An Exploratory Study to Develop Korean Food and Wine Pairing Criteria

Kim, Sangmi; Lecat, Benoît

doi:10.3390/beverages3030040

Cited by 7 publications

(9 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…There is potentially also a cultural aspect to pairing too: Who knows, for instance, whether the food and beverage pairings that work so well for the western palate will necessarily succeed for those who are more accustomed to Asian cuisine (see Kim & Lecat, 2017;Lee, , 2011.…”

Section: What Is So Interesting/challenging About Food-beverage Flavour Pairing?mentioning

confidence: 99%

“…This is certainly part of the problem for those looking to pair drinks with Korean cuisine. The main course and all of the side dishes tend to be presented to the diner at the same time (Kim & Lecat, 2017). Bromberger and Percival (2007) have raised much the same challenge when it comes to recommending a wine to pair with a cheese plate/board.…”

Section: Traditional Pairingmentioning

confidence: 99%

See 1 more Smart Citation

Food and beverage flavour pairing: A critical review of the literature

Spence

2020

Food Research International

View full text Add to dashboard Cite

The recent explosion of interest in the topic of flavour pairing has been driven, at least in part, by the now-discredited food-pairing hypothesis, along with the emergence of the new field of computational gastronomy. Many chefs, sommeliers, mixologists, and drinks brands, not to mention a few food brands, have become increasingly interested in moving the discussions that they have with their consumers beyond the traditional focus solely on food and wine pairings.Here, two key approaches to pairing that might help to explain/justify those food and beverage combinations that the consumer is likely to appreciate are outlined. Historically-speaking, many conventional pairings emerged naturally from cultural/geographical matches, presumably internalized as semantic knowledge amongst consumers. In this review, such conventional pairings are framed as but one example of a cognitive/intellectual food-beverage strategy. The alternative approach to pairing that has become increasingly popular in recent years involves experts/commentators making recommendations based on the perceptual relationship, or interaction, between the component stimuli, be it one of perceived similarity, contrast, harmony, emergence, or modulation (either suppression or enhancement).Physicochemical accounts of pairing, based on the presence of shared flavour molecules (e.g., aromatic volatiles) in the to-be-combined flavours or ingredients, have also gained in popularity. Here, though, the latter approach is framed as an ultimately unsuccessful attempt to predict matches based on perceived similarity. This review summarizes the available evidence concerning food-beverage pairing and proposes a new dichotomy between intellectual/cognitive and perceptual pairing principles in the case of food-beverage matching.

show abstract

Section: What Is So Interesting/challenging About Food-beverage Flavour Pairing?mentioning

confidence: 99%

Section: Traditional Pairingmentioning

confidence: 99%

Food and beverage flavour pairing: A critical review of the literature

Spence

2020

Food Research International

View full text Add to dashboard Cite

show abstract

“…Through pairing, sectoral, territorial, and intra-and intergroup integration could be enhanced. Paring reinforces sectoral integration, between the food and wine sectors (wine enology and wine business) [47] but also in the tourism sector, etc. According to Rachão et al [28], when the demand for local food and wine rises, the demand for raw materials rises as well and then provides more job opportunities for locals.…”

Section: Pairing and Sustainable Development Modelsmentioning

confidence: 91%

“…Pairing as a marketing, promotional, or recommended strategy is also underlined once it can "encourage more food and wine consumption, especially for newcomers and outsiders" [47]. "Food and wine pairing as a marketing tool" [11] is frequently associated with concepts such as brands, co-branding, brand reputation [11], brand authenticity [48], etc.…”

Section: Food and Wine Pairing In The Context Of Gastronomic Tourism Regional Developmentmentioning

confidence: 99%

“…"Food and wine pairing as a marketing tool" [11] is frequently associated with concepts such as brands, co-branding, brand reputation [11], brand authenticity [48], etc. These considerations also highlight pairing as a driver of the establishment's "reputation" [36] and as a "helpful measure to professionals in the hospitality business in sourcing and recommending wines to customers" [11,47].…”

Section: Food and Wine Pairing In The Context Of Gastronomic Tourism Regional Developmentmentioning

confidence: 99%

See 1 more Smart Citation

Promoting Sustainability through Regional Food and Wine Pairing

et al. 2021

View full text Add to dashboard Cite

Sustainable development has been growingly recognized as important in the scope of tourism and hospitality industry practices. Gastronomic tourism associated with regional food-and wine pairing helps the emerging of higher quality services and contributes to the sustainability of tourist destinations. This study presents a pairing model based on three Real-Time Delphi (RTD) questionnaires to allow experts to select and pair regional wines with regional foods. In the first questionnaire, the experts were asked to choose, by category, the most representative regional dishes from the Algarve region (Portugal). In the second questionnaire, for each dish, experts voted on the best regional wines for the dish. In the third questionnaire, experts made quantitative and qualitative analyses for each of the three most voted wines for each dish. The resulting pairing model of regional food and wines will be communicated to tourism professionals and the general public. By promoting the consumption of these pairings, we promote an efficient, socially fair, and ecologically sustainable local economy. At the same time, we stimulate the circular economy in tourism.

show abstract