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  1. 1
    How Will We Dine? Prospective Shifts in International Haute Cuisine and Innovation beyond Kitchen and Plate
    by Nele Schwark, Victor Tiberius, Manuela Fabro
    Published 2020-09-01
    Subjects: “...haute cuisine...”
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    Article
  2. 2
    In search of an African dining experience: International visitors views on service at V&A Waterfront restaurants in Cape Town
    by Takawira Windy Mutsago
    Published 2011-01-01
    Subjects: “...African cuisine...”
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    Article
  3. 3
    Gastrodiplomacy: a (Not-So-) Soft Power
    by Raúl MATTA
    Published 2019-08-01
    Subjects: “...international relations...”
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    Article
  4. 4
    Geographic Prevalence and Mix of Regional Cuisines in Chinese Cities
    Subjects: “...regional cuisine...”
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    Article
  5. 5
    Durban Indian Cuisine as an Instrument of Gastrodiplomacy Leverage in Tourism
    by Bipithalal Balakrishnan Nair
    Published 2020-07-01
    “... the Durban Indian cuisine as a potential instrument of gastrodiplomacy, channelized through tourism...”
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    Article
  6. 6
    Valorization of pikliz: a spicy meal garnishment in Haitian cuisine
    Subjects: “...Haitian cuisine...”
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    Article
  7. 7
    Internationalization of Peruvian cuisine: An analysis of internationalization strategies of Peruvian restaurants
    by Ronald M. Rivas, David Mayorga
    Published 2011-03-01
    “... reform induce them to upgrade their competitiveness to international levels. However, unlike previous...”
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    Article
  8. 8
    Yöresel Mutfakların Kendi Destinasyonları Dışındaki Faaliyetlerinde Karşılaşılan Sorunlar Üzerine Bir Araştırma
    by Evrim KARACA, Mehmet SARIIŞIK
    Published 2018-12-01
    Subjects: “...Turkish Cuisine...”
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    Article
  9. 9
    Using Restaurant POI Data to Explore Regional Structure of Food Culture Based on Cuisine Preference
    Subjects: “...Chinese cuisines...”
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    Article
  10. 10
    International Conference Balkan and Baltic States in United Europe: History, Religion, and Culture III
    by Audronė Daraškevičienė
    Published 2019-03-01
    Subjects: “...Ethnicity and Ethnic Cuisine...”
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    Article
  11. 11
    Iterative Expert-Functional Approach to the SWOT-Analysis in the Context of Strategic Marketing at the Japanese Cuisine Market
    by Igor Dmitrievich Kim
    Published 2015-12-01
    “... areas of work, determining the components of internal and external environment from the perspective...”
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    Article
  12. 12
    Ligações culturais entre portugueses na Alemanha: o futebol e a gastronomia como espaços sociais para convívios internacionais Cultural attachments among Portuguese in Germany: football and cuisine as social spaces for international encounters
    by Nina Clara Tiesler, Nélia Alves Bergano
    Published 2012-02-01
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    Article
  13. 13
    A COMPARATIVE STUDY OF CULINARY PRACTICES OF HOMEGROWN COOKS AND CHEFS IN CONTEMPORARY PHILIPPINE CUISINE OF HEIRLOOM RECIPES OF CALABARZON
    by Ninevetch Grace O. Marco, DBM-HM
    Published 2019-10-01
    Subjects: “...Contemporary Philippine cuisine....”
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    Article
  14. 14
    A local cuisine tourism approach to authenticity and a sense of place for Postmodern gastronomy in I-SAN Thailand.
    Subjects: “...Local cuisine tourism...”
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    Article
  15. 15
    South Indian Cuisine with Low Glycemic Index Ingredients Reduces Cardiovascular Risk Factors in Subjects with Type 2 Diabetes
    Subjects: “...south Indian (Kerala) cuisine...”
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    Article
  16. 16
    Eating à la Criolla : Global and Local Foods in Argentina, Cuba, and Mexico
    by Jeffrey M. PILCHER
    Published 2012-12-01
    Subjects: “...cuisine...”
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    Article
  17. 17
    Indonesian food culture mapping: a starter contribution to promote Indonesian culinary tourism
    by Serli Wijaya
    Published 2019-09-01
    Subjects: “...Indonesian cuisine...”
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    Article
  18. 18
    Truffle renaissance in Poland – history, present and prospects
    Subjects: “...Cuisine...”
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    Article
  19. 19
    Institutionalizing the evaluation of health programs and policies in France: cuisine internationale over fast food and sur mesure over ready-made
    “..., situating such references in the international context. The institutional nature of evaluation implies...”
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    Article
  20. 20
    Institutionalizing the evaluation of health programs and policies in France: cuisine internationale over fast food and sur mesure over ready-made
    by Hartz Zulmira M. A.
    Published 1999-01-01
    “..., situating such references in the international context. The institutional nature of evaluation implies...”
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    Article
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