Results 191 to 200 of about 34,944 (274)
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Comprehensive Reviews in Food Science and Food Safety, 2023
Foam, as a structured multi-scale colloidal system, is becoming increasingly popular in food because it gives a series of unique textures, structures, and appearances to foods while maintaining clean labels.
Xiangfang Hu, Zong Meng
semanticscholar +1 more source
Foam, as a structured multi-scale colloidal system, is becoming increasingly popular in food because it gives a series of unique textures, structures, and appearances to foods while maintaining clean labels.
Xiangfang Hu, Zong Meng
semanticscholar +1 more source
Journal of Vacation Marketing, 2023
Food or culinary tourism has become a field of interest for scholars, and food tourism is considered a vital part of tourism research. The study aims to understand how value creation at ethnic cuisine influences the travelling behaviour of potential ...
Sadia Aziz +2 more
semanticscholar +1 more source
Food or culinary tourism has become a field of interest for scholars, and food tourism is considered a vital part of tourism research. The study aims to understand how value creation at ethnic cuisine influences the travelling behaviour of potential ...
Sadia Aziz +2 more
semanticscholar +1 more source
Components of tourists' palace cuisine dining experiences: the case of ottoman-concept restaurants
Journal of Hospitality and Tourism Insights, 2023PurposeIn the field of tourism, numerous studies have been conducted on tourists' food experiences. However, more studies are needed to comprehend tourists' dining experience in unique cuisines.
Mert Öğretmenoğlu +3 more
semanticscholar +1 more source
International Journal of Contemporary Hospitality Management, 2023
Purpose Virtual kitchens are a new business phenomenon, and how customers react to the new business model is still a largely unexplored topic. The purpose of this study is to examine the underlying mechanisms of consumers’ different responses to their ...
X. Leung +3 more
semanticscholar +1 more source
Purpose Virtual kitchens are a new business phenomenon, and how customers react to the new business model is still a largely unexplored topic. The purpose of this study is to examine the underlying mechanisms of consumers’ different responses to their ...
X. Leung +3 more
semanticscholar +1 more source
Vegan on a low budget: enacting identity through cuisine in an internet community
Food, Culture & Society, 2023The adoption of veganism implies a change in food practices. This study investigates how low-budget people lead a vegan lifestyle. Using Bourdieu’s habitus and food sociology concepts, we analyze 884 posts on a Chilean Facebook group, in which members ...
C. Giacoman +3 more
semanticscholar +1 more source
International Journal of Hospitality & Tourism Administration, 2022
Given the increasing popularity of gastronomy tourism in emerging destinations, this study aims to develop and validate a scale that captures the image of local cuisine from domestic and international tourists’ perspectives.
Sandeep Kaur, Mandeep Kaur
semanticscholar +1 more source
Given the increasing popularity of gastronomy tourism in emerging destinations, this study aims to develop and validate a scale that captures the image of local cuisine from domestic and international tourists’ perspectives.
Sandeep Kaur, Mandeep Kaur
semanticscholar +1 more source
Modern Malaysian Cuisine: Identity, culture, or modern-day fad?
International Journal of Gastronomy and Food Science, 2020 Malaysian cuisine presents an array of local gastronomic inventions that represent the cultural diversity and uniqueness of the national cultural heritage.
Muhammad Rezza Zainal Abidin +2 more
exaly +2 more sources