Food in journalistic narratives: A methodological design for the study of food-based contents in daily newspapers
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DOI: 10.1016/j.ijgfs.2018.08.004
Abstract: Abstract The study of food is crucial since food is part of daily life of people. Also, food and gastronomy are a very important leisure and travel issue. This is reflected through the huge attention… read more here.
Keywords: study food; journalistic narratives; study; gastronomy ... See more keywords
Protection of culinary knowledge generation in Michelin-Starred Restaurants. The Spanish case
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DOI: 10.1016/j.ijgfs.2018.09.001
Abstract: Abstract Restaurants with Michelin stars are places for culinary creation and innovation. Scientific literature has provided increasing attention to gastronomy and this type of haute cuisine establishments. However, the treatment that scientific literature has given… read more here.
Keywords: culinary knowledge; knowledge; knowledge generation; protection culinary ... See more keywords
Making sustainable foods (such as jellyfish) delicious
Sign Up to like & getrecommendations! Published in 2019 at "International Journal of Gastronomy and Food Science"
DOI: 10.1016/j.ijgfs.2019.100141
Abstract: Abstract Given global concerns over the depleting resources of our seas and oceans, and the increasing lack of sustainable seafood options, jellyfish are emerging as a potential future food. Jellyfish currently represent a sustainable food… read more here.
Keywords: sustainable foods; food; making sustainable; jellyfish delicious ... See more keywords
Cotton candy: A gastrophysical investigation
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DOI: 10.1016/j.ijgfs.2019.100146
Abstract: Abstract The first mechanical device for making cotton candy, sometimes referred to as candy floss in the UK and New Zealand, and fairy floss in Australia, was patented in North America in the closing years… read more here.
Keywords: candy gastrophysical; cotton candy; gastrophysical investigation; candy ... See more keywords
Reading the plate
Sign Up to like & getrecommendations! Published in 2019 at "International Journal of Gastronomy and Food Science"
DOI: 10.1016/j.ijgfs.2019.100156
Abstract: Abstract How do diners visually inspect the plate when it is first placed down in front of them? Do any regularities in the patterns of visual inspection across diners (such as reading from top-left to… read more here.
Keywords: left right; food; reading plate; gastronomy ... See more keywords
Gastronomy as a real agent of social change
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DOI: 10.1016/j.ijgfs.2020.100240
Abstract: Abstract The study of social entrepreneurship has rapidly evolved in the last years, with a significant number of articles published. Based on a review of the existing literature in the theoretical framework of social entrepreneurship,… read more here.
Keywords: social change; gastronomy; gastronomy real; social entrepreneurship ... See more keywords
The addition of skim milk powder and dairy cream influences the physicochemical properties and the sensory acceptance of concentrated Greek-style yogurt
Sign Up to like & getrecommendations! Published in 2021 at "International Journal of Gastronomy and Food Science"
DOI: 10.1016/j.ijgfs.2021.100349
Abstract: Abstract Yogurt is one of the most popular and consumed foods worldwide, being widely used in gastronomy. This work aimed to evaluate how the addition of skim milk powder (SMP) and dairy cream (DC) can… read more here.
Keywords: skim milk; milk powder; addition; gastronomy ... See more keywords
Michelin stars shine brightly, but are they profitable?
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DOI: 10.1016/j.ijgfs.2021.100352
Abstract: Abstract This article clarifies whether Michelin-starred restaurants are financially profitable and identifies variables that factor into their profitability or lack thereof. After contextualising the Michelin Guide's importance in gastronomy we present a review of literature… read more here.
Keywords: stars shine; michelin stars; michelin; michelin starred ... See more keywords
Náttúra by Kitchen Theory: An immersive multisensory dining concept
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DOI: 10.1016/j.ijgfs.2021.100354
Abstract: Abstract The Nattura dining concept developed by Kitchen Theory ran from September to December 2014 in London. It was inspired by the New Nordic Cuisine Manifesto which has influenced not only cuisine in the Nordic… read more here.
Keywords: multisensory dining; kitchen theory; gastronomy; dining concept ... See more keywords
Acceptability of insect ingredients by innovative student chefs: An exploratory study
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DOI: 10.1016/j.ijgfs.2021.100362
Abstract: Abstract Background In Western societies, the acceptability of entomophagy is low despite the sustainable and nutritional benefits of insects. It is recognized that insect meals incorporated in into familiar foods increases willingness to eat insects.… read more here.
Keywords: insect based; innovative student; acceptability; student chefs ... See more keywords
Cultural dimensions associated with food choice: A survey based multi-country study
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DOI: 10.1016/j.ijgfs.2021.100414
Abstract: Abstract The aim of this research was to analyze motivations behind food choices from a cross-cultural perspective. It presents results derived from a multi-country study associated with Hofstede's cultural dimensions. A total of 11,919 respondents… read more here.
Keywords: country study; food; cultural dimensions; multi country ... See more keywords