THE POTENTIAL OF A NEW FOOD AND BEVERAGE PAIRING TREND: ASSESSING THE PAIRING OF DIFFERENT TYPES OF BEER AND FOOD FOR THE YOUNG GENERATION
Keywords:
food, drink, beer, gastronomy, pairing
Abstract
This research was carried out at the Faculty of Hotel Management and Tourism in Vrnjačka Banja, Serbia, in which 56 respondents, the younger generation, who evaluated the combination of characteristic types of beer and biscuits, participated. Three beers were produced in the geographical area of the Republic of Serbia and were used: non-alcoholic beer, light beer, dark beer, while one type of beer was produced abroad: light beer. Also, four types of biscuits were used for the analysis: with a neutral taste, salty, sweet and spicy biscuits, all produced in Serbia. During the analysis, the participants had all the necessary conditions for the analysis (equipment, inventory, space, light, room temperature, etc.) and, with the help of a pre-prepared scale, evaluated the arrangement of beer and biscuits. The aim of the research was to assess the extent to which beer and biscuits go together and whether the combination of food and drink has a certain significance among younger generations.
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References
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Vukolić, D., Gajić, T., & Bugarčić, J. (2021). Zadovoljstvo gostiju ponudom evropskih internacionalnih jela i proizvoda u restoranima Srbije. Turističko poslovanje, 28, 27-38.
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Zajonc, R. B. (1968). Attitudinal effects of mere exposure. Journal of personality and social psychology, 9(2p2), 1.
Covarrubias Arellano, A., Varela, P., Buendía Escalona, H. & Corona, C. (2022). A food and beverage map: Exploring food-beverage pairing through projective mapping. Food Quality and Preference, 96.
Do, V. B., Patris, B., & Valentin, D. (2009). Opinions on wine in a new consumer country: A comparative study of Vietnam and France. Journal of Wine Research, 20(3), 253-271.
Donadini, G., Fumi, M. D., & Lambri, M. (2013). A preliminary study investigating consumer preference for cheese and beer pairings. Food Quality and Preference, 30(2), 217-228.
Eschevins, A., Giboreau, A., Allard, T., & Dacremont, C. (2018). The role of aromatic similarity in food and beverage pairing. Food quality and preference, 65, 18-27.
Еschevins, A., Giboreau A., Julien P. & Dacremont C. (2019). From expert knowledge and sensory science to a general model of food and beverage pairing with wine and beer. International Journal of Gastronomy and Food Science, 17, 100144
Gajić, T., Popov Raljić, J., Blešić, I., Aleksić, M., Vukolić, D., Petrović, M.D., Yakovenko, N.V. & Sikimić, V. (2021). Creating Opportunities for the Development of Craft Beer Tourism in Serbia as a New Form of Sustainable Tourism. Sustainability, 13(16), 8730
Giacalone, D., Frøst, M. B., Bredie, W. L., Pineau, B., Hunter, D. C., Paisley, A. G., ... & Jaeger, S. R. (2015). Situational appropriateness of beer is influenced by product familiarity. Food Quality and Preference, 39, 16-27.
Harrington, R. J., & Hammond, R. (2006). The direct effects of wine and cheese characteristics on perceived match. Journal of Foodservice Business Research, 8(4), 37-54.
Higgs, S., & Ruddock, H. (2020). Social influences on eating. Handbook of eating and drinking: Interdisciplinary perspectives, 277-291.
Kim, M. J., Son, H. J., Kim, Y., Misaka, T., & Rhyu, M. R. (2015). Umami–bitter interactions: The suppression of bitterness by umami peptides via human bitter taste receptor. Biochemical and Biophysical Research Communications, 456(2), 586-590.
King, M., & Cliff, M. (2005). Evaluation of ideal wine and cheese pairs using a deviation‐from‐ideal scale with food and wine experts. Journal of food quality, 28(3), 245-256.
Klapan, D. (2023). Uloga piva u enogastronomskoj ponudi (Doctoral dissertation, University of Rijeka. Faculty of Tourism and Hospitality Management).
Kroeze, J. H., & Bartoshuk, L. M. (1985). Bitterness suppression as revealed by split-tongue taste stimulation in humans. Physiology & behavior, 35(5), 779-783.
Laguna, L., Sarkar, A., Bryant, M. G., Beadling, A. R., Bartolomé, B., & Moreno-Arribas, M. V. (2017). Exploring mouthfeel in model wines: Sensory-to-instrumental approaches. Food research international, 102, 478-486.
Nygren, I. T., Gustafsson, I. B., & Johansson, L. (2003). Perceived flavour changes in blue mould cheese after tasting white wine. Food Service Technology, 3(3‐4), 143-150.
Paulsen, M. T., Rognså, G. H., & Hersleth, M. (2015). Consumer perception of food–beverage pairings: The influence of unity in variety and balance. International Journal of Gastronomy and Food Science, 2(2), 83-92.
Petković, N. (2022). Savremene tendencije u gastronomiji– Današnje tendencije i oblici, 127-137.
Renner, B., Sproesser, G., Strohbach, S., & Schupp, H. T. (2012). Why we eat what we eat. The Eating Motivation Survey (TEMS). Appetite, 59(1), 117-128.
Rune, C. J. B., Münchow, M., & Perez-Cueto, F. J. (2021). Systematic Review of Methods Used for Food Pairing with Coffee, Tea, Wine, and Beer. Beverages, 7(2), 40.
Scander, H., Monteagudo, C., Nilsen, B., Tellström, R., & Yngve, A. (2018). Food and beverage dinner combinations, patterns among Swedish adults. International journal of gastronomy and food science, 14, 20-26.
Sester, C., Deroy, O., Sutan, A., Galia, F., Desmarchelier, J. F., Valentin, D., & Dacremont, C. (2013). „Having a drink in a bar”: An immersive approach to explore the effects of context on drink choice. Food Quality and Preference, 28(1), 23-31.
Shepherd, R., & Raats, M. (Eds.). (2006). The psychology of food choice (Vol. 3). Cabi.
Spence, C. (2022). Gastrophysics: Getting creative with pairing flavours. International Journal of Gastronomy and Food Science, 27, 100433.
Veljović, M., Đorđević, R., Leskošek - Čukalović, I., Lakić, N., Despotović, S., Pecić, S., Nedović, V. (2010). The possibility of producing special type of beer made from worth with the addition of grape must. Journal of the Institute of Brewing, 116(4), 440-444.
Vukolić, D., Gajić, T., & Bugarčić, J. (2021). Zadovoljstvo gostiju ponudom evropskih internacionalnih jela i proizvoda u restoranima Srbije. Turističko poslovanje, 28, 27-38.
Vukolić, D., Gajić, T., Petrović, M. D., Bugarčić, J., Spasojević, A., Veljović, S., ... & Petrović, T. (2023). Development of the concept of sustainable agro-tourism destinations-exploring the motivations of Serbian gastro-tourists. Sustainability, 15(3), 2839.
Wada, Y., Inada, Y., Yang, J., Kunieda, S., Masuda, T., Kimura, A., ... & Yamaguchi, M. K. (2012). Infant visual preference for fruit enhanced by congruent in-season odor. Appetite, 58(3), 1070-1075.
Zajonc, R. B. (1968). Attitudinal effects of mere exposure. Journal of personality and social psychology, 9(2p2), 1.
Published
2024-07-12
How to Cite
Vukolić, D., Cilić, M., & Jevtić, M. (2024). THE POTENTIAL OF A NEW FOOD AND BEVERAGE PAIRING TREND: ASSESSING THE PAIRING OF DIFFERENT TYPES OF BEER AND FOOD FOR THE YOUNG GENERATION. Tourism International Scientific Conference Vrnjačka Banja - TISC, 8(1), 117-129. https://doi.org/10.52370/TISC24117DV
Section
Articles
