Regional Cuisine Research Articles

Enhancing local gastronomy: Innovative preparations with coró Fish (Pomadasys corvinaeformis) on the coast of Northeast Brazil

Fishing is an important economic activity for the coastal regions of Brazil. This study aims to analyze the proximate composition of coró fish (Pomadasys corvinaeformis) and develop new preparations using this fish, common on the coast of the state of Ceará, in the municipality of Camocim. The methodology included analysis of the proximate composition of the fish filet, development of culinary preparations, microbiological analysis and sensory evaluation of the products prepared. Two preparations were developed: a coró cake and a coró cream, both subjected to microbiological and acceptance analysis. The coró filet is rich in protein and has a moderate lipid content, comparable to other fish species consumed in the region. The sensory analysis, carried out with focus groups from the fishing community and the general population of Camocim, revealed a high acceptance of the preparations, with a preference for coró cream. The analysis highlighted the importance of the characteristic flavor of coró in the preparations and suggested improvements, such as adjustments to the texture and color of the coró cake. Hence, the potential of coró as an important source of nutrients and an element of local gastronomy enhancements is emphasized. The preparations presented an alternative to diversifying the use of fish in regional cuisine and reinforcing Camocim's cultural food identity. The study suggests continuing research in the area, developing educational materials on food sovereignty, and incorporating traditional foods into the school curriculum as strategies to promote the appreciation of local products and the nutritional health of the population.

Environmental footprints in divergent cuisines: a case study of eight Chinese culinary traditions

The sustainable dietary transitions must account for the varied culinary traditions and regional food cultures to ensure a balanced and culturally sensitive approach. This study aims to explore the impact of regional preferences on culinary culture and examine ways to achieve environmentally friendly dietary transitions in China by considering the differences in the environmental burdens of various cuisines. We investigate the eight Chinese culinary traditions and depict their respective popularity in China at the city level via POI characterization based on ArcGIS. Water, carbon, and ecological footprints are selected to investigate the environmental performance of each type of cuisine. Results show that the eight cuisines vary significantly in spreads of influence and environmental performances. Chuan cuisine is the most widely disseminated cuisine with a relatively low environmental burden. The remaining seven cuisines have limited spreads of influence and are mainly distributed in small cultural regions and the surrounding areas. Hui Cuisine, Zhe Cuisine, and Min Cuisine have the worst environmental performances. This study reveals the significant impact of regional cuisines on the environmental footprint of diets and highlights the necessity of considering this impact when promoting dietary transition, especially in culturally diverse countries.

A study on Mamak Ravak Yogurt, a gastronomic product

Yoghurt, a fermented product identified with Turkish cuisine, is consumed alone or as a thickener and flavor enhancer in soups, desserts, appetizers, sauces and main dishes, or diluted and consumed as ayran. Silifke yogurt, Silivri yogurt, Ereğli sheep yogurt, Afyon buffalo yogurt, Mamak ravak yogurt and Çaycuma buffalo yogurt are some of the yogurt varieties in Turkish culinary culture. These yogurt varieties are named according to the type of livestock from which the milk is obtained, the production method, storage conditions and consumption status and are associated with the regions they belong to. Ankara, the capital of Turkey and located in the center of Anatolian geography, is one of the important cities reflecting Turkish culinary culture. Mamak ravak yogurt, the geographically marked product of Ankara regional cuisine, is a registered yogurt made with local methods. The efficient and effective use of geographical indications is important for the formation of gastronomic identity, protection and promotion of local products. In this context, the aim of the research is to elaborate the characteristics that distinguish Mamak ravak yogurt, which is produced with yeast obtained from milk fat, from other yogurts, to obtain information on its traditional production and to create recipes for dishes where yogurt is used as an ingredient. The research data were obtained through face-to-face interviews with nine participants who had information about the production of ravak yogurt and its characteristics in the local culinary culture. In line with the data obtained, the importance of ravak yogurt, its use and consumption in the culinary culture, such as its characteristics in all aspects were tried to be revealed and the traditional production stages were detailed. The distinctive features of Mamak ravak yogurt can be described as its high fat content, thick consistency, and the unique production and fermentation processes it undergoes. The high levels of dry matter and fat content in the yogurt, along with its thick consistency, can be attributed to the use of only the creamy part of the milk in the yogurt-making process. It was stated that ravak yogurt is used as the main ingredient in the production of yogurt dough and white soup, which are among the traditional dishes, as well as butter and tarhana production in the region, and it is consumed for breakfast together with local sourdough bread. As a result, it is thought that ravak yogurt, which has an important place in the local cuisine culture of Ankara, should be evaluated and contribute to the tourism, economy and promotion of the region.

Impact of Globalization on Consumer Food Behaviour: A Comprehensive Review

The current market dynamics, including consumer food behaviour, are profoundly influenced by the processes of civilizational and cultural evolution, as well as the ongoing globalization phenomena. The discourse begins with an exploration of the theoretical underpinnings of globalization and its intersection with consumer food behaviour. It further delves into the broader phenomenon of globalization in the contemporary era and elucidates its specific impacts on the dietary and purchasing habits of consumers. The reviewed studies indicate that globalization has significantly influenced various aspects of consumer food behaviour. These include changes in grocery shopping patterns, an increased frequency of fast food consumption, and a heightened interest in both comfort foods and novel dining experiences. The pervasive reach of global media, multinational food corporations, and international supply chains has facilitated the widespread availability and popularity of diverse food products and dining practices across different cultures and regions. However, globalization's impact is not unidirectional. It has also catalysed the emergence of counter-movements and alternative consumer attitudes. There is a growing preference for locally sourced and environmentally sustainable food products, reflecting a backlash against the perceived homogenizing effects of globalization. Movements such as the Slow Food movement advocate for traditional and regional cuisine as a means of preserving cultural heritage and promoting sustainable agricultural practices. Additionally, heightened awareness of food safety and quality has led to an increased demand for organic and non-genetically modified food products.

Autocleandeepfood: auto-cleaning and data balancing transfer learning for regional gastronomy food computing

AbstractFood computing has emerged as a promising research field, employing artificial intelligence, deep learning, and data science methodologies to enhance various stages of food production pipelines. To this end, the food computing community has compiled a variety of data sets and developed various deep-learning architectures to perform automatic classification. However, automated food classification presents a significant challenge, particularly when it comes to local and regional cuisines, which are often underrepresented in available public-domain data sets. Nevertheless, obtaining high-quality, well-labeled, and well-balanced real-world labeled images is challenging since manual data curation requires significant human effort and is time-consuming. In contrast, the web has a potentially unlimited source of food data but tapping into this resource has a good chance of corrupted and wrongly labeled images. In addition, the uneven distribution among food categories may lead to data imbalance problems. All these issues make it challenging to create clean data sets for food from web data. To address this issue, we present AutoCleanDeepFood, a novel end-to-end food computing framework for regional gastronomy that contains the following components: (i) a fully automated pre-processing pipeline for custom data sets creation related to specific regional gastronomy, (ii) a transfer learning-based training paradigm to filter out noisy labels through loss ranking, incorporating a Russian Roulette probabilistic approach to mitigate data imbalance problems, and (iii) a method for deploying the resulting model on smartphones for real-time inferences. We assess the performance of our framework on a real-world noisy public domain data set, ETH Food-101, and two novel web-collected datasets, MENA-150 and Pizza-Styles. We demonstrate the filtering capabilities of our proposed method through embedding visualization of the feature space using the t-SNE dimension reduction scheme. Our filtering scheme is efficient and effectively improves accuracy in all cases, boosting performance by 0.96, 0.71, and 1.29% on MENA-150, ETH Food-101, and Pizza-Styles, respectively.

Comparative analysis of recent changes in the dietary behavior of Italian and US consumers: The made in Italy market and its factorial conceptualization

Recent disruptive events, such as the Covid-19 pandemic, the war in Ukraine and climate change, have intensified the process of ‘deglobalization’ of food consumption. As a result, consumers now prefer locally sourced products. To understand the change in sustainable food consumption in certain countries, this paper analyzes data from a broad survey conducted between 2020 and 2022, during and after the Covid-19 pandemic. The primary goal is to describe an emergent “new normal” culinary ethics based on a preference for regional cuisine, environmental protection and a commitment to health. The analysis compares consumption patterns in Italy and the United States to explore the role of cultural contexts with different but comparable values and principles. Both exploratory and confirmatory factor analyzes are applied to the two subsets of data, drawn from a large survey conducted in 20 countries with nearly 7000 participants, as well as the invariance of their structural parameters through multigroup analysis.

Destination Restaurants' Practices and the Production of Locality: The Case of Michelin Restaurants in China.

Dining plays a pivotal role in the travel experience, with numerous studies identifying the significant impacts of restaurant attributes on tourists' destination experiences and their sense of place. The identified attributes include the origin of food produce, menu design, the physical and social servicescape, and restaurant reputation, all of which have the potential to enhance customers' sense of place. Therefore, based on theories of the production of locality, this study explores how destination restaurants "put place on the plate" and identifies how destination restaurants promote place. Semi-structured interviews were conducted with the representatives of seventeen Michelin (one star, two stars, three stars, and Bib Gourmand)-awarded restaurants across Mainland China. The results reveal three primary strategies employed by destination restaurants in promoting place: forging partnerships with the local community to produce, present, and reproduce localities; leveraging local knowledge embedded in the local produce, recipes, cooking techniques, and local culture; and practicing translocality to introduce a regional cuisine to diverse and cosmopolitan consumers. This research provides a comprehensive understanding of the way in which notions of locality and place are used by destination restaurants and the way in which this may promote not only restaurants but also regional culinary cultures and destination attractiveness.

Food Culture: Identification of Typical Food and Dishes of a Municipality in the Northeast Region of Brazil

Objective: The aim was to map among the interviewed population of Lagarto/SE which savory and sweet typical foods and preparations are considered characteristic of the city. Theoretical Framework: The relationship between travel, cuisine, and culture highlights their economic potential by transforming gastronomy and tourism into strategic ventures. Emphasizing the preservation of gastronomic legacies as cultural expressions and the adaptation of dining spaces to reflect this perspective. Additionally, cultural tourism enriches visitors' experiences and promotes economic development. Therefore, regional cuisine is an essential element of daily life and a tourist attraction, connecting people and reflecting local culture. However, the influence of globalization and fast-food chains has impacted eating habits, raising concerns about health and the decline of communal dining. Method: Cross-sectional study, conducted qualitatively, involving the administration of a questionnaire with questions related to the population's profile and the municipality's food identity. The data were evaluated using Microsoft Excel, presenting absolute and relative values. Results and Discussion: There was a predominance of women (63.4%) and the dominant age group was 18 to 25 years old (27.2%). How much to marital status, there was a predominance of singles (45.5%). Regarding education, 29.5% had incomplete primary education and most of the interviewees received less than 1 minimum wage (44.1%). The typical food reported was cassava (39.2%), followed by jackfruit (15.4%). The salty preparation was maniçoba (27.4%), accompanied by rice with chicken (17%) and couscous (16.2%) and the sweet preparation, was milk sweet (33.7%), followed by rice sweet (11.4%). The research highlights the Lizard gastronomic culture, in a way that rescues, values and, above all, enhances this local cultural element so that it is not forgotten either by the residents or by its visitors. Research Implications: Generating scientific data from the Brazilian Northeast region to support discussions around the gastronomic approach. Therefore, it is necessary to invest in knowledge production about gastronomy linked to technical development. Originality/Value: It is justified by the need for scientific studies that contribute data on gastronomy and its relationship with tourism and culture in order to broaden the knowledge of Brazilian population's gastronomic practices, aiming to encourage and valorize them.

On-farm crop diversity, conservation, importance and value: a case study of landraces from Western Ghats of Karnataka, India

Landraces are important genetic resources that have a significant role in maintaining the long-term sustainability of traditional agro-ecosystems, food, nutrition, and livelihood security. In an effort to document landraces in the on-farm conservation context, Central Western Ghat region in India was surveyed. A total of 671 landraces belonging to 60 crops were recorded from 24 sites. The custodian farmers were found to conserve a variety of crops including vegetables, cereals and pulses, perennial fruits, spices, tuber and plantation crops. The survey indicated a difference in the prevalence of landraces across the sites. A significant difference with respect to the Shannon-diversity index, Gini-Simpson index, evenness, species richness, and abundance was observed among the different survey sites. Computation of a prevalence index indicated the need for immediate intervention in the form of collecting and ex situ conservation of landraces of some crops as a back-up to on-farm conservation. The study also identified the critical determinants of on-farm conservation, including (i) suitability to regional conditions, (ii) relevance in regional cuisine and local medicinal practices, (iii) cultural and traditional significance, and (iv) economic advantage. The information documented in this study is expected to promote the collection and conservation of landraces ex situ. The National Genebank housed at ICAR-NBPGR, New Delhi conserves around 550 accessions of landraces collected from the Central Western Ghats region surveyed in this report. Information collected from custodian farmers on specific uses will be helpful to enhance the utilization of these accessions.

Cooking beyond flavors: Exploring the chemical reactions in the preparation of duck in Tucupi of Pará - Brazil

Regional cuisine is a cultural treasure that offers a wealth of unique flavors, techniques, and traditions. In the Brazilian gastronomic scene, the State of Pará stands out for its culinary diversity and emblematic dishes representing the fusion of indigenous, African, and European influences. "Pato no tucupi" is a typical dish from the region that delicately enchants residents and visitors due to its unique characteristics. Even though it is a traditional preparation, duck in tucupi has attributes that justify the study to understand better the transformations involved in this preparation. This work aimed to understand the chemical transformations associated with the main ingredients of this dish, which are duck, jambu, and tucupi. Bibliographic exploration encompassed Google Scholar, books, articles, and specialized gastronomy and food magazines, supplemented by observational inquiries into tucupi production in a flour mill. Several chemical reactions have been identified in these ingredients, such as the formation of hydrocyanic acid from the enzymatic hydrolysis of the glycosides linamarin and lotaustralin. The duck also undergoes important changes related to non-enzymatic browning through the occurrence of Maillard and protein denaturation caused by heating during preparation. In turn, jambu leaves stand out in the dish's composition due to the sensation of numbness caused by the presence of the aliphatic alkylamine spilanthol. Cooking these leaves leads to the formation of chlorophyllide and pheophytin from chlorophylls a and b. This study delves into the traditional knowledge shaping regional cuisine while offering more profound insights into the chemical reactions driving this culinary process.

TENETS OF THE SLOW FOOD MOVEMENT AS MOTIVATION FOR TOURISTS TO VISIT RURAL TOURIST HOUSEHOLDS IN SERBIA

Local cuisine is one of the foundations for how Serbian rural communities are presented to tourists. The desire for regional cuisine has recently increased, which has created opportunities for the promotion of regional and, most importantly, traditional production. The changing behaviours of travellers, who are becoming more conscious of the value of authenticity and quality when travelling, offer opportunities for rural areas to thrive while also creating a new horizon for tourism centered on the discovery of traditional cuisine and rural communities. This kind of travel can be compared to slow travel, which was developed in conjunction with the Slow Food movement. The Slow Food movement is a political and cultural movement with the goal of opposing the industrialisation of food production, promoting locally made, high-quality, sustainable food, and making a significant contribution to rural areas. Three guiding principles – good, clean, and fair – define what food should be and form the foundation of this movement. The major objective of this paper is to present the driving elements that have the biggest impact on tourists’ enthusiasm to visit rural tourist houses in Serbia. The research also seeks to determine how much the respondents’ desire to return to Serbia’s rural tourist households is influenced by motivating factors.

Fishing resources of the traditional gastronomy of Macaronesia: A navigation through the intangible food heritage in the Azores, Madeira, Canary Islands and Cabo Verde

Artisanal fishing is a vital activity in the Macaronesia archipelagos (Azores, Madeira, Canaries, and Cabo Verde) within the Northeast Atlantic (15°–39°N). It has historically played a pivotal role in poverty alleviation, employment generation, and the fortification of food security and sovereignty. This sector faces chronic threats from resource overexploitation, poaching, and the rising trend of recreational fishing. Recent decades have witnessed the growth of mass tourism, primarily reliant on processed fish from distant sources, exacerbating the situation alongside the impact of warming seas. Traditional fishing resources and their connection to regional gastronomy form a crucial part of the intangible cultural heritage of these archipelagos. Therefore, promoting local production and fostering education around smarter, healthier, and more sustainable consumption are imperative. Data on traditional fishery resources in Macaronesian gastronomy have been collated from diverse sources, including literature, specialised websites, interviews, and the extensive expertise of the authors. This information has been categorised by environmental resource groups for each archipelago. The biodiversity exploited by Macaronesia's artisanal fleets, integral to classic regional cuisine, encompasses over 220 marine species, with around 330 culinary dishes and seafood preparation methods catalogued. While there exists substantial similarity in the fishery resources utilised in the traditional cuisines of these four archipelagos, the Canaries have historically incorporated additional species from the Northwest African coasts. Meanwhile, Cabo Verde has integrated more tropical elements and has had limited developed in its deep-water fisheries. Macaronesia's gastronomic heritage, rooted in Portuguese and Spanish traditions, reflects a Mediterranean Diet characterised by lifestyle and the utilization of traditional recipes.

Social and Economic Impacts of Tourism Development on the Local Community of Kampung Pelangi, Semarang

The aim of this research is to explore and analyze the social and economic impacts of tourism development in Kampung Pelangi Semarang on the local community. The main research question to be answered in this study is: "How does tourism development in Kampung Pelangi Semarang affect the social and economic aspects of the local community?" This study will utilize a qualitative approach with data collection methods including in-depth interviews with residents of Kampung Pelangi, participant observation, and documentary studies. This is done to gain a deep understanding of the perspectives and experiences of the local community regarding the impacts of tourism development in their area. Local residents have also been able to capitalize on tourist needs by offering various local products and services, such as handicrafts and regional cuisine. Moreover, the increase in tourist numbers has brought about an increase in income for residents of Kampung Pelangi, both directly through the sale of goods and services, and indirectly through the growth of the local economy driven by tourism. Tourism development in Kampung Pelangi Semarang has had impacts on the social and economic lives of the community. New business opportunities, income growth, and changes in livelihoods are key factors driving economic welfare improvement for residents. Lifestyle changes, social interactions, and positive perceptions of tourism reflect the social impacts that have occurred. Efforts are needed to maintain a balance between tourism development and the preservation of local culture.

УКРАЇНСЬКА НАЦІОНАЛЬНА ТА РЕГІОНАЛЬНА КУХНІ: ЗМІСТ, ОСОБЛИВОСТІ СТАНОВЛЕННЯ, РОЗВИТКУ ТА ВИКОРИСТАННЯ В ІНДУСТРІЇ ГОСТИННОСТІ

The article examines the approaches of specialists to the interpretation of the meaning of the concepts «national cuisine» and «regional cuisine», identifies the factors that determine the formation and development of national and regional cuisines. The peculiarities of the genesis of Ukrainian cuisine and the cuisines of the regions of Ukraine are highlighted, the factors that formed their "face" and determine it at the present time are presented. With reference to authoritative researchers, it is stated that Ukrainian cuisine as a phenomenon took shape in the 19th century. and already in the XX century. suffered a significant blow and losses, in connection with the corresponding policy of the Soviet regime, aimed at the unification of dishes that were consumed by the «Soviet man». After Ukraine gained independence, there was no surge of interest in national/regional cuisines in Ukraine. The situation radically changed only after the Revolution of Dignity, and later – the beginning of a full-scale war of Russia against Ukraine. Accordingly, there is currently a rapid increase in interest in Ukrainian cuisine, regional dishes and local products. There are signs of the activation of patriotic sentiments among Ukrainians, the growth of interest in Ukraine and all of Ukraine abroad, as well as the powerful work of chefs, restaurateurs and gastro-enthusiasts who revive forgotten authentic dishes and surprise not only foreigners with them, but also Ukrainians themselves. Attention is paid to the analysis of the key characteristic features of Ukrainian cuisine, the peculiarities of their appearance and preservation are explained. It was established that the main dish of Ukrainian cuisine – borscht – was included in UNESCO's Representative List of the Intangible Cultural Heritage of Humanity in 2022. It has been proven that cuisine is a marker of national / regional identity and cultural identity of the state / region, and therefore is used (can be used) to form the attractiveness of tourist destinations and their promotion to the international / national market. There is a lot of work for Ukrainian specialists in this direction, and after the Victory, the number of various-format Ukrainian cuisine establishments will certainly increase significantly, regional Ukrainian cuisine will gain more popularity, and new geographically protected names of local products will appear.

Regional hotspots and drivers of shark meat consumption in India

AbstractOver one third of shark and ray (henceforth elasmobranch) species are threatened by global extinction. Overfishing, driven largely by human consumption of various products is a key threat to >95% of threatened elasmobranch species. The local consumption of elasmobranch meat is an emerging driver of these fisheries particularly in the Global South. Very little data exists on local elasmobranch meat consumption and restaurants offer a useful insight into patterns of consumption. We examined local elasmobranch consumption in India, which has the world's third highest elasmobranch catches. We surveyed 2649 seafood restaurants across 10 coastal states and found that two states alone accounted for 70% of all restaurants serving shark meat. Nine percent of all seafood restaurants advertised elasmobranch meat. 251.6 tonnes, equivalent to 9.8% of India's annual landings, is sold every year in India's restaurants. The drivers of these sales are local cultural affinities and regional cuisines, with evidence of new and evolving consumption pathways, in states like Goa. In Goa, the state with the highest prevalence of elasmobranch meat on restaurant menus, consumption by locals, as well as consumption of “baby sharks” by tourists was driving the demand for elasmobranch meat. Small‐bodied and juvenile sharks of threatened species are at risk from local meat consumption. Elasmobranch meat consumption can be reduced by targeting interventions in the regional hotspots of maximum consumption, substituting other types of seafood as alternatives in regional cuisines, bycatch reduction, increased price and seafood consumer awareness campaigns. Preliminary findings suggest that focusing on the health implications of eating species that concentrate heavy metals will produce the greatest decreases in elasmobranch meat sales at India's restaurants.

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

Analysis of Turkish cuisine flavors network

SummaryThe variety of ingredients used in regional cuisine depends on cultural characteristics and the agricultural products available in a region. Native and in‐season foods are frequently used in local cooking. Products like fruits and vegetables may be obtained from nearby farms. The cultural backgrounds of the local population might also have an impact on the cuisine. A balanced combination of four different tastes (bitter, sweet, salty and sour) increases the appeal of a dish. In this study, a flavour network of Turkish cuisine is built and analysed by examining the relationships between recipes, ingredients and components (including vitamins and minerals like iron and calcium). We created a data set containing recipes and ingredients from five different regional cuisines of Turkiye that span a wide range of geographical and climatic areas. Several analyses have been conducted on Turkish cuisine at both the regional and country levels. This data set also contains component information that can be used to perform various analyses, such as calorie information and allergen identification. The results revealed that Turkish cuisine favours cattle meat from animal products, lemon from fruits, yogurt from dairy products, butter from oils and wheat flour from cereal products.

Unique Culinary Success in Medan City as a Tourism Destination

This essay analyzes and discusses the relationship between distinctive local cuisine and destination branding, utilizing consumer satisfaction as a mediating factor. Design, methodology, and approach: A nonprobability sampling technique combined with the judgemental sampling method was employed for the research sampling. One hundred forty tourists who had twice recently visited Medan City participated in the survey. The data were analyzed using SMART PLS and path analysis. Research findings: The Results revealed that while customer satisfaction greatly impacted branding destination, Unique Local Food considerably impacted customer joy. Likewise, exceptional regional cuisine significantly impacts destination branding by making tourists happy. The empirical results of this study offer strong support for the proposed Path analysis, which aims to take distinctive local food, customer satisfaction, and branding destinations into account simultaneously. Even though previous studies have not thoroughly explained the connection between factors, this is still the case. Practitioners/Policy Implications: The study suggests that Medan can effectively promote and advertise its image and cultural tourism performance since travelers know it as a city with a distinct culinary scene, leaving solid impressions. According to a study, Medan visitors do not form emotional bonds over the cuisine. Research Limitations/Implications: The researchers encountered challenges when collecting data for this study because most visitors were local tourists. Few domestic and international tourists were present simultaneously, making it difficult to distribute the questionnaire evenly.

ATTRACTING TOURISTS WITH LOCAL FOOD A CASE STUDY ON BELLARY CITY

Utilizing local food to enhance tourism involves incorporating regional cuisine into marketing strategies to attract tourists and create authentic travel experiences. Local dishes not only provide sustenance but also reflect the cultural heritage and flavors of specific region. By organizing food – themed tourists with unique culinary experiences and encourage exploration of local markets, restaurants, and farms. This approach promotes sustainable tourism by reducing carbon footprints, supporting local economies, and preserving traditional food production methods. Collaboration among tourism boards, local businesses, farmers, and chefs, as well as infrastructure development, are crucial for successful implementation. Overall, leveraging local food as a tourism asset offers numerous benefits, including memorable experiences, sustainability, and economic growth. Key words: Culinary tourism, Local cuisine, Gastronomic heritage, Food tourism, authentic flavors, Traditional recipes, Food tours.

Importance of Indian Spices and Herbs in Indian Regional Cuisine

Introduction: India is known as a land of spices all over the world. Explorers, Invaders, and traders from all over the world were attracted by the abundance of spices grown in India. Herbs and spices are the most versatile and widely used ingredients in Indian cuisine. They are used as flavoring and coloring agents. They are also used as natural preservatives. In this era of globalization, people do not want to use chemical preservatives and so the importance of spices and herbs is increasing in the food industry. Being natural antioxidants and antimicrobial, spices and herbs have become an important part of the culinary art of cooking. Spices are extensively used in the perfumery, cosmetics, and pharmaceutical industries. Herbs and spices have healthpromoting propertiess in abundance. Purpose: The research paper explores the importance of Indian spices and herbs in Indian regional cuisine Methodology: It is secondary research based on data available. Results: This study gives an overview of the significance of herbs and spices in Maharashtrian cuisine for their flavor, taste and health benefits. Consumption of certain spices increases immunity these are resistant in the human body. Herbs and spices have time-honored past of use with a strong function in cultural legacy and in recitation of foods and its botheration to health. Spices and herbs are available in the form of seeds, bark, flowers, stem, roots, fruits, and, leaves. Indians have always believed in Ayurveda, so instead of eating for taste and convenience, people have incorporated healing immune-boosting. Ayurveda herbs and spices into their daily diets. Indian cuisine with spices and herbs is deliberated for healing, energy, immune support, gut health, antimicrobial power and longevity. keywords: Spices, Herbs, Immunity boosters, health benefits, antioxidants.