Results 151 to 160 of about 4,030,439 (361)
The economic effect of discrimination: Evidence from the restaurant sector
Contemporary Economic Policy, Volume 43, Issue 2, Page 226-259, April 2025.Abstract Discrimination often leads to economic consequences for affected groups. This study examines the economic impact of consumer discrimination on Chinese restaurants in the U.S. during the COVID‐19 pandemic's onset. Using cell phone data and revenue records, it identifies a significant −10% relative decline in visits to Chinese restaurants by ...
Guanting Yi
wiley +1 more source
Frontiers in Environmental ArchaeologyFoodways represent a dynamic tradition in which ingredients, culinary objects, and preparation techniques form an interconnected system shaped by prolonged human–environment interactions.
Akash Kumar Srivastava, Vinita Chandra
doaj +1 more source
Unfixing Place: Time and Value in the Anthropology of Food
Culture, Agriculture, Food and Environment, EarlyView.ABSTRACT Although many anthropologists have engaged with the political and economic work of “place” in qualifying and working with food, time has rarely featured substantively in the economic and political life of the comestible. Gathering themes from my ethnographic research in Northern Italy and excavation time in anthropological scholarship on food,
Janita Van Dyk
wiley +1 more source
Journal of Ethnic FoodsThe food and culinary heritage with medicinal uses are a fascinating field that combines history, culture, and health through food. Over the centuries, various cultures have developed knowledge and practices related to the use of specific ingredients and
Ronald Mauricio Zurita-Gallegos +4 more
doaj +1 more source
Frontiers in Marine ScienceCrab is a traditional Chinese culinary ingredient with significant cultural, archaeological, and artistic research value. As a prized aquatic product in China, it has become a cornerstone of the nation’s aquaculture industry.
Xiaodie Yan, Cong Zhang
doaj +1 more source
A Space for “us”: Sensory Ethnography as an Embodied Method in Food Anthropology
Culture, Agriculture, Food and Environment, EarlyView.ABSTRACT Minority communities are vulnerable to poor health due to diet‐related diseases, a fact that food anthropologists have long discussed. This is also something that the individuals living within constrained food environments are aware of and challenge intellectually and on an embodied basis through food choices based on cultural and physical ...
Carolyn Mason
wiley +1 more source
Organizational agility and relational trust: Unraveling the dynamics of pioneering orientation
European Management Review, EarlyView.Abstract In a context of rapidly evolving business landscapes, this study delves into the intricate factors shaping pioneering orientation, focusing particularly on organizational agility in operational and market dimensions. The research, conducted with 302 companies in Peru's World Heritage Cities, utilizes structural equation modeling to analyze ...
Bernardo De la Gala‐Velásquez +3 more
wiley +1 more source
Contributing to Gastrodiplomacy through Culinary Experience: A Cooking Event in Spain
İstanbul Gelişim Üniversitesi Sosyal Bilimler DergisiIt is utilized by governments as a potent strategy for building and cultivating contacts with other countries and cultures, as well as contributing to nation branding through gastrodiplomacy, culinary arts, and public diplomacy.
Meltem Ozel, Şeyma Filiz
doaj +1 more source
Bonbons and Bolsheviks: The Stigmatization of Chocolate in Revolutionary Russia [PDF]
, 2018 This essay examines how and why how the official Party attitude toward chocolate changed rather dramatically during the first two decades of Communist rule.
LeBlanc, Ronald D.
core +1 more source
Amalgamation of Culture and Cuisines: Indian Culinary Culture [PDF]
International Journal of English Literature and Social Sciences, 2021 openaire +1 more source