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Presents an analysis of data collected by questionnaire from 50 respondents on their sources of recipes. The questionnaires were completed by men and women who were members of various groups and communities located in the Edinburgh area. The data are analysed in respect of gender, class, age variations and variations according to family size. Concludes that the recipe possesses a social significance that merits greater attention, for it is the starting point of many culinary and related activities. The implications of such findings for the food industry are manifold. Many respondents identified the purchase and receipt of cookery books, the collection of recipes, and the exchange of recipes as related activities. As such, the cultural significance of the recipe and its importance in food marketing cannot be underestimated.

Explore what popular food influencers among Flemish emerging adults portray in their Instagram recipe posts in terms of (1) references to food literacy, (2) nutritional value, (3) rational and emotional appeals and (4) the relation between the nutritional value and rational/emotional appeals.

A content and nutritional analysis of Instagram recipe posts from seven food influencers (N = 166).

Findings reveal that food influencers rarely embed references to food literacy in their recipe posts, especially regarding meal planning, food selection, meal consumption and evaluating food-related information. Only in 28.9% of the posts information was given on how to prepare a recipe. Second, 220 recipes were included in the 166 recipe posts, of which the majority (65%) were main course meals that met at least six of the 11 nutrient criteria for a healthy main meal (67.2%). Finally, food influencers promote their recipe posts as positive narratives, focusing on the tastiness (66%) and convenience (40.9%) of meals.

This is the first study to evaluate what food influencers post nutritionally in their Instagram recipes, as well as how they promote these recipes. Health promotors should note the influential role of food influencers and seek ways to collaborate to provide information on how food literacy cues can be embedded in influencers' communications and provide insights into how influencers' recipes can be optimised.

As the restaurant industry is a representative service industry, long-living restaurants could carry the secrets of key factors that are needed to establish “sustainable business models” in service industry. The authors aim to answer the following question: How can restaurants innovate business model sustainably to last for more than 50 years through the era of digital transformation with open innovation dynamics?

Five long-lived restaurants from Daegu, Kyoto and Naples were selected separately by using the snowballing approach, and were analyzed through in-depth interviews and participatory observations.

Restaurants in Daegu have lived long mainly because of adding value to their recipes. Restaurants in Kyoto have lived very long, primarily by decoupling their original services, ingredients and recipes. Restaurants in Naples have enjoyed long lives by coupling or recoupling their ingredients, services and recipes.

The implication is that long-living restaurants or service firms could maintain their own sustainability by dynamically circling the following services: (1) adding and boning recipes (focusing on special menus or products), (2) coupling of ingredients (creative recoupling of original ingredients) and (3) decoupling of services (disconnecting the value chain and rebalancing it).

Algorithmic and computational thinking are necessary skills for designers in an increasingly digital world. Parametric design, a method to construct designs based on algorithmic logic and rules, has become widely used in architecture practice and incorporated in the curricula of architecture schools. However, there are few studies proposing strategies for teaching parametric design into architecture students, tackling software literacy while promoting the development of algorithmic thinking.

A descriptive study and a prescriptive study are conducted. The descriptive study reviews the literature on parametric design education. The prescriptive study is centered on proposing the incomplete recipe as instructional material and a new approach to teaching parametric design.

The literature on parametric design education has mostly focused on curricular discussions, descriptions of case studies or studio-long approaches; day-to-day instructional methods, however, are rarely discussed. A pedagogical strategy to teach parametric design is introduced: the incomplete recipe. The instructional method proposed provides students with incomplete recipes for parametric scripts that are increasingly pared down as the students become expert users.

The article contributes to the existing literature by proposing the incomplete recipe as a strategy for teaching parametric design. The recipe as a pedagogical tool provides a means for both software skill acquisition and the development of algorithmic thinking.

Given the popularity of online video recipes, the purpose of this study was to explore the potential communication of food safety malpractices in YouTube video recipes.

Content analysis of purposively sampled, high-risk chicken salad video recipes (n = 38) using an observational checklist was undertaken. The checklist was based upon the requirements of the Partnership for Food Safety Education “Safe Recipe Style Guide”, which was annotated with visual and verbal communication of food safety practices being “best practice”, “inadequate” or “absent”.

None of the observed video recipes showed visual handwashing at the start of the recipe. Furthermore, there was a distinct lack of visual communication of handwashing during the video recipes.

The lack of visual and verbal food safety communications within video recipes indicates a failure to adequately inform consumers of risks and safeguarding practices.

Previous research has focussed on communication of food safety practices in broadcasted television cookery programmes and published recipe books; this research extends consumer foods safety research to include resources commonly used by consumers to obtain meal inspiration. To date, this is the first study that has utilised the “Safe recipe style guide” as a tool to assess inclusion of food safety messages.

Numerous food recalls and outbreaks were associated with wheat flour in recent years. Few consumers are cognizant of food safety risks associated with raw flour. The purpose of this study is to evaluate the food safety information and flour-handling behaviors presented in popular food blog recipes and in YouTube videos using cookie, cookie dough and egg noodle recipes as examples.

Eighty-five blog recipes and 146 videos were evaluated. Blog author and video host food-handling experience was classified as professional or nonprofessional. Food safety information and food-handling behaviors were evaluated for adherence to government and scientific recommendations.

Blog authors and video hosts demonstrated higher awareness of food safety risks associated with raw eggs compared to raw flour, which only translated into better adherence with recommended food-handling behaviors during ingredient addition steps. Cross-contamination from adding raw flour to the product was observed in 25% of videos, whereas cross-contamination from hosts adding raw shell eggs was observed 3% of videos. Blog authors and video hosts did not recommend or demonstrate handwashing after handling raw shell eggs nor raw flour, and fewer than 5% provided recommendations for cleaning work surfaces. Heat treatment methods to convert raw flour into ready-to-eat products were mentioned by 24% of blog authors and 18% of video hosts; however, the recommendations were not scientifically validated.

This study demonstrates the need to develop educational interventions that increase blog authors' and video hosts' awareness of risks associated with raw flour and that translate this knowledge into practiced behaviors.

The purpose of this paper is to examine how back-office service staff cope with the intricacies of administrative work.

The paper applies the research approach of “at-home ethnography” in a university back-office. The primary method of data collection was participant listening in the field, either in formal interviews or casual conversations. Photography helped the authors to zoom the conversation in to specific artefacts in administrative offices.

The study identifies both forward- and backward-looking recipes as essential administrative tools that back-office staff develop and use to handle intricacies that emerge in their daily work. Forward-looking recipes are based on anticipatory cognitive representations, whereas backward-looking recipes are based on experiential wisdom. The study elaborates on the different kinds of modelling practices that back-office service staff engage in while building and applying these two different kinds of recipes.

The recipes support administrators in knowledge replication and thus help avoid interruptions, reduce uncertainty, and produce consistency in administrative processes.

In contrast to existing studies of formal bureaucracies, the study provides a unique empirical account to show how back-office service staff cope with the multiple intricacies existing in current office environments. The study shows how recipes as models contribute to stabilizing or even routinizing work processes in complex administrative situations.

This paper aims to describe the way participants in the hobby of gourmet cooking in the USA manage culinary information in their homes.

The study utilizes domain analysis and serious leisure as a conceptual framework and employs an ethnographic approach. In total 20 gourmet cooks in the USA were interviewed at home and then their culinary information collections were documented through a guided tour and photographic inventory. The resulting ethnographic record was analyzed using grounded theory and NVivo software.

The findings introduce the personal culinary library (PCL): a constellation of cooking‐related information resources and information structures in the home of the gourmet cook, and an associated set of upkeep activities that increase with the collection's size. PCLs are shown to vary in content, scale, distribution in space, and their role in the hobby. The personal libraries are characterized as small, medium or large and case studies of each extreme are presented. Larger PCLs are cast as a bibliographic pyramid distributed throughout the home in the form of a mother lode, zone, recipe collection, and binder.

Insights are provided into three areas: scientific ethnography as a methodology; a theory of documents in the hobby; and the changing role of information professionals given the increasing prevalence of home‐based information collections.

This project provides an original conceptual framework and research method for the study of information in personal spaces such as the home, and describes information phenomena in a popular, serious leisure, hobby setting.

The purpose of this paper is to analyse the nutritional content of recipes prepared in popular children’s television (TV) cooking shows.

A cross-sectional analysis of 150 recipes focusing on calorie, total fat and carbohydrates, saturated fatty acids, fibre, sugar, protein and salt content was performed. Main course recipes were evaluated against the UK Food Standards Agency (FSA), and the proportions of energy derived from each nutrient were evaluated against the World Health Organization (WHO) recommendations.

While a significant proportion met the FSA and WHO recommendations for energy and salt, 58 per cent were above the FSA recommendation for total fat (χ²=5.598, p=0.01), 56 per cent failed to meet the recommendations for saturated fatty acids (χ²=4.551, p=0.03) and 60 per cent exceeded the FSA protein recommendations (χ²=12.602, p<0.001). Only 17 and 21 per cent of the recipes met the minimum recommendations for carbohydrates (χ²=30.429, p<0.001) and fibre (χ²=16.909, p<0.001), respectively. Only 37 per cent had adequate portion of fruits and vegetables. The nutritional content varied depending on the composition of the recipes; vegetarian recipes were more likely to meet the recommendations than poultry, meat or fish recipes.

Foods displayed by children’s popular TV cooking show fall short of the standards for healthy eating, thus warranting further research on how these shows affect eating behaviour.

This study is the first to consider children’s TV cooking shows as a platform of exposure to unhealthy foods.

The purpose of the present study was to develop a methodology for the creation of nutritionally balanced (NB) recipes and meals.

Nutritional criteria were set for energy, fats, saturated fats, carbohydrates, sugars and salt. A sample of 50 main courses and 29 salads was evaluated and nutritionally reformulated to meet the criteria. One sample t-test, paired sample t-test, Pearson correlation coefficient and linear regression analysis were performed.

The original main courses and salads did not meet the nutritional criteria for fats and energy. Both original and NB main courses had high mean protein content. The reformulation of recipes caused a significant change on the provided energy (−50.2%), fats (−57.6%), saturated fats (−58.8%), carbohydrates (−24.2%), proteins (−35.6%) and salt (−53.8%) for the salads (p = 0.001). Accordingly, reformulation of recipes caused a significant change on provided energy (−38.4%), fats (−55.2%), saturated fats (−58.3%), proteins (−25.9%) and salt (−50%) for the main courses (p < 0.001). Predictive models (linear regression analysis) for fats (R² = 0.345), proteins (R² = 0.876) and carbohydrates (R² = 0.797) on the NB recipes were performed.

This is the first attempt to improve the nutritional value of cooking recipes, based on specific nutritional criteria. A methodological procedure for the creation of NB meals is proposed. This methodology could be a useful tool for the nutritionists and chefs, which, in a context of cooperation, could create databases and cooking books with NB recipes easily accessed to public and caterers. The recipes that constitute NB meals could guarantee the standardization of the recipes' reformulation, within a certification standard for restaurants.