Relevant bibliographies by topics / Cuisine (Ail)

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Academic literature on the topic 'Cuisine (Ail)'

Author: Grafiati
Published: 4 June 2021
Last updated: 29 July 2025

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Journal articles on the topic "Cuisine (Ail)"

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Frédéric, Duhart. "« La transmission des savoirs dans trois livres de cuisine provenço-languedociens du XIXe siècle.», Provence Historique, 218, 2004, pp. 479-489." Provence Historique 218 (December 31, 2004): 479–89. https://doi.org/10.5281/zenodo.2543612.

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En Provence ou sous des cieux moins cléments, "On devient cuisinier ", comme Anthelme Brillat-Savarin l'a remarqué dans l'un de ses fameux aphorismes. Sans l'acquisition de quantité de savoirs, de façons de faire et de facultés de perception, il n'y a en effet point de salut dans l'exercice de l'art d'Apicius. Les plats du quotidien et les mets de fête sont les produits de la mobilisation de cette culture culinaire lentement accumulée. Les vecteurs sont variés, il faut compter notamment avec l'appr
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Yeo, Penny Liu Qing, Xinyan Bi, Michelle Ting Yun Yeo, and Christiani Jeyakumar Henry. "Energy Content and Nutrient Profiles of Frequently Consumed Meals in Singapore." Foods 10, no. 7 (2021): 1659. http://dx.doi.org/10.3390/foods10071659.

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Singapore is a multi-ethnic country with a great variety of traditional ethnic cuisines. In this modern society where there is an increasing prevalence of obesity, it is important to know the nutritional content and energy density of our foods. However, there have been little data on the nutritional content of our local foods. The energy density and nutrient content of 45 commonly consumed meals by three ethnic groups in Singapore (Chinese, Malay, and Indian) were assessed in this study. Chinese, Malay, and Indian cuisines had an average energy density of 661, 652, and 723 kJ/100 g, respective
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Acharjee, Sanjoy Kumar. "Prospects of Culinary Tourism in Bangladesh." International Journal of Science and Business 25, no. 1 (2023): 139–50. http://dx.doi.org/10.58970/ijsb.2191.

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This study demonstrates the potential for culinary tourism in Bangladesh by emphasizing the country’s rich culinary tradition, diversified food offers, and growing interest in food tourism. It also emphasizes the significance of authentic indigenous cuisine, which can distinguish Bangladeshi cuisine from other cuisines and enhance the image and reputation of the country. The study employs both primary and secondary data to collect insights from 250 respondents using a questionnaire survey with closed-ended questions about respondents’ demographic information, perceptions, and attitudes regardi
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Dierenfeld, Ellen S. "Beyond kangaroo cuisine." Zoo Biology 19, no. 2 (2000): 163–64. http://dx.doi.org/10.1002/1098-2361(2000)19:2<163::aid-zoo7>3.0.co;2-g.

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HANDAYANI, Sri, and Ria FITRASIH. "Pédagogie interculturelle à travers des recettes de cuisine." FRANCISOLA 8, no. 2 (2023): 61–71. http://dx.doi.org/10.17509/francisola.v8i2.4373.

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RÉSUMÉ. La culture est une partie apprise dans l’apprentissage du français parce qu’apprendre une langue n’est pas seulement apprendre la langue mais aussi sa culture. L’un des problèmes chez les étudiants du français est la compréhension interculturelle, par exemple sur l’habitude de la gastronomie. En regardant cette situation, il est nécessaire de proposer un matériel pédagogique alternatif pour aider les apprenants à apprendre et comprendre la culture française et indonésienne. Il est possible de profiter des recettes de cuisine comme support pédagogique interculturel. L’objectif de cet ar
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Nartey, Jemima Evelyn Andoh. "Assessing the Impact of Green Practices on Consumer Perceptions in Ghanaian Restaurants: A Comprehensive Review." Advances in Research 25, no. 6 (2024): 64–75. http://dx.doi.org/10.9734/air/2024/v25i61179.

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This comprehensive review examines the impact of green practices on consumer perceptions in Ghanaian restaurants. It aims to understand how eco-friendly initiatives influence customer satisfaction and behavior, addressing a significant gap in current academic literature. The review analyzes existing studies on green practices in the hospitality industry, focusing on consumer demand for environmentally friendly cuisine. Key findings indicate that implementing sustainable practices not only enhances consumer satisfaction but also provides a competitive advantage for restaurants. This study under
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Diarsih, Inas Husna, Tarno Tarno, and Agus Rusgiyono. "PEMODELAN PRODUKSI BAWANG MERAH DI JAWA TENGAH DENGAN MENGGUNAKAN HYBRID AUTOREGRESSIVE INTEGRATED MOVING AVERAGE – ADAPTIVE NEURO FUZZY INFERENCE SYSTEM." Jurnal Gaussian 7, no. 3 (2018): 281–92. http://dx.doi.org/10.14710/j.gauss.v7i3.26661.

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Red onion is one of the strategic horticulture commodities in Indonesia considering its function as the main ingredients of the basic ingredients of Indonesian cuisine. In an effort to increase production to supply national necessary, Central Java as the main center of red onion production should be able to predict the production of several periods ahead to maintain the balance of national production. The purpose of this research is to get the best model to forecast the production of red onion in Central Java by ARIMA, ANFIS, and hybrid ARIMA-ANFIS method. Model accuracy is measured by the sma
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Kalyoncu, Zeynep, Fusun Terzioglu, and Ilknur Yuksel Kaptanoglu. "Nutrition and Culinary Acculturation to Turkish Cuisine of Profile of Low-Income Asylum Seekers in Ankara, Turkey: A Qualitative Study." Current Developments in Nutrition 5, Supplement_2 (2021): 143. http://dx.doi.org/10.1093/cdn/nzab035_051.

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Abstract Objectives Since Turkey has the highest number of asylum seekers in the world due to massive immigration in the last 10 years, institutionalizing the immigration management has been a challenge. The aim of this study is to explore regular and irregular food assistance program recipient asylum seekers’ experiences and perspectives about household nutrition and culinary acculturation to Turkish cuisine. Methods A qualitative research has been carried out with asylum seeker parents who have been receiving cash-based assistance in Ankara in the form of Turkish Red Crescent Card, which is
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Omar, Salmah, Zawiyah Mohd Zain, Nor Hanani Ismail, Zulhilmi Paidi, and Mohamad Khadafi Hj. Rofie. "FRESHWATER FISHERIES AGROTOURISM IN TASIK GUBIR, SIK KEDAH: EXPERIENCE FROM TOURISTS." Journal of Tourism, Hospitality and Environment Management 8, no. 32 (2023): 99–116. http://dx.doi.org/10.35631/jthem.832008.

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The state of Kedah has many natural areas that have the potential to become tourist areas. Although there are many beautiful and fascinating areas, not much research has been done to popularize them, causing them to be less well-known and rarely visited by tourists, especially outside of Kedah. This study aims to identify the potential of agrotourism and explore the natural beauty of Tasik Gubir (Lake Gubir). This study used quantitative and qualitative methods. Data were obtained through questionnaires that were randomly distributed to 100 tourists who visited Tasik Gubir from 1 to 30 July 20
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Pandey, Manoj Kumar, and Rudra Pratap Singh. "Survey, Collection and In-vitro Study of the Stemphylium Blight Disease in Onion Caused by Stemphylium vesicarium." Advances in Research 25, no. 5 (2024): 373–86. http://dx.doi.org/10.9734/air/2024/v25i51169.

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Onion (Allium cepa L.) is grown all over world and is a favorite vegetable in India. It is relished mostly as salad and Indian cuisine is incomplete without onion. The survey was done during Kharif 2022 and Rabi, 2022-23 at different taluka of Nashik District. At 75 days after transplanting the highest intensity of stemphylium blight (19.2%) was recorded in taluka Deola. The leaves from the affected plant of different age showing the characteristic symptoms of stemphylium blight was brought to the laboratory in polythene bags for critical examination and presence of the pathogen responsible fo
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Books on the topic "Cuisine (Ail)"

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Fred, Griffith, ed. Garlic, garlic, garlic: Exceptional recipes from the world's most indispensable ingredient. Houghton Mifflin, 1998.

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Simmen, René. Cuisiner en plein air: René Simmen]. Artoria/Editions Artis-Historia, 1986.

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Letellier, Julien. Le livre du cafe A.L. Van Houtte. Editions de l'Homme, 1988.

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Reader, Ted. The sticks & stones cookbook: The art of grilling on plank, vine and stone. Macmillan Canada, 1999.

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Tremblay, Celine. Plaisirs d'ete: Le guide du parfait braiseur. Editions de l'Homme, 1995.

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Fraser, Margaret. The Random House barbecue and summer foods cookbook. Random House Inc., 1989.

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Kulibert, Brenda. Campground cookery. 3rd ed. Explorer's Guide Pub., 1991.

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March, Laurie Ann. A fork in the trail: Mouthwatering meals and tempting treats for the backcountry. Wilderness Press, 2008.

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Novielli, Maria Roberta, Bonaventura Ruperti, and Silvia Vesco. Italy-Japan. Dialogues on Food. Fondazione Università Ca’ Foscari, 2021. http://dx.doi.org/10.30687/978-88-6969-559-9.

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Italy and Japan are two of the countries where food has traditionally had greater symbolic value. They are two culinary realities now exported all over the world, for a long time representative of lifestyles, social and economic dynamics in many cases similar in the course of their respective histories. This volume, by the contributions offered by authorities and guests, managers, experts, journalists and scholars from Japan and Italy, presents a great number of implications of the cultural representations of Food Culture, analysed in a multi-perspective approach, underlying the value of food
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Garlic: The mighty bulb : cooking, growing and healing with garlic. Firefly Books, 2012.

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Book chapters on the topic "Cuisine (Ail)"

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Güzel Şahin, Gonca. "Social Media as a Tool for Gastronomy." In Research Anthology on Social Media Advertising and Building Consumer Relationships. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-6684-6287-4.ch039.

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Many countries that have unique local gastronomy cultures develop and promote their regions for the purpose of economic effects for regional development instruments and to protect and sustain local culture and meet the demands of today's tourists. For the purpose of security and providing the sustainability of local culture diversities in the world, national and international organizations register and put under protection the local gastronomy assets. This occurs in various proportions. In order to compete with regional tourism, a variety of tourist attractions should be developed. Turkish cui
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Güzel Şahin, Gonca. "Social Media as a Tool for Gastronomy." In Handbook of Research on New Media Applications in Public Relations and Advertising. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-3201-0.ch019.

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Many countries that have unique local gastronomy cultures develop and promote their regions for the purpose of economic effects for regional development instruments and to protect and sustain local culture and meet the demands of today's tourists. For the purpose of security and providing the sustainability of local culture diversities in the world, national and international organizations register and put under protection the local gastronomy assets. This occurs in various proportions. In order to compete with regional tourism, a variety of tourist attractions should be developed. Turkish cui
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Martín Torres Torres, Fray Eugenio, Amado Ramírez Leyva, and Diana Kennedy. "Pillars of Oaxacan Cuisine." In Oaxaca al Gusto. University of Texas Press, 2010. http://dx.doi.org/10.7560/722668-004.

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Sarah, Robeena, Nida Idrees, and Baby Tabassum. "Phytoconstituents and their Therapeutic Potential in Precision Medicine." In Precision Medicine and Human Health. BENTHAM SCIENCE PUBLISHERS, 2024. http://dx.doi.org/10.2174/9789815223583124010020.

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Spices and herbs have been an integral part of Indian cuisine since ancient times. They are not only cherished for improving the flavor and taste of Indian food but also confer their health benefits. Instant herbal remedies prepared from spices and herbs found in the kitchens of Indian homes have been used to treat many ailments and infections in a natural way. Most of the spices and herbs have high nutritional and antioxidant properties responsible for their medicinal effects. This is because of the presence of phytochemicals in the plants. The emphasis of the current article is to provide an
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Thind, Sargam, and Sabyasachi Dasgupta. "Exploring Gratification Factors in Visual Food Communication." In Advances in Marketing, Customer Relationship Management, and E-Services. IGI Global, 2018. http://dx.doi.org/10.4018/978-1-5225-3150-0.ch004.

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This chapter throws light on the impact of gratification factors in visual food communication on consumer decision making. This research has been done with special reference to ‘South Indian Cuisine'. It will be evident that if an eatery promotes and presents these regional foods with a specific strategy, it will attract more consumers than it had expected. People basically relate well to the pictures of food, specifically because in countries like India, emotion is one majorly used appeal by brands to lure their customers. Hence, even in food industry, a person before ordering a particular di
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Vasalou, Sophia. "The Spices of Different Cuisines: The Imitation of God between Philosophy and Sufism." In Al-Ghazālī and the Ideal of Godlikeness. Oxford University PressOxford, 2025. https://doi.org/10.1093/9780198912477.003.0002.

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Abstract This chapter selectively introduces the viewpoints of a number of ancient philosophers and the different interpretations they invite. We may notably distinguish between moral and intellectual interpretations of the idea of godlikeness. It then offers a broad-brush survey of various contexts in which the idea was developed in the Islamic world. We find expressions of the idea in the works of prominent philosophers, including Abū Bakr al-Rāzī, al-Fārābī, Avicenna, and Miskawayh. It also appears in a range of affiliated genres, such as scriptural reworkings of the virtues (al-Rāghib al-I
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Dygul, Jolanta. "La Persia di Carlo Goldoni." In Pensées orientale et occidentale: influences et complémentarité II. Ksiegarnia Akademicka Publishing, 2021. http://dx.doi.org/10.12797/9788381383950.04.

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In his Ircana trilogy (La sposa persiana, 1753; Ircana in Julfa, 1756; Ircana in Ispahan, 1757) Carlo Goldoni sets the plot in exotic Persia. In order to make the story more plausible, he refers to the book of an English traveller, Thomas Salmon and his Modern History or the Present State of all Nations: Describing Their Respective Situations, Persons, Habits, Animals and Minerals (Italian version: Lo stato presente di tutti i paesi e popoli del mondo naturale, politico e morale. Con nuove osservazioni e correzioni degli antichi e moderni viaggiatori, Venice 1731–1766), and in particular to th
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Li, Saiyi A. "Unity in Diversity: The Art of Sharing Delicacies Between Chinese and Korean Cuisine." In The World 1st AI- and Data-Driven Restaurant Guide Series : The Choice of Infinite Restaurant Guide Book 2017. LYRRA Press, CITIC Press Group, 2017. https://doi.org/10.63852/fromtheauthorsouthkorea2017.

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The article explores the similarities between Chinese and Korean culinary traditions, emphasizing shared values such as love for food and gatherings with loved ones. Through personal experiences of dining in over 20 countries, the author underscores the importance of sharing in making meals truly exquisite. The article further highlights the launch of "The Choice of Infinite Restaurant Guide Book" in Korea, a top destination for Chinese travelers, which aligns with the shared belief in enjoying food with loved ones as per the "Infinite" philosophy.
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Singh, Vijayta, and Vandana Verma. "REVIEW: IMPACT OF CONVENTIONAL FRYING AND NOVEL FRYING METHOD ON THE QUALITY OF FRIED FOOD PRODUCTS." In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 18. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag18p5ch3.

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Starch is a functional element in food that serves as a vitally important source of energy. In fried foods like potato chips, French fries, instant noodles, and coating flour, starch is primary ingredient. Deep frying changes the structure of foods and adds extra oil to them. When it comes to cooking and processing food, deep-fat frying is by far the most popular technique employed by consumers, eateries, and factories around the globe. Most obviously, it slashed lead times and allowed for the innovation of novel cuisine with appealing sensory properties. After being ingested, the starch and f
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Yazıt, Hasibe, and Tuğçe Sivri. "Usage of Local Foods in Regional Restaurants: Sinop Example." In Current Approaches in Social Sciences. Özgür Yayınları, 2023. http://dx.doi.org/10.58830/ozgur.pub167.c754.

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In recent years, it has been seen that tourists are curious about the local foods in the regions they travel to and want to taste, as well as sightseeing, seeing and entertainment activities. With the concept of gastronomy gaining importance in recent years, it is understood that there has been an increase in the interest of both local and foreign tourists for local foods. At this point, especially accommodation and food and beverage businesses are trying to meet this demand of both domestic and foreign tourists. For this reason, it is seen that businesses tend to give more place to local tast
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Conference papers on the topic "Cuisine (Ail)"

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Ivanova, Evgenia, and Velcho Krastev. "The culinary of the gypsies / roma in Bulgaria — intangible cultural heritage between tradition and modernity." In Simpozion internațional de etnologie: Tradiții și procese etnice, Ediția III. Institute of Cultural Heritage, Republic of Moldova, 2023. http://dx.doi.org/10.52603/9789975841733.17.

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Th e cuisine of the Gypsies living in Bulgaria is part of their cultural heritage and more specifi cally of the knowledge and customs related to nature and the universe. Th e aim of the paper is to present the safeguarding of the ethnic culinary traditions as part of the intangible cultural heritage of the group and their current state of preservation. Our fi eld work, conducted for over 20 years, provided an opportunity to search for and systematize information about the changes in the cuisine in the second half of the twentieth and in the early twenty-fi rst century as a result of new socio-
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Stojanović, Katarina. "A NEW CONTEXT AND AESTHETICS OF SERBIAN TRADITIONAL CUISINE IN THE AGE OF PANDEMIC." In The Sixth International Scientific Conference - TOURISM CHALLENGES AMID COVID-19, Thematic Proceedings. FACULTY OF HOTEL MANAGEMENT AND TOURISM IN VRNJAČKA BANJA UNIVERSITY OF KRAGUJEVAC, 2021. http://dx.doi.org/10.52370/tisc21281ks.

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The new millennium brings new twists, as we are witnessing old becoming new again and cultures and cuisines repeating themselves. Culture has always followed or imposed contemporary challenges. Consequently, food culture also participates in global occurrences, such as the recurrence of economic collapses, health cataclysms, natural disasters, the consequences of climate change, etc. The 2020 global pandemic has indicated that the planet is not going in the right direction. The aim is to observe deeper meanings and paradoxes, predict the consequences and describe the role of new approaches and
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Culley, Soleil. "Bees at the Table: Ecological and Cultural Connections between African American and Native American Cuisines." In The 3rd Global Virtual Conference of the Youth Environmental Alliance in Higher Education. Michigan Technological University, 2021. http://dx.doi.org/10.37099/mtu.dc.yeah-conference/april2021/all-events/61.

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Baltrūnaitė, Danguolė, Danutė Jakštienė, and Jadvyga Voišnis. "LITHUANIAN GASTRONOMIC TOURISM POTENTIAL: OPPORTUNITIES AND PERSPECTIVES." In Tourism and hospitality industry. University of Rijeka, Faculty of Tourism and Hospitality Management, 2023. http://dx.doi.org/10.20867/thi.26.9.

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Purpose – the aim of this paper is to analyze the gastronomic tourism trends in the world and in Lithuania, to determine the opportunities and the potential of gastronomic tourism in Lithuania and to provide recommendations for its development. Design – the theoretical part gives the understanding of gastronomic tourism in the world and its potential in Lithuania. The research gives an understanding of gastronomic tourism situation in Lithuania. Methodology – the research was done using analysis of scientific literature, secondary data analysis method of analysis and synthesis, quantitative re
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Bushati, Brilanda ’., and Enkeleda Laçej. "Innovation in Gastronomic Tourism: The Impact of Value Chain Stages on the Tourist Experience." In 10th International Scientific Conference ERAZ - Knowledge Based Sustainable Development. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2024. https://doi.org/10.31410/eraz.2024.607.

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Gastronomic tourism has gained significant importance in the tourism industry, offering a unique experience for travellers to delve into the culture, traditions, and flavours of a destination. This study examines the role of the value chain in gastronomic tourism, with a focus on the city of Shkodra, Albania. Through a comprehensive investigation of the stages of the value chain, encompassing food production, preparation, distribution, and consumption, the study aims to comprehend their impact on visitors’ gastronomic experiences. Objectives include identifying current trends in gastronomic to
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Shokin, G. O., and Yu V. Shokina. "The development of the recipe for a fish combined culinary product "Terrine from smoked sauerkraut with baked champignons"." In Problems of the Arctic region. FRC KSC RAS, 2023. http://dx.doi.org/10.37614/978.5.91137.510.2.012.

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The article presents the results of scientific substantiation of a technological solution aimed at expanding the range of delicatessen fish culinary products in the "ready-to-eat" category. As a base of the proposed technology of a new fish culinary product "Terrine from smoked sauerkraut with baked champignons" is the traditional food of French cuisine, similar to a pâté, «fish terrine with vegetables». The main raw material used is a coalfish, or the saithe, a fish of the cod family which is not in consumer demand due to the dense consistency and dark color of the meat. To improve such quali
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Adascalița-Crigan, Lucia, and Viorica Cazac-Scobioala. "Perpetuating the rhombus in traditional Romanian art." In Simpozion internațional de etnologie: Tradiții și procese etnice, Ediția III. Institute of Cultural Heritage, Republic of Moldova, 2023. http://dx.doi.org/10.52603/9789975841733.01.

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The rhombus as an ornamental motif of traditional art can be found both among the signs sewn on popular costumes or in interior textiles, on household objects, and among the shapes found in traditional cuisine. Being a geometrical motif with an archaic symbolic charge, characterized by perpetuity and cosmic sacredness, it was exploited and integrated into all the daily, celebratory and ceremonial circumstances of man. In this context, the objective of the study was directed towards the presentation of the multicriteria interpretation of this motif. On the one hand, the Rhombus carries a specia
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Boguș, Daniela, and Alexa Țaranu. "Valorizarea rețetelor cu urzici - directivă oportună dezvoltării segmentului "turism gastronomic"." In Simpozion Ştiinţific al Tinerilor Cercetători, Ediţia a 21-a. Academy of Economic Studies of Moldova, 2024. http://dx.doi.org/10.53486/sstc.v1.30.

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Tourism is the basic element that can ensure the dynamics of a country's development. Based on the intensification of tourist flows, tourism attracts tourists, it can contribute to increasing the attractiveness of the country not only as a tourist destination but also as a source of investment attraction. Although in the Republic of Moldova there are a multitude of forms of tourism that have been practiced since ancient times, such as: rural, religious, spa, wine tourism, there are also new forms of tourism such as gastronomic tourism, which is a relatively new form of tourism that has emerged
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Sinakova, Valentina, Diana Apele, and Ilze Bodza. "The Personality of Antonina Masilune and Her Contribution to Preserving the Culinary Heritage." In 81th International Scientific Conference of the University of Latvia. University of Latvia Press, 2023. http://dx.doi.org/10.22364/htqe.2023.44.

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Cookbooks are an essential type of publication in the field of food heritage preservation. Antonina Masilune (1921–2019) is a cook, popularizer of Latvian cuisine and author of several books, whose cookbooks are known both in Latvia and beyond its borders. The first book by Masilune “Everyday and festive table” was published in 1982, while until now the only cookbook in the world in the Latgalian language (one of the languages that is used in Latvia) “Povōru grōmota” (The Cookbook) was published in 1992. This determined the need, when developing the research, to get to know the food recipe boo
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Reports on the topic "Cuisine (Ail)"

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Hunter, Fraser, and Martin Carruthers. Iron Age Scotland. Society for Antiquaries of Scotland, 2012. http://dx.doi.org/10.9750/scarf.09.2012.193.

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The main recommendations of the panel report can be summarised under five key headings:  Building blocks: The ultimate aim should be to build rich, detailed and testable narratives situated within a European context, and addressing phenomena from the longue durée to the short-term over international to local scales. Chronological control is essential to this and effective dating strategies are required to enable generation-level analysis. The ‘serendipity factor’ of archaeological work must be enhanced by recognising and getting the most out of information-rich sites as they appear. o There i
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