Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Fusion Cuisine"'
Publikováno v:
Open Cultural Studies, Vol 7, Iss 1, Pp 7-101 (2023)
Food preparation and consumption is an essential part of culture. Leaving their homeland and finding themselves in a society with eating habits different from theirs, migrants face a dilemma of adapting their diets to those customary in their new pla
Externí odkaz:
https://doaj.org/article/3314562fd1614ad3b4ff451ea1301a72
Publikováno v:
TÜRK TURİZM ARAŞTIRMALARI DERGİSİ / JOURNAL OF TURKISH TOURISM RESEARCH. 5(2):1238-1257
Externí odkaz:
https://www.ceeol.com/search/article-detail?id=963286
Autor:
Özkök, Ferah, Sünnetçioğlu, Serdar
Publikováno v:
Journal of Awareness (JoA). 2:585-596
Externí odkaz:
https://www.ceeol.com/search/article-detail?id=581357
Publikováno v:
Journal of Agribusiness and Rural Development, Vol 3, Iss 37, p 575–580 (2015)
A number of innovative development processes of gastronomy services and their market communication, using integrated impact on the perception of the services in focus by customers, have appeared recently in the area of gastronomy market. The essence
Externí odkaz:
https://doaj.org/article/750be63a5c4a48879da61c4534936f6a
Autor:
Genç, Mesut
Bu araştırmanın amacı, Türkiye'deki yeme içme eğilimlerinin gastronomik akımlar çerçevesinde araştırılması ve elde edilen sonuçlar doğrultusunda moleküler mutfak, füzyon mutfağı ve yerel mutfak alanında hizmet veren yiyecek içec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3539::5d8077104f25e05abdbbfd27d6d9ecf8
https://hdl.handle.net/20.500.12402/3681
https://hdl.handle.net/20.500.12402/3681
Bu çalışmanın amacı, Türk tatlılarının farklı bir ulusa ait yiyecek ürünü veya yiyecek hazırlama tekniği ile sentezlenmesine yönelik ürün geliştirme konusundaki düşüncelerinin saptanması ve bu kapsamda yeni ürün geliştirme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3070::58c1f838020ba70f32318bfe072a799d
http://hdl.handle.net/20.500.11787/7555
http://hdl.handle.net/20.500.11787/7555
Publikováno v:
Geography and Tourism. 8(1):47-54
This article concerns regional cuisine, mainly new ways of its presentation taking into account personal visions the preparation of certain dishes. Today, in culinary tourism there is a growing interest in regional dishes in fusion versions. The auth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10125::b4343cff6e9f5fa75cd524339da89cfc
https://doi.org/10.36122/GAT20200804
https://doi.org/10.36122/GAT20200804
The article is devoted to Silesian cuisine which has recently become the subject of various activities focused on new ways of presenting it and reflecting directly the current global trends in gastronomy. Using two characteristic phenomena of street
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10125::bde9b741af1c1846f8f3c9a09b6a48fa
Akademický článek
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Mutfak kültürü kavramı diğer kültürel öğeler gibi yaşayan, gelişen ve etkileşim içinde bulunan bir toplumsal değerdir. Bu değeri geliştiren ve zenginleştiren temel etmenlerden birisi olarak füzyon mutfak olgusunun kayda değer derec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4609::7305f6650d91a877d53048a08314c9b7
https://hdl.handle.net/20.500.12462/11999
https://hdl.handle.net/20.500.12462/11999