Results 11 to 20 of about 246,548 (260)
Cocina Colaboratorio: cooking transdisciplinary transformations of local food systems
Ecology and SocietyTransdisciplinary knowledge co-production has been deemed critical to support the transformative changes needed to navigate toward more just and sustainable futures. Novel collaborations between local stakeholders, artists, designers, and scientists have
Patricia Balvanera +19 more
doaj +2 more sources
Perceived intrinsic, social, and environmental barriers for weight management in older Hispanic/Latino adults with obesity. [PDF]
Obes Sci Pract, 2023 Abstract Background The burden of obesity and chronic disease is increasing in the older US Hispanic/Latino adult population. There is limited evidence on successful weight management strategies as perceived by this population. Assessing barriers and opportunities for weight management using mixed methods is a robust approach to collect in‐depth ...
Dao MC +6 more
europepmc +2 more sources
Gastronomía Molecular y Cocina Molecular: No es lo mismo
Revista de Gastronomía y Cocina, 2023 Existe una confusión entre lo que es la cocina molecular y lo que es la gastronomía molecular. En este artículo se pretende aclarar las diferencias entre ellas y ver que, si bien están relacionadas, no son lo mismo.
Rodrigo Duarte-Casar
semanticscholar +1 more source
La cocina molecular. Una revisión sistemática de la literatura.
Revista de Gastronomía y Cocina, 2023 La cocina molecular se ha conocido con diferentes nombres en la práctica, lo que ha provocado confusiones en cuanto a su conceptualización, procedimientos y manejo de los avances científicos.
Luis Roberto Domínguez-Aguirre +1 more
semanticscholar +1 more source
Geophysical Research Letters, Volume 50, Issue 24, 28 December 2023., 2023 Abstract La Fossa Caldera at Vulcano (Italy) has been showing signs of unrest since September 2021. To investigate this phenomenon, we conducted an analysis of geodetic and seismological data from July to December 2021. In particular, we analyzed Multi Temporal Interferometric Synthetic Aperture Radar and Global Navigation Satellite System data ...
F. Di Traglia +10 more
wiley +1 more source
Kitchen phenomenologies: Antiromantic poetics of space and food in the Anthropocene
Area, Volume 55, Issue 4, Page 514-522, December 2023., 2023 Short Abstract This paper advances the phenomenologies of everyday space and brings forward new conceptualisations of the kitchen by building upon ecofeminist scholarship and feminist food studies. By mixing these theoretics with ethnographic materials gathered in Xochimilco, Mexico City, the notion of the antiromantic emerges as a guide to building ...
Diego Astorga de Ita
wiley +1 more source
Objective measurement of Spanish emotion vocabulary
International Journal of Psychology, Volume 58, Issue 4, Page 368-379, August 2023., 2023 Current research on emotion knowledge and competence emphasises the role of language. Emotion vocabulary is one of the indicators of emotion knowledge that can be objectively measured; however, the metric properties of the scores obtained in tests and tasks to measure it have seldom been adequate.
Ana R. Delgado +4 more
wiley +1 more source
Siembra, 2022 El objetivo de este artículo es formular un modelo de calidad de servicio que permita el fomento de la competitividad de restaurantes de cocina tradicional ecuatoriana de la ciudad de Guayaquil.
Efrén Silva Gómez +1 more
semanticscholar +1 more source
Journal of Quaternary Science, Volume 38, Issue 5, Page 725-749, July 2023., 2023 ABSTRACT Open‐air sites represent a fundamental proxy of the Early Holocene adaptive systems in the Iberian Peninsula. However, its research potential for the study of human–environmental interactions has been minimally explored. In this work, we present the results of an integrated research programme focused on open‐area excavations at the Mesolithic ...
Javier Fernández‐López De Pablo +8 more
wiley +1 more source
Plantas americanas utilizadas como condimento en la cocina mexicana
Revista Mexicana de Biodiversidad, 2022 La cocina de México forma parte de su identidad alimentaria, es reconocida por la gran diversidad biocultural y por la convergencia de raíces indígenas y extranjeras.
Maite Lascurain-Rangel +7 more
semanticscholar +1 more source