Relevant bibliographies by topics / Modern cuisine

Contents

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

Academic literature on the topic 'Modern cuisine'

Author: Grafiati
Published: 4 June 2021
Last updated: 19 February 2022

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Journal articles on the topic "Modern cuisine"

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Trahutami, Sri Wahyu Istana. "Choumiryou Tradisional Pada Masakan Jepang Modern." KIRYOKU 3, no. 3 (December 7, 2019): 181. http://dx.doi.org/10.14710/kiryoku.v3i3.181-187.

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This article discusses how Japanese people use traditional herbs in Japanese cuisine. Traditional spices or choumiryou which are the focus of research are limited to basic spices consisting of miso, shoyu, and dashi produced from konbu and katsuobushi. Data is collected through documentation of articles and books relating to traditional Japanese spices. The purpose of writing is to find out the type and method of making choumiryo that characterizes Japanese cuisine, as well as how the basic ingredients are used in a dish. The method used is descriptive qualitative to get a complete type and process of making the basic seasoning. From the analysis results it is known that the basic seasoning in Japanese cuisine is not derived from spices as used in Southeast Asian cuisine. Most of Choumiryo comes from the fermentation process of soybeans, beans, wheat or rice, and comes from fish. The manufacturing process is also complex and takes months. Through this process, a delicious taste is produced as well as a natural food preservative.
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Istana Trahutami, Sriwahyu. "Traditional Spices in Japanese Modern Food." E3S Web of Conferences 202 (2020): 07083. http://dx.doi.org/10.1051/e3sconf/202020207083.

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This article describes the traditional seasoning (choumiryou) used in modern Japanese cuisine. The purpose of this study was to determine the types and ways of making traditional spices in Japanese cuisine, and how to use them to give color and flavor to the dishes. This research is a literature study. The author documents data about shokubunka or Japanese eating culture and traditional spices from various literatures. Through qualitative descriptive methods it is known that modern Japanese cuisine still retains traditional spices, especially miso, shoyu and dashi. The main ingredients of choumiyou are rice, soybeans, and fish. The manufacturing process by means of fermentation that takes a long time for months is the key to the deliciousness of seasoning while adding natural nutrition.
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Zainal 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.

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Cousins, John, Kevin O'Gorman, and Marc Stierand. "Molecular gastronomy: cuisine innovation or modern day alchemy?" International Journal of Contemporary Hospitality Management 22, no. 3 (April 20, 2010): 399–415. http://dx.doi.org/10.1108/09596111011035972.

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Popova, 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 (April 2, 2021): 157–71. http://dx.doi.org/10.35634/2224-9443-2021-15-1-157-171.

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The article deals with different types of pasta products for soups in traditional Udmurt and Beserman cuisine, their local names, composition, cooking technologies, and area of distribution. Soups with pieces of yeast dough or fresh dough are included in the menu of national cuisine and have an important symbolic place in food identity. Such soups were prepared as an everyday dish, or as a ritual dish with sacrificial animal (poultry) meat; some types of dishes are preserved in the wedding ritual of the Southern Udmurts. Soups with slices of dough are more common in presentations and master classes of Beserman and Udmurt food traditions. In traditional cuisine flour of spelt , buckwheat, peas, oats, rye, wheat and mixtures of different kinds of flour were used. In modern cuisine, they are mainly made of wheat flour. Today traditional pasta products are often replaced by industrial ones like macaroni, noodles and spaghetti, but some traditional pasta products are still popular. The research is based on written sources, dictionaries, folklore texts, description of local cuisine and the author’s field materials.
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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 (July 19, 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, respectively. Moreover, the macronutrient content is different between the different ethnic groups. Compared to Chinese and Malay cuisines, Indian cuisine contained lower protein but higher fat and carbohydrate content (p = 0.03). From the mineral analysis of the ethnic foods, we found out that Chinese cuisines contain significantly higher sodium (average of 238 mg/100 g) than Malay cuisines (p = 0.006) and Indian cuisines (p = 0.03). Knowing the caloric density and nutrition content of local ethnic foods may aid hawkers and government officials in developing healthier options to tackle Singapore’s obesity epidemic.
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Landis, Kevin. "Culinary Pataphysics." Gastronomica 14, no. 2 (2014): 46–55. http://dx.doi.org/10.1525/gfc.2014.14.2.46.

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The movement that is known as molecular gastronomy has received much attention over the past decade, both as a compelling artistic breach of “ordinary cuisine” and for its privileging the scientific advancement of food preparation. The great chefs of this movement are received as auteurs of the meals that they create; not simply chefs, but avant-garde performers. This article proposes that many of the facets of modern haute cuisine have parallels in the historical avant-garde. Through a theatrical lens, Culinary Pataphysics explores some of the history of food’s artistry and draws parallels between drama and cuisine and both disciplines’ use of simulation and disruption. With Alfred Jarry’s remarkable play Ubu Roi as a starting point, three famous restaurants are assessed as contemporary exemplars of an artistic movement that has long been pronounced dead.
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Dobrowolski, Robert. "Wzniosłe i cielesne pożywienie w sztuce jedzenia i nie-jedzenia." Prace Kulturoznawcze 21, no. 2 (May 28, 2018): 55–68. http://dx.doi.org/10.19195/0860-6668.21.2.5.

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Wzniosłe i cielesne pożywienie w sztuce jedzenia i nie-jedzeniaPrzenikające współczesną sztukę rozmaite, często przeciwstawne, strategie estetyczne manifestują się w kulinarnym artyzmie nowoczesnej kuchni, a także w zmieniających się pod jej wpływem postawach i zwyczajach żywieniowych. Z jednej strony — abiektualizacyjny porządek dadaistycznej dezynwoltury, perwersyjna obrona przed całkowitym nihilizmem, w perwersyjny sposób dekonstruuje estetykę jedzenia w kuchni fusion; z drugiej — zupełnie odmienna i szczególnie zaskakująca w wypadku sztuki jedzenia, charakterystyczna dla kuchni molekularnej, estetyka wzniosłości, zbliżająca się niekiedy do anorektycznej awersji wobec ciała, ale też nigdy nieporzucająca perspektywy smaku i związanej z nią zmysłowej przyjemności. The sublime and carnal food in the art of eating and not eatingVarious aesthetic strategies present in modern art, often contradictory, are not only manifested in culinary art of modern cuisine, but also in changing dietary attitudes and habits. On the one hand — abject order of dadaistic unceremoniousness, defense against complete nihilism, perversely deconstructs the food aesthetics in fusion cuisine; on the other hand — completely surprising in the context of food art, characteristic of molecular cuisine, aesthetics of sublime acquires sometimes anorectic aversion to the body, but never abandons the taste and connected with it sensual pleasure.
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Kalentzidou, Olga. "Not my grandmother's cooking. (Re-)inventing national cuisine in modern Greece." Appetite 56, no. 2 (April 2011): 534. http://dx.doi.org/10.1016/j.appet.2010.11.221.

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James 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.

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Dissertations / Theses on the topic "Modern cuisine"

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Guccione, Laura A. "Sicilian Roots: How the Agricultural Pursuits of Immigrant Sicilians Shaped Modern New Orleans Cuisine." ScholarWorks@UNO, 2019. https://scholarworks.uno.edu/td/2667.

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The influx of immigrant Sicilians into southeastern Louisiana in the nineteenth century resulted in a parallel rise of the French Quarter as a culinary destination. Through an analysis of menus, recipe books, city directories, newspapers and census rolls, this work maps the growing influence of Sicilian farmers, vendors, and restaurateurs on New Orleans foodways. The often-overlooked community of Sicilians already living in the city in the early nineteenth century set the stage for the mass migration from Sicily to New Orleans later in the century, when Sicilians gained control of the produce food market in southeast Louisiana. A comparison of local cookbooks and recipes from before the mass arrival of the Sicilians with those created after Sicilians began to dominate agricultural production in Louisiana reveals a subtle shift in the use of ingredients, as local cooks incorporated into local dishes the produce made available by Sicilian farmers and vendors.
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Zahrbock, Joshua. "Hungering to Belong : An Attempt at Constructing a Modern American Cuisine at the 1939–1940 New York World’s Fair." Thesis, Uppsala universitet, Historiska institutionen, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-411506.

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Chiou, Der-Liang. "Homo gastronomicus : les régimes du goût et le plaisir alimentaire à l'âge moderne (1650-1850) : thèse pour l'obtention du grade de Docteur de l'EHESS, discipline histoire et civilisation /." [S.l.] : [s.n.], 2003. http://catalogue.bnf.fr/ark:/12148/cb41346753x.

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Chiou, Der-Liang. "Homo gastronomicus : les régimes du goût et le plaisir alimentaire à l'âge moderne (1650-1850)." Paris, EHESS, 2003. http://www.theses.fr/2003EHES0002.

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Que devient la morale alimentaire dans les sociétés occidentales à l’âge moderne, depuis la séparation entre diététique et cuisine ? Nous avons proposé une approche centrée sur le souci du goût comme éthique alimentaire, qui consiste à constituer le « sujet mangeant », aux différentes époques, selon les différentes dispositions culturelles, c’est-à-dire, les régimes du goût. Trois « régimes de goût » sont repérables qui façonnent alternativement le sujet mangeant : le « régime de santé » engendre la diététique ; le « régime du bon goût » fait naître l’art culinaire, et enfin le « régime gastronomique » invente la « gastronomie ». Du Moyen Âge au XVIIe siècle, le plaisir se déploie dans des pratiques diététiques. Dans le régime du bon goût de l’âge classique, l’art culinaire était lié à une esthétique du souci de l’ordre. Une nouvelle sensualité promue par le régime gastronomique depuis le XIXe siècle, consiste à dire les choses alimentaires en utilisant un langage à la fois herméneutique et formalisé
What become the alimentary morals in the Western societies at the modern age, since separation between dietetic and cuisine ? We proposed an approach centered on the care of the taste like alimentary ethic, which consist in constituting the “eating subject”, at the various times, according to various cultural dispositions, in other word, the regimes of taste. Three “regimes of taste” are identifiable which work alternatively the eating subject: the “regime of health” generates dietetic; the “regime of good taste” gives birth to the art of cooking, and finally the “gastronomical regime” invents the “gastronomy”. From the Middle Ages to the 17th century, the pleasure is spread in dietetic practices. In the regime of the good taste of the classic age, the art of cooking was related to an esthetics of the care of order. A new sensuality promoted by the gastronomical mode since 19th century, consists in saying the food things by using a language at the same time hermeneutic and formalized
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Marc, Sylvain. "Étude expérimentale et numérique d’un procédé de cuisson par contact direct." Thesis, Lorient, 2017. http://www.theses.fr/2017LORIS473/document.

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La cuisson par contact direct est un mode de préparation des aliments très courant à travers le monde, cependant peu d’études s’intéressent à cette problématique à l’échelle domestique. Ces travaux tentent d’apporter une contribution à l’étude des phénomènes mis en jeu durant cette opération. Ce manuscrit débute par une revue de différents facteurs impliqués lors de la cuisson : les consommations d’énergie, les types d’appareils utilisés, les phénomènes physico-chimiques intervenant dans le produit ou les problématiques de modélisation y sont abordés. Il s’en dégage qu’une donnée essentielle est la connaissance du flux de chaleur transmis au produit. Une méthode d’estimation de ce flux basée sur les techniques inverses est développée. Celle-ci a contribué à concevoir un prototype instrumenté permettant de suivre les cinétiques des températures dans la plaque chauffante et dans un élastomère simulant un produit alimentaire. Les résultats obtenus montrent que la méthode permet d’estimer le flux de chaleur transmis avec une bonne précision. Dans un second temps, une étude expérimentale de la cuisson d’une pâte céréalière d’environ 8mm d’épaisseur est présentée. Après avoir caractérisé les propriétés thermophysiques et hydriques, le prototype est utilisé pour suivre les évolutions de différents paramètres comme les températures, le flux de chaleur, la masse en dynamique, et les teneurs en eau. La répétabilité et la variabilité des résultats suivant la température initiale de la plaque sont menés. Ensuite, un modèle 1D simulant les transferts de matière et d’énergie, est utilisé pour étudier les différents facteurs intervenant lors de la cuisson. Un second modèle 2D est réalisé permettant de tester les consommations d’énergie lors d’une opération de cuisson en cadence suivant différents scénarios de conception du prototype
Direct contact cooking is a very common way of preparing foods throughout the world, but few studies are interested in this issue at the domestic scale. This work attempts to contribute to the study of the phenomena involved during this operation. This thesis begins with a review of the various factors involved in the cooking process: energy consumption, types of appliances used, physico-chemical phenomena implied in the product or modeling problems are discussed. It emerges from this that an essential fact is the knowledge of the heat flux transmitted to the product. A method for estimating this flux based on inverse techniques is developed. This has contributed to design an instrumented prototype allowing to follow the kinetics of the temperatures in the heating plate and in an elastomer simulating a food product. The results obtained show that the method makes it possible to estimate the heat flux transmitted with a good accuracy. In a second step, an experimental study of cooking of a 8 mm thick cereal batter is presented. After having characterized the thermophysical and hydric properties, the prototype is used to monitor changes in various parameters such as temperatures, heat flux, mass in dynamics, and water contents. The repeatability and the variability of the results according to the initial temperature of the plate are carried out. Then, a 1D model simulating mass and heat transfers is used to study the different factors involved in cooking. A second 2D model is realized to test the energy consumption during a cooking operation in cadence according to different prototype design scenarios
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Huey-Jen, Horng, and 洪慧真. "The Change of Cuisine Culture in Modern Kinmen." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/28ch59.

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碩士
國立金門大學
閩南文化研究所
103
ABSTRACT In the early days of Kinmen, people’s diet is simple and plain because of the poor natural environment. Even though the environment situation was not good for the resources of cooking ingredients, the early Kinmenese people were stimulated by this situation and found special recipe and created local Kinmenese food. They followed the nature and took actions that suited seasons and local circumstances for Kinmenese style food. Beginnig in 1949, the island was defended by the National Army. It was a grand occasion to have so many soldiers liveing on this island. The soldiers brought to Kinmen not only the economic miracle but also the new dietary style. Coming from the different counties and province, the soldiers missed their hometown flavor cuisine. Then people found new cooking ways. They blended and combined the local items of ingredients to cook some special food with Kinmenese style. This combination of south cooking and north cooking ways created some tasty local food in Kinmen. Meanwhile the great consumption by so many soldiers on this island really stimulated the development of Kinmenese economy. The combination of different cooking ways also made some special diners boom at that time. In 1993, Kinmen opened tourism. After that, tourist restaurants were springing up because of the great number of tourists. By the changing of better economy, fowl, meat, and fish are no longer consumed only on special festivals. They have become daily foods. It’s common to eat all kinds of foods every day. As a result, some higher priced restaurants are booming, such as the western steak houses, Japanese restaurants, barbecue shops and some Japanese hot pot shops. These multiple choices of dietary culture make a big change in Kinmen. We surveyed the farms and countries to study the variety and development of this dietary style in Kinmen nowadays. In this study, we learned the early Kinmenese diet was tied to the traditional festivals. But now the current trend is towards tourism. Through the survey, we hope to study how the diet is changing in this developing Kinmen and even how it will be changed in the future. Keyword：cuisine culture、festival food、battlefield life
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Hsiung, Pei Ling, and 熊培伶. "Cultural Transplantation and the Imagination of Modern Life about Post-war Cuisine in Taiwan, 1950-1970." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/60479240957744603260.

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博士
國立政治大學
新聞學系
104
This dissertation attempts to reconstruct the political economy of food communication in terms of cultural transplantation and imagination of modernity on food production and consumption from 1950 to 1970, a period of crises for the Nationalist Government, newly located from Nanjing to Taipei as it struggled to feed the rapidly increased population, legitimize its rule and pursue its anti-communist politics. It used as sources government and KMT decrees or instructions, news reports of the Central Daily News and United Daily News, advertisements the Independent Evening Post as well as the Feng Nian (Harvest) targeted at the Taiwanese farming population. The research investigates the interactive impact of politics, identity (nostalgia) and modernity imagination on food communication and food consumption. Four major discourse themes were analyzed: daily food consumption; moon cake as reconstructed nostalgia; women’s menu and modern kitchen; as well as hygiene, health and nutrition. Its major finding is that impacts or roles of each source of power, i.e, government, nostalgia, and modernity imaginations, varied at different times and no one single factor could monopolize the process. The dissertation uses predominantly major publications in Taipei, a highly modernized city in Taiwan’s North. Future research may want to consider publications targeted at the more rural areas and focused interviews to examine food communication and food consumption as well as other cultural artifacts or forms, such as plays or literature, religious festival rituals for different periods. From a communication perspective, it appears clear that on the societal level, no simple factor, not even the ruling party can ensure the whole communication process as planned or expected. Such unpredictability explains why change, though strategy-demanding and time-consuming, is always possible even in the most tightly controlled society.
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Leonor, Filipe da Costa. "Effect of nostalgia triggered by sound: from the sound of the sea dish: on flavour perception." Master's thesis, 2014. http://hdl.handle.net/10400.26/8754.

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Nas duas últimas décadas a área da gastronomia tem vindo a ser alvo de constante mudança, os profissionais de artes culinárias têm vindo a explorar cada vez mais na alta cozinha, não só a ciência no ato de cozinhar como as reações fisiológicas do corpo durante uma experiência gastronómica. É comum confundir termos como sabor e flavor, o primeiro diz respeito a uma perceção que se dá exclusivamente na boca enquanto o segundo é a junção de vários sentidos e sensações como sabor, cheiro, tato, audição, visão, emoção, memória, entre outros. Flavor combina todos os estímulos no cérebro de um modo único para o ser humano e este fenómeno tem a designação de perceção multissensorial. Enquanto profissional da área de artes culinárias, a importância de uma formação on the job de qualidade é significativa. Assim sendo foi realizado um estágio na Cozinha Experimental do restaurante The Fat Duck com o objetivo de aplicar e adquirir novos conhecimentos e também de efetuar um estudo experimental preliminar de modo a entender qual “O Efeito da Nostalgia Ativada pelo Som – do Prato Sound of the Sea – na Perceção do Gosto”. O restaurante The Fat Duck dispôs de todo o material necessário tanto para um correto estudo experimental como estágio, o que permitiu: (i) compreender como um restaurante de alta cozinha aplica a ciência no ramo profissional; (ii) aprender novas técnicas; (iii) consolidar e aplicar o conhecimento adquirido durante o Mestrado em Inovação em Artes Culinárias. Os resultados do estudo sugerem que através do som é possível ativar um sentimento de nostalgia. Ao passar o som que simula o mar, fez com que os provadores sentissem o prato Sound of the Sea mais salgado, mais fresco e delicioso do que quando degustado sem o estímulo do som. Os resultados sugerem também que: a) o tipo de memória afeta a aceitação ao prato b) quantos mais sentidos forem ativados durante a perceção multissensorial maior a aceitação; c) cada individuo experiencia a sua própria realidade de perceção multissensorial.
The world of gastronomy has significantly changed in the last two decades – professional chefs have been exploring, in the modernist cuisine field, not only the science behind cooking but the physiological reactions one experiences while eating. People are often confused with the terms taste and flavour, while the first is related to what happens exclusively in the mouth, the second regards to a series of sensations – such as taste, smell, touch, sound, sight, emotion, memory and others – processed together in the brain in a way unique to humans. This is known as the multisensory perception experience of eating. As a professional chef, the benefits of on the job training are plenty, therefore an internship at the Fat Duck Experimental Kitchen was accomplished. It was agreed a tasting assay regarding the “Effect of Nostalgia Triggered by Sound – from the Sound of the Sea Dish – on Flavour Perception”, would be conducted during the internship. The Fat Duck restaurant provided with all the materials needed for both the tasting assay and the internship, which allowed to: (i) understand how a fine dining restaurant applies science in the kitchen; (ii) learn new techniques; (iii) reinforce knowledge gathered during the Master’s degree in Innovation in Culinary Arts and Sciences. The tasting assay – which had a preliminary approach – suggested that nostalgia can effectively be triggered by sound. When hearing the sound of the seaside participants felt the Sound of the Sea saltier, fresher and more delicious overall than when sound was not being played. It also suggested that: a) the type of memory evoked, directly affects the enjoyment of the dish; b) the more senses are activated in the multisensory integration the better the overall enjoyment is; c) each individual lives in his own multisensory perception reality.
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Books on the topic "Modern cuisine"

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Norman, Kolpas, ed. Modern Southwest cuisine. New York: Simon and Schuster, 1986.

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Modern Japanese Cuisine. London: Reaktion Books, 2010.

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Sedlar, John. Modern Southwest cuisine. New York: Simon & Schuster, 1986.

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Norman, Kolpas, ed. Modern Southwest cuisine. Berkeley, Calif: Ten Speed Press, 1994.

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Tommy Tang's modern Thai cuisine. New York: Doubleday, 1991.

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Tommy Tang's modern Thai cuisine. Garden City Park, N.Y: Square One Publishers, 2005.

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Teppanyaki: [modern and traditional Japanese cuisine]. London: New Holland Pub., 2014.

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Martin, Pol. A guide to modern cooking. Montreal: Brimar, 1989.

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Balashova, Elena. Modern Mediterranean cuisine: A culinary collection of fresh flavors. Pleasantville, N.Y: Reader's Digest Association, 2009.

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Troncy, Eric. Le docteur Olive dans la cuisine avec le revolver: Monographies et entretiens, 1989-2002. [Dijon]: Presses du réel, 2002.

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Book chapters on the topic "Modern cuisine"

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Kelly, Alan L., and Hervé This vo Kientza. "Microwave Heating and Modern Cuisine." In Handbook of Molecular Gastronomy, 429–32. First edition. | Boca Raton: CRC Press, 2021.: CRC Press, 2021. http://dx.doi.org/10.1201/9780429168703-64.

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Banerjee-Dube, Ishita. "Modern Mixes: The Hybrid and the Authentic in Indian Cuisine." In Exploring Indian Modernities, 169–87. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-10-7557-5_9.

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"Modern Cuisine." In Encyclopedia of Food and Agricultural Ethics, 1812. Dordrecht: Springer Netherlands, 2019. http://dx.doi.org/10.1007/978-94-024-1179-9_301119.

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Campo, Juan E., and Magda Campo. "Food and cuisine." In The Cambridge Companion to Modern Arab Culture, 268–92. Cambridge University Press, 2015. http://dx.doi.org/10.1017/cco9781139021708.017.

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"6. Prelude to Modern Cuisines: Northern Europe, 1650–1800." In Cuisine and Empire, 207–47. University of California Press, 2019. http://dx.doi.org/10.1525/9780520954915-010.

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"7. Modern Cuisines: The Expansion of Middling Cuisines, 1810–1920." In Cuisine and Empire, 248–307. University of California Press, 2019. http://dx.doi.org/10.1525/9780520954915-011.

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"8. Modern Cuisines: The Globalization of Middling Cuisines, 1920–2000." In Cuisine and Empire, 308–60. University of California Press, 2019. http://dx.doi.org/10.1525/9780520954915-012.

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Rath, Eric C. "Japanese Cuisine, a Backward Journey." In Food and Fantasy in Early Modern Japan, 11–37. University of California Press, 2010. http://dx.doi.org/10.1525/california/9780520262270.003.0002.

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"1. Japanese Cuisine, a Backward Journey." In Food and Fantasy in Early Modern Japan, 11–37. University of California Press, 2019. http://dx.doi.org/10.1525/9780520947658-004.

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Khoo, Gaik. "Defining “Modern Malaysian” Cuisine: Fusion or Ingredients?" In Culinary Nationalism in Asia, 111–29. Bloomsbury Publishing Plc, 2019. http://dx.doi.org/10.5040/9781350078703.ch-006.

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Conference papers on the topic "Modern cuisine"

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A., Kucher, and Paulava A. "DEVELOPMENT OF A COLLECTION OF TECHNOLOGICAL CARDS DISHES OF MODERN CUISINE." In TOURISM OF THE XXI CENTURY: GLOBAL CHALLENGES AND CIVILIZATION VALUES. Київський національний торговельно-економічний університет, 2020. http://dx.doi.org/10.31617/k.knute.2020-06-01.63.

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Li, Lin. "Research on the Role of Modern Mentoring System in Promoting the Transformation and Development of Cuisine Major." In 4th International Conference on Education, Management, Arts, Economics and Social Science (ICEMAESS 2017). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/icemaess-17.2017.90.

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Fedorova, A. "Research and analysis of business processes in a catering enterprise." In International Conference "Computing for Physics and Technology - CPT2020". ANO «Scientific and Research Center for Information in Physics and Technique», 2020. http://dx.doi.org/10.30987/conferencearticle_5fd755c0127bd9.87408786.

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Abstract:
The restaurant business is currently experiencing a noticeable rise. The recent trend towards an increase in the standard of living of the population increases the demand for the services of enterprises in the hospitality industry, far from the last role in which restaurant-type catering enterprises play. A modern restaurant serves not only as a catering enterprise, but also as an entertainment center, where people come not only to satisfy their hunger, but also to relax, to get positive emotions from the atmosphere of hospitality. The most important aspect in the restaurant business is the quality of the services provided to the consumer. The modern Russian market of restaurant services is saturated with catering establishments that meet the tastes of a wide variety of consumers, the dynamism of the external business environment is causing a tougher competition in today's difficult conditions. In this regard, the search and formation of reserves for increasing the efficiency and development of enterprises in the sphere of restaurant services becomes especially urgent. In the most advantageous position are those enterprises that strive to constantly improve their activities, using various innovative approaches that give the institution uniqueness, originality, the ability to meet changing consumer needs and requirements. The primary task of the restaurateur is to win the favor of the guests, the successful completion of which leads to profit. The efficiency of the restaurant's business depends on the availability of good management, modern cuisine, impeccable service, interior design and reasonable pricing policy. One of the problems facing the catering industry is finding ways to improve the efficiency of promoting restaurant services, the analysis of which is an integral part of marketing. Effective quality management of services contributes to raising the status of the enterprise.
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Jayaraman, Shobhna, Tanupriya Choudhury, and Praveen Kumar. "Analysis of classification models based on cuisine prediction using machine learning." In 2017 International Conference On Smart Technologies For Smart Nation (SmartTechCon). IEEE, 2017. http://dx.doi.org/10.1109/smarttechcon.2017.8358611.

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Tuwani, Rudraksh, Nutan Sahoo, Navjot Singh, and Ganesh Bagler. "Computational Models for the Evolution of World Cuisines." In 2019 IEEE 35th International Conference on Data Engineering Workshops (ICDEW). IEEE, 2019. http://dx.doi.org/10.1109/icdew.2019.00-30.

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