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Copyright of International Journal of Contemporary Tourism Research is the property of Izmir Katip Celebi University, Faculty of Tourism / Izmir Katip Celebi Universitesi, Turizm Fakultei 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 Environmental & Social Management Journal / Revista de Gestão Social e Ambiental is the property of Environmental & Social Management Journal 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.)

A chromone‐coupled adenine‐based fluorogenic chemosensor (BD1) has been introduced for cascade detection of Zn2+ and HSO4−ions or Zn2+ and picric acid (PA) based on the fluorescence 'OFF‐ON‐OFF' mechanism. A momentous fluorescence improvement has been observed due to the accumulation of Zn2+ ions in the BD1 solution because of the formation of the Zn2+ chelated BD1 complex. A cyan color fluorescence enhancement is visible under the exposure of a 365 nm UV lamp, which is also manifested in the CIE diagram. The detection limit of our developed sensor BD1 and Zn2+−BD1 complex towards the identification of Zn2+ and HSO4− ions are in the nM and μM range, respectively, in the solution phase. Among the several explosive nitroaromatic compounds (NACs), only PA quenches the fluorescence of the Zn2+ chelated BD1 complex, and the nature of quenching is both static and dynamic. A paper strips‐based test kit experiment is performed for on‐spot identification of Zn2+ ions and PA. Based on these chemically encoded inputs and the fluorescence intensity as optical output, we have constructed an INHIBIT molecular logic circuit. The present report evokes a new approach for the development of new chemosensors from bioinspired materials such as adenine, a purine nucleobase. [ABSTRACT FROM AUTHOR]

The global food system contributes significantly to climate change and environmental degradation. New dynamics are needed to sustainably transform the system. Using the theoretical frames of food democracy and a food systems approach, interviews were conducted with ten chefs practicing sustainable gastronomy with the aim of determining their contribution to the system transition and their practices in this process. Results show that the chefs use the principles of food democracy to engage and motivate people, find new forms of collaboration and ways to promote sustainable food practices, and improve food values and sustainable food behaviors. [ABSTRACT FROM AUTHOR]

Friedel‐Crafts acylation of dipyrromethane with cinnamoyl chloride was conducted to obtain dicinnamoyl dipyrromethane compounds 3 and 4. Both compounds were subsequently oxidized by DDQ to produce dicinnamoyl dipyrromethene ligands (DC‐1 and DC‐2). A large bathochromic shift compared to dipyromethene (D) was observed at 95 nm for DC‐1 and 67 nm for DC‐2. Both compounds showed remarkable chelation‐enhanced fluorescence (CHEF) upon addition of zinc(II) ions. Similar to the quadrupolar system, DC‐1 exhibited absorption and emission near the optical windows of the tissue. However, asymmetrical DC‐2 had a better "turn‐on" CHEF, with a fluorescence intensity that was 22 times higher than that of compound D. The DC‐2 ligand also showed a limit of detection (LOD) of up to 3.0×10−8 M and selectivity toward zinc(II) ions compared to alkali and alkaline earth metal ions. [ABSTRACT FROM AUTHOR]

Developing fluorosensors for the efficient detection of aluminium (Al3+) ions and electron‐deficient nitroaromatic compounds (NACs) is in high demand but challenging. This report introduces a benzoxazole‐based off‐on‐off fluorosensor for the cascade detection of Al3+ ions and electron‐deficient NACs. Upon addition of Al3+ ions, the probe BPMP displays a bright blue fluorescence under the exposure of 365 nm UV light radiation in an H2O/DMSO (1 : 1 v/v) medium due to the chelation of Al3+ ions disrupting the ESIPT process involved in probe BPMP. The detection limit for Al3+ ions is found to be 13 nM, which is significantly lower than many chemosensors available in the literature. The 1 : 1 stoichiometry of the chelated complex between BPMP and Al3+ ions is confirmed by Job′s plot and also by 1H NMR titration investigation. More importantly, the Al3+ ions chelated BPMP complex is further used as a fluorescent turn‐off probe for the detection of electron‐deficient NACs with the detection as low as 10−7 M. Based on these chemically encoded inputs and the corresponding optical output, we have constructed one input and one output based YES, and NOT logic gate with BPMP and BPMP‐Al3+ complex as input respectively and also dual inputs and single optical output‐based INHIBIT logic gates. Also, BPMP‐doped paper strips‐based test kit analysis has been demonstrated as a displayable photonic device for on‐spot detection. The performance of BPMP and Al3+ ions chelated BPMP complex toward Al3+ ions and electron‐deficient NACs demonstrated that BPMP could be served as a sensitive probe and could be employed for real sample analysis. [ABSTRACT FROM AUTHOR]

The aggregation-induced emission (AIE) behaviour of an easy-to-prepare Schiff base 2-hydroxy-naphthalene hydrazone (L) was explored in mixed DMSO/HEPES medium by selecting DMSO as a good solvent, whereas HEPES buffer (H2O, 10 mM, pH 7.4) as a poor solvent. The weakly fluorescent L in pure DMSO showed a fluorescence enhancement at 532 nm upon increasing the fraction of HEPES above 70% because of the self-aggregation of L and excited state intramolecular proton transfer (ESIPT) process. The AIE luminogen (AIEgen) L was applied for the sensing of metal ions in HEPES buffer (5% DMSO, 10 mM, pH 7.4). Among the fourteen different metal ions (Cu2+, Co2+, Ni2+, Mn2+, Mg2+, Fe3+, Fe2+, Zn2+, Cd2+, Hg2+, Pb2+, Al3+, Cr3+), AIEgen L showed a selective fluorescence enhancement at 435 nm in the presence of Al3+ without disturbing the fluorescence intensity at 532 nm due to the chelation-enhanced fluorescence effect (CHEF). The detection limit of 20 nM was estimated by performing the fluorescence titration of AIEgen L with Al3+. The reversibility of the Al3+ selective AIEgen L was demonstrated by adding a strong chelating agent EDTA. Finally, the practical utility of AIEgen L was validated by quantifying Al3+ in river and tap water samples. [ABSTRACT FROM AUTHOR]

The aggregation-induced emission (AIE) behaviour of an easy-to-prepare Schiff base 2-hydroxy-naphthalene hydrazone (L) was explored in mixed DMSO/HEPES medium by selecting DMSO as a good solvent, whereas HEPES buffer (H2O, 10 mM, pH 7.4) as a poor solvent. The weakly fluorescent L in pure DMSO showed a fluorescence enhancement at 532 nm upon increasing the fraction of HEPES above 70% because of the self-aggregation of L and excited state intramolecular proton transfer (ESIPT) process. The AIE luminogen (AIEgen) L was applied for the sensing of metal ions in HEPES buffer (5% DMSO, 10 mM, pH 7.4). Among the fourteen different metal ions (Cu2+, Co2+, Ni2+, Mn2+, Mg2+, Fe3+, Fe2+, Zn2+, Cd2+, Hg2+, Pb2+, Al3+, Cr3+), AIEgen L showed a selective fluorescence enhancement at 435 nm in the presence of Al3+ without disturbing the fluorescence intensity at 532 nm due to the chelation-enhanced fluorescence effect (CHEF). The detection limit of 20 nM was estimated by performing the fluorescence titration of AIEgen L with Al3+. The reversibility of the Al3+ selective AIEgen L was demonstrated by adding a strong chelating agent EDTA. Finally, the practical utility of AIEgen L was validated by quantifying Al3+ in river and tap water samples. [ABSTRACT FROM AUTHOR]

This article discusses Mexican food's proliferation in New York City from the 1980s onward and focuses specifically on the career of Zarela Martinez, an immigrant Mexican chef who achieved renown by serving haute regional Mexican dishes in her Manhattan restaurant. Martinez rose to celebrity through a confluence of circumstances and spent her career confronting stereotypes about Mexican food as inherently simple, fast, and cheap. Arguing instead for its elevation as a complex and refined global cuisine, Martinez became a culinary tastemaker and place-maker for Mexican-origin communities in New York. The 1980s and 1990s witnessed an influx of migration from Mexico to the Northeast and wider United States, and many of these newcomers opened their own bodegas, bakeries, taco trucks, and tortilla factories throughout New York City's boroughs. Together with higher-end restaurants like Martinez's, these entrepreneurs helped constitute a blossoming and heterogenous Mexican foodscape for a metropolis hungry for new and exciting food. Tracing Martinez's career against this backdrop of migration and a growing national obsession with Mexican cuisine, this article fills gaps in the histories of Mexican food's spread in the U.S. Northeast, Latinas' food-related labor and creativity, and immigrant entrepreneurship. [ABSTRACT FROM AUTHOR]

The article is based on a thorough analysis of the most relevant works of the world’s leading scientists engaged in research in the field of gastronomic tourism. It reveals the main aspects of the development of the famous French restaurant guide «Michelin», which is very important today in the world of haute cuisine, culinary tourism and the art of living. The subject of the article is the study of the main trends in the evolution of the red guide, which during the 20th century passed through three stages – at first it was a technical guide that offered information about goods and services for drivers, later it turned into a tourist guide, and, finally, it was transformed into a gastronomic guide. The purpose of the paper is to analyze the role and the significance of this guide for gastronomic tourism. The history of the French company for the production of car tires «Michelin», the activities of the founders brothers André Michelin and Édouard Michelin, the creation of its symbol Bibendum, the development of the guide itself, and the search for ways to form the optimal principles of cuisine quality classification are described. Attention is also paid to the professional activities of the most famous female chefs, who have been awarded Michelin stars. To achieve the goal, such research methods as historical, descriptive, comparative ones, systematization and generalization were used. Today, the Michelin red guide is published for many worldcountries and for the largest metropolises, the company started publishing the guide-magazine «Food & Travel», launched the «Michelin Green Star» award to recognize restaurants that particularly adhere to sustainable gastronomy, and also launched production of kitchen utensils. It has been established that the best chefs in the world strive to turn their business into business empires, not content with just receiving Michelin awards. They actively write culinary bestsellers, participate in the filming of reality shows, films and TV programs, found schools, and also work in the format of takeaway food and food trucks. At the same time, it was revealed that gastronomy business caused constant stress, consumption of alcohol and drugs by chefs, bullying, significant financial burden, ratings pressure, criticism of Michelin rating system approaches, fear of losing business and suicide. The obtained results make it possible to supplement and expand specialized training courses in higher education institutions of Ukraine, where personnel for tourism and hospitality industry are trained. So, in the course of its historical development, the red guide «Michelin» has become the most famous culinary guide in the world, aimed at ensuring that customers get maximum pleasure from visiting restaurants.

Culinary practitioners (chefs and healthcare cooks) need tools to systematically assess and improve the sensory quality and acceptance of the food they produce. Sensory science provides these tools to develop, revise and improve foods. However, in the culinary arts educations in Denmark teaching in sensory science is limited. We developed a teaching programme for culinary arts educations, focusing on the use of central practices of sensory science in production kitchens. The teaching programme was tested and developed in dialogue with vocational teachers and culinary students. The material consists of five theoretical and practical teaching modules that cover topics such as the senses, sensory vocabulary development and training, fast sensory methods and factors contributing to palatability. In total, 137 culinary students participated in the teaching programme. The goal was to make culinary students master sensory evaluation techniques and improve their ability to develop food that is liked by consumers. Consequently, these practitioners can improve the sensory quality and acceptance of sustainable and healthy foods. Learning outcomes in a combined sensory knowledge (ten questions) and skills test (eight sensory tasks) were examined. Altogether 89 culinary students participated in both the baseline and follow-up test. Results demonstrate a highly significant effect in both domains. The knowledge scores were significantly higher after than before the course and the scores in the skills tests revealed a significant improvement of culinary students’ vocabulary after completing the course as measured by a higher number and quality of descriptors used to describe four different foods in an open description task. A higher number of descriptors used to describe foods by means of a check-all-that-apply (CATA) sensory descriptive methodology emphasized these findings. Integrating a course on sensory science and methods into the culinary arts educations leads to significant improvement of culinary students’ sensory vocabulary, knowledge and skills. The sensory educational programme is available in Danish with elaborate instructions for teachers through Taste for Life’s online services. Additionally, to train vocational teachers so they can teach it themselves, virtual courses on the sensory educational content were created in 2021 and are accessible online.

The increase in the world's population is driving consumption, leading to the rapid destruction of natural resources and thus raising concerns about the future state of resources. Agriculture and livestock activities, which can be considered under the heading of food, are one of the most significant factors having effects on sustainability. Animal welfare and ethical food selection have become important issues along with sustainability as people's awareness has increased. As restaurants are an important part of the food industry, chefs have the power to influence sustainability and ethical food choices and set trends with the choices they make. In this respect, it is important to predict the sustainable and ethical food preferences of gastronomy and culinary arts (GCA) undergraduate program students who have the potential to become the chefs of the future, and to evaluate to what extent they regard chefs as responsible for these issues. In this study, the data obtained from GCA undergraduate students were analysed with the decision tree method using lavaan and rpart packages in the R program. The main objectives of this research are to determine the importance of the independent variables in the decision tree classification and the effects of these independent variables. The analysis suggests that the most important factor in the decision tree classification of the independent variables is the attitude towards sustainable food choice. It is concluded that the independent variables are effective in classifying students as high and low in terms of behavioural intention. It is also seen that attitude towards sustainable food choice is more effective in predicting whether behavioural intention is high or low. [ABSTRACT FROM AUTHOR]

Modernlik, toplumsal hayatı ve kurumları doğrudan etkileyen birtakım dinamikleri beraberinde getiren tarihsel bir süreçtir. Modernlikle birlikte birey, kendisi olmanın farkına vararak çevresini kendisi üzerinden anlamaya, yorumlamaya ve şekillendirmeye başlamıştır. Bu durum zaman içerisinde bireyselleşmeye bağlı olarak bireylerin maddi-manevi dönüşmesine yol açmıştır. Bireyin bu dönüşümü toplumsal hayatın en kılcal noktalarına kadar temas eden ve sanatın her alanında olduğu gibi edebiyatta da karşılık bulan bir sosyolojik olgudur. Mustafa Kutlu, ilk kez 2005 yılında yayımlanan Chef adlı eserinde bu dönüşümü ele almış, modern hayatın ve bireyselleşmenin toplumsal yaşam üzerindeki etkilerini eleştirel bir gözle irdelemiştir. Bu çalışmada Mustafa Kutlu’nun Chef adlı eseri bireyselleşme ve modernleşme kavramları üzerinden incelenecek, özellikle de modern aileyi oluşturan fertlerin aşırı bireyselleşmesi sonucu aile kurumunun geçirdiği yapısal dönüşüm ele alınacaktır. Bu çerçevede Chef, sadece Türk edebiyatında Mustafa Kutlu öykücülüğünün yerini görmek bakımından değil aynı zamanda toplumsal hayattaki bireysel pratikleri sosyolojik bir gözle incelemek için de dikkate değer bir metin olarak okunmalıdır.

A julolidine‐coupled benzoxazole‐based fluorescent chemosensor (BPOZ) is designed and developed to investigate the different target analyte interactions spectroscopically. Based on the ′off‐on‐off′ photoluminescence mechanism, the as‐prepared BPOZ is used for sequentially detecting Zn2+ and HSO4− ions, respectively. The UV‐visible absorption and photoluminescence spectral behavior is intramolecular charge transfer (ICT) in nature. When Zn2+ ions bind with BPOZ, its fluorescence is significantly enhanced at 512 nm due to chelation‐enhanced fluorescence. A green color emission is also visible under 365 nm UV light exposure, which is also confirmed by the color chromaticity diagram. Chelation‐enhanced photoluminescence is also manifested in the lifetime decay analysis. Further, it is well supported by different spectroscopic techniques and DFT analysis. In the presence of HSO4− ions, photoluminescence of the Zn2+ chelated BPOZ complex is significantly reduced, rebirthing the free BPOZ. The detection limit of BPOZ for Zn2+ and Zn2+ chelated BPOZ complex towards detecting Zn2+ and HSO4− ions is established to be in the order of nM and μM range, respectively, in the solution phase. Among the various explosive nitroaromatic compounds, picric acid (PA) quenched the emission of the Zn2+ chelated BPOZ complex, and the quenching mechanism is found to be both static and dynamic in nature. Using these chemically prearranged inputs and optical outputs, two inputs, INHIBIT, and three inputs, combinational logic gates have been constructed. The BPOZ chemosensor and Zn2+ chelated BPOZ complex are also employed to map Zn2+ ions and PA in the living cell. The performance of the BPOZ chemosensor and Zn2+ chelated BPOZ complex toward Zn2+ ions and PA proved that it could be exploited as a signal tool for environmental and biological samples. [ABSTRACT FROM AUTHOR]

[Display omitted] • Synthesized sensor BMP is AIEE active. • Chalcone based dual sensor has been synthesized for Zn2+, 4-NP and chloroform detection. • Zn2+ and 4-NP were sensed by BMP through CHEF and PET phenomenon. • BMP sensor can be employed as invisible ink. • NMR, UV– Vis. and fluorescence titration experimentations and extensive DFT studies supported non-covalent interactions. Excessive utilization of Zn2+ and 4-nitrophenol (4-NP) in multiple fields has been becoming a serious threat to the environment and human health from a long time. Considering this, a multipurpose, extremely sensitive and selective fluorescent sensor BMP has been developed for the sensing of Zn2+, 4-NP and chloroform. Chalcone based sensor BMP was easily synthesized through simple aldol condensation reaction that possessed remarkable aggregation induced emission enhancement (AIEE) features along with the formation of J-aggregates. The particle size of aggregates was measured by DLS analysis. Sensor BMP showed strong emission at wavelength 430 nm. Moreover, sensor BMP showed different emissive behavior in various solvents. Sensor BMP selectively detected the Zn2+ through Chelation Enhanced Fluorescence (CHEF) intensity. BMP sensor has selectively sensed the 4-NP through photo-induced electron transfer (PET) quenching mechanism. Along with Zn2+ and 4-NP the sensor BMP has interestingly detected the percentage of chloroform in DCM. The calculated values of limit of detection for Zn2+, 4-NP and chloroform is 43 nM, 18 nM and 0.1 % v/v, respectively. UV–Visible, 1H NMR, LC-MS titration, and SEM experiments were also executed to verify the interaction of BMP sensor with respective analytes. Furthermore, the experimental findings were further justified through the theoretical studies including energy calculation of orbitals and nature of interactions. BMP sensor was employed in both solution and solid state for successful sensing of Zn2+, 4-NP and chloroform in real samples. [ABSTRACT FROM AUTHOR]

Solid-state photoluminescence materials have come out as an emergent material for their versatile optoelectronic applications. In the present contribution, a novel fluorescent probe, HMNS has been introduced which exhibits bright orange color photoluminescence when exposed to a 365 nm UV lamp and with a few drops of dimethyl sulfoxide (DMSO), it can be used as photoluminescence security ink. Further, HMNS is utilized for quickly and accurately detecting Al3+ ions in a water-DMSO (1:1, v/v) media displaying A l3+ ions-triggered aggregation-induced emission (AIE). Scanning electron microscopy and dynamics light scattering investigations revealed that HMNS from A l3+ ions triggered flower-shaped nano-luminogen. Probe HMNS can detect Al3+ ions within μM range and also the probe binds with Al3+ ions under physiological pH. The reaction time to Al3+ ions is only a few minutes (around 6–7 min). The development of J-aggregates and chelation-enhanced fluorescence (CHEF) in the water-DMSO (1:1, v/v) media may be responsible for the AIE behavior. Additionally, using the Al3+ ions triggered HMNS nano-luminogen could be used as a "marker-ink" which could be used as printing material to decipher secret data under UV light. Also, to determine its reversibility and reusability, the tested paper was washed with a PO 4 3− ions solution. A notable decrease in the code's intensity indicates that this material can be used repeatedly. Moreover, the probe is suitable for on-site identification when employed in test strips with better Al3+ ions selectivity. We have also used a smartphone-based method to demonstrate the usefulness of HMNS for the immediate quantification and detection of Al3+ ions. In light of this, probe HMNS is a trustworthy on-site monitoring fluorescence probe that can accurately identify Al3+ and PO 4 3− ions successively even when some other metals and anions compete. A solid-state brighter and greenish-yellow light emitting Al3+ ions-triggered flower-shaped Nano-luminogen for cascade detection of Al3+ and PO 4 3− ions embracing from electron donor-acceptor based dyad. [Display omitted] • A novel fluorescent probe, HMNS has been introduced which exhibits solid-state bright orange color photoluminescence. • It can be used as photoluminescence security ink. • Al3+ ions directed flower-shaped nano-luminogen is been fabricated which emits greenish-yellow luminosity. • Al3+ ions triggered HMNS nano-luminogen could be used as a "marker ink". • A smartphone-based method has been demonstrated for the immediate quantification and detection of Al3+ ions. [ABSTRACT FROM AUTHOR]

Purpose – The paper focuses on the profile of chefs, whose job is considered as one of the most challenging professions as it involves scientific mastery, as well as creativity, and innovation. Design – Based on a sample of 264 individuals (both starred Italian chefs listed on Michelin Red Guide and students from six Italian culinary high schools), the study assesses which factors affect chefs’ innovative performance. Findings – Results show that success in haute cuisine depends on several factors, which involve chef’s creativity, culinary innovation process, and the restaurant service offering (restaurantscape). The differences between chefs in training and top chefs in terms of creativity are underlined. The study offers suggestions on chefs’ innovative process and provides a better understanding of how success in the chef profession is influenced by both individual features and environmental/social characteristics. Furthermore, results indicate which capabilities chefs in training should possess in order to succeed and, in turn, which capabilities should be developed by professional high schools of cooking in order to stimulate innovativeness in their educational programs. Originality of the research – This research contributes to the literature by suggesting which key factors promote creativity and innovation and a continuous flow of innovative ideas in haute cuisine

Long-termed continuance of employees in hotel enterprises, especially in kitchen department where standard production is of utmost importance, is critical for organizational success. At this point, how institutionalization, a phenomenon that is usually associated with standardization, effects the organizational commitment (OC) is an important question. Another important question is how commitment to an impressive supervisor such as the chef mediates the relationship between institutionalization and OC in institutionalized hotels where standards become important instead of personal approaches. In this context, the relationship between institutionalization, OC, and commitment to the supervisor (CS), which has not been studied before, has been examined within the framework of hotel businesses. The data were collected with an online survey. The sample consisted of the kitchen staff of a national hotel chain in Turkey. The findings demonstrated that the effects of institutionalization on OC and CS were significant. CS partially mediates the relationship between institutionalization and OC. When considered within the scope of the dimensions, the CS has a partial mediating effect on the relationship between cultural power and all three dimensions of OC (affective, continuance, normative). The effect of formalization and professionalization on affective and normative commitment is partially mediated by CS. [ABSTRACT FROM AUTHOR]

The aim of this article is to analyze the relationships between haute cuisine chefs and to identify which elements of these relationships enhance the generation of ideas and the exchange of knowledge. A qualitative methodology is applied based on the analysis of in-depth interviews with almost the entire population of Michelin-starred chefs of Catalonia, Spain, an outstanding case in this sector. The findings show the most important elements of the relationships that drive the creation and transfer of knowledge. These elements can be differentiated between professional and personal aspects and classified as face-to-face or non-face-to-face. Admiration, recognition and collaboration are some of the examples of the effects derived from these relationships. The identified elements are important not only as sources of inspiration in creativity and innovation processes but also to create a professional and personal environment to collaborate and achieve common objectives of the sector. [ABSTRACT FROM AUTHOR]

People in need of care, chronic or acute, often present problematic food intake and special nutritional needs. Integrated, person-centred and pro-active food and nutritional care delivery has been proven effective for people in health care. However, skills mismatches have been reported in different professions involved, which also applies to the role of chefs in healthcare. The EU funded project NECTAR aims at closing this gap by creating a new job profile, called Chef Gastro-Engineering (CGE). The current publication summarizes the status quo in hospitals and gives a perspective on the future role of chefs in integrated healthcare delivery. [ABSTRACT FROM AUTHOR]

A potentially active chemosensor, BMDP is developed to detect Zn2+ ions with exceptional ratiometric fluorescence behavior displaying blue to cyan color photoluminescence due to chelation-enhanced fluorescence having detection and quantification limit within nM range. [Display omitted] • A potentially active fluorescent chemosensor, BMDP is developed to detect Zn2+ ions. • It shows exceptional ratiometric fluorescence behavior when exposed to Zn2+ ions. • The photoluminescence color is changed from blue to cyan due to chelation-enhanced fluorescence. • The lowest detection and quantification limit are estimated to be within nM range. • A smartphone-based method is demonstrated for on-spot quantification and detection of Zn2+ ions. A potentially active fluorescent chemosensor (E)-2-(((2-(1H-benzo[d]imidazol-2-yl)phenyl)imino)methyl)-5-(diethylamino)phenol (BMDP) is developed by the condensation of 2-(2-aminophenyl)-1H-benzimidazole and 4-(diethylamino)salicylaldehyde. It shows an exceptional ratiometric fluorescence behavior when exposed to Zn2+ ions and the photoluminescence color is changed from blue to cyan under the exposure of a 365 nm UV light which is also strongly evident from the color chromaticity diagram. The exceptional ratiometric fluorescence behavior in the presence of Zn2+ ions is found to be due to the chelation-enhanced fluorescence (CHEF). The 1:1 stoichiometry of BMDP and Zn2+ ions in Zn2+ ions chelated BMDP complex is confirmed through Job's plot analysis. Remarkably, Cd2+ does not interfere with the selective ratiometric fluorescence behavior induced by Zn2+ ions. The lowest detection limit and quantification limit are estimated to be 28 nM and 92 nM respectively. The cyan fluorescence of the Zn2+ ions chelated BMDP complex is interestingly reversed to the original BMDP in the presence of ethylenediamine tetraacetic acid (EDTA). At the molecular level, this can be thought of as a complimentary "INHIBIT" logic gate. Furthermore, it is possible to utilize the probe for on-site identification in test strips with improved Zn2+ ions selectivity. We have also used a smartphone-based method to demonstrate the usefulness of BMDP for the immediate quantification and detection of Zn2+ ions. In light of this, probe BMDP is a trustworthy fluorescence probe for on-site monitoring that can accurately identify Zn2+ ions even when some other metals and anions compete. [ABSTRACT FROM AUTHOR]

People in need of care, chronic or acute, often present problematic food intake and special nutritional needs. Integrated, person-centred and pro-active food and nutritional care delivery has been proven effective for people in health care. However, skills mismatches have been reported in different professions involved, which also applies to the role of chefs in healthcare. The EU funded project NECTAR aims at closing this gap by creating a new job profile, called Chef Gastro-Engineering (CGE). The current publication summarizes the status quo in hospitals and gives a perspective on the future role of chefs in integrated healthcare delivery.

• A Sulfone-based fluorogenic probe, ASSA, has been introduced for cascade detection of Zn2+ and PO 4 3− ions. • An instant green fluorescence is observed due to the chelation of Zn2+ ions with ASSA. • The chelation of Zn2+ ions with ASSA is in a 1:1 stoichiometric ratio with a binding constant of 2.6 × 105 M−1. • The detection limit of Zn2+and PO 4 3− ions is 16.65 nM and 0.134 μ M , respectively. • A handy paper strips-based has been fabricated to recognize Zn2+ ions. Detection of trace amounts of metal and non-metal ions is environmentally and biologically significant. In the present contribution, we have introduced a fluorogenic 4,4-diaminodiphenylsulphone-based probe, ASSA , which instantly detects Zn2+ions in its solid and liquid medium. With the implementation of Zn2+ions to the ASSA solution, an instant green fluorescence is observed at 485 nm due to the chelation of Zn2+ ions with ASSA with a stoichiometric ratio of 1:1, evident from the Job's plot and revealed binding constant as 2.6 × 105 M−1. This green fluorescence is reversed in the presence of PO 4 3− ions, proving that our modeled fluorosensor could be a reliable candidate for the cascade detection of Zn2+ and PO 4 3− ions. Along with our modeled fluorosensor, ASSA bears an outstanding selectivity and targeted sensitivity with a detection limit of Zn2+and PO 4 3− ions as 16.65 nM and 0.134 μ M , respectively, in a 10 % H 2 O-DMSO medium. A super handy paper-cuts-based experiment has been performed to recognize and quantify Zn2+ ions in the Cd2+, Hg2+, and other metals crowding situation. Also, we have constructed an INHIBIT logic gate based on the "on-off" fluorescence behavior of ASSA towards Zn2+ ions. A Sulfone-based fluorogenic probe, ASSA , has been introduced for cascade detection of Zn2+ and PO 4 3− ions displaying off-on-off green fluorescence with the detection limit of 16.65 nM and 0.134 μ M , respectively. [Display omitted] [ABSTRACT FROM AUTHOR]

Throughout their career, chefs develop practices for food waste mitigation, but little is known about how these practices occur and evolve. This study draws upon the social practice theory, social leaning theory and ecological systems theory to explore the lifelong experiences of food waste and its management among 44 chefs in England, Indonesia, Poland, and Russia. The study highlights the multiple environments in which chefs develop the practice of food waste management. The main points for intervention within a lifelong experience of chefs where they start recognising the significance of food waste and develop skills for its mitigation are identified. The study showcases family and senior chefs/supervisors as the key actors of learning who shape the meanings of food waste among chefs and provide them with competencies towards its management. The role of education providers in preparing chefs for dealing with food waste in professional kitchens is established as limited. • Chefs develop the practice of food waste management throughout their lifelong experience and career. • Meanings of food waste management are mostly formed in childhood. • Competencies and materiality are mostly formed early in professional career. • Parents, senior chefs and supervisors are the key actors of learning. • Education providers play a limited role in shaping chefs' food waste management practices. [ABSTRACT FROM AUTHOR]

[Display omitted] • Culinary workshop improved seaweed cooking skills more than access to recipes & products. • Exposing participants to seaweed products has increased their consumption. • The culinary workshop is a promising strategy to develop seaweed consumption in Quebec. Quebec's seaweeds are an abundant resource and are considered a healthy food with multiple gastronomic qualities but remained largely unconsumed by Quebecers. To increase seaweed consumption, culinary interventions could be developed. The aim of this study was to determine the impact of a seaweed-focused culinary workshop on changes in Seaweeds Cooking Skills (SCS), Seaweeds Attitude (SAT), Seaweeds Self-Efficacy (SSE), Seaweeds Acceptance (SAC) and Seaweeds Introduction Into Food Habits (SIIFH). For that purpose, n = 98 participants were recruited and randomly assigned to a Control Group (CG), who received seaweed products and recipes, and a Culinary Workshop Group (CWG), who took part in a three-hour, chef-supervised culinary workshop in addition to receiving seaweed products and recipes. A series of online self-administered questionnaires were completed by participants at the beginning of the study (T 1) and approximately one month after the culinary workshops ended (T 2). Statistical analyses were performed to assess changes in outcomes between groups and at the level of all participants over time. Findings revealed that SCS, SAT and SSE increased significantly more (p-value < 0.05) for the CWG than for the CG. However, some significant improvements were observed in SSE (p-value = < 0.001) for the CG. SAC, which was very high at T 1 , did not change at T 2 for either group, but SIIFH increased (p-value = 0.001) in both groups, probably due to exposure to seaweed. In conclusion, with only one culinary workshop, the CWG produced encouraging results, suggesting that this is a promising intervention to further develop seaweed consumption by Quebec consumers. [ABSTRACT FROM AUTHOR]

Copyright of Selcuk University Social Sciences Institute Journal is the property of Selcuk University Social Sciences Institute Journal 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.)

Food photography and styling has become increasingly important these days because of the increasing usage of social media platforms for the marketing of restaurant. The quality of photographs uploaded on websites and social media photographs have a lasting it has on consumers because of its visual impact. The main motive behind the research on this topic was to know about the importance of food photography and styling in marketing of restaurants and to show that consumers choice not only depends on the taste of food but the overall appeal of it. The researcher did the research by personally interviewing a food stylist and food photographer to get more clarity about the topic and to collect data. The researcher also visited restaurants and passed on a questionnaire as a part of the survey. After the research, we have come to the conclusion that food photography and styling are an important part of the marketing strategy of a restaurant and professional help is necessary to make one's restaurant stand out and to meet the increasing competition in today's day. [ABSTRACT FROM AUTHOR]

Purpose – The paper focuses on the profile of chefs, whose job is considered as one of the most challenging professions as it involves scientific mastery, as well as creativity, and innovation. Design – Based on a sample of 264 individuals (both starred Italian chefs listed on Michelin Red Guide and students from six Italian culinary high schools), the study assesses which factors affect chefs’ innovative performance. Findings – Results show that success in haute cuisine depends on several factors, which involve chef’s creativity, culinary innovation process, and the restaurant service offering (restaurantscape). The differences between chefs in training and top chefs in terms of creativity are underlined. The study offers suggestions on chefs’ innovative process and provides a better understanding of how success in the chef profession is influenced by both individual features and environmental/social characteristics. Furthermore, results indicate which capabilities chefs in training should possess in order to succeed and, in turn, which capabilities should be developed by professional high schools of cooking in order to stimulate innovativeness in their educational programs. Originality of the research – This research contributes to the literature by suggesting which key factors promote creativity and innovation and a continuous flow of innovative ideas in haute cuisine. [ABSTRACT FROM AUTHOR]

Copyright of Arbetsmarknad & Arbetsliv is the property of Karlstads universitet, Arbetsvetenskap 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 Japanese cuisine industry has developed through a series of innovative ideas over a long time. As such, skill transfer has always been an issue and should be achieved effectively to the next generations. Moreover, it is necessary to find a way to expand the business to overseas countries in this global age. While many investigations have focused on Japanese haute cuisine under a wide variety of academic fields, as “eating” can be widely applicable, there has been little examination in the field of business administration and management. Based on the perspective of the professional chef organizations in the Japanese cuisine industry, this article will review previous research, with the view of dish structuring, organization and skill transfer, and essential ingredients, and will clarify issues related to the diffusion and reproducibility of the cuisine.

The chef expertise is considered a key to food tourism success. However, studies to identify the competencies of successful chefs are still scarce. This literature review study aims to identify the chef's skill to succeed in his career. There are 38 relevant articles reviewed using the grounded theory method. The results reveal that the chef's competencies include functional competencies, core competencies, and general competencies. The chef's functional competency is culinary expertise that provides for cooking skills, taste and food knowledge, and service tightening. Chef's core competencies include conceptual ability, cleanliness, and business sense. Meanwhile, general competence consists of interpersonal, leadership, managerial, and motivational skills. The identification of chef competencies is used as a guide for culinary educators and trainers for sustainable careers development in the culinary profession.

Background: Xanthomatosis, a metabolic disorder causing yellow growths (xanthomas), poses challenges in lipid metabolism. This case study introduces the first documented instance within China's Yi population, emphasizing the need to explore dietary habits and treatment strategies tailored to this specific community., Case Summary: Xanthomatosis is a metabolic disorder where lipid metabolism goes awry, resulting in the development of yellowish growths called xanthomas. A male patient, 47 years of age, from China's Yi population, who is obese, visited our dermatology clinic complaining of widespread, non-painful rashes that have been present for two weeks. The patient works as a chef and has a diet that frequently includes oily and greasy foods. This case represents the initial documentation of xanthomatosis within the Yi population in China, offering a theoretical foundation for understanding dietary patterns and treatment options specific to the Yi community., Conclusion: The first report of xanthomatosis in the Yi population in China lays a theoretical foundation for understanding Yi dietary patterns and treatment., Competing Interests: Conflict-of-interest statement: All authors have no conflicts of interest to disclose., (©The Author(s) 2024. Published by Baishideng Publishing Group Inc. All rights reserved.)

The progress of any society, be it modern or traditional, entails and depends on mentalities, derived from stereotypes and prejudices formed over time and transmitted from one generation to another. Of these, the most commonly used are those about the role and place of women and men in society. For Romanians, the nineteenth century was a century of "lights" because, beyond their liberation from foreign rule (Phanariot, then Ottoman), it was the time when an extensive process of "enlightenment" of the people began, including the gastronomic field. Supported by the theoretical framework on gender provided by Kelly, Bayes et al. (2004) and Gordon (1993), our paper aims at illustrating the factors that contributed to the resistance of traditional perceptions on the genderbased division of domestic labour. The survey conducted in this study highlights the major changes that have taken place in Romanian society, from the 19th century to the present, in order to account for the evolution of the housewife to the lady chef or chef. The sociolinguistic perspective will be based on a corpus of texts, namely prefaces of some cookbooks as "useful books" for Romanian domestic economy, published in the 19th and 20th centuries, and on information extracted from online and contemporary media, to the purpose of highlighting the major changes that have taken place in Romanian society, from the housewife to the lady chef or chef. [ABSTRACT FROM AUTHOR]