Search Results (57)

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. Full article

The gastronomic identity represents a blend of tradition, local resources, and cultural values that shape the authenticity and distinctiveness of a region’s gastronomy. Mačva, as an area in western Serbia, possesses an exceptionally rich gastronomic heritage whose tourism potential has not been sufficiently valorized. The subject of this research is the examination of the gastronomic identity of Mačva, and the purpose of the study is to determine how domestic tourists perceive the region’s gastronomic identity, which factors shape this identity, and the extent to which socio-demographic and perceptual characteristics influence the likelihood of purchasing traditional food products. The aim of this research is to develop an analytical framework to identify the key factors shaping the gastronomic identity of the Mačva region and to examine their influence on domestic tourists’ perceptions and consumer behavior related to the consumption and purchase of traditional food. The data were processed using exploratory factor analysis and binary logistic regression. The results indicate that respondents recognize the gastronomic culture of Mačva as an important component of the region’s cultural identity. The factor structure confirmed a three-dimensional model of gastronomic identity, comprising cultural–gastronomic heritage, authenticity and the promotion of gastronomy, and the region’s economic and social development. The results suggest that tourists’ intention to purchase traditional products is shaped by selected socio-demographic and perceptual factors, particularly gender and perceptions of gastronomy as a driver of economic and social development. The findings highlight the need for a differentiated approach to the development and positioning of the gastronomic offer, which may serve as a basis for formulating strategies for the development and branding of the Mačva region. Full article

This paper investigates how the “Gastro Local” network in Brașov County, Romania, contributes to regional brand development by digitally communicating local gastronomic and cultural values. One hundred eighty social media posts created by Local Gastronomic Points (LGPs) were analyzed using a directed content analysis grounded in the Memorable Gastronomic Experience (MGE) and Online Destination Brand Experience (ODBE) frameworks. Results suggest that LGPs construct dense multimodal narratives combining gastronomic, environmental, emotional, and temporal cues, indicating that rural digital storytelling relies on layered experiential configurations. Hedonism, Local Culture, and Relaxation dominate experiential communication, while sensory and spatio-temporal cues structure online brand expression. Co-occurrence patterns and correspondence analysis indicate two potential branding logics: a sensory–hedonic strategy centred on visual pleasure, and an affective–symbolic contextual strategy anchored in heritage and rural temporality. The study contributes an integrated MGE × ODBE analytical model and suggests how small-scale food providers act as decentralized branding agents, supporting aspects of sustainable and authenticity-driven regional identity-building within this specific context. Full article

Chestnut (Castanea sativa Mill.) is a Mediterranean staple food valued for its cultural heritage, gastronomic identity, nutritional profile, bioactivities, and socio-economic and environmental relevance. This narrative review synthesizes current knowledge on chestnut fruits and by-products, linking ecophysiology and genetic diversity to chemical composition and functionality. It summarizes the nutrient profile (high starch and dietary fiber; gluten-free; B vitamins; essential minerals; and favorable fatty acids) and the diversity of phytochemicals—particularly phenolic acids, flavonoids, and ellagitannins (e.g., castalagin and vescalagin)—that underpin antioxidant, anti-inflammatory, antimicrobial, anti-proliferative, and metabolic effects demonstrated across in vitro, cellular, and in vivo models. We compare conventional and green extraction strategies (e.g., hydroethanolic, ultrasound-/microwave-assisted, and supercritical and subcritical water), highlighting method-dependent yields, composition, and bioactivity, and the valorization of shells, burs, and leaves within circular bioeconomy frameworks. Technological applications span functional foods (gluten-free flours, beverages, and emulsions), nutraceuticals, and cosmetics (skin-protective and regenerative formulations), and active packaging/biopolymers with antioxidant and antimicrobial performance. We discuss sources of variability (cultivar, environment, maturation, and processing) affecting bioactive content and efficacy, and outline future directions. Finally, this review emphasizes the importance of university-facilitated co-creation with companies and consumers—within the framework of Responsible Research and Innovation—as a pathway to strengthen the economic valorization and full utilization of the chestnut value chain, enhancing its societal relevance, sustainability, and health-promoting potential. Full article

Traditional foods (TFs) represent a key component of regional cultural identity and gastronomic heritage, particularly within the hospitality sector. The growing interest of tourists in authentic, locally sourced and sustainable food underscores the importance of understanding the perceptual and socio-demographic factors that shape their preferences and choices regarding TFs. The aim of this study is to identify and explain the factors that influence tourist attitudes toward dishes prepared with TFs in the hospitality sector, as well as to examine the extent to which socio-demographic characteristics predict tourists’ purchasing decisions. For this purpose, the Tourist Perception and Preferences Model in the Context of Traditional Foods (TPP-TF model) and the Perceptual Factors Scale for Traditional Food Consumption (PFS-TFC) were developed. The research was conducted on a sample of 507 respondents in the A.P. Vojvodina (Republic of Serbia), employing both exploratory and confirmatory factor analyses, which identified the following three key factors: socio-cultural, ecological, and economic. The results of the logistic regression analysisshowed that income level and place of residence significantly influenced the decision to purchase dishes based on traditional foods (TFs). Tourists with higher income levels were substantially more likely to purchase TFs, highlighting the role of economic affordability in shaping consumer choices. Conversely, individuals residing in urban areas showed a significantly lower likelihood of purchasing TFs compared to rural respondents, suggesting that traditional food consumption remains more rooted in rural environments and is closely associated with cultural proximity. Full article

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). Full article

Gastronomic tourism is a strategic tool for territorial development, as it promotes cultural heritage, supports local economies and encourages environmentally responsible consumption. This study attempts to analyse the evolution of key gastronomic products through digital marketing tools, reflecting on the need to know this real data in order to carry out sustainable territorial and tourism planning. To do so, it uses a methodology based on the analysis of data obtained through Google Trends, taking as a reference a set of terms related to seafood, traditional meats and wines with designation of origin. The study examines the seasonal patterns and geographical distribution of interest in these terms, evaluating their impact both inside and outside Galicia as a replicable methodological case. The results show significant differences between categories. In addition, there is a generalised decrease in the search for gastronomic terms, which may indicate a reduction in the relative weight of this element as a factor in the creation of the image of the territories. In conclusion, the article demonstrates the capacity of this methodology to propose more sustainable tourism, territorial and economic planning strategies based on the transformation of qualitative imaginaries into quantitative data and trends. Full article

Pulque, an available traditional Mexican fermented beverage, has deep ethnographic and cultural significance. It was originally consumed by pre-Columbian civilizations, including the Teotihuacanos, Mexicas, Otomies, Zapotecas, Mixtecas, and Maya. It was revered as a sacred drink with both ceremonial and medicinal uses, often reserved for elites and priests. Its production is based on the ancestral extraction and fermentation of aguamiel, a sweet sap obtained from agave plants. While advances in food technology have occurred, traditional techniques for obtaining and fermenting aguamiel remain prevalent, especially in rural communities, reflecting the resilience of indigenous knowledge systems. Recent interest in pulque has focused on its nutritional content and potential health benefits when consumed in moderation, though risks related to excessive intake remain a concern. Moreover, cultural initiatives aim to revitalize indigenous heritage through gastronomic promotion, tourism routes, and festive traditions. This study explores pulque’s production processes, its cultural symbolism, and its evolving role within Mexican society, suggesting that its survival reflects both continuity and adaptation in the face of modernity. This paper is also presented as a narrative integrative review to explore the biocultural significance of pulque across the anthropological, historical, biochemical, and public-health domains. Full article

Indigenous Mexican fermented beverages, such as pulque, colonche, tepache, and water kefir, are pillars of the country’s cultural and gastronomic heritage. Their sensory attributes and health-promoting properties arise from complex microbial consortia, in which lactic acid bacteria (LAB), mainly Lactobacillus and Leuconostoc, acetic acid bacteria (AAB), primarily Acetobacter, and yeasts such as Saccharomyces and Candida interact and secrete exopolysaccharides (EPSs). Dextran, levan, and heteropolysaccharides rich in glucose, galactose, and rhamnose have been consistently isolated from these beverages. EPSs produced by LAB enhance the viscosity and mouthfeel, extend the shelf life, and exhibit prebiotic, antioxidant, and immunomodulatory activities that support gut and immune health. Beyond food, certain EPSs promote plant growth, function as biocontrol agents against phytopathogens, and facilitate biofilm-based bioremediation, underscoring their biotechnological potential. This review integrates recent advances in the composition, biosynthetic pathways, and functional properties of microbial EPSs from Mexican fermented beverages. We compare reported titers, outline key enzymes, including dextransucrase, levansucrase, and glycosyltransferases, and examine how fermentation variables (the substrate, pH, and temperature) influence the polymer yield and structure. Finally, we highlight emerging applications that position these naturally occurring biopolymers as sustainable ingredients for food and agricultural innovation. Full article

A key aspect of ensuring efficient management of gastronomic tourism is understanding the demand behavior. The studies conducted so far are limited to analyzing this demand in specific destinations, making it impossible to extrapolate their results to obtain a global profile of the gastronomic tourist. This study aims to address this gap by providing a more generalizable characterization and identifying a series of segments of gastronomic tourists. This has been achieved through a survey conducted with 421 gastronomic tourists on an international scale, using descriptive statistics and latent class analysis (LCA). The results obtained have provided insight into the behavior, willingness to pay, expectations, and experiences of those surveyed. From this, three segments of gastronomic tourists with clearly different profiles have been identified. These findings offer a precise understanding of the demand for gastronomic tourism and provide a strategic basis for designing tailored, conscious policies aimed at maximizing the cultural and economic value of the food heritage of different tourist destinations. Full article

Gastronomy is an essential element in the visitor’s experience in a given destination, being even more important in those destinations with an important cultural heritage. The study focused on the city of Córdoba (Spain), known for its extensive cultural heritage and for being the city with the most World Heritage declarations in the world, with four of them. Based on a total of 467 valid questionnaires, a structural equation analysis (PLS-SEM) was carried out. Of a total of four hypotheses proposed, the influence of all of them was confirmed except for the one that hypothesized an influence of perceived gastronomic value on loyalty to a gastronomic destination, thus confirming the overall mediating effect of gastronomic experiences between the two variables mentioned above. Furthermore, the influence of gastronomic satisfaction on loyalty to a gastronomic destination was evident, with no mediating effect of gastronomic experiences in this case. The results obtained can be of great help to decision-makers, both public and private, in establishing gastronomic proposals that are genuine, sensorially rich, and strongly culturally rooted, thus enhancing the cultural experience. Full article

This study investigates how local gastronomic products with strong cultural and heritage value can contribute to destination identity and sustainable rural tourism development. Focusing on cave-aged cheeses, it emphasizes the case of Roquefort-sur-Soulzon (France), where traditional cheese-making and natural cave-aging have been successfully integrated into tourism experiences that reflect terroir, authenticity, and rural heritage. To explore tourist motivations, a survey of 416 visitors was conducted. Factor analysis and Structural Equation Modeling (SEM) were used to identify the main drivers behind cheese-related tourism. The analysis revealed three key motivational factors: Traditional Gastronomy, linked to interest in regional food practices; Cheese Experience, emphasizing the unique appeal of Roquefort cheese; and Heritage Tourism, reflecting a desire to connect with rural identity and sustainable traditions. These results support the hypothesis that culturally significant local food products can serve as central elements in shaping place identity and attracting visitors through immersive, heritage-based experiences. The study concludes that food heritage can be a powerful tool for rural development, offering economic, cultural, and experiential value. It also identifies similar opportunities in Serbian regions such as Pirot and Sokobanja, where traditional kačkavalj cheese and natural cave environments present strong potential for tourism growth rooted in local identity. Full article

The present study investigates the association between perceived authenticity (PAU), GCON, and behavioral intention within heritage restaurants in Hail, Saudi Arabia. By integrating cognitive appraisal theory (CAT) and the Stimulus-Organism-Response (SOR) framework, this research explores how authenticity perceptions influence both cultural and gastronomic experiences and contribute to sustainable consumption behavior. Also, it investigates the moderating role of consumer knowledge (CKNOW) in enhancing GCON and its subsequent impact on the behavioral intention (BINT) to dine at heritage restaurants. Employing a mixed-methods approach, this study first conducted a content analysis on online reviews to identify key attributes that shape authenticity perceptions. Subsequently, Smart PLS software was employed to conduct an analysis of 417 valid customers of heritage restaurants in Hail. The current study aims to investigate the customers of heritage restaurants in Hail, Saudi Arabia. The current findings showed that students formed a significant market share of heritage restaurants in Hail, Saudi Arabia. The findings confirm that perceived authenticity significantly enhances consumers’ cultural and gastronomic experiences, which in turn fosters GCON and strengthens the behavioral intention to visit authentic restaurants. Furthermore, GCON mediates the association between authenticity, cultural experiences, and purchase intention. Consumer knowledge further moderates this relationship, amplifying the positive effect of GCON on behavioral intention. This study contributes to the growing literature on sustainable gastronomy tourism by demonstrating the crucial interplay between authenticity, sustainability, and consumer knowledge in the heritage restaurant sector. It also offers practical recommendations for restaurant managers, policymakers, and tourism marketers to enhance the authentic dining experience while promoting environmentally responsible behavior. By fostering an awareness of cultural and environmental values, heritage restaurants can serve a critical role in advancing sustainable tourism development in Hail and beyond. 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

Women are the “guardians of the kitchen” and central to household food security, yet their role has never been studied across the Hindukush region or Pamiri Knot. This study explores the women’s knowledge (specifically from the Khowar (Kho) and Wakhi linguistic groups) of local food systems and determines their role in ensuring household food security and sustainability in the mountain regions of northern Pakistan. Based on in-depth semi-structured interviews with female informants in the Rech and Broghil valleys of upper Chitral, 91 different types of food products were recorded, including wild and cultivated species. Eremurus stenophyllus and Allium barsczewskii were the commonly utilized plant species, though distinct preferences between the Kho and Wakhi groups were noted. Prominent differences were perceived in using certain cultivated plants among the two ethnic groups. For instance, Kho preferred plants like Beta vulgaris, Zea mays, and Brassica napus as indicated by the use reports, while Wakhi concentrated on Thymus serpyllum, Zygophyllum obliquum and Papaver involucratum. Both groups had shared dairy practices, but cottage cheese and curd were highly cited among Kho, while double-fermented curd and Qurut for Wakhi. The study recorded some new food uses for specific plants, such as Atriplex hortensis, Carthamus tinctorius, Hylotelephium spp., and Saxifraga sibirica. Cross-culture analyses revealed a mosaic pattern of homogenous and heterogenous trends based on reported food species of plants/animals and their use reports. Our findings emphasize the significant role of women in sustaining local food diversity, food sustainability, and the preservation and security of the local food systems, cultural legacy, and household food management. Therefore, inclusive research addressing their social, economic, and environmental issues must be conducted. Furthermore, policies must incorporate women’s traditional knowledge to build resilient food systems. Full article