the simultaneous presence of hunger, undernutrition, and obesity—affects billions of people worldwide. This complex and widespread issue is deeply intertwined with today’s escalating environmental challenges, including climate change, soil degradation, and biodiversity loss. These problems are largely driven by the current food systems, which not only fail to provide adequate nutrition for all but also contribute significantly to environmental degradation. Argentina, as a major global food producer, exemplifies this paradox: despite its vast agricultural capacity, nearly 70% of its population suffers from some form of malnutrition. This paper examines the potential of organic agriculture and agroecology to transform food systems in ways that promote sustainability and health, aligning with the United Nations Sustainable Development Goals (SDGs). Focusing on Buenos Aires, the study investigates the availability, cost, and affordability of organic and agroecological diets in accordance with both international and national dietary guidelines. This is the first study in Argentina—and among the first internationally—to analyze the affordability of diets exclusively based on organic and agroecological products. Linear programming is applied to assess these diets in relation to the basic food basket, revealing economic challenges and opportunities within the city’s food landscape. The results demonstrate the validity of the model in identifying the costs and potential economic accessibility of such diets for the population, providing valuable insights for segmenting and clarifying potential pathways for scaling these diets, as well as comparing different contexts and realities. Full article

Dairy foods are rich in nutrients and typically have a lower environmental impact than other animal-based products. Despite these benefits, in France dairy consumption is lower than recommended. This study sought to understand where in the diet dairy foods are consumed, with a view to identifying opportunities for increasing consumption. A characterisation study was conducted using the INCA3 database (n = 783, 324 males, aged 18–44 years). All eating episodes containing dairy products were classified by product type and five dimensions to characterise consumption: (1) amount consumed; (2) eaten or drunk; (3) sweet or savoury; (4) in combination with other foods or by itself; (5) time of day. A sixth dimension, meal or snack, was also based on time of day. The results showed that (1) an average of 246 g, 1126 kJ of dairy is consumed per person, per day; (2) more dairy sub-groups are eaten than drunk; (3) dairy is consumed in sweet and savoury dishes; (4) in combination with other foods, rarely by itself; (5, 6) and at traditional mealtimes, rarely as a snack. Suggestions can be made for increasing dairy consumption based on product type, eating occasion, and context, e.g., increasing availability in out-of-home settings, and considering new or unusual food combinations for new recipes. Full article

The Mediterranean Diet (MD) has emerged as a comprehensive model for promoting human health and environmental sustainability. This review proposes reconceptualization of the traditional MD pyramid, highlighting its functional food components and their relevance to modern health challenges. Rooted in a rich cultural and gastronomic heritage, the MD extends beyond nutritional adequacy. It offers substantial nutraceutical benefits due to its high content of bioactive compounds such as polyphenols, carotenoids, omega-3 fatty acids, and phytosterols. These compounds contribute to the prevention and management of chronic non-communicable diseases through antioxidant and anti-inflammatory mechanisms. Simultaneously, the MD aligns with sustainable food system principles: it is predominantly plant-based; it promotes seasonal and local food sourcing; and it supports minimal food waste. In addition, this dietary pattern has been associated with a significantly lower ecological footprint compared to Western diets, thus supporting broader environmental goals. Ultimately, the MD stands as a scientifically grounded, culturally embedded, and ecologically viable approach to foster both individual and planetary wellbeing (One Health concept). Full article

Plant-based meat analogues (PBMAs) are positioned as promising alternatives to animal-based foods due to their potential environmental and health benefits. This study aimed to investigate the acceptability of PBMAs among trend-sensitive Swedish consumers, including both those who already eat PBMAs and those who do not. A questionnaire with both closed and open-ended questions was distributed digitally via social media using convenience/snowball sampling (n = 291). Data were analyzed using descriptive statistics, chi-square tests, and qualitative content analysis. The results show that PBMA consumption was significantly more common among women, urban dwellers, and individuals identifying as flexitarians or vegetarians. Environmental concerns and animal welfare were the most important motivators for PBMA consumption, whereas non-consumers cited issues such as imported ingredients, high processing levels, and poor sensory qualities as barriers. Consumers valued flavor and visual appeal more than production or nutritional attributes. Interestingly, while current PBMA consumers did not seek meat-like sensory properties, non-consumers and potential users preferred products resembling meat in taste and texture. The name “plant-based protein” was rated most appealing, compared to alternatives like “meat analogue” or “meat substitute.” The study highlights the heterogeneity in consumer expectations and emphasizes the need for tailored product development and communication strategies. Improving sensory quality, enhancing nutritional value, and positive product naming may support a broader acceptance of PBMAs. Full article

This article analyzes how food functions as a cultural and narrative device in Vicente Blasco Ibáñez’s Around the World of a Novelist (1924), offering insight into early-20th-century global encounters as mediated through diet and gastronomy. Framed within literary analysis and food studies, the study focuses on Blasco Ibáñez’s representations of food across Japan, China, India, and the Americas, identifying how culinary practices serve to construct cultural otherness, negotiate identity, and reflect broader ideological frameworks. The methodology involves close textual reading combined with interpretive tools from cultural anthropology and nutritional science, especially regarding traditional versus industrial food systems. The analysis finds that Japanese foodways are portrayed as ritualized and harmonious, Chinese cuisine as ingenious yet unsettling, Indian diets as spiritually driven but materially scarce, and American food systems as abundant and industrialized. Across these accounts, food emerges not merely as sustenance but as a marker of civilization, modernity, and cultural difference. The article concludes that Blasco Ibáñez’s narrative captures a transitional moment in global food history, documenting both the persistence of traditional culinary systems and the rise of industrialized, globalized nutrition, thereby positioning gastronomy as a key lens for understanding travel literature and cross-cultural representation. Full article

This study aimed to produce and evaluate artisanal garrafa ice cream made with goat milk, performing microbiological analysis and sensory evaluation, and comparing it with cow milk-based ice cream. Pasteurized goat and cow milk were used to prepare pecan and chocolate cookie-flavored ice creams. Microbiological tests confirmed the absence of total and fecal coliforms, as well as aerobic mesophiles, indicating adherence to Good Manufacturing and Hygiene Practices. All products complied with the microbiological safety limits established by Mexican Official Standards. Sensory evaluation techniques are essential for assessing how attributes such as appearance, aroma, color, flavor, and texture influence consumer preferences for dairy products. A sensory evaluation was conducted with 72 untrained panelists. Among all samples, pecan-flavored goat milk ice cream received the highest preference, particularly for its taste and texture. Panelists also noted differences in color and odor between goat and cow milk ice creams. The sensory analysis highlighted the distinctive organoleptic properties of goat milk ice cream and its potential for consumer acceptance. These findings suggest that artisanal goat milk ice cream, especially the pecan variety, can successfully compete with traditional cow milk products in the expanding market for innovative and high-quality dairy foods. Full article

Tanomenon Sorva (TS), a traditional yogurt-based soup at the heart of Pontic Greek cuisine, is examined as a marker of identity among descendants of Pontic Greeks in Western Macedonia, Greece. Guided by social constructionism and practice theories, we conducted participant observation and semi-structured interviews with 11 women aged 54–86 years and analyzed data using reflexive thematic analysis (RTA). Four key themes emerged: (1) Cultural Continuity and Tradition; (2) Social Bonding Through Food; (3) Adaptation, Challenges, and Loss; and (4) Health and Nourishment. We argue that this iconic, tangy soup operates as a cultural code and habitual practice that stitches memory, belonging, and embodied well-being. Against pressures of culinary homogenization, TS remains a powerful symbol and a practical tradition that helps a group preserve its unique identity. Full article

The art of food–drink pairing has always fascinated gourmets and cooking enthusiasts. While wine has long held pride of place on the table, natural mineral water plays a central role in this new concept. Through the Pyramid of Natural Mineral Waters, we aim to explore the relationships between the structure of water and food, flavors and aromas, revealing a world of previously unexplored nuances and tastes. This new approach is based on the analysis of the fixed residue of water, i.e., the amount of mineral salts dissolved in it. The fixed residue gives the water unique organoleptic characteristics, influencing the perception of flavors and sensations in the mouth. By analyzing the technical data sheet of mineral waters designed by us, it is possible to identify their main characteristics and combine them in a consistent way with various dishes, as proposed in the pyramid scheme. There are many possible combinations between natural mineral waters and foods, depending on numerous factors, including the type of water and the salts dissolved in it, the type of food, the cooking method, and the types of sauces and condiments present in the dish. To guide consumers in this fascinating universe, the figure of the water sommelier, or so-called hydro-sommelier, was born. As expert connoisseurs of natural mineral waters, they are able to recommend the ideal water for every occasion, maximizing the taste characteristics of the food served at the table. This study is completed with the construction of the Pyramid of Natural Mineral Waters, which relates the composition of water, specifically the salient characteristics related to dissolved minerals, with the respective food combinations recommended by us, in relation to the structure of both water and food. Full article

Gastrotourism is a significant revenue generator worldwide and relates to the deliberate seeking out of experiences related to eating and drinking during travel by tourists. Taking in the cultural, social, and personal dimensions related to gastrotourism, this dialogical, conversational autoethnography allows the personal stories of the two authors to emerge, contextualised in the body of theory surrounding this particular topic. Methodologically, the autoethnographic lens allows for the exploration of personal insights that would not necessarily be brought to the fore through more traditional research methods and follows the food-consumption experiences of two individual travellers seeking authenticity in their personal journeys. The lived encounters of the two researchers during trips across the European continent and beyond are detailed, and reveal such findings as the importance of authenticity, national identity and culinary heritage in gastrotourism. Thus, in connecting with this study, the reader can engage with a multi-faceted, polysemous, and emotionally stimulating autoethnographic explanation at the interface between consumer behaviour and gastrotourism. Full article

Many meals are consumed in public settings such as schools, hospitals, and elderly care. These meals have the potential to impact public health as well as promote sustainable lifestyles. However, gastronomic values can be important for loading the meals with other dimensions. The aim of this article is to explore how the concept of gastronomy is understood, used, and described in the scientific literature in the context of public meals. For this scoping review, a systematic approach was adopted, including articles that use the concept of gastronomy in the context of public meals, as defined in this paper. A total of 3676 articles were initially identified, of which eight were finally included for assessment in this review. Three main themes emerged in the analysis, illustrating how the concept of gastronomy was used: gastronomy as local food and national cuisine; gastronomy as ideas of ‘the good’; and gastronomy as a framework. The concept of gastronomy is seldom clearly defined but is often used to emphasize ideas of ‘the good’, local food, and culinary traditions. Through gastronomy, healthy and sustainable public meals can be loaded with additional value, creativity, and innovation, enhancing the overall meal experience. Full article

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

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

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

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

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