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Gastronomy is a peer-reviewed journal published by MDPI, covering Culinary Culture and Tourism, Organic Food and Agriculture, Consumer Attitudes and Food Labeling. Over its lifetime it has published 81 papers, which have received 244 citations.
| Publisher | MDPI |
|---|---|
| Reference style | Numbered (MDPI) Numbered — [1], [2] in the text 1. Smith, A.; Jones, B.; Lee, C. A Representative Article Title. Gastronomy 2023, 12, 45–58.
Formats any DOI in Gastronomy style. No sign-up. |
| Publishes research in | Culinary Culture and Tourism Organic Food and Agriculture Consumer Attitudes and Food Labeling Nutritional Studies and Diet Agriculture Sustainability and Environmental Impact |
| ISSN | 2813-513X |
| Citation impact (2-yr) | 2 |
| h-index | 8 |
| i10-index | 8 |
| Open access | Yes — indexed in DOAJ |
| Top institutions publishing here | University of Copenhagen |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
Food tourism is becoming more popular because of the growing interest of people in organic products and achieving healthier habits. This paper aims to analyze the potential of cooking classes for the planning and development of a sustainable future for food tourism. The research is based on six interviews with providers of cooking classes and…
Food waste is a growing global problem that originates from a variety of sources, with about 38% of it coming from food processing. In recent years, the European Union has encouraged investigations into by-products for their exploitation in several fields. In this study, the main processing by-products of artichoke (Cynara cardunculus L. var. scolymus), being…
Gastronomic tourism has emerged as a significant driver of destination competitiveness, cultural preservation, and sustainable development. This comprehensive review synthesizes the scientific literature published between 2010 and 2025, examining the evolution of gastronomic tourism research, global trends, sustainability dimensions, and emerging challenges. Through systematic analysis of 150 peer-reviewed articles from major academic databases, this paper…
A certain level of culinary sustainability was automatically built into many ancient cuisines due to scarcity in food supplies and, hence, optimal use of the available resources with minimal waste. The concept of sustainability in the global food systems today is much more complex, where the planetary limits to population growth and availability of food…
The origin of a product, consumer familiarity, and purchasing identity are factors that affect the perception of cheese consumption. The present study aims at identifying consumers’ conceptualizations and attitudes towards local Greek cheeses of the North-Aegean Sea islands, such as Ladotyri, Graviera, Kasseri, Kaskavali, Melichloro, and Kalathaki, some of which have a Protected Designation of…
