Results 261 to 270 of about 175,469 (300)

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

British Food Journal, 2014
Almir Pestek, Merima Činjarević
exaly  

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  

Cuisine

2022
openaire   +1 more source

Knowledge dynamics as drivers of innovation in Haute Cuisine and culinary services

Industry and Innovation, 2018
Jose Albors-garrigos, Javier Martinez Monzo, Purificación García-Segovia   +2 more
exaly  

Creativity and Innovation Patterns of Haute Cuisine Chefs

Journal of Culinary Science and Technology, 2013
Jose Albors-garrigos, Purificación García-Segovia, Javier Martinez Monzo   +2 more
exaly  

Cuisine

2021
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
Kisang Ryu, Heesup Han
exaly  

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

Foods, 2020
Victor Tiberius
exaly  

The effect of cuisine creativity on customer emotions

International Journal of Hospitality Management, 2020
Wai Yie Leong, Shih-Shuo Yeh, Tzung-Cheng Tc Huan   +2 more
exaly  

From Label to Practice: The Process of Creating New Nordic Cuisine

Journal of Culinary Science and Technology, 2013
Jesper Strandgaard Pedersen, Silviya Svejenova   +1 more
exaly