Results 41 to 50 of about 7,012,114 (211)
Food Culture: Strengthening Collaborative Entrepreneurship Between Tourism and Agri-Food Businesses
Administrative SciencesThis research aims to determine the utilization levels of local products and the challenges and opportunities of creating a recognizable food-centered cultural identity based on collaborative networks developed between agriculture and tourism.
Maria Spilioti, Konstantinos Marinakos
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Российская Арктика, 2020 : In the structure of the nutrition of the population living in the northern and Arctic territories of Russia, dramatic changes have occurred over the past century. Departure from the traditional type of nutrition of the population led to a decrease in
U.M. Lebedeva, E.N. Mingazova
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Aesthetics of Korean foods: The symbol of Korean culture
Journal of Ethnic Foods, 2016 Advances in transportation and communication have broken down critical barriers within the global economy, pushing us towards a more unified world.
Hae-Kyung Chung +3 more
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Journal of Ethnic Foods, 2019 The purpose of this research is to provide an in-depth analysis of the commodification, authenticity, and sustainability of culinary legacy as an instance of intangible cultural legacy, as well as how to subsequently compete with excellence and ...
Annisa Mardatillah +3 more
semanticscholar +1 more source
Вестник Волгоградского государственного университета. Серия 4. История, регионоведение, международные отношения, 2017 The author of the review identifies strengths and weaknesses of the Béatrice Caseau’s monograph dedicated to the food culture in Byzantium.
Nikolay D. Barabanov
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Supply Chain Management, 2021 Purpose Given the increasingly turbulent business landscape and unprecedented incidents (e.g. Covid-19), firms must achieve supply chain resilience (SCRes) as a dynamic capability to bounce back from adversities and ensure continuity of operations.
Imran Ali, Ismail Golgeci, A. Arslan
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Historical ethnobotanical review of wild edible plants of Estonia (1770s–1960s)
Acta Societatis Botanicorum Poloniae, 2012 This paper is a historical ethnobotanical review of wild plants used by the residents of present day Estonia during the 1770s–1960s. Twenty two sources addressing historical ethnographical accounts of the use of wild food plants were analysed. The use of
Raivo Kalle, Renata Sõukand
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Memories of traditional food culture in the kampong setting in Singapore
Journal of Ethnic Foods, 2018 Background Singapore is a metropolitan city state that has rapidly transitioned from residents living in traditional multicultural villages known as kampongs to one of the most population-dense and technologically advanced countries in the world.
Deshan Xiong, I. Brownlee
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Tonåringars värderingar och attityder till mat
Kulturella Perspektiv, 2000 Teenage is associated with search for independence, identity and changes in lifestyle. Many studies have identified dietary intake and food choice of teenagers, but only a few have discussed why teenagers choose the food and the meals they do.
Annika Wesslén
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Alimentation « saine » ? Saine pour qui ? Pour quoi ?
Communication, 2020 The author analyzes contemporary food culture in Québec in order to question the power dynamics that inform that culture and turn human bodies into human-plus bodies, with a special focus on “healthy eating” configurations.
Myriam Durocher
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