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.

Fondue make a comeback
Publication date: July 2018Source: International Journal of Gastronomy and Food Science, Volume 12Author(s): Charles SpenceAbstractThe fondue, a Swiss classic, has recently made something of a comeback in homes across the UK. But what explains the resurgence of this 1970s retro chic dish in Britain? On the one hand, its resurgence is surprising, given that fondue doesn’t fit with either current trends toward healthy eating or the rise of more Instagrammable dishes. On the other hand, however, it does fit with the growing trend toward sharing plates. Intriguingly, it may also link to current concerns about global insecuri...
Source: International Journal of Gastronomy and Food Science - July 11, 2018 Category: Food Science Source Type: research

Why is piquant/spicy food so popular?
Publication date: July 2018Source: International Journal of Gastronomy and Food Science, Volume 12Author(s): Charles SpenceAbstractThe desire for piquant/spicy food has grown phenomenally over the last 500 years or so. In this review, I summarize the literature on this most intriguing of oral sensations, and summarize various explanations for why it may have become so liked by so many peoples around the world in recent years. A number of alternative hypotheses for the rise in popularity of this plant/fruit have been put forward and are briefly discussed. These include the masochistic/thrill-seeking hypothesis, the antimicr...
Source: International Journal of Gastronomy and Food Science - July 11, 2018 Category: Food Science Source Type: research

How does starch affect the sensory characteristics of mazamorra morada? A study with a dessert widely consumed by Peruvians
Publication date: July 2018Source: International Journal of Gastronomy and Food Science, Volume 12Author(s): Erick Saldaña, Juan Rios-Mera, Hubert Arteaga, Jhordin Saldaña, Cathia Malca Samán, Miriam Mabel Selani, Nilda Doris Montes VillanuevaAbstractMazamorra morada is a dessert consumed by Peruvian people, but currently there is no information about its sensory characteristics. In this case, it is very important to know the sensory characteristics of this product for future commercialization. The present study evaluated the influence of type and content of potato, sweet potato and corn starches on sensory characterist...
Source: International Journal of Gastronomy and Food Science - July 11, 2018 Category: Food Science Source Type: research

Chef's sabbatical: An analysis of chef's gastronomic research through culinary tourism
Publication date: October 2018Source: International Journal of Gastronomy and Food Science, Volume 13Author(s): Watson BaldwinAbstractChefs have long looked to various aspects of food, culinary trends, restaurants and their peers for inspiration. So much that they take time away from the line to go deep into culinary cultures across the globe as spectators, diners, tourists and even as line cooks to find the inspiration behind their new dishes or menu items. The premise of a chef's sabbatical is not a new theory or trend, but rather a new explanation of a rite of passage in the culinary world via culinary tourism. At the s...
Source: International Journal of Gastronomy and Food Science - July 11, 2018 Category: Food Science Source Type: research

A cross-cultural comparison of the attitudes of employees towards the presence of traditional foods in business menus
This study is a cross-cultural comparison examining the attitudes of food and beverage sector employees towards the presence of traditional foods in menus. The study was carried out in three countries (Italy, the Czech Republic, and Turkey). A total of 576 sector employees participated in the study. A structured questionnaire form was used to collect data. The participants, in general, had positive attitudes towards the inclusion of traditional foods in business menus. The participants from Italy and the Czech Republic were determined to have closer attitudes to each other. There was a significant difference between higher...
Source: International Journal of Gastronomy and Food Science - July 11, 2018 Category: Food Science Source Type: research