Search Results (6)

People in multilingual societies develop complex and interconnected food-making and food-discussing networks. On the basis of an experimental course titled “Food at Home, Food on the Move: Globalization and Regionalism in Modern Food Culture” taught at the University of Helsinki, we will show how the acquisition of culinary terminology puts forward the interconnectedness of languages and the dynamics between them in several sociolinguistic contexts. The lectures were grouped geographically: Eating with the Neighbors (Finnish cuisine and Swedish, Russian, Karelian and other influences); From the Baltic to Central Europe (Latvian, Lithuanian, Polish, German, and Hungarian food cultures); Formative Cuisines of the Mediterranean (French, Italian, Greek, Middle Eastern cuisine, etc.); and Eating Outside Europe (food culture influences from the US, Mexico, China, Japan, and India). The assignments included a critical lecture diary, an essay about eating experiences, or additional reading, a conversational analysis of a culinary show, or fieldwork in an ethnic restaurant. Raising awareness of linguistic and cultural diversity, motivating course participants to discuss the role and interaction of languages in their repertoire, makes them reflect on their multilingual identities. It allows educators to explore individuals’ DLCs in different contexts while navigating diverse global and local environments based on the principles of fairness and equality in education. Full article

Edible insects constitute a healthy food source providing a sustainable alternative to traditional animal protein. The present study explored consumers’ perceptions and attitudes toward insect consumption, and defined the main motivational factors influencing public awareness and acceptance toward entomophagy. Using a qualitative research design, individual-level data were selected from a sample of 70 consumers in Greece via semi-structured personal in-depth interviews. The Grounded Theory framework was adopted to develop awareness, perception and acceptance drivers. Although the participants were knowledgeable about the usage of insects as food, the great majority demonstrated abhorrence toward entomophagy, describing feelings of disgust and repulsion. Furthermore, the respondents seemed to be reluctant towards the distribution and availability of edible insects and insect-based food options in consumer markets, whereas food safety concerns were strong as many consumers seemed to question the relevant preparation regulations. A lack of information and cultural influences were found to restrict consumers’ acceptance of entomophagy, whereas health and food safety concerns comprised an inhibiting factor in incorporating edible insects in Greek cuisine. This study emphasized the need for a holistic information plan, which will help both food businesses and consumers understand the vital role of edible insects in modern food environments. Full article

Greek giant beans, also known as “Gigantes Elefantes” (elephant beans, Phaseolus vulgaris L.,) are a traditional and highly cherished culinary delight in Greek cuisine, contributing significantly to the economic prosperity of local producers. However, the issue of food fraud associated with these products poses substantial risks to both consumer safety and economic stability. In the present study, multi-elemental analysis combined with decision tree learning algorithms were investigated for their potential to determine the multi-elemental profile and discriminate the origin of beans collected from the two geographical areas. Ensuring the authenticity of agricultural products is increasingly crucial in the global food industry, particularly in the fight against food fraud, which poses significant risks to consumer safety and economic stability. To ascertain this, an extensive multi-elemental analysis (Ag, Al, As, B, Ba, Be, Ca, Cd, Co, Cr, Cs, Cu, Fe, Ga, Ge, K, Li, Mg, Mn, Mo, Na, Nb, Ni, P, Pb, Rb, Re, Se, Sr, Ta, Ti, Tl, U, V, W, Zn, and Zr) was performed using Inductively Coupled Plasma Mass Spectrometry (ICP-MS). Bean samples originating from Kastoria and Prespes (products with Protected Geographical Indication (PGI) status) were studied, focusing on the determination of elemental profiles or fingerprints, which are directly related to the geographical origin of the growing area. In this study, we employed a decision tree algorithm to classify Greek “Gigantes Elefantes” beans based on their multi-elemental composition, achieving high performance metrics, including an accuracy of 92.86%, sensitivity of 87.50%, and specificity of 96.88%. These results demonstrate the model’s effectiveness in accurately distinguishing beans from different geographical regions based on their elemental profiles. The trained model accomplished the discrimination of Greek “Gigantes Elefantes” beans from Kastoria and Prespes, with remarkable accuracy, based on their multi-elemental composition. Full article

Tourism is multifaceted and primarily encompasses cultural activities, aiming mainly to ensure visitors’ relaxation and rejuvenation. Therefore, activities that involve exploring the culinary richness of a destination, which provide elements of the local culture and history, are important. The purpose of this study is to outline the profile of potential gastronomic tourists in order to identify the motivating factors for tasting local cuisine. Additionally, gastronomic festivals are raising the question of whether they serve as a means to attract potential tourists and what conditions they must meet in order to become an attractive activity. A survey was carried out targeting two nationalities with a deep gastronomic culture: Greeks and Koreans. The findings indicate that despite their common perspectives on food selection motives and that the existence of a gastronomic festival at the travel destination interests both nationalities, they differ in terms of choosing a gastronomic festival as the primary factor in visiting a destination. Overall, it is deemed useful to implement and promote gastronomic festivals with a focus on the particular needs of the respective potential tourists. Full article

The focus of experiential tourism is for the consumer or visitor to experience the tourist destination and to actively interact with local people, cultures, and the place itself. In fact, it can be seen as a form of tourism that builds upon place identities, both tangible and intangible, by energetically introducing the visitor to the culture, history, nature, traditions, cuisine, and social life of a place. In doing so, the emotional, physical, or spiritual experience of the consumer becomes a dynamic source of place branding. The paper investigates the main features of experiential tourism in the Greek regions of Central Macedonia, and Eastern Macedonia and Thrace, and discusses their interactions with place identity. Our methodology consists of a qualitative survey based on semi-structured interviews with stakeholders and a thematic analysis to trace the main features of the experiential product and enterprises that develop such products. The paper concludes that experiential tourism in Greece bears many of the features highlighted in the literature. Furthermore, our findings underline some new aspects, especially the links between the experiential product, small and well-qualified enterprises, and a place’s tangible and intangible identities, which make experiential tourism an opportunity for locales and their branding. Full article

We present AΜAΛΘΕΙA (AMALTHIA), an application ontology that models the domain of dishes as they are presented in 112 menus collected from restaurants/taverns/patisseries in East Macedonia and Thrace in Northern Greece. AΜAΛΘΕΙA supports a tourist mobile application offering multilingual translation of menus, dietary and cultural information about the dishes and their ingredients, as well as information about the geographical dispersion of the dishes. In this document, we focus on the food/dish dimension that constitutes the ontology’s backbone. Its dish-oriented perspective differentiates AΜAΛΘΕΙA from other food ontologies and thesauri, such as Langual, enabling it to codify information about the dishes served, particularly considering the fact that they are subject to wide variation due to the inevitable evolution of recipes over time, to geographical and cultural dispersion, and to the chef’s creativity. We argue for the adopted design decisions by drawing on semantic information retrieved from the menus, as well as other social and commercial facts, and compare AMAΛΘΕΙA with other important taxonomies in the food field. To the best of our knowledge, AΜAΛΘΕΙA is the first ontology modeling (i) dish variation and (ii) Greek (commercial) cuisine (a component of the Mediterranean diet). Full article