International Journal of Gastronomy and Food Science最新文献

{"title":"More than words: Literary reflections of European gastronomy in the 16th–20th centuries","authors":"Rukiye Erşahin ,&nbsp;Barış Demirci","doi":"10.1016/j.ijgfs.2025.101247","DOIUrl":"10.1016/j.ijgfs.2025.101247","url":null,"abstract":"<div><div>This study examines the intricate relationship between gastronomy and literature, focusing on books categorized as World Classics published within mass media. It analyzes the transformation of food and beverage culture in Europe from the 16th to the 20th centuries. Through a qualitative text-oriented analysis of seventeen seminal literary works, the research explores how food and beverages are represented, including their impact on society, culinary tools, kitchen equipment, and cooking techniques. The findings indicate that commonly referenced dining venues include taverns, kitchens, and dining rooms, while fish and seafood dominate as frequently mentioned meat products. Cheese appears as the most common dairy product, and bread is the predominant dough-based item. Russia emerges as the country with the most frequent references to cereal products. Additionally, cabbage, potatoes, and onions are consistently highlighted across the four nations’ works. France, meanwhile, distinguishes itself with its emphasis on a variety of fruits and desserts. Among beverages, beer and wine lead as the most mentioned alcoholic drinks, while tea, coffee, and milk are the prevalent non-alcoholic choices. The tools commonly cited include cups, boxes, baskets, and goblets, with boiling and frying techniques being widely described. Ultimately, the study underscores the role of literary works in documenting and preserving gastronomic heritage, providing valuable insights into historical culinary traditions.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101247"},"PeriodicalIF":3.2,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144663041","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":"Promoting rural development through gastronomic Heritage: the case of the Cerda Artichoke in northwestern Sicily","authors":"Giusi Giamporcaro ,&nbsp;Filippo Sgroi ,&nbsp;Amparo Baviera-Puig ,&nbsp;Federico Modica","doi":"10.1016/j.ijgfs.2025.101246","DOIUrl":"10.1016/j.ijgfs.2025.101246","url":null,"abstract":"<div><div>In recent years, gastronomic tourism has emerged as a powerful driver of territorial enhancement, intertwining food, culture, and local development. This study explores the case of the Cerda Artichoke, an emblematic agri-food product of northwestern Sicily, by analyzing its symbolic value, economic role, and promotional strategies through qualitative research based on semi-structured interviews with producers, restaurateurs, and institutional representatives. The results highlight that the artichoke, although lacking formal certification, represents a strong element of community cohesion and territorial identity, reinforced by events such as the Artichoke Festival and traditional culinary practices. Nevertheless, structural challenges emerge, including a lack of supply chain organization, the absence of young farmers, and the need for integrated valorization strategies. The study proposes the construction of a relational short food supply chain and the activation of certification and territorial marketing pathways, with the aim of combining biodiversity conservation, sustainable development, and social innovation. Thus, the Cerda Artichoke is positioned not only as an agricultural product but as a living cultural heritage, contributing to place identity and enabling experiential rural tourism. This valorization fosters local development and enhances the social and economic resilience of rural communities.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101246"},"PeriodicalIF":3.2,"publicationDate":"2025-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144631103","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":"Motivation, satisfaction, and loyalty to local gastronomy for tourism: A study in Montañita, Ecuador","authors":"Mauricio Carvache-Franco ,&nbsp;César Villagómez-Buele ,&nbsp;Miguel Orden-Mejía ,&nbsp;Wilmer Carvache-Franco ,&nbsp;Rossana Ricaurte-Párraga ,&nbsp;Orly Carvache-Franco ,&nbsp;Tatiana Poveda-Anchundia ,&nbsp;Mónica Baquerizo-Anastacio","doi":"10.1016/j.ijgfs.2025.101245","DOIUrl":"10.1016/j.ijgfs.2025.101245","url":null,"abstract":"<div><div>This study examines tourists' motivations for experiencing local gastronomy, their satisfaction, and destination loyalty, which is assessed through their intentions to revisit and recommend the destination. Focusing on Montañita, Ecuador, a key tourist hotspot, the research aims to explore the role of culinary experiences in shaping tourist behavior and their connection to the destination. The study offers insights into how traditional gastronomic offerings influence satisfaction and loyalty to this coastal destination. A quantitative approach was employed using a structured questionnaire based on existing literature on gastronomic motivations, satisfaction, and loyalty. A convenience sample of 357 valid questionnaires was collected. Statistical techniques, including exploratory factor analysis, were used to identify motivational constructs, while multiple regression analysis assessed their impact on satisfaction and loyalty. Factor analysis revealed five key dimensions of gastronomic motivations in Montañita: expectations, cultural experience, personal relationships, health concerns, and sensory appeal. These motivations significantly contribute to tourists' satisfaction, which in turn influences destination loyalty. The findings reinforce the connection between motivation, satisfaction, and loyalty in gastronomic tourism, highlighting the importance of emotional, social, and sensory factors, as well as food quality, in shaping tourists' experiences and their intention to revisit or recommend Montañita. The results will help local communities produce gastronomic products according to demand. also so that administrators of gastronomic destinations can develop sustainable development guides.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101245"},"PeriodicalIF":3.2,"publicationDate":"2025-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144633714","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 commercial meal experience in Context: An exploration with frequent travelers","authors":"Marc Stierand ,&nbsp;Mark Saunders ,&nbsp;Anita Eves","doi":"10.1016/j.ijgfs.2025.101242","DOIUrl":"10.1016/j.ijgfs.2025.101242","url":null,"abstract":"<div><div>This qualitative-exploratory study is grounded in data obtained from in-depth interviews relating to commercial meal experiences that are essential when dining out near home, during work, and when traveling. Previous studies have examined meal experiences, but have not differentiated in-depth between the dining out contexts described here, particularly the requirements of a meal in the workplace. The interviewees (<em>N</em> = 18) were frequent travelers and therefore had substantial experience of dining out when traveling and in the intercept between traveling and business. Our theorizing from the data suggests that the essence of the commercial meal when dining out near home is an experience of ‘Exotic Familiarity; ’ during work, it is an experience of ‘Diversion from Work’ and ‘Ensuring Confidentiality; ’ and when traveling, it is an experience of ‘Safe Convenience’ and ‘Clichéd Authenticity.’ We conclude by contributing a model of the commercial meal experience, discussing the implications of the findings for theory and practice, and by offering suggestions for future research.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101242"},"PeriodicalIF":3.2,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144588124","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":"Optimization of fermentation process for maximized isothiocyanate content in kohlrabi pickle","authors":"Danish Rizwan,&nbsp;F.A. Masoodi,&nbsp;Mohd Masarat Dar","doi":"10.1016/j.ijgfs.2025.101243","DOIUrl":"10.1016/j.ijgfs.2025.101243","url":null,"abstract":"<div><div>Fermented kohlrabi, known as Mounji achar, is an indigenous fermented food product of the Himalayan region of J&amp;K, India. The present study explored the influence of three fermentation parameters-temperature, time, and salt concentration on the formation of health-promoting compounds, isothiocyanates (ITC). Box Behnken design was used to optimize the traditional fermentation process. The second-order polynomial model exhibited a strong correlation with the experimental data, effectively predicting responses in terms of total ITC content (R² = 0.98, p &lt; 0.0001), pH (R² = 0.98, p &lt; 0.0001), and titratable acidity (R² = 0.96, p = 0.0002). The optimal conditions identified for maximizing isothiocyanate formation were a fermentation temperature of 29.83 °C, a fermentation time of 180.66 h, and a salt concentration of 2.48 %. Furthermore, HPLC was used to quantify two isothiocyanate molecules, erucin and phenethyl isothiocyanate, individually. Moreover, the optimized Mounji Achar presented a viable Lactic Acid Bacteria (LAB) population. 16 s rDNA sequencing revealed a diverse microbial community, including <em>Lactiplantibacillus</em>, <em>Limosilactobacillus,</em> and <em>Bacillus</em> species. This study sheds light on the potential for optimizing fermentation conditions to enhance total isothiocyanate content and the development of a product with a beneficial microbial profile, contributing to its nutritional and potential probiotic value.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101243"},"PeriodicalIF":3.2,"publicationDate":"2025-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144579856","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 arctic on the menu”: Introducing local seafood on Svalbard","authors":"Grete Lorentzen ,&nbsp;Ingrid Kvalvik ,&nbsp;Thora Valsdottir ,&nbsp;Kolbrun Sveinsdottir ,&nbsp;Sten I. Siikavuopio ,&nbsp;Bjørn Tore Rotabakk ,&nbsp;Federico Lian ,&nbsp;Erling Haugan ,&nbsp;Brita Knudsen Dahl ,&nbsp;Stein Ove Johannessen ,&nbsp;Gustav Martinsen","doi":"10.1016/j.ijgfs.2025.101241","DOIUrl":"10.1016/j.ijgfs.2025.101241","url":null,"abstract":"<div><div>Svalbard is situated in the north between mainland Norway and the North Pole. In the coming 10 years, the Snow crab (SC) and Red king crab (RKC) are assumed to establish themselves in the fjords around Svalbard. We have explored conditions for utilizing local SC and RKC in culinary dishes/experiences in Svalbard. This will contribute to Svalbard's sustainability as most of the food consumed is transported from mainland Norway. Workshops, test fishery, survey of the tourists' interest, and development of culinary dishes were performed. Furthermore, we have described the biological, practical, and regulatory conditions for local harvesting, processing, and live holding of the crabs in Svalbard. The survey revealed that most tourists did not know SC or RKC. Still, they were interested in local food, including crabs. Challenges have been identified and solutions proposed to ensure that when SC and RKC are present in the Svalbard fjords, a local, sustainable pot fishery can provide locally caught crabs, offering tourists a “taste of the Arctic”.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101241"},"PeriodicalIF":3.2,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144556712","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":"Avocado oil: a potential substitute for refined soybean oil in cooking","authors":"Thaíny Joane Adriano Garcia ,&nbsp;Katiúcia Alves Amorim ,&nbsp;Ana Carla Marques Pinheiro ,&nbsp;Cleiton Antônio Nunes ,&nbsp;Sabrina Carvalho Bastos","doi":"10.1016/j.ijgfs.2025.101237","DOIUrl":"10.1016/j.ijgfs.2025.101237","url":null,"abstract":"<div><div>Avocado (<em>Perseaamericana Mill.</em>) is highly valued for its rich content of unsaturated fatty acids. The oil extracted from its pulp is thermally stable, with a high smoke point, making it suitable for various culinary preparations. This study explored consumers' perceptions of using avocado oil in cooking and assessed the effects of substituting it for soybean oil in common dishes. Following ethical approval, an online questionnaire was conducted to explore perceptions and habits related to the use of oils in food, followed by sensory analyses using Check-All-That-Apply tests, acceptance, and purchase intention for four culinary preparations: white rice, ground meat, scrambled eggs, and apple cake. The questionnaire results showed that although soybean oil is the most used, olive oil is considered healthier by consumers. The survey revealed that most were unaware of avocado oil but showed interest after learning about its benefits. Sensory-wise, avocado oil impacted the white rice by giving it a more yellowish and greenish hue due to the natural pigments of this oil, while the ground meat exhibited a less shiny appearance and a less oily flavor compared to preparations with soybean oil. In scrambled eggs, avocado oil significantly improved the texture, making them softer and less rubbery, and enhanced the flavor perceived as fresher. Similarly, the apple cake prepared with avocado oil was described as softer and fluffier, significantly differing in texture compared to the version made with soybean oil. Acceptance evaluations showed high acceptability for all preparations, with scores above 7, indicating a positive reception. It is concluded that avocado oil offers a promising alternative to soybean oil, enhancing the sensory qualities of foods without compromising consumer acceptance. These results support the inclusion of avocado oil as a healthy and versatile option in cuisine, suggesting a potential increase in its popularity and use.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101237"},"PeriodicalIF":3.2,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144556711","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":"Foodies on board! Exploring cruiser satisfaction with the culinary experience","authors":"José I. Castillo-Manzano,&nbsp;Mercedes Castro-Nuño,&nbsp;Rafael Pozo-Barajas","doi":"10.1016/j.ijgfs.2025.101238","DOIUrl":"10.1016/j.ijgfs.2025.101238","url":null,"abstract":"<div><div>This study investigates the key determinants of cruiser satisfaction with onboard dining experiences by analyzing over 38,000 electronic reviews using a Generalized Ordered Logit model. Results reveal that while the trend is for mega-ships to increase satisfaction levels, premium and luxury cruise lines (especially those partnered with Michelin-starred chefs) consistently achieve better reviews. Significant positive factors include cabin location (interior), travel group (solo, couples, or family with older children), diverse culinary offerings, and Caribbean itineraries. Conversely, satisfaction tends to decline with repeat cruises, although surcharges for specialty restaurants show no significant effect on overall satisfaction. These findings emphasize what cruisers value: culinary quality, variety, and memorable dining moments, and can help cruise lines to design experiences that not only meet cruisers' expectations but also create lasting emotional connections, encouraging repeat travel and reinforcing brand trust in an increasingly competitive market. This study's novel combination of Big Data obtained with web scraping and econometric modeling offers a scalable framework for evaluating gastronomic satisfaction, with practical implications for enhancing onboard service quality and strategic differentiation in cruise tourism. As the cruise industry progresses, integrating sustainability initiatives, personalized dining options, and technology-driven innovations are critical to maintaining high standards and addressing emerging consumer demands.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101238"},"PeriodicalIF":3.2,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144536227","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":"Hybrid meat products: Effects of different pretreated bean flours and levels on the physicochemical and techno-functional characteristics of sausages","authors":"Nadia Florencia Nagai ,&nbsp;Lucas Marchetti ,&nbsp;Gabriel Lorenzo ,&nbsp;Silvina Cecilia Andrés","doi":"10.1016/j.ijgfs.2025.101239","DOIUrl":"10.1016/j.ijgfs.2025.101239","url":null,"abstract":"<div><div>Hybrid meat products are gaining popularity as consumers seek to reduce meat intake. This study evaluates the impact of substituting meat with raw (R-), soaked (S-), and soaked &amp; cooked (SC-) bean flour (BF) at two levels (8 and 15 g/100 g) on the batter properties and the physicochemical, techno-functional, textural, and microstructural qualities of sausages. Higher flour levels increased batter firmness, cohesiveness, and consistency, leading to sausages with greater hardness and adhesiveness. R-BF sausages exhibited the highest yields, water-holding capacities, flavonoid contents, and antioxidant activities. SC-BF formulations had lower cohesiveness and trypsin inhibitor levels, producing sausages with a more open, rough structure, likely due to the pregelatinized starch. These structural changes correlated with lower chewiness and springiness.</div><div>These findings indicate that bean flours, have the potential as techno-functional ingredients in hybrid sausages, offering a viable option for consumers in search of reducing their meat intake while maintaining desirable physicochemical properties and enhancing nutritional benefits.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101239"},"PeriodicalIF":3.2,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144522331","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":"Ora-pro-nóbis (Pereskia aculeata) leaves as an alternative ingredient for pesto sauce: chemical, rheological and sensory evaluation","authors":"Walter Garcia Damascena Júnior ,&nbsp;Camila Ribeiro De Araújo ,&nbsp;Juliano Rocha Pereira ,&nbsp;Priscila Lima Sequetto ,&nbsp;Michele Corrêa Bertoldi ,&nbsp;Márcia Cristina Teixeira Ribeiro Vidigal ,&nbsp;Milton de Jesus Filho ,&nbsp;Andréa Alves Simiqueli","doi":"10.1016/j.ijgfs.2025.101240","DOIUrl":"10.1016/j.ijgfs.2025.101240","url":null,"abstract":"<div><div>Unconventional Food Plants, such as ora-pro-nóbis, have been applied as a potential food ingredients due to their nutritional and sensorial quality, combined with low cost and sustainable characteristics. In this sense, this study aimed to explore the use of ora-pro-nóbis leaves as a substitute for basil leaves in the production of pesto sauce. Five formulations were developed: the traditional version with basil; and formulations with replacement of 25 %, 50 %, 75 % and 100 % replacement of basil leaves by ora-pro-nóbis. These were analyzed for proximate composition, rheological properties, sensory characterization using the Rate-All-That-Apply methodology, directional and global acceptability and purchase intention. The results showed that the different proportions of basil and ora-pro-nóbis did not influence the proximate composition of the formulations. However, increasing the proportion of ora-pro-nóbis leaves resulted in a reduction in the apparent viscosity of the sauces. Replacing basil leaves with ora-pro-nóbis influenced the intensity of perception of the attributes “fresh herb color”, “greenish color”, “rancidity” and “bitter aftertaste”, as well as the consumer acceptability and purchase intention. It is recommended to replace 25 % of basil leaves with ora-pro-nóbis without reducing the magnitude of overall acceptance of the sauce (mean hedonic score of 7.75), as well as the purchase intention (mean categorical score of 4.17), compared to the traditionally accepted and marketed pesto. Therefore, it is concluded that ora-pro-nóbis leaves enable the development of new culinary formulations of pesto sauce, preserving the sensory and nutritional quality of this product category, while also promoting sustainability and reducing costs.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101240"},"PeriodicalIF":3.2,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144536228","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}