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Materias / palabras clave: Gastronomía

Materias / palabras clave: Gastronomía

Materias / palabras clave: Gastronomía

Banana Yoshimoto's Kitchen (1988) poignantly explores grief, loss, and the processes of mourning through the experiences of its protagonist, Mikage Sakurai. This paper undertakes a thanatological reading of the novella, ...

Abstract Changes in proximate composition, mineral content and lipid quality of Spondyliosoma cantharus (sea bream) during some culinary treatments was investigated. Fish samples were collected at the Douala Fishing seap...

This paper gives a good reflection about social web engineering aspirations to ardently see the truth to enlighten culinary concentration and wisdom. With the compassionate path to discover food and engage customers to s...

Kampung Tahu, as a culinary tourism destination, has great potential for optimal development. To ensure its consistency with Islamic economic principles, which emphasize justice, sustainability, and shared prosperity, th...

This study is important to answer the problems faced by culinary business owners in Ternate by examining the influence of customer orientation, competitor orientation that affects business performance and trying to trace...

As culinary educators, we have a long history of teaching our craft within a hands-on master apprentice learning environment . Since the dark ages, it has been typical for the trainee chef to physically stands by the sid...

An educational outcome is what a student should be able to do upon successful completion of an academic program. This study aims to assess the attainment level of 13 student outcomes for Bachelor of Science in Hospitalit...

Dietary exposure to carcinogenic compounds generated during meat processing represents a critical yet underexplored component of the African cancer exposome. Traditional high-temperature cooking methods, including smokin...

The prevalence of diabetes mellitus in China has increased from

This study aimed to characterize and quantify essential and potentially toxic elements in commonly consumed spices in order to evaluate their nutritional value and assess possible food-safety risks related to metal conta...

Materias / palabras clave: tourism, culinary arts, hospitality; Geography. Anthropology. Recreation: Recreation. Leisure

Abstract Barobbo, a traditional maize porridge from South Sulawesi, is both a nutritionally rich staple and a significant element of cultural heritage. Originating from the Bugis ethnic group, this dish reflects values o...

Abstract Amphibians are enjoyable globally for their culinary value and are increasingly considered alternative protein sources. However, the skin of edible amphibians, especially giant salamanders, is often discarded wi...

The indelible marks that the horror of the Partition and its resultant mass exodus left on the two states of Punjab and Bengal are still felt. The nature of the experience of pathological violence in Punjab has been some...

Cinnamon (Cinnamomum verum) is widely recognized as a spice with a distinctive aroma that has a variety of applications in the culinary and health industries, due to its diverse active compounds. Standardization is essen...

Abstract Allium cepa, commonly known as onion, is a valuable crop worldwide for its medicinal and culinary uses. However, its growth is highly sensitive to temperature changes during the early stages, limiting its yield ...

Abstract This study focused on developing an innovative cooking technique for camel meat by integrating ohmic heating with sous vide (SV) cooking. The newly developed ohmic-sous vide (OSV) system, featuring automated tem...