International Journal of Gastronomy and Food Science最新文献

Regional food and gastronomy flourish worldwide driven by unique local foods, the remembrance of old culinary traditions, and the visitors’ desire to taste memorable dishes in an environment evoking cultural heritage and geographical uniqueness. The sub-Antarctic Magellan region of Chile is the southernmost zone of the planet and is unique in centenary food and culinary practices. A detailed description of marine and terrestrial local food sources and biocultural traditions is documented. This article presents a pre-conceptual framework (PCF) to develop local food and gastronomy in this region. Collection and analysis of bibliometric data led to three pillars supporting the FPC: the nutritional value and uniqueness of local foods and culinary traditions; a booming sustainable tourism that drives the development of gastronomic endeavors, and; lessons from past experiences in other remote places. The proposed PCF may be adapted to different regions worldwide. Recent gastronomic initiatives to implement this PCF at the Cape Horn International Center in Puerto Williams (Chile) are also described.

Traditional fermented foods (TFFs) play a critical role in the diet and cultural heritage of Côte d'Ivoire. This study aimed to explore the diversity, consumption patterns, and production methods of TFFs across five Ivorian cities: Bouaké, Korhogo, Daloa, San Pedro, and Aboisso. A survey conducted with 1894 participants from varied socio-demographic sectors assessed their familiarity with, and consumption of, TFFs. The findings indicate that while only 32.48% of respondents were aware of the term “TFFs,” the specific foods themselves were widely recognized and integrated into daily diets. The most familiar TFFs included “Attiéké" (99.47%), “Placali” (97.04%), “Gnonmi/Wonmi” (97.99%), “Dèguè" (97.04%), “Gari” (97.04%), “Baka/coco baka” (95.25%), “Bandji” (94.09%), “Soumbala” (91.18%), “Adjouevan” (91.18%) and “Tchapalo” (88.70%). Notably, 99% of participants reported including TFFs in their meals, with “Attiéké" and “Placali” being the most prevalent, except in Korhogo, where attiéké and “Soumbala” predominated. The primary motivations for TFFs consumption were preference (794 respondents), accessibility (735) and taste (596). Production techniques varied, with most TFFs being produced through spontaneous fermentation. This study underscores the significant, yet underappreciated, role of TFFs in Ivorian cuisine and suggests potential areas for further research in food science and cultural studies.

This study aims to examine the relationship between supervisor autonomy support, creativity, and service performance of chefs in Michelin restaurants. In this context, data was collected from haute cuisine restaurants in Türkiye. Data was obtained from 322 chefs in 26 restaurants on the Michelin list. The data obtained was tested through PROCESS Macro (Model 4). According to the findings, creativity partially mediates the relationship between manager autonomy support and service performance.

This research study presents an innovative application of computer vision technology in culinary education to ensure consistent student uniform adherence, crucial to accomplishing hygiene, safety, and professionalism standards. The proposed approach utilizes the Cross-Industry Standard Process for Data Mining (CRISP-DM) methodology to generate a computer vision application prototype to identify specific culinary uniforms components, such as chef's jackets, aprons, hats, and pants. The development process using LandingLens, a code-free platform, involves several stages: business and data understanding, preparation, modeling, evaluation, and deployment. The final model was training with 77 images, and the application deployment was tested using 38 images. Results demonstrate the potential of artificial intelligence to enhance operational efficiency and uphold professional standards in culinary education. Integrating computer vision addresses the challenges associated with manual monitoring and opens opportunities for broader adoption of technology in culinary pedagogy and training.

Sea cucumbers are benthic invertebrates found across all latitudes, from the intertidal to the deep subtidal, and from the tropics to the poles. Some tropical species have been fished to near extinction and traded to meet the needs of Asian countries, particularly China, as they have been considered a delicacy (and medicine) since ancient times. However, some species are still underexploited and could be a potential blue food source to be explored gastronomically. This review brings together information that is usually scattered in papers, books and ancient texts (some excerpts are included), with the aim on the one hand of breaking down the barriers between disciplines and offering a global view capable of attracting the interest among scientists who may be curious about different aspects of sea cucumbers such as historical trade, organoleptic characteristics, culinary use in Asian imperial and royal courts, use in traditional and popular cuisines, and a growing presence for sea cucumbers in haute-cuisine restaurants. On the other hand, culinary and gastronomic practitioners will be able to learn about basic aspects of the biology, ecology, fishing, overfishing, conservation and mariculture of sea cucumbers, as well as how the catches are prepared for culinary use.

The aim of this work was to develop isotonic drinks free of chemical additives and based on grape juice as a source of carbohydrates, pigments and rich in antioxidants, mixed with herb and spice extracts to improve the taste of the drinks. The color evolution, pH and acidity, sugar content, anthocyanin content, antioxidant activity and sensory properties were analyzed. The results of color evolution demonstrated an increase in color intensity in all samples over four weeks. The determination of anthocyanins revealed the presence of non-acylated and acylated anthocyanins, with malvidin pigments predominating (71.75–73.05%). Antioxidant activity values ranged from 3.97 to 4.92 μmol TE/mL and were positively correlated with anthocyanin content, however anthocyanins were negatively correlated with pH. Sensory evaluation showed that the combination of grape juice with herb and spice extracts promoted the use of natural sources to enrich sports drinks with antioxidants and improve their sensory profile.

Yoghurt, a fermented product identified with Turkish cuisine, is consumed alone or as a thickener and flavor enhancer in soups, desserts, appetizers, sauces and main dishes, or diluted and consumed as ayran. Silifke yogurt, Silivri yogurt, Ereğli sheep yogurt, Afyon buffalo yogurt, Mamak ravak yogurt and Çaycuma buffalo yogurt are some of the yogurt varieties in Turkish culinary culture. These yogurt varieties are named according to the type of livestock from which the milk is obtained, the production method, storage conditions and consumption status and are associated with the regions they belong to. Ankara, the capital of Turkey and located in the center of Anatolian geography, is one of the important cities reflecting Turkish culinary culture. Mamak ravak yogurt, the geographically marked product of Ankara regional cuisine, is a registered yogurt made with local methods. The efficient and effective use of geographical indications is important for the formation of gastronomic identity, protection and promotion of local products. In this context, the aim of the research is to elaborate the characteristics that distinguish Mamak ravak yogurt, which is produced with yeast obtained from milk fat, from other yogurts, to obtain information on its traditional production and to create recipes for dishes where yogurt is used as an ingredient. The research data were obtained through face-to-face interviews with nine participants who had information about the production of ravak yogurt and its characteristics in the local culinary culture. In line with the data obtained, the importance of ravak yogurt, its use and consumption in the culinary culture, such as its characteristics in all aspects were tried to be revealed and the traditional production stages were detailed. The distinctive features of Mamak ravak yogurt can be described as its high fat content, thick consistency, and the unique production and fermentation processes it undergoes. The high levels of dry matter and fat content in the yogurt, along with its thick consistency, can be attributed to the use of only the creamy part of the milk in the yogurt-making process. It was stated that ravak yogurt is used as the main ingredient in the production of yogurt dough and white soup, which are among the traditional dishes, as well as butter and tarhana production in the region, and it is consumed for breakfast together with local sourdough bread. As a result, it is thought that ravak yogurt, which has an important place in the local cuisine culture of Ankara, should be evaluated and contribute to the tourism, economy and promotion of the region.

This study probed into the indicators that chefs should possess for developing culinary innovation when practicing sustainable development goals (SDGs). The interview outline in this study was designed based on five SDG indicators, including SDG2 (zero hunger), SDG3 (good health and well-being), SDG4 (quality education), SDG12 (responsible consumption and production), and SDG17 (partnerships for the goals). The interview results were categorized according to seven constructs for culinary innovation. A modified Delphi method was employed to develop the indicators for culinary innovation and evaluate their importance. After an evaluation by 20 experts, a total of seven main indicators comprising 78 item indicators were generated, including the indicators for product (ten items), culture (ten items), management (16 items), service (eight items), aesthetics (six items), creativity (ten items), and technique (18 items). The product indicator was the most important, followed by the creativity and technique indicators.

This paper aimed at evaluating physico-chemical quality, sensory description, and drivers of liking of biscuits made with reduced sugar content and added natural aromas: vanilla (V), cinnamon (CA), and ripe lemon (L) to a standard formulation (S). Liking assessment as well as a descriptive sensory analyses by means of Check-All-That-Apply (CATA) questionnaire were performed on biscuit samples. There was no statistically significant difference among treatments for initial and final height, spread ratio, fracturing, and hardness. The formulations L and CA showed statistically significant difference (p < 0.05) concerning initial and final weight. The formulation L presented the highest averages for apparent and specific volume when compared to S. There was a statistically significant difference (p ≤ 0.05) for the lightness “L” (69.1) being significantly lighter than CA (65.1). Chemical analysis demonstrated statistically significant difference in ashes and protein for S, but not for moisture, lipids, carbohydrates, and calories. All biscuits were accepted by the consumers. In particular, S was the preferred one (76.5) and was comparable to L (71.6). Biscuits with cinnamon (CA) and vanilla (V) aromas obtained comparable liking scores (58.2 and 53.8, respectively). Check-All-That-Apply results showed that sweet taste was crucial in influencing consumers’ acceptance. The most promising biscuit was lemon flavored one (L), which was described by sensory attributes similar to S and the ideal biscuits.

Ceylon Gooseberry (Dovyalis hebecarpa) is a fruit rich in functional compounds and with few studies about their sensory properties. This is the first study about beer enrichment with Ceylon Gooseberry residue (CGR) during fermentation with different concentrations (2.5%, 5.0%, 7.5%, and 10.0% w/v). The objective was to use the residue to improve the beer's functional profile. A consumer trial (n = 60) was conducted to assess the acceptability and purchase intent of the five different beers. Additionally, the consumers were asked to answer a check-all-that-apply (CATA) questionnaire. The CGR enrichment increased the concentration of phenolic compounds in all the beer (from 45.50 mg gallic acid equivalent (GAE)/100 mL to 92.33 mg GAE/100 mL). The antioxidant activity of the beers with the CGR enrichment (tested with the DPPH, ABTS, and FRAP assays) also increased. The total monomeric anthocyanins of beers increased with CGR enrichment, and the beers developed a reddish color. Malty and Sweet flavors were associated with the consumers' liking. Conversely, Citrus and Sour negatively affected the liking scores. Consumers showed acceptance of the CGR beers. These results are promising for using the CGR as a functional ingredient for beer production due to the inclusion of phenolic compounds with high antioxidant activity, and for the enhancement in color which cannot be obtained from the grains.