Works about GASTRONOMY
Results: 856
Cooking Bolshevik: Anastas Mikoian and the Making of the Book about Delicious and Healthy Food.
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- Russian Review, 2012, v. 71, n. 2, p. 295, doi. 10.1111/j.1467-9434.2012.00654.x
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- Article
Growth in visitor and exhibitor numbers: EVENT: Heimtextil FOCUS: Business.
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- Melliand International / Melliand Textilberichte, 2025, n. 1, p. 12
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- Article
TOWARD AN INTEGRATED MODEL OF VISITOR'S FOOD NOSTALGIA AND GENDER DIFFERENCE: A FESTIVAL CONTEXT.
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- Event Management, 2018, v. 22, n. 4, p. 609, doi. 10.3727/152599518X15300559276967
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- Article
Politics of Meaning in Categorizing Innovation: How Chefs Advanced Molecular Gastronomy by Resisting the Label.
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- Organization Studies, 2020, v. 41, n. 2, p. 267, doi. 10.1177/0170840619835268
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- Article
An ex-ante evaluation of marketing policies to improve itinerary service.
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- Current Issues in Tourism, 2021, v. 24, n. 13, p. 1856, doi. 10.1080/13683500.2020.1806792
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- Article
SUGAR IN THE HOSPITALITY INDUSTRY.
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- EUREKA: Life Sciences, 2023, n. 3, p. 44, doi. 10.21303/2504-5695.2023.002971
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- Article
GASTRONOMY TRENDS AS A STRATEGIC FACTOR IN CUSTOMER SATISFACTION MANAGEMENT.
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- Folia Geographica, 2023, v. 65, n. 2, p. 5
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- Article
CÍRIO DE NAZARÉ: FESTA DO SIMBOLISMO E DA IDENTIDADE GASTRONÔMICA DO ESTADO DO PARÁ.
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- Revista Foco (Interdisciplinary Studies Journal), 2023, v. 16, n. 1, p. 1, doi. 10.54751/revistafoco.v16n1-096
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- Article
Nachhaltigkeitsbezogene Kompetenzen für die berufliche Bildung – Ein Strukturmodell für die gastronomischen Berufe.
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- Haushalt in Bildung & Forschung, 2023, v. 12, n. 1, p. 77, doi. 10.3224/hibifo.v12i1.06
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- Article
Lernortkooperation mit Mobile Learning: Entwicklung einer App für den Einsatz in gastgewerblichen Berufsschulklassen.
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- Haushalt in Bildung & Forschung, 2022, v. 11, n. 3, p. 18, doi. 10.3224/hibifo.v11i3.02
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- Article
Elemente der Erlebnisgastronomie im fachpraktischen Unterricht gastgewerblicher Ausbildungsberufe.
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- Haushalt in Bildung & Forschung, 2020, v. 9, n. 2, p. 82, doi. 10.3224/hibifo.v9i2.07
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- Article
Influence of Culinary Processing Time on Saffron's Bioactive Compounds ( Crocus sativus L.).
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- Plant Foods for Human Nutrition, 2014, v. 69, n. 4, p. 291, doi. 10.1007/s11130-014-0447-4
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- Article
The Effect of Gastronomy Brand Value Components on Travel Intention: A Case of a Route.
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- Uluslararasi Ekonomi ve Yenilik Dergisi, 2020, v. 6, n. 2, p. 276
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- Article
Food, memory and transnational gastronomic culture amongst Cameroonian migrants in Cape Town, South Africa.
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- Anthropology Southern Africa (2332-3256), 2018, v. 41, n. 1, p. 25, doi. 10.1080/23323256.2018.1442728
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- Article
Mestizaje and Gastronomy.
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- Diálogo, 2015, v. 18, n. 1, p. 3, doi. 10.1353/dlg.2015.0000
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- Article
Una perspectiva estética y metafísica de la experiencia gastronómica desde la obra de Junichiro Tanizaki y las nociones de utopía y heterotopía.
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- Revista de Filosofía (0185-3481), 2023, v. 55, n. 155, p. 230, doi. 10.48102/rdf.v55i155.187
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- Article
Patrimônio gastronômico: o reconhecimento da alimentação como um patrimônio cultural imaterial.
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- Revista Confluências Culturais, 2022, v. 11, n. 2, p. 45, doi. 10.21726/rcc.v11i2.1813
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- Article
Conceitos de Gastronomia: um debate sobre dissonâncias e convergências na literatura científica.
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- Revista Confluências Culturais, 2020, v. 9, n. 2, p. 147
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- Article
Culinary Tourism as An Effective Strategy for a Profitable Cooperation between Agriculture and Tourism.
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- Social Sciences (2076-0760), 2020, v. 9, n. 3, p. 25, doi. 10.3390/socsci9030025
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- Article
Relevance of Gastronomy in the Tourism of a World Heritage Site: The Case of Sucre (Bolivia).
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- Social Sciences (2076-0760), 2019, v. 8, n. 12, p. 319, doi. 10.3390/socsci8120319
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- Article
Longings from the Bottom of the Boat: Re-assessing Transformation in a Polish Sailing Resort.
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- Prace Etnograficzne, 2019, v. 47, n. 3, p. 143, doi. 10.4467/22999558.PE.19.009.11874
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- Article
ANTECEDENTS OF GASTRONOMY DESTINATION BRAND EQUITY: AN EXAMINATION OF GASTRONOMY EXPERIENCE, MOTIVATION, AND DESTINATION SATISFACTION.
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- Advances in Hospitality & Tourism Research (AHTR): An International Journal of Akdeniz University, Tourism Faculty, 2023, v. 11, n. 1, p. 45, doi. 10.30519/ahtr.1009968
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- Article
Gastronomi Alanında Bireysel Yaratıcılığın Cinsiyete Göre Değişimi: Gastronomi Bölümü Öğrencileri Üzerine Bir Araştırma.
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- Igdir University Journal of Social Sciences / Iğdır Üniversitesi Sosyal Bilimler Dergisi, 2024, n. 37, p. 143, doi. 10.54600/igdirsosbilder.1494460
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- Article
Gastronomiye Çok Disiplinli Bakış: Lisansüstü Tezlerine Yönelik Bir Değerlendirme.
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- Igdir University Journal of Social Sciences / Iğdır Üniversitesi Sosyal Bilimler Dergisi, 2020, n. 21, p. 535
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- Article
GASTRONOMIC DIVERSITY AND ITS CONTRIBUTION TO CULTURAL IDENTITY.
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- Revista de Comunicación de la SEECI, 2017, v. 21, n. 44, p. 1, doi. 10.15198/seeci.2017.44.1-13
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- Article
Considering Invasive Alien Species as A Food Source: Current Motivations and Future Implications for Controlling Through Consumption.
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- Geographical Review, 2025, v. 115, n. 1/2, p. 99, doi. 10.1080/00167428.2023.2299785
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- Article
GASTRONOMIC JUDAISM, TRADITION AND CHANGES IN TASTE:.
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- Jewish Affairs, 2014, v. 69, n. 1, p. 46
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- Article
Temel Sanat Eğitimi Dersinin Gastronomi ve Mutfak Sanatları Eğitimindeki Yeri ve Önemi.
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- Itobiad: Journal of the Human & Social Science Researches / İnsan ve Toplum Bilimleri Araştırmaları Dergisi, 2019, v. 8, n. 4, p. 3084, doi. 10.15869/itobiad.629732
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- Article
El comentario lingüístico-traductológico entre lenguas tipológicamente afines (español>italiano).
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- TRANS: Revista de Traductología, 2023, n. 27, p. 275, doi. 10.24310/trt.27.2023.16553
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- Article
Modern gastronomic technologies in optimization of pro-health food potential.
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- Polish Journal of Public Health, 2017, v. 127, n. 3, p. 134, doi. 10.1515/pjph-2017-0029
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- Article
French Gastronomy and the Magic of Americanism.
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- 2020
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- Book Review
The Gastronomical Arts in Spain: Food and Etiquette. Ed. by Frederick A. de Armas and James Mandrell.
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- 2023
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- Publication type:
- Book Review
PRVA POTVRDA O PRISUTNOSTI TARTUFA (TUBER AESTIVUM VITTAD.) U ZADARSKOJ ŽUPANIJI.
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- Geoadria, 2020, v. 25, n. 1, p. 29, doi. 10.15291/geoadria.3157
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- Article
Uma análise da identidade gastronômica de um destino turístico do vinho, com base em comunicações digitais.
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- Revista Brasileira de Pesquisa em Turismo, 2023, v. 17, n. 1, p. 1, doi. 10.7784/rbtur.v17.2807
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- Article
Investigation of Tokat Bez Sucuk, a Geographically Indicated Local Food, within the Scope of Sustainable Gastronomy.
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- Sustainability (2071-1050), 2023, v. 15, n. 17, p. 12889, doi. 10.3390/su151712889
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- Article
Evaluating Gastronomic Destination Competitiveness through Upscale Gastronomy.
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- Sustainability (2071-1050), 2023, v. 15, n. 14, p. 11157, doi. 10.3390/su151411157
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- Article
Creative Territory and Gastronomy: Cultural, Economic, and Political Dimensions of Tourism in Historic Brazilian Cities.
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- Sustainability (2071-1050), 2023, v. 15, n. 7, p. 5844, doi. 10.3390/su15075844
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- Article
Stakeholders' Collaboration in the Development of an Authentic Gastronomic Offering in Rural Areas: Example of the Ravni Kotari Region in Croatia.
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- Sustainability (2071-1050), 2023, v. 15, n. 5, p. 4649, doi. 10.3390/su15054649
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- Article
Gastronomy Motivations as Predictors of Satisfaction at Coastal Destinations.
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- Sustainability (2071-1050), 2022, v. 14, n. 18, p. 11437, doi. 10.3390/su141811437
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- Article
Gastronomic Heritage of Făgăraș Land: A Worthwhile Sustainable Resource.
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- Sustainability (2071-1050), 2022, v. 14, n. 3, p. 1199, doi. 10.3390/su14031199
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- Article
Low Carbon Diet: Integrating Gastronomy Service Emissions into the Carbon Management of the University of Graz.
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- Sustainability (2071-1050), 2021, v. 13, n. 24, p. 13680, doi. 10.3390/su132413680
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- Article
Is Gastronomy A Relevant Factor for Sustainable Tourism? An Empirical Analysis of Spain Country Brand.
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- Sustainability (2071-1050), 2019, v. 11, n. 9, p. 2696, doi. 10.3390/su11092696
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- Article
Motivations of the Culinary Tourist in the City of Trapani, Italy.
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- Sustainability (2071-1050), 2019, v. 11, n. 9, p. 2686, doi. 10.3390/su11092686
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- Article
Segmentation Based on the Gastronomic Motivations of Tourists: The Case of the Costa Del Sol (Spain).
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- Sustainability (2071-1050), 2019, v. 11, n. 2, p. 409, doi. 10.3390/su11020409
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- Article
Co-creation of local gastronomy for regional development in a slow city.
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- Tourism & Management Studies, 2023, v. 19, n. 2, p. 51, doi. 10.18089/tms.2023.190204
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- Article
TURISMO E GASTRONOMIA: A VALORIZAÇÃO DO PATRIMÓNIO GASTRONÓMICO NA REGIÃO DO ALGARVE.
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- Tourism & Management Studies, 2010, n. 6, p. 69
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- Article
Festival Kalitesinin Davranışsal Niyete Etkisini Belirlemeye Yönelik Bir Araştırma.
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- Gaziantep University Journal of Social Sciences, 2020, v. 19, n. 2, p. 543
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- Article
Catostylus tagi: survival and maintenance trials of planula and polyps.
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- Annals of Medicine, 2019, v. 51, p. 78, doi. 10.1080/07853890.2018.1561699
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- Article
The Rheological Properties of Trinidad Asphaltic Materials Blended With Waste Cooking Oil.
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- Progress in Rubber, Plastics & Recycling Technology, 2015, v. 31, n. 4, p. 265, doi. 10.1177/147776061503100402
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- Article
VEGETABLE PRODUCTS AS HACCP SYSTEM SUBJECT IN MODERN GASTRONOMY.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2008, v. 7, n. 3, p. 49
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- Article