Results 21 to 30 of about 66,188 (163)
Journal of Ethnic Foods, 2021 European dewberry, Rubus caesius L. (fam. Rosaceae), played an insignificant role as local food in Sweden before the twentieth century. It is known as salmbär ‘Solomon berries’ in the severely endangered regional language Gutnish, spoken in the Baltic ...
Ingvar Svanberg, Sabira Ståhlberg
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Місто: історія, культура, суспільство, 2019 The article is devoted to the food consumption practices of the Ukrainian-minded educated class during the late 19th – early 20th cc. It is based mainly on the memoirs and diaries.
Olga Kazakevych
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LUMAT, 2013 Steam distillation has been used for over two thousand years to isolate the scent of flowers. Rose water is nowadays a rather uncommon ingredient in European cuisine but it is common in, for example, Arabic recipes. The quality of flower distilled waters
Milja Helenius +3 more
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La interdependencia económica y cultural de Texas y México: el caso del chili con carne
Caravelle, 2011 The territory that is now the State of Texas is the product of a fusion of the various life styles of the native, European and Mexican populations that have lived there, adapting it and transforming it through conquests, waves of immigration, armed ...
Margarita Calleja Pinedo
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Promotion of cultural heritage — regional and traditional Polish meat products
Теория и практика переработки мяса, 2022 The diverse culinary heritage of various countries in the European Union (EU) has been attracting attention for a very long time. This type of high-quality traditional food should be fully exploited and promoted as a common good that is part of the ...
J. O. Szafrańska +2 more
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Heritage entrepreneurship. Agency-driven promotion of the Mediterranean diet in Spain. [PDF]
, 2015 This article explores the role of the agency in the social process that constitutes cultural heritage. By introducing the concept of heritage entrepreneurship to explain the conversion of cultural elements into heritage, we discuss the case of the ...
Pfeilstetter, Richard
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The development of national food culture in medieval Serbia [PDF]
Turističko Poslovanje, 2023 The way of eating in a certain historical period in a country can be an interesting indicator of the economic, agricultural and social climate, but also of various influences from the environment.
Đurović Mladenka M. +3 more
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Expert opinion and cuisine reputation in the market for restaurant meals [PDF]
As food is an experience good, the market for restaurant meals is a market where the cost of acquiring information regarding quality is relatively high. In such markets consumers often turn to reputation measures to guide purchase decisions. As Australia
Fogarty, James Joseph
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Flavor Pairing in Medieval European Cuisine: A Study in Cooking with Dirty Data
, 2013 An important part of cooking with computers is using statistical methods to create new, flavorful ingredient combinations. The flavor pairing hypothesis states that culinary ingredients with common chemical flavor components combine well to produce pleasant dishes.
Varshney, Kush R. +3 more
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Comparing “cosmopolitanism” : taste, nation and global culture in Finland and the UK [PDF]
, 2013 This paper adds a comparative perspective to the study of taste, cosmopolitanism and social organisation. Drawing on material provided by two similar projects in the UK and Finland it explores the relationships between national and cosmopolitan taste ...
Heikkilä, Riie +2 more
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