Pub Date : 2026-01-09DOI: 10.1016/j.ijgfs.2026.101412
Yanyun Wang , Huihui Zhou , Jiachen Li , Qiang Hu , Guangfa Xie , Qi Peng
This study explores the impact of dry heat modification combined with ultrasonic-assisted soaking on the physicochemical properties of glutinous rice and the flavor profile of Huangjiu. Scanning electron microscopy (SEM) was used to observe structural changes in the rice, while headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) analyzed the flavor compounds of Huangjiu. Results indicated that this combined treatment enhanced water absorption, reduced gelatinization peak temperature, and improved gelatinization efficiency. SEM revealed notable changes in starch structure, promoting water penetration. Furthermore, key volatile organic compounds, such as ethyl decanoate and ethyl octanoate, were significantly increased, resulting in a higher alcohol content and a more moderated acidity development during mid-fermentation. Compared to traditional soaking, this method shortened the soaking time, conserved water, and improved Huangjiu's overall quality.
{"title":"Effects of dry heat modification combined with ultrasonic-assisted soaking on the starch physicochemical properties of glutinous rice and the flavor profile of Huangjiu","authors":"Yanyun Wang , Huihui Zhou , Jiachen Li , Qiang Hu , Guangfa Xie , Qi Peng","doi":"10.1016/j.ijgfs.2026.101412","DOIUrl":"10.1016/j.ijgfs.2026.101412","url":null,"abstract":"<div><div>This study explores the impact of dry heat modification combined with ultrasonic-assisted soaking on the physicochemical properties of glutinous rice and the flavor profile of Huangjiu. Scanning electron microscopy (SEM) was used to observe structural changes in the rice, while headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) analyzed the flavor compounds of Huangjiu. Results indicated that this combined treatment enhanced water absorption, reduced gelatinization peak temperature, and improved gelatinization efficiency. SEM revealed notable changes in starch structure, promoting water penetration. Furthermore, key volatile organic compounds, such as ethyl decanoate and ethyl octanoate, were significantly increased, resulting in a higher alcohol content and a more moderated acidity development during mid-fermentation. Compared to traditional soaking, this method shortened the soaking time, conserved water, and improved Huangjiu's overall quality.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101412"},"PeriodicalIF":3.6,"publicationDate":"2026-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146090643","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}
Pub Date : 2026-01-08DOI: 10.1016/j.ijgfs.2026.101409
Armin Amanpour
Tarhana, a traditional fermented cereal-dairy product, is fundamental to Turkish and Middle Eastern culinary heritage. Despite growing scholarly interest, existing research remains fragmented across historical, ethnogastronomic, microbiological, and functional domains. This review addresses this critical gap by reframing tarhana as a complex biocultural system shaped by terroir and traditional knowledge. Structured as a comprehensive narrative review guided by a systematic literature search of 153 sources, this work addresses a critical gap in the literature where existing studies lack an integrated synthesis. Unlike prior fragmented studies, this work provides the first comprehensive 24-variant catalog and terroir-based analytical framework. Consolidating evidence from diverse sources, the review explores tarhana's nomadic origins, dual fermentation science, and vast regional diversity, while contextualizing it through a structured comparative analysis with global analogues such as kishk, trahanas, and tarkhineh. Furthermore, the review critically evaluates tarhana's rebirth as a functional food, integrating recent metagenomic and volatilomic evidence to highlight its gut-health benefits. A key update positions postbiotics, rather than live probiotics, as the primary health driver in the final cooked soup. The work explicitly links tarhana's biocultural diversity to the United Nations Sustainable Development Goals, emphasizing the urgency of documenting endangered varieties listed in the Slow Food Ark of Taste amidst a 77-percentage-point intergenerational knowledge decline. By linking heritage preservation with modern food science, this work provides actionable outputs, including a standardized ethnographic documentation protocol and a microbial heritage biobank framework, underscoring tarhana's potential as both a cultural artifact and a model for interdisciplinary research.
{"title":"Beyond a single recipe: A review of Turkish tarhana's biocultural diversity, terroir, and rebirth as a functional food","authors":"Armin Amanpour","doi":"10.1016/j.ijgfs.2026.101409","DOIUrl":"10.1016/j.ijgfs.2026.101409","url":null,"abstract":"<div><div>Tarhana, a traditional fermented cereal-dairy product, is fundamental to Turkish and Middle Eastern culinary heritage. Despite growing scholarly interest, existing research remains fragmented across historical, ethnogastronomic, microbiological, and functional domains. This review addresses this critical gap by reframing tarhana as a complex biocultural system shaped by terroir and traditional knowledge. Structured as a comprehensive narrative review guided by a systematic literature search of 153 sources, this work addresses a critical gap in the literature where existing studies lack an integrated synthesis. Unlike prior fragmented studies, this work provides the first comprehensive 24-variant catalog and terroir-based analytical framework. Consolidating evidence from diverse sources, the review explores tarhana's nomadic origins, dual fermentation science, and vast regional diversity, while contextualizing it through a structured comparative analysis with global analogues such as <em>kishk</em>, <em>trahanas</em>, and <em>tarkhineh</em>. Furthermore, the review critically evaluates tarhana's rebirth as a functional food, integrating recent metagenomic and volatilomic evidence to highlight its gut-health benefits. A key update positions postbiotics, rather than live probiotics, as the primary health driver in the final cooked soup. The work explicitly links tarhana's biocultural diversity to the United Nations Sustainable Development Goals, emphasizing the urgency of documenting endangered varieties listed in the Slow Food Ark of Taste amidst a 77-percentage-point intergenerational knowledge decline. By linking heritage preservation with modern food science, this work provides actionable outputs, including a standardized ethnographic documentation protocol and a microbial heritage biobank framework, underscoring tarhana's potential as both a cultural artifact and a model for interdisciplinary research.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101409"},"PeriodicalIF":3.6,"publicationDate":"2026-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145977616","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}
Pub Date : 2026-01-08DOI: 10.1016/j.ijgfs.2026.101414
Çağdaş Ertaş
This study analyzes the 2022 satirical film The Menu as a cultural critique of elite gastronomy and the symbolic performance of fine dining. Grounded in the sociological perspectives, it explores how cinematic representations expose class hierarchies, culinary capital, and the evolving role of the chef. Using qualitative content analysis, the study identifies how fine dining rituals—through spatial design, aesthetic presentation, and social scripts—serve as a performance of distinction, often masking exclusion, emotional alienation, and symbolic violence. The chef is portrayed not just as an artist but as an authoritarian figure, reflecting broader tensions in the hospitality industry between creative autonomy and commercial spectacle. A comparative analysis with films such as Chef, Burnt, and Ratatouille further contextualizes these themes. The study contributes to food sociology, hospitality research, and cultural studies by highlighting how culinary spaces are increasingly embedded in neoliberal performance culture, where food is consumed not for nourishment, but for identity and social positioning. The critiques developed in this study address the symbolic and narrative construction of elite gastronomy within the film, rather than claiming to represent the full diversity of the fine-dining industry.
{"title":"A sociocultural critique of fine dining in the case of “The Menu”","authors":"Çağdaş Ertaş","doi":"10.1016/j.ijgfs.2026.101414","DOIUrl":"10.1016/j.ijgfs.2026.101414","url":null,"abstract":"<div><div>This study analyzes the 2022 satirical film The Menu as a cultural critique of elite gastronomy and the symbolic performance of fine dining. Grounded in the sociological perspectives, it explores how cinematic representations expose class hierarchies, culinary capital, and the evolving role of the chef. Using qualitative content analysis, the study identifies how fine dining rituals—through spatial design, aesthetic presentation, and social scripts—serve as a performance of distinction, often masking exclusion, emotional alienation, and symbolic violence. The chef is portrayed not just as an artist but as an authoritarian figure, reflecting broader tensions in the hospitality industry between creative autonomy and commercial spectacle. A comparative analysis with films such as Chef, Burnt, and Ratatouille further contextualizes these themes. The study contributes to food sociology, hospitality research, and cultural studies by highlighting how culinary spaces are increasingly embedded in neoliberal performance culture, where food is consumed not for nourishment, but for identity and social positioning. The critiques developed in this study address the symbolic and narrative construction of elite gastronomy within the film, rather than claiming to represent the full diversity of the fine-dining industry.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101414"},"PeriodicalIF":3.6,"publicationDate":"2026-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145977679","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}
Pub Date : 2026-01-06DOI: 10.1016/j.ijgfs.2026.101410
A. Massa , M. Delgado Placeres , E. Axpe , L.J. Rothschild , C. Carrero-Carralero
The diversification of food systems through novel ingredients is fundamental to addressing sustainability challenges and expanding gastronomic innovation. This study investigates the sensory acceptance and consumer perception of fungal biomass, specifically Rhizopus oligosporus, as a food ingredient in both sweet and savory emulsions. Fungal biomass was incorporated into two formulations: a pastry cream and a pâté, each compared against traditional animal-based and plant-based counterparts. A sensory evaluation involving 68 participants assessed overall liking, preference ranking, Just-About-Right (JAR) analysis, and open-ended responses. Results showed that the mycelium-based formulations were generally less preferred than traditional products, with lower hedonic scores and significant sensory deviations identified in texture, mouthfeel, and color. However, certain attributes such as perceived flavor and originality indicate potential for further development. Penalty analysis highlighted the impact of structural deficiencies on consumer rejection, while Natural Language Processing (NLP) based analysis of open responses revealed associations with unfamiliar sensory cues. The study demonstrates the adaptability of fungal biomass in diverse culinary applications and underscores the importance of formulation refinement and consumer communication in improving acceptance. Findings contribute to the ongoing exploration of underutilized microbial resources as ingredients for more diverse and sustainable food systems.
{"title":"Rhizopus oligosporus biomass as a food ingredient for sweet and savory emulsions: a comparative consumer study to enhance product development biodiversity","authors":"A. Massa , M. Delgado Placeres , E. Axpe , L.J. Rothschild , C. Carrero-Carralero","doi":"10.1016/j.ijgfs.2026.101410","DOIUrl":"10.1016/j.ijgfs.2026.101410","url":null,"abstract":"<div><div>The diversification of food systems through novel ingredients is fundamental to addressing sustainability challenges and expanding gastronomic innovation. This study investigates the sensory acceptance and consumer perception of fungal biomass, specifically <em>Rhizopus oligosporus</em>, as a food ingredient in both sweet and savory emulsions. Fungal biomass was incorporated into two formulations: a pastry cream and a pâté, each compared against traditional animal-based and plant-based counterparts. A sensory evaluation involving 68 participants assessed overall liking, preference ranking, Just-About-Right (JAR) analysis, and open-ended responses. Results showed that the mycelium-based formulations were generally less preferred than traditional products, with lower hedonic scores and significant sensory deviations identified in texture, mouthfeel, and color. However, certain attributes such as perceived flavor and originality indicate potential for further development. Penalty analysis highlighted the impact of structural deficiencies on consumer rejection, while Natural Language Processing (NLP) based analysis of open responses revealed associations with unfamiliar sensory cues. The study demonstrates the adaptability of fungal biomass in diverse culinary applications and underscores the importance of formulation refinement and consumer communication in improving acceptance. Findings contribute to the ongoing exploration of underutilized microbial resources as ingredients for more diverse and sustainable food systems.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101410"},"PeriodicalIF":3.6,"publicationDate":"2026-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939297","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}
This study systematically examined the effects of frying time (30–150 s) at 160 °C on the physicochemical and flavor characteristics of crayfish tails. Results showed that moisture content decreased significantly, while crude fat content increased progressively due to oil absorption and water loss. The 90–120 s frying range provided an optimal balance, with moisture near 35 % and oil content around 18 %, leading to improved texture. During this phase, controlled lipid oxidation within this interval promoted the generation of key volatile compounds, particularly aldehydes and ketones from polyunsaturated fatty acids (PUFAs). Concurrent increases in free amino acids and umami nucleotides (IMP and GMP) enhanced the perception of sweetness and umami while diminishing bitter sensory attributes. The Maillard reaction generated substantial quantities of pyrazines and Strecker aldehydes, contributing to roasted and nutty aroma profiles. The maximum Equivalent Umami Concentration (EUC) occurred between 90 and 120 s, indicating superior sensory quality. Extended frying beyond 120 s resulted in nutritional degradation, marked by the breakdown of beneficial PUFAs (EPA and DHA), as well as a reduction in umami intensity due to advanced oxidation and depletion of flavor precursors. Therefore, a frying duration of 90–120 s is recommended to optimize flavor quality, nutritional retention, and processing efficiency.
{"title":"Unveiling the dynamics of lipid transformation and flavor development in fried crayfish (Procambarus clarkii) tails: Impact of precise frying time","authors":"Qifu Yang, Suling Wu, Min Huang, Aihua Deng, Ruisong Wang, Jiang He, Wensi Xu","doi":"10.1016/j.ijgfs.2026.101411","DOIUrl":"10.1016/j.ijgfs.2026.101411","url":null,"abstract":"<div><div>This study systematically examined the effects of frying time (30–150 s) at 160 °C on the physicochemical and flavor characteristics of crayfish tails. Results showed that moisture content decreased significantly, while crude fat content increased progressively due to oil absorption and water loss. The 90–120 s frying range provided an optimal balance, with moisture near 35 % and oil content around 18 %, leading to improved texture. During this phase, controlled lipid oxidation within this interval promoted the generation of key volatile compounds, particularly aldehydes and ketones from polyunsaturated fatty acids (PUFAs). Concurrent increases in free amino acids and umami nucleotides (IMP and GMP) enhanced the perception of sweetness and umami while diminishing bitter sensory attributes. The Maillard reaction generated substantial quantities of pyrazines and Strecker aldehydes, contributing to roasted and nutty aroma profiles. The maximum Equivalent Umami Concentration (EUC) occurred between 90 and 120 s, indicating superior sensory quality. Extended frying beyond 120 s resulted in nutritional degradation, marked by the breakdown of beneficial PUFAs (EPA and DHA), as well as a reduction in umami intensity due to advanced oxidation and depletion of flavor precursors. Therefore, a frying duration of 90–120 s is recommended to optimize flavor quality, nutritional retention, and processing efficiency.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101411"},"PeriodicalIF":3.6,"publicationDate":"2026-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939299","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}
Pub Date : 2026-01-05DOI: 10.1016/j.ijgfs.2026.101408
Alper Kurnaz, Hande Akyurt Kurnaz, Elif Aslan
The aim of the research is to evaluate the imece culture within the scope of gastronomy cultural heritage. The research is shaped within the framework of culture analysis design. The sample of the research is participants over the age of 50 who sell local products in local markets. Local markets are a good example of the concept of imece. In terms of method, it was determined as qualitative research and interview method, one of the qualitative data collection methods, was applied. Within the scope of the interview, semi-structured interview is the main data collection method. Cultural patterns were revealed within the scope of the research. Obtaining in-depth information on the subject shows that the subject can be better understood. Therefore, semi-structured interview method was used. The cultural patterns obtained were analyzed in terms of the products made and the times of making the products. According to the findings of the research, certain times of the year are used for the continuation of imec. Although the practice of imec has decreased over the years, it still continues in certain regions. It has been observed that people who come together at different times continue to produce various gastronomy products together. The continuation of the imece culture in the modern urbanization order contributes positively to the transfer of heritage.
{"title":"The İmece tradition in the context of gastronomic cultural heritage","authors":"Alper Kurnaz, Hande Akyurt Kurnaz, Elif Aslan","doi":"10.1016/j.ijgfs.2026.101408","DOIUrl":"10.1016/j.ijgfs.2026.101408","url":null,"abstract":"<div><div>The aim of the research is to evaluate the imece culture within the scope of gastronomy cultural heritage. The research is shaped within the framework of culture analysis design. The sample of the research is participants over the age of 50 who sell local products in local markets. Local markets are a good example of the concept of imece. In terms of method, it was determined as qualitative research and interview method, one of the qualitative data collection methods, was applied. Within the scope of the interview, semi-structured interview is the main data collection method. Cultural patterns were revealed within the scope of the research. Obtaining in-depth information on the subject shows that the subject can be better understood. Therefore, semi-structured interview method was used. The cultural patterns obtained were analyzed in terms of the products made and the times of making the products. According to the findings of the research, certain times of the year are used for the continuation of imec. Although the practice of imec has decreased over the years, it still continues in certain regions. It has been observed that people who come together at different times continue to produce various gastronomy products together. The continuation of the imece culture in the modern urbanization order contributes positively to the transfer of heritage.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101408"},"PeriodicalIF":3.6,"publicationDate":"2026-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939298","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}
As AI becomes increasingly embedded in gastronomy, understanding how the large language model (LLM) interprets and evaluates food is a foundational step. This study examines systematic patterns in LLM food-related outputs and their sensitivity to contextual cues. In health ratings, it consistently rated unhealthy foods closer to ideal values, deviating from statistical norms, while taste ratings showed no such bias. When evaluating a fictitious food, ratings shifted with context, reflecting value-based biases even in zero-shot settings. These findings suggest that, despite lacking physiological drives, LLM outputs can systematically reproduce normative health-related discourse in food evaluation tasks.
{"title":"Does AI prefer healthy foods? Examining value bias in large language models","authors":"Minqi Lyu, Zihan Yang, Chunchun Chen, Jianping Huang","doi":"10.1016/j.ijgfs.2025.101406","DOIUrl":"10.1016/j.ijgfs.2025.101406","url":null,"abstract":"<div><div>As AI becomes increasingly embedded in gastronomy, understanding how the large language model (LLM) interprets and evaluates food is a foundational step. This study examines systematic patterns in LLM food-related outputs and their sensitivity to contextual cues. In health ratings, it consistently rated unhealthy foods closer to ideal values, deviating from statistical norms, while taste ratings showed no such bias. When evaluating a fictitious food, ratings shifted with context, reflecting value-based biases even in zero-shot settings. These findings suggest that, despite lacking physiological drives, LLM outputs can systematically reproduce normative health-related discourse in food evaluation tasks.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101406"},"PeriodicalIF":3.6,"publicationDate":"2026-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939247","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}
Pub Date : 2026-01-02DOI: 10.1016/j.ijgfs.2026.101407
Charles Spence , Jozef Youssef
The microwave oven can perhaps be considered as the first modernist kitchen invention. However, despite early gastronomic excitement over the potential of the 1940's technology, there are few chefs or home cooks who celebrate using this kitchen device, despite the majority of kitchens nowadays being fitted with a microwave oven. Many of the safety concerns that were raised against the use of this technology since its widespread arrival in the home kitchen back in the 1970s have proven unfounded. At the same time, however, with the likely continued increase in energy prices (and other energy crises), the microwave oven should perhaps be re-evaluated, given that it constitutes a far more energy-efficient means of warming food than traditional ovens. Microwave cooking also represents a far more efficient means of preserving the nutrient, mineral, and anti-oxidant content in a range of fresh foods (e.g., vegetables). However, changing public perception will likely require a much better understanding of what, exactly, people object to concerning the technology: Is it safety fears, the functional inability to brown foods, the fact that it heats unevenly, or perhaps the sense that it is perceived as a lazy way to prepare (or reheat pre-prepared) food? Nudging people to embrace an energy-efficient form of heating food, and a nutrient-preserving way of cooking vegetables, will though likely require emotional as much as factual arguments.
{"title":"Reconsidering the microwave: A historical analysis of changing attitudes to modernist kitchen technology","authors":"Charles Spence , Jozef Youssef","doi":"10.1016/j.ijgfs.2026.101407","DOIUrl":"10.1016/j.ijgfs.2026.101407","url":null,"abstract":"<div><div>The microwave oven can perhaps be considered as the first modernist kitchen invention. However, despite early gastronomic excitement over the potential of the 1940's technology, there are few chefs or home cooks who celebrate using this kitchen device, despite the majority of kitchens nowadays being fitted with a microwave oven. Many of the safety concerns that were raised against the use of this technology since its widespread arrival in the home kitchen back in the 1970s have proven unfounded. At the same time, however, with the likely continued increase in energy prices (and other energy crises), the microwave oven should perhaps be re-evaluated, given that it constitutes a far more energy-efficient means of warming food than traditional ovens. Microwave cooking also represents a far more efficient means of preserving the nutrient, mineral, and anti-oxidant content in a range of fresh foods (e.g., vegetables). However, changing public perception will likely require a much better understanding of what, exactly, people object to concerning the technology: Is it safety fears, the functional inability to brown foods, the fact that it heats unevenly, or perhaps the sense that it is perceived as a lazy way to prepare (or reheat pre-prepared) food? Nudging people to embrace an energy-efficient form of heating food, and a nutrient-preserving way of cooking vegetables, will though likely require emotional as much as factual arguments.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101407"},"PeriodicalIF":3.6,"publicationDate":"2026-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939300","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}
Pub Date : 2026-01-02DOI: 10.1016/j.ijgfs.2025.101405
Serpil Kaya , Didem Gezmisoglu Sen , Samet Aydin
This study examined how sustainable marketing practices shape gastronomic experience, visitor satisfaction, and destination loyalty in Turkish ecotourism destinations (Gaziantep, Izmir, and Konya) selected for their distinct sustainability dynamics, namely gastronomy, slow living, and agriculture. Data collected from 380 tourists were analyzed using Partial Least Squares Structural Equation Modeling (PLS-SEM). The findings indicate that the influence of sustainability practices is predominantly manifested through experiential factors. Specifically, the social and cultural dimensions of sustainability practices significantly and positively influenced the gastronomic experience, whereas the environmental and economic dimensions exhibited limited associations. The gastronomic experience exerted a direct and significant influence on visitor satisfaction and destination loyalty; however, satisfaction played a modest mediating role in the formation of loyalty. The concept of social sustainability has emerged as a significant predictor of satisfaction and loyalty, with the gastronomic experience being a notable influencer in this regard. Overall, the results suggest that sustainability-related actions are most consequential when translated into tangible, community-embedded gastronomic experiences that visitors can perceive directly. This underscores the importance of experiential and cultural strategies for destination management and offers practical insights for tourism marketers and policymakers to consider.
{"title":"Sustainable marketing practices in Turkish ecotourism destinations: Exploring their influence on gastronomic experience, visitor satisfaction, and destination loyalty","authors":"Serpil Kaya , Didem Gezmisoglu Sen , Samet Aydin","doi":"10.1016/j.ijgfs.2025.101405","DOIUrl":"10.1016/j.ijgfs.2025.101405","url":null,"abstract":"<div><div>This study examined how sustainable marketing practices shape gastronomic experience, visitor satisfaction, and destination loyalty in Turkish ecotourism destinations (Gaziantep, Izmir, and Konya) selected for their distinct sustainability dynamics, namely gastronomy, slow living, and agriculture. Data collected from 380 tourists were analyzed using Partial Least Squares Structural Equation Modeling (PLS-SEM). The findings indicate that the influence of sustainability practices is predominantly manifested through experiential factors. Specifically, the social and cultural dimensions of sustainability practices significantly and positively influenced the gastronomic experience, whereas the environmental and economic dimensions exhibited limited associations. The gastronomic experience exerted a direct and significant influence on visitor satisfaction and destination loyalty; however, satisfaction played a modest mediating role in the formation of loyalty. The concept of social sustainability has emerged as a significant predictor of satisfaction and loyalty, with the gastronomic experience being a notable influencer in this regard. Overall, the results suggest that sustainability-related actions are most consequential when translated into tangible, community-embedded gastronomic experiences that visitors can perceive directly. This underscores the importance of experiential and cultural strategies for destination management and offers practical insights for tourism marketers and policymakers to consider.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101405"},"PeriodicalIF":3.6,"publicationDate":"2026-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939248","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}
Pub Date : 2025-12-30DOI: 10.1016/j.ijgfs.2025.101404
Marco Capocasa, Beatrice Venier
This paper presents an anthropological overview regarding culinary traditions of Italian language minorities, examining the profound interconnections between migration, language and food practices. By exploring the gastronomic heritage of diverse communities—from the Occitans and Slovenians in the Alpine arc to the Croats of Molise, the Griki of Southern Italy, the Sardinian Catalans and Tabarchins—this study highlights how culinary practices serve as vital expressions of cultural identity. Historical migrations and prolonged periods of linguistic isolation have enabled these groups to preserve unique recipes and cooking techniques that reflect centuries of cultural exchange and adaptation. Legislative measures, such as Law No. 482/1999, have further contributed to the protection and promotion of the cultural traditions of these communities. Drawing on a body of literature, the study investigates how the culinary practices of Italian ethno-linguistic minorities are not only essential for maintaining social cohesion and regional identity but also provide valuable insights into the broader dynamics of migration and cultural preservation.
{"title":"The value of eating habits in Italian language minorities","authors":"Marco Capocasa, Beatrice Venier","doi":"10.1016/j.ijgfs.2025.101404","DOIUrl":"10.1016/j.ijgfs.2025.101404","url":null,"abstract":"<div><div>This paper presents an anthropological overview regarding culinary traditions of Italian language minorities, examining the profound interconnections between migration, language and food practices. By exploring the gastronomic heritage of diverse communities—from the Occitans and Slovenians in the Alpine arc to the Croats of Molise, the Griki of Southern Italy, the Sardinian Catalans and Tabarchins—this study highlights how culinary practices serve as vital expressions of cultural identity. Historical migrations and prolonged periods of linguistic isolation have enabled these groups to preserve unique recipes and cooking techniques that reflect centuries of cultural exchange and adaptation. Legislative measures, such as Law No. 482/1999, have further contributed to the protection and promotion of the cultural traditions of these communities. Drawing on a body of literature, the study investigates how the culinary practices of Italian ethno-linguistic minorities are not only essential for maintaining social cohesion and regional identity but also provide valuable insights into the broader dynamics of migration and cultural preservation.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101404"},"PeriodicalIF":3.6,"publicationDate":"2025-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146090644","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}
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