Journal articles on the topic 'Cuisine And Identity'
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Pennington, Jean A. T. "Cuisine." Terminology 3, no. 1 (1996): 155–69. http://dx.doi.org/10.1075/term.3.1.08pen.
Full textXie, Philip Feifan. "Tourism Promotion Through the Unesco Creative City of Gastronomy." Journal of Gastronomy and Tourism 5, no. 4 (2021): 195–206. http://dx.doi.org/10.3727/216929721x16105303036553.
Full textArmanet, Éléonore, and Christian Bromberger. "Editorial." Anthropology of the Middle East 15, no. 2 (2020): vii—xii. http://dx.doi.org/10.3167/ame.2020.150201.
Full textKlein, Jakob A. "Redefining Cantonese cuisine in post-Mao Guangzhou." Bulletin of the School of Oriental and African Studies 70, no. 3 (2007): 511–37. http://dx.doi.org/10.1017/s0041977x07000821.
Full textGraff, Sarah R. "Archaeology of Cuisine and Cooking." Annual Review of Anthropology 49, no. 1 (2020): 337–54. http://dx.doi.org/10.1146/annurev-anthro-102317-045734.
Full textBaghdadi, Ibrahim. "Innovation Networks: A Tool for Food-Culture Preservation and Sustainability in the Era of Globalization." Journal of Sustainable Development 12, no. 1 (2019): 10. http://dx.doi.org/10.5539/jsd.v12n1p10.
Full textMcWilliams, James E. "Cuisine and National Identity in the Early Republic." Historically Speaking 7, no. 5 (2006): 5–8. http://dx.doi.org/10.1353/hsp.2006.0041.
Full textFrynia, Łukasz. "Rola jedzenia w budowie mitu Austro-Węgier jako elementu tożsamości środkowoeuropejskiej." Studia Interkulturowe Europy Środkowo-Wschodniej 12 (November 15, 2019): 38–62. http://dx.doi.org/10.5604/01.3001.0013.5613.
Full textAndreeva, L. A., O. A. Hopiaynen, and N. V. Filimonova. "NATIONAL CUISINE AS A CONSTITUENT PART OF ETHNIC IDENTITY." Historical and social-educational ideas 9, no. 6/1 (2017): 121–26. http://dx.doi.org/10.17748/2075-9908-2017-9-6/1-121-126.
Full textZainal Abidin, Muhammad Rezza, Farah Adibah Che Ishak, Ismi Arif Ismail, and Nurul Hanisah Juhari. "Modern Malaysian Cuisine: Identity, culture, or modern-day fad?" International Journal of Gastronomy and Food Science 21 (October 2020): 100220. http://dx.doi.org/10.1016/j.ijgfs.2020.100220.
Full textLaizāns, Mārtiņš. "Dinner with Mock Faustus: Multilingual Cuisine Cooks the Identity." Interlitteraria 26, no. 1 (2021): 122–36. http://dx.doi.org/10.12697/il.2021.26.1.9.
Full textChuang, Hui-Tun. "The Rise of Culinary Tourism and Its Transformation of Food Cultures: The National Cuisine og Taiwan." Copenhagen Journal of Asian Studies 27, no. 2 (2009): 84–108. http://dx.doi.org/10.22439/cjas.v27i2.2542.
Full textJacobs, Hersch. "Structural Elements in Canadian Cuisine." Cuizine 2, no. 1 (2010): 0. http://dx.doi.org/10.7202/039510ar.
Full textOjo, Sanya. "Identity, Ethnic Embeddedness, and African Cuisine Break-Out in Britain." Journal of Foodservice Business Research 21, no. 1 (2016): 33–54. http://dx.doi.org/10.1080/15378020.2016.1263058.
Full textKhansaheb, Ayisha. "Exploring the Nation: Gender, Identity and Cuisine in the UAE." Hawwa 19, no. 1 (2021): 76–101. http://dx.doi.org/10.1163/15692086-bja10018.
Full textKim, Chi-Hoon. "Let Them Eat Royal Court Cuisine! Heritage Politics of Defining Global Hansik." Gastronomica 17, no. 3 (2017): 4–14. http://dx.doi.org/10.1525/gfc.2017.17.3.4.
Full textBerno, Tracy, Eilidh Thorburn, Mindy Sun, and Simon Milne. "International visitor surveys." Hospitality Insights 3, no. 1 (2019): 7–9. http://dx.doi.org/10.24135/hi.v3i1.53.
Full textBalakrishnan Nair, Bipithalal, Satyajit Sinha, and M. R. Dileep. "What makes inauthenticity dangerous." Tourism 68, no. 4 (2020): 371–88. http://dx.doi.org/10.37741/t.68.4.1.
Full textPopova, Elena Vasilyevna. "“GRANNY‘S PASTA”: NAMES, TECHNOLOGIES AND SYMBOLISM OF PASTA PRODUCTS FOR SOUPS IN UDMURT AND BESERMAN FOLK CUISINE." Yearbook of Finno-Ugric Studies 15, no. 1 (2021): 157–71. http://dx.doi.org/10.35634/2224-9443-2021-15-1-157-171.
Full textMILLER, HANNA. "Identity Takeout: How American Jews Made Chinese Food Their Ethnic Cuisine." Journal of Popular Culture 39, no. 3 (2006): 430–65. http://dx.doi.org/10.1111/j.1540-5931.2006.00257.x.
Full textJames Farrer. "Modern Japanese Cuisine: Food, Power and National Identity (review)." Monumenta Nipponica 63, no. 1 (2008): 208–10. http://dx.doi.org/10.1353/mni.0.0002.
Full textMerry I. White. "Modern Japanese Cuisine: Food, Power and National Identity (review)." Journal of Japanese Studies 34, no. 2 (2008): 406–10. http://dx.doi.org/10.1353/jjs.0.0025.
Full textWaines, David. "Falafel Nation: Cuisine and the Making of National Identity in Israel." Global Food History 2, no. 2 (2016): 214–16. http://dx.doi.org/10.1080/20549547.2016.1203242.
Full textTanaka, Shaun. "A Review of “Modern Japanese Cuisine: Food, Power, and National Identity”." Food and Foodways 18, no. 3 (2010): 177–79. http://dx.doi.org/10.1080/07409710.2010.504122.
Full textHigman, B. W. "Cookbooks and Caribbean cultural identity : an English-language hors d'oeuvre." New West Indian Guide / Nieuwe West-Indische Gids 72, no. 1-2 (1998): 77–95. http://dx.doi.org/10.1163/13822373-90002600.
Full textZulkarnaen, Muhammad Jave. "EU ENLARGEMENT: TURKISH ACCESSION AND IDENTITY." DIA Jurnal Ilmiah Administrasi Publik 18, no. 2 (2020): 143–50. http://dx.doi.org/10.30996/dia.v18i2.4381.
Full textHunter, Gina Louise. "“First Crow” chicken. Italian–Brazilian identity and cuisine in Caxias do Sul." Appetite 56, no. 2 (2011): 532–33. http://dx.doi.org/10.1016/j.appet.2010.11.215.
Full textGoto, Keiko. "Modern Japanese Cuisine: Food, Power and National Identity by Katarzyna J. Cwiertka." Food, Culture & Society 12, no. 2 (2009): 243–45. http://dx.doi.org/10.2752/175174409x400783.
Full textMartín, Eloísa. "Nation building and social change in the United Arab Emirates through the invention of Emirati cuisine." Sociological Review 69, no. 3 (2021): 538–59. http://dx.doi.org/10.1177/00380261211009090.
Full textJurado, Alfredo Tenoch Cid. "The culinary and social-semiotic meaning of food: Spicy meals and their significance in Mexico, Italy, and Texas." Semiotica 2016, no. 211 (2016): 247–69. http://dx.doi.org/10.1515/sem-2016-0108.
Full textMcBride, Anne E. "Authoring new American cuisine. What cookbooks tell us about questions of national identity." Appetite 56, no. 2 (2011): 537. http://dx.doi.org/10.1016/j.appet.2010.11.233.
Full textJoselit, Jenna Weissman. "Yael Raviv: Falafel Nation: Cuisine and the Making of National Identity in Israel." Contemporary Jewry 36, no. 1 (2016): 163–65. http://dx.doi.org/10.1007/s12397-016-9172-7.
Full textPilcher, Jeffrey M. "Tamales or Timbales: Cuisine and the Formation of Mexican National Identity, 1821–1911." Americas 53, no. 2 (1996): 193–216. http://dx.doi.org/10.2307/1007616.
Full textscholliers, peter, and anneke geyzen. "Upgrading the Local: Belgian Cuisine in Global Waves." Gastronomica 10, no. 2 (2010): 49–54. http://dx.doi.org/10.1525/gfc.2010.10.2.49.
Full textCatherine Henderson, Joan. "Food and culture: in search of a Singapore cuisine." British Food Journal 116, no. 6 (2014): 904–17. http://dx.doi.org/10.1108/bfj-12-2012-0291.
Full textMahachi-Chatibura, Delly. "Local Cuisine as a Potential Tourism Attractor and Marker of National Identity in Botswana." Journal of Gastronomy and Tourism 2, no. 2 (2016): 117–34. http://dx.doi.org/10.3727/216929716x14720551277880.
Full textRao, Hayagreeva, Philippe Monin, and Rodolphe Durand. "Institutional Change in Toque Ville: Nouvelle Cuisine as an Identity Movement in French Gastronomy." American Journal of Sociology 108, no. 4 (2003): 795–843. http://dx.doi.org/10.1086/367917.
Full textDawson, Allan Charles. "Food and spirits: religion, gender, and identity in the ‘African’ cuisine of Northeast Brazil." African and Black Diaspora: An International Journal 5, no. 2 (2012): 243–63. http://dx.doi.org/10.1080/17528631.2012.695224.
Full textReicher, Amir. "Yael Raviv, 2015: Falafel Nation: cuisine and the making of National Identity in Israel." Dialectical Anthropology 40, no. 1 (2016): 37–43. http://dx.doi.org/10.1007/s10624-016-9413-x.
Full textWeiming, Tu. "Cultural Identity and the Politics of Recognition in Contemporary Taiwan." China Quarterly 148 (December 1996): 1115–40. http://dx.doi.org/10.1017/s0305741000050578.
Full textM, SAJITHA. "Myriad Aspects of Secular Thinking on Malayali Cuisine." GIS Business 14, no. 3 (2019): 202–6. http://dx.doi.org/10.26643/gis.v14i3.4670.
Full textPavlovskaya, A. V. "From the history of Russian cuisine. Part 2. The passion of the lost self-identity." Voprosy dietologii 6, no. 2 (2016): 61–74. http://dx.doi.org/10.20953/2224-5448-2016-2-61-74.
Full textKlin, Richard. "Review: Falafel Nation: Cuisine and the Making of National Identity in Israel, by Yael Raviv." Gastronomica 17, no. 2 (2017): 79–80. http://dx.doi.org/10.1525/gfc.2017.17.2.79.
Full textDawdy, Shannon Lee. "‘La Comida Mambisa’: food, farming, and Cuban identity, 1839-1999." New West Indian Guide / Nieuwe West-Indische Gids 76, no. 1-2 (2002): 47–80. http://dx.doi.org/10.1163/13822373-90002543.
Full textP.S, Pratheep. "The Impact Of Tourism On Indian Culture." KnE Social Sciences 1, no. 3 (2017): 429. http://dx.doi.org/10.18502/kss.v1i3.765.
Full textPrzymuszała, Lidia, and Dorota Świtała-Trybek. "The Concept of Lexicon Devoted to Silesian Culinary Art." Studia Etnologiczne i Antropologiczne 19 (July 18, 2019): 46–62. http://dx.doi.org/10.31261/seia.2019.19.04.
Full textThomé-Ortiz, Humberto. "Heritage cuisine and identity: free time and its relation to the social reproduction of local food." Journal of Heritage Tourism 13, no. 2 (2017): 104–14. http://dx.doi.org/10.1080/1743873x.2017.1343336.
Full textKlein, Jakob A. "“There is no such thing as Dian cuisine!” Food and local identity in urban Southwest China." Food and History 11, no. 1 (2013): 203–25. http://dx.doi.org/10.1484/j.food.1.103561.
Full textLylo, Ihor. "SOME QUESTION ABOUT THE CUISINE OF GALICIAN ARYSTOCRATES. MENU’S OF THE LUBOMIRSKI PRINCELY FAMILY (1907–1912)." Mìsto: ìstorìâ, kulʹtura, suspìlʹstvo, no. 7 (November 25, 2019): 109–18. http://dx.doi.org/10.15407/mics2019.07.109.
Full textRadke, Heather, and Maha Al-Senan. "Fusion Cuisine and Bedouin Handcraft: the Transformative Power of Heritage Preservation in Saudi Arabia." Public Historian 37, no. 2 (2015): 89–96. http://dx.doi.org/10.1525/tph.2015.37.2.89.
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