International Journal of Gastronomy and Food Science最新文献

{"title":"Consumer segmentation and participation drivers in community-supported agriculture: A choice experiment and partial least squares structural equation modelling approach","authors":"Sota Takagi ,&nbsp;Miki Saijo ,&nbsp;Takumi Ohashi","doi":"10.1016/j.ijgfs.2025.101129","DOIUrl":"10.1016/j.ijgfs.2025.101129","url":null,"abstract":"<div><div>As the global food system faces increasing challenges from sustainability, climate change, and food security issues, alternative food networks like Community-Supported Agriculture (CSA) play an essential role in fostering stronger connections between consumers and producers. However, understanding consumer engagement with CSA is fragmented, particularly in Japan where CSA participation is still emerging. This study aims to identify potential CSA participants in Japan and validate existing theories on CSA participation through a quantitative analysis of 2484 Japanese consumers.</div><div>Using choice experiments, Latent Class Analysis, and Partial Least Squares Structural Equation Modeling, we identified five distinct consumer segments. The “Sustainable Food Seekers” group showed the highest positive utility for CSA, driven primarily by “Food Education and Learning Opportunities” and “Contribution to Environmental and Social Issues.” These factors were consistently significant across all segments, suggesting that many Japanese consumers value CSA for its educational and environmental benefits. In contrast, factors related to “Variety of Ingredients” were less influential in determining participation intentions. The findings suggest that promoting CSA in Japan may be most effective by emphasizing its role in environmental and social impact, rather than focusing solely on product attributes like organic certification, which is readily available in supermarkets. This reflects a key distinction between CSA adoption in Japan and in other cultural contexts, where access to organic produce is a primary driver.</div><div>This research provides practical insights for CSA organizations, policymakers, and producers, offering recommendations on how to better promote CSA participation in Japan and contribute to building a sustainable food system.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101129"},"PeriodicalIF":3.2,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143580569","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":"Driving pro-environmental practice change and food waste reduction in (and around) professional kitchens: Connecting materiality and meaning","authors":"Gaurav Chawla ,&nbsp;Peter Lugosi","doi":"10.1016/j.ijgfs.2025.101126","DOIUrl":"10.1016/j.ijgfs.2025.101126","url":null,"abstract":"<div><div>This paper examines how interventions via the physical working environment can be used to promote behaviour aimed at food waste reduction. Building on theories of practice, data were collected at luxury hotels using multiple methods, encompassing document analysis, observation and interviews. A new set of protocols for waste collection were introduced in the kitchens to drive practice change among chefs and associated personnel. The findings suggest that the intervention was initially met with resistance, which was attributed to the misalignment of meanings associated with this initiative among practitioners. However, subsequent human and non-human interventions helped to create new shared meanings that drove changes in attitudes and behaviours. The findings show how this initial focus on materiality led to change in ‘meaningful knowledge’, and subsequently shared meanings. Moreover, the data stress that practice change is constrained when shared meanings are not established and mobilised effectively. Overall, the study demonstrates how organisational practices concerning food waste can be modified through small-scale interventions, coupled with additional reinforcement strategies.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101126"},"PeriodicalIF":3.2,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143488852","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":"A cross-sectional study on consumer approaches towards seaweed value-added food products from Bangladesh","authors":"Mohammad Khairul Alam Sobuj ,&nbsp;Md Hadiul Islam Raiyan ,&nbsp;Md Jahir Raihan ,&nbsp;Md. Ariful Islam ,&nbsp;Md. Mohibul Hasan ,&nbsp;Shafiqur Rahman","doi":"10.1016/j.ijgfs.2025.101128","DOIUrl":"10.1016/j.ijgfs.2025.101128","url":null,"abstract":"<div><div>Seaweed and seaweed-based value-added food products have been consumed in Asian countries such as China and Japan for many centuries. However, they remain relatively new food items in Bangladesh due to the absence of a culinary tradition involving seaweed. The present study aimed to determine consumer approaches towards consuming seaweed value-added food products in Cox's Bazar, a coastal city in Bangladesh. A survey and a sensorial tasting session were conducted during a seaweed food festival in February 2022. Various food items were prepared by incorporating dry seaweed into dishes and served during the festival. Data collection involved a cross-sectional questionnaire survey with 20 questions categorized into six sections: confidence, knowledge, attitude, neophobia, satisfaction, and willingness. A total of 136 respondents participated in the survey. The data were analyzed using Pearson correlation, multiple linear regression, and Hayes Process Macro Model 4 to identify relationships among the categories. The highest mean score was observed for willingness (4.35), while neophobia had the lowest mean (3.85). Although multiple linear regression did not yield significant results across all categories, a strong positive correlation was found between confidence and willingness (r = 0.695, p &lt; 0.01). The findings suggest that neophobia is a significant barrier to the acceptance of seaweed-based products in Bangladesh. Consumer hesitancy to try unfamiliar foods was identified as a primary challenge to the widespread adoption of seaweed value-added products. This highlights the need for strategies to enhance consumer confidence, willingness, and attitude. To overcome neophobia, the study recommends targeted training and education for potential buyers. Developing seaweed-based products with familiar flavors could also improve consumer acceptance by aligning with local preferences. These steps may increase the willingness and confidence of consumers, ultimately fostering the growth of the seaweed product market in Bangladesh.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101128"},"PeriodicalIF":3.2,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143395704","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":"Dear chef, know thyself","authors":"Adam Carmer","doi":"10.1016/j.ijgfs.2025.101127","DOIUrl":"10.1016/j.ijgfs.2025.101127","url":null,"abstract":"<div><div>This commentary examines the complex identity transformation challenges faced by culinary professionals considering doctoral education in response to Bucher and Lee's article Dear chef, do you really want a PhD? Through the lens of identity, it analyzes the psychological and professional implications of transitioning from a chef to an academic scholar. The discussion explores the parallels between culinary and academic career paths while investigating the fundamental identity questions chefs must address when contemplating doctoral studies. The paper presents six primary identity motives that drive such transformational journeys: psychological coherence, distinctiveness and recognition, social integration, academic and professional development, difficulty response, and societal pressures. Eschewing several established theoretical frameworks, this paper provides insights for culinary professionals contemplating academic advancement and transforming from their former professional identity. The commentary concludes that successful identity transformation requires deep self-awareness and alignment with authentic motivations, emphasizing the importance of self-reflection in career transitions. Moreover, Know Thyself.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101127"},"PeriodicalIF":3.2,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143388108","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":"Effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir","authors":"Burcunur Demir Savaş ,&nbsp;Mustafa Gürses ,&nbsp;Adem Savaş ,&nbsp;Tunahan Engin ,&nbsp;Mehmet Murat Karaoğlu ,&nbsp;Halil İbrahim Binici","doi":"10.1016/j.ijgfs.2025.101125","DOIUrl":"10.1016/j.ijgfs.2025.101125","url":null,"abstract":"<div><div>The effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir during storage was investigated. Samples were also analyzed in terms of some qualitative properties (dry matter, fat, protein, ash, pH, acidity, <em>L∗, a∗, b∗</em>). Both storage time and different formulations were effective on the qualitative properties of the samples. Organic acid content of the samples ranged from nd-5522.7 mg/L and all kefirs showed pseudoplastic flow. Storage time and rosehip marmalade rate had a statistically significant effect on the determined organic acids, color, rheology, yeast, protein, fat, pH and acidity (p &lt; 0.01). While the number of TAMB was statistically significant during storage (p &lt; 0.05), <em>Lactobacillus, Lactococcus</em>, dry matter and ash rate were not statistically significant (p &gt; 0.05). Further, it was observed that the numbers of mold, coliform bacteria and <em>Staphylococcus aureus</em> in the samples were below detectable levels during storage.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101125"},"PeriodicalIF":3.2,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143372728","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":"Time-course analysis of kobujime curing of Japanese flounder (Paralichthys olivaceus): Biochemical insights into dehydration processing of fish meat with kombu","authors":"Yuri Kominami,&nbsp;Kaito Takase,&nbsp;Hideki Ushio","doi":"10.1016/j.ijgfs.2025.101124","DOIUrl":"10.1016/j.ijgfs.2025.101124","url":null,"abstract":"<div><div>The demand for sustainable and healthy food processing methods is increasing, and kobujime, a traditional Japanese seafood processing technique, may offer a solution. This method involves dehydrating fish meat with dried kombu (kelp). The present study investigated the relationship between dehydration and biochemical characteristics in Japanese flounder (<em>Paralichthys olivaceus</em>) meat during kobujime curing, aiming to elucidate its preservation and umamification mechanisms. Flounder meat samples were prepared in three ways: non-dehydrated, dehydrated with a commercial dehydrator sheet, and dehydrated with dried kombu (kobujime). The transfer of Na⁺ and free Glu to the flounder meat was observed exclusively in the kobujime curing. Analysis of taste substances and metabolomic profiles suggested that dehydration with both the dehydrator sheet and the kombu not only concentrates metabolites but also alters biochemical reactions in the flounder meat. Furthermore, the transfer of flavors from the kombu to the flounder meat was indicated.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101124"},"PeriodicalIF":3.2,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143151924","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 ‘social heroes’ approach as a methodology for valorising the primary sector and promoting local products. A pilot study in lanzarote, Canary Islands","authors":"José A. González ,&nbsp;Domingo Lorenzo-Cuyás","doi":"10.1016/j.ijgfs.2025.101123","DOIUrl":"10.1016/j.ijgfs.2025.101123","url":null,"abstract":"<div><div>Cuisine and folklore are among the most ancient and deeply rooted cultural expressions of humanity. Sustainable and intelligent gastronomy, especially in times of crisis, serves as a driving force, creating a ripple effect that influences other socio-cultural and socio-economic sectors of a region. It brings numerous social and economic benefits, notably improving citizens' health and well-being while reinforcing territorial culture and food sovereignty. A recent pilot study conducted by the authors in Lanzarote (Canary Islands) during 2021–2022 explored the preservation of the island's intangible food heritage through innovative approaches. One aspect involved interviews with primary producers (including those in agriculture, livestock, and fishing) and restaurateurs and chefs who prioritize local products. A second approach focused on culinary traditions passed down through generations: (i) home cooking rooted in popular wisdom, (ii) culinary practices aboard artisanal fishing boats, and (iii) offerings from traditional restaurants. A third innovative element was the development of a seasonal calendar of local products to inform consumers and encourage the prioritization of fresh, local ingredients. Special attention was given to the role of participants as “social heroes”, contributing to the preservation of their region's rich cultural heritage —both land and sea— and ultimately supporting the conservation of natural resources. These elements are understood as key to collective prosperity and sustainability, grounded in participants' responsibility and commitment to their actions. The initial hypothesis suggesting that the ‘social heroes’ approach in the Canary Islands might function as a valid methodology for valorising the primary sector and promoting local products is confirmed.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101123"},"PeriodicalIF":3.2,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143237984","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":"Circular economy practices in wine tourism: Environmental policies and strategies for the development of wine routes in Spain","authors":"David Mora ,&nbsp;Salvador Moral-Cuadra ,&nbsp;Tomás López-Guzmán ,&nbsp;Minerva Aguilar-Rivero","doi":"10.1016/j.ijgfs.2025.101122","DOIUrl":"10.1016/j.ijgfs.2025.101122","url":null,"abstract":"","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101122"},"PeriodicalIF":3.2,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143151927","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":"Ottoman inspirations in Palestinian Cuisine","authors":"Özden Özdemir ,&nbsp;Abdalqader Steih","doi":"10.1016/j.ijgfs.2025.101119","DOIUrl":"10.1016/j.ijgfs.2025.101119","url":null,"abstract":"<div><div>This research examines the influence of the Ottoman Empire’s culinary culture on Palestinian Cuisine. Historically, the cultural interaction between the Ottoman Empire and Palestine has been significantly shaped by their shared culinary traditions. The recipes carried by the Ottoman army and its officials established a profound connection between Anatolian and Palestinian Cuisine during the Ottoman period. The influence of Ottoman Cuisine in Palestine persists today, evident in its cooking techniques, ingredients, and the diversity of dishes. This study explores the development of culinary cultures through interaction, the transmission of traditional recipes, and the preservation of these traditions in contemporary times, all within the framework of acculturation theory. Employing a phenomenological design, a qualitative research approach, the data were gathered through interviews with 12 individuals residing in and around Ramallah, Palestine, and analyzed using the MAXQDA program. The findings indicate a mutual acculturation process between Ottoman Cuisine and Palestinian Cuisine.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101119"},"PeriodicalIF":3.2,"publicationDate":"2025-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153050","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 and beyond: A collaborative initiative for rethinking food's role in society, sustainability, and territory","authors":"Adela Balderas-Cejudo,&nbsp;Maitane Iruretagoyena,&nbsp;Luis Alonso,&nbsp;Margareth Church,&nbsp;Leticia Izquierdo,&nbsp;Ilse Hill,&nbsp;Kent Larson","doi":"10.1016/j.ijgfs.2025.101118","DOIUrl":"10.1016/j.ijgfs.2025.101118","url":null,"abstract":"<div><div>Gastronomy has evolved into a multifaceted phenomenon and emerging academic discipline that extends beyond food and enjoyment, intertwining with culture, sustainability, territory, tradition, and ethical consciousness. This paper explores the findings of <em>Gastronomy and Beyond (G + B)</em>, a collaborative initiative led by MIT City Science, in partnership with MIT, RCC Harvard, and the Basque Culinary Center. Designed as a collaborative initiative for interdisciplinary dialogue, <em>G + B</em> seeks to broaden the understanding of gastronomy's role in addressing critical global challenges and explore the wider dimensions of gastronomy.</div><div>Spanning two phases from late 2023 to mid-2024, G + B features eight videos and nine expert contributions, culminating in a final event in June 2024. The initiative brings together distinguished experts, including Michelin-starred chefs Eneko Atxa (five Michelin stars, three for his flagship restaurant Azurmendi), Elena Arzak (three stars), Diego Sandoval - Sandoval Family- (two stars), and Álvaro Garrido (one star); prominent academics and institution leaders such as Joxe Mari Aizega, Director of the Basque Culinary Center, Kent Larson, Director of MIT City Science, and Dr. Pia Sorensen, Senior Preceptor at Harvard; as well as influential restaurant owners like Luciana Bianchi's <em>Muyu</em>, recognized in the <em>Fifty Best of the World</em>. They share insights on critical topics and contribute their work, innovative practices, and personal experiences.</div><div>The results highlight four key themes that emerged from in depth interviews: Sustainability and Circular Practices, Territory and Cultural Identity, Community Engagement and Social Impact, and Innovation and Interdisciplinary Approaches. By offering a broader perspective on the interconnectedness of food systems, <em>Gastronomy and Beyond</em> aims to raise awareness and inspire the gastronomy sector to actively seek beyond and contribute to a more sustainable, equitable, and socially conscious future. Gastronomy is more than just food; it transcends culinary boundaries. And understanding and expanding its dimensions is essential.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101118"},"PeriodicalIF":3.2,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153049","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}