International Journal of Gastronomy and Food Science最新文献

{"title":"Eating the city: Socio-spatial analysis of the foodification process in the city of Naples (Italy)","authors":"Antón Freire Varela","doi":"10.1016/j.ijgfs.2025.101130","DOIUrl":"10.1016/j.ijgfs.2025.101130","url":null,"abstract":"<div><div>Tourism and gastronomy have been an inseparable pair since the dawn of travel, and in recent years their relationship has become even closer. Today, gastronomy is a key factor in the different stages of travel, becoming fundamental in the choice of destination. In this sense, cities have become important centers of gastronomy, attracting the attention of many tourists with their ever-changing urban foodscapes. In fact, the intersection of food and tourism has become one of the elements that have most induced a spatial and symbolic transformation of urban centers, especially in those areas affected by phenomena such as overtourism, giving rise to a process defined as foodification.</div><div>In this regard, the present article carries out a critical reading of the intersection between tourism and gastronomy in touristified urban environments, conducting a socio-spatial analysis of the foodification process in Naples (Italy), a city with a rich gastronomic culture that has experienced a significant increase in tourist flows in recent years, especially in the area of the historic center. Initial results show a strong link between food &amp; beverage and tourism development, triggering a strong change in the Neapolitan urban foodscape in certain areas of the city.</div><div>This research illuminates a scarcely examined aspect of the touristification process in the city of Naples, demonstrating the constraints of a (non)tourist model that not only results in the dispossession of public space but also gives rise to a homogenization and spectacularisation of local gastronomic culture.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101130"},"PeriodicalIF":3.2,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143509816","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}

{"title":"Does cooking and food skills of gastronomy and culinary arts department students correlate with diet quality and eating habits?","authors":"Nilufer Ozkan ,&nbsp;Emine Kocyigit ,&nbsp;Mehmet Kabacik","doi":"10.1016/j.ijgfs.2025.101138","DOIUrl":"10.1016/j.ijgfs.2025.101138","url":null,"abstract":"<div><div>This study aimed to find out the relationship between the cooking and food skills of students in gastronomy and culinary arts and their dietary quality and eating habits. A cross-sectional descriptive study in which data were collected face-to-face. Tourism Gastronomy and Culinary Arts, and the study was conducted between December 2023 and March 2024 in Türkiye. Out of the 141 students who participated in this study, 98 (69.5%) were females. General, health information and nutritional habits, anthropometric measurements, cooking and food skills scale, dietary pattern index, and 24-h dietary recall. Parametric, nonparametric and chi-square test and correlation analyses were used. It shows that 24.8% of students have low diet quality. When nutritional habits were evaluated, it was seen that 55.3% of all students were in the high risk group. It was found that girls consumed more fruits and dairy products than boys, while boys consumed more total protein than girls (p &lt; 0.05). Students' preparation and cooking skills were negatively correlated with diet quality and eating habits index (p &gt; 0.05). The relationship between food preparation and cooking skills and diet quality and eating habits has not been clearly established. However, this study has shown the need to increase nutritional knowledge of gastronomy and culinary arts students. Therefore, it is essential that we increase interventions and develop curricular content that improve students' nutritional knowledge.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101138"},"PeriodicalIF":3.2,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143526878","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}

{"title":"Safety and authenticity practices in heritage food production in home-based and commercial catering: A multiple country case study","authors":"Mohammad Almansouri ,&nbsp;Ruud Verkerk ,&nbsp;Shahrim Ab Karim ,&nbsp;Mohd Nazri Abdul Raji ,&nbsp;Nurul Ismail ,&nbsp;Probo Y. Nugrahedi ,&nbsp;Pieternel A. Luning","doi":"10.1016/j.ijgfs.2025.101136","DOIUrl":"10.1016/j.ijgfs.2025.101136","url":null,"abstract":"<div><div>In Saudi Arabia, cooking heritage food dishes has gained popularity owing to increasing attention to the tourism sector. Therefore, food service establishments, such as commercial catering, cook heritage dishes for tourists. In contrast, home-based catering focuses on cooking these dishes for locals. The present study gained insights into the authenticity and safety practices in preparing heritage foods in home-based and commercial catering settings in Saudi Arabia and compared them with those in Indonesia and Malaysia, which have a longstanding history of heritage foods in the hospitality industry. Sixty culinary professionals participated in the study: 30 from home-based catering (10 from each country) and 30 from commercial catering (10 from each country). Semi-structured interviews were used. For authenticity practices, similar findings were observed among all countries, and both catering types checked the availability of essential ingredients in advance as well as taste, flavour and texture to ensure the quality of the recipe. In terms of differences, compared with the culinary professionals in Indonesia and Malaysia, those in Saudi Arabia emphasised the importance of authenticity practices, including having an experienced cook, following specific written recipes, supervising new cooks, providing advice to use the original recipe and presenting authentic dishes without modifications. In terms of similarities in food safety practices, most culinary professionals in the three countries suggested the importance of checking colour and freshness; cleaning equipment with water and chemicals (soap); and wearing protective cooking uniforms (aprons). However, most Saudi Arabian culinary professionals mentioned various other food safety practices compared with other countries, including checking smell, washing hands and regularly changing gloves, washing cooking equipment with special chemicals, closing catering services when owners are unwell or not allowing cooks to work when unwell. These practices can help prevent cross-contamination and produce safe heritage dishes.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101136"},"PeriodicalIF":3.2,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143519024","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}

{"title":"Public preferences and attitudes toward organic vegetables: The case of Iranian consumers","authors":"Jamal Javanmardi ,&nbsp;Imaneh Goli ,&nbsp;Shahla Choobchian ,&nbsp;Rando Värnik ,&nbsp;Samane Ghazali ,&nbsp;Astrida Miceikienė ,&nbsp;Maryam Pour ,&nbsp;Kevin Maréchal ,&nbsp;Hossein Azadi","doi":"10.1016/j.ijgfs.2024.101094","DOIUrl":"10.1016/j.ijgfs.2024.101094","url":null,"abstract":"<div><div>This study investigated the connection between perceived health benefits, purchase intention, and the impact of consumers' attitudes on organic vegetable consumption. A total of 971 citizens were selected as participants by the cluster random sampling method. A questionnaire-based survey was used as a method, and it focused on data collection as a non-experimental approach to determine the comparative features that provide both a logical and long-term perspective. The findings indicated that nearly half of the communities surveyed lacked knowledge about how to identify organic products. However, after receiving the required explanations, 63.13% of them indicated a preference to purchase organic products over non-organic ones. The majority of respondents would pay a 25% price premium for organic products and prefer organic products with certified organic labels. The study's findings provided a different perspective on customers' motives, beliefs, and actions when it comes to organic foods.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101094"},"PeriodicalIF":3.2,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143563840","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}

{"title":"An ethnographic insight into the Laz cuisine culture in Artvin (Turkey)","authors":"Yener Oğan","doi":"10.1016/j.ijgfs.2025.101132","DOIUrl":"10.1016/j.ijgfs.2025.101132","url":null,"abstract":"<div><div>This study aims to determine the elements of the Laz cuisine culture, which has an ethnic structure in the Artvin region in all aspects. Thus, the current study was designed by qualitative research methods. The Laz people, who have an ethnic cuisine structure have lived around Artvin in the eastern Black Sea region of Turkey for many years. Therefore, the study group consists of Laz people who have lived in the Artvin region for three generations. The study was conducted with thirteen individuals of Laz ethnic identity in the region. The research data were obtained through semi-structured interviews and subjected to content analysis. The results show a wide range of Laz dishes and beverages such as kale and anchovy-based dishes, tea, grape juice, and various traditional desserts. The current study identifies specific utensils and cooking methods used in Laz cuisine and uncovers the significant cultural practices and rituals associated with food preparation and consumption in the Laz community. Also, the study highlights the importance of preserving these culinary traditions amidst the challenges of urbanisation and migration. The study concludes that Laz cuisine culture is an important part of the region's heritage and has the potential to enhance gastronomic and cultural tourism. By promoting and preserving these traditional practices, there is an opportunity to contribute to the local economy and preserve the cultural identity of the Laz people.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101132"},"PeriodicalIF":3.2,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143519013","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}

{"title":"Impact of ultimate pH on oxidative stability and warmed-over flavor in aged beef after grilling and reheating","authors":"Cecylyana Leite Cavalcante ,&nbsp;Milagros Maribel Coaguila Gonza ,&nbsp;Beatriz Garcia Lopes ,&nbsp;Taciana Villela Savian ,&nbsp;Alan Giovanini de Oliveira Sartori ,&nbsp;Jair Sebastião da Silva Pinto ,&nbsp;Carmen Josefina Contreras Castillo","doi":"10.1016/j.ijgfs.2025.101140","DOIUrl":"10.1016/j.ijgfs.2025.101140","url":null,"abstract":"<div><div>This study aims to explore the effects of different pHu ranges [pH &lt; 5.8 (normal); 5.8 ≤ pH &lt; 6.2 (intermediate); and pH ≥ 6.2 (high)] on lipid oxidation in steaks of <em>Longissimus lumborum</em> beef aged for up to 28 days that were grilled or grilled-chilled and reheated. The steaks were cut, vacuum-packed, and aged under vacuum at 2 °C. As major results, the fresh meat with normal pHu showed statistically higher thiobarbituric acid reactive species values than the meat within the other pHu ranges. Accordingly, after grilling-chilling and reheating, the concentration of benzaldehyde, which is a product from thermal degradation of amino acids, fatty acids and other aldehydes, was higher in the meat with normal pHu and lower in the meat with high pHu. Overall, our results contribute to the knowledge of the effects of pHu variations on lipid oxidation and warmed-over flavour in meat after grilling-chilling and reheating.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101140"},"PeriodicalIF":3.2,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143550146","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}

{"title":"Seaweed kombucha: Exploring innovation in marine resources in Iceland","authors":"Martyn Jones ,&nbsp;Catherine Chambers ,&nbsp;Peter Krost","doi":"10.1016/j.ijgfs.2025.101145","DOIUrl":"10.1016/j.ijgfs.2025.101145","url":null,"abstract":"<div><div>The productive marine waters around Iceland have led to the development of an economically important fisheries industry and strong cultural connections to seafood, yet seaweed remains an underutilized resource in domestic food products. This research was designed as an innovation/feasibility exploration using the case study of the development of a local seaweed-flavoured kombucha in the Westfjords of Iceland, with the research aims to: 1) develop an Icelandic seaweed kombucha, and 2) explore consumer preferences. Different recipes of kombucha infused with seaweed were created, and a consumer taste test was performed with a small group of consumers (n = 54). An important part of the study was also the analysis of potentially harmful compounds in the seaweed, of which heavy metals and iodine analyses were carried out on locally sourced dulse (<em>Palmaria palmata)</em> and sugar kelp (<em>Saccharina latissima)</em>. The results were compared with EU regulations and Icelandic regulations. Results show varying elevated levels of heavy metals and iodine in both species, but heavy metal guidelines for seaweed products are unclear in the Icelandic regulatory scheme. Taste test results suggest that potential kombucha customers lie in the younger generations, and there were variations by nationality, for example 25% of Icelandic respondents had tried kombucha prior to the taste test. Given the increasing trends of health food in general, an expansion of seaweed food products, and Iceland's focus on the blue economy, this research confirms that while focus should still be placed on updating toxin limit regulations and research, there is a potential for future Icelandic seaweed kombucha products.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101145"},"PeriodicalIF":3.2,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143563795","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}

{"title":"The rise of dark kitchens: Characteristics and operational challenges","authors":"Zainab Laheri ,&nbsp;Iain Ferris ,&nbsp;Jan Mei Soon-Sinclair","doi":"10.1016/j.ijgfs.2025.101142","DOIUrl":"10.1016/j.ijgfs.2025.101142","url":null,"abstract":"<div><div>The dark kitchen model has gained popularity in recent years, with many choosing this model over traditional dine-in restaurants or takeaways. Despite its popularity, there remain limited studies on this type of food business operating model. This study aims to investigate why food business operators choose to adopt the dark kitchen model and the lessons learned from their operational experiences. An online survey was conducted among 123 Environmental Health Officers (EHOs) based in Local Authorities in England. Sixteen semi-structured interviews with dark kitchens were conducted of which 12 were dark kitchen tenants and 4 dark kitchen owners. The primary reasons for choosing this model include affordability, flexibility, and convenience. Social media platforms and online aggregators are essential for dark kitchens to advertise their food. However, some inconsistencies between different online aggregators occur when onboarding. A key issue raised by participants were the challenges of managing food safety and hygiene practices in shared spaces where several food businesses utilise the same space or resources. Other challenges faced when operating the dark kitchen model include competition, dependence on online aggregators, commission fees, and lack of visibility. In conclusion, the dark kitchen model presents both advantages and challenges for dark kitchen operators. While it offers cost-effectiveness, flexibility, and convenience, it also presents its own set of challenges. The operational challenges identified in this study offer practical implications and lessons learnt from dark kitchens’ previous experiences of starting a delivery-only food business. The challenges outlined should be considered by policymakers, online aggregators and dark kitchens to support the development of more comprehensive guidelines and standardised practices.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101142"},"PeriodicalIF":3.2,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143550147","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}

{"title":"Taste profiles of steviol glycoside blends and their application in ice cream","authors":"Md Shakir Moazzem ,&nbsp;Reed Williams ,&nbsp;Michelle Hayden ,&nbsp;Natasha D'Souza ,&nbsp;Sungeun Cho","doi":"10.1016/j.ijgfs.2025.101143","DOIUrl":"10.1016/j.ijgfs.2025.101143","url":null,"abstract":"<div><div>Negative consumer perception of stevia is often due to bitter aftertaste of major steviol glycoside (e.g., rebaudioside (Reb) A). This study was to reduce bitter aftertaste of Reb A by blending with Reb D and M, which are known to have no bitter aftertaste. Taste profiles of various blends of the three glycosides were characterized using a trained panel (n = 6) and electronic tongue. It was found that there were significant differences (<em>P</em> &lt; 0.05) in bitter taste and bitter taste at 90 s among the various blends. To evaluate food applications of the Reb blends, a consumer panel (n = 83) evaluated ice cream sweetened with the blends. The consumer acceptance indicated that blends of Reb A with Reb D and M can help decrease bitterness of stevia and ultimately increase liking score in high-sugar food applications such as ice cream. The findings suggest that blends of major and minor steviol glycosides may be one of the strategies to reduce bitter aftertaste of stevia and stevia-sweetened products.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101143"},"PeriodicalIF":3.2,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143570504","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}

{"title":"Digital gastronomy 2.0: A 15-year transformative journey in culinary-tech evolution and interaction","authors":"Amit Raphael Zoran","doi":"10.1016/j.ijgfs.2025.101135","DOIUrl":"10.1016/j.ijgfs.2025.101135","url":null,"abstract":"<div><div>This paper reviews 15 years of exploration and development in Digital Gastronomy (DG), tracing its progression from foundational frameworks to AI-integrated culinary systems. The journey begins with integrating computational tools like laser cooking, 3D printing, CNC milling, and modular molds, which expand the possibilities of creativity and precision in the kitchen. Building on these technologies, the Meta-Recipe (MR) framework introduces a structured approach to recipe design, allowing chefs to adapt dishes dynamically while maintaining culinary coherence. The concept of “Digital Alchemy” extends this foundation, blending AI-driven methods with traditional healing and sustainable practices to emphasize well-being and environmental consciousness. These advancements culminate in the vision of an AI-augmented kitchen, conceptualized as a collaborative and adaptive space that bridges culinary artistry with algorithmic precision. This research highlights DG's potential as an evolving interdisciplinary field, offering new gastronomy, creativity, and sustainability directions.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101135"},"PeriodicalIF":3.2,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143480295","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}