Results 31 to 40 of about 7,012,114 (211)
Using Restaurant POI Data to Explore Regional Structure of Food Culture Based on Cuisine Preference
ISPRS Int. J. Geo Inf., 2020 As a result of the influence of geographical environment and historical heritage, food preference has significant regional differentiation characteristics.
Shangjing Jiang +4 more
semanticscholar +1 more source
FOOD CULTURE: GASTRONOMIC EXPERIENCES IN SINGAPORE
Journal of Gastronomy Hospitality and Travel (JOGHAT), 2020 visitors, improve destination image and stimulate the development of local businesses. Culinary experiences, specific food tourism itineraries and food heritage tourism have appeared in many destinations worldwide providing a more meaningful and ...
P. Dutta, Nikola Naumov
semanticscholar +1 more source
Ethnobotanical review of wild edible plants used in the Czech Republic
Journal of Applied Botany and Food Quality, 2015 This paper is the literature survey of wild food plants used within the present borders of the Czech Republic. Thirty-seven freely available publications documenting the culinary use of wild plants were examined.
Katerina Simkova, Zbynek Polesny
doaj +1 more source
Food Consumption Behaviour-Influencing Factors and Trends
Studies in Business and Economics, 2023 Food consumption behaviour has played and will continue to play a fundamental role in the lives of consumers, since it is the source of satisfaction of one of the primary needs of consumers, namely the need for food.
Duralia Oana
doaj +1 more source
European Countryside, 2022 The author analyses positionings in space, time and society that inhabitants of Sauris and Timau, German language pockets in Friuli, construct in qualitative interviews about food.
Hasenauer Leonie
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, 2020 This article presents my analysis of what I call the contemporary “biomedicalized food culture”. This food culture participates in defining the ways by which “healthy” food is currently understood and practiced, and in creating and orienting ...
Myriam Durocher
semanticscholar +1 more source
Not yet at the table: The absence of food culture and tradition in agroecology literature
, 2020 This review of agroecology’s current work on culture and food traditions—a principle of the field and one of the FAO’s 10 Elements of Agroecology—reveals two things.
Caitlin B. Morgan, A. Trubek
semanticscholar +1 more source
Development of the Ajinomoto Group Nutrient Profiling System for Japanese Meals
Frontiers in NutritionIntroductionNutrient profiling (NP) is a method used to classify or score foods based on their nutritional content and impact on human health. The Ajinomoto Group Nutrient Profiling System (ANPS) was previously developed to evaluate the nutritional value
Hiroko Jinzu +7 more
doaj +1 more source
‘Culinary Cultures’: Theorising Postcolonial Food Cultures
, 2022 This chapter reflects on the theory and practice of using interdisciplinary\ud food studies to teach across global spaces on a research-led undergraduate\ud module, as part of a larger programme of decolonising the curriculum. The\ud module, ‘Research Now: Culinary Cultures’, introduces students to multiple\ud theoretical approaches to food narratives ...
openaire +1 more source
Food Insecurity, ICT, and Food Culture Mismatch [PDF]
Ecology of Food and Nutrition, 2019 Ecology of Food and Nutrition (EFN) promotes scholarly discussion and engagement on the holistic and cross-cultural dimensions of the study of food and nutrition.
openaire +2 more sources