Gastronomy and beyond: A collaborative initiative for rethinking food's role in society, sustainability, and territory

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

International Journal of Gastronomy and Food Science Pub Date : 2025-01-23 DOI:10.1016/j.ijgfs.2025.101118

Adela Balderas-Cejudo, Maitane Iruretagoyena, Luis Alonso, Margareth Church, Leticia Izquierdo, Ilse Hill, Kent Larson

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引用次数: 0

Abstract

Gastronomy has evolved into a multifaceted phenomenon and emerging academic discipline that extends beyond food and enjoyment, intertwining with culture, sustainability, territory, tradition, and ethical consciousness. This paper explores the findings of Gastronomy and Beyond (G + B), a collaborative initiative led by MIT City Science, in partnership with MIT, RCC Harvard, and the Basque Culinary Center. Designed as a collaborative initiative for interdisciplinary dialogue, G + B seeks to broaden the understanding of gastronomy's role in addressing critical global challenges and explore the wider dimensions of gastronomy.

Spanning two phases from late 2023 to mid-2024, G + B features eight videos and nine expert contributions, culminating in a final event in June 2024. The initiative brings together distinguished experts, including Michelin-starred chefs Eneko Atxa (five Michelin stars, three for his flagship restaurant Azurmendi), Elena Arzak (three stars), Diego Sandoval - Sandoval Family- (two stars), and Álvaro Garrido (one star); prominent academics and institution leaders such as Joxe Mari Aizega, Director of the Basque Culinary Center, Kent Larson, Director of MIT City Science, and Dr. Pia Sorensen, Senior Preceptor at Harvard; as well as influential restaurant owners like Luciana Bianchi's Muyu, recognized in the Fifty Best of the World. They share insights on critical topics and contribute their work, innovative practices, and personal experiences.

The results highlight four key themes that emerged from in depth interviews: Sustainability and Circular Practices, Territory and Cultural Identity, Community Engagement and Social Impact, and Innovation and Interdisciplinary Approaches. By offering a broader perspective on the interconnectedness of food systems, Gastronomy and Beyond aims to raise awareness and inspire the gastronomy sector to actively seek beyond and contribute to a more sustainable, equitable, and socially conscious future. Gastronomy is more than just food; it transcends culinary boundaries. And understanding and expanding its dimensions is essential.

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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.