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The main purpose of this study is to reveal the motivations of students who enrolled in undergraduate gastronomy departments in Türkiye to study gastronomy. Qualitative research approach was adopted to examine these motivations of the students in depth. Data was collected by conducting semi-structured interviews with 48 students from 13 universities between 01 October-25 November 2022. As a result of the analysis, five main dimensions revealed that affect students’ motivation to study gastronomy (popularity, job opportunities, interest in practical aspects of gastronomy, desire to know different cultures and recommended by family and friends). This study has several important theoretical and practical implications for students, department heads and lecturers, the food and beverage industry, and researchers. Given that this research is the first to thoroughly examine the motives of students studying gastronomy and no similar studies have been found in existing literature, the findings of this study are considered original. [ABSTRACT FROM AUTHOR]

The aim of this paper is to analyse the latest research using a systematic review of the literature and a bibliographic mapping in order to identify the competencies that a gastronomic entrepreneur should possess in order to be effective and achieve success in their business. To this end, a review of the literature is carried out through the most relevant topics, main authors and journals, and to visualise their interrelations. The results show that gastronomic management requires the acquisition of knowledge, competences and skills from a multidisciplinary perspective, specifically differentiating between the needed training competences to be a good gastronomic manager, and those that are acquired and developed during the work in the industry premises. A bibliometric mapping of the publications indexed in WoS and Scopus was conducted using VOSviewer software. During the search process, 178 references for a search period from 2014 to 2023 were obtained. Based on co-occurrence frequencies of key terms, our term map provides a visual representation of the latest research in the Gastronomic Entrepreneur's Competencies (GEC). This study contributes to the literature on gastronomy entrepreneurship research and its findings may be useful for gastronomic entrepreneurs, researchers, food business leaders and decision-makers in this sector. [ABSTRACT FROM AUTHOR]

The main aim of the research is to make a gastroarchaeological examination of the culinary cultures of Anatolia and the Hittite Civilization. As a sub-objective, it’s to reveal the reflection of historical time on the culinary cultures of the societies that lived and live in the same region. The research is important in terms of revealing the past of a living culinary culture. The findings of the five Anatolian cities were collected by semi-structured interview technique, taking into account the limitations of the research, while the findings of the Hittite culinary culture were obtained by content analysis with a gastroarchaeological approach. An analogy was made between the two culinary cultures. As a result of the research, it was revealed that the Hittite culinary culture and the Anatolian culinary cultures within the sample use the same foodstuffs, have the same food preservation methods and cooking techniques, and have very similar dishes. [ABSTRACT FROM AUTHOR]

The dizzying technological advance has permeated all areas, including gastronomy. In this context, the development and implementation of a multiplatform mobile application has generated a significant impact in this sector. This article explores how this technological innovation has transformed the operational and commercial dynamics of gastronomy, using the neutrosophic PEST-SWOT approach. Through detailed analysis, political, economic, social and technological (PEST) factors are examined and combined with an exhaustive study of strengths, weaknesses, opportunities and threats (SWOT) from a neutrosophic perspective, revealing the complexity and dynamism inherent in this interaction. Neutrosophic analysis allows for a deep understanding of the uncertainties and ambiguities surrounding the implementation of mobile applications in gastronomy, offering a holistic and nuanced view. The findings show that while there are significant challenges, such as adapting to rapid technological changes and data management, there are also vast opportunities to improve operational efficiency and user experience. This study highlights the importance of an adaptive strategy that is aware of the multiple dimensions of the dining environment, suggesting that success lies in the ability to navigate and balance these complex forces. [ABSTRACT FROM AUTHOR]

The aim of this study is to explore and assess the significance of social media in terms of their impact on market performance indicators, including product development, market development, and consumer loyalty. This study utilized a sample of 279 companies operating in the HoReCa sector (Hotel, Restaurant, and Cafeteria) in Kosovo. To assess the impact of social networks on the gastronomy sector, a structural equation model was employed to analyse the collected data. Based on our research, the results indicate a positive relationship between social media and performance indicators. However, it is worth noting that the correlation between social media and performance indicators was not particularly strong. This study adds to the existing body of literature on digital marketing strategies from an academic standpoint, highlighting the positive outcomes derived from the influence of social media through performance indicators. From a practical standpoint, the findings of this research suggest that the gastronomy sector can benefit from investing in a comprehensive digital marketing strategy based on the insights gained. Given that many businesses within this sector have a clear requirement for digital marketing and the appropriate platform design, effective management of the HoReCa sector can enable the development of an effective social media strategy that amplifies the impact of performance indicators. Consequently, the paper begins with a theoretical explanation of the terms of digital marketing of social media, analysing the theoretical aspect of performance indicators such as product development, market development and customer loyalty. Then the paper continues with the hypotheses of the paper and presentation of the conceptual model. By giving the paper the practical part of the work, the distribution of the questionnaires and finally the analysis of the results. For clarification, in the paper we have relied on various literatures that have dealt with such variables and we have dealt with our case in Kosovo of these variables that we have called. This research study makes unique contributions to the existing literature on social media and performance indicators specifically within the gastronomy sector. The novelty of this study lies in its efforts to enhance the comprehension of social media's impact through performance indicators, ultimately leading to improved performance in gastronomy services. [ABSTRACT FROM AUTHOR]

The Andean–Patagonian forests of South America offer a great variety of wild edible mushrooms, many with ancestral use and others linked to new mycogastronomic offers. However, their sensory properties and detailed characterizations have not yet been deeply explored and described, nor have their alterations due to cold storage. The aims of this work were to perform a sensory characterization through a trained panel evaluation, perform target volatile compounds analysis and evaluate post-harvest preservation methods effects on nine species of wild edible mushrooms with different trophic habits (Cortinarius magellanicus, Panus dusenii, Fistulina antarctica, F. endoxantha, Gloeosoma vitellinum, Grifola gargal, Lepista nuda, Ramaria patagonica, and Cyttaria hariotii). The sensory description of dehydrated specimens through quantitative descriptive analysis showed that panelists were a significant source of variation; F. antarctica and R. patagonica registered distinct sweet flavor/spice odor and wood/sweet flavor, respectively, and different textures. Refrigeration produced a rapid loss of sensory characteristics, whereas freezer conservation satisfactorily maintained the characteristics in F. anctartica, R. patagonica, G. vitellinum, and C. hariotti for at least four months. A total of 60 target volatile organic compounds were detected, corresponding to grass, mushroom, alkane, and pungent odors in F. anctartica, R. patagonica, and G. vitellinum. The detailed sensory characterization and post-harvest conservation options of these novel products constitute crucial information to promote their sustainable use and local development through innovative activities linked to tourism, such as mushroom gastronomy and mycotourism. [ABSTRACT FROM AUTHOR]

Although edible insects (EIs) are encouraged as a sustainable source of protein, their consumption is not as generalised as other types of food that are internationally accepted. While in some regions of the world, EIs are part of the gastronomic and cultural traditions, in other regions, people are not so receptive to this type of food, and some people even express some disgust towards it. Hence, this research focused on the habits of the participants regarding the consumption of insects as well as their perceptions about EIs being or not a part of the local culture or gastronomic patrimony. A questionnaire survey was implemented in fourteen countries (Brazil, Croatia, Greece, Latvia, Lebanon, Lithuania, Mexico, Poland, Portugal, Romania, Serbia, Slovenia, Spain, and Turkey), and globally, 7222 adult participants responded to the questionnaire. SPSS software (version 28) was used to process the data and carry out chi-square tests and Factor Analyses (FA). The obtained results showed significant differences between countries for all the questions included in the survey, either those regarding the habits of the participants or their opinions about the facts linked with EI tradition or cultural aspects. It was found that participants from Mexico consume EIs more than in all other countries and that strong motivations that would lead to consumption among those who do not consume include curiosity and food shortage. The solution obtained with FA considering the ten statements of the scale consisted of two factors: F1—Culture and Tradition of EIs (α = 0.675) and F2—Acceptance of EIs (α = 0.614). In conclusion, the consumption of EIs and the perceptions of people are highly variable according to geographic location and cultural environment. [ABSTRACT FROM AUTHOR]

This study analyses the dynamics between destination social media foodscape (DSMF), food destination attractiveness (FDA), food destination familiarity (FDF) and visit intention among food tourists. Partial-least Square-Structural Equation Modelling (PLS-SEM) was employed to test the research hypotheses. It has been revealed that DSMF’s social factor and aesthetic appeal have a significant impact on the FDA and FDF. The study’s findings illustrate that both FDA and FDF significantly mediate the relation between social factors and visit intention, as well as between aesthetic appeal and visit intention. The results highlight the importance of tourism stakeholders being strategic in curating DSMF to enhance tourists’ travel planning. [ABSTRACT FROM AUTHOR]

Gastronomy is one of the fields that requires a high level of creativity. It is expected that the theoretical education given in the field of gastronomy will be transformed into creative practices based on the personal characteristics of the individual. Creativity, on the other hand, defines an individual's intellectual process aimed at developing new ideas and is affected by various factors. In this research, the changes in individual creativity (creative processes, intellectual skills, intrinsic motivation, culture and knowledge) by gender were examined. The research was conducted on gastronomy department students. In the research, in which the purposeful sampling method was preferred among the quantitative research designs, the data were obtained by survey technique from students studying in the gastronomy and culinary arts departments of three different universities. According to the findings, the reliability of the dimensions and the participants' average agreement with the statements were high. Among the groups, it was determined that the fourth graders participated in the expressions determined in the individual creativity sub-dimensions at a higher rate than the other groups. Independent sample t-test analysis was performed to examine the relationship between individual creativity and gender variable. According to the results, significant differences were detected between creative processes and culture-knowledge in gastronomy activities and gender. However, no significant relationship was be determined for intellectual skills and internal motivation in terms of gender. On the other hand, depending on the gender variable, both groups think that they can easily put their ideas about gastronomy into practice, and when they have many ideas, they can easily choose the most valuable ones and convince people of them. [ABSTRACT FROM AUTHOR]

This study explores the role of gastronomy information presentation quality (GIP-Q) in social media on gastronomy destination image (GDI) formation, drawing upon stimulus-organism-response theory. Data were gathered from 219 travelers from three gastronomy cities in Turkey using a structured self-administered questionnaire and analyzed using PLS-structural equation modeling. The results reveal that reliability, understandability, completeness, timeliness, believability, interpretability, and relevance dimensions positively affect the GIP-Q in social media. The findings also show that the GIP-Q in social media positively affects cognitive and affective GDI formation. This study offers insights to gastronomy industry professionals about enhancing travelers' perceived GDI. [ABSTRACT FROM AUTHOR]

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]

We compared the nutritional value of 1017 ready-to-eat meals offered by single-dose food delivery services in Hungary with the dietary guidelines published by the World Health Organization, relying on the nutritional information on the companies' websites, and classified them based on gastronomy to traditional Hungarian and innovative meals. No ready-to-eat meals fully complied with the WHO recommendations. However, ready-to-eat meals tend to be high in energy, fat, protein, sodium, low carbohydrate, and fiber, and acceptable in sugar and saturated fatty acid contents. [ABSTRACT FROM AUTHOR]

Copyright of Gastro-World is the property of Ataturk University Coordinatorship of Scientific Journals 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 Turkish Journal of Marketing is the property of Turkish Journal of Marketing 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 modern global food system is highly unsustainable, shaped by industrialisation and corporate consolidation, with negative repercussions on the environment and biodiversity as well as human health. This paper looks at the burgeoning economy in neglected and underutilised species (NUS) in the Western Cape, South Africa, as a potential innovation that could make the local food system more socially and ecologically resilient. Although, at present, NUS are only marginally included in the local food system and policy discussions, NUS increasingly appear in the high-end food industry, driven by international gastronomic trends. These species hold potential as climate resilient, nutritionally dense, and socially and culturally significant foods in the region, but they also carry ecological and social risks. We critically examine the fledgling NUS economy in the Cape Town area to unpack the motivations and challenges associated with the potentially transformative inclusion of these foods into the local food system. We demonstrate that the main risks associated with NUS are negative ecological repercussions, privatisation of the NUS economy, and the reproduction and further entrenchment of unequal power and race dynamics in the region. To mitigate these risks and actualise the related benefits associated with NUS, engagement with the ecological, social, and political context of NUS needs to be significantly deepened. This is particularly true for those working in the high-end food industry, who appear to be driving the NUS economy, and will require education around sustainability and Traditional Ecological Knowledge (TEK), as well as a foregrounding awareness of power dynamics. [ABSTRACT FROM AUTHOR]

Technology is evolving and being implemented across nearly every sector of society, including health, nutrition, and sustainability. Specifically, artificial intelligence (AI) has become an essential tool in gastronomy, not only facilitating chefs' work but also fostering business innovation through cost reduction. However, for a gastronomic business to be profitable, it is crucial to understand its strategic elements. In this study, three groups associated with gastronomy—chefs, entrepreneurs, and gastronomic experts—were surveyed to gather their opinions on the application of artificial intelligence in the restaurant sector in Spain. Additionally, the Business Model Canvas and Lean Model Canvas were developed, specifically adapted for the restaurant sector. These models, as novel approaches, allowed for the identification of key success factors based on the respondents' experiences, considering that the Business Model Canvas focuses on the market and the company, while the Lean Model Canvas prioritizes the market and the product. This distinction is essential for mitigating the high failure rate in the restaurant industry in Spain. The results from the Canvas models and SWOT analysis have allowed us to understand the participants' views. They largely see the use of AI in gastronomy as beneficial due to innovation in recipes and cost savings. However, concerns were raised about the potential loss of human touch in dish preparation and increased unemployment due to the automation of some cooking processes. These findings could be highly relevant for future restaurant entrepreneurs. [ABSTRACT FROM AUTHOR]

Fermentation is a powerful tool for enhancing flavor, improving sustainability, and expanding creative possibilities in the kitchen. However, most fermentations done in gastronomic contexts are restricted to a small set of readily available microbial species. Expanding beyond this limited biological diversity holds promise to unlock new gastronomic innovation. Here, we explore novel culinary applications of Neurospora intermedia, an edible fungus traditionally used in Java, Indonesia to produce the fermented food oncom. Our work demonstrates that N. intermedia can be readily used in the production of oncom-like meat alternatives with non-traditional substrates, as well as in the production of enzymes for starch-to-sugar conversion. As an example, we harness secreted N. intermedia starch-degrading enzymes to produce an amazake that has a distinct volatile aroma composition compared to traditional amazake produced with Aspergillus oryzae. In addition to providing texture and flavor, N. intermedia can be used to add an orange color to dishes due to the development of brightly colored spores and aerial mycelia. This property, along with its secreted enzymes, was utilized to create a dish for fine-dining restaurant Alchemist in Copenhagen, Denmark. Overall, the novel foods produced in this study were rated favorably in consumer trials, indicating a broad sensory appeal of N. intermedia across different culinary applications and cultural contexts. The protocols and approaches presented in this study represent a new addition to the chef's toolbox that hold promise to expand gastronomic possibilities with fermentation in restaurants and beyond.

Aquaculture, while offering significant contributions to global food security, generates substantial amounts of industrial waste, posing environmental and economic challenges. However, this waste also presents untapped potential for innovation in gastronomy. This paper explores the emerging trend of utilizing aquaculture industrial wastes in culinary practices, aiming to reduce waste, promote sustainability, and create novel gastronomic experiences. Through a review of literature and case studies, we examine various methods for repurposing aquaculture waste, including upcycling into new food products, incorporation into culinary dishes, and extraction of valuable components. Additionally, we highlight successful initiatives that have integrated aquaculture waste into gastronomy, emphasizing the benefits of waste reduction, sustainable food practices, and culinary innovation. Challenges such as food safety, taste, and consumer acceptance are acknowledged, with strategies proposed for addressing these issues. Finally, we discuss future directions for research and development in this field, identifying opportunities for collaboration between the aquaculture industry and the gastronomy sector. By exploring the utilization of aquaculture industrial wastes in gastronomy, this paper contributes to a deeper understanding of sustainable food practices and culinary creativity in the context of aquaculture waste management.

Purpose – The purpose of this research is to apply the theoretical frameworks of resource-based view (RBV) and Social Creativity to elucidate insights related to food cultures and creative tourism in the context of Brunei. This addresses an important gap in the literature to unpack how food cultures and creative tourism can become a vehicle for the diversification of a country’s reliance on oil and gas as primary industries. Design/methodology/approach – A case study approach was taken in this research, utilising both primary and secondary data such as social media posts, media reports and semi-structured interviews to shed light on an emerging niche market in Brunei tourism. Findings – The research revealed the entrepreneurial mindset of local food chefs and enthusiasts in showcasing Bruneian heritage and cultures, supported by government campaigns and technological advances. This lends further evidence that food cultures and creative tourism can be a lever for a national economic diversification strategy and can be validated elsewhere. Research limitations/implications – This is one of the first studies to investigate the intersection of the RBV and Social Creativity to advance the theory and practice of tourism in South East Asia. Practical implications – The intersection of food cultures and creative tourism within Brunei is dovetailed into the theoretical frameworks of the RBV and Wilson’s Social Creativity Framework. This is evidenced in a diversification strategy emerging from the case study of Brunei, where food is earmarked as a heritage resource and leverages individual, and in particular, young people’s creativity to generate a niche tourism market for the country. Social implications – The paper illuminates the role of technology as a vehicle for the discourses of creativity, reflexivity, education and economy to flourish. Through co-created content on social media, food heritage and creative tourism experiences are foregrounded and assisted by the entrepreneurs in reaching their desired audiences. Arguably, such tools helped the country alleviate the devastating impacts of COVID-19 and thrust domestic food tourism experiences into the spotlight, like other destinations. Originality/value – This is one of the first studies to investigate the intersection of the RBV and Social Creativity to advance the theory and practice of tourism in South East Asia.

This study examines the changing preferences of rural tourists in Western Transdanubia, Hungary, in the wake of the COVID-19 pandemic. We aim to uncover how rural tourism has changed and identify the new winners of the shifting demand. In 2021, we conducted a comprehensive survey with 925 participants and introduced a novel activity-based segmentation of rural tourists, revealing a strong preference for complex service packages. Practically, our findings highlight that village caterers who have strategically segmented the market have emerged as winners, successfully attracting different age groups and genders with customized packages. Cluster analysis revealed a segment of rural tourists who, without exception, were enthusiastic about diverse activities. In particular, our cross-cluster analysis points to a significant amount of potential demand among middle-aged tourists. These findings help practitioners develop a targeted product mix and marketing strategy to meet the changing demands of rural tourism.

Eating is a pleasure and a universal human experience. However, both the positive aspects of eating and the nature of happiness have only recently become subjects of psychological research. What connections can be found between eating and positive emotions? What insights does gastro-psychology, a relatively young discipline, provide on this topic? For humans, food has served not only as a means of survival but also as a source of pleasure. Nutrients ingested through food can exert a relatively rapid effect on our mood, and conversely, our mood can influence our digestion. It is important to be more aware of the potential pleasure-enhancing effects of food, cooking, and eating. Therefore, it is advisable to become as fluent as possible in one’s “gastronomic mother tongue”, while also acquiring some knowledge of a “gastronomic foreign language”. [ABSTRACT FROM AUTHOR]

Gastronomy, a fundamental component of culture, has become a significant criterion in choosing a tourist destination, playing a crucial role in the development of local economies. By exploring the gastronomy of a region or a country, one can travel through time and space, uncovering the cultural identity of the place. Thus, there is increasing talk of gastronomic destinations that offer tourists dishes with authentic and traditional flavors. Usually, each dish has its own story, describing both the traditional cooking techniques passed down through generations and the use of local ingredients that have defined a community’s cuisine over centuries. These gastronomic experiences are not just about tasting delicious food but also about understanding the history, traditions, and values of a community through its dishes. The connection between tourism and gastronomy is becoming increasingly evident, with tourists eager to taste traditional dishes that provide an authentic perspective on the culture of a tourist destination. Thus, gastronomic tourism involves exploring local cuisine, culinary traditions, markets, and local restaurants to discover and appreciate the diversity and authenticity of the foods and drinks of a region or country. Additionally, culinary tourism may include participating in cooking classes, tastings, culinary festivals, and other gastronomy-related activities, offering travelers the opportunity to gain a deeper understanding of a community’s culture and identity through its food.

Abstract Flatbreads are particularly prevalent in the Mediterranean region, including Italy, where each community has its unique traditional recipe, preparation method, and baking system. This traditional narrative review provides an overview of the Italian flatbreads that have achieved national or international quality recognitions. The aims of this study are, firstly, to scientifically evaluate these flatbreads and establishing a catalog that includes both technical and cultural information, which are currently missing in the international scientific literature and, secondly, to conduct a comparative analysis of the technical and cultural diversity of traditional Italian flatbreads, outlining areas for future research development. The examined flatbreads were found to be characterized by considerable diversity, reflecting the Italian region’s diverse culinary heritage. The formulation is generally simple and includes flour, water, possibly yeast, and salt. Additional ingredients are region dependent, reflecting local availability, and include fats of animal origin, or ham, mostly found in flatbreads from Northern Italy, while olive oil or EVOO is common in flatbreads of Tuscany, Liguria, and Sardinia. The types of flour also differ regionally: Besides soft wheat flour, durum wheat semolina is used in southern Italy and Sardinia, chestnut flour in Tuscany, rye flour in Alto Adige, chickpea flour in Liguria, and corn flour in central Italy. Historically, high-extraction flour and sourdough were largely used but have been replaced by refined flour and commercial baker’s yeast over time. Flash baking (short time, high temperature) is generally adopted, and some flatbreads, typical of Sardinia, are baked twice, resulting in complete dryness and long shelf-life. In contrast, quickly prepared unleavened bread is a staple in the Tuscan-Emilian Apennines, Lunigiana, and the Po Valley. Overall, these results suggest encouraging the revival of the ancient baking tradition of using high-extraction flours and sourdough fermentation, which today are almost lost. Reintroducing these methods could increase the fiber, mineral and, vitamin content and ensure a rich sensory profile. Further research could focus on improving the nutritional quality, particularly, through salt reduction, acrylamide levels mitigation, and protein content increase. The lack of historical information highlights the need to perform historical research to gain a deeper understanding of origins, evolution and characteristics of Italian flatbreads. Graphical Abstract

In the midst of a multicultural society, cultivating intercultural awareness is a part of the political framework of plurilingualism,as European linguistic policy is based on a multilingual phenomenon. Plurilingualism is a renewal of the individual's ability to communicate on paralinguistic and paratextual aspectsand developintercultural skills,likely their cultural roots. This political hegemony unwittingly developed massively before the infiltration of Frenchlanguage in Indonesia through flavourcontact in the form of gastro diplomacy. Starting with the European cookery heritage in Indonesia, this study aims to explore the presence of European flavours inculinary development to set up the attitudes of respect and understanding of the uniqueness of language culture based on Frenchlanguage learners. In addition to intercultural communication skills, this term contains nationalism as a political goal of plurilingualism, which ideally can eliminate cultural contestation. Therefore, the research methodsare document studies, observations, and questionnaires, whichaim to explore the existence of intercultural flavours as a form of cultural contact, authenticate cultural knowledge, build intercultural awareness,and diplomatic efforts from Frenchlanguage didactic. The result is a significant change,increasing interest in learningFrench, and also the development of national identity through knowledge, skills andbehaviouras a part of intercultural awarenesswith authentic language materials.

Continuous improvement of professional training was included in the monitoring of the progress of competencies by teachers, considering the importance of fulfilling students’ graduation profile at the end of their professional training. This study aims to evaluate students’ specific competencies in the Hospitality and Gastronomy programs at a private university located on the northern coast of Peru. The methodology is quantitative, applied to a population of 408 students during semesters 2020-1, 2020-2, and 2021-1; through the application of documentary review guides, the students’ competencies were evaluated, as well as the verification of the students’ satisfaction and recommendation regarding the teachers who evaluated such competencies. The results show that Hospitality students achieved 91% compliance with the graduation profile of the specific competencies and, in the case of Gastronomy – 81.25%. On the other hand, in 2020-1, Hospitality had a higher degree of satisfaction based on the teaching of the teachers who evaluated the competencies but a lower degree of recommendation, while Gastronomy evidenced a lower degree of satisfaction and a higher degree of recommendation. Likewise, in 2020-2, Gastronomy evidenced a higher degree of satisfaction and recommendation than Hospitality, and on the contrary, in 2021-1, Hospitality evidenced a higher degree of satisfaction and recommendation than that identified in Gastronomy. It is concluded that Hospitality students stand out with respect to the fulfillment of the graduation profile in semesters 2020-1 and 2021-1, and although there was a closeness in both programs in semester 2020-2, Hospitality always showed better results than Gastronomy.

The relationships gastronomy experience, gastronomy satisfaction, destination satisfaction, and destination loyalty have not been studied extensively. This study investigates the impact of gastronomy experience on gastronomy satisfaction, destination satisfaction, and attitudinal destination loyalty. Data were collected via a survey administered to 392 foreign tourists who had the opportunity to savour Kazakh cuisine. To analyse the data, a combination of explanatory and confirmatory factor analyses was employed. Additionally, the structural equation modelling approach was utilized to rigorously test the proposed hypotheses. Our investigation reveals robust and positive linkages between “gastronomy experience” and “gastronomy satisfaction,” as well as “destination satisfaction” and “loyalty.” Notably, “gastronomy satisfaction” exerts a more pronounced influence on “loyalty” than “destination satisfaction.” [ABSTRACT FROM AUTHOR]

This study examines the growing acceptance of goose meat production, its nutritional value, and its varied cultural and gastronomic significance. The purpose of this study was to evaluate the global output of goose meat between 2023 and 2027. The investigation was carried out using statistical data websites, such as FAOSTAT. Forecasts for upcoming years were created by combining data on the production of goose meat from 1961 to 2022. The ARIMA model was used to create forecasts, and the most appropriate model was found using the SAS statistical program. Because it outperformed the other models on several metrics, including AIC, BIC, SSE, MSE, SBC, MAE, MAPE, DW, RMSE, HQC, and R2, the ARIMA (3,1,1) model was determined to be the most suitable model. It is projected that the amount of goose meat produced worldwide will rise from 150 thousand tons in 1961 to 4 million 751 thousand tons in 2027. A change of -0.019% was computed based on the differences between the average of the 61 years that followed this period and the actual production figures for the 62 years between 1961 and 2022. The current study predicts that global goose meat production will increase by 246.32% in the five years between 2023 and 2027, compared to the average of the previous 62 years. The results of this study, which used advanced statistical methods and market analysis, suggest that goose meat production will increase over the next five years. [ABSTRACT FROM AUTHOR]

Copyright of Akademik Hassasiyetler is the property of Huzeyfe Suleyman Arslan 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.)

Wild vegetables (WVs) have been an essential source of human nutrition since ancient times. Foraging is a millennia-old practice that has gained more attention recently and is becoming fashionable, especially in restaurants in urban areas, as they attract customers who see WVs as an innovative sensory element and specialty food. Some cooks have used very few WVs for decades, but most chefs have only recently introduced them in their modern restaurants. Our study aims to have a deeper understanding of the diversity of WVs used by restaurants in the Lombardy region in Northern Italy and to know how they are introduced onto different menus, as well as the source of knowledge and the innovation paths related to the use/introduction of WVs in the selected sample of restaurants. Semi-structured interviews were conducted with 15 restaurant managers, chefs, and their professional foragers in the Lombardy region in Northern Italy in 2022; fifty-four wild plant taxa were recorded to be used in the considered restaurants. The collected data were analyzed to understand the current situation and the potential developments of this practice by exploring the reasons/motivations that underpin the inclusion of WVs in restaurants. A broad spectrum of restaurants was considered to evaluate the potential differences in handling and sourcing these ingredients. The results demonstrated that this trend has mainly been driven by attempts to revitalize traditional cuisines and to generate a positive impact on health, but the actual culinary preparations based upon WVs are often original and remarkably diverge from the Italian food ethnobotanical heritage. Moreover, concerns related to the environmental sustainability of these practices have been addressed. [ABSTRACT FROM AUTHOR]

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Flatbreads are particularly prevalent in the Mediterranean region, including Italy, where each community has its unique traditional recipe, preparation method, and baking system. This traditional narrative review provides an overview of the Italian flatbreads that have achieved national or international quality recognitions. The aims of this study are, firstly, to scientifically evaluate these flatbreads and establishing a catalog that includes both technical and cultural information, which are currently missing in the international scientific literature and, secondly, to conduct a comparative analysis of the technical and cultural diversity of traditional Italian flatbreads, outlining areas for future research development. The examined flatbreads were found to be characterized by considerable diversity, reflecting the Italian region's diverse culinary heritage. The formulation is generally simple and includes flour, water, possibly yeast, and salt. Additional ingredients are region dependent, reflecting local availability, and include fats of animal origin, or ham, mostly found in flatbreads from Northern Italy, while olive oil or EVOO is common in flatbreads of Tuscany, Liguria, and Sardinia. The types of flour also differ regionally: Besides soft wheat flour, durum wheat semolina is used in southern Italy and Sardinia, chestnut flour in Tuscany, rye flour in Alto Adige, chickpea flour in Liguria, and corn flour in central Italy. Historically, high-extraction flour and sourdough were largely used but have been replaced by refined flour and commercial baker's yeast over time. Flash baking (short time, high temperature) is generally adopted, and some flatbreads, typical of Sardinia, are baked twice, resulting in complete dryness and long shelf-life. In contrast, quickly prepared unleavened bread is a staple in the Tuscan-Emilian Apennines, Lunigiana, and the Po Valley. Overall, these results suggest encouraging the revival of the ancient baking tradition of using high-extraction flours and sourdough fermentation, which today are almost lost. Reintroducing these methods could increase the fiber, mineral and, vitamin content and ensure a rich sensory profile. Further research could focus on improving the nutritional quality, particularly, through salt reduction, acrylamide levels mitigation, and protein content increase. The lack of historical information highlights the need to perform historical research to gain a deeper understanding of origins, evolution and characteristics of Italian flatbreads. [ABSTRACT FROM AUTHOR]

Cooking, a quintessential creative pursuit, holds profound significance for individuals, communities, and civilizations. Food and cooking transcend mere sensory pleasure to influence nutrition and public health outcomes. Inextricably linked to culinary and cultural heritage, food systems play a pivotal role in sustainability and the survival of life on our planet. Computational Gastronomy is a novel approach for investigating food through a data-driven paradigm. It offers a systematic, rule-based understanding of culinary arts by scrutinizing recipes for taste, nutritional value, health implications, and environmental sustainability. Probing the art of cooking through the lens of computation will open up a new realm of possibilities for culinary creativity. Amidst the ongoing quest for imitating creativity through artificial intelligence, an interesting question would be, 'Can a machine think like a Chef?' Capturing the experience and creativity of a chef in an AI algorithm presents an exciting opportunity for generating a galaxy of hitherto unseen recipes with desirable culinary, flavor, nutrition, health, and carbon footprint profiles. [ABSTRACT FROM AUTHOR]

This study examines the changing preferences of rural tourists in Western Transdanubia, Hungary, in the wake of the COVID-19 pandemic. We aim to uncover how rural tourism has changed and identify the new winners of the shifting demand. In 2021, we conducted a comprehensive survey with 925 participants and introduced a novel activity-based segmentation of rural tourists, revealing a strong preference for complex service packages. Practically, our findings highlight that village caterers who have strategically segmented the market have emerged as winners, successfully attracting different age groups and genders with customized packages. Cluster analysis revealed a segment of rural tourists who, without exception, were enthusiastic about diverse activities. In particular, our cross-cluster analysis points to a significant amount of potential demand among middle-aged tourists. These findings help practitioners develop a targeted product mix and marketing strategy to meet the changing demands of rural tourism. [ABSTRACT FROM AUTHOR]

The technique of molecular gastronomy is not commonly heard in daily life. In the teaching activities at vocational schools and colleges, the application of molecular gastronomy techniques is relatively limited. At SMKN 60 Jakarta, the teaching of molecular gastronomy still using conventional method with limited learning resources and inadequate school equipment for practice and further study of this material. Based on previous research by Hayati (2018) that developed educational videos for the molecular gastronomy spherification technique, this study aims to examine whether the use of this educational videos can improve the knowledge of 3rd grade students at SMKN 60 Jakarta. This study was conducted using a quantitative approach with a pre-experimental method and a one-group pre-test post-test design. Data collection results showed an average post-test score of 58.86, with the lowest score being 40 and the highest score being 75. For the post-test data, the average score was 75.86, with the lowest score being 55 and the highest score being 90. Based on the hypothesis testing using a paired sample t-test at a 5% significance level or 0.05 with 34 degrees of freedom, the results were tvalue = 15.902 and ttable = 2.032 with a significance level of 0.000. This means that tvalue > ttable and sig. 0.000 < 0.05, resulting in the rejection of H0 and acceptance of H1. Thus, it can be concluded that there is an increase in the average learning outcomes after the implementation of educational videos on molecular gastronomy spherification technique. [ABSTRACT FROM AUTHOR]

Introduction: Negative urgency (the tendency to act rashly when experiencing negative emotions) is a robust risk factor for a number of problem behaviors, including early adolescent drinking. Little is known about the factors that precede the development of negative urgency, and hence the full etiology of this component of risk. The current study aimed to investigate the possibility that facets of childhood maladaptive emotion socialization (the tendency for children's expressions of emotions to be met with punishment, minimized, or invoke a reaction of distress from their parents/caretakers) increases risk for the development of negative urgency and drinking behavior. Method: Self‐report measures of negative urgency, subfacets of maladaptive emotion socialization, and drinking behavior were collected during the 2021−2022 academic year from a sample of 428 high school students (mean age = 14.7, SD = 0.09, 44% female), assessed twice over the course of a semester, reflecting a 4‐month longitudinal window. Results: Distress emotion socialization predicted increases in negative urgency, minimizing predicted decreases in negative urgency, and punitive did not provide significant prediction. Additionally, results found that higher levels of both negative urgency and distress emotion socialization increased adolescents' likelihood of having tried alcohol. These processes were invariant across race and gender. Conclusions: The present study may inform the future creation of prevention and intervention efforts aimed at reducing maladaptive emotion socialization and increasing adaptive emotion socialization. Successful reductions in negative urgency as a consequence of increased adaptive emotion socialization may then lead to decreases in adolescent drinking and other impulsigenic behaviors. [ABSTRACT FROM AUTHOR]

In this study, the effects of third-generation coffee brewing techniques (Chemex, V60, and Syphon) on sensory properties were examined. The research was conducted at a coffee tasting workshop in Mersin, involving 18 semi-trained panelists aged between 18 and 55. Panelists evaluated the coffees subjectively using a 9-point hedonic scale. The results revealed statistically significant differences in sensory attributes such as appearance, taste, aroma, and texture depending on the brewing methods used. Coffee prepared using the V60 method scored higher than those brewed using other methods. These differences were confirmed using the Friedman test and the Wilcoxon signedrank test. The findings highlight the sensory differences among third-generation coffee brewing techniques and document the sensory superiority of the V60 method over others. These insights could serve as an important reference for product development and marketing strategies in the coffee industry. [ABSTRACT FROM AUTHOR]

In this article, we explore the role of gastronomy in the development of the Faroe Islands as a tourism destination. We describe and analyze the practices and discourses of the Michelin-star restaurant KOKS, a destination landmark, looking at how high-end food transformations contribute to broader processes of narrating and constructing the islands as a food destination. To trace what this construction looks like in practice, we zoom in on the intersections between KOKS and the emergence of the Faroe Islands as a foodie destination, showing how KOKS is performed in nature, on the move and online. Results show that these performances simultaneously construct and challenge the idea of Faroese terroir, which we see as a constant and heterogeneous process of building the narrative. [ABSTRACT FROM AUTHOR]

It is well-established that tourists play a significant role in food waste generation. This issue, however, has been under-examined from the perspectives of tourists. In this regard, this study attempted to understand the reasons for the excessive amount of waste generated by tourists in all-inclusive resorts and examine tourists' food waste behavior through an exploratory approach. In this context, semi-structured interviews were conducted face-to-face with 26 regular holidaymakers at all-inclusive resorts. The factors affecting tourists' food waste behavior were categorized into three main themes: food-related, tourist-related, and holiday-related factors. Findings revealed that food waste behavior was pervasive among tourists. It was also discovered that tourists denied their involvement in food waste, claiming that "other tourists" contributed more to food waste generation. A comprehensive model of food waste behavior of tourists was developed within the scope of this study. [ABSTRACT FROM AUTHOR]

Cultural heritage represents everything that is fund in the legacy of past generations, it contains physical and intangible attributes that are preserved in the present. Heritage is very valuable, and it exists in all parts of the world, and each city or country has a separate story. The identity of each destination reflects a different combination of feelings, symbols, experiences, memories and activities that change daily through different social structures and are improved by social interaction. In the paper, the emphasis is on researching the level of integration of the potential value of the product and region in building the destination brand. Primary research was conducted on a sample of family farms in the Pelješac peninsula on the level of implementation of the potential of intangible heritage in shaping the products of the local area, their value, quality, ways of connecting the production of local products to the offer, and the level of connection with other partners in the destination. We conclude that in addition to the existence of a wealth of cultural heritage, marketing tools are needed in the placement of the products. We believe that there should be greater involvement of residents, better connection of local stakeholders, authorities, investors, because sometimes practice speaks in favor of how cooperation can help in further progress. [ABSTRACT FROM AUTHOR]

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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.)