Development of food and gastronomy in the sub-Antarctic end of the world

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2024-08-15 DOI:10.1016/j.ijgfs.2024.101000

José Miguel Aguilera , Ricardo Rozzi

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引用次数: 0

Abstract

Regional food and gastronomy flourish worldwide driven by unique local foods, the remembrance of old culinary traditions, and the visitors’ desire to taste memorable dishes in an environment evoking cultural heritage and geographical uniqueness. The sub-Antarctic Magellan region of Chile is the southernmost zone of the planet and is unique in centenary food and culinary practices. A detailed description of marine and terrestrial local food sources and biocultural traditions is documented. This article presents a pre-conceptual framework (PCF) to develop local food and gastronomy in this region. Collection and analysis of bibliometric data led to three pillars supporting the FPC: the nutritional value and uniqueness of local foods and culinary traditions; a booming sustainable tourism that drives the development of gastronomic endeavors, and; lessons from past experiences in other remote places. The proposed PCF may be adapted to different regions worldwide. Recent gastronomic initiatives to implement this PCF at the Cape Horn International Center in Puerto Williams (Chile) are also described.

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世界亚南极地区食品和美食的发展

独特的地方美食、对古老烹饪传统的怀念，以及游客希望在唤起文化遗产和地理独特性的环境中品尝难忘菜肴的愿望，推动着地方美食和烹饪业在世界各地蓬勃发展。智利的亚南极麦哲伦地区是地球的最南端，在百年美食和烹饪习俗方面独树一帜。文章详细描述了当地的海洋和陆地食物来源以及生物文化传统。本文提出了在该地区发展当地食品和美食的前概念框架（PCF）。通过对文献计量数据的收集和分析，得出了支持 FPC 的三大支柱：当地食物和烹饪传统的营养价值和独特性；推动美食事业发展的蓬勃发展的可持续旅游业；以及其他偏远地区的经验教训。拟议的 PCF 可适用于全球不同地区。此外，还介绍了最近在威廉姆斯港（智利）合恩角国际中心实施这一 PCF 的美食举措。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.