Results 51 to 60 of about 2,110 (161)

Culinary Uses of Cretan PDO Products: Nutritional Analysis of Cheese-Based Recipes

Gastronomy
Xynomyzithra Kritis, Pichtogalo Chanion, and Xygalo Siteias are protected designation of origin (PDO) soft cheeses from Crete, widely used in local recipes for appetizers, main courses, and desserts.
Eleni Vasilelli, Anastasia Markaki, Ioannis Sfendourakis, Vassilios Raikos   +3 more
doaj   +1 more source

Gastronomy Tourism - A Sustainable Alternative for Local Economic Development [PDF]

Annals of Dunarea de Jos University. Fascicle I : Economics and Applied Informatics, 2019
Gastronomy tourism recorded a continuous worldwide increase in recent decades, reflected both by the multitude of niche tourist offers and also by the emergence of the food websites and national and international institutions.
Iulian Adrian SORCARU
doaj  

Eko Gastronomi ve Sürdürülebilir Gastronomi

, 2022
Günümüzde yiyecek sistemleri, endüstriyel üretim ile özdeşleşmekte bununla beraber sosyal, ekolojik ve ekonomik yönden savunmasız hale geldiği söylenebilir. Gastronomin ise yiyeceğin üretimi, üretiminde kullanılan malzemeler, ekonomik boyut, depolama, taşınma, hazırlanma, yiyeceğin sosyal yönü ve ekonomik etkileri, kültür ve gelenekleri de içeren çok ...
Gün, Serkan, Kılıç, Gül Damla
openaire   +1 more source

Influencer Credibility and Responsible Tourism: A Study of Ecotourists' Economic, Socio‐Cultural, and Environmental Responsible Behaviors in Sarawak

Sustainable Development, EarlyView.
ABSTRACT The tourism sector faces pressing sustainability challenges, especially during crises. The rural communities reliant on ecotourism remain vulnerable, highlighting the need for responsible tourism. This study integrates social cognitive theory (SCT) and the elaboration likelihood model (ELM) to examine how self‐efficacy and outcome expectation ...
Wei Chiang Chan, Chee Hua Chin, Winnie Poh Ming Wong   +2 more
wiley   +1 more source

Olives in Culinary Practice: A Nutritional Profile of Selected Recipes

Gastronomy
Background: Table olives are key elements of Mediterranean cuisine, yet their contribution within traditional Greek culinary preparations remains underexplored. Aim: This study evaluated the nutritional composition of 70 Greek recipes (appetizers, salads,
Katerina Giazitzi, George Boskou
doaj   +1 more source

Tourism and Sustainable Development in the Mediterranean: Evidence From Robust Panel CS‐ARDL Analysis

Sustainable Development, EarlyView.
ABSTRACT Despite the Mediterranean region's critical dependence on tourism, the empirical relationship between tourism development and multidimensional sustainable development remains underexplored. Existing studies predominantly rely on unidimensional sustainability proxies, failing to capture the holistic nature of sustainability. This study examines
Emin Ahmet Kaplan, Tufan Sarıtaş, Yasin Büyükkör, Alper Aslan   +3 more
wiley   +1 more source

Sensory and Microbiological Evaluation of Artisanal Garrafa Ice Cream Made with Goat and Cow Milk

Gastronomy
This study aimed to produce and evaluate artisanal garrafa ice cream made with goat milk, performing microbiological analysis and sensory evaluation, and comparing it with cow milk-based ice cream. Pasteurized goat and cow milk were used to prepare pecan
Homero Salinas-González, Luis Maconetzín Isidro-Requejo, Francisco Javier Pastor-López, Enrique Hernández-Leal   +3 more
doaj   +1 more source

Green Restaurant Sustainability and Food Waste: A Bibliometric Analysis of Research Trends and Collaboration Networks

Sustainable Development, EarlyView.
ABSTRACT The increasing environmental impact of the foodservice sector has intensified interest in green restaurant sustainability and food waste reduction. Although research in this area has expanded rapidly, the thematic development and structural position of food waste within green restaurant sustainability scholarship remain insufficiently ...
Emre Hastaoglu
wiley   +1 more source

The Role of Sensory Cues in Promoting Healthy Eating: A Narrative Synthesis and Gastronomic Implications

Gastronomy
Many consumers today pursue health goals to adopt healthier behaviors, and interest in promoting healthy eating habits in gastronomy is growing. Empirical evidence demonstrates that sensory cues (e.g., food color, food shapes, and background music ...
Kosuke Motoki, Jaewoo Park, Taku Togawa
doaj   +1 more source

The Hidden Harvest: Harnessing Colorado's Geodiversity and Environmental Heterogeneity for Sustainable Agritourism

Sustainable Development, EarlyView.
ABSTRACT Colorado's geologic, pedologic, topographic, hydrological, and climatic contrasts create strong but under‐synthesized opportunities for sustainable agritourism. This review investigates how geodiversity, and the broader environmental heterogeneity within which it operates, can be used to diversify farm income, strengthen place‐based visitor ...
Bonface O. Manono
wiley   +1 more source