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Articles (211)

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1-10 of 211 results for cuisine

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Select article: Integrating African cuisines

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Other

First published 2007-10

Integrating African cuisines

Diane Lyons

Journal of Social Archaeology

Select article: Value Creation Gastronomy: The Case of a Peruvian–Japanese Cuisine

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Case report

First published 2026

Value Creation Gastronomy: The Case of a Peruvian–Japanese Cuisine

David Mayorga, Lucio Lescano Duncan, Ronald M. Rivas

Journal of Creating Value

Select article: Fire in the contemporary cuisines of Indigenous peoples in Canada

Open access

Research article

First published 2025-9

Fire in the contemporary cuisines of Indigenous peoples in Canada

Laurence Hamel-Charest

Studies in Religion/Sciences Religieuses

Select article: Country of Origin and Diners’ Perceptions of a Cuisine: The Moderating Effects of Culinary and Institutional Factors

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Research article

First published 2018-3

Country of Origin and Diners’ Perceptions of a Cuisine: The Moderating Effects of Culinary and Institutional Factors

Taeyoung Yoo

Journal of Hospitality & Tourism Research

Select article: Firsthand practice: Resolving structure and change in Japanese regional cuisine

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Research article

First published 2025

Firsthand practice: Resolving structure and change in Japanese regional cuisine

Christopher Laurent

Ethnography

Select article: Does Tourism Growth Influence Destination Residents’ Welfare in China? The Mediating Effect of Cuisine Diversity

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Research article

First published 2025-1

Does Tourism Growth Influence Destination Residents’ Welfare in China? The Mediating Effect of Cuisine Diversity

Sai Liang, Jing Ma, Yang Yang [...]

Journal of Hospitality & Tourism Research

Select article: Industrial Cuisine

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Research article

First published 1993-12

Industrial Cuisine

Bradford T. Hudson

Cornell Hospitality Quarterly

Select article: Examining factors influencing food tourist intentions to consume local cuisine

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Research article

First published 2019-7

Examining factors influencing food tourist intentions to consume local cuisine

Jamie A Levitt, Fang Meng, Pei Zhang [...]

Tourism and Hospitality Research

Select article: Tasting the Difference: A Relational-Epistemic Approach to Aesthetic Collaboration in Haute Cuisine

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Research article

First published 2021-2

Tasting the Difference: A Relational-Epistemic Approach to Aesthetic Collaboration in Haute Cuisine

Nathalie Louisgrand, Gazi Islam

Organization Studies

Select article: Industrial Cuisine Revisited

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Research article

First published 1997-06

Industrial Cuisine Revisited

Bradford T. Hudson

Cornell Hospitality Quarterly

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