Results 51 to 60 of about 269,378 (183)

Azuayan culinary tradition: The carnival festivity and the gastronomic protagonism of pork meat

Revista Publicando, 2022
El presente trabajo se ha enfocado en considerar uno de los aspectos más importantes de la cultura gastronómica azuaya; la tradición de la celebración del carnaval. Este se centra, específicamente, en las elaboraciones culinarias más representativas de la fecha, pero sobre todo aquellas en las que el cerdo se convierte en el principal ingrediente.
Padilla Palacios, María Fernanda, Toledo Ochoa, Daniel, Martínez Villegas, Richard Antonio, Padilla Palacios, María Fernanda, Toledo Ochoa, Daniel, Martínez Villegas, Richard Antonio, Padilla Palacios, María Fernanda, Toledo Ochoa, Daniel, Martínez Villegas, Richard Antonio   +8 more
openaire   +1 more source

Impact of Whole Legume Flour Addition on the Physicochemical, Textural, and Sensory Properties of Greek Fermented Flatbread “Langites”

International Journal of Food Science, Volume 2026, Issue 1, 2026.
Langites, a traditional flatbread made from a fermented batter baked at 210°C, was investigated regarding the effects of replacing wheat flour with whole‐grain red lentil or chickpea flour on the physicochemical, structural, textural, and sensory properties of langites.
Andriana E. Lazou, Efstathios D. Gkikas, Dimitra-Markella Brakoumatsou, Eris-Marina Tsompanidou, Styliani Protonotariou, Munmun Bardhan   +5 more
wiley   +1 more source

Utilization of Lake Toba culinary identity for gastronomic tourism development

Journal of Applied Sciences in Travel and Hospitality
This research explores the potential of gastronomic tourism in the Lake Toba region of Indonesia, focusing on the unique culinary identity and traditions of the Batak tribe. Batak culinary practices are firmly rooted in local traditions and environmental
Cecep Ucu Rakhman, Arini Shofi Elmia, Sondjana Ali Suganda, Ahmad Esa Abdul Rahman   +3 more
doaj   +1 more source

Exploring the Global Tradition of Fried Cheese: Origins, Processing, and Culinary Significance

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Globally, cheese stands as a cornerstone in culinary traditions, with its variety and consumption deeply embedded in each nation′s cultural heritage. Among the diverse cheese types, certain cheese types are particularly amenable to frying applications, owing to composition such as moisture content, fat composition, and protein structure.
Feray İnci Maden, Cihat Özdemir, Salih Özdemir, Essam Hebishy   +3 more
wiley   +1 more source

I Feel at Home: Visitors’ Perspective of Arts Festivals in Croatia

European Countryside
Festivals are among the fastest growing types of tourist attractions. However, unlike large and international events, small festivals are scarcely researched despite their importance for local communities.
Vodanović Lukić Ives
doaj   +1 more source

Sufficiency Policy in Rural Municipalities: Measures, Enablers, and Barriers

Environmental Policy and Governance, Volume 35, Issue 6, Page 1086-1108, December 2025.
ABSTRACT A mounting body of scientific evidence emphasizes the necessity of sufficiency as a sustainability strategy in view of intensifying global ecological crises. To enable and promote sufficiency implementation with the necessary speed and scope, efforts at all policy levels are needed.
Tonja Iten, Irmi Seidl, Marco Pütz
wiley   +1 more source

Festival Sea-Sea: Gastronomic Creativity of Coastal Communities

Journal of Rural Tourism
Purpose - The purpose of this research is to explore the gastronomic creativity of coastal communities, particularly in the utilization of local ingredients from the sea and surrounding environment, as well as how they develop sustainable culinary techniques and innovations, including aspects of culinary heritage.Method/Approach/Design - This research ...
Syahrul Karim, Yusup Apriyanto, Wan Ahmad Hasni Wan Zulkifali, Gozali Gozali   +3 more
openaire   +1 more source

Food and Relatedness From Past to Present in the Arbëreshë Community of Molise. The Evolving Power of Food Gifts as Binding Agents After 1960s Industrialization

Culture, Agriculture, Food and Environment, Volume 47, Issue 2, December 2025.
ABSTRACT This article investigates how the changing value of food due to the transition from famine to abundance after industrialization in the 1960s generated a shift in sociality and ways of being together in the Arbëreshë community, who immigrated to Molise during the sixteenth century.
Elisa Pastorelli
wiley   +1 more source

Assessment of Challenges, Marketability, and Sustainability of Iloilo as a UNESCO Creative City of Gastronomy

Business Fora
This study aimed to determine the challenges, marketability, and sustainability of Iloilo City as a UNESCO Creative City of Gastronomy. A survey – correlational research design was employed, gathering data from 305 tourism stakeholders representing the ...
Matthew Raul C. Quidato Jr., Rodalyn E. Daylo   +1 more
doaj   +1 more source

Découvrez la playlist « Chanson, chansons » du festival Transversales 2020 !

, 2020
Article écrit par Marianne Di Benedetto, co-organisatrice du festival Transversales Au cours des semaines précédant le festival, une playlist “Chanson, chansons” est née de la collaboration entre les étudiant·es du master Littérature générale et ...
Festival Transversales
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