Results 261 to 270 of about 2,423,033 (311)
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Food and Culture

2003
Talk of food and culture extends well beyond the boundaries of arcane university research projects in social anthropology and sociology. Examples can be found with little effort — the following (with the emphasis added) were noted in passing while obliged to concentrate on something quite other: A book review by Michael Bateman in one of the British ...
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The Cultural Roots of Slow Food

2023
The Cultural Roots of Slow Food: Peasants, Partisans, and the Landscape of Italian Resistance focuses on the work of a variety of intellectual activists, related food justice literature, and documentary films, and argues that contemporary forms of environmental activism, as they are rooted in local food and sustainable farming, are built on Italian ...
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Culture and Food

2004
India is an immense cultural smorgasbord. When a foreigner visits the country, they can be overwhelmed by the sensation. From every direction there is the sound and smell of unfamiliar music, dance, films and food. It is certainly too much to absorb in a single business visit, though this chapter aims to give a flavour of what to expect.
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Food, culture, and food tourism

2020
Lei Weng Si (Clara), Ubaldino Couto
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The evolvement of food safety culture assessment: A mixed-methods systematic review

Trends in Food Science and Technology, 2021
Laís Mariano Zanin, Elke Stedefeldt
exaly  

Review article: Food safety culture from the perspective of the Australian horticulture industry

Trends in Food Science and Technology, 2021
Elizabeth J Frankish   +2 more
exaly  

Food and Culture

Food, being a great mnemonic, nourishes, sustains, and elevates human experiences. It is deeply intertwined with one’s identity, culture, community, and history. Let it be a humble family recipe or a grand feast or a nursery rhyme on food, it is always aspirational.
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The effects of Turkish food culture and technological developments on the food culture

2015
Eating, which is a biological need, is a part of cultural values handed down from generation to generation in addition to being a necessity for survival. People now prefer fast food or snacks which give them a feeling of satiety because dishes in Turkish cuisine are mostly difficult to make; working people have lack of time; single people live ...
BEKAR, Aydan, Zağralı, Egem
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