Results 91 to 100 of about 66,480 (191)
Underutilised crops in Europe: An interdisciplinary approach towards sustainable practices
Archaeometry, Volume 68, Issue S2, Page S31-S46, May 2026.Abstract In the context of a rapidly growing global population and significant climatic and environmental change, there is an urgent need to produce nutritious food in a sustainable manner. Some crops are underutilised in Europe, despite their suitability to local environments, viability for sustainable production and potential to improve diets.
Meriel McClatchie +18 more
wiley +1 more source
Beyond Universities: Structural Stratification in Canadian Tertiary Education
Canadian Review of Sociology/Revue canadienne de sociologie, Volume 63, Issue 2, May 2026.ABSTRACT Empirical analyses and theorizing of structural stratification in tertiary education have focused almost exclusively on universities. In doing so, such work ignores large swaths of the organizational field, including counterparts in the understudied community college, private career college, and theological sectors.
Roger Pizarro Milian, David Zarifa
wiley +1 more source
The gastronomic heritage of Sibiu, a higher capitalization form of cultural tourism [PDF]
Turističko Poslovanje, 2018 Traditional knowledge as a concept is supported and protected by UNESCO as a part of the immaterial cultural heritage. Traditional knowledge lies at the heart of the development of traditional local cuisine and is an actual source of inspiration for the ...
Spânu Simona +2 more
doaj
Journal of Applied Botany and Food Quality, 2012 Aposeris foetida (L.) Less. is a plant native to central European forests. In Slovenia it is known as an early spring wild food. Considering the total absence of studies of the leaves of Aposeris regarding its use as food, the present study was made to ...
H. Šircelj, F. Batic
doaj
Ethnic food preferences in the Spanish market [PDF]
A labelled choice experiment is conducted in order to investigate preferences of Spanish consumers towards ethnic cuisines. In particular, the three best known cuisines, Mexican, Arab and Asian, are considered, across three consumption situations ...
Camarena, Dena M., Sanjuan, Ana Isabel
core +1 more source
, 2017 In response to “Trump and the Trumpists” (Vol. 3, No. 1)
Goldin, Owen, Streeck, Wolfgang
core +1 more source
The Invention of the Nordic Cuisine
Nordicum-Mediterraneum, 2016 The article proposes an analysis of the success of the restaurant Noma in Copenhagen. In order to achieve this goal, it focuses on the viewpoint of its chef, René Redzepi and analyses the new trending culinary movement known as New Nordic Cuisine. Behind
Francesco Mangiapane
doaj
Guide to the Phillip DeVito Collection [PDF]
, 2016 The Phillip DeVito Collection contains documentation in the form of articles, letters, photos, awards, and other artifacts from Mr.
Linfield College Archives
core +1 more source
2010 International Pinot Noir Celebration Program [PDF]
, 2010 This document is the 2010 program for the International Pinot Noir Celebration (IPNC), held annually on the campus of Linfield College in McMinnville, Oregon.
International Pinot Noir Celebration
core +1 more source
Chemical Composition and Nutritional Quality of Commercial Tahini
Applied SciencesThanks to its valuable nutritional value and captivating flavour, tahini, an oily paste made from sesame seeds, has recently become popular outside of Middle Eastern cuisine.
Angela Giorgia Potortì +6 more
doaj +1 more source