Gastronomic Products Research Articles

Landscape Quality and Sustainability Indicators

Abstract Landscape is the result of the way that different components – the natural component of a territory and human activity – interact over time, giving landscape a specific identity. The landscape forms a link between a geographical area and the social aspects of the population. The gastronomic tradition and typical products give landscape its value of uniqueness. Landscape, however, is subject to considerable pressure due to both natural and human activity. The goal is to limit, if not stem, the risk or damage. Landscape indicators are very important tools. They identify resources, qualities, and criticalities of a particular area.

TO DETERMINATION OF INFLUENCE FOR VARIATIONS IN LASER TREATMENT MODES ON TRIBOLOGICAL CHARACTERISTICS OF CUTTING TOOL

The paper considers problems pertaining to higher durability and reliability of a cutting tool for cutting gastronomic products while using laser processing that leads to resistance increase of material operating surfaces against impact forces. Influence of laser fusion with additional doping on structure, microhardness, wear resistance for adhesive coatings of Fe–B–Cr–Si system has been studied in the paper. In order to solve a problem for selection of optimal qualitative and subsequently quantitative composition of a multi-component coating a mathematical modeling method using Scheffe’s simplex lattices has been used in the paper. Similar tendency for measuring micro-structure of all adhesive coatings fused by laser beams has been established in the paper. Increase in beam speed has caused the following microstructure changes: cast equilibrium, dendrite, supersaturated boride, carbide and boride. Response surface models have been found and they provide the possibility to assess influence quantity of laser processing parameters on microhardness of adhesive coatings obtained by laser doping and intensity of their wear under various conditions for all investigated compositions.It has been ascertained that there is no strict correlation between hardness and intensity of coating wear after laser doping used for adhesive coatings. This testifies to the fact that hardening has taken place not only due to an increase of carbide-boride phase, but also due to matrix hardening.In addition, a regression model for coating composition effect on tribological characteristics of the adhesive coatings has revealed that an optimal composition of a multicomponent coating ensuring maximum wear resistance of coatings constitutes B4C is 2/3 and 1/3 TaB. It has been determined that hardening of the adhesive coating after laser doping while using multicomponent coating occurs not only due to increase of carbide-boridnoy phase, but also due to matrix hardening.

The study of gastronomic tourism in Cordoba and the association of the cuisine. An econometric analysis

Purpose – As the city aspires to declare itself as a quality dinning destination, this paper aims to provide some guidelines to achieve that goal. Design – The paper aims to appraise as to what extent the gastronomic product supply of Córdoba can be considered a high quality and differentiated one, which may serve as a basis for tourism product development. Methodology – we use a univariate and bivariate analysis in order to describe the socioeconomic variables to explain the variety of restaurants in Córdoba and the relationships among them. To forecast the demand of gastronomic tourism in Córdoba, we use ARIMA models. Finding – The findings of the study give an insight into the gastronomic tourism of Córdoba. Culinary tourism is a growing industry, made up of micro-companies, most of which are restaurants with menus where different dishes of Córdoba gastronomy appear, because they believe that products with designation of origin have an excellent quality and can attract tourists. Originality – The paper makes an estimate of the demand for gastronomic tourism in Córdoba. No other study on the topic exists due to the complexity of obtaining reliable information. The originality of this paper comes out of the need to forecast and identify the socioeconomic characteristics of the Córdoba cuisine.

Wine Festivals as a Vehicle of Promotion of a Tourist Destination

Gastronomic and wine festivals are becoming a vehicle to promote the gastronomic products of certain tourist destinations, some of them characterized by an important cultural identity. This paper presents an investigation into the wine festival with the Designation of Origin Montilla-Moriles in Spain, which consists in enterprises, mostly characterized by small farmer cooperatives undergoing hardships in the marketing of the product. The research presents the sociodemographic profile, the motivation of tourists attending the event and the satisfaction with such festivals. The main results of this research point to the significant educational level of visitors, their high level of income, the possibility of using these festivals either as a means of promotion or as a means of marketing and the need to strengthen the advertising campaigns of this type of wine . DOI: 10.5901/mjss.2015.v6n3s2p574

Food for memories and culture – A content analysis study of food specialties and souvenirs

Abstract Tourist shopping and souvenirs have contributed significantly to tourism retailing and may represent the best and easiest way to experience local culture. The aim of this research is to analyze the attributes of successful food specialties and provide suggestions for the development of food souvenirs. This research initially explored the relationship among the major dimensions of souvenirs in existing literature, the critical attributes of award winning food specialties and the connections with requirements for food specialty souvenirs. A content analysis research approach was adopted in the current study. Research samples were selected from a professional food specialty institution (National Association for the Specialty Food Trade, NASFT). The 192 Gold Award winners analyzed were based on competitions from 2008 to 2013. The content analysis results indicated that the major dimensions of food specialties are the sensory, utility, and symbolic dimensions. Within these three dimensions, 15 attributes were identified. The findings of this study can provide useful information for destination marketers and hospitality businesses when developing gastronomic products and evaluating and improving existing food specialties.

English

By developing gastronomic tourism gradually but successfully, southeastern region of Europe has faced a question: How to make tourists spend more? Based on the examples of successful gastro-tourist destinations, the answer has been found in authentic, protected, agricultural, alimentary, and gastronomic products, which tourist, apart from consuming them on the spot, can take away as a souvenir. The aim of this work is to research the products with protected origin and establish the attitudes of the tourism and hospitality employees about their importance. The aim of the work is to point out the condition and define perspectives of the gastronomic tourism in the region.

Blissed ignorance?

Purpose – The purpose of this study was to explore the impact of information on origin, “typicalness”, production method and flavour on the willingness to pay and the sensorial appreciation of Tuscan sanguinaccio (Italian Salami). Design/methodology/approach – The goal of the study was to explore how differences between willingness to pay and sensorial appreciation (measured using a hedonic score) for the three types are influenced by the nature of the sensorial and non-sensorial information available to the consumer. To evaluate reaction to sensorial information, typical information regimes used in works on degree of disconfirmation (Schifferstein, 2001) were adopted, that is, visual examination of the product with indication of the name and tasting of the labelled product. Findings – Analysis of the results of the experiments indicates that Mallegato and Biroldo have particular characteristics that make it critical to promote them to a vast public. The information on the production methods and ingredients seemed to interact negatively with the sensorial perception of the product after tasting, probably because of the presence of blood and other problematic components (for example, components of the pig head in Biroldo) among the ingredients. Research limitations/implications – Limited size of the sample and a gastronomic niche product analyzed. Practical implications – The negative influence of the processed information has to be considered to efficiently communicate the typicalness of these salami products. In fact, whilst for other traditional products, different kinds of information related to process, raw materials, recipes and, more generally, tradition can be jointly used to increase the arousal and the expectation on products quality characteristics, in this case, the communication strategy has to carefully consider the limit of these product components. Originality/value – For the first time the use of experimental auctions investigate the role of problematic information, such as the presence of blood, on consumers’ preference towards a typical gastronomic product.

Is Malaysian Food Important to Local Tour Operators?

Known as a multiracial country Malaysia not only hold unique cultures, customs and traditions but also having a range of distinctive local food as part of the gastronomic products. International tourists perceived Malaysia having varieties of interesting food, snacks and ethnic cuisines which are worth to be explored. Various efforts are implemented by the government in promoting and marketing these products among the international tourists. However, the extent to which tour operators perceive the importance of Malaysian Malaysian food and their subsequent action behavior are not known and this paper r evealed such issues.

What makes a gastronomic destination attractive? Evidence from the Israeli Negev

This paper analyzes the gastronomic discourse surrounding the Israeli Negev and examines why gastronomy is far from being an attractive pull factor in this region. The study incorporates examples which illustrate its theoretical proposition regarding the need to substantiate authenticity by offering gastronomic products and experiences that faithfully communicate an intimate link between food, place and the local community. The analysis suggests that the failure of residents to present convincing gastronomic evidence of their sense of community and territorial attachment poses a barrier to the emergence of a gastronomically attractive food image of the region. This case can provide planners with a better understanding of the conditions required for the promotion of an appealing gastronomic image and regional developers with a deeper understanding of how to harness gastronomy for the purpose of tourism development.

Globalisation and food consumption in tourism

In this paper, the common perception of globalisation as a threat to local gastronomic identities is contrasted by its other facet, as an impetus that opens up new opportunities for reinvention of local gastronomic products and identities. Relevant perspectives and theories of globalisation are reviewed to provide a theoretical framework for the study. Key dimensions underlying food consumption in tourism are elucidated, and the impacts of globalisation on the culinary supply and tourist food consumption are discussed. A conceptual model is developed in an attempt to illustrate the influence of globalisation on food consumption in tourism. This study concludes that from the world culture theory perspective, globalisation can be an impetus to reconstruct or reinvent local gastronomic traditions and particularities.

Globalization Vs. Territorial Markets: Selling Typical Products On The Internet

Technology, and most of all Internet, is considered the most important tool for the ongoing economic globalization process, allowing the commercialization of standardized products on a large international scale (Levitt, 1983). Internet is also the real opportunity for micro companies to reach foreign markets at affordable costs (Hoffman and Novak, 1996).This paper focuses on the case of sales of gastronomic typical products on the Internet, probably one of the best e-commerce applications. In fact, no any other old goods can suit so naturally to the virtual market as typical products do. Two are the fundamental characteristics of typical, made in products: first of all, they have to be specialty goods, differentiated from their competitors; then they have to be regional goods, that means having deep roots in their original territory. In the second part of the paper it will be interpreted how typical products find in Internet the way to valorize their local and regional diversities on international markets: this way Internet has reversed the famous international management postulate think global, act local into a new one: think local, act global. Moreover, a partial empirical research about Italian companies selling gastronomic products on the Internet will be illustrated in order to verify quantitatively and qualitatively the state of art of this virtual business.

Western Tourists Perception of Malaysian Gastronomic Products

Continual efforts have been made by international organizations to discover new tourism products and activities that have the opportunity of being marketed and promoted. Gastronomy has been identified as one of the new tourism product which is directly relevant to the Malaysian context. At present gastronomy is a valuable source of attracting tourists from all over the world and this has led to the empirical investigation on western tourists perception of Malaysian gastronomic products (food, beverages and food cultures). The sample population was randomly selected among the western tourists at the Kuala Lumpur International Airport (KLIA) who had consumed and experienced these gastronomic products during their vacation in Malaysia. Predominantly the data were based on self-completed questionnaires. A series of statistical analyses were employed by looking at the frequencies, mean scores and standard deviation through descriptive and parametric statistics. The results revealed that the majority of western tourists perceived that Malaysia offered great choices of tasty and freshly prepared food, snacks and beverages. The western tourists also perceived that Malaysia owned a unique and exquisite identity of food culture. In addition, the findings demonstrated that the local gastronomic products can be a catalyst for boosting the local economy.

Il Touring Club Italiano e la Guida Gastronomica d’Italia. Creazione, circolazione del modello e tracce della sua evoluzione (1931–1984)

The history of the TCI (Milan 1894) is a valuable perspective from which to understand the birth and evolution of the tourist sector in Italy. The association played a central role in modernising and giving a national overview; it influenced mentalities and habits, partly owing to patchy state initiatives. With the publication of the Guida gastronomica d’Italia (1931), the inclination to be a tourist of the countryside helped to validate suppliers of local and gastronomic products, and contributed to market growth and to perfecting aspects of identity already in place. The result of this process can be conceived as a unitary model capable at the same time of preserving traditional Italian polycentrism, and helping to establish the structure of an Italian cuisine. The editing of the second and third edition (1969–1984) shows traces of a diminishing link between “product” and “territory” induced by the economic boom.