Relevant bibliographies by topics / Gastronomic realities

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Gastronomic realities'

Author: Grafiati
Published: 28 May 2022
Last updated: 30 July 2025

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Journal articles on the topic "Gastronomic realities"

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Lubis, Tona Aurora, Addion Nizori, Firmansyah Firmansyah, Erwita Dewi, and Maryati Ningsih. "Gastronomic Tourism for Sustainable Growth in Jambi." JOURNAL OF HUMANITIES SOCIAL SCIENCES AND BUSINESS (JHSSB) 4, no. 1 (2025): 239–49. https://doi.org/10.55047/jhssb.v4i1.1547.

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This study investigates the interplay among gastronomic tourism development, business governance, and business performance in Jambi Province, focusing on leveraging Malay cultural identity to enhance the regional gastronomy sector. Employing a quantitative methodology with Partial Least Squares Structural Equation Modeling (PLS-SEM), data from 150 local gastronomy business respondents were analyzed. The findings reveal that gastronomic tourism development significantly improves business governance and performance. However, a complex negative relationship exists between rigid governance practic
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Usmanova, A., N. Ypyshova, M. Tupchiboeva, and N. Tashieva. "Translation of gastronomic realities: from tradition to globalisation on the example of France and Kyrgyzstan." Bulletin of Science and Practice 11, no. 4 (2025): 567–74. https://doi.org/10.33619/2414-2948/113/78.

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This article examines the features of translating realities in gastronomic discourse based on French and Kyrgyz languages. The relevance of the topic is driven by globalization, changes in family structures and gender roles, as well as the growing interest in culinary traditions of various cultures. The aim of the study is a comparative analysis of specific regional dishes and culinary traditions, along with the study of historical, sociological, and psycholinguistic aspects of gastronomy. The research methods include historical analysis, sociological and psychological aspects, and a comparati
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Haponenko, Hanna, Olena Yevtushenko, Irina Shamara, and Karina Boloto. "Prospects for the development of gastro tourism in Ukraine in the post-war period." 17, no. 17 (June 30, 2023): 128–40. http://dx.doi.org/10.26565/2310-9513-2023-17-11.

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Gastronomic tourism is an introduction to the traditional cuisine of a particular area, available to any tourist, not just the fate of the chosen ones. The article highlights the main features, trends, problems and prospects of the development of gastronomic tourism in Ukraine in modern conditions. The purpose of the study is to develop theoretical and methodological provisions for the improvement of the gastronomic tourism market of Ukraine, taking into account the realities of the post-war recovery of the industry. The subject of the study is the prospects for the development of gastrotouris
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Boichuk, I. V., L. V. Tsurikova, I. O. Eshchenko, E. V. Lukyanova та N. I. Kupina. "Лингвистический и страноведческий аспекты передачи русской гастрономической и кулинарной лексики в английском языке". Modern scientist, № 4 (27 травня 2024): 65–77. http://dx.doi.org/10.58224/2541-8459-2024-4-65-77.

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gastronomic and culinary vocabulary occupies a special place in the linguistic culture of each ethnic group and bears a special imprint, largely reflecting the history of the people. Many dishes and even products of one or another national cuisine are realities. Russian gastronomic and culinary vocabulary is quite unique. It includes, in addition to the original vocabulary, many regionalisms, obsolescent and obsolete lexemes, borrowings made in different periods from different languages – from Western European to Asian languages, and is also part of tropes and invective language. Fiction in Ru
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Nesterchuk, Inna. "THE SPECIFICITY OF THE ETHNIC CUISINE OF THE RIGHT-BANK POLESIE OF UKRAINE: HISTORICAL AND GEOGRAPHICAL INVESTIGATIONS." GEOGRAPHY AND TOURISM, no. 69 (2022): 26–38. http://dx.doi.org/10.17721/2308-135x.2022.69.26-38.

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The article broadcasts scientific researches of Ukrainian regional gastronomy and presentations of author's researches. Actively in Ukraine began to develop gastronomic tourism. Culturological studios broadcast ethnic cuisines and food. Incredible picturesqueness and amazing power of Ukrainian gastronomic regional traditions in high-quality local products and autochthonous techniques developed over thousands of years. Variegated climatic conditions, landscapes, intercultural ties prompted the narrative of Ukrainian regional gastronomy in the world. The unique culture of the Right-bank Polissya
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Lazutkina, Elena Vladimirovna, Nataliya Vazihovna Zhbankova, and Nadezhda Aleksandrovna Sidorova. "Peculiarities of the translation of idionyms in English and German gastronomic discourse." Филология: научные исследования, no. 7 (July 2024): 44–51. http://dx.doi.org/10.7256/2454-0749.2024.7.71174.

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The object of the research is the ways of transferring culinary idionyms of English and German (source languages) into Russian (recipient language), taking into account the realities of cultures. The article discusses the definition of idionyms, their connection with the culture of peoples, shows the main ways of transmitting idionyms using examples of real restaurant menus and culinary sites. The difficulties faced by a translator in the course of his work when working with idionyms of different languages are also considered. The application of methods of translating traditional English and G
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Musalitina, Evgenia A., and Nikita E. Pustovit. "NATIONAL AND CULTURAL SPECIFICITY OF CHINESE GASTRONOMIC REALITIES IN THE CONTEXT OF RUSSIAN-CHINESE INTERCULTURAL DIALOGUE." Scholarly Notes of Komsomolsk-na-Amure State Technical University, no. 6 (2022): 22–26. http://dx.doi.org/10.17084/20764359-2022-62-22.

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Pshenichnikova, Angelina Yur'evna. "Culinary lexicon in the dialects of Spanish language." Филология: научные исследования, no. 11 (November 2021): 38–54. http://dx.doi.org/10.7256/2454-0749.2021.11.36930.

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This article discusses the peculiarities of linguistic consciousness of the representatives of ethnoses of Latin American countries through the modern dialects of Spanish language. Analysis is conducted on the lexicon of the national cuisine of Cuba, the Dominican Republic, Peru, Ecuador, Argentina, Paraguay, and Uruguay. The article includes the analysis of linguistic zones of the Spanish language. The goal lies in examination of the lexicon of national cuisine of Latin American countries and, and creation of culinary dictionary of Spanish-speaking countries. The author aims to determine the
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Mestanza-Ramón, Sanchez Capa, Figueroa Saavedra, and Rojas Paredes. "Integrated Coastal Zone Management in Continental Ecuador and Galapagos Islands: Challenges and Opportunities in a Changing Tourism and Economic Context." Sustainability 11, no. 22 (2019): 6386. http://dx.doi.org/10.3390/su11226386.

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The objective of the study is to analyze integrated coastal zone management in mainland Ecuador and the Galapagos Islands, and to discuss its challenges and opportunities in the face of constant changes in tourism and economic realities. The methodology used is based on the analysis of ten key elements to analyze national coastal management: policies, regulations, institutions, strategies, instruments, information, education, resources, managers, and participation. The main results indicate that Ecuador received support in terms of training and international financing for ICZM, but this has no
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Nelyubova, Natalia U., Polina S. Syomina, and Vitalija Kazlauskiene. "Gourmandise in the hierarchy of values: A case study of French and Belgian proverbs and sayings." Russian Journal of Linguistics 24, no. 4 (2020): 969–90. http://dx.doi.org/10.22363/2687-0088-2020-24-4-969-990.

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The paremiological stock of a language is an important source of axiological information that helps to identify the features of a culture, peoples mentality, and their worldview. The paper is devoted to the study of gourmandise as a component of the French and Belgian worldviews reflected in the French language paremias. The aim of the research is to determine its place in the hierarchy of values of the native speakers of French and its Belgian variant. The research material includes 202 units obtained from Dictionnaire de proverbes et dictons (121 units) and from Proverbes et dictons de Belgi
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Dissertations / Theses on the topic "Gastronomic realities"

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Кужель, О. В. "Англо-українські переклади дескрипцій смакових відчуттів (на матеріалі сучасної англомовної прози)". Master's thesis, Сумський державний університет, 2019. http://essuir.sumdu.edu.ua/handle/123456789/76579.

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відчуттів людини. Було здійснено теоретичне обґрунтування та аналіз англо-українських перекладів дескрипцій смакових відчуттів (на матеріалі сучасної англомовної прози). Нами було зазначено, що категорія смаку відіграє в житті людини важливу роль. Також були виділені та проаналізовані на прикладах функції, які виконуються лексикою, що представляє концептосферу «їжа» в художньому тексті. Як основний елемент повсякденності, кухня стає предметом окремого аналізу в роботах по вивченню культури будь-якої нації чи іншої розвиненої культурної спільності. Мета: теоретично обґрунтувати та проаналі
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Pezzo, Amanda Maria Artioli. "Realities gastron?micos e o esp?rito da p?s-modernidade: um estudo sobre as motiva??es da participa??o dos competidores." Pontif?cia Universidade Cat?lica de Campinas, 2017. http://tede.bibliotecadigital.puc-campinas.edu.br:8080/jspui/handle/tede/1039.

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Submitted by SBI Biblioteca Digital (sbi.bibliotecadigital@puc-campinas.edu.br) on 2018-03-20T14:06:16Z No. of bitstreams: 1 AMANDA MARIA ARTIOLI PEZZO.pdf: 5062335 bytes, checksum: f397ef72347205be63fa445431c0e49b (MD5)<br>Made available in DSpace on 2018-03-20T14:06:16Z (GMT). No. of bitstreams: 1 AMANDA MARIA ARTIOLI PEZZO.pdf: 5062335 bytes, checksum: f397ef72347205be63fa445431c0e49b (MD5) Previous issue date: 2017-12-07<br>Under the watch and the reasons of the competitors, this study aimed to investigate and understand the emergence of gastronomic realities in brazilian television, in
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Books on the topic "Gastronomic realities"

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Black, Rachel E. Cheffes de Cuisine. University of Illinois Press, 2021. http://dx.doi.org/10.5622/illinois/9780252044007.001.0001.

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In 1933, Eugénie Brazier earned three Michelin stars for both of her restaurants—she was the first person to claim these high accolades and the only woman to ever do so. Brazier’s rise to fame helped establish Lyon’s place as the gastronomic capital of France, but it did not ensure that women would continue to lead the way in professional kitchens. Women are celebrated home cooks and guardians of French cuisine, but they have largely failed to achieve the same recognition for their craft in the professional kitchen. The small number of women who have succeeded in the culinary arts are celebrat
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Book chapters on the topic "Gastronomic realities"

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Stiazhkina, Olena. "The Soviet Consumer in the Art of Life and Cinema." In Ukrainian Society in the 1960s–1980s. Historical Essays. Institute of History of Ukraine, National Academy of Sciences of Ukraine, 2022. https://doi.org/10.15407/book11-0018680.

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The chapter "The Soviet Consumer in the Art of Life and Cinema" by Olena Stiazhkina explores food consumption in late Soviet Ukraine as a reflection of broader social, economic, and ideological structures. The study examines how food practices, scarcity, and state-controlled nutrition policies shaped Soviet citizens' daily lives and identities. By analyzing archival documents, press materials, oral histories, and films, the author reconstructs the gastronomic order of the Soviet Union, revealing its contradictions. Soviet food culture was marked by industrialized production, standardization, a
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Rutynskyi, Mykhailo, and Volodymyr Zaychenko. "HOTEL AND RESTAURANT INDUSTRY OF UKRAINE: MODERNIZATION, INNOVATIZATION, CHALLENGES AND LOSSES OF THE WAR ERA." In Modernisation of the Economy and Financial System: Problems, Opportunities, Prospects. Publishing House "Baltija Publishing", 2025. https://doi.org/10.30525/978-9934-26-540-2-16.

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Since 2014, The Hotel and Restaurant Industry of Ukraine has been under the largest pressure in the world since the Second World War. The economy of the country, which has experienced large-scale aggression from the last empire of the planet, is making every effort to survive and function properly. This scientific work “sheds light” on how, over the decade of 2014-2024, The Hotel and Restaurant Industry of Ukraine not only survived, but also actively participated in the processes of transformation, modernization, innovation and building partnership relationships with consumers. The main statis
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Conference papers on the topic "Gastronomic realities"

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Safina, L. M. "Translation of the gastronomic realities of N. V. Gogol's story «Taras Bulba» into English, French, Tatar languages." In X ИНФОРМАЦИОННАЯ ШКОЛА МОЛОДОГО УЧЕНОГО Екатеринбург, 19-22сентября 2022 г. ООО "Издательство УМЦ УПИ", 2022. http://dx.doi.org/10.32460/ishmu-2022-10-0043.

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Popov, Natalia. "Social cohesion activities that increase the chances of community integration for people displaced from Ukraine." In International Scientific Conference "The contemporary issues of the socio-humanistic sciences", XIV edition. Free International University of Moldova, 2024. https://doi.org/10.54481/pcss2023.32.

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The Republic of Moldova continues to be at the forefront of providing support to the victims of the war in the immediate vicinity, with a wide range of support focused on the most effective humanitarian response. At the same time, war refugees from Ukraine face a wide range of problems and obstacles in their integration process into a new community, from meeting basic family needs, adapting to new realities, providing social services for family members with special or urgent needs, and uncertainty about the future. In the context of present realities, displaced persons must be supported in the
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Caruntu-Caraman, Livia. "The Expanding of the Terms of English Origin Meaning in Different Domains." In Conferință științifică internațională "Filologia modernă: realizări şi perspective în context european". “Bogdan Petriceicu-Hasdeu” Institute of Romanian Philology, Republic of Moldova, 2022. http://dx.doi.org/10.52505/filomod.2022.16.46.

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The essence of the evolution of a language is characterized by the creation and permanent improvement of the means of expression. However, changes in the lexicon and, in general, language development are determined by the progress of objective reality. Thus, the language must use new lexical units to constantly enrich itself and to name realities that have recently appeared in various domains of public activity (politics, economy, sports, information technologies, fashion, music, cinematography, gastronomy, cosmetology and others). In the contemporary linguistic context, the innovative changes
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