The rapid advancement of generative AI (artificial intelligence) is transforming digital environments and reshaping how travellers search for travel-related information. Despite the growing adoption of AI technologies within the tourism industry, lim...
Gastronomy has acquired a central role in contemporary tourism where experiences centered around food are increasingly developed. Food tours have become a prominent urban tourism product due to their ability to connect tourists with local communities...
Food texture perception is an important determinant of food palatability and product quality. This study explored the applicability of DirectLiNGAM to directional relationships between instrumental texture features and the sensory perceptions of saku...
Food culture(s) can be regionally or nationally situated, often affected by food fashions, fads, investment in brands, and relational engagement with foods that can be sold worldwide. This research explores personal perspectives on the influence of a...
Digital food images cannot transmit real aroma, but visual aroma symbols may help communicate expected smell, freshness, and eating appeal. This repeated-measures visual perception study compared black visual aroma symbols applied to a digital pasta...
Within modern culinary education, education on sustainable development is essential for vocational students. Using the example of sous vide, its suitability for addressing sustainability in culinary education was investigated as well as the extent to...
Although the Mediterranean diet (MD) is widely recognized as a healthy dietary pattern, its potential role as a framework for sustainable urban gastronomy has received limited attention. This narrative review synthesizes evidence from nutrition, envi...
In the original publication [...]
Transitioning to sustainable, plant-forward diets, such as the Planetary Health Diet is a global priority; however, the palatability gap remains a formidable barrier, as consumers often perceive low-sodium, plant-centric diets as sensory-deficient. W...
Throughout history, communities have experienced changes in their food culture and their cultural interactions and relationships with food. Weak relationships with food, and more widely with people through food, reduce the perceived cultural value of...
The Mediterranean diet is widely recognized as one of the most robust dietary patterns for the prevention of chronic diseases, yet its health effects cannot be fully understood without considering the culinary practices and cultural contexts that sha...
This study evaluates the impact of the complete early leaf removal on the fruit zone for consecutive growing seasons (2023–2024) on the agronomic performance and oenological potential of the indigenous Greek red cultivar Avgoustiatis (Vitis vin...
Edible insects are recognised as a sustainable, high-protein food source, yet consumption in Western diets remains limited due to cultural barriers and concerns about taste, appearance, and safety. This study explored the factors affecting the accept...
Xynomyzithra Kritis, Pichtogalo Chanion, and Xygalo Siteias are protected designation of origin (PDO) soft cheeses from Crete, widely used in local recipes for appetizers, main courses, and desserts. This study analyzed 71 recipes containing these ch...
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, sa...
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 mothe...
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 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...
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...
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...
Gastronomy has never been a singular domain [...]
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...
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 environm...
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...
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 thei...
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 consu...
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...
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, w...
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 p...
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 W...
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 gastrotou...
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 me...
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...
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...
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...
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...
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...
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...
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 st...
Insect proteins are suitable for human consumption and hold potential in the foodservice sector, where there is growing pressure to reduce traditional meat consumption, and this alternative could be explored through innovative gastronomy landscapes,...
A certain level of culinary sustainability was automatically built into many ancient cuisines due to scarcity in food supplies and, hence, optimal use of the available resources with minimal waste. The concept of sustainability in the global food sys...
The science of gastronomy is a context-sensitive and qualitative application of human knowledge. While qualitative content analysis is a widely recognized research method, it is time-consuming, and its results heavily depend on the analyst’s ex...
Food waste has been recognized as an environmentally damaging practice that is ethically wrong and does not contribute to sustainable development. According to the Food and Agriculture Organization of the United Nations, one-third of the food produce...
This article delves into the landscape of the plant-based food industry, exploring innovative market entry strategies and their interplay with the evolving food market and shifting consumer preferences and lifestyles. Adopting a multidimensional appr...
This paper examines a new artisanal food product made from bigleaf maple trees (Acer macrophyllum). These trees are indigenous to, and thrive in, the moist and mild climate of the Pacific Northwestern regions of the United States and Canada. Small pr...
The origin of a product, consumer familiarity, and purchasing identity are factors that affect the perception of cheese consumption. The present study aims at identifying consumers’ conceptualizations and attitudes towards local Greek cheeses o...
Food waste is a growing global problem that originates from a variety of sources, with about 38% of it coming from food processing. In recent years, the European Union has encouraged investigations into by-products for their exploitation in several f...
Mayonnaise has a long history as a representative of emulsified sauces. As people become more health-conscious, salad dressings (emulsified and non-emulsified) with lower fat content gradually appear in people’s lives. Both sauces are widely us...
The language of wine is richer and more complex if compared to that of other alcoholic beverages, including the tasting, production, history, and culture associated with it. The evolution of the language employed to define the quality and the charact...
The pawpaw (Asimina triloba) is a tropical-tasting fruit from a tree indigenous to North America’s temperate climates. Pawpaw has a sweet, sour, and often bitter taste, which is a combination of banana and mango flavor. Fresh fruits are rarely...
