International Journal of Gastronomy and Food Science最新文献_第3页

Gastronomy of northern Portugal: Between heritage, identity, and reinvention 葡萄牙北部的美食：在传统、身份和重塑之间

IF 3.6 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2026-03-01 Epub Date: 2025-12-06 DOI: 10.1016/j.ijgfs.2025.101383

Roberta Banchieri Ortolan , Fernando Alberto Torres Moreira , José Barbosa Machado , Anabela Barros

{"title":"Gastronomy of northern Portugal: Between heritage, identity, and reinvention","authors":"Roberta Banchieri Ortolan , Fernando Alberto Torres Moreira , José Barbosa Machado , Anabela Barros","doi":"10.1016/j.ijgfs.2025.101383","DOIUrl":"10.1016/j.ijgfs.2025.101383","url":null,"abstract":"<div><div>This article offers a critical theoretical review of Northern Portuguese cuisine, examining it as a field where memory, identity, and heritage intersect with processes of adaptation and reinvention. Beyond descriptive accounts of “traditional dishes,” the review engages international debates on intangible cultural heritage, authenticity, and food politics to situate Portugal within a broader analytical framework. The findings show that authenticity is not a fixed essence, but a relational performance negotiated between communities, institutions, and markets. Practices such as <em>caldo verde</em>, <em>cozido à portuguesa</em>, <em>papas de sarrabulho</em>, and <em>alheira de Mirandela</em> illustrate how tradition is continuously reinterpreted, while conventual sweets reveal that heritagization can reinforce asymmetries of recognition and economic benefits. The analysis further demonstrates that ‘gastronationalism’ and ‘gastronativism’ operate simultaneously, projecting some practices as representative while sidelining others, thereby reshaping perceptions of internal diversity. The article contributes theoretically by proposing heritagization as situated process legitimation, structured around three interrelated dimensions: (1) lived memory, rooted in everyday practices; (2) adaptive innovation, which ensures vitality; and (3) community participation, which guarantees cultural legitimacy. By articulating these dimensions, Portuguese gastronomy is positioned within global discussions on food heritage, where cases such as the Japanese <em>washoku</em> and the Swedish <em>fika</em> illustrate both the opportunities and risks of institutionalized heritage preservation. Ultimately, gastronomy emerges not only as food production or a tourist attraction, but as a social language that organizes experiences, conveys collective memories, and sustains cultural identities while also shaping possible futures.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101383"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145885276","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

Culinary creativity under pressure: A narrative review of its possibilities and pitfalls 压力下的烹饪创造力：对其可能性和陷阱的叙述性回顾

IF 3.6 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2026-03-01 Epub Date: 2026-02-25 DOI: 10.1016/j.ijgfs.2026.101451

Charles Spence , Marc Stierand

引用次数: 0

Effect of slow food experience on WoM: The moderating role of food neophilia and the mediating role of eudaimonic and hedonic well-being 慢食体验对WoM的影响：食物偏好的调节作用和快乐幸福感的中介作用

IF 3.6 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2026-03-01 Epub Date: 2026-01-22 DOI: 10.1016/j.ijgfs.2026.101418

Mert Öğretmenoğlu , Gönül Akın , Ting-Yen Tim Huang , İsmail Kızılırmak

{"title":"Effect of slow food experience on WoM: The moderating role of food neophilia and the mediating role of eudaimonic and hedonic well-being","authors":"Mert Öğretmenoğlu , Gönül Akın , Ting-Yen Tim Huang , İsmail Kızılırmak","doi":"10.1016/j.ijgfs.2026.101418","DOIUrl":"10.1016/j.ijgfs.2026.101418","url":null,"abstract":"<div><div>Although previous studies have examined the slow food experience, its effects on well-being and word-of-mouth behaviour remain limited. Understanding these effects is important, as slow food experiences may foster different dimensions of well-being and influence tourists’ willingness to share their experiences, with implications for individual satisfaction and destination culinary promotion. Addressing this gap, this study investigates the relationships between slow food experience, word-of-mouth, food neophilia, and both eudaimonic and hedonic well-being. The study is based on quantitative data collected from 234 participants visiting various slow cities in Turkey. The data were analyzed using SmartPLS 4, and direct, mediation, and moderation analyses were conducted. The results indicate that slow food experience significantly enhances eudaimonic well-being and word-of-mouth, while its effect on hedonic well-being is not significant. This finding may be explained by the low-arousal nature of slow city environments. Unlike festival-based or entertainment-oriented food experiences, slow food experiences emphasize authenticity, which may limit hedonic responses associated with high-arousal positive emotions. Furthermore, neither hedonic nor eudaimonic well-being significantly influenced word-of-mouth, and no mediation effects were observed. This may reflect the inward-oriented and reflective nature of the slow food experience, which enhances personal meaning rather than encouraging immediate communicative behaviour. Finally, food neophilia was found to negatively moderate the relationship between slow food experience and both types of well-being. This may be because individuals high in food neophilia seek novelty that does not fully align with the tranquil and traditional character of slow food experiences, thereby weakening their impact on well-being.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101418"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146038181","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

Chemical composition, technological quality, and bioaccessibility of phenolics and starch of bread enriched with germinated wholemeal flour 全麦面粉发酵面包中酚类物质和淀粉的化学成分、工艺品质和生物可及性

IF 3.6 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2026-03-01 Epub Date: 2026-02-11 DOI: 10.1016/j.ijgfs.2026.101443

José Luis Navarro , Marianela Desireé Rodríguez , Lorenzo Estivi , Andrea Brandolini , Alberto Edel León , Alyssa Hidalgo , María Eugenia Steffolani

{"title":"Chemical composition, technological quality, and bioaccessibility of phenolics and starch of bread enriched with germinated wholemeal flour","authors":"José Luis Navarro , Marianela Desireé Rodríguez , Lorenzo Estivi , Andrea Brandolini , Alberto Edel León , Alyssa Hidalgo , María Eugenia Steffolani","doi":"10.1016/j.ijgfs.2026.101443","DOIUrl":"10.1016/j.ijgfs.2026.101443","url":null,"abstract":"<div><div>This study evaluates chemical composition, technological and sensory quality, and <em>in vitro</em> digestion-related release of reducing and antioxidant compounds and starch hydrolysis in breads enriched with 50% wholemeal flour from germinated wheat kernels. The addition of germinated flour modified the composition and improved nutritional quality of breads, increasing soluble dietary fibre and slightly reducing starch hydrolysis during digestion. An increased release of Folin-reactive compounds and antioxidant capacity was observed during <em>in vitro</em> digestion, reflecting enhanced reducing capacity, with contributions from amino acids and peptides in addition to phenolics. Enriched breads showed higher volume, specific volume, and a softer crumb. Overall, this study suggests that enrichment with germinated wholemeal flour can produce bread with enhanced nutritional value and acceptable technological and sensory quality, supporting its potential as a clean-label strategy.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101443"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146188073","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

A consumer segmentation study for honey: Mānuka and other mono-floral honey with indigenous provenance 蜂蜜的消费者细分研究：Mānuka和其他原生单花蜂蜜

IF 3.6 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2026-03-01 Epub Date: 2025-12-10 DOI: 10.1016/j.ijgfs.2025.101387

S.R. Jaeger , S.L. Chheang , D.I. Hedderley , C.M. Roigard , F.R. Harker

{"title":"A consumer segmentation study for honey: Mānuka and other mono-floral honey with indigenous provenance","authors":"S.R. Jaeger , S.L. Chheang , D.I. Hedderley , C.M. Roigard , F.R. Harker","doi":"10.1016/j.ijgfs.2025.101387","DOIUrl":"10.1016/j.ijgfs.2025.101387","url":null,"abstract":"<div><div>Consumer demand for natural, sustainable and culturally rich products drives the export of Indigenous foods. This is the backdrop for the present research, which presents a consumer segmentation study on Mānuka and other mono-floral honey from New Zealand. In an online study involving >3000 US and UK consumers, the health properties of Mānuka honey emerged as the most important purchase driver for >70 % of participants. Smaller segments of consumers emphasised the importance of sensory characteristics and/or cultural (Māori/natural) heritage. Thus, some opportunities may exist for product differentiation and possible growth for honey with Indigenous provenance. Some opportunities for other types of mono-floral honey, which are underdeveloped compared with Mānuka, were also identified. Based on the nectar from the flowers of native trees like Kānuka, Rewarewa, Kāmahi and Rātā, these types of honey could represent new opportunities for commercialisation to the benefit of local communities. Besides advancing knowledge about honey with Indigenous provenance, the present research also showcases a methodology applicable to other products with low familiarity. While honey is a familiar category, specific types of honey are less known. Research participants read descriptive texts about Mānuka and other types of honey while completing a text highlighting task. These data supported the segmentation results and provided additional insights into the product attributes that were perceived positively by consumers.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101387"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145841165","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

Culinary nutrition: The critical role of micronutrients in gastronomic excellence 烹饪营养：微量营养素在烹饪中的关键作用

IF 3.6 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2026-03-01 Epub Date: 2026-02-17 DOI: 10.1016/j.ijgfs.2026.101447

Francesco Visioli

引用次数: 0

From robotic cooking to robotic chef trend: A systematic review of the evolution and impact of robot chefs 从机器人烹饪到机器人厨师趋势：对机器人厨师的演变和影响的系统回顾

IF 3.6 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2026-03-01 Epub Date: 2026-02-19 DOI: 10.1016/j.ijgfs.2026.101448

Faruk Seyitoğlu

{"title":"From robotic cooking to robotic chef trend: A systematic review of the evolution and impact of robot chefs","authors":"Faruk Seyitoğlu","doi":"10.1016/j.ijgfs.2026.101448","DOIUrl":"10.1016/j.ijgfs.2026.101448","url":null,"abstract":"<div><div>This study presents a systematic review of the evolution and influence of robot chefs, focusing on the transition from fundamental engineering to socially autonomous robot chef systems. It reviews existing research to compile current knowledge, research categories, themes, and topics. A systematic search was performed in the Scopus database, following PRISMA guidelines. Out of 632 records, 70 studies were selected for thematic analysis. The analysis identified three categories: robot design and functionality; human-robot interaction; and technical challenges and opportunities. ‘Robot design and functionality’ includes manipulation and movement, sensing and perception: aspects that enhance situation awareness, and task planning and automation as key themes. ‘Technical challenges and opportunities’ is structured around three main themes: advancements in robot intelligence and adaptability, practical implementations and cost reduction, and exploration of current trends and future prospects. Robot design is evolving from basic mechanical systems to more sophisticated, socially aware machines. Human-robot interaction remains a vital challenge, influencing acceptance and practical use, while technological obstacles involve sensory integration, navigation, and autonomy. This research contributes to the field by synthesising existing knowledge and, based on identified gaps, presents a research agenda to guide future work on the robot chef systems.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101448"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147396740","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

Ancient cuisine revisited: Aroma profiling of resin from Ferula drudeana — culinary potential and gastronomic applications of the putative silphium 古代烹饪重访：阿魏树脂的香气分析-烹饪潜力和假定的松香植物的烹饪应用

IF 3.6 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2026-03-01 Epub Date: 2026-01-22 DOI: 10.1016/j.ijgfs.2026.101422

Gabriele Agnini , Miriam Pedersen , Mahmut Miski , Sally Grainger , Mikael A. Petersen , Ole G. Mouritsen

{"title":"Ancient cuisine revisited: Aroma profiling of resin from Ferula drudeana — culinary potential and gastronomic applications of the putative silphium","authors":"Gabriele Agnini , Miriam Pedersen , Mahmut Miski , Sally Grainger , Mikael A. Petersen , Ole G. Mouritsen","doi":"10.1016/j.ijgfs.2026.101422","DOIUrl":"10.1016/j.ijgfs.2026.101422","url":null,"abstract":"<div><div>The extant <em>Ferula drudeana</em> plant has been proposed as an Anatolian ecotype candidate for the mythic silphium plant that was praised for its therapeutic, medicinal, and culinary applications but thought to become extinct during the 1st century. Whereas a range of bioactive substances by now have been identified in the resin of <em>F. drudeana</em>, no culinary work has been reported on the relation between volatile compounds and olfactory/gustatory sensation and interaction of the resin with foods and drinks. The present paper makes the first attempt to fill this gap by aroma profiling the resin using gas chromatography-olfactometry with dynamic headspace sampling. Pinene isomers are found to provide a coniferous backbone, complemented by the earthy depth of β-myrcene and the sweet-green character of α-gurjunene, nuanced by the nutty notes of pyrazines and the sharp, herbaceous lift of 3-isobutyl-2-methoxypyrazine (green bell pepper), while a background of terpenes adds resinous flavours. The effects of the resin on the sensory perception of simple food and drink items like soup broth, tea, and a vegetable dish have been studied, along with taste archaeology experiments using ancient recipes from Apicius. The results show that the resin acts as a perfume or flavour enhancer, it tends to dampen bitterness, and the sensory effects of this putative silphium on dishes prepared according to Apicius are distinctly different from identical dishes prepared using asafoetida (<em>F. assa-foetida</em>) which was the substitute resin (also called silphium) used in Roman medicine and food in the later empire.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101422"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146090640","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

Enhancing quality and flavor of low-salt fermented squid viscera through synergistic fermentation with Bacillus tropicum YL14 and Acinetobacter guillouiae YL25 热带芽孢杆菌YL14和吉鲁不动杆菌YL25协同发酵提高低盐发酵鱿鱼内脏的品质和风味

IF 3.6 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2026-03-01 Epub Date: 2026-02-11 DOI: 10.1016/j.ijgfs.2026.101442

Zhongjie Yu , Xianyuan Zhou , Haotian Cai , Lei Tao , Qiancheng Wu , Haoran Chen , Zhenting Huo , Yu Liu , Di Sun , Wei Jiang

{"title":"Enhancing quality and flavor of low-salt fermented squid viscera through synergistic fermentation with Bacillus tropicum YL14 and Acinetobacter guillouiae YL25","authors":"Zhongjie Yu , Xianyuan Zhou , Haotian Cai , Lei Tao , Qiancheng Wu , Haoran Chen , Zhenting Huo , Yu Liu , Di Sun , Wei Jiang","doi":"10.1016/j.ijgfs.2026.101442","DOIUrl":"10.1016/j.ijgfs.2026.101442","url":null,"abstract":"<div><div>This study utilized <em>Bacillus tropicum</em> YL14 (YL14) and <em>Acinetobacter guillouiae</em> YL25 (YL25) single-strain and mixed-strain to ferment low-salt squid viscera. Notably, this is the first study to apply the mixed fermentation of YL14 and YL25 to low-salt squid viscera and to systematically evaluate fermentation performance, flavour formation, and microbial community dynamics. The results showed that exogenous inoculation significantly reduced pH, from 7.58 to 5.30, increased amino acid nitrogen (AAN) content to 7.56 g/100 mL, inhibited total volatile basic nitrogen (TVB-N) production, and promoted free amino acids (FAAs) release to 17,600.57 mg/100 g. Flavor characteristic analysis showed that the odor activity value (OAV) of key flavor substances (such as 3-methylbutanol and 3-methylbutyric acid) was higher in the inoculated group, resulted in a richer and more complex flavor. After fermentation, microbial diversity decreased significantly and the community tended to stabilize, suggesting a more controlled microbial succession that may improve fermentation stability and batch-to-batch consistency. Mixed inoculation produced the best results, showing the greatest advantage in improving AAN, inhibiting TVB-N, and enriching flavor compounds. In summary, YL14 and YL25 can be used as natural and ideal fermentation agents to synergistically ferment and improve the quality and flavor of low-salt squid offal fermentation products. This study can provide excellent strain resources and scientific references for the fermentation of aquatic by-products.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101442"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146188787","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

Nasha: A culturally embedded sorghum-based weaning food for infants in humanitarian settings Nasha：一种在人道主义环境中为婴儿提供的以高粱为基础的断奶食品

IF 3.6 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2026-03-01 Epub Date: 2025-12-11 DOI: 10.1016/j.ijgfs.2025.101394

Manhal Gobara Hamid , Khitma A. Sir Elkhatim , Yousif M.A. Idris , Faraz Muneer , Mahbubjon Rahmatov , Mohammed Elsafy , Eva Johansson , Tilal Abdelhalim

{"title":"Nasha: A culturally embedded sorghum-based weaning food for infants in humanitarian settings","authors":"Manhal Gobara Hamid , Khitma A. Sir Elkhatim , Yousif M.A. Idris , Faraz Muneer , Mahbubjon Rahmatov , Mohammed Elsafy , Eva Johansson , Tilal Abdelhalim","doi":"10.1016/j.ijgfs.2025.101394","DOIUrl":"10.1016/j.ijgfs.2025.101394","url":null,"abstract":"<div><div>Child malnutrition remains a major public health challenge in Sudan, partly due to limited access to nutrient-dense, complementary foods. Traditional sorghum-based thin gruels, such as <em>Nasha</em>, are widely consumed; however, their sensory and nutritional potentials have not been scientifically evaluated. This study aimed to assess the sensory acceptability and caregiver–child responses to <em>Nasha</em> formulations prepared from five sorghum cultivars and their blends, including the biofortified Dahab cultivar. Fifty-four caregivers and their children participated in the sensory evaluation of the nine <em>Nasha</em> formulations. Attributes such as color, taste, texture, aroma, mouthfeel, and overall liking were assessed using a 9-point hedonic scale, and children's emotional responses were recorded during feeding sessions. Statistical analyses included one-way analysis of variance, internal preference mapping (IPM), and partial least squares (PLS) regression. The blended Dahab + Dabar formulation received the highest liking score (8.1), whereas Dahab + Wad Ahmed and Dahab + Arfagadamek-8 showed strong acceptability. Both caregiver and child responses consistently favored these blends, indicating both sensory appeal and cultural acceptance. These findings suggest that biofortified sorghum-based gruels, such as <em>Nasha</em>, provide a culturally appropriate, affordable, and nutrient-dense complementary food option. Integrating sensory science into local food design could support sustainable strategies to improve child nutrition and strengthen dietary resilience in resource-limited settings.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101394"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145749495","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