International Journal of Gastronomy and Food Science最新文献

Investigating the incorporation of plant-based meat alternative in Asian culinary practices

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-03-29 DOI: 10.1016/j.ijgfs.2025.101170

Bushra Safdar , Zhang Zijia , Jinnuo Cao , Tianyu Zhang , He Li , Xinqi Liu

{"title":"Investigating the incorporation of plant-based meat alternative in Asian culinary practices","authors":"Bushra Safdar , Zhang Zijia , Jinnuo Cao , Tianyu Zhang , He Li , Xinqi Liu","doi":"10.1016/j.ijgfs.2025.101170","DOIUrl":"10.1016/j.ijgfs.2025.101170","url":null,"abstract":"<div><div>The rising demand for plant-based meat alternatives (PBMA) offers a unique opportunity to incorporate Asian culinary practices, which offer a wide variety of flavors and substantial market potential because of their rich cultural relevance and diversity. To win over the Asian markets, it is essential to align PBMA products with regionally popular and traditional flavors, textures, and culinary techniques that resonate with local consumers while ensuring that these products can withstand various cooking methods and processing. However, it is crucial to address nutritional concerns and dietary preferences by addressing the demand for a higher protein content, essential nutrients present in animal meat, and the absence of certain allergens and artificial ingredients. Integrating PBMA into well-known Asian dishes and emphasizing their sustainability, ethical characteristics, and health advantages, can draw the attention of environmentally aware and health-conscious consumers. Additionally, conducting in-depth market research to understand local delicacies, working with local chefs and food influencers, and continuously innovating to improve product quality are all essential for market success.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101170"},"PeriodicalIF":3.2,"publicationDate":"2025-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143785662","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nursing home meals as social practices: Room for improvement

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-03-28 DOI: 10.1016/j.ijgfs.2025.101173

Lise Justesen , Svend Skafte Overgaard , Ute Walter , Niels Heine Kristensen , Anne Marie Beck

{"title":"Nursing home meals as social practices: Room for improvement","authors":"Lise Justesen , Svend Skafte Overgaard , Ute Walter , Niels Heine Kristensen , Anne Marie Beck","doi":"10.1016/j.ijgfs.2025.101173","DOIUrl":"10.1016/j.ijgfs.2025.101173","url":null,"abstract":"<div><div>Meal situations in nursing homes are crucial for residents' identity and quality of life but are often impacted by physical and mental impairments. This ethnographic study conducted in a Danish nursing home aims to explore meal practices as a social practice through eleven interviews with residents and four interviews with healthcare professionals, 100 h of observations, visual methods and thematic analysis. Five meal practices were identified: <em>Convivial-Meal-Practice, Healthy-Meal-Practice</em>, <em>Meal-Practice-as-Before, Hotel-Meal-Practice</em> and <em>Hospitable-Meal-Practice</em>. These practices diverged and were contradictory despite a common goal. The nursing home attempted to replicate a home-like feeling through an individualized approach intertwined with health and conviviality-focused hotel practices, hindering residents from becoming part of a meal community. Hospitality actions and less structured meals allowed residents to engage socially. Recognizing and addressing individual and communal needs can enhance commensality and contribute to a greater focus on the potential of meal situations including meals as an arena for rehabilitation.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101173"},"PeriodicalIF":3.2,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747714","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

“Gastrovandalism” trend or destruction?

IF 3.2 2区农林科学

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

Hilal Keskin , Büşra Meltem Türkmen

{"title":"“Gastrovandalism” trend or destruction?","authors":"Hilal Keskin , Büşra Meltem Türkmen","doi":"10.1016/j.ijgfs.2025.101172","DOIUrl":"10.1016/j.ijgfs.2025.101172","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101172"},"PeriodicalIF":3.2,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143783688","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Influencing factors towards consumer acceptance of millet as a food source

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-03-23 DOI: 10.1016/j.ijgfs.2025.101171

Jodie Lacey, Jeffery Bray, Heather Hartwell

{"title":"Influencing factors towards consumer acceptance of millet as a food source","authors":"Jodie Lacey, Jeffery Bray, Heather Hartwell","doi":"10.1016/j.ijgfs.2025.101171","DOIUrl":"10.1016/j.ijgfs.2025.101171","url":null,"abstract":"<div><div>Ensuring food security and sustainability is critical to support present and future generations, while minimising negative environmental impacts. The planet provides over 250,000 edible plant species yet humans have become reliant on three main crops: wheat, maize, and rice. Underutilised crop species have the potential to alleviate the strain on the planet's resources, while providing nutritionally balanced alternative food sources. Heritage grains have been part of the human diet since the advent of agricultural practices, but many are now considered forgotten foods. Millet is a heritage grain with consumption history dating back to the Song dynasty (960-1279CE). In western society millet is an underutilised food source, yet is a reliable, sustainable, and highly nutritious crop that has the potential to alleviate food security and support healthy consumption patterns. To effectively integrate millet into current dietary behaviours greater understanding of the determinants of consumer acceptance of alternative food sources is required. This study takes a qualitative approach to assess the personal, social, cultural, economic, and psychological factors influencing British consumer decision making processes to try, utilise, and integrate millet into current dietary patterns. Consumer focus groups were conducted to identify influencing factors relating to altruistic, egoistic, habit forming, conditional and functional values. This research provides an understanding of the influencing factors associated with consumer acceptance of millet as a food source in the UK and will be of interest to practice and policy to support the development of strategies to promote sustainable food system initiatives and healthy dietary choices.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101171"},"PeriodicalIF":3.2,"publicationDate":"2025-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747713","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

“Fermenting is not about the cooking”. The social practice of fermenting foods at home.

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-03-20 DOI: 10.1016/j.ijgfs.2025.101169

Maxence Blanchet , Federico J.A. Perez-Cueto , Maxime Michaud

{"title":"“Fermenting is not about the cooking”. The social practice of fermenting foods at home.","authors":"Maxence Blanchet , Federico J.A. Perez-Cueto , Maxime Michaud","doi":"10.1016/j.ijgfs.2025.101169","DOIUrl":"10.1016/j.ijgfs.2025.101169","url":null,"abstract":"<div><div>The objectives set by scientific recommendations regarding sustainable and healthy nutrition prove difficult to achieve, particularly due to the insufficient plant-based shift in diets. Fermentation offers potential pathways to create foods that are desirable while having a low impact on the planet and a positive effect on human health. However, several obstacles remain. This article presents the results of a preliminary study conducted in Sweden. Using a series of interviews (n = 9), we focus on the practice of home fermentation. The results are analyzed through the lens of practice theory and life-course events. Representations around health and ecology, the facilitated acquisition of know-how about fermentation and the perceived easiness and affordability of the process seem to play a role in the recruitment of practitioners of fermentation. Further research is ongoing to explore how this practice of domestic fermenting can be recomposed in different contexts. Understanding the barriers and drivers of the ‘early adopters’ of fermentation could help to provide the general population with the means to have a healthy and sustainable diet.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101169"},"PeriodicalIF":3.2,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143777221","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative investigation of the nutritional composition and flavor characteristics of pre-breeding diploid and triploid oysters (Crassostrea gigas) after steaming

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-03-17 DOI: 10.1016/j.ijgfs.2025.101167

Cunxi Lu , Yanjin Li , Bingfu Yang , Gaoqin Mo , Yingcai Zhao , Lingzhao Wang , Shijie Bi

{"title":"Comparative investigation of the nutritional composition and flavor characteristics of pre-breeding diploid and triploid oysters (Crassostrea gigas) after steaming","authors":"Cunxi Lu , Yanjin Li , Bingfu Yang , Gaoqin Mo , Yingcai Zhao , Lingzhao Wang , Shijie Bi","doi":"10.1016/j.ijgfs.2025.101167","DOIUrl":"10.1016/j.ijgfs.2025.101167","url":null,"abstract":"<div><div>Steaming significantly altered the nutritional profile and flavor of oysters, with the extent of these changes influenced by the oyster's ploidy. This work aimed to investigate the variations in nutritional composition, texture and flavor compounds of diploid and triploid oysters after steaming using high-performance liquid chromatography and gas chromatography-ion mobility spectrometry. The results showed that steaming decreased the levels of aldehydes and ketones in oysters, including 2-methylbutanal-M (M means monomer) and 1-penten-2-ol. The calculated EUC values in steamed oysters (diploid: 6.89 ± 1.52, triploid: 11.20 ± 2.36) were significantly lower than those in untreated oysters (diploid: 11.71 ± 1.31, triploid: 14.85 ± 2.87). The inosine 5′-monophosphate and guanosine 5′-monophosphate contents in steamed triploid oysters were 45.45 % and 83.33 % higher than those in steamed diploid oysters, respectively. The highest contents of free amino acids were also detected in triploid oysters (1755.01 ± 175.83 mg/100 g). This study unveiled the alterations in nutrient composition, texture, and flavor characteristics of diploid and triploid oysters subsequent to steaming, thereby furnishing a robust scientific foundation for the optimization of oyster processing.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101167"},"PeriodicalIF":3.2,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143714272","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Gelatin Cotton Candy: A model study to create functional fiber foods

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-03-15 DOI: 10.1016/j.ijgfs.2025.101168

Miho Kokubo, Takuto Shimizu, Tomohiro Masu, Shuji Fujii

引用次数: 0

Do chefs get lost in the sauce? The chefs’ perceptions of the tensions and paradoxes between tradition and modernity in cooking with meat

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-03-13 DOI: 10.1016/j.ijgfs.2025.101166

Arnaud Lamy , Lucie Sirieix , Sandrine Costa , Maxime Michaud

{"title":"Do chefs get lost in the sauce? The chefs’ perceptions of the tensions and paradoxes between tradition and modernity in cooking with meat","authors":"Arnaud Lamy , Lucie Sirieix , Sandrine Costa , Maxime Michaud","doi":"10.1016/j.ijgfs.2025.101166","DOIUrl":"10.1016/j.ijgfs.2025.101166","url":null,"abstract":"<div><div>This work aims to identify and understand the various tensions chefs face in reconciling different issues (sustainability, meat cooking, day-to-day management of the restaurant, etc.) through the study of a specific case, the replacement of traditional preparation of stocks and sauces by ready-to-use preparations. Data collected from French chefs (n = 29) were analysed through the prism of paradox theory. Traditional sauce-making is associated by chefs, directly or indirectly, with a set of practices and skills based on techniques, preparations and products that draw on culinary traditions while offering environmental benefits. However, the study shows that chefs tend to use industrial, ready-to-use preparations because of time constraints, convenience, lack of transmission within the profession or regulations (e.g. hygiene rules). The analysis of this replacement highlights paradoxes and tensions linked to the implementation of the new practice, and to performance, especially sustainability performance. The results contribute to the existing literature and assist the restaurant sector and chefs in addressing sustainability challenges.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101166"},"PeriodicalIF":3.2,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143654581","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Historical grains in modern gastronomy: A case study of artisan breads

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-03-13 DOI: 10.1016/j.ijgfs.2025.101165

Madeleine Jönsson , Karin Gerhardt , Karin Wendin

{"title":"Historical grains in modern gastronomy: A case study of artisan breads","authors":"Madeleine Jönsson , Karin Gerhardt , Karin Wendin","doi":"10.1016/j.ijgfs.2025.101165","DOIUrl":"10.1016/j.ijgfs.2025.101165","url":null,"abstract":"<div><div>While modern wheat has been bred for improved yields and baking properties, heritage cereals have recently gained increased recognition for their nutritional profiles and resilience towards climate change. This increased interest in heritage cereals calls for deepened understanding of their sensory attributes and consumer acceptance. Hence, this study evaluated bread based on two heritage wheats (Öland and Källunda) and a modern wheat mix by the means of quantitative descriptive sensory analysis (<em>n</em> = 8) and consumer liking (<em>n</em> = 47) using a 9-point hedonic scale. The sensory profiles of the three breads were similar, with differences mainly in the crust's brownness, roasted odor, chewiness, and hardness. These differences were not linked to whether the wheat was heritage or modern. Overall, consumers gave positive scores for the crumb and crust of all three bread types: Öland (6.38 and 6.87), Källunda (6.53 and 6.19), and Modern (6.26 and 6.49). Among all participants, 68.1 %–85.1 % gave positive scores for the breads. Öland wheat crust was better liked than crust from Källunda wheat, which related to less roasted odor, brown appearance, chewy and hard textures. The study's implications for gastronomy includes that heritage wheat can be used like modern varieties without impeding sensory quality, making them versatile for various foods and cuisines.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101165"},"PeriodicalIF":3.2,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143641147","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Starting route: Istanbul street food

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-03-12 DOI: 10.1016/j.ijgfs.2025.101163

Nihan Yarmacı Güvenç, Seray Evren, Ela Nazlı Köz

引用次数: 0