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M. F. K. Fisher's food memoirs have been interpreted as works that possess literary sta-tus. Fisher's 1942 book How to Cook a Wolf, a collection of essays about food rationing during World War II, became popular again during the 2020 lockdown because it pro-vided a timely reflection on the domestic kitchen as a shelter in uncertain times. This article includes an overview of food writing as a genre and considers the relevance of Fisher's book through the concepts of healthism and hypervigilant subject, which are involved in contemporary discourses on eating and the human body. My analysis aims to demonstrate that How to Cook a Wolf invites its readers to reconcile with their appetite and their corporeality and to chase the new perils away with the delight and soothing ability to eat amid periods of crisis. © 2023, Universidad de los Andes, Colombia. All rights reserved.
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Social gastronomy is a topic studied in recent years, mainly due to the continuous emergence of organizations categorized within this concept during the economic crisis and pandemic caused by the COVID-19 virus. However, very little research has been done on the team associated with social gastronomy. And in Brazil, this movement has been growing in recent years, highlighting here in this work a social project in partnership with the university in a peripheral neighborhood of one of the largest metropolises in Brazil, Fortaleza. The Federal University of Ceará Social Gastronomy Program (Gastronomia Social UFC), an extension program of the Federal University of Ceará, promotes qualification courses for young people and adults, residents of the city of Fortaleza-CE, especially in the neighborhoods that make up the Grande Bom Jardim (Canindezinho, Bom Jardim, Siqueira, Granja Portugal, and Granja Lisboa), in communities whose population is prone to social risks, since this entire area has a high level of violence and a low HDI. Therefore, the present study aims to analyze the social impacts of the courses offered by the Social Gastronomy Program in People's Garden in 2019. The research was qualitative, quantitative, exploratory, and descriptive, carried out between February and March of 2021 through an electronic form with a sample of 51 students participating in the courses. The results showed that the courses promoted favorable social impacts for the community and provided opportunities to improve the quality of life, skills, and techniques in gastronomy, fulfilling a role commonly expected by the extension of the Federal University of Ceará.
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Purpose: Mobile food ordering apps (MFOAs) became more popular, thanks to social distancing regulations during the COVID-19 outbreak. People started to order food using these apps more than usual. As customers seem happy to use these apps, there is always a risk of spreading infection. These facts inevitably shape customer intentions. Therefore, this study aims to empirically assess the MFOA user dining attitudes (DA), e-satisfaction (ES) and continuance intention (CI) regarding the perceived risk (PR) during the COVID-19 pandemic in Türkiye. Design/methodology/approach: This study used structural equation modelling (SEM) in the expectation confirmation theory and technology acceptance model. Data collection instruments were derived from existing literature, and 625 questionnaires were collected via online surveys. The data collection instrument consisted of eight parts that aimed to gather information about participants' demographics, expectation confirmation, perceived ease of use, perceived usefulness, ES, PR and CI. Findings: Results showed significant relationships between ES, DA, PR and CI. The most remarkable finding is that while ES influences customers to reuse MFOAs, PR causes a decrease in CI. Originality/value: This study model broadened the existing MFOA study models by adding risk factors. Also, it made a valuable contribution to emerging MFOA literature both in Türkiye and the world. © 2023, Emerald Publishing Limited.
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Gastronomy tourism is a critical driver of regional economic development and socio-cultural renaissance. It has been advocated as part of the tourism recovery initiatives in regards to boosting the worldwide economy in the wake of the COVID-19 pandemic. Using the preferred reporting items for systematic reviews and meta-analyses (PRISMA) protocol, 397 empirical articles from leading hospitality and tourism journals were systematically examined. This review brought attention to significant developments by using a combination of descriptive analysis, conceptual framework, and topic modeling. Several salient literature gaps and future research directions were amalgamated by utilizing the theory, context, characteristics, and methodology (TCCM) framework. © 2023 Informa UK Limited, trading as Taylor & Francis Group.
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Gastronomy is a key pillar of Spain's intangible cultural heritage, with excellent international outreach and a high economic impact on the country's gross domestic product. This study aims to explore the communication strategies for branding purposes of haute cuisine restaurants during the COVID-19 crisis. In-depth interviews were conducted with the heads of communication of five two-and three-Michelin star restaurants in Spain, and their Instagram posts were analyzed throughout the pandemic (268 posts total) using a content analysis. Among the results, the chefs' interest in enhancing digital communication during the period, their confidence in Instagram channels as a tool for branding, and the recurrence of certain types of posts that are successful in times of crisis are noteworthy. In view of the results obtained, restaurants have confirmed their intention to keep implementing these new digital communication approaches in the long term. © 2023, Universidad del Rosario. All rights reserved.
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This study seeks to explore whether enhancing the digital channel in fine dining restaurants turns out to be a development strategy under covid-19. Latin America's 50 Best Restaurants for the period 2020 and 2021 is selected as a case, because: (1) there are 50 restaurants belonging to the fine dining category and therefore possible to compare each other, (2) being an annual ranking, it is possible analyze the variation in their operations, after two years under covid-19, (3) all of them have an official website. The methodology consists of reviewing each of the 50 restaurants (both website and Instagram social network) for the period 2020 and 2021, based on predefined aspects. It is concluded that promoting the digital channel in fine dining restaurants turns out to be a development strategy under covid-19, as observed in restaurants in the 50 best rest ranking in 2020, which shows an increase in digitalization to satisfy a digital segment that previously was not being fully served. © 2022 IEEE.
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This paper aims to consider a sector of cultural tourism: gastronomy tourism (also known as food tourism, culinary tourism) in the context of the COVID-19 pandemic crisis. This is a conceptual paper, based mainly on the critical review of academic literature and UN WTO, UN WHO and UNESCO documents. By synthesising available data and research results, this paper provides an assessment of the present situation of gastronomy tourism, and tries to formulate some trends possible to be developed in the future, once the pandemic is over (as a potential role of culinary tourism in the revival of the whole sector). The research questions focused on the meaning and tradition of gastronomy tourism, consequences of the COVID-19 crisis and post-pandemic regeneration of the sector. The paper concludes that trends seen in gastronomy tourism sector before lockdown are no longer applicable during the COVID-19 pandemic crisis. The new technologies helped to overcome some of the challenges which this industry currently faces. Several potential trends might be developed after the pandemic crisis, serving as local food and local culinary tradition promotion. Suggestions are provided for further research as discussion about more resilient, sustainable and inclusive gastronomy tourism in the future as well as recovery practices within the domestic hospitality are important. © 2022, Stanislaw Podobinski Publishing House of the Jan Dlugosz University. All rights reserved.
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This study seeks to analyze DIGITAL MARKETING & MARKETING DECISIONS AFTER TWO YEARS OF COVID-19. Latin America's 50 Best Restaurants for the period 2020 and 2021 is selected as a case, because: (1) it is an international ranking that unifies and selects the best restaurants in a specific geographical sector, (2) each of the restaurants on the list have a tradition of providing a service that is consumed or experienced locally as it allows them to control all aspects of the gastronomic experience, (3) before the Covid-19 pandemic, given the differentiated product offerings by each restaurant, the restaurants did not work with food delivery applications (4) before the Covid-19 pandemic, their menus were printed on paper and not in digital format through the use of mobile technology, (5) the preparations and presentations they offered before of the Covid-19 pandemic were intended for consumption at the point of sale service and not for delivery. To carry out the study, an analysis was carried out comparing various variables that later allowed us to evaluate whether archive technologies were opportunities for the enterprises of our sample. We found that the offer of this type of restaurant had to adapt to the new scenario, going from seeing mobile technology as a simple marketing tool to a new commercial ally, adapting to the needs of each of these technologies and therefore adapting their respective product mix. and packaging. The methodology consists of reviewing the list of the 50 best restaurants in Latin America in 2021 and making a comparison with the 2020 list based on predefined parameters, based on the study through their websites and social networks. © 2022 IEEE.
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A global shortage of chefs and cooks currently exists within the hospitality industry, exacerbated by the Covid-19 pandemic. Migrant cooks are essential to the culinary industry, yet remain relatively anonymous within the academic literature, a research gap which this original paper seeks to address. Using a phenomenological epistemology, combined with the theoretical framework of hospitality and practice theory, this qualitative research focused on investigating the lived experience of the professional lives and identities of immigrant cooks working in Paris, France, the birthplace of the restaurant. Extant literature was reviewed, and a focus group with migrant cooks explored themes within and missing from the literature, followed by eight in-depth semi-structured interviews with migrant cooks. Thematic analysis of the transcribed interviews revealed two main themes: challenges and attitude. The ‘Challenges’ theme had two sub-themes: (1) integration and segregation, and (2) human resource issues. The second theme ‘Attitude’ also had two sub-themes: (1) what it means to be a cook, or ‘agency’ and (2) gastronomy. The findings should be of interest to hospitality professionals, policy makers, academics, and advocates for migrant workers’ rights. We conclude that the hospitality industry should be more hospitable toward its staff – particularly toward migrants. [ FROM AUTHOR] Copyright of Journal of Foodservice Business Research is the property of Taylor & Francis Ltd 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 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 . (Copyright applies to all s.)
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Restrictions caused by the COVID-19 pandemic impacted the whole domestic economy, including the gastronomy sector. As a result restaurants had to change their operating models even to the extent of adjusting their interior designs. Changes were observed in the distance between dining tables, additional screens inside restaurants, as well as additional outside spaces. In some cases, the long-term closure resulted in liquidation. The Vistula Boulevards in Warsaw (Poland) are a well-known place for socialising and recreation, complemented by a varied food offer. The below study aims to present the changes which affected restaurants located on the Vistula river banks during the COVID-19 pandemic (in 2020 and 2021) compared with the previous period of 2018-2019. The results of the studies indicate that the number of restaurants, bars or gastronomic points (fast food) located on the Vistula Boulevards has changed only slightly. This can be attributed to seasonality, type of establishment (e.g. bar, restaurant, or gastronomic point), type of venue (for instance building or barge), as well as added value such as additional entertainment or recreation.
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In the food service industry, food is wasted at every stage of the process. A significant part of food wastage is the so-called plate waste, i.e., food left by the consumer on the plate. The purpose of this research was to analyze the behavior of Polish consumers in relation to meals ordered in food establishments. The following issues were taken into account: leaving an unfinished meal on a plate and reasons for it, taking an unfinished meal home, and ordering half portions. The study was conducted on a representative group of 1115 adult Polish citizens using the CAPI method. Segmentation (cluster analysis) of respondents differing in their behavior in relation to ordered meals was carried out. It turned out that about 53% of Polish citizens do not use food services at all. Men with secondary and higher levels of education and other sources of income (cluster C) less frequently declared leaving unfinished meals on a plate and taking an unfinished meal home, especially in canteens, compared to other clusters. Few respondents declared buying half portions. Excessively large portions and inadequate taste of dishes were indicated by almost 50% of respondents as the main reasons for the generation of plate waste. Measures should be promoted to encourage consumers and food service providers to reduce the generation of plate waste.
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Tourism and Gastronomy (T&G) was published in 2002. Even today, this book is an indispensable reference for researchers from different disciplinary perspectives who study how food and beverage are linked to leisure mobility. At that time, the contributors witnessed a major shift in consumer behaviour, which would soon turn the act of eating and drinking into a first-order driver of this sector of activity. The objective of the editors was to map the evolution of this new trend and predict the future of gastronomy and culinary heritage in tourism. This paper will revisit T&G to fully understand how, in only twenty years, what was before just a 'non-optional' part of the package became a prosperous niche, and later a primary component of recreational travels. The 'throw-back' approach adopted here will enable us to reflect on how the COVID-19 crisis impacts holidaymakers' choices, which could help in the design of more efficient recovery plans.
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This study aims to examine how covid-19 affect consumer behaviors within gastronomy tourism and the mediating role of destination satisfaction in this relationship. The research data was collected from 812 consumers through questionnaires. The collected data was analyzed through IBM SPSS 25 (Hayes, 2009) and PROCESS v3.4 macro. The study found that the perception of gastronomy tourism has a positive and significant effect on destination satisfaction and consumer behavior and that destination satisfaction has a positive and significant effect on consumer behavior. It was also found that destination satisfaction has a partial mediating role between the perception of gastronomy tourism and consumer behavior. Due to social distancing, the pandemic has greatly affected the interest in gastronomy tourism. The fact that people avoid eating in crowded places has led to a decrease in the interest in gastronomy tourism. As destination satisfaction has a mediating effect between gastronomy tourism and consumer behavior, more emphasis should be put on destination satisfaction in the field of gastronomy tourism. This study answers the critical question of how gastronomy tourism affects consumer behavior and reveals the role of destination satisfaction in this relationship.
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Like many other activities, luxury gastronomy has been affected by the COVID-19 pandemic. To maintain a certain level of turnover, luxury restaurants had to innovate by digitalizing their offer, that is, delivering a customer journey that encompasses digital and physical consumer experiences. Based on the two approaches to customer experience (dimension- and stage-oriented), the aim of this research is to propose and test a model of the digitalized gastronomy experience that includes its antecedents and consequences. A qualitative study (Study 1), involving 15 restaurant chefs and experts, defines the digitalized gastronomy experience and identifies the dimensions and customer journey stages associated with that experience. A quantitative study (Study 2) of 217 French consumers of luxury gastronomy validates the proposed conceptualization, its antecedents (website elements and psychological variables), and its consequences (purchase intentions). We also confirm the role of involvement in gastronomy as a contingent variable.
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The literature agrees that the most affected sector during the COVID 19 pandemic was tourism. The period of pandemics associated with social distance has completely transformed the hotel and catering business. Covid 19 has launched new trends in the provision of catering services. Many restaurants have changed their product offerings, focusing on fast food. The stone establishments became online establishments with the virtual operation of the restaurant. Information accessibility has become one of the key success factors and competitive advantages of companies in the restaurant equipment segments. The article deals with the analysis and evaluation of the current state of information accessibility of restaurant facilities in the Moravian-Silesian Region in the context of specific groups. Within this analysis, persons with visual problems, which include not only the visually impaired but also the elderly, were found for a specific group. The analysis was based on the observation of 276 restaurant facilities in the Moravian-Silesian Region and the subsequent classification of individual entities based on clustering into classes. The selection of information accessibility factors was based on a search of literature and sources. From the point of view of a specific group, it is the contrast of fonts, alternative texts and other elements of barriers, etc. In conclusion, it can be assessed that restaurants in the region use web applications, but there are still barriers for a specific group. Like many other industries, the tourism segments had been affected by information technology. Today, customers commonly use the Internet to search for destinations and to book accommodation services. Portals for import services (pizza delivery, etc.) are now also used in gastronomic services. The time of covid strengthened this trend even more. As a result of the complete closure of restaurants and restaurants in hotel facilities, companies have had to launch new approaches to service delivery, in particular focusing on their product import services, which are, however, based on the Internet applications. At present, the key factor in purchasing decisions is the accessibility of the company's website, i.e. Web presentation for all specific groups. In covid times, web tools have become an element from the point of view of restaurant-customer interaction. The individual tools applied to the creation of corporate websites offer shopping for people with special needs without the presence of assistants, which increases the personal self-sufficiency of these people. According to Castiglioni and Gaj (2020), it is necessary for people (and businesses) to radically change their approach to life and adapt to security conditions after the outbreak of Covid 19 in many countries, services that would otherwise be unattainable at the time of the lockdown. Websites of tourism enterprises (accommodation and catering services, cultural heritage goals) significantly belong to the competitiveness of the destination (Kourtesopoulou, et al., 2020;Luna-Nevarez, Hyman, 2012), which is a means of transport to the destination and improve the quality of life of the population. © 2022 by ASERS® Publishing. All rights reserved.
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In the tourism and hospitality industry, ensuring the well-being of visitors is essential to achieving a competitive tourist destination. This objective is even more pressing in the gastronomy sector. Surprisingly, the scientific literature on this topic is scarce and relies on questionnaire surveys and interviews as a data source. After scrutinizing the 13 articles on gastronomy tourism and well-being indexed in the Web of Science or in Scopus, this study proposes two new lines of research interrelated by the concept of gastronomic image. These exploit the content shared online by consumers in order to assess subjective well-being derived from quality gastronomic experiences. The first is a framework for the customer-perceived image based on Grönroos's service quality model, and the second is a conceptual model based on Morris's semiotics to measure gastronomic image. Through mixed methodologies, i.e., qualitative in the first research line and quantitative in the second, the study applies the theoretical framework to Michelin-starred restaurants in two tourist regions with similar features but with different gastronomic cultures-Taiwan (Asia) and Catalonia (Europe)-using as a data source all the online travel reviews (OTRs) written in English about these restaurants shared on the TripAdvisor portal. Comparing the three categories of restaurants in both regions, the results show branding and marketing problems and significant differences in the popularity of restaurants and the satisfaction and well-being of diners. There is a positive relationship between the category of restaurants according to the number of Michelin stars and their popularity according to the number of OTRs, as well as with the satisfaction and well-being of diners, except for a 3-star restaurant that is the worst-rated. These outcomes from the demand side can be useful to stakeholders to design or improve gastronomic products and services.
Subject(s)
Restaurants , Tourism , Spain , Taiwan , TravelABSTRACT
The current paper explores the distant gastronomic experience of online cooking class participants. Accordingly, reviews from various online cooking class providers posted by participants worldwide during the Covid-19 era were included in this research to be examined through content analysis. Adopting the grounded theory approach, this study also aims to propose a model explaining the inter-relationships of the extracted dimensions. As a result, nine dimensions of distant gastronomic experience were revealed: characteristics and skills of service providers, distance learning, entertaining, distance celebration, escape and relaxation, socializing and togetherness, memorable, value, and recommendation and repurchase intention. Besides, a model that explains the inter-relationships of these variables was provided. Hence, the study contributes to the literature regarding gastronomic experience in general and distant gastronomic experience through online cooking classes by providing the components of distant gastronomic experience and their inter-relationships. [ FROM AUTHOR] Copyright of Journal of Culinary Science & Technology is the property of Taylor & Francis Ltd 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 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 . (Copyright applies to all s.)
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This paper provides an overview of wild food plants traditionally used in the gastronomy of Tuscany, an Italian region with high biological diversity and whose cultural heritage is well known. Forty-nine bibliographic sources, including five unpublished studies, were reviewed. A list of species with ecological characteristics, plant parts used, use category (food, liquor, or seasoning), methods of preparation (raw or cooked), and recipes is presented. The use of 357 taxa (3711 use reports, URs), was recorded, belonging to 215 genera and 72 botanical families. Over the total taxa, 12 are new for Tuscany, 52 seem not to be present in other Italian regions, and 54 were not detected in the consulted European ethnobotanical literature. Of these taxa, 324 (3117 URs) were used as food, while 49 (178 URs) and 81 (416 URs) were used for liquor and seasoning, respectively. Of the 17 different food recipes, cooked vegetables constituted the largest group, followed by salads, omelets, snacks, and fillings. The chemical composition of the recorded food plants and the possible safety risks associated to their consumption, as well as their traditional medicinal use, are also shown. This review highlights the richness of ethnobotanical knowledge in Tuscany. Such biocultural heritage can be a "source of inspiration" for agriculture. As a reservoir of potential new crops, wild edible flora may contribute to the development of emerging horticultural sectors such as vertical farming and microgreens production. Moreover, the nutrient content and healthy properties of many wild food plants reported in this study has the ability to meet consumer demand for functional foods.
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BACKGROUND: COVID-19 pandemic poses a significant threat in area of public health. In the light of dynamic increase of infections European countries decided to implement special safety measures in order to stop spread of SARS-CoV-2 virus. Reduction of the activity of shopping galleries, grocery stores and gastronomy directly impacted the change of consumer behaviours. OBJECTIVE: The aim of this research was the analysis of consumer behaviour during COVID-19 pandemic regarding the use of gastronomical services, grocery shopping and undertaken safety measures. MATERIAL AND METHODS: The main instrument was original survey conducted on-line in November 2020. The form consisted of metrics and close-ended questions about consumer behaviour during COVID-19 pandemic. 1080 respondents took part in the study (females - 850; men - 230). Results were mapped out in Statistics 13.1 program and graphical representation was prepared in Microsoft Excel. RESULTS: More than half of respondents were working people (n=629; 58%). Vast majority of working respondents during the study were working stationary (n=304; 48%), while remotely only 33% (n=208). Among young respondents almost half of the group was unemployed (n=158; 45%), while the rest of the group was employed (n=195; 55%). Professional activities in the group of respondents that were still learning was mostly stationary/ physic (n=57; 29%). During the pandemic the stationary form of working switched into remote in every third of respondent (n=307; 28%). CONCLUSIONS: Global pandemic of COVID-19 forced people to change their current behaviours - both consumer and social. Consumers are aware of risks borne by SARS-CoV-2 infection, which may be concluded from undertaken safety measures.