Results 41 to 50 of about 4,285,553 (317)

Unfolding the Impacts of a Prolonged COVID-19 Pandemic on the Sustainability of Culinary Tourism: Some Insights from Micro and Small Street Food Vendors

Sustainability, 2022
Our study reveals the impacts of various COVID-19-related restrictions on the culinary tourism industry by exploring how street food vendors deal with this unprecedented encounter.
V. Gaffar, B. Tjahjono, T. Abdullah, Maya Sari, Rofi Rofaida   +4 more
semanticscholar   +1 more source

Street food in Palermo: Traditions and market perspectives

International Journal of Gastronomy and Food Science, 2022
Street food protects and promotes the history and tradition of a place. The origin of street foods largely relies on the cultural and natural landscapes that surround the environments where they are prepared and sold.
F. Sgroi, Federico Modica, Francesc Fusté-forné   +2 more
semanticscholar   +1 more source

RUMUSAN KRITERIA KAWASAN YANG TEPAT SEBAGAI STREET FOOD KORIDOR

Arsitekno, 2022
Fenomena street food pada beberapa koridor jalan yang ada di Kota Banda Aceh saat ini menjadi polemik bagi masyarakat dan pemerintah, ada yang menilai positif dan negatif dari berbagai aspek terutama terkait ekonomi dan kesehatan.
T. Eka Panny Hadinata
doaj   +1 more source

Safe Food Handling Knowledge and Practices of Street Food Vendors in Polokwane Central Business District

Foods, 2020
Street food vending is a common business practice in most South African cities. However, street vended foods may be a source of foodborne illnesses if their handling is not well regulated and executed.
Khomotso J. Marutha, Paul K. Chelule
doaj   +1 more source

Unpacking Street Food Tourism in South Africa: A Literature Review and a Way Forward [PDF]

African Journal of Hospitality, Tourism and Leisure, 2022
Food tourism is a growing phenomenon that is adding value to the tourism sector. While it can be recognised as a specific food tourism category, street food tourism has not been yet clearly conceptualised and much research remains to be done on this ...
Erasmus Mzobanzi Mnguni, Andrea Giampiccoli   +1 more
doaj   +1 more source

Accessing Food on the Street in Three African Cities [PDF]

, 2015
- Strategies used by street children and youth to access food include informal work, prostitution, trading sex for food, begging, theft, picking from bins, sharing, building relationships with trusted adults, NGOs, churches.
Hunter, Janine, Shand, Wayne, van Blerk, Lorraine   +2 more
core   +2 more sources

Understanding Risk Perception toward Food Safety in Street Food: The Relationships among Service Quality, Values, and Repurchase Intention

International Journal of Environmental Research and Public Health, 2021
This paper aims to identify service quality dimensions of street food that have an impact on utilitarian and hedonic values and to determine the effect of utilitarian and hedonic values on repurchase intention.
Kyung-hwa Seo, J. Lee
semanticscholar   +1 more source

Environmental and Occupational Health Exposures and Outcomes of Informal Street Food Vendors in South Africa: A Quasi-Systematic Review

International Journal of Environmental Research and Public Health, 2022
Introduction: Informal street vending is a form of informal employment, and occupational conditions for people within this group have been proven to be detrimental to their health.
M. M. Sepadi, V. Nkosi
semanticscholar   +1 more source

Understanding Global Street Food Consumer Behavior and Experience: A Narrative Review of Literature and Development of Framework

Journal of Applied Marketing Theory
This paper explores global street food consumer behavior and consumption experience. The aim of this paper is to gain a holistic comprehension of street food consumption decision making and experience through exploring nature and sources of perceptions ...
Samit Chakravorti
doaj   +1 more source

Faktor yang Memengaruhi Kandungan E. coli Makanan Jajanan SD di Wilayah Cimahi Selatan

Majalah Kedokteran Bandung, 2012
Based on Food and Drug Control Agency (FDA) data stated that 45% processed food product at the elementary school environment were contaminated with physical, chemical and microbiological dangerous substances.
Agus Riyanto, Asep Dian Abdillah
doaj   +1 more source