Results 111 to 120 of about 47,826 (222)
Sociologia Ruralis, Volume 66, Issue 2, April 2026.ABSTRACT There is a renewed interest in Europe's rural regions and in the consequences of migration on rural social relations, economy and landscape. This paper seeks to contribute to these debates with a case from Eastern Europe showing the contribution of returned migrants in the cultural branding of the overly romanticised region of Transylvanian ...
Lucian Vesalon, Remus Gabriel Anghel
wiley +1 more source
Gastronomi ve Moleküler Gastronomi Açısından Üzüm Pekmezi
AYDIN GASTRONOMY, 2020 Molecular gastronomy is a scientific field that contains the food materials, food ingredients, food additives, method of preparation of the food and appreciated by consumers. Grape pekmez, one of the traditional foods subject to our study, is the thick product obtained by reducing the acidity of unfermented fresh or raisin extracts by suitable methods ...
openaire +1 more source
À la découverte de l’identité nationale à travers la gastronomie française
BabyloniaThis study examines the role of gastronomy in French schoolbooks for upper secondary schools in Sweden, and more precisely how regional gastronomy and culinary practices are presented.
Katharina Vajta
doaj
GastronomyInsect proteins are suitable for human consumption and hold potential in the foodservice sector, where there is growing pressure to reduce traditional meat consumption, and this alternative could be explored through innovative gastronomy landscapes, such
Marie Willeke +2 more
doaj +1 more source
Nature and landscape sustainability in Portuguese rural areas: Which role for farming external benefits valorisation? [PDF]
Traditional farming systems are declining rapidly in Portugal. These labour intensive and low productivity systems are incompatible with depopulation and ageing of rural areas.
Lívia Madureira
core
Gastronomi turizminde Michelin rehberi etkisinin gastronomi öğrencilerince bilinirliği
, 2021 Bu çalışmanın amacı gastronomi turizmini destekleyen bir derecelendirme sistemi olan Michelin Rehberinin gastronomi turizmine olan etkilerini araştırmak, tanıtmak ve rehberin gastronomi bölümünde okuyan öğrenciler tarafından bilinirliğini ölçmektir.
BİLGE, F. Atıl +2 more
openaire +2 more sources
GastronomyAquafaba, the viscous liquid obtained from cooking chickpeas, has gained significant attention in the food industry due to its remarkable foaming and emulsifying properties, positioning it as a promising plant-based alternative to egg whites.
Takako Koriyama +2 more
doaj +1 more source
Migrant entrepreneurship in Hamburg: Results from a qualitative study with Turkish entrepreneurs [PDF]
This article is an overview study on migrant entrepreneurship in Hamburg with a special focus on Turkish entrepreneurs. On the basis of 58 semistructured interviews conducted between October 2008 and January 2009, several patterns such as entrepreneurial
El-Cherkeh, Tanja +2 more
core
Preparation of Gazpacho Assisted by Pulsed Electric Fields: A Preliminary Study
GastronomyPulsed Electric Fields (PEFs) are a technology increasingly used in the food industry for various purposes. However, their potential benefits as a pretreatment prior to the culinary preparation of a product have rarely been investigated.
María Cegoñino +6 more
doaj +1 more source
, 2018 Gastronomi son yılların belki de en çok konuşulan konularından birisi. İlk olarak Fransız yazar JosephBerchoux tarafından 1801 yılında kullanılan, Eski Yunanca mide anlamına gelen ile “Gastro” ve kanun, kuralanlamındaki “Nomos” kelimesinden türeyen “Nomy” kelimelerinin birleştirilmesinden oluşan Gastronomi, yemekdüşkünlüğü, yemekten anlama, yemek ...
openaire +2 more sources