JT&A Aims 

It is a fact that publication media for scholarly articles focusing on culinary issues are still very scarce both in Indonesia and globally. Therefore, JT&A takes on the role of publishing papers by scholars and/or practitioners in the culinary field. 

 

JT&A Scope

JT&A publishes scientific papers under the theme:

1. Profession of chef and/or culinary artisan,

2. Characteristics of food and/or food ingredients,

3. Equipment and devices in the culinary arts,

4. Food processing methods and/or techniques,

5. Management of commercial kitchens and/or culinary businesses,

6. Social, cultural, and political issues in the culinary context, and;

7. Culinary tourism,

where these seven themes refer to the issues of culinary arts, culinary business, and culinary tourism studies that are reviewed by applying exact, social, and humanities scientific principles.

Chef and/or culinary artisan profession includes - but is not limited to - issues of the chef profession; culinary artisan profession; commercial kitchen organizational structure; culinary artisan workspace; culinary artisan uniform; safety and comfort at work; policies related to the chef and/or culinary artisan profession; dish presentation.

Food and/or food characteristics includes - but is not limited to - issues of texture, color, aroma, and taste of food; mouthfeel 

Equipment and devices in the culinary arts includes - but is not limited to - issues of technological development in the field of culinary arts; human and technological relationships in the context of culinary business; technological malfunctions and their effects on food.

Food processing methods and/or techniques includes - but is not limited to - issues of pre-production and food production; various food processing methods; various food processing techniques.

Commercial kitchen and/or culinary business management includes - but is not limited to - human resource issues in commercial kitchens and/or culinary businesses; commercial kitchen and/or culinary business accounting; culinary business licensing; commercial kitchen waste

Social, cultural, and political issues in the culinary context includes - but is not limited to - foodie and food lovers issues; food history; food functions and meanings; policies related to commercial kitchens, restaurants, and eateries

Culinary tourism includes - but is not limited to - issues of protection of original food; food innovation in culinary tourism; culinary tourism policy; environment in the context of culinary tourism; sustainability of culinary tourism