Anthropology of food, 2018 The conceptualization of gastronomy has undergone a major change over the last three decades in the field of the social sciences. Some authors suggested that gastronomy must be considered as the study of the relationship between culture and food in contemporary world (Bessiere, 1998; Scarpato, 2002; Poulain, 2011).
F. Xavier Medina +2 more
openaire +2 more sources
Study on the Dynamics of Microflora during Natural Fermentation of Different Blueberry Wines
Fermentation, 2023 Microflora play an important role in the fermentation of blueberry wine, influencing the flavor and nutrient formation. Commercial yeasts give blueberry wines an average flavor profile that does not highlight the specific aroma and origin of the ...
Boran Hu +3 more
doaj +1 more source
The Role of Gastronomic Tradition and Culture in the Development of Tourism [PDF]
Ovidius University Annals: Economic Sciences Series, 2018 This paper aims to present gastronomy tourism, which is a new concept and form of tourism, treated independently of other forms of tourism, combining characteristics of cultural, thematic and sustainable tourism, aiming at satisfying and educating ...
Boiţă Marius +2 more
doaj
Gastronomy as a Strenghener of Local Cultural Tourism Identity in Bonjeruk Tourism Village in Central [PDF]
SHS Web of ConferencesThis study aims to explore how the community of Bonjeruk Tourism Village preserves the authenticity of traditional Sasak gastronomy amid modernization and tourism commercialization, while simultaneously strengthening its cultural tourism identity.
Satrio Muhammad +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
Sea cruises as a new branch of the tourism industry [PDF]
, 2012 The article presents sea cruises - a form of tourism which is not very common in Poland but flourishes in other parts of the world. The author describes world and European fleets, cruise routes, ports visited and elements of cruise organization.
Ptaszycka-Jackowska, Danuta
core +3 more sources
Tourisme de luxe et gastronomie de luxe : une nouvelle Sainte Alliance sur fond de patrimoines ?
Territoire en Mouvement, 2014 This article aims to show the relationship between luxury tourism and gastronomy, the study of which has been gradually abandoned in favour of popular gastronomy and mass tourism.
Christian Barrère +2 more
doaj +1 more source
Heritage entrepreneurship. Agency-driven promotion of the Mediterranean diet in Spain. [PDF]
, 2015 This article explores the role of the agency in the social process that constitutes cultural heritage. By introducing the concept of heritage entrepreneurship to explain the conversion of cultural elements into heritage, we discuss the case of the ...
Pfeilstetter, Richard
core +1 more source
EXPERIENTIAL MARKETING AND CUSTOMER SATISFACTION IN LIMA’S FAST FOOD DELIVERY: CHALLENGES AND OPPORTUNITIES [PDF]
Geo Journal of Tourism and Geosites: The fast food sector represents an industry with an economic impact in many countries, driven by changes in customer consumption habits. The growing demand for convenience has motivated restaurants to focus their strategies on customer satisfaction ...
Dehere GUILLEN +3 more
doaj +1 more source
Land Snail Consumption: Microbiological Safety Considerations, Best Practices and Regulations [PDF]
BIO Web of ConferencesThe aim of this study was to determine the microbiological safety challenges associated with the consumption of land snails, emphasizing the risks posed by pathogenic bacteria, parasites, and contaminants.
Garkov Mihail +2 more
doaj +1 more source