Results 31 to 40 of about 66,480 (191)
The gastronomic cultures' impact on the African cuisine
Journal of Ethnic Foods, 2018 Background: The countries of the African continent have had centuries of European colonial rule. Historically, African countries have been influenced by gastronomic cultures of the colonial European countries and eventually developed their own ...
Serdar Oktay, Saide Sadıkoğlu
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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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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
openaire +2 more sources
Nutrition Culture of Indigenous Peoples in the Context of Socio-Cultural Space of Post-Soviet Russia [PDF]
Гуманитарный векторThe article analyzes the process of formation of new food traditions among the indigenous peoples of Russia in the period of 1992–2000. The diversity and variety of methodological concepts, an interdisciplinary approach in historical science at the ...
Vyacheslav A. Kudashkin
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CuisineNet: Food Attributes Classification using Multi-scale Convolution Network
, 2018 Diversity of food and its attributes represents the culinary habits of peoples from different countries. Thus, this paper addresses the problem of identifying food culture of people around the world and its flavor by classifying two main food attributes,
Banu, S.F. +7 more
core +1 more source
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
Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Future Postharvest and Food, EarlyView.ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq +2 more
wiley +1 more source
Processing plants for food: Experimental grinding within the ERC-project PLANTCULT
Journal of Lithic Studies, 2020 PlantCult Project aims to explore the role of culinary traditions and innovations through their impact on shaping the social landscape in ancient Europe over long time periods (from the Neolithic period to the Iron Age) and large territories.
Maria Bofill +4 more
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PLANTS, PEOPLE, PLANET, EarlyView.The use of wild edible plants and the traditional knowledge associated with them are rapidly disappearing across the Mediterranean, with serious consequences for biodiversity, cultural heritage, and regional food security. This study compiles and organizes fragmented information to create the first comprehensive catalogue of these plants across the ...
Benedetta Gori +5 more
wiley +1 more source
Natural Occurrence of Ochratoxin A in Spices Marketed in the Czech Republic during 2019–2020
Foods, 2021 Spices are a popular ingredient in cuisine worldwide but can pose a health risk as they are prone to fungal infestation and mycotoxin contamination.
Darina Pickova +3 more
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