Nutrition & Food Science: Volume 44 Issue 4

Subjects:

Table of contents - Special Issue: Gastronomy

Gastronomy: an approach to studying food

Charlotte Maberly, Donald Reid

The purpose of this paper is to outline the curriculum of the UK’s first MSc in Gastronomy. The programme supports an interdisciplinary approach to understanding food not yet…

2062

Visual information influences consumer fast-food choices

Kittipong Boonme, Bartlomiej Hanus, Victor R. Prybutok, Daniel A. Peak, Christopher Ryan

The purpose of this paper is to investigate the influence of visual information cues such as a heart icon vs the calories and fat content on the selection of healthy food in…

2311

Culinary-gastronomic tourism – a search for local food experiences

Peter Björk, Hannele Kauppinen-Räisänen

The purpose of this article is to focus on travellers’ perceptions of culinary-gastronomic sensations as experiences and how these relate to the locality. The aim of the study is…

6921

Tolstoy in a recipe: Globalisation and cookbook discourse in postmodernity

Ana Tominc

– The purpose of this study is to demonstrate the impact of global celebrity chefs and their discourse about food on the genre of cookbooks in Slovenia.

Local wisdom behind Tumpeng as an icon of Indonesian traditional cuisine

Ignasius Radix A.P. Jati

The aim of this paper is to explore Tumpeng, a Javanese traditional food that recently became an Indonesian icon for traditional cuisine with an emphasis on the philosophical…

Stimulus-based inferences about the scientific substantiation of health claims on food

Fanny V. Dobrenova, Ralf Terlutter, Sonja Grabner-Kräuter

This paper aims to examine the effects of qualifying language, functional ingredient, ingredient familiarity and inferences of manipulative intent (IMI) on the likelihood that…

Blissed ignorance?: The role of process information on consumer evaluation of a typical Italian salami

Gianluca Stefani, Alessio Cavicchi, Donato Romano

The purpose of this study was to explore the impact of information on origin, “typicalness”, production method and flavour on the willingness to pay and the sensorial appreciation…

Who uses herbs and spices?

Wei Chun Wang, Anthony Worsley

This paper aims to examine the usage patterns of herbs and spices among Australians and to identify how herbs and spices were consumed by respondents from different social…

Cover of Nutrition & Food Science

ISSN:

0034-6659

Online date, start – end:

1971

Copyright Holder:

Emerald Publishing Limited

Open Access:

hybrid

Editor:

  • Dr Vijay Ganji