International Journal of Gastronomy and Food Science最新文献

{"title":"Unfolding humanistic wine tasting, based on wine professionals’ biographical expressions","authors":"Daniel Östergren ,&nbsp;Ute Walter ,&nbsp;Bernt Gustavsson","doi":"10.1016/j.ijgfs.2024.101074","DOIUrl":"10.1016/j.ijgfs.2024.101074","url":null,"abstract":"<div><div>In our time, wine-related industries express a growing demand for understanding new ideas about wine. This article explores how professional wine tasters develop their knowledge. Based on the idea of <em>bildung</em> as hermeneutic interpretation, we argue that there are three dominant ideas about how knowledge of wine can be approached: first, as an acquired canon; second, as a systematic tool; and third, as a search process. The intertwinement of these perspectives is exemplified by four autobiographical stories about experiences of learning, working with, and developing wine knowledge. One story is the first author's own autobiography; the others are published works by influential wine tasters. Autobiographical stories add a novel humanistic approach to explorations of wine knowledge, focusing on interpretation of experiences.</div><div>In the discussion, the three different approaches to knowledge acquisition are related to how they support our understanding of different aspects of wine. We argue that canonic and systematic knowledge tends to be limited to conventional and technical aspects, while knowledge of the individuality of more unconventional wines and their aesthetic aspects is acquired through a search process. With increased influences of humanistic expressions in the world of wine, a greater focus on knowledge-seeking approaches to wine is required.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101074"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757467","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":"Effect of bioactive compounds from culinary herbs against cholesterol thermo-oxidation in omelets during home cooking processes","authors":"Vanessa Sales de Oliveira ,&nbsp;Davy William Hidalgo Chávez ,&nbsp;Ormindo Domingues Gamallo ,&nbsp;Rosane Nora Castro ,&nbsp;Alexandra Christine Helena Frankland Sawaya ,&nbsp;Geni Rodrigues Sampaio ,&nbsp;Elisabeth Aparecida Ferraz da Silva Torres ,&nbsp;Tatiana Saldanha","doi":"10.1016/j.ijgfs.2024.101077","DOIUrl":"10.1016/j.ijgfs.2024.101077","url":null,"abstract":"<div><div>The prooxidant environment created during cooking induces cholesterol oxidation, compromising the safety of homemade foods. Thus, this study investigated the potential of basil and oregano as anti-cholesterol oxidation agents during omelet preparation by air frying and oil-free pan frying. Cooking induced cholesterol oxidation, as the content of cholesterol oxidation products (COPs) in control samples was higher after air frying (821.05 ± 13.77 μg/g) and pan frying (311.07 ± 13.84 μg/g) compared to the raw samples (40.69 ± 2.26 μg/g). However, both herbs effectively mitigated cholesterol oxide formation. While oregano yielded better results during air frying (from 152.04 ± 5.85 to 377.8 ± 6.4 μg/g of total COPs), similar effects were observed for both herbs in pan-fried samples (from 72.8 ± 7.7 to 272.1 ± 3.8 μg/g). UHPLC-ESI-MS analyses revealed the presence of antioxidants in herbs, primarily phenolic acids like <em>p</em>-Coumaric, vanillic, caffeic, and rosmarinic acids, but the impact of cooking on herbs’ antioxidant constituents was also demonstrated since some of them were no longer detected in cooked omelets containing the herbs. Despite it, this study suggests the use of basil and oregano as a viable method to minimize the formation and, consequent, consumption of cholesterol oxidation products.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101077"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143162659","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":"Exploring the marination of colonial cheese into wine and vinegar through ripening: Physicochemical characteristics, sensorial attributes and emotions evoked","authors":"Gabriela Diersmann Azevedo ,&nbsp;Wemerson de Castro Oliveira ,&nbsp;Jeferson Aloísio Ströher ,&nbsp;Maria Beatriz Prior Pinto Oliveira ,&nbsp;Neila Silva Pereira dos Santos Richards ,&nbsp;Voltaire Sant’Anna","doi":"10.1016/j.ijgfs.2024.101066","DOIUrl":"10.1016/j.ijgfs.2024.101066","url":null,"abstract":"<div><div>In southern Brazil, colonial cheese is a very popular traditional dairy and plays significant economic and cultural roles. Innovation in traditional foods is crucial for continued market growth. Marinating cheeses in wine is a known practice, however the use of vinegar is traditional on informal scale in southern Brazil, but little explored. This study aimed to evaluate the impact of marinating colonial cheese in wine and vinegar during ripening. Colonial cheeses were immersed whether wine or vinegar and ripped for 30 days. Colour, moisture, texture and pH parameters were evaluated during the ripening period and cheeses in the end of 30-day maturation were subjected to acceptance, perception of attributes and evoked emotions analyses. Drivers of purchasing were also explored. Cheeses immersed in vinegar showed a greater loss of moisture and a decrease in pH. The surface of cheeses immersed in wine showed a dark and reddish color immediately after immersion in wine, with gradual darkening until the tenth day of ripening. Immersion of the product into vinegar implied on cheeses with surface with a less intense coloration (red and dark). Hardness increased through ripening and were higher on marinated samples. The control cheeses showed greater acceptance and evoked positive emotions, while the experimental cheeses evoked more negative emotions. Cheeses marinated in wine and vinegar incorporated characteristic aroma and flavors of the beverage used. Hedonic aspects and the presence of new flavors were the main drivers of purchasing the cheeses. Thus, immersing cheese in wine or vinegar impacts the maturation process, providing different effects on physicochemical and sensorial features of the product.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101066"},"PeriodicalIF":3.2,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702652","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":"Gastronomy as a diplomatic tool: A systematic literature review","authors":"Óscar Cabral ,&nbsp;Luís Lavrador ,&nbsp;Pablo Orduna ,&nbsp;Raquel Moreira","doi":"10.1016/j.ijgfs.2024.101072","DOIUrl":"10.1016/j.ijgfs.2024.101072","url":null,"abstract":"<div><h3>Background</h3><div>Food and gastronomy can significantly influence a country's domestic and foreign diplomatic settings or strategies. Either from the perspective of cultural diplomacy, diplomatic relationships, benefits attraction, and soft/hard power exercise. This involves the mobilization of national cuisines, traditions, food cultures, and food power ideas to create positive perceptions of a country or community, leading to its engagement in the global gastronomic and food systems. However, the conceptual and epistemological frameworks of those mobilisations frequently remain ambiguous from the academic, practical, and policymaking perspectives, leading to imprecisions about their configurations.</div></div><div><h3>Objectives</h3><div>This systematic review aims to organise the architectural and conceptual features of the “taste diplomacies” (gastrodiplomacy, culinary diplomacy, and food diplomacy) and their actions at the intersection of gastronomy and diplomacy. It clarifies key concepts, allowing solid intersections between cultural aspects and international relations in policymaking, scientific advancements, and social/cultural events. The review seeks to clarify the core features of food-related foreign public policies.</div></div><div><h3>Methods</h3><div>A 47-article Systematic Literature Review (SLR) has been carried out with PRISMA guidelines. The search was performed through Google Scholar, Open Alex, Scopus, Web of Science, and EBSCO Host.</div></div><div><h3>Key findings</h3><div>The findings indicate the novelty of the concepts and the ongoing process of conceptual and theoretical stabilisation, highlighting a recent chronology and conceptual tensions in scientific production. The conceptual genealogy originates from two authors who, in their definitions, have paved the way for conceptual interchangeability.</div></div><div><h3>Conclusions</h3><div>The terms “gastrodiplomacy”, “culinary diplomacy”, and “food diplomacy” have been solidified as a) the practices of global promotion of food products/foodways/national cuisines expressively or tacitly associated with sovereign States' cultural diplomacy/nation branding policies and soft power-driven actions, b) the utilisation of national food and foodways in ceremonial and diplomatic meals, and c) a state's participation in the world food movements, including food security measures and humanitarian food aid in times of conflicts, respectively.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101072"},"PeriodicalIF":3.2,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702114","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":"Ethnic meat products- A review on Indian Gastronomy","authors":"C. Vasanthi ,&nbsp;V. Appa Rao ,&nbsp;R. Narendra Babu ,&nbsp;S. Ezhilvelan ,&nbsp;R. Ramani ,&nbsp;M. Muthulakshmi ,&nbsp;P. Nalini","doi":"10.1016/j.ijgfs.2024.101069","DOIUrl":"10.1016/j.ijgfs.2024.101069","url":null,"abstract":"<div><div>Ethnic meat products are diversified indigenous products having heritage value owing to the specific know how of the product and pertains to the knowledge and practice of the people of that particular region. The traditional knowledge about the ethnic product cuisine was once confined to a specific community and region and was kept as a secret only to their descendants. It is brought to the public domain because of various research activities in the processing, preservation and packaging technologies which is being documented by several researchers who improvised the quality and shelf life without changing the heritage value of the product. This review documents the history, culinary practices and uniqueness of ethnic meat products originated in the north, south, west and east India, depicting the culture of that region, along with the current trends in technology developments. The review will ensure the reader to understand the diversity of Indian ethnic meat products and will compulsively promote the reach of these unique taste to every palate at every corner of the world.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101069"},"PeriodicalIF":3.2,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142720360","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":"Bamboo shoot powder: Characterization and application in culinary processed cheese “Requeijão”","authors":"João Eduardo Gomes de Oliveira ,&nbsp;Bruna Camili Scopel ,&nbsp;Luana Bettanin ,&nbsp;Márcia Bär Schuster ,&nbsp;Marcio Schmiele ,&nbsp;Ilizandra Aparecida Fernandes ,&nbsp;Darlene Cavalheiro ,&nbsp;Elisandra Rigo ,&nbsp;Georgia Ane Raquel Sehn","doi":"10.1016/j.ijgfs.2024.101071","DOIUrl":"10.1016/j.ijgfs.2024.101071","url":null,"abstract":"<div><div>This study evaluated the addition of bamboo shoot powder to processed cheese (<em>Requeijão</em>), focusing on its physicochemical and technological properties. The bamboo shoots were divided into outer and inner parts, processed into powder, and incorporated into <em>Requeijão</em>. Four samples with varying amounts of bamboo powder were compared to four samples made with commercial bamboo fiber. The samples containing 3% bamboo powder exhibited an 80% reduction in melting behavior compared to control samples. Additionally, the sample with 3% powder from the outer bamboo part demonstrated greater hardness (10 N) compared to the commercial fibers (∼5.7 N). Bamboo can be used without extensive purification, contributing positively to the healthiness of <em>Requeijão</em>, becoming an accessible source of nutrients such as dietary fiber and protein for the population.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101071"},"PeriodicalIF":3.2,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702654","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":"Quality and authenticity of saffron and sensory aspects","authors":"Cristina Anamaria Semeniuc ,&nbsp;Mara Mandrioli ,&nbsp;Maria Jenica Urs ,&nbsp;Tullia Gallina Toschi","doi":"10.1016/j.ijgfs.2024.101067","DOIUrl":"10.1016/j.ijgfs.2024.101067","url":null,"abstract":"<div><div>Saffron possesses a valuable composition of chemicals and distinct sensory properties. This article examines the chemical composition, sensory qualities, and the importance of detecting adulteration within saffron. Recent studies have shown that saffron contains several bioactive substances, such as safranal, picrocrocin, and crocin; these constituents offer various health benefits due to their antioxidant, neuroprotective, and anti-inflammatory effects. The spice's colour comes from water-soluble apocarotenoids, namely the crocin and crocetin sugar esters, which confer the food yellow hues. Picrocrocin is a monoterpene glucoside responsible for the bitter taste of this spice. On the other hand, safranal is the volatile component that gives the spice's aroma. The food industry values saffron's flavour and vivid colour, often using it to make high-end products and functional foods.</div><div>Based on minimal quality requirements, the International Organization for Standardization (ISO) has developed a system for classifying saffron in merchandise categories. However, there have been concerns about the accuracy of the results obtained through ISO methods. Because of this, research has been conducted to determine saffron's safranal and crocin levels using the ISO methods compared to other methods.</div><div>In summary, saffron is a valuable source of bioactive constituents, frequently used to manufacture functional foods. However, it is imperative to establish and employ reliable methods to identify adulteration so that consumers benefit from the quality and authenticity of this precious spice. Implementing these techniques will help maintain high standards in the food industry, thus ensuring public health protection and consumer confidence.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101067"},"PeriodicalIF":3.2,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702113","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":"Evaluating culinary skill transfer: A deep learning approach to comparing student and chef dishes using image analysis","authors":"Ismael Castillo-Ortiz ,&nbsp;Miguel Á. Álvarez-Carmona ,&nbsp;Ramón Aranda ,&nbsp;Ángel Díaz-Pacheco","doi":"10.1016/j.ijgfs.2024.101070","DOIUrl":"10.1016/j.ijgfs.2024.101070","url":null,"abstract":"<div><div>Evaluating the transfer of culinary skills from educators to students is essential but challenging due to the subjective nature of traditional assessment methods like direct observation. This study proposes using deep learning and image analysis, particularly convolutional neural networks (CNNs) such as VGG-16, to objectively and automatically evaluate the skill transfer by identifying and quantifying visual differences between student and instructor-prepared dishes. The results show that CNNs can effectively capture critical visual features, offering a more consistent and scalable assessment approach. However, challenges remain, including sensitivity to image quality and discrepancies between automated evaluations and human judgments. These findings highlight the need for further refinement of models and expanding datasets to better capture the diversity of real-world culinary outputs. This research lays the foundation for integrating advanced analytical techniques into culinary education, with future work focusing on developing specialized datasets, fine-tuning models, and standardizing protocols to enhance the accuracy and reliability of automated culinary assessments.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101070"},"PeriodicalIF":3.2,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702112","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":"Dried shrimp in Bahian food culture: An ancestral ingredient and a culinary identity","authors":"Elba Santos da Boa Morte ,&nbsp;Bianca Martinez Neves ,&nbsp;Pedro Paulo Lordelo Guimarães Tavares ,&nbsp;Lara Conceição Campos Pena ,&nbsp;Ryzia de Cassia Vieira Cardoso","doi":"10.1016/j.ijgfs.2024.101064","DOIUrl":"10.1016/j.ijgfs.2024.101064","url":null,"abstract":"<div><div>The cuisine of Bahia, a state in Brazil, originates from African, indigenous, and European cultures, and its recipes are widespread in books and popular knowledge. Among the characteristic ingredients is the dried shrimp, which is used as a seasoning or as the main ingredient. This study sought to investigate the first uses of dried shrimp and its roles in Bahian cuisine. A review was carried out, based on classic books on Brazilian and Bahian dishes and a survey of recipes using dried shrimp, identifying the names of the dishes, ingredients, and preparation methods. Fourteen books were found that dealt with the uses of dried shrimp, and fifty dishes were recorded. Based on the books, the origin of the use of dried shrimp is linked to the practices of African origin, although it was not possible to precisely explain its introduction into Bahian food. Among the dishes were sauces and braised foods, which mainly use vegetables such as yams, corn, and beans, or include animal-derived ingredients, such as poultry and offal. Popular dishes such as <em>acarajé</em>, <em>caruru</em>, and <em>vatapá</em> stood out, as did some votive dishes such as <em>amalá</em> and <em>ipetê</em>, and others that are no longer used, such as <em>badofe</em>. Among the authors, differences in the ingredients and ways of making some dishes were perceived, which expresses culinary dynamics over time and in the multiple territorial configurations where they are made. The study highlights the secular and traditional use of dried shrimp in Afro-Bahian food culture, associating an active and changing process in preparation and consumption practices. Given the difficulty in identifying in detail the origin of the use of dried shrimp in dishes, future studies based on historical research are reaffirmed.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101064"},"PeriodicalIF":3.2,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142656864","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":"Exploring the grain quality of the pigmented rice from Mizoram, India for its use as foods, food products and in breeding programs","authors":"Malsawmthanga ,&nbsp;Lalremliani ,&nbsp;Y. Tunginba Singh","doi":"10.1016/j.ijgfs.2024.101062","DOIUrl":"10.1016/j.ijgfs.2024.101062","url":null,"abstract":"<div><div>Thirteen pigmented varieties from Mizoram were analysed based on their physical properties, eating and cooking qualities, physicochemical properties and genetic diversity index. The optimal cooking time ranged from 18mins to 32mins, lowest in Idawhmui and highest in Asenhmui. Majority of the cooked grains had a soft, moist and sticky texture, with a strong aroma that is preferred by number of consumers. The pasting property and gelatinization behaviour of these landrace showed its functional uses in number of culinary aspects. An important detail in rice grain quality evaluation is its breeding potential, which can be attributed to its genetic makeup. The genetic analysis showed genetic diversity ranging from 0.1316 (Kawleng) to 0.549 (Farelsen). The microsatellite markers AMs, CBG, GPA, RM11 and RM410 contained between 2 to 9 alleles, with high PIC value of 0.73, 0.983, 0.711, 0.791 and 0.877 respectively. Thus, the pigmented landrace of Mizoram exhibited high-quality grade, making it suitable for everyday consumption, food industry, culinary applications, export markets, and as a potential parents in rice breeding programs.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101062"},"PeriodicalIF":3.2,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702651","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}