Results 201 to 210 of about 34,944 (274)

How Will We Dine? Prospective Shifts in International Haute Cuisine and Innovation beyond Kitchen and Plate

Foods, 2020
Haute cuisine, the cooking style for fine dining at gourmet restaurants, has changed over the last decades and can be expected to evolve in the upcoming years.
VÍCTOR Tiberius, Tiberius VÍCTOR
exaly   +2 more sources

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Relationships between Cuisine Quality, Food Image, Feelings, Recommendation and Revisit Intention: Gaziantep Case

Journal of Culinary Science & Technology, 2022
Cuisine quality is very important in strengthening the perception of destination food image. Cuisine quality has a positive effect on the food image of the destination as it positively affects tourist perceptions.
I. Yazıcıoğlu, Emrah Keskin, Nevres Sezen   +2 more
semanticscholar   +1 more source

Dynamics of physicochemical factors and microbial communities during ripening fermentation of Pixian Doubanjiang, a typical condiment in Chinese cuisine.

Food microbiology, 2020
As the spirit of Chinese Sichuan cuisine, Pixian Doubanjiang (DBJ) is an indispensable flavor condiment and has been widely used for centuries, which is made from red pepper (Capsicum annuum L.), meju and brine after open ripening fermentation.
Liang Zhang, Z. Che, Weizhen Xu, P. Yue, Rui Li, Yufeng Li, Xiao-fang Pei, P. Zeng   +7 more
semanticscholar   +1 more source

Searching memories of pleasures in local cuisine: how nostalgia and hedonic values affect tourists' behavior at hot spring destinations?

British Food Journal, 2021
PurposeHistorically, hot springs have been regarded as hedonic and foodie destinations, yet the antecedents that affect tourists' intentions for local cuisine in hot springs remain unexplored.
Janet Chang, S. Lin, Li-Sheng Wu
semanticscholar   +1 more source

How neophilia drives international tourists’ acceptance of local cuisine

Current Issues in Tourism, 2020
Culinary tourism has emerged as an area of practical interest for many developing destinations. Nonetheless, little is known about the factors shaping international tourists’ acceptance of local cuisine.
Nancy Grace Baah, Alberta Bondzi-Simpson, Julian K. Ayeh   +2 more
semanticscholar   +1 more source

Vegetables consumed in Brazilian cuisine as sources of bioactive amines

, 2021
Polyamines contribute to longevity and a high dietary consumption of spermidine, or its supplementation, exerts cardioprotective effects and can increase lifespan. Bioactive amines have a significant effect on human health and disease.
B. M. Dala-Paula, B. M. Dala-Paula, M. Starling, M. Starling, M. Glória, M. Glória   +5 more
semanticscholar   +1 more source

Carbon footprints of omnivorous, vegetarian, and vegan diets based on traditional Turkish cuisine

, 2021
Turkish cuisine is one of the most globally wide-spread and also nutritionally diverse diets in the world. Yet, to this day the environmental footprint of Turkish cuisine has not been studied.
F. G. Üçtuğ, Dorukhan Günaydin, Beliz Hünkar, Cansu Öngelen   +3 more
semanticscholar   +1 more source

Blending tradition and modernity: gastronomic experiences in High Peruvian cuisine

Tourism Recreation Resarch, 2021
This study examines the design and delivery of gastronomic experiences at restaurants of High Peruvian cuisine. Besides the presentation of creative dishes, food is also used to communicate a discourse of authenticity and innovation.
Sandra Cherro Osorio, Elspeth Frew, Clare Lade, K. Williams   +3 more
semanticscholar   +1 more source

Food Choices of Contemporary Cuisine and Traditional Foods: Effects on Family Ties

Nutrients
Background: Technological advancement has evolved dynamics in the pace of day-to-day life. Economic and social development has introduced new meanings at individual and societal levels.
B. Yasmeen, Florian Fischer
semanticscholar   +1 more source

Cuisine d'Orient, cuisine d'Occident

Médiévales, 1997
Eastern Cooking, Western Cooking - The question of the existence of an Andalusian cuisine, original and different from the Oriental Arab cuisine is raised in this article. To answer this question, the two extant cook-books of Andulasian-Maghribi origin are examined (the Fadālat al-hiwān by Ibn Razīn al-Tuğībī and the anonymous Kitāb al-tabīh).
openaire   +2 more sources