Agricultural and Biological Sciences › Food Science

Culinary Culture and Tourism

Works Count: 96724

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Description

This cluster of papers explores the intersection of food, tourism, and gastronomy, focusing on topics such as the tourist experience of local cuisine, destination marketing through food, sustainability of traditional foods, and the role of gastronomy in shaping regional identity. It delves into the motivations, behaviors, and perceptions of food tourists and the impact of culinary experiences on overall travel satisfaction.

Keywords

Food Tourism; Gastronomy; Local Food; Culinary Tourism; Tourist Experience; Destination Marketing; Traditional Foods; Cuisine; Sustainability; Identity

Handbook of indigenous fermented foods

1983-01-01

K. H. Steinkraus

Introduction to indigenous fermented foods: Indonesian temple and related fermentations - protein-rich vegetarian meat substitutes indigenous fermented foods involving an acid fermentation - preserving and enhancing organoleptic and nutritional qualities … Introduction to indigenous fermented foods: Indonesian temple and related fermentations - protein-rich vegetarian meat substitutes indigenous fermented foods involving an acid fermentation - preserving and enhancing organoleptic and nutritional qualities of fresh foods indigenous fermented foods involving an alkaline fermentation indigenous fermented foods in which ethanol is a major product - type and nutritional significance of primitive wines and beers and related alcoholic foods indigenus amino acid/peptide sauces and pastes with meat-like flavours - Chinese soy sauce, Japanese shoyu, Japanese miso Southeast Asian fish sauces and pastes, and related fermented foods mushrooms - providing single cell (microbial) protein on lignocellulosic or other food and agricultural wastes.

The use of pleasure

1990-01-01

Michel Foucault

Part 1 Introduction: modifications forms of problematization morality and practice of the self. Part 2 The moral problematization of pleasures: Aphrodisia Chresis Enkrateia freedom and truth. Part 3 Dietetics: regimen … Part 1 Introduction: modifications forms of problematization morality and practice of the self. Part 2 The moral problematization of pleasures: Aphrodisia Chresis Enkrateia freedom and truth. Part 3 Dietetics: regimen in general the diet of pleasures risks and dangers act, expenditure, death. Part 4 Economics: the wisdom of marriage Ischomachus' household three policies of moderation. Part 5 Erotics: a problematic relation a boy's honour the object of pleasure. Part 6 True love.

Mediterranean diet pyramid: a cultural model for healthy eating

1995-06-01

WC Willett , F. Sacks , Antonia Trichopoulou +4 more

Tourism and Gastronomy: Gastronomy's Influence on How Tourists Experience a Destination

2006-07-28

Jakša Kivela , John C. Crotts

Gastronomy is becoming an important attribute in the development of niche travel and niche destinations. Although the literature supports the view that there is a connection between tourism and gastronomy, … Gastronomy is becoming an important attribute in the development of niche travel and niche destinations. Although the literature supports the view that there is a connection between tourism and gastronomy, little is known about gastronomy tourists. For example, is there a gastronomy-tourism market segment? Does a destination's gastronomy contribute to the tourists' quality of experiences while visiting the destination? Do tourists return to the destination to resample its gastronomy? This study was undertaken in Hong Kong, which is arguably a city destination that offers unique and diverse gastronomy. The results of the study provide evidence suggesting that motivation to travel for gastronomy reasons is a valid construct. Also, the results of the data analysis reveal that gastronomy plays a major role in the way tourists experience the destination, and indicate that some travelers would return to the same destination to savor its unique gastronomy. Implications for practitioners are also discussed.

The World On a Plate

1996-07-01

Ian Cook , Philip Crang

This article uses claims about the local globalization of culinary culture to stage an argument about the character of material cultural geographies and their spaces of identity practice. It approaches … This article uses claims about the local globalization of culinary culture to stage an argument about the character of material cultural geographies and their spaces of identity practice. It approaches these geographies in two ways. First, it views foods not only as placed cultural artefacts, but also as dis-placed materials and practices, inhabiting many times and spaces which, far from being neatly bounded, bleed into and mutually constitute each other. Second, it considers the geographical knowledges, or understandings, of foods' geo graphies, mobilized within circuits of culinary culture, outlining their pro duction through processes of commodity fetishism, and arguing for forms of critical intervention that work with the fetish rather than attempt to reach behind it.

Cultural Materialism: The Struggle for a Science of Culture

1983-01-01

Waldo E. Haisley , Marvin Harris

Cultural Materialism, published in 1979, was Marvin Harris's first full-length explication of the theory with which his work has been associated. While Harris has developed and modified some of his … Cultural Materialism, published in 1979, was Marvin Harris's first full-length explication of the theory with which his work has been associated. While Harris has developed and modified some of his ideas over the past two decades, generations of professors have looked to this volume as the essential starting point for explaining the science of culture to students. Now available again after a hiatus, this edition of Cultural Materialism contains the complete text of the original book plus a new introduction by Orna and Allen Johnson that updates his ideas and examines the impact that the book and theory have had on anthropological theorizing.

Food, place and authenticity: local food and the sustainable tourism experience

2009-04-08

Rebecca Sims

In recent years, attempts to improve the economic and environmental sustainability of both tourism and agriculture have been linked to the development of "alternative" food networks and a renewed enthusiasm … In recent years, attempts to improve the economic and environmental sustainability of both tourism and agriculture have been linked to the development of "alternative" food networks and a renewed enthusiasm for food products that are perceived to be traditional and local. This paper draws on research from two UK regions, the Lake District and Exmoor, to argue that local food can play an important role in the sustainable tourism experience because it appeals to the visitor's desire for authenticity within the holiday experience. Using evidence from qualitative interviews with tourists and food producers, the paper records ways in which local foods are conceptualised as "authentic" products that symbolise the place and culture of the destination. By engaging with debates surrounding the meaning of locality and authenticity, the paper challenges existing understandings of these concepts and offers a new way forward for tourism research by arguing that "local food" has the potential to enhance the visitor experience by connecting consumers to the region and its perceived culture and heritage.

Effects of Peer Models' Food Choices and Eating Behaviors on Preschoolers'Food Preferences

1980-06-01

Leann L. Birch

Preschooler food preferences can be strongly influenced by outside forces, namely, peer pressure, hero worship, role models, etc., but whether the changed preferences persist or not is slightly harder to … Preschooler food preferences can be strongly influenced by outside forces, namely, peer pressure, hero worship, role models, etc., but whether the changed preferences persist or not is slightly harder to assess. Experimental taste tests of 9 vegetables were tried on 39 children; they were asked to taste each one, decide whether it tasted good, bad, or OK, and then were helped to rank them by preference. The next step was to determine the effects of social influence by peers--this was done in a lunch-room situation where one child with a strong preference was placed with 3 peers of opposite tastes for 4 days. Data was obtained on 17 different subjects in 17 situations. The first step was then repeated. The target children showed a distinct increase in preference for previously spurned food, as well as a decrease in desire for the favorite vegetable, though not of an equal amount. The social influence thus demonstrated indicates that children will learn to accept a broader range of foods when exposed to preferences other than their own

Poststructuralist Lifestyle Analysis: Conceptualizing the Social Patterning of Consumption in Postmodernity

1997-03-01

Douglas B. Holt

Journal Article Poststructuralist Lifestyle Analysis: Conceptualizing the Social Patterning of Consumption in Postmodernity Get access Douglas B. Holt Douglas B. Holt Search for other works by this author on: Oxford … Journal Article Poststructuralist Lifestyle Analysis: Conceptualizing the Social Patterning of Consumption in Postmodernity Get access Douglas B. Holt Douglas B. Holt Search for other works by this author on: Oxford Academic PubMed Google Scholar Journal of Consumer Research, Volume 23, Issue 4, March 1997, Pages 326–350, https://doi.org/10.1086/209487 Published: 01 March 1997 Article history Received: 01 December 1994 Revision received: 01 October 1996 Published: 01 March 1997

Fast Food Nation: The Dark Side of the All-American Meal

2003-01-01

Mimi Martin , Eric Schlosser

The Power of Feelings in Understanding Advertising Effects

1987-12-01

Julie A. Edell , Marian Chapman Burke

Journal Article The Power of Feelings in Understanding Advertising Effects Get access Julie A. Edell, Julie A. Edell Search for other works by this author on: Oxford Academic PubMed Google … Journal Article The Power of Feelings in Understanding Advertising Effects Get access Julie A. Edell, Julie A. Edell Search for other works by this author on: Oxford Academic PubMed Google Scholar Marian Chapman Burke Marian Chapman Burke Search for other works by this author on: Oxford Academic PubMed Google Scholar Journal of Consumer Research, Volume 14, Issue 3, December 1987, Pages 421–433, https://doi.org/10.1086/209124 Published: 01 December 1987 Article history Received: 01 November 1986 Revision received: 01 June 1987 Published: 01 December 1987

Fast food nation: the dark side of the all-American meal

2002-08-01

José A. Tapia Granados

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Local development and heritage : traditional food and cuisine as a tourist attractions in rural areas

1998-04-01

Jacinthe Bessière

This paper analyses the transformation and redefinition of local identity in rural France from the perspective of heritage – more precisely food and gastronomy – and local rural tourism. As … This paper analyses the transformation and redefinition of local identity in rural France from the perspective of heritage – more precisely food and gastronomy – and local rural tourism. As an identity marker of a geographic area and/or as a means of promoting farm products, gastronomy meets the specific needs of consumers, local producers and other actors in rural tourism. The paper considers the meaning of food from a theoretical perspective. The current interest in traditional food and cuisine is part of a general desire for authentic experiences. At the regional level, the dynamics of building up heritage consist in actualizing, adapting, and re-interpreting elements from the past, thus combining conservation and innovation. Local development can be seen as a process of territorial and heritage construction. Culinary heritage is a social construction and an important resource for local action. The paper examines the case of the Haut Plateau de l’Aubrac (Central France), where the local development process is closely linked to the valorization and the re-creation of gastronomic knowledge and skill.

Food, self and identity

1988-06-01

Claude Fischler

Food is central to our sense of identity. The way any given human group eats helps it assert its diversity, hierarchy and organisation, but also, at the same time, both … Food is central to our sense of identity. The way any given human group eats helps it assert its diversity, hierarchy and organisation, but also, at the same time, both its oneness and the otherness of whoever eats differently. Food is also central to individual identity, in that any given human individual is constructed, biologically, psychologically and socially by the foods he/she choses to incorporate. This paper is intended as a speculative survey of the ways in which food is related to identity formation.

On Food and Cooking: The Science and Lore of the Kitchen

1989-08-01

Rudolf Schmid , Harold Franklin McGee

A kitchen classic for nearly 35 years. Hailed by Time magazine as a minor masterpiece when it first appeared in 1984, On Food and Cooking is the bible to which … A kitchen classic for nearly 35 years. Hailed by Time magazine as a minor masterpiece when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as molecular gastronomy. Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: - Traditional and modern methods of food production and their influences on food quality - The great diversity of methods by which people in different places and times have prepared the same ingredients - Tips for selecting the best ingredients and preparing them successfully - The particular substances that give foods their flavors, and that give us pleasure - Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Food Politics: How the Food Industry Influences Nutrition and Health

2003-01-01

Lawrence H. Kushi , Marion Nestle

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How to Make a National Cuisine: Cookbooks in Contemporary India

1988-01-01

Arjun Appadurai

Cookbooks, which usually belong to the humble literature of complex civilizations, tell unusual cultural tales. They combine the sturdy pragmatic virtues of all manuals with the vicarious pleasures of the … Cookbooks, which usually belong to the humble literature of complex civilizations, tell unusual cultural tales. They combine the sturdy pragmatic virtues of all manuals with the vicarious pleasures of the literature of the senses. They reflect shifts in the boundaries of edibility, the proprieties of the culinary process, the logic of meals, the exigencies of the household budget, the vagaries of the market, and the structure of domestic ideologies. The existence of cookbooks presupposes not only some degree of literacy, but often an effort on the part of some variety of specialist to standardize the regime of the kitchen, to transmit culinary lore, and to publicize particular traditions guid- ing the journey of food from marketplace to kitchen to table. Insofar as cookbooks reflect the kind of technical and cultural elaboration we grace with the term cuisine, they are likely, as Jack Goody has recently argued, to be representations not only of structures of production and distribution and of social and cosmological schemes, but of class and hierarchy (1982). Their spread is an important sign of what Norbert Elias has called “the civilizing process” (1978). The increased interest of historians and anthropologists in cookbooks should therefore come as no surprise (Chang 1977; Cosman 1976; Khare 1976a, 1976b).

Holy Feast and Holy Fast: The Religious Significance of Food to Medieval Women

1989-06-01

Judith C. Brown , Caroline Walker Bynum

Foreword Note on the Text Author's Note The Boston Poems Cups 1-12 The Park The Faerie Queene The Moth Poem Image-Nations -4 Les Chimeres Charms Great Companion: Pindar Image-Nations 5-14 … Foreword Note on the Text Author's Note The Boston Poems Cups 1-12 The Park The Faerie Queene The Moth Poem Image-Nations -4 Les Chimeres Charms Great Companion: Pindar Image-Nations 5-14 and Uncollected Poems Streams I Syntax Pell Mell Great Companion: Robert Duncan Streams II Exody Notes Great Companion: Dante Alighiere Wanders So Oh! Afterword Index of Titles and First Lines

The Food-sharing Behavior of Protohuman Hominids

1978-04-01

Glynn Ll. Isaac

The Cultural Anthropology of Time: A Critical Essay

1992-10-01

Nancy D. Munn

Writing a review of the cultural anthropology of time is something like reading Borges's (19a) Book of Sand: as one opens this book, pages keep growing from it-it has no … Writing a review of the cultural anthropology of time is something like reading Borges's (19a) Book of Sand: as one opens this book, pages keep growing from it-it has no beginning or end. Borges's book could be taken as the spa ce of time: A page once seen is never seen again, and the book's harried possessors keep trying to escape its monstrous self-production by surrepti tiously selling or losing it. The diffuse, endlessly multiplying studies of sociocultural time reflect time's pervasiveness as an inescapable dimension of all aspects of social experience and practice. This apparently infinite complexity (1:200) seems

Analysis and Interpretation of Qualitative Data in Consumer Research

1994-12-01

Susan Spiggle

Journal Article Analysis and Interpretation of Qualitative Data in Consumer Research Get access Susan Spiggle Susan Spiggle Search for other works by this author on: Oxford Academic PubMed Google Scholar … Journal Article Analysis and Interpretation of Qualitative Data in Consumer Research Get access Susan Spiggle Susan Spiggle Search for other works by this author on: Oxford Academic PubMed Google Scholar Journal of Consumer Research, Volume 21, Issue 3, December 1994, Pages 491–503, https://doi.org/10.1086/209413 Published: 01 December 1994 Article history Received: 01 January 1993 Revision received: 01 January 1994 Published: 01 December 1994

Sweetness and Power: The Place of Sugar in Modern History

1986-04-01

Stanley J. Stein , Sidney W. Mintz

Shows how the intelligent analysis of the history of a single commodity can be used to pry open the history of an entire world of social relationships and human behavior.The … Shows how the intelligent analysis of the history of a single commodity can be used to pry open the history of an entire world of social relationships and human behavior.The New York Review of Books.

Nutrition knowledge and food consumption: can nutrition knowledge change food behaviour?

2002-12-01

Anthony Worsley

The status and explanatory role of nutrition knowledge is uncertain in public health nutrition. Much of the uncertainty about this area has been generated by conceptual confusion about the nature … The status and explanatory role of nutrition knowledge is uncertain in public health nutrition. Much of the uncertainty about this area has been generated by conceptual confusion about the nature of knowledge and behaviours, and, nutrition knowledge and food behaviours in particular. So the paper describes several key concepts in some detail. The main argument is that ‘nutrition knowledge’ is a necessary but not sufficient factor for changes in consumers’ food behaviours. Several classes of food behaviours and their causation are discussed. They are influenced by a number of environmental and intra‐individual factors, including motivations. The interplay between motivational factors and information processing is important for nutrition promoters as is the distinction between declarative and procedural knowledge. Consideration of the domains of nutrition knowledge shows that their utility is likely to be related to consumers’ and nutritionists’ particular goals and viewpoints. A brief survey of the recent literature shows that the evidence for the influence of nutrition knowledge on food behaviours is mixed. Nevertheless, recent work suggests that nutrition knowledge may play a small but pivotal role in the adoption of healthier food habits. The implications of this overview for public health nutrition are: (i) We need to pay greater attention to the development of children's and adults’ knowledge frameworks (schema building); (ii) There is a need for a renewed proactive role for the education sector; (iii) We need to take account of consumers’ personal food goals and their acquisition of procedural knowledge which will enable them to attain their goals; (iv) Finally, much more research into the ways people learn and use food‐related knowledge is required in the form of experimental interventions and longitudinal studies.

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Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study

2008-12-03

Luís Guerrero , María Dolors Guárdia , Joan Xicola +7 more

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Consumer Search: An Extended Framework

1986-06-01

Peter Bloch , Daniel L. Sherrell , Nancy M. Ridgway

Journal Article Consumer Search: An Extended Framework Get access Peter H. Bloch, Peter H. Bloch Search for other works by this author on: Oxford Academic PubMed Google Scholar Daniel L. … Journal Article Consumer Search: An Extended Framework Get access Peter H. Bloch, Peter H. Bloch Search for other works by this author on: Oxford Academic PubMed Google Scholar Daniel L. Sherrell, Daniel L. Sherrell Search for other works by this author on: Oxford Academic PubMed Google Scholar Nancy M. Ridgway Nancy M. Ridgway Search for other works by this author on: Oxford Academic PubMed Google Scholar Journal of Consumer Research, Volume 13, Issue 1, June 1986, Pages 119–126, https://doi.org/10.1086/209052 Published: 01 June 1986 Article history Received: 01 June 1985 Published: 01 June 1986 Revision received: 01 December 1986

"My Favorite Things": A Cross-Cultural Inquiry into Object Attachment, Possessiveness, and Social Linkage

1988-03-01

Melanie Wallendorf , Eric J. Arnould

Journal Article “My Favorite Things”: A Cross-Cultural Inquiry into Object Attachment, Possessiveness, and Social Linkage Get access Melanie Wallendorf, Melanie Wallendorf Search for other works by this author on: Oxford … Journal Article “My Favorite Things”: A Cross-Cultural Inquiry into Object Attachment, Possessiveness, and Social Linkage Get access Melanie Wallendorf, Melanie Wallendorf Search for other works by this author on: Oxford Academic PubMed Google Scholar Eric J. Arnould Eric J. Arnould Search for other works by this author on: Oxford Academic PubMed Google Scholar Journal of Consumer Research, Volume 14, Issue 4, March 1988, Pages 531–547, https://doi.org/10.1086/209134 Published: 01 March 1988 Article history Received: 01 January 1987 Revision received: 01 September 1987 Published: 01 March 1988

The Anthropology of Food and Eating

2002-09-11

Sidney W. Mintz , Christine M. Du Bois

▪ Abstract The study of food and eating has a long history in anthropology, beginning in the nineteenth century with Garrick Mallery and William Robertson Smith. This review notes landmark … ▪ Abstract The study of food and eating has a long history in anthropology, beginning in the nineteenth century with Garrick Mallery and William Robertson Smith. This review notes landmark studies prior to the 1980s, sketching the history of the subfield. We concentrate primarily, however, on works published after 1984. We contend that the study of food and eating is important both for its own sake since food is utterly essential to human existence (and often insufficiently available) and because the subfield has proved valuable for debating and advancing anthropological theory and research methods. Food studies have illuminated broad societal processes such as political-economic value-creation, symbolic value-creation, and the social construction of memory. Such studies have also proved an important arena for debating the relative merits of cultural and historical materialism vs. structuralist or symbolic explanations for human behavior, and for refining our understanding of variation in informants' responses to ethnographic questions. Seven subsections examine classic food ethnographies: single commodities and substances; food and social change; food insecurity; eating and ritual; eating and identities; and instructional materials. The richest, most extensive anthropological work among these subtopics has focused on food insecurity, eating and ritual, and eating and identities. For topics whose anthropological coverage has not been extensive (e.g., book-length studies of single commodities, or works on the industrialization of food systems), useful publications from sister disciplines—primarily sociology and history—are discussed.

Market and marketing of functional food in Europe

2002-11-11

Klaus Menrad

Building a model of local food consumption on trips and holidays: A grounded theory approach

2009-02-15

Yeong Gug Kim , Anita Eves , Caroline Scarles

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Attitudes to Food and the Role of Food in Life in the U.S.A., Japan, Flemish Belgium and France: Possible Implications for the Diet–Health Debate

1999-10-01

Paul Rozin , Claude Fischler , Sumio Imada +2 more

Atravesando Fronteras/Border Crossings: A Critical Ethnographic Exploration of the Consumer Acculturation of Mexican Immigrants

1994-06-01

Lisa Peñaloza

Journal Article Atravesando Fronteras/Border Crossings: A Critical Ethnographic Exploration of the Consumer Acculturation of Mexican Immigrants Get access Lisa Peñaloza Lisa Peñaloza Search for other works by this author on: … Journal Article Atravesando Fronteras/Border Crossings: A Critical Ethnographic Exploration of the Consumer Acculturation of Mexican Immigrants Get access Lisa Peñaloza Lisa Peñaloza Search for other works by this author on: Oxford Academic PubMed Google Scholar Journal of Consumer Research, Volume 21, Issue 1, June 1994, Pages 32–54, https://doi.org/10.1086/209381 Published: 01 June 1994 Article history Received: 01 June 1992 Revision received: 01 September 1993 Published: 01 June 1994

Handbook of Food Preservation

2007-07-16

McCance and widdowson's the composition of foods

1992-09-01

Jean A.T. Pennington

All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present

1986-12-01

Julia Twigg , Stephen Mennell

Food Webs

1982-01-01

Stuart L. Pimm

Non-Places: Introduction to an Anthropology of Supermodernity.

1996-06-01

Nigel Rapport , Marc Augé , John Howe

Distinction: A Social Critique of the Judgement of Taste.

1985-12-01

M. Warner , Pierre Bourdieu , Richard Nice

Images and observations of mostly edible plants in Stephen Barstow’s Edible Garden in Norway, taken between 2005 and 2014

2021-01-01

Stephen Barstow

These observations are of cultivated plants in a private garden. All pictures were taken by Stephen Barstow, mostly in his garden known as The Edible Garden at 63.4N in Norway. … These observations are of cultivated plants in a private garden. All pictures were taken by Stephen Barstow, mostly in his garden known as The Edible Garden at 63.4N in Norway. NB! The vast majority but not all plants are edible (some are poisonous, included to demonstrate confusion species to edible plants). The garden is currently (2021) part of KVANN’s (Norwegian Seed Savers) Schubelers Network (https://kvann.no/schubeler) and is a Permaculture Land Centre (http://www.permakultur.no/land). Stephen blogs and writes about many of the plants at https://edimentals.com.

Cooking, Cuisine and Class: A Study in Comparative Sociology

1983-02-01

Lynne Brydon , Jack Goody

The preparation, serving and eating of food are common features of all human societies, and have been the focus of study for numerous anthropologists - from Sir James Frazer onwards … The preparation, serving and eating of food are common features of all human societies, and have been the focus of study for numerous anthropologists - from Sir James Frazer onwards - from a variety of theoretical and empirical perspectives. It is in the context of this previous anthropological work that Jack Goody sets his own observations on cooking in West Africa. He criticises those approaches which overlook the comparative historical dimension of culinary, and other, cultural differences that emerge in class societies, both of which elements he particularly emphasises in this book. The central question that Professor Goody addresses here is why a differentiated 'haute cuisine' has not emerged in Africa, as it has in other parts of the world. His account of cooking in West Africa is followed by a survey of the culinary practices of the major Eurasian societies throughout history - ranging from Ancient Egypt, Imperial Rome and medieval China to early modern Europe - in which he relates the differences in food preparation and consumption emerging in these societies to differences in their socio-economic structures, specifically in modes of production and communication. He concludes with an examination of the world-wide rise of 'industrial food' and its impact on Third World societies, showing that the ability of the latter to resist cultural domination in food, as in other things, is related to the nature of their pre-existing socio-economic structures. The arguments presented here will interest all social scientists and historians concerned with cultural history and social theory.

Food in tourism

2004-10-01

Erik Cohen , Nir Avieli

Early Japanese people were full of beans

2025-06-25

Luíseach Nic Eoin | Nature Ecology & Evolution

Validation and adaptation of a Turkish version of the dietarian identity questionnaire

2025-06-25

D. Gümüș , Arife Macit , Selçuk Demirci +1 more | PLoS ONE

Dietarian identity reflects an individual’s cognitive, emotional, and behavioral orientation toward the consumption or avoidance of animal-based foods, including red meat, poultry, fish, eggs, and dairy. This study aimed to … Dietarian identity reflects an individual’s cognitive, emotional, and behavioral orientation toward the consumption or avoidance of animal-based foods, including red meat, poultry, fish, eggs, and dairy. This study aimed to adapt and validate the Dietarian Identity Questionnaire (DIQ) for Turkish-speaking populations by establishing its cultural and linguistic suitability and examining dietarian identity profiles among different dietary patterns. The DIQ was adapted into Turkish and administered via a web-based survey to 487 Turkish-speaking adults (Mean age = 28.9 ± 10.7 years; 34.7% male, 64.1% female, and 1.2% non-binary). Participants were categorized as omnivores, vegetarians, or vegans based on self-reported dietary exclusions. Structural validity was assessed using Confirmatory Factor Analysis, while internal consistency, composite reliability, and convergent and discriminant validity were evaluated through Cronbach’s alpha and average variance extracted. Group differences across dietary identity profiles were examined using ANOVA, and interrelationships among the DIQ-Turkish (DIQ-T) subscales were explored through Pearson correlation analysis. The results indicated that the eight-factor DIQ-T demonstrated a strong model fit (χ2 (465) =1841.45, p < 0.001, CFI = 0.924, TLI = 0.914, RMSEA = 0.078, SRMR = 0.050), confirming its structural validity. Reliability analysis indicated high internal consistency across all subscales, and significant differences were observed between omnivores and vegan/vegetarian groups across multiple dimensions (p < 0.001), highlighting distinct psychological and motivational patterns associated with dietarian identity. These findings support DIQ-T as a valid and reliable instrument for assessing dietarian identity, providing a valuable tool for researchers and health professionals investigating dietary behaviors and their potential implications for public health and nutrition interventions.

ETNOSENTRİZMDEN KOZMOPOLİTANİZME: ÇİNLİ TÜKETİCİLERİN FAST FOOD SATIN ALMA NİYETLERİ ÜZERİNE BİR ARAŞTIRMA

2025-06-25

Tuğba Akbulak , Ünal Halit Özden | İstanbul Ticaret Üniversitesi Dış Ticaret Dergisi

Küreselleşmenin etkisiyle dünya genelinde ulusların kültürel normları sürekli bir değişim göstermekte ve bu durum tüketicilerin satın alma davranışlarında önemli dönüşümlere yol açmaktadır. Bu değişim, işletmelere ev sahibi ülkelerin sınırlarını aşarak … Küreselleşmenin etkisiyle dünya genelinde ulusların kültürel normları sürekli bir değişim göstermekte ve bu durum tüketicilerin satın alma davranışlarında önemli dönüşümlere yol açmaktadır. Bu değişim, işletmelere ev sahibi ülkelerin sınırlarını aşarak diğer ülkelere yayılma fırsatları sunmaktadır. Fast food sektörü, diğer sektörler gibi bu süreçte öncü bir rol üstlenmiştir. Tüketicilerin kültürel bağlılıkları, yeniliklere açıklıkları, uluslararası mutfaklara ilgileri ve çeşitlilik arayışları gibi sosyo-psikolojik faktörler, fast food tercihlerinde belirleyici bir role sahiptir. Bu çalışma, etnosentrizm, kozmopolitanizm, çeşitlilik arayışı ve yenilikçilik faktörlerinin Çinli tüketiciler arasındaki ABD fast food ürünlerini satın alma niyeti üzerindeki etkilerini incelemektedir. Araştırmada, 16 yaş ve üzeri tüketicilerden oluşan bir örnekleme anket uygulanmış ve veriler yapısal eşitlik modellemesi kullanılarak analiz edilmiştir. Bulgular, etnosentrizm ve çeşitlilik arayışının satın alma niyetleri üzerinde pozitif etkiler yarattığını; ancak kozmopolitanizm ve yenilikçiliğin belirli durumlarda satın alma davranışlarını sınırlayabildiğini göstermektedir. Elde edilen sonuçlar, fast food sektöründe faaliyet gösteren işletmelerin pazarlama stratejilerinde sosyo-psikolojik faktörleri dikkate almalarının önemini vurgulamaktadır. Bu çalışma, Çin pazarına giriş yapmak isteyen işletmelere stratejik bir rehber niteliği taşımaktadır.

Five peelers, 5,000 potatoes: How collaborative cooking and eating in the Woodcraft Folk is building co-operation from the ground up

2025-06-25

Anna Blewett | Journal of Co-operative Studies

This short article explores the potential of ‘clans’ — mixed-aged working parties responsible for preparing, serving and clearing up after meals — to embed multi-generational co-operation at Woodcraft Folk camps. … This short article explores the potential of ‘clans’ — mixed-aged working parties responsible for preparing, serving and clearing up after meals — to embed multi-generational co-operation at Woodcraft Folk camps. These residential events, where children and young people greatly outnumber responsible adults, are shaped by the need for sustenance, shelter, purpose, and a sense of belonging; this amounts to a huge amount of physical and emotional labour. Amid (perhaps because of) these conditions, the Woodcraft Folk model of clans creates significant displays of creative collaboration, joint problem solving, and peer-to-peer support. The experiences of Wivenhoe Woodcraft Folk in Essex suggests the perennial obstacles to and opportunities of co-operation play out most positively in tiny ad‑hoc field kitchens, embedding a habit of collaborative thinking and acting in our young people.

Eating Local

2025-06-25

William J. Pestle , Harper Dine , Ali Pourmand | Routledge eBooks

Tematik Gastronomi Müzelerinde Ziyaretçi Deneyimleri: Güneydoğu Anadolu Bölgesi Örneği

2025-06-25

İsmail Uzut , Fatih Serbest , Koray Genç | Current Perspectives in Social Sciences

Gastronomi müzeleri, kültürel mirasın korunması ve yerel mutfak kültürünün tanıtılması açısından önemli turizm kaynaklarıdır. Gastronomi müzeleri üzerine yapılan araştırmalar sınırlı olmakla birlikte ziyaretçilerin deneyim boyutları henüz detaylı olarak incelenmemiştir. Bu … Gastronomi müzeleri, kültürel mirasın korunması ve yerel mutfak kültürünün tanıtılması açısından önemli turizm kaynaklarıdır. Gastronomi müzeleri üzerine yapılan araştırmalar sınırlı olmakla birlikte ziyaretçilerin deneyim boyutları henüz detaylı olarak incelenmemiştir. Bu araştırma, bu boşluğu doldurmayı amaçlamaktadır. Bu doğrultuda, Güneydoğu Anadolu Bölgesi’nde bulunan Emine Göğüş Mutfak Müzesi, Şanlıurfa Mutfak Müzesi (Hacıbanlar Evi), Gaziantep Fıstık Müzesi, Gaziantep Baklava Müzesi, Kahramanmaraş Tematik Mutfak Müzesi ve Kahramanmaraş Dondurma Müzesi’ni ziyaret edenlerin deneyim boyutları incelenmiştir. Araştırma kapsamında nitel araştırma yöntemlerinden biri olan içerik analizinden faydalanılmıştır. Söz konusu müzelere yönelik TripAdvisor ve Google üzerinden 11.10.2024 tarihine kadar gerçekleştirilen 1756 yorum analize dâhil edilmiştir. MAXQDA 2020 nitel veri analiz programı ile yapılan analiz sonucunda; eğitici olma, estetik ve mimari unsurlar, rutinden kaçış, tarihsel hatırlatıcılar (nostalji), sosyalleşme, personel ve şikâyetler olmak üzere yedi ana tema ortaya çıkmıştır. Söz konusu temalar arasında var olan ilişkiler de incelenmiş ve en yoğun ilişkinin eğitici olma ile rutinden kaçış temaları arasında olduğu tespit edilmiştir.

Türkiye’de ve Dünyada Gastronomi Turizmi

2025-06-24

Fatih Bayhan | Özgür Yayınları eBooks

Bu çalışma, gastronomi ve gastronomi turizmi kavramlarını çok boyutlu bir perspektiften ele alarak, bu alanların kültürel mirasın korunması, ekonomik kalkınma ve sürdürülebilir turizm hedefleriyle ilişkisini incelemektedir. Gastronomi, yalnızca yeme içme … Bu çalışma, gastronomi ve gastronomi turizmi kavramlarını çok boyutlu bir perspektiften ele alarak, bu alanların kültürel mirasın korunması, ekonomik kalkınma ve sürdürülebilir turizm hedefleriyle ilişkisini incelemektedir. Gastronomi, yalnızca yeme içme faaliyetlerinden ibaret olmayan; tarihsel, kültürel ve sosyolojik yönleriyle bireysel ve toplumsal kimliğin bir parçası olarak değerlendirilmekte, kültürel etkileşimin önemli bir aracı olarak kabul edilmektedir. Gastronomi turizmi ise, özgün lezzetleri deneyimleme amacıyla yapılan seyahatleri kapsayan, turizm çeşitliliğini artıran ve destinasyonlara ekonomik değer kazandıran alternatif bir turizm çeşididir. Çalışmada, gastro turist profili detaylı biçimde ele alınmakta; bu turistlerin kültürel ve estetik motivasyonlarla seyahat ettikleri, yerel mutfaklarla etkileşim kurma arzusuyla hareket ettikleri belirtilmektedir. Ayrıca, gastronomi festivalleri ve müzeleri gibi unsurların gastronomi turizmini destekleyen stratejik araçlar olduğu vurgulanmakta; coğrafi işaretlerin ise yöresel ürünlerin korunması, markalaşması ve tanıtımı açısından önemli rol oynadığı ifade edilmektedir. Bu bağlamda, gastronomi turizmi, bireysel tüketimden çok daha fazlasını içeren; yerel kalkınmayı destekleyen, kültürel sürekliliği sağlayan ve sürdürülebilir turizme katkı sunan kapsamlı bir alan olarak değerlendirilmektedir.

Kolarstwo w górach Aspromonte jako praktyka kulturoznawcza i aktywistyczna

2025-06-24

Ewa Róża Janion | Fabrica Litterarum Polona-Italica

Artykuł czerpie inspirację z doświadczenia jazdy rowerem po obszarze grekańskim: położnym na południowych stokach gór Aspromonte w południowej Kalabrii terenie zamieszkałym w przeszłości przez użytkowników języka grecko-kalabryjskiego (grekańskiego, greko), a … Artykuł czerpie inspirację z doświadczenia jazdy rowerem po obszarze grekańskim: położnym na południowych stokach gór Aspromonte w południowej Kalabrii terenie zamieszkałym w przeszłości przez użytkowników języka grecko-kalabryjskiego (grekańskiego, greko), a obecnie bardzo słabo zaludnionym. Biorąc za punkt wyjścia niezwykłość grekańskiego krajobrazu oraz fakt, że interakcje z nim były kluczowe dla wcześniejszych badaczy regionu, chciałabym zaproponować nową praktykę ucieleśnionego badania kulturoznawczego i grekańskiego aktywizmu: zapośredniczone medialnie kolarstwo. Wykorzystuję narzędzia autoetnografii oraz dane z serwisu Strava, aby rozważyć, jakie są możliwości kolarstwa jako metody wytwarzania zaangażowanej wiedzy o regionie grekańskim oraz konstytuowania tożsamości badaczki. W rozważaniach towarzyszą mi Bruno Kartuz, filozoficzny postulat andare piano Franka Cassano oraz wiersze Giovanniego Favasuliego i Salvina Nucery.

Zeki Ürünler ve Bağlamsal Pazarlama

2025-06-24

Nazlı Pehlivan Yirci | Özgür Yayınları eBooks

Günümüzde dijitalleşmenin hızla ilerlemesiyle işletmeler, tüketicilerin günlük yaşamını kolaylaştıran, onların ihtiyaçlarına göre şekillenen ve genellikle kendi kendine öğrenebilen cihazlar ve nesneleri yani zeki ürünleri geliştirmişlerdir. Zeki ürünler, yapay zekâ (Artificial … Günümüzde dijitalleşmenin hızla ilerlemesiyle işletmeler, tüketicilerin günlük yaşamını kolaylaştıran, onların ihtiyaçlarına göre şekillenen ve genellikle kendi kendine öğrenebilen cihazlar ve nesneleri yani zeki ürünleri geliştirmişlerdir. Zeki ürünler, yapay zekâ (Artificial Intelligence-AI), nesnelerin interneti (the Internet of Things-IoT), veri analitiği ve diğer dijital teknolojiler ile birlikte internet veya diğer dijital ağlarla bağlantı kurarak, tüketicilerin davranışlarını ve tercihlerini analiz edebilmekte, elde ettiği verilerle zamanla öğrenerek kendilerini optimize edebilmekte ve çevresel faktörler, kullanıcı ihtiyaçları ya da konumlarına göre tepki verebilmektedirler. Akıllı telefonlardan tutun evlerde kullanılan birçok cihazlara kadar geniş bir yelpazeye yayılan zeki ürünlerin, kullanıcıların günlük yaşamının ayrılmaz bir parçası haline geldiği söylenebilir. Markalar zeki ürünler ile kullanıcıların geçmiş davranışları ve anlık durumları hakkında verileri toplamakta, onlara doğru zamanda doğru mesajı, özel (kişiselleştirilmiş) içerikleri ve teklifleri ileterek pazarlama stratejileri geliştirebilmektedir. Bu noktada tüketicinin bulunduğu fiziksel ve dijital çevresine, geçmişteki alışveriş alışkanlıklarına, davranışlarına ve ihtiyaçlarına göre özelleştirilmiş deneyimler sunmayı amaçlayan bağlamsal pazarlama stratejileri, zeki ürünlerle entegre edilerek kullanılmaktadır. Zeki ürünlerin bağlamsal pazarlama stratejileriyle entegrasyonu ile markalar, daha kişiselleştirilmiş ve hedef odaklı pazarlama faaliyetleri gerçekleştirerek tüketicilere değerli ve anlamlı deneyimler sunabilmektedir. Çalışmanın bu kısmında pazarlama dünyasında devrim yaratabilecek potansiyele sahip zeki ürünlerin ve bağlamsal pazarlamanın gelişimi, teknolojik yapıları, işlevleri, pazarlama stratejilerindeki yerleri, zeki ürünlerin pazarlama üzerindeki etkisi ve bağlamsal pazarlama stratejilerinin zeki ürünlerle entegrasyonunu incelenmiştir.

Deep Learning–Enhanced Restaurant Recommendations

2025-06-24

Garima , Swati Gupta | CRC Press eBooks

From food authenticity to post-experience behavior: young tourist’s choices of ethnic restaurants

2025-06-23

Dessy Kurnia Sari , Bader Albatati , Donard Games +4 more | Consumer Behavior in Tourism and Hospitality

Purpose This study aims to examine young tourists’ preferences in purchasing food from ethnic restaurants, with their unique characteristics. It incorporates ethnic restaurant servicescape and physical evidence to better understand … Purpose This study aims to examine young tourists’ preferences in purchasing food from ethnic restaurants, with their unique characteristics. It incorporates ethnic restaurant servicescape and physical evidence to better understand how young tourists, who have become an ever-growing market, shape their postexperience behavior in ethnic restaurants. Design/methodology/approach In the first stage, the data were collected based on 30 days of observations of around 150 young tourists. In the second stage, this study uses a quantitative approach by surveying an additional 150 young tourists in Indonesia. The data from the survey were analyzed using partial least squares (PLS) structural equation modeling with the SmartPLS software to determine the effects of servicescape and place attachment on the experience of ethnic food consumption. Findings The results show that the servicescape and physical evidence of ethnic restaurants significantly relate to postexperience behavior. Substantive and communicative servicescape affected authenticity and exoticism in choosing an ethnic restaurant. Respondents experienced place attachment as part of their postexperience behavior with different cultures. Practical implications Good food alone is not enough; business owners of ethnic restaurants need to offer comfort zones that enable social interaction and photographic spots for young tourists. Staff appearance and knowledge on the cultural story or history behind the food is also crucial to make young tourists feel attached to the restaurants and more excited to share the stories to other people. This would also offer a possible marketing strategy for ethnic restaurants in designing a competitive advantage to survive in this digital era. Originality/value There has been very little research on how young tourists as a new big market in the tourism industry evaluate their experience in ethnic restaurants. This study offers a new perspective from young tourists with different cultural backgrounds. It highlights the importance of surrounding dining areas that make young tourists feel attached to an ethnic restaurant and willing to share their post experience to their social circle.

In Defence of Food: A Comparative Study of Conversas' and Moriscas' Dietary Laws as a Form of Cultural Resistance in the Early Modern Crown of Aragon

2025-06-23

Ivana Arsić | Gender & History

ABSTRACT This research explores the adaptive strategies employed by Conversas (Christian women of Jewish origin) and Moriscas (Christian women of Muslim origin) in navigating adversity, particularly in their interactions with … ABSTRACT This research explores the adaptive strategies employed by Conversas (Christian women of Jewish origin) and Moriscas (Christian women of Muslim origin) in navigating adversity, particularly in their interactions with inquisitorial authorities in the early modern Crown of Aragon. This study analyses these women's efforts to uphold religious and dietary laws while confronting religious violence and preserving contested identities from a comparative perspective. Through an examination of religious practice preservation, coping mechanisms and negotiation tactics, this study unveils the resilience inherent in these communities. Additionally, this study also examines the dual process of negotiation within familial and communal contexts, as well as when confronting the Inquisition. Drawing from various historical sources, including both manuscripts and early modern editions – most notably royal decrees, municipal records, regional statutes and decisions of the Cortes , as well as inquisition trials – the research offers insights into the role of gender and female authority in shaping religious identities within premodern Mediterranean society.

The earliest known botanical illustration depicting the entirety of a coffee plant (Coffea arabica, Rubiaceae) (1666)

2025-06-23

Fernando E. Vega | Journal of the Botanical Research Institute of Texas

Dominique Chabrée’s book, Stirpium icones et sciagraphia, published in 1666, and with slightly different titles in 1677, and 1678, includes the first botanical illustration of an entire coffee plant (Coffea … Dominique Chabrée’s book, Stirpium icones et sciagraphia, published in 1666, and with slightly different titles in 1677, and 1678, includes the first botanical illustration of an entire coffee plant (Coffea arabica), including the roots. Despite inaccurate botanical characters, the illustration is a milestone in the evolution of coffee botanical art.

Cultural Geography

2025-06-23

Victoria E. Johnson | Routledge eBooks

Exploring the Structural Mappings of Eating Metaphors in Darija

2025-06-23

Rami Fadwa , Ming Huang , Kun Yang | International Journal of English Linguistics

This paper explores the pervasive presence of food metaphors in Darija (Moroccan Arabic) and examines their role as a fundamental mechanism of human thought rather than a mere stylistic embellishment. … This paper explores the pervasive presence of food metaphors in Darija (Moroccan Arabic) and examines their role as a fundamental mechanism of human thought rather than a mere stylistic embellishment. Food, as an essential aspect of human experience, carries both positive connotations&mdash;such as intellect, virtue, and happiness&mdash;and negative associations, including suffering, mortality, and conflict. Through an analysis of Darija data, this study investigates how food metaphors are mapped onto abstract domains such as ideas and temperament, a phenomenon observed across unrelated cultures due to the universal experiential significance of food. The findings support Lakoff&rsquo;s (1993) assertion that even the most poetic or creative metaphors arise from well-established conceptual structures embedded in cultural cognition. Additionally, this paper identifies variations in the TEMPERAMENT IS FOOD metaphor, demonstrating that while this conceptual mapping exists across cultures, its specific manifestations are shaped by differences in culinary traditions, sensory perceptions, and cultural attitudes toward taste. A comparative analysis of EATING metaphors in Darija and Chinese reveals both similarities and divergences, which this study attributes to cognitive commonalities and cultural influences. While Moroccan linguistic traditions reflect the life and teachings of the Prophet Muhammad (peace be upon him), resulting in a metaphorically rich language, Chinese metaphorical expressions are shaped by the philosophical traditions of Buddhism, Taoism, and Confucianism. This exploration highlights the intricate interplay between language, cognition, and culture, offering insights into how food metaphors structure human understanding across diverse societies.

GASTRONOMİ ve TURİZM FUARLARINDA FUAR PERFORMANSI ve HİZMET ALGISININ DEĞERLENDİRİLMESİ: ISPARTA GASTRONOMİ ve TURİZM FUARI ÖRNEĞİ

2025-06-23

Pınar Göktaş , Nesrin ÖZCAN AKDAĞ | Deleted Journal

Fuar organizasyonları işletmelerin rekabet stratejilerini belirlemelerinde katkı sunarken aynı zamanda ticari ve kültürel faaliyetlere hareketlilik kazandırmaktadır. Ekonomideki dinamiklerin belirlenmesinde, çeşitlenmesinde ve güçlenmesinde hem bölgesel hem ulusal düzeyde farklı fırsatlar sunmaktadır. … Fuar organizasyonları işletmelerin rekabet stratejilerini belirlemelerinde katkı sunarken aynı zamanda ticari ve kültürel faaliyetlere hareketlilik kazandırmaktadır. Ekonomideki dinamiklerin belirlenmesinde, çeşitlenmesinde ve güçlenmesinde hem bölgesel hem ulusal düzeyde farklı fırsatlar sunmaktadır. Ayrıca, turizm ve gastronomi alanında düzenlenen fuarlar, yerel ekonomiyi canlandırmanın ötesinde, paydaşlar arasında bilgi ve deneyim aktarımını sağlayarak sektörün sürdürülebilir gelişimine katkıda bulunmaktadır. Bu çalışmada Isparta ilinde düzenlenen Isparta 1. Turizm ve Gastronomi Fuarına katılım sağlayan işletmelerin fuar hakkındaki performans ve hizmet algıları ile algılanan değer ve memnuniyet arasındaki ilişkinin belirlenmesi amaçlanmıştır. Isparta ilinde düzenlenen Isparta 1. Turizm ve Gastronomi Fuarına katılım sağlayan işletmelerin örneklem olarak belirlendiği bu çalışmada nicel veri toplama tekniği kullanılmıştır. Araştırmaya 79 işletme dahil edilmiştir. Anketler fuar katılımcısı işletmelerin sahipleri, genel müdürleri, pazarlama müdürleri veya satış sorumluları tarafından cevaplanmıştır. Elde edilen verilerle; fuar performansı, fuar hizmeti, algılanan değer ve memnuniyet ile ilgili çoklu doğrusal regresyon analizi gerçekleştirilmiştir. Elde edilen bulgulara göre, fuar hizmetinin algılanan değer ve memnuniyet üzerinde pozitif yönde ve anlamlı bir etkisi olduğu görülmüştür.

Perspectivas europeias sobre as interações de populações nativas no Brasil do século XIX com bebidas fermentadas

2025-06-23

Lucas Cairê Gonçalves , Christian Fausto Moraes dos Santos | Caderno Pedagógico

O consumo de alimentos e líquidos são elementos cruciais para a manutenção da vida nas espécies. Desde a domesticação da agricultura, as interações entre humanos e alimentos foram guiadas por … O consumo de alimentos e líquidos são elementos cruciais para a manutenção da vida nas espécies. Desde a domesticação da agricultura, as interações entre humanos e alimentos foram guiadas por conhecimentos, preferências pessoais, tradições geracionais e, especialmente, por condições climáticas e espaciais. Com base nesses preceitos, os humanos organizaram múltiplas receitas a partir dos ingredientes presentes em seu universo, extrapolando o sentido puramente nutricional. Por meio da análise de relatos de viagens e de fontes regionais, este trabalho aponta as formas de interação de populações nativas no Brasil do século XIX com a natureza, especialmente no âmbito dos líquidos, com ênfase nas diferentes bebidas fermentadas, objetivando compreender a representatividade desses elementos nas diversas expressões culturais desses indivíduos. Refletindo sobre essa temática, e buscando contribuir para a etnografia brasileira, será analisado, ao longo deste estudo, o modo como essas múltiplas bebidas fermentadas eram preparadas, quais ingredientes eram utilizados, quando eram consumidas, as diferenças culturais de preparo e consumo evidenciadas pelos diversos grupos indígenas no território brasileiro, bem como a inserção de outros derivados psicoativos durante as festividades.

Ingredient-Only Recipe Recommendation via Self-Supervised Contrastive Learning for Sustainable Cooking

2025-06-23

Mohammad Ashraf , MWP Maduranga | Journal of Future Artificial Intelligence and Technologies

This paper presents a novel ingredient-based recipe recommendation system that suggests dishes using only available ingredients, eliminating reliance on user preference data. As online culinary platforms host millions of recipes, … This paper presents a novel ingredient-based recipe recommendation system that suggests dishes using only available ingredients, eliminating reliance on user preference data. As online culinary platforms host millions of recipes, users struggle to find dishes that match their pantry constraints, dietary needs, and culinary preferences. Unlike traditional methods like TF-IDF, which lack semantic depth, or existing methods such as graph neural networks (GNNs), which incur high computational costs and struggle with cold-start scenarios, our self-supervised contrastive learning approach maps ingredients and recipes into a 64-dimensional semantic space, capturing complex culinary relationships for precise, scalable recommendations. The system enhances representation quality without user history by leveraging dual-modal Word2Vec embeddings that incorporate ingredients and cooking instructions and optimizing them using triplet loss. Using a dataset of 122,265 standardized recipes, our model achieves a 79.11% ingredient match ratio, 70% recommendation diversity (vs. 50% for baselines), and sub-100ms query times. It outperforms TF-IDF and KNN by 14% in relevance. The implementation addresses ingredient normalization, rare ingredient handling, and diverse cuisine representation, promoting sustainable cooking by maximizing ingredient use and reducing food waste. This work advances the methodology of recommendation systems by addressing the cold-start problem and ensuring privacy through user-data-free modeling. It supports practical culinary applications, contributing to sustainable cooking practices and culinary informatics.

Dietary knowledge, preferred diet, and cooking patterns: evidence from eastern China

2025-06-23

Bin Cui , Fu Rong Wang , Jing Peng +7 more | Journal of Public Health Policy

Recent Trends of Santal Culture: A Study on Alcoholism

2025-06-22

Buddhadev Biswas | International Journal of Science and Research (IJSR)

Turystyka kulinarna w Bułgarii

2025-06-21

Kacper Kubaszewski | Annales Universitatis Paedagogicae Cracoviensis Studia Geographica

Turystyka kulinarna to dynamicznie rozwijający się trend. Coraz więcej turystów jest zainteresowanych poznawaniem lokalnych i tradycyjnych smaków. Wiele państw wykorzystuje swoje tradycje kulinarne do promowania i rozwijania branży turystycznej. Głównymi … Turystyka kulinarna to dynamicznie rozwijający się trend. Coraz więcej turystów jest zainteresowanych poznawaniem lokalnych i tradycyjnych smaków. Wiele państw wykorzystuje swoje tradycje kulinarne do promowania i rozwijania branży turystycznej. Głównymi celem pracy było zbadanie, czy kuchnia bułgarska może stanowić jeden z motywów wyjazdu do tego kraju oraz ocena jej atrakcyjności wśród osób, które odbyły przynajmniej jedną podróż do Bułgarii. Kwestie te zweryfikowano na podstawie badania ankietowego, udostępnionego w grupach na portalu Facebook zrzeszających miłośników tego bałkańskiego regionu. Respondentów zapytano m.in. o liczbę odbytych podróży do Bułgarii, preferowane rodzaje lokali gastronomicznych, a także dania i produkty kojarzone z tym krajem. Poproszono również o ocenę poszczególnych potraw i produktów oraz sprawdzono wiedzę na temat wydarzeń gastronomicznych. W efekcie potwierdzono, że kuchnia bułgarska jest lubiana przez odwiedzających i może stanowić motyw wyjazdu, a sam kraj ma potencjał do dalszego rozwoju turystyki kulinarnej.

Exploring Culinary Tourism in Himachal Pradesh: A Study of Kullu District

2025-06-21

Deepak Kumar , Rajiv Ruliya | International Journal for Multidimensional Research Perspectives

Culinary tourism has emerged as a dynamic and culturally rich segment of the travel industry, offering travellers immersive experiences through local food and traditional gastronomy. This study examines the scope … Culinary tourism has emerged as a dynamic and culturally rich segment of the travel industry, offering travellers immersive experiences through local food and traditional gastronomy. This study examines the scope and potential of culinary tourism in the Kullu district of Himachal Pradesh, a region renowned for its distinctive culinary heritage, featuring dishes such as Dham, Siddu, and Chha Gosht. The research combines a review of existing literature with primary data collected through a tourist-based questionnaire to understand perceptions, preferences, and awareness related to regional food. Findings reveal a strong interest among tourists in experiencing authentic Kullu cuisine, with 92% of respondents expressing a desire to try traditional foods during their visits. While most tourists find Himachali food delicious and appealing, a significant gap remains in its recognition both nationally and internationally. The study also highlights challenges such as limited promotion and inconsistent availability of local cuisine. Nevertheless, the presence of culturally significant culinary practices and positive tourist feedback indicates substantial potential for culinary tourism to be integrated into sustainable tourism development strategies in the region.

The Impact of Sales Promotion on the Marketing of New Products and Services at Heritage Foods

2025-06-21

Rahul Kumar Singh , B. Raju | International journal of management research and business strategy.

This study evaluates how sales promotion affects the marketing of new products and services at Heritage Foods, one of India's leading dairy companies. Emphasis is placed on understanding the influence … This study evaluates how sales promotion affects the marketing of new products and services at Heritage Foods, one of India's leading dairy companies. Emphasis is placed on understanding the influence of promotional tools—discounts, free samples, combo offers—on consumer awareness, product trial, brand switching, and customer satisfaction. Using a sample size of 100 respondents in Andhra Pradesh and Telangana, both qualitative and quantitative data were collected through structured questionnaires. The study concludes that strategic sales promotions significantly impact trial behaviour, brand engagement, and the overall success of new product launches.

Gastronomic tourism: a comparative analysis of the literature

2025-06-20

Alessandra Souza Queiroz Melo , C. Martins , Elimar Pinheiro do Nascimento +1 more | Deleted Journal

The objective of this study was to investigate how gastronomic tourism has been approached in academic productions both nationally and internationally. The research used a qualitative methodology, with emphasis on … The objective of this study was to investigate how gastronomic tourism has been approached in academic productions both nationally and internationally. The research used a qualitative methodology, with emphasis on bibliographic research, carried out on the journal portal of the Coordination for the Improvement of Higher Education Personnel (CAPES). The search was directed to the period from 1990 to 2022, in order to gather the theoretical support necessary to deepen the understanding of the theme. 25 articles that were most aligned with the object of study were selected. The results indicate that scientific research on gastronomic tourism is recent, covering a period of about three decades, with different approaches and perspectives. The presence of convergent and divergent points was found between the articles, addressing aspects such as cultural identity, symbolic values and socioeconomic development. However, the main focus of the research was the analysis of the materials and methods used in the selected academic productions, which allow us to understand the most recurrent methodological approaches in the investigation of gastronomic tourism.

Indigenous Fijian masculinity and tourism as a liminoid experience (Nadi, Fiji)

2025-06-20

Kieran James , Sheikh Ali Tanzil | Journal of Tourism and Cultural Change

Tourist dining motivations at local restaurants: the moderating role of social media strategies

2025-06-20

Sukanya Wareebor , Chompoonut Suttikun , Patcharaporn Mahasuweerachai | Cogent Business & Management

Estrategias de enseñanza en gastronomía: Saberes intergeneracionales en "Hoy cocina mi abuela"

2025-06-20

Esteban Gonzalo Rubio Rueda , Sonia Lorena Arellano Guerrón | Revista de Gastronomía y Cocina.

Intergenerational transmission of culinary knowledge is essential for preserving cultural food heritage. Pedagogical strategies that foster generational interaction are increasingly relevant in gastronomic education. This study analyzes the impact of … Intergenerational transmission of culinary knowledge is essential for preserving cultural food heritage. Pedagogical strategies that foster generational interaction are increasingly relevant in gastronomic education. This study analyzes the impact of the Today My Grandmother Cooks contest as a teaching-learning strategy for culinary knowledge transfer in Imbabura, Ecuador. Using a qualitative approach, 47 traditional recipes were collected through live cooking session observations, semi-structured interviews, and content analysis. The participants included 28 elderly women and 16 gastronomy students. Findings indicate that culinary knowledge was passed down through traditional techniques, ancestral utensils such as clay pots and tiestos, and a distinctive local culinary lexicon. Maize emerged as the central ingredient and a symbol of Andean food identity. The most represented categories were main dishes, non-alcoholic beverages, and wrapped foods. The contest served as a situated learning model that integrated empirical knowledge from elder women with academic culinary training. It enhanced cultural identity, validated ancestral knowledge, and contributed to the safeguarding of local gastronomic heritage.

Turist Rehberlerinin Coğrafi İşaretli Gastronomik Ürünleri Farkındalıklarının İncelenmesi (Examination of Tourist Guides Awareness of Geographical Indication Gastronomic Products)

2025-06-19

Ayşe ARSLAN | Journal of Tourism and Gastronomy Studies

Araştırmanın amacı, turist rehberlerinin Aydın ilinin coğrafi işaretli gastronomik ürünleri hakkındaki farkındalık ve kullanım düzeylerini ortaya koymaktır. Araştırmada nitel araştırma yöntemlerinden yarı yapılandırılmış görüşme tekniği kullanılarak 15 turist rehberi ile … Araştırmanın amacı, turist rehberlerinin Aydın ilinin coğrafi işaretli gastronomik ürünleri hakkındaki farkındalık ve kullanım düzeylerini ortaya koymaktır. Araştırmada nitel araştırma yöntemlerinden yarı yapılandırılmış görüşme tekniği kullanılarak 15 turist rehberi ile görüşülmüştür ve elde edilen verilere içerik analizi uygulanmıştır. Araştırma sonuçlarına göre, turist rehberlerinin tamamı Aydın İnciri ve Zeytini’ni turlarına dahil ederek hem anlatım hem de tadım olarak değerlendirmektedir. Pide çeşitleri ve çilek, bu ürünlerden sonra en sık bahsedilen ürünlerdir ancak Aydın'a ait coğrafi işaretli bazı gastronomik ürünleri ilk kez duyduklarını belirtmişlerdir. Buradan hareketle, turist rehberlerinin Aydın’a ait coğrafi işaretli ürünler konusundaki farkındalık düzeyinin oldukça yüksek olduğu söylemek mümkündür ancak turlarında daha fazla bu ürünlere yer verebilmeleri için bilgi ve becerilerinin geliştirilmesi gerekmektedir.

Geleneksel Kahramanmaraş Mutfağı Üzerine Nitel Bir Araştırma (A Qualitative Study on Traditional Kahramanmaraş Cuisine)

2025-06-19

Adem ADEMOĞLU | Journal of Tourism and Gastronomy Studies

Bu araştırmada, Kahramanmaraş mutfak kültüründe yer alan geleneksel yemek kültürüne ilişkin katılımcıların görüşlerini ortaya koymak amaçlanmaktadır. Bu amaç doğrultusunda araştırmada, nitel araştırma yaklaşımlarından biri olan durum çalışması deseni ile yürütülmüştür. … Bu araştırmada, Kahramanmaraş mutfak kültüründe yer alan geleneksel yemek kültürüne ilişkin katılımcıların görüşlerini ortaya koymak amaçlanmaktadır. Bu amaç doğrultusunda araştırmada, nitel araştırma yaklaşımlarından biri olan durum çalışması deseni ile yürütülmüştür. Bu çalışmanın araştırma evreni Kahramanmaraş’ta yaşayan kişiler oluştururken örneklemini ise Onikişubat, Dulkadiroğlu, Pazarcık, Göksun, Elbistan ve Afşin ilçelerinde yaşayan 50 yaş ve üzeri 13 kişi oluşturmaktadır. Amaçlı örnekleme tekniğinden kartopu örnekleme tekniğine dayalı olarak araştırmacı tarafından hazırlanmış olan yarı yapılandırılmış görüşme formu ile veriler toplanmıştır. Verilerin analizinde içerik analizi ve betimsel analiz tekniklerinden yararlanılmıştır. Elde edilen bulgulara göre, kuşaklar arasında Kahramanmaraş mutfak kültürüne özgü bilgi birikimin genel olarak düşük olduğu; ayrıca nesiller arasında geleneksel yemekleri tanıma ve bu yemekleri yapma konusunda yetersizliklerin olduğu belirlenmiştir. Ayrıca bu yiyeceklerin unutulmaması için neler yapılması gerektiği ile ilgili elde edilen bulgularda ise yerel halk, yiyecek içecek üreticileri ve yerel yöneticilerin yapacakları paylaşımlı faaliyetlerin etkin rol oynayacağı ön görülmüştür.

Tat ve Tutarlılık: Türk Mutfağındaki Lezzet Uyumları (Taste and Consistency: Flavor Harmonies in Turkish Cuisine)

2025-06-19

Elif Esma Karaman , Fatma KOÇ | Journal of Tourism and Gastronomy Studies

Bu çalışma, Türk mutfağındaki lezzet uyumlarını incelemek ve bu uyumları etkileyen faktörleri belirlemek amacıyla gerçekleştirilmiştir. Katılımcıların en çok tercih ettiği tatlı-tuzlu kombinasyonu %24,4 (n=97) ile karpuz/kavun ve beyaz peynir olurken, … Bu çalışma, Türk mutfağındaki lezzet uyumlarını incelemek ve bu uyumları etkileyen faktörleri belirlemek amacıyla gerçekleştirilmiştir. Katılımcıların en çok tercih ettiği tatlı-tuzlu kombinasyonu %24,4 (n=97) ile karpuz/kavun ve beyaz peynir olurken, ara öğünlerde en çok tercih edilen kombinasyon %21,9 (n=87) ile meyve ve yoğurt, ana öğünlerde ise en çok tercih edilen kombinasyon %28,4 (n=113) ile çorba, kırmızı etli ana yemek, salata ve cacık olarak belirlenmiştir. Türk mutfağında sos uyumlarına bakıldığında, katılımcılar mantı ve börek ile servis edilen sarımsaklı yoğurt ve tereyağlı sosu %29,4 (n=117) ile en uyumlu sos olarak belirtirken, tavuk şiş için hazırlanan yoğurtlu ve sarımsaklı sos %11,8 (n=47) ile en az uyumlu sos olarak ifade edilmiştir. Bu çalışma, Türk mutfağındaki lezzet uyumlarını ve bu uyumu etkileyen faktörleri ortaya koyarak, yerel tatların korunması ve geliştirilmesi konusunda önemli bir rehber oluşturmaktadır.

The Relationship Between the Development Level of Gastronomy Tourism and Gastronomic Identity Value Within the Scope of Destination Marketing

2025-06-19

Zührem YAMAN | Journal of Tourism and Gastronomy Studies

This study investigates the relationship between the level of development in gastronomy tourism and the perceived value of gastronomic identity within the context of destination marketing. As destinations increasingly employ … This study investigates the relationship between the level of development in gastronomy tourism and the perceived value of gastronomic identity within the context of destination marketing. As destinations increasingly employ culinary heritage as a strategic differentiator in competitive tourism markets, understanding how gastronomic identity evolves through tourism development becomes a critical area of inquiry. The research was conducted in Konya, a culturally rich city in Türkiye, where data were collected using validated measurement scales from a diverse sample of visitors. The findings reveal a statistically significant and positive association between perceptions of gastronomy tourism development and recognition of local gastronomic identity. Key determinants of this relationship include the effectiveness of promotional activities, educational initiatives, and the authenticity of culinary experiences. The results suggest that enhancing gastronomy tourism contributes not only to the preservation of cultural heritage but also to the sustainable branding of destinations. This study offers practical implications for policymakers and destination managers by highlighting the importance of integrating gastronomic assets into broader tourism strategies and contributes to the academic discourse by illuminating the dynamic interplay between tourism infrastructure and local identity formation.

Why we keep eating animals: perspectives from social psychology

2025-06-19

Jared Piazza , Rebecca Gregson | Edward Elgar Publishing eBooks

Meat and monastic meals:

2025-06-19

Carme Querol , Jordi Nadal , Josefa Huertas +1 more | Oxbow Books

Restoranların Dijital Platformlardaki Görünürlüğü: İstanbul Fine-Dining Restoranları Örneği (The Visibility of Restaurants on Digital Platforms: The Case of Fine-Dining Restaurants in Istanbul)

2025-06-19

Emine Kale | Journal of Tourism and Gastronomy Studies

Dijitalleşme çağında müşterilerin satın alma kararlarını vermeden önce, çeşitli platformlarda işletmeleri inceledikleri ve başkalarının deneyimlerinden etkilendikleri görülmektedir. Bu çalışmada restoran işletmelerinin çeşitli dijital platformlardaki görünürlük durumu incelenmiştir. Araştırmanın evrenini İstanbul’daki … Dijitalleşme çağında müşterilerin satın alma kararlarını vermeden önce, çeşitli platformlarda işletmeleri inceledikleri ve başkalarının deneyimlerinden etkilendikleri görülmektedir. Bu çalışmada restoran işletmelerinin çeşitli dijital platformlardaki görünürlük durumu incelenmiştir. Araştırmanın evrenini İstanbul’daki fine-dining restoranları oluşturmaktadır. TripAdvisor’da yer alan 490 fine-dining restoranın tamamı araştırma kapsamına alınmıştır. Restoranların dijital platformlardaki görünürlüğüne ilişkin veriler, ilgili web siteleri incelenerek elde edilmiştir. Verilerin analizinde frekans, yüzde değerleri ve farklılıkların değerlendirmesinde Mann Whitney U testi kullanılmıştır. Araştırma sonucunda, restoranların önemli bir bölümünün kendi web sitelerine sahip oldukları, Instagram ve Facebook gibi sosyal medya platformlarında yer aldıkları, menülerini çeşitli platformlarda paylaştıkları, online rezervasyon platformları ve sistemlerinden yararlandıkları, pek çok seyahat/şehir rehberi ve mekân bulma platformlarında görünür oldukları ortaya konulmuştur. Ek olarak, restoranların müşterilerine online rezervasyon imkânı sunması, elektronik ortamlarda menülerinin olması ve Michelin ve Gault & Millau rehberlerinde yer almasının, TripAdvisor müşteri puanlamalarında farklılık yarattığı tespit edilmiştir.

Sürdürülebilir Gastronomi Çerçevesinde Aydın İli Yöresel Mutfağının İncelenmesi (An Investigation of the Local Cuisine of Aydın Province within the Framework of Sustainable Gastronomy)

2025-06-19

Galip TOSUN , Zeynep ASLAN | Journal of Tourism and Gastronomy Studies

Sürdürülebilir gastronomi kapsamında, yeme-içme kültürünün devamlılığı, var olan kaynakların ve değerlerin korunması, gelecek nesillere aktarımı oldukça önem arz etmekte ve bu yöresel yemek kültürünün korunması ile sağlanabilmektedir. Yöresel ürünler bölgenin … Sürdürülebilir gastronomi kapsamında, yeme-içme kültürünün devamlılığı, var olan kaynakların ve değerlerin korunması, gelecek nesillere aktarımı oldukça önem arz etmekte ve bu yöresel yemek kültürünün korunması ile sağlanabilmektedir. Yöresel ürünler bölgenin kimliğini tanımlamakta; bölgenin kültürünü, yeme-içme alışkanlıklarını, tarihini, coğrafi özelliklerini ve geleneklerini de kapsamaktadır. Ulusal alanda yeteri kadar tanınmayan yiyecek-içeceklerin uluslararası alanda tanınması ve ziyaretçi çekmesi mümkün değildir. Bu araştırmada, Aydın ilinde faaliyet gösteren yiyecek-içecek işletmelerinde yöresel yemeklerin kullanımı ve sürdürülebilirliğe katkıları ile ilgili durum tespiti yapmak amaçlanmaktadır. Veriler, nitel veri toplama yöntemlerinden; literatür taraması ve görüşme yöntemi ile elde edilmiştir. Araştırmanın ana kütlesini, Aydın ilinde faaliyet gösteren; “Turizm İşletme Belgesi” ve “Basit Konaklama Belgesi” ne sahip restoranlar oluşturmaktadır. Elde edilen verilere göre, 10 restorandan 9’unda yöresel yemeklerden bazıları sunulurken, 1 restoranda yöresel yemek sunulmamaktadır. Ayrıca, kısmen de olsa tüm restoranlar sürdürülebilirliğe katkı sağlamaktadır. Araştırma sonucunda turizme katkıda bulunmak, yerel gıda ile sürdürülebilir kalkınmayı sağlamak, kültürel, doğal ve tarihi mirası sürdürmek amacıyla; topluma, kamuya ve sektöre önerilerde bulunulmaktadır.

Michelin Rehberi ndeki Restoranların Coğrafi İşaretli Yemeklerinin Gastronomik Mesajı Nedir Instagram Paylaşımlarına Yönelik Göstergebilimsel Bir İnceleme (What is the Gastronomic Message of Geographically Indicated Dishes in Michelin Guide Restaurants A Semiotic Analysis of Instagram Posts)

2025-06-19

Ozan Güler , Meryem GÜP | Journal of Tourism and Gastronomy Studies

Zenginleşen mutfak kültürünün temsiliyeti, tanıtımı ve sürdürülebilirliği için coğrafi işaret büyük bir öneme sahiptir. Bu noktada Türk mutfağı özgün coğrafi işaretli yiyecekler ve içecekler açısından dünya mutfakları arasında ayırt edici … Zenginleşen mutfak kültürünün temsiliyeti, tanıtımı ve sürdürülebilirliği için coğrafi işaret büyük bir öneme sahiptir. Bu noktada Türk mutfağı özgün coğrafi işaretli yiyecekler ve içecekler açısından dünya mutfakları arasında ayırt edici bir yere sahiptir. Bu zenginliği dikkate alarak, yöresellik, inovasyon ve sürdürülebilirlik açısından gastronomik mükemmeliği arayan restoranların başında ise Michelin Rehberi’ne girmeyi başarmış restoranlar gelmektedir. Bu araştırma ile Michelin Rehberi’nde bulunan Türkiye’deki restoranların sosyal medyada paylaştıkları coğrafi işaretli yemeklerin gastronomik mesajlarının keşfedilmesi amaçlanmıştır. Bu amaçla Michelin Rehberi’nde yer alan 5 restoranın Instagram hesabından 9 adet yemek fotoğrafı seçilerek Barthes’in göstergebilimsel (semiyotik) kuramı yardımıyla yorumlanmıştır. Gerçekleştirilen analizler sonucunda kimi coğrafi işaretli yemeklerde yöreselliğin tüm unsurlarıyla korunduğu görülürken, kimilerinde ise coğrafi işaretli gıda ürünü ile sınırlı kaldığı anlaşılmaktadır. Pişirme ve sunum anlamındaki modernizasyon da dikkat çekmektedir. Modernize edilen coğrafi işaretli yemekler incelendiğinde, Türk misafirlerden ziyade yabancı ziyaretçilerin damak tadı, tabak sunumu ve yemek-içki eşleştirmesi beklentilerinin dikkate alındığı dikkat çekici şekilde göze çarpmaktadır.

An Examination of “Kaymaklı Çöreği” within The Scope of Geographically Indicated Products

2025-06-19

Bülent YORGANCI , Ayşe Nevin Sert , Nevres Sezen | Journal of Tourism and Gastronomy Studies

Kaymaklı çöreği, which is traditionally made and registered as a geographically indicated product, is on the verge of being forgotten by the new generation and is not very well known. … Kaymaklı çöreği, which is traditionally made and registered as a geographically indicated product, is on the verge of being forgotten by the new generation and is not very well known. In addition, in a region visited by many locals and foreigners, the local people cannot earn enough income from this product. This study aims to increase the awareness of Kaymaklı çöreği, a type of bread made with traditional methods and registered as a geographically indicated product, to ensure that the local people contribute to product marketing and to pass it on to future generations. The first part of the study includes a literature review on Kaymaklı çöreği. The second part of the study includes interviews with local people regarding Kaymaklı çöreği. Housewives living in Kaymaklı district and actively involved in bread making were selected as the interview sample group. It is seen that Kaymaklı çöreği has a regional originality.

Gıda Alerjisi ve Gıda İntoleransı nın Gastronomik Öneri Boyutlarıyla İncelenmesi (Investigation of Food Allergy and Food Intolerance with Gastronomic Recommendation Dimensions)

2025-06-19

Sibel AYYILDIZ | Journal of Tourism and Gastronomy Studies

Gastronomi gıdalar ve gıda alerjileri arasındaki dengeyi sağlayarak hem lezzetli hem de güvenli gıdalar sunmayı amaçlar. Gıda alerjisi olan bireylerin ihtiyaçlarına uygun çözümler geliştirmek, gastronominin toplumsal bir sorumluluk alanı olarak … Gastronomi gıdalar ve gıda alerjileri arasındaki dengeyi sağlayarak hem lezzetli hem de güvenli gıdalar sunmayı amaçlar. Gıda alerjisi olan bireylerin ihtiyaçlarına uygun çözümler geliştirmek, gastronominin toplumsal bir sorumluluk alanı olarak da önem taşımaktadır. Bu kapsamda çalışmanın amacı, gıda alerjisi ve gıda intoleransı gibi sağlığı olumsuz etkileyen beslenme kısıtlılıklarının gastronomi boyutlarıyla incelenerek alan yazına ve tüketicilere bilimsel katkı sağlamaktır. Gıda alerjisi ve gıda intoleransı son günlerde oldukça fazla insanın hayatını etkileyen önemli yaşamsal sorunlardan biri haline gelmiştir. Bu bağlamda gıda alerjisi ve gıda intoleransına karşı hassasiyete neden olan gıda ürünlerinin tamamen beslenme modelinden çıkarılmasının gerekliliği ortaya konmuştur. Bu durum yaşamsal anlamda bazı beslenme kısıtlılığı doğuracağından dolayı hassasiyet veren gıda ürünlerine karşı alternatif gıda ürünleri önerilmiştir. Bu gıdalar ile yalnızca alerjik reaksiyonların önlenmesi için değil aynı zamanda beslenme eksikliklerini gidermek ve yaşam kalitesini artırmak için önerilmektedir. Sonuç olarak yapılan çalışma ile beslenme yaklaşımlarının bireyselleştirilmesi yani kişiye özgü olması gerekli olduğu vurgulanmıştır. Ayrıca sürdürülebilir perspektif açısıyla ve multidisipliner çalışmalarla gıda alerjisi ve intoleransına yönelik daha fazla çalışmaların yer almasına dikkat çekilmiştir.

Türk Mutfak Kültüründe Çikolata, Şekerleme ve Türevlerinin Coğrafi İşaretli Ürünler Kapsamında Değerlendirilmesi (Evaluation of Chocolate, Confectionery and Derivatives in Turkish Culinary Culture within the Scope of Geographical Indicated Products)

2025-06-19

Seda Derinalp Çanakçı | Journal of Tourism and Gastronomy Studies

Coğrafi işaret, bir bölgeye özgü ürünleri tanımlar ve bu ürünlerin o bölgede üretilmesi, işlenmesi veya hazırlanması için belirli koşulların sağlanmasını gerektirir. Çikolata ve şekerleme gibi tatlılar, Türk kültüründe önemli bir … Coğrafi işaret, bir bölgeye özgü ürünleri tanımlar ve bu ürünlerin o bölgede üretilmesi, işlenmesi veya hazırlanması için belirli koşulların sağlanmasını gerektirir. Çikolata ve şekerleme gibi tatlılar, Türk kültüründe önemli bir yere sahiptir. Çikolata ve şekerlemenin coğrafi işaret altına alınması, bu ürünlerin kalitesinin ve benzersizliğinin korunmasına yardımcı olur. Bu araştırmanın amacı, coğrafi işaret kavramını ve uygulamasını açıklamak ve özellikle çikolata ve şekerleme gibi Türk kültüründe önemli bir yere sahip olan ürünlerin coğrafi işaret altına alınmasının önemini vurgulamaktır. . Tescil almış ve tescil alma sürecinde olan şekerlemelere bakıldığında genel olarak pekmez, nişasta, ceviz, fındık, fıstık vb. ürünlerden oluşan pestil, köme ve cevizli sucuk gibi ürünler ağırlıkta olduğu, çikolatalara bakıldığında ise tescil almış veya tescil almaya aday gösterilmiş hiçbir çikolata veya çikolatalı ürünün bulunmadığı ortaya çıkmıştır.

Turismo Gastronómico y Sostenibilidad. Imagen del Destino para la Identidad Cultural

2025-06-19

Alyn del Rosario Blanco Benítez , Yulissa Calderón Ávila , Edwin Gregorio Yepes González | Ciencia Latina Revista Científica Multidisciplinar

El turismo se ha consolidado como una actividad estratégica para el desarrollo económico, social y cultural de los territorios. En este contexto, el turismo gastronómico representa una modalidad relevante, al … El turismo se ha consolidado como una actividad estratégica para el desarrollo económico, social y cultural de los territorios. En este contexto, el turismo gastronómico representa una modalidad relevante, al integrar experiencias culinarias que permiten proyectar la imagen del destino, corredor o producto turístico. Este trabajo analiza la vinculación entre gastronomía, sostenibilidad e identidad cultural, destacando la importancia de emplear alimentos autóctonos como mecanismo para preservar tradiciones, fortalecer la identidad local y dinamizar la economía. A lo largo del desarrollo se abordaron conceptos clave como destino turístico, corredor y producto turístico, así como el papel de la imagen como elemento articulador en el marketing territorial. Asimismo, se exploró la gastronomía como instrumento de valorización cultural y se subrayó la necesidad de una gestión respetuosa y sostenible del patrimonio alimentario. Se concluye que la gastronomía, cuando se integra de forma estratégica y responsable en el turismo, contribuye significativamente a fortalecer la imagen del lugar, a conservar las expresiones culturales y a impulsar la economía local mediante prácticas sustentables.

The ethics of eating: how do lifestyle politics shape tourists’ ethical food consumption behaviours?

2025-06-19

Siamak Seyfi , Alicia Orea-Giner , C. Michael Hall +1 more | International Journal of Contemporary Hospitality Management

Purpose Guided by the lifestyle politics theory, this study aims to examine how ethical food commitments are negotiated and reshaped within tourism experiences. It explores how travel settings affect political … Purpose Guided by the lifestyle politics theory, this study aims to examine how ethical food commitments are negotiated and reshaped within tourism experiences. It explores how travel settings affect political food consumerism by disrupting familiar routines, introducing new cultural and logistical constraints and leading individuals to adjust their food choices in ways that reflect ongoing ethical engagement. Design/methodology/approach Adopting a constructivist ontology and interpretivist epistemology, the study uses a qualitative design based on semi-structured interviews with politically and ethically conscious consumers. The analysis, informed by the grounded theory, identifies key themes related to motivations, emotional dimensions and barriers in travel-related political and ethical food consumption. Findings Tourism disrupts the routines that political food consumerism usually relies on. In everyday life, ethical food choices are supported by habit, familiar products and like-minded social settings. But when people travel, they face new cultures and lose control over what food is available. From a lifestyle politics perspective, ethical choices are not fixed – they shift as situations change. In tourism, political food decisions often involve compromise, shaped by practical limits, cultural differences and being more visible. Tourism, therefore, functions as a space for ethical expression and as a context in which political food commitments are tested and redefined. Practical implications Understanding how ethical food commitments shift during travel can help providers better support value-driven consumption. This includes improving access to verified ethical food options, clearer sourcing information and recognising the cultural and emotional significance of food choices for ethically motivated travellers. By addressing the challenges faced in unfamiliar settings, industry actors can create more inclusive environments that align with expectations around ethical and sustainable consumption. Originality/value A lifestyle politics perspective is applied to political food consumerism in tourism, highlighting food as a highly moralised and contested area of consumption. It offers new insight into how ethical eating practices are shaped through travel and how these practices may contribute to sustainability transitions within tourism and hospitality.

Whiteness and Food Studies

2025-06-19

Catherine Keyser | Cambridge University Press eBooks

Revisiting dietary rules:

2025-06-19

Tarek Oueslati , Damien Censier | Oxbow Books

Eskişehir de Yaşayan Bulgaristan Göçmenlerinin Mutfak Kültürlerinde Yaşanan Değişimler (Changes in the Culinary Culture of Bulgarian Immigrants Living in Eskişehir)

2025-06-19

Alper TEKDEMİR , Özgür Kızıldemir | Journal of Tourism and Gastronomy Studies

Türk mutfağı, birçok kültürün izlerini taşıyan ve yüzyıllar boyunca bu kültürlerin etkisiyle zenginleşmiş bir mutfaktır. Çeşitli baharatlar, taze mevsimsel yiyecekler, et ve hamur işlerinin ustaca kullanıldığı bu mutfak, dünyanın en … Türk mutfağı, birçok kültürün izlerini taşıyan ve yüzyıllar boyunca bu kültürlerin etkisiyle zenginleşmiş bir mutfaktır. Çeşitli baharatlar, taze mevsimsel yiyecekler, et ve hamur işlerinin ustaca kullanıldığı bu mutfak, dünyanın en zengin mutfaklarından biridir. Bu çalışmada Eskişehir’de yaşayan Bulgaristan göçmeni Türklerin mutfaklarında yaşanan değişimlerin incelenmesi amaçlanmıştır. Araştırmada nitel veri toplama tekniklerinden olan yarı yapılandırılmış görüşme tekniği kullanılmıştır. Görüşmeler için 20 adet soru geliştirilmiştir. Görüşmeler Eskişehir’de yaşayan bulgar göçmeni 7 katılımcı ile gerçekleştirilmiştir. Çalışmanın veri analizinde içerik analizi ve tematik analiz kullanılmıştır. “Kentleşme, Mutfak, Dönemsellik ve Teknoloji” olmak üzere 3 ana temaya ulaşılmıştır. Araştırmanın sonucu olarak Bulgaristan göçmeni Türklerin mutfaklarının belirtilen temalar çerçevesinde değişime uğradığı tespit edilmiştir.

Detecting The State of Recognition of Local Food for People Living in Alanya

2025-06-19

Aslı YERLİKAYA , Yılmaz SEÇİM , Yeliz Pekerşen | Journal of Tourism and Gastronomy Studies

This study aims to determine the level of awareness among local people regarding Alanya's culinary culture. The data for the study was collected by applying a survey of 413 people … This study aims to determine the level of awareness among local people regarding Alanya's culinary culture. The data for the study was collected by applying a survey of 413 people living in the Alanya district. The relevant data was collected online from the participants between April 1 and May 2, 2024. As a result of the study, it was determined that the local delicacies that the participants knew and tasted the most were Gülüklü soup, Şebit, and Yoğurtlama. In addition, it was revealed that the dishes that the participants knew and tasted the least were Balık mançuru, Kırtakı, and Badem kahvesi. In addition, while most participants thought that Alanya's cuisine was delicious, they stated that Alanya's culinary culture was not sufficiently recognized nationally. However, different opinions emerged about the diversity of Alanya cuisine and its forgotten dishes. The participants' suggestions for preserving Alanya's culinary culture were also evaluated within the study's scope. The participants emphasized that to ensure this heritage's sustainability, it is important to increase media promotion, support relevant individuals, organize training programs, and establish research institutions.

Gastronomi Turizmi Kapsamında Samsun u Ziyaret Eden Turistlerin Duygusal Değer Algısı ve Tekrar Ziyaret Niyeti Arasındaki İlişki (The Relationship Between Emotional Value Perception and Revisit Intention of Tourists Visiting Samsun within the Scope of Gastronomy Tourism)

2025-06-19

Eda Nur AKKUŞ , Emin Arslan , Hakan Kendir +1 more | Journal of Tourism and Gastronomy Studies

Gastronomi turizmi, ziyaretçilerin yeni yemekler ve tatlar keşfetmeyi amaçlaması ve buna odaklanarak seyahat etmesiyle ortaya çıkan bir olgudur. Bu sayede, bölgeye özel tatlar sunarak o bölgenin kültürel kimliği ve mirası … Gastronomi turizmi, ziyaretçilerin yeni yemekler ve tatlar keşfetmeyi amaçlaması ve buna odaklanarak seyahat etmesiyle ortaya çıkan bir olgudur. Bu sayede, bölgeye özel tatlar sunarak o bölgenin kültürel kimliği ve mirası vurgulanmaktadır. Bölgenin yemek kültürü, diğer turizm unsurlarıyla birleştirilerek ön plana çıkarıldığında, turistlerin tatmin düzeyleri artmakta ve tekrar ziyaret etme olasılıkları yükselmektedir. Bu kapsamda araştırmanın temel amacı Samsun ilini ziyaret eden turistlerin, gastronomi turizmi kapsamında duygusal değer algısıyla tekrar ziyaret etme niyetleri arasındaki ilişkiyi ölçmektir. Dolayısıyla amaç doğrultusunda, ilgili literatür taranarak bir model oluşturulmuş ve araştırma hipotezleri geliştirilmiştir. Araştırmanın evrenini, 2024 yılı Nisan ile Ekim ayları arasında Samsun'u ziyaret eden yerli turistler oluşturmaktadır. Katılımcılar için kolayda örnekleme yöntemi tercih edilmiştir. Çalışmada veri toplama aracı olarak anket kullanılmıştır. Verilerin analizi için frekans dağılımı, faktör analizi, korelasyon ve regresyon gibi testler uygulanmıştır. Ölçüm sonuçları, turistlerin duygusal değer algısının tekrar ziyaret niyeti üzerinde olumlu ve anlamlı bir etkiye sahip olduğunu ortaya koymuştur. Elde edilen bulgular doğrultusunda, Samsun’da gastronomi turizminin gelişimi için ilgili paydaşların, duygusal değer artırıcı faaliyetlere odaklanması önerilmiştir.