Maridaje de alimentos y bebidas desde una perspectiva sensorial y cultural

Esta tesis se enfoca en el estudio de las percepciones del maridaje de alimentos y bebidas con el objetivo de incrementar nuestro entendimiento de los fenómenos culturales y sensoriales que subyacen al acto de maridar. Durante los últimos años, el maridaje de alimentos ha recibido gran atención entre científicos, chefs y gastrónomos que intentan encontrar combinaciones exitosas e identificar un patrón de cómo los consumidores combinan los alimentos. En consecuencia, el maridaje de alimentos y bebidas ha sido estudiado en diversas disciplinas, como gastronomía, ciencia sensorial, ciencia del consumidor e historia. La mayor parte de la literatura disponible indica que además de las características intrínsecas de los productos alimenticios (como la química y física de los alimentos), otros factores influyen en la forma en la que los consumidores combinan los alimentos, siendo la cultura uno de esos factores. A pesar de la popularidad del maridaje de alimentos, existe una falta de metodologías adecuadas para su investigación en los campos de la ciencia sensorial y del consumidor. Por lo tanto, el principal alcance de esta tesis es el uso de métodos no tradicionales e innovadores que permitan el estudio del maridaje de alimentos y bebidas a través de los ojos de los consumidores en diferentes culturas. En específico, las redes sociales y el mapeo proyectivo fueron explorados como alternativas a los métodos tradicionales. Los resultados mostraron que las redes sociales pueden ser una metodología adecuada para estudiar la relación entre alimentos y bebidas en diferentes países. Se debe prestar atención especial a las plataformas basadas en imágenes, las cuales podrían proporcionar información más detallada sobre el maridaje de alimentos y bebidas. Por otro lado, el mapeo proyectivo proporcionó evidencia de ser una herramienta valiosa al analizar las distancias entre productos y, por lo tanto, explorar la forma en que los consumidores maridan alimentos y bebidas. Asimismo, el mapeo proyectivo permitió explorar las similitudes y diferencias entre los participantes de diferentes culturas. En general, los resultados de esta tesis mostraron que las metodologías no tradicionales pueden ser utilizadas para comprender las combinaciones de alimentos y bebidas, así como explorar la influencia de la cultura en las percepciones de los consumidores hacia el maridaje de alimentos y bebidas.This thesis focuses on the study of food and beverage pairing perception, with the objective of increasing our understanding of the cultural and sensory phenomena underlying the act of pairing. Over the last few years, food pairing has received increasing attention among scientists, chefs, and gastronomists who want to find successful food combinations and identify a pattern of how consumers pair certain foods. In consequence, food and beverage pairing has been studied by diverse disciplines like gastronomy, sensory science, consumer research, and history. Most of the available research has stated that, besides the intrinsic characteristics of products, such as their chemical and physical properties, several factors influence the way consumers pair food, with culture being a key factor. Despite the popularity of food pairing, there is still a lack of agreement about which methods are more appropriate for its research in sensory and consumer science fields. Therefore, the main scope of this thesis is the use of non-traditional and innovative methods that enable the study of food and beverage pairing through the eyes of consumers in different cultures. Social media investigation and projective mapping with consumers were explored as alternatives to traditional methods. In addition, the influence of culture on the perception of food and beverage pairing was investigated. Results showed that social media could be a suitable methodology to research the relationship between foods and beer pairing across countries. In particular, image-based platforms could provide detailed information regarding food-beverage pairing and its context of consumption. In the case of projective mapping, the method proved to be a valuable tool for exploring consumers’ food-beverage pairing and made it easy to understand the similarities and differences across participants from different cultures. To sum up, the results of this thesis showed that non-traditional methodologies could be used to better understand consumers perception regarding food and beverage pairings, as well as to explore the influence of culture

Identifying Restaurants Proposing Novel Kinds of Cuisines: Using Yelp Reviews

These days with TV-shows and starred chefs, new kinds of cuisines appear in the market. The main cuisines like French, Italian, Japanese, Chinese and Indian are always appreciated but they are no longer the most popular. The new trend is the fusion cuisine, which is obtained by combining different main cuisines. The opening of a new restaurant proposing new kinds of cuisine produces a lot of excitement in people. They feel the need to try it and be part of this new culture. Yelp is a platform which publishes crowd sourced reviews about different businesses, in particular, restaurants. For some restaurants in Yelp if the kind of cuisine is available, usually, there is a tag only for the main cuisines, but there is no information for the fusion cuisine. There is a need to develop a system which is able to identify restaurants proposing fusion cuisine (novel or unknown cuisines). This proposal is to address the novelty detection task using Yelp reviews. The idea is that the semi-supervised Machine Learning models trained only on the reviews of restaurants proposing the main cuisine will be able to discriminate between restaurants providing the main cuisine and restaurants providing the novel ones. We propose effective novelty detection approaches for the unknown cuisine type identification problem using Long Short Term Memory (LSTM), autoencoder and Term-Frequency and Inverse Document Frequency(). Our main idea is to obtain features from LSTM, autoencoder and TF-IDF and use these features with standard semi-supervised novelty detection algorithms like Gaussian Mixture Model, Isolation Forest and One-class Support Vector Machines (SVM) to identify the unknown cuisines. We conducted extensive experiments that prove the effectiveness of our approaches. The score that we obtained has a very high discrimination power because the best value of AUROC for the novelty detection problem is 0.85 from LSTM. LSTM outperforms our baseline model of TF-IDF and the main motivation is due to its ability to retain only the useful parts of a sentence

Heritage Products, National Dishes and Consumer Identity

Food and agriculture is at the heart of the 17 Sustainable Development Goals, beginning with Sustainable Development Goal (SDG) 1: End poverty, and Sustainable Development goal (SDG) 2: End hunger. In this paper, the researcher explores data from FAO and WHO surveys conducted over ten years. The researcher applies various interdisciplinary approaches and references the theory of planned behavior to explain the resilience, especially of hedonic aspects of food diets in the context of the living heritage of national dishes. The research references Vavilov’s botanical centers of origin and dispersion to capture the biogeographic underpinnings of global cuisine. The findings should help marketers understand the attributes living heritage products have and the role of consumer beliefs, attitudes, and behaviors regarding the consumption of heritage foods. There are implications for branding theory and practic

A food and beverage map: Exploring food-beverage pairing through projective mapping

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A Portrait of Diversity In Indonesian Traditional Cuisine

The archipelagic geography and demography of Indonesian people due to the way people serve food and drinks on the table is analyzed. Statistically some properties about the food recipes are observed, while the analysis is followed by the methodology to see the clustering of the food and beverage due to their ingredients. The global mapping of all the food yields four classes of the food that is related to the way people conventionally prepare the cuisines, whether the recipes are on vegetables, fish and seafood, chicken and poultry, and meats. It is obvious that ingredient wise, the diversity of the food is emerged from traditional ways adding spices and herbs. For more insights, the analysis for food dressings and traditional drinks are also delivered. While the mappings exhibit the classes of food and beverages based on the purposes and styles of the service in the cuisines, some signatures of regional localities are also detected