What is gastronomic identity? Exploring its definition and perception through sensory stimuli and projective mapping

Food Research International 2026 Open access

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Authors: O. Urkiaga, E. Romeo-Arroyo, M. Mora, L. Vázquez-Araújo
DOI: 10.1016/j.foodres.2026.118589
Cited by: 4
References: 15

Fields of Study & Subjects

Culinary Culture and Tourism Sensory Analysis and Statistical Methods Organic Food and Agriculture

Publication details

Journal / source
Food Research International
Publisher
Elsevier BV
Volume
230
Pages
118589–118589
Publication date
4 February 2026
Language
EN