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Journal of Culinary Science & Technology is a peer-reviewed journal published by Taylor & Francis, covering Culinary Culture and Tourism, Food composition and properties, Sensory Analysis and Statistical Methods.
| Publisher | Taylor & Francis |
|---|---|
| Reference style | Author–year (Chicago, T&F) Author–year — (Smith, 2023) in the text Smith, Ada, Ben Jones, and Cara Lee. 2023. "A Representative Article Title." Journal of Culinary Science & Technology 12 (3): 45–58.
Formats any DOI in Journal of Culinary Science & Technology style. No sign-up. |
| Publishes research in | Culinary Culture and Tourism Food composition and properties Sensory Analysis and Statistical Methods Meat and Animal Product Quality Phytochemicals and Antioxidant Activities |
| ISSN | 1542-8044 |
| Citation impact (2-yr) | 1.12 |
| h-index | 35 |
| i10-index | 213 |
| Total citations | 7,769 |
| Top institutions publishing here | Federal University of Agriculture |
| Journal website | www.tandfonline.com |
| 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.
Abstract The existing literature supports the view that there is a connection between tourism and gastronomy. However, there is little empirical evidence, to show for example, whether or not there is a gastronomy-tourism market segment. Or, does destination's gastronomy contribute to the tourists' quality of experiences while visiting the destination? And, do tourists return to…
Culinary tourism as part of a tourism strategy for a locale has received growing support. Though the literature seems to support a connection between tourism and gastronomy, little is known about its value in traditional gastronomic regions versus nontraditional locales. To explore these differences, this study uses case study methods to evaluate culinary tourism in…
Deep fat fried foods are very popular food because of their unique quality characteristics. The process is based on the immersing food at high temperatures, depending on the raw materials, thereby leading to physical and chemical changes such as starch gelatinization, protein denaturation browning, and crust formation. In order to obtain a product with a…
Festivals are one of the most frequently occurring events, happening at destinations across the world, with numbers increasing annually, making festivals the fastest growing segment of the tourism industry. Thus, research on the topic of festivals becomes crucial for their successful management. Through a quantitative approach, a survey was administered at a food festival in…
Abstract This discussion presents a framework as a tool for defining a region's gastronomic identity. This identity is determined by a number of factors. The dominant elements in the environment include geography and climate, which in turn impact agricultural products that are available and the adaptability of new products that were brought in due to…
