Works matching DE "COOKING"

Results: 5000

The Mouldy Kola Nut who did not Want to Talk: Freshness, Decay, and More-than-human Health in Afro-Brazilian Candomblé.

Published in:

Studia Religiologica, 2023, v. 56, n. 4, p. 33, doi. 10.4467/20844077SR.23.015.20996

By:

Capponi, Giovanna

Publication type:

Article

"Sea grape"-based traditional foods in Indonesia: a glimpse into the tropical coastal culinary heritage.

Published in:

Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-025-00281-7

By:

Pangestuti, Ratih;
Rahmadi, Puji;
Siahaan, Evi Amelia;
Nisa, Khoirun;
Poeloengasih, Crescentiana Dewi;
Kurnianto, Dedy;
Lideman

Publication type:

Article

Effects of Innovative Cooking Techniques on the Physico-Chemical, Color, Structural and Sensory Properties of the Rainbow Trout (O. mykiss).

Published in:

Journal of Culinary Science & Technology, 2025, v. 23, n. 3, p. 649, doi. 10.1080/15428052.2024.2373767

By:

Kocatepe, Demet;
Turan, Hülya;
Gulgun, Unal Sengor F.;
Corapcı, Bengunur;
Altan, Can Okan;
Kostekli, Bayram

Publication type:

Article

Three feet under: hāngī and the contemporary adaptation of indigenous culinary techniques.

Published in:

Food, Culture & Society, 2025, v. 28, n. 3, p. 780, doi. 10.1080/15528014.2024.2381305

By:

Richardson, Robert

Publication type:

Article

Kenny and the Cookie Lady.

Published in:

2025

By:

WILLIAMS, RUBY

Publication type:

Book Review

The effect of gastronomy experience on destination loyalty in Kazakhstan.

Published in:

Anatolia: An International Journal of Tourism & Hospitality Research, 2025, v. 36, n. 2, p. 452, doi. 10.1080/13032917.2024.2393631

By:

Tagmanov, Urmanbek;
Ulema, Şevki;
Ekinci, Yuksel

Publication type:

Article

Differences in Cooking Behavior and Infrastructure by Food Security Status Among Historically Underserved College Students.

Published in:

Journal of Hunger & Environmental Nutrition, 2025, v. 20, n. 3, p. 459, doi. 10.1080/19320248.2024.2442943

By:

Machado, Stephanie;
Qamar, Zubaida;
Donatello, Robin;
Brimlow, Noelle;
Mooradian, Saul;
Buran, Michele;
Heino, Hayley;
Stamper, Naomi;
Bianco, Stephanie

Publication type:

Article

Chlorophylls, carotenoids and their changes in green leafy vegetables upon preparation of cultural cuisines in North-East, India.

Published in:

Ecology, Environment & Conservation (0971765X), 2025, v. 31, p. 87, doi. 10.53550/EEC.2025.v31i01.015

By:

Lalrinmawia, Nick;
Vanlalhluna, P. C.;
Hnamte, Lalthanpuii;
Hnamte, Remruattluanga;
Lalnunmawia, F.

Publication type:

Article

Exploring sociocultural and science aspect of Manggulu: a traditional food from Sumba Island, Indonesia.

Published in:

Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-025-00280-8

By:

Royyani, Mohammad Fathi;
Setiarto, R. Haryo Bimo;
Herlina, Vika Tresnadiana;
Ana, Resti Rambu;
Hidayat, Asep;
Ngongo, Yohanis;
Sundari, Siti;
Oryzanti, Parwa;
Wahyuni, Resti;
Yusnikumah, Tri Rizkiana;
Hakam, Saiful

Publication type:

Article

Defining Culinary Medicine: A Call for Consensus on Competencies to Improve Nutrition.

Published in:

Nutrients, 2025, v. 17, n. 9, p. 1403, doi. 10.3390/nu17091403

By:

Polak, Rani;
Frates, Beth;
Mirsky, Jacob;
Trilk, Jennifer;
Wood, Nathan;
Moore, Margaret;
Thomas, Olivia;
Phillips, Edward M.

Publication type:

Article

The Long Life and History of the Ebony Test Kitchens.

Published in:

Collections: A Journal for Museum & Archives Professionals, 2025, v. 21, n. 2, p. 187, doi. 10.1177/15501906241307667

By:

Hyppolite, Joanne

Publication type:

Article

Nourishing Love: Documenting the Cookery and Foodways Collections at the Michigan State University Libraries.

Published in:

Collections: A Journal for Museum & Archives Professionals, 2025, v. 21, n. 2, p. 246, doi. 10.1177/15501906241277501

By:

Van Veen McRoberts, Leslie

Publication type:

Article

Çorum-Alaca Mutfak Kültürü Üzerine Bir Araştırma.

Published in:

Journal of Social Sciences Eskisehir Osmangazi University / Eskisehir Osmangazi Üniversitesi Sosyal Bilimler Dergisi, 2025, v. 26, n. 1, p. 192

By:

ÖZATA ŞAHİN, Esra

Publication type:

Article

Differences between the normal and perceived appropriate portion sizes of discretionary foods.

Published in:

European Journal of Clinical Nutrition, 2025, v. 79, n. 5, p. 419, doi. 10.1038/s41430-025-01569-2

By:

Liu, Qingzhou;
Allman-Farinelli, Margaret;
Rangan, Anna

Publication type:

Article

Assessing energy and environmental impacts of Turkish-style tea brewing: efficiency, consumption, and carbon footprint.

Published in:

NPJ Science of Food, 2025, v. 9, n. 1, p. 1, doi. 10.1038/s41538-025-00405-y

By:

Zorlu, Oktay;
Güneşdoğmuş, Bedirhan;
Sözer, Sefa;
Akaslan, Selman;
Göçen, Batuhan;
Dikmen, İlker;
Ünver, Ümit

Publication type:

Article

Culinary Education, Food and The TV Studio Kitchen in the 1950s French Children's Cooking Show Le Goûter.

Published in:

Media History, 2025, v. 31, n. 1, p. 45, doi. 10.1080/13688804.2023.2277269

By:

Kratz, Amélie

Publication type:

Article

Correction to: Structural controls on cobalt mineralisation during regional metamorphism: an example from the Rajapalot area, Finland.

Published in:

2025

By:

Sayab, Mohammad;
Menzies, Andrew;
Palin, Richard M.;
Butcher, Alan R.;
Cook, Nick;
Kuva, Jukka;
Dehaine, Quentin

Publication type:

Correction Notice

Fuelling your body.

Published in:

Dental Nursing, 2025, v. 21, n. 5, p. 236, doi. 10.12968/denn.2025.21.5.236

By:

Martin, Eve

Publication type:

Article

Jollof Rice: A West African culinary and cultural icon.

Published in:

Ghanaian Journal of Economics (GJE), 2024, v. 12, n. 1, p. 1

By:

Alagidede, Yegandi I. P.

Publication type:

Article

Protective potential of onion eco-extract: safeguarding chicken patties from oxidative deterioration.

Published in:

International Journal of Environmental Health Research, 2025, v. 35, n. 5, p. 1170, doi. 10.1080/09603123.2024.2382900

By:

Rguez, Safa;
Bettaieb Rebey, Iness;
Yeddes, Walid;
Grati Affes, Taycir;
Chaabani, Emna;
Sirine, Gabsi;
Sabrine, Hafiene;
Msaada, Kamel;
Frouja, Olfa;
Hamrouni Sellami, Ibtissem

Publication type:

Article

The Effectiveness of Teaching High-Risk Cooking Skills with Video Models to Individuals with Intellectual Disability.

Published in:

Exceptionality, 2025, v. 33, n. 2, p. 118, doi. 10.1080/09362835.2024.2396112

By:

Güneş Özler, Naime;
Akçamete, Ayşe Gönül

Publication type:

Article

OPENING LECTURE - Human Health and Well-being: Balancing Between Flavor and Gut Microbiota.

Published in:: Clinical Chemistry & Laboratory Medicine, 2025, v. 63, n. 1, p. s7, doi. 10.1515/cclm-2025-8004
Publication type:: Article

fitness+wellbeing.

Published in:: Lamp (0047-3936), 2022, v. 79, n. 2, p. 43
Publication type:: Article

fitness+wellbeing.

Published in:: 2021
Publication type:: Recipe

HAUTE CUISINE.

Published in:

2013

By:

Miles, Sue

Publication type:

Film/TV Criticism and Review

Amina recipe for success.

Published in:: Lamp (0047-3936), 2012, v. 69, n. 7, p. 26
Publication type:: Article

Case Histories.

Published in:

2013

By:

Wallman, David A.

Publication type:

Case Study

You Are What You Eat, So Don't Eat Crust: Will Strategies to Suppress Advanced Glycation End Products (AGEs) Prove to be "Our Fountain of Youth"?

Published in:

Nutritional Perspectives: Journal of the Council on Nutrition, 2011, v. 34, n. 3, p. 5

By:

Debé, Joseph

Publication type:

Article

A Dash of Formaldehyde A Public Health Research Paper.

Published in:

Nutritional Perspectives: Journal of the Council on Nutrition, 2006, v. 29, n. 4, p. 30

By:

Dobrzanski, Tanya;
Hutchins, Lauren;
Yan, Rachel

Publication type:

Article

14 recetas para personas con celiaquía.

Published in:: Metas de Enfermería, 2018, v. 21, n. 5, p. 48
Publication type:: Article

Conocimientos sobre riesgos para la salud relacionados con alimentos y bebidas en viajeros internacionales.

Published in:

Metas de Enfermería, 2014, v. 17, n. 2, p. 69

By:

Crespo Alonso, Ana;
del Carmen Alvarez Comesaña, María

Publication type:

Article

Look Who's Cooking: The Rhetoric of American Home Cooking Traditions in the Twenty-First Century.

Published in:

2021

By:

CORNELL, LACEY

Publication type:

Book Review

A History of Cooks and Cooking.

Published in:

2006

By:

Long, Lucy M.

Publication type:

Book Review

A History of Cooks and Cooking.

Published in:

2005

By:

Long, Lucy M.

Publication type:

Book Review

Entre cazuelas y salazones: sala cattabia en Apicio IV, I, 1-3.

Published in:

Nova Tellus, 2005, v. 23, n. 1, p. 149

By:

Lejavitzer Lapoujade, Amalia

Publication type:

Article

Social, Ecological, and Health Benefits of Clean Cooking.

Published in:

EcoHealth, 2018, v. 15, n. 4, p. 713, doi. 10.1007/s10393-018-1340-7

By:

Petach, Helen;
Williams, Kendra N.;
Mehta, Sumi

Publication type:

Article

Modifikation macht's möglich.

Published in:: Architektur Aktuell, 2019, n. 466/467, p. 141
Publication type:: Article

What's on the Menu?

Published in:

2018

By:

BARTLETT, JENNIFER A.

Publication type:

Web Site Review

Cooking for Engineers.

Published in:

2018

By:

BARTLETT, JENNIFER A.

Publication type:

Web Site Review

The Cook's Thesaurus.

Published in:

2018

By:

BARTLETT, JENNIFER A.

Publication type:

Web Site Review

Kitchen Historic: Exploring Historical Cookery.

Published in:

2018

By:

BARTLETT, JENNIFER A.

Publication type:

Web Site Review

The Food Timeline.

Published in:

2018

By:

BARTLETT, JENNIFER A.

Publication type:

Web Site Review

The Recipes Project.

Published in:

2018

By:

BARTLETT, JENNIFER A.

Publication type:

Web Site Review

Todd Wilbur's Top Secret Recipes.

Published in:

2018

By:

BARTLETT, JENNIFER A.

Publication type:

Web Site Review

Experimental evaluation of analgesic and anti-inflammatory potential of Oyster mushroom Pleurotus florida.

Published in:

Indian Journal of Pharmacology, 2013, v. 45, n. 1, p. 66, doi. 10.4103/0253-7613.106438

By:

Ganeshpurkar, Aditya;
Rai, Gopal

Publication type:

Article

LEARNING FROM TYPHOID MARY.

Published in:

Hedgehog Review, 2020, v. 22, n. 2, p. 16

By:

McClay, B. D.

Publication type:

Article

The Distance from Our Food.

Published in:

Hedgehog Review, 2019, v. 21, n. 3, p. 40

By:

Wurgaft, Benjamin Aldes

Publication type:

Article

Toward a Culinary Ethos for the Twenty-first Century.

Published in:

Hedgehog Review, 2019, v. 21, n. 3, p. 18

By:

Laudan, Rachel

Publication type:

Article

Biotech Cockaigne of the Vegan Hopeful.

Published in:

Hedgehog Review, 2019, v. 21, n. 1, p. 52

By:

Wurgaft, Benjamin Aldes

Publication type:

Article

Three Ideal Dinners.

Published in:

Hedgehog Review, 2016, v. 18, n. 3, p. 106

By:

Edmundson, Mark

Publication type:

Article