International Journal of Gastronomy and Food Science最新文献

Effects of stir-frying frequency on meat quality via multimodal infrared & accelerometer platform 通过多模态红外和加速度计平台研究炒制频率对肉品质的影响

IF 3.6 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-07-26 DOI: 10.1016/j.ijgfs.2025.101255

Yibing Yuan , Liangyu Xue , Xiaojia Hu , Guowei Gao , Wenzheng Zhu , Yangjun Wang , Jingfang Hu , Huixin Tian , Chunhui Zhang , Wensong Wei

{"title":"Effects of stir-frying frequency on meat quality via multimodal infrared & accelerometer platform","authors":"Yibing Yuan , Liangyu Xue , Xiaojia Hu , Guowei Gao , Wenzheng Zhu , Yangjun Wang , Jingfang Hu , Huixin Tian , Chunhui Zhang , Wensong Wei","doi":"10.1016/j.ijgfs.2025.101255","DOIUrl":"10.1016/j.ijgfs.2025.101255","url":null,"abstract":"<div><div>To address the issues of difficulty in quantifying the skills involved in cooking process of chefs and the unclear formation mechanism for dish quality, this study designed a multi-dimensional information sensing platform using infrared thermal camera (IR) and a nine-axis inertial measurement unit (IMU). This platform can achieve real-time collection of the chef's stir-frying frequency and the degree of uniform heating of ingredients. The stir-frying frequency was analyzed in conjunction with the power spectral density function, while the Composite Uniformity Index (CUI) was proposed based on the temperature field distribution to achieve a digital characterization of the heating uniformity of the ingredients. The results showed that higher stir-frying frequencies improved heating uniformity and accelerated protein denaturation but increased moisture loss, making the meat firmer. Moreover, we found that the stir-frying frequency stabilizes at 2 Hz and maintains the best quality of the dish. Notably, higher stir-frying frequencies correlated with increased production of volatile compounds, including particularly 3-methylbutanal and 3-hydroxy-2-butanone, and enhanced decomposition of esters and degradation of 1-pentanol. This study elucidates the role of heating uniformity in shaping meat texture and flavor by analyzing the stir-frying frequency, providing a theoretical foundation and technical support for the standardization of stir-frying processes.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101255"},"PeriodicalIF":3.6,"publicationDate":"2025-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144773094","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

Physico-chemical and sensory quality of plant-based burgers made with pine nuts (Araucaria angustifolia) and green banana (Musa spp.) biomass 松子（Araucaria angustifolia）和青香蕉（Musa spp.）生物质制成的植物汉堡的物理化学和感官质量

IF 3.6 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-07-25 DOI: 10.1016/j.ijgfs.2025.101254

Natalia Maldaner Salvadori , Ziane da Conceição das Mercês , Sabrina Evangelista , Cristine da Silva Medeiros , Tatiana Barbieri Cochlar , Amanda Soares Bandeira , Rafaela Giuliana Hermelino Lima , Ana Karolina Fortunato de Souza , Alessandro de Oliveira Rios , Viviani Ruffo de Oliveira

{"title":"Physico-chemical and sensory quality of plant-based burgers made with pine nuts (Araucaria angustifolia) and green banana (Musa spp.) biomass","authors":"Natalia Maldaner Salvadori , Ziane da Conceição das Mercês , Sabrina Evangelista , Cristine da Silva Medeiros , Tatiana Barbieri Cochlar , Amanda Soares Bandeira , Rafaela Giuliana Hermelino Lima , Ana Karolina Fortunato de Souza , Alessandro de Oliveira Rios , Viviani Ruffo de Oliveira","doi":"10.1016/j.ijgfs.2025.101254","DOIUrl":"10.1016/j.ijgfs.2025.101254","url":null,"abstract":"<div><div>In the food section, protein alternatives to meat have been gaining prominence, <em>offering plant-based</em> formulations that provide sustainable and nutritional benefits, as well as options for those who choose not to consume animal meat. The aim of this study was to develop and evaluate the chemical, technological and sensory quality of plant-based burgers made with pine nuts (<em>Araucaria angustifolia</em>) and green banana biomass (GBB) (<em>Musa</em> spp.). Five formulations were created: F1 (100 % pine nut), F2 (75 % pine nut and 25 % GBB), F3 (50 % pine nut and 50 % GBB), F4 (25 % pine nut and 75 % GBB) and F5 (100 % GBB), comparing them with an industrialized beef burger (F6) and an industrialized plant-based burger (F7). The results showed that the made hamburgers had higher yield, less reduction in thickness and shrinkage compared to the industrialized ones. Despite the low protein content of the formulations (6.64–8.19 %), high carbohydrate and fiber content was observed. In contrast, the industrialized beef burger (F6) had higher lipid (16,04 %) and calories (258,31 kcal), while the plant-based burgers showed an average reduction of 13.79 % in lipid and 148 kcal, making them a healthier alternative. In the sensory quality, F3 obtained the highest attributes averages, while F1; F2 and F3 showed the best results in terms of purchase intention. F3 and F4 achieved acceptability ratings of over 70 % for all attributes. It was possible to make promising plant-based burgers with different formulations, showing satisfactory technological, chemical and sensory properties.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101254"},"PeriodicalIF":3.6,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144722170","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

Table olive powder as a new functional ingredient for bakery products: wheat-olive crackers 食用橄榄粉作为一种新的功能性成分用于烘焙产品：小麦-橄榄饼干

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-07-25 DOI: 10.1016/j.ijgfs.2025.101253

Sara Pinar Escobar, Patricia Rus-Fernández, Ana Fuentes López

{"title":"Table olive powder as a new functional ingredient for bakery products: wheat-olive crackers","authors":"Sara Pinar Escobar, Patricia Rus-Fernández, Ana Fuentes López","doi":"10.1016/j.ijgfs.2025.101253","DOIUrl":"10.1016/j.ijgfs.2025.101253","url":null,"abstract":"<div><div>Every year the table olives processing industry generates a considerable volume of by-products mostly consisting of olives that do not meet the established quality standards. These residues can be processed to obtain added-value ingredients with potential use in gastronomic applications. The objective of this work is to evaluate the nutritional and sensory impact of incorporating a novel ingredient obtained from table olive discards in crackers, to compare different drying methods, and to assess the consumer acceptance of this new product. To this end, different cracker formulations were developed using powders obtained from pitted olives and stuffed with anchovies dried by hot air and freeze-drying. The new products were evaluated for physico-chemical, nutritional and antioxidant properties to validate the incorporation of the different ingredients, and a sensory analysis was carried out to determine consumer acceptance. The formulated crackers presented higher fibre content than conventional one and the incorporation of olive powders significantly increased the product's total phenolic content, especially in the crackers made with freeze-dried powders. The incorporation of this new ingredient modified cracker colour compared to those made solely with wheat flour, yet it was not penalised by the panellists. All the formulations were well accepted by consumers, especially cracker prepared with pitted olives powder, highlighting the culinary applicability of using table olives discards into gastronomic products.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101253"},"PeriodicalIF":3.2,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144713102","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

Exploring kadoru fish, the traditional smoked sneakhead fish ethnic identity from central Sumba: processing method, and its physicochemical and sensory profile 探索来自松巴中部的传统烟熏黑头鱼——kadoru鱼的民族特征：加工方法、理化和感官特征

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-07-24 DOI: 10.1016/j.ijgfs.2025.101251

Ovie Ningsih , Tyas Utami , Endang Sutriswati Rahayu , Dwi Larasatie Nur Fibri

{"title":"Exploring kadoru fish, the traditional smoked sneakhead fish ethnic identity from central Sumba: processing method, and its physicochemical and sensory profile","authors":"Ovie Ningsih , Tyas Utami , Endang Sutriswati Rahayu , Dwi Larasatie Nur Fibri","doi":"10.1016/j.ijgfs.2025.101251","DOIUrl":"10.1016/j.ijgfs.2025.101251","url":null,"abstract":"<div><div><em>Kadoru</em> fish is a traditional dish made by salting, smoking, and fermentation with limited information. The aim of this research was to understand the various traditional processing methods of <em>kadoru</em> fish and their impact on sensory attributes, physical profiles, and nutritional content, with a focus on enhancing product quality and gastronomic relevance. The interview was done with 10 <em>kadoru</em> fish processors, and sensory evaluation using Check-All-That-Apply (CATA) analysis was done with 70 panelists from Anakalang Village. Traditional processing involved a combination of salting, drying (either smoking or sun-drying), and storing with or without adding salt in bamboo segments. Results showed that the CATA analysis revealed the ideal sensory attributes of <em>kadoru</em> snakehead fish, including a crispy and hard yet sticky texture, mild smoky flavor, savory taste, and light brown color. Among the various pre-treatment methods, salting for 12 h before smoking yielded the most preferred product, which fulfilled the Indonesian National Standard for smoked fish or dried fish products of moisture content. These findings contribute to the understanding of sensory perception and consumer preferences in traditional fish products while highlighting the role of indigenous preservation techniques in regional gastronomy. Controlling temperature and salt content serve as critical factors in optimizing <em>kadoru</em> fish with a dry surface and soft texture, offering opportunities for new product development and culinary innovation. Additionally, this research underscores the cultural and economic significance of <em>kadoru</em> fish within local food systems, emphasizing its potential in gastronomic tourism and sustainable food practices.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101251"},"PeriodicalIF":3.2,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144704042","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

Performing taste: A narrative review of the sommelier's embodied, aesthetic expertise 表演品味：对侍酒师所体现的审美专长的叙述性回顾

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-07-22 DOI: 10.1016/j.ijgfs.2025.101252

Henrik Scander

{"title":"Performing taste: A narrative review of the sommelier's embodied, aesthetic expertise","authors":"Henrik Scander","doi":"10.1016/j.ijgfs.2025.101252","DOIUrl":"10.1016/j.ijgfs.2025.101252","url":null,"abstract":"<div><div>This narrative review explores the sommelier's role in contemporary gastronomy, focusing on how sensory training, aesthetic judgment, and interactive performance shape their expertise in high-end restaurant settings. Drawing on literature from gastronomy, cultural sociology, practice theory, and sensory science, this paper explores the sommelier's craft through three analytical lenses: embodied knowledge, aesthetic labour, and cultural mediation. I argue that sommeliers operate as cultural intermediaries who translate sensory knowledge into taste experiences through bodily practice, narrative performance, and symbolic judgment. Particular attention is given to food and wine pairing, a site where aesthetic legitimacy, cultural capital, and sensory logic intersect. The review highlights how sommelier practices are shaped by tradition and training, yet constantly renegotiated in light of sustainability concerns, technological innovation, and shifting consumer expectations. This synthesis offers new insights into the complexity of gastronomic professionalism and calls for greater interdisciplinary engagement with sommellerie as an evolving field of aesthetic, ethical, and embodied knowledge.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101252"},"PeriodicalIF":3.2,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144704860","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

The perceptions of the restaurants towards QR code menu adaptation in the restaurant service operation 餐厅在餐饮服务运营中对二维码菜单适配的感知

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-07-22 DOI: 10.1016/j.ijgfs.2025.101250

Betül Öztürk, Pınar Bilgin Ula

{"title":"The perceptions of the restaurants towards QR code menu adaptation in the restaurant service operation","authors":"Betül Öztürk, Pınar Bilgin Ula","doi":"10.1016/j.ijgfs.2025.101250","DOIUrl":"10.1016/j.ijgfs.2025.101250","url":null,"abstract":"<div><div>In the aftermath of the pandemic, there was a profound shift in consumer perceptions regarding the importance of a healthy and safe contact environment. The objective of this study is to examine the perceptions of restaurant businesses with regard to the implementation of Quick Response (QR) code menus and their adaptation of service operations in order to align with the requirements of their business models. The study was conducted using a qualitative analysis method in order to gain insights without any predetermined scale. The data was collected through in-depth interviews with restaurant owners, managers, or service managers. A thematic analysis was employed to identify the advantages and disadvantages associated with the adaptation of the QR code menu. The results indicated that the advantages of the QR code menu included the ability to order items quickly and easily, as well as the reduction of expenses related to menu publishing. This, in turn, has the potential to contribute to environmental and economic sustainability. Technological issues, such as connectivity problems or the use of outdated mobile phone models that are unable to scan QR codes, may also present challenges. The study contributes to the existing literature on the adaptation of technology in restaurants by introducing the use of a technology-based QR code menu.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101250"},"PeriodicalIF":3.2,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144704527","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

Cell-based food: Driver and barriers to acceptance in professional kitchens 以细胞为基础的食物：专业厨房接受的驱动力和障碍

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-07-17 DOI: 10.1016/j.ijgfs.2025.101249

Amalia Vastarella, Barbara Vad Andersen

{"title":"Cell-based food: Driver and barriers to acceptance in professional kitchens","authors":"Amalia Vastarella, Barbara Vad Andersen","doi":"10.1016/j.ijgfs.2025.101249","DOIUrl":"10.1016/j.ijgfs.2025.101249","url":null,"abstract":"<div><div>The successful introduction and widespread acceptance of cell-based food products depend heavily on acceptance by consumers. Kitchen professionals, being influential figures in the culinary world, have the ability to shape early consumer attitudes towards cell-based products. Yet, the factors influencing kitchen professionals' adoption of cell-based foods are currently unclarified. This study aimed to investigate the factors that drive or hinder the acceptance and usage of cell-based foods among kitchen professionals, and more specifically to also clarify potential differences in acceptance between kitchen professionals familiar and unfamiliar with cell-based food. It involved a self-report online questionnaire completed by 107 kitchen professionals. Key response variables included initial acceptance and familiarity level, drivers and barriers to acceptance, and interest in learning more about cell-based food through related events. Participants were categorized based on their familiarity with cell-based food: familiar (n = 62) and unfamiliar (n = 45). The results revealed a strong positive correlation between the acceptance of cell-based food and familiarity. Palatability emerged as a key driver of acceptance, while concerns related to safety represented a crucial barrier. Participants reported a high willingness to learn more about cell-based food by participating in tasting sessions. These findings underscore the culinary sector's potential to normalize cell-based food and emphasize the need for collaboration between food scientists and kitchen professionals, to ultimately facilitate broader consumer acceptance of cell-based food.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101249"},"PeriodicalIF":3.2,"publicationDate":"2025-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144687234","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

Effect of cofermentation inoculation strategy of Saccharomyces cerevisiae and Hanseniaspora uvarum on the aroma and quality of sugarcane wine 酿酒酵母菌和酿酒汉森菌共发酵接种策略对甘蔗酒香气和品质的影响

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-07-16 DOI: 10.1016/j.ijgfs.2025.101244

Shiwei Wang , Kun Kang , Hongquan Xiang , Xiaoqing Zhou , Jianbin Li

{"title":"Effect of cofermentation inoculation strategy of Saccharomyces cerevisiae and Hanseniaspora uvarum on the aroma and quality of sugarcane wine","authors":"Shiwei Wang , Kun Kang , Hongquan Xiang , Xiaoqing Zhou , Jianbin Li","doi":"10.1016/j.ijgfs.2025.101244","DOIUrl":"10.1016/j.ijgfs.2025.101244","url":null,"abstract":"<div><div>To determine the suitable fermentation strategy for sugarcane wine, we conducted three types of fermentations, namely, single-organism, simultaneous fermentation, and sequential fermentation using two selected strains (i.e., <em>H. uvarum</em> 32337 and <em>S. cerevisiae</em> 1346) and revealed the effects of the inoculation strategy on the fermentation kinetics, basic physicochemical characteristics, organic acids, and volatiles. In total, we detected 85 volatiles in all samples. The results indicated that fermentation with <em>S. cerevisiae</em> alone exhibited superior raw material utilization efficiency, whereas mixed fermentation enhanced the accumulation of flavor compounds in the wine, especially acetates (increased by 101.30–306.51 μg/L compared to fermentation with <em>S. cerevisiae</em> 1346 alone) and terpenes (increased by 22.90–200.54 μg/L compared to fermentation with <em>S. cerevisiae</em> 1346 alone). Sequential fermentation yielded a better balance of flavors. Overall, sequential inoculation in equal proportions is an effective strategy for the production of sugarcane wine.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101244"},"PeriodicalIF":3.2,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144694447","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

Exploring the role of oleogels in 3D printed white chocolate decors: Impacts on quality and decoration 探索油凝胶在3D打印白巧克力装饰中的作用：对质量和装饰的影响

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-07-16 DOI: 10.1016/j.ijgfs.2025.101248

Sevil Cikrikci Erunsal , Kardelen Sena Kirdi , Munevver Beyza Karabiyik , Hanife Nur Inac , Mensur Gün

{"title":"Exploring the role of oleogels in 3D printed white chocolate decors: Impacts on quality and decoration","authors":"Sevil Cikrikci Erunsal , Kardelen Sena Kirdi , Munevver Beyza Karabiyik , Hanife Nur Inac , Mensur Gün","doi":"10.1016/j.ijgfs.2025.101248","DOIUrl":"10.1016/j.ijgfs.2025.101248","url":null,"abstract":"<div><div>3D food printing (3DP) offers innovative possibilities for creating customized chocolate decorations, yet white chocolate remains challenging due to its low viscosity and lack of cocoa powder, which hinders extrusion and stacking. The present study explores the use of wax-based oleogels (beeswax and candelilla wax) as partial cocoa butter replacers to improve printability and structural integrity in 3D-printed white chocolate decorations. First, optimization of oleogel-based formulations was achieved for successful printing and then compared with control chocolate (without replacement of cocoa butter). Rheological properties, moisture content (in the range of 1.2 and 1.5 %), color (total color change varying between 16 and 19), texture (between 1 and 8 N), and oil-binding capacity (up to 99 %) were evaluated for all the samples. The findings demonstrated that oleogel incorporation enhanced solidification, shape retention and print quality with candelilla wax-based chocolates (CW-C) exhibiting greater post-printing durability. Beeswax-based formulations (BW-C), while maintaining initial print stability were more prone to breakage after printing. Rheological analysis confirmed improved viscosity, crucial for successful extrusion in BW-C and CW-C samples. The study highlights the potential of oleogel-structured white chocolate decoration for functional and customizable 3D food applications, supporting clean-label trends and sustainable fat alternatives in confectionery.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101248"},"PeriodicalIF":3.2,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144687235","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

More than words: Literary reflections of European gastronomy in the 16th–20th centuries 不仅仅是文字：16 - 20世纪欧洲美食的文学反映

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-07-15 DOI: 10.1016/j.ijgfs.2025.101247

Rukiye Erşahin , Barış Demirci

{"title":"More than words: Literary reflections of European gastronomy in the 16th–20th centuries","authors":"Rukiye Erşahin , Barış Demirci","doi":"10.1016/j.ijgfs.2025.101247","DOIUrl":"10.1016/j.ijgfs.2025.101247","url":null,"abstract":"<div><div>This study examines the intricate relationship between gastronomy and literature, focusing on books categorized as World Classics published within mass media. It analyzes the transformation of food and beverage culture in Europe from the 16th to the 20th centuries. Through a qualitative text-oriented analysis of seventeen seminal literary works, the research explores how food and beverages are represented, including their impact on society, culinary tools, kitchen equipment, and cooking techniques. The findings indicate that commonly referenced dining venues include taverns, kitchens, and dining rooms, while fish and seafood dominate as frequently mentioned meat products. Cheese appears as the most common dairy product, and bread is the predominant dough-based item. Russia emerges as the country with the most frequent references to cereal products. Additionally, cabbage, potatoes, and onions are consistently highlighted across the four nations’ works. France, meanwhile, distinguishes itself with its emphasis on a variety of fruits and desserts. Among beverages, beer and wine lead as the most mentioned alcoholic drinks, while tea, coffee, and milk are the prevalent non-alcoholic choices. The tools commonly cited include cups, boxes, baskets, and goblets, with boiling and frying techniques being widely described. Ultimately, the study underscores the role of literary works in documenting and preserving gastronomic heritage, providing valuable insights into historical culinary traditions.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101247"},"PeriodicalIF":3.2,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144663041","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