Search Results (4)

Food color is a powerful determinant of consumer perception, influencing emotions, taste expectations, and hedonic responses. This study investigated how red, yellow, and blue plating colors affect emotional responses, acceptance, and taste associations. Emotional descriptors were defined through two focus groups (n = 17) and validated in a consumer study with 295 participants (63.4% female, 35.3% male). Three color-dominant samples were evaluated online using the Check-All-That-Apply (CATA), Rate-All-That-Apply (RATA), and a nine-point hedonic scale. The red sample achieved the highest acceptance (7.27), followed by blue (7.03) and yellow (6.82) (p < 0.05). Red was strongly associated with positive RATA terms such as pleasant (3.90), with pleasure (2.95), and satisfied, while blue elicited negative responses, including disgusted (72%) and no appetite (74%). Pearson correlations confirmed pleasant (r = 0.70, p < 0.001) and with pleasure (r = 0.58, p < 0.001) as key acceptance drivers, whereas disgusted (r = −0.29, p < 0.001) acted as a rejection cue. Correspondence analysis explained 68% of the variance, and Partial Least Squares Regression highlighted pleasant (VIP = 1.86) as the strongest predictor of liking. Tableware (≥4.25) and plating arrangement (≥4.31) also significantly shaped emotional perception. These results demonstrate that plating colors critically influence consumer emotions and acceptance, offering practical insights for multisensory gastronomy and food design. Overall, the study shows that plating color can be strategically leveraged in gastronomy and product development to enhance consumer emotions and acceptance, providing valuable guidance for multisensory food design. Although conducted using photographic stimuli and limited to Brazilian consumers, the study provides valuable insights into how plating color influences emotional and hedonic responses. These findings can support both academic research and professional practice, guiding chefs and food designers in developing multisensory gastronomic experiences. Full article

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. Full article

Slender nightshade (Solanum nigrescens Mart. and Gal.) is a perennial, herbaceous plant from the Solanaceae family, which is distributed in various environments. The aim of this study was to review the scientific literature and to establish slender nightshade plants under greenhouse conditions in order to record their phenological development. The specialized literature regarding the distribution, botanical characteristics, and uses of such species was analyzed. The phenological development was recorded based on the BBCH (Biologische Bundesanstalt, Bundessortenamt, Chemische Industrie) guide. Slender nightshade seeds were germinated under greenhouse conditions, then transferred to red porous volcano gravel locally known as tezontle in black polyethylene bags and watered with a Steiner nutrient solution. Changes in phenology were monitored and recorded from germination to the ripening of fruit and seeds. Slender nightshade has a wide distribution in Mexico and is used for medicinal and gastronomical purposes, as well as to control pathogens. The phenological development of slender nightshade has seven stages from germination to the ripening of fruit and seeds. Slender nightshade is a poorly studied plant with potential for human consumption. The phenological recording provides a tool for its management and further research as a crop. Full article

The foodservice sector plays an important economical role in the “Langa del Barolo”, in Northwest Italy. It is now on the UNESCO (the United Nations Educational, Scientific and Cultural Organization) World Heritage List and is in first place in Italy in the Vineyard Landscape field, along with the Roero and Monferrato territories. The tourists who visit this area are constantly increasing and its inscription in UNESCO World Heritage List seems to have increased its international appeal even more. This study aimed at obtaining feedback from the “Langa del Barolo” restaurateurs as to their perception of the communication and promotion tools implemented to enhance the territory. A semi-structured interview, that adopted a questionnaire based on the PAPI technique, was used to survey all the 78 restaurateurs in this area. This technique was chosen to stimulate the individual propensity of the restaurant owner to share information freely. It was observed that the UNESCO status provides new stimuli for the restaurateurs when carrying out their activities, increases tourist’s interest in the “Langa del Barolo” and disseminates the local brands at an international level. Other tools, such as TripAdvisor, word-of-mouth, Slow Food and gastronomic guides, were also presented and discussed with the participants. The feedback and results demonstrate that having a UNESCO status improves and enhances the territory, making it an extremely useful promotion tool. Full article