International Journal of Gastronomy and Food Science最新文献

英文中文

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 : 2026-03-01 Epub 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 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 : 2026-03-01 Epub 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

The new insight into changes in flavor quality and bioactivity during the fermentation of Lichuan Black Tea processed by Echa No. 10 鄂茶10号加工利川红茶发酵过程中风味品质及生物活性变化的新认识

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: 2026-02-14 DOI: 10.1016/j.ijgfs.2026.101445

Dan Su , Xiquan Zhou , Yuchuan Li , Muxue Qin , Zhendong Lei , Jingtao Zhou , Zhi Yu , Yuqiong Chen , De Zhang , Dejiang Ni

Black tea is widely consumed globally due to its unique flavor and health-promoting properties. Fermentation constitutes a critical stage in its manufacturing, significantly determining the sensory quality and bioactive profile of the final product. Consequently, investigating the dynamic changes in flavor compounds and component bioactivity during fermentation is crucial for optimizing processing techniques. In this study, single buds of the Echa No. 10 cultivar were used to investigate the effects of different fermentation durations on the quality and bioactivity of Lichuan black tea. As fermentation progressed, the contents of alkaloids and esters increased, whereas organic acids, catechins, amino acids, and aroma glycosides generally decreased. In contrast, flavonoids and theaflavins increased, reaching their highest levels after 3–4 h of fermentation. The total non-volatile components initially increased and then declined, peaking at 3–4 h. Eight key aroma compounds, including geraniol and linalool, were identified as major contributors to the tea's aroma during fermentation. With prolonged fermentation, the antioxidant activity and inhibitory effects on α-amylase and glucose absorption decreased, while the inhibitory activity against α-glucosidase increased, suggesting that excessive fermentation may reduce the health benefits of black tea. Considering the combined changes in sensory quality and bioactivity, a fermentation duration of 4 h under conditions of 95% relative humidity and 32 °C is recommended as optimal for processing Lichuan black tea from Echa No. 10.

红茶因其独特的风味和促进健康的特性而在全球广泛消费。发酵是其生产的关键阶段，对最终产品的感官质量和生物活性具有重要影响。因此，研究发酵过程中风味化合物和成分生物活性的动态变化对于优化加工技术至关重要。本研究以茶10号品种单芽为材料，研究了不同发酵时间对利川红茶品质和生物活性的影响。随着发酵的进行，生物碱和酯类的含量增加，而有机酸、儿茶素、氨基酸和香气苷的含量普遍下降。相反，黄酮和茶黄素含量增加，在发酵3-4 h后达到最高水平。总非挥发性成分最初增加，然后下降，在3-4小时达到峰值。在发酵过程中，包括香叶醇和芳樟醇在内的八种关键香气化合物被确定为茶香气的主要贡献者。随着发酵时间的延长，其抗氧化活性和对α-淀粉酶和葡萄糖吸收的抑制作用降低，而对α-葡萄糖苷酶的抑制作用增强，提示过度发酵可能会降低红茶的保健功效。考虑感官品质和生物活性的综合变化，建议在相对湿度95%、32℃条件下发酵4 h为加工鄂茶10号利川红茶的最佳工艺条件。

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引用次数: 0

Offering artisanal goat butter online: A country-scale phenomenon 在网上提供手工山羊油：一个全国性的现象

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: 2026-02-24 DOI: 10.1016/j.ijgfs.2026.101454

Dmitry A. Ruban , Vladimir A. Ermolaev , Natalia N. Yashalova

Artisanal goat butter is a highly specific product, and its marketing options require better understanding. These options can reflect national experiences. Goat butter has gained some popularity in Russia, where it is actively offered online. The present study aimed at a pioneering analysis of online advertisements dealing with artisanal goat butter produced in the noted country. More than 150 advertisements from 56 regions of the country were registered, and their content was analyzed in several aspects (macroregions, prices, topics, food associations). First of all, it was found that producers tend to offer goat butter together with some other goat milk products, although ∼10% of them offer only goat butter. Most often, the advertisements address product safety and ecological aspects; others inform about health and nutrition benefits, explain taste and smell, and even consider recreation. There is no broadly accepted price level for goat butter (even in the same territories), and such pricing challenges the maturity of the national market for artisanal goat butter. The above-mentioned patterns do not differ much across the country despite its large size.

手工山羊黄油是一种非常特殊的产品，它的营销选择需要更好的理解。这些选择可以反映各国的经验。羊油在俄罗斯很受欢迎，在网上很受欢迎。本研究旨在对这个著名国家生产的手工山羊油的在线广告进行开创性分析。来自全国56个地区的150多条广告被注册，并从几个方面（宏观地区、价格、话题、食品协会）对其内容进行分析。首先，虽然有10%左右的生产商只提供山羊油，但他们倾向于将山羊油与其他一些山羊奶产品一起提供。大多数情况下，广告涉及产品安全和生态方面；其他的介绍了健康和营养的好处，解释了味道和气味，甚至考虑到娱乐。山羊油没有被广泛接受的价格水平（即使在同一地区），这种定价挑战了国内手工山羊油市场的成熟度。尽管国土面积大，但上述模式在全国各地差别不大。

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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 : 2026-03-01 Epub 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

A sociocultural critique of fine dining in the case of “The Menu” 以《菜单》为例，对高级餐饮的社会文化批判

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: 2026-01-08 DOI: 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.

本研究分析了2022年的讽刺电影《菜单》，作为对精英美食的文化批判和精致餐饮的象征性表现。基于社会学的观点，它探讨了电影表现如何暴露阶级等级，烹饪资本，以及厨师的角色演变。通过定性内容分析，该研究确定了精致的用餐仪式如何通过空间设计、美学呈现和社会脚本作为区分的表现，往往掩盖排斥、情感异化和象征性暴力。这位厨师不仅被描绘成一位艺术家，而且是一位权威人物，反映了酒店业在创意自主和商业奇观之间更广泛的紧张关系。与《厨师》、《烧焦》和《料理鼠王》等电影的比较分析进一步将这些主题置于背景中。这项研究通过强调烹饪空间如何越来越多地嵌入新自由主义表演文化，为食物社会学、酒店研究和文化研究做出了贡献，在新自由主义表演文化中，食物不是为了营养而消费，而是为了身份和社会定位。本研究中提出的批评针对的是电影中精英美食的象征和叙事结构，而不是声称代表了精致餐饮行业的全部多样性。

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引用次数: 0

From underutilized to innovative application: Exploring consumer acceptance of acidified and fermented sea fennel preserves in Italy 从未充分利用到创新应用：探索意大利消费者对酸化和发酵海茴香的接受程度

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: 2025-12-10 DOI: 10.1016/j.ijgfs.2025.101389

Emel Ozturk , Serena Mandolesi , Simona Naspetti , Antonietta Maoloni , Lucia Aquilanti , Raffaele Zanoli

Halophytes, salt-tolerant plants that grow naturally or are partially cultivated in coastal ecosystems—especially in the Mediterranean basin—hold significant potential to enhance dietary diversity and promote sustainable food production. Among them, sea fennel (Crithmum maritimum L.), a relatively underutilized marine vegetable, is gaining recognition in the scientific community for its nutritional value and functional food properties. However, to date, very few studies have explored consumers’ preferences and overall acceptance of this plant. Furthermore, its limited consumption and low consumer awareness hinder the development and diffusion of its potential culinary applications. Therefore, this study aims to explore the acceptance of sea fennel among Italian consumers, particularly by comparing acidified and fermented sea fennel preserves. The findings reveal a clear preference for fermented sea fennel, indicating strong consumer acceptance of the traditional fermentation process when applied to this underutilized plant. However, no significant differences were observed across sociodemographic characteristics. Although the study is based on a local convenience sample, these preliminary insights offer valuable guidance for future research and product development. Promoting fermented sea fennel products could help expand their commercial value and gastronomic appeal. Future research should focus on developing strategies to increase consumer familiarity with fermented sea fennel, emphasizing its health benefits and versatile culinary applications.

盐生植物是指在沿海生态系统中自然生长或部分种植的耐盐植物，特别是在地中海流域，在增强饮食多样性和促进可持续粮食生产方面具有巨大潜力。其中，海茴香（Crithmum maritimum L.）作为一种利用相对不足的海洋蔬菜，其营养价值和功能性食品特性正逐渐得到科学界的认可。然而，迄今为止，很少有研究探讨了消费者的偏好和对这种植物的总体接受程度。此外，其有限的消费和低消费者意识阻碍了其潜在烹饪应用的发展和扩散。因此，本研究旨在探讨意大利消费者对海茴香的接受程度，特别是通过比较酸化和发酵的海茴香蜜饯。研究结果表明，人们对发酵海茴香有明显的偏好，这表明消费者对这种未充分利用的植物应用传统发酵工艺的接受程度很高。然而，在社会人口统计学特征中没有观察到显著差异。虽然这项研究是基于当地的便利样本，但这些初步的见解为未来的研究和产品开发提供了有价值的指导。推广发酵海茴香产品有助于扩大其商业价值和美食吸引力。未来的研究应侧重于制定策略，以提高消费者对发酵海茴香的熟悉程度，强调其健康益处和多种烹饪应用。

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引用次数: 0

Are consumers willing to pay a premium for local Thai distilled spirit? 消费者愿意为泰国当地的蒸馏酒支付溢价吗？

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: 2026-02-03 DOI: 10.1016/j.ijgfs.2026.101432

Rungrapee Phadkantha, Woraphon Yamaka, Wiranya Puntoon, Chonrada Nunti

This study examines consumers’ willingness to pay a premium (WTPP) for community-based distilled liquor produced from Lanna rice in Northern Thailand. Drawing on the Theory of Planned Behavior (TPB) and the Stimulus–Organism–Response (SOR) framework as guiding lenses, it analyzes how socioeconomic characteristics, prior experience, perceived product value, and digital engagement relate to premium participation and premium depth. Survey data from 400 respondents (63.25% willing to pay a premium) are analyzed using an ordered probit model with sample selection, jointly modeling the decision to pay a premium and the premium level accepted (5–9%, 10–14%, 15–19%, ≥20%). The results show that education and income increase premium participation, while perceived product value is the main driver of acceptance of higher premium tiers. Generational heterogeneity is evident, with Generation Y displaying a stronger premium orientation and Generation Z showing a lower propensity to accept high premiums. Digital engagement facilitates participation at lower premium levels but constrains acceptance of higher premiums. The findings also highlight a two-stage premium decision process and emphasize the importance of value-based positioning and credibility-focused digital communication in cultural-heritage beverage markets.

本研究考察了消费者为泰国北部Lanna大米生产的社区蒸馏酒支付溢价的意愿。以计划行为理论（TPB）和刺激-有机体-反应（SOR）框架为指导，分析了社会经济特征、先前经验、感知产品价值和数字参与与付费参与和付费深度之间的关系。对400名受访者（63.25%愿意支付保费）的调查数据进行分析，采用样本选择的有序概率模型，共同建模支付保费的决定和接受的保费水平（5-9%,10-14%,15-19%,≥20%）。结果表明，教育程度和收入增加了保费参与，而感知产品价值是接受更高保费等级的主要驱动因素。代际异质性很明显，Y一代表现出更强的溢价取向，而Z一代则表现出更低的接受高额溢价的倾向。数字参与促进了较低保费水平的参与，但限制了对较高保费的接受。研究结果还强调了一个两阶段的溢价决策过程，并强调了文化遗产饮料市场中基于价值的定位和以可信度为中心的数字传播的重要性。

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引用次数: 0

Analysis of volatile components of Yanbian-style sauced beef and the effects of single auxiliary material on its characteristic volatile flavor 延边式酱牛肉挥发性成分分析及单一辅料对其特征挥发性风味的影响

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

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2026-02-03 DOI: 10.1016/j.ijgfs.2026.101435

Depeng Sun , Yu Jiang , Hongliang Duan , Bowen Qin , Baide Mu , Tingyu Li , Hongmei Li , Juan Wang , Chunxiang Piao , Guanhao Li

This study characterized the volatile flavor profile of Yanbian-style sauced beef using six representative commercial brands. Electronic nose (E-nose) analysis revealed similar odor profiles across all samples. Gas chromatography–mass spectrometry (GC-MS) identified 79 volatile compounds. Of these, four were established as characteristic flavor substances based on relative odor activity values: decanal, isopentaldehyde, phenylacetaldehyde, and 1-octene-3-alcohol. We further investigated the contribution of five common auxiliary ingredients, soy sauce, dark soy sauce, sugar syrup, chili peppers, and beef powder, to these characteristic flavors. The results demonstrated that different auxiliary materials significantly influenced the final flavor profile. Notably, the soy sauce group contained three of the four key characteristic flavors of Yanbian-style sauced beef: decanal, phenylacetaldehyde, and 1-octene-3-alcohol.

本研究选取六个具有代表性的商业品牌，对延边式酱牛肉的挥发性风味特征进行了表征。电子鼻（E-nose）分析显示，所有样本的气味特征相似。气相色谱-质谱联用（GC-MS）鉴定出79种挥发性化合物。其中，根据相对气味活性值确定了四种特征风味物质：癸醛、异戊醛、苯乙醛和1-辛烯-3-醇。我们进一步研究了酱油、老抽、糖浆、辣椒和牛肉粉这五种常见的辅料对这些特色风味的贡献。结果表明，不同的辅料对最终风味有显著影响。值得注意的是，酱油组含有延边式牛肉酱的四种关键特征风味中的三种：癸醛、苯乙醛和1-辛烯-3-醇。

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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 : 2026-03-01 Epub 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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