Log in

Relevant bibliographies by topics / Regional Cuisines

Contents

Journal articles

Academic literature on the topic 'Regional Cuisines'

Author: Grafiati

Published: 4 September 2021

Last updated: 5 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Regional Cuisines.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Regional Cuisines"

1

Jiang, Shangjing, Haiping Zhang, Haoran Wang, Lei Zhou, and Guoan Tang. "Using Restaurant POI Data to Explore Regional Structure of Food Culture Based on Cuisine Preference." ISPRS International Journal of Geo-Information 10, no. 1 (2021): 38. http://dx.doi.org/10.3390/ijgi10010038.

Full text

Abstract:

As a result of the influence of geographical environment and historical heritage, food preference has significant regional differentiation characteristics. However, the spatial structure of food culture represented by the cuisine culture at the regional level has not yet been explored from the perspective of geography. Cultural regionalization is an important way to analyze and understand the spatial structure of food culture. It is of great significance to deeply mine intra-regional homogeneity and scientifically cognize inter-regional cultural characteristics. This study aims to explore such

APA, Harvard, Vancouver, ISO, and other styles

2

Albala, Ken, and Melitta Weiss-Adamson. "Regional Cuisines of Medieval Europe." Sixteenth Century Journal 34, no. 1 (2003): 261. http://dx.doi.org/10.2307/20061381.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Zhang, Chengzhi, Zijing Yue, Qingqing Zhou, Shutian Ma, and Zi-Ke Zhang. "Using social media to explore regional cuisine preferences in China." Online Information Review 43, no. 7 (2019): 1098–114. http://dx.doi.org/10.1108/oir-08-2018-0244.

Full text

Abstract:

Purpose Food plays an important role in every culture around the world. Recently, cuisine preference analysis has become a popular research topic. However, most of these studies are conducted through questionnaires and interviews, which are highly limited by the time, cost and scope of data collection, especially when facing large-scale survey studies. Some researchers have, therefore, attempted to mine cuisine preferences based on online recipes, while this approach cannot reveal food preference from people’s perspective. Today, people are sharing what they eat on social media platforms by po

APA, Harvard, Vancouver, ISO, and other styles

4

Van Sant, Levi. "Lowcountry Visions: Foodways and Race in Coastal South Carolina." Gastronomica 15, no. 4 (2015): 18–26. http://dx.doi.org/10.1525/gfc.2015.15.4.18.

Full text

Abstract:

The coastal region surrounding Charleston, South Carolina—commonly referred to as the Lowcountry—is a place famous for its foodways. Lowcountry cuisine is often portrayed as convivial and celebrated as multicultural. This article argues, however, that much of the Lowcountry's food culture is marked by the region's history of racism. It is important not only to recognize this dominant tendency, but also to acknowledge attempts to challenge it. Thus, this article also highlights recent efforts to articulate an alternative vision of the region and its cuisine. By investigating what is at stake wh

APA, Harvard, Vancouver, ISO, and other styles

5

Zhu, Yu-Xiao, Junming Huang, Zi-Ke Zhang, Qian-Ming Zhang, Tao Zhou, and Yong-Yeol Ahn. "Geography and Similarity of Regional Cuisines in China." PLoS ONE 8, no. 11 (2013): e79161. http://dx.doi.org/10.1371/journal.pone.0079161.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Graff, 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 text

Abstract:

This review demonstrates that recent contributions by archaeologists to the study of cuisine and cooking present a new addition to the field of anthropology. Archaeologists situate their work historically and contextually by examining cuisines that are culturally constructed. Studying cooking and food preparation helps elucidate relationships among material practices, understandings of taste, identity, power, and meaning in a society. Archaeologists can not only discover specific ingredients in food, but also reconstruct recipes, decipher regional cuisines, ascertain sensory experiences, recov

APA, Harvard, Vancouver, ISO, and other styles

7

Jain, Anupam, Rakhi N K, and Ganesh Bagler. "Analysis of Food Pairing in Regional Cuisines of India." PLOS ONE 10, no. 10 (2015): e0139539. http://dx.doi.org/10.1371/journal.pone.0139539.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Klein, 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 text

Abstract:

AbstractTo what extent do regional cuisines provide a set of principles through which “outside” flavours, foodstuffs and techniques may be safely incorporated? This question is explored through an ethnographic account of Cantonese cuisine in Guangzhou (Canton) at the turn of the twenty-first century. I focus on a historic restaurant in the city, where managers and cooks sought to innovate with the help of “outside” tastes, but without the restaurant losing its status as a “traditional” establishment. I argue that the incorporation of “outside” flavours onto local menus was not done on the basi

APA, Harvard, Vancouver, ISO, and other styles

9

Balakrishnan 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 text

Abstract:

This study inspects the dangers of being inauthentic while posing as apostles of authentic, ethnic service providers in tourism. The concept of authenticity was adopted to understand how the commodification of cultural features, especially food, of a multiethnic destination influences the realness of traditional cuisine. The study was conducted in Goa, India, also known as tourist Mecca. The research findings demonstrate that tourism acts as a dominant player in creating a transfigurative replica of tourist’s expectations. This makes touristified versions of traditional foods, severely influen

APA, Harvard, Vancouver, ISO, and other styles

10

Zhu, Jingwei, Yang Xu, Zhixiang Fang, Shih-Lung Shaw, and Xingjian Liu. "Geographic Prevalence and Mix of Regional Cuisines in Chinese Cities." ISPRS International Journal of Geo-Information 7, no. 5 (2018): 183. http://dx.doi.org/10.3390/ijgi7050183.

Full text

APA, Harvard, Vancouver, ISO, and other styles

More sources

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!