Search Results (75)

The genus Sonchus (Asteraceae) comprises 98 species, including 17 predominantly herbaceous taxa native to the Mediterranean region. These plants have long been utilized as traditional wild food sources due to their high nutritional value, as they are rich in vitamins A, C, and K, essential minerals, and bioactive compounds with antioxidant and anti-inflammatory properties. This review aims to provide a comprehensive synthesis of the taxonomy, geographic distribution, phytochemical composition, traditional uses, historical significance, and pharmacological properties of Sonchus species. A systematic literature search was conducted using PubMed, Scopus, Web of Science, and Google Scholar, focusing on studies from 1980 to 2024. Inclusion and exclusion criteria were applied, and methodological quality was assessed using standardized tools. A bibliometric analysis of 440 publications (from 1856 to 2025) reveals evolving research trends, with S. oleraceus, S. arvensis, and S. asper being the most extensively studied species. The review provides detailed taxonomic insights into 17 species and 14 subspecies, emphasizing their ecological adaptations and biogeographical patterns. Additionally, it highlights the cultural and medicinal relevance of Sonchus since antiquity while underscoring the threats posed by environmental degradation and changing dietary habits. Sonchus oleraceus and S. tenerrimus dominate the culinary applications of the genus, likely due to favorable taste, wide accessibility, and longstanding cultural importance. The comprehensive nutritional profile of Sonchus species positions these plants as valuable contributors to dietary diversity and food security. Finally, the study identifies current knowledge gaps and proposes future research directions to support the conservation and sustainable utilization of Sonchus species. Full article

Vinegar functions not only as a sensory enhancer but also as a culturally embedded culinary element across global food systems. In Taiwanese cuisine, black vinegar represents a traditional staple, particularly associated with dumpling consumption, whereas Italian balsamic vinegar is renowned for its aromatic complexity and nuanced sweetness, highly esteemed in Western gastronomy. Despite their culinary significance, limited empirical research has examined how these culturally distinct condiments are perceived when applied beyond their traditional contexts, especially in iconic national dishes. This study investigates Taiwanese consumers’ cross-cultural sensory responses to dumplings paired with either local black vinegar or imported balsamic vinegar. Through a structured sensory evaluation encompassing appearance, aroma, taste, and overall impression, this research explores how sensory cues and cultural expectations interact to shape flavor preferences. The results indicate that although visual attributes were rated similarly, balsamic vinegar’s distinctive aroma and taste elicited significantly greater sensory engagement, suggesting a latent openness to reinterpretation and hybridization within established food practices. These findings were supported by one-way ANOVA results, which revealed significant differences among the three groups for aroma (F = 6.30, p < 0.01), taste (F = 7.21, p < 0.01), and overall evaluation (F = 15.15, p < 0.001). By integrating sensory analysis with cultural food studies, this research advances the understanding of how multisensory cues influence consumer acceptance across cultural contexts. It further highlights the dynamic interplay between cultural familiarity and sensory novelty in flavor perception. These insights yield practical implications for culinary innovation, global flavor localization, and the development of culturally responsive food products. Full article

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. Full article

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

Wine jelly is regarded as a delicacy in many countries and is commonly utilized in grande cuisine. Recently, its popularity has increased among consumers due to its dietary properties and the presence of health-promoting compounds such as antioxidants. Its natural origin and the ability to reflect local traditions and consumer preferences further enhance its appeal. This study aimed to compare the compositional and sensory characteristics of wine jellies prepared using three different gelling agents and four aromatic grape varieties, with the goal of preserving varietal aroma in the final products. White wines from Pálava and Moravian Muscat and red wines from Agni and Rosa were used. The selected gelling agents were agar, vegan gelatin, and traditional gelatin. Basic analytical parameters were assessed in both the wines and the resulting jellies. Sensory evaluation was conducted by trained panelists, assessing consistency, appearance (clarity), taste, and bouquet. Confectionery-grade jelly from red wines demonstrated the best consistency, while gelatin jellies from white wines showed superior clarity. Due to a preference for sweeter flavors, jellies from red wines were favored across all variants. The strongest varietal bouquet was observed in Moravian Muscat samples, irrespective of the gelling agent used. The optimal choice of gelling agent depends on the target quality attributes. Gelatin is preferred for firmness and clarity, while vegan gelatin is ideal for preserving aroma and achieving a balanced sensory profile. Full article

Hemerocallis citrina is an herbaceous perennial plant used in Asian cuisine and Traditional Chinese Medicine. Here, we tested the therapeutic potential of extracts (HCE30%, HCE50%, and HCN) in vivo, using models of two human genetic neurodegenerative diseases—Machado–Joseph Disease/Spinocerebellar Ataxia type 3 (MJD/SCA3) and Frontotemporal Dementia with Parkinsonism associated to chromosome 17 (FTDP-17). Chronic treatment with HCE30% extract ameliorated the motor deficits typically observed in these models. Interestingly, we found that the effect on the motor phenotype of the MJD/SCA3 model was dependent on serotonergic signaling and on the action of the HLH-30/TFEB transcription factor, known to regulate the cellular response to amino acid starvation, the autophagy and mitophagy pathways, lysosome localization and biogenesis, exocytosis, and mitochondrial biogenesis. Altogether, our findings reinforce the idea that phytochemicals act through the modulation of serotonergic neurotransmission and introduce a novel layer to the HLH-30/TFEB regulatory network. Thus, it also strengthens the use of these pathways as therapeutic targets for protein-related neurodegenerative disorders and confirms the utility of medicinal plants as a source of innovation in the quest for new therapeutic agents. Full article

Background: Piper auritum Kuntz is an endemic plant from Mexico and Central America, where it is called “hoja santa”, and it is widely used in both local cuisine and traditional medicine. By using the Ames test (strain TA98), we recently demonstrated that ethanol extract from the plant has no mutagenic potential and that it has a significant antimutagenic effect. Objectives/Methods: In the present report, we extended this evaluation by using five strains of the Salmonella/microsome mutagenicity assay. Moreover, we evaluated the mutagenic/antimutagenic potential of the major component of the ethanol extract, safrole, with the TA98 strain and employed docking studies to examine the molecular relationship of safrole with the CYP1A1 isoform. Results: Our results confirmed the absence of mutagenicity in the ethanol plant extract, as well as a concentration-dependent inhibitory effect on the damage induced by benzo[a]pyrene (BaP). With respect to safrole, we also determined that the compound has no mutagenic potential and has a strong inhibitory effect on the damage induced by BaP. Docking and kinetic analysis confirmed the coupling of safrole with the active site of the CYP1A1 enzyme, leading to competitive inhibition. Conclusions: These results suggest that the inhibitory effect on the enzyme activity is one of the possible antimutagenic mechanisms. Full article

(1) Background. Although Arum spp. are toxic in their raw state, they are sometimes used as food within their native ranges. (2) Methods. We review the available literature in order to provide an overview of its use and detoxification procedures worldwide. (3) Results. The food use of lords-and-ladies was already mentioned by Theophrastus, Dioscorides, Matthioli, Durante, Gerard, and Sirennius. In the references concerning 19th–21st-century use, seven species were identified: A. cyrenaicum, A. discoridis, A. italicum, A. maculatum, A. orientale, A. palaestinum, and A. rupicola. Past or current culinary use of the plant has been recorded in Morocco, Libya, the United Kingdom, the Scilly Islands, Germany, Switzerland, Italy, Romania, Ukraine (including Crimea), Czechia, Slovenia, Croatia, Bosnia-Herzegovina, Albania, Georgia, Türkiye, Syria, Palestine, Lebanon, Israel, Iraq, and Iran. (4) In Europe, rhizomes were used, mainly as a famine food. In SW Asia, the aerial parts remain an important element of local cuisine. Several detoxification procedures are used before consumption, such as prolonged boiling, often involving straining the boiled water and lowering the pH with lemon juice, sumac, citric acid, sorrel leaves, or pomegranate juice. (5) Conclusions. Further studies are needed to assess the safety of Arum use and record traditional local recipes in SW Asia. Full article

The anthropology of food is a sub-field of cultural anthropology interested in studying food and foodways. This article provides a concise overview of the anthropology of food, tracing its development from the early twentieth century to contemporary debates and emerging research trajectories. Drawing on foundational work by figures such as Boas and Malinowski, it shows how early anthropologists approached food as integral to understanding social organization, kinship, and cultural meaning. As the field evolved, structuralist, materialist, feminist, and political-economic perspectives broadened its scope, highlighting the symbolic significance of cuisine, the interplay between environment and subsistence, and the pivotal role of gender and class in shaping food practices. In recent decades, the anthropology of food has engaged intensively with globalization, investigating how transnational flows reshape culinary identities, local economies, and cultural heritage, as well as other significant topics. At the same time, emerging themes—such as multispecies perspectives, sensory studies, and the application of innovative methodologies—offer new lenses for understanding how food mediates relationships between humans, non-human beings, and environments. By examining case studies spanning regions from Africa and Asia to Europe and the Americas, this article illustrates how contemporary anthropologists use food as a prism to investigate cultural identity, social change, ethical relations, and the complex entanglements of local and global food systems. Full article

Emerging as a pivotal trend on social media, food review vlogs not only narrate culinary experiences but also boost local cuisine and economic growth. This study delves into how such vlogs and vlogger traits affect viewer attitudes and restaurant visit intentions, guided by the stimulus–organism–response paradigm. Hypotheses were quantitatively assessed through an online survey with 347 participants from Amazon’s Mechanical Turk (MTurk), analyzed using SPSS 22 and AMOS 22 for structural equation modeling (SEM). The results indicated that informativeness, entertainment, and vividness influence viewers’ engagement with food review vlogs, while attractiveness and homophily are major predictors of parasocial relationships. Content engagement and parasocial relationships exerted positive influences on attitudes and visiting intentions toward the reviewed restaurants. The findings contribute to the empirical understanding of foodservice communication by identifying key characteristics of food review vlogs and vloggers that drive viewer engagement and behavioral intentions. Building on an established theoretical foundation, this study underscores the practical significance of the S–O–R model in digital marketing, offering actionable insights to empower content creators and marketers in driving audience engagement and shaping consumer behavior. Full article

Producing healthier food requires expertise in methods that yield significant benefits for human health, sustainability, economic growth, cultural heritage, and overall well-being. Investing in conscientious and sustainable food systems can improve individual and planetary quality of life by preventing diseases, delaying ageing, and enhancing well-being. While healthy eating habits begin at home, schools play a pivotal role in reinforcing them from an early age. Despite progress, challenges remain, underscoring the need for prioritizing food education and literacy across all ages. Knowledge of how sustainable food production impacts personal health and well-being is critical. A holistic approach is essential for addressing these complexities, considering physical, mental, social, and environmental factors to identify balanced and effective solutions. Such analyses examine how system components interact, guiding the development of sustainable practices. The DM4You project exemplifies this approach. It unites Portuguese partners to promote local food consumption, focusing on soups, an integral part of traditional Portuguese cuisine, made with diverse vegetables, legumes, olive oil, and sometimes by-products. DM4You monitors 80 healthy participants over three months to assess dietary habits, focusing on soup and fruit consumption. This crossover study evaluates the influence of diet on health, offering insights into sustainable and health-promoting dietary practices. Full article

This study analyzed the effects of insect-based diets on rural leisure activities, tourism, and consumption. A questionnaire survey was conducted, with 900 valid samples being obtained. The collected data were then analyzed through descriptive statistical analysis, a t-test, and a Pearson’s product-moment correlation coefficient test by using the SPSS 26.0 statistical software. Subsequently, semistructured interviews were conducted to collect expert and public opinions on the analysis results. Finally, literature findings and the collected questionnaire and interview data were reviewed through multivariate validation analysis. According to the results, the public agrees that entomophagy culture and insect cuisine can enhance leisure and tourism appeal. Entomophagy culture can also stimulate rural economic, social, and environmental development as well as rural consumption. However, modern public infrastructure and medical facilities are still required to increase tourism accessibility. Local governments must improve public sanitation, moral standards, and the overall quality of tourism and living environments. They must also attract corporate investment and cultivate entrepreneurship among residents to develop new insect-based tourism and leisure activities, food, and products. These measures can enhance the influence of insects on the sustainable development of leisure activities, tourism, and economies in rural regions. Full article

Ethnobotanical studies on foraging are essential for documenting neglected or previously unknown wild food plants, which may be crucial for promoting the diversification of food sources and contributing to food security and sovereignty. The Pashtuns of the Marwat tribe in NW Pakistan are renowned for their traditional customs and food systems. Studying the wild food plants (WFPs) and their associated bio-cultural diversity is quintessential for fostering food security and sovereignty in the region. The research presented here investigated the area’s wild food plants traditionally gathered and consumed. The field survey was conducted in 2023 with 87 study participants. A total of 41 plant species belonging to 24 botanical families was documented. The findings include food uses for Atriplex tatarica, Amaranthus graecizans, and Beta vulgaris subsp. maritima that have rarely been recorded in Pakistan. Moreover, the use of Citrulus colocynthus fruits in jam and Zygophyllum indicum leaves and stems in beverages are novel contributions to the gastronomy of NW Pakistan. The comparison with other food ethnobotanical studies conducted in North Pakistan suggests some similarities between the Lakki Marwat traditional WFPs and those from other semi-arid areas in North Pakistan, both Pashtun and non-Pashtun. While the findings underline the significant role of WFPs in local cuisine, we observed that this local knowledge is also threatened: the rapid spread of fast and industrialized food, modernization, and cultural dilution has led to an alarming reduction in these practices among the younger generations. Therefore, suitable measures to safeguard traditional plants, food knowledge, practices, and the associated culture are urgently needed. The urgency of this situation cannot be overstated, and it is crucial that we act now. Furthermore, preserving wild food plant-related cultural heritage may be fundamental to promoting food security and public health. 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

Korean landrace red peppers (Capsicum annuum var. Subicho), such as the traditional representative Subicho variety, are integral to Korean foods and are often consumed raw or used as a dried powder for cuisine. However, the known vulnerability of local varieties of landrace to biotic stresses can compromise their quality and yield. We employed nuclear magnetic resonance (NMR) spectroscopy coupled with a multivariate analysis to uncover and compare the metabolomic profiles of healthy and biotic-stressed Subicho peppers. We identified 42 metabolites, with significant differences between the groups. The biotic-stressed Subicho red peppers exhibited lower sucrose levels but heightened concentrations of amino acids, particularly branched-chain amino acids (valine, leucine, and isoleucine), suggesting a robust stress resistance mechanism. The biotic-stressed red peppers had increased levels of TCA cycle intermediates (acetic, citric, and succinic acids), nitrogen metabolism-related compounds (alanine, asparagine, and aspartic acid), aromatic amino acids (tyrosine, phenylalanine, and tryptophan), and γ-aminobutyric acid. These findings reveal the unique metabolic adaptations of the Subicho variety, underscoring its potential resilience to biotic stresses. This novel insight into the stress response of the traditional Subicho pepper can inform strategies for developing targeted breeding programs and enhancing the quality and economic returns in the pepper and food industries. Full article