Relevant bibliographies by topics / Culinary culture, blog, culinary blog

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters

Academic literature on the topic 'Culinary culture, blog, culinary blog'

Author: Grafiati
Published: 24 April 2022

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Journal articles on the topic "Culinary culture, blog, culinary blog"

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Nurasiah, Sofa Parihah, and Anggara Wisesa. "Motivation Differences behind Knowledge Sharing Behaviour among Instagram Food Bloggers in Bandung." Jurnal Manajemen Teknologi 20, no. 2 (2021): 134–44. http://dx.doi.org/10.12695/jmt.2021.20.2.3.

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Abstract. Since becoming a "pop culture" for the millennial generation in sharing information and knowledge, social media has been able to open opportunities for culinary industry players, especially restaurant owners and food bloggers, to collaborate using social media to achieve mutually beneficial goals. Food bloggers uniquely connect restaurants and consumers through culinary product reviews, categorised as knowledge sharing. However, the difference in the motivation behind the knowledge sharing process raises questions about the practice of knowledge sharing that is carried out because of
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Łuczyk, Małgorzata. "СИНЕСТЕЗИЯ В КУЛИНАРНОМ БЛОГЕ КАК ПРОЯВЛЕНИЕ ЯЗЫКОВОЙ КРЕАТИВНОСТИ". Acta Neophilologica 1, № XX (2018): 17–27. http://dx.doi.org/10.31648/an.2682.

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This article attempts to analyze synesthesia in the culinary idiomatic discourse presented in Alexei Oniegin’s blog “Culinary Notes”. In the language employed in the blog synesthesia constitutes one of the author’s creative efforts, which involve the selection of appropriate language means, aiming to give it characteristics of difference, unconventionality and originality.
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Yusran, Yusran, Erniwati Erniwati, Sustri Sustri, and Risnawati Risnawati. "PENINGKATAN PENGETAHUAN, KETERAMPILAN DAN PENDAPATAN MASYARAKAT BERBASIS KONSERVASI DAN EKOWISATA DI LERENG PEGUNUNGAN GAWALISE DESA UWEMANJE KECAMATAN KINOVARO KABUPATEN SIGI SULAWESI TENGAH." JURNAL PENGABDIAN KEPADA MASYARAKAT 24, no. 4 (2019): 923. http://dx.doi.org/10.24114/jpkm.v24i4.12992.

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AbstrakDesa Uwemanje merupakan desa berpotensi di lereng pegunungan Gawalise yang memiliki topografi berbukit dimana sebagian besar lahan memiliki tingkat kemiringan lereng lebih dari 40%, sehingga praktek pertanian di desa ini sangat rawan terhadap erosi dan degradasi lahan lainnya. Komoditas utama terpenting di desa ini adalah Hasil Hutan Bukan Kayu seperti tegakan pinus, kemiri dan bambu yang merupakan hasil reboisasi pada lahan kritis yang berada di desa ini. Program pengembangan desa mitra tahun kedua ini adalah pembinaan tiga mitra yaitu kelompok tani, ibu-ibu PKK dan Pemuda Sadar Wisata
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Guèvremont, Amélie. "Improving consumers’ eating habits: what if a brand could make a difference?" Journal of Consumer Marketing 36, no. 7 (2019): 885–900. http://dx.doi.org/10.1108/jcm-04-2018-2632.

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Purpose This research sheds light on behavioral change by demonstrating the transformative power of a brand on the process of eating behavioral change. The selected brand is Three Times a Day (a culinary blog whose mission is to encourage a healthier diet). This study aims to identify food-related behavioral changes as a result of consumers’ relationship with this brand and identify antecedents to such changes. Design/methodology/approach A netnography of the brand online community and 14 individual in-depth interviews were conducted. Findings Netnography results identify four categories of be
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Nesterchuk, Inna. "GASTRONOMY BRAND OF THE TERRITORY (ON THE EXAMPLE OF THE CULTURAL AND HISTORICAL HERITAGE OF THE RIGHT-BANK POLISSIA)." GEOGRAPHY AND TOURISM, no. 60 (2020): 43–56. http://dx.doi.org/10.17721/2308-135x.2020.60.43-56.

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The main goal of research is studying the regional specifics of traditional food of the ethnic groups inhabiting the Right-Bank Polissia and identifying prospects for the use of gastronomic brands in tourism. Substantiation of opportunities and ways to use the gastronomic brand of the territory in the development of hotel and restaurant business have been investigated. The theoretical significance lies in the development of the gastronomic brand of the Right-Bank Polissia - the national Ukrainian cuisine - due to tourist gastronomic tourism and brand promotion as the significance of the destin
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Mogollón-Waltero, E. M., A. J. B. Dias, H. F. Gomes, D. F. Dubeibe, R. C. Maia, and K. S. Viana. "168 EFFECT OF WORTMANNIN IN IN VITRO MATURATION OF BOVINE OOCYTES." Reproduction, Fertility and Development 27, no. 1 (2015): 175. http://dx.doi.org/10.1071/rdv27n1ab168.

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It has been shown that phosphatidylinositol 3 kinase (PI3K) participates in oocyte maturation by regulating the activity of important reactions related to the resumption of meiosis and energy metabolism. Changes in the enzyme activity caused by in vitro conditions may impair important events of oocyte maturation and consequently the production of blastocysts. The study aimed to verify the effect of the addition of wortmannin (a specific inhibitor of PI3K) to the in vitro maturation medium on nuclear and cytoplasmic maturation of bovine oocyte, as well as on the production of blastocysts. Cumul
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Brien, Donna Lee. "A Taste of Singapore: Singapore Food Writing and Culinary Tourism." M/C Journal 17, no. 1 (2014). http://dx.doi.org/10.5204/mcj.767.

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Introduction Many destinations promote culinary encounters. Foods and beverages, and especially how these will taste in situ, are being marketed as niche travel motivators and used in destination brand building across the globe. While initial usage of the term culinary tourism focused on experiencing exotic cultures of foreign destinations by sampling unfamiliar food and drinks, the term has expanded to embrace a range of leisure travel experiences where the aim is to locate and taste local specialities as part of a pleasurable, and hopefully notable, culinary encounter (Wolf). Long’s foundati
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Lofgren, Jennifer. "Food Blogging and Food-related Media Convergence." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.638.

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Introduction Sharing food is central to culture. Indeed, according to Montanari, “food is culture” (xii). Ways of sharing knowledge about food, such as the exchange of recipes, give longevity to food sharing. Recipes, an important cultural technology, expand the practice of sharing food beyond specific times and places. The means through which recipes, and information about food, is shared has historically been communicated through whatever medium is available at the time. Cookbooks were among the first printed books, with the first known cookbook published in 1485 at Nuremberg, which set a tr
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Adams, Jillian Elaine. "My Failed Cheddar Cheese: Cookbooks, Tacit Knowledge, and Technology." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.637.

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Introduction Cookbooks are more than recipes. They are valuable historical artifacts containing information about the food, culture and society that produced and used them (Driver, Theophano, Wheaton). This story is based on my first and failed attempt at using an old recipe to make a cheddar cheese. It examines the effect of changed technology on artisanal cooking practices (Supski, Giard) and how recipe writing has had to adapt to changed culinary technology. In the absence of the generational—mother to daughter—handing down of cooking practices, and an inherited understanding of traditional
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Lotti, Laura. "DIY Cheese-making and Individuation: Towards a Reconfiguration of Taste in Contemporary Computer Culture." M/C Journal 17, no. 1 (2014). http://dx.doi.org/10.5204/mcj.757.

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Introduction The trope of food is often used in the humanities to discuss aspects of a culture that are customarily overlooked by a textualist approach, for food embodies a kind of knowledge that comes from the direct engagement with materials and processes, and involves taste as an aesthetics that exceeds the visual concept of the “beautiful.” Moreover, cooking is one of the most ancient cultural practices, and is considered the habit that defines us as humans in comparison to other animals—not only culturally, but also physiologically (Wrangham). Today we have entered a post-human age in whi
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Dissertations / Theses on the topic "Culinary culture, blog, culinary blog"

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Haupt, Melanie Kathryn 1972. "Starting from scratch : community, connection, and women's culinary culture." Thesis, 2012. http://hdl.handle.net/2152/28714.

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This dissertation examines how women’s food writing, from blogs to cookbooks to novels, demonstrate a desire to articulate themselves as people within communities rather than accept a dehumanized identity as a consumer or set of credit-card numbers. I argue that through an emphasis on connection with one another via a discourse of scratch cooking and locally sourced foods, women are able to push back against the hegemony of corporate food and industrial agriculture. Working from a case study model, each of my chapters examines the distinct ways in which women assert their personhood apart from
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Hsieh, Yu-Jung, and 謝侑蓉. "The Truth of Culinary ArticlesThe placement marketing had invaded the food blog." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/81782484236920449384.

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碩士<br>國立高雄餐旅大學<br>台灣飲食文化產業研究所<br>99<br>Along with the prevalence and prosperity of Internet instruments, the tide of blog overwhelms the world. The name of “Grassroots Journalism” (Dan Gillmor, 2005) has proved its influence, by recording life or share information. According to the market research, the culinary articles is the most essential and popular classification. In the mean while, product placement marketing had invaded the blog space. Unlike the original pure sharing nature, there are more and more articles about foretasting which are sponsored by companies in food blogs today. In the
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Blahnová, Barbora. "Analýza diskurzu vybraných českých food blogů." Master's thesis, 2020. http://www.nusl.cz/ntk/nusl-435592.

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The diploma thesis deals with the characteristics of the discourse of selected Czech food blogs. On the one hand the food blogs, which are considered here as part of the media content, have common features with other culinary discourses, on the other hand they have their specifics, which are given mainly by their multimodal nature. The theoretical part therefore introduces the culinary discourse, as well as the phenomenon of blogging, which was made possible with the advent of the Internet and web services. The thesis then presents a brief food blogs history and previous foreign research, that
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Book chapters on the topic "Culinary culture, blog, culinary blog"

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Cedro, Carmel. "Reading the Food Blog as a “Culinary Autobiography”." In The Routledge Companion to Literature and Food. Routledge, 2018. http://dx.doi.org/10.4324/9781351216029-43.

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Lech-Kirstein, Danuta, and Anna Tabisz. "Emocjonalne techniki perswazyjne w blogach kulinarnych." In JĘZYK POLSKI – MIĘDZY TRADYCJĄ A WSPÓŁCZESNOŚCIĄ. Księga jubileuszowa z okazji stulecia Towarzystwa Miłośników Języka Polskiego. Wydawnictwo Naukowe Uniwersytetu Pedagogicznego w Krakowie, 2021. http://dx.doi.org/10.24917/9788380846258.30.

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Emotional persuasion techniques used in culinary blogs Summary In this paper, we present emotional persuasive techniques that are most often used by wellknown authors of culinary blogs. In the introductory part, we refer to the beginnings of gastronomic literature and show the development of culinary-related genres, starting from ancient cookbooks to culinary blogs. In the following sections, we discuss the distinguishing features of culinary blogs, such as evaluation and emotionalization, as well as persuasive techniques to convince recipients to choose the right blog and recipe: likableness, credibility, creating a community. In the final part, we conclude that emotional marking and valorisation of reality are the features that distinguish culinary blogs from traditional genres related to gastronomy.
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Giannetti, Luisa. "Geometry and Pastry Making/Tesselations and Decorations." In Advances in Game-Based Learning. IGI Global, 2017. http://dx.doi.org/10.4018/978-1-5225-2426-7.ch024.

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One of many projects in virtual worlds in Opensim, platform devoted to teaching, perhaps the most distinctive and significant, was the one that had as its purpose the application of mathematics to the culinary art in a hotel school. It was an experimentation iTEC (Innovative Technologies for an Engaging Classroom) and innovative teaching methodology was used, with the help of new technologies, using Opensim and several useful widgets to your project. Studying geometry, using various geometric shapes conceived, designed and processed, they are built in 3D tessellations in opensim, then reproduced in laboratory confectionery, sugar paste and used to decorate cakes with colored geometric elements and special shapes. All through insights, searches on the net, development of concept maps, team work, aimed at the development of pupils' blog and lots of fun. Was also attended by the industry's most experienced students and faculty kitchen, for processing geometric tessellations cakes.
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