Search Results - CULINARY TASTE AND EXPERIENCE

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  1. 1

    Exploring the impact of post-COVID-19 taste loss on food-related experiences, quality of life, coping strategies, and rehabilitation by Arumugam Vignesh, Thomas Cheeran Amal, Krishnan Vasanth

    Published in Discover Food (2025-05-01)
    “…Abstract The COVID-19 pandemic has significantly reshaped various aspects of daily life, including the way we perceive and experience food. This review explores the emerging issue of taste alterations among individuals recovering from COVID-19, focusing on the changes in taste preferences and the broader consequences for culinary experiences. …”
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  2. 2

    Theoretical turns through tourism taste-scapes: the evolution of food tourism research by Sally Everett

    Published in Research in Hospitality Management (2019-09-01)
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  3. 3

    The Effect of Culinary Tourism Experience on Customer-Based Brand Equity in the Egyptian Tourism Destination by Shaimaa Taha

    “…Recently, tour operators tended to include a visit to Khan El Khalili in all Cairo schedules for tourists to enjoy authentic food and its delicious taste. Consequently, this study focuses on studying the effect of culinary tourism experience in Egypt and Customer-Based Brand Equity for the Tourism Destination CBBETD. …”
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  4. 4

    Exploring the eating experience of a pneumatically-driven edible robot: Perception, taste, and texture. by Yoshihiro Nakata, Midori Ban, Ren Yamaki, Kazuya Horibe, Hideyuki Takahashi, Hiroshi Ishiguro

    Published in PLoS ONE (2024-01-01)
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  5. 5

    From taste to loyalty: how food storytelling and cultural immersion shape tourist attachment in Bali by I Made Ardika, Luh Putu Mahyuni, Gede Sri Darma

    Published in Cogent Social Sciences (2026-12-01)
    “…This study develops an integrative Symbolic–Narrative–Sensory–Interactive (SNSI) framework to explain how local gastronomy in Ubud, Bali, fosters loyalty through culturally embedded culinary experiences. These experiences operate across four interconnected dimensions: symbolic authenticity (heritage, ritual meaning, and local spices), narrative engagement (food storytelling), sensory immersion (taste, aroma, and aesthetic presentation), and interactive participation (tourist involvement in community-based culinary practices). …”
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  6. 6

    Exploring memorable gastronomic experiences: Automatic topic modelling of TripAdvisor reviews by Marek Nowacki, Andrzej Stasiak, Agnieszka Niezgoda

    Published in Geographia Polonica (2023-11-01)
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  7. 7

    THE IMPACT OF COVID-19 ON CULINARY BUSINESSES: A REVIEW by Roselyne OKECH

    Published in Studia Universitatis Babeş-Bolyai Negotia (2021-06-01)
    “… Culinary tourism also referred to as food tourism or gastronomy tourism, is engaged in by individuals who seek out culinary experiences to broaden their understanding of food culture or lifestyle while travelling. …”
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  8. 8

    Taking pleasure in distinction: Unlocking specialty coffee preference by Ondrej Mitas, Danny Han, Belle Struijer, Lotte Willems, Thomas Chatwick

    Published in Journal of Global Business Insights (2024-03-01)
    “…In an experiment involving 47 participants, individuals tasted and evaluated two espresso flavor profiles in a counterbalanced order. …”
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  9. 9

    Understanding Global Street Food Consumer Behavior and Experience: A Narrative Review of Literature and Development of Framework by Samit Chakravorti

    Published in Journal of Applied Marketing Theory (2024-01-01)
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  10. 10

    Computational gastronomy: capturing culinary creativity by making food computable by Ganesh Bagler, Mansi Goel

    Published in npj Systems Biology and Applications (2024-07-01)
    “…It offers a systematic, rule-based understanding of culinary arts by scrutinizing recipes for taste, nutritional value, health implications, and environmental sustainability. …”
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  11. 11

    Culinary Globalization in Delhi: Filipino Sushi Chefs as Cultural Intermediaries by JOZON A. LORENZANA

    Published in The Journal of Indian and Asian Studies (2023-01-01)
    “…In Delhi, for example, Japanese-themed restaurants cater to the city’s growing appetite for new culinary experiences. So far our knowledge of culinary globalization in Indian cities has focused on consumption: How emerging gastronomic patterns relate to identity formations. …”
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  12. 12

    Textured food in care homes and the innovative culinary approach in healthcare by Véronique Mourier

    Published in Clinical Nutrition Open Science (2023-04-01)
    “…Summary: The aim of our approach is to promote food intake, preserve pleasure while addressing nutritional needs and bring comfort and pleasure to the elderly population.Textured food and the innovative culinary approach of Elior healthcare provided the co-construction between nutrition and culinary for altered taste. …”
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  13. 13

    Exploring Cross-Cultural Sensory Acceptance of Vinegar-Based Dipping Sauces: A Taiwanese Consumer Study with Dumplings by Jung-Kuei Ker, Ming-Chen Chiang, Ching-Sung Lee, Yen-Cheng Chen

    Published in Foods (2025-07-01)
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  14. 14

    Aesthetic values in home and consumer studies – investigating the secret ingredient in food education by Gita Berg, Eva Lundqvist, Ylva Mattsson Sydner

    Published in Frontiers in Education (2023-10-01)
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  15. 15

    Gastronomic Curiosity and Consumer Behavior: The Impact of Television Culinary Programs on Choices of Food Services by Bożena Gajdzik, Magdalena Jaciow, Radosław Wolniak, Robert Wolny

    Published in Foods (2023-12-01)
    “…The article contributes to the understanding of consumer behavior in the food service market by highlighting the complex dynamics of emotional reactions, personality traits, and the impact of culinary television programs. The findings have practical implications for the restaurant industry, suggesting a focus on emotional impact, food quality and presentation, and targeting marketing strategies towards consumers who are open to new experiences and ready to experiment.…”
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  16. 16

    The Role of Culinary Tourism in The Promotion of Hotel Industry A Case Study in Matrouh City by Basem Harede, Ahmed Atef

    Published in Journal of Tourism, Hotels and Heritage (2022-06-01)
    “…While most culinary tourism focuses on the experience of dining and tasting of new foods as a commercial enterprise, it is also an educational initiative channeling curiosity about food into learning through it about the culture of a particular cuisine, the people involved in producing and preparing it. …”
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  17. 17

    Food, sound, and social interaction: Investigating the cultural significance of music in culinary practices in javanese society by Sularso Sularso, Isti Syafitri Andini, Saifuddin M.F., Ratna Ma’rifah Destri, Ratnawati Hermanto Sarwendah, Pratiwi Purbosari Purwanti

    Published in BIO Web of Conferences (2024-01-01)
    “…This study explores the cultural significance of music in culinary traditions, examining how sound fosters social interaction, strengthens community ties, and enhances the sensory experience of food. …”
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  18. 18

    Chimpanzees Predict the Hedonic Outcome of Novel Taste Combinations: The Evolutionary Origins of Affective Forecasting by Gabriela-Alina Sauciuc, Tomas Persson

    Published in Frontiers in Psychology (2020-10-01)
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  19. 19

    Preparation and Antihypertensive Effect of Microcapsules Containing Medicinal and Culinary Plant Materials and Angiotensin Converting Enzyme Inhibitory Peptide by XIA Yu, LI Xiaodong, LIU Lu, ZHOU Wenli, JIA Zhibin, JIAO Yang, XIE Qinggang

    Published in Shipin Kexue (2024-02-01)
    “…After intestinal digestion for 240 min, the release rate of the as-prepared microcapsules was 81.40%, and the bitter taste was significantly reduced (P < 0.05). Animal experiments showed that the microcapsules significantly reduced blood pressure in SHR, significantly increased the plasma contents of ACE2 and angiotensin 1-7 (Ang(1-7)), and reduced plasma ACE content and the contents of angiotensin II (AngII) in the plasma, heart, kidney and thoracic aorta (P < 0.05). …”
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  20. 20

    Characterization of the Cassava (<i>Manihot esculenta</i>) Germplasm in Sierra Leone Based on Agro-Morphological and Culinary Traits by Vandi Amara, Alusaine Edward Samura, Prince Emmanuel Norman, Sheku Alfred Kanu, Kumba Yannah Karim, Fidèle Tiendrebeogo, Angela Obiageli Eni, Justin S. Pita

    Published in Horticulturae (2024-06-01)
    “…The experiment was laid out in an augmented randomized block design. …”
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