Gastronomy

Open AccessEssay

Politics beyond the Plate: Embracing Transdisciplinarity in Addressing the Gastronomic Heritage of Spain

by

Fabio Parasecoli

and

Gloria Rodriguez-Garcia

Gastronomy 2023, 1(1), 18-31; https://doi.org/10.3390/gastronomy1010003 - 07 Aug 2023

Viewed by 791

Abstract

Research and initiatives in the emerging field of gastronomy require collaboration among scholars and experts from diverse backgrounds. Transdisciplinarity has been indicated as an effective approach allowing stakeholders from a variety of disciplines and professional practices to better understand and plan interventions in [...] Read more.

Research and initiatives in the emerging field of gastronomy require collaboration among scholars and experts from diverse backgrounds. Transdisciplinarity has been indicated as an effective approach allowing stakeholders from a variety of disciplines and professional practices to better understand and plan interventions in complex gastronomy-related issues and challenges. However, the actors collaborating in such transdisciplinary processes often represent different priorities, values, and needs, as well as varying levels of power and access to financial means. This is particularly evident when it comes to gastronomic heritage. Its identification, support, and promotion require cultural, social, and political negotiations among a great number of stakeholders. Using a pilot workshop organized in March 2023 in Madrid as a case study, this articles suggests that participatory design methods can offer instruments to ensure the effective transdisciplinarity required in gastronomy and to address the political tensions that underlie many of its aspects. Full article

(This article belongs to the Special Issue Feature Papers in Gastronomic Sciences and Studies)

Open AccessFeature PaperArticle

Italian Lockdown and Consumption: The Rise of Flour during Forced Domestic Isolation from a Digital Perspective

by

Massimiliano Moschin

Gastronomy 2023, 1(1), 3-17; https://doi.org/10.3390/gastronomy1010002 - 13 Jul 2023

Viewed by 438

Abstract

This article analyses the first Italian lockdown in 2020 because of the COVID-19 pandemic from the perspective of a digital scenario, trying to find assumptions from social media to understand the amazing increase in flour consumption that occurred, up to an average value [...] Read more.

This article analyses the first Italian lockdown in 2020 because of the COVID-19 pandemic from the perspective of a digital scenario, trying to find assumptions from social media to understand the amazing increase in flour consumption that occurred, up to an average value of +80%. The focus of this article is on the most common social platforms of the country, Meta’s Facebook and Instagram, and the analysis took place around the keyword “flour”. The aim was to find some answers looking at the media consumption of content related to the topic, looking at the first 100 most engaging posts on Facebook pages, Facebook public groups and Instagram profiles. What emerged is that after an initial dominion of professional content creation in the second month of the three months of domestic reclusion, user-generated content augmented on Facebook, while on Instagram, the most-followed profile was the one of a domestic cooking star. What seemed to emerge is that cooking at home and completing simple recipes based on flour could have been a sort of protection practice against the instability and terrific times due to the pandemic in the Italian cultural field. Full article

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Open AccessEditorial

Gastronomy: Fostering a New and Inclusive Scientific Field

by

Andrea Pieroni

Gastronomy 2023, 1(1), 1-2; https://doi.org/10.3390/gastronomy1010001 - 15 Feb 2023

Cited by 1 | Viewed by 899

Abstract

Despite eating being a universal human experience, the study of “what we eat” has only gained momentum in the past century; this is mainly because of the development of the agrifood industry, nutritional studies within the medical sciences, and, more recently, the Anglo-American [...] Read more.

Despite eating being a universal human experience, the study of “what we eat” has only gained momentum in the past century; this is mainly because of the development of the agrifood industry, nutritional studies within the medical sciences, and, more recently, the Anglo-American tradition of food studies [...] Full article

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Gastronomy, Volume 1, Issue 1 (December 2023) – 3 articles

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