International Journal of Gastronomy and Food Science This is an RSS file. You can use it to subscribe to this data in your favourite RSS reader or to display this data on your own website or blog.

Protection of culinary knowledge generation in Michelin-Starred Restaurants. The Spanish case
Publication date: December 2018Source: International Journal of Gastronomy and Food Science, Volume 14Author(s): Alfonso Vargas-Sánchez, Tomás López-GuzmánAbstractRestaurants with Michelin stars are places for culinary creation and innovation. Scientific literature has provided increasing attention to gastronomy and this type of haute cuisine establishments. However, the treatment that scientific literature has given to knowledge protection in these restaurants is still not enough, especially regarding the influence of three fundamental aspects of its strategic definition: the type of gastronomic experience, the means ...
Source: International Journal of Gastronomy and Food Science - October 4, 2018 Category: Food Science Source Type: research

FOOD IN JOURNALISTIC NARRATIVES: a methodological design for the study of food-based contents in daily newspapers
The objective of the research is to define a methodological proposal of topics in order to study the food-based contents found in legacy media, particularly, in daily newspapers. To achieve it, the food contents of The New York Times, the world's food journalism referent, are revisited. (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - September 3, 2018 Category: Food Science Source Type: research

Food and beverage dinner combinations, patterns among Swedish adults
ConclusionOur results show correlations in reported consumption of food and beverage, which explain the occurrences of specific patterns of combinations of food and beverages. More studies on choice of beverage are needed to describe the patterns of intake, in order to understand the mechanisms behind beverage choice, in different settings and cultural situations and lifestyle backgrounds. Combinations in everyday life are described here and these are not always so sophisticated, rather building on availability than on optimal taste combinations. Our findings can offer an understanding of some common every-day choices to c...
Source: International Journal of Gastronomy and Food Science - September 1, 2018 Category: Food Science Source Type: research

A smooth wine? Haptic influences on wine evaluation
Publication date: Available online 18 August 2018Source: International Journal of Gastronomy and Food ScienceAuthor(s): Qian Janice Wang, Charles SpenceAbstractAlthough product-extrinsic touch is often overlooked as far as flavour perception is concerned, recent research unequivocally demonstrates that the perceived flavour and hedonic evaluation of foods and drinks can be modulated by the surface texture of packaging materials and servingware (as well, of course, as by the oral-somatosensory texture of the food and drink itself). The present study was designed to assess the impact of touching markedly different surface te...
Source: International Journal of Gastronomy and Food Science - August 18, 2018 Category: Food Science Source Type: research

What is so unappealing about blue food and drink?
This article highlights those situations/contexts in which blue is/isn’t an acceptable food colour, and how attitudes have changed over the decades, in part, due to the emergence of a number of naturally-sourced colouring agents. Ultimately, I consider the question of what, if anything, is stopping us from purchasing/making/consuming more blue food and drink products, and whether or not the current popularity of this colour will last. This review also addresses the question of why it is that blue foods are so rarely seen in chef-prepared meals. (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - August 8, 2018 Category: Food Science Source Type: research

Contemporary fusion foods: How are they to be defined, and when do they succeed/fail?
Publication date: Available online 26 July 2018Source: International Journal of Gastronomy and Food ScienceAuthor(s): Charles SpenceAbstractFusion cuisine is all the rage these days, but how, exactly, should it be defined? One might all too easily think of it as an exclusively contemporary phenomenon, given fusion cuisine's current popularity in the food media. However, take a suitably long-term view, and it soon becomes clear that most of the foods that we eat today actually represent a fusion of ingredients, flavours, components, recipes, styles, and/or food philosophies. That said, there would appear to be a widespread ...
Source: International Journal of Gastronomy and Food Science - July 27, 2018 Category: Food Science Source Type: research

Sommelier training – Dialogue seminars and repertory grid method in combination as a pedagogical tool
This study aim to investigate whether practical analogical training in Dialogue seminars, involving reflection, verbalization and the exploration of concepts, could be used as an educational complement to analytical training. The result, when evaluating Dialogue seminar (DS) with the repertory grid method (RGM), was an increased consistency in the assessments of wine within a group of sommeliers. The content analysis also showed an increased use of familiar concepts and multi-sensational attributes after analogical training. It is therefore concluded that analogical training with DS, followed by analytical evaluation with ...
Source: International Journal of Gastronomy and Food Science - July 26, 2018 Category: Food Science Source Type: research

Seafood safety at home: knowledge and practices
In this study, knowledge of Turkish consumers’ (n=1000) on food safety were surveyed, as well as their food handling practices at home, via street interviews. The participants were questioned as “do you cook at home?” and surveys applied to the positive responders. The survey was focused on seafood, since it is a high-risk food. Participants were asked about purchasing and storage practices, kitchen habits and personal hygiene. Since mostly the women prepare food at home kitchen, the men were not included to the survey and only the women were questioned.The positive responses to the statements leaving raw seafood on ...
Source: International Journal of Gastronomy and Food Science - July 23, 2018 Category: Food Science Source Type: research

Alwana oil: the traditional Amazigh olive oil of the Pre Rif (Northern Morocco)
ConclusionsAlwana oil is a new type of oil that merits to find its place in the edible oil vast field. However, a special care must be taken to minimize polycyclic aromatic hydrocarbon formation during olive heating. Satisfactory polycyclic aromatic hydrocarbon levels will allow its export. (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - July 21, 2018 Category: Food Science Source Type: research

Predicting bacterial behaviour in sous vide food
Publication date: Available online 28 September 2017Source: International Journal of Gastronomy and Food ScienceAuthor(s): Sandra Caroline Stringer, Aline MetrisAbstractSous vide foods can be divided into categories depending on the magnitude of the heat treatment they are given. Pathogens may remain in very lightly processed products so the quality of the initial materials is vital and products should be consumed shortly after preparation. Products not for immediate consumption rely on a pasteurising heat treatment followed by chilled storage for safety and preservation. It is recommended that sous vide foods with a shelf...
Source: International Journal of Gastronomy and Food Science - July 11, 2018 Category: Food Science Source Type: research

Foundations for an analysis of the gastronomic experience: From product to process
Publication date: Available online 31 January 2018Source: International Journal of Gastronomy and Food ScienceAuthor(s): Iñaki Martínez de AlbenizAbstractIn the professional field at least, cooking has shifted substantially. From being an activity that could only be framed in the service sector, considered in terms of mercantile competition and measured in terms of its product (GDP), it now constitutes an expert system open to intra- and interdisciplinary processes of innovation and the exchange of know-how. This new institutional configuration is a challenge to those who, in the belief that the product is the central di...
Source: International Journal of Gastronomy and Food Science - July 11, 2018 Category: Food Science Source Type: research

The quest for umami: Can sous vide contribute?
Publication date: Available online 6 March 2018Source: International Journal of Gastronomy and Food ScienceAuthor(s): Mathias P. Clausen, Morten Christensen, Trine Hveisel Djurhuus, Lars Duelund, Ole G. MouritsenAbstractUmami is the fifth basic taste that humans during evolution have been primed to seek in their diet because it signals protein-rich food and easily accessible amino acids. Umami is elicited by free glutamate and the sensation is enhanced in a synergetic fashion by free nucleotides, such as inosinate. The content of free glutamate in foodstuff can be increased by some cooking, ageing, fermentation, and conser...
Source: International Journal of Gastronomy and Food Science - July 11, 2018 Category: Food Science Source Type: research

Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables
Publication date: Available online 29 May 2018Source: International Journal of Gastronomy and Food ScienceAuthor(s): Tomás Lafarga, Gloria Bobo, Inmaculada Viñas, Lorena Zudaire, Joan Simó, Ingrid Aguiló-AguayoAbstractThe present study evaluated the effect of thermal processing on the colour, antioxidant activity, vitamin C content, and total phenols of six Brassica vegetables. The landrace Grelo was the best source of total phenols (162.7 ± 3.5 mg/100 g; p < 0.05). Cavolo Nero di Toscana, also known as “black cabbage”, showed the highest content of vitamin C, calculated as 290.6 mg/100 g (p ...
Source: International Journal of Gastronomy and Food Science - July 11, 2018 Category: Food Science Source Type: research

affron®eye, a natural extract of saffron (Crocus sativus L.) with colorant properties as novel replacer of saffron stigmas in culinary and food applications
Publication date: July 2018Source: International Journal of Gastronomy and Food Science, Volume 12Author(s): P. Almodóvar, M. Prodanov, O. Arruñada, A.M. Inarejos-GarcíaAbstractNatural color becomes the first sensory perception in food and improves consumers' acceptability. To this aim, the commercial saffron (Crocus sativus L.) extract affron®eye can be directly used in cold dishes due to the follow advantages: absence of microbial load, easily soluble in water and with homogeneous colorant properties due to the presence of the carotenoids crocins which are standardized in all batches by high performance liquid chroma...
Source: International Journal of Gastronomy and Food Science - July 11, 2018 Category: Food Science Source Type: research

Gastronomic cultural impacts of Russian, Azerbaijani and Iranian cuisines
Publication date: July 2018Source: International Journal of Gastronomy and Food Science, Volume 12Author(s): Serdar Oktay, Saide SadıkoğluAbstractThe present day Russia, Azerbaijan and Iranian lands have been home to many empires and civilizations for centuries past. People of these countries have long been influenced by each other's gastronomic cultures due to their neighborhood and commercial ties. They have transferred some foods and traditions to their own country's culinary culture. Foods, materials, methods and traditions used in the cuisines are sometimes different and sometimes similar to each other. The similar ...
Source: International Journal of Gastronomy and Food Science - July 11, 2018 Category: Food Science Source Type: research