Results 141 to 150 of about 25,630 (297)

Gastronomy

, 2022
Stan Blackley, Donald Reid
openaire   +2 more sources

Mediterranean Culinary Medicine: An Integrative Approach to Diet, Culinary Practices, and Health

Gastronomy
The Mediterranean diet is widely recognized as one of the most robust dietary patterns for the prevention of chronic diseases, yet its health effects cannot be fully understood without considering the culinary practices and cultural contexts that shape ...
Miguel Ruiz-Canela, Vanessa Bullón-Vela, Alejandro Bonetti   +2 more
doaj   +1 more source

Paranormal Gastronomi

, 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

"Potential Traditional Food of Olele Based Village Tomini Bay Area as a Gastronomic Tourist Attraction "

, 2020
Yumanraya Noho, Meilinda Lestari Modjo, Poppy Arnold Kadir, R Tridayanti, D Turgarini, Budi Nugraha, Suwarso   +6 more
openalex   +1 more source

Production and marketing of Tuber floridanum – ecology and gastronomic value of a recently described truffle species [PDF]

, 2023
Joice Aline Freiberg, Tine Grebenc, Lidija Strojnik, Leonardo Arocha Meireles, Maximiliano Segundo Escalona Jiménez, Neila Sílvia Pereira dos Santos Richards, Nives Ogrinc, Zaida Inês Antoniolli   +7 more
openalex   +1 more source

An Emergent Seafood Nationalism Takes Hold in the United States

Fish and Fisheries, Volume 27, Issue 4, Page 1047-1055, July 2026.
ABSTRACT This paper introduces the concept of ‘seafood nationalism’ to describe how, since 2024–2025, the United States increasingly uses tariffs, trade remedies, food safety enforcement and origin‐based rules to favour American seafood over foreign products.
Owen Temby
wiley   +1 more source

Research on the Artistic Identity of Gastronomy Through Aesthetic [PDF]

, 2017
İnsanoğlu, tarihin ilk evrelerinde sadece fizyolojik ihtiyaçlarını karşılayabilmek için beslenmiş, ardından edindiği tecrübeler neticesinde lezzetin ve görselliğin, keyif/haz verici bir yanı olduğunu gözlemlemiştir.
Yılmazb, Hakan, Sipahia, Setenay, Ekincekb, Sema   +2 more
core  

Tasting the Future: Sensory Evaluation and Perception of Insect-Based Products Among GenZ and Millennials

Gastronomy
Insect 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, Amalia Tsiami, Szymon Wojciech Lara   +2 more
doaj   +1 more source

An Experimental and Educational Framework for Nonenzymatic Polyphenol Conversion: Bridging Molecular Food Science and Materials Technology through Organic Chemistry

ChemFoodChem, Volume 2, Issue 2, June 2026.
Gallic acid serves as an ideal bridge between fundamental sciences and gastronomy, as its presence as a plant polyphenol moiety. Its symmetrical, multifunctional phenolic structure makes it a perfect educational building block for linking organic chemistry both to food science and material design.
Antonio Radesco, Matteo Spagnuolo, Maria Calasso, Danilo Vona, Maria De Angelis   +4 more
wiley   +1 more source

Smog Tasting. Recipes, Methods & Locations [PDF]

lo Squaderno, 2020
The Center for Genomic Gastronomy & CoClimate
doaj