Results 221 to 230 of about 163,929 (261)

How neophilia drives international tourists’ acceptance of local cuisine

Current Issues in Tourism, 2020
Nancy Grace Baah, Alberta Bondzi-Simpson, Julian K Ayeh   +2 more
exaly  

Cuisine

2023
openaire   +1 more source

Search, Recombination, and Innovation: Lessons from Haute Cuisine

Long Range Planning, 2014
Antonio Messeni Petruzzelli, Tommaso Savino   +1 more
exaly  

Cuisine

2022
openaire   +1 more source

World cuisine of seaweeds: Science meets gastronomy

International Journal of Gastronomy and Food Science, 2018
Ole G Mouritsen
exaly  

Cuisine

2021
openaire   +1 more source

Code and conduct in French cuisine: Impact of code changes on external evaluations

Strategic Management Journal, 2007
Rodolphe Durand, Hayagreeva Rao, Philippe Monin   +2 more
exaly  

The effect of cuisine creativity on customer emotions

International Journal of Hospitality Management, 2020
Shih-Shuo Yeh, Tzung-Cheng Tc Huan
exaly  

The Function of Fear in Institutional Maintenance: Feeling frightened as an essential ingredient in haute cuisine

Organization Studies, 2018
Michael J Gill, Robin Burrow
exaly  

Reflecting on a phenomenological study of creativity and innovation in haute cuisine

International Journal of Contemporary Hospitality Management, 2012
Marc B Stierand, Viktor Dörfler
exaly