International Journal of Gastronomy and Food Science最新文献

英文中文

Designing participatory gastronomy: From convivial dialogue to sensory foraging for sustainable futures 设计参与式美食：从欢乐对话到可持续未来的感官觅食

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-02-02 DOI: 10.1016/j.ijgfs.2026.101429

Ricardo Bonacho , Helena Costa , Maria João Leite , Mariana Eidler , José Simões

Gastronomy is increasingly recognized as a crucial lever for promoting sustainability and transforming food systems. However, there is limited empirical research on the application of design methodologies within gastronomic contexts to improve stakeholder engagement and collaboration. This exploratory study attempts to fill this gap through two design-led case studies—Food (En)Vision and In Touch with Nature—that incorporate participatory food design and gastronomy to promote transdisciplinary dialogue on sustainable food futures. Food (En)Vision reinterpreted the Jefferson Dinner model into a design-oriented framework, whereas In Touch with Nature expanded this approach through foraging walks, co-creation workshops, and an immersive dinner that emphasizes biodiversity and sensory engagement. Data were collected through participant observation, artefact collection, and audiovisual recording, and analyzed employing a theory-informed thematic approach. The study extends boundary object theory by introducing the concept of boundary experience—deliberately staged, sensory, and culturally embedded interactions that facilitate stakeholder engagement—and by outlining an experiential arc that traces stages of involvement from preparation and sensory immersion to meaningful dialogue and collective synthesis. Empirically, this analysis delineates five methodological principles pertinent to participatory gastronomy: (i) leveraging sensory engagement as a form of food education; (ii) synthesizing traditional and modern culinary knowledge; (iii) implementing participatory and convivial formats that challenge hierarchical norms; (iv) integrating sustainability principles within local food systems; and (v) fostering environments conducive to interdisciplinary dialogue and collaborative innovation. Rather than asserting a general outcome, the paper offers exploratory guidance to assist food designers, chefs, educators, and organizations in developing and critically assessing participatory gastronomy initiatives focused on sustainable food futures.

烹饪越来越被认为是促进可持续性和改变粮食系统的关键杠杆。然而，在烹饪环境中应用设计方法来提高利益相关者的参与和合作的实证研究有限。本探索性研究试图通过两个以设计为主导的案例研究——食物（En）Vision和与自然接触——来填补这一空白，这两个案例研究结合了参与式食物设计和美食学，以促进关于可持续食物未来的跨学科对话。Food (En)Vision将杰弗逊晚餐模式重新诠释为以设计为导向的框架，而In Touch with Nature则通过觅食散步、共同创作工作坊和强调生物多样性和感官参与的沉浸式晚餐扩展了这种方法。通过参与观察、人工制品收集和视听记录收集数据，并采用基于理论的专题方法进行分析。该研究扩展了边界对象理论，引入了边界体验的概念——有意识地进行、感官的和文化嵌入的互动，促进利益相关者的参与——并概述了一个体验弧线，追溯了从准备、感官沉浸到有意义的对话和集体综合的参与阶段。从经验上看，这一分析描述了与参与式美食相关的五个方法论原则：(i)利用感官参与作为一种食物教育形式；综合传统和现代烹饪知识；实施挑战等级规范的参与性和欢乐形式；将可持续性原则纳入当地粮食系统；（五）营造有利于跨学科对话和协作创新的环境。本文并没有提出一个笼统的结论，而是提供了探索性的指导，以帮助食品设计师、厨师、教育工作者和组织开发和批判性地评估关注可持续食品未来的参与式美食倡议。

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引用次数: 0

Gender relations in culinary work in restaurant kitchens: An integrative review of the literature 在餐厅厨房烹饪工作中的性别关系：文献的综合评论

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-02-02 DOI: 10.1016/j.ijgfs.2026.101430

Daniela Alves Minuzzo , Fabiana Bom Kraemer , Mabel Gracia-Arnaiz

Gender discrimination in gastronomy has emerged as an object of interest in gender studies, as it remains a persistent and structural problem in the lives of workers in this industry. This integrative literature review presents and discusses the theoretical approaches of research on gender relations in culinary work in restaurant kitchens. A comprehensive search was conducted using descriptors belonging to three thematic groups (gender, work, and kitchen) in international databases, complemented by references found in citations. After applying inclusion and exclusion criteria, 28 studies were analyzed in depth. The review identified four main groups of theoretical approaches: organizational theories, which often emphasize entrepreneurship and career trajectories; sociological and anthropological perspectives, which explore gender roles, stereotypes, and cultural representations; studies on occupational sex segregation, which highlight horizontal and vertical inequalities in the labor market; and other diverse approaches, such as those related to history, psychology, or theology. Findings reveal that much of the literature tends to prioritize individual factors such as talent, resilience, or vocation, often obscuring structural barriers that limit women's participation and recognition in professional kitchens. This reinforces neoliberal narratives while overlooking systemic discrimination, precarious working conditions, and the sexual division of labor. In addition, research gaps were identified, particularly concerning sexual harassment, intersectionality with markers such as race and class, and the realities of workers in underrepresented regions. By mapping these theoretical contributions, the study provides tools for advancing critical debates in gastronomy, fostering more inclusive and equitable perspectives in both academic research and professional practice.

烹饪中的性别歧视已经成为性别研究的兴趣对象，因为它仍然是这个行业工人生活中一个持续存在的结构性问题。这综合文献综述提出并讨论了在餐厅厨房的烹饪工作性别关系研究的理论方法。利用国际数据库中属于三个主题组（性别、工作和厨房）的描述符进行了全面搜索，并辅以引文中的参考文献。应用纳入和排除标准后，对28项研究进行深入分析。审查确定了四组主要的理论方法：组织理论，往往强调企业家精神和职业轨迹；社会学和人类学视角，探讨性别角色、刻板印象和文化表征；职业性别隔离的研究，突出了劳动力市场的横向和纵向不平等；以及其他不同的方法，比如与历史、心理学或神学相关的方法。研究结果显示，许多文献倾向于优先考虑个人因素，如天赋、适应力或职业，往往模糊了限制女性参与和认可专业厨房的结构性障碍。这强化了新自由主义的叙事，同时忽视了系统性歧视、不稳定的工作条件和性别分工。此外，还确定了研究差距，特别是在性骚扰、与种族和阶级等标记的交叉性以及代表性不足地区工人的现实方面。通过绘制这些理论贡献，本研究为推进美食学的批判性辩论提供了工具，在学术研究和专业实践中培养了更具包容性和公平性的观点。

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引用次数: 0

Temperature-time combined regulation of moisture migration, protein oxidation and volatile flavor compound changes in roasted beef jerky 温度-时间联合调控烤牛肉干水分迁移、蛋白质氧化和挥发性风味复合变化

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-30 DOI: 10.1016/j.ijgfs.2026.101428

Jialin Liu , Wenbo Li , Zichun Jin , Lu Ren , Yiming Yao , Huan Huang , Wenxiu Sun

Heat treatment alters the texture and flavor characteristics of meat products. This study investigated the effects of different temperature-time thermal intensities on moisture distribution, protein oxidation levels, and volatile compounds in beef jerky. Low-field nuclear magnetic resonance analysis and gas chromatography-mass spectrometry were employed to comprehensively analyze the moisture and flavor profiles of beef jerky. Results showed that as temperature or duration increased, moisture distribution changed, while protein denaturation and aggregation intensified. The total volatile organic compound content exhibited an upward trend with prolonged roasting, though compositional shifts occurred. The findings demonstrate that thermal treatment intensity (temperature and time) exerts systematic and predictable influences on product quality, moisture, and flavor characteristics.

热处理会改变肉制品的质地和风味特征。本文研究了不同温度-时间热强度对牛肉干水分分布、蛋白质氧化水平和挥发性化合物的影响。采用低场核磁共振和气相色谱-质谱联用技术对牛肉干的水分和风味特征进行了综合分析。结果表明，随着温度或持续时间的增加，水分分布发生变化，蛋白质变性和聚集加剧。随着焙烧时间的延长，总挥发性有机物含量呈上升趋势，但组分发生变化。研究结果表明，热处理强度（温度和时间）对产品质量、水分和风味特性具有系统和可预测的影响。

引用次数: 0

Traditional gastronomy as a tourist attraction in an emerging cultural destination: The case of Otavalo 传统美食在新兴文化目的地的旅游吸引力：以奥塔瓦洛为例

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-28 DOI: 10.1016/j.ijgfs.2026.101424

Mónica Buenaño-Allauca , Dhia Qasim , Francisco Guevara-Aroca , Pablo López-Egas

引用次数: 0

Bibliophilic insight and practices of original food-writer, Grimod de La Reynier (1758–1837) 原创美食作家格里莫德·德·拉·雷尼尔（1758-1837）的爱书见解和实践

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-28 DOI: 10.1016/j.ijgfs.2026.101425

Leon G. Fine

引用次数: 0

Unraveling public perceptions of prepared dishes across contexts: Word embedding approach on social media 在不同语境下揭示公众对准备好的菜肴的看法：社交媒体上的词嵌入方法

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-27 DOI: 10.1016/j.ijgfs.2026.101416

Zheng Chen , Mengyang Wang , Guojun Zeng

As food industrialization and accelerated lifestyles reshape global dietary patterns, prepared dishes have become increasingly prevalent in both household and foodservice contexts. Yet public perceptions of prepared dishes in China, especially in foodservice contexts, remain insufficiently examined. This study analyzes 229,375 Weibo posts collected between 2018 and 2023 to investigate public perceptions across household, dining-out, takeaway, and campus contexts. Drawing on the theoretical lens of food values, we develop a word-embedding-based text mining framework that integrates sentiment analysis with embedding techniques, operationalizing perceived food values as semantic associations between context-specific and food value lexicons. The findings reveal that sentiment toward prepared dishes is generally positive in households but more negative in foodservice contexts, with females exhibiting slightly more negative views. Moreover, perceived food values and their influence on sentiment are highly context-dependent. Across contexts, perceived unnaturalness due to additives and extended shelf life emerges as a major barrier to acceptance. Within the foodservice sector, we argue that an expectation-practice gap exists regarding the adoption of prepared dishes, primarily stemming from the tension between industrial efficiency and consumers’ expectations for authenticity, transparency, and fair pricing. This study provides evidence-based guidance for industry stakeholders to align their practices with consumer expectations and offers insights for policymakers to establish effective regulatory frameworks for this rapidly growing market.

随着食品工业化和生活方式的加速重塑全球饮食模式，预制菜肴在家庭和餐饮服务环境中变得越来越普遍。然而，在中国，公众对预制菜肴的看法，特别是在餐饮服务领域，仍然没有得到充分的调查。这项研究分析了2018年至2023年间收集的229375条微博，以调查公众对家庭、外出就餐、外卖和校园环境的看法。利用食物价值的理论视角，我们开发了一个基于词嵌入的文本挖掘框架，该框架将情感分析与嵌入技术相结合，将感知到的食物价值作为上下文特定词汇和食物价值词汇之间的语义关联进行操作。研究结果显示，在家庭中，人们对准备好的菜肴的看法通常是积极的，但在餐饮服务环境中，人们对菜肴的看法则更为消极，女性的负面看法略多一些。此外，感知食物价值及其对情绪的影响高度依赖于情境。在各种情况下，由于添加剂和延长保质期而产生的感知不自然成为接受的主要障碍。在餐饮服务行业，我们认为在采用预制菜肴方面存在期望与实践差距，这主要源于工业效率与消费者对真实性、透明度和公平定价的期望之间的紧张关系。本研究为行业利益相关者提供了循证指导，使其实践与消费者期望保持一致，并为政策制定者提供了见解，以便为这一快速增长的市场建立有效的监管框架。

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引用次数: 0

Merry ultra-processed Christmas 超加工圣诞快乐

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-23 DOI: 10.1016/j.ijgfs.2026.101423

Jeroen Candel

引用次数: 0

Retroinnovation, or how the past is consumed in food products on our table today: The case of tortillas in the urban context in Mexico 复古创新，或者说过去是如何在我们今天餐桌上的食品中被消费的：墨西哥城市背景下的玉米饼案例

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-23 DOI: 10.1016/j.ijgfs.2026.101421

Angélica Espinoza-Ortega , Santiago Amaya-Corchuelo

The work addresses the current trend of taste for the past in a society in transformation, with tendency of nostalgic consumption of certain food products to mitigate the feeling of a past that no longer exists, but can be recreated through these products evoking an idealized past, socially constructed and legitimized from the cultural heritage and tradition. Retroinnovation is explored as a theoretical and conceptual tool in the field of contemporary food, studying the maize tortilla in the Mexican urban context. The tortilla is an emblematic food permeated by retroinnovation, where: a) dichotomy between the traditionally made tortilla and its industrialized production that values nostalgia, handmade elaboration and the color maize; b) gourmetisation where a basic and popular food is elevated to the category of gourmet in expensive restaurants and; c) as a symbol of identity, tortillas and maize are iconic references that appeal to nostalgia and pride of the Mexican culture. Retroinnovation as a concept includes nostalgia, past and present time, perceptions of food quality, tradition and modernity, gourmetisation, authenticity and highly significant symbolic values. Its definition of the concept will allow a better understanding of the current complex and polysemic dynamics of the food world.

该作品反映了当前社会转型中对过去的品味趋势，人们倾向于对某些食品进行怀旧消费，以减轻过去不再存在的感觉，但可以通过这些产品重现理想化的过去，从文化遗产和传统中社会建构和合法化。复古创新作为当代食品领域的理论和概念工具进行了探索，研究了墨西哥城市背景下的玉米薄饼。玉米饼是一种充满复古创新的标志性食物，其中：a)传统制作的玉米饼与重视怀旧、手工制作和玉米颜色的工业化生产之间的对立；B)美食化，一种基本的、受欢迎的食物在昂贵的餐馆被提升为美食的类别；c)作为身份的象征，玉米饼和玉米是吸引墨西哥文化怀旧和自豪的标志性参考。复古创新作为一个概念包括怀旧、过去和现在的时间、对食品质量、传统和现代、美食化、真实性和高度重要的象征价值的看法。它对这个概念的定义将使我们更好地理解当前食品世界的复杂和多义词动态。

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引用次数: 0

Effect of slow food experience on WoM: The moderating role of food neophilia and the mediating role of eudaimonic and hedonic well-being 慢食体验对WoM的影响：食物偏好的调节作用和快乐幸福感的中介作用

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-22 DOI: 10.1016/j.ijgfs.2026.101418

Mert Öğretmenoğlu , Gönül Akın , Ting-Yen Tim Huang , İsmail Kızılırmak

Although previous studies have examined the slow food experience, its effects on well-being and word-of-mouth behaviour remain limited. Understanding these effects is important, as slow food experiences may foster different dimensions of well-being and influence tourists’ willingness to share their experiences, with implications for individual satisfaction and destination culinary promotion. Addressing this gap, this study investigates the relationships between slow food experience, word-of-mouth, food neophilia, and both eudaimonic and hedonic well-being. The study is based on quantitative data collected from 234 participants visiting various slow cities in Turkey. The data were analyzed using SmartPLS 4, and direct, mediation, and moderation analyses were conducted. The results indicate that slow food experience significantly enhances eudaimonic well-being and word-of-mouth, while its effect on hedonic well-being is not significant. This finding may be explained by the low-arousal nature of slow city environments. Unlike festival-based or entertainment-oriented food experiences, slow food experiences emphasize authenticity, which may limit hedonic responses associated with high-arousal positive emotions. Furthermore, neither hedonic nor eudaimonic well-being significantly influenced word-of-mouth, and no mediation effects were observed. This may reflect the inward-oriented and reflective nature of the slow food experience, which enhances personal meaning rather than encouraging immediate communicative behaviour. Finally, food neophilia was found to negatively moderate the relationship between slow food experience and both types of well-being. This may be because individuals high in food neophilia seek novelty that does not fully align with the tranquil and traditional character of slow food experiences, thereby weakening their impact on well-being.

尽管之前的研究已经对慢食体验进行了调查，但它对幸福感和口碑行为的影响仍然有限。了解这些影响很重要，因为慢食体验可以促进不同层面的幸福感，影响游客分享体验的意愿，从而影响个人满意度和目的地美食推广。为了解决这一差距，本研究调查了慢食体验、口碑、对食物的喜爱以及幸福和享乐之间的关系。这项研究是基于从234名访问土耳其各个慢速城市的参与者收集的定量数据。使用SmartPLS 4对数据进行分析，并进行直接、中介和调节分析。结果表明，慢食体验显著提高了幸福感和口碑，而对快乐幸福感的影响不显著。这一发现可以用慢城市环境的低觉醒特性来解释。与以节日为基础或以娱乐为导向的食物体验不同，慢食体验强调真实性，这可能会限制与高唤醒积极情绪相关的享乐反应。此外，享乐和幸福对口碑的影响均不显著，且不存在中介效应。这可能反映了慢食体验的内向和反思性质，它增强了个人意义，而不是鼓励直接的交流行为。最后，研究发现，食物偏好对慢食体验与两种幸福感之间的关系具有负向调节作用。这可能是因为高食物偏好的人追求新奇，这与慢食体验的宁静和传统特征不完全一致，从而削弱了他们对健康的影响。

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引用次数: 0

Ancient cuisine revisited: Aroma profiling of resin from Ferula drudeana — culinary potential and gastronomic applications of the putative silphium 古代烹饪重访：阿魏树脂的香气分析-烹饪潜力和假定的松香植物的烹饪应用

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-22 DOI: 10.1016/j.ijgfs.2026.101422

Gabriele Agnini , Miriam Pedersen , Mahmut Miski , Sally Grainger , Mikael A. Petersen , Ole G. Mouritsen

The extant Ferula drudeana plant has been proposed as an Anatolian ecotype candidate for the mythic silphium plant that was praised for its therapeutic, medicinal, and culinary applications but thought to become extinct during the 1st century. Whereas a range of bioactive substances by now have been identified in the resin of F. drudeana, no culinary work has been reported on the relation between volatile compounds and olfactory/gustatory sensation and interaction of the resin with foods and drinks. The present paper makes the first attempt to fill this gap by aroma profiling the resin using gas chromatography-olfactometry with dynamic headspace sampling. Pinene isomers are found to provide a coniferous backbone, complemented by the earthy depth of β-myrcene and the sweet-green character of α-gurjunene, nuanced by the nutty notes of pyrazines and the sharp, herbaceous lift of 3-isobutyl-2-methoxypyrazine (green bell pepper), while a background of terpenes adds resinous flavours. The effects of the resin on the sensory perception of simple food and drink items like soup broth, tea, and a vegetable dish have been studied, along with taste archaeology experiments using ancient recipes from Apicius. The results show that the resin acts as a perfume or flavour enhancer, it tends to dampen bitterness, and the sensory effects of this putative silphium on dishes prepared according to Apicius are distinctly different from identical dishes prepared using asafoetida (F. assa-foetida) which was the substitute resin (also called silphium) used in Roman medicine and food in the later empire.

现存的阿魏（Ferula drudeana）植物被认为是安纳托利亚生态类型的候选植物，神话中的松香属植物因其治疗、药用和烹饪用途而受到称赞，但被认为在1世纪灭绝。虽然目前已在竹苣苔树脂中鉴定出一系列生物活性物质，但尚未有关于挥发性化合物与嗅觉/味觉以及树脂与食品和饮料相互作用之间关系的烹饪工作报道。本文首次尝试用动态顶空取样气相色谱-嗅觉法对树脂进行香气分析，填补了这一空白。蒎烯同分异构体具有针叶树的香味，与β-月桂烯的泥土气息和α-古junene的甜绿特质相辅相成，与吡嗪的坚果味和3-异丁基-2-甲氧基吡嗪（绿甜椒）的尖锐草本气息相辅相成，而萜烯的背景则增加了树脂味。研究人员还研究了树脂对简单食物和饮料（如汤、茶和蔬菜）的感官知觉的影响，以及使用阿皮丘斯的古代食谱进行的味觉考古实验。结果表明，树脂的作用是香水或风味增强剂，它倾向于抑制苦味，这种假设的松香在根据Apicius制作的菜肴上的感官效果与使用asafoetida （F. assa-foetida）制作的相同菜肴明显不同，asafoetida是后来帝国中罗马医学和食品中使用的替代树脂（也称为松香）。

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