Social Research and Approaches in Gastronomy and Cuisines

Dear Colleagues,

Today, gastronomy (and food in general) has become a socially relevant element, both locally and in relation to broader socioeconomic development policies in different regions. The increased value placed on cuisines (including their recognition as heritage) and products has led to the activation of different links in the food chain. Those links are viewed as instruments that, for the first time in a long time, are being brought to the forefront and receiving attention from social, cultural, political and economic perspectives. 

Likewise, attention is also focused today on producers, distribution and consumption.

However, not all links in the food chain have received equal attention. Some (the food industry, distribution, marketing, high cuisine and restaurants) have always been more visible than others, such as social impact, labor rights, work–life balance, or fair wages. Therefore, it remains to be seen whether those aspects historically overlooked should be highlighted through a proposal that truly rethinks the value of each link.

Nowadays, there is also a growing awareness at all levels that the food chain, from production to consumption and recycling, is socially important. It affects the environment, our health, social and territorial balance, the economy, social justice and education, impacting both our immediate surroundings and the global landscape. Research related to food and gastronomy is thus increasingly focusing on healthier and more socially just production methods, circular economic dynamics, fairer and more balanced distribution channels and a growing concern for all the elements surrounding food that extend far beyond nutrition, from the origin to the recycling of resources, from productivity and economic benefit to gender equality and work–life balance, from traditional to the most innovative cuisines, the role of technology in the workforce and much more. 

Social gastronomy thus emerges as a concept that goes beyond the consumption of food, proposing a holistic approach that considers the social impact of gastronomic activities. This model, moreover, seeks to transform cuisine into a tool for social change, addressing diverse challenges such as education, equity, social justice, health and sustainability. In this context, the aim of this Special Issue is to analyze the issues surrounding the role of gastronomy and cuisine, understood and considered in a broad sense, in relation to current social problems and challenges.

In this regard and among the objectives to be covered are the debate and analysis of the relationships established between gastronomy, its connections to culture and society, health, inclusion, social entrepreneurship, gender equality, as well as its connections to sustainability, new technologies and its capacity to generate local development. These and other aspects, taken together, demonstrate significant potential for generating a substantial positive social impact around the food chain. Social gastronomy appears as a powerful tool for addressing social challenges, promoting social responsibility in the gastronomic industry and contributing to the sustainable development of communities. 

In this Special Issue, we want to emphasize the practical aspects of our analysis, case studies, best practices and anything noteworthy that can serve as an example and guide for future actions. The reflection we foster, always from an interdisciplinary perspective, includes (but is not limited to) the following topics:

• Social challenges linked to the food chain
• Social responsibility in the food business world
• Gastronomic experiences linked to local territories
• Food, culture, society and territory
• Food and gastronomy as tools for social development
• The gastronomy/sustainability relationship at the local, regional and global levels
• Production systems and sustainability
• Gastronomy as a tool for reflecting on social issues
• Gastronomy, work–life balance and social justice
• Gastronomies, cuisines, food heritages, tourism
• Technology, innovation and food
• Gastronomy and the labor market
• Food and public health
• Ideologies and social movements surrounding food
• Public policies for development and food
• Gastronomy, social integration, social reintegration, building social dialog and peace
• Sustainable food between urban and rural areas
• The role of artificial intelligence in gastronomy and gastronomic proposals.

Given the interdisciplinary nature of this Special Issue, proposals from various disciplines that address the relationships between gastronomy, society, culture, socioeconomic development, challenges and social progress can be accepted. This includes works ranging from the most specific, using ethnographic methodologies, to macro-level analyses, including diverse geographical contexts and even historical analyses or analyses of audiovisual products.

Prof. Dr. F. Xavier Medina
Guest Editor

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