Search results for "gastronomy"
showing 10 items of 36 documents
Papel de las ómicas en la nutrición de precisión: fortalezas y debilidades
2018
Precision medicine has taken huge strides forward in recent years. Although there is still no generally accepted single definition, it basically considers the particular characteristics of each person as relevant in order to better adapt therapeutic or preventive measures in a more personalized fashion. Likewise, the concept of precision nutrition has gathered strength, in which the aim is to provide the best dietary recommendations to prevent or treat a disease in accordance with the characteristics of the individual in question. Of special importance among these characteristics are those based on omics. Initially genomics, and now epigenomics, metabolomics, proteomics and transcriptomics …
Study of consumer perception of healthy menus at restaurants
2017
Abstract To improve food-away-from-home nutritional quality, not only must healthy food options be available but also consumers must respond by making those choices. However, this is not always possible, as consumers believe healthy foods are loss tasty. A new concept of gastronomy focused not only on sensations but also on nutrition and health is necessary. The aim of this research is to evaluate whether offering a healthy menu based on nutritional claims would be an interesting option for restaurants as well as to check the impact of proposed nutritional improvements on consumer’s acceptability of menus. 300 customers of a specific restaurant located in Valencia city center (Spain) partic…
Minestre siciliane e un osservato speciale: la minestra di tenerumi
2020
Questo capitolo prende in esame una famiglia di pietanze che ha ampia diffusione in Italia e in Sicilia, quella delle minestre. Il termine minestra, di difficilissima traduzione, raccoglie piatti talvolta molto diversi tra loro fino ad accomunare, nei ricettari meno recenti, tutti i primi piatti italiani. Nel capitolo sarà approfondito il problema della vaghezza semantica del termine e prenderemo in esame una delle minestre siciliane più note: la "minestra di tenerumi", caratterizzata dalla presenza di un ingrediente autoctona, la cucuzza lunga con le sue foglie. La presenza di quest'ingrediente contribuisce a stabilizzare l'identità del piatto, da un lato, e a sancirne la tipicità e, dunqu…
Come si fa una cucina regionale. Semiotica del gusto e gastrosfera siciliana
2020
Questo capitolo affronta il tema della cucina regionale in chiave semiotica e introduce un caso di analisi specifico: la gastronomia siciliana. Dopo una breve ricostruzione degli studi storici, antropologici e sociali che si sono occupati dell'argomento, il capitolo procede alla composizione di un corpus di ricettari siciliani che sarà oggetto di analisi nel resto del volume. In chiave semiotica, il genere testuale del ricettario regionale costituisce uno dei principali veicoli di costruzione e circolazione delle cucine regionali e rappresenta, oltre che un oggetto di analisi complesso e sfidante, anche uno strumento di costruzione politica della regionalità: il ricettario seleziona e filtr…
Pasta alla Norma: il piatto perfetto
2020
Il capitolo ricostruisce la genesi culturale di uno dei piatti più rappresentativi e universalmente apprezzati della cucina siciliana: la pasta alla Norma. Questo piatto si presta come un caso esemplare di studio del "mito delle origini", ossia di mito alimentare che condensa, nelle proprie strutture semantiche, il suo valore sociale stesso. Il capitolo approfondisce l'intertestualità tra pietanza e aneddoto, la particolare composizione figurativa ed estesica del piatto, oltre che le condizioni culturali che ne determinano il valore di "perfezione". The chapter reconstructs the cultural genesis of one of the most representative and universally appreciated dishes of Sicilian cuisine: pasta a…
Food products, gastronomy and religious tourism: The resilience of food landscapes
2021
Abstract Religious tourism has always been a sector of significant importance in the field of cultural tourism. Religious tourism is located both in urban areas and in rural areas. In rural areas in the past it did not represent a factor of great impact on the local economy as most of the population lived in rural areas. With the advent of modern society and with the phenomena of agricultural and rural exodus, linked to the increase in income in developed societies, religious tourism becomes a critical success factor for many rural areas as a historical heritage. This aspect is of significant importance if we consider that it can represent a real engine of development especially for rural a…
Rural and Gastronomical Tourism in Baltic Countries
2018
The Baltic countries are apparently similar but actually very different not only concerning their language and culture but also their lifestyle. Regarding rural tourism, Latvia, Estonia, and Lithuania have many common points: given the care for the remarkable natural environment and for preserving traditions and rural tourism practiced in each of the Baltic countries, filled with recreation and active desire for knowledge, traditional life, and beauty of nature in protected areas. Rural tourism also contributes to preserving the cultural heritage, and youth people are encouraged to know and keep the traditions alive. The rural tourist offer is complemented by the variety of gastronomy, whic…
Culinary tourism experiences in agri-tourism destinations and sustainable consumption-Understanding Italian tourists' motivations
2019
Culinary tourism represents an emerging component of the tourism industry and encompasses all the traditional values associated with the new trends in tourism: respect for culture and tradition, authenticity and sustainability. Italy is known worldwide for the richness and variety of its gastronomy, and agri-tourism represents one of the most important places where culinary tourists can experience local food and beverages. By using a modified version of Kim and Eves&rsquo
Study on the Agricultural Products of the Towns Loja and Catamayo as a Historical Contribution on the Ecuadorian Gastronomy
2020
This article has the aim to promote and assess the typical-traditional gastronomy of the province of Loja and the southern region of Ecuador, through the bibliographic survey of gastronomic resources, based on the agricultural production of the area, generating a cultural value added, in gastronomic preparation and innovation, which will cause an impact on the consumption of agricultural products; boosting development, socio-economic development of the cantons of Loja and Catamayo and improving the quality of people life of these localities.
An integrated strategy between gastronomic science, food science and technology, and nutrition in the development of healthy food products
2019
Abstract The development and introduction of healthier products into the marketplace is an important topic of discussion. Three main knowledge areas are involved: gastronomy, food science and technology, and nutrition. The many intersections among these areas are essential since the digestion of nutrients and bioactive compounds can be influenced by thermal food processing and preparation. Conversely, nonthermal technologies are interesting alternatives to reduce and even prevent the loss of nutrients and bioactive compounds from foods. However, at this stage of development little is known about the impact of these innovative nonthermal technologies on the subsequent bioaccessibility and bi…