International Journal of Gastronomy and Food Science最新文献_第5页

Saturated steam-assisted texturized plant protein as a sustainable and physicochemically comparable alternative to boneless chicken breast 饱和蒸汽辅助的纹理化植物蛋白是一种可持续的、物理化学上可与去骨鸡胸肉相媲美的替代品

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

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2026-01-20 DOI: 10.1016/j.ijgfs.2026.101419

Kannan Vignesh , Dadasaheb Wadikar , Dev Kumar Yadav , Atul Kumar , Phani Kumar Garlapati , Johnsy George , Aisha Tabassum , R. Kumar

The present study comprehensively compared the physicochemical, structural, and flavor properties of an optimized saturated steam-assisted texturized plant protein (ssTPP) with boneless breast chicken (bbCKN) to evaluate its potential as a meat analogue. Texture analysis indicated that ssTPP exhibited a firmer texture with higher hardness (107.14 N) and chewiness (62.98 N mm⁻¹) than chicken (92.87 N and 54.99 N mm⁻¹, respectively), while maintaining comparable shear strength (ssTPP: 17.85 N, bbCKN: 20.92 N). Proximate composition revealed a higher protein content (39.16 %) and lower fat (0.30 %) in ssTPP when compared to bbCKN (29.87 % protein, 3.63 % fat). Flavor profiling by Gas Chromatography-Mass Spectrometry and Electronic-nose confirmed the presence of key meat-like volatiles, such as hexanal and (E,E)-2,4-decadienal, in ssTPP. Notably, ssTPP exhibited a significantly higher Equivalent Umami Concentration (10.03 g Monosodium glutamate equivalents/100 g) than chicken (6.27 g/100 g). Fourier-Transform Infrared Spectroscopy demonstrated comparable secondary structure rearrangements upon cooking, with ssTPP displaying 39.85 % β-sheets and 20.25 % α-helix. Scanning Electron Microscopy revealed a pseudo-fibrous, protein-dense network resembling the microstructures of cooked muscle fibers. Thermal analysis by Differential Scanning Calorimetry showed denaturation peaks at 73.22 °C (ssTPP) and 77.51 °C (bbCKN). Moreover, the ssTPP formulation exhibited a remarkably lower carbon footprint (2.81 kg CO₂e/kg) than chicken and other widely consumed meats such as beef, pork, and lamb, making it a sustainable alternative. These findings affirm the potential of ssTPP as a nutritionally dense, texturally and sensorially matching plant-based meat analogue, with strong industrial application prospects and relevance for consumer markets seeking sustainable, high-protein, low-fat meat alternatives.

本研究全面比较了一种优化的饱和蒸汽辅助纹理化植物蛋白（ssTPP）与无骨胸鸡（bbCKN）的理化、结构和风味特性，以评估其作为肉类类似物的潜力。织构分析表明，ssTPP的织构更坚固，硬度（107.14 N）和嚼劲（62.98 N mm−1）分别高于鸡肉（92.87 N和54.99 N mm−1），抗剪强度（ssTPP: 17.85 N, bbCKN: 20.92 N）。与bbCKN（29.87%蛋白质，3.63%脂肪）相比，ssTPP的蛋白质含量较高（39.16%），脂肪含量较低（0.30%）。通过气相色谱-质谱和电子鼻分析证实了ssTPP中存在主要的类肉挥发物，如己醛和（E，E）-2,4-十烯醛。值得注意的是，ssTPP的等效鲜味浓度（10.03 g味精当量/100 g）显著高于鸡肉（6.27 g/100 g）。傅里叶变换红外光谱显示了类似的二级结构重排，ssTPP显示39.85%的β-薄片和20.25%的α-螺旋。扫描电子显微镜显示了一个伪纤维，蛋白质密集的网络，类似于煮熟的肌肉纤维的微观结构。差示扫描量热法热分析显示变性峰在73.22°C （ssTPP）和77.51°C （bbCKN）。此外，与鸡肉和其他广泛食用的肉类（如牛肉、猪肉和羊肉）相比，ssTPP配方的碳足迹（2.81 kg CO2e/kg）显著降低，使其成为一种可持续的替代品。这些发现证实了ssTPP作为一种营养丰富、质地和感官匹配的植物性肉类类似物的潜力，具有强大的工业应用前景，并与消费者市场寻求可持续、高蛋白、低脂肪的肉类替代品相关。

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引用次数: 0

Higher education settings menus have low compliance with the Mediterranean Diet and high carbon and water footprint: a case study from Portugal, Croatia and Turkey 高等教育机构的菜单不符合地中海饮食，碳足迹和水足迹高：来自葡萄牙、克罗地亚和土耳其的案例研究

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

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2025-12-08 DOI: 10.1016/j.ijgfs.2025.101380

B. Neto , D. Dikmen , L. Ferreira , C. Viegas , S. Filipec , L. Drobac , Z. Šatalić , A. Rocha

This study focuses on evaluating the compliance of menus from Higher Education Institutions (HEI) with the Mediterranean Diet (MD) and calculates their respective carbon and water footprints. From September 2023 to June 2024, menus from 52 HEI's across Portugal, Croatia and Turkey were analysed using a Mediterranean Diet Compliance Index (MeDCIn). Also, the footprints of 300 meals from 30 different menus were calculated.

Overall results show a low compliance with the MD (mean score 2.7 ± 3.4). Turkish menus scored the highest values (5.2 ± 1.7) while Portuguese menus scored the lowest (1.10 ± 3.7) (MeDCIn varies between −20.5 and 27). The limited availability of dishes with eggs, wholegrains, olive oil, nuts, seeds, and seasonal products was a key factor contributing to the low compliance observed, as well as insufficient variety in Mediterranean dishes, vegetables, pulses, seafood and lean meat.

The average water footprint was 1785.41 ± 909.3 m3/ton, with Turkish menus having the highest consumption (2271.90 ± 1016.11 m3/ton) and Portuguese menus the lowest (1485.46 ± 767.28 m3/ton). The average carbon footprint was 1.9 kg CO2-eq, with Turkish menus again scoring the highest (2.91 ± 2.13 kg CO2-eq) and Portuguese menus the lowest (1.42 ± 1.26 kg CO2-eq).

The findings reveal a complex relationship between MD compliance and environmental footprints, with moderate positive correlations observed. These results provide valuable insights to develop targeted interventions to improve menu options in HEI cafeterias and reduce their environmental impact.

本研究的重点是评估高等教育机构（HEI）菜单与地中海饮食（MD）的合规性，并计算其各自的碳足迹和水足迹。从2023年9月到2024年6月，研究人员使用地中海饮食合规指数（MeDCIn）对葡萄牙、克罗地亚和土耳其的52家高等教育学校的菜单进行了分析。此外，还计算了30种不同菜单的300份餐点的碳足迹。总体结果显示患者对MD的依从性较低（平均评分2.7±3.4）。土耳其菜单得分最高（5.2±1.7），葡萄牙菜单得分最低（1.10±3.7）（MeDCIn在- 20.5和27之间变化）。鸡蛋、全谷物、橄榄油、坚果、种子和季节性产品的供应有限，以及地中海菜、蔬菜、豆类、海鲜和瘦肉的品种不足，是导致合规率低的一个关键因素。平均水足迹为1785.41±909.3 m3/t，其中土耳其菜单用水量最高（2271.90±1016.11 m3/t），葡萄牙菜单用水量最低（1485.46±767.28 m3/t）。平均碳足迹为1.9 kg CO2-eq，其中土耳其菜单得分最高（2.91±2.13 kg CO2-eq），葡萄牙菜单最低（1.42±1.26 kg CO2-eq）。研究结果揭示了MD依从性与环境足迹之间的复杂关系，观察到适度的正相关。这些结果为制定有针对性的干预措施提供了有价值的见解，以改善高等学校食堂的菜单选择并减少其对环境的影响。

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引用次数: 0

Culinary innovation, sustainable agriculture, and gastronomic heritage in Northern Saudi Arabia: Pathways toward food security, tourism, and vision 2030 沙特阿拉伯北部的烹饪创新、可持续农业和美食遗产：通往粮食安全、旅游业和2030年愿景的道路

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

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2025-12-13 DOI: 10.1016/j.ijgfs.2025.101396

Mohammad Almansouri , Mawadah W. Bajrai , Mortada M. Al Sarraj , Majed Al Muhanna , Hisham Abdelmonem Mohamed , Ghedeir M. Alshammari , Abdulrahman Alhelal , Mohammed Jamal Hakeem

This review provides a comprehensive assessment of culinary innovation and development in the northern region of Saudi Arabia, considering both historical foundations and contemporary transformations. It examines local dishes, ingredients, and cooking techniques while outlining opportunities and challenges for stakeholders in the food and agricultural sectors. Particular attention is given to NEOM, the emerging smart city in the northwest, as a potential driver of innovation in food, agriculture, and tourism.

Key findings highlight the need to strengthen three primary production sectors—livestock, olive cultivation, and fish farming through targeted investment, scientific research, and sustainable development. Revitalizing agricultural associations, particularly livestock cooperatives, is essential for improving efficiency, attracting investors, and creating employment opportunities. Expanding olive-based industries, establishing international marketing channels, and preserving traditional recipes and ingredients are also critical for safeguarding culinary heritage. The indigenous grain al-samh is identified as a promising candidate for research and innovation due to its nutritional potential.

Broader recommendations include improving food waste management, building reliable statistical databases, supporting family farms, raising awareness of animal-borne diseases, and promoting sustainable grazing practices. The review also underscores the culinary and medicinal value of desert truffles, the importance of spice cultivation, and the role of cultural initiatives in strengthening food literacy and social identity.

Collectively, these strategies position the northern region as a hub for gastronomic tourism that unites heritage, sustainability, and economic growth. By aligning with Saudi Vision 2030 and the Sustainable Development Goals, the region enhance food security, diversify the economy, and strengthen its global cultural presence.

这篇评论提供了一个全面的评估烹饪创新和发展在沙特阿拉伯北部地区，考虑到历史基础和当代的转变。它考察了当地菜肴、食材和烹饪技术，同时概述了食品和农业部门利益相关者的机遇和挑战。特别关注西北地区新兴的智慧城市NEOM，作为食品、农业和旅游创新的潜在驱动力。主要研究结果强调，需要通过有针对性的投资、科学研究和可持续发展来加强三个主要生产部门——畜牧、橄榄种植和渔业。振兴农业协会，特别是畜牧合作社，对于提高效率、吸引投资者和创造就业机会至关重要。扩大以橄榄为基础的产业、建立国际营销渠道以及保存传统食谱和食材也对保护烹饪遗产至关重要。由于其营养潜力，本土谷物al-samh被确定为研究和创新的有前途的候选人。更广泛的建议包括改进食物浪费管理、建立可靠的统计数据库、支持家庭农场、提高对动物传播疾病的认识以及促进可持续放牧做法。该综述还强调了沙漠松露的烹饪和药用价值、香料种植的重要性以及文化倡议在加强食品素养和社会认同方面的作用。总的来说，这些战略将北部地区定位为结合遗产、可持续性和经济增长的美食旅游中心。通过与沙特2030年愿景和可持续发展目标保持一致，该地区加强了粮食安全，实现了经济多元化，并加强了其全球文化影响力。

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引用次数: 0

Corrigendum to “Gastronomy of northern Portugal: Between heritage, identity, and reinvention” [Int. J. Gastron. Food Sci. (2026) 01–11, 101383] “葡萄牙北部的美食：遗产，身份，和改造之间的更正”[Int.]j .胃粘膜素。食品科学。（2026） 01-11, 101383]

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

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2026-02-05 DOI: 10.1016/j.ijgfs.2026.101426

Roberta Banchieri Ortolan , Fernando Alberto Torres Moreira , José Barbosa Machado , Anabela Ramos

引用次数: 0

Food and beverage theme days: A categorization and conceptual discussion 餐饮主题日：分类与概念讨论

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

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2026-02-13 DOI: 10.1016/j.ijgfs.2026.101446

Christina Öberg

New theme days—designated calendar days established by individuals or organizations to generate interest in or celebrate social phenomena, cultural practices, or traditions—are continually being created. Among these, those related to food and beverages are prominent. Focusing on this subset, the present commentary is guided by the following question: How can food and beverage theme days be characterized and explained? Based on a dataset of Swedish theme days, this study develops a set of multidimensional categories showing how these days can be divided into those that follow historical traditions and those that represent independent, innovative initiatives with a direct focus on a specific beverage, ingredient, pastry, or dish. Given that theme days have received limited attention in academic literature, this commentary seeks to encourage both researchers and practitioners to engage more deeply with their role, to propose new days, and to develop related traditions as a means of enhancing understanding of the culinary arts and their visibility in society.

新的主题日——由个人或组织设立的指定日历日，以引起人们对社会现象、文化习俗或传统的兴趣或庆祝——正在不断地被创造出来。其中，与食品和饮料相关的问题尤为突出。针对这一子集，本文的评论以以下问题为指导：如何描述和解释餐饮主题日？基于瑞典主题日的数据集，本研究开发了一套多维类别，显示这些日子如何划分为遵循历史传统的日子和代表独立创新举措的日子，直接关注特定的饮料，配料，糕点或菜肴。鉴于主题日在学术文献中受到的关注有限，本评论旨在鼓励研究人员和实践者更深入地参与他们的角色，提出新的日子，并发展相关的传统，作为加强对烹饪艺术及其在社会中的知名度的理解的一种手段。

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 : 2026-03-01 Epub 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

Revealing the key aroma-active compounds and their potential metabolic pathways in Hongqu rice vinegar by integrating instrumental, sensory and statistical analysis 通过仪器分析、感官分析和统计分析，揭示了红曲米醋中关键的香气活性化合物及其潜在的代谢途径

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

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2025-12-02 DOI: 10.1016/j.ijgfs.2025.101376

Xiaolei Li , Yujia Li , Fumin Ma , Cuicui Duan , Dan Li

Hongqu rice vinegar is attractive and popular in southeastern China for its excellent anti-hyperlipidemic effect and characteristic flavor. However, the understandings on the composition and aroma contribution of volatile organic compounds (VOCs) are still limited due to the use different strains. In this study, steamed glutinous rice was mixed with three typical Hongqu rice from Fujian Province, before being subjected to sequential alcoholic and acetic acid fermentation. 135 VOCs in three rice vinegars TX, SM, and JDS were detected using GC-MS and HS-GC-IMS. 21 key aroma-active compounds with flavor dilution (FD) values ≥ 8 and odor activity values (OAVs) ≥1 were identified, and phenethyl acetate, β-damascenone and benzene acetaldehyde were recognized as the biomarkers by AEDA-GC-O in three Hongqu rice vinegars. 16 differential key aroma-active compounds were identified using PLS-DA, including important compounds such as β-damascenone, octanoic acid and 4-ethyl-2-methoxyphenol, which were also predicted by Random Forest. (E)-2-nonenal and isoamyl acetate with fatty and banana flavors were only detected in TX. Tetramethylpyrazine and 2,3,5-trimethylpyrazine with roast aroma were only discovered in SM. 1-Phenylethanol with rose aroma was only found in JDS. These compounds determined the unique flavor of each Hongqu rice vinegar. The e-nose responded more strongly to the sulphide in the Hongqu rice vinegar, with the order of intensity being SM > JDS > TX. In terms of cocoa, spicy, rose, fruity, acidic and fatty flavors, the recombinant model was similar to the original sample. KEGG enrichment analysis revealed that butanoate metabolism, pyruvate metabolism and glycolysis/glycosides played important roles in regulating the differential VOCs.

红曲米醋以其优异的降血脂效果和独特的风味，在东南地区广受欢迎。然而，由于使用的菌株不同，对挥发性有机化合物（VOCs）的组成和香气贡献的认识仍然有限。在本研究中，蒸熟的糯米与三种典型的福建红渠米混合，然后进行连续的酒精和醋酸发酵。采用GC-MS和HS-GC-IMS对TX、SM和JDS三种米醋中的135种VOCs进行了检测。通过AEDA-GC-O分析，鉴定出21种风味稀释值(FD)≥8、气味活性值(OAVs)≥1的关键芳香活性化合物，并在3种红曲米醋中识别出乙酸苯乙酯、β-达马酮和苯乙醛为生物标志物。利用PLS-DA鉴定了16个差异关键芳香活性化合物，包括β-达马ascenone、辛酸和4-乙基-2-甲氧基苯酚等重要化合物，这些化合物也被随机森林预测。(E)-2-壬烯醛和乙酸异戊酯仅在TX中检测到脂肪味和香蕉味。四甲基吡嗪和2,3,5-三甲基吡嗪仅在SM中检测到烤香味。具有玫瑰香气的1-苯乙醇仅在JDS中发现。这些化合物决定了每种红曲米醋的独特风味。重组模型对红曲米醋中硫化物的反应强度为SM >； JDS >； TX。重组模型对可可味、辛辣味、玫瑰味、果味、酸味和脂肪味的反应强度与原样品相近。KEGG富集分析表明，丁酸代谢、丙酮酸代谢和糖酵解/糖苷在调节VOCs差异中起重要作用。

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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 : 2026-03-01 Epub 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

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 : 2026-03-01 Epub Date: 2026-01-28 DOI: 10.1016/j.ijgfs.2026.101425

Leon G. Fine

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 : 2026-03-01 Epub 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