“Gastrovandalism” trend or destruction?

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

International Journal of Gastronomy and Food Science Pub Date : 2025-03-26 DOI:10.1016/j.ijgfs.2025.101172

Hilal Keskin , Büşra Meltem Türkmen

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引用次数: 0

Abstract

The increasing use of social media applications, the disappearance of the middle class, and the increasing competition environment are all reasons why food and beverage businesses are looking for new ways to reach their target audiences. The aim of this study is to draw attention to some gastronomic presentations and consumptions that are basically implemented with the aim of profit and to conduct a conceptualization study. In this context, the concept called “gastrovandalism” was put forward. In the study, the literature was first reviewed to investigate whether similar concepts exist. No similar concept was found in the literature review. Gastrovandalism is defined as “the violation of aesthetic values, universal rules of etiquette and basic principles of culinary art in food presentation and/or consumption for the sake of creating a shock effect” and is divided into dimensions and sub-dimensions. These dimensions are categorized as gastrovandalism in production (soft/hard), gastrovandalism in consumption (behavioral/social) and gastrovandalism in presentation (presentational). As a result of the study, context suggestions are presented for future research.

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“破坏饮食”的趋势还是毁灭？

本研究的目的是引起人们对一些基本以盈利为目的的美食呈现和消费的关注，并进行概念化研究。在这种背景下，“胃vandalism”的概念被提出。在本研究中，首先回顾了文献，以调查是否存在类似的概念。在文献综述中没有发现类似的概念。“美食破坏主义”被定义为“在食物展示和/或消费中违反审美价值、普遍的礼仪规则和烹饪艺术的基本原则，以创造一种震撼效果”，分为维度和子维度。这些维度被分类为生产中的饮食破坏行为（软/硬），消费中的饮食破坏行为（行为/社会）和表现中的饮食破坏行为（表象）。根据研究结果，提出了未来研究的语境建议。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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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.