{"title":"不仅仅是文字:16 - 20世纪欧洲美食的文学反映","authors":"Rukiye Erşahin , Barış Demirci","doi":"10.1016/j.ijgfs.2025.101247","DOIUrl":null,"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":3.6000,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"More than words: Literary reflections of European gastronomy in the 16th–20th centuries\",\"authors\":\"Rukiye Erşahin , Barış Demirci\",\"doi\":\"10.1016/j.ijgfs.2025.101247\",\"DOIUrl\":null,\"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\":3.6000,\"publicationDate\":\"2025-07-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Gastronomy and Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1878450X25001489\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X25001489","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
More than words: Literary reflections of European gastronomy in the 16th–20th centuries
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.
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.