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...
Bettelmatt cheese, a cherished Italian culinary gem hailing from the picturesque Val d’Ossola region, is deeply intertwined with its natural environment. This article explores the intricate relationship between the organoleptic attributes of Be...
The dough formation during the kneading for the industrial production of toast pan bread was examined using a series of mechanical tests to assess possible transformations in its rheological properties. For this purpose, the Young’s modulus of...
Over the last decade, volumes of international studies have illuminated the potential harms associated with ultra-processed products sold as foods. These potential harms include, but are not limited to, an increased risk of non-communicable diseases,...
The Basque Black Pied breed (BBP breed) is a rustic and old pig breed, well adapted to the environmental and productive conditions of the Navarre mountains. Nonetheless, the threat of competition from other, more productive breeds has pushed this loc...
The peasant diet during the Little Ice Age in Sweden was mainly grain-based (bread, gruel, and porridge), and the country was heavily dependent on grain imports to meet the population’s needs for food. During the eighteenth century in particula...
The link between tourism and the agricultural sector offers, on the one hand, authentic cultural experiences to tourists and, on the other hand, a competitive advantage to tourism businesses seeking to differentiate themselves. This research attempts...
Lifestyle changes towards sustainable and healthy diets have given rise to superfoods. Sea vegetables, which are otherwise known as edible seaweeds fall in the category of superfoods and are perceived as sustainable and ethical food options. The pres...
Food tourism is becoming more popular because of the growing interest of people in organic products and achieving healthier habits. This paper aims to analyze the potential of cooking classes for the planning and development of a sustainable future f...
Research and initiatives in the emerging field of gastronomy require collaboration among scholars and experts from diverse backgrounds. Transdisciplinarity has been indicated as an effective approach allowing stakeholders from a variety of discipline...
This article analyses the first Italian lockdown in 2020 because of the COVID-19 pandemic from the perspective of a digital scenario, trying to find assumptions from social media to understand the amazing increase in flour consumption that occurred,...
Despite eating being a universal human experience, the study of “what we eat” has only gained momentum in the past century; this is mainly because of the development of the agrifood industry, nutritional studies within the medical science...
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