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.
Gastronomy education is relatively new in the university environment. Practical classes in kitchen laboratories are strategic in development the segment. A practical class demands that students ...mobilize a wide range of skills, assimilate visual cues, information about products and utensils, and critical points of preparation, in a dynamic process in which, besides cooking, students must also practice teamwork, clean the space, manage several activities, and commit to the deadlines and objectives set by the teacher. There are several gaps highlighed in the literature regarding educational practices in hands-on cooking laboratories. Based on this premise, this research aimed to identify enablers and hindrances to hands-on learning in cooking classes, from the perspective of students, in a higher education institution in Portugal. To reach this goal, a structured questionnaire was applied to students of two higher education programmes in the area. Bardin’s content analysis model (2006) was used to analyze the results. The results indicate that the interaction between teachers and students in all stages of a practical class is fundamental for the success of the teaching-learning process.
Modern catering trends tend to form a unique, authentic offer that will attract and retain as many guests as possible. Of all contemporary and modern gastronomic trends, the first place is occupied ...by the offer of food prepared according to the principles of Molecular Gastronomy. In developed countries, the phenomenon of molecular gastronomy is not something new in the culinary realm, while in developing countries the knowledge and understanding of this term and its acceptance is still in its infancy. The subject of this paper is molecular gastronomy in the catering industry of Serbia. For this reason, 97 hospitality workers from the territory of the Republic of Serbia were surveyed. The task of this paper is to obtain information on knowledge about this type of food preparation and supply, as well as perspectives for its further development and introduction into catering facilities in Serbia.
When does eating become art? Can a cook be an artist? This book answers these questions by exploring the position of taste in contemporary culture and the manners in which taste meanders its way into ...the realm of art.
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