Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Anneke Geyzen"'
Autor:
Anneke Geyzen
Voeding als erfgoed in na-oorlogs Vlaanderen In De smaak van thuis belicht Anneke Geyzen hoe voedingserfgoed wordt gemaakt. Ze leidt de lezer rond in de receptenrubriek van drie vrouwenmagazines en verduidelijkt hoe verschillende ideologische en soci
Autor:
Voula Alexandraki, Dimitrios A. Anagnostopoulos, Rania Anastasiou, Carmen Ancín-Azpilicueta, Marija Banovic, Sudhanshu S. Behera, Barbara Bigliardi, Giancarlo Colelli, Charis M. Galanakis, Filippo Garini, Marina Georgalaki, Attila Gere, Anneke Geyzen, Luis Guerrero, Nerea Jiménez-Moreno, Maria Kazou, Devendra Kumar, Pavan Kumar, Frédéric Leroy, O.P. Malav, Nitin Mehta, Howard Moskowitz, Konstantinos Papadimitriou, Dalma Radványi, Ramesh C. Ray, Machiel J. Reinders, Wouter Ryckbosch, P. Saranraj, Peter Scholliers, Özge Seçmeler, Cristina Sola-Larrañaga, Antonio Stasi, Nelleke Teughels, Effie Tsakalidou, Dimitrios Tsaltas, Pramila Umaraw, Akhilesh K. Verma, Georgia Zoumpopoulou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5abcdabdc04acd81c99d4a8ed5d0dc4d
https://doi.org/10.1016/b978-0-12-814887-7.00016-2
https://doi.org/10.1016/b978-0-12-814887-7.00016-2
Food innovation is commonly perceived as the antagonist of food tradition, functioning either as a threat or as an opportunity within societies. However, the interrelation between both terms is much more complex than often assumed by the public and p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d510e35c0ba685b3a8ee2a429c04e2b
https://doi.org/10.1016/b978-0-12-814887-7.00002-2
https://doi.org/10.1016/b978-0-12-814887-7.00002-2
Autor:
Anneke Geyzen
Publikováno v:
Appetite. 94:21-25
This paper investigates the communication of canned foods in Flanders between 1945 and 1960. It forwards the antinomy between convenience and care as theoretical framework, it uses three women's magazines as source material, and it subjects this mate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f857d5094a5325dc7a95884f6ff6c23d
https://doi.org/10.1016/j.appet.2015.03.019
https://doi.org/10.1016/j.appet.2015.03.019
Autor:
Anneke Geyzen
Publikováno v:
Food and History. 12:67-96
Recent attention to food heritage has been accompanied by new angles and questions within the field of Food Studies. This paper examines these new angles and questions, while aiming to distinguish the various research visions that influence the publi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c22a99e20ee9a00405fbe639cbadd215
https://doi.org/10.1484/j.food.5.108963
https://doi.org/10.1484/j.food.5.108963
Publikováno v:
Vrije Universiteit Brussel
The ability for innovation is society's best asset in its existential need to respond to change. Change is increasingly manifesting itself in food production and supply chains, as well as in the dietary requirements of altering populations and life s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92daae87d87cf497f783b528565693e4
https://doi.org/10.1016/j.tifs.2011.12.003
https://doi.org/10.1016/j.tifs.2011.12.003
Autor:
Anneke Geyzen
Publikováno v:
Appetite. 56:278-283
Ever since Belgian scientists started to investigate the working classes' diet at the beginning of the twentieth century, popular media has shown traces of researchers' scientific findings in one way or another. This article investigates whether or n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6869311b0a88a590844ad6d34c291ef1
https://doi.org/10.1016/j.appet.2011.01.004
https://doi.org/10.1016/j.appet.2011.01.004
Autor:
Anneke Geyzen, Olivier de Maret
Food and taste play an essential role in sentiments of belonging and exclusion, and in turn, these sentiments are central to defining one's home as a material or an imagined place. Taste refers to a gustatory sense that makes humans capable of differ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96ed2a5c599886010920a14a9e37203b
https://hdl.handle.net/20.500.14017/cef756cb-30f0-4475-811d-ca9d034d7c54
https://hdl.handle.net/20.500.14017/cef756cb-30f0-4475-811d-ca9d034d7c54
Publikováno v:
Vrije Universiteit Brussel
Fermented meats are unique products, often represented as elements of culinary heritage and identity. Yet, their success has often been compromised throughout history because of health and safety issues. Moreover, contemporary industrialized products
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a947be3e84d16bd3ddd788dc1a19e2d
https://biblio.vub.ac.be/vubir/meat-fermentation-at-the-crossroads-of-innovation-and-tradition-a-historical-outlook(3af778b9-c627-4cb3-a8f6-ffe678fc5eac).html
https://biblio.vub.ac.be/vubir/meat-fermentation-at-the-crossroads-of-innovation-and-tradition-a-historical-outlook(3af778b9-c627-4cb3-a8f6-ffe678fc5eac).html