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Cultural heritage on gastronomic usages of honey: Recipe analysis and cluster segmentation

2025Journal article Open access
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dc.contributor.authorFlorença, Sofia G.
dc.contributor.authorFerrão, Ana C.
dc.contributor.authorCosta, Cristina A,
dc.contributor.authorBarroca, Maria João
dc.contributor.authorSilva, Aida
dc.contributor.authorPedro, Soraia
dc.contributor.authorAnjos, O.
dc.contributor.authorGuiné, Raquel P. F.
dc.date.accessioned2025-10-08T14:09:44Z
dc.date.available2025-10-08T14:09:44Z
dc.date.issued2025
dc.description.abstractHoney 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.eng
dc.description.sponsorshipThis work was supported by the FCT—Foundation for Science and Technology, I.P and by project PAGE - Paisagens Agrícolas e Alimentares com gerações de mulheres inovadoras (Ref. PRR-C05-i03-I-000217-LA7.6). Furthermore, we would like to thank the CERNAS Research Centre (Ref. UIDB/00681/2020) and the Polytechnic University of Viseu for their support. This research was developed in the ambit of project "RNAES—Rede Nacional para a Alimentação Equilibrada e Sustentável", Ref. PRR-C05-i03-I-000162.
dc.identifier.citationFLORENÇA, S.G. [et al.] (2025) - Cultural heritage on gastronomic usages of honey: Recipe analysis and cluster segmentation. AIMS Agriculture and Food, 10(2): 461–485. DOI 10.3934/agrfood.2025023
dc.identifier.doi10.3934/agrfood.2025023
dc.identifier.urihttp://hdl.handle.net/10400.11/10314
dc.language.isoeng
dc.peerreviewedyes
dc.relation.hasversionhttps://www.aimspress.com/article/doi/10.3934/agrfood.2025023
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectHoney
dc.subjectCulinary
dc.subjectGastronomic preparation
dc.subjectIngredients
dc.subjectCultural heritage
dc.titleCultural heritage on gastronomic usages of honey: Recipe analysis and cluster segmentationeng
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage485
oaire.citation.issue2
oaire.citation.startPage461
oaire.citation.titleAIMS Agriculture and Food
oaire.citation.volume10
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNamePedro
person.familyNameAnjos
person.givenNameSoraia Inês
person.givenNameOfélia
person.identifier.ciencia-id5011-C0CC-7186
person.identifier.ciencia-idC21D-D8C7-3037
person.identifier.orcid0000-0002-7934-7183
person.identifier.orcid0000-0003-0267-3252
person.identifier.ridG-2808-2012
person.identifier.scopus-author-id23395659700
relation.isAuthorOfPublication7a490663-0e4c-4f1e-816c-ca4dc4116319
relation.isAuthorOfPublicationdf9191ae-0bbb-4bb8-bbdc-0f79c7365876
relation.isAuthorOfPublication.latestForDiscoverydf9191ae-0bbb-4bb8-bbdc-0f79c7365876

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