Sustainability Gastronomy Tourism in Medan City Pramezwary, Amelda; Lemy, Diena M.; Juliana ...
International journal of sustainable development and planning,
6/2022, Letnik:
17, Številka:
3
Journal Article
Recenzirano
Odprti dostop
This research aims to find out how the current profile of tourism in Medan City is and how is the sustainable development gastronomic tourism in Medan City at this time. The method used by the ...researcher in this study is qualitative method with observation, interview method: The interviews that will be conducted in this study are interviews with key informants, namely the management of gastronomic tourism in the city of Medan and several stakeholders related to the development of culinary tourism in the city of Medan. Medan, literature study method, documentation method. The objects studied are gastronomic tourism products in the city of Medan the technique sample used convenience sampling. The data analysis technique used in this research is data triangulation. The research results show that the profile of the culinary tourism potential of the city of Medan is: (1) Bolu Meranti, (2) Merdeka Walk, (3) Ramadhan Fair, (4) Bika Ambon, (5) ie Aceh Titi Bobrok, (6) Ucok Durian, (7) Pagaruyung Culinary, (8) Tip Top Restaurant, (9) Ocean Pacific and (10) Amaliun Foodcourt (11) Kesawan Square. This study indicates that the potential for gastronomic tourism in Indonesia is Medan city in general, all of its gastronomic tourism has potential to develop. Meanwhile, the study of Gastronomic Tourism in Medan City is: (1) Developing a Strategy, (2) Sharpening brand power, (3) Promoting Medan Food and Creating the right Route for promotion. This research presents future research directions in the field of sustainable gastronomic tourism.
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.
Indonesian Gastronomy (Volumes 1 and 2) Trihartono, Agus; Santoso, Budhy; Bayu Patriadi, Himawan
Journal of Indonesia Sustainable Development Planning,
04/2022, Letnik:
3, Številka:
1
Journal Article
Recenzirano
Odprti dostop
The books “Indonesian Gastronomy Volumes 1 and 2,” written by Professor Murdijati-Gardjito and colleagues, are interesting because they are among the first gastronomic books authored by experts in ...Food Science and Technology. While representing a coherent work, the two volumes focus on different aspects. The first one explains aspects of Indonesian culinary history at the national and global levels, including the changes that have taken place in the contemporary era. The second volume pays attention to the technical aspects of physical changes and chemical reactions in the food-making process. Volume 2 also describes Indonesian cuisine based on geographical location and ethnic affiliation.
This study aims to examine the factors that contribute to the development of a favorable gastronomy tourism experience, by exploring the interrelationship among gastronomicscape dimensions ...(gastronomic quality, gastronomic image, social interaction, and price value), gastronomic attitude, gastronomic motivation, gastronomic satisfaction, and behavioral intention grounded in the Theory of Planned Behavior, the research collected empirical data from tourists visiting gastronomy destination. Partial least squares-structural equation modeling (PLS-SEM) was employed to analyze the combined and simultaneous impact of gastronomicscape dimensions on the perceived quality of gastronomy tourism experiences. The results demonstrated that the positive perception of gastronomicscape dimensions significantly and directly influences both gastronomic satisfaction and behavioral intention among tourists. The result revealed that measuring the perceived gastronomic attitude and motivation towards gastronomiscape experience of tourist strongly influence the formation of gastronomic satisfaction and loyalty. Additionally, the study reveals that the investigation of gastronomy tourism experience necessitates a comprehensive examination of collective and intersecting factors that encompass behavioral motivation and satisfaction. Consequently, this research provides a valuable framework in understanding gastronomic motivation and offers practical implications for the industry players to provide strategic approach in satisfying gastronomy tourism experience.
The act of eating is an act that has been necessary for the survival of humanity. If we look at the adventure of food from the past to the present, this act, which was simply to fill the stomach at ...the beginning of human history, has now become a source of pleasure and attraction. The richness of gastronomy has increased over time, thanks to different cultures. As diversity has increased, so has intercultural interaction, making it attractive for food lovers to travel to discover new, exotic flavors. The development of technology has made life easier for people. But it has also brought innovation to gastronomy. New techniques were used to prepare food. Culinary culture expanded. These new techniques have contributed to the development of gastronomy and paved the way for the creation of new culinary trends. These trends include Refined Cuisine, Nouvelle Cuisine, Fusion Cuisine, Molecular Gastronomy, Slow Food and NbN Cuisine. Each trend has its dynamic. These trends are specialized based on techniques and ingredients used in food preparation and cooking. This review aims to analyze the main culinary trends in future gastronomy.
Three-dimensional food printing (3DFP) leads to advances in digital gastronomy by targeting consumers’ specific requirements for nutrition customization and visual appeal. Dysphagia, or difficulty ...swallowing, is prevalent in elderly people and patients suffering from debilitating illnesses. Dysphagic diets require textural modifications to render them soft and safe to swallow. Diets must be visually pleasing to enable a greater food uptake to prevent malnutrition in patients. 3DFP so far has mainly utilized freeze-dried vegetable powders for shaping 3D designs. Our work focuses on fresh and frozen vegetables having better nutritional profile and low costs. Three different categories of vegetables are identified based on the number of hydrocolloids required to render them printable. Garden pea, carrot and bok choy are chosen as representatives in each category, which requires no HC, one type of HC and two types of HCs, respectively. Food inks are prepared by the addition of HCs i.e. xanthan gum (XG), kappa carrageenan (KC) and locust bean gum (LBG) for texture modification. Rheological, textural, microstructural and syneresis properties of the inks are examined. International dysphagia diet standardisation initiative (IDDSI) tests are done to assess the potential of the inks for dysphagic diets. Optimized ink formulations display excellent 3D printability, minimal water seepage, and dense microstructures with minimal amount of HCs. Using fresh vegetables instead of freeze-dried foods serves the purpose of preserving flavour and nutrition like real food. This in turn may bring 3DFP closer to the hospital and nursing home kitchens.
Display omitted
•Three-dimensional food printing of fresh vegetables for dysphagic patients.•Three vegetable categories defined according to the number of hydrocolloids required to prepare food inks.•Extensive characterization of food ink properties and its suitability for dysphagic patients.•3D-Printable food inks with no more than 2% hydrocolloids.•A method of quantifying syneresis in food inks.
