Gastronomy

13 pages, 811 KiB

Open AccessArticle

An Exploration of the Gastronomic Potential of the North American Pawpaw—A Case Study from the Pawpaw Cookoff at the Ohio Pawpaw Festival

by Robert Brannan and Ronald Powell

Gastronomy 2024, 2(2), 89-101; https://doi.org/10.3390/gastronomy2020007 - 13 Jun 2024

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Abstract

The pawpaw (Asimina triloba) is a tropical-tasting fruit from a tree indigenous to North America’s temperate climates. Pawpaw has a sweet, sour, and often bitter taste, which is a combination of banana and mango flavor. Fresh fruits are rarely available for retail purchase other than at farm sales or farmers’ markets. Frozen pulp is commercially available but supply is often limited due to increased wholesale demand. The purpose of this paper is to analyze seven years of entries from the Pawpaw Cookoff at the Ohio Pawpaw Festival using case study methodology to provide a basis from which to track trends, make recommendations, and discuss gastronomic opportunities of the pawpaw. Analysis of the data indicates that pawpaw is a versatile fruit that has been incorporated into a wide variety of beverages, savories, sauces, condiments, sweets, and desserts. Pawpaw pairs well with both alcoholic and non-alcoholic beverages, especially certain ales, sour beers, innovative cocktails with rum, coffee and tea drinks, and smoothies. Pawpaw is easily incorporated directly into salsas, dips, salad dressings, and frozen desserts that do not require cooking. In cooked savory dishes, sauces, and condiments, pawpaw should be added at the end of preparation. Pawpaw can be used in a wide range of baked and fried sweets and desserts. Full article

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16 pages, 2141 KiB

Open AccessArticle

Climate Change May Threaten the Production of Bettelmatt Cheese: Environmental and Regulatory Challenges

by Rossana Pennazio, Alessia Ruga and Enrico Ferrero

Gastronomy 2024, 2(2), 73-88; https://doi.org/10.3390/gastronomy2020006 - 4 Jun 2024

Viewed by 504

Abstract

Bettelmatt cheese, a cherished Italian culinary gem hailing from the picturesque Val d’Ossola region, is deeply intertwined with its natural environment. This article explores the intricate relationship between the organoleptic attributes of Bettelmatt cheese and the challenges posed by climate change. The sensory qualities of this cheese, including its flavor profile, texture, and aroma, are profoundly influenced by the alpine pastures where the cows graze, the unique terroir, and the traditional production methods. However, as climate change continues to impact ecosystems and weather patterns, it raises questions about the resilience and adaptability of this traditional cheese. In addition to these challenges, the article studies, also through producers’ testimonies, the rules in order to protect this cheese, which is crucial for food and gastronomic sciences. Full article

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

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16 pages, 3963 KiB

Open AccessArticle

An Investigation of Changes in the Rheological Properties of Toast Pan Bread Dough during the Various Processing Steps of Kneading in an Industrial Bakery

by Euripides Ntalios, Stylianos Raphaelides and Anna Marinopoulou

Gastronomy 2024, 2(2), 57-72; https://doi.org/10.3390/gastronomy2020005 - 9 May 2024

Viewed by 810

Abstract

The dough formation during the kneading for the industrial production of toast pan bread was examined using a series of mechanical tests to assess possible transformations in its rheological properties. For this purpose, the Young’s modulus of elasticity and squeeze flow viscometry of the doughs taken from various processing stages of the kneading process were determined. The rheological properties of the dough were assessed using dynamic and creep tests. Young’s modulus data revealed the changes in the elasticity of the dough exhibited during the different steps of kneading, whereas dynamic and creep tests indicated that throughout kneading, the dough displayed the behavior of a weak solid. Elongational viscosity measurements showed that the dough exhibited pseudoplastic behavior throughout the kneading process. The doughs from the various processing steps exhibited differences in zero shear viscosity values. It is suggested that the changes occurred during the processing stages, related to the development of secondary bonding within the gluten matrix. Full article

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10 pages, 1967 KiB

Open AccessViewpoint

Not Food: Time to Call Ultra-Processed Products by Their True Name

by Susan L. Prescott, Ashka Naik and Alan C. Logan

Gastronomy 2024, 2(2), 47-56; https://doi.org/10.3390/gastronomy2020004 - 8 Apr 2024

Cited by 1 | Viewed by 2207

Abstract

Over the last decade, volumes of international studies have illuminated the potential harms associated with ultra-processed products sold as foods. These potential harms include, but are not limited to, an increased risk of non-communicable diseases, poor mental health, and early mortality. Studies examining such products and health have included top-down methods (e.g., nutritional epidemiology), bottom-up approaches (e.g., animal and pre-clinical mechanistic studies), and human intervention trials. The identification of potential harms associated with high levels of food processing has been aided by the NOVA Food Classification System, developed around 2009. Here, in this perspective essay, we argue that lexicon matters, and the continued reference to such ultra-processed products as “foods” is a barrier to policy-related discourse. Using a historical framework, we contend that the term “ultra-processed food” sits in foundational misalignment with how food has been defined, perceived, deliberated on, engaged with, and experienced by humans over millennia. Moreover, we suggest that language that positions ultra-processed products as “food” is part of a mindset that privileges technology and the continued application of isolated nutrients as a means to remedy deeply rooted socioeconomic problems. In the context of global policy, the parallels between food-like ultra-processed products and tobacco are extraordinary. Full article

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Gastronomy, Volume 2, Issue 2 (June 2024) – 4 articles

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