Results 1 to 10 of about 4,030,439 (361)

National Culture and Culinary Exploration: Japan Evidence of Heterogenous Moderating Roles of Social Facilitation

Frontiers in Psychology, 2021
This article explores the role of national culture in the culinary consumption behavior of international tourists and the moderating influence of different types of travel companions.
Bin Liu, Yang Wang, Sotaro Katsumata, Yulei Li, Wei Gao, Xi Li   +5 more
doaj   +4 more sources

The Fusion Between Culinary and Communication Culture in Traditional Vietnamese Family

Проблеми на постмодерността, 2022
Family meal plays a huge role in traditional Vietnamese families. It is not only a moment when people meet their physical needs but also a space to practice and transmit the good cultural values left by their ancestors.
Valentina Marinescu, Le Thi Kim Dung
doaj   +4 more sources

The Influence of Chinese Culinary Culture on Culinary Development in The Archipelago

INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Dalam perkembangannya, tradisi kuliner di Indonesia telah dipengaruhi secara signifikan oleh pengaruh asing, khususnya budaya Tionghoa, yang secara mendalam memperkaya praktik kuliner lokal. Komunitas Tionghoa yang telah bermukim di Indonesia selama berabad-abad berkontribusi besar terhadap keragaman kuliner Indonesia.
null Anastasia Sulistyawati, null Putu Agung Prianta   +1 more
semanticscholar   +4 more sources

Culinary narratives: Exploring the socio-cultural dynamics of food culture in Africa [PDF]

Open Access Research Journal of Science and Technology
This paper delves into the multifaceted dimensions of food culture in Africa beyond culinary practices. It examines the socio-cultural significance of food consumption, production, and distribution in shaping identities, social structures, and community ...
Deborah Aanuoluwa Soyombo, Eseoghene Kupa, Tochukwu Ignatius Ijomah, Adekunle Stephen Toromade   +3 more
exaly   +3 more sources

Culinary Culture in Literature: Food and Narrative [PDF]

International Journal of Professional Studies, 2023
Inside the realm of literature, culinary culture functions as a potent narrative technique, embedding characteristics such as identity, memory, and social hierarchy inside the narrative. The act of eating is transformed into a major, symbolic, and frequently political literary element, ranging from classic to modern fiction. Food acts as a metaphor for
Dr. A. Vasantha Kumari
openaire   +2 more sources

A case study discovering lock-in effects of culinary culture and behaviours on cooking energy use in Chinese homes. [PDF]

Sci Rep
Wang H, Lin H, Riffat S, Yu D, Deng Y, Wang W.   +5 more
europepmc   +3 more sources

Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms

Foods, 2022
The present study investigated the effects of ultrasound (28 kHz, 60 W at 71 °C for 37 min) combined with sous-vide cooking (at 71 °C for 40, 60, 80, 100, 120 min) on the textural quality, water distribution, and protein characteristics of spiced beef ...
Hengpeng Wang, Ziwu Gao, Xiuyun Guo, Sumin Gao, Danxuan Wu, Zongzhen Liu, Peng Wu, Zhicheng Xu, Xiaobo Zou, Xiangren Meng   +9 more
doaj   +1 more source

Influence of Multi-Frequency Ultrasound Treatment on Conformational Characteristics of Beef Myofibrillar Proteins with Different Degrees of Doneness

Foods, 2023
This study evaluated the effect of multi-frequency sonication (20 kHz, 25 kHz, 28 kHz, 40 kHz, 50 kHz) on structural characteristics of beef myofibrillar proteins (MPs) with different degrees of doneness (Rare 52~55 °C, Medium Rare 55~60 °C, Medium 60~65
Zhaoli Zhang, Tingxuan Yang, Yang Wang, Jiarui Liu, Wangbin Shi, Haochen Hu, Yang Meng, Xiangren Meng, Ronghai He   +8 more
doaj   +1 more source

Analysis of tourist motivation for traditional culinary tourism in Bogor [PDF]

E3S Web of Conferences, 2023
Bogor is a city that represents a blend of traditional Sundanese culture, colonial culture, and the modernity of a metropolitan city. A variety of culinary are offered, ranging from regional to traditional specialties.
Bonanza Occy, Sofiantina Rahayu Kania, Prabandari Dyah, Patabang Melewanto, Lidya Leni   +4 more
doaj   +1 more source

Characterization and Correlation of Dominant Microbiota and Flavor Development in Different Post-Mortem Processes of Beef

Foods, 2023
Post-mortem aging could enhance the unique flavors of beef via several biochemical pathways. The microbiota is one of the important factors in the flavor development of aging beef, but their potential relationship has rarely been studied.
Hengpeng Wang, Jipan Wang, Yinlan Wang, Sumin Gao, Shuangyi Xu, Xiaobo Zou, Xiangren Meng   +6 more
doaj   +1 more source