The molecules we eat: Food as a medium to communicate science

Rowat, Amy C.

doi:10.1186/2044-7248-2-10

Cited by 6 publications

(2 citation statements)

References 12 publications

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“…The categorization in Table 1 was obtained as a result of examining the menu items in light of this information. A detailed review of the related literature indicates gastronomic trends with their various aspects, such as their development from past to present, geographies they developed, their relations with various sciences and their effects on tourists’ choices (Du Rand et al , 2003; Du Rand and Heath, 2006; Okumus et al , 2007; Vega and Ubbink, 2008; This, 2009; Sims, 2009; Kim et al , 2009; Cousins et al , 2010; De Solier, 2010; This, 2011; Edwards-Stuart, 2012; Baldwin, 2012; Van Der Linden, 2013; Rowat, 2013). However, to the best of our knowledge, no study exists that reveals tendencies of local, modernist and fusion cuisines with a focus of tourists’ food consumption trends.…”

Section: Methodsmentioning

confidence: 99%

Gastronomic trends and tourists’ food preferences: scale development and validation

Kiliçhan

Karamustafa

Birdir

2021

IJCHM

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Purpose Food experience is gaining importance in the increase of sustainable competitiveness of tourism businesses, hence the importance of food consumption measurement in the context of recent gastronomic trends. However, to the best of the authors’ knowledge, there is not any appropriate scale to measure food consumption in the context of recent gastronomic trends. This study aims to fill this gap by developing and validating a scale that tends to measure tourists’ food preferences. Design/methodology/approach This is an explorative study with its unique construction and methodological approach. More specifically, scale development procedures were followed through reviewing the literature and gathering the opinions of 20 experts, and then the primary data were collected through the survey applied to 248 foreign visitors to Turkey. Finally, the subsequent survey was applied to 628 foreign visitors to Turkey for the sake of validity. Findings This study reveals a scale and validates it. The scale development and validation processes resulted in a three-factor model with 14 items to assess food consumption tendencies: modernist cuisine tendencies, fusion cuisine tendencies and local cuisine tendencies. Research limitations/implications This study contributes to the relevant knowledge accumulation by developing and validating a scale measuring food consumption tendencies within the frame of recent gastronomic trends. The authors hope to broaden understanding and utilization of the tendencies and trends by both stakeholders in the tourism industry and academic circles. Originality/value To the best of the authors’ knowledge, this study is one of the first food consumption scale development and validation attempts within the frame of recent gastronomic trends. Considering this, it is hoped that the outcomes are unique and lead academia and practitioners in further research.

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Section: Methodsmentioning

confidence: 99%

Gastronomic trends and tourists’ food preferences: scale development and validation

Kiliçhan

Karamustafa

Birdir

2021

IJCHM

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“…University (The Netherlands), two modules on Molecular Gastronomy integrated physics and gastronomy at the master's level, with practical assignments performed by chefs at the premises of a culinary school [75]. Science and Food: Physical and Molecular Origins of What We Eat at UCLA conveys concepts of life sciences and physical sciences in the context of food texture and flavor [76]. As described in "Case Study: a Flipped Classroom Course on Gastronomic Engineering," since 2015, we have taught the elective undergraduate course Introduction to Gastronomic Engineering that aims at providing concepts in FE and the physical sciences in the context of culinary demonstrations by chefs [77].…”

Section: Non-food Science Studentsmentioning

confidence: 99%

Teaching Engineering and Food: From Traditional Approaches to a Flipped Course on Gastronomic Engineering

Aguilera

Moreno

2021

Food Eng Rev

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Understanding concepts of food engineering (FE) is fundamental for professionals in the discipline, necessary for food scientists, appealing to non-food science students, and valuable for curious cooks. The challenge of teaching FE is delivering meaningful learning outcomes to the different backgrounds, motivations, and interests of the audiences. This article delves into the origins of FE in academia and the influence on teaching of an expanding food processing industry. Current trends demand a FE education with a wider scope, focused on consumer needs and wants that convey elements of food product design, sustainability, innovation, and culinary applications, among others. Although the core concepts of FE have remained practically the same, new teaching methodologies call for expanded computational abilities, ample access to online contents, and active learning, student-centered approaches. As a case study, we describe the implementation of an elective flipped classroom course on engineering, science, and gastronomy for undergraduate students that include in-class demonstrations by chefs.

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Science education and public understanding of science via food, cooking, and flavour

Sörensen

Mouritsen

2019

International Journal of Gastronomy and Food Science

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The molecules we eat: Food as a medium to communicate science

Cited by 6 publications

References 12 publications

Gastronomic trends and tourists’ food preferences: scale development and validation

Gastronomic trends and tourists’ food preferences: scale development and validation

Teaching Engineering and Food: From Traditional Approaches to a Flipped Course on Gastronomic Engineering

Science education and public understanding of science via food, cooking, and flavour

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