Culinary trails in popularizing ethnic cuisines

Topczewska, Jadwiga; Lechowska, Jadwiga; Kaszuba, Joanna; Krupa, Wanda

doi:10.1186/s42779-022-00158-z

Cited by 3 publications

(2 citation statements)

References 21 publications

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“…This presents a significant opportunity for social inclusion and wealth generation in rural areas. Consumer preferences and culinary trends are continually evolving, with increasing interest in diverse and exotic flavors, unique ingredients, and traditional cuisines (Topczewska et al, 2022). This demand for novelty and variety opens up avenues for farmers, breeders, and the seed industry to explore and capitalize on the rich genetic diversity of crops and underdeveloped biodiversity sources.…”

Section: Culinary Innovation and Social-economic Opportunitiesmentioning

confidence: 99%

Rethinking plant breeding and seed systems in the era of exponential changes

Lopes

2023

Ciênc. agrotec.

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The article stresses the need to reassess plant breeding and seed systems in our current era, characterized by rapidly shifting paradigms propelled by technological and scientific progress. It underscores the importance of incorporating cutting-edge technologies, fostering interdisciplinary collaboration, and implementing forward-looking policies to meet evolving societal and consumer demands while aligning with the Sustainable Development Goals (SDGs). Advancements in genetic editing, high-throughput technologies, precision breeding, and digital agriculture are transforming plant breeding, offering unprecedented capabilities to develop desirable traits, comprehend gene-environment interactions, and enhance crop efficiency. However, responsible innovation that considers ethical implications and regulatory frameworks remains essential in this context. Effective collaboration and engagement of stakeholders, including breeders, farmers, policymakers, and consumers, are vital for navigating the challenges and opportunities presented by this era of exponential change. Inclusive and multidisciplinary dialogues can harness diverse perspectives and experiences, contributing to a sustainable and resilient future for plant breeding and seed production. Ensuring access to diverse, high-quality seeds is crucial, especially in developing nations. Investments in seed infrastructure, capacity building, and farmer-centric approaches empower farmers and bolster seed security. In conclusion, the article underscores the significance of reimagining plant breeding and seed systems by embracing technology, promoting collaboration, and aligning strategies with the SDGs. By harnessing the potential of exponential changes, the envisioned future involves plant breeding and seed production that effectively address evolving societal and consumer needs, thereby contributing to agricultural resilience, global food security and sustainability.

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Section: Culinary Innovation and Social-economic Opportunitiesmentioning

confidence: 99%

Rethinking plant breeding and seed systems in the era of exponential changes

Lopes

2023

Ciênc. agrotec.

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“…A memorable food image of a destination opens up opportunities for future visits. (Kaur & Kaur, 2024;Topczewska et al, 2022) Believes that gastronomy tourism is growing in popularity in emerging destinations. (Duarte Alonso et al, 2023) States that culinary management as a tourist product goes through a process of adaptation to the tourist destination market.…”

Section: Introductionmentioning

confidence: 99%

Culinary Tourism in Kutawaringin (Bandung): Structural Relationship Between Food Quality, Tourist Perceptions, And Culinary Tourism Satisfaction

Annisa Bintang Kusumawardhani,

Awaludin Nugraha,

Evi Novianti

2024

Pusaka: J. Tour. Hosp. Travel Bus. Event

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This study assessed tourist satisfaction with culinary tourism in Kutawaringin District, Bandung Regency. A quantitative-descriptive approach was used to reveal tourist perceptions and the impact of food quality on culinary tourism satisfaction in Kutawaringin District, Bandung Regency. Data was collected through interviews, observation, and documentation. A random sample of tourists completed the questionnaire. The study sample consisted of 50 individuals who participated in in-depth interviews. It is important to note that these evaluations are based solely on objective criteria and do not include subjective opinions. Lemon tea was found to be the most popular food item, while tourists rated the seller's service highest at 74%. Food hygiene received a rating of 71%; food tastes 60%; affordability of the seller's location 57%; food quality and promotion 46%; and food prices 40%, all with a fair assessment. Collaboration is necessary among tourism managers and stakeholders to make Kutawaringin a supporting factor for the Bandung Destination. This requires consideration of various factors, including food prices, packaging quality, and promotion.

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Food is fuel for tourism: Understanding the food travelling behaviour of potential tourists after experiencing ethnic cuisine

Aziz,

Khan Niazi,

Zafar

2023

Journal of Vacation Marketing

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Food or culinary tourism has become a field of interest for scholars, and food tourism is considered a vital part of tourism research. The study aims to understand how value creation at ethnic cuisine influences the travelling behaviour of potential tourists. The study has considered potential tourists’ ethnocentrism/cosmopolitanism behaviour affecting the intention to consume food at the destination. The influence of destination image as a mediator and food neophilia as a moderating is considered to understand the behavioural patterns of ethnic food consumer and their intention to visit a destination. This study used the cross-sectional descriptive research design. A field survey was conducted, and data were gathered from visitors of Chinese cuisines in four major cities of Pakistan. The study results are divided into four categories. First, the direct effect shows that consumers’ cosmopolitan positive and ethnocentric behaviour has a negative effect on the intention to consume ethnic food at the destination. Second, the mediation results show that consumption value significantly mediates the relationship between consumer cosmopolitan and intention to consume ethnic food at the destination while insignificantly mediates between consumer ethnocentrism and intention to consume ethnic food at the destination. Experiential value significantly mediates the relationship between consumer cosmopolitan/ethnocentrism. Third, results for serial mediation showed that destination image with the experiential and consumption value significantly serially mediated the relationships. Finally, results showed that food neophilia has significantly moderated the relationship. The study is a unique effort in the field of culinary tourism and will help researchers and destination management officers (DMOs) to understand the role of local ethnic cuisine in shaping the intentions of potential tourists to travel and consume food at destinations.

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Culinary trails in popularizing ethnic cuisines

Cited by 3 publications

References 21 publications

Rethinking plant breeding and seed systems in the era of exponential changes

Rethinking plant breeding and seed systems in the era of exponential changes

Culinary Tourism in Kutawaringin (Bandung): Structural Relationship Between Food Quality, Tourist Perceptions, And Culinary Tourism Satisfaction

Food is fuel for tourism: Understanding the food travelling behaviour of potential tourists after experiencing ethnic cuisine

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