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It is a worldwide well-known fact that gastronomic tourism does not always contribute to the cultural, social, economic, and territorial development of the host community. Therefore, its study requires a multidisciplinary and holistic approach to explore and interpret this phenomenon. From this perspective, the paper analyses the consumption of food products by tourists in Santiago de Compostela in Spain (2013-2014). Personal interviews (2081) with visitors and food industry establishment representatives were done. Compared with the normal food consumption of the Galician population, the food production capacity established by the corresponding Santiago foodshed calculation, and with the gastronomy official advertising (tourism web pages analysed by multimodal analysis), the gastronomic tourist experience is standardized and poor, limited to practically two products: rice with lobster, and octopus. This standardization supposes a high reduction in the diversity of the product that can be offered and produced in terms of proximity, and its territorial differentiation, comparing to the usual consumption of the Galician population, to the potential agricultural production by associated foodshed, and to the gastronomic advertising through official web pages. Thus, in this case, gastronomic tourism is not contributing to the social, economic, and territorial development of the host community or, ultimately, to the sustainability of tourism.

In the face of globalisation's homogenising wave, this study serves as a beacon, illuminating the intricate web of factors that safeguard culinary heritage in India. The study hypothesised that a myriad of elements interweaves to form the fabric of food traditions, which in turn fortify collective identity. To validate this, the study engaged 696 individuals via an online survey, employing advanced statistical tools such as path analysis and partial least squares structural equation modelling (PLS-SEM) to unearth the core determinants of gastronomic lineage. Moreover, multiple regression analysis was utilised to measure the impact of these culinary practices on personal and cultural identity. The study's revelations are profound, demonstrating that each of the 18 determinants meticulously chosen for this research significantly contributes to the crafting of Indian food heritage, thereby seasoning the identity of the future with the flavours of the past. [ABSTRACT FROM AUTHOR]

This paper explores the meanings of cheese production and consumption in the geographical branding of the Orkney Islands. Based on both traditional and innovative techniques, the making of cheese in the Orkney Islands is rooted in the historical farming role of its inhabitants but also in its strategic position in the North-Atlantic Ocean. This article explains the origins and evolution of the production of cheese on the islands and connects it to the contemporary consumption on the islands’ restaurants, that award tourism value to cheese people, places and practices. [ABSTRACT FROM AUTHOR]

Copyright of Motif Academy Journal of Folklore is the property of Motif Yayincilik and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Eating is a biologically fundamental human activity. However, the real importance of eating stems not from its biological necessity but from its symbolic character. Food and eating also have psychological, social, and political significance. Food is a means by which love and desire are expressed and communicated. In addition, food serves purposes beyond filling the stomach, such as self-construction, identity formation, social status, gaining prestige, showing others who you are, and differentiating from others. In this context, the concept of gastroporn is considered a form of food that has moved away from its true meaning and undergone a shift in meaning and is expressed as aesthetic images of unattainable pleasure that replace real food. The presentation and visualization of the food, the preparation of the food, and the kitchen materials used often become more important than the food itself. Changing the existing image of the food and serving it with presentations that can emphasize the feelings and emotions of the consumer is the main reason underlying gastroporn. Although the pairing of food with pornography in the classical sense may sound repulsive and irreconcilable at first, the fact that the artistic aspect rather than the food itself comes to the fore in the dishes made with artistic mastery by the chefs in the kitchen, the "irresistible" erotic connotations of some ingredients and the professional photography of all these reveal the similarities between food and pornography. The sexual connotations of foods such as a burst yolk, a runny chocolate bar, and the elongation of hot cheese, bananas, ice cream, etc., reinforce the connection between food and pornography. The main thing emphasized in this article is that the concept of gastroporn is a new form of transforming food and that social media and food photography contribute positively to this new form. [ABSTRACT FROM AUTHOR]

This article explores the spatial politics of Peru’s gastronomic revolution and corresponding efforts to territorialize Peruvian agricultural products by tracing the spatial dynamics of quinoa’s trajectory from highland dietary staple to coveted national food. Efforts to codify Peru’s national cuisine have involved mapping ingredients and dishes onto specific regions while dramatically reshaping agricultural production geographies and culinary topographies. Because of quinoa’s success as a high-value export crop, the Peruvian altiplano is no longer perceived as a landscape useful exclusively for livestock pasture and mining. Instead, it is imagined as agriculturally productive: the country’s quinoa heartland. At the same time, quinoa’s trajectory illuminates spatial contradictions in the gastronomic boom’s purported objectives and its tangible effects. The revalorization of quinoa led to a geographical expansion of its production outside the high Andes, undermining the spatially bound concepts of authenticity promoted by gastronomic leaders in Peru. Broadly, efforts to commercialize marginalized food products and their corresponding regions can at once reconfigure territorial discourses in important ways, reinforce long-standing geographical inequalities, and generate contestations of the geographic imaginaries of food and nation.

This article explores the spatial politics of Peru’s gastronomic revolution and corresponding efforts to territorialize Peruvian agricultural products by tracing the spatial dynamics of quinoa’s trajectory from highland dietary staple to coveted national food. Efforts to codify Peru’s national cuisine have involved mapping ingredients and dishes onto specific regions while dramatically reshaping agricultural production geographies and culinary topographies. Because of quinoa’s success as a high-value export crop, the Peruvian altiplano is no longer perceived as a landscape useful exclusively for livestock pasture and mining. Instead, it is imagined as agriculturally productive: the country’s quinoa heartland. At the same time, quinoa’s trajectory illuminates spatial contradictions in the gastronomic boom’s purported objectives and its tangible effects. The revalorization of quinoa led to a geographical expansion of its production outside the high Andes, undermining the spatially bound concepts of authenticity promoted by gastronomic leaders in Peru. Broadly, efforts to commercialize marginalized food products and their corresponding regions can at once reconfigure territorial discourses in important ways, reinforce long-standing geographical inequalities, and generate contestations of the geographic imaginaries of food and nation. [ABSTRACT FROM AUTHOR]

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

Copyright of Journal of Hospitality & Tourism Issues (JOHTI) is the property of Journal of Hospitality & Tourism Issues and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Introducción/objetivo: los restaurantes son fundamentales en la economía global y un facilitador clave para la transición hacia la sustentabilidad. La industria de restaurantes enfrenta el desafío de equilibrar la demanda de alimentos de alta calidad, con la necesidad de adoptar prácticas sustentables para preservar el medioambiente y promover un futuro más viable. En este sentido, nos preguntamos, ¿cómo se ha abordado el tema desde el ámbito académico?, ¿qué se ha investigado respecto a la implementación de prácticas de sustentabilidad ambiental en la industria de restaurantes? Metodología: esta revisión sistematizada examina la literatura existente publicada entre el 2007 y 2023 sobre las prácticas sustentables en restaurantes. Resultados: se analizaron a detalle 131 artículos, puntualizando el año de publicación, palabras clave asociadas y prácticas sustentables desarrolladas en estudios de caso. Posteriormente, la revisión se condujo para discutir tres temáticas: experiencias positivas de las prácticas sustentables en restaurantes, crítica a prácticas alejadas de la sustentabilidad y la relación entre la implementación de prácticas sustentables, y las capacidades de los administradores y empleados de la industria de restaurantes. Conclusiones: se destaca la importancia de abordar aspectos relacionados con la motivación organizacional, la gestión de residuos, la calidad del servicio, la cadena de suministro y la adopción de tecnologías innovadoras, como las principales claves para incorporar procesos sustentables en la industria de restaurantes. Introduction/objective: Restaurants are fundamental to the global economy and a key driver of the transition to sustainability. The restaurant industry faces the challenge of balancing the demand for high-quality food with the need to adopt sustainable practices to preserve the environment and promote a more viable future. In this sense we wonder how the topic has been approached from the academic?, what has been researched regarding the implementation of environmental sustainability practices in the restaurant industry? Methodology: This systematic review examines the existing literature published between 2007 and 2023 on sustainable practices in restaurants. Results: As a result of the search, 131 articles were analyzed in detail, focusing on year of publication, associated keywords, and sustainable practices developed in case studies. Subsequently, the review was conducted to discuss three themes; positive experiences of sustainable practices in restaurants, criticism of practices far from sustainability, and the link between sustainable practices and the capabilities of managers and employees in the restaurant and foodservice sector. Conclusions: The conclusions highlight the importance of considering aspects related to organizational motivation, waste management, service quality, supply chain and the adoption of innovative technologies, as the main keys to incorporate sustainable processes in the restaurant industry.

Background and aimsThe gastronomic identity of an area is the key factor in tourism development, attracting numerous tourists and generating significant income. Numerous economic actors participate in its use and proper placement, and their perception of the gastronomic potential significantly affects its distribution and use in tourism. The main aim of this study is to investigate the factors of gastronomic identity that influence the development of tourism, observed at two tourist destinations in Southeast Europe [the Republic of Serbia (RS) the city of Novi Sad with Fruška Gora Mountain, n = 305 and Bosnia and Herzegovina (BIH) the city of Sarajevo with Jahorina Mountain, n = 301].MethodsIn order to define the factors that are relevant to food tourism development, a custom-made GastroIdentity scale was created. A survey was conducted among employees in the hospitality and tourism industry as well as employees in educational institutions in the field of hospitality and tourism.ResultsThe research results show that employees from the RS area acknowledge the importance of organizing gastronomic events where local products are presented and that they understand that dishes and beverages with unique and recognizable tastes can characterize their area. Employees from the BIH area pointed out that the nutritional quality of their local agricultural and gastronomic products represents an advantage when compared to mass-produced ones and that the local gastronomic culture and tradition are authentic representatives of the culture of the region.ConclusionThe GastroIdentity scale proved to be dependable, highlighting gastronomic culture and tradition as extremely crucial factors in tourism, using the input provided by the employees from the investigated areas. Noteworthy results were also recorded regarding the need for incentives for food tourism development in the investigated regions.

Copyright of Pamukkale University Journal of Business Research / Pamukkale Üniversitesi İşletme Araştırmaları Dergisi is the property of Pamukkale University Journal of Business Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Hospitality & Tourism Issues (JOHTI) is the property of Journal of Hospitality & Tourism Issues and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Although concepts such as global climate crisis and global warming, which are frequently used with the industrial revolution, did not make people very nervous before, countries and scientists have begun to think more about this issue today. Recently, with this climate crisis, another crisis deepened by Covid-19, wars and economic problems has been brought to the agenda: The Global Food Crisis. The possibility that people's economic and ecological conditions cannot reach enough and always the same amount of food is becoming increasingly unsettling. With these conditions, it is foreseen that people will include edible herbs in their natural habitats in their menus, as they did in the countryside from time immemorial. There are different studies on natural edible herbs in different disciplines, but there are very few studies evaluating these herbs from a gastronomic point of view. Studies such as the dissemination of traditional knowledge about natural edible herbs and the preparation of recipes for foods and beverages made with these plants are studies that can also find response in fields such as economy, sociology, tourism, health and agriculture. Carrying out all these studies in combination can also contribute to healty and gastronomy-themed tourism. For this reason, in our study, studies on natural edible herbs in Türkiye were compiled and evaluated in a way to cover ancient times and today and different disciplines. As a result of the evaluation, natural edible plants that came to the fore in previous studies and our study were determined and information about the food parts of these plants, their usage areas and usage patterns were given.

In 69 ce, the emperor Vitellius presented to dinner guests his 'Shield of Minerva', a platter filled with pike livers, pheasant and peacock brains, flamingo tongues, and lamprey milt. Just as Vitellius' passion for food has been distorted into gluttony, so the Shield of Minerva has been misrepresented as a culinary abomination and the worst of the emperor's excesses. Modern scholarly reception of the Shield owes much to hostile ancient sources, but is also influenced by some modern culinary preferences. Critical reading of our sources reveals the dish as a mix of ingredients carefully chosen for their gustatory and visual appeal and for their political and military symbolism. Vitellius' association of the platter with Minerva evokes her status not only as a martial deity, but also as a goddess of craft. The Shield of Minerva is revealed to be an intellectual exercise, not a symbol of gluttonous self-indulgence. [ABSTRACT FROM AUTHOR]

‘The Human Dredger’ is a non-fiction, autobiographical recount of the writer's experience with food and its importance to society from a nostalgic, humorous and analytical standpoint. The piece was written in June 2022 and includes scenes from Melbourne, Australia and Amalfi, Italy. The work explores the nature of memory regarding food and its impact on growth from childhood into adulthood. The piece conveys how, foundationally, the understanding of different cultures can be approached through cuisine and its various similarities and differences. By analysing his childhood experiences with food, the writer reflects upon the changing perspectives faced when undergoing development in the palate. In doing so, the story follows the maturity of the palate as a metaphor for physical aging, allowing for a greater sense of relatability through less conventional temporal lineage. The research process for this piece began on the Western coast of Italy, where the writer was exposed to Italian gastronomic techniques, bridging his memory to early childhood, where he was exposed to the same techniques. By following the personal experience and development of the writer's relationship with food, heavy descriptive language and anecdotal opinions are utilised to convey the importance of certain aspects of food and cooking. The text's subject, genre, and viewpoint are conversational, with an intimate voice established to allow the writer to approach the topic through an entertaining medium without sacrificing context. His use of prosaic language as the foundation of this text combined with scattered, poetic expression embodies the emotive nature of the story, with reflections highlighted through fragmented sentences. His form draws attention to the multisensory theme of the piece through his poetic prose, disturbing the traditional prose in favour of extracting a reaction from the reader, similar to the ingestion of, for instance, a perfectly-cooked crab dish.

The Human Dredger is a non-fiction, autobiographical recount of the writer's education through food and its importance to society. The piece was written in June 2022 and includes scenes from Melbourne, Australia and Amalfi, Italy. The work explores the nature of memory regarding cuisine and its impact on growth from childhood into adulthood. The piece conveys how, foundationally, the understanding of different cultures can be approached through their interpretation of and appreciation for food. The writer reflects upon his childhood experiences with food and his changing perspectives as his palate develops. The story follows this human growth through a developed maturity of the palate. Replacing a linear timeline, the author's life is spelled out in a series of courses. [ABSTRACT FROM AUTHOR]

In this study, the perception of citizens regarding the cultural gastronomic heritage in tourism management is assessed in the province of Manabí, Ecuador, specifically in the canton of Jipijapa, an important tourist area due to its diverse attractions, typical dishes, and beverages that are part of the culinary traditions of the region. The economic aspects of traditional gastronomy and its influence on tourism are evaluated. The relationship between the preservation of gastronomic heritage and environmental sustainability in the tourism context is analyzed. The values and cultural practices associated with the traditional cuisine of Jipijapa and its contribution to the cultural diversity of the territory are identified. The perception of local residents and tourists regarding the importance and value of gastronomic heritage as a tourism and cultural resource is determined. A mixed methodology was employed in the research process, which included a survey of 505 participants. The findings reveal that the majority of respondents hold a positive view regarding the preservation and appreciation of gastronomic heritage as a tourism and cultural resource. Furthermore, it is important to involve the community in tourism planning and to recognize the significance of ancestral agricultural products as part of the cultural food heritage. [ABSTRACT FROM AUTHOR]

Copyright of Sintagma: Revista de Linguistica is the property of Sintagma: Revista de Linguistica and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Human Review is the property of Eagora Science and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The study aimed at assessing the impact of distance and daily food expenditure on whether a person would become a gastronomic tourist. The methods of linear probability model and logistic regression have been used to verify the impact of explanatory factors on binary dependent variable. The study was conducted among 558 local residents of Samarkand region. The results of the research show that an increase in the expenditure on a meal and increase in the distance that tourist is ready to go for an indigenous food significantly affects a person's desire to make a gastronomic travel. This research contributes to the "state of the art" literature as an empirical experiment highlighting the impact of factors on the process of taking up gastronomy trip. [ABSTRACT FROM AUTHOR]

Traditional food products are a significant segment of hospitality and tourism. They influence the creation of an image of a specific country or region in the minds of consumers. The subject of the work is traditional food products, but from the view of catering workers as consumers. Who choose these products and offer services to their users. We conducted research among employees in managerial positions in Srem and Severna Bačka (A. P. Vojvodina, Republic of Serbia) on 75 catering facilities. The obtained data were processed using descriptive statistics. The main task of the research was to investigate the attitudes of managerial staff towards the quality of traditional food products (market, production, and technical characteristics) that influence purchase choice. The main goal of this paper is to obtain data on which features are crucial in purchasing and whether there are differences between these two areas.

Gastronomy tourism is a critical driver of regional economic development and socio-cultural renaissance. It has been advocated as part of the tourism recovery initiatives in regards to boosting the worldwide economy in the wake of the COVID-19 pandemic. Using the preferred reporting items for systematic reviews and meta-analyses (PRISMA) protocol, 397 empirical articles from leading hospitality and tourism journals were systematically examined. This review brought attention to significant developments by using a combination of descriptive analysis, conceptual framework, and topic modeling. Several salient literature gaps and future research directions were amalgamated by utilizing the theory, context, characteristics, and methodology (TCCM) framework. [ABSTRACT FROM AUTHOR]

Instructional settings (English as a second language (ESL) and English as a foreign language (EFL)) may provide different opportunities for learners' meaningful language use. This qualitative study was designed to shed light on this issue. The data included multiple sources collected from a sustained content gastronomy language course taught in an American ESL and a Taiwanese EFL context. Findings revealed that various factors (e.g., themes, environment, and learners) contributed to learners from both contexts meeting course goals. The findings further indicate that it is not the ESL/EFL context but instead using a sustained content language teaching approach that incorporates theme-based instruction and dynamic units that ensures learners are provided opportunities for meaningful and purposeful language use. [ABSTRACT FROM AUTHOR]

Copyright of Historia y Sociedad (01218417) is the property of Universidad Nacional de Colombia, Facultad de Ciencias Humanas y Economicas and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Confluências Culturais is the property of Fundacao Educacional da Regiao de Joinville - FURJ and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Recently nostalgia has received attention from academic researchers for increasing destination attractiveness and tourist footfalls. Despite increasing interests in food tourism, little research exists regarding gastro-nostalgia to motivate tourists for visiting gastro-festivals. The current study identifies six potential dimensions of gastro-nostalgia through extant literature review viz., cuisine, gastro-experience, gastro-festive ambiance, socialization, personal identity, and cultural identity. Furthermore, it developed a robust instrument for measuring gastro-nostalgia as a reflective-reflective second-order construct using exploratory factor analysis and confirmatory factor analysis. The study collected perceptual responses from tourists and individuals having positive memories associated with two prime gastro-festivals in India: (a) Durga puja (221 responses) and (b) Onam (257 responses). The instrument is empirically validated through factorial validity, nomological validity, and measurement invariance. The study showed that gastro-nostalgia could positively influence tourists' willingness to recommend intentions and revisit intentions. The study offers several implications for destination managers and event managers. [ABSTRACT FROM AUTHOR]

The catering market in Poland, especially in such areas as the Old Town in Gdańsk, is constantly developing, and in recent years there has been a great development in gastronomic offerings; therefore, the potential in this sector is significant. The gastronomic services market in Gdańsk is subject to segmentation due to the diversity of consumer needs and the location of the outlets. New points are constantly appearing on the gastronomic map of this historical part of Tri-City, where every tourist, regardless of the adopted form of tourism, can satisfy his or her needs without any problems. The authors aimed to analyse the impact of catering services on the tourism industry. In particular, the study is an attempt to identify the functioning of the contemporary culinary market and the conditions for the development of catering services and to describe the forms of enterprises providing this service. The variety of aspects of the research subject matter, oscillating around the main objective, made it necessary to formulate the following research hypotheses: first hypothesis (H1)—catering services influence the management of the tourism industry; second hypothesis (H2)—the tourist is the main determinant shaping demand; third hypothesis (H3)—the tourist contributes to benefits in the sphere of supply. The research tool was two structured, short survey questionnaires used to verify the hypothesis. The survey was conducted during the summer of 2018. The survey involved 20 restaurateurs from the Old Town in Gdańsk and 438 random tourists over 15 years old. The survey of tourists can be characterised as randomised focus groups. The questionnaire addressed to owners of catering establishments was a representative survey. The implication of research carried out among representatives of the tourism segment is the development of a foodservice market based on a marketing strategy that takes into account the specific needs of consumers and the constant monitoring of market behaviour in order to keep up with the changes that occur in it. [ABSTRACT FROM AUTHOR]

Copyright of Studii de Ştiintă şi Cultură is the property of Studii de Stiinta si Cultura and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Vegetarianism is characterized by a great expansion among consumers as well as food producers and suppliers, which significantly affects supply in the hospitality business. Although vegetarians are perceived as a homogenous group, they are a varied and heterogeneous group, depending on the consumed foodstuffs, which requires hospitality workers to offer a wide variety of meals and combinations of plant origin. This is the reason why this research aims to show attitudes of restaurant management towards vegetarian cuisine and to examine the orientation of restaurants towards vegetarian meals, as well as challenges faced by employees in the hospitality industry. The basic task is to examine and present attitudes of hospitality management towards vegetarian food. The aim of the overall research is to get a better insight into awareness and attitudes of hospitality management towards foods of vegetarian origin, which is reflected in the restaurant offer.

Three-dimensional (3D) printing technology offers great flexibility in the fabrication of objects with highly complex geometries, allowing intriguing functionalities previously inaccessible. Also referred to as additive manufacturing-(AM) or rapid prototyping, 3D printing is a developing digitized technology that has attracted great interest from researchers, industry, and consumers with its various ever-growing application areas, which include medicine, gastronomy, engineering, manufacturing, arts, and education. Although it has found use in different sectors, the area that has recently activated researchers in 3D printing technology is the "food sector". AM technology offers a ready-to-consume product that is tailored to the consumer, and complies with their taste, cost, and nutritional criteria. This review outlines the importance of 3D printing systems in the food industry, and it summarizes the first step of food printing, which comprises of 3D model building and slicing. [ABSTRACT FROM AUTHOR]

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

Copyright of lnternational Journal of Geography & Geography Education is the property of Marmara University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)