Cirne Cecilia T, Tunick Michael H, Trout Rosemary E
Department of Food and Hospitality Management, Drexel University, 101 N. 33rd St., Philadelphia, PA 19104 USA.
NPJ Sci Food. 2019 Sep 6;3:19. doi: 10.1038/s41538-019-0053-9. eCollection 2019.
Here we report a study of artisanal grain, coffee, ice cream, cheese, and chocolate made in the Philadelphia and New York areas, exploring the chemistry responsible for the differences between artisanal and mass-produced food, the rationale that artisans have toward making their products, and consumer attitudes toward purchasing artisanal food. The contrasting techniques used in manufacturing these two classes of food lead to differences in composition, flavor, and texture. Dairy products made from pasture-fed cows, for instance, display more complex flavor profiles owing to the greater variety of plants the animals consume. Consumers are willing to pay more for artisanal food, feeling that it tastes better, is healthier, and helps support family-owned operations. Producers not only want to be able to control their businesses, but also wish to create better and more-authentic food in an environmentally friendly manner. The psychology surrounding artisanal food is partly based on their chemistry.
在此，我们报告了一项针对费城和纽约地区手工制作的谷物、咖啡、冰淇淋、奶酪和巧克力的研究，探究造成手工制作食品与大规模生产食品差异的化学原理、工匠制作产品的理念以及消费者购买手工制作食品的态度。制造这两类食品所采用的不同技术导致了成分、风味和质地的差异。例如，用食草奶牛生产的乳制品，由于奶牛食用的植物种类更多，因而具有更复杂的风味特征。消费者愿意为手工制作食品支付更高的价格，认为其味道更好、更健康，还有助于支持家庭经营的企业。生产者不仅希望能够掌控自己的业务，还希望以环保的方式制作出更好、更正宗的食品。围绕手工制作食品的心理部分基于其化学原理。
