Results 61 to 70 of about 66,188 (163)
The Social Dimensions of Idea Work in Haute Cuisine: A Bourdieusian Perspective [PDF]
This paper analyzes idea work in haute cuisine through three case studies. Mobilizing Bourdieu’s praxeology, we consider idea work as a practice, an activity that takes sense and meaning in the social world.
Bouty, Isabelle, Gomez, Marie-Léandre
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Agriculture, 2012 Cynara cardunculus (Cc) is a multipurpose species; beyond its use in southwestern European cuisine, it is also used for the production of solid biofuel, seed oil, biodiesel, paper pulp and cheese, as well as animal feed.
Maria Duarte +8 more
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International Journal of Analytical Chemistry, 2017 Steam distillation is used to isolate scent of rose flowers. Rose aromatic water is commonly used in European cuisine and aromatherapy besides its use in cosmetic industry for its lovely scent.
Hale Seçilmiş Canbay
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, 2017 In response to “Trump and the Trumpists” (Vol. 3, No. 1)
Goldin, Owen, Streeck, Wolfgang
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Stars War in French Gastronomy: Prestige of Restaurants and Chefs’ Careers [PDF]
In this paper, we analyze the careers from a sample of more than 1,000 top French chefs over more than twenty years and link it to the success or reputation of the restaurants where they have worked.
Gergaud, Olivier +2 more
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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
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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
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In search of a third place: a telecollaborative model for languaculture learning [PDF]
, 2004 This thesis presents a five-year, global classroom project, in which French and American students study the same texts (literature, film remakes, works of sociology and anthropology), while corresponding using ICTs.
Gourvès-Hayward, Alison
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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
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Do nations have stomachs? Food drink and imagined community in Africa [PDF]
, 2010 This paper takes a rhetorical question posed by Ernest Gellner and reframes it to ask whether a sense of national identity can be forged through everyday acts of consumption – in particular, that of food and drink.
Nugent, Paul
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