Results 31 to 40 of about 4,030,439 (361)

Çatalhöyük Gastronomy Culture: The First Known Culinary Practices in Anatolia (Türkiye) and World History

Çatalhöyük uluslararası turizm ve sosyal araştırmalar dergisi
Ali Batu, HEYSEM SUAT BATU
exaly   +3 more sources

‘Culinary Cultures’: Theorising Postcolonial Food Cultures

, 2022
This chapter reflects on the theory and practice of using interdisciplinary\ud food studies to teach across global spaces on a research-led undergraduate\ud module, as part of a larger programme of decolonising the curriculum. The\ud module, ‘Research Now: Culinary Cultures’, introduces students to multiple\ud theoretical approaches to food narratives ...
openaire   +1 more source

Mono-frequency ultrasonic-assisted thawing of frozen goose meat: Influence on thawing efficiency, product quality and microstructure

Ultrasonics Sonochemistry, 2023
This study aimed to investigate the influences of mono-ultrasound assisted thawing on the thawing efficiency, product quality and conformational characteristics of frozen goose meat.
Zhaoli Zhang, Wangbin Shi, Yang Wang, Xiangren Meng, Mokhtar Dabbour, Benjamin Kumah Mintah, Xingyu Chen, Xi Chen, Ronghai He, Haile Ma   +9 more
doaj   +1 more source

Prime beef cuts : culinary images for thinking 'men' [PDF]

, 2007
The paper contributes to scholarship theorising the sociality of the brand in terms of subject positions it makes possible through drawing upon the generative context of circulating discourses, in this case of masculinity, cuisine and celebrity ...
Angel M., Appadurai A., Bauman Z., Belk R. W., Benwell B., Bourdieu P., Bracken P., Bristor J., Brittan A., Brownlie D., Buchbinder D., Butler J., Butler J., Caru A., Cashmore E., Chalmers L. V., Charles N., Crewe B., De Certeau M., Douglas Brownlie, Dyer R., Freeman J., Goffman E., Green J., Hall S., Henley N. M., Hewer P., Holt D. B., Kozinets R., Lury C., Manovich L., Marx K., Miller D., Mort F., Mort F., Murcott A., Murcott A., Neuhaus J., Novero C., O'Sullivan J., Oakley A., Oliver J., Ostberg J., Paul Hewer, Pettinger L., Pilchner J., Rutherford J., Rutherford J., Schroeder J. E., Schroeder J. E., Schroeder J. E., Schroeder J. E., Scott L., Scott L., Seidler V., Tobias S. M., Trotta J., Warde A., Weber M., Wilk R., Wright C., Zafar R.   +61 more
core   +1 more source

Discandying Cleopatra: Preserving Cleopatra’s Infinite Variety in Shakespeare’s Antony and Cleopatra [PDF]

, 2016
Taking Shakespeare’s unique use of the term “discandying” as a starting point, this essay argues that Shakespeare’s preoccupation with food preservation in Antony and Cleopatra extends and complicates a tradition interested in preservation more broadly ...
Jennifer Park
core   +1 more source

Historical background of Turkish gastronomy from ancient times until today

Journal of Ethnic Foods, 2018
This study has focused on Turkish culinary culture from ancient times until today. Horse meat and mutton were prominent foods of ancient Turks. The journey of Turkish food culture has been in continuous development from the past beginning from Central ...
Ali Batu, Heysem S. Batu
doaj   +1 more source

Pergeseran Entitas Kuliner Madura: Adaptasi Budaya, dan Tradisi Kuliner Lokal Menjadi Komersialisasi

Perspektif: Jurnal Ilmu-ilmu Sosial, 2023
This research aims to describe the changes resulting from culinary modernization in Madura, encompassing the regions of Bangkalan, Sampang, Pamekasan, and Sumenep.
Hetti Mulyaningsih, Bangun Sentosa Dwi Haryanto, Muhamad Chairul Basrun Umanailo, Bagus Irawan   +3 more
doaj   +1 more source

CULINARY CULTURE CODE IN THE SECONDARY NAMING OF THE RUSSIAN AND CZECH LANGUAGES: LINGUISTIC AND METHODOLOGICAL ASPECTS

, 2017
The article considers the realization of one of the most active and stable metaphorical language models based on the development of secondary meanings of the Slavs’ food names and known as the culinary code, from the linguocultural and linguo-didactic ...
Elena М. Markova
openalex   +3 more sources

Importance of Turkish Delight and Afyon Cream from Intangible Cultural Heritage Elements for Afyonkarahisar

Turkish Academic Research Review, 2023
With its rich flavors and traditional practices, Turkish cuisine is integral to our Intangible Cultural Heritage (ICH). Our rich culinary culture, developed over centuries, has been passed down from generation to generation ...
Erdem Baydeniz, Mustafa Sandıkcı
doaj   +1 more source

Adventism and Minahasan Culinary Identity

Al-Adyan, 2021
The debate between the culture and religion in Minahasa invites attention. The culture considers the existence of religion as a threat and potentially could destroy indigenous cultural identity.
Christar Arstilo Rumbay
doaj   +1 more source