Food fears and risk of loss of food heritage: A little-explored effect of food modernity and times of pandemic

Quintero-Ángel, Mauricio; Mendoza, Diana Marcela; Girón, Jader Martínez

doi:10.1016/j.ijgfs.2022.100499

Cited by 10 publications

(3 citation statements)

References 24 publications

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“…Recently, heritage cuisine, which is a part of the identity and culture of a destination, has gained increasing interest [ 1 , 2 ]. Heritage cuisine has become an attraction for tourists expecting rare or exceptional culinary experiences [ [3] , [4] , [5] , [6] ].…”

Section: Introductionmentioning

confidence: 99%

Safety and authenticity risks in heritage food preparation at different types of food service establishments: A case study of Saudi Arabia

Almansouri¹,

Luning²,

Almuhanna³

et al. 2023

Heliyon

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Section: Introductionmentioning

confidence: 99%

Safety and authenticity risks in heritage food preparation at different types of food service establishments: A case study of Saudi Arabia

Almansouri¹,

Luning²,

Almuhanna³

et al. 2023

Heliyon

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“…Consequently, there is a growing concern among locals about the preservation and consumption of heritage food. In multicultural nations, local communities face external influences that challenge their traditions and cultural identity, leading to fears of losing their heritage food over time (Quintero-Angel et al, 2022). In the era of globalization, people tend to embrace new trends that bring changes in traditional foods, as these foods are closely tied to people's lifestyles (Ali & Abdullah, 2012).…”

Section: Localsmentioning

confidence: 99%

“…Recently, heritage cuisine, which is a part of the identity and culture of a destination, has gained increasing interest (Quintero-Angel et al, 2022;Timothy, 2015).…”

Section: Introductionmentioning

confidence: 99%

Heritage food on my plate!? : Exploring authenticity and safety risks in foodservice establishments

Almansouri

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Background: Heritage food has gained attention and recognition by locals as a cultural identity and by tourists as a new food experience. Two important intrinsic quality attributes of heritage food encompass safety and authenticity. As heritage food dishes are prepared in foodservice establishment, it entails requirements on ensuring safety and authenticity of heritage food. Scope and approach:The study aims to conceptualise heritage food and identify risk factors that may compromise safety and authenticity. A semi-structured literature review was conducted to explain the heritage dimensions and to evaluate multiple food concepts relating to heritage to define the heritage food concept. Furthermore, risk factors were inferred from the literature that could compromise the safety and authenticity of heritage food. Key findings and conclusions:Three main heritage dimensions identified from literature are legacy, people and place. Based on the evaluation against the three heritage dimensions, traditional food was mostly linked to the legacy and place dimensions. Ethnic food was typically related to the dimensions people and legacy, whereas for local food the dimension place was most dominant. Literature showed that all dimensions seem to be relevant for heritage food, but the number of definitions available in the literature is still limited. Therefore, it is not yet clear if all dimensions are equally important. Furthermore, a framework was developed with the identified authenticity risk factors, which originated from literature about ethnic, local and traditional food. The identified safety risk factors are common in the foodservice sector. The framework needs to be further validated through studies with stakeholders in heritage food production

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Green products in the management of stored food grains: Challenges, recent advances and future prospects

Prakash¹,

Singh²,

Raghuvanshi³

2023

Green Products in Food Safety

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Food fears and risk of loss of food heritage: A little-explored effect of food modernity and times of pandemic

Cited by 10 publications

References 24 publications

Safety and authenticity risks in heritage food preparation at different types of food service establishments: A case study of Saudi Arabia

Safety and authenticity risks in heritage food preparation at different types of food service establishments: A case study of Saudi Arabia

Heritage food on my plate!? : Exploring authenticity and safety risks in foodservice establishments

Green products in the management of stored food grains: Challenges, recent advances and future prospects

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