Results 221 to 230 of about 34,944 (274)
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Destination image restoration through local gastronomy: the rise of Baja Med cuisine in Tijuana
, 2020Developing an effective destination branding strategy in places that have a negative image is still a difficult challenge to overcome for place marketers.
F. Castillo-Villar
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Physiology & Behavior, 1977
Preweanling and postweaning offspring of gerbil parents fed Purina Laboratory Chow or Pooch dog food show selective preference for odors coming from other animals of these same diets. Odors with differential quality include whole animal, cage material and ventral scent gland sebum.
J T, Skeen, D D, Thiessen
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Preweanling and postweaning offspring of gerbil parents fed Purina Laboratory Chow or Pooch dog food show selective preference for odors coming from other animals of these same diets. Odors with differential quality include whole animal, cage material and ventral scent gland sebum.
J T, Skeen, D D, Thiessen
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Terminology. International Journal of Theoretical and Applied Issues in Specialized Communication, 1996
Cuisine, the culinary/cultural identity of foods, is one of the descriptive facets (characteristics) included in the International Interface Standard for food databases. The interface was developed to help standardize food descriptive terms and facilitate computerized retrieval and exchange of information from food-related databases.
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Cuisine, the culinary/cultural identity of foods, is one of the descriptive facets (characteristics) included in the International Interface Standard for food databases. The interface was developed to help standardize food descriptive terms and facilitate computerized retrieval and exchange of information from food-related databases.
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A new generation plant for the conventional cuisine: Quinoa (Chenopodium quinoa Willd.)
Trends in Food Science & Technology, 2019Background The quinoa herb belongs to the family of Chenopodiaceae where spinach and beet are also found. It is a kind of herb that is native to South America and there are about 250 kinds of Chenopodium species worldwide.
A. C. Sezgin, N. Sanli̇er
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La Méditerranée, une cuisine, des cuisines
Social Science Information, 1996Le milieu geographique, les nouvelles techniques, le developpement des ports et des villes, la religion et le systeme medical hyppocratique influencent l'art de cuisiner propre a la region mediterraneenne : techniques de preparation des aliments (utilisation d'aromates avant la cuisson, panelure, hacher menu, mettre en pâte, piler, boulettes, farcir ...
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An evolutionary theory of cuisine
Human Nature, 1990The evolution of human diet is the product of both biological and cultural adaptations to various plants and animals in the environment. This paper develops a new theory for the evolution of cuisine practices which attempts to account for how food processing provided a critical link in enhancing the nutrient balance of major domesticated plants.
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Science News, 1997
If Charles Darwin and Gregor Mendel could tuck in their napkins, take up their forks, and enjoy a 21st-century dinner together, they might marvel at how much of their work went into the dishes arrayed before them. Over salad, they might praise the tomatoes, genetically engineered to stay fresh, firm, and juicy without losing their taste. Or the lettuce,
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If Charles Darwin and Gregor Mendel could tuck in their napkins, take up their forks, and enjoy a 21st-century dinner together, they might marvel at how much of their work went into the dishes arrayed before them. Over salad, they might praise the tomatoes, genetically engineered to stay fresh, firm, and juicy without losing their taste. Or the lettuce,
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Proceedings of the 19th annual ACM SIGUCCS conference on User services - SIGUCCS '91, 1991
Laura Kim, Jeffrey McCullough
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Laura Kim, Jeffrey McCullough
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The Psychoanalytic Review, 2007
In the past decade, what might be called a collective “lust for food” has permeated mainstream American culture. One need not look further than magazine racks, cable television shows, and the Internet to find a society in the grip of an obsession with food and its purveyors.
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In the past decade, what might be called a collective “lust for food” has permeated mainstream American culture. One need not look further than magazine racks, cable television shows, and the Internet to find a society in the grip of an obsession with food and its purveyors.
openaire +3 more sources