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Zahtar and its place in culinary culture: Sample of Hatay Cuisine
International Journal of Gastronomy and Food Science, 2021In the current century, using aromatic herbs and spices has become so widespread all over the world; however, its value of usage varies from one cuisine to another today as in the past.
Nurhayat İflazoglu, Fulya Sarper
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The Hittite Analogy of Anatolian Culinary Culture: A Gastroarchaeological Study*
Conservation and Management of Archaeological SitesThe main aim of the research is to make a gastroarchaeological examination of the culinary cultures of Anatolia and the Hittite Civilization. As a sub-objective, it’s to reveal the reflection of historical time on the culinary cultures of the societies ...
Fügen Durlu-Özkaya
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Migrations and culinary culture interaction: the example of Turkish restaurants in Germany
Food, Culture & SocietyThis study aimed to elucidate how Turkish restaurants in Germany preserve and represent Turkish culinary culture, while simultaneously investigating the dining habits of Germans and their possible connections with these establishments.
MENEKŞE CÖMERT, BÜŞRA YEŞİLYURT
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Ocean and coastal tourism: National or regional culture on culinary selection of inbound tourists
Ocean and Coastal ManagementSotaro Katsumata, Huida Zhao
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Translating refugee culinary cultures
Translation and Interpreting Studies, 2022Abstract Several non-profit organizations provide asylum claimants in Hong Kong a platform to engage in activities that help them integrate into the local community. These activities include sharing food and recipes with the aim of introducing Hongkongers to refugee cultures.
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