Abstract
Gastronomic encounters have transformed remarkably over the past few years, fueled by an increasing admiration for fine cuisine, cross-cultural influences, and the impact of media. Contemporary issues in this field encompass sustainability, with increasing emphasis on locally sourced and organic ingredients to combat environmental impact. The rise of food tourism has heightened demand for authenticity and diversity, challenging chefs to innovate while preserving tradition. Health concerns, including dietary restrictions and food safety, add layers of complexity to menu design and preparation. Additionally, the digital era presents both possibilities and challenges; while social media enhances visibility and customer engagement, it also intensifies competition and scrutiny. Navigating these multifaceted challenges requires culinary professionals to balance creativity, sustainability, and business acumen, ensuring that gastronomic experiences remain vibrant and relevant in a swiftly evolving world. The study examines contemporary culinary experiences over the past decade, focusing on recent trends and developments in the gastronomic field. Research Question- What are the key contemporary issues and challenges faced by culinary professionals in providing enriching gastronomic experiences? The research employs a hybrid methodology, integrating descriptive discussions with chefs, restaurateurs, and food industry experts, with quantitative analysis of industry reports and consumer surveys. Data collection includes case studies of successful culinary establishments and analysis of social media trends. Results: There is an increasing focus on sourcing locally and using organic ingredients to reduce environmental impact. Chefs are challenged to balance traditional culinary practices with innovative approaches to satisfy the needs of food tourism. Increasing dietary restrictions and food safety concerns are influencing menu design and food preparation processes. Social media enhances visibility and customer engagement but also increases competition and public scrutiny. Culinary professionals must integrate sustainability, cultural authenticity, and health considerations into their practices to remain relevant. The online environment demands a thoughtful approach to utilizing social platforms for reputation management and customer engagement. Overcoming these obstacles can result in more dynamic and lasting dining experiences, cultivating a greater global appreciation for the culinary arts.
Keywords
Gastronomic Experiences, Culinary Trends, Food Tourism, Dietary Restrictions, Food Safety, Customer Engagement, Culinary Challenges, Contemporary Issues, Health Consciousness, Environmental Impact
1. Introduction
Since the turn of the millennium, there has been a burgeoning interest in, and literature of, both landscape studies and food studies. | [1] | Russell-Clarke, J. (2018). Food and landscape tourism. In Routledge handbook of landscape and food (pp. 531–542). Routledge. |
The culinary landscape has undergone a profound transformation in recent years, shaped by global cultural exchanges, heightened awareness of environmental and health issues, and the pervasive influence of digital media. This paper explores the key contemporary issues and challenges culinary professionals face in delivering enriching gastronomic experiences. The culinary landscape has undergone a profound transformation in recent years, shaped by global cultural exchanges, heightened awareness of environmental and health issues, and the pervasive influence of digital media. This paper explores the key contemporary issues and challenges culinary professionals face in delivering enriching gastronomic experiences.
The culinary landscape in the 21st century has been dynamically reshaped by an complex intersection of global, social, environmental, technological, and economic forces. What was once perceived primarily as the art of cooking has now evolved into a multidisciplinary and culturally charged domain that bridges nutrition, sustainability, identity, technology, and global diplomacy. As culinary arts move beyond the confines of mere food preparation to become a key player in health and wellness, social justice, environmental stewardship, and cultural preservation, the responsibilities and challenges faced by culinary professionals have expanded significantly. The gastronomic realm is no longer just about taste and presentation—it is about creating holistic, inclusive, and ethically grounded experiences that speak to a rapidly transforming world.
One of the most significant transformations in recent years has been the intensification of global cultural exchanges, driven by mass migration, tourism, globalization of trade, and the exponential growth of digital connectivity. Culinary professionals now operate in an environment where local and global cuisines constantly intersect and influence each other. Dishes from one part of the world are reimagined and reinvented in another, contributing to a hybridization of culinary traditions. This phenomenon, often termed culinary globalization or fusion cuisine, has broadened palates and encouraged innovation. However, it has also posed challenges related to authenticity, cultural appropriation, and identity. Chefs and restaurateurs must navigate these complexities carefully, balancing innovation with respect for cultural roots and culinary heritage.
Simultaneously, there is a growing societal emphasis on sustainability and environmental consciousness that directly affects culinary practices. From the sourcing of ingredients to food waste management and carbon emissions from food transportation, every aspect of the food supply chain is under scrutiny. The rise of climate-conscious dining has prompted chefs to rethink traditional menus and adopt environmentally responsible practices, such as using locally sourced, organic ingredients, offering plant-based alternatives, and minimizing food waste through innovative kitchen management techniques. Concepts like "farm-to-table," "zero-waste cooking," and "regenerative agriculture" are becoming central to the discourse of responsible gastronomy. Yet, implementing such practices comes with its own set of economic and logistical challenges, especially in urban or resource-scarce environments.
In addition to environmental concerns, there is an escalating awareness of health and nutrition among consumers. Modern diners are more informed and critical than ever before. Issues such as food allergies, lifestyle diseases, and dietary preferences (e.g., veganism, gluten-free, keto, paleo) have gained prominence, pushing culinary professionals to adapt menus to meet diverse nutritional needs without compromising taste or creativity. The COVID-19 pandemic, in particular, served as a catalyst for this shift by bringing public attention to the importance of immune-boosting foods and hygienic preparation standards. Chefs are now expected not only to delight the palate but also to contribute to the physical well-being of their patrons.
A central player in this culinary transformation has been the digital media revolution. Platforms like Instagram, YouTube, TikTok, and food blogs have equalized food criticism and turned culinary aesthetics into social currency. Food photography, viral recipes, digital reviews, and influencer marketing significantly shape public perceptions of food and restaurants. The phenomenon of "Instagrammable food" has led to a visual-first approach in plating and presentation, sometimes prioritizing appearance over authenticity or nutrition. Moreover, the rise of food delivery platforms and virtual kitchens has altered the restaurant business model, created opportunities but also intensified competition and raising concerns about quality control and customer loyalty. Culinary professionals must now possess not only traditional kitchen skills but also digital literacy, marketing sharp, and brand management acumen to remain relevant in the interlinked world.
Another emerging concern in the culinary profession is the question of labor rights, work-life balance, and mental health among kitchen staff. The hospitality industry, known for its high-pressure environments and demanding work schedules, has recently come under criticism for supporting toxic workplace cultures. The high-profile revelations about abuse in some renowned kitchens have led to increased demand for responsible leadership, inclusive workplace practices, and employee welfare. Culinary institutions and restaurateurs are increasingly tasked with ensuring safe, equitable, and humane work environments, where diversity is celebrated, and creative talent is nurtured.
Furthermore, there is a recovery of interest in culinary heritage and the decentering of food narratives. Scholars, chefs, and food activists are questioning dominant Eurocentric culinary histories and seeking to highlight the contributions of marginalized communities and indigenous food traditions. This movement is not only about reclaiming cultural pride but also about preserving biodiversity, local knowledge systems, and traditional cooking techniques that are often more sustainable and resilient. Culinary professionals are now being called upon to act as custodians of these food cultures, telling stories that have long been silenced and fostering intercultural understanding through gastronomy.
The cookbooks featured in this study all highlight historic, social, and cultural specificities, creating exoticism by appropriating Vietnamese and Italian gastronomic practices and processes at the same time as delivering culinary instructions. | [2] | Link, C. A. (2012). Challenges to flavour: Influences on the cultural identity of cuisines in the Australian foodscape (Doctoral dissertation, University of Western Sydney, Australia). |
Amid these sweeping changes, education and training in the culinary arts are also undergoing reform. Culinary schools are revising their curricula to include sustainability, nutrition science, food anthropology, digital marketing, and ethical leadership, in addition to classical training. Aspiring chefs are expected to graduate not only with technical prowess but also with a nuanced understanding of the socio-political dimensions of food. Professional development in the culinary field has thus become more interdisciplinary, and continuous learning is now essential to keep up with industry trends and innovations.
This paper, therefore, seeks to critically examine the contemporary issues and challenges that culinary professionals encounter as they strive to deliver enriching, responsible, and forward-thinking gastronomic experiences. By exploring themes such as globalization and cultural exchange, sustainability and health consciousness, digital disruption, workplace ethics, and culinary heritage, the study aims to offer a comprehensive understanding of the evolving role of culinary professionals in today’s world. In doing so, it also seeks to underscore the need for adaptive strategies, holistic education, and collaborative innovations that can empower the culinary industry to thrive amidst ongoing change.
Ultimately, the culinary arts in the 21st century stand at a critical intersection of tradition and innovation, local and global, aesthetics and ethics. As society continues to evolve, so too must our approach to food and dining. Culinary professionals are not merely cooks—they are educators, entrepreneurs, cultural ambassadors, environmental stewards, and change agents. This expanded role necessitates a broader vision and deeper engagement with the pressing issues of our time. The journey toward crafting truly enriching gastronomic experiences is as complex as it is rewarding, and understanding the landscape in which it unfolds is the first step toward meaningful transformation.
The key to the culinary paradigm developed by these chefs and critics was to put personal culinary philosophy and the sensory evaluation of food before the rigid rules designed by Escoffier. “To achieve culinary glory, it is necessary to unlearn what is taught by the classic cooking schools” argued its proponents, and for this, Gault and Millau designed the 10 Commandments of Nouvelle Cuisine | [3] | Del Moral, R. G. (2020). Gastronomic paradigms in contemporary Western cuisine: From French haute cuisine to mass media gastronomy. Frontiers in Nutrition, 6, 192. https://doi.org/10.3389/fnut.2020.00192 |
2. Significance of the Study
Concurrently, gastronomy has transcended its traditional focus on taste and presentation, integrating aspects of health and sustainability into culinary practices. This fusion of nutrition and gastronomy reflects a growing trend towards 'gourmet health' – where the pleasure of eating aligns with health-consciousness and environmental responsibility. | [4] | Singh, M. (2024). Exploring the intersection of nutrition, gastronomy, and sustainability: A comprehensive review of contemporary food trends, dietary practices, and future directions in culinary health. International Journal for Multidimensional Research Perspectives, 2(1), 14–30. |
Understanding the evolving dynamics of the culinary field is crucial for chefs, restaurateurs, and food industry stakeholders. This study aims to provide insights into the current trends and challenges, helping professionals maneuver through the intricacies of the contemporary gastronomic environment.
3. Literature Review
3.1. Sustainability in Culinary Practices
In this era of globalization, and in earlier times, immigrants, settlers, refugees, and asylum seekers have brought their diverse culinary traditions and practices to North America and Europe. And it is fair to say that American cuisine is a tapestry woven from the culinary contributions of these diverse communities, reflecting a process of acculturation rather than mere adaptation. Environmental responsibility has emerged as a fundamental principle in modern culinary arts. The focus on locally sourced and organic ingredients is driven by a growing awareness of environmental impact and consumer demand for eco-friendly practices. Research has demonstrated that eco-friendly methods not only improve the environment but also elevate the dining experience by encouraging freshness and bolstering regional economies.
3.2. The Growth of Culinary Travel
Culinary travel has become a prominent movement, as tourists look for genuine and varied dining adventures. This shift has encouraged chefs to create new dishes while safeguarding traditional cooking methods, finding harmony between innovation and cultural integrity. The desire for distinctive culinary experiences has also spurred the creation of food-centered locations and gastronomic events.
The improvement of a tourist destination can occur by offering unique gastronomic experiences. As well as innovation is also an essential factor for competitiveness. Since innovation in the Tourism Sector can be understood as creativity and new ways of thinking, synthesizing results of previous research is one of the most important tasks for the advancement of a specific line of research. The objective of the research was to map the production of knowledge on Innovation and Creativity in the context of Gastronomic Tourism. | [6] | Kuhn, V. R., dos Anjos, S. J. G., & Krause, R. W. (2024). Innovation and creativity in gastronomic tourism: A bibliometric analysis. International Journal of Gastronomy and Food Science, 35, 100813. |
3.3. Health Concerns and Dietary Restrictions
The adult celiac disease patients were sent three separate questionnaires. The specific study survey was designed to evaluate the long-term health and treatment outcomes, and two well-validated surveys were used to measure the self-perceived gastrointestinal symptoms and health-related quality of life. | [7] | Leinonen, H., Kivelä, L., Lähdeaho, M. L., Huhtala, H., Kaukinen, K., & Kurppa, K. (2019). Daily life restrictions are common and associated with health concerns and dietary challenges in adult celiac disease patients diagnosed in childhood. Nutrients, 11(8), 1718. |
Rising awareness of health issues has resulted in a growth of dietary limitations and food safety concerns. This shift presents difficulties for menu creation and meal preparation, demanding that chefs address diverse dietary requirements while preserving quality and flavor. The prevalence of allergies, gluten intolerance, and veganism, for example, has significantly influenced the culinary landscape.
The earliest studies of the hypothesis that intent to restrict food intake or diet could result in unintentional overeating were conducted in controlled eating laboratories. These studies reported that in response to eating a calorically dense pre-load, dieters (but not non-dieters) tended to overeat in a second eating episode, which was termed “counter-regulatory eating”. Numerous cross-sectional studies reported significant correlations between self-report measures of dietary restraint and overeating or symptoms of eating disorders. Thus, by 1990, dietary restraint was viewed as a well-established risk factor for the development of excessive eating, obesity, and eating disorders. | [8] | Stewart, T. M., Martin, C. K., & Williamson, D. A. (2022). The complicated relationship between dieting, dietary restraint, caloric restriction, and eating disorders: is a shift in public health messaging warranted? International Journal of Environmental Research and Public Health, 19(1), 491. |
3.4. The Influence of Social Platforms
The phenomenon of culinary tourism, characterized by the exploration of diverse cuisines and dining experiences, has gained remarkable prominence in the contemporary travel landscape. This study delves into the intricate dynamics of culinary tourism, focusing on the unique culinary heritage of Braj, an enchanting region in India. The research investigates the influence of social media and digital platforms in promoting Braj culinary tourism, with an emphasis on tourists' dining choices, perceptions, and cultural preservation. | [9] | Sharma, V., Srivastav, D., & Bose, I. Impact of Social Media and Digital Platforms for Promotion of Culinary Tourism in Braj, India. In Advanced Technologies and Innovations In Tourism and Hospitality Industry (ATITHI 2023). Conference Paper. |
Social media which started as conventional media now turn into business platfom especially in culinary sector. Instagram is one of many platforms to find information about culinary. Instagram being a medium popular social media used by the public. This study discusses what manner used by account instagram @jktfoodbang in recommended users on social media in choosing restaurant. The purpose of this study was to describe how social media became the main platform for getting recommendations in choosing restaurants. This study uses qualitative methods with in-depth interview data collection techniques. | [10] | Mulianingsih, M., Nabila, F., & Iftikhar, G. F. (2022). Social Media and Culinary: Analysis of@ jktfoodbang as A Culinary Recommendation Platform. COMMENTATE: Journal of Communication Management, 3(1), 7-22. |
The digital era has revolutionized how culinary experts interact with clients. Platforms like Instagram and Facebook provide unmatched exposure and promotional prospects. Nonetheless, this also leads to increased rivalry and public oversight. Controlling an online image has become an essential component of the culinary industry.
4. Methodology
This study uses a blended methodology, integrating descriptive and numerical data to offer an all-encompassing evaluation of current culinary challenges.
This study employs a blended methodology that combines descriptive qualitative insights with quantitative numerical data, enabling a comprehensive analysis of contemporary culinary challenges. By integrating rich, narrative descriptions with measurable statistics, this approach captures both the nuanced experiences and the broader trends within the culinary field. According to Creswell and Plano Clark (2017), such mixed methods enhance the depth and breadth of research, allowing for a more holistic understanding. This dual approach facilitates identifying specific issues faced by culinary professionals while quantifying their prevalence, thus providing a robust foundation for evidence-based recommendations and strategic interventions in the culinary industry.
Culinary knowledge is hard-earned and frugally passed down from one culinarian to another. This frugal practice is, however, gradually diminishing as culinary professionals are increasingly turning to social media to disseminate their culinary knowledge, exposing their intellectual property and culinary secrets publicly amid the process. Such practices come with immense consequences and responsibilities, especially for chefs with higher social status in the culinary domain.| [11] | Lee, K. S., & Tao, C. W. W. (2022). Culinary knowledge sharing on social media: Case of the 2019 Malaysian World Pastry Champion Wei Loon Tan. Journal of Hospitality and Tourism Management, 52, 52-64. |
4.1. Descriptive Interviews
Food has become an integral part of the travel experience, with travelers increasingly seeking authentic culinary encounters. Exploring local cuisines provides gastronomic pleasure and cultural exploration opportunities.
| [12] | Wang, W., & Iahad, N. A. (2024). Influence of Online Reviews on Culinary Tourism Intentions: The RED Platform Study. International Journal of Academic Research in Business and Social Sciences, 14(1). |
[12]
Discussions were held with chefs, restaurant owners, and culinary professionals to gather their viewpoints and experiences regarding ongoing difficulties. These conversations offered significant descriptive information on the real-world effects of emerging trends and concerns.
4.2. Numerical Assessment
Data was gathered from industry reports and consumer surveys. This data helped identify patterns and trends, providing a broader context for the qualitative findings. Social media trends were also analyzed to comprehend the effect of digital engagement on the culinary field.
4.3. Case Studies
Case studies of successful culinary establishments were conducted to illustrate how these businesses navigate contemporary challenges. These illustrations emphasize optimal methods and innovative solutions in the field.
4.4. Dietary Restrictions and Food Safety
The rise in dietary restrictions and food safety concerns is influencing menu design and food preparation processes. Culinary professionals must accommodate various dietary needs, such as gluten-free, vegan, and allergen-free options. This requires careful planning and adherence to safety standards to guarantee that every client is able to enjoy their meals without health risks.
4.5. Online Involvement
Social platforms boost exposure and client interaction, yet also elevate rivalry and public oversight. Culinary experts must tactically leverage social networks to oversee their image and draw in patrons. Successful social media tactics involve displaying exclusive content, interacting with audiences, and addressing feedback.
5. Discussion
5.1. Integrating Sustainability
Integrating sustainability into culinary practices is essential for the future of gastronomy. Culinary professionals must prioritize eco-friendly practices and educate consumers about the benefits of sustainable dining. This can be achieved through transparent communication and alliances with native producers.
5.2. Innovating While Preserving Tradition
Innovation should not be at the cost of tradition. Chefs must find creative ways to incorporate modern techniques and ingredients while honoring traditional culinary practices. This balance is key to offering authentic and exciting gastronomic experiences.
5.3. Mitigating Health and Safety Issues
Meeting dietary restrictions and safeguarding food safety is crucial components of modern culinary practice. Chefs must stay updated on health trends and regulations, adapting their menus to accommodate diverse dietary needs. Training and strict adherence to safety protocols are necessary to maintain high standards.
5.4. Utilizing Digital Platforms
Digital media serves as a powerful instrument for culinary professionals. By effectively leveraging these platforms, chefs can increase their visibility, draw in new clients and establish a loyal following. It is essential to create engaging content, interact with followers, and manage online feedback to maintain a positive reputation.
6. Conclusion
Food is not only seen as a basic necessity but also as a lifestyle. It is now not only made and eaten, but also watched. This study attempts to understand the reasons behind the viewership and production of food/culinary related content. | [13] | Godara, K. C., & Dev, N. (2021). The growth of culinary and food related content on visual and social media. International Journal of Research in Engineering, Science and Management, 4(12), 61-65. |
The modern culinary landscape is shaped by numerous contemporary issues and challenges. Sustainability, food tourism, health concerns, and the digital age all play significant roles in defining gastronomic experiences. Culinary professionals must navigate these complexities with creativity, business acumen, and a dedication to eco-conscious practices and cultural authenticity. The importance of social networks is increasingly a topic of study of world research, especially when it comes to gastronomy, which is becoming increasingly important as an activity in the tourism industry. The results indicate that the greatest importance in predicting the choice of restaurants and gastronomic offers has social networks and marketing.
The importance of the work is reflected in the recognition of the importance of social networks, in order to better place Serbian gastronomy. | [14] | Vukolic, D., Gajić, T., & Penic, M. (2025). The effect of social networks on the development of gastronomy–the way forward to the development of gastronomy tourism in Serbia. Journal of Tourism Futures, 11(1), 124-139. |
By addressing these challenges, the culinary industry can continue to thrive, offering vibrant and enriching gastronomic experiences that resonate with an international audience.
7. Findings
7.1. Emphasis on Sustainability
The focus on obtaining ingredients locally and utilizing organic options to lessen ecological impact is intensifying. More chefs are embracing eco-friendly practices, including minimizing food waste and partnering with regional farmers. This transition not only aids the planet but also elevates the quality and authenticity of dining experiences.
7.2. Balancing Tradition and Innovation
The ubiquitous nature of social media has seen it become a conduit for the propagation of misinformation to a global audience. The unfettered nature of social media has served to delegitimize the online environment. | [15] | Santos, D. P. D. (2017). The influence of online social media platforms on the choice of restaurants (Master's thesis). |
Chefs face the challenge of balancing traditional culinary practices with innovative strategies to address the needs of culinary tourism. While it is a desire to preserve cultural heritage, there is also a need to offer unique and creative dishes that attract tourists. Successful chefs find ways to fuse tradition with innovation, creating memorable dining experiences.
Conflicts of Interest
The authors affirm that there are no financial, personal, or professional conflicts of interest that could have influenced the work reported in this article.
References
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Russell-Clarke, J. (2018). Food and landscape tourism. In Routledge handbook of landscape and food (pp. 531–542). Routledge.
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| [2] |
Link, C. A. (2012). Challenges to flavour: Influences on the cultural identity of cuisines in the Australian foodscape (Doctoral dissertation, University of Western Sydney, Australia).
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| [3] |
Del Moral, R. G. (2020). Gastronomic paradigms in contemporary Western cuisine: From French haute cuisine to mass media gastronomy. Frontiers in Nutrition, 6, 192.
https://doi.org/10.3389/fnut.2020.00192
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Singh, M. (2024). Exploring the intersection of nutrition, gastronomy, and sustainability: A comprehensive review of contemporary food trends, dietary practices, and future directions in culinary health. International Journal for Multidimensional Research Perspectives, 2(1), 14–30.
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Jain, S. (2024). Culinary crossroads: The integration of Eastern cuisines in the Western gastronomic landscape. SSRN.
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Kuhn, V. R., dos Anjos, S. J. G., & Krause, R. W. (2024). Innovation and creativity in gastronomic tourism: A bibliometric analysis. International Journal of Gastronomy and Food Science, 35, 100813.
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| [7] |
Leinonen, H., Kivelä, L., Lähdeaho, M. L., Huhtala, H., Kaukinen, K., & Kurppa, K. (2019). Daily life restrictions are common and associated with health concerns and dietary challenges in adult celiac disease patients diagnosed in childhood. Nutrients, 11(8), 1718.
|
| [8] |
Stewart, T. M., Martin, C. K., & Williamson, D. A. (2022). The complicated relationship between dieting, dietary restraint, caloric restriction, and eating disorders: is a shift in public health messaging warranted? International Journal of Environmental Research and Public Health, 19(1), 491.
|
| [9] |
Sharma, V., Srivastav, D., & Bose, I. Impact of Social Media and Digital Platforms for Promotion of Culinary Tourism in Braj, India. In Advanced Technologies and Innovations In Tourism and Hospitality Industry (ATITHI 2023). Conference Paper.
|
| [10] |
Mulianingsih, M., Nabila, F., & Iftikhar, G. F. (2022). Social Media and Culinary: Analysis of@ jktfoodbang as A Culinary Recommendation Platform. COMMENTATE: Journal of Communication Management, 3(1), 7-22.
|
| [11] |
Lee, K. S., & Tao, C. W. W. (2022). Culinary knowledge sharing on social media: Case of the 2019 Malaysian World Pastry Champion Wei Loon Tan. Journal of Hospitality and Tourism Management, 52, 52-64.
|
| [12] |
Wang, W., & Iahad, N. A. (2024). Influence of Online Reviews on Culinary Tourism Intentions: The RED Platform Study. International Journal of Academic Research in Business and Social Sciences, 14(1).
|
| [13] |
Godara, K. C., & Dev, N. (2021). The growth of culinary and food related content on visual and social media. International Journal of Research in Engineering, Science and Management, 4(12), 61-65.
|
| [14] |
Vukolic, D., Gajić, T., & Penic, M. (2025). The effect of social networks on the development of gastronomy–the way forward to the development of gastronomy tourism in Serbia. Journal of Tourism Futures, 11(1), 124-139.
|
| [15] |
Santos, D. P. D. (2017). The influence of online social media platforms on the choice of restaurants (Master's thesis).
|
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APA Style
Joshi, A., Nibhoria, S. (2025). Navigating the Modern Culinary Landscape: Contemporary Issues and Challenges in Gastronomic Experiences. International Journal of Hospitality & Tourism Management, 9(1), 66-71. https://doi.org/10.11648/j.ijhtm.20250901.16
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Joshi, A.; Nibhoria, S. Navigating the Modern Culinary Landscape: Contemporary Issues and Challenges in Gastronomic Experiences. Int. J. Hosp. Tour. Manag. 2025, 9(1), 66-71. doi: 10.11648/j.ijhtm.20250901.16
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Joshi A, Nibhoria S. Navigating the Modern Culinary Landscape: Contemporary Issues and Challenges in Gastronomic Experiences. Int J Hosp Tour Manag. 2025;9(1):66-71. doi: 10.11648/j.ijhtm.20250901.16
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@article{10.11648/j.ijhtm.20250901.16,
author = {Abhishek Joshi and Sanjay Nibhoria},
title = {Navigating the Modern Culinary Landscape: Contemporary Issues and Challenges in Gastronomic Experiences
},
journal = {International Journal of Hospitality & Tourism Management},
volume = {9},
number = {1},
pages = {66-71},
doi = {10.11648/j.ijhtm.20250901.16},
url = {https://doi.org/10.11648/j.ijhtm.20250901.16},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijhtm.20250901.16},
abstract = {Gastronomic encounters have transformed remarkably over the past few years, fueled by an increasing admiration for fine cuisine, cross-cultural influences, and the impact of media. Contemporary issues in this field encompass sustainability, with increasing emphasis on locally sourced and organic ingredients to combat environmental impact. The rise of food tourism has heightened demand for authenticity and diversity, challenging chefs to innovate while preserving tradition. Health concerns, including dietary restrictions and food safety, add layers of complexity to menu design and preparation. Additionally, the digital era presents both possibilities and challenges; while social media enhances visibility and customer engagement, it also intensifies competition and scrutiny. Navigating these multifaceted challenges requires culinary professionals to balance creativity, sustainability, and business acumen, ensuring that gastronomic experiences remain vibrant and relevant in a swiftly evolving world. The study examines contemporary culinary experiences over the past decade, focusing on recent trends and developments in the gastronomic field. Research Question- What are the key contemporary issues and challenges faced by culinary professionals in providing enriching gastronomic experiences? The research employs a hybrid methodology, integrating descriptive discussions with chefs, restaurateurs, and food industry experts, with quantitative analysis of industry reports and consumer surveys. Data collection includes case studies of successful culinary establishments and analysis of social media trends. Results: There is an increasing focus on sourcing locally and using organic ingredients to reduce environmental impact. Chefs are challenged to balance traditional culinary practices with innovative approaches to satisfy the needs of food tourism. Increasing dietary restrictions and food safety concerns are influencing menu design and food preparation processes. Social media enhances visibility and customer engagement but also increases competition and public scrutiny. Culinary professionals must integrate sustainability, cultural authenticity, and health considerations into their practices to remain relevant. The online environment demands a thoughtful approach to utilizing social platforms for reputation management and customer engagement. Overcoming these obstacles can result in more dynamic and lasting dining experiences, cultivating a greater global appreciation for the culinary arts.
},
year = {2025}
}
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TY - JOUR
T1 - Navigating the Modern Culinary Landscape: Contemporary Issues and Challenges in Gastronomic Experiences
AU - Abhishek Joshi
AU - Sanjay Nibhoria
Y1 - 2025/06/20
PY - 2025
N1 - https://doi.org/10.11648/j.ijhtm.20250901.16
DO - 10.11648/j.ijhtm.20250901.16
T2 - International Journal of Hospitality & Tourism Management
JF - International Journal of Hospitality & Tourism Management
JO - International Journal of Hospitality & Tourism Management
SP - 66
EP - 71
PB - Science Publishing Group
SN - 2640-1800
UR - https://doi.org/10.11648/j.ijhtm.20250901.16
AB - Gastronomic encounters have transformed remarkably over the past few years, fueled by an increasing admiration for fine cuisine, cross-cultural influences, and the impact of media. Contemporary issues in this field encompass sustainability, with increasing emphasis on locally sourced and organic ingredients to combat environmental impact. The rise of food tourism has heightened demand for authenticity and diversity, challenging chefs to innovate while preserving tradition. Health concerns, including dietary restrictions and food safety, add layers of complexity to menu design and preparation. Additionally, the digital era presents both possibilities and challenges; while social media enhances visibility and customer engagement, it also intensifies competition and scrutiny. Navigating these multifaceted challenges requires culinary professionals to balance creativity, sustainability, and business acumen, ensuring that gastronomic experiences remain vibrant and relevant in a swiftly evolving world. The study examines contemporary culinary experiences over the past decade, focusing on recent trends and developments in the gastronomic field. Research Question- What are the key contemporary issues and challenges faced by culinary professionals in providing enriching gastronomic experiences? The research employs a hybrid methodology, integrating descriptive discussions with chefs, restaurateurs, and food industry experts, with quantitative analysis of industry reports and consumer surveys. Data collection includes case studies of successful culinary establishments and analysis of social media trends. Results: There is an increasing focus on sourcing locally and using organic ingredients to reduce environmental impact. Chefs are challenged to balance traditional culinary practices with innovative approaches to satisfy the needs of food tourism. Increasing dietary restrictions and food safety concerns are influencing menu design and food preparation processes. Social media enhances visibility and customer engagement but also increases competition and public scrutiny. Culinary professionals must integrate sustainability, cultural authenticity, and health considerations into their practices to remain relevant. The online environment demands a thoughtful approach to utilizing social platforms for reputation management and customer engagement. Overcoming these obstacles can result in more dynamic and lasting dining experiences, cultivating a greater global appreciation for the culinary arts.
VL - 9
IS - 1
ER -
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