Results 81 to 90 of about 47,826 (222)
GastronomyFood waste is a growing global problem that originates from a variety of sources, with about 38% of it coming from food processing. In recent years, the European Union has encouraged investigations into by-products for their exploitation in several ...
Laura Alessandroni +3 more
doaj +1 more source
INTERCULTURALITY – A FACTOR OF TOURISM DEVELOPMENT (PART 1 - GASTRONOMY IN TOURISM, ATTRACTION OR IMPEDIMENT) [PDF]
In order to transmit a culture without altering it, while creating tourism, cultural and religious products, a variety of details must be taken into account regarding the basic tourism services such as accommodations and food.
Babaita Carmen +2 more
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'Thinking of Spain in a flat way:' visiting Spain and Spanish cultural heritage through contemporary Japanese anime [PDF]
, 2017 This article contextualizes the representation of Spain and Spanish culture among Japanese cultural producers, particularly through the production of Japanese commercial animation (commonly named anime).
Hernandez-Perez, Manuel
core +1 more source
Intercultural Competence Development Through Tourism: A Study of Czech Visitors to France
International Journal of Training and Development, EarlyView.ABSTRACT This study examines international travel as a context for informal intercultural learning and the development of intercultural competence, aligning with the broader goals of training and development. Using the Cross‐Cultural Adaptability Inventory (CCAI), this research assesses changes in four dimensions—Emotional Resilience, Flexibility ...
Renata Cuhlova +2 more
wiley +1 more source
GastronomyThis paper examines a new artisanal food product made from bigleaf maple trees (Acer macrophyllum). These trees are indigenous to, and thrive in, the moist and mild climate of the Pacific Northwestern regions of the United States and Canada.
Lisa M. L. Price +2 more
doaj +1 more source
Know Your Lanes: Unpacking Theoretical Plurality Across Studies of Professions
Journal of Management Studies, EarlyView.Abstract Professions continue to be central to understanding organizing in the 21st century. The literature on professions is segmented into theoretical conversations that offer different conceptualizations of professions and theoretical concerns. Through an analysis of the literature, we unpack four lanes – teleological, institutional, ecological, and
Ruthanne Huising, Pauli Pakarinen
wiley +1 more source
The Role of Gastronomy as A Driver of Rural Tourism Development: The Case of Mirandela
European CountrysideThis research aimed to analyze the perception of tourism stakeholders regarding the potential of gastronomy to revitalize tourism in the Mirandela region.
da Mota Carlos Vilela +3 more
doaj +1 more source
Developing a Healthy and Climate-Friendly Community College Culinary Curriculum
GastronomyThis paper describes the development of the Climate-Friendly, Healthy, Efficient Food Service (CHEF) curriculum at the City University of New York (CUNY).
Nevin Cohen +4 more
doaj +1 more source
A STUDY OF CONSUMER SATISFACTION TOWARDS RESTAURANTS’ SERVICE QUALITY IN SURABAYA [PDF]
The restaurant industry in Surabaya has shown rapid growth recently. This requires the restaurant businesses to recognize their competitive advantages in order to win the competition.
Jokom, Regina +3 more
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Journal of Oral Rehabilitation, EarlyView.This study resulted in agendas to improve oral health care, research, and education, advocating for a shift in ALS oral health care: from neglect to proactive integration. ABSTRACT Background and Objective Amyotrophic Lateral Sclerosis (ALS) is a progressive neurodegenerative disease that impairs motor function, including oral musculature, complicating
Merel C. Verhoeff +2 more
wiley +1 more source