Results 21 to 30 of about 5,347,238 (307)
Rabbit meat: valuable nutrition or too-cute-to-eat?
World Rabbit Science, 2021 Rabbit meat is a component of traditional diets, often incorporated into iconic dishes of regional cuisine. Its consumption can be traced back to the ancient civilisations of the Mediterranean and beyond, well into the Palaeolithic era.
Frédéric Leroy, Massimiliano Petracci
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Journal of Folklore and Popular Culture, 2022 Petya Bankova is Associated Professor in the Institute of Ethnology and Folklore Studies with Ethnographic Museum at the Bulgarian Academy of Sciences (Sofia, Bulgaria).
Petya Bankova, Vihra Baeva
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Review: Consumption-stage food waste reduction interventions - What works and how to design better interventions [PDF]
, 2019 Food waste prevention has become an issue of international concern, with Sustainable Development Goal 12.3 aiming to halve per capita global food waste at the retail and consumer levels by 2030.
Bromley, S. +11 more
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Gap analysis of nickel bioaccessibility and bioavailability in different food matrices and its impact on the nickel exposure assessment [PDF]
, 2020 The metal nickel is well known to cause nickel allergy in sensitive humans by prolonged dermal contact to materials releasing (high) amounts of nickel. Oral nickel exposure via water and food intake is of potential concern.
Babaahmadifooladi, Mehrnoosh +3 more
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Marketing Strategy and Consumer Satisfaction in Gen Z’s Purchasing Decision (Study Case at Mie Gacoan Bogor) [PDF]
E3S Web of Conferences, 2023 Mie Gacoan is a growing culinary business in Bogor. Mie Gacoan offers a menu of noodles with different levels of spiciness depending on what the customer wants.
Dewi Intani +8 more
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Studies on the Antioxidants in the Foods (II)
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1972 The fundamental methods of separation and colorimetric determination for dibutlylhy-droxytoluene (BHT) and butylhydroxyanisole (BHA) in foods were described in the previous papers.In this paper, we applied these methods to the commercial foods, and determined the amounts of BHA and BHT in foods and found that these methods were available for the ...
Yoko SATO, Taro KAWAMURA
openaire +4 more sources
Communiquer, 2023 Drawing from a methodological approach that combines nethography and discourse analysis, the article proposes a reflection on the practices of hijabi influencers who produce digital culinary contents on social media.
Mohamed Sakho Jimbira, Dimitri Almeida
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Österreichische Zeitschrift für Geschichtswissenschaften, 2019 This paper raises the question as to whether the great depression after 1873 had a direct impact on meat supply and consumption in Vienna. Based on newspaper articles, official statistics, municipal records, and consumption figures, this article will ...
Maximilian Martsch
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Book Review of Food Cultures of India
Transcript: An e-Journal of Literary and Cultural StudiesFood is not just a means of subsistence. It can be considered as an artefact that embodies within it the history, culture and identity of a class or community.
Gargee Gautam
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state of post-secondary food studies pedagogy in Canada
Canadian Food Studies, 2022 To date, there has been little empirical research on how food studies pedagogy has developed in Canada. Yet, across Canada, more and more postsecondary institutions are offering food studies in formalized programs and individual courses to undergraduate ...
Phoebe Stephens, Lucy Hinton
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