Results 41 to 50 of about 66,188 (163)
2004 International Pinot Noir Celebration Program [PDF]
, 2003 This document is the 2004 program for the International Pinot Noir Celebration (IPNC), held annually on the campus of Linfield College in McMinnville, Oregon.
International Pinot Noir Celebration
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Certification of public organic procurement in Denmark, Finland, Italy and Norway as compared to Germany [PDF]
, 2010 In the iPOPY project (innovative Public Organic food Procurement for Youth), one of the tasks was to map the challenges linked to the supply chains of organic food, and to which extent the participating countries have developed any form of certification ...
Lukas, Melanie +2 more
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Foods, 2017 Red yeast rice (RYR), produced by the fermentation of the Monascus purpureus mold, has been used for a long time in Asian cuisine and traditional medicine.
Thu Nguyen +2 more
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Финно-угорский мир, 2018 The rich cultural heritage of Finno-Ugric peoples is a self-important and an integral part of Russian and world culture. Tourism makes popular historical, cultural and natural monuments, folk crafts, national cuisine and parts of non-material culture ...
Ekaterina М. Gavina +3 more
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SECOND GLOBAL REPORT ON GASTRONOMY TOURISM [PDF]
, 2017 Traditional Mexican cuisine is a living cultural expression with a long tradition, age-old skills, culinary techniques and ancestral ingredients. Mexican gastronomy is one of the fruits of the sea and the earth; from wild and ield-grown origins, as well ...
THOME ORTIZ, HUMBERTO +1 more
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Une université biélorusse en son exil lituanien.
EspacesTemps.net, 2006 C’est l’histoire d’un Allemand, d’un Anglais et d’une Française attablés dans la cuisine d’un appartement à Vilnius : en russe, ils discutent des courses à faire, du froid, de Foucault et du cinéma post-soviétique.
Juliette Rennes
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ROMANIAN TRADITIONAL DISHES AND CERTIFIED FOOD PRODUCTS
Food and Environment Safety, 2023 The aim of this paper is to provide a description of Romanian gastronomy and to analyze the current situation of certified food products. Tastes, aromas, colors, combinations of Romanian ingredients and traditional technologies have led to the appearance
Cristina GHINEA, Ancuta Elena PRISACARU
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Involvement of Rural Tourism Operators in the Project “Sibiu European Gastronomic Region” [PDF]
Amfiteatru Economic, 2018 In the context of the activities specific to the “Sibiu European Gastronomic Region in the year of 2019” project, the sustainable rural development of the five micro regions (Mărginimea Sibiului, Olt Country, Hârtibaciului Valley, Târnavelor Valley and
Virgil Nicula , Roxana Elena Popșa
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Analysis and Risk Assessment of Seaweed
EFSA Journal, 2019 During the last decade, the interest on the use of seaweed as food or feed, which was before limited to certain European regional subpopulations, has experienced a significant increase in other regions of the EU.
National Food Institute, Technical University of Denmark, Denmark +4 more
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Of Wines and Reviews: Measuring and Modeling the Vivino Wine Social Network [PDF]
, 2018 This paper presents an analysis of social experiences around wine consumption through the lens of Vivino, a social network for wine enthusiasts with over 26 million users worldwide.
De Cristofaro, Emiliano +2 more
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