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Journal articles on the topic 'Regional Cuisines'

Author: Grafiati

Published: 4 September 2021

Last updated: 5 February 2022

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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.

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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

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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.

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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.

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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

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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.

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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

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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.

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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.

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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

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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.

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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.

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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

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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.

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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

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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.

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Ahn, Yong-Yeol, and Sebastian Ahnert. "The Flavor Network." Leonardo 46, no. 3 (2013): 272–73. http://dx.doi.org/10.1162/leon_a_00569.

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The authors investigate regional variations in culinary culture by constructing a flavor network of food ingredients, based on shared flavor compounds, and comparing this network to recipe data. They show that Western and Eastern cuisines differ in their compound sharing patterns. The findings show, in particular, that only Western cuisines support the hypothesis that foods sharing flavor compounds are more likely to taste well together. Using additional data the authors investigate the validity of this hypothesis further and suggest a new, more specific version of the hypothesis, which holds

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Anderson, Lara. "A Recipe for Spain: Un país para comérselo's Centralizing Promotion and Othering of Regional Cuisines." Bulletin of Spanish Visual Studies 1, no. 2 (2017): 287–302. http://dx.doi.org/10.1080/24741604.2017.1338431.

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HUNTER, GINA L. "Brazilian Food: Race, Class and Identity in Regional Cuisines. Jane Fajans. London: Berg, 2012. 147 pp." American Ethnologist 41, no. 2 (2014): 393–94. http://dx.doi.org/10.1111/amet.12082_9.

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King, Michelle T. "The Julia Child of Chinese Cooking, or the Fu Pei-mei of French Food?" Gastronomica 18, no. 1 (2018): 15–26. http://dx.doi.org/10.1525/gfc.2018.18.1.15.

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Fu Pei-mei (1931–2004), cookbook author and television personality in postwar Taiwan, was often called the “Julia Child of Chinese Cooking.” While Child sought to introduce American audiences to the unfamiliar tastes and traditions of French cuisine, Fu was demonstrating Chinese cooking to a new generation of postwar housewives in Taiwan, who needed her expertise and guidance in the kitchen. Fu authored more than thirty cookbooks, many of which were bilingual Chinese-English, and hosted Taiwan television's first instructional program on Chinese cooking for almost four decades, beginning in 196

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o'neil, l. peat. "Organic in Mexico: A Conversation with Diana Kennedy." Gastronomica 6, no. 1 (2006): 25–34. http://dx.doi.org/10.1525/gfc.2006.6.1.25.

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Diana Kennedy, culinary historian and cookbook author, explains regional Mexican cuisines to a global audience. L. Peat O'Neil interviews Kennedy and the wide-ranging discussion covers organic agriculture in Mexico, the effects of NAFTA on small farmers, rural activists and the diversity of Mexico's agricultural produce. Kennedy comments on chefs in Mexico City and contemporary Mexican cooking. Kennedy notes that progress in sustainable agriculture is slow in Mexico because of government disinterest and corruption. Kennedy discusses her many visits to the state of Oaxaca, where organic product

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Mouritsen, Ole G., Prannie Rhatigan, and José Lucas Pérez-Lloréns. "The rise of seaweed gastronomy: phycogastronomy." Botanica Marina 62, no. 3 (2019): 195–209. http://dx.doi.org/10.1515/bot-2018-0041.

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Abstract Seaweeds enjoy a rich history as human foodstuff for populations around the world. The omnipresence of seaweeds in all climate belts, the great biodiversity, their bounty of important nutrients, combined with the fact that most seaweeds are edible, suggest that seaweeds have played an important role as human food during human evolution. Seaweeds have served as a cheap and easily accessible crop in the daily fare for coastal populations. In many food cultures, in particular in Southeast Asia, seaweeds have for millennia been considered as valuable sea vegetables. In recent years, regio

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Rubish, Maryna, Myroslava Choriy, and Lilia Zelenska. "GASTRONOMIC TOURISM AS A MEANS OF ACTIVATION TOURIST DESTINATIONS." Scientific Bulletin of Mukachevo State University. Series “Economics” 1(13) (2020): 61–66. http://dx.doi.org/10.31339/2313-8114-2020-1(13)-61-66.

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Trends in tourism development of the XXI century suggest that one of the promising areas related to the acquaintance with the production, cooking technology and tasting of national dishes and drinks is gastronomic tourism. The concept of forming a tourist product in the form of a gastronomic or culinary tour combines economic, social and cultural values of the territory, covers the climate, traditional agriculture and crafts, art, national customs, traditions and life. That is, gastronomic tourism fully contributes to the development of the tourism sector and is a means of activating the touri

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Flandrin, Jean‐Louis, and Philip Hyman. "Regional tastes and cuisines: Problems, documents, and discourses on food in Southern France in the 16th and 17th centuries." Food and Foodways 1, no. 3 (1986): 221–51. http://dx.doi.org/10.1080/07409710.1986.9961888.

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Courel, Blandine, Harry K. Robson, Alexandre Lucquin, et al. "Organic residue analysis shows sub-regional patterns in the use of pottery by Northern European hunter–gatherers." Royal Society Open Science 7, no. 4 (2020): 192016. http://dx.doi.org/10.1098/rsos.192016.

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The introduction of pottery vessels to Europe has long been seen as closely linked with the spread of agriculture and pastoralism from the Near East. The adoption of pottery technology by hunter–gatherers in Northern and Eastern Europe does not fit this paradigm, and its role within these communities is so far unresolved. To investigate the motivations for hunter–gatherer pottery use, here, we present the systematic analysis of the contents of 528 early vessels from the Baltic Sea region, mostly dating to the late 6th–5th millennium cal BC, using molecular and isotopic characterization techniq

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Phillips, Carolyn. "Modern Chinese History as Reflected in a Teahouse Mirror." Gastronomica 17, no. 1 (2017): 56–65. http://dx.doi.org/10.1525/gfc.2017.17.1.56.

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Food and culture are inextricably intertwined in China, and perhaps nowhere more so than in Cantonese teahouses and their dim sum. Books, journals, photographs, and chronicles can tell us much about what life was like between 1880 and 1949 as Guangdong Province began to modernize. But perhaps even more fascinating is the way in which those massive changes were echoed in the teahouses and snacks of its capital city, Guangzhou. For, in addition to being delectable tidbits, dim sum can provide intriguing clues to the country's migration patterns, regional cuisines, various ethnicities, and foreig

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Hełdak, Maria, Sultan Sevinç Kurt Konakoğlu, Izabela Kurtyka-Marcak, Beata Raszka, and Banu Çiçek Kurdoğlu. "Visitors’ Perceptions towards Traditional and Regional Products in Trabzon (Turkey) and Podhale (Poland)." Sustainability 12, no. 6 (2020): 2362. http://dx.doi.org/10.3390/su12062362.

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Gastronomy tourism is defined as a type of tourism that deals with the relationship between food and beverages and culture in the context of the local culinary culture. Local dishes, recipes, and culinary culture, which express the lifestyle of cities, are an important part of tourists’ choice of destinations. According to many studies undertaken in recent years, tourists have seen an increase in the number of trips conducted to taste a cultural dish and to learn cooking techniques and cooking skills. In this study, the Trabzon (Turkey) and Podhale (Poland) regions were selected as a study are

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crofts, a. v. "Silver Lining: Building a Shared Sudanese Identity through Food." Gastronomica 10, no. 1 (2010): 110–16. http://dx.doi.org/10.1525/gfc.2010.10.1.110.

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The displaced of Sudan, due to both decades of civil war and natural disasters, are disproportionately female and many are responsible for dependents. For those settling in the capital, Khartoum, their livelihood depends on carving out ways to earn money in an urban area that is experiencing tremendous growth from the millions of recent arrivals. When confronted with the immediate need to provide for their families, women turn to a skill universally expected of them: cooking. Therefore, Khartoum is home to a thriving micro-economy of food vendors. By selling these dishes in the capital, they b

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Chand, Mohinder, Ashish Dahiya, and Latha S. Patil. "Gastronomy Tourism - A Tool for Promoting Jharkhand as a Tourist Destination." Atna - Journal of Tourism Studies 2, no. 1 (2007): 88–100. http://dx.doi.org/10.12727/ajts.2.8.

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Gastronomy has been an important attribute in development of niche travel & niche destination. Literature supports that there is a relationship between tourism & gastronomy yet the use of gastronomy as a tourism product has been concise to presentation & offering of local cuisines to tourists. Gastronomy tourism can be pull factor for many tourism market segments. Due to diverse geographical conditions in India not all states can avail the pre-tested 4S formula (sun, sand sea & sex) to promote tourism. Gastronomy tourism however can be unique tool to tourism development. The st

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Berno, Tracy, Eilidh Thorburn, Mindy Sun, and Simon Milne. "International visitor surveys." Hospitality Insights 3, no. 1 (2019): 7–9. http://dx.doi.org/10.24135/hi.v3i1.53.

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International visitor surveys (IVS) are traditionally designed to provide destinations with marketing data and intelligence. The New Zealand Tourism Research Institute has been developing new approaches to IVS implementation and data collection in the Pacific Islands that can provide a much richer source of information [1]. The research outlined here is the first to utilise an IVS to explore the positioning of cuisine in the culinary identity of a destination – specifically, the cuisine of the Cook Islands. The Cook Islands is known primarily for its sun, sea and sand features, rather than its

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Crossley-Holland, Nicole. "Melitta Weiss Adamson (ed.), Regional Cuisines of Medieval Europe: A Book of Essays. New York, London: Routledge, 2002. xviii+254pp. Bibliography. Index. £ 55.00." Urban History 31, no. 2 (2004): 281–82. http://dx.doi.org/10.1017/s0963926804242158.

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Boch, Anna, Tomás Jiménez, and Katharina Roesler. "Mainstream Flavor: Ethnic Cuisine and Assimilation in the United States." Social Currents 8, no. 1 (2020): 64–85. http://dx.doi.org/10.1177/2329496520948169.

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Assimilation theories posit that cultural change is part and parcel of the assimilation process. That change can register in the symbols and practices that individuals invoke as part of an ethnic experience. But cultural change also includes the degree to which the mainstream takes up those symbols and practices as part of its composite culture. We develop a way to examine whether cuisine, an important component of ethnic culture, is part of the mainstream’s composite culture and the contextual factors associated with the presence of ethnic cuisine in the composite culture. We begin with a com

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Yulandha, Fitria Arissa, and Anna Oktaviana. "PUSAT KULINER KHAS KABUPATEN HULU SUNGAI SELATAN DI BANJARMASIN." LANTING JOURNAL OF ARCHITECTURE 9, no. 1 (2020): 153–66. http://dx.doi.org/10.20527/lanting.v9i1.554.

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Hulu Sungai Selatan has very interesting regional specialties to taste, but the popularity of the Hulu Sungai Selatan culinary specialty is less developed because people from various regions outside Hulu Sungai Selatan do not have enough time or opportunity to come directly to Hulu Sungai Selatan. At present the city that is a place to stay or settle is that most people from various islands, provinces and districts are Banjarmasin, in Banjarmasin there are actually places that sell typical Hulu Sungai Selatan culinary but unfortunately most only sell ketupat kandangan only while other cuisines

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KILINÇ, OLCAY, and UĞUR KILINÇ. "Yöresel Gastronomik Değerlerin Ürüne Dönüşme Düzeyi: Antalya İl Merkezi Restoran Menüleri Üzerine Bir İnceleme (The Ratios of Existing of the Regional Cuisines Products in the Restaurant Menus: An Analysis on Antalya City Center Restaurants)." Journal of Tourism and Gastronomy Studies 6, no. 3 (2018): 394–410. http://dx.doi.org/10.21325/jotags.2018.263.

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Jagganath, Gerelene. "Food Entrepreneurship Among Immigrant Nigerians in Durban, KwaZulu Natal." Oriental Anthropologist: A Bi-annual International Journal of the Science of Man 19, no. 2 (2019): 190–207. http://dx.doi.org/10.1177/0972558x19858567.

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Anthropologists recognize that food eaten not only sustains the body but also affects and is affected by the social, economic, and political world in which it is selected, prepared, and consumed ( Appadurai, 1981 ; Bourdieu, 1984 ; Van der Veen, 2003 ). The consumption of food, in particular, is integral to the creation and negotiation of social identities and relationships, particularly within the context of migration and diaspora. This article is based on a study of 8 Nigerian immigrant entrepreneurs in the informal and small enterprise economy in the city of Durban in KwaZulu Natal, South A

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Bekier-Jaworska, Ewa, and Marcin Bochenek. "Brand Products of Regional Cuisine in the Promotion of Tourism in Roztocze." Polish Journal of Sport and Tourism 21, no. 4 (2015): 263–67. http://dx.doi.org/10.1515/pjst-2015-0007.

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Abstract Introduction. There has been a trend over the last few years of using specialties of regional cuisine as an independent tourist attraction. The creation of local brands is an important element in the promotion of a given region and it also influences the development of culinary tourism. The aim of the studies conducted was to identify regional dishes - a choice of dishes that could be described as 'brand dishes' and the use of those dishes as tourist attractions in Roztocze. Material and methods. Studies were conducted on a group of students studying tourism and recreation at State Hi

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Shparaga, Tatiana, and Iryna Smishchenko. "UKRAINIAN BORSCHT AS AN APPLICANT FOR INCLUSION TO THE UNESCO INTANGIBLE HERITAGE." GEOGRAPHY AND TOURISM, no. 54 (2019): 32–40. http://dx.doi.org/10.17721/2308-135x.2019.54.32-40.

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The aim of the research. Studying the traditional national dish of Ukrainians – borscht as an intangible cultural heritage of Ukrainian people. Have to be included in the lists of national and world heritage for the purpose of protecting it from being appropriated by other neighboring nations. The reason of substantiation of the necessity of development of the gastronomic brand «Ukrainian Borsch» – its promotion in the international and world tourist markets. Methods. The main research methods are descriptive, comparative, analytical, synthetic, graphic, formalization, scientific systematizati

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scholliers, peter, and anneke geyzen. "Upgrading the Local: Belgian Cuisine in Global Waves." Gastronomica 10, no. 2 (2010): 49–54. http://dx.doi.org/10.1525/gfc.2010.10.2.49.

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This essay touches upon questions about the use of food as an identity marker, the nature of local food, and the influence of foreign food. Since 1830, Belgium witnessed two international food waves that alternated with two local food waves, both opposing as well as using each other's characteristics. In this process, local food was continuously redefined. Belgium reveals a relationship between local and foreign food both in the sense of incorporation and exclusion. Foreign food always influenced local cooking and eating. The opposition between the ““self”” and the ““other”” is at times strong

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Frynia, Łukasz. "Rola jedzenia w budowie mitu Austro-Węgier jako elementu tożsamości środkowoeuropejskiej." Studia Interkulturowe Europy Środkowo-Wschodniej 12 (November 15, 2019): 38–62. http://dx.doi.org/10.5604/01.3001.0013.5613.

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This work deals with the problem of the self-identity of the inhabitants of Central and Eastern Europe, and their self-determination in relation to the Austria-Hungary. An important element of this issue is the mythologization of history, also cultural memory about the past that can be shown through the certain fragment of the anthropology of everyday life-cuisine and culinary culture. The Austro-Hungarian myth fixed in culture through cuisine becomes the material of regional identity. The paper contains main conclusions of the master thesis On the search of self-identity in Central and Easter

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Bromberger, Christian. "Gilân (Northern Iran) Cuisine Specificity." Anthropology of the Middle East 15, no. 2 (2020): 47–54. http://dx.doi.org/10.3167/ame.2020.150205.

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Abstract: In Iran, the northern province of Gilân displays a strong specificity, including the registers of food and cooking. The regional culinary style is characterised by five traits: the base is rice, with a predilection for green, acid, eggs and fish. Cooking methods are also original in the Iranian world: Gilân’s culinary culture is not about ovens or dry cooking or roasting, but about browning, simmering and steaming.Résumé : En Iran, la province septentrionale du Gilân présente une forte spécificité, en particulier dans les domaines de l’alimentation et de la cuisine. Le style culinair

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peace, adrian. "Barossa Slow: The Representation and Rhetoric of Slow Food's Regional Cooking." Gastronomica 6, no. 1 (2006): 51–59. http://dx.doi.org/10.1525/gfc.2006.6.1.51.

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The concept of regional cooking plays a prominent part in the rhetoric of the Slow Food movement. But how is the notion of a regional cuisine translated into practice by the organizers of events which must satisfy the expectations of an informed and a discerning membership? This essay examines one such Australian event from an anthropological perspective. It is argued that ideas about region and community, heritage and tradition, the authentic and the original, were as carefully attended to by the organizers of Barossa Slow as the rich foods and fine wines that were put on the table. Particula

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Costa, LeeRay, and Kathryn Besio. "Eating Hawai'i: local foods and place-making in Hawai'i Regional Cuisine." Social & Cultural Geography 12, no. 8 (2011): 839–54. http://dx.doi.org/10.1080/14649365.2011.615664.

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Kim, Chi-Hoon. "Let Them Eat Royal Court Cuisine! Heritage Politics of Defining Global Hansik." Gastronomica 17, no. 3 (2017): 4–14. http://dx.doi.org/10.1525/gfc.2017.17.3.4.

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The recent race among nation-states to promote national cuisine as a way to counter globalization has marked food as a resource to reinforce national identity and preserve local food heritage. In 2008, South Korean president Lee Myung-bak joined this “food war” by launching the Global Hansik Campaign to reinforce Korean national identity and enhance the nation's image. The government chose royal court cuisine of the Joseon dynasty (1392–1910) as the national representative to present a unified and culturally refined image to simultaneously neutralize local differences and project its global de

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Presenza, Angelo, and Antonio Messeni Petruzzelli. "Haute cuisine and country of origin." British Food Journal 122, no. 1 (2019): 136–50. http://dx.doi.org/10.1108/bfj-06-2019-0427.

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Purpose The purpose of this paper is to shed new light on the role of country of origin (COO) for the competitiveness of luxury restaurants. The main goal is to understand how an haute cuisine (HC) chef can develop a personal cooking style and language based on the exploitation of COO in such a highly institutionalized field. Design/methodology/approach A single case study methodology is applied based on the analysis of the Italian HC chef Niko Romito. Findings Findings of this paper highlight the existence of pervasive use of strategies based on the search, recombination and codification of p

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Dündar Arıkan, Alev. "Eskisehir cuisine in the menus of food and beverage businesses in EskisehirEskişehir’deki yiyecek içecek işletmelerinin menülerinde Eskişehir mutfağının yeri." Journal of Human Sciences 14, no. 2 (2017): 2061. http://dx.doi.org/10.14687/jhs.v14i2.4646.

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Regional cuisine and hence regional food has an important role in terms of both their intangible cultural heritage property and being among the destinations attractive elements. Preserving regional food and transferring them to future generations can be provided through promoting recognition and use. This study includes a qualitative research wich on the menus of hotel restaurants and independent food and beverage businesses in order to determine the extent of Eskisehir cuisine provided, analyzing the local food defined through literature review. The research is based on content analysis of me

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Shukla, Durga Prasad, and Pawan Ailawadi. "Computational Gastronomy - Use of Computing Methods in Culinary Creativity." TRJ Tourism Research Journal 3, no. 2 (2019): 203. http://dx.doi.org/10.30647/trj.v3i2.65.

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Nowadays in culinary practices there is a great variety of regional cuisine in line with the cultural diversity of a place. This raises the question of whether there is a common pattern in determining the combination of food ingredients or the same principles in making recipes and producing certain tastes. For example, Western cuisine tends to use ingredients that have many flavor compounds, while East Asian cuisine tends to avoid ingredients sharing compounds. This study is driven by the results of previous studies showing the science of gastronomy is developing and producing the domain of co

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Sharma, Sanjay, and Rekha Sharma. "Culinary skills: the spine of the Indian hospitality industry." Worldwide Hospitality and Tourism Themes 11, no. 1 (2019): 25–36. http://dx.doi.org/10.1108/whatt-10-2018-0061.

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Purpose India is edging China to become the most populous country by 2028. More than 60 per cent of the current population of India is between 15 and 59 years of age, whereas domestically, its relatively youthful profile is seen as the biggest challenge for the government, as India is the largest employable manpower base globally. In the past two decades, the rate of population growth in India has reduced, but the skilled labor force is expected to grow almost 2 per cent annually for the next couple of years. Historically, the Indian economy has been mainly agriculturally based, but, with urba

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ATABEY, SELMA, and ARZU GÜRDOĞAN. "Mutfak Çalışanların Yöresel Mutfak Algılamalarının, Uyguladıkları Pazarlama Faaliyetlerine Etkisi: Marmaris Örneği - The Effect of Regional Cuisine Perceptions of Cuisine Employees on Marketing Activities: Marmaris Sample." Journal of Business Research - Turk 10, no. 3 (2018): 256–70. http://dx.doi.org/10.20491/isarder.2018.472.

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이형우. "A Study on Satisfaction Degree for Menu Quality of the Regional Cuisine in Gangwon Province." Culinary Science & Hospitality Research 16, no. 5 (2010): 1–13. http://dx.doi.org/10.20878/cshr.2010.16.5.001.

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이형우. "A Study on Satisfaction Degree for Menu Quality of the Regional Cuisine in Gangwon Province." Culinary Science & Hospitality Research 16, no. 5 (2010): 1–13. http://dx.doi.org/10.20878/cshr.2010.16.5.001001001.

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Sharma, Sanjay, and Savita Sharma. "Understanding Pithoragarh’s cultural jewels: its fairs and festivals." Worldwide Hospitality and Tourism Themes 7, no. 4 (2015): 331–46. http://dx.doi.org/10.1108/whatt-03-2015-0007.

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Purpose – The purpose of this paper is to explore fairs and festivals organized in the city; reasons to celebrate; and their economic impact on local people, vendors and visitors. Design/methodology/approach – Secondary data were collected through local library, Web sites, books and other publications. Local residents, visitors and vendors were interviewed through semi-structured questionnaire and personal interviews. Findings – The events organized are not only an expression of the religious, social and cultural urges of the local population but also help to preserve traditions and folk cultu

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Bosso, Christopher J. "A Biased Guide to Dining Out in Boston." PS: Political Science & Politics 31, S1 (1998): 17–22. http://dx.doi.org/10.1017/s1049096500053944.

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Welcome to Boston, the Athens of America. Many of you are new to town, or haven't been back since long-ago grad school days, so this is a good opportunity to dispell some misconceptions you probably have about dining out in the Hub of the Universe.First of all, Boston-area cuisine is far more than clamchowda(with cream, and no tomato, thank you), pot roast, and baked beans with brown bread. You certainly can enjoy these fine regional delicacies, especially in places catering to tourists, but Boston's restaurant scene simply has exploded in the past decade to encompass a wide variety of foods a

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JAKUBOWSKI, Edward. "The impact of natural conditions on the development and competitiveness of the Lubuskie Voivodeship." Scientific Papers of Silesian University of Technology. Organization and Management Series 2020, no. 146 (2020): 171–85. http://dx.doi.org/10.29119/1641-3466.2020.146.13.

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Purpose: This publication presents the most important natural resources in the Lubuskie Voivodeship, which have very large importance for regional development in terms of tourism, supra-regional but also domestic. Design/methodology/approach: The method of statistical data analysis and source materials was used in the work. Findings: The richness of the voivodeship are forests and wilderness, with numerous landscape parks, reserves and monuments of nature as well as with animals living in the wild. An important aspect in the tourist landscape of the Lubuskie Voivodeship are castles, churches a

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Xu, Min, Sangkyun Kim, and Stijn Reijnders. "From food to feet: Analysing A Bite of China as food-based destination image." Tourist Studies 20, no. 2 (2019): 145–65. http://dx.doi.org/10.1177/1468797619888305.

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This article discusses the reception of the highly popular documentary television series A Bite of China among potential young domestic travellers. It aims to investigate how this series, and similar food- and culture-themed TV programmes, contributes to regional food-based destination images among the aforementioned class of travellers. The analysis of 15 semi-structured interviews with viewers suggests that the documentary can influence and change viewers’ perceptions of regional cuisine as well as local culture. Viewers engage in both cinematic and touristic consumption as they interpret th

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Pushka, Olga, Larisa Sharan, Oksana Arpul, and Andrey Sharan. "ETHNIC UKRAINIAN CUISINE AS AN ELEMENT GASTORONOMIC TOURISM IN UKRAINE." GEOGRAPHY AND TOURISM, no. 59 (2020): 29–35. http://dx.doi.org/10.17721/2308-135x.2020.59.29-35.

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Goal. The purpose of the article is to substantiate the expediency of studying the ancient culture of the Ukrainian people, in particular, acquaintance with the customs and recipes of the ethnographic region in the framework of gastronomic tours throughout Ukraine. After all, statistics show that holding such events inspires young people to study the culture of their ancestors. Method. The methodological basis of this work are the works of domestic and foreign scientists in the field of hospitality, scientific periodicals, Internet resources. The methodology includes generalizing and statistic

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Sormaz, Ümit. "Yöresel Mutfak Tanıtımında Yerel Restoranların Etkisi : Konya Örneği (Effect of Local Restautants on Regional Cuisine Presentation : Konya Sample)." Journal of Tourism and Gastronomy Studies 5, no. 2 (2017): 160–73. http://dx.doi.org/10.21325/jotags.2017.75.

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