International Journal of Gastronomy and Food Science最新文献_第4页

The İmece tradition in the context of gastronomic cultural heritage İmece传统背景下的美食文化传承

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

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-05 DOI: 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.

本研究的目的是在美食文化遗产的范围内对美食文化进行评价。本研究是在文化分析设计的框架内形成的。研究的样本是50岁以上的参与者，他们在当地市场销售当地产品。本地市场就是一个很好的例子。在方法上，确定为定性研究，采用定性数据收集方法之一的访谈法。在访谈范围内，半结构化访谈是主要的数据收集方法。在研究范围内揭示了文化模式。获得关于主题的深入信息表明可以更好地理解主题。因此，采用半结构化访谈法。根据所制作的产品和制作的时代，对所获得的文化模式进行了分析。根据研究结果，一年中的某些时间被用来继续进行imec。尽管近年来imec的做法有所减少，但在某些地区仍在继续。据观察，在不同时间聚集在一起的人们继续一起制作各种美食产品。城市文化在现代城市化秩序中的延续对遗产的传承有积极的促进作用。

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引用次数: 0

Does AI prefer healthy foods? Examining value bias in large language models 人工智能更喜欢健康食品吗？在大型语言模型中检验价值偏差

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

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-03 DOI: 10.1016/j.ijgfs.2025.101406

Minqi Lyu, Zihan Yang, Chunchun Chen, Jianping Huang

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.

随着人工智能越来越多地嵌入到美食中，了解大型语言模型（LLM）如何解释和评估食物是一个基础步骤。本研究考察了法学硕士食品相关产出的系统模式及其对上下文线索的敏感性。在健康评级方面，它一贯将不健康食品评为更接近理想值，偏离统计规范，而味道评级则没有这种偏见。当评估一种虚构的食物时，评分会随着情境的变化而变化，即使在零得分的情况下，也会反映出基于价值的偏见。这些发现表明，尽管缺乏生理驱动，LLM输出可以系统地再现食品评估任务中规范的健康相关话语。

引用次数: 0

Reconsidering the microwave: A historical analysis of changing attitudes to modernist kitchen technology 重新考虑微波炉：对现代厨房技术态度变化的历史分析

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

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-02 DOI: 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.

微波炉也许可以被认为是第一个现代主义厨房发明。然而，尽管早在20世纪40年代，人们就对这项技术的潜力感到兴奋，但很少有厨师或家庭厨师会使用这种厨房设备来庆祝，尽管现在大多数厨房都配备了微波炉。自20世纪70年代这项技术广泛应用于家庭厨房以来，许多反对使用这项技术的安全担忧都被证明是没有根据的。然而，与此同时，随着能源价格可能持续上涨（以及其他能源危机），微波炉或许应该被重新评估，因为它是一种比传统烤箱更节能的加热食物的方式。微波烹饪还代表了一种更有效的方法，可以保存各种新鲜食品（如蔬菜）中的营养、矿物质和抗氧化成分。然而，要改变公众的看法，可能需要更好地了解人们对这项技术的反对究竟是什么：是出于安全方面的担忧，还是因为它无法使食物变色，还是因为它受热不均匀，又或者是人们认为它是一种懒惰的准备（或重新加热预先准备好的）食物的方式？然而，推动人们接受一种节能的加热食物的方式，以及一种保存营养的烹饪蔬菜的方式，可能需要情感上的论证和事实上的论证。

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引用次数: 0

Sustainable marketing practices in Turkish ecotourism destinations: Exploring their influence on gastronomic experience, visitor satisfaction, and destination loyalty 土耳其生态旅游目的地的可持续营销实践：探索其对美食体验、游客满意度和目的地忠诚度的影响

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

International Journal of Gastronomy and Food Science

Pub Date : 2026-01-02 DOI: 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.

本研究考察了可持续营销实践如何影响土耳其生态旅游目的地（加齐安泰普、伊兹密尔和科尼亚）的美食体验、游客满意度和目的地忠诚度，这些目的地选择了其独特的可持续性动态，即美食、慢生活和农业。采用偏最小二乘结构方程模型（PLS-SEM）对380名游客的数据进行分析。研究结果表明，可持续性实践的影响主要通过经验因素表现出来。具体而言，可持续性实践的社会和文化维度显著且积极地影响着美食体验，而环境和经济维度的关联则有限。美食体验对游客满意度和目的地忠诚度有直接而显著的影响；然而，满意度在忠诚的形成中起着适度的中介作用。社会可持续性的概念已经成为满意度和忠诚度的重要预测因素，在这方面，美食体验是一个显著的影响因素。总体而言，结果表明，与可持续发展相关的行动在转化为游客可以直接感知的有形的、社区嵌入的美食体验时是最重要的。这强调了体验和文化策略对目的地管理的重要性，并为旅游营销人员和政策制定者提供了实用的见解。

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引用次数: 0

The value of eating habits in Italian language minorities 意大利少数民族饮食习惯的价值

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-30 DOI: 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.

本文提出了关于意大利语言少数民族的烹饪传统的人类学概述，研究移民，语言和食物实践之间的深刻联系。通过探索不同社区的美食遗产——从阿尔卑斯弧线上的奥西坦人和斯洛文尼亚人到Molise的克罗地亚人，意大利南部的Griki人，撒丁岛的加泰罗尼亚人和塔巴钦人——这项研究强调了烹饪实践如何成为文化认同的重要表达。历史上的迁徙和长期的语言隔离使这些群体能够保留独特的食谱和烹饪技术，这些食谱和烹饪技术反映了几个世纪的文化交流和适应。诸如第482/1999号法律等立法措施进一步促进了保护和促进这些社区的文化传统。借鉴文献，该研究调查了意大利少数民族语言的烹饪实践如何不仅对维持社会凝聚力和区域认同至关重要，而且还为移民和文化保护的更广泛动态提供了宝贵的见解。

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引用次数: 0

Naniura: A traditional Batak fermented fish as a source of lactic acid bacteria and functional bioactives – A comprehensive review Naniura：一种传统的Batak发酵鱼作为乳酸菌的来源和功能性生物活性-综合综述

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-23 DOI: 10.1016/j.ijgfs.2025.101402

Ika Octariyani Safitri , Debora Agnesty , Jessica Sihombing , Winda Adipuri Ramadaningrum , Bovi Wira Harsanto , Lulum Leliana , Andri Frediansyah

Naniura is a traditional Batak fermented fish dish from North Sumatra, Indonesia, characterized by a salt-free fermentation system driven by acidification and indigenous spices. This review synthesizes current knowledge on its cultural background, traditional preparation, spice composition, microbial ecology, and functional potential, and situates naniura within the broader landscape of global fermented fish products. The review highlights the central role of the acid–spice matrix in shaping microbial succession by selectively promoting lactic acid bacteria (LAB) and inhibiting pathogenic and spoilage organisms. LAB strains isolated from naniura, including Lactobacillus fermentum and Pediococcus acidilactici, exhibit notable in vitro and preliminary in vivo bioactivities—such as antimicrobial, antidiarrheal, antidiabetic, and cholesterol-lowering effects—mediated by organic acids, bacteriocins, and exopolysaccharides. Comparative analysis reveals mechanistic differences between naniura and salt-based fermented fish products, leading to distinct fermentation kinetics and sensory profiles. When prepared under hygienic conditions, naniura can comply with food safety criteria established by the Indonesian Food and Drug Authority (BPOM). Overall, this review positions naniura as both a culturally significant heritage food and a promising model for innovative, low-energy, and sustainable gastronomy, while underscoring the need for further clinical validation and process standardization.

Naniura是来自印度尼西亚北苏门答腊岛的传统巴塔克发酵鱼，其特点是由酸化和本地香料驱动的无盐发酵系统。本文综述了其文化背景、传统制备、香料成分、微生物生态学和功能潜力方面的最新知识，并将纳米ura置于全球发酵鱼产品的更广阔前景中。该综述强调了酸-香料基质通过选择性地促进乳酸菌（LAB）和抑制致病和腐败微生物在塑造微生物演代中的核心作用。从奶牛中分离出的乳酸菌，包括发酵乳杆菌和酸乳酸球球菌，在体外和体内表现出显著的生物活性，如抑菌、止泻、降糖和降胆固醇作用，这些生物活性是由有机酸、细菌素和外多糖介导的。比较分析揭示了纳米鱼和盐基发酵鱼产品之间的机制差异，导致不同的发酵动力学和感官特征。当在卫生条件下制备时，naniura可以符合印度尼西亚食品和药物管理局（BPOM）制定的食品安全标准。总的来说，这篇综述将naniura定位为具有重要文化意义的传统食品和创新、低能量和可持续美食的有前途的模式，同时强调了进一步临床验证和工艺标准化的必要性。

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引用次数: 0

The future of flavor, texture, and safety: Innovations for poultry with sous vide and fruit pomace extract 风味、质地和安全的未来：真空烹调和果渣提取物对家禽的创新

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-23 DOI: 10.1016/j.ijgfs.2025.101399

Nuran Erdem

This study evaluated the effects of black mulberry (Morus nigra) and cherry laurel (Prunus laurocerasus) pomace extract marinades combined with Sous vide (SV) cooking on the overall quality of spent hen meat. Physicochemical (moisture, pH, color, WHC, TBARS, marinade absorption, and drip loss), textural (TPA, WBSF), microstructural (SEM), microbiological, and sensory attributes were analyzed to assess the impact of these natural extracts and processing methods on meat quality. Both extracts improved meat tenderness and oxidative stability, while reducing drip losses. Specifically, black mulberry exhibited slightly stronger effects on structural and oxidative parameters, whereas cherry laurel contributing noticeably to microbial inhibition. Cooking loss and WHC were significantly improved in samples marinated with either fruit extract and processed using the sous-vide method. Furthermore, SV cooking enhanced moisture retention and structural integrity in all marinated samples. No microbial growth was detected in any of the SV or boiling-treated samples. Despite a darker coloration from fruit pigments, overall sensory acceptability remained high for both treatments. These findings highlight the potential of integrating fruit pomace extracts combined with gentle thermal processing to enhance the quality, safety, and functional value of spent hen meat in a sustainable manner.

本研究评价了黑桑葚（Morus nigra）和樱桃月桂（Prunus laurocerasus）渣浸提液与真空烹调（SV）相结合对母鸡废肉整体品质的影响。理化指标（水分、pH值、颜色、WHC、TBARS、腌料吸收和漏损）、质地指标（TPA、WBSF）、微观结构指标（SEM）、微生物学指标和感官指标)进行了分析，以评估这些天然提取物和加工方法对肉质的影响。这两种提取物都改善了肉的嫩度和氧化稳定性，同时减少了滴漏损失。其中，黑桑葚对结构和氧化参数的影响略强，而樱桃月桂对微生物的抑制作用明显。用水果提取物腌制和真空烹调方法处理的样品，蒸煮损失和WHC都有显著改善。此外，SV蒸煮增强了所有腌制样品的保湿性和结构完整性。在任何SV或煮沸处理的样品中均未检测到微生物生长。尽管水果色素的颜色较深，但两种处理的总体感官接受度仍然很高。这些发现强调了将果渣提取物与温和热处理相结合，以可持续的方式提高母鸡废肉的质量、安全性和功能价值的潜力。

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引用次数: 0

Possible role of cheese in promoting a green transition 奶酪在促进绿色转型中的可能作用

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-23 DOI: 10.1016/j.ijgfs.2025.101403

Husnain Raza , Shaghayegh Keshanidokht , Pier Paolo Becchi , Karsten Olsen , Michael Bom Frøst , Inger Hansen , Valentin Rauh , Ole G. Mouritsen

A global change towards a more sustainable eating behaviour requires a cutdown in meat consumption and a more plant-rich diet. The challenge is that except for some ripe fruits, most plants lack the umami taste that humans are genetically primed to crave. We propose as a solution using umami-rich cheeses for umamification of plant-based foods and present data on the actual umami potential for a range of cheeses.

全球向更可持续的饮食行为转变需要减少肉类消费和更多的植物性饮食。挑战在于，除了一些成熟的水果，大多数植物都缺乏人类基因所渴望的鲜味。我们提出了一种解决方案，使用富含鲜味的奶酪对植物性食品进行鲜味化，并提供了一系列奶酪实际鲜味潜力的数据。

引用次数: 0

Supermarkets as museums of plant diversity: characterizing the food basket as a project for gastronomy students to learn about crop diversity and water footprint 超市作为植物多样性的博物馆：将食物篮子作为一个项目，让烹饪学生了解作物多样性和水足迹

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-21 DOI: 10.1016/j.ijgfs.2025.101401

Joan Casals , Mar Carrió

Crop diversity is fundamental for sustainable food systems, yet in modern diets most people remain unaware of the plants that make up their food, reflecting a widespread lack of plant awareness. For gastronomy students, understanding agrobiodiversity and recognizing the plant species used in food preparations are essential learning outcomes that foster awareness of the nutritional, cultural, and environmental value of plant diversity. This study presents an inquiry-based learning project that uses supermarkets as museums of plant diversity, engaging undergraduate gastronomy students in analyzing the plant diversity (at species-level), geographical origins, and water footprint of food products from their own supermarket baskets. The project design, data sources, and collaborative characterization procedures are described, along with results obtained over two academic years. Ninety-five students collectively analyzed 852 food products, revealing a predominance of processed items (86.6 %) and a notable diversity of 118 plant species. Most species had foreign origins, while those from the study region (South/East Mediterranean) accounted for only 10.1 % and 21.5 % of the diversity in fresh and processed products, respectively. Processed foods also exhibited a higher water footprint (289.7 l/100 g) than fresh products (103.8 l/100 g). Students reported a highly positive learning experience, emphasizing that examining their own food purchases through a research-based approach enhanced their understanding of agrobiodiversity and sustainability. Overall, the project demonstrates that using supermarkets as experiential learning environments effectively integrates agronomy, history, food science, and gastronomy, fostering both plant awareness and environmental responsibility.

作物多样性是可持续粮食系统的基础，但在现代饮食中，大多数人仍然不知道构成他们食物的植物，这反映了普遍缺乏植物意识。对于烹饪专业的学生来说，了解农业生物多样性和认识食物制备中使用的植物物种是必不可少的学习成果，可以培养对植物多样性的营养、文化和环境价值的认识。本研究提出了一个探究式的学习项目，利用超市作为植物多样性博物馆，让烹饪专业的本科生分析他们自己超市篮子里的食物的植物多样性（物种层面）、地理来源和水足迹。描述了项目设计、数据来源和协作表征过程，以及在两个学年中获得的结果。95名学生共分析了852种食品，其中加工食品占86.6%，植物种类有118种。大多数物种来自外源，而来自研究区域（南/东地中海）的物种分别仅占新鲜产品和加工产品多样性的10.1%和21.5%。加工食品的水足迹（289.7 l/100 g）也高于新鲜食品（103.8 l/100 g）。学生们报告了非常积极的学习经历，强调通过基于研究的方法检查他们自己的食品购买增强了他们对农业生物多样性和可持续性的理解。总体而言，该项目表明，利用超市作为体验式学习环境，有效地整合了农学、历史、食品科学和美食学，培养了植物意识和环境责任。

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引用次数: 0

Exploring the gastronomic and functional potential of sycamore fig (Ficus sycomorus) fruit powder in bio-fermented camel–corn milk 探索生物发酵骆驼玉米奶中无花果果粉的烹饪和功能潜力

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-20 DOI: 10.1016/j.ijgfs.2025.101400

Tawfiq Alsulami , Wael F. Elkot , Hesham A. Ismail , Mohamed S. Mostafa , Said Elshahat Abdallah , Hadeer Lotfy Abu-Taha , Suleiman A. Althawab , Basim M. Alohali , Ammar Al-Farga , Ahmed Elmahdy

Sycamore fig (Ficus sycomorus) fruit powder is a valuable source of nutrients and bioactive compounds, including protein, fat, ash, and fiber, with total phenolic compounds of 209.14 mg GAE/100 g, total flavonoids of 19.23 mg QE/100 g, and high antioxidant activity (IC₅₀ = 181.78 μg/g). This study investigated its incorporation at varying levels (0 %, 3 %, 6 %, 9 %, and 12 % w/v) in bio-fermented milk produced from a 75:25 blend of camel and corn milk. The inclusion of sycamore fig powder significantly enhanced the product's textural stability, color, and sensory appeal, while enriching it with bioactive compounds during 21 days of refrigerated storage. Microbiological evaluation confirmed the absence of coliforms, molds, and yeasts, and the viable probiotic count remained above the functional threshold (>10⁶ CFU/mL) throughout storage. Sensory panelists favored formulations containing up to 9 % sycamore fig powder, appreciating their balanced acidity, creamy texture, and subtle fruity flavor. Overall, the results highlight sycamore fig powder as a novel, health-promoting ingredient that can serve as a natural thickener and fat replacer, facilitating the development of innovative, nutrient-enriched fermented dairy beverages that combine scientific innovation with gastronomic quality.

Sycamore无花果（Ficus sycomorus）果粉含有丰富的蛋白质、脂肪、灰分和纤维等营养物质和生物活性物质，其总酚类化合物含量为209.14 mg GAE/100 g，总黄酮含量为19.23 mg QE/100 g，抗氧化活性高（IC50 = 181.78 μg/g）。本研究以不同的浓度（0%、3%、6%、9%和12% w/v）研究了其在由骆驼奶和玉米奶以75:25混合而成的生物发酵乳中的掺入情况。梧桐无花果粉的加入显著提高了产品的质地稳定性、颜色和感官吸引力，同时在21天的冷藏中丰富了它的生物活性化合物。微生物学评估证实了大肠菌群、霉菌和酵母菌的缺失，在整个储存过程中，活菌数量保持在功能阈值（>106 CFU/mL）以上。感官小组成员喜欢含有高达9%梧树无花果粉的配方，欣赏其平衡的酸度，奶油质地和微妙的水果味。总体而言，研究结果表明，无花果粉是一种新型的健康促进成分，可以作为天然增稠剂和脂肪替代品，促进创新、营养丰富的发酵乳制品饮料的开发，将科学创新与美食品质相结合。

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引用次数: 0