Gastronomy Pub Date : 2024-07-17 DOI: 10.3390/gastronomy2030008

M. Ubigli, M. Cravero

引用次数: 0

An Exploration of the Gastronomic Potential of the North American Pawpaw—A Case Study from the Pawpaw Cookoff at the Ohio Pawpaw Festival 北美掌果美食潜力探索--俄亥俄州掌果节掌果烹饪比赛案例研究

Gastronomy Pub Date : 2024-06-13 DOI: 10.3390/gastronomy2020007

Robert Brannan, Ronald Powell

{"title":"An Exploration of the Gastronomic Potential of the North American Pawpaw—A Case Study from the Pawpaw Cookoff at the Ohio Pawpaw Festival","authors":"Robert Brannan, Ronald Powell","doi":"10.3390/gastronomy2020007","DOIUrl":"https://doi.org/10.3390/gastronomy2020007","url":null,"abstract":"The pawpaw (Asimina triloba) is a tropical-tasting fruit from a tree indigenous to North America’s temperate climates. Pawpaw has a sweet, sour, and often bitter taste, which is a combination of banana and mango flavor. Fresh fruits are rarely available for retail purchase other than at farm sales or farmers’ markets. Frozen pulp is commercially available but supply is often limited due to increased wholesale demand. The purpose of this paper is to analyze seven years of entries from the Pawpaw Cookoff at the Ohio Pawpaw Festival using case study methodology to provide a basis from which to track trends, make recommendations, and discuss gastronomic opportunities of the pawpaw. Analysis of the data indicates that pawpaw is a versatile fruit that has been incorporated into a wide variety of beverages, savories, sauces, condiments, sweets, and desserts. Pawpaw pairs well with both alcoholic and non-alcoholic beverages, especially certain ales, sour beers, innovative cocktails with rum, coffee and tea drinks, and smoothies. Pawpaw is easily incorporated directly into salsas, dips, salad dressings, and frozen desserts that do not require cooking. In cooked savory dishes, sauces, and condiments, pawpaw should be added at the end of preparation. Pawpaw can be used in a wide range of baked and fried sweets and desserts.","PeriodicalId":516970,"journal":{"name":"Gastronomy","volume":"37 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141345213","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Climate Change May Threaten the Production of Bettelmatt Cheese: Environmental and Regulatory Challenges 气候变化可能威胁贝特马特奶酪的生产：环境和监管挑战

Gastronomy Pub Date : 2024-06-04 DOI: 10.3390/gastronomy2020006

Rossana Pennazio, Alessia Ruga, Enrico Ferrero

引用次数: 0

An Investigation of Changes in the Rheological Properties of Toast Pan Bread Dough during the Various Processing Steps of Kneading in an Industrial Bakery 关于工业面包房揉捏面包面团各加工步骤中流变特性变化的研究

Gastronomy Pub Date : 2024-05-09 DOI: 10.3390/gastronomy2020005

Euripides Ntalios, S. Raphaelides, A. Marinopoulou

引用次数: 0

Not Food: Time to Call Ultra-Processed Products by Their True Name 不是食品：是时候直呼超加工产品的真名了

Gastronomy Pub Date : 2024-04-08 DOI: 10.3390/gastronomy2020004

Susan L. Prescott, Ashka Naik, Alan C. Logan

{"title":"Not Food: Time to Call Ultra-Processed Products by Their True Name","authors":"Susan L. Prescott, Ashka Naik, Alan C. Logan","doi":"10.3390/gastronomy2020004","DOIUrl":"https://doi.org/10.3390/gastronomy2020004","url":null,"abstract":"Over the last decade, volumes of international studies have illuminated the potential harms associated with ultra-processed products sold as foods. These potential harms include, but are not limited to, an increased risk of non-communicable diseases, poor mental health, and early mortality. Studies examining such products and health have included top-down methods (e.g., nutritional epidemiology), bottom-up approaches (e.g., animal and pre-clinical mechanistic studies), and human intervention trials. The identification of potential harms associated with high levels of food processing has been aided by the NOVA Food Classification System, developed around 2009. Here, in this perspective essay, we argue that lexicon matters, and the continued reference to such ultra-processed products as “foods” is a barrier to policy-related discourse. Using a historical framework, we contend that the term “ultra-processed food” sits in foundational misalignment with how food has been defined, perceived, deliberated on, engaged with, and experienced by humans over millennia. Moreover, we suggest that language that positions ultra-processed products as “food” is part of a mindset that privileges technology and the continued application of isolated nutrients as a means to remedy deeply rooted socioeconomic problems. In the context of global policy, the parallels between food-like ultra-processed products and tobacco are extraordinary.","PeriodicalId":516970,"journal":{"name":"Gastronomy","volume":"12 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140728794","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Identifying the Potential of Old and Rustic Pig Breeds: Basque Black Pied for Crafting High-Quality Cured Food Products 发掘古老而质朴的猪种潜力：用于制作高品质腌制食品的巴斯克黑皮猪

Gastronomy Pub Date : 2024-03-06 DOI: 10.3390/gastronomy2010003

M. Beriáin, I. Fernández‐Pan

{"title":"Identifying the Potential of Old and Rustic Pig Breeds: Basque Black Pied for Crafting High-Quality Cured Food Products","authors":"M. Beriáin, I. Fernández‐Pan","doi":"10.3390/gastronomy2010003","DOIUrl":"https://doi.org/10.3390/gastronomy2010003","url":null,"abstract":"The Basque Black Pied breed (BBP breed) is a rustic and old pig breed, well adapted to the environmental and productive conditions of the Navarre mountains. Nonetheless, the threat of competition from other, more productive breeds has pushed this local pig to the brink of extinction. A study has been conducted to assess the quality of cured products derived from the meat of this breed. For this purpose, the characteristics of the BBP breed pig carcasses and the organoleptic quality of the cured raw products have been studitab;eed and compared with those obtained from the 50% Large White × 25% Landrace × 25% Piétrain breed (LWLP breed) used as a control. Comparatively to pigs of the LWLP breed, carcasses of the BBP breed showed lower percentages of lean meat and higher percentages of fat coverage, loins, and intramuscular fat content. Expert judges evaluated the appetizing aroma and flavor of the cured raw products from the BBP breed, their texture, and their general impression. The scores of sensory attributes shown by the sausages (the “Sarta” and “Vela” chorizos) indicate the necessity of optimizing and personalizing their curing process to realize the full potential of the distinctive meat.","PeriodicalId":516970,"journal":{"name":"Gastronomy","volume":"5 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140261919","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Peasant Food Provision Strategies and Scientific Proposals for Famine Foods in Eighteenth-Century Sweden 十八世纪瑞典农民的粮食供应策略和科学的饥荒食品建议

Gastronomy Pub Date : 2024-02-06 DOI: 10.3390/gastronomy2010002

I. Svanberg, S. Ståhlberg

{"title":"Peasant Food Provision Strategies and Scientific Proposals for Famine Foods in Eighteenth-Century Sweden","authors":"I. Svanberg, S. Ståhlberg","doi":"10.3390/gastronomy2010002","DOIUrl":"https://doi.org/10.3390/gastronomy2010002","url":null,"abstract":"The peasant diet during the Little Ice Age in Sweden was mainly grain-based (bread, gruel, and porridge), and the country was heavily dependent on grain imports to meet the population’s needs for food. During the eighteenth century in particular, when famines were frequent following failed harvests, Swedish peasants utilized a range of locally available resources to survive. Bark bread made of cambium (phloem) from Pinus sylvestris was, for example, commonly used as famine food. Scientists of the Enlightenment period and the state authorities tried to alleviate hunger and poverty through the introduction of new food resources and cooking techniques, including wild or agricultural plants such as lichens or potato, and the use of protein sources different from the traditional ones, such as horse meat. However, many of these proposals encountered strong resistance from the peasantry, and only at the end of the 1800s famines ceased to cause suffering in Sweden. Scientific studies have so far focused mainly on mortality, malnutrition, demography, and official responses to famines; yet the question of what the starving peasants gathered, prepared, and consumed is important for the understanding of the historical situation. Also, the difference between the scientific proposals and peasants’ decisions and choices must be clearly distinguished. This historical study using an ethnobiological approach discusses peasant subsistence strategies in Sweden in the eighteenth century using contemporary sources, which provide an opportunity to study how the population obtained foodstuffs, adapted their diet to available ingredients, and the interaction and conflicting views of peasants and scientists about new, science-based nutrition proposals.","PeriodicalId":516970,"journal":{"name":"Gastronomy","volume":"428 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139895865","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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