Results 201 to 210 of about 4,030,439 (361)

Exoticizing Poverty in \u3ci\u3eBizarre Foods America\u3c/i\u3e [PDF]

, 2015
Kelly, Casey R.
core   +1 more source

Native American Cuisine and Culinary Culture

, 2019
Nephi Craig
openalex   +1 more source

Tanınırlığı Arttırmada Yerel Mutfak Kültürü Çıktılarının Önemi; Kayseri Mutfak Kültürü Örneği (The Importance of Local Culinary Culture Outputs in Increasing Recognition; The Case of Kayseri Culinary Culture)

Sibel AYYILDIZ, Nisa YÜKSEL
openalex   +2 more sources

Paradox of Value Loops in Dynamic Markets: From Value Post‐(Un)capture to Sustainable Recapture

Business and Society Review, Volume 131, Issue 2, Summer 2026.
ABSTRACT The growing emphasis on sustainability necessitates a re‐evaluation of traditional value creation and capture challenges, highlighting the intricate interrelation between value (un)captured and recaptured. This study investigates the dynamics of overtourism and undertourism in the sustainable development of regions. This prominent incidence of
Agnieszka Kabalska, Ralf Wagner, Alberto Zanutto   +2 more
wiley   +1 more source

Pharmacists in Culinary Medicine: Embracing the Love of Food and Health. [PDF]

Am J Lifestyle Med
Srivastava SB.
europepmc   +1 more source

Culinary Culture of Displaced and Immigrant Communities in Niğde Province: A Field Research in the Context of Identity, Memory and Gastronomy Tourism

Osman Özer
openalex   +1 more source

Perceptions, Knowledge and Culinary Use of Legumes in Australia: A Convenience Sample Analysis

Journal of Human Nutrition and Dietetics, Volume 39, Issue 3, June 2026.
ABSTRACT Background Legumes, a staple food from the Leguminosae family, are widely consumed and deliver key food components and nutrients, including dietary fibre and plant protein. Regular consumption is associated with improved health outcomes such as a reduced risk of cardiovascular disease, better weight management, and enhanced gastrointestinal ...
Cassandra J. Nikodijevic, Theresa Pham, Kathy La Macchia, Anita Stefoska‐Needham   +3 more
wiley   +1 more source

Determinants of culinary Students' Entrepreneurial Intentions: The role of social media use within dual-theory frameworks. [PDF]

PLoS One
Zhong X.
europepmc   +1 more source

Development of a Beginner Level BIPA Textbook Based on Local Wisdom, Culinary, Tourism and Indonesian Culture for NEUST Philippines Students

, 2022
Agus Darmuki, Nur Alfin Hidayati, Alfredo M Esteban, Lailul Huda, Aninda Eka Rahayu   +4 more
openalex   +2 more sources

From Hedonic Expectations to Adoption Intentions: An Explainable AI Approach to Consumer Response Toward Plant‐Based Meat Alternatives

Journal of Sensory Studies, Volume 41, Issue 3, June 2026.
ABSTRACT Plant‐based meat alternatives (PBMAs) have the potential to support dietary transitions; however, their real‐world impact depends critically on consumer acceptance, particularly in developing‐country markets where product access and opportunities for trial remain limited.
Sasan Esfandiari Bahraseman, Ommeh Hani Mousavi khaledi, Ali Firoozzare, Flavio Boccia, Amir Hossein Ameri, Nadia Palmieri   +5 more
wiley   +1 more source