Des Miroirs pour les pères ? Notes sur les vices et les vertus dans les livres de famille florentins (xive-xve siècles) by Élise Leclerc

“…Si les traités, ouvrages encyclopédiques ou autres Miroirs des princes constituent des sources bien connues de l’histoire de la pensée politique, les livres privés que les chefs de famille florentins tenaient aux xive et xve siècles peuvent également être une source féconde d’enseignements quant aux représentations de la vie publique qu’avaient les citoyens de l’époque. …”
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Enhancing the experience of food and drink via neuroscience-inspired olfactory design by Spence, C

“…The various ways in which modernist chefs, molecular mixologists, culinary artists, and designers have been playing with the delivery of both foreground and background aromas and scents in order to complement the dishes and drinks they serve is also examined. …”

The king of spices: on pepper's pungent pleasure by Spence, C

“…Known as the ‘king of spices’, pepper possesses a number of beneficial anti-microbial and anti-carcinogenic properties, as well as a gustatory pungency that chefs and consumers in many countries have long found highly-desirable. …”

Plating manifesto (II): the art and science of plating by Spence, C, Piqueras-Fiszman, B, Michel, C, Deroy, O

“…Below, we argue that the exploration of these effects constitutes the next natural step in an increasingly fruitful interdisciplinary collaboration between chefs, psychologists, sensory scientists and designers. …”

Claiming equality: The African Union's contestation of the anti-impunity norm by Han, Y, Rosenberg, ST

“…Cet article étudie la contestation par l'Union africaine (UA) des poursuites engagées par la Cour pénale internationale (CPI) contre d'anciens chefs d’État ou des chefs d’État encore au pouvoir afin d'analyser la manière dont la signification normative de la contestation de la norme de lutte contre l'impunité de l'UA varie malgré l'accent unifié porté sur la question de l'immunité souveraine. …”

Enhancing the Dining Experience through Emotional Tableware Design by Haslinda Md. Nazri, Madya Dr. Abdul Aziz B. Zalay Zali, Noor Aileen Ibrahim

“…Implications: The use of an emotional tableware design by chefs in fine dining has elevated the dining experience to a whole new level which amplifies the deep impact that this concept has on the world of tableware design.    …”
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Housekeeping in the Hydrosphere: Microbial Cooking, Cleaning, and Control under Stress by Bopaiah Biddanda, Deborah Dila, Anthony Weinke, Jasmine Mancuso, Manuel Villar-Argaiz, Juan Manuel Medina-Sánchez, Juan Manuel González-Olalla, Presentación Carrillo

“…Phytoplankton’s culinary abilities enable them to create food by absorbing sunlight to fix carbon and release oxygen, making microbial autotrophs top-chefs in the aquatic kitchen. However, they are not the only bioengineers that balance this complex household. …”
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Ultrastructure and Physiological Characterization of <i>Morchella</i> Mitospores and Their Relevance in the Understanding of the Morel Life Cycle by Wei Liu, Peixin He, Jin Zhang, Liyuan Wu, Lingfang Er, Xiaofei Shi, Zhijia Gu, Fuqiang Yu, Jesús Pérez-Moreno

“…Morels, which belong to the Ascomycete genus <i>Morchella</i>, are highly valued edible fungi treasured by gourmet chefs worldwide. Some species are saprotrophic and others are able to form facultative mycorrhizal-like associations with plant roots without establishing true ectomycorrhizal symbioses. …”
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Market Sensing Capability and Catering Product Innovation: The Role of Knowledge Creation and Entrepreneurship Orientation by Salma Abdullah, Ampauleng Ampauleng

“…For this study, the focal point of analysis is the managers and employees (specifically chefs) of 27 small and medium-sized catering enterprises in Makassar City, known for their profi-ciency in providing pertinent insights into the research questions. …”
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Honey Bee (<i>Apis mellifera</i> L.) Broods: Composition, Technology and Gastronomic Applicability by Raquel P. F. Guiné, Sofia G. Florença, Paula M. R. Correia, Ofélia Anjos, Catarina Coelho, Cristina A. Costa

“…However, in some markets, insects or products produced from insects are not readily accepted because of neophobia and disgust. The role of culinary chefs allied to traditional ways of preparing culinary dishes that include honey bee broods are relevant to motivate more people in western societies to consume of these types of food products.…”
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Microgreens—A Comprehensive Review of Bioactive Molecules and Health Benefits by Maharshi Bhaswant, Dilip Kumar Shanmugam, Taiki Miyazawa, Chizumi Abe, Teruo Miyazawa

“…In recent years, microgreens are on demand from high-end restaurant chefs and nutritional researchers due to their potent flavors, appealing sensory qualities, functionality, abundance in vitamins, minerals, and other bioactive compounds, such as ascorbic acid, tocopherol, carotenoids, folate, tocotrienols, phylloquinones, anthocyanins, glucosinolates, etc. …”
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Capitalism, Food, and Social Movements: The Political Economy of Food System Transformation by Eric Holt-Giménez

“…Every­body trying to change the food sys­tem—farmers, farmworkers, chefs, people fighting to end hunger and diet-related disease—all of us need to know about capitalism. …”
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The Town That Food Saved: How One Community Found Vitality in Local Food by Valerie Imbruce

“…Vermont in general has a very active and thoughtful local agriculture movement made up of farmers, food processors, chefs, wholesale distributors, food service directors, individual consumers, municipal and state government officials, activists, scholars…the list goes on. …”
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De la littérature latine à la littérature française : une transition victime du cloisonnement académique by Lucile Jaeck

“…Les premiers poèmes vernaculaires mis par écrit nous offrent déjà quelques chefs-d’œuvre de notre littérature, que ce soit dans le domaine hagiographique (Vie de saint Alexis), épique (Chanson de Roland) ou lyrique (œuvre de Guillaume IX d’Aquitaine). …”
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Personnalité des dirigeants: facteur déterminant des styles de leadership by Bijou MANDIANGU MBUMBA

“…À partir d’une récolte de données réalisée à l’aide de l’échelle de la personnalité ou Bigfive de Costa et Mc Crae (1997) et de l’échelle de leadership transformationnel de Bass (1990) auprès d’un échantillon de 346 leaders chefs d’établissements de Kinshasa. Les résultats ont démontrés que la confiance et la personnalité dans leurs différentes dimensions mesurées (extraversion, agréabilité, caractère consciencieux, névrosisme et ouverture d’esprit) influencent significativement et positivement les trois styles du leadership. …”
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On the manipulation, and meaning(s), of color in food: a historical perspective by Spence, C

“…Over the course of the last century, there has, on occasion, also been interest in the playful, or sometimes even deliberately discombobulating, use of food coloring by modernist chefs and others. The coloring (or absence of color) of food and drink can, though, sometimes also take on more of a symbolic meaning, and, in a few cases, specific food colors may acquire a signature, or branded (i.e., semantic) association. …”

On the changing colour of food and drink by Spence, C

“…A number of modernist chefs, especially those fond of molecular gastronomy/cuisine, and mixologists, have also become increasingly interested in (changing) the colour of the foods and drinks that they serve (either to surprise or entertain their guests, or else to play to the Instagram crowd). …”

Development and Validation of a New Home Cooking Frequency Questionnaire: A Pilot Study by Leticia Goni, Mario Gil, Víctor de la O, Miguel Ángel Martínez-González, David M. Eisenberg, María Pueyo-Garrigues, Maria Vasilj, Lucía Gayoso, Usune Etxeberria, Miguel Ruiz-Canela

“…For this purpose we used a five-phase approach, as follows: Phase 1: item generation based on expert opinion, relevant literature and previous surveys; Phase 2: content validity assessed by experts for relevance and clarity (epidemiologists, dietitians, chefs); Phase 3: face validity and inter-item reliability; Phase 4: criterion validity using a 7-day food and culinary record; and Phase 5: test stability and inter-item reliability. …”
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La démocratie congolaise à l’épreuve de la patrimonialisation du pouvoir politique sous la 3ème République by Christian YENYI ODIMULA, Don DIOWO LONGANGA

“…Cette situation est marquée notamment par l’existence des partis politiques sans démocratie en leur sein, le déficit idéologique justifiant le caractère tribalo-ethnique dont font montre la plupart des partis politiques ; leur prise en otage par leurs chefs leaders qui explique le caractère déficitaire financier à l’insuffisance des cotisations de leurs membres et l’absence de leur financement par l’Etat. …”
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Teaching Kitchens and Culinary Gardens as Integral Components of Healthcare Facilities Providing Whole Person Care: A Commentary by Angela M. Fals, Andrea M. Brennan

“…Collaboration among gardeners, chefs, architects, educators, and healthcare professionals can transfer traditional physician-driven care to patients, empowering them with the tools, resources, and confidence to improve health and wellbeing.…”
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