Results 151 to 160 of about 461 (175)

Predicting Tourists' Intention to Try Local Cuisine Using a Modified Theory of Reasoned Action: The Case of New Orleans

Journal of Travel and Tourism Marketing, 2010
Heesup Han
exaly  

Types of Cheese Used in Traditional Turkish Cuisine

[No abstract available]
Samav, Ufuk, Yetım, Adem, Üner, Mete Han   +2 more
openaire   +1 more source

Creativity and Innovation Patterns of Haute Cuisine Chefs

Journal of Culinary Science and Technology, 2013
Jose Albors-garrigos, Purificación García-Segovia   +1 more
exaly  

A model of historical development and future trends of Italian cuisine in America

International Journal of Hospitality Management, 2010
Woo Gon Kim
exaly  

Dynamics of physicochemical factors and microbial communities during ripening fermentation of Pixian Doubanjiang, a typical condiment in Chinese cuisine

Food Microbiology, 2020
Rui Li, Xiaofang Pei, Peibin Zeng
exaly  

The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists' Heterogeneous Preferences

Asia Pacific Journal of Tourism Research, 2015
David L Jones
exaly  

How Will We Dine? Prospective Shifts in International Haute Cuisine and Innovation beyond Kitchen and Plate

Foods, 2020
Victor Tiberius
exaly  

From Label to Practice: The Process of Creating New Nordic Cuisine

Journal of Culinary Science and Technology, 2013
Jesper Strandgaard Pedersen, Silviya Svejenova   +1 more
exaly  

Reinterpreting Tradition to Innovate: The Case of Italian Haute Cuisine

Industry and Innovation, 2015
Antonio Messeni Petruzzelli, Tommaso Savino   +1 more
exaly  

Author response for "Analysis of Turkish cuisine flavors network"

2023
null Ozhan, Beyza, null Tugrul, Bulent
openaire   +1 more source