International Journal of Gastronomy and Food Science最新文献_第5页

An ethnographic insight into the Laz cuisine culture in Artvin (Turkey) 对阿尔特温（土耳其）拉兹美食文化的人种学考察

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-03-01 DOI: 10.1016/j.ijgfs.2025.101132

Yener Oğan

{"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}

引用次数: 0

Impact of ultimate pH on oxidative stability and warmed-over flavor in aged beef after grilling and reheating

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-02-28 DOI: 10.1016/j.ijgfs.2025.101140

Cecylyana Leite Cavalcante , Milagros Maribel Coaguila Gonza , Beatriz Garcia Lopes , Taciana Villela Savian , Alan Giovanini de Oliveira Sartori , Jair Sebastião da Silva Pinto , Carmen Josefina Contreras Castillo

{"title":"Impact of ultimate pH on oxidative stability and warmed-over flavor in aged beef after grilling and reheating","authors":"Cecylyana Leite Cavalcante , Milagros Maribel Coaguila Gonza , Beatriz Garcia Lopes , Taciana Villela Savian , Alan Giovanini de Oliveira Sartori , Jair Sebastião da Silva Pinto , 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 < 5.8 (normal); 5.8 ≤ pH < 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}

引用次数: 0

Traditional gastronomy as factor in the experience of heritage culture: The experience of visiting the Royal Tombs of Sipan Museum of Lambayeque (Perú)

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-02-28 DOI: 10.1016/j.ijgfs.2025.101144

Luz Arelis Moreno Quispe , Ricardo David Hernández-Rojas

引用次数: 0

The rise of dark kitchens: Characteristics and operational challenges

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-02-27 DOI: 10.1016/j.ijgfs.2025.101142

Zainab Laheri , Iain Ferris , Jan Mei Soon-Sinclair

{"title":"The rise of dark kitchens: Characteristics and operational challenges","authors":"Zainab Laheri , Iain Ferris , 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}

引用次数: 0

Seaweed kombucha: Exploring innovation in marine resources in Iceland

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-02-27 DOI: 10.1016/j.ijgfs.2025.101145

Martyn Jones , Catherine Chambers , Peter Krost

{"title":"Seaweed kombucha: Exploring innovation in marine resources in Iceland","authors":"Martyn Jones , Catherine Chambers , 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}

引用次数: 0

Taste profiles of steviol glycoside blends and their application in ice cream 甜菊醇糖苷混合物的口味特征及其在冰淇淋中的应用

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-02-27 DOI: 10.1016/j.ijgfs.2025.101143

Md Shakir Moazzem , Reed Williams , Michelle Hayden , Natasha D'Souza , Sungeun Cho

引用次数: 0

Ethnoracism & White palatability: The erasure of Black African gastronomies in the global media

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-02-19 DOI: 10.1016/j.ijgfs.2025.101134

Adwoa A. Fofie

{"title":"Ethnoracism & White palatability: The erasure of Black African gastronomies in the global media","authors":"Adwoa A. Fofie","doi":"10.1016/j.ijgfs.2025.101134","DOIUrl":"10.1016/j.ijgfs.2025.101134","url":null,"abstract":"<div><div>The art of eating is political; food is political. Because food has linkages to a history, and identity, and is unique to your culture, it is a prime tool for othering. Every societal construct has White supremacy ingrained into it. Whiteness and White palatability have become the omniscient value barometer that determines and assigns worth. This article analyzes the representation of Black African gastronomies in the global media and emphasizes the complicity of the media in the calculated miscategorization of the cuisines to spotlight Whiteness. I show how Whiteness weaponizes food to further enact colonial violence and ethnoracial racism. I do this by analyzing the White hegemony of the culinary media; prestigious food lists; the concept of fine dining and restaurants at large; and the politics of spice and its enmeshed relationship with the Michelin Guide. To illustrate White palatability, I anatomize the Michelin guide as it is the most prestigious food list and argue that by excluding African chefs and African and non-Western cuisines from positions of prestige, they are purporting racism, being anti-black, and courting White palatability. I assess the forceful, mostly unneeded domination of Whiteness in the culinary ecosystem as it has been in other spaces for centuries and the innate desire to extirpate other cultures.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101134"},"PeriodicalIF":3.2,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143629116","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

Digital gastronomy 2.0: A 15-year transformative journey in culinary-tech evolution and interaction

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-02-18 DOI: 10.1016/j.ijgfs.2025.101135

Amit Raphael Zoran

引用次数: 0

The role of social media in tourists’ conformity and irrational food consumption: Implications for food waste

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-02-18 DOI: 10.1016/j.ijgfs.2025.101133

Yuqi Zhang , Fu-Chieh Hsu , Lihua Gao

{"title":"The role of social media in tourists’ conformity and irrational food consumption: Implications for food waste","authors":"Yuqi Zhang , Fu-Chieh Hsu , Lihua Gao","doi":"10.1016/j.ijgfs.2025.101133","DOIUrl":"10.1016/j.ijgfs.2025.101133","url":null,"abstract":"<div><div>This study examines the impact of social media on tourists' irrational food consumption behavior at travel destinations, a significant potential contributor to food waste. Based on the social influence theory, a conceptual model was established to examine the relationship between conformity, social identity, social desirability, and irrational consumption. We also examined the mediating effect of tourists' vanity. Data were collected from 440 participants from Mainland China who had visited restaurants introduced by the social media during their previous trip. Our results showed that extensive exposure to food-themed photos and videos influenced tourists' conformity. Conformity fulfilled tourists' social identity and desirability, leading to irrational food consumption. We confirmed the mediating role of vanity, elucidating the relationship between conformity, social identity, and desirability. The novelty of this study lies in examining and discussing the potential negative influence of social media on tourists' food consumption behaviour at travel destinations, rather than merely focusing on the general impact of social media on behaviour. Additionally, this study fills a critical research gap by exploring irrational food consumption behaviour, which has been largely overlooked in previous studies that primarily focused on rational decision-making processes. Additionally, this study provides empirical evidence and new insights into the influence of social media on tourists’ food waste which can promote the sustainable development of tourism and avoid food wastage by providing practical solutions.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101133"},"PeriodicalIF":3.2,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143465513","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

Main factors influencing consumer willingness to pay for sustainable wine

IF 3.2 2区农林科学

International Journal of Gastronomy and Food Science Pub Date : 2025-02-17 DOI: 10.1016/j.ijgfs.2025.101131

Federico Modica , Filippo Sgroi , Amparo Baviera-Puig , Caterina Sciortino

引用次数: 0