Results 101 to 110 of about 25,630 (297)
Unfixing Place: Time and Value in the Anthropology of Food
Culture, Agriculture, Food and Environment, EarlyView.ABSTRACT Although many anthropologists have engaged with the political and economic work of “place” in qualifying and working with food, time has rarely featured substantively in the economic and political life of the comestible. Gathering themes from my ethnographic research in Northern Italy and excavation time in anthropological scholarship on food,
Janita Van Dyk
wiley +1 more source
Organizational agility and relational trust: Unraveling the dynamics of pioneering orientation
European Management Review, EarlyView.Abstract In a context of rapidly evolving business landscapes, this study delves into the intricate factors shaping pioneering orientation, focusing particularly on organizational agility in operational and market dimensions. The research, conducted with 302 companies in Peru's World Heritage Cities, utilizes structural equation modeling to analyze ...
Bernardo De la Gala‐Velásquez +3 more
wiley +1 more source
Redefining Leadership to Mobilize Gender Equity in the Global Culinary Industry
Gender, Work &Organization, EarlyView.ABSTRACT Gender inequality remains deeply entrenched in the culinary industry, where masculinist hierarchies, exclusionary cultures, and heroic ideals of the master chef continue to marginalize women. Most contemporary initiatives to address these challenges promote women's advancement through the celebration of individual inspiring women chefs and ...
Nicole Ferry +2 more
wiley +1 more source
Gastronomy and Culinary Arts Students’ Gastronomy, Culinary, and Art Perception: A Metaphor Analysis
This study explores the gastronomy and culinary arts students’ metaphorical perceptions of gastronomy, culinary, and art. Using a qualitative phenomenological research design, the study employed semi-structured interviews with purposively selected ...
Nur, Taner, Ertaş, Çağdaş
core +1 more source
A Research On Gastronomy Tourism In Destination Izmir
, 2018 Günümüzde, teknolojinin ilerlemesiyle birlikte kültürler arası etkileşim artmış, bilgi paylaşımı hızlanmış ve gastronomi Turkishizmi gibi farklı Turkishizm çeşitlerine olan ilgi de artış göstermiştir.
Ozdemir Umutlu, G., Erdogan, S.
core +1 more source
GastronomyFood waste is a growing global problem that originates from a variety of sources, with about 38% of it coming from food processing. In recent years, the European Union has encouraged investigations into by-products for their exploitation in several ...
Laura Alessandroni +3 more
doaj +1 more source
Intercultural Competence Development Through Tourism: A Study of Czech Visitors to France
International Journal of Training and Development, EarlyView.ABSTRACT This study examines international travel as a context for informal intercultural learning and the development of intercultural competence, aligning with the broader goals of training and development. Using the Cross‐Cultural Adaptability Inventory (CCAI), this research assesses changes in four dimensions—Emotional Resilience, Flexibility ...
Renata Cuhlova +2 more
wiley +1 more source
GastronomyThis paper examines a new artisanal food product made from bigleaf maple trees (Acer macrophyllum). These trees are indigenous to, and thrive in, the moist and mild climate of the Pacific Northwestern regions of the United States and Canada.
Lisa M. L. Price +2 more
doaj +1 more source
ANALYSIS OF THE KNOWLEDGE LEVELS AND TASTING STATUS OF TURKISH CUISINE BY THE STUDENTS TAKING GASTRONOMY EDUCATION [PDF]
, 2021 Hsn Kasar Sleyman Gkmen
openalex
Journal of Animal Breeding and Genetics, EarlyView.ABSTRACT Successful reproduction is a key factor for efficient breeding schemes and sustainable animal farming. Aquaculture breeding programs rely heavily on small fractions of selected breeders to yield large production stocks, given the high fecundity typically observed in these species. In Sweden, Arctic charr (Salvelinus alpinus) is a salmonid with
Fotis Pappas +3 more
wiley +1 more source