Results 81 to 90 of about 25,630 (297)
GastronomyMany 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
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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 +3 more
wiley +1 more source
A Sensor-Enabled Smart Tray for Understanding Consumer Eating Behavior in a Restaurant
GastronomyThis preliminary study explores the use of a smart tray prototype equipped with a weight sensor to analyze consumer eating behavior in real-life conditions.
Benjamin Baugier +9 more
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Economic Anthropology, EarlyView.ABSTRACT In the Chinese kimchi industry, manufacturers employ product names, photographs, and logistical strategies to promote their kimchi's “Koreanness.” So, what makes their kimchi “Korean,” and how does its Koreanness formulate kimchi's commodity value?
Heangjin Park
wiley +1 more source
Evaluation of Gastronomy Tourism from Perspectives of Professional Tourist Guides
, 2021 Yalçınkaya, Tarık, (Çanakkale Onsekiz Mart Üniversitesi Turizm İşletmeciliği Bölümü Doktora Öğrencisi) ; Cankül, Duran, (Eskişehir Osmangazi Üniversitesi)The research aims to reveal gastronomy tourism potential in Canakkale from the perspective of ...
Yalçınkaya, Tarık, Cankül, Duran
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Sensory and Microbiological Evaluation of Artisanal Garrafa Ice Cream Made with Goat and Cow Milk
GastronomyThis 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 +3 more
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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
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Climate Change and (Mal)Adaptation in Tourism‐Intensive Alpine Regions
The Political Quarterly, EarlyView.Abstract Tourism, especially in winter, accounts for a large share of economic income in Alpine regions. At the same time, these regions are more severely affected by climate change, leading to shorter winter seasons and reduced snow cover. This presents a pressing issue for areas reliant on income from winter tourism through activities such as skiing.
Valentina Ausserladscheider
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, 2022 Sustainable gastronomy is an important concept that improves the health and nutritional quality of society by supporting the preparation, production, and consumption of foods with environmental awareness.
Esra Bozgeyik +9 more
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Olives in Culinary Practice: A Nutritional Profile of Selected Recipes
GastronomyBackground: 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
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