Gastronomic identity is an emerging concept with considerable explanatory power in understanding cultural and social dynamics. This study investigates the meaning of gastronomic identity and the cultural and social processes involved in its touristic commodification. The study was conducted in Suzhou, China, using a multi-method qualitative approach comprising participant observation, secondary document analysis, and semi-structured interviews. Analysis reveals that the essence of Suzhou's gastronomic identity lies in seasonality, periodic changes in local food supply and demand. The commodification of this seasonal feature has transformed into a cultural allure for visitors. Stakeholders strategically leverage seasonal selections and culinary presentations to authenticate the regional gastronomic identity. However, these efforts are undermined by unethical food business practices—disregarding seasonality and engaging in premature food production—that threaten seasonal food culture's authenticity. This study enhances our understanding of the place-based meaning of gastronomic identity and its commodification and authentication in tourism.
{"title":"Never eat foods that are not in season: The commodification and authentication of gastronomic identity in tourism","authors":"Denian Cheng , Jian Wu , Xiaolian (Sharleen) Chen , Yongbo Zhou","doi":"10.1016/j.ijgfs.2024.101035","DOIUrl":"10.1016/j.ijgfs.2024.101035","url":null,"abstract":"<div><div>Gastronomic identity is an emerging concept with considerable explanatory power in understanding cultural and social dynamics. This study investigates the meaning of gastronomic identity and the cultural and social processes involved in its touristic commodification. The study was conducted in Suzhou, China, using a multi-method qualitative approach comprising participant observation, secondary document analysis, and semi-structured interviews. Analysis reveals that the essence of Suzhou's gastronomic identity lies in seasonality, periodic changes in local food supply and demand. The commodification of this seasonal feature has transformed into a cultural allure for visitors. Stakeholders strategically leverage seasonal selections and culinary presentations to authenticate the regional gastronomic identity. However, these efforts are undermined by unethical food business practices—disregarding seasonality and engaging in premature food production—that threaten seasonal food culture's authenticity. This study enhances our understanding of the place-based meaning of gastronomic identity and its commodification and authentication in tourism.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101035"},"PeriodicalIF":3.2,"publicationDate":"2024-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142535430","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 : 2024-10-10DOI: 10.1016/j.ijgfs.2024.101031
Oanh Thi Kim Vu , Abel Duarte Alonso , Thanh Duc Tran , Luong Ngoc Tran
Drawing on the underpinnings of organisational learning theory, this study delves into the experiences of dark kitchen leaders to examine the relevance of learning, how learning is demonstrated, and what future learning directions are relevant within their environment. To achieve these objectives, semi-structured face-to-face and online interviews were conducted with owners and managers of dark kitchens. Various critical conceptual dimensions resulted from the qualitative content and data structure analysis undertaken. First, applied, methodical, nurturing and bonding learning are exemplars of its relevance for the dark business's strategy. Second, learning is illustrated through bottom-line, personal, and professional growth, together with taking in new knowledge. Third, crucial forms of future learning are associated with the illuminating, inspired, and contemporary learning dimensions. Further reflection upon these dimensions led to the ‘learning-to-thrive’ framework, which extends and deepens the understanding of the study's analysis and underscores several practical and theoretical implications.
{"title":"Learning-to-thrive in the dark kitchen environment: An organisational learning theory perspective","authors":"Oanh Thi Kim Vu , Abel Duarte Alonso , Thanh Duc Tran , Luong Ngoc Tran","doi":"10.1016/j.ijgfs.2024.101031","DOIUrl":"10.1016/j.ijgfs.2024.101031","url":null,"abstract":"<div><div>Drawing on the underpinnings of organisational learning theory, this study delves into the experiences of dark kitchen leaders to examine the relevance of learning, how learning is demonstrated, and what future learning directions are relevant within their environment. To achieve these objectives, semi-structured face-to-face and online interviews were conducted with owners and managers of dark kitchens. Various critical conceptual dimensions resulted from the qualitative content and data structure analysis undertaken. First, applied, methodical, nurturing and bonding learning are exemplars of its relevance for the dark business's strategy. Second, learning is illustrated through bottom-line, personal, and professional growth, together with taking in new knowledge. Third, crucial forms of future learning are associated with the illuminating, inspired, and contemporary learning dimensions. Further reflection upon these dimensions led to the ‘learning-to-thrive’ framework, which extends and deepens the understanding of the study's analysis and underscores several practical and theoretical implications.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101031"},"PeriodicalIF":3.2,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142442071","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 : 2024-10-10DOI: 10.1016/j.ijgfs.2024.101034
M. Pereira , S. Sousa , A. Melo , P. Padrão
In recent years, a growing interest of society for out-of-home food experiences has been observed, concurrently with an increasing number of restaurants associated to haute cuisine. However, data on the nutritional adequacy of the meals offered in these restaurants is lacking. This study aimed to evaluate the perception of haute cuisine chefs in Portugal about the importance attributed to food and nutrition recommendations when planning their gastronomic offer and to assess the nutritional adequacy of the meals offered in these restaurants. A mixed-methods, cross-sectional study was conducted, in which all chefs from Michelin star-awarded restaurants in Portugal, in accordance to the Michelin Guide 2022 edition, were eligible and invited to participate. A qualitative content analysis of semi-structured face-to-face individual interviews (n = 11 chefs) and a quantitative assessment of the nutritional composition of appetizers, main courses and desserts (n = 29 recipes) were conducted between January and June of 2022. The majority of chefs reported giving much importance to nutrition principles while planning their menus, also showing positive attitudes and opinions towards healthy food practices and future partnerships with nutritionists. However, knowledge and perceptions regarding nutrition concepts were, in general, inconsistent and unobjective. Recipes' median energy contents ranged between 549 kcal/serving in meat courses and 1594 kcal/serving in desserts, with total fat contribution at around or above 40% of total energy value (TEV). Median saturated fat contents varied between 14% and 21% of TEV in appetizers and desserts, respectively. Sugar contents were the highest in desserts (median: 49% of TEV). Salt was particularly high in seafood dishes (median: 12.9 g/serving). The recipes evaluated showed an inadequate nutritional profile, with energy, total fat, sugar and salt contents frequently above maximum recommendations. Strategies aimed at improving chefs’ culinary practices are needed, namely through the enhancement of their literacy and awareness regarding nutrition principles. Their openness to collaborate with nutrition specialists should be exploited as an opportunity for future interventions.
{"title":"Haute cuisine: A mixed-methods approach to assess gastronomic offer nutritional adequacy and importance given by chefs to food and nutrition guidelines","authors":"M. Pereira , S. Sousa , A. Melo , P. Padrão","doi":"10.1016/j.ijgfs.2024.101034","DOIUrl":"10.1016/j.ijgfs.2024.101034","url":null,"abstract":"<div><div>In recent years, a growing interest of society for out-of-home food experiences has been observed, concurrently with an increasing number of restaurants associated to haute cuisine. However, data on the nutritional adequacy of the meals offered in these restaurants is lacking. This study aimed to evaluate the perception of haute cuisine chefs in Portugal about the importance attributed to food and nutrition recommendations when planning their gastronomic offer and to assess the nutritional adequacy of the meals offered in these restaurants. A mixed-methods, cross-sectional study was conducted, in which all chefs from Michelin star-awarded restaurants in Portugal, in accordance to the Michelin Guide 2022 edition, were eligible and invited to participate. A qualitative content analysis of semi-structured face-to-face individual interviews (n = 11 chefs) and a quantitative assessment of the nutritional composition of appetizers, main courses and desserts (n = 29 recipes) were conducted between January and June of 2022. The majority of chefs reported giving much importance to nutrition principles while planning their menus, also showing positive attitudes and opinions towards healthy food practices and future partnerships with nutritionists. However, knowledge and perceptions regarding nutrition concepts were, in general, inconsistent and unobjective. Recipes' median energy contents ranged between 549 kcal/serving in meat courses and 1594 kcal/serving in desserts, with total fat contribution at around or above 40% of total energy value (TEV). Median saturated fat contents varied between 14% and 21% of TEV in appetizers and desserts, respectively. Sugar contents were the highest in desserts (median: 49% of TEV). Salt was particularly high in seafood dishes (median: 12.9 g/serving). The recipes evaluated showed an inadequate nutritional profile, with energy, total fat, sugar and salt contents frequently above maximum recommendations. Strategies aimed at improving chefs’ culinary practices are needed, namely through the enhancement of their literacy and awareness regarding nutrition principles. Their openness to collaborate with nutrition specialists should be exploited as an opportunity for future interventions.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101034"},"PeriodicalIF":3.2,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142445261","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-09DOI: 10.1016/j.ijgfs.2024.101032
Rabia Bölükbaş , İrfan Yazicioğlu
The term “food neophobia” is used to describe the behavior of individuals who exhibit a fear of new or unfamiliar foods. The phenomenon of food neophobia can influence the consumption of novel foods by tourists during their visits to unfamiliar destinations. This paper sets out to determine the moderating role of food neophobia in the effect of local food consumption value on attitudes and behavioral intentions towards local food. In this context, a questionnaire was used to measure the values, attitudes, behavioral intentions and food neophobia levels of 509 foreign tourists visiting Turkey (Istanbul province) towards Turkish food. The findings show that consumption values such as emotional, epistemic, health, taste/quality and price value the attitudes of foreign tourists towards local foods. In addition, food neophobia has a moderating role in the effects of health value and epistemic value on attitudes towards local foods.
{"title":"How does food neophobia affect local food preferences?","authors":"Rabia Bölükbaş , İrfan Yazicioğlu","doi":"10.1016/j.ijgfs.2024.101032","DOIUrl":"10.1016/j.ijgfs.2024.101032","url":null,"abstract":"<div><div>The term “food neophobia” is used to describe the behavior of individuals who exhibit a fear of new or unfamiliar foods. The phenomenon of food neophobia can influence the consumption of novel foods by tourists during their visits to unfamiliar destinations. This paper sets out to determine the moderating role of food neophobia in the effect of local food consumption value on attitudes and behavioral intentions towards local food. In this context, a questionnaire was used to measure the values, attitudes, behavioral intentions and food neophobia levels of 509 foreign tourists visiting Turkey (Istanbul province) towards Turkish food. The findings show that consumption values such as emotional, epistemic, health, taste/quality and price value the attitudes of foreign tourists towards local foods. In addition, food neophobia has a moderating role in the effects of health value and epistemic value on attitudes towards local foods.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101032"},"PeriodicalIF":3.2,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433866","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 : 2024-10-09DOI: 10.1016/j.ijgfs.2024.101029
Yusuf Bayraktar
Street food has become an essential sector that attracts tourists' attention daily. Despite its positive impact on local development, the street food sector does not receive sufficient attention from policymakers. The contributions of the local street food industry are linked to the social, economic and environmental dimensions of sustainability. This research examined the relationship between tourists' cognitive and affective evaluations of street food in the context of sustainability. In addition, it investigated the role of tourists’ attitudes towards organic food and their pursuit of health and naturalness in this relationship. Data were collected online using a survey technique, with 343 volunteer tourists participating in the study. A convenience sampling technique was used, and the research model was analysed using the PLS-SEM technique. The findings supported that cognitive evaluations of sustainability in the context of street food influence the construction of the meaning of sustainability. In addition, the mediating effect of attitudes towards organic food and the pursuit of health and naturalness in this relationship was identified. The results provide theoretical and practical implications for the relationships explored.
{"title":"Sustainability in street food: Elaboration likelihood model (ELM) and image theory perspective","authors":"Yusuf Bayraktar","doi":"10.1016/j.ijgfs.2024.101029","DOIUrl":"10.1016/j.ijgfs.2024.101029","url":null,"abstract":"<div><div>Street food has become an essential sector that attracts tourists' attention daily. Despite its positive impact on local development, the street food sector does not receive sufficient attention from policymakers. The contributions of the local street food industry are linked to the social, economic and environmental dimensions of sustainability. This research examined the relationship between tourists' cognitive and affective evaluations of street food in the context of sustainability. In addition, it investigated the role of tourists’ attitudes towards organic food and their pursuit of health and naturalness in this relationship. Data were collected online using a survey technique, with 343 volunteer tourists participating in the study. A convenience sampling technique was used, and the research model was analysed using the PLS-SEM technique. The findings supported that cognitive evaluations of sustainability in the context of street food influence the construction of the meaning of sustainability. In addition, the mediating effect of attitudes towards organic food and the pursuit of health and naturalness in this relationship was identified. The results provide theoretical and practical implications for the relationships explored.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101029"},"PeriodicalIF":3.2,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426926","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 : 2024-10-09DOI: 10.1016/j.ijgfs.2024.101030
Emircan Yilmaz , Yavuz Yalcin
This study investigates the cultural and gastronomic sustainability of traditional meat dishes in Mardin that include fruits. The study employed a qualitative research method and an in-depth interview technique. The data collection tool was a semi-structured interview form that included demographic information in the first part and questions evaluating the cultural and gastronomic sustainability of Mardin's traditional meat dishes, namely İncasiyye, Alluciye, and Firkiye, in the second part. The study presents the participants' experiences cooking traditional dishes such as İncasiyye, Alluciye, and Firkiye. All participants consistently used the main ingredients, including dried black plum, green plum, wild plum, and meat. However, some participants added extra ingredients to enhance the dishes. The study highlights the significance of passing down the preparation of traditional meat dishes to future generations, contributing to their cultural and gastronomic sustainability.
{"title":"Sustainability of traditional meat dishes with fruit","authors":"Emircan Yilmaz , Yavuz Yalcin","doi":"10.1016/j.ijgfs.2024.101030","DOIUrl":"10.1016/j.ijgfs.2024.101030","url":null,"abstract":"<div><div>This study investigates the cultural and gastronomic sustainability of traditional meat dishes in Mardin that include fruits. The study employed a qualitative research method and an in-depth interview technique. The data collection tool was a semi-structured interview form that included demographic information in the first part and questions evaluating the cultural and gastronomic sustainability of Mardin's traditional meat dishes, namely İncasiyye, Alluciye, and Firkiye, in the second part. The study presents the participants' experiences cooking traditional dishes such as İncasiyye, Alluciye, and Firkiye. All participants consistently used the main ingredients, including dried black plum, green plum, wild plum, and meat. However, some participants added extra ingredients to enhance the dishes. The study highlights the significance of passing down the preparation of traditional meat dishes to future generations, contributing to their cultural and gastronomic sustainability.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101030"},"PeriodicalIF":3.2,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433865","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 : 2024-10-05DOI: 10.1016/j.ijgfs.2024.101028
Pedro Abreu da Silva Neto , Mara Lorena Pereira Aires , Fernando Eugênio Teixeira Cunha , Larissa Morais Ribeiro da Silva , Paulo Henrique Machado de Sousa , Sandro Thomaz Gouveia
Banana inflorescences, known as mangará, are non-conventional edible plants (NCEP) found in banana cultivation. Despite their nutritional potential, they are underutilized due to rapid oxidation and tannins, which cause unpleasant sensory characteristics. This research aimed to process mangará to maintain its microbiological, physical, and sensory quality for food applications. Initially, mangará was physically characterized and treated to reduce oxidation and tannin taste. Three types of preserves were developed: water-based (WMP), vinegar-based (VMP), and pickle-based (PMP). These preserves underwent physicochemical and microbiological characterization and sensory evaluation by gastronomy professionals. WMP was also used to prepare appetizers (mangará caponata and relish antipasti), subjected to sensory analysis. PMP showed higher titratable acidity, soluble solids, and protein content (2.76 mg; 4.0 ± 0.1 °Brix; 0.45 ± 0.01%). Only VMP and PMP met the pH requirement (below 4.5). All formulations had low lipid content and were microbiologically safe. Microbiological evaluations confirmed the absence of pathogenic bacteria. Colorimetric analysis showed no difference in the b∗ value between samples. Similar antioxidant activity was observed for VMP (10.01 μmol TE/mL) and PMP (7.87 μmol TE/mL). Sensory evaluation indicated that all samples were accepted, with scores ranging from “slightly liked” to “liked very much”. Mangará caponata was the most preferred appetizer. The study demonstrated the feasibility of processing mangará into microbiologically safe and sensory-pleasing preserves and appetizers, highlighting their potential for innovative culinary uses. Further research should explore processing methods' scalability and preserve long-term stability.
{"title":"Processing of banana mangará: Microbiological evaluation and development of preserves and appetizers with a focus on sensory qualities and gastronomic applications","authors":"Pedro Abreu da Silva Neto , Mara Lorena Pereira Aires , Fernando Eugênio Teixeira Cunha , Larissa Morais Ribeiro da Silva , Paulo Henrique Machado de Sousa , Sandro Thomaz Gouveia","doi":"10.1016/j.ijgfs.2024.101028","DOIUrl":"10.1016/j.ijgfs.2024.101028","url":null,"abstract":"<div><div>Banana inflorescences, known as mangará, are non-conventional edible plants (NCEP) found in banana cultivation. Despite their nutritional potential, they are underutilized due to rapid oxidation and tannins, which cause unpleasant sensory characteristics. This research aimed to process mangará to maintain its microbiological, physical, and sensory quality for food applications. Initially, mangará was physically characterized and treated to reduce oxidation and tannin taste. Three types of preserves were developed: water-based (WMP), vinegar-based (VMP), and pickle-based (PMP). These preserves underwent physicochemical and microbiological characterization and sensory evaluation by gastronomy professionals. WMP was also used to prepare appetizers (mangará caponata and relish antipasti), subjected to sensory analysis. PMP showed higher titratable acidity, soluble solids, and protein content (2.76 mg; 4.0 ± 0.1 °Brix; 0.45 ± 0.01%). Only VMP and PMP met the pH requirement (below 4.5). All formulations had low lipid content and were microbiologically safe. Microbiological evaluations confirmed the absence of pathogenic bacteria. Colorimetric analysis showed no difference in the b∗ value between samples. Similar antioxidant activity was observed for VMP (10.01 μmol TE/mL) and PMP (7.87 μmol TE/mL). Sensory evaluation indicated that all samples were accepted, with scores ranging from “slightly liked” to “liked very much”. Mangará caponata was the most preferred appetizer. The study demonstrated the feasibility of processing mangará into microbiologically safe and sensory-pleasing preserves and appetizers, highlighting their potential for innovative culinary uses. Further research should explore processing methods' scalability and preserve long-term stability.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101028"},"PeriodicalIF":3.2,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142586483","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 : 2024-10-01DOI: 10.1016/j.ijgfs.2024.101027
Róisín M. Burke
The development of 3D food printing is evolving, particularly in high-end restaurants, since 2013 when the first complex 3D printed chocolate concept for gastronomy was developed. In 2014, several 3D food printers were launched specifically to suit requirements from the culinary sector. These technology companies often partnered with renowned chefs who developed recipes, showcased the printers and served their food products in their restaurants. Chefs often worked in teams with e.g. food designers, technologists, engineers, and nutritionists to create dishes for events and for their own restaurant customers. From Michelin starred restaurants, pop-up events to pizzerias, 3D food printers were starting to make an appearance from 2015. Then with the adoption of the 2030 Agenda for Sustainable Development, at the UN Sustainable Development Summit in 2015, the type of 3D printed foods that chefs started to develop and serve would take a new direction. By 2017 3D printed foods which were suitable for specific diets, were emerging, such as those for people with dysphagia, allergies or intolerances. While some chefs, bakers and pâtissiers focused on designing foods to meet nutritional requirements, others were involved in the reduction of food waste in restaurants, or recipe development and design of sustainable protein-based foods. Other culinarians undertook to design novel and innovative foods for customers to enjoy as a dining experience. The gastronomic evolution of 3D printed food (3DPF) from 2013 to the present day is reviewed and developments which are likely to influence the culinary sector in the coming years are explored.
自 2013 年开发出首个用于美食的复杂 3D 打印巧克力概念以来，3D 食品打印的发展日新月异，尤其是在高端餐厅。2014 年，几家 3D 食品打印机公司推出了专门满足烹饪行业需求的产品。这些技术公司通常与知名厨师合作，由他们开发食谱、展示打印机并在餐厅中提供食品。厨师们通常与食品设计师、技术专家、工程师和营养学家等组成团队，为各种活动和自己的餐厅顾客制作菜肴。从米其林星级餐厅、pop-up 活动到比萨店，3D 食品打印机从 2015 年开始出现。随后，随着2015年联合国可持续发展峰会通过《2030年可持续发展议程》，厨师们开始开发和提供的3D打印食品类型将有一个新的方向。到 2017 年，适合特定饮食习惯的 3D 打印食品开始出现，例如适合吞咽困难、过敏或不耐受人群的食品。一些厨师、面包师和糕点师专注于设计符合营养要求的食品，另一些则致力于减少餐馆中的食物浪费，或开发食谱和设计可持续的蛋白质食品。其他烹饪师则致力于设计新颖、创新的食品，让顾客享受用餐体验。本文回顾了 3D 打印食品（3DPF）从 2013 年至今的美食演变，并探讨了未来几年可能影响烹饪行业的发展。
{"title":"New dimensions in dining: A review of the gastronomic evolution of 3D printed foods from 2013 to 2024 and beyond","authors":"Róisín M. Burke","doi":"10.1016/j.ijgfs.2024.101027","DOIUrl":"10.1016/j.ijgfs.2024.101027","url":null,"abstract":"<div><div>The development of 3D food printing is evolving, particularly in high-end restaurants, since 2013 when the first complex 3D printed chocolate concept for gastronomy was developed. In 2014, several 3D food printers were launched specifically to suit requirements from the culinary sector. These technology companies often partnered with renowned chefs who developed recipes, showcased the printers and served their food products in their restaurants. Chefs often worked in teams with e.g. food designers, technologists, engineers, and nutritionists to create dishes for events and for their own restaurant customers. From Michelin starred restaurants, pop-up events to pizzerias, 3D food printers were starting to make an appearance from 2015. Then with the adoption of the 2030 Agenda for Sustainable Development, at the UN Sustainable Development Summit in 2015, the type of 3D printed foods that chefs started to develop and serve would take a new direction. By 2017 3D printed foods which were suitable for specific diets, were emerging, such as those for people with dysphagia, allergies or intolerances. While some chefs, bakers and pâtissiers focused on designing foods to meet nutritional requirements, others were involved in the reduction of food waste in restaurants, or recipe development and design of sustainable protein-based foods. Other culinarians undertook to design novel and innovative foods for customers to enjoy as a dining experience. The gastronomic evolution of 3D printed food (3DPF) from 2013 to the present day is reviewed and developments which are likely to influence the culinary sector in the coming years are explored.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101027"},"PeriodicalIF":3.2,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427139","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-26DOI: 10.1016/j.ijgfs.2024.101026
Pentala Mallesham , S. Parveen , R. Pandiselvam , P. Rajkumar , Ravindra Naik
Additive manufacturing, also referred to as three-dimensional printing, offers the food industry a plethora of innovative processing techniques. This technology enables the rapid production of complex objects without being hindered by design intricacies, granting designers unparalleled freedom to explore novel geometric forms sans molds. Hydrocolloids, hydrophilic compounds serving as thickening or gelling agents, play a pivotal role in altering food system properties and enhancing mechanical stability during printing. In a study focused on cake batter, xanthan gum was incorporated at varying proportions (0.5%, 1%, 1.5%, and 2%) to assess printability and optimize printing parameters. Findings demonstrated a significant improvement in printability with the addition of xanthan gum, ensuring structural integrity throughout the printing process. Notably, cakes with higher xanthan gum content exhibited poorer extrusion and shape irregularities due to increased viscosity, while lower content resulted in enhanced fluidity but compromised shape accuracy. Optimal results were observed with 1% xanthan gum, showcasing superior flowability and mechanical strength, as indicated by dynamic viscoelastic properties. Further analysis revealed that specific printing parameters, including nozzle diameter (1.24 mm), printing pressure (3.3 bar), and nozzle movement speed (33.55 mm/s), yielded the best results, producing accurately shaped 3D printed objects with minimal variations in dimensions and weight. These findings underscore the potential of additive manufacturing in revolutionizing food production processes through meticulous material manipulation and parameter optimization.
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Pub Date : 2024-09-25DOI: 10.1016/j.ijgfs.2024.101025
Liliana Acurio , Diego Salazar , Carmen Molina Montero , Adrián Matas , Alexis Debut , Karla Vizuete , Javier Martínez-Monzó , Purificación García-Segovia , Marta Igual
Three-dimensional (3D) printing is revolutionizing the industry. This technology can potentially transform and improve challenges in the food industry. This study evaluated the viability of 3D printing of puree made from camote and mashua flours. Before drying and grinding, the roots were pretreated with cooking and microwaving. First, the microstructure of the flours was evaluated using A Scanning Electron Microscope (SEM). The physicochemical, rheological, and extrusion properties of the purees were assessed. Furthermore, image analysis was conducted to observe the effect of time on 3D-printed figures. Four formulations were evaluated: Camote cooked (CamC), Camote microwaved (CamM), Mashua cooked (MasC), and Mashua microwaved (MasM), all containing a percentage of whole milk. SEM results revealed that heat treatments influence grain shape in mashua, leading to round or oval grains; this behavior was not observed in camote treated by microwave. X-ray diffraction (XRD) analysis shows that microwaved camote granules retain their crystalline structure and shape. High water activity values were observed in camote samples; these results could be due to starch and sugar content. Color analysis revealed differences between samples less appreciable by the human eye in mashua. Rheological analysis indicated a solid behavior, with both G∗ and G′ values similar to or higher than G″ and significant differences among all samples. The tangent values were <1, indicating elastic properties dominated in all samples. Cooked samples showed better proportion fidelity than microwaved ones due to the retrogradation process. The study suggests camote and mashua flours pretreated by cooking present better printability than microwaving. This effect can be related to the higher starch denaturation.
三维（3D）打印技术正在掀起一场行业革命。这项技术有可能改变和改善食品工业面临的挑战。这项研究评估了用三维打印技术打印山茶花和马苏花粉制成的泥浆的可行性。在干燥和研磨之前，先对根茎进行蒸煮和微波预处理。首先，使用扫描电子显微镜（SEM）评估了面粉的微观结构。此外，还对果泥的物理化学、流变学和挤压特性进行了评估。此外，还进行了图像分析，以观察时间对 3D 打印图形的影响。对四种配方进行了评估：卡莫特熟食（CamC）、卡莫特微波（CamM）、马苏亚熟食（MasC）和马苏亚微波（MasM），均含有一定比例的全脂牛奶。扫描电子显微镜（SEM）结果显示，热处理会影响马苏瓦的颗粒形状，导致圆形或椭圆形颗粒；而用微波处理的卡莫特没有观察到这种行为。X 射线衍射（XRD）分析表明，微波处理过的山茶果颗粒保留了结晶结构和形状。在山茶籽样品中观察到较高的水活性值；这些结果可能是由于淀粉和糖的含量造成的。颜色分析表明，不同样品之间的色差较小，肉眼难以察觉。流变学分析表明，G∗ 和 G′值与 G″相似或高于 G″，所有样品之间存在显著差异，因此具有固体特性。正切值为 1，表明所有样品都具有弹性特性。由于逆变过程，蒸煮样品比微波样品显示出更好的比例保真度。研究表明，与微波炉相比，经过蒸煮预处理的山茶花和马苏花面粉具有更好的可印刷性。这种效果可能与淀粉变性程度较高有关。
{"title":"Viability of 3D printing of andean tubers and tuberous root puree","authors":"Liliana Acurio , Diego Salazar , Carmen Molina Montero , Adrián Matas , Alexis Debut , Karla Vizuete , Javier Martínez-Monzó , Purificación García-Segovia , Marta Igual","doi":"10.1016/j.ijgfs.2024.101025","DOIUrl":"10.1016/j.ijgfs.2024.101025","url":null,"abstract":"<div><div>Three-dimensional (3D) printing is revolutionizing the industry. This technology can potentially transform and improve challenges in the food industry. This study evaluated the viability of 3D printing of puree made from camote and mashua flours. Before drying and grinding, the roots were pretreated with cooking and microwaving. First, the microstructure of the flours was evaluated using A Scanning Electron Microscope (SEM). The physicochemical, rheological, and extrusion properties of the purees were assessed. Furthermore, image analysis was conducted to observe the effect of time on 3D-printed figures. Four formulations were evaluated: Camote cooked (CamC), Camote microwaved (CamM), Mashua cooked (MasC), and Mashua microwaved (MasM), all containing a percentage of whole milk. SEM results revealed that heat treatments influence grain shape in mashua, leading to round or oval grains; this behavior was not observed in camote treated by microwave. X-ray diffraction (XRD) analysis shows that microwaved camote granules retain their crystalline structure and shape. High water activity values were observed in camote samples; these results could be due to starch and sugar content. Color analysis revealed differences between samples less appreciable by the human eye in mashua. Rheological analysis indicated a solid behavior, with both G∗ and G′ values similar to or higher than G″ and significant differences among all samples. The tangent values were <1, indicating elastic properties dominated in all samples. Cooked samples showed better proportion fidelity than microwaved ones due to the retrogradation process. The study suggests camote and mashua flours pretreated by cooking present better printability than microwaving. This effect can be related to the higher starch denaturation.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101025"},"PeriodicalIF":3.2,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142358267","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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