Who We Seek and What We Eat? Sources of Food Choice Inspirations and Their Associations with Adult Dietary Patterns before and during the COVID-19 Lockdown in New Zealand by Rajshri Roy, Teresa Gontijo de Castro, Jillian Haszard, Victoria Egli, Lisa Te Morenga, Lauranna Teunissen, Paulien Decorte, Isabelle Cuykx, Charlotte De Backer, Sarah Gerritsen

“…However, in this digital age, our eating habits and decision-making processes are also determined by smartphone apps, celebrity chefs, and social media. The ‘COVID Kai Survey’ online questionnaire assessed cooking and shopping behaviours among New Zealanders during the 2020 COVID-19 ‘lockdown’ using a cross-sectional study design. …”
Get full text

The Role of Culinary Tourism in Local Marketplace Business—New Outlook in the Selected Developing Area by Nikola Vuksanović, Dunja Demirović Bajrami, Marko D. Petrović, Milan M. Radovanović, Slavica Malinović-Milićević, Adriana Radosavac, Valentina Obradović, Maja Ergović Ravančić

“…Tourism, especially in hospitality, will empower rural communities to enhance financial inflow and create local employment opportunities, such as roles for vineyard tour guides or local chefs. Simultaneously, it will bolster other sectors of the local economy, such as agriculture.…”
Get full text

Analysis of the pathogenic characteristics of two food poisoning events caused by Clostridium perfringens in Shunyi District, Beijing by Shuang ZHANG, Qiaoling JIA, Ying LI, Yuanyuan WANG, Hongbo JING, Hongmei MA, Maojun ZHANG

“…Methods Samples and specimens of patients, chefs, cooking utensils and suspicious foods involved in 2 diarrhea outbreaks were collected. …”
Get full text

Analyse des emplois des cadres de commandement de la direction des œuvres estudiantines de l’université de Kinshasa by Khym’S TONDIKU MBEMBI, Jean Bosco KIPULU MAVOKA

“…Résumé : La réalisation des objectifs primordiaux de toute entreprise, qu’elle soit de production, commerciale ou de prestation des services, ne peut être rendue possible que lorsque les hommes, les machines et les capitaux investis sont utilisés à bon escient par les chefs d’entreprises. Il doit cependant être retenu du rapport homme – machine – capitaux une évidence qui ne peut aujourd’hui échapper à tout bon gestionnaire : c’est à homme qu’il appartient en dernière instance d’utiliser au mieux les machines et les capitaux investis. …”
Get full text

Nutritional and Functional Evaluation of <i>Inula crithmoides</i> and <i>Mesembryanthemum nodiflorum</i> Grown in Different Salinities for Human Consumption by Alexandre R. Lima, Florinda Gama, Viana Castañeda-Loaiza, Camila Costa, Lisa M. Schüler, Tamára Santos, Miguel Salazar, Carla Nunes, Rui M. S. Cruz, João Varela, Luísa Barreira

“…Sensory characteristics were evaluated by a panel of culinary chefs showing a preference for plants grown at the salt concentration of 350 mmol L⁻¹. …”
Get full text

Consumer Intention towards Buying Edible Beef Offal and the Relevance of Food Neophobia by Maria Sabbagh, Luciano Gutierrez, Roberto Lai, Giuseppe Nocella

“…In conclusion, recommendations and implications, such as promoting cooking shows with celebrity chefs, new products or new packaging of edible offal, were developed based on the results to increase edible beef consumption.…”
Get full text

Dimensions of authenticity in Malay cuisine from experts' perspectives by Hamzah, Humairah, Abdul Karim, Muhammad Shahrim, Othman, Mohiddin, Hamzah, Azimi

“…Food experts including professional chefs and cooks are believed the parties that still practising and maintaining the authenticity of Malay cuisine in today’s scenario. …”
Get full text

A study of PM₂.₅ emitted from cooking activities in indoor environment by Leong, Meng Li

“…The objective of this thesis is to quantify the emission from the cooking activities and identify the parameter that affect the particle generation the most in order to predict the associated health impacts towards chefs and kitchen workers. Counterbalanced measure design was employed to test the variables (i.e. cooking stove and temperature) and PM2.5 number concentration was measured in a controlled domestic kitchen with no mechanical ventilation by using a particle counter. …”
Get full text

La nouvelle réforme de la PAC (Agenda 2000) : baisse modérée des revenus et accroissement des aides directes pour les producteurs français de viande bovine by F. COLSON, V. CHATELLIER

“… Les chefs des Etats et des gouvernements ont adopté, lors du conseil européen qui se tenait à Berlin le 25 mars 1999, les bases d’une future réforme de la politique agricole commune (Agenda 2000). …”
Get full text

Protection de l’environnement et développement durable : l’impact de la gestion des redevances minières reconnues aux communautés locales par la loi n° 18/001 du 09 mars 2018 porta... by Jean MBUYU LUYONGOLA

“…La preuve est la divergence d’opinions entre les représentants des chefs coutumiers et la société civile, dans les enquêtes menées à cet effet. …”
Get full text

THE IMPACT OF COVID-19 ON CULINARY BUSINESSES: A REVIEW by Roselyne OKECH

“…In support of the United Nations World Tourism Organization’s #TravelTomorrow campaign, chefs from around the world, including UNWTO Ambassadors for gastronomy tourism, shared their local recipes, giving audience a taste of what to expect when people start to travel again, and highlighting the unique potential of culinary. …”
Get full text

L’Italie contemporaine en noir : Massimo Carlotto et Marco Videtta, Nordest by Yannick Gouchan

“…Perte de compétitivité, délocalisations et ruine des chefs d’entreprise complètent un cadre où se rencontrent aussi les trafics mafieux, la corruption et la délinquance. …”
Get full text

Stratégies et perspectives de l’émergence économique de la R.D. Congo by KAWAYA SEFU PAPA, Éric NGOMA KIKASA, Ghislain OSUTU NSER, Ansh APO IPAN, Miguel KIAMS NEHEME

Get full text

Development of a Sensory Flavor Lexicon for Mushrooms and Subsequent Characterization of Fresh and Dried Mushrooms by SoonSil Chun, Edgar Chambers, Injun Han

“…Mushroom growers, product developers, chefs and other culinary professionals, sensory scientists, researchers, the food industry, and ultimately consumers will benefit from this lexicon describing a wide variety of mushroom flavor properties.…”
Get full text

Immobilier résidentiel et durabilité urbaine à Korhogo (nord de la Côte d’Ivoire) by Wanlo Innocents SIYALI

“…Pendant que la technique de l’observation nous a permis d’apprécier les modes de construction des logements, les entretiens réalisés et le questionnaire administré aux 900 chefs de ménages ont eu pour objet la connaissance des caractéristiques écolo-technologiques des habitations. …”
Get full text

Les racines de l’œnotourisme au Brésil by Vander Valduga, Rosa Maria Vieira Medeiros

“…Ainsi il maintenait une relation d’autonomie et de dépendance de la population immigrée et des chefs d’entreprise locaux. Parmi les activités promues par l’État on comptait les événements à caractère régionaliste qui, du fait des spécificités de la production viticole, finissaient par générer une demande de la part des visiteurs venant de tout le pays. …”
Get full text

Les facteurs de résilience des professeurs des écoles de la commune de Pissila dans un contexte de crise sécuritaire by Frank YAMÉOGO & Kassim OUÉDRAOGO

“…Cette étude qui se veut qualitative, a concerné 13 professeurs des écoles et deux (2) chefs de circonscription d’éducation de Base de la commune de Pissila. …”
Get full text

Internet killed the Michelin star : the motives of narrative and style in food text creation on social media by Zeamer, Victoria Jean

Get full text

CIRI SEMANTIK PEMBEDA SATUAN LINGUAL YANG MENGANDUNG MAKNA �COOKING� DALAM BAHASA INGGRIS by , Ibnu Eko Setiawan, , Prof. Dr. Soepomo Poedjosoedarmo

“…Verbal data were collected from several culinary experts who were native English speakers and Indonesian chefs who were able to speak English. The other forms of data were taken from the English dictionaries, recipe books, and culinary articles on the internet. …”

The work ethics of Malay construction project managers / Madinah Hussin Torrance by Torrance, Madinah Hussin

“…Participants saw their work as having many similarities to the Chefs and to some extent the Actors. However, the lawyers were somewhat negatively perceived.…”
Get full text