Results 61 to 70 of about 738,819 (218)
The Australian Journal of Anthropology, EarlyView.Abstract This article draws on the narratives of Mongolians who have worked in Korea to explore the experience of migrant labour and the role work abroad plays in Mongolian identities and life projects. Four different categories of worker are discussed: those working on 3 month visas; those working illegally having overstayed their visa; contract ...
P. Chuluunbat, Richard D. G. Irvine
wiley +1 more source
Shipin yu jixieObjectiveTo determine the optimal storage period for bread.MethodsChanges in the sensory characteristics, physicochemical properties, and volatile flavor substances of bread are analyzed during storage periods of 0, 1, 2, 3, 4, 5, 6, and 7 days.ResultsNo
WANG Fu +6 more
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PLANTS, PEOPLE, PLANET, Volume 8, Issue 6, Page 2005-2020, November 2026.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
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Cooking Up Cooperation: The Influence of Trust on In‐Group Favoritism
Kyklos, Volume 79, Issue 4, Page 1179-1196, November 2026.ABSTRACT Many works highlighted the role of identity in promoting in‐group favoritism, reporting however contrasting empirical results when such behavior entails a personal cost. This paper studies the occurrence of in‐group favoritism within and across communities with heterogeneous generalized trust.
Giovanni Perucca
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Possibilities of culinary tourism development in Poland [PDF]
, 2015 W artykule przedstawiono stan rozwoju turystyki kulinarnej w Polsce. Dokonano charakterystyki oferty turystyki kulinarnej w poszczególnych województwach.
Gutkowska, K., Piekut, M., Gajowa, K.
core
Formula Optimization and Nutritional Characteristics Analysis of Pumpkin Whole Wheat Steamed Bread
Shipin gongye ke-jiIn order to improve the quality of whole wheat steamed bread, in this paper, stone-ground whole wheat flour with low-temperature and low-speed milling was selected, and the natural pigment of pumpkin flour was utilized to study the effect of the addition
Ying RAO +4 more
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Pemetaan Wisata Kuliner Khas Kota Surakarta
Jurnal Pariwisata Terapan, 2017 This article discusses the mapping of specific cuisines as culinary tourism potential in Surakarta. The general objective is to present a culinary-mapping of specific culinary products where the information can be used by stakeholders such as goverment ...
Amad Saeroji, Deria Adi Wijaya
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Global Networks, Volume 26, Issue 4, October 2026.ABSTRACT Contemporary scholarship on culinary globalization has theorized homogenization and glocalization through urban consumption, leaving underexamined the transnational agro‐ecological networks that make culinary resistance materially possible.
Berfin Varışlı
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Frontiers in NutritionThis study investigated the effects of different cooking times (30, 60, 90, 120, and 150 min) on volatile and non-volatile compounds in Sarcodon imbricatus soup. The S.
Xiang Li +15 more
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Journal of the World Aquaculture Society, Volume 57, Issue 5, October 2026.Abstract Kenya's aquaculture sector is at a pivotal stage, transitioning from a historical reliance on Nile tilapia and African catfish toward a more diversified production portfolio that integrates indigenous and emerging freshwater and marine species. This shift is increasingly recognized as essential to enhance climate resilience, food security, and
Jonathan Munguti +9 more
wiley +1 more source