Výsledky vyhledávání - "Eco-gastronomy"

Akademický článek

SLOW TOURISM IN VOJVODINA – MOTIVES AND GOALS OF CONSUMERS

Autor: Đuranović, Dragan, Tomić, Slavica, Leković, Ksenija, Marić, Dražen

Publikováno v: Zbornik radova Ekonomskog fakulteta u Istočnom Sarajevu / Proceedings of the Faculty of Economics in East Sarajevo. (18):49-60

Externí odkaz: https://www.ceeol.com/search/article-detail?id=798386

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Akademický článek

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EKO-GASTRONOMİ VE SÜRDÜRÜLEBİLİR BÖLGESEL KALKINMA

Autor: Merve Akar, Aslı Öztopcu

Publikováno v: SOCIAL MENTALITY AND RESEARCHER THINKERS JOURNAL. 5:1432-1443

Sürdürülebilir kalkınmanın temel amacı, insan yaşamının iyileştirilmesi ve gelecek nesillere ihtiyaçlarını karşılayabilecek bir dünya bırakılmasıdır. Bu nedenle sürdürülebilir kalkınmanın yapıtaşı insandır. Bu bağlamda y

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22b94dd69fee5dd72567409f9ee2134d
https://doi.org/10.31576/smryj.354

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Dissertation/ Thesis

BREAD AND BEER FOR A BETTER BIOSPHERE : THE TRANSFORMATIVE POTENTIAL OF THE ECO-GASTRONOMIC NICHE IN THE GREATER CAPE TOWN AREA

Autor: Markey, Elke

Modern food systems are characterized by unsustainable models of mono-production and industrialization. These dominant practices lead to social and environmental negative externalities such as poor health outcomes, environmental degradation and biodi

Externí odkaz: http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-179185

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The gastronomy essence in cultural valorization : the case of Slow Food in the Azores

Autor: Viveiros, Carolina Da Conceição Matos, Ana Moniz, Mendes, Armando B.

Publikováno v: CIÊNCIAVITAE

O Slow Food é um movimento internacional que valoriza os produtos alimentares tradicionais, artesanais e locais. Privilegia a culinária na sua origem, relacionando-a com os hábitos e cultura de um povo. Preserva a biodiversidade e a sustentabilida

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::982e6ac0f10609a42612fdcb20372f20
https://hdl.handle.net/10400.3/5146

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A essência da gastronomia na valorização cultural : a aplicação do conceito 'Slow Food' nos Açores

Autor: Viveiros, Carolina Da Conceição Matos

Publikováno v: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Agência para a Sociedade do Conhecimento (UMIC)-FCT-Sociedade da Informação
instacron:RCAAP
CIÊNCIAVITAE

Dissertação de Mestrado, Gestão do Turismo Internacional, 19 de Julho de 2016, Universidade dos Açores. O Slow Food é um movimento internacional que valoriza os produtos alimentares tradicionais, artesanais e locais. Privilegia a culinária na s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::db0f8657ed823ea9f64155ae61bdc8a0
https://hdl.handle.net/10400.3/3875

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Eco-gastronomy: creative food for transformation

Autor: Björklund, Tove

Present-day food systems are characterised by industrial mass-production and are becoming exceedingly untenable from a social, ecological and economic perspective. The era of favourable growing conditions and stability is no longer guaranteed, and ar

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1363230b5a39c7e408735dc7ff4aa06f
http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-131395

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The Slow Food Movement

Autor: Tencati, Antonio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::3dcf26f141ca4fdd6103a86535279c8a
http://hdl.handle.net/11379/468763

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Akademický článek

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