Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Edgar Rojas-Rivas"'
Publikováno v:
Journal of Ethnic Foods, Vol 10, Iss 1, Pp 1-13 (2023)
Abstract The aims of this research were (i) to study with a sample of Argentine consumers the representations of traditional gastronomy through the free listing method; (ii) to identify consumers’ typologies according to their representation of tra
Externí odkaz:
https://doaj.org/article/bfe3c478ce9c41fb8c2690b039e50f6a
Publikováno v:
Foods, Vol 11, Iss 24, p 3959 (2022)
Projective methods are qualitative tools used to study food consumer behavior. In recent years, there has been an increase in studies that use these tools to analyze consumer behavior, particularly with the word association (WA) technique. However, o
Externí odkaz:
https://doaj.org/article/bb012a3740d04fe49c1fa596733f5791
Publikováno v:
Ciencia Ergo Sum, Vol 24, Iss 1, Pp 34-43 (2017)
Se hace un esbozo de algunos elementos históricos del pulque y las pulquerías del municipio de Toluca en el periodo de 1841-1920, particularmente sobre la producción, comercialización y consumo. El método utilizado fue la microhistoria con infor
Externí odkaz:
https://doaj.org/article/80cc9bfb296c4399a14b51612e926150
Autor:
Edgar Rojas Rivas, Felipe Carlos Viesca González, Elena Espeitx Bernat, Baciliza Quintero Salazar
Publikováno v:
PASOS Revista de Turismo y Patrimonio Cultural, Vol 14, Iss 5, Pp 1199-1215 (2016)
En este artículo se analiza la viabilidad del maguey, pulque y pulquerías del municipio de Toluca como patrimonio gastronómico turístico. Se identificaron las zonas de producción que proveen de pulque a las pulquerías de la ciudad del mismo nom
Externí odkaz:
https://doaj.org/article/e0edbab1c4b54e18af1918e7a4ff5865
Autor:
Sttefanie Yenitza Escobar-López, Edgar Rojas-Rivas, Humberto Thomé-Ortíz, Angélica Espinoza-Ortega, Laura Sánchez-Vega
Publikováno v:
RIVAR. 10
Estudiamos los factores de consumo de vino en las rutas enológicas del Centro de México. Para ello, diseñamos un cuestionario aplicado a 402 sujetos en la Ruta del Queso y el Vino, en Querétaro, estructurado en tres secciones: Food Choice Questio
The aims of this research are i) to use the free listing method to explore the cultural domain associated with Argentina’s gastronomy and ii) to establish methodological implications on its use in the study of gastronomic field. A survey was conduc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad291cbd94a6baa4b09a23f45defd259
https://doi.org/10.21203/rs.3.rs-1805858/v1
https://doi.org/10.21203/rs.3.rs-1805858/v1
Autor:
Dominic Agyei, C. Anandharamakrishnan, Federico Antonioli, Jeetendra Prakash Aryal, Thierry Astruc, Zita Avelar, Manlio Bacco, Anastasia V. Badeka, Aparna Banerjee, Marianthi Basalekou, Soottawat Benjakul, Rajeev Bhat, Gianluca Brunori, Callistus Bvenura, Gustavo Cabrera-Barjas, Rocio Campos-Vega, Maria Carpena, James S. Chacha, Kasidate Chantakun, Gyaneshwer Chaubey, Arpit Chauhan, Ngawang Chhogyel, Li-Choo Chong, Marta Correia Coelho, M. Liceth Cuellar-Nuñez, Facundo Cuffia, J.H. Cvejic, Marlon Dalmoro, Michael K. Danquah, Cédric Delattre, Tiziana de-Magistris, Emma J. Derbyshire, Alessandra Durazzo, Paula Judith Perez Espitia, Shafquat Fakhrah, Tim J.A. Finnigan, Maria Fraga-Corral, Carlos Alberto Fuenmayor, Paula Garcia-Oliveira, Tharani Gopalakrishnan, Fabrizia Guerra, D.M.C.C. Gunathilake, Masoud Hamidi, Md Kamrul Hasan, Norhashila Hashim, D.M.K.S. Hemathilake, Lee-Hoon Ho, Nurul Huda, Ishamri Ismail, Sadeeka Layomi Jayasinghe, Jaison Jeevanandam, B.K.K.K. Jinadasa, Theresia J. Jumbe, Stamatina Kallithraka, Learnmore Kambizi, Ioannis K. Karabagias, Vassilios K. Karabagias, Champika Shyamalie Kariyawasam, Benjamin Kipkemboi Kogo, Pooria Safarzadeh Kozani, Pouya Safarzadeh Kozani, Srinivasan Krishnamoorthy, Kissa B.M. Kulwa, Lalit Kumar, Maria Kyraleou, Rayees Ahmad Lone, Massimo Lucarini, Diosey Ramon Lugo-Morin, Paolina Lukova, Ivan Luzardo-Ocampo, Navneet Manchanda, Maria Cecilia Mancini, Garcia-Vaquero Marco, Davide Marnetto, Weihao Meng, Philippe Michaud, Pierre-Sylvain Mirade, Chandra Sekhar Mohanty, Maimunah Mohd Ali, Katrin Molina-Besch, Mauricio Moncada, J.A. Moses, Taihua Mu, Prashantha Naik, Sagar Prasad Nayak, Amirhossein Nazhand, Chigozie E. Ofoedu, Annika Olsson, Funmilola Oluwafemi, B. Dave Oomah, Ashutosh Kumar Pandey, Visweswara Rao Pasupuleti, Ajai K. Pathak, Ricardo N. Pereira, Guillaume Pierre, Manuela Estevez Pintado, Stéphane Portanguen, Miguel Angel Prieto, Shamprasad Varija Raghu, Dil Bahadur Rahut, Vijayakumar Raja, Geethalakshmi Ramakrishnan, Nivaz Sundar Rani, Sujith Ratnayake, Bernardo D. Ribeiro, Tânia Bragança Ribeiro, Rui M. Rodrigues, Edgar Rojas-Rivas, Silvia Rolandi, Antonello Santini, Kunwar Sarvendra, Tassou Savvas, Ivano Scotti, Jason Sicard, Aline R.A. Silva, Marselle M.N. Silva, Jesus Simal-Gandara, Abdul Razack Sirajunnisa, Tetsushi Sonobe, Jan Mei Soon, Eliana B. Souto, Selma B. Souto, Katyayani Sukhavasi, Rashid A. Suleiman, Duraiarasan Surendhiran, Thuan-Chew Tan, Pascal Tournayre, Chibuike Udenigwe, Pilar Uldemolins, Oscar Valdes, Stojceska Valentina, F. Van Bockstaele, António A. Vicente, Glenise Bierhalz Voss
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::089c40a917ab7da77006e790eb26cf0a
https://doi.org/10.1016/b978-0-323-91001-9.09990-4
https://doi.org/10.1016/b978-0-323-91001-9.09990-4
Autor:
Felipe Carlos Viesca-González, Edgar Rojas-Rivas, Facundo Cuffia, Héctor Javier Favila-Cisneros
Publikováno v:
British Food Journal. 122:708-721
Purpose: Pulque is a fundamental piece in the Mexican gastronomy and identifying consumers? perception could help promote it and generate new opportunities of commercialization. The purpose of this paper is twofold: first, to explore the underlying f
Publikováno v:
Food research international (Ottawa, Ont.). 156
Word association (WA) is a projective and powerful technique that consists of the spontaneous generation of words from specific stimuli. This technique is used in sociology and psychology studies; however, in the Consumer and Food Science area has ga