Results 121 to 130 of about 47,826 (222)

Key Drivers of Consumption, Conceptual, Sensory, and Emotional Profiling of Cheeses Based on Origin and Consumer Familiarity: A Case Study of Local and Imported Cheeses in Greece

Gastronomy
The origin of a product, consumer familiarity, and purchasing identity are factors that affect the perception of cheese consumption. The present study aims at identifying consumers’ conceptualizations and attitudes towards local Greek cheeses of the ...
Malamatenia Panagiotou, Efstathios Kaloudis, Danai Ioanna Koukoumaki, Vasiliki Bountziouka, Evangelia Giannakou, Margarita Pandi, Konstantinos Gkatzionis   +6 more
doaj   +1 more source

Gastronomy

, 2022
Tracy Berno, Francesc Fusté-Forné
openaire   +2 more sources

Préface : Gastronomie imaginative ou gastronomie imaginaire ?

, 2022
Il est imprudent aujourd'hui, dans un ouvrage, d'employer, bien qu'implicitement utilisé comme référent patrimonial, le mot « gastronomie », du fait de sa banalisation première et sa culturalisation apparente. Il reste à éviter bien entendu toute confusion entre l'imaginaire suggéré autour du mot « gastronomie » et le prisme unique de la production ...
openaire   +1 more source

Effect of Marinade of Fermented Unpasteurised Fruit Vinegars on Poultry Meat Quality

Gastronomy
The aim of the study undertaken was to determine the effect of a marinade using unpasteurised fruit vinegars and spirit vinegar, on the quality of raw poultry meat fresh (F) and after thawing (S).
Magdalena Dykiel, Angelika Uram-Dudek, Iwona Wajs   +2 more
doaj   +1 more source

Cost and Affordability Analysis of Healthy, Organic, and Agroecological Diets Using Linear Programming: A Case Study from Buenos Aires, Argentina

Gastronomy
The global malnutrition crisis—marked by the simultaneous presence of hunger, undernutrition, and obesity—affects billions of people worldwide. This complex and widespread issue is deeply intertwined with today’s escalating environmental challenges ...
Juan Pablo Sciurano, Michele Donati, Filippo Arfini   +2 more
doaj   +1 more source

Foreigners on the labour market in Poland [PDF]

, 2016
The goal of the paper is the analysis of the scale and structure of the phenomenon of labour immigration in Poland after its accession to the European Union.
Balcerowicz-Szkutnik, M., Sojka, E., Szkutnik, W.   +2 more
core  

Tanomenon Sorva: A Culinary Medium for Preserving Pontic Greek Identity and Intergenerational Bonding in Western Macedonia, Greece

Gastronomy
Tanomenon Sorva (TS), a traditional yogurt-based soup at the heart of Pontic Greek cuisine, is examined as a marker of identity among descendants of Pontic Greeks in Western Macedonia, Greece.
Achillefs Keramaris, Eleni Kasapidou, Paraskevi Mitlianga   +2 more
doaj   +1 more source

Stars War in French Gastronomy: Prestige of Restaurants and Chefs’ Careers [PDF]

In this paper, we analyze the careers from a sample of more than 1,000 top French chefs over more than twenty years and link it to the success or reputation of the restaurants where they have worked.
Gergaud, Olivier, Smeets, Valérie, Warzynski, Frédéric   +2 more
core  

Purple rinses and pseudo escofferian menus : the problem with training restaurants [PDF]

, 2007
Just as training restaurants seemed to be on their way out for good, Matthew Alexander reports that they are enjoying a new lease of life as a much-needed contributor to institutional income, with a new commercial edge and in one case a research ...
Alexander, Matthew
core  

A Question of Choice: Trend-Sensitive Swedish Consumer Attitudes Toward Plant-Based Meat Analogues

Gastronomy
Plant-based meat analogues (PBMAs) are positioned as promising alternatives to animal-based foods due to their potential environmental and health benefits. This study aimed to investigate the acceptability of PBMAs among trend-sensitive Swedish consumers,
Sarah Forsberg, Viktoria Olsson, Marcus Johansson, Karin Wendin   +3 more
doaj   +1 more source