Relevant bibliographies by topics / Gourmet food

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

Academic literature on the topic 'Gourmet food'

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

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Journal articles on the topic "Gourmet food"

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Stalker, Nancy K. "Gourmet Samurai: Changing Food Gender Norms in Japanese TV." Gastronomica 16, no. 4 (2016): 78–90. http://dx.doi.org/10.1525/gfc.2016.16.4.78.

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Japan's obsession with food TV is rooted in its gourmet boom, beginning in the 1980s, when the strong economy encouraged mass consumption of expensive foods and foreign cuisines. Gourmet TV dramas are often based on a popular manga comic and typically reproduce hegemonic gendered food norms, with professional male chefs embodying food authority and expertise often acting as protagonists. In recent years, however, several popular new TV series have introduced a new gender archetype: masculine loners who care deeply about traditional or home-style foods, so-called B-kyū gurume (second-class gour
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Bohannon, J. "Gourmet Food, Served by Dogs." Science 323, no. 5917 (2009): 1006b. http://dx.doi.org/10.1126/science.323.5917.1006b.

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Wyer, Sean. "Gourmet and the Ghetto." Gastronomica: The Journal of Food and Culture 23, no. 3 (2023): 29–45. http://dx.doi.org/10.1525/gfc.2023.23.3.29.

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In the twenty-first century, Rome’s former Jewish Ghetto has experienced rapid “foodification,” in which food businesses come to dominate a previously residential or mixed-use neighborhood. Why and how has foodification taken place in Rome’s former Ghetto, and how unique is this case? What can this example teach us about foodification as a phenomenon? Foodification is influenced by broader forces, including gentrification, but is also affected by factors particular to this neighborhood. These include Jewish heritage tourism; religious dietary laws; and a growing curiosity about hyper-local foo
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Biziulevičius, Gediminas A., and Jurgita Kazlauskaitė. "Cheese: Everyday, gourmet or medicinal food?" Medical Hypotheses 70, no. 2 (2008): 454–55. http://dx.doi.org/10.1016/j.mehy.2007.05.040.

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Varmazi, Eleni. "Taste, memory and cooking recipes in fictional TV series: The case of Samurai Gourmet (2017)." Journal of Popular Television, The 12, no. 1 (2024): 93–102. http://dx.doi.org/10.1386/jptv_00117_1.

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This article examines a Japanese television format, in which fiction narrative merges with cooking programmes, creating thus the hybrid Gourmet TV drama, a Japanese product that became known worldwide through the Samurai Gourmet TV series, first presented on Netflix’s platform in 2017. In the past few years, Japan has set the bar for food shows particularly high because series like Samurai Gourmet do not simply teach the audience how to cook, but they also teach the art of eating, presenting recipes with sumptuous and voluptuous food footage. The article examines how food functions in the twel
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Miyajima, Keiko. "Queering the palate: The erotics and politics of food in Japanese gourmet manga." Studies in Comics 11, no. 2 (2020): 271–83. http://dx.doi.org/10.1386/stic_00029_1.

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As demonstrated by a widely circulated Japanese proverb ‘men should never enter the kitchen’, kitchens, as well as food and the act of cooking, have been deeply suffused with heteronormative gender ideology. While domestic cooking has traditionally been associated with women and femininity in Japanese society and popular media, ‘gourmet manga’, emerging in shōnen manga in the 1970s, foregrounded male chefs as figures of authenticity and authority, and ever since, have successfully constructed the site of food and cooking as a professional, masculine domain. While shōnen manga tropes of battle,
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Princess, Aleve T. Bago-od, and T. Bagood Evelyn. "Gourmet Trip The Instructors' and Professors' Perspective." International Journal of Trend in Scientific Research and Development 2, no. 5 (2018): 275–81. https://doi.org/10.31142/ijtsrd15877.

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Gourmet trip means travelling of a food expert for enjoyment via eating and drinking experiences at the destination. The study covered only the point of view of the travelling instructors professors of Surigaodel Sur State University Main Campus with side trip for food. There were 61 respondents who composed the total number of permanent instructors professors of Surigao Del Sur State University Main Campus. The results of the data come up to the conclusion that travelers love and need food. Also the study found out that gourmet trip had its great potential on tourism market as well as tourism
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Barreira, Luísa, Eva Resek, Maria João Rodrigues, et al. "Halophytes: Gourmet food with nutritional health benefits?" Journal of Food Composition and Analysis 59 (June 2017): 35–42. http://dx.doi.org/10.1016/j.jfca.2017.02.003.

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Fukutomi, Satomi. "Bottom-up Food: Making Rāmen a Gourmet Food in Tokyo." Food and Foodways 22, no. 1-2 (2014): 65–89. http://dx.doi.org/10.1080/07409710.2014.895563.

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Gable, Robert S. "Toxicity of a Gourmet Banquet." Journal of Drug Issues 27, no. 4 (1997): 703–12. http://dx.doi.org/10.1177/002204269702700402.

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All food and drugs have some degree of toxicity. The potential for harm, as well as the loss of possible benefits, is always present. Therefore, effective long-term decision-making inevitably involves consideration of the alternative risks and benefits of drug use. When benefits are factored into a decision-making process, the most reasonable option is not necessarily the one with the least risk.
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Dissertations / Theses on the topic "Gourmet food"

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Hawk, Zachary. "Gourmet Food Trucks: An Ethnographic Examination of Orlando's Food Truck Scene." Master's thesis, University of Central Florida, 2013. http://digital.library.ucf.edu/cdm/ref/collection/ETD/id/5943.

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Gourmet food trucks have emerged as increasingly popular dining alternatives for consumers in today's urban landscape. Existing literature, as well as my own ethnographic research within Orlando, Florida's mobile food vending scene, reveals that food truck owner/operators utilize various strategies to establish a viable niche for themselves in this diversified and burgeoning market. Among other things, these strategies include online social networking, creating and maintaining a recognizable brand identity, collaborating with local retailers and bar owners, and incorporating organic and loca
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Kirkwood, Katherine. "Superfood me: Negotiating Australia's post-gourmet food culture." Thesis, Queensland University of Technology, 2021. https://eprints.qut.edu.au/208209/1/Katherine_Kirkwood_Thesis.pdf.

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Over the last 10-15 years, food has become an integral part of Australian popular culture. Through analysis of interview data and texts, this thesis articulates the next phase of Australian food culture. Everyday households now have a greater interest in ethical and sustainable eating, and a greater awareness of how the industrial food system encourages consumers to buy its products. Engagement with food culture is also going beyond television and print to embrace digital spaces, but these developments do not render legacy platforms obsolete. Together, these changes in culinary concerns and fo
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Salema, José Frederico Bettencourt. "Business model optimization of Prego Gourmet." Master's thesis, NSBE - UNL, 2013. http://hdl.handle.net/10362/9802.

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A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics<br>Prego Gourmet is a fast food restaurant which sells refined versions of a traditional Portuguese dish inside shopping centers in the area of Lisbon. The company is at the beginning of its expansion strategy. This work project is a prospective analysis on what the company should do to in order to optimize its business model and grow in Portugal during 2013. A mixed strategy of franchising and owned stores is purposed, because it allows the com
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Nunes, Susana Isabel da Costa. "Produtos alimentares Gourmet : perspetivas do consumidor, do fornecedor e do cozinheiro profissional." Master's thesis, Instituto Superior de Economia e Gestão, 2011. http://hdl.handle.net/10400.5/3768.

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Mestrado em Marketing<br>Objetivo - Este trabalho visa melhorar a compreensão sobre o mercado de produtos alimentares gourmet, numa perspetiva de consumo e comercialização. Neste contexto há uma especial relevância sobre a gama de produtos gourmet de marca própria. Metodologia - O documento analisa os estudos empíricos realizados na área de produtos de alimentares premium. Compara e analisa os resultados de um estudo de campo exploratório, quantitativo e qualitativo, com a pesquisa anterior sobre o valor da marca, perceções relativas a ingredientes e preço dos alimentos gourmet de marca própri
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Haglund, Paulina, and Sanna Ekborg. "A comparison between an Australian and a Swedish company's internationalization process, within the food sector." Thesis, Högskolan i Halmstad, Sektionen för ekonomi och teknik (SET), 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-17496.

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Summary Title of the thesis: A comparison between an Australian and a Swedish company's internationalization process, within the food sector. Seminar date: 2011-10-12 Course/subject: International marketing, master thesis 15hp Authors: Sanna Ekborg, Paulina Haglund Supervisor: Svante Andersson Keywords: Internationalization process, Swedish and Australian company within the food sector, Gourmet Garden, Örneborgs Delikatesser, market choice,entry modes, reactive/proactive behaviour. Purpose:The purpose of our study is to describean Australian and a Swedish company within the food sector, and an
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Arbulu, Villanueva Ingrid Jacqueline, and Otoya Maria Amalia Fernandez. "Relación entre la calidad de servicio y la satisfacción del cliente en el restaurante Fiesta Gourmet de Chiclayo." Bachelor's thesis, Universidad Católica Santo Toribio de Mogrovejo, 2020. http://hdl.handle.net/20.500.12423/2793.

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Esta investigación nace por la importancia de calidad que debe brindar todo tipo servicio, y su prevención por mejorar aspectos que tengan que ver con ella. En concordancia con lo dicho, el Restaurante Fiesta Gourmet de la ciudad de Chiclayo está tomando apogeo en su sector, y es por ello que debe ser primordial que se brinde durante todos sus procesos una atención acorde al nivel en que se encuentra y desea permanecer. Asimismo se tuvo como objetivo determinar la relación entre la calidad de servicio y la satisfacción del cliente en el Restaurante Fiesta Gourmet. Por lo que fue de tipo apl
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Eusebio, Amasifen Rocío, Alegría Raúl Ricardo Román, and Romero Andrés Leonardo Quito. "Evaluación de la gestión de la cadena de suministros del servicio de alimentación para los voluntarios en los Juegos Lima 2019: Caso Gate Gourmet." Bachelor's thesis, Pontificia Universidad Católica del Perú, 2020. http://hdl.handle.net/20.500.12404/18060.

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El presente trabajo de investigación ha sido desarrollado con la finalidad de evaluar la gestión de la cadena de suministro del servicio de alimentación de una de las concesionarias encargadas del servicio para los voluntarios durante los Juegos Lima 2019 y brindar propuestas de mejora que sirvan tanto para la empresa en nuevos proyectos de similar envergadura como a empresas que quisieran incursionar en similares proyectos. Es así que, para el desarrollo del estudio, se seleccionó como sujeto de estudio a la empresa Gate Gourmet por ser la encargada de la mayor cantidad de sedes donde s
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Huanquis, Patty, Uribe Abel Martín Chalco, Helberg Carlos Walter Hanspach, and de la Cruz Ray Luciano Consamollo. "La confluencia de esfuerzos públicos y privados en el éxito de la internacionalización de las franquicias de gastronomía peruana de formato gourmet en los últimos diez años." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2016. http://hdl.handle.net/10757/614034.

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Presenta el incremento de franquicias en los últimos 10-15 años, particularmente aquellas ligadas a la gastronomía. En dicho contexto, destacan las franquicias de la denominada gastronomía peruana de alta gama o gourmet, como algunas del Grupo Acurio y de otros empresarios gastronómicos. Gracias a la exquisitez y la diversidad de sus sabores e ingredientes, muchas de estas empresas han comenzado a expandirse en forma acelerada en los últimos años, incluso a nivel internacional. Ante esta situación, nos planteamos la siguiente pregunta de investigación: ¿por qué en los últimos diez años las fra
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Lin, Chia-han, and 林佳翰. "Antecedents of Online Review Helpfulness in the Gourmet Food." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/30582947823449266334.

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碩士<br>國立臺北大學<br>企業管理學系<br>103<br>Online consumer review is widely used in our life in recent years. Most consumers will search for online reviews before buying products and services. Among past empirical research, online consumer review is also regarded as an important determinant of consumers’ decision making in purchase. However, with the fast-growing online customer review, tens of thousands of reviews on the Internet make consumers have no idea which is really help. Therefore, it is a very important issue for manufacturers or reviewers to explore what factors make consumers perceive helpfu
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Wang, Yi-Lin, and 王憶霖. "The Effect of eWOM on Gourmet Food: the Consumers’ Perspective." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/04272987929621907321.

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碩士<br>國立雲林科技大學<br>應用外語系<br>104<br>This research is designed as an exploratory study aimed to investigate the influence of eWOM on local gourmet food. It is also directed to find the general patterns of searching behavior for online gourmet information. The study was divided into three stages: interview, survey and search return analysis. In stage one, the researcher interviewed seven respondents to gain preliminary yet rich understanding about how participants searched gourmet information online. In stage two, based on the interview results, the researcher created an online survey to collect d
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Books on the topic "Gourmet food"

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photographer, Sugiura Yuki, ed. Fitness gourmet: Soulmate food. Jacqui Small, an imprint of Aurum Press, 2015.

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Ward, Susie. The gourmet atlas. Macmillan USA, 1997.

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Petersen, Stephanie. The gourmet food storage handbook. Front Table Books, 2012.

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Roberts, Adam D. The Amateur Gourmet. Random House Publishing Group, 2008.

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Barbery, Muriel. The gourmet. Gallic, 2010.

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(Firm), Packaged Facts, and Marigny Research Group, eds. The U.S. gourmet/specialty foods market. Packaged Facts, 2001.

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Johnston, Josée. Democracy and distinction in the gourmet foodscape. Routledge, 2009.

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O'Brien, Sue. Wheat-free, sugar-free gourmet cooking. 2nd ed. The Author, 2001.

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Hall, Stephen F. From kitchen to market: Selling your gourmet food specialty. Upstart Pub. Co., 1992.

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Hall, Stephen F. From kitchen to market: Selling your gourmet food specialty. 2nd ed. Upstart Pub., 1996.

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Book chapters on the topic "Gourmet food"

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Alegre, Inés, and Jasmina Berbegal-Mirabent. "Gourmet Products from Food Waste." In Handbook of Engaged Sustainability. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-71312-0_22.

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Alegre, Inés, and Jasmina Berbegal-Mirabent. "Gourmet Products from Food Waste." In Handbook of Engaged Sustainability. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-53121-2_22-1.

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Fadiga, Luciano. "Sailing: Gourmet Food for the Brain." In Studies in Brain and Mind. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-89639-3_4.

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Stone, Matthew J. "The Changing Face of Gourmet Tourism." In Contemporary Advances in Food Tourism Management and Marketing. Routledge, 2023. http://dx.doi.org/10.4324/9781003282532-18.

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Yamada, Natsuki. "手塚修とグルメ漫画をつなぐもの ー 「あしたのジョー」の減 / Tezuka Osamu’s Gourmet Manga." In Studi e saggi. Firenze University Press, 2021. http://dx.doi.org/10.36253/978-88-5518-506-6.06.

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I talk on change in the nature of the character in the cartoon through description of a food and the genre called a gourmet cartoon again. Specifically, the process until the character will be the existence which ‘mediates between a story with a reader’ is analyzed so that it may be seen in the gourmet cartoon. First I pay attention to Tezuka Osamu early stage work, Takamori Asao original work and Chiba Tetsuya taking pictures "Joe of tomorrow". And it is considered about the thing description about life and death there foreground propizes through a food. Further, it is confirmed that the effo
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Yamamura, Eiji. "Why Is It a Secret to Successful Business Management That the Business Owner Treats Job-Seekers to Gourmet Food?" In Duty and Sentiment. Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-9767-8_3.

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Brännback, Malin, and Alan L. Carsrud. "White’s Gourmet Foods, Inc.: Building a Multibillion-Dollar Private Family Firm." In Family Firms. Springer New York, 2012. http://dx.doi.org/10.1007/978-1-4614-6046-6_10.

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Jackson, Peter. "Gourmet." In Food Words. Bloomsbury Publishing Plc, 2015. http://dx.doi.org/10.5040/9781350042278-030.

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Krebs, John. "1. The gourmet ape." In Food. Oxford University Press, 2013. http://dx.doi.org/10.1093/actrade/9780199661084.003.0001.

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Fusté-Forné, Francesc, and Jonatan Leer. "The Gourmet Tourist." In The Food Tourist. Emerald Publishing Limited, 2025. https://doi.org/10.1108/978-1-83549-085-320251009.

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Conference papers on the topic "Gourmet food"

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Sheng, Kekai, Weiming Dong, Haibin Huang, Chongyang Ma, and Bao-Gang Hu. "Gourmet photography dataset for aesthetic assessment of food images." In SA '18: SIGGRAPH Asia 2018. ACM, 2018. http://dx.doi.org/10.1145/3283254.3283260.

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Чистяков, В. А., Ш. М. Миралимова, А. З. Пепоян, and А. Б. Брень. "SHINE AND POVERTY OF AQUACULTURE." In DEVELOPMENT AND MODERN PROBLEMS OF AQUACULTURE. ООО "ДГТУ-Принт" Адресс полиграфического предприятия 344003 пл Гагарина, зд. 1, 2023. http://dx.doi.org/10.23947/aquaculture.2023.138-143.

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It is believed that the main goal of aquaculture is to provide the growing humanity with nutritious food. Meanwhile, modern technologies of crop production, microbial synthesis and food biotechnology make it possible to achieve this goal in less costly ways. The quality of plant protein from a number of sources is as good as that of fish, shellfish and arthropods. Unsaturated fatty acids and the most valuable vitamins in aquaculture products are of microbial origin. Thus, the real purpose of commercial aquaculture is to satisfy people's need for gourmet food. From an economic point of view, th
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Felecan, Daiana. "Multiculturalism in names of restaurants in Baia Mare." In International Conference on Onomastics “Name and Naming”. Editura Mega, 2022. http://dx.doi.org/10.30816/iconn5/2019/53.

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The social and linguistic profile of Romania after 1989 has been increasingly multicultural. This phenomenon does not only occur in specific states. Definite and defining intrusions of other cultures in various countries in Europe and on other continents are diagnostic of the existential shape of humankind in the third millennium. The trend has altered all the social sectors in which it became manifest, transforming even, or especially, the level of language. One could claim, without it being an overstatement, that all the speakers of a nation or most of them use an “impure” language, as they
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