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Gastronomy | An Open Access Journal from MDPI
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show-for-small-only"> <h2 class="no-padding-left no-margin">Journal Description</h2> </div> <div class="custom-accordion-for-small-screen-content show-for-medium-up"> <div class="journal__description"> <h1> <em>Gastronomy</em> </h1> <div class="journal__description__content"> <em>Gastronomy</em> is an international, <a href="https://www.mdpi.com/editorial_process">peer-reviewed</a>, open access journal on gastronomy and culinary arts published quarterly online by MDPI. <ul> <li><strong><span class="label openaccess"><a title="Open Access" href="https://www.mdpi.com/openaccess">Open Access</a></span></strong>— free for readers, with <a href="https://www.mdpi.com/journal/gastronomy/apc">article processing charges (APC)</a> paid by authors or their institutions.</li> <li><strong>Rapid Publication:</strong> first decisions in 16 days; acceptance to publication in 5.8 days (median values for MDPI journals in the first half of 2024).</li> <li><strong>Recognition of Reviewers:</strong> APC discount vouchers, optional signed peer review, and reviewer names published annually in the journal.</li> </ul> </div> <div style="margin-bottom: 15px;"> </div> <div> <a href="/journal/gastronomy/imprint" class="UI_JournalImprintsInfoButton"> <i class="material-icons spaced-link">subject</i> Imprint Information </a> <a href="/journal/gastronomy/gastronomy_flyer.pdf" class="UD_JournalFlyer"> <i class="material-icons spaced-link">get_app</i> Journal Flyer </a> <a class="oa-link" href="https://www.mdpi.com/about/openaccess"> <i class="material icons spaced-link"></i> Open Access </a> <strong> ISSN: 2813-513X </strong> </div> <div style="clear: both;"></div> </div> </div> </div> <div class="content__container content__container--overflow-initial"> <div class="custom-accordion-for-small-screen-link active"> <h2 class="no-padding-left">Latest Articles</h2> </div> <div class="custom-accordion-for-small-screen-content"> <div class="expanding-div collapsed"> <div class="generic-item article-item no-border"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 22 pages, 4151 KiB </span> <a href="/2813-513X/2/4/13/pdf?version=1731651475" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Planting Seeds of Change in Foodstyles: Growing Brand Strategies to Foster Plant-Based Alternatives Through Online Platforms" data-journal="gastronomy"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2813-513X/2/4/13">Planting Seeds of Change in Foodstyles: Growing Brand Strategies to Foster Plant-Based Alternatives Through Online Platforms</a> <div class="authors"> by <span class="inlineblock "><strong>Gino Gabriel Bonetti</strong>, </span><span class="inlineblock "><strong>Chelsea van Hooven</strong> and </span><span class="inlineblock "><strong>Maria Giovanna Onorati</strong></span> </div> <div class="color-grey-dark"> <em>Gastronomy</em> <b>2024</b>, <em>2</em>(4), 169-190; <a href="https://doi.org/10.3390/gastronomy2040013">https://doi.org/10.3390/gastronomy2040013</a> - 14 Nov 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> This article delves into the landscape of the plant-based food industry, exploring innovative market entry strategies and their interplay with the evolving food market and shifting consumer preferences and lifestyles. Adopting a multidimensional approach, the study reflects diverse perspectives at play. Through a <a href="#" data-counterslink = "https://www.mdpi.com/2813-513X/2/4/13/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> This article delves into the landscape of the plant-based food industry, exploring innovative market entry strategies and their interplay with the evolving food market and shifting consumer preferences and lifestyles. Adopting a multidimensional approach, the study reflects diverse perspectives at play. Through a comparative analysis of strategic promotion and growth strategies employed by both innovative startups and established industry giants in the plant-based alternatives sector in Germany, the study aims to capture the challenges faced by the ‘newer’ wave of plant-based alternatives. This examination is particularly relevant for navigating the complexities of entering a competitive market. Striving to penetrate evolving consumer lifestyles, the study draws insightful comparisons with their “older” counterparts. In addition, through in-depth interviews with selected companies, the study investigates the entry methods of startups venturing into the German market, aiming to identify parallels and contrasts in market strategies with established brands. This provides valuable insights into innovation within the alternative food market. Furthermore, the study explores the process of brand “platformization” by scrutinizing the websites of the selected companies and analyzing customers’ online reviews of their brand experience. This comprehensive analysis unveils distinctive patterns in communication strategies, brand positioning, and consumer engagement, offering insights into the ways plant-based innovation shapes new, caring lifestyles. The main findings include a strong correlation among dimensions related to food quality, use, and taste, indicating a holistic approach to food consumption facilitated by online platforms. <a href="/2813-513X/2/4/13">Full article</a> </div> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2813-513X/2/4/13/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1520567"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1520567"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1520567" data-cycle-prev="#prev1520567" data-cycle-progressive="#images1520567" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1520567-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g001-550.jpg?1731651580" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1520567" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1520567-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g002-550.jpg?1731651581'><p>Figure 2</p></div> --- <div class='openpopupgallery' data-imgindex='2' data-target='article-1520567-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g003-550.jpg?1731651582'><p>Figure 3</p></div> --- <div class='openpopupgallery' data-imgindex='3' data-target='article-1520567-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g004-550.jpg?1731651583'><p>Figure 4</p></div> --- <div class='openpopupgallery' data-imgindex='4' data-target='article-1520567-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g005-550.jpg?1731651583'><p>Figure 5</p></div> --- <div class='openpopupgallery' data-imgindex='5' data-target='article-1520567-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g006-550.jpg?1731651584'><p>Figure 6</p></div> --- <div class='openpopupgallery' data-imgindex='6' data-target='article-1520567-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g007-550.jpg?1731651585'><p>Figure 7</p></div> --- <div class='openpopupgallery' data-imgindex='7' data-target='article-1520567-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g008-550.jpg?1731651586'><p>Figure 8</p></div> --- <div class='openpopupgallery' data-imgindex='8' data-target='article-1520567-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g009-550.jpg?1731651587'><p>Figure 9</p></div> --- <div class='openpopupgallery' data-imgindex='9' data-target='article-1520567-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g010-550.jpg?1731651587'><p>Figure 10</p></div> --- <div class='openpopupgallery' data-imgindex='10' data-target='article-1520567-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g011-550.jpg?1731651588'><p>Figure 11</p></div> --- <div class='openpopupgallery' data-imgindex='11' data-target='article-1520567-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g012-550.jpg?1731651588'><p>Figure 12</p></div> --- <div class='openpopupgallery' data-imgindex='12' data-target='article-1520567-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g013-550.jpg?1731651589'><p>Figure 13</p></div> --- <div class='openpopupgallery' data-imgindex='13' data-target='article-1520567-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g014-550.jpg?1731651590'><p>Figure 14</p></div> --- <div class='openpopupgallery' data-imgindex='14' data-target='article-1520567-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g015-550.jpg?1731651590'><p>Figure 15</p></div> --- <div class='openpopupgallery' data-imgindex='15' data-target='article-1520567-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g016-550.jpg?1731651592'><p>Figure 16</p></div> --- <div class='openpopupgallery' data-imgindex='16' data-target='article-1520567-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g017-550.jpg?1731651593'><p>Figure 17</p></div></script></div></div><div id="article-1520567-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g001-550.jpg?1731651580" title=" <strong>Figure 1</strong><br/> <p>Integration of platform dynamics within food studies.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/13'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g002-550.jpg?1731651581" title=" <strong>Figure 2</strong><br/> <p>Relationship diagram between consumers and brands, illustrating captured data.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/13'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g003-550.jpg?1731651582" title=" <strong>Figure 3</strong><br/> <p>Distribution of employee count in sample.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/13'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g004-550.jpg?1731651583" title=" <strong>Figure 4</strong><br/> <p>Company origin.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/13'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g005-550.jpg?1731651583" title=" <strong>Figure 5</strong><br/> <p>Founder age range.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/13'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g006-550.jpg?1731651584" title=" <strong>Figure 6</strong><br/> <p>Founders by gender identity.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/13'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g007-550.jpg?1731651585" title=" <strong>Figure 7</strong><br/> <p>Main digital platforms utilized to enhance customer engagement.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/13'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g008-550.jpg?1731651586" title=" <strong>Figure 8</strong><br/> <p>Adaption frequency of the business-owned digital platforms.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/13'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g009-550.jpg?1731651587" title=" <strong>Figure 9</strong><br/> <p>Consumer interaction with our sample.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/13'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g010-550.jpg?1731651587" title=" <strong>Figure 10</strong><br/> <p>Modalities employed by businesses for feedback acquisition.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/13'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g011-550.jpg?1731651588" title=" <strong>Figure 11</strong><br/> <p>Brand commitment to organic ingredient selection.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/13'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g012-550.jpg?1731651588" title=" <strong>Figure 12</strong><br/> <p>Brand commitment to local ingredient selection.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/13'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g013-550.jpg?1731651589" title=" <strong>Figure 13</strong><br/> <p>Brand commitment to eco-friendly ingredient selection.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/13'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g014-550.jpg?1731651590" title=" <strong>Figure 14</strong><br/> <p>Importance of brand perception in regard to natural and healthy attributes.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/13'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g015-550.jpg?1731651590" title=" <strong>Figure 15</strong><br/> <p>Illustration of word cloud derived from the analyzed data.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/13'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g016-550.jpg?1731651592" title=" <strong>Figure 16</strong><br/> <p>Interconnections among the most frequently used words.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/13'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00013/article_deploy/html/images/gastronomy-02-00013-g017-550.jpg?1731651593" title=" <strong>Figure 17</strong><br/> <p>Co-occurrence analysis.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/13'>Full article</a></strong> "></a></div> </div> </div> </div> <div class="extending-content content-ready"> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <a data-dropdown="drop-supplementary-1511987" aria-controls="drop-supplementary-1511987" aria-expanded="false" title="Supplementary Material"> <i class="material-icons">attachment</i> </a> <div id="drop-supplementary-1511987" class="f-dropdown label__btn__dropdown label__btn__dropdown--wide" data-dropdown-content aria-hidden="true" tabindex="-1"> Supplementary material: <br/> <a href="/2813-513X/2/4/12/s1?version=1731402027"> Supplementary File 1 (ZIP, 34 KiB) </a><br/> </div> </div> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 14 pages, 2900 KiB </span> <a href="/2813-513X/2/4/12/pdf?version=1731402027" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Chefs Evaluate Syrup from the Wild Bigleaf Maple (Acer macrophyllum): A New Artisanal Food from Pacific Northwest Forests" data-journal="gastronomy"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2813-513X/2/4/12">Chefs Evaluate Syrup from the Wild Bigleaf Maple (<i>Acer macrophyllum</i>): A New Artisanal Food from Pacific Northwest Forests</a> <div class="authors"> by <span class="inlineblock "><strong>Lisa M. L. Price</strong>, </span><span class="inlineblock "><strong>Ann Colonna</strong> and </span><span class="inlineblock "><strong>Eric T. Jones</strong></span> </div> <div class="color-grey-dark"> <em>Gastronomy</em> <b>2024</b>, <em>2</em>(4), 155-168; <a href="https://doi.org/10.3390/gastronomy2040012">https://doi.org/10.3390/gastronomy2040012</a> - 1 Nov 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> This paper examines a new artisanal food product made from bigleaf maple trees (<i>Acer macrophyllum</i>). These trees are indigenous to, and thrive in, the moist and mild climate of the Pacific Northwestern regions of the United States and Canada. Small producers <a href="#" data-counterslink = "https://www.mdpi.com/2813-513X/2/4/12/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> This paper examines a new artisanal food product made from bigleaf maple trees (<i>Acer macrophyllum</i>). These trees are indigenous to, and thrive in, the moist and mild climate of the Pacific Northwestern regions of the United States and Canada. Small producers have a new artisanal product from this historically valuable tree. The sap is collected from family-owned woodland trees to produce maple syrup. To better understand the gastronomic potential of bigleaf maple syrup, we conducted sensory evaluations with culinary professionals. In this study undertaken in Oregon, the syrup from three small independent producers was subjected to sensory hedonic and attribute assessments by 62 chefs. The results of the sensory assessments and the details of the testing methods and analysis are presented. This paper examines the agreement among the chefs and the implications for the culinary acceptance of this new artisanal product. We discuss in detail (1) the complexity of flavor; (2) the most likely use of bigleaf maple syrup in various foods or as a sweetener; (3) and the four most important reasons for purchasing bigleaf maple syrup consisting of both environmental and taste attributes. <a href="/2813-513X/2/4/12">Full article</a> </div> </div> <div class="belongsTo" style="margin-bottom: 10px;"> (This article belongs to the Special Issue <a href=" /journal/gastronomy/special_issues/PUMRS8240D ">Wild Gastronomy in the 2020s in the Global Food System: From Relic Uses to New Foraging Trends</a>)<br/> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2813-513X/2/4/12/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1511987"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1511987"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1511987" data-cycle-prev="#prev1511987" data-cycle-progressive="#images1511987" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1511987-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00012/article_deploy/html/images/gastronomy-02-00012-g001-550.jpg?1731402138" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1511987" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1511987-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00012/article_deploy/html/images/gastronomy-02-00012-g002-550.jpg?1731402141'><p>Figure 2</p></div> --- <div class='openpopupgallery' data-imgindex='2' data-target='article-1511987-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00012/article_deploy/html/images/gastronomy-02-00012-g003-550.jpg?1731402143'><p>Figure 3</p></div> --- <div class='openpopupgallery' data-imgindex='3' data-target='article-1511987-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00012/article_deploy/html/images/gastronomy-02-00012-g004-550.jpg?1731402145'><p>Figure 4</p></div> --- <div class='openpopupgallery' data-imgindex='4' data-target='article-1511987-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00012/article_deploy/html/images/gastronomy-02-00012-g005-550.jpg?1731402150'><p>Figure 5</p></div> --- <div class='openpopupgallery' data-imgindex='5' data-target='article-1511987-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00012/article_deploy/html/images/gastronomy-02-00012-g006-550.jpg?1731402154'><p>Figure 6</p></div> --- <div class='openpopupgallery' data-imgindex='6' data-target='article-1511987-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00012/article_deploy/html/images/gastronomy-02-00012-g007-550.jpg?1731402157'><p>Figure 7</p></div> --- <div class='openpopupgallery' data-imgindex='7' data-target='article-1511987-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00012/article_deploy/html/images/gastronomy-02-00012-g008-550.jpg?1731402160'><p>Figure 8</p></div></script></div></div><div id="article-1511987-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00012/article_deploy/html/images/gastronomy-02-00012-g001-550.jpg?1731402138" title=" <strong>Figure 1</strong><br/> <p>Flavor complexity just about right score distribution of bigleaf maple syrups.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/12'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00012/article_deploy/html/images/gastronomy-02-00012-g002-550.jpg?1731402141" title=" <strong>Figure 2</strong><br/> <p>Correspondence analysis using the data from CATA questions on the products and attributes of bigleaf maple syrups in the first two dimensions with axes F1 and F2: 100%.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/12'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00012/article_deploy/html/images/gastronomy-02-00012-g003-550.jpg?1731402143" title=" <strong>Figure 3</strong><br/> <p>Principal coordinate analysis of bigleaf maple syrups with sensory descriptors.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/12'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00012/article_deploy/html/images/gastronomy-02-00012-g004-550.jpg?1731402145" title=" <strong>Figure 4</strong><br/> <p>CATA sensory attributes that significantly impacted chefs’ overall liking of the bigleaf maple syrups. Attributes in blue had a positive impact on mean scores, while attributes in red negatively impacted overall liking.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/12'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00012/article_deploy/html/images/gastronomy-02-00012-g005-550.jpg?1731402150" title=" <strong>Figure 5</strong><br/> <p>How chefs would most likely use bigleaf maple syrup, using the check-all-that-apply methodology, shown in percent response, <span class="html-italic">n</span> = 62.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/12'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00012/article_deploy/html/images/gastronomy-02-00012-g006-550.jpg?1731402154" title=" <strong>Figure 6</strong><br/> <p>Terms ranked by importance to purchase intent of bigleaf maple syrup, where the top four were ranked, shown in percent response, by chefs who, when clustered on overall liking, were in a group who liked all three syrups, <span class="html-italic">n</span> = 29.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/12'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00012/article_deploy/html/images/gastronomy-02-00012-g007-550.jpg?1731402157" title=" <strong>Figure 7</strong><br/> <p>Terms ranked by importance to purchase intent of bigleaf maple syrup, where the top four were ranked, shown in percent response, by chefs who, when clustered on overall liking, were in groups who liked less some or all three syrups, <span class="html-italic">n</span> = 33.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/12'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00012/article_deploy/html/images/gastronomy-02-00012-g008-550.jpg?1731402160" title=" <strong>Figure 8</strong><br/> <p>Terms used to describe maple syrup that chefs find most appealing, using the check-all-that-apply methodology, shown in percent response, <span class="html-italic">n</span> = 62.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/12'>Full article</a></strong> "></a></div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <a data-dropdown="drop-supplementary-1501475" aria-controls="drop-supplementary-1501475" aria-expanded="false" title="Supplementary Material"> <i class="material-icons">attachment</i> </a> <div id="drop-supplementary-1501475" class="f-dropdown label__btn__dropdown label__btn__dropdown--wide" data-dropdown-content aria-hidden="true" tabindex="-1"> Supplementary material: <br/> <a href="/2813-513X/2/4/11/s1?version=1729240918"> Supplementary File 1 (ZIP, 161 KiB) </a><br/> </div> </div> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 14 pages, 1177 KiB </span> <a href="/2813-513X/2/4/11/pdf?version=1730888897" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Key Drivers of Consumption, Conceptual, Sensory, and Emotional Profiling of Cheeses Based on Origin and Consumer Familiarity: A Case Study of Local and Imported Cheeses in Greece" data-journal="gastronomy"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2813-513X/2/4/11">Key Drivers of Consumption, Conceptual, Sensory, and Emotional Profiling of Cheeses Based on Origin and Consumer Familiarity: A Case Study of Local and Imported Cheeses in Greece</a> <div class="authors"> by <span class="inlineblock "><strong>Malamatenia Panagiotou</strong>, </span><span class="inlineblock "><strong>Efstathios Kaloudis</strong>, </span><span class="inlineblock "><strong>Danai Ioanna Koukoumaki</strong>, </span><span class="inlineblock "><strong>Vasiliki Bountziouka</strong>, </span><span class="inlineblock "><strong>Evangelia Giannakou</strong>, </span><span class="inlineblock "><strong>Margarita Pandi</strong> and </span><span class="inlineblock "><strong>Konstantinos Gkatzionis</strong></span> </div> <div class="color-grey-dark"> <em>Gastronomy</em> <b>2024</b>, <em>2</em>(4), 141-154; <a href="https://doi.org/10.3390/gastronomy2040011">https://doi.org/10.3390/gastronomy2040011</a> - 18 Oct 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> The origin of a product, consumer familiarity, and purchasing identity are factors that affect the perception of cheese consumption. The present study aims at identifying consumers’ conceptualizations and attitudes towards local Greek cheeses of the North-Aegean Sea islands, such as Ladotyri, Graviera, Kasseri, <a href="#" data-counterslink = "https://www.mdpi.com/2813-513X/2/4/11/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> The origin of a product, consumer familiarity, and purchasing identity are factors that affect the perception of cheese consumption. The present study aims at identifying consumers’ conceptualizations and attitudes towards local Greek cheeses of the North-Aegean Sea islands, such as Ladotyri, Graviera, Kasseri, Kaskavali, Melichloro, and Kalathaki, some of which have a Protected Designation of Origin (PDO) status, as opposed to cheeses of non-Greek origin, such as Cheddar, Regatto, and Gouda. Sensory and emotional attributes of local, local PDO, and imported cheeses, as well as drivers associated with consumers’ choice and acceptance above and beyond their sensory attributes, were studied using three methods: (a) flash profile to gain insight into the sensory positioning of products and description of samples; (b) qualitative analysis of focus groups to pinpoint consumer knowledge, preference, and consumption criteria; and (c) a new methodology for natural language processing and sentiment analysis of social media posts to determine consumer conceptualizations. Social media posts have proven to be a valuable source of linguistic and cultural data for cheeses. Local cheeses, including PDO products, were found to be linked to village life and family gatherings, home, tradition, and childhood memories, with saltiness and hardness being their main sensory attributes. Imported cheeses were linked to fast food, pizza, and snacking, with elasticity and gumminess as prominent sensory qualities. The main criteria for purchase were intended usage and versatility, taste and texture, price, and familiarity. The findings provide key sensory attributes, information about consumer purchasing criteria, and relevant vocabulary for the promotion of cheeses as agri-food and gastronomic identity key products. <a href="/2813-513X/2/4/11">Full article</a> </div> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2813-513X/2/4/11/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1501475"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1501475"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1501475" data-cycle-prev="#prev1501475" data-cycle-progressive="#images1501475" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1501475-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00011/article_deploy/html/images/gastronomy-02-00011-g001-550.jpg?1730889028" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1501475" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1501475-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00011/article_deploy/html/images/gastronomy-02-00011-g002-550.jpg?1730889029'><p>Figure 2</p></div> --- <div class='openpopupgallery' data-imgindex='2' data-target='article-1501475-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00011/article_deploy/html/images/gastronomy-02-00011-g003-550.jpg?1730889030'><p>Figure 3</p></div></script></div></div><div id="article-1501475-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00011/article_deploy/html/images/gastronomy-02-00011-g001-550.jpg?1730889028" title=" <strong>Figure 1</strong><br/> <p>Generalized Procrustes Analysis (GPA) of judge’s evaluations of eight cheese samples via flash profile analysis (<b>a</b>,<b>b</b>), shown as a variable plot. Only attributes generated by judges with good repeatability and ability to discriminate were included.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/11'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00011/article_deploy/html/images/gastronomy-02-00011-g002-550.jpg?1730889029" title=" <strong>Figure 2</strong><br/> <p>Frequency counts and normalized average engagement of the most frequently mentioned cheeses in the posts collected from Instagram.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/11'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00011/article_deploy/html/images/gastronomy-02-00011-g003-550.jpg?1730889030" title=" <strong>Figure 3</strong><br/> <p>Thorough map of key drivers of consumption and the conceptual, sensory, and emotional profiles of local and non-Greek cheeses.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/11'>Full article</a></strong> "></a></div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <a data-dropdown="drop-supplementary-1486161" aria-controls="drop-supplementary-1486161" aria-expanded="false" title="Supplementary Material"> <i class="material-icons">attachment</i> </a> <div id="drop-supplementary-1486161" class="f-dropdown label__btn__dropdown label__btn__dropdown--wide" data-dropdown-content aria-hidden="true" tabindex="-1"> Supplementary material: <br/> <a href="/2813-513X/2/4/10/s1?version=1727339944"> Supplementary File 1 (ZIP, 66 KiB) </a><br/> </div> </div> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 12 pages, 1261 KiB </span> <a href="/2813-513X/2/4/10/pdf?version=1727339943" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Valorization of Cynara cardunculus L. var. scolymus Processing By-Products of Typical Landrace “Carciofo Di Montelupone” from Marche Region (Italy)" data-journal="gastronomy"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2813-513X/2/4/10">Valorization of <i>Cynara cardunculus</i> L. var. <i>scolymus</i> Processing By-Products of Typical Landrace “Carciofo Di Montelupone” from Marche Region (Italy)</a> <div class="authors"> by <span class="inlineblock "><strong>Laura Alessandroni</strong>, </span><span class="inlineblock "><strong>Lorenzo Bellabarba</strong>, </span><span class="inlineblock "><strong>Samanta Corsetti</strong> and </span><span class="inlineblock "><strong>Gianni Sagratini</strong></span> </div> <div class="color-grey-dark"> <em>Gastronomy</em> <b>2024</b>, <em>2</em>(4), 129-140; <a href="https://doi.org/10.3390/gastronomy2040010">https://doi.org/10.3390/gastronomy2040010</a> - 26 Sep 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Food waste is a growing global problem that originates from a variety of sources, with about 38% of it coming from food processing. In recent years, the European Union has encouraged investigations into by-products for their exploitation in several fields. In this study, <a href="#" data-counterslink = "https://www.mdpi.com/2813-513X/2/4/10/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Food waste is a growing global problem that originates from a variety of sources, with about 38% of it coming from food processing. In recent years, the European Union has encouraged investigations into by-products for their exploitation in several fields. In this study, the main processing by-products of artichoke (<i>Cynara cardunculus</i> L. var. <i>scolymus</i>), being leaves, stems, and external bracts, were analyzed. This study aims to valorize the by-product in order to promote its cultivation and help producers to create a new supply chain of this cultivar, typical of the Marche region in Italy, which is subject to the potential risk of genetic erosion. Several bioactive substances were monitored and quantified, including inulin, an important D-fructose polymer widely used for its physical–chemical and functional properties and prebiotic activity. Inulin extraction was optimized through an experimental design in terms of time and temperature. Moreover, the total content of polyphenols, flavonoids, and tannins was investigated in each artichoke by-product, revealing the stems as the richest fraction in all the monitored bioactive compounds. <a href="/2813-513X/2/4/10">Full article</a> </div> </div> <div class="belongsTo" style="margin-bottom: 10px;"> (This article belongs to the Special Issue <a href=" /journal/gastronomy/special_issues/V8R0235EJM ">Feature Papers in Gastronomic Sciences and Studies</a>)<br/> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2813-513X/2/4/10/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1486161"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1486161"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1486161" data-cycle-prev="#prev1486161" data-cycle-progressive="#images1486161" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1486161-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00010/article_deploy/html/images/gastronomy-02-00010-g001-550.jpg?1727340046" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1486161" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1486161-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00010/article_deploy/html/images/gastronomy-02-00010-g002-550.jpg?1727340048'><p>Figure 2</p></div> --- <div class='openpopupgallery' data-imgindex='2' data-target='article-1486161-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00010/article_deploy/html/images/gastronomy-02-00010-g003-550.jpg?1727340049'><p>Figure 3</p></div></script></div></div><div id="article-1486161-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00010/article_deploy/html/images/gastronomy-02-00010-g001-550.jpg?1727340046" title=" <strong>Figure 1</strong><br/> <p>“Carciofo di Montelupone” landrace artichoke fractions and waste material from industrial process.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/10'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00010/article_deploy/html/images/gastronomy-02-00010-g002-550.jpg?1727340048" title=" <strong>Figure 2</strong><br/> <p>Surface plot resulted from the Design of Experiment to evaluate the best inulin extraction time and temperature. Inulin content is expressed in mg/g of FD matrix.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/10'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00010/article_deploy/html/images/gastronomy-02-00010-g003-550.jpg?1727340049" title=" <strong>Figure 3</strong><br/> <p>Principal component analysis (PCA) biplot highlighting the distribution of the 5 variables and the distribution of the four groups of samples (S: stems; L: leaves; IB: internal bracts; EB: external bracts, numbers represent the replicates).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/4/10'>Full article</a></strong> "></a></div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 13 pages, 436 KiB </span> <a href="/2813-513X/2/3/9/pdf?version=1725006084" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Effects of Mayonnaise and Salad Dressing Marinades on Chicken Breast Meat Quality" data-journal="gastronomy"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2813-513X/2/3/9">Effects of Mayonnaise and Salad Dressing Marinades on Chicken Breast Meat Quality</a> <div class="authors"> by <span class="inlineblock "><strong>Jiale Liang</strong>, </span><span class="inlineblock "><strong>Nana Sarudate</strong>, </span><span class="inlineblock "><strong>Hazuki Otsuki</strong>, </span><span class="inlineblock "><strong>Takuya Yanagisawa</strong>, </span><span class="inlineblock "><strong>Yusuke Okuda</strong> and </span><span class="inlineblock "><strong>Shin-ichi Ishikawa</strong></span> </div> <div class="color-grey-dark"> <em>Gastronomy</em> <b>2024</b>, <em>2</em>(3), 116-128; <a href="https://doi.org/10.3390/gastronomy2030009">https://doi.org/10.3390/gastronomy2030009</a> - 29 Aug 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Mayonnaise has a long history as a representative of emulsified sauces. As people become more health-conscious, salad dressings (emulsified and non-emulsified) with lower fat content gradually appear in people’s lives. Both sauces are widely used in everyday life for meat marinades because they <a href="#" data-counterslink = "https://www.mdpi.com/2813-513X/2/3/9/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Mayonnaise has a long history as a representative of emulsified sauces. As people become more health-conscious, salad dressings (emulsified and non-emulsified) with lower fat content gradually appear in people’s lives. Both sauces are widely used in everyday life for meat marinades because they contain seasonings such as spices, salt, and vinegar. Although there are many studies on how condiments such as spices, salt, and vinegar affect meat, the effects of semi-solid/liquid emulsions and non-emulsified marinades on meat have yet to be further discussed and analyzed. Therefore, studying the physical and chemical effects of mayonnaise (semi-solid emulsified emulsion) and salad dressing (liquid emulsion and non-emulsified sauce) on meat is essential for improving food quality and safety. Thus, this paper examines the impacts of mayonnaise, emulsified salad dressing, and non-emulsified salad dressing on the physicochemical properties and sensory evaluations of meat. The results showed that the three sauces effectively reduced cooking losses when used as marinades for chicken breasts. In the juiciness and firmness tests, both mayonnaise and non-emulsified salad dressings positively affected the meat. This study also found that lower pH values were not always effective at reducing meat hardness and that emulsification may play a key role in reducing meat hardness. <a href="/2813-513X/2/3/9">Full article</a> </div> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2813-513X/2/3/9/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="absgraph cycle-slideshow"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1466749-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00009/article_deploy/html/images/gastronomy-02-00009-g001-550.jpg?1725006150" alt="" style="border: 0;"><p>Figure 1</p></div></div></div><div id="article-1466749-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00009/article_deploy/html/images/gastronomy-02-00009-g001-550.jpg?1725006150" title=" <strong>Figure 1</strong><br/> <p>Measurement of pH. A Point, 5 mm from the surface of the chicken; B Point, midway between the A point and the center point; C Point, the center point.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/3/9'>Full article</a></strong> "></a></div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 14 pages, 287 KiB </span> <a href="/2813-513X/2/3/8/pdf?version=1721210180" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="From the “Òstrakon” to the Art of Wine Tasting and the Measurement of Consumer Emotions" data-journal="gastronomy"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Essay</span></div> <a class="title-link" href="/2813-513X/2/3/8">From the “Òstrakon” to the Art of Wine Tasting and the Measurement of Consumer Emotions</a> <div class="authors"> by <span class="inlineblock "><strong>Mario Ubigli</strong> and </span><span class="inlineblock "><strong>Maria Carla Cravero</strong></span> </div> <div class="color-grey-dark"> <em>Gastronomy</em> <b>2024</b>, <em>2</em>(3), 102-115; <a href="https://doi.org/10.3390/gastronomy2030008">https://doi.org/10.3390/gastronomy2030008</a> - 17 Jul 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> The language of wine is richer and more complex if compared to that of other alcoholic beverages, including the tasting, production, history, and culture associated with it. The evolution of the language employed to define the quality and the characteristics of wine from <a href="#" data-counterslink = "https://www.mdpi.com/2813-513X/2/3/8/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> The language of wine is richer and more complex if compared to that of other alcoholic beverages, including the tasting, production, history, and culture associated with it. The evolution of the language employed to define the quality and the characteristics of wine from the “òstrakon” of the Ancient Egyptians to the present is shown in the article. The symbolic aspects of wine, the communication of emotions, the wine sensory analysis, and the wine tasting are discussed. The glossaries which appeared in France, at the turn of the 18th and 19th centuries, are mentioned: they attest both the beginning of tasting, and the official recognition of the sensory evolution of wine. Moreover, some considerations are reported on some particular words employed to describe wines: <i>vinous</i>, <i>aftertaste</i>, and <i>body</i>. The language employed to evaluate wine is still evolving. It expresses the need and the desire to communicate and define the perceptions and the emotions derived by drinking wine. Finally, the pleasure of wine is not only a physical pleasure, but above all it is a pleasure of the brain, as well as, naturally, of the word. <a href="/2813-513X/2/3/8">Full article</a> </div> </div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 13 pages, 811 KiB </span> <a href="/2813-513X/2/2/7/pdf?version=1718875463" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="An Exploration of the Gastronomic Potential of the North American Pawpaw—A Case Study from the Pawpaw Cookoff at the Ohio Pawpaw Festival" data-journal="gastronomy"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2813-513X/2/2/7">An Exploration of the Gastronomic Potential of the North American Pawpaw—A Case Study from the Pawpaw Cookoff at the Ohio Pawpaw Festival</a> <div class="authors"> by <span class="inlineblock "><strong>Robert Brannan</strong> and </span><span class="inlineblock "><strong>Ronald Powell</strong></span> </div> <div class="color-grey-dark"> <em>Gastronomy</em> <b>2024</b>, <em>2</em>(2), 89-101; <a href="https://doi.org/10.3390/gastronomy2020007">https://doi.org/10.3390/gastronomy2020007</a> - 13 Jun 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> The pawpaw (<i>Asimina triloba</i>) is a tropical-tasting fruit from a tree indigenous to North America’s temperate climates. Pawpaw has a sweet, sour, and often bitter taste, which is a combination of banana and mango flavor. Fresh fruits are rarely available for <a href="#" data-counterslink = "https://www.mdpi.com/2813-513X/2/2/7/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> The pawpaw (<i>Asimina triloba</i>) is a tropical-tasting fruit from a tree indigenous to North America’s temperate climates. Pawpaw has a sweet, sour, and often bitter taste, which is a combination of banana and mango flavor. Fresh fruits are rarely available for retail purchase other than at farm sales or farmers’ markets. Frozen pulp is commercially available but supply is often limited due to increased wholesale demand. The purpose of this paper is to analyze seven years of entries from the <i>Pawpaw Cookoff</i> at the Ohio Pawpaw Festival using case study methodology to provide a basis from which to track trends, make recommendations, and discuss gastronomic opportunities of the pawpaw. Analysis of the data indicates that pawpaw is a versatile fruit that has been incorporated into a wide variety of beverages, savories, sauces, condiments, sweets, and desserts. Pawpaw pairs well with both alcoholic and non-alcoholic beverages, especially certain ales, sour beers, innovative cocktails with rum, coffee and tea drinks, and smoothies. Pawpaw is easily incorporated directly into salsas, dips, salad dressings, and frozen desserts that do not require cooking. In cooked savory dishes, sauces, and condiments, pawpaw should be added at the end of preparation. Pawpaw can be used in a wide range of baked and fried sweets and desserts. <a href="/2813-513X/2/2/7">Full article</a> </div> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2813-513X/2/2/7/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1413671"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1413671"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1413671" data-cycle-prev="#prev1413671" data-cycle-progressive="#images1413671" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1413671-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00007/article_deploy/html/images/gastronomy-02-00007-g001-550.jpg?1718875530" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1413671" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1413671-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00007/article_deploy/html/images/gastronomy-02-00007-g002-550.jpg?1718875532'><p>Figure 2</p></div></script></div></div><div id="article-1413671-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00007/article_deploy/html/images/gastronomy-02-00007-g001-550.jpg?1718875530" title=" <strong>Figure 1</strong><br/> <p>Typical ripe (<b>top</b>) and overripe (<b>bottom</b>) North American pawpaws (<span class="html-italic">Asimina triloba</span>) of unidentified variety. (Adapted from <a href="https://commons.wikimedia.org/wiki/File:Ripe_fruit_of_Asimina_triloba.jpg" target="_blank">https://commons.wikimedia.org/wiki/File:Ripe_fruit_of_Asimina_triloba.jpg</a> (<b>top</b>) and <a href="https://commons.wikimedia.org/wiki/File:Pawpaw_ripe_fruit_green_to_brown.jpg" target="_blank">https://commons.wikimedia.org/wiki/File:Pawpaw_ripe_fruit_green_to_brown.jpg</a> (<b>bottom</b>) (Accessed on 7 March 2024). These files are licensed under the Creative Commons Attribution-Share Alike 4.0 International license).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/2/7'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00007/article_deploy/html/images/gastronomy-02-00007-g002-550.jpg?1718875532" title=" <strong>Figure 2</strong><br/> <p>Percentage of beers categorized into five general style categories, each based on one or more Beer Judge Certification Program, Inc. classifications.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/2/7'>Full article</a></strong> "></a></div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 16 pages, 2141 KiB </span> <a href="/2813-513X/2/2/6/pdf?version=1717492976" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Climate Change May Threaten the Production of Bettelmatt Cheese: Environmental and Regulatory Challenges" data-journal="gastronomy"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2813-513X/2/2/6">Climate Change May Threaten the Production of Bettelmatt Cheese: Environmental and Regulatory Challenges</a> <div class="authors"> by <span class="inlineblock "><strong>Rossana Pennazio</strong>, </span><span class="inlineblock "><strong>Alessia Ruga</strong> and </span><span class="inlineblock "><strong>Enrico Ferrero</strong></span> </div> <div class="color-grey-dark"> <em>Gastronomy</em> <b>2024</b>, <em>2</em>(2), 73-88; <a href="https://doi.org/10.3390/gastronomy2020006">https://doi.org/10.3390/gastronomy2020006</a> - 4 Jun 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Bettelmatt cheese, a cherished Italian culinary gem hailing from the picturesque Val d’Ossola region, is deeply intertwined with its natural environment. This article explores the intricate relationship between the organoleptic attributes of Bettelmatt cheese and the challenges posed by climate change. The sensory <a href="#" data-counterslink = "https://www.mdpi.com/2813-513X/2/2/6/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Bettelmatt cheese, a cherished Italian culinary gem hailing from the picturesque Val d’Ossola region, is deeply intertwined with its natural environment. This article explores the intricate relationship between the organoleptic attributes of Bettelmatt cheese and the challenges posed by climate change. The sensory qualities of this cheese, including its flavor profile, texture, and aroma, are profoundly influenced by the alpine pastures where the cows graze, the unique terroir, and the traditional production methods. However, as climate change continues to impact ecosystems and weather patterns, it raises questions about the resilience and adaptability of this traditional cheese. In addition to these challenges, the article studies, also through producers’ testimonies, the rules in order to protect this cheese, which is crucial for food and gastronomic sciences. <a href="/2813-513X/2/2/6">Full article</a> </div> </div> <div class="belongsTo" style="margin-bottom: 10px;"> (This article belongs to the Special Issue <a href=" /journal/gastronomy/special_issues/V8R0235EJM ">Feature Papers in Gastronomic Sciences and Studies</a>)<br/> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2813-513X/2/2/6/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1408437"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1408437"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1408437" data-cycle-prev="#prev1408437" data-cycle-progressive="#images1408437" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1408437-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00006/article_deploy/html/images/gastronomy-02-00006-g001-550.jpg?1717493080" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1408437" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1408437-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00006/article_deploy/html/images/gastronomy-02-00006-g002-550.jpg?1717493081'><p>Figure 2</p></div> --- <div class='openpopupgallery' data-imgindex='2' data-target='article-1408437-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00006/article_deploy/html/images/gastronomy-02-00006-g003-550.jpg?1717493083'><p>Figure 3</p></div> --- <div class='openpopupgallery' data-imgindex='3' data-target='article-1408437-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00006/article_deploy/html/images/gastronomy-02-00006-g004-550.jpg?1717493083'><p>Figure 4</p></div> --- <div class='openpopupgallery' data-imgindex='4' data-target='article-1408437-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00006/article_deploy/html/images/gastronomy-02-00006-g005-550.jpg?1717493085'><p>Figure 5</p></div> --- <div class='openpopupgallery' data-imgindex='5' data-target='article-1408437-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00006/article_deploy/html/images/gastronomy-02-00006-g006-550.jpg?1717493086'><p>Figure 6</p></div> --- <div class='openpopupgallery' data-imgindex='6' data-target='article-1408437-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00006/article_deploy/html/images/gastronomy-02-00006-g007-550.jpg?1717493087'><p>Figure 7</p></div> --- <div class='openpopupgallery' data-imgindex='7' data-target='article-1408437-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00006/article_deploy/html/images/gastronomy-02-00006-g008-550.jpg?1717493088'><p>Figure 8</p></div></script></div></div><div id="article-1408437-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00006/article_deploy/html/images/gastronomy-02-00006-g001-550.jpg?1717493080" title=" <strong>Figure 1</strong><br/> <p>Orange symbols indicate the locations of the Alpe where Bettelmatt cheese is produced: Alpe Sangiatto (2010 m a.s.l.) (1); Alpe Poiala (2150 m a.s.l.) (2); Alpe Forno (2220 m a.s.l.) (3); Alpe Vannino (2200 m a.s.l.) (4); Alpe Regina (2300 m a.s.l.) (5); Alpe Toggia (2210 m a.s.l.) (6); and Alpe Kastel (2220 m a.s.l.) (7). Map data ©2023 Google.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/2/6'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00006/article_deploy/html/images/gastronomy-02-00006-g002-550.jpg?1717493081" title=" <strong>Figure 2</strong><br/> <p>Mean annual temperature at Alpe Devero station; the trend is indicated by the dotted line.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/2/6'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00006/article_deploy/html/images/gastronomy-02-00006-g003-550.jpg?1717493083" title=" <strong>Figure 3</strong><br/> <p>Mean annual temperature at Alpe Devero station limited to the months in which cattle are on the alpine pastures; the trend is indicated by the dotted line.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/2/6'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00006/article_deploy/html/images/gastronomy-02-00006-g004-550.jpg?1717493083" title=" <strong>Figure 4</strong><br/> <p>Total annual precipitation (mm) at Alpe Devero station; the trend is indicated by the dotted line.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/2/6'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00006/article_deploy/html/images/gastronomy-02-00006-g005-550.jpg?1717493085" title=" <strong>Figure 5</strong><br/> <p>Annual mean temperature at Formazza station; the trend is indicated by the dotted line.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/2/6'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00006/article_deploy/html/images/gastronomy-02-00006-g006-550.jpg?1717493086" title=" <strong>Figure 6</strong><br/> <p>Mean annual temperature at Formazza station limited to the months in which cattle are on the alpine pastures; the trend is indicated by the dotted line.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/2/6'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00006/article_deploy/html/images/gastronomy-02-00006-g007-550.jpg?1717493087" title=" <strong>Figure 7</strong><br/> <p>Total annual precipitation at Formazza station; the trend is indicated by the dotted line.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/2/6'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00006/article_deploy/html/images/gastronomy-02-00006-g008-550.jpg?1717493088" title=" <strong>Figure 8</strong><br/> <p>Total snowfall HN (cm) at the Formazza station; the trend is indicated by the dotted line.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/2/6'>Full article</a></strong> "></a></div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 16 pages, 3963 KiB </span> <a href="/2813-513X/2/2/5/pdf?version=1715279433" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="An Investigation of Changes in the Rheological Properties of Toast Pan Bread Dough during the Various Processing Steps of Kneading in an Industrial Bakery" data-journal="gastronomy"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2813-513X/2/2/5">An Investigation of Changes in the Rheological Properties of Toast Pan Bread Dough during the Various Processing Steps of Kneading in an Industrial Bakery</a> <div class="authors"> by <span class="inlineblock "><strong>Euripides Ntalios</strong>, </span><span class="inlineblock "><strong>Stylianos Raphaelides</strong> and </span><span class="inlineblock "><strong>Anna Marinopoulou</strong></span> </div> <div class="color-grey-dark"> <em>Gastronomy</em> <b>2024</b>, <em>2</em>(2), 57-72; <a href="https://doi.org/10.3390/gastronomy2020005">https://doi.org/10.3390/gastronomy2020005</a> - 9 May 2024 </div> <a href="/2813-513X/2/2/5#metrics">Cited by 1</a> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> The dough formation during the kneading for the industrial production of toast pan bread was examined using a series of mechanical tests to assess possible transformations in its rheological properties. For this purpose, the Young’s modulus of elasticity and squeeze flow viscometry of <a href="#" data-counterslink = "https://www.mdpi.com/2813-513X/2/2/5/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> The dough formation during the kneading for the industrial production of toast pan bread was examined using a series of mechanical tests to assess possible transformations in its rheological properties. For this purpose, the Young’s modulus of elasticity and squeeze flow viscometry of the doughs taken from various processing stages of the kneading process were determined. The rheological properties of the dough were assessed using dynamic and creep tests. Young’s modulus data revealed the changes in the elasticity of the dough exhibited during the different steps of kneading, whereas dynamic and creep tests indicated that throughout kneading, the dough displayed the behavior of a weak solid. Elongational viscosity measurements showed that the dough exhibited pseudoplastic behavior throughout the kneading process. The doughs from the various processing steps exhibited differences in zero shear viscosity values. It is suggested that the changes occurred during the processing stages, related to the development of secondary bonding within the gluten matrix. <a href="/2813-513X/2/2/5">Full article</a> </div> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2813-513X/2/2/5/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1391551"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1391551"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1391551" data-cycle-prev="#prev1391551" data-cycle-progressive="#images1391551" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1391551-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00005/article_deploy/html/images/gastronomy-02-00005-g001-550.jpg?1715279521" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1391551" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1391551-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00005/article_deploy/html/images/gastronomy-02-00005-g002-550.jpg?1715279524'><p>Figure 2</p></div> --- <div class='openpopupgallery' data-imgindex='2' data-target='article-1391551-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00005/article_deploy/html/images/gastronomy-02-00005-g003-550.jpg?1715279525'><p>Figure 3</p></div> --- <div class='openpopupgallery' data-imgindex='3' data-target='article-1391551-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00005/article_deploy/html/images/gastronomy-02-00005-g004a-550.jpg?1715279528'><p>Figure 4</p></div> --- <div class='openpopupgallery' data-imgindex='4' data-target='article-1391551-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00005/article_deploy/html/images/gastronomy-02-00005-g004b-550.jpg?1715279531'><p>Figure 4 Cont.</p></div> --- <div class='openpopupgallery' data-imgindex='5' data-target='article-1391551-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00005/article_deploy/html/images/gastronomy-02-00005-g004c-550.jpg?1715279532'><p>Figure 4 Cont.</p></div> --- <div class='openpopupgallery' data-imgindex='6' data-target='article-1391551-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00005/article_deploy/html/images/gastronomy-02-00005-g005a-550.jpg?1715279534'><p>Figure 5</p></div> --- <div class='openpopupgallery' data-imgindex='7' data-target='article-1391551-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00005/article_deploy/html/images/gastronomy-02-00005-g005b-550.jpg?1715279537'><p>Figure 5 Cont.</p></div> --- <div class='openpopupgallery' data-imgindex='8' data-target='article-1391551-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00005/article_deploy/html/images/gastronomy-02-00005-g005c-550.jpg?1715279539'><p>Figure 5 Cont.</p></div> --- <div class='openpopupgallery' data-imgindex='9' data-target='article-1391551-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00005/article_deploy/html/images/gastronomy-02-00005-g006-550.jpg?1715279541'><p>Figure 6</p></div></script></div></div><div id="article-1391551-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00005/article_deploy/html/images/gastronomy-02-00005-g001-550.jpg?1715279521" title=" <strong>Figure 1</strong><br/> <p>Young’s modulus of elasticity results of toast bread dough samples obtained from the various kneading steps: 1—Mixing; 2—Chunker and molder; 3—Pre-proofing; 4—Plastification 1; 5—Plastification 2; 6—Plastification 3; 7—Proofing.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/2/5'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00005/article_deploy/html/images/gastronomy-02-00005-g002-550.jpg?1715279524" title=" <strong>Figure 2</strong><br/> <p>(<b>a</b>) Mechanical spectra of toast bread dough samples obtained from the various stages of the kneading process: 1—Mixing, O; 2—Chunker and molder, •; 3—Pre-proofing, Δ; 4—Plastification 1, +; 5—Plastification 2, N; 6—Plastification 3, H; 7—Proofing, Z. (<b>b</b>) Complex viscosity curves of toast bread dough samples from various stages of the kneading process, as a function of the frequency of oscillation: 1—Mixing, O; 2—Chunker and molder, •; 3—Pre proofing, Δ; 4—Plastification 1, +; 5—Plastification 2, N; 6—Plastification 3, H; 7—Proofing, Z.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/2/5'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00005/article_deploy/html/images/gastronomy-02-00005-g003-550.jpg?1715279525" title=" <strong>Figure 3</strong><br/> <p>Zero shear viscosity values of toast bread dough samples from the various stages of the kneading process: 1—Mixing; 2—Chunker and molder; 3—Pre-proofing; 4—Plastification 1; 5—Plastification 2; 6—Plastification 3; 7—Proofing.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/2/5'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00005/article_deploy/html/images/gastronomy-02-00005-g004a-550.jpg?1715279528" title=" <strong>Figure 4</strong><br/> <p>Force–distance curves of toast bread dough samples obtained from the various stages of the kneading process: 1—Mixing; 2—Chunker and molder; 3—Pre-proofing; 4—Plastification 1; 5—Plastification 2; 6—Plastification 3; 7—Proofing; under constant strain rate (nominal) values of 1.0–4.0–7.0–10.0%.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/2/5'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00005/article_deploy/html/images/gastronomy-02-00005-g004b-550.jpg?1715279531" title=" <strong>Figure 4 Cont.</strong><br/> <p>Force–distance curves of toast bread dough samples obtained from the various stages of the kneading process: 1—Mixing; 2—Chunker and molder; 3—Pre-proofing; 4—Plastification 1; 5—Plastification 2; 6—Plastification 3; 7—Proofing; under constant strain rate (nominal) values of 1.0–4.0–7.0–10.0%.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/2/5'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00005/article_deploy/html/images/gastronomy-02-00005-g004c-550.jpg?1715279532" title=" <strong>Figure 4 Cont.</strong><br/> <p>Force–distance curves of toast bread dough samples obtained from the various stages of the kneading process: 1—Mixing; 2—Chunker and molder; 3—Pre-proofing; 4—Plastification 1; 5—Plastification 2; 6—Plastification 3; 7—Proofing; under constant strain rate (nominal) values of 1.0–4.0–7.0–10.0%.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/2/5'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00005/article_deploy/html/images/gastronomy-02-00005-g005a-550.jpg?1715279534" title=" <strong>Figure 5</strong><br/> <p>Flow curves of the elongational viscosity of toast bread dough samples obtained from the various stages of the kneading process: 1—Mixing; 2—Chunker and molder; 3—Pre-proofing; 4—Plastification 1; 5—Plastification 2; 6—Plastification 3; 7—Proofing; as a function of the biaxial strain rate calculated at constant strain rates of nominal values of 1%, 4%, 7%, and 10%.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/2/5'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00005/article_deploy/html/images/gastronomy-02-00005-g005b-550.jpg?1715279537" title=" <strong>Figure 5 Cont.</strong><br/> <p>Flow curves of the elongational viscosity of toast bread dough samples obtained from the various stages of the kneading process: 1—Mixing; 2—Chunker and molder; 3—Pre-proofing; 4—Plastification 1; 5—Plastification 2; 6—Plastification 3; 7—Proofing; as a function of the biaxial strain rate calculated at constant strain rates of nominal values of 1%, 4%, 7%, and 10%.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/2/5'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00005/article_deploy/html/images/gastronomy-02-00005-g005c-550.jpg?1715279539" title=" <strong>Figure 5 Cont.</strong><br/> <p>Flow curves of the elongational viscosity of toast bread dough samples obtained from the various stages of the kneading process: 1—Mixing; 2—Chunker and molder; 3—Pre-proofing; 4—Plastification 1; 5—Plastification 2; 6—Plastification 3; 7—Proofing; as a function of the biaxial strain rate calculated at constant strain rates of nominal values of 1%, 4%, 7%, and 10%.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/2/5'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00005/article_deploy/html/images/gastronomy-02-00005-g006-550.jpg?1715279541" title=" <strong>Figure 6</strong><br/> <p>Flow curves of elongational viscosity versus the biaxial strain rate of toast pan bread dough samples obtained from various stages of the dough formation process.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/2/5'>Full article</a></strong> "></a></div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 10 pages, 1967 KiB </span> <a href="/2813-513X/2/2/4/pdf?version=1712631229" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Not Food: Time to Call Ultra-Processed Products by Their True Name" data-journal="gastronomy"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Viewpoint</span></div> <a class="title-link" href="/2813-513X/2/2/4">Not Food: Time to Call Ultra-Processed Products by Their True Name</a> <div class="authors"> by <span class="inlineblock "><strong>Susan L. Prescott</strong>, </span><span class="inlineblock "><strong>Ashka Naik</strong> and </span><span class="inlineblock "><strong>Alan C. Logan</strong></span> </div> <div class="color-grey-dark"> <em>Gastronomy</em> <b>2024</b>, <em>2</em>(2), 47-56; <a href="https://doi.org/10.3390/gastronomy2020004">https://doi.org/10.3390/gastronomy2020004</a> - 8 Apr 2024 </div> <a href="/2813-513X/2/2/4#metrics">Cited by 2</a> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Over the last decade, volumes of international studies have illuminated the potential harms associated with ultra-processed products sold as foods. These potential harms include, but are not limited to, an increased risk of non-communicable diseases, poor mental health, and early mortality. Studies examining <a href="#" data-counterslink = "https://www.mdpi.com/2813-513X/2/2/4/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Over the last decade, volumes of international studies have illuminated the potential harms associated with ultra-processed products sold as foods. These potential harms include, but are not limited to, an increased risk of non-communicable diseases, poor mental health, and early mortality. Studies examining such products and health have included top-down methods (e.g., nutritional epidemiology), bottom-up approaches (e.g., animal and pre-clinical mechanistic studies), and human intervention trials. The identification of potential harms associated with high levels of food processing has been aided by the NOVA Food Classification System, developed around 2009. Here, in this perspective essay, we argue that lexicon matters, and the continued reference to such ultra-processed products as “foods” is a barrier to policy-related discourse. Using a historical framework, we contend that the term “ultra-processed food” sits in foundational misalignment with how food has been defined, perceived, deliberated on, engaged with, and experienced by humans over millennia. Moreover, we suggest that language that positions ultra-processed products as “food” is part of a mindset that privileges technology and the continued application of isolated nutrients as a means to remedy deeply rooted socioeconomic problems. In the context of global policy, the parallels between food-like ultra-processed products and tobacco are extraordinary. <a href="/2813-513X/2/2/4">Full article</a> </div> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2813-513X/2/2/4/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="absgraph cycle-slideshow"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1371894-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00004/article_deploy/html/images/gastronomy-02-00004-g001-550.jpg?1712631297" alt="" style="border: 0;"><p>Figure 1</p></div></div></div><div id="article-1371894-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00004/article_deploy/html/images/gastronomy-02-00004-g001-550.jpg?1712631297" title=" <strong>Figure 1</strong><br/> <p>Ultra-processed Future: Emerging research on the harms associated with ultra-processed foods raises questions about the future of food and the importance of lexicon (with permission of the artist, author S.L.P.).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/2/4'>Full article</a></strong> "></a></div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <a data-dropdown="drop-supplementary-1352439" aria-controls="drop-supplementary-1352439" aria-expanded="false" title="Supplementary Material"> <i class="material-icons">attachment</i> </a> <div id="drop-supplementary-1352439" class="f-dropdown label__btn__dropdown label__btn__dropdown--wide" data-dropdown-content aria-hidden="true" tabindex="-1"> Supplementary material: <br/> <a href="/2813-513X/2/1/3/s1?version=1709732768"> Supplementary File 1 (ZIP, 210 KiB) </a><br/> </div> </div> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 9 pages, 249 KiB </span> <a href="/2813-513X/2/1/3/pdf?version=1709732767" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Identifying the Potential of Old and Rustic Pig Breeds: Basque Black Pied for Crafting High-Quality Cured Food Products" data-journal="gastronomy"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2813-513X/2/1/3">Identifying the Potential of Old and Rustic Pig Breeds: Basque Black Pied for Crafting High-Quality Cured Food Products</a> <div class="authors"> by <span class="inlineblock "><strong>María José Beriain</strong> and </span><span class="inlineblock "><strong>Idoya Fernandez-Pan</strong></span> </div> <div class="color-grey-dark"> <em>Gastronomy</em> <b>2024</b>, <em>2</em>(1), 38-46; <a href="https://doi.org/10.3390/gastronomy2010003">https://doi.org/10.3390/gastronomy2010003</a> - 6 Mar 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> The Basque Black Pied breed (BBP breed) is a rustic and old pig breed, well adapted to the environmental and productive conditions of the Navarre mountains. Nonetheless, the threat of competition from other, more productive breeds has pushed this local pig to the <a href="#" data-counterslink = "https://www.mdpi.com/2813-513X/2/1/3/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> The Basque Black Pied breed (BBP breed) is a rustic and old pig breed, well adapted to the environmental and productive conditions of the Navarre mountains. Nonetheless, the threat of competition from other, more productive breeds has pushed this local pig to the brink of extinction. A study has been conducted to assess the quality of cured products derived from the meat of this breed. For this purpose, the characteristics of the BBP breed pig carcasses and the organoleptic quality of the cured raw products have been studitab;eed and compared with those obtained from the 50% Large White × 25% Landrace × 25% Piétrain breed (LWLP breed) used as a control. Comparatively to pigs of the LWLP breed, carcasses of the BBP breed showed lower percentages of lean meat and higher percentages of fat coverage, loins, and intramuscular fat content. Expert judges evaluated the appetizing aroma and flavor of the cured raw products from the BBP breed, their texture, and their general impression. The scores of sensory attributes shown by the sausages (the “Sarta” and “Vela” chorizos) indicate the necessity of optimizing and personalizing their curing process to realize the full potential of the distinctive meat. <a href="/2813-513X/2/1/3">Full article</a> </div> </div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 20 pages, 2626 KiB </span> <a href="/2813-513X/2/1/2/pdf?version=1707213356" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Peasant Food Provision Strategies and Scientific Proposals for Famine Foods in Eighteenth-Century Sweden" data-journal="gastronomy"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2813-513X/2/1/2">Peasant Food Provision Strategies and Scientific Proposals for Famine Foods in Eighteenth-Century Sweden</a> <div class="authors"> by <span class="inlineblock "><strong>Ingvar Svanberg</strong> and </span><span class="inlineblock "><strong>Sabira Ståhlberg</strong></span> </div> <div class="color-grey-dark"> <em>Gastronomy</em> <b>2024</b>, <em>2</em>(1), 18-37; <a href="https://doi.org/10.3390/gastronomy2010002">https://doi.org/10.3390/gastronomy2010002</a> - 6 Feb 2024 </div> <a href="/2813-513X/2/1/2#metrics">Cited by 1</a> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> The peasant diet during the Little Ice Age in Sweden was mainly grain-based (bread, gruel, and porridge), and the country was heavily dependent on grain imports to meet the population’s needs for food. During the eighteenth century in particular, when famines were frequent <a href="#" data-counterslink = "https://www.mdpi.com/2813-513X/2/1/2/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> The peasant diet during the Little Ice Age in Sweden was mainly grain-based (bread, gruel, and porridge), and the country was heavily dependent on grain imports to meet the population’s needs for food. During the eighteenth century in particular, when famines were frequent following failed harvests, Swedish peasants utilized a range of locally available resources to survive. Bark bread made of cambium (phloem) from <i>Pinus sylvestris</i> was, for example, commonly used as famine food. Scientists of the Enlightenment period and the state authorities tried to alleviate hunger and poverty through the introduction of new food resources and cooking techniques, including wild or agricultural plants such as lichens or potato, and the use of protein sources different from the traditional ones, such as horse meat. However, many of these proposals encountered strong resistance from the peasantry, and only at the end of the 1800s famines ceased to cause suffering in Sweden. Scientific studies have so far focused mainly on mortality, malnutrition, demography, and official responses to famines; yet the question of what the starving peasants gathered, prepared, and consumed is important for the understanding of the historical situation. Also, the difference between the scientific proposals and peasants’ decisions and choices must be clearly distinguished. This historical study using an ethnobiological approach discusses peasant subsistence strategies in Sweden in the eighteenth century using contemporary sources, which provide an opportunity to study how the population obtained foodstuffs, adapted their diet to available ingredients, and the interaction and conflicting views of peasants and scientists about new, science-based nutrition proposals. <a href="/2813-513X/2/1/2">Full article</a> </div> </div> <div class="belongsTo" style="margin-bottom: 10px;"> (This article belongs to the Special Issue <a href=" /journal/gastronomy/special_issues/V8R0235EJM ">Feature Papers in Gastronomic Sciences and Studies</a>)<br/> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2813-513X/2/1/2/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1334405"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1334405"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1334405" data-cycle-prev="#prev1334405" data-cycle-progressive="#images1334405" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1334405-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00002/article_deploy/html/images/gastronomy-02-00002-g001-550.jpg?1707213423" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1334405" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1334405-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00002/article_deploy/html/images/gastronomy-02-00002-g002-550.jpg?1707213425'><p>Figure 2</p></div> --- <div class='openpopupgallery' data-imgindex='2' data-target='article-1334405-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00002/article_deploy/html/images/gastronomy-02-00002-g003-550.jpg?1707213427'><p>Figure 3</p></div> --- <div class='openpopupgallery' data-imgindex='3' data-target='article-1334405-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00002/article_deploy/html/images/gastronomy-02-00002-g004-550.jpg?1707213428'><p>Figure 4</p></div></script></div></div><div id="article-1334405-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00002/article_deploy/html/images/gastronomy-02-00002-g001-550.jpg?1707213423" title=" <strong>Figure 1</strong><br/> <p>The provinces of Sweden (Wikimedia, CC BY-SA 2.5).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/1/2'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00002/article_deploy/html/images/gastronomy-02-00002-g002-550.jpg?1707213425" title=" <strong>Figure 2</strong><br/> <p>Images of poor and starving people are uncommon from the eighteenth century, but there are a few exceptions, such as the wash drawings by the artist Elias Martin. Old man begging (Courtesy of National Museum of Fine Arts, Stockholm).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/1/2'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00002/article_deploy/html/images/gastronomy-02-00002-g003-550.jpg?1707213427" title=" <strong>Figure 3</strong><br/> <p>Poor old woman trying to trade her glasses for a piece of bread. Eighteenth-century wash drawing by Elias Martin (Courtesy of National Museum of Fine Arts, Stockholm).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/1/2'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00002/article_deploy/html/images/gastronomy-02-00002-g004-550.jpg?1707213428" title=" <strong>Figure 4</strong><br/> <p>Ground starchy rhizomes of bog arum, <span class="html-italic">Calla palustris</span>, were regularly used for bread by the peasantry in northern Sweden in the eighteenth century. During grain shortages, their use increased (Illustration by J.W. Palmstruch, <span class="html-italic">Svensk botanik</span>, 1815).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/1/2'>Full article</a></strong> "></a></div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 17 pages, 819 KiB </span> <a href="/2813-513X/2/1/1/pdf?version=1706867603" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Ready for the «Check-In» of Local Products on Hotel Menus?" data-journal="gastronomy"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2813-513X/2/1/1">Ready for the «Check-In» of Local Products on Hotel Menus?</a> <div class="authors"> by <span class="inlineblock "><strong>Charisia Vlachou</strong>, </span><span class="inlineblock "><strong>Ourania Koukousolatou</strong> and </span><span class="inlineblock "><strong>Nikoletta Theofania Siamagka</strong></span> </div> <div class="color-grey-dark"> <em>Gastronomy</em> <b>2024</b>, <em>2</em>(1), 1-17; <a href="https://doi.org/10.3390/gastronomy2010001">https://doi.org/10.3390/gastronomy2010001</a> - 29 Jan 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> The link between tourism and the agricultural sector offers, on the one hand, authentic cultural experiences to tourists and, on the other hand, a competitive advantage to tourism businesses seeking to differentiate themselves. This research attempts to empirically investigate the organizational readiness, perceived <a href="#" data-counterslink = "https://www.mdpi.com/2813-513X/2/1/1/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> The link between tourism and the agricultural sector offers, on the one hand, authentic cultural experiences to tourists and, on the other hand, a competitive advantage to tourism businesses seeking to differentiate themselves. This research attempts to empirically investigate the organizational readiness, perceived benefits, and intention of hotels to include local agri-food products in their menus. The data collection was carried out through a questionnaire using a five-point Likert scale and the readiness was evaluated in terms of its three dimensions (organizational culture, organizational climate, and organizational capacity), as well as the perceived benefits in one hundred and twelve hotels of the Regional Unit of Kavala and Thassos in Greece. Following a cluster analysis, three categories of hotels emerged, namely, “Committed”, “Hesitant”, and “Indifferent”. This article uses elements of organizational theory in the hotel industry for the inclusion of local agri-food products in hotel menus, complementing the existing limited literature. The research also has important managerial implications and can be used for policymaking by stakeholders. <a href="/2813-513X/2/1/1">Full article</a> </div> </div> <div class="belongsTo" style="margin-bottom: 10px;"> (This article belongs to the Special Issue <a href=" /journal/gastronomy/special_issues/V8R0235EJM ">Feature Papers in Gastronomic Sciences and Studies</a>)<br/> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2813-513X/2/1/1/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1328970"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1328970"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1328970" data-cycle-prev="#prev1328970" data-cycle-progressive="#images1328970" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1328970-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00001/article_deploy/html/images/gastronomy-02-00001-g001-550.jpg?1706867671" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1328970" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1328970-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-02-00001/article_deploy/html/images/gastronomy-02-00001-g0A1-550.jpg?1706867672'><p>Figure A1</p></div></script></div></div><div id="article-1328970-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00001/article_deploy/html/images/gastronomy-02-00001-g001-550.jpg?1706867671" title=" <strong>Figure 1</strong><br/> <p>Dimensions of organizational readiness.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/1/1'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-02-00001/article_deploy/html/images/gastronomy-02-00001-g0A1-550.jpg?1706867672" title=" <strong>Figure A1</strong><br/> <p>Ward analysis dendrogram in grouping hotels’ readiness to integrate local agri-food products in their menus.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/2/1/1'>Full article</a></strong> "></a></div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 13 pages, 963 KiB </span> <a href="/2813-513X/1/1/5/pdf?version=1702968336" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Kelp Wanted?! Understanding the Drivers of US Consumers’ Willingness to Buy and Their Willingness to Pay a Price Premium for Sea Vegetables" data-journal="gastronomy"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2813-513X/1/1/5">Kelp Wanted?! Understanding the Drivers of US Consumers’ Willingness to Buy and Their Willingness to Pay a Price Premium for Sea Vegetables</a> <div class="authors"> by <span class="inlineblock "><strong>Meike Rombach</strong>, </span><span class="inlineblock "><strong>Julio Botero</strong> and </span><span class="inlineblock "><strong>David L. Dean</strong></span> </div> <div class="color-grey-dark"> <em>Gastronomy</em> <b>2023</b>, <em>1</em>(1), 44-56; <a href="https://doi.org/10.3390/gastronomy1010005">https://doi.org/10.3390/gastronomy1010005</a> - 5 Dec 2023 </div> <a href="/2813-513X/1/1/5#metrics">Cited by 1</a> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Lifestyle changes towards sustainable and healthy diets have given rise to superfoods. Sea vegetables, which are otherwise known as edible seaweeds fall in the category of superfoods and are perceived as sustainable and ethical food options. The present study is dedicated to US <a href="#" data-counterslink = "https://www.mdpi.com/2813-513X/1/1/5/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Lifestyle changes towards sustainable and healthy diets have given rise to superfoods. Sea vegetables, which are otherwise known as edible seaweeds fall in the category of superfoods and are perceived as sustainable and ethical food options. The present study is dedicated to US consumers’ willingness to buy and their willingness to pay a price premium for sea vegetables, providing insights and best-practice recommendations for marketing managers in the US food retail and gastronomy. An online consumer survey was distributed to explore predictors explaining willingness to buy and pay a price premium. Food engagement, food attributes, consumer knowledge, and health importance were the investigated predictors covered in the survey. Descriptive statistics and partial least square structural equation modelling were used to analyze the data. Food engagement and sea vegetable intrinsic and extrinsic attributes were identified as the strongest predictors for both willingness to buy and to pay a price premium. In contrast, health importance only influenced willingness to buy, and consumer knowledge only influenced willingness to pay a price premium. By focusing on the forms of consumer behavior with high commitment and exploring and validating the factors driving these consumers’ behaviors, the study fills an important research gap. <a href="/2813-513X/1/1/5">Full article</a> </div> </div> <div class="belongsTo" style="margin-bottom: 10px;"> (This article belongs to the Special Issue <a href=" /journal/gastronomy/special_issues/V8R0235EJM ">Feature Papers in Gastronomic Sciences and Studies</a>)<br/> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2813-513X/1/1/5/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1294088"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1294088"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1294088" data-cycle-prev="#prev1294088" data-cycle-progressive="#images1294088" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1294088-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/gastronomy/gastronomy-01-00005/article_deploy/html/images/gastronomy-01-00005-g001-550.jpg?1702968410" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1294088" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1294088-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-01-00005/article_deploy/html/images/gastronomy-01-00005-g002-550.jpg?1702968411'><p>Figure 2</p></div></script></div></div><div id="article-1294088-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-01-00005/article_deploy/html/images/gastronomy-01-00005-g001-550.jpg?1702968410" title=" <strong>Figure 1</strong><br/> <p>Conceptual model on key factors driving US consumers’ willingness to buy sea vegetables and their willingness to pay a price premium.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/1/1/5'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-01-00005/article_deploy/html/images/gastronomy-01-00005-g002-550.jpg?1702968411" title=" <strong>Figure 2</strong><br/> <p>Results of the conceptual model on key factors driving US consumers’ willingness to buy sea vegetables and their willingness to pay a price premium Note: n.s.: not significant.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/1/1/5'>Full article</a></strong> "></a></div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 12 pages, 1529 KiB </span> <a href="/2813-513X/1/1/4/pdf?version=1699946531" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="A Sustainable Future for Food Tourism: Promoting the Territory through Cooking Classes" data-journal="gastronomy"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2813-513X/1/1/4">A Sustainable Future for Food Tourism: Promoting the Territory through Cooking Classes</a> <div class="authors"> by <span class="inlineblock "><strong>Marina Bardolet-Puigdollers</strong> and </span><span class="inlineblock "><strong>Francesc Fusté-Forné</strong></span> </div> <div class="color-grey-dark"> <em>Gastronomy</em> <b>2023</b>, <em>1</em>(1), 32-43; <a href="https://doi.org/10.3390/gastronomy1010004">https://doi.org/10.3390/gastronomy1010004</a> - 14 Nov 2023 </div> <a href="/2813-513X/1/1/4#metrics">Cited by 2</a> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Food tourism is becoming more popular because of the growing interest of people in organic products and achieving healthier habits. This paper aims to analyze the potential of cooking classes for the planning and development of a sustainable future for food tourism. The <a href="#" data-counterslink = "https://www.mdpi.com/2813-513X/1/1/4/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Food tourism is becoming more popular because of the growing interest of people in organic products and achieving healthier habits. This paper aims to analyze the potential of cooking classes for the planning and development of a sustainable future for food tourism. The research is based on six interviews with providers of cooking classes and six interviews with food tourists in the region of Catalonia. Results show that cooking classes contribute to the process of awarding tourism value to local products and recipes, creating and authentic and educational experience. This engages producers and consumers in a sustainable, and regenerative experience, that appreciates local people, places and practices. Cooking classes are activities that can create a tourism attraction factor, and consequently, allow locals and visitors to know the culture of the country they visit from a unique point of view, which this paper analyses from both perspectives. <a href="/2813-513X/1/1/4">Full article</a> </div> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2813-513X/1/1/4/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1279600"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1279600"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1279600" data-cycle-prev="#prev1279600" data-cycle-progressive="#images1279600" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1279600-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/gastronomy/gastronomy-01-00004/article_deploy/html/images/gastronomy-01-00004-g001-550.jpg?1699946600" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1279600" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1279600-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-01-00004/article_deploy/html/images/gastronomy-01-00004-g002-550.jpg?1699946602'><p>Figure 2</p></div> --- <div class='openpopupgallery' data-imgindex='2' data-target='article-1279600-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-01-00004/article_deploy/html/images/gastronomy-01-00004-g003-550.jpg?1699946603'><p>Figure 3</p></div></script></div></div><div id="article-1279600-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-01-00004/article_deploy/html/images/gastronomy-01-00004-g001-550.jpg?1699946600" title=" <strong>Figure 1</strong><br/> <p>Bucket with fresh meat ready to make sausages and fuet (own source).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/1/1/4'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-01-00004/article_deploy/html/images/gastronomy-01-00004-g002-550.jpg?1699946602" title=" <strong>Figure 2</strong><br/> <p>Principal area of Espai del Peix where the cooking classes take place (own source).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/1/1/4'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-01-00004/article_deploy/html/images/gastronomy-01-00004-g003-550.jpg?1699946603" title=" <strong>Figure 3</strong><br/> <p>Cooking classes in food tourism (own source).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/1/1/4'>Full article</a></strong> "></a></div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 14 pages, 285 KiB </span> <a href="/2813-513X/1/1/3/pdf?version=1699853989" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Politics beyond the Plate: Embracing Transdisciplinarity in Addressing the Gastronomic Heritage of Spain" data-journal="gastronomy"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Essay</span></div> <a class="title-link" href="/2813-513X/1/1/3">Politics beyond the Plate: Embracing Transdisciplinarity in Addressing the Gastronomic Heritage of Spain</a> <div class="authors"> by <span class="inlineblock "><strong>Fabio Parasecoli</strong> and </span><span class="inlineblock "><strong>Gloria Rodriguez-Garcia</strong></span> </div> <div class="color-grey-dark"> <em>Gastronomy</em> <b>2023</b>, <em>1</em>(1), 18-31; <a href="https://doi.org/10.3390/gastronomy1010003">https://doi.org/10.3390/gastronomy1010003</a> - 7 Aug 2023 </div> <a href="/2813-513X/1/1/3#metrics">Cited by 2</a> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Research and initiatives in the emerging field of gastronomy require collaboration among scholars and experts from diverse backgrounds. Transdisciplinarity has been indicated as an effective approach allowing stakeholders from a variety of disciplines and professional practices to better understand and plan interventions in <a href="#" data-counterslink = "https://www.mdpi.com/2813-513X/1/1/3/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Research and initiatives in the emerging field of gastronomy require collaboration among scholars and experts from diverse backgrounds. Transdisciplinarity has been indicated as an effective approach allowing stakeholders from a variety of disciplines and professional practices to better understand and plan interventions in complex gastronomy-related issues and challenges. However, the actors collaborating in such transdisciplinary processes often represent different priorities, values, and needs, as well as varying levels of power and access to financial means. This is particularly evident when it comes to gastronomic heritage. Its identification, support, and promotion require cultural, social, and political negotiations among a great number of stakeholders. Using a pilot workshop organized in March 2023 in Madrid as a case study, this articles suggests that participatory design methods can offer instruments to ensure the effective transdisciplinarity required in gastronomy and to address the political tensions that underlie many of its aspects. <a href="/2813-513X/1/1/3">Full article</a> </div> </div> <div class="belongsTo" style="margin-bottom: 10px;"> (This article belongs to the Special Issue <a href=" /journal/gastronomy/special_issues/V8R0235EJM ">Feature Papers in Gastronomic Sciences and Studies</a>)<br/> </div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 15 pages, 851 KiB </span> <a href="/2813-513X/1/1/2/pdf?version=1703145454" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Italian Lockdown and Consumption: The Rise of Flour during Forced Domestic Isolation from a Digital Perspective" data-journal="gastronomy"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label feature" data-dropdown="drop-article-label-feature" aria-expanded="false">Feature Paper</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2813-513X/1/1/2">Italian Lockdown and Consumption: The Rise of Flour during Forced Domestic Isolation from a Digital Perspective</a> <div class="authors"> by <span class="inlineblock "><strong>Massimiliano Moschin</strong></span> </div> <div class="color-grey-dark"> <em>Gastronomy</em> <b>2023</b>, <em>1</em>(1), 3-17; <a href="https://doi.org/10.3390/gastronomy1010002">https://doi.org/10.3390/gastronomy1010002</a> - 13 Jul 2023 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> This article analyses the first Italian lockdown in 2020 because of the COVID-19 pandemic from the perspective of a digital scenario, trying to find assumptions from social media to understand the amazing increase in flour consumption that occurred, up to an average value <a href="#" data-counterslink = "https://www.mdpi.com/2813-513X/1/1/2/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> This article analyses the first Italian lockdown in 2020 because of the COVID-19 pandemic from the perspective of a digital scenario, trying to find assumptions from social media to understand the amazing increase in flour consumption that occurred, up to an average value of +80%. The focus of this article is on the most common social platforms of the country, Meta’s Facebook and Instagram, and the analysis took place around the keyword “flour”. The aim was to find some answers looking at the media consumption of content related to the topic, looking at the first 100 most engaging posts on Facebook pages, Facebook public groups and Instagram profiles. What emerged is that after an initial dominion of professional content creation in the second month of the three months of domestic reclusion, user-generated content augmented on Facebook, while on Instagram, the most-followed profile was the one of a domestic cooking star. What seemed to emerge is that cooking at home and completing simple recipes based on flour could have been a sort of protection practice against the instability and terrific times due to the pandemic in the Italian cultural field. <a href="/2813-513X/1/1/2">Full article</a> </div> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2813-513X/1/1/2/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1193599"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1193599"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1193599" data-cycle-prev="#prev1193599" data-cycle-progressive="#images1193599" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1193599-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/gastronomy/gastronomy-01-00002/article_deploy/html/images/gastronomy-01-00002-g001-550.jpg?1703145529" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1193599" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1193599-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/gastronomy/gastronomy-01-00002/article_deploy/html/images/gastronomy-01-00002-g002-550.jpg?1703145530'><p>Figure 2</p></div></script></div></div><div id="article-1193599-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-01-00002/article_deploy/html/images/gastronomy-01-00002-g001-550.jpg?1703145529" title=" <strong>Figure 1</strong><br/> <p>Search trends within Google (0–100, where 100 is the highest level reported by Google since 2004).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/1/1/2'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/gastronomy/gastronomy-01-00002/article_deploy/html/images/gastronomy-01-00002-g002-550.jpg?1703145530" title=" <strong>Figure 2</strong><br/> <p>Spread of searches within Google by region in Italy (0–100, where 100 is the highest level reported by Google since 2004).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2813-513X/1/1/2'>Full article</a></strong> "></a></div> </div> </div> </div> <div class="expanding-div collapsed"> <div class="generic-item article-item"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 2 pages, 173 KiB </span> <a href="/2813-513X/1/1/1/pdf?version=1699862554" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Gastronomy: Fostering a New and Inclusive Scientific Field" data-journal="gastronomy"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Editorial</span></div> <a class="title-link" href="/2813-513X/1/1/1"><i>Gastronomy</i>: Fostering a New and Inclusive Scientific Field</a> <div class="authors"> by <span class="inlineblock "><strong>Andrea Pieroni</strong></span> </div> <div class="color-grey-dark"> <em>Gastronomy</em> <b>2023</b>, <em>1</em>(1), 1-2; <a href="https://doi.org/10.3390/gastronomy1010001">https://doi.org/10.3390/gastronomy1010001</a> - 15 Feb 2023 </div> <a href="/2813-513X/1/1/1#metrics">Cited by 3</a> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Despite eating being a universal human experience, the study of “what we eat” has only gained momentum in the past century; this is mainly because of the development of the agrifood industry, nutritional studies within the medical sciences, and, more recently, the Anglo-American <a href="#" data-counterslink = "https://www.mdpi.com/2813-513X/1/1/1/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Despite eating being a universal human experience, the study of “what we eat” has only gained momentum in the past century; this is mainly because of the development of the agrifood industry, nutritional studies within the medical sciences, and, more recently, the Anglo-American tradition of food studies [...] <a href="/2813-513X/1/1/1">Full article</a> </div> </div> </div> </div> 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