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Articles (39)

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1-10 of 39 results for traditional cuisine

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Select article: Torbangun (Coleus amboinicus Lour): A Bataknese Traditional Cuisine Perceived as Lactagogue by Bataknese Lactating Women in Simalungun,North Sumatera,Indonesia

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Research article

First published 2009-02

Torbangun (Coleus amboinicus Lour): A Bataknese Traditional Cuisine Perceived as Lactagogue by Bataknese Lactating Women in Simalungun,North Sumatera,Indonesia

Rizal Damanik

Journal of Human Lactation

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: Identification of the functional food potency of çalkama: A traditional recipe with edible Mediterranean wild greens from Turkish cuisine

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Research article

First published 2021-06-03

Identification of the functional food potency of çalkama: A traditional recipe with edible Mediterranean wild greens from Turkish cuisine

Gokce Altin, Fatih Bildik, Kadriye Nur Kasapoğlu [...]

Mediterranean Journal of Nutrition and Metabolism

Select article: Revisiting Sir Robert Bristow's ‘India’: A post-colonial analysis of Cochin Saga

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Research article

First published 2023-5

Revisiting Sir Robert Bristow's ‘India’: A post-colonial analysis of Cochin Saga

Maya Vinai, S. M. Mithuna

International Journal of Maritime History

Select article: Industrial Cuisine

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Research article

First published 1993-12

Industrial Cuisine

Bradford T. Hudson

Cornell Hospitality Quarterly

Select article: Food writing and food cultures

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Research article

First published 2001-05

Food writing and food cultures

Steve Jones, Ben Taylor

European Journal of Cultural Studies

Select article: Nation building and social change in the United Arab Emirates through the invention of Emirati cuisine

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Research article

First published 2021-5

Nation building and social change in the United Arab Emirates through the invention of Emirati cuisine

Eloísa Martín

The Sociological Review

Select article: Evidence-based creativity: Working between art and science in the field of fine dining

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Research article

First published 2017-10

Evidence-based creativity: Working between art and science in the field of fine dining

Chad Borkenhagen

Social Studies of Science

Select article: Interactions between Flavor and Taste: Using Dashi Soup as a Taste Stimulus

Open access

Abstract

First published 2011

Interactions between Flavor and Taste: Using Dashi Soup as a Taste Stimulus

Nobuyuki Sakai, Manami Fujimoto, Megumi Murata

i-Perception

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

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