Results 121 to 130 of about 27,626 (198)
Cooking Up Cooperation: The Influence of Trust on In‐Group Favoritism
Kyklos, Volume 79, Issue 4, Page 1179-1196, November 2026.ABSTRACT Many works highlighted the role of identity in promoting in‐group favoritism, reporting however contrasting empirical results when such behavior entails a personal cost. This paper studies the occurrence of in‐group favoritism within and across communities with heterogeneous generalized trust.
Giovanni Perucca
wiley +1 more source
Human-nonhuman interactions for the complexity of gastronomy
astronomic congresses have played a key role in opening a share reflection around the con-cept of gastronomy. Venues such as Diálogos de Cocina have included agents and disciplines that did not have a space in the traditional format of gastronomic ...
Arboleya, Juan Carlos +2 more
core +1 more source
Smog Tasting. Recipes, Methods & Locations [PDF]
lo Squaderno, 2020 The Center for Genomic Gastronomy & CoClimate
doaj
Gastronomy Tourism: The Case of Crete Through the Eyes of Domestic Visitors
Journal on Tourism & Sustainability, 2018 Many tourism scholars have recognised food as a research topic, and not only because of its nutritional importance (Hjalager & Richards, 2002; Hall & Sharples, 2003; Cohen & Avieli, 2004).
doaj
Mediterranean Diet as a Nutraceutical and Sustainable Model for Health and Environmental Wellbeing
GastronomyThe Mediterranean Diet (MD) has emerged as a comprehensive model for promoting human health and environmental sustainability. This review proposes reconceptualization of the traditional MD pyramid, highlighting its functional food components and their ...
Eduardo Costa-Camilo +6 more
doaj +1 more source
The Impact of Digital Technologies on Skills‐to‐Job Mismatches
New Technology, Work and Employment, Volume 41, Issue 3, Page 401-429, November 2026.ABSTRACT A pervasive discourse calls for worker upskilling amid ongoing digital transformation. This study introduces a skills‐to‐job mismatch perspective into research on the digital transformation of work by conceptualising technological adoption as a process that reshapes the relationship between workers’ skill endowments and evolving job ...
Ana Santiago‐Vela
wiley +1 more source
How Do French Adults Consume Their Dairy Foods? A Characterisation Study Using the INCA3 Database
GastronomyDairy foods are rich in nutrients and typically have a lower environmental impact than other animal-based products. Despite these benefits, in France dairy consumption is lower than recommended.
Caterina Franzon +3 more
doaj +1 more source
Physicochemical Properties and Aroma Compounds Analysis in Watermelon Soy Sauce
GastronomyWatermelon soy sauce (WSS) is a liquid condiment usually prepared using watermelon juice, soybeans, and wheat flour through the process of making koji and natural fermentation.
Si-Rui Xiong +4 more
doaj +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
GastronomyThis study evaluates the impact of the complete early leaf removal on the fruit zone for consecutive growing seasons (2023–2024) on the agronomic performance and oenological potential of the indigenous Greek red cultivar Avgoustiatis (Vitis vinifera L.),
Theodoros Gkrimpizis +6 more
doaj +1 more source