This study identified elements leading to memorable food, drink, or culinary experiences while traveling. More than 1,000 respondents in four countries described their most memorable food or drink ...travel experience. Qualitative analysis found five general elements leading to memorable food travel experiences: food or drink consumed, location/setting, companions, the occasion, and touristic elements (e.g., novelty, authenticity). While these elements were frequently mentioned together, a single element (e.g., extraordinary view or entrée) was sufficient to create a memorable experience. The broad array of memorable experiences ranged from gourmet to simple, intentional to serendipitous. While local or authentic foods were often mentioned, many experiences included foods that were not local. In general, elements leading to memorable culinary tourism experiences were more specific than those for memorable tourism experiences, and a memorable destination was not required for a memorable food/drink experience. Tourism providers can use these elements to better create their destination’s culinary story.
If its recognition by UNESCO in 2010 drew international attention to the gastronomic meal of the French people, the food and culinary fact in the stakes of heritage policies in France is older. This ...issue of In Situ. Revue des patrimoines thus questions in multiple, multidisciplinary and complementary ways the very notion of "gastronomic heritage" and the way in which it has been identified, constituted, studied, conserved, protected, enhanced and transmitted for nearly fifty years now. Heritage specialists, in their daily professional lives, have adapted to the unprecedented growth of applied research in the field of gastronomy. By exploring the relationship between food and heritage and heritage phenomena, heritage sciences have benefited from the renewed involvement of researchers and have made gastronomy a subject of total study, which can no longer exclude the scope of studies and research carried out by heritage services professionals themselves. From objects to monuments, gastronomy, in its heritage sense, is linked to a wide range of specialized spaces: gardens, vegetable gardens and orchards, conservatories of food and horticultural plants, restaurants, cafés, food production plants, shops selling food products, kitchens, dining rooms, party rooms, collective catering places..., the typology of the places associated, in various ways, with the concept is one of the most rich. In their respective specialities, heritage actors have gradually cleared the field of culinary practices, through the establishment and enhancement of heritage gardens and food plant conservatories, studies of the gastronomic heritage conducted by the services of the General Inventory of Cultural Heritage, work to restore or rehabilitate the architectural framework of gastronomy, protection of historic monuments, monuments and movable objects related to the culinary arts, the collection of specialised funds, sometimes called "gourmet funds", by archives and libraries and the constitution of collections of objects by museums, in particular ecomuseums and social museums. The intangible cultural heritage, which highlights the practices, knowledge and skills of the holders of living traditions, is the most recent heritage development of the culinary field. Thus, well before the inclusion of the French gourmet meal by UNESCO, and even as early as the 1960s, depending on the sector, heritage professionals focused on the field of all material aspects of food and culinary culture: this interest in the infinite variety of material elements of food and culinary culture developed in France, through so many decisive steps to identify, study, preserve and enhance this heritage, sometimes built, sometimes movable, sometimes written, sometimes anthropological. Observation over time and synoptic consideration of the main institutional sectors, as proposed in this issue of In Situ. Revue des patrimoines, give coherence to this approach to the field of gastronomy through tangible and intangible heritage, i.e., at the national, regional or local level, through inventories, legal protection, collection of archives and works of art or scientific, didactic and educational projects.
In the present study, the use of the internet to promote Halal cuisines and culinary tourism is compared and contrasted through content analysis method of investigation of the national tourism ...bureaus of China, South Korea, Japan and Thailand on their official websites. It was found that Japan, South Korea and Thailand attempted to strategize their country's potential as a preferred Halal tourism destination for Muslim tourists by introducing and promoting Halal cuisines, Halal food culture, Halal food restaurants and general Halal services of interest for Muslims. However, the same was not observed in the case of China, which dealt with the issue of religion as an ethnic issue in its culinary tourism strategies. The findings furnished by the present study accommodate both the perspectives of the industry and the research by providing a framework for essential website dimensions for the promotion of Halal culinary tourism and additional Halal services.
•This study develops a framework of website dimensions most essential for the promotion of Halal culinary and tourism.•Japan, South Korea and Thailand apply similar Halal culinary and tourism marketing strategies to attract Muslim tourists.•China focuses more on its ethnic culinary heritage.•Japan and South Korea came up with unique marketing strategies to effectively utilize their limited Halal tourism resources.•Although China possess reasonable tourism resources to attract Muslim tourists, but it did not effectively utilize them.
Group nutrition education and cooking programs for people affected by cancer have the potential to address commonly reported unmet needs for dietary information, as well as provide opportunities for ...practical and social support.
To report the nutrition-related content, delivery methods, and outcomes measured in group nutrition education and cooking programs for people affected by cancer in the published literature, and describe how these programs were developed, implemented, and evaluated.
A scoping review of academic literature is reported using the preferred reporting items for systematic reviews and meta-analyses extension for scoping reviews guidelines. Key terms such as cancer, nutrition education, and cooking were searched across 4 databases (PubMed, Embase, Cumulative Index of Nursing and Allied Health Literature, and Web of Science) on June 1, 2023, for records published over the past 10 years. Records were independently screened by 2 reviewers. Data extracted included program participants, components, nutrition-related content, delivery methods, outcomes measured, and information about how the program was developed, implemented, and evaluated.
Of 2,254 records identified, 41 articles met eligibility criteria, reporting on 37 programs. Most programs were designed for adult cancer survivors (89%) and conducted after primary treatment (81%). Four programs invited caregivers to attend. Almost all programs (97%) included a nutrition education component, and more than half (59%) included cooking activities, with a predominant focus on recommendations and practical skills for healthy eating. Most programs were delivered byregistered dietitians and/or nutritionists (54%) and included group discussions (57%) and active involvement in cooking activities (57%) in program delivery. The participant outcomes that were measured covered dietary, psychosocial, clinical, and anthropometric domains. Many programs were developed with cancer survivors, dietitians or nutritionists, and researchers. No studies reported on sustainability of program implementation or overall costs. Programs were evaluated using data from surveys, focus groups, interviews, and field notes, with articles typically reporting on participation rates, reasons for nonparticipation, program acceptability, aspects of the nutrition-related programs valued by participants, and suggestions for improvement.
Future research should prioritize assessing the effectiveness of these programs for participants. Future development, implementation, and evaluation of these programs should include family members and friends and assess the sustainability of program delivery, including cost-effectiveness.
Rampur, a princely state established by Rohilla Pathans in 1774, became the cultural node, or markaz, of north Indian Muslim culture under the patronage of its ruling Nawabs. This article uncovers ...the narrative arc of Rampur cuisine and foodways by examining archival sources from the nineteenth century on Rampur's cuisine preserved at the Rampur Raza Library, as well as historical records and gastronomic memory of culinary practitioners and other members of society. Through a process of amalgamation and improvisation, it grew out of the Delhi and Lucknow cuisines into a distinctly Paḵẖtun (an ethnolinguistic group native to southern Afghanistan and northern Pakistan) foodway, which was adapted and textualized as a new "haute" Rampur cuisine by the Nawabs and the nobility. The study delves into the paratexts of the archived manuscripts - their language, authorship, and authorial motivation - to delineate cultural markers of this culinary journey while also recovering the intergenerational transmission of sensual memories. It interrogates how the narrative arc of Rampur cuisine reveals relationships with the past, epochal socio-political changes, and changing cultural identities with the appropriation and forgetting of foodways.
Research on culinary tourism lacks an empirical examination of the relationship between motivation, experience, satisfaction, and loyalty. Drawing on the extant literature, this paper examines the ...relationships between antecedents and outcomes of culinary tourist participation in cooking classes using a structural equation modelling approach. Based on a convenience sample of 300 international tourists at cooking schools in Chiang Mai, Thailand, the structural model confirmed direct and indirect interrelationships among four main constructs of the study. It was found that culinary tourists' motivation positively influences both the culinary experience and satisfaction; and that the culinary tourist experience is positively associated with both culinary tourist satisfaction and loyalty, suggesting that the more tourists are motivated to participate in cooking classes, the more experiential value and satisfaction are perceived. Moreover, the more experiences encountered at the cooking class, the more satisfied and loyal the tourists become. Understanding the key motivators and elements of satisfaction in cooking classes can contribute to the achieving of sustainable destination loyalty. The findings are relevant to Destination Management Organisations (DMOs) as part of developing sustainable strategies that are in line with specific culinary needs and experiences of cooking class participants.
The study aims to analyze: 1) local culinary potential (2) supporting factors; and (3) factors inhibiting the potential of local culinary in supporting the Tourism Industry. This research is ...qualitative research. The sampling technique was purposive sampling. Data collection techniques used are observation, interviews and documentation. The results showed that: (1) local culinary served in daily life as a staple food or the habit of consuming the dish. There are 6 types of local culinary classifications in the form of rice, vegetables, side dishes, satay, traditional snacks, and crackers or chips; (2) supporting factors, namely local cuisine must be maintained and developed so that it can provide additional income for villagers and be able to preserve local values, especially in the food they have; and (3) inhibiting factors, namely the lack of training for human resources in the form of training on sanitation and hygiene in food processing, culinary product packaging and lack of promotion of culinary products.
Chestnuts are natural dried fruits grown in many regions of the globe and have been used in different gastronomic preparations for centuries. Chestnuts are part of the local gastronomic cultures in ...several regions and are also being used for culinary innovations. This work analysed 266 recipes containing chestnuts obtained from different sources, such as cookbooks or the internet. The recipes were classified according to different criteria, and data analysis included basic statistical tools, significance tests, factor analysis and cluster analysis.
The results showed that the utilisation of chestnuts was particularly frequent in main dishes containing meat of some sort (26.3%), as well as in desserts (24.4%). The chestnuts were usually added to the recipes mostly fresh, whole (24.1%) or cut (26.7%). The nature of the recipes was divided into classical or modern, being significantly associated with the form of incorporation of the chestnut, but not significantly associated with most of the variables used to classify the recipes (dish type, cooking, cooking method, preparation time, or moment of incorporation of the chestnut). Factor analysis indicated three factors, clearly differentiated, that in globally explained 58.1% of the variance. Cluster analysis allowed the establishment of four clusters of recipes, which were found significantly different according to all the variables used to classify the recipes. Ingredient analysis showed that the most frequent categories were spices, followed by vegetables & legumes and that the ingredients used in lower quantities were most frequently listed. Word clouds based on frequency indicated, in each of the categories, the most relevant ingredients, which were flour, butter, egg, pork, bacon, shrimp, onion, garlic, lemon, almond, salt, pepper, oil, and sugar. Lastly, a successful innovative thematic menu was developed and composed of recipes containing chestnuts, including one starter, one main dish, and one dessert.
This work allows to conclude about the diverse utilisation of chestnut as a gastronomic ingredient and not only as a dried fruit.
•266 chestnut recipes were analysed and classified following several criteria.•The use of chestnuts is frequent in main meat dishes and desserts.•Chestnuts are added to the recipes mostly in fresh, either whole or cut.•4 clusters of recipes were found, diverging according to the type of recipe.•The most used other ingredients were spices, vegetables and Legumes.
This paper offers a critical reflection on the challenges culinary professionals encounter when venturing into academia. We directly respond to Bucher and Lee's (2023) article, "Dear chef, do you ...really want a PhD?". Bucher and Lee aptly illuminated the intricacies, challenges, hurdles, and barriers that chefs face when pursuing a doctoral education in the hospitality academy. We add to Bucher and Lee's work, providing not only a more nuanced perspective, but also a counternarrative from two different voices acknowledging; (i) the voluntary pursuit of a PhD driven by personal choice and, (ii) the compelled pursuit imposed by organisational pressures. This reflective analysis aims to deepen the understanding of the multifaceted dynamics involved in the intersection of culinary expertise and academic pursuits.
The growth of competitive culinary culture and the widespread use of restaurant guides have increased awareness of culinary creativity in literature. This understanding extends beyond traditional ...media to evaluations and critiques found on social media platforms. This review examines the main characteristics of culinary creativity, with a particular focus on the definition provided by the researchers. The research profile outlines the publishing years, affiliations, and themes of the 4Ps, which were investigated using both qualitative and quantitative methods. The review focuses on the 4P dimensions: creative process, person, product, and press, adapted to culinary creativity. The conclusion section identified areas of gaps and research questions for future studies on the possibility of defining and measuring culinary creativity in different dimensions using the 4Ps.
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