Tasty Food Research Articles

Exploring the impact of fatty acid composition on carcass and meat quality in Bos taurus indicus influenced cattle.

The study of fatty acid (FA) and mineral content in beef is crucial for bridging health and taste. Understanding these components is essential for catering to consumer preferences for nutritious and tasty food, in line with current dietary trends and health recommendations. This holistic view of beef quality is key to helping both producers and consumers make more knowledgeable and health-oriented decisions in meat consumption. The objectives of this study were to 1) characterize the FA composition and mineral concentration of beef from Brangus cattle; 2) estimate their heritability; and 3) calculate the genetic and phenotypic correlations of carcass and meat quality traits to FA composition and mineral concentrations. Brangus steers were evaluated for meat quality and sampled for nutritional content measurements. Brangus cattle had palmitic acid levels as low as 21%, and stearic acid levels as high as 26%, which is notable since stearic acid is considered to have a neutral or potentially beneficial impact on cholesterol levels, unlike other saturated fats. Additionally, Brangus cattle had oleic acid levels as high as 53%, a beneficial monounsaturated fat, and linoleic acid concentrations as high as 12%, an essential omega-6 FA. Saturated FA showed weak negative correlations (-0.06 to -0.15) with hot carcass weight, marbling, and fat over ribeye, similar to polyunsaturated FA which had moderate negative correlations (-0.19 to -0.37) with these traits. Conversely, monounsaturated FA was positively correlated (0.16 to 0.34) with these traits, suggesting that higher levels of monounsaturated FA, particularly oleic acid, are associated with improved meat quality and consumer-desirable traits such as increased marbling. This relationship where higher marbling is linked with increased monounsaturated FA and decreased saturated FA is unique in Brangus cattle, differing from other breeds where increased intramuscular fat typically raises FA saturation levels. The variation in FA observed in Brangus cattle highlights the breed's potential to provide nutritionally enriched beef. With selective breeding, it may be possible to improve both the nutritional value and marbling of the meat, meeting consumer demand for healthier, tastier options. Overall, the study underscores the intricate relationships between FA composition, mineral content, and meat quality, with implications for breeding and nutrition strategies aimed at improving meat quality and healthfulness.

From menus to misbeliefs: Absolute frequencies of healthy and tasty dishes predict the unhealthy = tasty belief in restaurants

We examine whether the prevalence of healthy and tasty food options in restaurant menus leads to the formation of beliefs about the relationship between healthiness and taste that deviate from the correlation of healthiness and taste ratings. Participants (N = 195) rated the healthiness and taste of twelve dishes from two different restaurant types (American and vegetarian restaurants), estimated the frequencies of healthy and tasty options, and reported their health-taste beliefs. Results show that ratings of perceived healthiness and expected taste are uncorrelated in both restaurant types, but participants formed the misbelief that unhealthy dishes taste better than healthy dishes to a greater extent in American than in vegetarian restaurants. Regression analyses revealed that the absolute frequencies of food options were significantly related to participants' health-taste beliefs while controlling for the correlation between healthiness and taste ratings in both restaurant types. Participants were more likely to believe that healthy food tastes better than unhealthy food when they perceived that healthy and tasty food were both frequent (or infrequent) in the respective restaurant type. Our results provide evidence that relying on absolute frequencies, rather than covariation, to infer the relationship between healthiness and taste may lead to misbeliefs that do not reflect the health-taste correlation of individual food items.

Cognitive effort increases the intensity of rewards.

An important body of literature suggests that exerting intense cognitive effort causes mental fatigue and can lead to unhealthy behaviors such as indulging in high-calorie food and taking drugs. Whereas this effect has been mostly explained in terms of weakening cognitive control, cognitive effort may also bias behavioral choices by amplifying the hedonic and emotional impact of rewards. We report parallel findings with animals and humans supporting this hypothesis. In rats, exerting cognitive effort immediately before access to cocaine self-administration significantly increased drug intake. In addition, exerting cognitive effort increased the psychostimulant effect of cocaine. The effects of cognitive effort on addiction-related behaviors were eliminated and even reversed when animals could rest in their home-cage for 2-4 h before access to cocaine self-administration. Among humans, we found that expending cognitive effort increased consumption of tasty (but unhealthy) food by increasing the hedonic enjoyment of consuming the food. In addition, the effects were specific for emotionally relevant stimuli (i.e. food rewards) and did not generalize to judgment about neutral objects. Altogether these data suggest that intense cognitive effort can increase the perceived intensity of rewards and lead to their overconsumption. This effect may contribute to bad decision making induced by excessive cognitive effort and make people more vulnerable to indulge in unhealthy behaviors such as use of addictive drugs.

Do healthy and environmentally sustainable inflight foods matter to international flight passengers? Frequent vs. occasional flyers

Airlines continuously seek strategic ways to impress their passengers and build memorable experiences. Inflight food services as an imperative interaction, the research included healthy and environmentally sustainable attributes (e.g., production method, product origin), reflecting the emphasis on longevity/well-being and sustainability to design optimal inflight food bundles as well as the brand and taste attributes. This exploratory research investigated differences in inflight food preferences between frequent and occasional flyers. A total of 16 full-profile pairwise comparison questions of mixed levels for five attributes were given to the sample of international flight passengers (n = 490). The participants were asked to rate inflight food bundles using a 9-point Likert scale. The results indicate that healthy and environmentally sustainable inflight foods will be preferred over brand-named or tasty foods when served onboard. There were notable differences in inflight food preferences between occasional and frequent flyers. While both flyers preferred low-calorie and tasty foods made with nationally sourced ingredients, frequent flyers highly preferred branded foods made with organically grown ingredients. In contrast, occasional flyers desired generic branded foods made with conventionally grown ingredients. The study findings are discussed further to help airline marketers build a desirable inflight food bundle.

The Last Bite: Exploring behavioural and situational factors influencing leftover food waste in households

Food leftovers are a major contributor to household food waste. However, the drivers of household food leftover management practices are less understood. This study analyses the leftover food management behaviour using the Motivation-Opportunity-Ability framework. A Structural Equation Modelling (SEM) analysis was used to empirically test the influence of motivation, opportunity, ability, and competing goals on self-reported leftover food management practices of Australian consumers. The results show consumers’ motivation is strongly associated with leftover food management practices. Particularly, consumers are motivated not to waste food because of negative feelings towards wasting food and understanding the consequences of leftover food waste. Consumer abilities in meal planning, efficient cooking, food inventory management, interpreting expiry dates, and food storage also significantly affected leftover food management in the home. The availability of time, information technology and lifestyle showed a relatively weaker impact on leftover food management. Competing goals of eating healthy, safe, and tasty food and having enough food lower the interest in leftover food management in the home. Understanding the drivers of leftover food management can guide designing interventions to promote behaviour change in preventing leftover waste.

Palatable solution overconsumption in the Cntnap2-/- murine model of autism: a link with oxytocin.

Dysregulated appetite is common in autism spectrum disorder (ASD) and it includes excessive interest in tasty foods. Overconsumption of palatable fluids has been found in the valproic acid-induced ASD rat. Though ASD has a strong genetic component, the link between ASD-related genes and appetite for palatable foods remains elusive. We focused on the CNTNAP2 gene whose deletion in mice recapitulates human ASD symptoms. We investigated whether Cntnap2-/- male mice consume greater amounts of palatable 10% sucrose, 0.1% saccharin, and 4.1% intralipid solutions offered in episodic meals either in a no-choice paradigm or a two-bottle choice test. We examined how sucrose intake affects c-Fos immunoreactivity in feeding-related brain areas. Finally, we determined doses at which intraperitoneal oxytocin decreases sucrose intake in mutants. In the single-bottle tests, Cntnap2-/- mice drank more sucrose, saccharin, and intralipid compared to WTs. Given a choice between two tastants, Cntnap2-/- mice had a higher preference for sucrose than intralipid. While the standard 1 mg/kg oxytocin dose reduced sucrose intake in WTs, a low oxytocin dose (0.1 mg/kg) decreased sucrose intake in Cntnap2-/- mice. Sucrose intake induced a more robust c-Fos response in wild-type (WT) than Cntnap2-/- mice in the reward and hypothalamic sites and it increased the percentage of Fos-immunoreactivity oxytocin neurons in WTs, but not in mutants. We conclude that Cntnap2-/- mice overconsume palatable solutions, especially sucrose, beyond levels seen in WTs. This excessive consumption is associated with blunted c-Fos immunoreactivity in feeding-related brain sites, and it can be reversed by low-dose oxytocin.

A picture is worth a thousand words: Framing of food choice options affects decision conflict and mid-fontal theta in food choice task

In food choices, conflict arises when choosing between a healthy, but less tasty food item and a tasty, but less healthy food item. The underlying assumption is that people trade-off the health and taste properties of food items to reach a decision. To probe this assumption, we presented food items either as colored images (image condition, e.g. photograph of a granola bar) or as pre-matched percentages of taste and health values (text condition, e.g., 20% healthy and 80% tasty). We recorded choices, response times and electroencephalography activity to calculate mid-frontal theta power as a marker of conflict. At the behavioral level, we found higher response times for healthy compared to unhealthy choices, and for difficult compared to easy decisions in both conditions, indicating the experience of a decision conflict. At the neural level, mid-frontal theta power was higher for healthy choices than unhealthy choices and difficult choices compared to easy choices, but only in the image condition. Those results suggest that either conflict type and/or decision strategies differ between the image and text conditions. The present results can be helpful in understanding how dietary decisions can be influenced towards healthier food choices.

Sustainable Development of an Innovative Spreadable Plant-Based Product of High Added Value through the Valorization of an Agro-Food By-Product

There is an increased demand for healthy foods by the consumer nowadays, while at the same time, circular bio-economy and sustainability in food production represent top priority issues for the food industry. In this context, purslane, a highly nutritious annual plant that grows abundant during the hottest months of the year but is considered a by-product of the agricultural process, was utilized for the development of an innovative, ready-to-eat food product suitable for a vegetarian diet in the form of a bread spread. Following an initial small-scale experimentation for the stabilization of apparent quality attributes, the product’s recipe was finalized on an industrial scale, and the hazard analysis and critical control point (HACCP) for the manufacturing process, the physicochemical (pH, water activity) and sensorial analysis of the end product, together with its nutritional value, shelf-life, and antioxidant capacity, were determined. The results suggested that the acidic (pH 4.3) product had a shelf-life of a minimum of six months to one year and, according to EU legislation, it comprised a source of (dietary) fibers and protein, while being high in poly-unsaturated (e.g., omega-3, omega-6), and mono-unsaturated (e.g., oleic acid) fatty acids. Total phenolic content (TPC) with the Folin–Ciocalteau assay and total antioxidant capacity (TAC) using the Ferric-Reducing Antioxidant Power assay of the product, presented concentrations of 0.95 mg of gallic acid equivalent/g and 0.016 mmol of Fe2+/g of dry weight of sample, respectively. However, the predicted bioavailability for TPC and TAC was 28% and 31%, respectively. The product was evaluated positively by a panel of potential consumers without significant differences compared to conventional familiar products. The potential of using agro-food chain by-products, such as purslane, for the development of novel foods representing a healthy and tasty food choice at any time of the day is a promising opportunity for the food industry to meet growing consumer demands for more sustainable, nutritious, and healthy food products with a reduced environmental footprint compared to the traditional plant-originated products of intensive agriculture.

Product development with Cissus quadrangularis (HADJOD) to create awareness among young adults

Indigenous plants thrive in natural ecosystems and have been used for food and medicine in many communities for centuries. Cissus quadrangularis is an indigenous plant with increasing popularity and great potential for nutritional enhancement to improve the functionality of food products and assist with food insecurity in South Africa. The aim of this study was to develop a sensory-acceptable food product using C. quadrangularis and to create awareness and increase acceptability of the plant among young adults. Two quantities of C. quadrangularis were used to make a trendy energy bite with two different quantities of C. quadrangularis 4 g (Sample 1) and 6 g (Sample 2) respectively. The developed food items were tested for sensory, microbiological, nutritional, and shelf-life. An awareness video with C. quadrangularis recipes and information was developed. The nutritional analysis showed the energy bite has minimal fat and salt. Sensory ratings did not vary between samples 1 and 2. A significant number of participants preferred or greatly appreciated the video and expressed interest in preparing foods using C. quadrangularis. A trendy and tasty food product using C. quadrangularis and an information tool may help young people consume an unfamiliar indigenous plant.

Tasty or sustainable? Goal conflict in plant-based food choice

Marketers and policymakers navigate an evolving landscape where an increasing number of consumers are willing to consider the environmental impacts of meat consumption and shift towards plant-based proteins. This trend is exemplified by the increasing number of individuals who identify as flexitarians, preferring plant-forward diets though still consuming meat. Nevertheless, consumers juggle the conflicting desire for healthy and sustainable choices with the enjoyment of tasty food, which varies across contexts. Consequently, determining the appropriate framing for plant-based meat alternatives — when to emphasize health and sustainability or taste — poses a challenge not adequately addressed by previous research. This study delves into the nuanced impact of modifying goal salience by tailoring product attribute frames to align with contextual consumer goals, offering insights into engaging consumers with plant-based alternatives. These findings reveal that aligning a hedonic attribute frame with an active hedonic goal significantly enhances product engagement. Conversely, introducing a sustainability attribute frame in the presence of an active hedonic goal adversely influences taste expectations, leading to a decline in intentions to engage with the product. These insights offer valuable guidance for navigating the complexities of sustainable food choices and underscore the need to align messaging strategies with consumers’ active goals.

FEATURES OF COPING STRATEGIES IN CONDITIONS OF UNCERTAINTY OF WARTIME

Relevance. The purpose of this article is to empirically investigate the discrepancies in the selection of coping strategies among groups of people during war under various conditions of uncertainty. Methodology. The sample consists of 186 residents of Ukrainian cities who live under various conditions of uncertainty. Methods: author’s questionnaire, methods: «Test for psychological diagnostics of coping mechanisms (E. Heim)», «The Intolerance of Uncertainty Scale (IUS-12) (N. Carleton, adaptation by H. Gromova)»; mathematical methods for processing empirical data using the IBM SPSS Statistics 26 package. Results. Respondent groups, based on their location relative to the front line, show statistically significant discrepancies in cognitive and behavioral coping strategies. The empirical study’s analysis showed that individuals living in the front and near-front zones often compare their problems with others and downplay their difficulties more frequently (41,94%) than those living further from the front line (21.94%). Furthermore, individuals closer to the front line show a higher tendency to employ the adaptive coping strategy «altruism» (19.35%), that is, they offer help to others in overcoming difficulties more often than those living further from the front line (6.45%). Both groups predominantly employ relatively adaptive coping strategies. However, a divergence in problem-solving approaches exists: individuals in the front and near-front zones typically avoid problem-solving by engaging in a favorite activity, whereas the other group tends to evade problem-solving by resorting to alcohol, medicines, sedatives, or indulging in tasty food. The study did not identify statistically significant differences between groups regarding intolerance to uncertainty.

Novel misos shape distinct microbial ecologies: opportunities for flavourful sustainable food innovation

Fermentation is resurgent around the world as people seek healthier, more sustainable, and tasty food options. This study explores the microbial ecology of miso, a traditional Japanese fermented paste, made with novel regional substrates to develop new plant-based foods. Eight novel miso varieties were developed using different protein-rich substrates: yellow peas, Gotland lentils, and fava beans (each with two treatments: standard and nixtamalisation), as well as rye bread and soybeans. The misos were produced at Noma, a restaurant in Copenhagen, Denmark. Samples were analysed with biological and technical triplicates at the beginning and end of fermentation. We also incorporated in this study six samples of novel misos produced following the same recipe at Inua, a former affiliate restaurant of Noma in Tokyo, Japan. To analyse microbial community structure and diversity, metabarcoding (16S and ITS) and shotgun metagenomic analyses were performed. The misos contain a greater range of microbes than is currently described for miso in the literature. The composition of the novel yellow pea misos was notably similar to the traditional soybean ones, suggesting they are a good alternative, which supports our culinary collaborators’ sensory conclusions. For bacteria, we found that overall substrate had the strongest effect, followed by time, treatment (nixtamalisation), and geography. For fungi, there was a slightly stronger effect of geography and a mild effect of substrate, and no significant effects for treatment or time. Based on an analysis of metagenome-assembled genomes (MAGs), strains of Staphylococccus epidermidis differentiated according to substrate. Carotenoid biosynthesis genes in these MAGs appeared in strains from Japan but not from Denmark, suggesting a possible gene-level geographical effect. The benign and possibly functional presence of S. epidermidis in these misos, a species typically associated with the human skin microbiome, suggests possible adaptation to the miso niche, and the flow of microbes between bodies and foods in certain fermentation as more common than is currently recognised. This study improves our understanding of miso ecology, highlights the potential for developing novel misos using diverse local ingredients, and suggests how fermentation innovation can contribute to studies of microbial ecology and evolution.

Seeing is misbelieving: Consumers wrongly believe that unhealthy food tastes better when there is more of it

Recent studies have shown that people can believe that unhealthy foods taste better, even if healthy and unhealthy foods are equally as tasty. Specifically, when tasty and unhealthy foods are frequent in one context but rare in another, people perceive unhealthy foods to taste better, even if health and taste are unrelated. Given that people often consume food in one context, the current study investigated whether false beliefs about the health-taste relationship in foods can also occur in just one single context, in which either healthy or unhealthy foods are predominant, when there is no contrasting context where the respective other food is predominant. In two experiments (N = 342), we presented participants with pictures of meals from a single context and varied the frequency of healthy and unhealthy foods between participants. Although healthy and unhealthy foods tasted equally as good, participants believed that (un)healthy foods tasted better when there were more of them. This research demonstrates that health-taste beliefs might be changed by increasing the relative frequency of healthy foods in the environment overall, not by just offering some healthy and tasty foods.

로봇 셰프 의인화와 심리적 파워가 소비자의 맛에 대한 판단에 미치는 영향

The goal of the study is to examine the impact of the anthropomorphism of a robot chef and consumers' psychological power levels on consumers’ taste expectations in a restaurant setting. As robot chefs becomes popular in the dining industry, consumers may rely on the robot's appearance as an extrinsic cue to judge food quality. Anthropomorphism tends to be higher among consumers with low psychological power levels, driven by a desire to compensate for power deficiency through non-human entities. Conversely, high-power consumers exhibit lower intention to rely on anthropomorphism. Two lab experiments are conducted to test the hypotheses. The results reveal that psychological power moderates the influence of anthropomorphism on taste expectations. Low-power consumers expect more flexible and tastier food from an anthropomorphized robot chef. However, this effect is diminished for high-power consumers. These findings provide practical insights into the interplay between psychological power, anthropomorphism, and taste expectations in the context of robot chefs in the dining industry.

The effect of autoclaving method on sago starch as a functional food source: a review from a gastronomy perspective

Starch is a carbohydrate that is a polymer of glucose, and consists of amylose and amylopectin. Starch is found abundantly in the gastrointestinal tract and is slightly fermented by the intestinal microflora. RS is often identified as a food starch that cannot be digested in the small intestine so that it functions properly for the health of the human body. This study aims to investigate the effect of autoclaving method on sago starch as a functional food source, with emphasis on gastronomic aspects. Through this approach, we can gain a more comprehensive understanding of the potential of sago starch in providing healthy and tasty food for consumers. This research method was carried out under the condition of modification of sago starch by autoclaving-cooling including modification cycles, among others: no cycle, one cycle, 2 cycles, and 3 cycles. The results showed T0 starch showed 1.26% and 3 cycles showed 5.62%. The best modification of RS starch is shown in the cycle process 3.

Mindfulness, mental health, and motives for eating tasty foods when not in metabolic need.

Habitual consumption of highly palatable foods when not in metabolic need (HPF eating) is linked to obesity. High HPF consumption is also linked to mental health disorder (MHD) symptoms. Mindfulness-based interventions are popular treatments for obesity and MHDs, but little is known about the relationship between trait mindfulness and motive-based HPF eating. Therefore, a total of 927 young adults completed a survey that included the Palatable Eating Motives Scale-7 (which identifies Coping-, Reward enhancement-, Social-, and Conformity-eating), the Mindful Attention Awareness Scale, the Perceived Stress Scale, and demographic and body mass index (BMI) questions. An MHD questionnaire allowed a comparison of HPF eating between participants with and without various MHDs. Regressions revealed that Coping-eating was independently associated with lower mindfulness and also greater perceived stress, higher BMI, and female sex. Of these variables, only lower mindfulness was independently associated with Reward-, Social-, and Conformity-eating. Coping- and Reward-eating were more frequent in participants with versus without an anxiety disorder, depression, ADD/ADHD, and PTSD. Coping-eating was also more frequent in participants with body dysmorphic disorder. These findings warrant investigations in participants with clinically validated diagnoses for DSM-specific MHDs. Results from such investigations and the uncovered nature of associations between motive-specific HPF eating and trait mindfulness could provide novel targets to improve mindfulness-based interventions for obesity and MHDs.

True glimpses of Southern Sub-Continents of the India

India is an Integral part of the Asian continent and it is the second largest country in this. Bharath is acknowledges world -wide for its unique peculiarities amalgamated with Tasty food, Good medicine, vast culture, noble literature, Marvelous Building Architecture Adventure. Southern States here are advanced developed fully equipped with sophisticated Technology. People lived in the six regions including Telangana, Andhra Pradesh, Karnataka, Tamilnadu, Kerala and Union Territory Puddichhery, Culture, Tradition, festivals and rituals enjoyed commonly. Languages spoken Telugu, Tamil, Tulu, Malayalam. Religious harmony co- existed as Hindu, Islam, and Christianity etc. Precisely know as Dravidians.

СУЧАСНІ ТЕНДЕНЦІЇ ПІДГОТОВКИ ФАХІВЦІВ СПЕЦІАЛЬНОСТІ «ГОТЕЛЬНО-РЕСТОРАННА СПРАВА» ЯК ЧИННИК ПІДВИЩЕННЯ КОНКУРЕНТОСПРОМОЖНОСТІ ГАЛУЗІ

The article is dedicated to exploring contemporary trends in the training of specialists in the field of Hotel and Restaurant Management as a factor in enhancing the industry's competitiveness. The growth of international tourism and the development of global communication technologies open up new opportunities for hotels and restaurants, but at the same time, pose new challenges. Therefore, the tourism and hospitality sector demands new skills and knowledge from professionals in hotel and restaurant management. The implementation of innovative technologies is the future for the development of any business and requires professionals to possess not only technical skills but also flexibility and adaptability. Modern guests expect more than just comfortable accommodation or tasty food. They want to receive services from staff who can create a unique experience for them, taking into account their individual needs and desires. Professionals in hotel and restaurant management must be adequately trained to work with clients of different types, including empathy, communication, and conflict resolution skills. The ongoing military actions in Ukraine significantly impact the current trends in the training of specialists in Hotel and Restaurant Management. Firstly, there's a change or decrease in tourist flows to the country and certain regions. This significantly affects the demand for hotel and restaurant services, which in turn will require adaptation from domestic hotel and restaurant businesses and demand knowledge in crisis management from professionals in hotel and restaurant management. Despite everything, the hospitality sector remains attractive for investment because it is the industry that most actively responds to changes in society, the economy, the social sphere, and to some extent reflects the prosperity of the population. Overall, understanding and considering contemporary trends in the training of professionals will remain an important element in achieving success in this field, as well as enabling increased competitiveness, economic efficiency, and contributing to the recovery of the industry in the future.

Inovasi Desain Kemasan Untuk Meningkatkan Penjualan Produk Umkm Healthy Tasty Food Surabaya

Packaging design innovation is a crucial strategy in boosting product sales. Innovation is the practical development and improvement of an initial discovery into a technique that can be used. This research aims to enhance the sales of banana chips produced by the Small and Medium Enterprises (UMKM) Healthy Tasty Food Surabaya through packaging design innovation implemented by interns from WMK.The research methods encompassed interviews, observations, brainstorming, active participation, and documentation. The results indicate that the implemented packaging design innovation successfully increased the sales of Healthy Tasty Food Surabaya's banana chips, as evidenced by a surge in orders and sales.The packaging design innovation involved alterations in shape, color, and packaging material. The new packaging was designed to be more appealing and informative, incorporating bright colors and attractive graphics. Additionally, the new packaging was equipped with comprehensive product information, including nutritional content and expiration date.The positive impact of this packaging design innovation is evident in the increased number of orders and sales for the UMKM, as well as improved customer satisfaction and product image. This research provides a significant contribution to similar UMKMs by uncovering the potential for sales enhancement through the improvement of their product packaging design quality.

IMPORTANCE OF GASTRONOMY IN THE DEVELOPMENT OF TOURISM

Gastronomy is a great asset in tourism. It is part of the culture and tradition of these countries. Good cuisine is fun for everyone, because everyone wants to taste good and tasty food. Many people travel only for gastronomic purposes. Food is a basic human need and it can be the main motivation in the decision to travel. Therefore, the study examined gastronomy and its role in tourism.