Springer Science and Business Media LLC

Currently, gastronomy is a fundamental element for tourists to discover the culture and traditions of a destination. The transcendence granted to a culinary experience in a specific place can become a fundamental motivation for the visit and determine the level of satisfaction reached. In this research, the relationship between tourism and gastronomy is analysed in the city of Popayán, Colombia, a city that has received recognition from UNESCO as a Creative City of Gastronomy. To do this, we examine the influence of different dimensions of culinary motivation in the satisfaction with gastronomy that is experienced during the visit. In addition, we analyse the role of tourist attitude towards culinary experience in gastronomy satisfaction. The methodology used in this research is based on partial least squares structural equation modelling. The main results indicate that the importance of the culinary experience of the tourist in the choice of the destination mediates the effect that culinary motivations exercise on the satisfaction with the gastronomy.

One of the important dietary cultures of the Himalayan people is consumption of fermented foods and drinking of alcoholic fermented beverages, which are traditionally produced by the multiracial and multiethnic communities of the Himalayan people using their ‘ethno-microbiological’ knowledge of food fermentation. Besides delicacy, ethnical and cultural values, the Himalayan fermented foods are also the hubs of biological resources of beneficial and functional microorganisms which have been contributing health-promoting benefits to thousands of Himalayan people with a dearth of modern food products. There is no or rare publications on sporadic history, antiquity and origin of the Himalayan fermented foods. We designed questionnaire and sought information from different communities in different places of the Himalayas on oral history, legendries on origin and antiquity of fermented foods and alcoholic fermented beverages. Hence, the present article discusses the food culture, oral history, legendries and antiquity of some Himalayan fermented foods and alcoholic fermented beverages in the Himalayan regions, and also to validate the scientific evidence-based ethno-microbiological practices performed by the Himalayan people for food fermentation.

Một trong những món ăn phổ biến nhất ở Indonesia là rendang. Trong những năm gần đây, độ phổ biến của món ăn này đã tăng lên tại các quốc gia nước ngoài sau khi cuộc thăm dò của CNN vào năm 2011 và 2017 xếp rendang ở vị trí số một trong danh sách những món ăn ngon nhất thế giới. Trong suốt thời gian này, rendang thường được liên kết với văn hóa của người Malay và Minangkabau. Tuy nhiên, nghiên cứu này cố gắng truy nguyên lịch sử của rendang và cũng khả năng của những ảnh hưởng ẩm thực nước ngoài đã hình thành di sản ẩm thực của người Minangkabau. Bằng cách sử dụng phương pháp lịch sử và đọc các tài liệu nguyên bản khác nhau, bài viết này truy tìm dấu vết của rendang và đưa ra những phát hiện thực tế liên quan đến ảnh hưởng ẩm thực nước ngoài tại Tây Sumatra cũng như sự phát triển của nó trở thành món ăn quốc gia của Indonesia.

Cheese, which has a deep-rooted history, is a food product that reflects the cultural memory and history of communities, besides being a method of preserving milk. Cheese varieties differ according to the cultural structure of the countries, climatic conditions, animal diversity, and production techniques. Different types of cheese are produced in different ways in different geographical regions of Turkey. The Aegean Region, one of the geographical regions in Turkey, stands out with its unique cheese varieties. The current study aims to identify cheeses produced in the Aegean Region and to discuss them in the context of gastronomy tourism and cultural heritage. For this purpose, a document analysis was carried out in order to provide information about the identification and production methods of cheeses specific to the Aegean Region. As a result of the review of the documents, cheeses peculiar to the region were put forward.

Spices play a vital role in Indian cuisine since long time. These are the some of the most valuable items of domestic as well as industrial kitchens. The role of spices is to increase the palatability and used as a flavoring, coloring, and preservative agents. Rather than cooking spices is the part of many industry like medical, cosmetic, pharmaceutical and perfumery, and many more. In the current, study explores the role of spices in kitchen as well in medical industry as it acts as anti-proliferative, anti-hypercholesterolemia, anti-diabetic, and anti-inflammatory effects on human health. Spices also help to curing many diseases like diabetes, cardiovascular diseases, arthritis cancer, and AIDS. This review outlines the role of some spices used in the Indian kitchen for its flavor and taste which are potential to maintain a healthy heart.

Kimchi, the traditional fermented vegetable dish from Korea, has been an integral part of the Korean food culture for thousands of years. Today, it is considered as a symbol of identity for Korean people and is globally appraised as a healthy food. The international standard of kimchi was stipulated by the Codex Alimentarius Commission in 2001, and kimjang, the traditional Korean communal activity of making kimchi, was listed as a UNESCO’s Intangible Cultural Heritage of Humanity in 2013. The international recognition that kimchi has today was not obtained easily since there have been international disputes with regard to its standard and originality. Many historical events have shaped the face of kimchi as it is today. Thus, it appears primordial to understand the hallmark historical events defining the development of kimchi from a traditional food consumed by only Koreans in the past to a renowned global healthy food today. This review explores the historical values of kimchi by focusing on both its early and modern history. The early history of kimchi gathered from different classical literature works suggests the existence of kimchi in Korea since thousands of years ago. The modern history of kimchi highlights different events, including the globalization and commercialization of kimchi, the “kimchi wars” against neighboring countries and the international branding of kimchi as a healthy food. Furthermore, this review also discusses the polemics of kimchi, particularly in terms of its originality. Understanding the historical values of kimchi would make people see kimchi not only as an ethnic food from Korea, but also as a valuable global heritage for the world that needs preserving.

Traditional alcoholic beverages are today recognized for their potentialities and benefits to human health. Pulque is likely to be one of the most consumed traditional beverages in Mexico, which is currently being explored by the research community. Different research and applications have been developed towards the full identification and characterization of the compounds and microbiota presented in pulque. Moreover, to improve its commercialization, specific emerging techniques have been proposed and implemented for the processing of such a traditional alcoholic beverage. Therefore, the goal of this review is to release a comprehensive overview of the latest research and developments focused on exploring the pulque. Herein, a particular emphasis has been paid to the relevant studies and findings in the field. Moreover, a clear overview of the microbial, physicochemical composition, elaboration protocols, together with the main parameters influencing its quality, are given. Few applications and processes aiming for its commercialization have been done (e.g., microencapsulation, spray-drying and ohmic treatment); however, within the exploitation of pulque, its main compounds have been implemented towards the enhancement of properties of other commercial products, such as tortilla and bread. Finally, this review provides the current research gaps and recommendations to the new researchers in the field.

The Garo community living in Meghalaya has always relied on fermented rice liquor known as Chubitchi as a main beverage in their everyday life. Chubitchi is celebrated by the Garos during feasts and ceremonies. The indigenous populations of North-East India prepare alcoholic beverage in their traditional ways, almost always using rice as the base for those drinks. Chubitchi is a popular traditional alcoholic beverage prepared by the Garo tribe of Meghalaya, India. It is consumed during festive occasions such as Wangala (harvest festival), Do.si Do.doka (wedding festivities) and religious rituals, and also served as refreshments for weary field labourers and guests. It has a great significance in the social and cultural life of the Garos. This paper deals with the traditional preparation of Chubitchi by the Garo tribe, which is a vital part of their culture, and also examines the sociocultural significance of the beverage.

India is highly diverse ranging from snow-capped mountains to deserts, plateaus, and plain regions. It has a tropical climate with diverse climatic condition that favors the cultivation of wide range of fruit, vegetables, cereals, pulses, cotton, and various crops of medicinal importance making it one of the top producers in the world. India ranks second in the production of coconut grown in coastal regions playing a significant role in the agrarian economy and is known as a Nature’s gift to mankind; it is a source of food, beverage, oil seed, fibers, timbers, and health products. Further, it is a highly appreciated fruit with antibacterial, antifungal, antioxidant, antiparasitic, antiviral, and many other qualities. Considering the growing increase in consumption of coconut and its products and the large number of studies that address the theme, it is felt necessary to carry out a bibliographic survey based on the most current and relevant works in the area using books, journal articles, and other available print and electronic resources. This study attempts to gather information on a detailed assessment of the coconut; its uses in rituals, its health benefits, and culinary preparations across India as the delicacies of immemorial ethnic fruit are of rising significance. The importance and significance of documenting this coconut ethnicity in Indian cuisine are an attempt to keep it relevant and take it to broader viewers who admire such unique delicacies. The study reveals coconut has a high value in Indian ritual, and the survey of pharmacological studies on its medicinal uses supports its beneficial properties to human health.