Robots in gastronomy: psychological and financial considerations by Spence, C

“…While robot bartenders and chefs would currently appear to have a certain novelty and/or experiential value, the financial case for their incorporation into the hospitality setting has yet to be convincingly demonstrated, even once the technical challenges have been addressed. …”

Reducing Food Waste in Buffet Restaurants: A Corporate Management Approach by Chi-Mei Emily Wu, Chih-Ching Teng

“…This study uses both individual in-depth interviews and a focus group, comprising 15 managers, chefs, and front-line employees. The results identify various strategies to mitigate food waste in buffet restaurants at different stages of operation: establishing a central kitchen, cooperating with qualified suppliers, accurate forecasting of food demand, aesthetic buffet table design, redesigning the service method, continually monitoring food waste, and proactive communication to customers. …”
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Accidents du travail et maladies professionnelles chez les forestiers : un risque fort dans un secteur en mutation by Daniel Perron

“…Le présent article propose une analyse statistique des accidents et maladies qui touchent les travailleurs en forêt à partir des données de la CCMSA pour explorer les voies possibles d’amélioration de leurs conditions de travail et de sécurité alors qu’ils sont parmi les travailleurs les plus touchés par le risque avec 118 ATMP pour 1 000 chefs d’exploitation ou d’entreprise.…”
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Veganism and agroecology: converging practices for the production of healthy and sustainable food systems by Paulo A. Niederle, Maycon N. Schubert, Luiza M. Tavares da Silva, Isabela Sandri, Maiz B. Dias, Amanda M. Gabana

“…Os dados foram coletados entre outubro de 2018 e abril de 2019, período durante o qual observamos in loco as práticas alimentares de dez restaurantes veganos na cidade de Porto Alegre; realizamos entrevistas com chefs, cozinheiros, nutricionistas e proprietários dos restaurantes e aplicamos questionário estruturado a 374 consumidores. …”
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Integration and adaptation of foodways toward common acceptable food and food identity formation / Noriza Ishak by Ishak, Noriza

“…This study is structured through a selfadministered survey with the individual Malays, Chinese and Indian chefs / cooks who are currently working in the medium / large food catering operations / services and had experienced of preparing and consuming the three Malaysian major ethnic cuisines. …”
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A touch of gastronomy by Spence, C, Hobkinson, C, Gallace, A, Fiszman, B

“…A number of examples are given to demonstrate some of the many ways in which chefs, designers, and artists are now exploiting these findings in order to change and, hopefully, to enhance the diner’s eating experience in innovative ways.…”

ترجمة النص الشكسبيري by بلقاسمي حفيظة

“…Cela signifie que quiconque prend la peine de traduire ces chefs-d'oeuvre de l'art dans une langue autre que l'anglais doit préserver cette quantité abondante d'images esthétiques et prendre en considération le langage poétique. …”
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Potrawy na uczcie Nazydiena (Horatius, Saturae II 8) a "De re coquinaria" Apicjusza by Sławomir Wyszomirski

“…These comparisons lead to the conclusion that, even in Augustan times, developing the culinary art had its supporters and that the chefs were trying to surprise symposium participants with new ideas, which made them experiment in this area all the time. …”
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Technically Speaking, What Is Sturgeon Caviar? by Frank A. Chapman, Joel P. Van Eenennaam

“…Traditionally coveted by royalty and the aristocracy, sturgeon caviar today is prized by chefs and discerning food connoisseurs the world over for its delicate flavor and nutrient-rich health benefits. …”
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“Localness” in donburi rice bowls in a remote rural areas: The case of Noto Peninsula, Japan by Kunimitsu Yoshida

“…This paper takes the example of “notobowl (Notodon)”, which was created as a new “local dish” in the Oku-Noto region, a peripheral area at the tip of the Noto Peninsula, Japan, to showcase how local chefs selected local ingredients to serve on bowls of rice to promote the local characteristics of the Noto (or Oku-Noto) region. …”
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Comment savoir si c’est de l’art ? Le cas des jeux vidéo by Pascal Krajewski

“…Faisant le tour des différents discours de légitimation qui ont eu cours, nous pouvons observer un large panel de plaidoyers : l’enrôlement dans un contexte artistique institutionnel, l’analogie avec des arts connexes reconnus, l’intégration dans un système des beaux-arts élargi, l’identification de marqueurs universels de l’art, l’élection de (proto) chefs d’œuvres ou la mise en avant de principes compatibles avec l’art.Cependant, aucune de ces méthodes ne pourra convaincre le détracteur, et Walter Benjamin pourrait fournir une attitude plus sage et pragmatique : faire comme si le jeu vidéo était un art – pour voir ce qu’il fait à notre sensibilité.…”
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Familiarity trumps playfulness: Exploring children’s preferences for playful design of vegetables by Hwang, SunMin May, Alfalah, Sarah, Kwon, Jieun Misa, Kudrowitz, Barry

“…The first three studies are part of a co-design process involving children and chefs to create playful vegetable products that appeal to children. …”
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LE LEADERSHIP : Leaders, partout et en tout temps : des infirmières en oncologie prêtes pour l’avenir by Jennifer Wiernikowski

“…Nous tentons d’offrir des soins exemplaires aux patients atteints de cancer, et c’est pourquoi, dans ce système de santé toujours plus complexe et dont les ressources sont limitées, nous devons plus que jamais faire preuve de leadership infirmier. Si les infirmières-chefs en oncologie cherchent à mettre en œuvre des changements et à améliorer le système, les leaders informels doivent aussi prendre part à ce processus en partageant leur expertise et leur expérience. …”
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Distinção, digitalização e legitimação: A Incorporação das redes sociais no campo gastronômico brasileiro by Camila Crumo

“…Para investigar as relações entre o processo de naturalização das redes sociais e a dinâmica de distinção social, este artigo mobiliza dados dos perfis digitais de oito restaurantes paulistanos e de guias gastronômicos nacionais e internacionais no Facebook, Instagram e Tik Tok, além de matérias e entrevistas na mídia com chefs e administradores desses restaurantes. Calcada na teoria bourdieusiana, a análise aponta que as disputas por legitimação no campo gastronômico são afetadas pela necessidade de atender à pressão dos novos hábitos digitalizados da clientela, posto que tal jogada pode ser julgada como condenável pelos agentes consagradores desse campo. …”
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Traduction des recettes diététiques germano-européennes comme transfert culturel vers l'Afrique dans Fatburner-Die 100 besten ALDI-Rezepte de Wolfgang Elsner by Jean Bernard Mbah, Marie Beatrice Kagoue Ngako

“…This cultural transferability are therefore a prior, because it helps in solving cultural and linguistic problems faced by translators and chefs in restaurants, hotels and foreign-cuisines in touristic sites in Africa; in having information about culinary trends and menus in welcoming areas in African countries; in learning and transferring the German-European culture to the African culture, which internationalises and globalises African and Cameroonian hotels and restaurants while developing the touristic sector in Africa; in having and developing intercultural competence not only for the translator, but also at the national scale and particularly for chefs in touristic sites, restaurants and hotels; and  solving some health problems in Africa, where many people are also suffering from diseases such as obesity, hypertensions, diabetes and other sickness related to fats and oil. …”
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The Metamorphosis of Mannerism in Russian Poetry at the Turn of the 19th–20th Centuries: Valery Bryusov and Nikolay Gumilev by Svetlana D. Titarenko

“…The article examines the poems from early poetry collections by Valery Bryusov, such as “Juvenilia” (1892–1894), “Chefs d’oeuvre” (1894–1896), “Mе eum esse” (1896–1897), and “Pearls” (1910) by Nikolay Gumilev. …”
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Mediterranean Diet, Sustainability, and Tourism—A Study of the Market’s Demand and Knowledge by Marzia Ingrassia, Luca Altamore, Pietro Columba, Sara Raffermati, Giuseppe Lo Grasso, Simona Bacarella, Stefania Chironi

“…A survey at top Sicilian traditional restaurants with owners/chefs and their clients was carried out. The study provided an in-depth understanding of the current lack of knowledge about the holistic meaning of the MD. …”
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Assessing the Impact of Tableware and its Influence on the Fine Dining Experience by Haslinda Md. Nazri, Madya Dr. Abdul Aziz B. Zalay Zali, Noor Aileen Ibrahim

“…However, the success of a product in the market is assured when it it based on the 7 UX factors which include: usefulness, usability, availability, accesibility, reliability, value, fulfilling the current demands and needs as well as comprehensibilty.  Implications: Chefs have to be creative in creating a menu that will reflect a unique dining experience through the attractive and special presentation of the meals provided. …”
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Los nuevos dispositivos escenográficos en la alta gastronomía española: “cuarta pared” teatral y socialidades alternativas by Anne-Claire Yemsi-Paillissé, Apolline Torregrosa

“…A partir del estudio de la escenografía de tres restaurantes españoles, Dos Palillos, Dstage y La Cabra, notaremos la emergencia de intercambios renovados entre huéspedes y cocineros, y así pues una voluntad por parte de los chefs de romper con las prácticas corrientes para abordar la experiencia de la degustación como un estar juntos espectacular, colectivo, y ritual.…”
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Sensation transference from plateware to food: The sounds and tastes of plates by Chen, Y, Woods, A, Spence, C

“…These results provide relevant insights for those chefs, restaurateurs and Instagrammers wishing to optimize the plateware for specific dishes.…”