The Avignon program.
- Published in:
- Yale Review, 1999, v. 87, n. 1, p. 99
- By:
- Publication type:
- Article
Works matching DE "COOKING education"
Results: 260
1
2
New Jersey Chapter News.
- Published in:
- Tax Executive, 2014, v. 66, n. 3, p. 170
- Publication type:
- Article
3
Editorial.
- Published in:
- Haushalt in Bildung & Forschung, 2024, v. 13, n. 3, p. 2
- By:
- Publication type:
- Article
4
A VISIT TO A BROOKLINE (MASS.) SCHOOL.
- Published in:
- Journal of Education, 1898, v. 48, n. 13, p. 220, doi. 10.1177/002205749804801306
- By:
- Publication type:
- Article
5
CONNECTICUT.
- Published in:
- Journal of Education, 1897, v. 46, n. 22, p. 353
- Publication type:
- Article
6
SUMMER COOKING SCHOOL.
- Published in:
- Journal of Education, 1897, v. 45, n. 20, p. 331
- Publication type:
- Article
7
CONNECTICUT.
- Published in:
- Journal of Education, 1897, v. 45, n. 16, p. 13
- Publication type:
- Article
8
NEW YORK.
- Published in:
- Journal of Education, 1895, v. 41, n. 5, p. 80
- Publication type:
- Article
9
MASSACHUSETTS.
- Published in:
- Journal of Education, 1894, v. 40, n. 19, p. 338
- Publication type:
- Article
10
MINNESOTA.
- Published in:
- Journal of Education, 1894, v. 40, n. 10, p. 180
- Publication type:
- Article
11
AŞÇILIK EĞİTİMİ VE SEKTÖR BAŞARISI ARASINDAKİ İLİŞKİNİN DEĞERLENDİRİLMESİ: BEŞ YILDIZLI OTEL İŞLETMELERİNDE ÇALIŞAN AŞÇILAR ÜZERİNE BİR ARAŞTIRMA
- Published in:
- Celal Bayar University Journal of Social Sciences / Celal Bayar Üniversitesi Sosyal Bilimler Dergisi, 2019, v. 17, n. 2, p. 93, doi. 10.18026/cbayarsos.472843
- By:
- Publication type:
- Article
12
Plato's political cuisine. Commensality, food and politics in the Platonic thought.
- Published in:
- Revista Iberoamericana de Estudios de Desarrollo, 2015, v. 4, n. 1, p. 123
- By:
- Publication type:
- Article
13
Examination of Tourists' Culinary Experience: Revisiting the Experience Economy in the Case of Hue Cuisine.
- Published in:
- Journal of Tourism & Services, 2023, v. 14, n. 27, p. 249, doi. 10.29036/jots.v14i27.641
- By:
- Publication type:
- Article
14
Medical student nutrition and culinary training.
- Published in:
- Medical Education, 2015, v. 49, n. 5, p. 516, doi. 10.1111/medu.12684
- By:
- Publication type:
- Article
15
Food for Thought: Is a French Fry a Vegetable?
- Published in:
- 2011
- By:
- Publication type:
- Opinion
16
Reflection: Airbnb's food-related "online experiences": a recipe for connection and escape.
- Published in:
- Food & Foodways: History & Culture of Human Nourishment, 2021, v. 29, n. 1, p. 97, doi. 10.1080/07409710.2020.1862547
- By:
- Publication type:
- Article
17
Jahrbuch für kulinaristik [yearbook of culinary studies]. the german journal of food studies and hospitality: Volume 2. Edited by irmela Hijiya-Kirschnereit, munich: Iudicium, 2018, 565 pages, ISBN 978-3-86205-526-5, 68 euros [76 USD].
- Published in:
- 2020
- By:
- Publication type:
- Book Review
18
Taste, education, and commensality in Copenhagen food schools.
- Published in:
- Food & Foodways: History & Culture of Human Nourishment, 2020, v. 28, n. 3, p. 174, doi. 10.1080/07409710.2020.1783817
- By:
- Publication type:
- Article
19
Food in the school curriculum in England: Its development from cookery to cookery.
- Published in:
- Design & Technology Education, 2016, v. 21, n. 3, p. 63
- By:
- Publication type:
- Article
20
Half-Baked.
- Published in:
- Journal of Critical Incidents, 2015, v. 8, p. 114
- By:
- Publication type:
- Article
21
What's Cooking in the MOOC Kitchen: Layered MOOCs.
- Published in:
- TechTrends: Linking Research & Practice to Improve Learning, 2016, v. 60, n. 2, p. 98, doi. 10.1007/s11528-016-0036-5
- By:
- Publication type:
- Article
22
HOT RODS AND EXPLODING OVA.
- Published in:
- Petits Propos Culinaires, 2015, n. 102, p. 23, doi. 10.1558/ppc.28349
- By:
- Publication type:
- Article
23
DIEGO RUETE.
- Published in:
- Hacer Empresa, 2022, n. 120, p. 56
- Publication type:
- Article
24
The influence of laboratory experimental work on concept...
- Published in:
- Medical Teacher, 1990, v. 12, n. 1, p. 83, doi. 10.3109/01421599009010566
- By:
- Publication type:
- Article
25
From home economics to family and consumer sciences:...
- Published in:
- Journal of Family & Consumer Sciences, 1995, v. 87, n. 2, p. 13
- By:
- Publication type:
- Article
26
THE SCHOOL AND HOME IN MARLBOROUGH.
- Published in:
- Journal of Education, 1911, v. 74, n. 11, p. 295, doi. 10.1177/002205741107401108
- Publication type:
- Article
27
PRACTICAL COOKERY INSTRUCTION.
- Published in:
- Journal of Education, 1911, v. 73, n. 24, p. 674
- Publication type:
- Article
28
TEACHIN HOW TO BUY.
- Published in:
- Journal of Education, 1910, v. 71, n. 5, p. 131
- By:
- Publication type:
- Article
29
INSTRUCTION IN DOMESTIC ECONOMY.--(IV.).
- Published in:
- 1909
- Publication type:
- Other
30
EDUCATION IN THE PHILIPPINES.
- Published in:
- Journal of Education, 1909, v. 70, n. 6, p. 154
- Publication type:
- Article
31
SOME RESULTS OF INDUSTRIAL TEACHING.
- Published in:
- Journal of Education, 1909, v. 70, n. 4, p. 95, doi. 10.1177/002205740907000409
- By:
- Publication type:
- Article
32
CO-EDUCATION IN CHICAGO.
- Published in:
- Journal of Education, 1909, v. 69, n. 3, p. 73
- Publication type:
- Article
33
CLEVELAND'S GIRLS' TECHNICAL HIGH SCHOOL.
- Published in:
- Journal of Education, 1906, v. 61, n. 11, p. 311, doi. 10.1177/002205740606401118
- By:
- Publication type:
- Article
34
TWO HOURS WITH FARMERS.
- Published in:
- Journal of Education, 1906, v. 63, n. 23, p. 628, doi. 10.1177/002205740606302313
- Publication type:
- Article
35
Connecting through cooking.
- Published in:
- ATA News, 2015, v. 49, n. 10, p. 9
- By:
- Publication type:
- Article
36
Introduction: decolonizing French food.
- Published in:
- Modern & Contemporary France, 2021, v. 29, n. 3, p. 233, doi. 10.1080/09639489.2021.1945563
- By:
- Publication type:
- Article
37
'Mon callalou': Maryse Condé writing herself as female cook.
- Published in:
- Modern & Contemporary France, 2021, v. 29, n. 3, p. 281, doi. 10.1080/09639489.2020.1828321
- By:
- Publication type:
- Article
38
Local Pediatricians Partner with Food Bank to Provide Produce Prescription Program.
- Published in:
- Journal of Hunger & Environmental Nutrition, 2020, v. 15, n. 3, p. 353, doi. 10.1080/19320248.2019.1592051
- By:
- Publication type:
- Article
39
Child and Youth Cooking Programs: More Than Good Nutrition?
- Published in:
- Journal of Hunger & Environmental Nutrition, 2017, v. 12, n. 4, p. 554, doi. 10.1080/19320248.2015.1112758
- By:
- Publication type:
- Article
40
A cook's tale.
- Published in:
- 2009
- By:
- Publication type:
- Opinion
41
Opinions, Knowledge, and Current Practices of Culinary Arts Instructors and Professionals in Regards to Healthy Food Techniques.
- Published in:
- Journal of Culinary Science & Technology, 2015, v. 13, n. 4, p. 287, doi. 10.1080/15428052.2015.1015669
- By:
- Publication type:
- Article
42
The Complexity of Making a Conscious Meal: A Concept for Development and Education.
- Published in:
- Journal of Culinary Science & Technology, 2015, v. 13, n. 3, p. 263, doi. 10.1080/15428052.2015.1015668
- By:
- Publication type:
- Article
43
The Critical Role of Working Memory in Academic Achievement.
- Published in:
- Journal of Culinary Science & Technology, 2014, v. 12, n. 3, p. 258, doi. 10.1080/15428052.2014.913952
- By:
- Publication type:
- Article
44
Editorial Board EOV.
- Published in:
- Journal of Culinary Science & Technology, 2011, v. 9, n. 4, p. ebi, doi. 10.1080/15428052.2011.632318
- Publication type:
- Article
45
Student Reflection on Quality Teaching and How to Assess It in Higher Education.
- Published in:
- Journal of Culinary Science & Technology, 2011, v. 9, n. 4, p. 282, doi. 10.1080/15428052.2011.629889
- By:
- Publication type:
- Article
46
Is Crowdsourcing Useful for Enhancing Innovation and Learning Outcomes in Culinary and Hospitality Education?
- Published in:
- Journal of Culinary Science & Technology, 2011, v. 9, n. 4, p. 261, doi. 10.1080/15428052.2011.627259
- By:
- Publication type:
- Article
47
To What Extent Does Studying to Become an Australian Trade-Qualified Cook Prepare Culinary Students for Further Education?
- Published in:
- Journal of Culinary Science & Technology, 2011, v. 9, n. 4, p. 228, doi. 10.1080/15428052.2011.627240
- By:
- Publication type:
- Article
48
Using Fibonacci and Phyllotaxis to Advance the Field of Culinary Arts & Sciences.
- Published in:
- Journal of Culinary Science & Technology, 2011, v. 9, n. 1, p. 44, doi. 10.1080/15428052.2011.561152
- By:
- Publication type:
- Article
49
The Development of Culinary Arts and Food Science Into a New Academic Discipline-Culinology®.
- Published in:
- Journal of Culinary Science & Technology, 2011, v. 9, n. 1, p. 17, doi. 10.1080/15428052.2011.558461
- By:
- Publication type:
- Article
50
Lessons Learned From the Scholarly Works of Others to Stimulate Teaching and Research Ideas in the Culinary Arts and Hospitality Discipline.
- Published in:
- Journal of Culinary Science & Technology, 2010, v. 8, n. 4, p. 169, doi. 10.1080/15428052.2010.535774
- By:
- Publication type:
- Article