美食及其他：一个重新思考食物在社会、可持续性和领土中的角色的合作倡议

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-01-23 DOI:10.1016/j.ijgfs.2025.101118

Adela Balderas-Cejudo, Maitane Iruretagoyena, Luis Alonso, Margareth Church, Leticia Izquierdo, Ilse Hill, Kent Larson

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引用次数: 0

摘要

美食学已经发展成为一个多方面的现象和新兴的学术学科，超越了食物和享受，与文化、可持续性、领土、传统和道德意识交织在一起。本文探讨了美食与超越（G + B）的发现，这是由麻省理工学院城市科学领导的一项合作倡议，与麻省理工学院、哈佛大学RCC和巴斯克烹饪中心合作。作为跨学科对话的合作倡议，G + B旨在扩大对美食在应对重大全球挑战中的作用的理解，并探索美食的更广泛维度。从2023年底到2024年中期，G + B分为两个阶段，包括8个视频和9个专家贡献，最终在2024年6月达到高潮。该计划汇集了杰出的专家，包括米其林星级厨师Eneko Atxa（米其林五星，旗舰餐厅Azurmendi为三星），Elena Arzak（三星），Diego Sandoval - Sandoval Family（两星）和Álvaro Garrido（一星）；杰出的学者和机构领导人，如巴斯克烹饪中心主任Joxe Mari Aizega，麻省理工学院城市科学主任Kent Larson和哈佛大学高级导师Pia Sorensen博士；还有一些有影响力的餐厅老板，比如卢西亚娜·比安奇（Luciana Bianchi）的Muyu，被评为全球50佳餐厅。他们分享对关键主题的见解，并贡献他们的工作、创新实践和个人经验。结果突出了深度访谈中出现的四个关键主题：可持续性和循环实践，领土和文化认同，社区参与和社会影响，创新和跨学科方法。通过对食物系统相互联系提供更广阔的视角，《美食与超越》旨在提高认识，激励美食界积极寻求超越，为更可持续、更公平、更有社会意识的未来做出贡献。美食不仅仅是食物；它超越了烹饪的界限。理解和扩展它的维度是至关重要的。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Gastronomy and beyond: A collaborative initiative for rethinking food's role in society, sustainability, and territory

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 Gastronomy and Beyond (G + B), 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, G + B seeks to broaden the understanding of gastronomy's role in addressing critical global challenges and explore the wider dimensions of gastronomy.

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 Muyu, recognized in the Fifty Best of the World. They share insights on critical topics and contribute their work, innovative practices, and personal experiences.

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, Gastronomy and Beyond 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.

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.