Journal of Culinary Science & Technology 

About: Journal of Culinary Science & Technology is an academic journal published by Taylor & Francis. The journal publishes majorly in the area(s): Chemistry & Biology. It has an ISSN identifier of 1542-8044. Over the lifetime, 554 publications have been published receiving 4808 citations. The journal is also known as: Culinary science & technology & Journal of culinary science and technology.

Gastronomy Tourism: A Meaningful Travel Market Segment

Abstract: The existing literature supports the view that there is a connection between tourism and gastronomy. However, there is little empirical evidence, to show for example, whether or not there is a gastronomy-tourism market segment. Or, does destination's gastronomy contribute to the tourists' quality of experiences while visiting the destination? And, do tourists return to the destination to resample its cuisine? This study was undertaken in Hong Kong which, according to some is a city-destination that offers unique and diverse gastronomy. The results of the study provide evidence, suggesting that motivation to travel for gastronomy reasons is a reasonably valid construct for use for market segmentation purposes. Also, the results of the data analysis reveal that gastronomy plays a major role in the way tourists experience the destination, and indicate that some travellers would return to the same destination to savour its unique gastronomy.

Involvement, Satisfaction, Perceived Value, and Revisit Intention: A Case Study of a Food Festival

Abstract: Festivals are one of the most frequently occurring events, happening at destinations across the world, with numbers increasing annually, making festivals the fastest growing segment of the tourism industry. Thus, research on the topic of festivals becomes crucial for their successful management. Through a quantitative approach, a survey was administered at a food festival in the southwest United States, and 419 usable surveys were collected over a three-day period. Two clusters emerged through the cluster analysis, each significantly different across involvement, satisfaction, perceived value, and intention to revisit. Differences were also visible in number of visits, expenditure at stores/vendors, and primary reason for visit. It is important for marketers of local festivals to consider psycho-graphic differences among guests and to develop unique marketing plans to target each of the resultant segments. Implications and recommendations for planners and organizers of future events are suggested.

Culinary Tourism—A Case Study of the Gastronomic Capital

Abstract: Culinary tourism as part of a tourism strategy for a locale has received growing support. Though the literature seems to support a connection between tourism and gastronomy, little is known about its value in traditional gastronomic regions versus nontraditional locales. To explore these differences, this study uses case study methods to evaluate culinary tourism in Lyon and the Rhone-Alpes region. The findings have important implications on culinary tourism strategy development and implementation, particularly for tourism product life cycle issues.

Using Local Food and Drink to Differentiate Tourism Destinations Through a Sense of Place: A Story from Wales-Dining at Monmouthshire's Great Table

Abstract: The importance of using local food and drink to develop a “Sense of Place,” create a unique visitor experience and differentiate tourism destinations while providing economic benefits to the local community cannot be underestimated. This paper will present research commissioned by Adventa, Monmouthshire's LEADER + programme, which was designed to develop a Sense of Monmouthshire training module aimed at tourism businesses in Monmouthshire. While the training module specifically focuses on Monmouthshire there are generic lessons about the use of local food and drink. A “Sense of Place” can be used to exploit the unique attributes of a destination, but it needs to be selectively customised by individual businesses to exploit the distinctive social and cultural characteristics of a destination and provide a unique visitation experience. Through an integrated and holistic approach to tourism development the Sense of Monmouthshire training module should help to extend the tourism season, enhance quali...

Frying of Food: A Critical Review

Abstract: Deep fat fried foods are very popular food because of their unique quality characteristics. The process is based on the immersing food at high temperatures, depending on the raw materials, thereby leading to physical and chemical changes such as starch gelatinization, protein denaturation browning, and crust formation. In order to obtain a product with a low fat content, it is essential to understand the mechanisms involved during the frying process so that oil migration into a food product can be minimized. The purpose of this study is to review literature findings on frying of food. The review also aims to draw the attention of stakeholders, including decision makers, on the need to assess the health risks associated with consumption of fried food product and, consequently, the necessary measures and steps to reduce such risks in order to have safer food in the world.