Search Results - GASTRONOMY COMMUNICATION

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  1. 1

    Application of communication channels by marketing addressing of customers in gastronomy by A. Kretter, M. Mirz, K. Kleinová

    Published in Agricultural Economics (AGRICECON) (2008-10-01)
    Subjects: “…communication policy…”
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  2. 2

    Tour Guide Competence in Gastronomy Tours by Abdullah Ülkü, Levent Selman Göktaş

    Published in Journal of Tourismology (2022-12-01)
    “…This qualitative study investigates the competence of gastronomy tour guides using content analysis. Semi-structured interviews were conducted between 14 and 20 December 2021 with 20 professional tour guides with at least 8 years’ experience who conduct gastronomy tours in Gaziantep, Türkiye. …”
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  3. 3

    Alexandra Marti, Montserrat Planelles Iváñez & Elena Sandakova (éditrices) "Langues, cultures et gastronomie : communication interculturelle et contrastes" by Daniel Ortuño Centenero

    Published in e-Scripta Romanica (2020-11-01)
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  4. 4

    Gastronomy: An Overlooked Arena for the Cultivation of Sustainable Meaning? by Daniel Östergren, Ute Walter, Bernt Gustavsson, Inger M. Jonsson

    Published in Challenges (2023-10-01)
    “…Humanistic perspectives on food offered by gastronomy are explored as an asset in cultivating self-awareness capacities needed for sustainable transformations of society. …”
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  5. 5

    Un manifeste patrimonial pour la gastronomie by Marie-Hélène Bénetière, Isabelle Chave, Julie Faure, Michaël Vottero

    Published in In Situ (2019-12-01)
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  6. 6

    Anglicisms in Spanish gastronomy: New words for new eating habits by Carmen Luján-García

    Published in Sintagma (2023-04-01)
    “…To conclude, English is inevitably gaining ground to other foreign languages, traditionally associated with food and gastronomy, such as French.…”
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  7. 7

    Co-creation of local gastronomy for regional development in a slow city by Magnus Emmendoerfer, Thiago Chagas de Almeida, Greg Richards, Lénia Marques

    Published in Tourism & Management Studies (2023-04-01)
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  8. 8

    COMPARATIVE CONTENT ANALYSIS OF THE WEBSITES OF GASTRONOMY CITIES REWARDED BY UNESCO CREATIVE CITIES NETWORK by Sedat BÜTÜN, Sibel ÖNÇEL

    Published in Geo Journal of Tourism and Geosites (2019-09-01)
    “…The websites of the cities were examined in terms of design, functionality, communication and interaction features, destination promotion and gastronomy promotion. …”
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  9. 9

    La conservation des plantes cultivées et la gastronomie, une histoire mêlée by Audrey Didier, Fabrice Dreyfus

    Published in In Situ (2019-12-01)
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  10. 10

    GASTRONOMIC EXPERIENCE AS A MOTIVATION FOR TOURISTS TO CHOOSE TOURIST DESTINATIONS IN INDONESIA AND VIETNAM by Any SUTIADININGSIH, Niken PURWIDIANI, Ila Huda P. DEWI, Ayu Tiara HAMDANI, Hoac THO LE

    Published in Geo Journal of Tourism and Geosites (2023-05-01)
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  11. 11

    La comunicación periodística de la gastronomía en España en el primer tercio del siglo XX (1900-1936) / Journalistic Communication of Gastronomy in Spain During the First Third of the Twentieth Century (1900-1936) by Mª Dolores Fernández Poyatos, Ainhoa Aguirregoitia Martínez

    Published in Vivat Academia (2017-03-01)
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  12. 12

    Enhancing Sustainability With Triple-Layered Business Model Canvas in Gastronomy Agro-Tourism Sukajadi Village Bogor by Hastjarjo Hastjarjo

    Published in Jurnal Aplikasi Bisnis dan Manajemen (2024-05-01)
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  13. 13

    Le modèle français des accords mets-vins est-il adaptable à la gastronomie chinoise ? by Jean-Robert Pitte

    Published in Territoires du Vin (2021-12-01)
    “… On évoquera d’abord les caractères originaux de la gastronomie chinoise et d’abord la multiplicité des plats servis ensemble sur la table, éventuellement en plusieurs actes, comme dans le grand service à la française d’avant le XIXe siècle, mais comme aussi dans toutes les grandes cuisines du monde, en particulier l’ottomane, la marocaine, la juive ashkénaze, la russe, l’indienne, et, plus près de la chine, la coréenne, la japonaise ou la thaïlandaise. …”
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  14. 14

    Sustainable Tourism Marketing Through Destination Image: An AHP Approach for UNESCO Creative Cities in Gastronomy—The Case of Popayán, Colombia by Pablo Henrique de Oliveira Moreira, Carla Fraga, Joice Lavandoski, Paulo Almeida, Lucília Cardoso

    Published in Administrative Sciences (2025-05-01)
    “…Popayán (Colombia) was the first city to be designated a UNESCO Creative City of Gastronomy in 2005, positioning itself as a symbolic ‘myth of origin’ within the network. …”
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  15. 15

    L’exposition permanente de la Cité Internationale de la Gastronomie de Lyon : expographie d’un patrimoine immatériel by Solenne Livolsi

    Published in In Situ (2019-12-01)
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  16. 16

    La protection au titre des monuments historiques des espaces liés à la gastronomie : l’exemple de la Bourgogne by Michaël Vottero

    Published in In Situ (2019-12-01)
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  17. 17

    De la Guida gastronomica d’Italia au slow food : le rôle pionnier de l’Italie en tourisme gastronomique by Alberto Capatti

    Published in Téoros (2006-01-01)
    “…Dix années, cinq de guerre et les cinq suivantes consacrées à la reconstruction des routes, des transports et des communications d’un pays ravagé, vont succéder à la décennie gastronomique des années 1930. …”
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  18. 18

    La gastronomie dans les guides de voyage : de la richesse industrielle au patrimoine culturel, France XIXe-début XXe siècle by Julia Csergo

    Published in In Situ (2011-06-01)
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  19. 19

    La première Carte gastronomique de la France (1809) : origines, auteurs, interprétations by Guillaume Nicoud

    Published in In Situ (2019-12-01)
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  20. 20

    Du brie de Charlemagne à la tarte renversée des sœurs Tatin : essai d’analyse des légendes culinaires et de leurs usages by Loïc Bienassis

    Published in In Situ (2019-12-01)
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