International Journal of Gastronomy and Food Science最新文献

{"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}

{"title":"Combined Lactobacillus plantarum fermentation and heat-moisture treatment: Correlation analysis of physicochemical properties of rice flour and quality of rice noodles","authors":"Sijie Zhang ,&nbsp;Yuru Ma ,&nbsp;Xianlong Ren ,&nbsp;Weiguo Wu ,&nbsp;Luyan Liao","doi":"10.1016/j.ijgfs.2025.101120","DOIUrl":"10.1016/j.ijgfs.2025.101120","url":null,"abstract":"<div><div>The synergistic effect of fermentation (<em>Lactobacillus plantarum</em>) and heat-moisture treatment (HMT) on the quality of rice flour and rice noodles was emphatically studied, and the correlation between the quality of rice flour and rice noodles joint or separate treatment was comprehensively compared and analyzed. Fermentation combined with HMT increased the pasting temperature and the retrogradation value of rice flour, which also improved the digestive starch. The combination of fermentation and HMT made rice flour show the characteristics of solid gel and improved its elasticity and increased sensory scores and the content of resistant starch in rice noodles and reduced cooking loss. Through correlation analysis, it was found that the pasting properties (peak viscosity and trough viscosity) of rice flour were most closely related to the cooking loss, texture profile, and sensory evaluation of rice noodles. The results provide an effective approach for starch modification and improving the quality of rice noodles.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101120"},"PeriodicalIF":3.2,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153051","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":"Culinary cure? Improved subjective and measured sense of smell after a cooking rehabilitation program for patients with smell loss","authors":"Alexander Wieck Fjaeldstad","doi":"10.1016/j.ijgfs.2025.101121","DOIUrl":"10.1016/j.ijgfs.2025.101121","url":null,"abstract":"<div><h3>Introduction</h3><div>This study investigates the efficacy of a cooking school as an innovative multisensory approach to olfactory rehabilitation in patients with olfactory dysfunction. Recognising the significant implications of olfactory impairments on quality of life, particularly regarding food enjoyment and nutrition, this study evaluates whether engaging in culinary training has the potential as an alternative form of olfactory training.</div></div><div><h3>Methods</h3><div>A cohort of 62 adult participants with olfactory dysfunction of variable severity and underlying aetiologies participated in a five-week cooking course, which included structured exposure to various odours through cooking activities. Olfactory function was assessed subjectively and through olfactory testing of threshold, discrimination and identification.</div></div><div><h3>Results</h3><div>The results indicate a significant improvement in both subjective and objective measures of olfactory function, with a significant increase in TDI scores following the intervention as a third of participants improved their TDI score by ≥ 5.5 points.</div></div><div><h3>Conclusion</h3><div>The findings suggest that the multisensory cooking experience can enhance olfactory sensitivity, which may be an engaging and sustainable supplement to standard olfactory training. Furthermore, prior exposure to standard olfactory training correlated with even greater improvements, highlighting the potential of integrating culinary practices into therapeutic strategies for olfactory rehabilitation.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101121"},"PeriodicalIF":3.2,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153053","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":"The effect of familiarity with Turkish culture from a crosscultural perspective on the intention to awareness and experience with the Turkish cuisine","authors":"Elanur Şahin ,&nbsp;Menekşe Cömert","doi":"10.1016/j.ijgfs.2025.101111","DOIUrl":"10.1016/j.ijgfs.2025.101111","url":null,"abstract":"<div><div>Cultural familiarity and food recognition of culture have an effect on the intention to experience the cuisine and visit the country. In this study, it is aimed to examine the effect of familiarity with Turkish culture and food products on experiencing Turkish cuisine and conative image towards Turkish cuisine on an international scale. The sample group, which was selected from the research population by convenience sampling method, consists of individuals over the age of eighteen who live in the USA, England and Germany and are interested in different cuisines. A questionnaire was used as a data collection tool. Structural equation modeling was preferred for data analysis. According to the findings of the study, cultural familiarity significantly and positively affects recognition (0.86; p ≤ 0.001) and intention to consume Turkish food (0.55; p ≤ 0.001). In addition, intention to consume Turkish cuisine products (0.34; p ≤ 0.001) and food recognition (0.59; p ≤ 0.001) have a significant and positive effect on individuals' conative images.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101111"},"PeriodicalIF":3.2,"publicationDate":"2025-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153056","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}