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Natural fiber, gas permeability, Agave leaf, natural film, Mexican traditional film, Mexican gastronomy Keywords: Agave leaf; natural film; natural fiber; gas permeability; Mexican traditional film; Mexican gastronomy EN Agave leaf natural film natural fiber gas permeability Mexican traditional film Mexican gastronomy 6902 6908 7 11/17/22 20221215 NES 221215 Introduction Agave is one of the most important natural resources in Mexico in economic, social, and agro-ecological terms, it is a crop used mainly for the production of alcoholic beverages. The mixiote leaf also known as I mixiote paper i is the epidermis of the agave leaf, this is carefully separated from the plant to obtain a translucent and thin membrane. [Extracted from the article]

Cooking classes offer a wide range of experiential benefits for individuals as a third-generation gastronomy form. However, despite some research on the cooking class experience, no study has covered the overall memorable cooking class experience. To bridge this gap, this paper aims to explore the components that represent memorable cooking class experiences in a leisure gastronomy context. To address the objective of this study, we adopted a qualitative research approach and interviewed 16 participants. We content-analyzed the gathered data. Our analysis identified five main themes that contribute to memorable cooking class experiences: cooking-companionship, socializing, cooking knowledge, involvement, and sense of taste (tastescape). Moreover, these components were found to contribute to overall participation satisfaction, affective and behavioral outcomes. The research outputs provide a theoretical understanding of a holistic picture of memorable cooking class experiences and meaningful implications for practitioners. This paper is the first to examine the cooking class from the perspective of the memorable experience concept. Therefore, the outputs of this article are believed to contribute to the literature on food-related experiences. [ABSTRACT FROM AUTHOR]

The paper presents the way in which a tourist reception structure can practice sustainable tourism based on the conservation and protection of all natural and anthropic resources. The case study was carried out at a Boarding house in the commune of Crasna-Gorj, where authentic agrotourism is practiced, because a series of specialties served at the table to tourists are prepared with products obtained from their own household, in which traditional agriculture is practiced, based on obtaining high quality products, with as few chemical substances as possible. At the same time, the main natural and anthropogenic factors favorable to the practice of tourism were presented, and an analysis of tourist traffic and the quality of management at the boarding house under study was carried out. In the analysis of the tourist potential and activity, more emphasis was placed on the objectives and leisure and gastronomy activities specific to the place, through which the Boarding house can create an offer of great originality and attractiveness for tourists. [ABSTRACT FROM AUTHOR]

Background Paper food and gastrointestinal ( GI) symptom journals are used to help irritable bowel syndrome ( IBS) patients determine potential trigger foods. The primary aim of this study was to evaluate the feasibility, usability, and clinical utility of such journals as a data collection tool. A secondary aim was to explore a method for analyzing journal data to describe patterns of diet and symptoms. Methods Participants (N=17) were asked to log three sets of 3-day food and symptom journals over a 15-day period. Feasibility was evaluated by journal completion rates, symptom logging compliance, and logging fatigability. The feasibility, usability, and clinical utility of journaling were also assessed by a customized evaluation and exit interview. For each journal, regression analyses were conducted to examine relationships between key meal nutrients and subsequent symptoms. Key Results Most participants were young (mean age 35±12) Caucasian (N=13) women (N=14). Journal completion rates were 100% for all participants with no logging fatigability. Over half perceived paper journaling of food and symptoms as feasible, usable, and clinically useful. Thirteen participants demonstrated a strong association with at least one symptom and meal nutrient. Patterns of associations differed among participants. Conclusions and Inferences Paper journaling of food and GI symptoms for 9 days over a 15-day period appeared to be a feasible and usable data collection tool for IBS patients. Over half perceived journaling as at least somewhat clinically useful. Findings from this study support the anecdote that food trigger(s) and associated symptom(s) vary for each individual. [ABSTRACT FROM AUTHOR]

Gastronomy, as one of the most important segments in tourism, allows tourists to discover the cultural roots of the destination, so it is motives for planning a tourist visit. This paper is a pilot study for Belgrade, and therefore can be used for other destinations in the country and the world. The aim of this paper is to examine the attitudes of employees about the impression of guest tourists on the gastronomic offer of Belgrade. The methodology used in this paper is based on a questionnaire (n = 303), the survey was conducted among employees in the hospitality sector.Based on the obtained results it is proven that the guests are satisfied with the offer of food and drinks, and that traditional cousine and beverage are motives for visiting the restaurant. It can be concluded that when visiting a restaurant, the gastronomic offer is an important segment in the overall experience. [ABSTRACT FROM AUTHOR]

A global shortage of chefs and cooks currently exists within the hospitality industry, exacerbated by the Covid-19 pandemic. Migrant cooks are essential to the culinary industry, yet remain relatively anonymous within the academic literature, a research gap which this original paper seeks to address. Using a phenomenological epistemology, combined with the theoretical framework of hospitality and practice theory, this qualitative research focused on investigating the lived experience of the professional lives and identities of immigrant cooks working in Paris, France, the birthplace of the restaurant. Extant literature was reviewed, and a focus group with migrant cooks explored themes within and missing from the literature, followed by eight in-depth semi-structured interviews with migrant cooks. Thematic analysis of the transcribed interviews revealed two main themes: challenges and attitude. The 'Challenges' theme had two sub-themes: (1) integration and segregation, and (2) human resource issues. The second theme 'Attitude' also had two sub-themes: (1) what it means to be a cook, or 'agency' and (2) gastronomy. The findings should be of interest to hospitality professionals, policy makers, academics, and advocates for migrant workers' rights. We conclude that the hospitality industry should be more hospitable toward its staff – particularly toward migrants. [ABSTRACT FROM AUTHOR]

Consumption of Western food and wine has been on the rise in the Chinese middle-class since Deng Xiao Ping’s 1980s reforms and is particularly prevalent among the young urban generation who grew up in post-Maoist China. Ethnographic observations at events organized by the Food & Beverage Unit of French Consulate in Shanghai and 10 semi-structured interviews with Chinese young female professionals belonging to the French business circles and French gastronomy professionals were undertaken. Food photographs on the social media WeChat were also examined in a cyber-ethnography. Drawing on Farrer’s concept of culinary Occidentalism and on the role of food in post-socialist states, this paper explores how temporary migrations as international students and culinary tourism in France shape a cosmopolitan capital which young Chinese female professionals use to help their peers domesticate the complex world of Western gastronomy in Shanghai. I argue that through their appreciation of French gastronomy, they perform social distinction and negotiate a post-socialist, transnationally connected urban femininity. Their search for refined, healthy and “authentic” Western and French food and wine consumption, frequently displayed on social media, is embedded in a complex realm of glamorized representations of Western modernity and French romanticism. [ABSTRACT FROM AUTHOR]

The current paper explores the distant gastronomic experience of online cooking class participants. Accordingly, reviews from various online cooking class providers posted by participants worldwide during the Covid-19 era were included in this research to be examined through content analysis. Adopting the grounded theory approach, this study also aims to propose a model explaining the inter-relationships of the extracted dimensions. As a result, nine dimensions of distant gastronomic experience were revealed: characteristics and skills of service providers, distance learning, entertaining, distance celebration, escape and relaxation, socializing and togetherness, memorable, value, and recommendation and repurchase intention. Besides, a model that explains the inter-relationships of these variables was provided. Hence, the study contributes to the literature regarding gastronomic experience in general and distant gastronomic experience through online cooking classes by providing the components of distant gastronomic experience and their inter-relationships. [ABSTRACT FROM AUTHOR]

This paper sheds light on the significance of gastronomy as an emblem of cultural identity in Toni Morrison's God Help the Child. It shows how Morrison imbues the narrative with instances of food and drinks which reflect certain racial stereotypes to which Lula Ann is prone during her struggle to reach self-definition. The colour, taste, diversity, quality and manners of food are all rigorously woven to portray Lula's Journey. Onomastically, some characters and places are purposefully named after food such as Sweetness, Whisky land, Raisin, and Mrs. Queen Olive; all of them represent an outstanding stage in Lula's identity development. Finally, food takes a further dimension in the way it reflects the spiritual food that Lula receives throughout her journey. [ABSTRACT FROM AUTHOR]

Tourism and food & beverage are and have always been strongly connected. Nevertheless, in recent times, the experience potential of various types of local food and beverages (f & b) have sparked significant attention in food and beverage tourism amongst the tourism industry and destination marketing organizations. Food, beverage, and tourism researches have been done from a range of disciplines viewpoints, including finance, advertising, local participation, dietary habits, entrepreneurship, hospitality, ethnography, cognitive science, and other related fields, and the available literature on F & b tourism contains "management and marketing viewpoints" as well as "sociocultural viewpoints." As a result, there has been a pressing need for new conceptual and empirical research that would add to the field of inquiry, particularly in the marketing and management aspects of f & b tourism, by recognizing important emerging developments. The selection of papers for this special issue on "Food and Beverage Tourism: Marketing and Management Perspectives" took a multidisciplinary approach. The goal was to provide a thorough overview of innovative issues while also presenting the current state of the tourism and marketing industries. Five papers were selected through a rigorous double-blind review process. These articles cover a wide range of topics in the field of food and beverage, including phenomenological examination of craft beer, mixing wine and tourism cultures, wine experienscape and visitor satisfaction, and wineries of Benedictine monasteries throughout Europe. [ABSTRACT FROM AUTHOR]

The aim of this term paper is to investigate the extent to which Covid-19 has influenced the gastronomy and food sector regarding fresh food counters and the to-go assortment in terms of vegetarian and vegan offerings. An extensive literature and internet research was conducted for this thesis. In addition, this included a study of vegan- and vegetarian-friendly food offerings in ten different randomly selected restaurants in the city of Trier, Germany. The results show that on average a good selection of vegetarian dishes (33.6%) and a small selection of vegan dishes (11.8%) can be found in the individual restaurants. The trend towards a plant-based diet has been evident for years but accelerated during the COVID-19 pandemic as society began to doubt the safety precautions of the meat industry and awareness of animal, environmental and health issues increased. This has led to many restaurants and food retailers expanding their range of vegetarian and vegan options to meet this demand. More and more vegan products can also be found in food retail, and the range of vegan alternative products in the to-go area or at fresh food counters for actual meat, sausage, cheese and fish products is expanding, as can be seen at pioneer REWE Group, for example. [ABSTRACT FROM AUTHOR]

Gastronomy, as a part of cultural heritage, has exceptional potential in tourism, and its key representatives and conservationists/guardians are hospitality facilities that provide food services. Vojvodina (the Republic of Serbia) is a region inhabited by more than 30 ethnic minorities that have nurtured their cultural heritage and have been incorporating it into gastronomy for many years. The subject of this paper is the gastronomy of ethnic groups in Vojvodina and its significance for tourism development from the point of view of hospitality workers as important actors in the sustainability of heritage. One of the motives behind this study is the twelfth UN sustainable development goal (SDGs) defined in 2015, which refers to providing sustainable forms of consumption and production and which emphasizes the development and application of tools for monitoring the impact that sustainable development has on tourism that promotes local culture and products (12b). The aim of this study was to obtain data on the preservation of heritage, that is, on authenticity within the region/area and ethnic groups, and then to perform a valorization of dishes and define steps on how to make gastronomic heritage a more visible tourist attraction, from the perspective of sustainability. Our survey included a sample of 508 respondents, all employees in the hospitality industry. The obtained results were statistically processed. The research showed that the Južnabačka district has the greatest importance in tourism from the aspect of the implementation, preservation, and sustainability of gastronomic heritage in tourism. Among the ethnic groups, the Vojvodina Hungarians place the greatest importance on the preservation of gastronomy, which includes dishes such as goulash and uses ingredients such as river fish. The research led to the conclusion that those in the hospitality industry are of the opinion that gastronomic heritage should be promoted through activities such as tourist exposure, marketing activities, and promoting the diversity of authentic food offers in catering facilities. [ABSTRACT FROM AUTHOR]

The aim of this paper is to provide a description of Romanian gastronomy and to analyze the current situation of certified food products. Tastes, aromas, colors, combinations of Romanian ingredients and traditional technologies have led to the appearance of traditional products that have been passed down from generation to generation. Research focuses on linking existing natural resources to Romanian cuisine from each region of the country. Currently, at national level there are 725 certified traditional food products with unique characteristics, while at European level there are 11 products (meat, fish, cheese, fruit and vegetables) with Protected Geographical Indication (PGI) designation and one product with Protected Designation of Origin (PDO) (cheese), 41 wines with PDO, 13 wines with PGI and 9 spirits with Geographical Indication (GI). The largest number of traditional meat, dairy and bakery products were certified in the Center region of the country, while the largest number of beverages and traditional fruit and vegetable products were certified in the North-West region. [ABSTRACT FROM AUTHOR]

This paper follows sorghum, an indigenous, but currently underutilized, grain in South Africa, through six encounters to discover its potential to transform the country's food system. By listening to stories from diverse perspectives, it shows that the re-inclusion of sorghum could not only diversify diets, but could also move toward breaking colonial stereotypes of what constitutes aspirational food. It employs a Follow the Thing method to unpack the multiple identities of sorghum and the role it could play in galvanizing a healthier, more diverse food system. By opening up to a radical following method that does not constrain the researcher, the underlying stories associated with sorghum are highlighted, which coincides with a shift in perception of the multiple potentialities that the crop embodies. The research highlights that a strong cultural link to sorghum remains in South Africa and that if innovation could be broadly interpreted, this might invigorate a richer engagement with sorghum, not just as a commodity, but as a culturally significant food. [ABSTRACT FROM AUTHOR]

Neighbourhood gastronomy, the agglomeration of restaurants and smaller eateries in residential urban areas, contributes to the lives of residents and visitors economically, culturally, and socially. Since winter 2020, neighbourhood gastronomy in Asian cities has been severely disrupted by COVID, compounded by many other long‐term stressors. In urban Japan these stresses include gentrification, the aging of proprietors, urban renewal, and corporatisation of gastronomy. Empirically, this paper discusses how independent restaurants in Tokyo contribute to community life by supporting grassroots creative industries, small business opportunities, meaningful artisanal work, convivial social spaces, local cultural heritage, and a human‐scale built environment. The study uses intensive single‐site urban ethnography to discuss how restaurateurs face immediate and long‐term crises at the community level. By using the "neighbourhood as method," a concept of sustainable neighbourhood gastronomy is developed that should be applicable in other urban contexts. [ABSTRACT FROM AUTHOR]

A debate is emerging about the evolving functions and roles of Higher Education Institutions (HEIs). New functions pivot on value-adding to the social, environmental and economic sustainability of communities – or in tourism parlance – destinations. This paper extends knowledge with a case study of an Italian-based EU project, in which a local university took a prominent role in developing a city and its countryside into a sustainable gastronomy and food tourism destination, working with a variety of stakeholders. Synthesising the collaborative destination alliance and university 'third mission' co-creation for sustainability frameworks, the study extended across various collaborative activities, including two years beyond the life of the project. Results show the university performed numerous roles enacting the co-creation for the sustainability approach, and that these roles evolved through a communicative and outcomes-based cyclical process. Theoretically, this case study serves as a functional platform explaining the new ways in which tourism academic sector performance is reviewed and evaluated. Practically, this case informs sustainable academic and community collaborations in tourism destinations. [ABSTRACT FROM AUTHOR]

A call for papers for the third biennial Dublin Gastronomy Symposium to be held in Ireland from May 31 to June 1, 2016 issue is presented.

The history of the lands of Botoșani comes from distant ages, with a proven history based on traces of material life which date back to ancient times. The region of Botoșani, located between the rivers Siret and Prut, has been inhabited since prehistoric times, representing a region of plains and hills with a dominant agricultural character. The main occupations of the inhabitants were agriculture and animal husbandry, occupations that ensured the existence of the native population since prehistoric times. Taking a close look at the villages in this part of the country, we enjoyed the Moldavian recipes, regionalisms and specificities. This article aims to prove that it is not our gastronomy, customs and folk traditions that need the refreshing help of today's technology but people today need, somehow, a return to the past, a return to the rediscovery of the beauty of simplicity, of taste, of meaning, of all that is beautiful. The customs and authentic recipes related to the preparation of the borscht have been lost, but to our joy, the Moldovan story of borscht still lives on through the people with faces furrowed by wind, rain, worries, gentle looks and voices, and we have to take it further. Through Romanian cuisine, through recipes of hundreds of years, written on paper, in a notebook, or told by grandparents, we manage to bring together a millennial Daco-Roman tradition, which preserves the imprint of time and civilizations. Although we are talking about gastronomy, we are talking about food ethnology that includes both material and spiritual aspects. This gastronomic ethnology presents the concept built over time, perhaps even becoming a characteristic way of life in the different circumstances of people's lives. About the preparation of the borscht, its fermentation, the 'chiup' (clay pot), 'huște' (a base made from bran) about the borscht that is considered alms, I spoke with informants from Botoșani, borscht makers who know the recipe from their parents, grandparents, and ancestors. The recipes for filling borscht or preparation with potatoes, beetroots, meatballs, giblets etc., are passed down from generation to generation. [ABSTRACT FROM AUTHOR]

Culture, acquired taste and past experiences, shape immigrants' food preferences and acculturation inclination. As people migrate from Africa, South Asia and China to Canada, Toronto's food landscape has been transformed. This migration pattern has led to a situation where unfortunately some immigrants have become food insecure, because their preferred foods have not been available as they have become increasingly dependent on inexpensive, lower nutritional foods that are available through food banks and mainstream grocery stores. This situation is particularly common for relatively deprived, refugee path immigrants (RPI). There is therefore a need for policies that will strengthen the value chain of culturally appropriate, quality foods which enhance their food sovereignty. This paper presents the outcome of our fieldwork (2015–2016) examining the preferences and economic characteristics of Somalis in the GTA. Data collection involved direct observation, participant observation, in-depth interviews, focus group discussions, and structured questionnaires. Our results indicate that Somalis integrate best when they are involved, as active stakeholders, in the food value chain and are given the opportunity to explore their entrepreneurial abilities connected to their culturally preferred value chains. [ABSTRACT FROM AUTHOR]

This paper focuses on the Kras/Carso Food Tour to present the challenges of developing a luxury tourism product. The tour's design followed the current strategy of the Slovenian Tourist Board, which defines specific criteria for a luxury experience. Contextualized by the experiential trends in tourism, the paper juxtaposes the bottom-up and top-down perspectives on luxury experiences. The authors argue that mediation by experts familiar with academic discourses and local culture is beneficial for the development of a successful tourism product. The study contributes to the debates on luxury tourism, which have neglected bottom-up perceptions in tourist discourse and overlooked the dilemmas people face when »luxurifying« their traditions and heritage practices. [ABSTRACT FROM AUTHOR]

A call for paper for the 2nd Biennial Dublin Gastronomy Symposium (DGS) which will be held at the School of Culinary Arts & Food Technology in Dublin, Ireland is presented.

This paper is concerned with Archestratos' Hedypatheia , a mid-fourth-century BCE text that stands at the head of a rich tradition of Greek gastronomic literature. The first section is concerned with changing definitions of Greek identity in the fourth century and argues that Archestratos' work imagines a core Greek world extending from Sicily to the northern Aegean. This definition of a Greek world marked by taste should be seen as complementary to discussions of Greek identity focused on descent and language. The central section develops the argument that gastronomy emerges as a hallmark of Greek cultural identity by demonstrating that Archestratos' descriptions of fish, a luxury item that enjoyed a unique status in the foodways of the Greeks, is paired with sex. This both reflects the commodification of women in Greek culture and is also an early example of an Alexandrian aesthetic, according to which the reader's ability to tease out recondite and obscure lexical and sexual allusions marks the reader as culturally Greek. Getting the joke is proof that one is Greek. [ABSTRACT FROM AUTHOR]

The largest part of Lima's Nikkei community is composed of Okinawan descendants. Therefore, the arts, gastronomy, and rites of Okinawa are cultural characteristics that are part of the lives of the members of this community. Although the native language of Okinawa (Uchinaguchi) is in danger of extinction, this paper exhibits that the practice of these cultural characteristics, at home and in community events and workshops, generates the transmission and reception of Uchinaguchi words ("uchinaguisms") in Lima's Nikkei community. [ABSTRACT FROM AUTHOR]

Drawing on evidence from across a range of disciplines (literature, folklore, history, sociology, etc.), this paper explores the lack of an iconic link between Ireland and food, explaining the reasons why Ireland and food are not immediately linked in the popular imagination. It argues for recognition of foodways as a significant element in Ireland’s intangible cultural heritage. It highlights and interrogates constructs, such as ‘national’ and ‘regional’ cuisines, charting the growing scholarship around Irish food history from the ground breaking work of A.T. Lucas and Louis Cullen to a recent emerging cluster of doctoral researchers. The paper identifies the potential in ideas of the Annales School for the study of Irish food history. Finally, it argues for a serious engagement with Irish language sources claiming that this Gaelic heritage can provide a competitive advantage in a new age of innovation and creativity. [ABSTRACT FROM AUTHOR]

This paper addresses the question of the relationship between the diaita, that is, the psychophysical conditions related to nutrition, and the political regime that it generates in Plato's philosophy. It will be argued that the reasons that stimulate Plato's critique to the dietary nomos, that emerge in the V-IV BC centuries following the development of the culinary technique, are especially political reasons. Our purpose is to find the relationship between a food habit and a government's pattern. In order to attain the aim, the article is divided into the following parts: First, we argue about Plato's interest in foods and the effects that food has on individual and on political health; Then we examine the Plato's judgment about the new habits and their social influences; Finally, we analyse the relationship between diaita and politics in the Republic and Laws. [ABSTRACT FROM AUTHOR]

This study explores the role of stakeholders in creating and managing food tourism experiences. The main aim was to discover who participates in this process, why, and how. The research is based on interviews and participatory observation of twenty-two case studies mainly located in rural areas in eight Mediterranean countries. The paper focuses on two types of food experience: food events and food services with additional subtypes. The results reveal three models of stakeholder collaboration: one typical for events, one typical for services, and one emphasizing more direct interaction between visitors and local communities. The findings show diversity in the connections among stakeholders, who have different motives and roles in food experiences. [ABSTRACT FROM AUTHOR]

This paper examines the integration of gastronomy in the creative place-making process. The study is based on the interviews with the organizers of five gastronomy events: a cooking workshop, a gastronomy festival, a series of gastronomy events at museums, a gastronomy theatre performance and an intimate dinner event. The contextual analysis shows that gastronomy events can contribute to five important features defining quality of place: diversity, liveliness, innovativeness, creativity and openness/tolerance. The final phase of our study brings comparison with findings in art-based place-making studies and discusses on diversity, integration in development policies and replicability potential of analyzed gastronomy events. [ABSTRACT FROM AUTHOR]

This paper focuses on five culinary events on Slovenia's Karst Plateau (Kras). It presents visitors' motives for attending these events, their satisfaction with them, and their views on sustainability. These traditional culinary events, which take place in the same gastronomic region, differ in their scale, theme, character, and history. A survey was conducted among 244 visitors, approximately 50% of whom had a university degree. The most important motives for their visit include local cuisine; experiencing something new, different, or special; and exploring natural heritage and especially cultural heritage. Visitor satisfaction is the greatest at boutique culinary events, where the main theme is highlighted more strongly than at large-scale culinary events. The main challenge in terms of the sustainability of culinary events is public transport access to the venues. Significant progress would be made by reducing the amount of disposable packaging made from non-sustainable materials. The key to successful culinary events is high-quality services and ingredients, where the word local is key. [ABSTRACT FROM AUTHOR]

In this paper I argue that dispositionalism is the metaphysical theory that can best contribute to the construction of a metaphysical model for Molecular Gastronomy. Molecular Gastronomy is better explained if physical and chemical theories, which lie at the heart of Molecular Gastronomy, and cooking phenomena in general are described in terms of dispositions. This is the reason why trying to construct a metaphysical model for Molecular Gastronomy by using a dispositional metaphysics is a challenge worth taking on. I will thus explore what happens when we bring dispositions in the kitchen, and so the intersection between food, science and metaphysics. [ABSTRACT FROM AUTHOR]

In this paper I claim that Allen Carlson's object-centered model for the aesthetic appreciation of nature could be extended to food. The application of an object-centered model to food requires the identification of appropriate foci of appreciative attention. I claim that knowledge about food function and history is relevant to its appreciation, as is the interplay between the resources of a territory and the way in which these are used by its inhabitants. After having offered a brief application of the model to a traditional English recipe, the Cornish pasty, I will discuss the way in which my model meets the desiderata I outline in the first part of the paper. [ABSTRACT FROM AUTHOR]

In the context of accelerated mobility and migration, food forms part of peoples’ historical identity and emotional repertoire. Drawing on ethnographic research amongst Anglophone Cameroonian migrants living in Cape Town, South Africa, this paper explores how Cameroonian migrants maintain their gastronomic culture in Cape Town such that ethnic foods and food parcels mark migrants’ identities and socio-cultural lives in the host country. Special occasions like the birth of a child or funerals and memorial services are marked by food preparation and consumption. I argue that food is central to the ways migrants identify themselves both individually and collectively. Migrants’ attachment to gastronomic culture suggests that food could be a marker of identity formation and development of the self. This paper contributes to recent literature that considers the role of ethnic food in migrants’ everyday lives. [ABSTRACT FROM AUTHOR]

A short discourse is given on seaweeds as food, pointing out that with a history involving unflattering terms such as 'weeds' and 'wracks,' it has been an uphill battle in the Western world to enhance ordinary consumers' interest in the culinary/dietary uses and benefits of seaweeds as everyday food. However, there are some indications that this picture is now turning. This paper points out that to further this change it is important to focus attention on the unique gastronomical potential of seaweeds as tasty foodstuff. The paper is a transcription of a dinner speech given on the occasion of the XXII International Seaweed Symposium, Copenhagen, June 19-24, 2016. [ABSTRACT FROM AUTHOR]

In this paper we analyze the importance of gastronomy, mentioned in the Declaration of Assets of Cultural Interest of the Valencian Community, Spain; which refers to this cultural manifestation that has a territorial and cultural identity value, and that becomes a relevant element to choose a tourist destination. The gastronomic tourist, like the city tourist, shows interest in tasting typical dishes of a destination. Gastronomic tourism is an activity that represents an increase in resources in the tourist area, and consequently, contributes to the preservation of cultural identity. [ABSTRACT FROM AUTHOR]

Gastronomy is an essential component of the travel experience and isbecoming one of the "best things to do" in many destinations.Impressions gained from local food coupled with tourists' attitudes can influence the living experience. This paper analyses the extent to whichthe perceived authenticity of local food, the degree of adaptation andcultural contrast determine memorable tourist experiences. Moreover, itproposes the moderating effect of searching for authenticity andadaptation ability. Results from a sample of international tourists whotried a typical dish support the positive effect of authenticity and culturalcontrast on the perceived experience, whereas product adaptationreduces the perception of authenticity and cultural contrast. Authenticityhas a greater effect on experience perception when actively sought bytourists, and individuals are less influenced by cultural contrast whenthey are unable to adapt to different cultures. [ABSTRACT FROM AUTHOR]

Background. The choice of location of a hotel is one of the most important decisions taken at the pre-investment stage. Through the impact on the costs and revenues, it affects the hotel's profitability and other indicators of economic efficiency. Research aims. The aim of the paper is an attempt to determine the most important location factors of foreign and domestic investors, to determine the motives of their choice. Methodology. In this paper a deduction method diagnostic survey and statistical methods were used. The spatial scope of the survey comprised three provinces: Lower Silesia, Opole and Silesia, while the time covered the years 2000-2009. Key findings. The analysis of results has shown that the most important factors for locations of hotels financed from national and foreign capital may differ. In the case of hotels with national origin of capital these factors include investment incentives planning and administrative investment incentives, intensification of competition, supply of tourist services in gastronomy, arts, and entertainment, as well as the availability of investment land. In contrast, in case of hotels with foreign and mixed capital the degree of the economy internationalisation and the urbanisation turned out to be statistically significant location factors. [ABSTRACT FROM AUTHOR]

Landraces, that is, crop and livestock not improved by formal breeding, are scarce in the industrialized world and are mainly maintained ex situ for breeding purposes. The natural biodiversity of these landraces may contribute to securing food production that can adapt to a changing climate, crop pathogens, diseases, and other agricultural challenges. In addition, landraces might also possess unique quality traits. Our aim is to take the idea of crop and livestock diversity further by connecting flavor differences of different landraces and varieties, with gastronomic applications. Do landraces provide a creative possibility of using distinct sensory characteristics to create new dishes and food products and/or to optimize recipes by finding the right variety for existing dishes and food products? This study suggests that apple, pea, pear, and poultry landraces, apart from being valuable in terms of biodiversity in sustainable food systems, also possess unique and distinct gastronomic potential. For example, citrus odors in apples, nutty taste in gray peas, astringent taste in pears, and high odor intensity of stable in poultry is of culinary relevance when working with apple juice, plant‐based alternatives to meat, poached pears, and roasted rooster, respectively. To fully explore, and take advantage of, the gastronomic potential landraces possess, additional studies are needed in order to find suitable cooking methods and development of recipes. Practical Application: Seeking to increase market interest for landraces, highlighting gastronomic values could stimulate higher demand and, in turn, contribute to larger and more resilient populations preserved in situ. Specifically, the paper is of use to (I) crop and livestock producers and food companies who wish to provide products with greater sensory variation, (II) individuals, companies, and organizations with the aim to increase landrace demand and/or preservation, and (III) breeders and genetic engineers managing genetic traits of landraces and other varieties. [ABSTRACT FROM AUTHOR]

This paper presents the results of the research Señorío de los Huambos: tourist route proposal for rural community-based tourism conducted in the provinces of Chota, Cutervo and Santa Cruz, located in the Cajamarca region, in the year 2019. The research had a correlational, cross-sectional and mixedapproach design. The sample was made up of 120 inhabitants of the tourist route, to whom a questionnaire and an observation sheet were administered. The results indicated a highly significant correlation between the Señorío de los Huambos tourist route and rural community-based tourism (TRC). Nine specific correlations were highly significant: seven were moderately to highly significant and two were slightly to moderately significant. The results showed the order of priority in the execution of the proposal: slightly and moderately significant correlations depend on highly significant results. This demonstrates that the Señorío de los Huambos tourist route (historical, natural and cultural resources) has the conditions for TRC, and thus contributes to the development of tourism and the socio-economic inclusion of provinces of Cajamarca and Peru. [ABSTRACT FROM AUTHOR]

Food has become a central focus for the achievement of sustainability objectives. One of the current challenges is that promoting food sustainability requires much more attention to cultural and social contexts and the food philosophies of specific groups of consumers. The present paper focuses on those consumers in the Netherlands who intrinsically appreciate the taste and the quality of food (hereafter "gourmets"). Our expectation was that, due to their respect for the origin of food and their distance from mainstream food culture, the gourmets may be able to reveal practices and cultural assumptions that help to find entry points for promoting more sustainable food choices among the general population. Drawing on literature about gastronomy, Slow Food and craft consumption, fifteen in-depth interviews were held to examine the food philosophies of individual gourmets from a health and sustainability perspective. The results demonstrated how the values of pleasure of taste, food competences and social relatedness may contribute to the extent of complementarity between culinary and ethical principles. Entry points for promoting change in a more sustainable direction include a shift from quantity to quality, such as meals with less but better meat, a shift towards making meals less focused on meat and a general open-mindedness towards other eating styles (a new look at vegetables), a shift to planning for a competent use of leftovers and a shift in willingness to accept limitations on food choices, such as the seasonal unavailability of food. [ABSTRACT FROM AUTHOR]

The production of quality, proximity and specialized contents is one of the main pathways for the survival of journalism. In this sense, specialization means an added value since it directly links to social interests. The current paper focuses on a field of growing interest such as gastronomy and food journalism. While television and the Internet have played a key role in the mediatisation of the gastronomy phenomenon, daily press still plays a crucial role in its popularization. The goal of this research is to review the food contents of the main Spanish newspapers - El Mundo, El País, El Periódico and La Vanguardia, during the period 2005-2015 -, in order to analyse the genres of food-based contents; to determine the sections that gather the narratives on gastronomy; and to categorize the topics developed. A content analysis approach is used as research method. Results reveal that food contents are found within different and specific spaces, and thus they count recently on a greater independency. Gastronomy is not anymore a minor field and media heavily contributes to the popularisation of the art of eating. Food-based contents are attractive for an audience who increasingly worries about a wide range of aspects like healthy diets or sustainable tourism practices. [ABSTRACT FROM AUTHOR]

Over the past two decades, Peru has seen a dramatic expansion of restaurants and attention to Peruvian cuisine, a phenomenon known as the "gastronomy boom." Peruvian chefs have become national celebrities, their entrepreneurial and culinary efforts portrayed as a means of transforming Peru into a more prosperous nation. In this paper, based on sixteen months of ethnographic research in Lima, I examine socialization practices in two culinary schools to elucidate how culinary work is linked to person formation in Peru. I show that instructors encourage students to eschew business practices locally classified as vivo (dishonest and crafty) in order to become more orderly. They also instill in students the importance of having the ambition necessary to achieve international prominence. Together, these lessons promote a template for a new, ideal Peruvian citizen whose combination of extroversion and restraint exemplifies Peru's potential in the global economy. [ABSTRACT FROM AUTHOR]

One of the important criteria when choosing the countries that tourists travel or travel to is the cultural values they have. Culinary culture emerges as an important element of cultural attraction within these values. Culinary culture's richness of Turkish cuisine has also provided significant competitive advantage to Turkey. The aim of this paper is to examine the motivation of the tourists who visited Turkey for the consumption of local food. For this purpose, the survey was applied to 181 German and 280 Russian tourists who visited Antalya that is the most important tourist destination of Turkey. As a result of the research, it was determined that the motivations for tourists to consume local food were collected under five factors (cultural experience, interpersonal relation, health concern, excitement and sensory appeal). The research also found that the main theme given to local food consumption motivations varies according to the socio-demographic characteristics of tourists. [ABSTRACT FROM AUTHOR]

With the growing interest in gastronomy, as a value for tourism destinations, the issue of satisfied customers becomes paramount. Therefore, in this paper, the diners of the two most important gastronomic areas in Tijuana (downtown and Gastronomic District), Mexico were surveyed. The objective, besides briefly characterizing both places, was to measure the degree of consumer's satisfaction, as well as to identify the specific factors that determine it. Methodology: For the analysis, the non-participant observation technique and a structural equations model (PLS) with five constructs and 13 observed variables were proposed. It also further investigates the importance-performance matrix analysis (IPMA). Results: Results show satisfied customers for both zones with an opportunity of improving the quality of service in the Center area and the perception of the area in the Gastronomic District. Limitations: The main limitation is the lack of inclusion of the construct expectations in the model. Conclusions: From the results, we concluded that the client, in both areas, is satisfied, detecting an opportunity of improving the quality of service in the Center area and the perception of the area in the Gastronomic District. [ABSTRACT FROM AUTHOR]

The sameness of eating out has been criticised in some quarters of food media in recent years. In this paper I demonstrate through the case of three chefs in Hong Kong how this sameness is the product of global gastronomic discourse. I suggest that chefs play a crucial role in providing the content that fuels gastronomic discourses and also in delivering the experiences of the discourse on the plate to diners. The experience of chefs in cuisines such as Thai, Vietnamese and Spanish allows them to prepare dishes that attract plaudits from food media and fuel the imagination of potential diners. This experience includes professional training in a cuisine under a well-known exponent of the cuisine, which allows them to be associated with the image of their mentor. The other route is vocational culinary training, which gives the chefs the ability to create dishes that stoke the imagination of diners. [ABSTRACT FROM AUTHOR]

Purpose – The purpose of this paper is to outline the curriculum of the UK’s first MSc in Gastronomy. The programme supports an interdisciplinary approach to understanding food not yet commonly found in academia or beyond. However, it is increasingly recognized that such a perspective, as fostered by the MSc Gastronomy, may be key in effectively addressing complex contemporary problems within food culture and food systems. Design/methodology/approach – This is a viewpoint paper that explains the rationale behind the chosen definition of Gastronomy, the context that inspired creation of the programme, an outline of the programme structure and justification of content. Findings – The underpinning philosophy stems from a conviction that to address problems of corrupt food systems and problematic societal foodways, a more comprehensive understanding of food is needed. The programme seeks to cultivate this with a truly interdisciplinary approach to the study of food culture and food systems. This approach is recognized as an underrepresented area in academia where the study of food currently tends to be compartmentalized; a reductionist approach also mirrored within politics, commerce and our everyday lives. The MSc Gastronomy investigates how to foster and make commonplace, a more holistic and realistic understanding of food. Originality/value – The MSc Gastronomy has been shaped by an understanding that a more comprehensive knowledge of food is required if contemporary problems within the food system are to be effectively addressed. To achieve this, the programme adopts an interdisciplinary approach to studying food only upheld by a small number of other academic institutions. It is the first of its kind in the UK, responding most closely to the specific cultural and political dynamics of Scotland’s food culture. [ABSTRACT FROM AUTHOR]

Spices and herbs are traditionally added to olive oil in Mediterranean gastronomy to enhance its aroma and taste. This paper aims to characterize olive oil aromatized by addition of dried chili pepper ( Capsicum annum) (DCP) at different concentrations (10% and 20% by weight) up to 30 days of infusion. Capsaicinoids quantification by HPLC-DAD, volatile compounds analysis by SPME-GC-MS and antioxidant activity by ABTS method were performed on chili pepper flavored olive oil (CPOO) in comparison to whole olive oil. At day 7 of infusion, the maximum capsaicinoids content was reached for both the concentrations used and no significant increase was observed for longer infusion times. The volatile headspace composition of CPOOs was influenced by the concentration of DCP added. The addition of DCP caused a significant increase in hexanal, related to oxidation processes. 2-Methylbutanal, 3-methylbutanal and 6-methyl-5-hepten-2-one were also detected in CPOO and derived from chili as degradation products of the drying process. DCP infusion significantly enriched olive oil with antioxidant compounds and also modified its volatile profile. Capsaicinoids and aroma compounds were rapidly released within the first week of chili infusion in CPOOs, thus suggesting reducing infusion time by optimizing DCP concentration in order to improve CPOO quality and shelf life. Practical applications: The present research is relevant at industrial level for the optimization of olive oil flavoring and the aromatization process. In particular, we defined that the common infusion times of chili, used at industry production for flavoring olive oil, is longer than needed and we suggest reducing infusion time thus also avoiding problems of free acidity and PV increase. Also, we highlighted the importance of quality control for the chili pepper drying procedure and storage time before use, due to the possible formation of off-flavors in the final product. Moreover, in the present paper a quantification method of the pungent molecules capsaicin and dihydrocapsaicin directly from flavored olive oil was applied. This method could be applied instead of empirical techniques such as Scoville units, for the definition and standardization of the capsaicinoids content in flavored oils and their pungency levels. [ABSTRACT FROM AUTHOR]