Culinary Experience Research Articles

Contributing to Gastrodiplomacy through Culinary Experience: A Cooking Event in Spain

It is utilized by governments as a potent strategy for building and cultivating contacts with other countries and cultures, as well as contributing to nation branding through gastrodiplomacy, culinary arts, and public diplomacy. Within the framework of public diplomacy, gastrodiplomacy—also known as culinary diplomacy—can be characterized as the transfer of culture through the kitchen. In the context of gastrodiplomacy and nation branding, the study focuses on gastronomic experiences that highlight the distinctive qualities of a nation. The article will also refer to the work of Carmen Antón, which emphasizes the term 'culinary experience' to discuss the concept and focuses on travelers' unforgettable gastronomy experiences. The study examines the culinary experiences of academics from several countries in Spain between February 28 and March 4, 2022. Consequently, it aims to establish how the culinary experience contributes to Spain's nation branding and gastrodiplomacy.

Legendary Culinary Tourism in Jakarta, Indonesia

This research explores legendary Jakarta culinary delights reflecting local traditions, global influences, and the city's cultural identity. The study aims to identify and analyse iconic restaurants such as Ragusa Es Italia and Nasi Goreng Kebon Sirih. The methods include semi-structured interviews, participant observation, and document collection to understand culinary delights' experience, history, and social impact. The results identified eight legendary restaurants, each significantly contributing to Jakarta's culinary culture. The culinary experience at these places is not just about the food but also strengthens social interactions between diners, creating connected communities. Analysis shows that the restaurant is a custodian of cultural and historical values, connecting different generations. The conclusion is that the culinary legend not only serves delicious food but also builds the city's identity. Means for preserving culinary heritage include collaboration between government, communities, and entrepreneurs and training programs for the younger generation to maintain traditional cooking techniques. Hopefully, this research will become a reference in developing culinary studies and preserving cultural heritage in Jakarta. Keywords: legendary culinary delights, Jakarta, cultural identity, social interaction, heritage preservation

“Cocoa-Based Tourism”: Exploring Tourists’ Image, Satisfaction and Loyalty Regarding a Cultural Heritage Destination

ABSTRACT This research aims to analyze the relationship between cocoa-based tourist experiences and tourists’ perceptions of image, satisfaction and loyalty regarding a cultural destination. A quantitative approach was used, with data obtained via surveys distributed to tourists participating in a cocoa-based culinary experience in the Dominican Republic. The survey was designed with items adapted from previous research. The theoretical model of the study was examined using partial least squares structural equation modeling. The results indicate that cocoa-based culinary experiences are closely linked to tourists’ cognitive and affective perceptions of the destination, improving overall satisfaction and contributing to loyalty intentions. Destination image and destination satisfaction mediate the relationship between cocoa-based culinary experiences and tourist loyalty, suggesting that immersive dining experiences are critical in shaping destination perception and visitor engagement. This research offers novel contributions to gastronomic tourism because it focuses on cocoa as a central element of gastronomic tourism, in addition to examining its effects on destination marketing outcomes. It is one of the first studies to analyze gastronomic tourism from the cocoa perspective. The results expand the existing literature on gastronomic tourism, as the experiential aspects of cocoa consumption with regard to tourist behavior and destination loyalty are integrated.

Use of non-conventional raw materials in the production of gluten-free pasta – a review

Currently, about 5% of the earth's population suffers from gluten-related disorders. Modern technologies for gluten-free diets and filling the protein deficit are aimed at manufacturing gluten-free (GF) pasta products using non-conventional plant raw materials with high biological value. GF grains and crops (rice, corn, buckwheat, amaranth, quinoa, etc.) are used to produce GF pasta products. However, there is a scarcity of studies that comprehensively understand GF flour addition on the nutritive, sensory and cooking properties. Therefore, the scope of this literature review covers the main types of non-conventional raw materials for GF pasta products and summarizes the research on pasta products made from them. Results indicate that the rheological and sensory attributes of pasta made from pure GF flours such as rice or corn still requires a deeper study of technological processes in producing GF pasta. Incorporating nutrient-dense ingredients such as amaranth, quinoa, sorghum, and chia flours not only enhances the nutritional profile of gluten-free pasta but also offers opportunities for diverse culinary applications. The improvement of sensory attributes in rice-, corn-, buckwheat-based pasta, coupled with the effective use of cooking enhancers like xanthan gum, transglutaminases, inulin, and alternative starches, paves the way for creating more palatable gluten-free options. As techniques such as high-temperature treatment, extrusion cooking, and starch pregelatinization become more refined, future developments may focus on optimizing these processes to further improve the texture, taste, and overall quality of gluten-free pasta. Continued research and innovation in ingredient selection and processing technologies will be crucial for meeting the growing demand for gluten-free products that do not compromise on culinary experience or nutritional value.

Optimizing the Quality of Services, Products and Digital Promotions for Restaurants and Restaurants on Satisfaction and Interest Guests Revisit the City Entrance Area Parapat Tourism in Simalungun Regency

The Parapat area also highlights culinary diversity with unique eateries and restaurants as well as cafes offering various culinary experiences. Gumarang Restaurant presents a rich Minang culinary experience, inviting guests to enjoy delicious and traditional dishes. Meanwhile, Sehat Restaurant brings uniqueness to each of its dishes with creative touches, creating an unforgettable dining experience for consumers. On the other hand, the Kantor Pos Parapat Cafe emphasizes a relaxed atmosphere combined with practical service, offering comfort to guests seeking an enjoyable dining experience.This research aims to optimize the quality of service, products, and digital promotion in similar eateries and restaurants, focusing on their impact on consumer satisfaction and interest in revisiting the area. This study is of a quantitative nature. The population identified in this research consists of business owners, consumers, and employees located in the Entrance Area of Parapat Tourist City in Simalungun Regency. The sampling technique used is purposive sampling with a sample size of 97 respondents. The data is then analyzed using the partial least squares method using SmartPLS 4.0 software. The results of this study indicate that service quality has a positive and significant effect on consumer satisfaction, product quality has a positive and significant effect on consumer satisfaction, digital promotion of eateries and restaurants has a positive and significant effect on consumer satisfaction, consumer satisfaction has a positive and significant effect on the intention of consumers to revisit. The consumer satisfaction variable is able to mediate the influence of service quality, product quality, and digital promotion on the intention of consumers to revisit.

Analisis Perilaku Organisasi terhadap kinerja Karyawan di D'Besto di Lubuk Begalung

d'Besto is a fast food restaurant designed for Indonesian families who crave the culinary experience of delicious fried chicken and burgers., d'Besto offers a partnership package with an investment value of IDR 200 million. However, the investment value can change depending on the location and area of ​​the partner's outlet. With this capital, it is projected that the daily turnover will reach Rp. 5-Rp. 15 million, while the net profit will be 25 percent. So it requires a structure or. Organizational behavior is the study of how individuals and groups act within an organization. This includes an understanding of interpersonal dynamics, group processes, organizational structure, culture, and the work environment. The main goal of this study is to increase organizational effectiveness by understanding, predicting, and managing human behavior in an organizational context.. This PBL aims to analyze the influence of organizational behavior on employee performance. D Besto The method used is a quantitative approach with observation and interviews Organizational behavior includes several aspects such as leadership, communication, motivation, and a conducive work environment that has a significant impact on employee performance. The PBL results on D Besto show that positive and supportive organizational behavior can increase productivity, efficiency and high employee performance.

“Online Cloud Kitchen”: A Virtual Kitchen

Abstract— The food industry has undergone significant transformations in recent years, with the emergence of cloud kitchens presenting a novel approach to food production and delivery. This research paper explores the concept of a cloud kitchen website that facilitates collaboration between various restaurants and offers two distinct modules: a user module for ordering and a comprehensive admin module for managing operations. Through an examination of industry trends, technological advancements, and case studies, this paper elucidates the potential of such a platform to revolutionize the food service sector, enhance customer experience, and streamline business operations. The food industry has witnessed a profound evolution in recent years, driven by technological advancements and shifting consumer preferences. Central to this transformation is the rise of cloud kitchens, innovative culinary hubs designed for efficient food production and delivery. This research paper explores the concept of a cloud kitchen website that not only serves as a platform for ordering food but also fosters collaboration between diverse restaurants, thereby expanding menu offerings and enriching the culinary experience for consumers. The study examines the intersection of cloud kitchen models, online food delivery platforms, and restaurant collaboration strategies to elucidate the potential of such a platform in revolutionizing the food service sector. Through a comprehensive analysis of industry trends, technological frameworks, and case studies, this paper seeks to provide actionable insights for entrepreneurs, food service professionals, and technology enthusiasts interested in harnessing the power of digital innovation to drive growth and innovation in the food industry. Keywords – Cloud kitchen, Ghost kitchen, Remote kitchen, Digital kitchen, Kitchen as a service (KaaS), Delivery-only kitchen, Centralized kitchen

Onomastic Eatery Places in Ambon City

This study reviews the linguistic analysis of naming eating places in Ambon. This research focuses on the use of language in naming places to eat, especially in terms of monolingual, bilingual, or multilingual, as well as the categories used in naming, such as mythology, adjectives, time, family, tools, places, and names of people. Data was obtained through Website observation and Google Maps from January to March 2024. The results show the dominant use of Indonesian and English in monolingual form and the tendency to use Indonesian with local or foreign languages in bilingual form. Some names also contain mythological elements, tools, or adjectives that add an artistic dimension to the culinary experience. This study provides a better understanding of language use in naming food establishments in Ambon and contributes to the understanding of local culture and identity.

Analyzing The Culinary Potential In The Bandung Region, West Java

This article presents a comprehensive analysis of the culinary potential in the areas surrounding West Java, with a specific focus on Dipatiukur Streetfood in the city of Bandung. The main objective of this research is to identify and evaluate the competitive advantages and development opportunities of local culinary offerings in the region in-depth. The research method used is a combination of literature studies, intensive field observations, and in-depth interviews with various stakeholders, including business owners and the local community. The research findings indicate that Dipatiukur Streetfood has great potential to be developed as a unique culinary attraction. The identified advantages include the uniqueness of the menu, the quality of the fresh and high-quality raw materials, as well as the strong local wisdom embedded in the food processing and presentation processes. In addition, the traditional atmosphere and ambiance created in Dipatiukur Streetfood also becomes a particular draw for visitors who want to experience the typical Sundanese culinary experience. However, the study also revealed several challenges that need to be addressed in the development of Dipatiukur Streetfood, such as limited infrastructure and sanitation, lack of effective promotion and branding, as well as traditional business management. In addition, the regeneration and involvement of the younger generation has also become an important issue to preserve the local culinary heritage in the future. Based on the analysis, this article presents comprehensive development strategies to address these challenges. These strategies include improving infrastructure and sanitation, implementing effective promotion and branding programs, enhancing business management capabilities, as well as engaging the younger generation and cultural transformation. By implementing these strategies, it is expected that Dipatiukur Streetfood can be further developed as a competitive local culinary destination, which in turn can have a positive impact on the economy and cultural preservation of the local community.

Implementation of Convolutional Neural Network (CNN) Method for Fish Processed Cuisine Image Identification Application with Google Maps Features

The rapid advancement of science and technology encourages dynamic transformation in various sectors, especially in the field of information and communication technology (ICT), especially with the existence of Android-based smartphones. This advancement revolutionizes the way we access information, especially about various processed fish dishes in Indonesia. However, despite the plethora of culinary offerings, travelers often find it difficult to discover traditional dishes through social media platforms. To bridge this gap, a new app that utilizes artificial neural networks has been developed. The app allows users to photograph and upload images of processed fish dishes to recognize and provide detailed descriptions and recipes. In addition, integrating Google Maps makes it easy for users to find nearby places that serve these dishes. Testing the app with a dataset consisting of 1577 images of six types of processed fish dishes yielded promising results, with accuracy reaching 97.57% over 120 epochs. This innovation not only preserves cultural heritage but also enhances the culinary experience for locals and tourists.

Identification And Potential Of Traditional Foods In Lekuk 50 Tumbi Lempur Tourism Village As A Culinary Tourism Attraction

The purposeof this study was to describe the traditional food varities in Lekuk 50 Tumbi Tourism Village in terms of culinary tourism indicators, namely uniqueness, originality, authenticity and diversity. The research method in this thesis uses descriptive research methods with qualitative data. The goals and research statements guided the analysis and interpretation of the collected data. Using a non-probability sample technique called snowball sampling, informants were identified. Through observation, documentation, and interviewing, data was gathered.The results of the study show that traditional food in the village has strong characteristics and is able to create an unforgettable culinary experience for tourists. Overall, the traditional food at Lekuk 50 Tumbi Lempur Tourism Village has great potential as a main attraction in culinary tourism. The combination of uniqueness, authenticity, originality and diversity creates an immersive and unforgettable culinary experience for tourists. With the right development strategy, the village can maximize this potential, strengthen the local economy, and introduce its rich cultural heritage to the world. Through collaborative and sustainable efforts, Lekuk 50 Tumbi Lempur Tourism Village has the potential to become a culinary destination that not only spoils the tongue, but also touches the soul with authentic cultural diversity.Keyword:

Potensi Daya Tarik Gastronomi Wisata Kuliner sebagai Faktor Kunci dalam Mengembangkan Pariwisata Kuliner Pempek 26 Ilir Palembang

Gastronomy tourism is an important aspect of the tourism industry which is able to attract the attention of visitors from various corners of the world. One of the special foods that stands out in Palembang is pempek, especially Pempek 26 Ilir. This research aims to reveal the potential gastronomic of Pempek 26 Ilir Palembang as the main attraction for tourists. The theories used are Symbolic Communication Theory and Tourist Experience Theory. The research method used involved surveys, interviews, and direct observation of visitors and owners of pempek culinary businesses in the Pempek 26 Ilir area. The research results show that Pempek 26 Ilir has a strong appeal in various gastronomic aspects. The unique taste and texture of pempek, as well as the variety of cuko (gravy) and accompaniments, make visitors come back again to enjoy this dish. Apart from that, the local culinary potential and the pempek raw materials quality are also added value to the culinary experience. The comfortable atmosphere of the stall, the closeness between the owner and visitors, as well as various special promotional programs also enrich the gastronomic experience of tourists. The potential gastronomic attraction of Pempek 26 Ilir Palembang can be a basis for related parties to develop and promote culinary tourism in Palembang. Thus, it can increase tourist visits and contribute to the local economy.

Implementasi Bahasa Indonesia Dalam Upaya Pengembangan Bisnis UMKM Kuliner di Medokan Asri

Implementing Indonesian in efforts to develop culinary MSME businesses has its own advantages and challenges. Through the use of Indonesian, MSMEs can strengthen their local identity and build closer relationships with consumers. promotion and branding carried out in Indonesian is very important because it can give an authentic impression and depict the authenticity of local products, which can be an added value for consumers who are looking for an authentic culinary experience. Using empirical qualitative research methods is based on the view that researchers can explore and understand social reality more deeply through in-depth qualitative data analysis (Creswell, 2013). Data was collected through interviews and filling out questionnaires with culinary MSME owners and direct observation of their interactions with Indonesian-speaking customers. The use of Indonesian has a great influence on increasing product attractiveness and sales as well as being an effective strategy in introducing Indonesian when developing a culinary business in Medokan Asri with a focus on marketing using creative and attractive Indonesian.

Contemporary Space as a Cross-cultural Complex: The Case of Japanese Restaurant Interior Space in Vietnam

The article research about Japanese restaurant interior space in Vietnam as an intercultural symbol. Based onthe material of previous works and fieldwork in Ho Chi Minh City, the article identifies Japanese restaurant’sinterior space as a cross-cultural complex when considering that this space is created by combining andharmoniously using patterns from external culture to psychology and locally available material. In anotherword, the interior space of Japanese restaurant in Vietnam is considered as a pluralistic symbol, which is theresults of the integration and cultural exchange process. Through that symbol, an atmosphere with uniquefeelings impacts diners’ psychology and offers an impressive culinary experience.

How to enhance the acceptability of insects food—A review

AbstractAbout 1 billion people worldwide suffer from hunger, so exploring new food sources is very tempting for achieving zero hunger in the world. Edible insects (EIs) may be one of the ways to solve human protein deficiency. Currently, more than 200 species of EIs are consumed by over 2.5 billion people, especially in tropical regions, as part of their regular diets. However, there is still a large rejection in various parts of the world. In this review, we systematically summarize the factors behind the rejection of EIs as well as ways to improve the acceptability of EIs as alternative protein, essential vitamins, and mineral sources. The main goal of this research is to spread the knowledge of the benefits of eating EIs, consumer perception of insects, and enhance its acceptability as an alternative food. Sensory attributes, health‐related concerns, and sustainability issues are identified as the key factors affecting consumer acceptability of EIs. Conventional processing methods, such as blanching, drying, roasting, and fermentation, have been used in treating EIs to improve the quality and safety of EIs. Nine strategies were proposed to enhance the acceptability of insects as food, such as promoting food safety, encouraging product development, addressing cultural norms, enhancing the culinary experience, collaborating with restaurants, and increasing public awareness through education. The information in this work will shed more light on the consumption of EIs and pave the way for more research in this area.

Tantalizing Flavors of Sri Lanka: Unraveling Tourist Perceptions of Sri Lankan Food Culture

This research paper explores the perception of tourists regarding Sri Lankan food and its potential for culinary tourism. Sri Lanka, known for its unique flavors and culinary traditions, has a rich gastronomy that remains largely untapped in terms of culinary tourism. The study aims to gain insights into tourists' experiences, preferences, and overall perceptions of Sri Lankan cuisine. The literature review examines the importance of food flavor in shaping tourist satisfaction and its role in gastro tourism worldwide. It also explores the fusion of tradition and gastro tourism in different countries and perceptions towards traditional food experiences. Tourists' expectations and the overall culinary experience are also discussed, highlighting the significance of food in shaping their perception of a destination. The study adopted a qualitative approach and word cloud and thematic analysis were conducted in data analysis. The findings reveal tourists' perceptions of Sri Lankan food, emphasizing its flavors, authenticity, and ability to surpass expectations. Based on these perceptions, recommendations are provided to promote and enhance the gastronomic offerings of Sri Lanka, including culinary promotions, preservation of authenticity, and collaborative partnerships. The conclusion summarizes the themes that emerged from the study and emphasizes the importance of understanding tourists' perceptions to promote culinary tourism and enhance visitor experiences in Sri Lanka. Overall, this research contributes valuable insights to the development of culinary tourism in Sri Lanka and showcases the potential of Sri Lankan cuisine as a captivating and immersive culinary experience for tourists.

The Influence of Various Factors on Customer Satisfaction in an Ethnic Themed Restaurant with Regards to Authenticity

Ethnic-themed restaurants provide a vast range of cuisines to diners worldwide. Customer happiness depends on authenticity, which helps these businesses succeed. This abstract discusses the many aspects that determine ethnic-themed restaurant authenticity and consumer happiness. First, the menu determines authenticity in such restaurants. For an authentic dining experience, a well-researched and diversified menu of traditional and regional cuisines produced with authentic ingredients and cooking methods is vital. Chefs and kitchen workers that know the food and culture help retain authenticity. Dishes that don't match the homeland's tastes and appearance might disappoint customers. Interior design and décor also contribute to authenticity. The restaurant's artwork, decor, and style must reflect the culture. By taking customers to the culture's heartland, this makes eating more enjoyable. Overambitious decorating may become caricature, losing genuineness. In ethnic-themed restaurants, service is crucial to client happiness. Culturally aware staff who can walk guests through the menu and give recommendations create a genuine eating experience. Friendly and attentive service ensures customer happiness and memory retention. Ingredient sourcing affects authenticity too. Real, high-quality, and, if feasible, local ingredients give meals their true flavor. Customers who want authentic food may be disappointed when restaurants cut corners on ingredients for cost or convenience. The restaurant's cultural expression and environment should also be courteous and devoid of stereotypes and cultural appropriation. Misrepresentation or appropriation might hurt customers' authenticity and satisfaction as they become more culturally sensitive. Ethnic-themed restaurants must retain authenticity via food, design, service, ingredient sourcing, and cultural portrayal, yet consumers' expectations might differ. Customers' authentic impressions are influenced by their origins, cultures, and experiences. Thus, restaurant owners must combine serving a varied audience with preserving the food and culture. Finally, ethnic-themed restaurant authenticity is a complicated interaction of elements that affects consumer happiness. These businesses must provide authentic cuisine, ambiance, service, and ingredients while respecting ethnic differences and meeting client expectations to prosper. Achieving this balance is a constant challenge that rewards diners seeking a genuine culinary experience. Authenticity in Ethnic Restaurants and Customer Satisfaction

Potensi Daya Tarik Gastronomi Wisata Kuliner sebagai Faktor Kunci dalam Mengembangkan Pariwisata Kuliner Pempek 26 Ilir Palembang

Gastronomy tourism is an important aspect of the tourism industry which is able to attract the attention of visitors from various corners of the world. One of the special foods that stands out in Palembang is pempek, especially Pempek 26 Ilir. This research aims to reveal the potential gastronomic of Pempek 26 Ilir Palembang as the main attraction for tourists. The theories used are Symbolic Communication Theory and Tourist Experience Theory. The research method used involved surveys, interviews, and direct observation of visitors and owners of pempek culinary businesses in the Pempek 26 Ilir area. The research results show that Pempek 26 Ilir has a strong appeal in various gastronomic aspects. The unique taste and texture of pempek, as well as the variety of cuko (gravy) and accompaniments, make visitors come back again to enjoy this dish. Apart from that, the local culinary potential and the pempek raw materials quality are also added value to the culinary experience. The comfortable atmosphere of the stall, the closeness between the owner and visitors, as well as various special promotional programs also enrich the gastronomic experience of tourists. The potential gastronomic attraction of Pempek 26 Ilir Palembang can be a basis for related parties to develop and promote culinary tourism in Palembang. Thus, it can increase tourist visits and contribute to the local economy.

Examination of Tourists’ Culinary Experience: Revisiting the Experience Economy in the Case of Hue Cuisine

This research aims to examine a scale to measure the culinary experience of tourists through the case of Hue cuisine in Vietnam. It could help address the issue of measurement inconsistency in culinary experience research. Data were gathered through semi-structured interviews with 20 domestic tourists and then through surveys with 433 tourists. Using factor analysis methods, the research revealed that tourists’ culinary experience was measured by a second-order scale encompassing three interrelated dimensions. They included educational experience, escapist experience, and entersthetic experience. This culinary experience scale was found to be reliable, convergent, discriminant, and nomologically valid. The newly developed scale of culinary experience could be utilized in similar tourism contexts where the local food is unique and tasty. In addition, the research enhances tourism professionals' understanding of the significance of tourists' culinary experience. Consequently, they could improve tourists' experiences through a range of activities, such as telling stories about the local food, creating food check-in venues, and organizing local food games or contests. In terms of theoretical contribution, this research enhances the understanding of customer experience in the tourism context by validating a new second-order scale of culinary experience. The research also provides empirical evidence to demonstrate the multi-dimensional, collective, and changing nature of tourists’ culinary experience, using the Experience Economy perspective.

Tourist Loyalty Model Visiting Culinary Tourism Destinations

Most of the culinary tourism destinations in Palembang City have not opened to serve visitors since the Covid-19 pandemic occurred in early 2020. This has an impact on the intensity of tourist visits to culinary tourism destinations in Palembang City which has decreased. Then, decrease in the culinary experience, cleanliness, comfort of culinary tourism destinations, and destination management services. The purpose of the study was to analyze the connection between the experience of tourists, value perception, destination quality, satisfaction, and tourist loyalty. The type of research is quantitative research with a causality approach. The population of the study is local travelers who have come to culinary tourism destinations in Palembang at least 2 times. Purposive sampling was used to determine the respondents with a sample of 216. Structural equations are used as a method of analysis. The outcomes of the study explain that there is no linear association betwixt tourist experience and satisfaction of tourists. Value of perception, destination quality, and satisfaction of tourists are linearly related. Tourist experience, destination quality, and tourist loyalty are not linearly related. Value perception and tourist loyalty are linearly related. Then, tourist satisfaction and tourist loyalty are linearly related. This research can be a reference for tourist destination managers to maintain the loyalty of tourists visiting culinary tourism destinations, and become a reference for the next research in destination marketing.