Results 231 to 240 of about 164,759 (277)

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

Sustainable Production and Consumption, 2021
Fehmi Gorkem Uctug
exaly  

National Cuisines

2012
Abstract In 2005, the Council of Europe released a book celebrating the "culinary cultures of Europe." Consisting of essays, the volume describes the food of forty European nations. In his introduction, Fabio Parasecoli focuses on the created nature of national cuisines as well as the many "signifying networks [that] define the key ...
openaire   +1 more source

Local cuisine image dimensions and its impact on foreign tourist’s perceived food contentment in Delhi

Tourism Recreation Research, 2021
Vikas Gupta, Hiran Roy, Pornpisanu Promsivapallop   +2 more
exaly  

Cuisine immatérielle / Immaterial Cuisine

ASDIWAL. Revue genevoise d'anthropologie et d'histoire des religions, 2007
openaire   +1 more source

Cuisine kwakiutl / Kwakiutl Cuisine

ASDIWAL. Revue genevoise d'anthropologie et d'histoire des religions, 2006
openaire   +1 more source

Modern Malaysian Cuisine: Identity, culture, or modern-day fad?

International Journal of Gastronomy and Food Science, 2020
Muhammad Rezza Zainal Abidin, Farah Adibah Che Ishak, Nurul Hanisah Juhari   +2 more
exaly  

Inspired Cuisine, Cuisine, Naturelle

Cornell Hotel and Restaurant Administration Quarterly, 1992
openaire   +1 more source

Tourist perceived image of local cuisine: the case of Bosnian food culture

British Food Journal, 2014
Almir Pestek
exaly  

Cuisine

2023
openaire   +1 more source

Predicting Tourists' Intention to Try Local Cuisine Using a Modified Theory of Reasoned Action: The Case of New Orleans

Journal of Travel and Tourism Marketing, 2010
Heesup Han
exaly