Results 21 to 30 of about 2,110 (161)
GastronomyGastrotourism is a significant revenue generator worldwide and relates to the deliberate seeking out of experiences related to eating and drinking during travel by tourists. Taking in the cultural, social, and personal dimensions related to gastrotourism,
Elizabeth Lloyd-Parkes, Teresa Filipponi
doaj +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT This study explores how sustainability is perceived and prioritized by consumers within full‐service restaurants and rural agritourism settings in Italy, examining the socio‐cultural and economic role of the HoReCa sector in promoting sustainable practices and analyzing gender and generational differences in consumer behavior.
Roberta Minazzi +3 more
wiley +1 more source
GastronomyFood waste has been recognized as an environmentally damaging practice that is ethically wrong and does not contribute to sustainable development. According to the Food and Agriculture Organization of the United Nations, one-third of the food produced ...
Carla Matos +3 more
doaj +1 more source
Journal of Consumer Behaviour, EarlyView.ABSTRACT This research investigates how consumers establish trust in ghost kitchens, a rapidly growing digital service format that eliminates physical interaction and redefines the boundaries of food consumption. Despite their growing popularity, ghost kitchens present a paradox of trust, as the absence of physical premises and direct interaction ...
Trang Huong Pham +4 more
wiley +1 more source
GastronomyThis study examines how regional gastronomic identity is expressed through restaurant menus in the Okanagan Valley, designated in October 2025 as Canada’s first UNESCO City of Gastronomy.
Julien Bousquet, Matthew J. Stone
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Over-gastronomy: conceptualisation of the problems in gastronomy
Current Issues in TourismGastronomy tourism creates significant attraction for destinations, putting pressure on them due to excessive interest and demand. In this context, the research examines the excess caused by gastronomy tourism in Barcelona and analyses how local foods’ commercialisation affects local communities’ sustainability.
Şengül, Serkan +2 more
openaire +2 more sources
Food Biomacromolecules, EarlyView.Abstract Edible oils are essential dietary constituents that contribute as energy source, fatty acids and medium for fat‐soluble vitamins. High temperature during frying induces changes in the fatty acid profile of edible oils. The primary aim of this study is to investigate the influence of high temperature (230 ± 5°C) and duration of heating (0, 1, 2
Nandipeta Venkatesh +2 more
wiley +1 more source
GastronomyThroughout history, communities have experienced changes in their food culture and their cultural interactions and relationships with food. Weak relationships with food, and more widely with people through food, reduce the perceived cultural value of ...
Sophia Lingham-Tsiaparas +2 more
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Future Postharvest and Food, EarlyView.Red LED supplementation during cultivation modulated the accumulation of bioactive compounds in Tropaeolum majus flowers. Moderate exposure (3–5 h) enhanced antioxidant capacity and increased carotenoids, phenolics, and anthocyanins depending on petal color, highlighting a simple strategy to improve the functional value of edible flowers. ABSTRACT This
Amanda Lais Alves Almeida Nascimento +8 more
wiley +1 more source
From Circular Gastronomy to Destination Competitiveness: Evidence from Rural Tourism Economies
Tourism and HospitalityCircular economy principles are increasingly influencing tourism development strategies, particularly in rural destinations characterized by strong linkages between agriculture, gastronomy, and local economic systems.
Antun Marinac, Barbara Pisker
doaj +1 more source