Pub Date : 2024-07-17DOI: 10.3390/gastronomy2030008
M. Ubigli, M. Cravero
The language of wine is richer and more complex if compared to that of other alcoholic beverages, including the tasting, production, history, and culture associated with it. The evolution of the language employed to define the quality and the characteristics of wine from the “òstrakon” of the Ancient Egyptians to the present is shown in the article. The symbolic aspects of wine, the communication of emotions, the wine sensory analysis, and the wine tasting are discussed. The glossaries which appeared in France, at the turn of the 18th and 19th centuries, are mentioned: they attest both the beginning of tasting, and the official recognition of the sensory evolution of wine. Moreover, some considerations are reported on some particular words employed to describe wines: vinous, aftertaste, and body. The language employed to evaluate wine is still evolving. It expresses the need and the desire to communicate and define the perceptions and the emotions derived by drinking wine. Finally, the pleasure of wine is not only a physical pleasure, but above all it is a pleasure of the brain, as well as, naturally, of the word.
{"title":"From the “Òstrakon” to the Art of Wine Tasting and the Measurement of Consumer Emotions","authors":"M. Ubigli, M. Cravero","doi":"10.3390/gastronomy2030008","DOIUrl":"https://doi.org/10.3390/gastronomy2030008","url":null,"abstract":"The language of wine is richer and more complex if compared to that of other alcoholic beverages, including the tasting, production, history, and culture associated with it. The evolution of the language employed to define the quality and the characteristics of wine from the “òstrakon” of the Ancient Egyptians to the present is shown in the article. The symbolic aspects of wine, the communication of emotions, the wine sensory analysis, and the wine tasting are discussed. The glossaries which appeared in France, at the turn of the 18th and 19th centuries, are mentioned: they attest both the beginning of tasting, and the official recognition of the sensory evolution of wine. Moreover, some considerations are reported on some particular words employed to describe wines: vinous, aftertaste, and body. The language employed to evaluate wine is still evolving. It expresses the need and the desire to communicate and define the perceptions and the emotions derived by drinking wine. Finally, the pleasure of wine is not only a physical pleasure, but above all it is a pleasure of the brain, as well as, naturally, of the word.","PeriodicalId":516970,"journal":{"name":"Gastronomy","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141828129","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-13DOI: 10.3390/gastronomy2020007
Robert Brannan, Ronald Powell
The pawpaw (Asimina triloba) is a tropical-tasting fruit from a tree indigenous to North America’s temperate climates. Pawpaw has a sweet, sour, and often bitter taste, which is a combination of banana and mango flavor. Fresh fruits are rarely available for retail purchase other than at farm sales or farmers’ markets. Frozen pulp is commercially available but supply is often limited due to increased wholesale demand. The purpose of this paper is to analyze seven years of entries from the Pawpaw Cookoff at the Ohio Pawpaw Festival using case study methodology to provide a basis from which to track trends, make recommendations, and discuss gastronomic opportunities of the pawpaw. Analysis of the data indicates that pawpaw is a versatile fruit that has been incorporated into a wide variety of beverages, savories, sauces, condiments, sweets, and desserts. Pawpaw pairs well with both alcoholic and non-alcoholic beverages, especially certain ales, sour beers, innovative cocktails with rum, coffee and tea drinks, and smoothies. Pawpaw is easily incorporated directly into salsas, dips, salad dressings, and frozen desserts that do not require cooking. In cooked savory dishes, sauces, and condiments, pawpaw should be added at the end of preparation. Pawpaw can be used in a wide range of baked and fried sweets and desserts.
{"title":"An Exploration of the Gastronomic Potential of the North American Pawpaw—A Case Study from the Pawpaw Cookoff at the Ohio Pawpaw Festival","authors":"Robert Brannan, Ronald Powell","doi":"10.3390/gastronomy2020007","DOIUrl":"https://doi.org/10.3390/gastronomy2020007","url":null,"abstract":"The pawpaw (Asimina triloba) is a tropical-tasting fruit from a tree indigenous to North America’s temperate climates. Pawpaw has a sweet, sour, and often bitter taste, which is a combination of banana and mango flavor. Fresh fruits are rarely available for retail purchase other than at farm sales or farmers’ markets. Frozen pulp is commercially available but supply is often limited due to increased wholesale demand. The purpose of this paper is to analyze seven years of entries from the Pawpaw Cookoff at the Ohio Pawpaw Festival using case study methodology to provide a basis from which to track trends, make recommendations, and discuss gastronomic opportunities of the pawpaw. Analysis of the data indicates that pawpaw is a versatile fruit that has been incorporated into a wide variety of beverages, savories, sauces, condiments, sweets, and desserts. Pawpaw pairs well with both alcoholic and non-alcoholic beverages, especially certain ales, sour beers, innovative cocktails with rum, coffee and tea drinks, and smoothies. Pawpaw is easily incorporated directly into salsas, dips, salad dressings, and frozen desserts that do not require cooking. In cooked savory dishes, sauces, and condiments, pawpaw should be added at the end of preparation. Pawpaw can be used in a wide range of baked and fried sweets and desserts.","PeriodicalId":516970,"journal":{"name":"Gastronomy","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141345213","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-04DOI: 10.3390/gastronomy2020006
Rossana Pennazio, Alessia Ruga, Enrico Ferrero
Bettelmatt cheese, a cherished Italian culinary gem hailing from the picturesque Val d’Ossola region, is deeply intertwined with its natural environment. This article explores the intricate relationship between the organoleptic attributes of Bettelmatt cheese and the challenges posed by climate change. The sensory qualities of this cheese, including its flavor profile, texture, and aroma, are profoundly influenced by the alpine pastures where the cows graze, the unique terroir, and the traditional production methods. However, as climate change continues to impact ecosystems and weather patterns, it raises questions about the resilience and adaptability of this traditional cheese. In addition to these challenges, the article studies, also through producers’ testimonies, the rules in order to protect this cheese, which is crucial for food and gastronomic sciences.
贝特马特奶酪是意大利的美食珍品，产自风景如画的 Val d'Ossola 地区，与自然环境息息相关。本文探讨了贝特马特奶酪的感官特性与气候变化所带来的挑战之间错综复杂的关系。这种奶酪的感官品质，包括风味、质地和香气，受到奶牛放牧的高山牧场、独特风土和传统生产方法的深刻影响。然而，随着气候变化不断影响生态系统和天气模式，人们对这种传统奶酪的复原力和适应性提出了质疑。除了这些挑战，文章还通过生产者的证词研究了保护这种奶酪的规则，这对食品和美食科学至关重要。
{"title":"Climate Change May Threaten the Production of Bettelmatt Cheese: Environmental and Regulatory Challenges","authors":"Rossana Pennazio, Alessia Ruga, Enrico Ferrero","doi":"10.3390/gastronomy2020006","DOIUrl":"https://doi.org/10.3390/gastronomy2020006","url":null,"abstract":"Bettelmatt cheese, a cherished Italian culinary gem hailing from the picturesque Val d’Ossola region, is deeply intertwined with its natural environment. This article explores the intricate relationship between the organoleptic attributes of Bettelmatt cheese and the challenges posed by climate change. The sensory qualities of this cheese, including its flavor profile, texture, and aroma, are profoundly influenced by the alpine pastures where the cows graze, the unique terroir, and the traditional production methods. However, as climate change continues to impact ecosystems and weather patterns, it raises questions about the resilience and adaptability of this traditional cheese. In addition to these challenges, the article studies, also through producers’ testimonies, the rules in order to protect this cheese, which is crucial for food and gastronomic sciences.","PeriodicalId":516970,"journal":{"name":"Gastronomy","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141266468","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-05-09DOI: 10.3390/gastronomy2020005
Euripides Ntalios, S. Raphaelides, A. Marinopoulou
The dough formation during the kneading for the industrial production of toast pan bread was examined using a series of mechanical tests to assess possible transformations in its rheological properties. For this purpose, the Young’s modulus of elasticity and squeeze flow viscometry of the doughs taken from various processing stages of the kneading process were determined. The rheological properties of the dough were assessed using dynamic and creep tests. Young’s modulus data revealed the changes in the elasticity of the dough exhibited during the different steps of kneading, whereas dynamic and creep tests indicated that throughout kneading, the dough displayed the behavior of a weak solid. Elongational viscosity measurements showed that the dough exhibited pseudoplastic behavior throughout the kneading process. The doughs from the various processing steps exhibited differences in zero shear viscosity values. It is suggested that the changes occurred during the processing stages, related to the development of secondary bonding within the gluten matrix.
{"title":"An Investigation of Changes in the Rheological Properties of Toast Pan Bread Dough during the Various Processing Steps of Kneading in an Industrial Bakery","authors":"Euripides Ntalios, S. Raphaelides, A. Marinopoulou","doi":"10.3390/gastronomy2020005","DOIUrl":"https://doi.org/10.3390/gastronomy2020005","url":null,"abstract":"The dough formation during the kneading for the industrial production of toast pan bread was examined using a series of mechanical tests to assess possible transformations in its rheological properties. For this purpose, the Young’s modulus of elasticity and squeeze flow viscometry of the doughs taken from various processing stages of the kneading process were determined. The rheological properties of the dough were assessed using dynamic and creep tests. Young’s modulus data revealed the changes in the elasticity of the dough exhibited during the different steps of kneading, whereas dynamic and creep tests indicated that throughout kneading, the dough displayed the behavior of a weak solid. Elongational viscosity measurements showed that the dough exhibited pseudoplastic behavior throughout the kneading process. The doughs from the various processing steps exhibited differences in zero shear viscosity values. It is suggested that the changes occurred during the processing stages, related to the development of secondary bonding within the gluten matrix.","PeriodicalId":516970,"journal":{"name":"Gastronomy","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140997146","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-08DOI: 10.3390/gastronomy2020004
Susan L. Prescott, Ashka Naik, Alan C. Logan
Over the last decade, volumes of international studies have illuminated the potential harms associated with ultra-processed products sold as foods. These potential harms include, but are not limited to, an increased risk of non-communicable diseases, poor mental health, and early mortality. Studies examining such products and health have included top-down methods (e.g., nutritional epidemiology), bottom-up approaches (e.g., animal and pre-clinical mechanistic studies), and human intervention trials. The identification of potential harms associated with high levels of food processing has been aided by the NOVA Food Classification System, developed around 2009. Here, in this perspective essay, we argue that lexicon matters, and the continued reference to such ultra-processed products as “foods” is a barrier to policy-related discourse. Using a historical framework, we contend that the term “ultra-processed food” sits in foundational misalignment with how food has been defined, perceived, deliberated on, engaged with, and experienced by humans over millennia. Moreover, we suggest that language that positions ultra-processed products as “food” is part of a mindset that privileges technology and the continued application of isolated nutrients as a means to remedy deeply rooted socioeconomic problems. In the context of global policy, the parallels between food-like ultra-processed products and tobacco are extraordinary.
{"title":"Not Food: Time to Call Ultra-Processed Products by Their True Name","authors":"Susan L. Prescott, Ashka Naik, Alan C. Logan","doi":"10.3390/gastronomy2020004","DOIUrl":"https://doi.org/10.3390/gastronomy2020004","url":null,"abstract":"Over the last decade, volumes of international studies have illuminated the potential harms associated with ultra-processed products sold as foods. These potential harms include, but are not limited to, an increased risk of non-communicable diseases, poor mental health, and early mortality. Studies examining such products and health have included top-down methods (e.g., nutritional epidemiology), bottom-up approaches (e.g., animal and pre-clinical mechanistic studies), and human intervention trials. The identification of potential harms associated with high levels of food processing has been aided by the NOVA Food Classification System, developed around 2009. Here, in this perspective essay, we argue that lexicon matters, and the continued reference to such ultra-processed products as “foods” is a barrier to policy-related discourse. Using a historical framework, we contend that the term “ultra-processed food” sits in foundational misalignment with how food has been defined, perceived, deliberated on, engaged with, and experienced by humans over millennia. Moreover, we suggest that language that positions ultra-processed products as “food” is part of a mindset that privileges technology and the continued application of isolated nutrients as a means to remedy deeply rooted socioeconomic problems. In the context of global policy, the parallels between food-like ultra-processed products and tobacco are extraordinary.","PeriodicalId":516970,"journal":{"name":"Gastronomy","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140728794","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-03-06DOI: 10.3390/gastronomy2010003
M. Beriáin, I. Fernández‐Pan
The Basque Black Pied breed (BBP breed) is a rustic and old pig breed, well adapted to the environmental and productive conditions of the Navarre mountains. Nonetheless, the threat of competition from other, more productive breeds has pushed this local pig to the brink of extinction. A study has been conducted to assess the quality of cured products derived from the meat of this breed. For this purpose, the characteristics of the BBP breed pig carcasses and the organoleptic quality of the cured raw products have been studitab;eed and compared with those obtained from the 50% Large White × 25% Landrace × 25% Piétrain breed (LWLP breed) used as a control. Comparatively to pigs of the LWLP breed, carcasses of the BBP breed showed lower percentages of lean meat and higher percentages of fat coverage, loins, and intramuscular fat content. Expert judges evaluated the appetizing aroma and flavor of the cured raw products from the BBP breed, their texture, and their general impression. The scores of sensory attributes shown by the sausages (the “Sarta” and “Vela” chorizos) indicate the necessity of optimizing and personalizing their curing process to realize the full potential of the distinctive meat.
{"title":"Identifying the Potential of Old and Rustic Pig Breeds: Basque Black Pied for Crafting High-Quality Cured Food Products","authors":"M. Beriáin, I. Fernández‐Pan","doi":"10.3390/gastronomy2010003","DOIUrl":"https://doi.org/10.3390/gastronomy2010003","url":null,"abstract":"The Basque Black Pied breed (BBP breed) is a rustic and old pig breed, well adapted to the environmental and productive conditions of the Navarre mountains. Nonetheless, the threat of competition from other, more productive breeds has pushed this local pig to the brink of extinction. A study has been conducted to assess the quality of cured products derived from the meat of this breed. For this purpose, the characteristics of the BBP breed pig carcasses and the organoleptic quality of the cured raw products have been studitab;eed and compared with those obtained from the 50% Large White × 25% Landrace × 25% Piétrain breed (LWLP breed) used as a control. Comparatively to pigs of the LWLP breed, carcasses of the BBP breed showed lower percentages of lean meat and higher percentages of fat coverage, loins, and intramuscular fat content. Expert judges evaluated the appetizing aroma and flavor of the cured raw products from the BBP breed, their texture, and their general impression. The scores of sensory attributes shown by the sausages (the “Sarta” and “Vela” chorizos) indicate the necessity of optimizing and personalizing their curing process to realize the full potential of the distinctive meat.","PeriodicalId":516970,"journal":{"name":"Gastronomy","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140261919","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-06DOI: 10.3390/gastronomy2010002
I. Svanberg, S. Ståhlberg
The peasant diet during the Little Ice Age in Sweden was mainly grain-based (bread, gruel, and porridge), and the country was heavily dependent on grain imports to meet the population’s needs for food. During the eighteenth century in particular, when famines were frequent following failed harvests, Swedish peasants utilized a range of locally available resources to survive. Bark bread made of cambium (phloem) from Pinus sylvestris was, for example, commonly used as famine food. Scientists of the Enlightenment period and the state authorities tried to alleviate hunger and poverty through the introduction of new food resources and cooking techniques, including wild or agricultural plants such as lichens or potato, and the use of protein sources different from the traditional ones, such as horse meat. However, many of these proposals encountered strong resistance from the peasantry, and only at the end of the 1800s famines ceased to cause suffering in Sweden. Scientific studies have so far focused mainly on mortality, malnutrition, demography, and official responses to famines; yet the question of what the starving peasants gathered, prepared, and consumed is important for the understanding of the historical situation. Also, the difference between the scientific proposals and peasants’ decisions and choices must be clearly distinguished. This historical study using an ethnobiological approach discusses peasant subsistence strategies in Sweden in the eighteenth century using contemporary sources, which provide an opportunity to study how the population obtained foodstuffs, adapted their diet to available ingredients, and the interaction and conflicting views of peasants and scientists about new, science-based nutrition proposals.
{"title":"Peasant Food Provision Strategies and Scientific Proposals for Famine Foods in Eighteenth-Century Sweden","authors":"I. Svanberg, S. Ståhlberg","doi":"10.3390/gastronomy2010002","DOIUrl":"https://doi.org/10.3390/gastronomy2010002","url":null,"abstract":"The peasant diet during the Little Ice Age in Sweden was mainly grain-based (bread, gruel, and porridge), and the country was heavily dependent on grain imports to meet the population’s needs for food. During the eighteenth century in particular, when famines were frequent following failed harvests, Swedish peasants utilized a range of locally available resources to survive. Bark bread made of cambium (phloem) from Pinus sylvestris was, for example, commonly used as famine food. Scientists of the Enlightenment period and the state authorities tried to alleviate hunger and poverty through the introduction of new food resources and cooking techniques, including wild or agricultural plants such as lichens or potato, and the use of protein sources different from the traditional ones, such as horse meat. However, many of these proposals encountered strong resistance from the peasantry, and only at the end of the 1800s famines ceased to cause suffering in Sweden. Scientific studies have so far focused mainly on mortality, malnutrition, demography, and official responses to famines; yet the question of what the starving peasants gathered, prepared, and consumed is important for the understanding of the historical situation. Also, the difference between the scientific proposals and peasants’ decisions and choices must be clearly distinguished. This historical study using an ethnobiological approach discusses peasant subsistence strategies in Sweden in the eighteenth century using contemporary sources, which provide an opportunity to study how the population obtained foodstuffs, adapted their diet to available ingredients, and the interaction and conflicting views of peasants and scientists about new, science-based nutrition proposals.","PeriodicalId":516970,"journal":{"name":"Gastronomy","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139895865","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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