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You searched for subject:(Culinary). Showing records 1 – 30 of 145 total matches.

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University of Sydney

1. Bellef, A. “Irasshaimase”: the cross-cultural dynamics of Japanese restaurants in Sydney, Australia .

Degree: 2014, University of Sydney

 This thesis examines the interplay of cultures within Japanese restaurants in Sydney, unpacking the process by which Japanese culture is negotiated, constructed and performed. It… (more)

Subjects/Keywords: culinary

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APA (6th Edition):

Bellef, A. (2014). “Irasshaimase”: the cross-cultural dynamics of Japanese restaurants in Sydney, Australia . (Thesis). University of Sydney. Retrieved from http://hdl.handle.net/2123/15623

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Bellef, A. ““Irasshaimase”: the cross-cultural dynamics of Japanese restaurants in Sydney, Australia .” 2014. Thesis, University of Sydney. Accessed July 21, 2019. http://hdl.handle.net/2123/15623.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Bellef, A. ““Irasshaimase”: the cross-cultural dynamics of Japanese restaurants in Sydney, Australia .” 2014. Web. 21 Jul 2019.

Vancouver:

Bellef A. “Irasshaimase”: the cross-cultural dynamics of Japanese restaurants in Sydney, Australia . [Internet] [Thesis]. University of Sydney; 2014. [cited 2019 Jul 21]. Available from: http://hdl.handle.net/2123/15623.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Bellef A. “Irasshaimase”: the cross-cultural dynamics of Japanese restaurants in Sydney, Australia . [Thesis]. University of Sydney; 2014. Available from: http://hdl.handle.net/2123/15623

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Victoria University of Wellington

2. Petersen, Grant. Washoku Down Under: The Localisation of Japanese Food in New Zealand.

Degree: 2017, Victoria University of Wellington

 In this thesis I will examine the ways in which washoku (lit. Japanese food) has been adopted and adapted in New Zealand, by both New… (more)

Subjects/Keywords: Japanese food; Culinary history; Culture

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APA (6th Edition):

Petersen, G. (2017). Washoku Down Under: The Localisation of Japanese Food in New Zealand. (Masters Thesis). Victoria University of Wellington. Retrieved from http://hdl.handle.net/10063/6604

Chicago Manual of Style (16th Edition):

Petersen, Grant. “Washoku Down Under: The Localisation of Japanese Food in New Zealand.” 2017. Masters Thesis, Victoria University of Wellington. Accessed July 21, 2019. http://hdl.handle.net/10063/6604.

MLA Handbook (7th Edition):

Petersen, Grant. “Washoku Down Under: The Localisation of Japanese Food in New Zealand.” 2017. Web. 21 Jul 2019.

Vancouver:

Petersen G. Washoku Down Under: The Localisation of Japanese Food in New Zealand. [Internet] [Masters thesis]. Victoria University of Wellington; 2017. [cited 2019 Jul 21]. Available from: http://hdl.handle.net/10063/6604.

Council of Science Editors:

Petersen G. Washoku Down Under: The Localisation of Japanese Food in New Zealand. [Masters Thesis]. Victoria University of Wellington; 2017. Available from: http://hdl.handle.net/10063/6604


Virginia Tech

3. Ozler, Derin. A School of Culinary Design for Alexandria.

Degree: M. Arch., Architecture, 2016, Virginia Tech

 The need for a space for the community to gather and the underutilization of the waterfront led to the design of a public space for… (more)

Subjects/Keywords: culinary; architecture; structure; concrete

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APA (6th Edition):

Ozler, D. (2016). A School of Culinary Design for Alexandria. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/71714

Chicago Manual of Style (16th Edition):

Ozler, Derin. “A School of Culinary Design for Alexandria.” 2016. Masters Thesis, Virginia Tech. Accessed July 21, 2019. http://hdl.handle.net/10919/71714.

MLA Handbook (7th Edition):

Ozler, Derin. “A School of Culinary Design for Alexandria.” 2016. Web. 21 Jul 2019.

Vancouver:

Ozler D. A School of Culinary Design for Alexandria. [Internet] [Masters thesis]. Virginia Tech; 2016. [cited 2019 Jul 21]. Available from: http://hdl.handle.net/10919/71714.

Council of Science Editors:

Ozler D. A School of Culinary Design for Alexandria. [Masters Thesis]. Virginia Tech; 2016. Available from: http://hdl.handle.net/10919/71714


University of Melbourne

4. Cleland, Andrew Baird. Food knowledge – what is it and where does it come from: a study of Culinary Management students at William Angliss Institute.

Degree: 2013, University of Melbourne

 Food knowledge is a term that is not clearly defined in the literature, but an individual’s level of food knowledge can have a far reaching… (more)

Subjects/Keywords: food knowledge; culinary management

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APA (6th Edition):

Cleland, A. B. (2013). Food knowledge – what is it and where does it come from: a study of Culinary Management students at William Angliss Institute. (Masters Thesis). University of Melbourne. Retrieved from http://hdl.handle.net/11343/38404

Chicago Manual of Style (16th Edition):

Cleland, Andrew Baird. “Food knowledge – what is it and where does it come from: a study of Culinary Management students at William Angliss Institute.” 2013. Masters Thesis, University of Melbourne. Accessed July 21, 2019. http://hdl.handle.net/11343/38404.

MLA Handbook (7th Edition):

Cleland, Andrew Baird. “Food knowledge – what is it and where does it come from: a study of Culinary Management students at William Angliss Institute.” 2013. Web. 21 Jul 2019.

Vancouver:

Cleland AB. Food knowledge – what is it and where does it come from: a study of Culinary Management students at William Angliss Institute. [Internet] [Masters thesis]. University of Melbourne; 2013. [cited 2019 Jul 21]. Available from: http://hdl.handle.net/11343/38404.

Council of Science Editors:

Cleland AB. Food knowledge – what is it and where does it come from: a study of Culinary Management students at William Angliss Institute. [Masters Thesis]. University of Melbourne; 2013. Available from: http://hdl.handle.net/11343/38404


University of Ottawa

5. Xue, Jingnan. A Chinese Bite of Translation: A Translational Approach to Chineseness and Culinary Identity .

Degree: 2015, University of Ottawa

 Cuisine is a topic worthy of interest because it is often associated with a specific national culture. Among the various national cuisines, Chinese cuisine is… (more)

Subjects/Keywords: Translation; Chineseness; Culinary Identity

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APA (6th Edition):

Xue, J. (2015). A Chinese Bite of Translation: A Translational Approach to Chineseness and Culinary Identity . (Thesis). University of Ottawa. Retrieved from http://hdl.handle.net/10393/32394

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Xue, Jingnan. “A Chinese Bite of Translation: A Translational Approach to Chineseness and Culinary Identity .” 2015. Thesis, University of Ottawa. Accessed July 21, 2019. http://hdl.handle.net/10393/32394.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Xue, Jingnan. “A Chinese Bite of Translation: A Translational Approach to Chineseness and Culinary Identity .” 2015. Web. 21 Jul 2019.

Vancouver:

Xue J. A Chinese Bite of Translation: A Translational Approach to Chineseness and Culinary Identity . [Internet] [Thesis]. University of Ottawa; 2015. [cited 2019 Jul 21]. Available from: http://hdl.handle.net/10393/32394.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Xue J. A Chinese Bite of Translation: A Translational Approach to Chineseness and Culinary Identity . [Thesis]. University of Ottawa; 2015. Available from: http://hdl.handle.net/10393/32394

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Waterloo

6. Duttagupta, Sudip. Foreign travellers’ recommendation of culinary tourism in India based on cuisine image and satisfaction with experiences at culinary establishments: an exploratory study.

Degree: 2013, University of Waterloo

 The role of food in tourism has recently received increased attention within the spheres of destination marketing, tourism development, and academia. Cuisine appreciation is an… (more)

Subjects/Keywords: tourism; culinary; satisfaction; india; image

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APA (6th Edition):

Duttagupta, S. (2013). Foreign travellers’ recommendation of culinary tourism in India based on cuisine image and satisfaction with experiences at culinary establishments: an exploratory study. (Thesis). University of Waterloo. Retrieved from http://hdl.handle.net/10012/7503

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Duttagupta, Sudip. “Foreign travellers’ recommendation of culinary tourism in India based on cuisine image and satisfaction with experiences at culinary establishments: an exploratory study.” 2013. Thesis, University of Waterloo. Accessed July 21, 2019. http://hdl.handle.net/10012/7503.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Duttagupta, Sudip. “Foreign travellers’ recommendation of culinary tourism in India based on cuisine image and satisfaction with experiences at culinary establishments: an exploratory study.” 2013. Web. 21 Jul 2019.

Vancouver:

Duttagupta S. Foreign travellers’ recommendation of culinary tourism in India based on cuisine image and satisfaction with experiences at culinary establishments: an exploratory study. [Internet] [Thesis]. University of Waterloo; 2013. [cited 2019 Jul 21]. Available from: http://hdl.handle.net/10012/7503.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Duttagupta S. Foreign travellers’ recommendation of culinary tourism in India based on cuisine image and satisfaction with experiences at culinary establishments: an exploratory study. [Thesis]. University of Waterloo; 2013. Available from: http://hdl.handle.net/10012/7503

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Illinois – Urbana-Champaign

7. Yi, Linna. The sense of Chengdu: embodied heritage in tastescape.

Degree: M.L.A., Landscape Architecture, 2016, University of Illinois – Urbana-Champaign

 Chengdu is famous for its Sichuan Cuisine with its unique spicy flavor. From the sources distributed and transported to local restaurants, then prepared, served, and… (more)

Subjects/Keywords: Tastescape; Culinary heritage; Situated event

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APA (6th Edition):

Yi, L. (2016). The sense of Chengdu: embodied heritage in tastescape. (Thesis). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/92976

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Yi, Linna. “The sense of Chengdu: embodied heritage in tastescape.” 2016. Thesis, University of Illinois – Urbana-Champaign. Accessed July 21, 2019. http://hdl.handle.net/2142/92976.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Yi, Linna. “The sense of Chengdu: embodied heritage in tastescape.” 2016. Web. 21 Jul 2019.

Vancouver:

Yi L. The sense of Chengdu: embodied heritage in tastescape. [Internet] [Thesis]. University of Illinois – Urbana-Champaign; 2016. [cited 2019 Jul 21]. Available from: http://hdl.handle.net/2142/92976.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Yi L. The sense of Chengdu: embodied heritage in tastescape. [Thesis]. University of Illinois – Urbana-Champaign; 2016. Available from: http://hdl.handle.net/2142/92976

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Rochester Institute of Technology

8. Brough, David. An Evaluation of the culinary arts curriculum at the Schenectady Community College.

Degree: School of Food, Hotel and Tourism Management (CAST), 1992, Rochester Institute of Technology

 This study is an evaluation of the culinary arts curriculum at Schenectady County Community College, in Schenectady, New York. The purpose of the evaluation is… (more)

Subjects/Keywords: Culinary arts

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APA (6th Edition):

Brough, D. (1992). An Evaluation of the culinary arts curriculum at the Schenectady Community College. (Thesis). Rochester Institute of Technology. Retrieved from https://scholarworks.rit.edu/theses/7438

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Brough, David. “An Evaluation of the culinary arts curriculum at the Schenectady Community College.” 1992. Thesis, Rochester Institute of Technology. Accessed July 21, 2019. https://scholarworks.rit.edu/theses/7438.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Brough, David. “An Evaluation of the culinary arts curriculum at the Schenectady Community College.” 1992. Web. 21 Jul 2019.

Vancouver:

Brough D. An Evaluation of the culinary arts curriculum at the Schenectady Community College. [Internet] [Thesis]. Rochester Institute of Technology; 1992. [cited 2019 Jul 21]. Available from: https://scholarworks.rit.edu/theses/7438.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Brough D. An Evaluation of the culinary arts curriculum at the Schenectady Community College. [Thesis]. Rochester Institute of Technology; 1992. Available from: https://scholarworks.rit.edu/theses/7438

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Rochester Institute of Technology

9. Leach, Karen. A Study of curriculum development and style: Implemented in culinary arts.

Degree: School of Food, Hotel and Tourism Management (CAST), 1996, Rochester Institute of Technology

Not listed. Advisors/Committee Members: Marecki, Richard, Marecki, Richard.

Subjects/Keywords: Culinary education

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APA (6th Edition):

Leach, K. (1996). A Study of curriculum development and style: Implemented in culinary arts. (Thesis). Rochester Institute of Technology. Retrieved from https://scholarworks.rit.edu/theses/7504

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Leach, Karen. “A Study of curriculum development and style: Implemented in culinary arts.” 1996. Thesis, Rochester Institute of Technology. Accessed July 21, 2019. https://scholarworks.rit.edu/theses/7504.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Leach, Karen. “A Study of curriculum development and style: Implemented in culinary arts.” 1996. Web. 21 Jul 2019.

Vancouver:

Leach K. A Study of curriculum development and style: Implemented in culinary arts. [Internet] [Thesis]. Rochester Institute of Technology; 1996. [cited 2019 Jul 21]. Available from: https://scholarworks.rit.edu/theses/7504.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Leach K. A Study of curriculum development and style: Implemented in culinary arts. [Thesis]. Rochester Institute of Technology; 1996. Available from: https://scholarworks.rit.edu/theses/7504

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Rochester Institute of Technology

10. Smyth, Thomas. Culinary arts competencies in hospitality curriculum.

Degree: Hospitality and Tourism Management (CAST), 2001, Rochester Institute of Technology

 A modified two-round Delphi study of fifteen hospitality educators and fifteen industry managers was used to identify instructional objectives for culinary arts education and to… (more)

Subjects/Keywords: Culinary education

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APA (6th Edition):

Smyth, T. (2001). Culinary arts competencies in hospitality curriculum. (Thesis). Rochester Institute of Technology. Retrieved from https://scholarworks.rit.edu/theses/477

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Smyth, Thomas. “Culinary arts competencies in hospitality curriculum.” 2001. Thesis, Rochester Institute of Technology. Accessed July 21, 2019. https://scholarworks.rit.edu/theses/477.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Smyth, Thomas. “Culinary arts competencies in hospitality curriculum.” 2001. Web. 21 Jul 2019.

Vancouver:

Smyth T. Culinary arts competencies in hospitality curriculum. [Internet] [Thesis]. Rochester Institute of Technology; 2001. [cited 2019 Jul 21]. Available from: https://scholarworks.rit.edu/theses/477.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Smyth T. Culinary arts competencies in hospitality curriculum. [Thesis]. Rochester Institute of Technology; 2001. Available from: https://scholarworks.rit.edu/theses/477

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Univerzitet u Beogradu

11. Radonjić, Danijela, 1978-. Кулинарска лексика у савременом српском књижевном језику.

Degree: Filološki fakultet, 2017, Univerzitet u Beogradu

Лингвистика, србистика - Лексикологија, лексикографија / Linguistics, Serbian philology - Lexicography, Lexicology

Предмет истраживања у овом раду јесте лексика кулинарства у савременом српском књижевном језику,… (more)

Subjects/Keywords: culinary lexis; lexeme; term; loanword; borrowing

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APA (6th Edition):

Radonjić, Danijela, 1. (2017). Кулинарска лексика у савременом српском књижевном језику. (Thesis). Univerzitet u Beogradu. Retrieved from https://fedorabg.bg.ac.rs/fedora/get/o:16291/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Radonjić, Danijela, 1978-. “Кулинарска лексика у савременом српском књижевном језику.” 2017. Thesis, Univerzitet u Beogradu. Accessed July 21, 2019. https://fedorabg.bg.ac.rs/fedora/get/o:16291/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Radonjić, Danijela, 1978-. “Кулинарска лексика у савременом српском књижевном језику.” 2017. Web. 21 Jul 2019.

Vancouver:

Radonjić, Danijela 1. Кулинарска лексика у савременом српском књижевном језику. [Internet] [Thesis]. Univerzitet u Beogradu; 2017. [cited 2019 Jul 21]. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:16291/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Radonjić, Danijela 1. Кулинарска лексика у савременом српском књижевном језику. [Thesis]. Univerzitet u Beogradu; 2017. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:16291/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Virginia Tech

12. Tarr, David L. Kairos: Architecture and the Pause for Good Taste.

Degree: M. Arch., Architecture, 2013, Virginia Tech

 The following is the architectural narrative of a slow meal. Slowness is rich with meaning and expectations. I sought to explore slow not in terms… (more)

Subjects/Keywords: taste; kairos; time; speed; slow; culinary

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APA (6th Edition):

Tarr, D. L. (2013). Kairos: Architecture and the Pause for Good Taste. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/51998

Chicago Manual of Style (16th Edition):

Tarr, David L. “Kairos: Architecture and the Pause for Good Taste.” 2013. Masters Thesis, Virginia Tech. Accessed July 21, 2019. http://hdl.handle.net/10919/51998.

MLA Handbook (7th Edition):

Tarr, David L. “Kairos: Architecture and the Pause for Good Taste.” 2013. Web. 21 Jul 2019.

Vancouver:

Tarr DL. Kairos: Architecture and the Pause for Good Taste. [Internet] [Masters thesis]. Virginia Tech; 2013. [cited 2019 Jul 21]. Available from: http://hdl.handle.net/10919/51998.

Council of Science Editors:

Tarr DL. Kairos: Architecture and the Pause for Good Taste. [Masters Thesis]. Virginia Tech; 2013. Available from: http://hdl.handle.net/10919/51998


University of Illinois – Urbana-Champaign

13. Oakley, Amanda R. Culinary skills: Immediate and intermediate impacts of a peer-education intervention for adolescents.

Degree: MS, Food Science & Human Nutrition, 2016, University of Illinois – Urbana-Champaign

 Inadequate household food preparation equipment has been identified as a barrier to home meal preparation. In a cross-sectional study of households in the United States,… (more)

Subjects/Keywords: peer-education; culinary skills; nutrition education

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APA (6th Edition):

Oakley, A. R. (2016). Culinary skills: Immediate and intermediate impacts of a peer-education intervention for adolescents. (Thesis). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/95552

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Oakley, Amanda R. “Culinary skills: Immediate and intermediate impacts of a peer-education intervention for adolescents.” 2016. Thesis, University of Illinois – Urbana-Champaign. Accessed July 21, 2019. http://hdl.handle.net/2142/95552.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Oakley, Amanda R. “Culinary skills: Immediate and intermediate impacts of a peer-education intervention for adolescents.” 2016. Web. 21 Jul 2019.

Vancouver:

Oakley AR. Culinary skills: Immediate and intermediate impacts of a peer-education intervention for adolescents. [Internet] [Thesis]. University of Illinois – Urbana-Champaign; 2016. [cited 2019 Jul 21]. Available from: http://hdl.handle.net/2142/95552.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Oakley AR. Culinary skills: Immediate and intermediate impacts of a peer-education intervention for adolescents. [Thesis]. University of Illinois – Urbana-Champaign; 2016. Available from: http://hdl.handle.net/2142/95552

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Adelaide

14. Boileau, Janet Patricia. A culinary history of the Portuguese Eurasians: the origins of Luso-Asian cuisine in the sixteenth and seventeenth centuries.

Degree: 2010, University of Adelaide

 The Portuguese Eurasians are a cultural group who trace their ancestry to the fifteenth and sixteenth century Portuguese voyages of exploration that inaugurated the era… (more)

Subjects/Keywords: gastronomy; Portuguese colonial studies; Eurasians; culinary history

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APA (6th Edition):

Boileau, J. P. (2010). A culinary history of the Portuguese Eurasians: the origins of Luso-Asian cuisine in the sixteenth and seventeenth centuries. (Thesis). University of Adelaide. Retrieved from http://hdl.handle.net/2440/77948

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Boileau, Janet Patricia. “A culinary history of the Portuguese Eurasians: the origins of Luso-Asian cuisine in the sixteenth and seventeenth centuries.” 2010. Thesis, University of Adelaide. Accessed July 21, 2019. http://hdl.handle.net/2440/77948.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Boileau, Janet Patricia. “A culinary history of the Portuguese Eurasians: the origins of Luso-Asian cuisine in the sixteenth and seventeenth centuries.” 2010. Web. 21 Jul 2019.

Vancouver:

Boileau JP. A culinary history of the Portuguese Eurasians: the origins of Luso-Asian cuisine in the sixteenth and seventeenth centuries. [Internet] [Thesis]. University of Adelaide; 2010. [cited 2019 Jul 21]. Available from: http://hdl.handle.net/2440/77948.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Boileau JP. A culinary history of the Portuguese Eurasians: the origins of Luso-Asian cuisine in the sixteenth and seventeenth centuries. [Thesis]. University of Adelaide; 2010. Available from: http://hdl.handle.net/2440/77948

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Missouri – Columbia

15. Miller, Luke. The use of a food based social network site in culinary education.

Degree: 2012, University of Missouri – Columbia

 There is no mistaking that social network sites have become a pervasive presence in our everyday life. Many studies have been conducted on how general… (more)

Subjects/Keywords: social networking; culinary education; homework assignment

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Miller, L. (2012). The use of a food based social network site in culinary education. (Thesis). University of Missouri – Columbia. Retrieved from http://hdl.handle.net/10355/15302

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Miller, Luke. “The use of a food based social network site in culinary education.” 2012. Thesis, University of Missouri – Columbia. Accessed July 21, 2019. http://hdl.handle.net/10355/15302.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Miller, Luke. “The use of a food based social network site in culinary education.” 2012. Web. 21 Jul 2019.

Vancouver:

Miller L. The use of a food based social network site in culinary education. [Internet] [Thesis]. University of Missouri – Columbia; 2012. [cited 2019 Jul 21]. Available from: http://hdl.handle.net/10355/15302.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Miller L. The use of a food based social network site in culinary education. [Thesis]. University of Missouri – Columbia; 2012. Available from: http://hdl.handle.net/10355/15302

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Rochester Institute of Technology

16. Qian, Jiekun. Social Table Design For Culinary Enjoyment.

Degree: MFA, School of Design (CIAS), 2017, Rochester Institute of Technology

  The purpose of this thesis was to design a new culinary experience to gather people together and make the cooking and dining activities more… (more)

Subjects/Keywords: Culinary experience; Interaction; Modular design; Socialized

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Qian, J. (2017). Social Table Design For Culinary Enjoyment. (Thesis). Rochester Institute of Technology. Retrieved from https://scholarworks.rit.edu/theses/9392

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Qian, Jiekun. “Social Table Design For Culinary Enjoyment.” 2017. Thesis, Rochester Institute of Technology. Accessed July 21, 2019. https://scholarworks.rit.edu/theses/9392.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Qian, Jiekun. “Social Table Design For Culinary Enjoyment.” 2017. Web. 21 Jul 2019.

Vancouver:

Qian J. Social Table Design For Culinary Enjoyment. [Internet] [Thesis]. Rochester Institute of Technology; 2017. [cited 2019 Jul 21]. Available from: https://scholarworks.rit.edu/theses/9392.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Qian J. Social Table Design For Culinary Enjoyment. [Thesis]. Rochester Institute of Technology; 2017. Available from: https://scholarworks.rit.edu/theses/9392

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Technical University of Lisbon

17. Matos, Joana Patrícia da Silva. Influência da bioacessibilidade do selénio, mercúrio e metilmercúrio na identificação do benefício/perigo associado ao consumo de Tintureira crua e cozinhada.

Degree: 2014, Technical University of Lisbon

Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia

This study aimed to identify the hazard associated with raw a… (more)

Subjects/Keywords: blue shark; Prionace glauca; culinary treatment; selenium; methylmercury; bioaccessibility; hazard identification

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Matos, J. P. d. S. (2014). Influência da bioacessibilidade do selénio, mercúrio e metilmercúrio na identificação do benefício/perigo associado ao consumo de Tintureira crua e cozinhada. (Thesis). Technical University of Lisbon. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/8244

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Matos, Joana Patrícia da Silva. “Influência da bioacessibilidade do selénio, mercúrio e metilmercúrio na identificação do benefício/perigo associado ao consumo de Tintureira crua e cozinhada.” 2014. Thesis, Technical University of Lisbon. Accessed July 21, 2019. https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/8244.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Matos, Joana Patrícia da Silva. “Influência da bioacessibilidade do selénio, mercúrio e metilmercúrio na identificação do benefício/perigo associado ao consumo de Tintureira crua e cozinhada.” 2014. Web. 21 Jul 2019.

Vancouver:

Matos JPdS. Influência da bioacessibilidade do selénio, mercúrio e metilmercúrio na identificação do benefício/perigo associado ao consumo de Tintureira crua e cozinhada. [Internet] [Thesis]. Technical University of Lisbon; 2014. [cited 2019 Jul 21]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/8244.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Matos JPdS. Influência da bioacessibilidade do selénio, mercúrio e metilmercúrio na identificação do benefício/perigo associado ao consumo de Tintureira crua e cozinhada. [Thesis]. Technical University of Lisbon; 2014. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/8244

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

18. Schmidt, Elizabeth. The Art of Cookery: A Culinary Search for Cultural and National Identity in Great Britain, 1750-1850.

Degree: 2014, Texas A&M University

 This thesis discusses how published cookbooks reflect the complicated attitudes toward identity in Great Britain between 1750 and 1850. Focusing on cookbooks produced as commercial… (more)

Subjects/Keywords: Great Britain; gender; nationalism; regionalism; cookbooks; culinary history

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Schmidt, E. (2014). The Art of Cookery: A Culinary Search for Cultural and National Identity in Great Britain, 1750-1850. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/152789

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Schmidt, Elizabeth. “The Art of Cookery: A Culinary Search for Cultural and National Identity in Great Britain, 1750-1850.” 2014. Thesis, Texas A&M University. Accessed July 21, 2019. http://hdl.handle.net/1969.1/152789.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Schmidt, Elizabeth. “The Art of Cookery: A Culinary Search for Cultural and National Identity in Great Britain, 1750-1850.” 2014. Web. 21 Jul 2019.

Vancouver:

Schmidt E. The Art of Cookery: A Culinary Search for Cultural and National Identity in Great Britain, 1750-1850. [Internet] [Thesis]. Texas A&M University; 2014. [cited 2019 Jul 21]. Available from: http://hdl.handle.net/1969.1/152789.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Schmidt E. The Art of Cookery: A Culinary Search for Cultural and National Identity in Great Britain, 1750-1850. [Thesis]. Texas A&M University; 2014. Available from: http://hdl.handle.net/1969.1/152789

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade do Rio Grande do Norte

19. Silva, Michelle Cristine Medeiros da. Eça de Queiroz e a cozinha burguesa: literatura e alimentação .

Degree: 2012, Universidade do Rio Grande do Norte

 Using literature to discuss the topic of food, proper bourgeois cuisine, was the purpose of this work. As a corpus, we use one of the… (more)

Subjects/Keywords: Literatura. Alimentação. Cozinha. Cozinha burguesa; Literature. Food. Culinary. Bourgeois cuisine

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Silva, M. C. M. d. (2012). Eça de Queiroz e a cozinha burguesa: literatura e alimentação . (Masters Thesis). Universidade do Rio Grande do Norte. Retrieved from http://repositorio.ufrn.br/handle/123456789/13662

Chicago Manual of Style (16th Edition):

Silva, Michelle Cristine Medeiros da. “Eça de Queiroz e a cozinha burguesa: literatura e alimentação .” 2012. Masters Thesis, Universidade do Rio Grande do Norte. Accessed July 21, 2019. http://repositorio.ufrn.br/handle/123456789/13662.

MLA Handbook (7th Edition):

Silva, Michelle Cristine Medeiros da. “Eça de Queiroz e a cozinha burguesa: literatura e alimentação .” 2012. Web. 21 Jul 2019.

Vancouver:

Silva MCMd. Eça de Queiroz e a cozinha burguesa: literatura e alimentação . [Internet] [Masters thesis]. Universidade do Rio Grande do Norte; 2012. [cited 2019 Jul 21]. Available from: http://repositorio.ufrn.br/handle/123456789/13662.

Council of Science Editors:

Silva MCMd. Eça de Queiroz e a cozinha burguesa: literatura e alimentação . [Masters Thesis]. Universidade do Rio Grande do Norte; 2012. Available from: http://repositorio.ufrn.br/handle/123456789/13662


Universidade do Rio Grande do Norte

20. Silva, Michelle Cristine Medeiros da. Eça de Queiroz e a cozinha burguesa: literatura e alimentação .

Degree: 2012, Universidade do Rio Grande do Norte

 Using literature to discuss the topic of food, proper bourgeois cuisine, was the purpose of this work. As a corpus, we use one of the… (more)

Subjects/Keywords: Literatura. Alimentação. Cozinha. Cozinha burguesa; Literature. Food. Culinary. Bourgeois cuisine

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Silva, M. C. M. d. (2012). Eça de Queiroz e a cozinha burguesa: literatura e alimentação . (Thesis). Universidade do Rio Grande do Norte. Retrieved from http://repositorio.ufrn.br/handle/123456789/13662

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Silva, Michelle Cristine Medeiros da. “Eça de Queiroz e a cozinha burguesa: literatura e alimentação .” 2012. Thesis, Universidade do Rio Grande do Norte. Accessed July 21, 2019. http://repositorio.ufrn.br/handle/123456789/13662.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Silva, Michelle Cristine Medeiros da. “Eça de Queiroz e a cozinha burguesa: literatura e alimentação .” 2012. Web. 21 Jul 2019.

Vancouver:

Silva MCMd. Eça de Queiroz e a cozinha burguesa: literatura e alimentação . [Internet] [Thesis]. Universidade do Rio Grande do Norte; 2012. [cited 2019 Jul 21]. Available from: http://repositorio.ufrn.br/handle/123456789/13662.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Silva MCMd. Eça de Queiroz e a cozinha burguesa: literatura e alimentação . [Thesis]. Universidade do Rio Grande do Norte; 2012. Available from: http://repositorio.ufrn.br/handle/123456789/13662

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade de Brasília

21. Adriana Rodrigues Sacramento. A culinária de sentidos: corpo e memória na literatura contemporânea.

Degree: 2009, Universidade de Brasília

A recente publicação de textos de escritoras que relacionam Literatura e Culinária levou-me a fazer uma reflexão sobre a Memória dos Sentidos dentro de um… (more)

Subjects/Keywords: memória; corpo e culinária; LITERATURA BRASILEIRA; memory; bodies; culinary

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Sacramento, A. R. (2009). A culinária de sentidos: corpo e memória na literatura contemporânea. (Thesis). Universidade de Brasília. Retrieved from http://bdtd.bce.unb.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=5915

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Sacramento, Adriana Rodrigues. “A culinária de sentidos: corpo e memória na literatura contemporânea.” 2009. Thesis, Universidade de Brasília. Accessed July 21, 2019. http://bdtd.bce.unb.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=5915.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Sacramento, Adriana Rodrigues. “A culinária de sentidos: corpo e memória na literatura contemporânea.” 2009. Web. 21 Jul 2019.

Vancouver:

Sacramento AR. A culinária de sentidos: corpo e memória na literatura contemporânea. [Internet] [Thesis]. Universidade de Brasília; 2009. [cited 2019 Jul 21]. Available from: http://bdtd.bce.unb.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=5915.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Sacramento AR. A culinária de sentidos: corpo e memória na literatura contemporânea. [Thesis]. Universidade de Brasília; 2009. Available from: http://bdtd.bce.unb.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=5915

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Univerzitet u Beogradu

22. Vujičić-Stanković, Staša, 1982-. Екстракција информација вођена онтологијама: (модел за српски језик).

Degree: Matematički fakultet, 2017, Univerzitet u Beogradu

Рачунарство - Рачунарска обрада текста / Computer Science - Text Processing

Основни задатак ове докторске дисертације је истраживање различитих техника и модела који се примењују… (more)

Subjects/Keywords: Information Extracion; Natural Language Processing; Ontologies; Culinary Domain; WordNet

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APA (6th Edition):

Vujičić-Stanković, Staša, 1. (2017). Екстракција информација вођена онтологијама: (модел за српски језик). (Thesis). Univerzitet u Beogradu. Retrieved from https://fedorabg.bg.ac.rs/fedora/get/o:15083/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Vujičić-Stanković, Staša, 1982-. “Екстракција информација вођена онтологијама: (модел за српски језик).” 2017. Thesis, Univerzitet u Beogradu. Accessed July 21, 2019. https://fedorabg.bg.ac.rs/fedora/get/o:15083/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Vujičić-Stanković, Staša, 1982-. “Екстракција информација вођена онтологијама: (модел за српски језик).” 2017. Web. 21 Jul 2019.

Vancouver:

Vujičić-Stanković, Staša 1. Екстракција информација вођена онтологијама: (модел за српски језик). [Internet] [Thesis]. Univerzitet u Beogradu; 2017. [cited 2019 Jul 21]. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:15083/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Vujičić-Stanković, Staša 1. Екстракција информација вођена онтологијама: (модел за српски језик). [Thesis]. Univerzitet u Beogradu; 2017. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:15083/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of California – Berkeley

23. Kim, So Hyeong. Open Innovation Ecosystem: Chez Panisse Case Study.

Degree: Science & Mathematics Education, 2013, University of California – Berkeley

 The concept of open innovation has been highly popularized both in academia and industry for the last decade. Various types of firms have been studied… (more)

Subjects/Keywords: Business; Education; Culinary; Ecosystem; Innovation; New Product Development; Open Innovation

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Kim, S. H. (2013). Open Innovation Ecosystem: Chez Panisse Case Study. (Thesis). University of California – Berkeley. Retrieved from http://www.escholarship.org/uc/item/3jq7x9s2

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Kim, So Hyeong. “Open Innovation Ecosystem: Chez Panisse Case Study.” 2013. Thesis, University of California – Berkeley. Accessed July 21, 2019. http://www.escholarship.org/uc/item/3jq7x9s2.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Kim, So Hyeong. “Open Innovation Ecosystem: Chez Panisse Case Study.” 2013. Web. 21 Jul 2019.

Vancouver:

Kim SH. Open Innovation Ecosystem: Chez Panisse Case Study. [Internet] [Thesis]. University of California – Berkeley; 2013. [cited 2019 Jul 21]. Available from: http://www.escholarship.org/uc/item/3jq7x9s2.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Kim SH. Open Innovation Ecosystem: Chez Panisse Case Study. [Thesis]. University of California – Berkeley; 2013. Available from: http://www.escholarship.org/uc/item/3jq7x9s2

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Clemson University

24. Monnier Evers, Shannon Lynn. Culinary Nutrition Camp; <i>Healthy Lifestyles Cooking Like a Chef (HLCLC)</i> Program: Implementation and Evaluation.

Degree: MS, Food Science and Human Nutrition, 2017, Clemson University

 Healthy Lifestyles Cooking Like a Chef (HLCLC) is a culinary nutrition curriculum based on social cognitive theory. The aim for the HLCLC program is to… (more)

Subjects/Keywords: Cooking Confidence; Cooking Skills; Culinary; Healthy Lifestyles; Mentoring; Nutrition Education

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Monnier Evers, S. L. (2017). Culinary Nutrition Camp; <i>Healthy Lifestyles Cooking Like a Chef (HLCLC)</i> Program: Implementation and Evaluation. (Masters Thesis). Clemson University. Retrieved from https://tigerprints.clemson.edu/all_theses/2796

Chicago Manual of Style (16th Edition):

Monnier Evers, Shannon Lynn. “Culinary Nutrition Camp; <i>Healthy Lifestyles Cooking Like a Chef (HLCLC)</i> Program: Implementation and Evaluation.” 2017. Masters Thesis, Clemson University. Accessed July 21, 2019. https://tigerprints.clemson.edu/all_theses/2796.

MLA Handbook (7th Edition):

Monnier Evers, Shannon Lynn. “Culinary Nutrition Camp; <i>Healthy Lifestyles Cooking Like a Chef (HLCLC)</i> Program: Implementation and Evaluation.” 2017. Web. 21 Jul 2019.

Vancouver:

Monnier Evers SL. Culinary Nutrition Camp; <i>Healthy Lifestyles Cooking Like a Chef (HLCLC)</i> Program: Implementation and Evaluation. [Internet] [Masters thesis]. Clemson University; 2017. [cited 2019 Jul 21]. Available from: https://tigerprints.clemson.edu/all_theses/2796.

Council of Science Editors:

Monnier Evers SL. Culinary Nutrition Camp; <i>Healthy Lifestyles Cooking Like a Chef (HLCLC)</i> Program: Implementation and Evaluation. [Masters Thesis]. Clemson University; 2017. Available from: https://tigerprints.clemson.edu/all_theses/2796


Virginia Tech

25. McSorley, Charles P. Forming A Culinary Architecture.

Degree: M. Arch., Architecture, 2003, Virginia Tech

 Architecture seeks to find harmony between pragmatics and poetics through phenomenological relationships of tectonics, placement, and culture. The choreography of these events, both physical and… (more)

Subjects/Keywords: Institution; Alchemy; Aphorism; Culinary

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APA (6th Edition):

McSorley, C. P. (2003). Forming A Culinary Architecture. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/9662

Chicago Manual of Style (16th Edition):

McSorley, Charles P. “Forming A Culinary Architecture.” 2003. Masters Thesis, Virginia Tech. Accessed July 21, 2019. http://hdl.handle.net/10919/9662.

MLA Handbook (7th Edition):

McSorley, Charles P. “Forming A Culinary Architecture.” 2003. Web. 21 Jul 2019.

Vancouver:

McSorley CP. Forming A Culinary Architecture. [Internet] [Masters thesis]. Virginia Tech; 2003. [cited 2019 Jul 21]. Available from: http://hdl.handle.net/10919/9662.

Council of Science Editors:

McSorley CP. Forming A Culinary Architecture. [Masters Thesis]. Virginia Tech; 2003. Available from: http://hdl.handle.net/10919/9662


University of the Western Cape

26. Wentzel, Tazneem. Producing and consuming the Wembley Whopper and the Super Fisheries Gatsby: Bread winners and losers in Athlone, Cape Town, 1950-1980.

Degree: 2018, University of the Western Cape

 Wembley Roadhouse and Super Fisheries have cemented themselves as food institutions on the Cape Flats. Family-owned take-aways establishments that appeared on the black periphery and… (more)

Subjects/Keywords: Culinary discourse; Tradition; Food History; Take-aways; Immigration

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Wentzel, T. (2018). Producing and consuming the Wembley Whopper and the Super Fisheries Gatsby: Bread winners and losers in Athlone, Cape Town, 1950-1980. (Thesis). University of the Western Cape. Retrieved from http://hdl.handle.net/11394/6672

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Wentzel, Tazneem. “Producing and consuming the Wembley Whopper and the Super Fisheries Gatsby: Bread winners and losers in Athlone, Cape Town, 1950-1980. ” 2018. Thesis, University of the Western Cape. Accessed July 21, 2019. http://hdl.handle.net/11394/6672.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Wentzel, Tazneem. “Producing and consuming the Wembley Whopper and the Super Fisheries Gatsby: Bread winners and losers in Athlone, Cape Town, 1950-1980. ” 2018. Web. 21 Jul 2019.

Vancouver:

Wentzel T. Producing and consuming the Wembley Whopper and the Super Fisheries Gatsby: Bread winners and losers in Athlone, Cape Town, 1950-1980. [Internet] [Thesis]. University of the Western Cape; 2018. [cited 2019 Jul 21]. Available from: http://hdl.handle.net/11394/6672.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Wentzel T. Producing and consuming the Wembley Whopper and the Super Fisheries Gatsby: Bread winners and losers in Athlone, Cape Town, 1950-1980. [Thesis]. University of the Western Cape; 2018. Available from: http://hdl.handle.net/11394/6672

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Ghana

27. Effah, A.P. Nutritional Status, Culinary Knowledge and Skills of Undergraduate Dietetics Students in Ghana.

Degree: 2018, University of Ghana

 Background: Dietitians are responsible for the dietary management of patients which involves the modification of meals/recipes and cooking methods. Dietitians are also responsible for training… (more)

Subjects/Keywords: Nutritional Status; Culinary Knowledge; Skills; Undergraduate Dietetics Students

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Effah, A. P. (2018). Nutritional Status, Culinary Knowledge and Skills of Undergraduate Dietetics Students in Ghana. (Masters Thesis). University of Ghana. Retrieved from http://ugspace.ug.edu.gh/handle/123456789/29453

Chicago Manual of Style (16th Edition):

Effah, A P. “Nutritional Status, Culinary Knowledge and Skills of Undergraduate Dietetics Students in Ghana. ” 2018. Masters Thesis, University of Ghana. Accessed July 21, 2019. http://ugspace.ug.edu.gh/handle/123456789/29453.

MLA Handbook (7th Edition):

Effah, A P. “Nutritional Status, Culinary Knowledge and Skills of Undergraduate Dietetics Students in Ghana. ” 2018. Web. 21 Jul 2019.

Vancouver:

Effah AP. Nutritional Status, Culinary Knowledge and Skills of Undergraduate Dietetics Students in Ghana. [Internet] [Masters thesis]. University of Ghana; 2018. [cited 2019 Jul 21]. Available from: http://ugspace.ug.edu.gh/handle/123456789/29453.

Council of Science Editors:

Effah AP. Nutritional Status, Culinary Knowledge and Skills of Undergraduate Dietetics Students in Ghana. [Masters Thesis]. University of Ghana; 2018. Available from: http://ugspace.ug.edu.gh/handle/123456789/29453


Brandeis University

28. Hersch, Gabrielle. Challah and Its Performance of American Jewish Identity from the Mid-19th to Early 21st Century.

Degree: 2018, Brandeis University

 In the fields of anthropology, psychology, and sociology among other academic disciplines, culinary history and food studies have caught the attention of scholars (Feinberg 2011).… (more)

Subjects/Keywords: Jewish; challah; Culinary History; history; Ashkenazi; ritual; Anthropology; Identity

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Hersch, G. (2018). Challah and Its Performance of American Jewish Identity from the Mid-19th to Early 21st Century. (Thesis). Brandeis University. Retrieved from http://hdl.handle.net/10192/35664

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Hersch, Gabrielle. “Challah and Its Performance of American Jewish Identity from the Mid-19th to Early 21st Century.” 2018. Thesis, Brandeis University. Accessed July 21, 2019. http://hdl.handle.net/10192/35664.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Hersch, Gabrielle. “Challah and Its Performance of American Jewish Identity from the Mid-19th to Early 21st Century.” 2018. Web. 21 Jul 2019.

Vancouver:

Hersch G. Challah and Its Performance of American Jewish Identity from the Mid-19th to Early 21st Century. [Internet] [Thesis]. Brandeis University; 2018. [cited 2019 Jul 21]. Available from: http://hdl.handle.net/10192/35664.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Hersch G. Challah and Its Performance of American Jewish Identity from the Mid-19th to Early 21st Century. [Thesis]. Brandeis University; 2018. Available from: http://hdl.handle.net/10192/35664

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Clemson University

29. Vanderpool, Lauren Elizabeth. Culinary Medicine: An Evaluation to Assess the Knowledge, Attitudes, Behaviors and Confidence of 1st Year Medical Students in a Culinary Medicine Teaching Kitchen.

Degree: MS, Food Science and Human Nutrition, 2019, Clemson University

  The World Health Organization predicts that two-thirds of all disease around the globe will be the result of lifestyle choices by the year 2020.… (more)

Subjects/Keywords: Culinary Medicine; Formative Evaluation; Lifestyle Medicine; Nutrition Education; Nutrition in Healthcare

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Vanderpool, L. E. (2019). Culinary Medicine: An Evaluation to Assess the Knowledge, Attitudes, Behaviors and Confidence of 1st Year Medical Students in a Culinary Medicine Teaching Kitchen. (Masters Thesis). Clemson University. Retrieved from https://tigerprints.clemson.edu/all_theses/3128

Chicago Manual of Style (16th Edition):

Vanderpool, Lauren Elizabeth. “Culinary Medicine: An Evaluation to Assess the Knowledge, Attitudes, Behaviors and Confidence of 1st Year Medical Students in a Culinary Medicine Teaching Kitchen.” 2019. Masters Thesis, Clemson University. Accessed July 21, 2019. https://tigerprints.clemson.edu/all_theses/3128.

MLA Handbook (7th Edition):

Vanderpool, Lauren Elizabeth. “Culinary Medicine: An Evaluation to Assess the Knowledge, Attitudes, Behaviors and Confidence of 1st Year Medical Students in a Culinary Medicine Teaching Kitchen.” 2019. Web. 21 Jul 2019.

Vancouver:

Vanderpool LE. Culinary Medicine: An Evaluation to Assess the Knowledge, Attitudes, Behaviors and Confidence of 1st Year Medical Students in a Culinary Medicine Teaching Kitchen. [Internet] [Masters thesis]. Clemson University; 2019. [cited 2019 Jul 21]. Available from: https://tigerprints.clemson.edu/all_theses/3128.

Council of Science Editors:

Vanderpool LE. Culinary Medicine: An Evaluation to Assess the Knowledge, Attitudes, Behaviors and Confidence of 1st Year Medical Students in a Culinary Medicine Teaching Kitchen. [Masters Thesis]. Clemson University; 2019. Available from: https://tigerprints.clemson.edu/all_theses/3128


University of Waterloo

30. Hu, Yaduo. An exploration of the relationships between festival expenditures, motivations, and food involvement among food festival visitors.

Degree: 2010, University of Waterloo

 Food festivals and events are growing in popularity and warrant in-depth studies of festival visitors. Given the increasing socio-economic significance of this vibrant component of… (more)

Subjects/Keywords: Community festivals; Culinary tourism; Food consumption; Festival expenditures; Motivations; Food involvement

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Hu, Y. (2010). An exploration of the relationships between festival expenditures, motivations, and food involvement among food festival visitors. (Thesis). University of Waterloo. Retrieved from http://hdl.handle.net/10012/5650

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Hu, Yaduo. “An exploration of the relationships between festival expenditures, motivations, and food involvement among food festival visitors.” 2010. Thesis, University of Waterloo. Accessed July 21, 2019. http://hdl.handle.net/10012/5650.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Hu, Yaduo. “An exploration of the relationships between festival expenditures, motivations, and food involvement among food festival visitors.” 2010. Web. 21 Jul 2019.

Vancouver:

Hu Y. An exploration of the relationships between festival expenditures, motivations, and food involvement among food festival visitors. [Internet] [Thesis]. University of Waterloo; 2010. [cited 2019 Jul 21]. Available from: http://hdl.handle.net/10012/5650.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Hu Y. An exploration of the relationships between festival expenditures, motivations, and food involvement among food festival visitors. [Thesis]. University of Waterloo; 2010. Available from: http://hdl.handle.net/10012/5650

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

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