Culinary Arts and Sciences VII Global, National and Local Perspectives
Total Page：16
File Type：pdf, Size：1020Kb
Culinary Arts and Sciences VII Global, National and Local Perspectives Editors Heather H. Hartwell, Peter Lugosi and John S.A. Edwards Culinary Arts and Sciences VII Published by International Centre for Tourism and Hospitality Research Bournemouth University, Poole, BH12 5BB, United Kingdom British Library Cataloguing-in-Publication Data A catalogue record for this book is available from the British Library ISBN: 978-1-85899-273-0 No responsibility is assumed by the Publisher for any injury and/or any damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of any methods, products, instructions or ideas contained in the material herein. © International Centre for Tourism and Hospitality Research 2011 Printed and bound in the U.K. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the Publisher. i Culinary Arts and Sciences VII Seventh International Conference on Culinary Arts and Sciences Global, National and Local Perspectives Conference Chair John S.A. Edwards, Ph.D., Dr Honoris Causa (Orebro University, Sweden) Conference Secretariat Heather Hartwell, Ph.D, Assoc Prof. Peter Lugosi, Ph.D. International Scientific Advisory Board Prof. John S.A. Edwards, Bournemouth University, UK Prof. Christina Fjellström, Uppsala University, Sweden Dr Agnes Giboreau, Institut Paul Bocuse, France Prof. Barbara Kowrygo, Warsaw Agricultural University, Poland Prof. Svein Larsen, University of Bergen, Norway, & University of Stavanger, Norwegian School of Hotel Management Prof. Herbert L. Meiselman, US Military, USA Prof. Bent Egberg Mikkelsen, Aalborg University, Denmark Dr Sara S.P. Rodrigues, Oporto University, Portugal Assoc Prof. Peter Williams, University of Wollongong, Australia ii Culinary Arts and Sciences VII Contents Preface .................................................................................................................ix Prologue...............................................................................................................xi INVITED KEYNOTE SPEAKERS .................................................................. 1 Perspectives in foodservice from Europe.......................................................... 2 Bent Egberg Mikkelsen Food service perspectives from the southern hemisphere: “Making every mouthful count”................................................................................................... 4 Karen Walton Contemporary topics in sensory and consumer research on foods................ 6 Herb Meiselman Heinz – full of beans but not salt........................................................................ 8 Colin Gordon and Tristan Robinson SECTION 1 – FOOD SERVICE ..................................................................... 15 Perceptions of athletes on the food service quality of the athletes’ cafeteria at the athletes training centre........................................................................... 16 Jamaluddin R. and Cheong Hong C. Development of food services in Poland.......................................................... 23 Kowrygo B. and Halicka E. The influence of morning snacks composition on lunchtime behaviour at public Portuguese elementary schools............................................................. 32 Santos A. and Rocha A. The 4M model of the meal experience............................................................. 41 Kivits R. F. W. J., Stierand M. B. and Wood R. C. Food service in museums and galleries: Dreamscape spaces for extended contemplation of the beautiful and the sublime ............................................. 49 McIntyre C. iii Culinary Arts and Sciences VII SECTION 2 – PERSPECTIVES ON FOODS................................................56 Towards a theory of black food .......................................................................57 Bliss S. Antioxidant activity and total phenolic compounds of New Zealand spinach (Tetragonia tetragonioides): Changes during boiling .....................................67 Amaro L. F., Almeida L. F., Ferreira I.M.P.L.V.O. and Pinho O. Wholegrain foods: An example of a need for intervention studies within nutrition..............................................................................................................75 Brownlee I.A. and Seal C.J. Dietary seaweed and human health.................................................................82 Brownlee I.A., Fairclough, A.C., Hall, A.C. and Paxman, J.R. SECTION 3 – FOOD, DRINK AND ADOLESCENTS ................................89 Relation between cooking habits and skills and Mediterranean diet in a sample of Portuguese adolescents ....................................................................90 Leal F.M.R., Oliveira B.M.P.M. and Rodrigues S.S.P. Acceptance of fish and fish products by Portuguese young consumers: An exploratory study based on mothers’ evaluation ...........................................98 Moura A. P., Cunha L.M., Azeiteiro U.M. and Lima R.C. Determinants of chocolate purchasing by young consumers in Poland.....104 Jeżewska-Zychowicz M., Jeznach M. and Kosicka-Gębska M. It’s my party: Influences upon young adults to consume sparkling wine and champagne in restaurants, bars and night clubs..........................................111 Ritchie C., Charters S., Fountain J., Kolyesnikova N., Fish N., Terblanche N., Dodd T., Thach E. and Herbst F. Carrot texture preference of 7-to-11-year-old children ..............................119 Morizet D., Depezay L., Combris P., Masse P., Nicklaus S. and Giboreau A. SECTION 4 – PERSPECTIVES ON NUTRITION ....................................125 Menu engineering: A strategy for seniors to select healthier meal choices126 Feldman C. and Mahadevan M. iv Culinary Arts and Sciences VII Chefs and salt: Melting the way for glacial change? ................................... 133 Johns N. and Orford L. Nutritional and health benefits of foods as determinants of purchase decision of Polish consumers .......................................................................... 140 Rejman K. and Kasperska A. Well-being in the workplace – point-of-purchase nutrition information and its influence on menu choice........................................................................... 150 Hartwell H. and Edwards J.S.A. SECTION 5 – FOOD AND TOURISM ........................................................ 158 “I am not at risk”: Food risk is higher for “typical tourists” than for me 159 Larsen S. and Brun W. Heritage tourism and foods: Born in Pennsylvania..................................... 165 Bottone E. and Maguire D. Subjective food risks in tourists travelling in China.................................... 176 Larsen S., Ning Z., Wang J. Øgaard T., Li X. and Brun W. ‘It has to vary’: Tourists’ multi-facetted relations to food ......................... 183 Blichfeldt B. S. and Therkelsen A. Promoting culinary tourism in the Harz region of Germany..................... 192 Hull J. S. and Gross S. SECTION 6 – FOOD AND CONSUMER RESEARCH............................. 199 Selected methods used in consumer-oriented food product development. 200 Kaczorowska J. Faster focus group interviews – CurroCus® groups – an improved approach to collecting consumer data........................................................... 212 Hansen K. V. v Culinary Arts and Sciences VII SECTION 7 – FOOD EXPERIENCES UNCOVERED..............................220 Evaluation of consumer’s food preferences at a Portuguese hospital food service unit – pilot study .................................................................................221 Rocha A. and Luís C. Aesthetics as a parameter of meal satisfaction.............................................228 Prim M., Lagerbielke E. and Öström Å. Has ‘foreign’ food internationalized New Zealand’s cuisine? ....................235 Mitchell J. Authenticity and the evaluation of food and drink providers: Reflecting on the experience of judging establishments for regional food awards ..........242 Beer S. SECTION 8 – FOOD AND INSTITUTIONS...............................................249 Food satisfaction evaluation of Portuguese nursing home users ................250 Silva A.T.S. and Afonso C. 40 days of free school meals as a tool for introducing market based healthy school meal systems in 35 Danish schools .....................................................257 Brinck N., Hansen M. and Kristensen N. Meal quality characterization served at a Portuguese hospital..................262 Rocha A. and Costa C. S. SECTION 9 – PERSPECTIVES ON FOODSERVICE WORKERS ........271 Applying the socioecological model to understand the eating habits of restaurant chefs ...............................................................................................272 Mahadevan M., Feldman C. and Deutsch J. Job satisfaction in a food service chain of restaurants ................................278 Silva J. C., Graça P. and Costa A. SECTION 10 – FOOD AND EDUCATION .................................................287 The emancipation of food and beverage provision from the traditional model: UWIC’s approach...............................................................................288 Roberts A. vi Culinary Arts and Sciences VII Meeting the demand for high calibre graduates for the hospitality industry in Nigeria – A dream