Publicação
Cultural heritage on gastronomic usages of honey: Recipe analysis and cluster segmentation
| Resumo: | Honey has been a food product used by humans since immemorial times, both for nutritional and medicinal reasons. Gastronomic recipes contain a great deal of knowledge and cultural heritage, both in the form of traditional ancient recipes as well as innovative and modern recipes. This study intends to investigate the use of honey in gastronomy with the purpose of increasing knowledge regarding the culinary usages of honey, much valued by traditional culture as well as modern practices. An analysis was conducted based on 150 recipes that include honey as an ingredient. A classification of the recipes according to several types of recipes and cooking variables was made, and ingredients were categorised according to the defined classes. Results show that honey is added to recipes essentially as a secondary ingredient in most dishes, while for desserts, it has a more prominent role. Factor analysis revealed two factors: one linked with cooking variables and the other associated with ingredients. Cluster analysis showed five clusters, distinguished according to dish type and ingredient groups, among other distinctive variables. In conclusion, this work showed that honey is a very versatile ingredient with broad applicability in gastronomic preparations. |
|---|---|
| Autores principais: | Florença, Sofia G. |
| Outros Autores: | Ferrão, Ana C.; Costa, Cristina A,; Barroca, Maria João; Silva, Aida; Pedro, Soraia; Anjos, O.; Guiné, Raquel P. F. |
| Assunto: | Honey Culinary Gastronomic preparation Ingredients Cultural heritage |
| Ano: | 2025 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Castelo Branco |
| Idioma: | inglês |
| Origem: | Repositório Científico do Instituto Politécnico de Castelo Branco |
| _version_ | 1868350629127127040 |
|---|---|
| author | Florença, Sofia G. |
| author2 | Ferrão, Ana C. Costa, Cristina A, Barroca, Maria João Silva, Aida Pedro, Soraia Anjos, O. Guiné, Raquel P. F. |
| author2_role | author author author author author author author |
| author_facet | Florença, Sofia G. Ferrão, Ana C. Costa, Cristina A, Barroca, Maria João Silva, Aida Pedro, Soraia Anjos, O. Guiné, Raquel P. F. |
| author_role | author |
| contributor_name_str_mv | Repositório Científico do Instituto Politécnico de Castelo Branco |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Florença, Sofia G.\"},{\"Person.name\":\"Ferrão, Ana C.\"},{\"Person.name\":\"Costa, Cristina A,\"},{\"Person.name\":\"Barroca, Maria João\"},{\"Person.name\":\"Silva, Aida\"},{\"Person.name\":\"Pedro, Soraia\",\"Person.identifier.orcid\":\"0000-0002-7934-7183\"},{\"Person.name\":\"Anjos, O.\",\"Person.identifier.orcid\":\"0000-0003-0267-3252\"},{\"Person.name\":\"Guiné, Raquel P. F.\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Repositório Científico do Instituto Politécnico de Castelo Branco |
| datacite.creators.creator.creatorName.fl_str_mv | Florença, Sofia G. Ferrão, Ana C. Costa, Cristina A, Barroca, Maria João Silva, Aida Pedro, Soraia Anjos, O. Guiné, Raquel P. F. |
| datacite.date.Accepted.fl_str_mv | 2025-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2025-10-08T14:09:44Z |
| datacite.date.embargoed.fl_str_mv | 2025-10-08T14:09:44Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Honey Culinary Gastronomic preparation Ingredients Cultural heritage |
| datacite.titles.title.fl_str_mv | Cultural heritage on gastronomic usages of honey: Recipe analysis and cluster segmentation |
| dc.contributor.none.fl_str_mv | Repositório Científico do Instituto Politécnico de Castelo Branco |
| dc.creator.none.fl_str_mv | Florença, Sofia G. Ferrão, Ana C. Costa, Cristina A, Barroca, Maria João Silva, Aida Pedro, Soraia Anjos, O. Guiné, Raquel P. F. |
| dc.date.Accepted.fl_str_mv | 2025-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2025-10-08T14:09:44Z |
| dc.date.embargoed.fl_str_mv | 2025-10-08T14:09:44Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10400.11/10314 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Honey Culinary Gastronomic preparation Ingredients Cultural heritage |
| dc.title.fl_str_mv | Cultural heritage on gastronomic usages of honey: Recipe analysis and cluster segmentation |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Honey has been a food product used by humans since immemorial times, both for nutritional and medicinal reasons. Gastronomic recipes contain a great deal of knowledge and cultural heritage, both in the form of traditional ancient recipes as well as innovative and modern recipes. This study intends to investigate the use of honey in gastronomy with the purpose of increasing knowledge regarding the culinary usages of honey, much valued by traditional culture as well as modern practices. An analysis was conducted based on 150 recipes that include honey as an ingredient. A classification of the recipes according to several types of recipes and cooking variables was made, and ingredients were categorised according to the defined classes. Results show that honey is added to recipes essentially as a secondary ingredient in most dishes, while for desserts, it has a more prominent role. Factor analysis revealed two factors: one linked with cooking variables and the other associated with ingredients. Cluster analysis showed five clusters, distinguished according to dish type and ingredient groups, among other distinctive variables. In conclusion, this work showed that honey is a very versatile ingredient with broad applicability in gastronomic preparations. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://repositorio.ipcb.pt/bitstreams/73c7373e-0bd5-4cc0-8401-6a26c17b2b1a/download |
| id | ripcb_3d2b53be9d34ade847ae62c4e64ce539 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10400.11/10314 |
| instacron_str | ipcb |
| institution | Instituto Politécnico de Castelo Branco |
| instname_str | Instituto Politécnico de Castelo Branco |
| language | eng |
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| network_name_str | Repositório Científico do Instituto Politécnico de Castelo Branco |
| oai_identifier_str | oai:repositorio.ipcb.pt:10400.11/10314 |
| organization_str_mv | urn:organizationAcronym:ipcb |
| person_str_mv | Florença, Sofia G. Ferrão, Ana C. Costa, Cristina A, Barroca, Maria João Silva, Aida Pedro, Soraia Pedro, Soraia https://www.ciencia-id.pt/5011-C0CC-7186 5011-C0CC-7186 http://orcid.org/0000-0002-7934-7183 0000-0002-7934-7183 Anjos, O. Anjos, O. https://www.ciencia-id.pt/C21D-D8C7-3037 C21D-D8C7-3037 http://orcid.org/0000-0003-0267-3252 0000-0003-0267-3252 Guiné, Raquel P. F. |
| publishDate | 2025 |
| reponame_str | Repositório Científico do Instituto Politécnico de Castelo Branco |
| repository_id_str | urn:repositoryAcronym:ripcb |
| service_str_mv | urn:repositoryAcronym:ripcb |
| spelling | engengHoney has been a food product used by humans since immemorial times, both for nutritional and medicinal reasons. Gastronomic recipes contain a great deal of knowledge and cultural heritage, both in the form of traditional ancient recipes as well as innovative and modern recipes. This study intends to investigate the use of honey in gastronomy with the purpose of increasing knowledge regarding the culinary usages of honey, much valued by traditional culture as well as modern practices. An analysis was conducted based on 150 recipes that include honey as an ingredient. A classification of the recipes according to several types of recipes and cooking variables was made, and ingredients were categorised according to the defined classes. Results show that honey is added to recipes essentially as a secondary ingredient in most dishes, while for desserts, it has a more prominent role. Factor analysis revealed two factors: one linked with cooking variables and the other associated with ingredients. Cluster analysis showed five clusters, distinguished according to dish type and ingredient groups, among other distinctive variables. In conclusion, this work showed that honey is a very versatile ingredient with broad applicability in gastronomic preparations.application/pdfengCultural heritage on gastronomic usages of honey: Recipe analysis and cluster segmentationFlorença, Sofia G.Ferrão, Ana C.Costa, Cristina A,Barroca, Maria JoãoSilva, AidaPersonalPedro, SoraiaDSpacehttp://dspace.org/items/7a490663-0e4c-4f1e-816c-ca4dc4116319DSpacehttp://dspace.org/items/7a490663-0e4c-4f1e-816c-ca4dc4116319PedroSoraia InêsCiência IDhttps://www.ciencia-id.pt5011-C0CC-7186ORCIDhttp://orcid.org0000-0002-7934-7183PersonalAnjos, O.DSpacehttp://dspace.org/items/df9191ae-0bbb-4bb8-bbdc-0f79c7365876DSpacehttp://dspace.org/items/df9191ae-0bbb-4bb8-bbdc-0f79c7365876AnjosOféliaCiência IDhttps://www.ciencia-id.ptC21D-D8C7-3037ORCIDhttp://orcid.org0000-0003-0267-3252Researcher IDhttps://www.researcherid.comG-2808-2012Scopus Author IDhttps://www.scopus.com23395659700Guiné, Raquel P. F.HostingInstitutionOrganizationalRepositório Científico do Instituto Politécnico de Castelo Brancoe-mailmailto:repositorio@ipcb.ptrepositorio@ipcb.ptDOIIsPartOf10.3934/agrfood.20250232025-10-08T14:09:44Z20252025-01-01T00:00:00ZHandlehttp://hdl.handle.net/10400.11/10314http://purl.org/coar/access_right/c_abf2open accessHoneyCulinaryGastronomic preparationIngredientsCultural heritage1162546 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal article2025http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorio.ipcb.pt/bitstreams/73c7373e-0bd5-4cc0-8401-6a26c17b2b1a/downloadAIMS Agriculture and Food102461485 |
| spellingShingle | Cultural heritage on gastronomic usages of honey: Recipe analysis and cluster segmentation Florença, Sofia G. Honey Culinary Gastronomic preparation Ingredients Cultural heritage |
| status | SINGLETON |
| subject.fl_str_mv | Honey Culinary Gastronomic preparation Ingredients Cultural heritage |
| title | Cultural heritage on gastronomic usages of honey: Recipe analysis and cluster segmentation |
| title_full | Cultural heritage on gastronomic usages of honey: Recipe analysis and cluster segmentation |
| title_fullStr | Cultural heritage on gastronomic usages of honey: Recipe analysis and cluster segmentation |
| title_full_unstemmed | Cultural heritage on gastronomic usages of honey: Recipe analysis and cluster segmentation |
| title_short | Cultural heritage on gastronomic usages of honey: Recipe analysis and cluster segmentation |
| title_sort | Cultural heritage on gastronomic usages of honey: Recipe analysis and cluster segmentation |
| topic | Honey Culinary Gastronomic preparation Ingredients Cultural heritage |
| topic_facet | Honey Culinary Gastronomic preparation Ingredients Cultural heritage |
| url | http://hdl.handle.net/10400.11/10314 |
| visible | 1 |