Coffee substitutes: Past and potential future

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

International Journal of Gastronomy and Food Science Pub Date : 2025-05-27 DOI:10.1016/j.ijgfs.2025.101212

Michal Salamonik

引用次数: 0

Abstract

The paper examines the past and potential future of coffee substitutes. The findings presented here are based on the postdoctoral project entitled “Try and do not laugh!” Social debate and recipes for coffee substitutes in nineteenth-century Sweden at the Department of Food, Nutrition, and Culinary Science at Umeå University, Sweden (2022–2024). The article shows the history of coffee substitution, nowadays issues in coffee production, distribution, and consumption, and ends with some culinary findings on coffee substitutes.

查看原文本刊更多论文

咖啡替代品：过去和潜在的未来

这篇论文考察了咖啡替代品的过去和潜在的未来。这一发现是基于一个名为“试着不要笑”的博士后项目。瑞典尤梅夫大学食品、营养和烹饪科学系的社会辩论和19世纪瑞典咖啡替代品的食谱（2022-2024）。这篇文章展示了咖啡替代品的历史，如今在咖啡生产、分销和消费方面的问题，并以咖啡替代品的一些烹饪发现结束。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

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.