Gastronomy doi: 10.3390/gastronomy4020010

Authors: Theodoros Gkrimpizis Despina Lola Christina Karadimou Serafeim Theocharis Effimia Chatzidimitriou Yorgos Kotseridis Stefanos Koundouras

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 vinifera L.), which is cultivated in Zakynthos, Greece. The defoliated treatment significantly reconfigured vine productivity, inducing a 33–34% reduction in yield during both years of the study and a contraction in berry mass, which consequently increased the skin-to-berry ratio by 30% and 60% for the 2023 and 2024 vintages, respectively. In the must, defoliation facilitated a desirable decoupling of sugar and acidity, achieving higher soluble solids while maintaining a robust acid core. Furthermore, defoliation enhanced phenolic maturity, in both vintages, increasing total anthocyanins and improving their extractability. Although extreme thermal conditions in 2024 led to lower color intensity and total phenolics in the treated wines compared to the control, the volatile profile revealed a significant reduction in herbaceous C6 alcohols and an increase in floral terpenes like nerol. Sensory analysis confirmed that defoliated wines were characterized by lower astringency and superior aromatic typicity, with distinct notes of violet and vanilla. These findings suggest that early defoliation is a potent tool for optimizing the structural and aromatic integrity of Avgoustiatis, though its application must be adapted against Mediterranean thermal stress.

Gastronomy doi: 10.3390/gastronomy4020009

Authors: Milan Mateus Fernandes Leocardia Ranga Maria Dermiki

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 acceptance of familiar products where insects have been added as ingredients, and how purchase intent is influenced by label information. During sensory evaluation, 59 participants tested pasta-only and pasta-with-sauce samples that were presented with and without insects (controls). Results showed no significant differences in preference between insect and control samples (pasta only: p = 0.150; pasta with sauce: p = 0.193). Open-ended feedback highlighted flavour, texture, and familiarity as key drivers. Label design strongly shaped purchase intent, with participants preferring labels that combined clear allergen and ingredient information with credible nutrition and eco-certification logos. Benefit-focused price framing (protein and sustainability) significantly increased willingness to pay (p < 0.001), while prior insect consumption, age and gender had no effect. Overall, the findings show that adding insects into a well-known ready-meal format, supported by transparent labelling and benefit-based communication, has the potential to improve acceptance. This approach highlights a practical way to bring insect proteins into mainstream food systems while contributing to nutrition and sustainability goals.

Gastronomy doi: 10.3390/gastronomy4020008

Authors: Eleni Vasilelli Anastasia Markaki Ioannis Sfendourakis Vassilios Raikos

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 cheeses to evaluate their nutritional composition and compliance with criteria for balanced meals. Only seven recipes (five appetizers with Xynomyzithra Kritis and two main courses with Xygalo Siteias) met all balanced meal criteria. Most recipes exceeded recommended levels of fat and saturated fat, while carbohydrate and sugar content varied by meal type. Plant-based recipes generally showed better compliance than meat-based ones, with meat-based main courses containing significantly higher protein (12.1 g/100 g) than plant-based equivalents (6.4 g/100 g). The findings indicate that recipes containing PDO soft cheeses—particularly those with Pichtogalo Chanion—require reformulation, to improve adherence to nutritional recommendations. These findings offer practical guidance for chefs, consumers, and policymakers aiming to preserve culinary heritage while promoting healthier dietary patterns.

Gastronomy doi: 10.3390/gastronomy4010007

Authors: Katerina Giazitzi George Boskou

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.

Gastronomy doi: 10.3390/gastronomy4010006

Authors: Uwe Geier Julian Keller Gesine Mandt

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.

Gastronomy doi: 10.3390/gastronomy4010005

Authors: Julien Bousquet Matthew J. Stone

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.

Gastronomy doi: 10.3390/gastronomy4010004

Authors: Lucian Dordai Anca Becze Marius Roman

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.

Gastronomy doi: 10.3390/gastronomy4010003

Authors: Saroj Adhikari Uttam Kumar Deb Nabin B. Khanal Madan M. Dey Lin Xie

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.

Gastronomy doi: 10.3390/gastronomy4010002

Authors: Paulo Serra Ângela Oliveira Filipe Fidalgo Bruno Serra Tiago Infante Luís Baião

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.

Gastronomy doi: 10.3390/gastronomy4010001

Authors: Andrea Pieroni

Gastronomy has never been a singular domain [...]

Gastronomy doi: 10.3390/gastronomy3040020

Authors: Si-Rui Xiong Chang-Cheng Zhao Patrick Brice Defo Deeh Myeong-Hyeon Wang Tie-Yan Jin

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.

Gastronomy doi: 10.3390/gastronomy3040019

Authors: Juan Pablo Sciurano Michele Donati Filippo Arfini

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.

Gastronomy doi: 10.3390/gastronomy3040018

Authors: Caterina Franzon Anestis Dougkas Juliet Memery Katherine M. Appleton

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.

Gastronomy doi: 10.3390/gastronomy3040017

Authors: Eduardo Costa-Camilo Fátima Cardoso Isabel Duarte Graça P. Carvalho João M. G. C. F. de Almeida Rita G. Sobral Carla Pinheiro

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).

Gastronomy doi: 10.3390/gastronomy3030016

Authors: Sarah Forsberg Viktoria Olsson Marcus Johansson Karin Wendin

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.

Gastronomy doi: 10.3390/gastronomy3030015

Authors: Rosa Muñoz-Belloch Matilde Rubio-Almanza Carla Soler Jose M. Soriano

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.

Gastronomy doi: 10.3390/gastronomy3030013

Authors: Achillefs Keramaris Eleni Kasapidou Paraskevi Mitlianga

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.

Gastronomy doi: 10.3390/gastronomy3030014

Authors: Homero Salinas-González Luis Maconetzín Isidro-Requejo Francisco Javier Pastor-López Enrique Hernández-Leal

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.

Gastronomy doi: 10.3390/gastronomy3030012

Authors: Sergio Marini Grassetti Betty Carlini

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.

Gastronomy doi: 10.3390/gastronomy3030011

Authors: Elizabeth Lloyd-Parkes Teresa Filipponi

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.

Gastronomy doi: 10.3390/gastronomy3030010

Authors: Susanne Bryngelsson Stina-Mina Ehn Börjesson Anna Calvén Bo Ekstrand Sarah Forsberg Karin Höijer Maria Nyberg Viktoria Olsson Elisabet Rothenberg Emily Sonestedt Karin Wendin

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.

Gastronomy doi: 10.3390/gastronomy3020009

Authors: Benjamin Baugier Charles Boreux Simon De Jaeger Nathan Codutti François-Xavier Barbet Antoine Barbaut Uzeir Joomun Sébastien Joseph Guna Rajan Dorothée Goffin Eric Haubruge

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.

Gastronomy doi: 10.3390/gastronomy3020008

Authors: Massimiliano Moschin

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.

Gastronomy doi: 10.3390/gastronomy3020007

Authors: Magdalena Dykiel Angelika Uram-Dudek Iwona Wajs

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.

Gastronomy doi: 10.3390/gastronomy3020006

Authors: Kosuke Motoki Jaewoo Park Taku Togawa

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.

Gastronomy doi: 10.3390/gastronomy3010005

Authors: María Cegoñino Vanesa Abad Raúl Ruiz-Comeras Elisa Luengo Javier Raso Guillermo Cebrián Ignacio Álvarez-Lanzarote

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.

Gastronomy doi: 10.3390/gastronomy3010004

Authors: Nevin Cohen Nicolle Fernandes Mark D’Alessandro Katherine Tomaino Fraser Julia Greene

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.

Gastronomy doi: 10.3390/gastronomy3010003

Authors: Takako Koriyama Kumiko Iijima Takahiro Hosoya

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.

Gastronomy doi: 10.3390/gastronomy3010002

Authors: Marie Willeke Amalia Tsiami Szymon Wojciech Lara

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, such as by incorporating insect-based proteins into gourmet dishes. This study uniquely explored how young adults—specifically GenZ and Millennials (aged 18–30)—perceived and accepted insect-based products and whether their dietary habits aligned with sustainable principles. A mixed-methods approach was applied, including a cross-sectional study related to attributes of participants on insect products and sensory evaluation of insect and commercial products, to investigate awareness, acceptance, and sensory experiences. Key barriers included food neophobia and cultural resistance. The findings revealed a significant gap between awareness and behaviour: while 86% recognised insects as nutritious and 58% associated them with sustainability, only 18.6% have tried consuming them. This is a notable larger disparity compared to the adoption of other sustainable alternatives, such as vegetable meat based on peas, which have seen broader acceptance in recent years. Additionally, although 93.2% found products more appealing when their natural appearance is hidden, traditional insect-free products were still rated higher in taste, sweetness, and texture. Some insect-based products such as protein bars showed potential for greater acceptance than others. Bridging the awareness-behaviour gap requires targeted education, sensory improvement, and strategic marketing to emphasise nutritional and environmental benefits. Chefs could play a vital role by designing innovative menus that incorporate these products in familiar forms. This is demonstrated by successful examples where chefs have normalised unconventional ingredients, such as seaweed, overcoming cultural barriers and enhancing acceptance. Future studies should focus on expanding the diversity of participants, mapping gender differences, considering and improving the sensory properties of more products, and confirming the bioavailability of insects to promote wider acceptance of insect consumption.

Gastronomy doi: 10.3390/gastronomy3010001

Authors: Susanne Højlund Ole G. Mouritsen

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 systems today is much more complex, where the planetary limits to population growth and availability of food resources are leading to tremendous stresses on the overall conditions of the planet including the climate. Still, lessons from world cuisines across space and time may serve as a guide towards a more sustainable plant-forward cuisine in the future. In this essay, we highlight how a focus on gastronomy, especially gastronomic heritage, can provide a framework for a more sustainable cuisine. We see gastronomy as much more than related to cooking and fine dining but also referring to a complex understanding of the word, involving taste, lifestyle, meal culture, commensality, traditional knowledge, craftmanship, and food making. The Mediterranean Diet, traditional Japanese cuisine, and ancient Roman practices are discussed as examples.

Gastronomy doi: 10.3390/gastronomy2040015

Authors: Cheryl Marie Cordeiro Nataliya Berbyuk Lindström

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 expertise. This study addresses these challenges by employing automated content analysis (ACA), including tools like VOSViewer and AntConc, alongside qualitative methods from systemic functional linguistics (SFL). By analyzing 25 interviews with various professionals in gastronomy, the research aims to reduce subjectivity in interpreting data and uncover the essence of being a gastronomic chef. The findings highlight the complexity of a chef’s role, emphasizing creativity, collaboration, and innovation as key factors in delivering exceptional service and crafting the ultimate dining experience. Understanding a chef’s knowledge is crucial for enhancing service quality and comprehending consumer behavior, which is vital for service development.

Gastronomy doi: 10.3390/gastronomy2040014

Authors: Carla Matos Manuela M. Moreira Hélio Loureiro Lígia Rebelo Gomes

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 produced each year for human consumption is wasted. The use of additives can help to prevent food waste if they can overcome the problem of the limited supply of natural ingredients, increase the shelf life of food, and simplify cooking procedures. Therefore, the demystification of food additives, as well as their importance and uses, will help to increase consumers’ consciousness and enable them to make informed choices. This work reviews the physical/chemical properties of carrageenans, which are widely used as thickening and stabilizing agents in a wide range of everyday foods. This critical revision was made through bibliographic searches between January and May 2024 in the PubMed and Web of Science databases. The following keywords, in English, were used: “carrageenan*” and “additive*”, combined with the Boolean operator “AND”. Depending on the field of knowledge, another keyword was added to the search, such as, for instance, “chemical composition*”, “physical properties*”, “reology*”, “legal framework*”, “extraction*”, or “molecular cuisine*”. Additionally, the search allowed us to highlight how carrageenans can contribute to a better result in the final preparation of food and how they can be used in modern cuisine using simple molecular gastronomy recipes.

Gastronomy doi: 10.3390/gastronomy2040013

Authors: Gino Gabriel Bonetti Chelsea van Hooven Maria Giovanna Onorati

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 approach, the study reflects diverse perspectives at play. Through a comparative analysis of strategic promotion and growth strategies employed by both innovative startups and established industry giants in the plant-based alternatives sector in Germany, the study aims to capture the challenges faced by the ‘newer’ wave of plant-based alternatives. This examination is particularly relevant for navigating the complexities of entering a competitive market. Striving to penetrate evolving consumer lifestyles, the study draws insightful comparisons with their “older” counterparts. In addition, through in-depth interviews with selected companies, the study investigates the entry methods of startups venturing into the German market, aiming to identify parallels and contrasts in market strategies with established brands. This provides valuable insights into innovation within the alternative food market. Furthermore, the study explores the process of brand “platformization” by scrutinizing the websites of the selected companies and analyzing customers’ online reviews of their brand experience. This comprehensive analysis unveils distinctive patterns in communication strategies, brand positioning, and consumer engagement, offering insights into the ways plant-based innovation shapes new, caring lifestyles. The main findings include a strong correlation among dimensions related to food quality, use, and taste, indicating a holistic approach to food consumption facilitated by online platforms.

Gastronomy doi: 10.3390/gastronomy2040012

Authors: Lisa M. L. Price Ann Colonna Eric T. Jones

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 producers have a new artisanal product from this historically valuable tree. The sap is collected from family-owned woodland trees to produce maple syrup. To better understand the gastronomic potential of bigleaf maple syrup, we conducted sensory evaluations with culinary professionals. In this study undertaken in Oregon, the syrup from three small independent producers was subjected to sensory hedonic and attribute assessments by 62 chefs. The results of the sensory assessments and the details of the testing methods and analysis are presented. This paper examines the agreement among the chefs and the implications for the culinary acceptance of this new artisanal product. We discuss in detail (1) the complexity of flavor; (2) the most likely use of bigleaf maple syrup in various foods or as a sweetener; (3) and the four most important reasons for purchasing bigleaf maple syrup consisting of both environmental and taste attributes.

Gastronomy doi: 10.3390/gastronomy2040011

Authors: Malamatenia Panagiotou Efstathios Kaloudis Danai Ioanna Koukoumaki Vasiliki Bountziouka Evangelia Giannakou Margarita Pandi Konstantinos Gkatzionis

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 of the North-Aegean Sea islands, such as Ladotyri, Graviera, Kasseri, Kaskavali, Melichloro, and Kalathaki, some of which have a Protected Designation of Origin (PDO) status, as opposed to cheeses of non-Greek origin, such as Cheddar, Regatto, and Gouda. Sensory and emotional attributes of local, local PDO, and imported cheeses, as well as drivers associated with consumers’ choice and acceptance above and beyond their sensory attributes, were studied using three methods: (a) flash profile to gain insight into the sensory positioning of products and description of samples; (b) qualitative analysis of focus groups to pinpoint consumer knowledge, preference, and consumption criteria; and (c) a new methodology for natural language processing and sentiment analysis of social media posts to determine consumer conceptualizations. Social media posts have proven to be a valuable source of linguistic and cultural data for cheeses. Local cheeses, including PDO products, were found to be linked to village life and family gatherings, home, tradition, and childhood memories, with saltiness and hardness being their main sensory attributes. Imported cheeses were linked to fast food, pizza, and snacking, with elasticity and gumminess as prominent sensory qualities. The main criteria for purchase were intended usage and versatility, taste and texture, price, and familiarity. The findings provide key sensory attributes, information about consumer purchasing criteria, and relevant vocabulary for the promotion of cheeses as agri-food and gastronomic identity key products.

Gastronomy doi: 10.3390/gastronomy2040010

Authors: Laura Alessandroni Lorenzo Bellabarba Samanta Corsetti Gianni Sagratini

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 fields. In this study, the main processing by-products of artichoke (Cynara cardunculus L. var. scolymus), being leaves, stems, and external bracts, were analyzed. This study aims to valorize the by-product in order to promote its cultivation and help producers to create a new supply chain of this cultivar, typical of the Marche region in Italy, which is subject to the potential risk of genetic erosion. Several bioactive substances were monitored and quantified, including inulin, an important D-fructose polymer widely used for its physical–chemical and functional properties and prebiotic activity. Inulin extraction was optimized through an experimental design in terms of time and temperature. Moreover, the total content of polyphenols, flavonoids, and tannins was investigated in each artichoke by-product, revealing the stems as the richest fraction in all the monitored bioactive compounds.

Gastronomy doi: 10.3390/gastronomy2030009

Authors: Jiale Liang Nana Sarudate Hazuki Otsuki Takuya Yanagisawa Yusuke Okuda Shin-ichi Ishikawa

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 used in everyday life for meat marinades because they contain seasonings such as spices, salt, and vinegar. Although there are many studies on how condiments such as spices, salt, and vinegar affect meat, the effects of semi-solid/liquid emulsions and non-emulsified marinades on meat have yet to be further discussed and analyzed. Therefore, studying the physical and chemical effects of mayonnaise (semi-solid emulsified emulsion) and salad dressing (liquid emulsion and non-emulsified sauce) on meat is essential for improving food quality and safety. Thus, this paper examines the impacts of mayonnaise, emulsified salad dressing, and non-emulsified salad dressing on the physicochemical properties and sensory evaluations of meat. The results showed that the three sauces effectively reduced cooking losses when used as marinades for chicken breasts. In the juiciness and firmness tests, both mayonnaise and non-emulsified salad dressings positively affected the meat. This study also found that lower pH values were not always effective at reducing meat hardness and that emulsification may play a key role in reducing meat hardness.

Gastronomy doi: 10.3390/gastronomy2030008

Authors: Mario Ubigli Maria Carla Cravero

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 characteristics of wine from the “òstrakon” of the Ancient Egyptians to the present is shown in the article. The symbolic aspects of wine, the communication of emotions, the wine sensory analysis, and the wine tasting are discussed. The glossaries which appeared in France, at the turn of the 18th and 19th centuries, are mentioned: they attest both the beginning of tasting, and the official recognition of the sensory evolution of wine. Moreover, some considerations are reported on some particular words employed to describe wines: vinous, aftertaste, and body. The language employed to evaluate wine is still evolving. It expresses the need and the desire to communicate and define the perceptions and the emotions derived by drinking wine. Finally, the pleasure of wine is not only a physical pleasure, but above all it is a pleasure of the brain, as well as, naturally, of the word.

Gastronomy doi: 10.3390/gastronomy2020007

Authors: Robert Brannan Ronald Powell

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 available for retail purchase other than at farm sales or farmers’ markets. Frozen pulp is commercially available but supply is often limited due to increased wholesale demand. The purpose of this paper is to analyze seven years of entries from the Pawpaw Cookoff at the Ohio Pawpaw Festival using case study methodology to provide a basis from which to track trends, make recommendations, and discuss gastronomic opportunities of the pawpaw. Analysis of the data indicates that pawpaw is a versatile fruit that has been incorporated into a wide variety of beverages, savories, sauces, condiments, sweets, and desserts. Pawpaw pairs well with both alcoholic and non-alcoholic beverages, especially certain ales, sour beers, innovative cocktails with rum, coffee and tea drinks, and smoothies. Pawpaw is easily incorporated directly into salsas, dips, salad dressings, and frozen desserts that do not require cooking. In cooked savory dishes, sauces, and condiments, pawpaw should be added at the end of preparation. Pawpaw can be used in a wide range of baked and fried sweets and desserts.

Gastronomy doi: 10.3390/gastronomy2020006

Authors: Rossana Pennazio Alessia Ruga Enrico Ferrero

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 Bettelmatt cheese and the challenges posed by climate change. The sensory qualities of this cheese, including its flavor profile, texture, and aroma, are profoundly influenced by the alpine pastures where the cows graze, the unique terroir, and the traditional production methods. However, as climate change continues to impact ecosystems and weather patterns, it raises questions about the resilience and adaptability of this traditional cheese. In addition to these challenges, the article studies, also through producers’ testimonies, the rules in order to protect this cheese, which is crucial for food and gastronomic sciences.

Gastronomy doi: 10.3390/gastronomy2020005

Authors: Euripides Ntalios Stylianos Raphaelides Anna Marinopoulou

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 elasticity and squeeze flow viscometry of the doughs taken from various processing stages of the kneading process were determined. The rheological properties of the dough were assessed using dynamic and creep tests. Young’s modulus data revealed the changes in the elasticity of the dough exhibited during the different steps of kneading, whereas dynamic and creep tests indicated that throughout kneading, the dough displayed the behavior of a weak solid. Elongational viscosity measurements showed that the dough exhibited pseudoplastic behavior throughout the kneading process. The doughs from the various processing steps exhibited differences in zero shear viscosity values. It is suggested that the changes occurred during the processing stages, related to the development of secondary bonding within the gluten matrix.

Gastronomy doi: 10.3390/gastronomy2020004

Authors: Susan L. Prescott Ashka Naik Alan C. Logan

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, poor mental health, and early mortality. Studies examining such products and health have included top-down methods (e.g., nutritional epidemiology), bottom-up approaches (e.g., animal and pre-clinical mechanistic studies), and human intervention trials. The identification of potential harms associated with high levels of food processing has been aided by the NOVA Food Classification System, developed around 2009. Here, in this perspective essay, we argue that lexicon matters, and the continued reference to such ultra-processed products as “foods” is a barrier to policy-related discourse. Using a historical framework, we contend that the term “ultra-processed food” sits in foundational misalignment with how food has been defined, perceived, deliberated on, engaged with, and experienced by humans over millennia. Moreover, we suggest that language that positions ultra-processed products as “food” is part of a mindset that privileges technology and the continued application of isolated nutrients as a means to remedy deeply rooted socioeconomic problems. In the context of global policy, the parallels between food-like ultra-processed products and tobacco are extraordinary.

Gastronomy doi: 10.3390/gastronomy2010003

Authors: María José Beriain Idoya Fernandez-Pan

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 local pig to the brink of extinction. A study has been conducted to assess the quality of cured products derived from the meat of this breed. For this purpose, the characteristics of the BBP breed pig carcasses and the organoleptic quality of the cured raw products have been studitab;eed and compared with those obtained from the 50% Large White × 25% Landrace × 25% Piétrain breed (LWLP breed) used as a control. Comparatively to pigs of the LWLP breed, carcasses of the BBP breed showed lower percentages of lean meat and higher percentages of fat coverage, loins, and intramuscular fat content. Expert judges evaluated the appetizing aroma and flavor of the cured raw products from the BBP breed, their texture, and their general impression. The scores of sensory attributes shown by the sausages (the “Sarta” and “Vela” chorizos) indicate the necessity of optimizing and personalizing their curing process to realize the full potential of the distinctive meat.

Gastronomy doi: 10.3390/gastronomy2010002

Authors: Ingvar Svanberg Sabira Ståhlberg

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 particular, when famines were frequent following failed harvests, Swedish peasants utilized a range of locally available resources to survive. Bark bread made of cambium (phloem) from Pinus sylvestris was, for example, commonly used as famine food. Scientists of the Enlightenment period and the state authorities tried to alleviate hunger and poverty through the introduction of new food resources and cooking techniques, including wild or agricultural plants such as lichens or potato, and the use of protein sources different from the traditional ones, such as horse meat. However, many of these proposals encountered strong resistance from the peasantry, and only at the end of the 1800s famines ceased to cause suffering in Sweden. Scientific studies have so far focused mainly on mortality, malnutrition, demography, and official responses to famines; yet the question of what the starving peasants gathered, prepared, and consumed is important for the understanding of the historical situation. Also, the difference between the scientific proposals and peasants’ decisions and choices must be clearly distinguished. This historical study using an ethnobiological approach discusses peasant subsistence strategies in Sweden in the eighteenth century using contemporary sources, which provide an opportunity to study how the population obtained foodstuffs, adapted their diet to available ingredients, and the interaction and conflicting views of peasants and scientists about new, science-based nutrition proposals.

Gastronomy doi: 10.3390/gastronomy2010001

Authors: Charisia Vlachou Ourania Koukousolatou Nikoletta Theofania Siamagka

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 to empirically investigate the organizational readiness, perceived benefits, and intention of hotels to include local agri-food products in their menus. The data collection was carried out through a questionnaire using a five-point Likert scale and the readiness was evaluated in terms of its three dimensions (organizational culture, organizational climate, and organizational capacity), as well as the perceived benefits in one hundred and twelve hotels of the Regional Unit of Kavala and Thassos in Greece. Following a cluster analysis, three categories of hotels emerged, namely, “Committed”, “Hesitant”, and “Indifferent”. This article uses elements of organizational theory in the hotel industry for the inclusion of local agri-food products in hotel menus, complementing the existing limited literature. The research also has important managerial implications and can be used for policymaking by stakeholders.

Gastronomy doi: 10.3390/gastronomy1010005

Authors: Meike Rombach Julio Botero David L. Dean

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 present study is dedicated to US consumers’ willingness to buy and their willingness to pay a price premium for sea vegetables, providing insights and best-practice recommendations for marketing managers in the US food retail and gastronomy. An online consumer survey was distributed to explore predictors explaining willingness to buy and pay a price premium. Food engagement, food attributes, consumer knowledge, and health importance were the investigated predictors covered in the survey. Descriptive statistics and partial least square structural equation modelling were used to analyze the data. Food engagement and sea vegetable intrinsic and extrinsic attributes were identified as the strongest predictors for both willingness to buy and to pay a price premium. In contrast, health importance only influenced willingness to buy, and consumer knowledge only influenced willingness to pay a price premium. By focusing on the forms of consumer behavior with high commitment and exploring and validating the factors driving these consumers’ behaviors, the study fills an important research gap.

Gastronomy doi: 10.3390/gastronomy1010004

Authors: Marina Bardolet-Puigdollers Francesc Fusté-Forné

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 for food tourism. The research is based on six interviews with providers of cooking classes and six interviews with food tourists in the region of Catalonia. Results show that cooking classes contribute to the process of awarding tourism value to local products and recipes, creating and authentic and educational experience. This engages producers and consumers in a sustainable, and regenerative experience, that appreciates local people, places and practices. Cooking classes are activities that can create a tourism attraction factor, and consequently, allow locals and visitors to know the culture of the country they visit from a unique point of view, which this paper analyses from both perspectives.

Gastronomy doi: 10.3390/gastronomy1010003

Authors: Fabio Parasecoli Gloria Rodriguez-Garcia

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 disciplines and professional practices to better understand and plan interventions in complex gastronomy-related issues and challenges. However, the actors collaborating in such transdisciplinary processes often represent different priorities, values, and needs, as well as varying levels of power and access to financial means. This is particularly evident when it comes to gastronomic heritage. Its identification, support, and promotion require cultural, social, and political negotiations among a great number of stakeholders. Using a pilot workshop organized in March 2023 in Madrid as a case study, this articles suggests that participatory design methods can offer instruments to ensure the effective transdisciplinarity required in gastronomy and to address the political tensions that underlie many of its aspects.

Gastronomy doi: 10.3390/gastronomy1010002

Authors: Massimiliano Moschin

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, up to an average value of +80%. The focus of this article is on the most common social platforms of the country, Meta’s Facebook and Instagram, and the analysis took place around the keyword “flour”. The aim was to find some answers looking at the media consumption of content related to the topic, looking at the first 100 most engaging posts on Facebook pages, Facebook public groups and Instagram profiles. What emerged is that after an initial dominion of professional content creation in the second month of the three months of domestic reclusion, user-generated content augmented on Facebook, while on Instagram, the most-followed profile was the one of a domestic cooking star. What seemed to emerge is that cooking at home and completing simple recipes based on flour could have been a sort of protection practice against the instability and terrific times due to the pandemic in the Italian cultural field.

Gastronomy doi: 10.3390/gastronomy1010001

Authors: Andrea Pieroni

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 sciences, and, more recently, the Anglo-American tradition of food studies [...]