Results 41 to 50 of about 257 (156)

CULTURAL TOURISM: FACTORS INFLUENCING THE TRANSMISSION OF CULTURAL AND CULINARY HERITAGE IN PHUKET, THAILAND [PDF]

Geo Journal of Tourism and Geosites
Culinary wisdom is an essential part of a culture as it signifies the way of life, belief system, traditions, the environment, and social contexts of communities. Phuket has been recognized as a UNESCO City of Gastronomy and a primary tourism city in
Montita PHRAMMANACHOT, Chaturong LOUHAPENSANG , Thanate PIROMGARN, Saneh SOMPOANGEON, Songwut EGWUTVONGSA   +4 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

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

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

EXPLORING RESIDENTS’ PERCEPTION ON GASTRONOMIC TOURISM DEVELOPMENT: A STUDY OF INTERNATIONAL URLA ARTICHOKE FESTIVAL

International Journal of Contemporary Tourism Research, 2021
Commodification of local food through food festivals is not only a pleasurable attraction for tourists but also a great advantage for local residents and the well-being of the community. Bearing this in mind, the study aims to explore residents’ perceptions of food festivals based on the specific case of 5.th International Urla Artichoke Festival.
openaire   +3 more sources

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

The Role of Gastronomic Tradition and Culture in the Development of Tourism [PDF]

Ovidius University Annals: Economic Sciences Series, 2018
This paper aims to present gastronomy tourism, which is a new concept and form of tourism, treated independently of other forms of tourism, combining characteristics of cultural, thematic and sustainable tourism, aiming at satisfying and educating ...
Boiţă Marius, Pribeanu Gheorghe, Milutin Ionela Mihaela   +2 more
doaj  

Assembly democracy between social selectivity and equality

Swiss Political Science Review, Volume 31, Issue 4, Page 817-832, December 2025.
Abstract In most Swiss municipalities and two cantons, voting means attending a public assembly rather than casting a ballot. This article investigates the extent to which participation in such assemblies is shaped by different patterns of social selectivity compared to ballot voting.
Hans‐Peter Schaub, Philippe E. Rochat
wiley   +1 more source

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

Hand in hand: Consuming symbols, language and identity in post‐ETA Basque society

Nations and Nationalism, Volume 31, Issue 3, Page 575-588, July 2025.
Abstract This study examines the evolution of ethnic symbol consumption in the Basque Country following the end of ETA's violent activities in 2011. It delves into the shifting political and cultural context of the Basque provinces during this period, underscoring the impact that terrorism and its cessation have had on creating distinct patterns of ...
Asier H. Aguirresarobe
wiley   +1 more source