Vol. 4 No. 2 (2025): Gastronary: Gastronomy and Culinary Art

DOI: https://doi.org/10.36276/gastronary.v4i2

Published: 2025-09-15

Articles

Visual Storytelling in Food Photography An Aesthetic and Narrative Analysis of Pour-Over Coffee Images

Afif, Hermawan, Anwari, Damasdino, Fithriya

99-110
- pdf
An Analysis of Consumer Preference for Madeleines Made with Wheat Flour and Sorghum Flour

Dewi Ningsih Setianingrum, Kiki Gumelar

111-125
- pdf
Interdepartmental Collaboration between Food and Beverage Product and Service in Breakfast Operations at Platinum Adisucipto Hotel Yogyakarta

Neni Kurniawati

126-140
- pdf
Analysis of Preference Level and Quality of Gembili Flour (Colocasia Esculenta L) as a Substitution for Wheat Flour in The Production of Crispy Brownies

Gunawan Yulianto, Yedna Istiraharsi

141-153
- pdf
Product Innovation of Purple Sweet Potato Flour-Based Cookie Ingredients to Improve Product Quality

Kartika Dewi, Farah Hanifah Salma, Yosef Abdul Ghani

154-167
- pdf

Book Review

Book Review Nicole S. Young, Food Photography From Snapshots to Great Shots (Second Edition)

Afif, Hermawan

168-172
- pdf