Results 61 to 70 of about 175,469 (300)

Gastronomy as a Tourism Attraction for Łódź [PDF]

, 2017
Over the last 25 years, a rapid development in gastronomic services in Łódź and other large Polish cities has been observed, as a result of a growing interest in good cooking both on the part of inhabitants and visitors (culinary tourism). The article is
Stasiak, Andrzej
core   +1 more source

Tourism Labor Market and the Attainment of the 2030 Agenda for Sustainable Development Goals: Pending Challenges, Ongoing Opportunities and More Responsible and Inclusive Scientific Research for the Advancement of the Tourism Industry

Sustainable Development, EarlyView.
ABSTRACT Concerning human resources, research in the tourism sector has traditionally focused on a personnel‐managerial perspective rather than a labor market‐condition analysis per se, limiting the examination of its unique working ecosystem and distinct socioeconomic particularities. This has evidenced an apparent thematic research gap in the tourism
Maria Jesus Vazquez‐Garcia, Nuria Ceular‐Villamandos, Noel M. Muniz   +2 more
wiley   +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

The impact of regional, seasonal, and environmental factors on the sleep status of urban residents in China

Sleep Research, EarlyView.
Abstract Background Sleep quality is influenced by various environmental factors, yet their impact across different regions and seasons in China remains understudied. Objective This study evaluated how environmental factors affect sleep quality, duration, and disorders among Chinese urban residents in different regions and seasons.
Youyang Qu, Shuhan Meng, Wanqiao Qi, Guihai Chen, Zan Wang, Jinzhu Yan, Ping Gu, Yanmei Zhu, Zifen Wan, Li Wang, Yuanqing Wang, Zhongming He, Dali Li, Lisan Zhang, Yunhui Lv, Guohui Li, Weimin Qu, Lili Long, Weiping Liu, Ning Li, Jianbin Liu, Wei Wu, Xiaojiang Jiang, Liang Xie, Liying Deng, Xiang Gao, Zhili Huang, Yulan Zhu   +27 more
wiley   +1 more source

CuisineNet: Food Attributes Classification using Multi-scale Convolution Network

, 2018
Diversity of food and its attributes represents the culinary habits of peoples from different countries. Thus, this paper addresses the problem of identifying food culture of people around the world and its flavor by classifying two main food attributes,
Banu, S.F., Jabreel, M., Moreno, A., Puig, D., Radeva, P., Rashwan, H.A., Sarker, M.M.K., Singh, V.K.   +7 more
core   +1 more source

Dwelling in a post‐fallout landscape: re‐shaping and sustaining life in a former evacuation zone in Fukushima Habiter après la catastrophe : redonner forme au monde et entretenir la vie dans une ancienne zone évacuée à Fukushima

Journal of the Royal Anthropological Institute, EarlyView.
This article explores the activities of daily life in a village neighbouring the TEPCO nuclear power plant in Fukushima. It argues that one of the potentials of taking a dwelling perspective – a phenomenological approach to living within the ecological and social environments – emerges most compellingly within a polluted landscape.
Tomoko Sakai
wiley   +1 more source

The University of Alaska - Juneau Whalesong [PDF]

, 1982
UAJ student lobby committee takes action -- Alaska state vocational association conference held: Stell given leadership award Oremos named teacher of the year -- Preschool teacher certification endorsed -- Editorials -- Guest editorial by Greg Stevens ...

core   +3 more sources

Moderate Ohmic Field Modification of Okara and Its Effects on Physicochemical Properties, Structural Organization, and Functional Characteristics

Foods
This study employed ohmic heating to investigate its impact on the physicochemical properties, structural organization, and functional characteristics of okara. Ohmic heating was applied with different field strengths and holding times.
Zhongwen Cao, Chengcheng Xie, Cheng Yang, Xingyu Liu, Xiangren Meng   +4 more
doaj   +1 more source

The Origins of Padang Cuisine and an Economic Impact of Minangkabau Peoples in Surabaya (1960’s -owadays) [PDF]

, 2021
Corry Liana, Wisnu Wisnu, Eko S. Hermawan   +2 more
openalex   +1 more source

‘The Good Couscous That Pleases Us!’: The Meanings of Enduring Imperialist Imagery in Postcolonial French Food Advertising, 1970–2000

Gender &History, EarlyView.
ABSTRACT This article examines a wave of Orientalism‐inspired food commercials that appeared on television in France between 1975 and 2000. Older commercials for couscous were more banal, emphasizing a given product's superiority or affordability. Around 1975, however, there was a concerted shift in the advertising; new spots contained exoticized ...
Kelly Ricciardi Colvin
wiley   +1 more source