Results 61 to 70 of about 164,759 (277)

Expressions of Asia 2008 [PDF]

, 2008
Lectures, cultural events, and Asian cuisine during Expressions of Asia, January ...

core   +1 more source

Cuisine profitable, cuisine charitable

TSANTSA – Journal of the Swiss Anthropological Association, 2021
Qu’est-ce qu’un restaurant social ? En contrastant deux expériences ethnographiques (un apprentissage dans une cuisine gastronomique et un terrain comme cuisinier et anthropologue dans une cuisine solidaire), cet article propose une description des contraintes pesant sur l’approvisionnement et la préparation de repas gratuits dans une cuisine ...
openaire   +3 more sources

Meyna grisea (King & Gamble) Robyns and Meyna peltata Robyns (Rubiaceae: Vanguerieae) – a new record of two ethnobotanically significant fruit trees from Manipur, India

Nordic Journal of Botany, EarlyView.
Meyna grisea and M. peltata, two new records from Imphal Valley, Manipur, India, characterised by a capitate stigma with 4–5 divergent, spreading lobes on a globose base, and a prominent peltate stigma, respectively, are described and illustrated here. Photographs, key to the species, along with their coordinates and diagnostic characters in comparison
Pallavi B. Dhal, Anishya, Sachchidanand Tripathi, Rajkumari Sanayaima Devi   +3 more
wiley   +1 more source

Conserving wildlife through demand reduction and supply alternatives: Two experiments in restaurants in Kinshasa

People and Nature, EarlyView.
Abstract High aggregate levels of wildlife consumption in cities in Central Africa highlight the need for solutions that balance wildlife protection, local livelihoods and the relational values between people and nature. This study explores the impacts of demand‐ and supply‐side interventions on wild meat consumption through two randomized control ...
Abdoulaye Cisse, Gabriel Englander, Daniel J. Ingram   +2 more
wiley   +1 more source

Research Progress on the Composition, Preparation and Promotion of Bioactive Substances Bio-utilization of Self-microemulsion Systems in Food

Shipin gongye ke-ji
With the enhancement of people's awareness of healthy diet, the innovation of food function has become a hot topic. Self-microemulsion system is an anhydrous pre-concentration system which contains a mixture of oil phase, surfactants, co-surfactants, and
Changbo SHI, Shuo XU, Juyang ZHAO, Yiyu CHEN, Liya GU, Yuqi LI   +5 more
doaj   +1 more source

Migrant cuisine, critical regionalism and gastropoetics [PDF]

, 2013
This essay is based around two sentences from Nadeem Alslam’s 2004 novel Maps for Lost Lovers. From this base comes an exploration of what aesthetics could mean for cultural studies, and what sorts of practices it could foster.
Highmore, Ben
core   +4 more sources

No aliens allowed: A narrative analysis of the blue crab (Callinectes sapidus) in the Lagoon of Venice (Northern Adriatic, Italy)

People and Nature, EarlyView.
Abstract This study critically analyses the main narratives surrounding the Atlantic blue crab (Callinectes sapidus) in the Lagoon of Venice. We used a mixed‐method approach, performing a qualitative discourse analysis on a sample of 68 textual sources to identify the narratives across two sectors in the management of the case study: media and politics,
Elisa Zanoni, Marco Cervino, Alba L'Astorina, Alessandra Pugnetti   +3 more
wiley   +1 more source

2004 International Pinot Noir Celebration Program [PDF]

, 2003
This document is the 2004 program for the International Pinot Noir Celebration (IPNC), held annually on the campus of Linfield College in McMinnville, Oregon.
International Pinot Noir Celebration
core   +2 more sources

Irrigation using slightly saline water from emerging desalination technologies as a solution to short‐term drought

PLANTS, PEOPLE, PLANET, EarlyView.
With global weather patterns becoming more extreme and unpredictable, sourcing reliable irrigation water is vital for improving food security and conserving drinking water in drought‐prone areas. Emerging desalination technologies, which are still in the development phase, could potentially provide large quantities of slightly saline water for ...
Harry Myrans, Shuqi Xu, Mona E. Mahani, Steven Crimp, Juan F. Torres, Roslyn M. Gleadow   +5 more
wiley   +1 more source

Impact of Cooking Methods on Phenolic Acid Composition, Antioxidant Activity, and Starch Digestibility of Chinese Triticale Porridges: A Comparative Study between Atmospheric Pressure and High Pressure Boiling

Foods
Water boiling under atmospheric pressure (CAP) and water boiling under high pressure (CHP) are two popular domestic cooking methods for Chinese porridge making.
Hua Li, Yurong Mao, Danni Ma, Hua Li, Ruixin Liu, Sirithon Siriamornpun   +5 more
doaj   +1 more source