Cuisine Type Research Articles

Ethnic Food Truck Consumers’ Satisfaction: A Combination of PLS-SEM and fsQCA Analysis

Food trucks represent a unique dining option that encompasses elements such as culinary innovation, small business entrepreneurship, and cultural diversity. Grounded in the self-determination theory, this research aimed to examine a framework of ethnic food truck visitors’ satisfaction using symmetric and asymmetric approaches. Drawing from a sample of 416 online respondents, the symmetric analysis revealed that brand image mediated the relationship between the quality concepts (food quality and delivery quality) and satisfaction. In addition, destination image mediated the relationship between authenticity concepts (food authenticity and atmosphere authenticity) and satisfaction. Cuisine type partially moderated the structural model consisting of quality, image, and satisfaction. Through an asymmetric approach, the study identified configurations predicting high and low satisfaction, highlighting the combined effects of multiple ingredients. These insights provide valuable theoretical and managerial implications for understanding customer satisfaction within the food truck industry.

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.

Padang Cuisine Classification using Deep Convolutional Neural Networks (CNN) and Transfer Learning

Padang cuisine, as an integral part of Indonesia's culinary wealth, challenges researchers to explore its potential through technological approaches. This article explores the application of Deep Convolutional Neural Networks (DCNN) and Transfer Learning for the classification of Padang cuisine. DCNN is used to understand and recognize unique visual patterns in food images, while Transfer Learning leverages existing knowledge to improve the model's performance in the specific task of classifying Padang cuisine. This process involves collecting a representative dataset, data preprocessing, and model training to create a system capable of accurately identifying various Padang dishes. Experimental results show that this approach achieves an accuracy rate of 92%, demonstrating its effectiveness in classifying different types of Padang cuisine. By engaging advanced technology, this article contributes to a deeper understanding of the integration between traditional culinary richness and innovation in the modern world of artificial intelligence. These findings indicate that AI implementation can be used to document and celebrate diverse culinary heritage, as well as support the culinary industry in managing and identifying dishes in real-time.

Uncovering the microbiome landscape in sashimi delicacies

It is widely believed that a significant portion of the gut microbiota, which play crucial roles in overall health and disease, originates from the food we consume. Sashimi is a type of popular raw seafood cuisine. Its microbiome, however, remained to be thoroughly explored. The objective of this study is to explore the microbiome composition in sashimi at the time when it is served and ready to be eaten. Specifically, our tasks include investigating the diversity and characteristics of microbial profiles in sashimi with respect to the fish types. We utilized the Sanger-sequencing based DNA barcoding technology for fish species authentication and next-generation sequencing for sashimi microbiome profiling. We investigated the microbiome profiles of amberjack, cobia, salmon, tuna and tilapia sashimi, which were all identified using the MT-CO1 DNA sequences regardless of their menu offering names. Chao1 and Shannon indexes, as well as Bray–Curtis dissimilarity index were used to evaluate the alpha and beta diversities of sashimi microbiome. We successfully validated our previous observation that tilapia sashimi has a significantly higher proportions of Pseudomonas compared to other fish sashimi, using independent samples (P = 0.0010). Salmon sashimi exhibited a notably higher Chao1 index in its microbiome in contrast to other fish species (P = 0.0031), indicating a richer and more diverse microbial ecosystem. Non-Metric Multidimensional Scaling (NMDS) based on Bray–Curtis dissimilarity index revealed distinct clusters of microbiome profiles with respect to fish types. Microbiome similarity was notably observed between amberjack and tuna, as well as cobia and salmon. The relationship of microbiome similarity can be depicted as a tree which resembles partly the phylogenetic tree of host species, emphasizing the close relationship between host evolution and microbial composition. Moreover, salmon exhibited a pronounced relative abundance of the Photobacterium genus, significantly surpassing tuna (P = 0.0079), observed consistently across various restaurant sources. In conclusion, microbiome composition of Pseudomonas is significantly higher in tilapia sashimi than in other fish sashimi. Salmon sashimi has the highest diversity of microbiome among all fish sashimi that we analyzed. The level of Photobacterium is significantly higher in salmon than in tuna across all the restaurants we surveyed. These findings provide critical insights into the intricate relationship between the host evolution and the microbial composition. These discoveries deepen our understanding of sashimi microbiota, facilitating our decision in selecting raw seafood.

Ethnicity on the table: A content analysis of online reviews for Syracuse's cuisines

AbstractThis study examines the influence of race, ethnicity, and immigration on dining experiences through the lens of online customer reviews in Syracuse, New York. Using advanced computational techniques, it explores the nuances of food consumption patterns and their connection to interactions and relationships both within and between migrant and non‐migrant communities. The analysis encompasses reviews of 237 restaurants representing eight distinct types of cuisine, revealing a contrast between themes of authenticity in immigrant cuisine and familiarity in mainstream options. This highlights the intricacies of the “food social space” in American culture. Additionally, the study investigates cross‐cuisine visitation patterns, uncovering specific preferences across ethnic restaurants and offering new perspectives on theories of cultural omnivory and social stratification. This research marks a significant contribution to sociological studies in the age of big data, shedding light on how dining experiences are framed across different cuisines and the wider implications for restaurateurs and urban communities. Future research could extend to comparing reviews from diverse cities and contrasting online reviews with traditional restaurant critiques, thereby deepening the understanding of the food industry's dynamics and the complexities of diverse urban communities.

Development of an electronic food ordering system and a la carte menu: Enhancing patient involvement in nutritional care

BackgroundMalnutrition is a significant issue in hospitals, leading to weight loss and reduced quality of life for patients. Hospital food plays a crucial role in preventing malnutrition, especially for patients with high nutritional risk or malnourishment. However, barriers to providing adequate nutritional care include a lack of tools to record patients' nutritional intake and a limited understanding of energy and protein content in hospital menus. ObjectiveThe study aimed to develop an electronic patient-centered food ordering system and an à la carte menu to improve patients' nutritional care and involvement in their dietary choices. MethodsThe study was conducted in two parts. Part 1 involved a questionnaire survey among hospitalized patients to determine their food preferences, self-assessed ability to use an electronic food ordering system, and preferences for different types of cuisine. The survey also investigated patients' meal choices for a full day, including portion sizes. Part 2 comprised usability tests of the electronic food ordering system prototype, conducted on hospitalized patients to identify interface issues and assess overall satisfaction. ResultsA total of 99 patients participated in the questionnaire survey. The majority (78.7%) found the selection of dishes appropriate. Patients' preferences were used to adjust the à la carte menu to reflect their meal choices. In the usability tests, the electronic food ordering system prototype showed positive results, and the System Usability Score was above the threshold for minor adjustments. ConclusionThe study successfully developed an electronic patient-centered food ordering system and an à la carte menu that aligned with patients' preferences and needs. The system demonstrated usability and potential to improve patients' nutritional care and involvement in their dietary decisions. By addressing the barriers to nutritional care, this system offers a feasible solution to prevent and treat malnutrition in hospitalized patients.

Restaurant Recommendations Through Natural Language Processing Based on User Rating

This research paper presents a comprehensive study on the development and implementation of a novel Restaurant Recommendation System (RRS) leveraging machine learning techniques and geographical data. The system integrates user preferences, location information, and historical restaurant data to offer personalized recommendations. our research endeavours to contribute to the domain of personalized restaurant recommendation systems. We propose a comprehensive system that amalgamates machine learning techniques, geographical analysis, and a user-friendly graphical interface to offer tailored dining suggestions to users in urban settings. Our approach integrates data pre-processing techniques to handle duplicate entries and encodes categorical variables for enhanced model interpretability. The predictive model, a linear regression algorithm, strives to estimate restaurant prices based on features such as cuisine type, location, and dish category. Geocoding is employed to calculate distances between user-specified locations and recommend establishments within a user-defined radius. The system leverages a Random Forest Classifier to enhance the classification of dish categories, contributing to more precise recommendations. Our system not only predicts restaurant prices but also identifies the most popular establishments based on user-defined parameters. By combining predictive modeling, geographical analysis, and classification algorithms, we aim to create a robust restaurant recommendation system that aligns with the evolving expectations of modern consumers.

Exploring memorable gastronomic experiences: Automatic topic modelling of TripAdvisor reviews

The article aims to identify memorable gastronomic experiences reported online and verify their relationships with the type of cuisine served and restaurant location. This study used text mining, LDA, Pearson’s chi-squaredtest and sentiment analysis. All 48,378 English reviews posted by TripAdvisor users concerning 155 restaurants in Krakow were scraped. Eight features that characterise MGEs were identified (service/staff, atmosphere,cuisine/food (taste), drinks, local specialities, location/setting, price & value and table booking). There are statistically significant differences in the frequency of the topic experiences depending on the location of restaurants in the city.

Ethnic cuisine ratings of consumers: a sample analysis of Konya ethnic Mevlevi kitchen dishes’

Mevlevi cuisine, which carries the traces of history in Konya in Turkey, is an ethnic type of cuisine that is identified with that region. It is known that with the opening of more restaurants in the concept of ethnic cuisine, there will be a positive interaction in the region in terms of gastronomic tourism. Purpose of the research: To evaluate the meals and drinks of ethnic cuisine by the guests who prefer ethnic restaurants, using the menu analysis method. Case study, one of the qualitative research models, was used in the research. The research sample consists of Somatçı Fihi Ma Fih restaurant, which tries to keep an ethnic culinary culture alive with the concept of Mevlevi cuisine in Turkey’s Konya province and volunteered to participate in the research. The data collection phase of the research was carried out in the light of the interview, document review and information obtained with both the manager and the chef of this restaurant, which constitutes the sample of the research. As a result of the study, a total of 14 menu items selected from the menu were subjected to menu engineering analysis. After this analysis, a total of 6 products were included in the stars group, 4 products in the problem group, 3 products in the horses group and 1 product in the puzzles group. As a result of the research, it was suggested that the Mevlevi cuisine dishes, which are not liked by the guests who prefer ethnic dishes, should be removed from the menu and replaced with the ones with stronger taste.

Empirical Study on Factors Related Attitudes on Fast-Food Consumption among University Students in Malaysia

Fast food is a type of cuisine that may be swiftly made and offered to customers at a low cost. Time by time, changes in client demand, such as taste and lifestyle, may be detected, leading to the launch of several new menus by fast food companies to meet customer desire. This has an impact on the attitudes of university students on fast food eating during the period. The purpose of this study is to look at the link between flavour, time savings, and promotion attractiveness, towards university students' attitude about fast food intake. A study comprising 384 respondents from Malaysian colleges was done utilising online questionnaires using Google Form. All data was proceeded by SPSS software 26.0. The findings revealed that the three independent variables are significantly related to dependent variable. This study can help researchers to find out more about fast food and the information provided can be used as reference material in the future.

Testing Various Doses of Liquid Organic Fertilizer (LOF) on te Growth of Scallion (Allium fistulosum L.)

Scallion is one type of vegetable plant that is widely used as a flavouring or seasoning for dishes and other vegetable mixtures in several types of cuisine in Indonesia. For this reason, one of the efforts that can be made to increase the production of scallions in meeting the consumption needs of the community is by means of technical cultivation through the application of liquid organic fertiliser (LOF). The purpose of this study was to analyse the need for the right dose of LOF for scallions. This study used a non-factorial Randomised Group Design method by testing 6 treatment of LOF dose, namely: J1 = 1 ml/L water, J2 = 1.5 ml/L, J3 = 2 ml/L, J4 = 2.5 ml/L, J5 = 3 ml/L and J6 = 3.5 ml/L. Each treatment was repeated as many as 4 replications. The results from analysis of variance (ANOVA) showed that doses of LOF affected very significantly on the parameters of root length, root weight, wet stalk weight, and fresh shoot yield with the LOF dose of 1.5 ml/L water (J2) giving the best results. Keywords: Dosage, LOF, Root length, Shoot weight, Vegetable

The Characteristics Of Tourists Doing Culinary Tour: A Case Study Of Lengkong Street Food Bandung

Lengkong Street Food is a culinary tourist attraction that is currently popular in Bandung. This study aims to explain the characteristics of tourists visiting Lengkong Street Food Bandung through socio-demographic, geographic, and psychographic aspects and to find out what types of culinary they like and find out the reasons tourists like these culinary delights. Researchers used a descriptive method in this study with observation, interviews with eleven visitors, and documentation techniques. The results of the research based on the socio-demographic characteristics of tourists are dominated by adolescents and adults with female gender. Based on geographical characteristics, tourists come from outside the city of Bandung. Psychographic characteristics, tourists have interests and expectations. This research found that tourists like culinary types such as Dimsum, BBQ, Suqi, and Steak. The reason tourists like this type of cuisine is because it looks unique, attractive, has affordable prices and has adequate supporting facilities, and offers comfort
 Keywords: Characteristics of tourists, culinary tourism, Lengkong Street Food Bandung
 

How taste proximity affects consumer quality valuation of imported varieties: Evidence from the French food sector

AbstractConsumer tastes vary by country and influence food trade patterns. While previous literature highlights different cultural elements as either trade promoters or barriers, divergences in consumer tastes may also generate differences in the perception of the quality of products. As a consequence, consumer taste in destination countries is likely to affect the demand for imported products in a different manner according to the origin and the quality of products imported. Based on firm‐product level data on French exports, this study analyses how differences in taste proximity with French consumers across destination markets affect the export revenues of vertically differentiated varieties. To identify taste proximity, we rely on data gathered from TripAdvisor on the type of cuisine offered in restaurants all over the world. The results of this study suggest that quality of French products is more strongly appreciated and consumers are more willing to spend on high‐quality products in countries with a taste similar to that of French consumers.

When causal attribution meets cuisine type: how consumer power and moral identity moderate virtual kitchen patronage

PurposeVirtual kitchens are a new business phenomenon, and how customers react to the new business model is still a largely unexplored topic. The purpose of this study is to examine the underlying mechanisms of consumers’ different responses to their reasoning of the new and disruptive business model of the virtual kitchen.Design/methodology/approachBased on the attribution theory and situated focus theory of power, this study conducts three online experiments to test the proposed framework. A total of 487 US residents who had prior experience with restaurant food delivery participated in the studies.FindingsThe results indicate that external attribution (vs internal attribution) and ethnic cuisine (vs mainstream cuisine) are more likely to elicit customers’ empathy and justice, leading to higher purchase intentions with virtual kitchens. A mainstream virtual kitchen is better off attributing itself to external factors. The significant effects of causal attribution and cuisine type on purchase intention only exist with powerful customers and those with high moral identity.Research limitations/implicationsThe results of this study provide valuable insight to virtual kitchen businesses to better position and market themselves to gain customers’ support. The findings also suggest that ethnic and mainstream restaurants should strategize their marketing communications about virtual kitchens differently.Originality/valueTo the best of the authors’ knowledge, this study is one of the first to provide in-depth insight into the growing phenomenon of virtual kitchens. It also contributes to the extant literature on attribution theory and situated focus theory of power.

Tourists, locals and urban revitalization through street food in Warsaw

Eating and drinking venues are key to the creation of new forms of city living that are associated with the regeneration of de-industrialized and depressed urban areas. New ‘food clusters’ with social functions are becoming centers of leisure for locals and tourists alike and they can include various types of food and cuisine. They can also be part of the revitalization strategies of specific city neighborhoods. This article investigates two evolving food areas in the city of Warsaw, Poland that are regenerating the Mirów sub-district – Browary Warszawskie and Norblin Factory, focusing on tourists and local residents. It draws on previous literature, internet sites and observation. The article proposes that the international rather than the local cuisine on offer aims to attract more local residents than tourists and that the types of cuisine on offer, which represent formalized/’luxury’ street food, are in line with the gentrification of these areas. Thus, using a specific district in Warsaw the article aims to contribute to the debate on the possible role of new food landscapes in the regeneration – and gentrification – of urban areas.

Geliat UMKM : Pelatihan dan Pendampingan Penyusunan Laporan Keuangan Berdasarkan PSAK EMKM pada UMKM Laura Pulau Harapan Maninjau

One of Indonesia's sources of economic strength that has endured the epidemic that has been going on since 2020 is MSMEs. MSMEs are a type of industry that can take on labor thanks to labor-intensive business procedures. The UMKM Laura Pulau Harapan is one of the MSMEs found near Lake Maninjau. This MSME works in the food industry and relies on "Rinuak," a raw material source that comes from Lake Maninjau. Fish of the Rinuak variety can be found at Lake Maninjau. Rinuak sales are no longer dependent on the availability of raw materials because MSME companies have transformed it by turning it into several types of cuisine. UMKM Stretching was done by UMKM when processing Rinuak. Laura Pulau Harapan, manager of MSME, thinks that MSME can be grown even further but is limited by the framework issue. This is a result of managers' insufficient awareness of recording prior to the creation of MSME Financial Reports. There is no description of the business performance to date due to the lack of MSME Financial Reports. Managers are unable to manually or systematically record anything. This is because the manager was unable to record and prepare these financial reports and didn't understand how to do so. The team delivering training trains managers so they can record and compile financial reports using the mentoring approach and FGD. Managers have benefited from this training in that they have successfully completed various recording processes.

Nutritional quality of children's menus in restaurants: does cuisine type matter?

It is unknown whether the nutritional quality of children's menus varies depending on the cuisine type. This study aimed to investigate differences in the nutritional quality of children's menus by cuisine type in restaurants located in Perth, Western Australia (WA). Cross-sectional study. Perth, WA. Children's menus (n 139) from the five most prevalent restaurant cuisine types in Perth (i.e. Chinese, Modern Australian, Italian, Indian and Japanese) were assessed using the Children's Menu Assessment Tool (CMAT; range -5-21 with lower scores denoting lower nutritional quality) and the Food Traffic Light system, evaluated against Healthy Options WA Food and Nutrition Policy recommendations. Non-parametric ANOVA was used to test for a significant difference in total CMAT scores among cuisine types. Total CMAT scores were low for all cuisine types (range -2-5), with a significant difference between cuisine types (Kruskal-Wallis H = 58·8, P < 0·001). The highest total CMAT score by cuisine type was Modern Australian (mean = 2·27, sd = 1·41) followed by Italian (mean = 2·02, sd = 1·02), Japanese (mean = 1·80, sd = 2·39), Indian (mean = 0·30, sd = 0·97) and Chinese (mean = 0·07, sd = 0·83). When using the Food Traffic Light for assessment, Japanese cuisine had the highest percentage of green food items (44 %), followed by Italian (42 %), Modern Australian (38 %), Indian (17 %) and Chinese (14 %). Overall, the nutritional quality of children's menus was poor regardless of cuisine type. However, children's menus from Japanese, Italian and Modern Australian restaurants scored better in terms of nutritional quality than children's menus from Chinese and Indian restaurants.

WILL YOU BE HUNGRY IN SARAJEVO? A TRIPADVISOR CONTENT ANALYSIS OF LOCAL GASTRO OFFER IN SARAJEVO

Sarajevo is a unique tourist destination, renowned for its blend of culture, history, and tradition, which is also reflected in its gastro offer. Numerous establishments in Sarajevo offer a diverse range of local and international cuisines, providing tourists with unique experiences and presenting the city in a distinctive and flavorful way. Reviews from tourists and online review platforms, such as TripAdvisor, have gained significant importance in shaping travelers' perceptions, destination selections, and travel planning. This paper analyses tourist’ ratings and reviews of local cuisine restaurants on the TripAdvisor website and systematically categorises different dimensions of restaurant offer (restaurant type, cuisine type, dietary restrictions, etc.). The results of this paper provide insights into tourists’ dining experience, and the quality and diversity of the local gastro offer in Sarajevo. It is expected that these findings will make a valuable contribution to the further development of the city's catering and tourism offer.

Nutritional quality of children's menus in restaurants: does cuisine type matter?

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Daily Mess: Mobile App Initiative to Uplift Mess Halls

Abstract: Eating on a college campus can be a challenge, especially when it comes to finding options that are both convenient and affordable. To address this issue, we have developed a mobile app called "Daily Mess" which allows college students to easily locate and browse food halls in their area. The app utilizes the user's current college location to provide a list of nearby food halls, along with information such as distance, price range, and type of cuisine. It is an assistive technology / app that will help local food businesses to increase their customer base and their reach among students. The app will allow business to register as a local mess hall and have options to edit and change different features of their mess halls in real-time. Overall, our app aims to provide college students with a convenient and efficient way to discover and visit food halls in their community.