Results 31 to 40 of about 41,261 (277)
Keterkaitan antara Citra Destinasi, Persepsi Nilai Pengalaman dan Kepuasan Wisatawan Kuliner [PDF]
, 2018 Culinary tourism is part of tourism activities that continue to grow in Indonesia, but studies on culinary tourism are still rarely. The purpose of the study is to analyze the relationship among the image of a tourism destination, experiential value ...
Setiawan, H. (Heri)
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Business Strategy and the Environment, EarlyView.ABSTRACT This study explores how sustainability is perceived and prioritized by consumers within full‐service restaurants and rural agritourism settings in Italy, examining the socio‐cultural and economic role of the HoReCa sector in promoting sustainable practices and analyzing gender and generational differences in consumer behavior.
Roberta Minazzi +3 more
wiley +1 more source
Food Production, Processing and NutritionFlos Sophorae Immaturus (FSI) is usually used as a uric acid (UA)-lowering food in Chinese folk. However, the UA-lowering mechanism of FSI and the effect of processing methods on its UA-lowering ability are still unclear.
Jun Li +3 more
doaj +1 more source
The Contribution of Culinary on Halal Tourism
JURNAL PENELITIAN, 2022 The purpose of this paper is to identify and explore the role of culinary in the development of halal tourism. Two types of data are needed in this study, namely primary and secondary data. Primary data were collected through observation and interviews. Observations were carried out in several culinary centers.
Kuat Ismanto +2 more
openaire +1 more source
Psychology &Marketing, EarlyView.ABSTRACT Consuming luxury products and services has received little systematic attention as a potential pathway to consumer well‐being, despite sporadic evidence suggesting that luxury experiences may catalyse self‐transformational processes and happiness‐related outcomes.
Solon Magrizos +2 more
wiley +1 more source
Foreign travellers’ recommendation of culinary tourism in India based on cuisine image and satisfaction with experiences at culinary establishments: an exploratory study [PDF]
, 2013 The role of food in tourism has recently received increased attention within the spheres of destination marketing, tourism development, and academia. Cuisine appreciation is an indelible aspect of the holistic, polysensual experiences that travellers ...
Duttagupta, Sudip
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PLANTS, PEOPLE, PLANET, EarlyView.Sotol (Dasylirion spp.) is a resilient desert plant that sustains ecosystems, cultures and livelihoods in Chihuahua Desert. Our review highlights its nutritional properties, traditional uses and potential new applications in food, pharmaceuticals, renewable energy and water remediation. By synthesizing evidence across disciplines, we show how sotol can
Dámaris Leopoldina Ojeda Barrios +7 more
wiley +1 more source
FoodsThe combination of carbon dots/polyvinyl alcohol (CDs/PVA) active film and radio frequency (RF) was performed to improve the storage quality of fried meatball samples. The microbicidal effect of RF, and the antioxidant and antibacterial activities of CDs/
Linlin Zhao +4 more
doaj +1 more source
Psychological consumption of culinary artistry in the Peak District [PDF]
, 2011 This paper is based upon the culture of culinary artistry, consumption and design. The ranges of sources are specific to The Peak District using Chatsworth House as a case study.
Cseh, Leonard
core +1 more source
Strategic Management Journal, EarlyView.Abstract Research Summary We extend ecosystem theory to cases in which platforms are complementors to each other: inter‐platform ecosystems. Analyzing web traffic data on 241 European platforms, we identify and characterize demand‐side inter‐platform ecosystems, and propose a theory of why they emerge.
Bruno Carballa‐Smichowski +3 more
wiley +1 more source