Advanced search options

Advanced Search Options 🞨

Browse by author name (“Author name starts with…”).

Find ETDs with:

in
/  
in
/  
in
/  
in

Written in Published in Earliest date Latest date

Sorted by

Results per page:

Sorted by: relevance · author · university · dateNew search

You searched for subject:(Gastronomy). Showing records 1 – 30 of 161 total matches.

[1] [2] [3] [4] [5] [6]

Search Limiters

Last 2 Years | English Only

Levels

Languages

Country

▼ Search Limiters

1. Ferreira, Ana Catarina. Criatividade e gastronomia: Um estudo exploratório.

Degree: 2012, ISPA

 O presente trabalho é um estudo exploratório que aborda o tema da criatividade na gastronomia, sendo um tema pioneiro e pouco trabalhado. Na teoria, a… (more)

Subjects/Keywords: Gastronomia; Criatividade; Gastronomy; Creativity

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Ferreira, A. C. (2012). Criatividade e gastronomia: Um estudo exploratório. (Thesis). ISPA. Retrieved from http://www.rcaap.pt/detail.jsp?id=oai:repositorio.ispa.pt:10400.12/2273

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):

Ferreira, Ana Catarina. “Criatividade e gastronomia: Um estudo exploratório.” 2012. Thesis, ISPA. Accessed February 27, 2021. http://www.rcaap.pt/detail.jsp?id=oai:repositorio.ispa.pt:10400.12/2273.

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

MLA Handbook (7th Edition):

Ferreira, Ana Catarina. “Criatividade e gastronomia: Um estudo exploratório.” 2012. Web. 27 Feb 2021.

Vancouver:

Ferreira AC. Criatividade e gastronomia: Um estudo exploratório. [Internet] [Thesis]. ISPA; 2012. [cited 2021 Feb 27]. Available from: http://www.rcaap.pt/detail.jsp?id=oai:repositorio.ispa.pt:10400.12/2273.

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

Council of Science Editors:

Ferreira AC. Criatividade e gastronomia: Um estudo exploratório. [Thesis]. ISPA; 2012. Available from: http://www.rcaap.pt/detail.jsp?id=oai:repositorio.ispa.pt:10400.12/2273

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


University of Oregon

2. Fernandez, Inara. Control and Continuity: Sustainability, Land Rights, and the Politics of Food in Guatemala.

Degree: MA, Department of International Studies, 2016, University of Oregon

 This thesis seeks to understand the intersection of cultural identity and food security in a country that has had a difficult time feeding its people.… (more)

Subjects/Keywords: Agriculture; Food studies; Gastronomy; Guatemala

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Fernandez, I. (2016). Control and Continuity: Sustainability, Land Rights, and the Politics of Food in Guatemala. (Masters Thesis). University of Oregon. Retrieved from http://hdl.handle.net/1794/19725

Chicago Manual of Style (16th Edition):

Fernandez, Inara. “Control and Continuity: Sustainability, Land Rights, and the Politics of Food in Guatemala.” 2016. Masters Thesis, University of Oregon. Accessed February 27, 2021. http://hdl.handle.net/1794/19725.

MLA Handbook (7th Edition):

Fernandez, Inara. “Control and Continuity: Sustainability, Land Rights, and the Politics of Food in Guatemala.” 2016. Web. 27 Feb 2021.

Vancouver:

Fernandez I. Control and Continuity: Sustainability, Land Rights, and the Politics of Food in Guatemala. [Internet] [Masters thesis]. University of Oregon; 2016. [cited 2021 Feb 27]. Available from: http://hdl.handle.net/1794/19725.

Council of Science Editors:

Fernandez I. Control and Continuity: Sustainability, Land Rights, and the Politics of Food in Guatemala. [Masters Thesis]. University of Oregon; 2016. Available from: http://hdl.handle.net/1794/19725


East Carolina University

3. Green, Erin. A Study of Travelers' Foodie Activity Dimensions, Demographic Characteristics, and Trip Behaviors.

Degree: MS, Sustainable Tourism, 2013, East Carolina University

 People who identify themselves as foodies may do so for vastly different reasons. From interests in sustainable agriculture to gardening, they differ in their lifestyles… (more)

Subjects/Keywords: Recreation and tourism; Sustainability; Tourism and gastronomy; Gastronomy

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Green, E. (2013). A Study of Travelers' Foodie Activity Dimensions, Demographic Characteristics, and Trip Behaviors. (Masters Thesis). East Carolina University. Retrieved from http://hdl.handle.net/10342/1815

Chicago Manual of Style (16th Edition):

Green, Erin. “A Study of Travelers' Foodie Activity Dimensions, Demographic Characteristics, and Trip Behaviors.” 2013. Masters Thesis, East Carolina University. Accessed February 27, 2021. http://hdl.handle.net/10342/1815.

MLA Handbook (7th Edition):

Green, Erin. “A Study of Travelers' Foodie Activity Dimensions, Demographic Characteristics, and Trip Behaviors.” 2013. Web. 27 Feb 2021.

Vancouver:

Green E. A Study of Travelers' Foodie Activity Dimensions, Demographic Characteristics, and Trip Behaviors. [Internet] [Masters thesis]. East Carolina University; 2013. [cited 2021 Feb 27]. Available from: http://hdl.handle.net/10342/1815.

Council of Science Editors:

Green E. A Study of Travelers' Foodie Activity Dimensions, Demographic Characteristics, and Trip Behaviors. [Masters Thesis]. East Carolina University; 2013. Available from: http://hdl.handle.net/10342/1815

4. George, Zoe C. Building (v.) gastronomy.

Degree: 2017, James Madison University

 Through experimentation and examination of the transformations of food, comes the architecture of food processes. Food is not just a means of survival, it brings… (more)

Subjects/Keywords: food; gastronomy; molecular gastronomy; cooking; design; architecture; Other Architecture

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

George, Z. C. (2017). Building (v.) gastronomy. (Masters Thesis). James Madison University. Retrieved from https://commons.lib.jmu.edu/honors201019/278

Chicago Manual of Style (16th Edition):

George, Zoe C. “Building (v.) gastronomy.” 2017. Masters Thesis, James Madison University. Accessed February 27, 2021. https://commons.lib.jmu.edu/honors201019/278.

MLA Handbook (7th Edition):

George, Zoe C. “Building (v.) gastronomy.” 2017. Web. 27 Feb 2021.

Vancouver:

George ZC. Building (v.) gastronomy. [Internet] [Masters thesis]. James Madison University; 2017. [cited 2021 Feb 27]. Available from: https://commons.lib.jmu.edu/honors201019/278.

Council of Science Editors:

George ZC. Building (v.) gastronomy. [Masters Thesis]. James Madison University; 2017. Available from: https://commons.lib.jmu.edu/honors201019/278

5. Silva, Pedro Manuel Pereira da. As Iscas com Elas ou Iscas à Portuguesa : património, gastronomia e turismo em Lisboa.

Degree: 2012, RCAAP

Nesta dissertação, apresentamos um estudo de caso sobre o prato tradicional Iscas de Fígado com/sem Elas. A partir de uma abordagem antropológica, analisamos o modo… (more)

Subjects/Keywords: Turismo; Património; Gastronomia; Iscas; Tourism; Heritage; Gastronomy

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Silva, P. M. P. d. (2012). As Iscas com Elas ou Iscas à Portuguesa : património, gastronomia e turismo em Lisboa. (Thesis). RCAAP. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/4983

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, Pedro Manuel Pereira da. “As Iscas com Elas ou Iscas à Portuguesa : património, gastronomia e turismo em Lisboa.” 2012. Thesis, RCAAP. Accessed February 27, 2021. https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/4983.

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

MLA Handbook (7th Edition):

Silva, Pedro Manuel Pereira da. “As Iscas com Elas ou Iscas à Portuguesa : património, gastronomia e turismo em Lisboa.” 2012. Web. 27 Feb 2021.

Vancouver:

Silva PMPd. As Iscas com Elas ou Iscas à Portuguesa : património, gastronomia e turismo em Lisboa. [Internet] [Thesis]. RCAAP; 2012. [cited 2021 Feb 27]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/4983.

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

Council of Science Editors:

Silva PMPd. As Iscas com Elas ou Iscas à Portuguesa : património, gastronomia e turismo em Lisboa. [Thesis]. RCAAP; 2012. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/4983

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


University of Adelaide

6. 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

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

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 February 27, 2021. 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. 27 Feb 2021.

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 2021 Feb 27]. 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 Sydney

7. Greenwood, Helen Eva. Stirring Words - Women and the making of modern food writing .

Degree: 2019, University of Sydney

 Twentieth-century women have shaped modern food writing, bringing a gastronomic approach to everyday practice. Yet their impact has had little scholarly consideration. In this thesis… (more)

Subjects/Keywords: food; writing; women; gastronomy; modern; genre

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Greenwood, H. E. (2019). Stirring Words - Women and the making of modern food writing . (Thesis). University of Sydney. Retrieved from http://hdl.handle.net/2123/20339

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):

Greenwood, Helen Eva. “Stirring Words - Women and the making of modern food writing .” 2019. Thesis, University of Sydney. Accessed February 27, 2021. http://hdl.handle.net/2123/20339.

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

MLA Handbook (7th Edition):

Greenwood, Helen Eva. “Stirring Words - Women and the making of modern food writing .” 2019. Web. 27 Feb 2021.

Vancouver:

Greenwood HE. Stirring Words - Women and the making of modern food writing . [Internet] [Thesis]. University of Sydney; 2019. [cited 2021 Feb 27]. Available from: http://hdl.handle.net/2123/20339.

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

Council of Science Editors:

Greenwood HE. Stirring Words - Women and the making of modern food writing . [Thesis]. University of Sydney; 2019. Available from: http://hdl.handle.net/2123/20339

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

8. Lesh, Kerri N. "Through the Language of Food: Creating Linguistic and Cultural Value through Basque (Euskara) Semiotics to Market Local Gastronomic Products".

Degree: 2019, University of Nevada – Reno

 Basque gastronomy has become world-renowned over the last few decades, drawing locals and tourists alike to savor regional products, congregate over food and drink in… (more)

Subjects/Keywords: Basque; Euskara; Food; Gastronomy; Semiotics; Value

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Lesh, K. N. (2019). "Through the Language of Food: Creating Linguistic and Cultural Value through Basque (Euskara) Semiotics to Market Local Gastronomic Products". (Thesis). University of Nevada – Reno. Retrieved from http://hdl.handle.net/11714/5723

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):

Lesh, Kerri N. “"Through the Language of Food: Creating Linguistic and Cultural Value through Basque (Euskara) Semiotics to Market Local Gastronomic Products".” 2019. Thesis, University of Nevada – Reno. Accessed February 27, 2021. http://hdl.handle.net/11714/5723.

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

MLA Handbook (7th Edition):

Lesh, Kerri N. “"Through the Language of Food: Creating Linguistic and Cultural Value through Basque (Euskara) Semiotics to Market Local Gastronomic Products".” 2019. Web. 27 Feb 2021.

Vancouver:

Lesh KN. "Through the Language of Food: Creating Linguistic and Cultural Value through Basque (Euskara) Semiotics to Market Local Gastronomic Products". [Internet] [Thesis]. University of Nevada – Reno; 2019. [cited 2021 Feb 27]. Available from: http://hdl.handle.net/11714/5723.

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

Council of Science Editors:

Lesh KN. "Through the Language of Food: Creating Linguistic and Cultural Value through Basque (Euskara) Semiotics to Market Local Gastronomic Products". [Thesis]. University of Nevada – Reno; 2019. Available from: http://hdl.handle.net/11714/5723

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


Université Toulouse II – Le Mirail

9. Zancanaro, Frédéric. Le processus de production des œuvres dans l'art culinaire contemporain français : The production process of works in French contemporary culinary art.

Degree: Docteur es, Sociologie, 2016, Université Toulouse II – Le Mirail

Le degré d’excellence atteint tant au niveau esthétique que technique par la cuisine savante dès la seconde moitié du 17ème siècle, doublé d’une capacité à… (more)

Subjects/Keywords: Gastronomie; Artification; Création culinaire; Processus de production; Signature gastronomique; Gastronomy; Artefication; Culinary creation; Production process; Gastronomy hallmark

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Zancanaro, F. (2016). Le processus de production des œuvres dans l'art culinaire contemporain français : The production process of works in French contemporary culinary art. (Doctoral Dissertation). Université Toulouse II – Le Mirail. Retrieved from http://www.theses.fr/2016TOU20025

Chicago Manual of Style (16th Edition):

Zancanaro, Frédéric. “Le processus de production des œuvres dans l'art culinaire contemporain français : The production process of works in French contemporary culinary art.” 2016. Doctoral Dissertation, Université Toulouse II – Le Mirail. Accessed February 27, 2021. http://www.theses.fr/2016TOU20025.

MLA Handbook (7th Edition):

Zancanaro, Frédéric. “Le processus de production des œuvres dans l'art culinaire contemporain français : The production process of works in French contemporary culinary art.” 2016. Web. 27 Feb 2021.

Vancouver:

Zancanaro F. Le processus de production des œuvres dans l'art culinaire contemporain français : The production process of works in French contemporary culinary art. [Internet] [Doctoral dissertation]. Université Toulouse II – Le Mirail; 2016. [cited 2021 Feb 27]. Available from: http://www.theses.fr/2016TOU20025.

Council of Science Editors:

Zancanaro F. Le processus de production des œuvres dans l'art culinaire contemporain français : The production process of works in French contemporary culinary art. [Doctoral Dissertation]. Université Toulouse II – Le Mirail; 2016. Available from: http://www.theses.fr/2016TOU20025

10. Marina de Carvalho Mendes. O típico e o temático: estudo da caracterização como fator de atratividade em um restaurante de Balneário Camboriú - SC.

Degree: 2012, Universidade do Vale do Itajaí

Com a globalização, a autenticidade da gastronomia aliada ao turismo vem sendo discutida mundialmente. Neste contexto destacam-se os restaurantes caracterizados como típicos e temáticos, responsáveis… (more)

Subjects/Keywords: TURISMO; Gastronomia; Gastronomy; Thematization; Typicality; Attractiveness; Gastronomia; Tematização; Tipicidade; Atratividade

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Mendes, M. d. C. (2012). O típico e o temático: estudo da caracterização como fator de atratividade em um restaurante de Balneário Camboriú - SC. (Thesis). Universidade do Vale do Itajaí. Retrieved from http://www6.univali.br/tede/tde_busca/arquivo.php?codArquivo=1052

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):

Mendes, Marina de Carvalho. “O típico e o temático: estudo da caracterização como fator de atratividade em um restaurante de Balneário Camboriú - SC.” 2012. Thesis, Universidade do Vale do Itajaí. Accessed February 27, 2021. http://www6.univali.br/tede/tde_busca/arquivo.php?codArquivo=1052.

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

MLA Handbook (7th Edition):

Mendes, Marina de Carvalho. “O típico e o temático: estudo da caracterização como fator de atratividade em um restaurante de Balneário Camboriú - SC.” 2012. Web. 27 Feb 2021.

Vancouver:

Mendes MdC. O típico e o temático: estudo da caracterização como fator de atratividade em um restaurante de Balneário Camboriú - SC. [Internet] [Thesis]. Universidade do Vale do Itajaí; 2012. [cited 2021 Feb 27]. Available from: http://www6.univali.br/tede/tde_busca/arquivo.php?codArquivo=1052.

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

Council of Science Editors:

Mendes MdC. O típico e o temático: estudo da caracterização como fator de atratividade em um restaurante de Balneário Camboriú - SC. [Thesis]. Universidade do Vale do Itajaí; 2012. Available from: http://www6.univali.br/tede/tde_busca/arquivo.php?codArquivo=1052

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


Universidade do Minho

11. Leitão, Letícia Micaela Gonçalves. Aproximando culturas através de cheiros e sabores: a influência árabe na gastronomia chinesa e portuguesa .

Degree: 2017, Universidade do Minho

 O presente ensaio subdivide-se em três partes. Inicialmente, procura-se compreender os diversos fatores que contribuíram para a construção da gastronomia chinesa e portuguesa, tal como… (more)

Subjects/Keywords: Gastronomia; Influência; China; Portugal; Árabe; Gastronomy; Influence; Arabic

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Leitão, L. M. G. (2017). Aproximando culturas através de cheiros e sabores: a influência árabe na gastronomia chinesa e portuguesa . (Masters Thesis). Universidade do Minho. Retrieved from http://hdl.handle.net/1822/56204

Chicago Manual of Style (16th Edition):

Leitão, Letícia Micaela Gonçalves. “Aproximando culturas através de cheiros e sabores: a influência árabe na gastronomia chinesa e portuguesa .” 2017. Masters Thesis, Universidade do Minho. Accessed February 27, 2021. http://hdl.handle.net/1822/56204.

MLA Handbook (7th Edition):

Leitão, Letícia Micaela Gonçalves. “Aproximando culturas através de cheiros e sabores: a influência árabe na gastronomia chinesa e portuguesa .” 2017. Web. 27 Feb 2021.

Vancouver:

Leitão LMG. Aproximando culturas através de cheiros e sabores: a influência árabe na gastronomia chinesa e portuguesa . [Internet] [Masters thesis]. Universidade do Minho; 2017. [cited 2021 Feb 27]. Available from: http://hdl.handle.net/1822/56204.

Council of Science Editors:

Leitão LMG. Aproximando culturas através de cheiros e sabores: a influência árabe na gastronomia chinesa e portuguesa . [Masters Thesis]. Universidade do Minho; 2017. Available from: http://hdl.handle.net/1822/56204

12. Santos, Rosana Fernandes dos. A gastronomia e a Feira Kantuta: cultura e identidade de imigrantes bolivianos em São Paulo.

Degree: Mestrado, Estudos Culturais, 2014, University of São Paulo

 Se em tempos idos a alimentação era utilizada para nutrir e saciar o ser humano e relacionava-se apenas à vida doméstica, hoje essa relação ultrapassa… (more)

Subjects/Keywords: Bolivianos; Bolivians; Cultura; Culture; Gastronomia; Gastronomy; Imigração; Immigration

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Santos, R. F. d. (2014). A gastronomia e a Feira Kantuta: cultura e identidade de imigrantes bolivianos em São Paulo. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/100/100135/tde-18112014-204042/ ;

Chicago Manual of Style (16th Edition):

Santos, Rosana Fernandes dos. “A gastronomia e a Feira Kantuta: cultura e identidade de imigrantes bolivianos em São Paulo.” 2014. Masters Thesis, University of São Paulo. Accessed February 27, 2021. http://www.teses.usp.br/teses/disponiveis/100/100135/tde-18112014-204042/ ;.

MLA Handbook (7th Edition):

Santos, Rosana Fernandes dos. “A gastronomia e a Feira Kantuta: cultura e identidade de imigrantes bolivianos em São Paulo.” 2014. Web. 27 Feb 2021.

Vancouver:

Santos RFd. A gastronomia e a Feira Kantuta: cultura e identidade de imigrantes bolivianos em São Paulo. [Internet] [Masters thesis]. University of São Paulo; 2014. [cited 2021 Feb 27]. Available from: http://www.teses.usp.br/teses/disponiveis/100/100135/tde-18112014-204042/ ;.

Council of Science Editors:

Santos RFd. A gastronomia e a Feira Kantuta: cultura e identidade de imigrantes bolivianos em São Paulo. [Masters Thesis]. University of São Paulo; 2014. Available from: http://www.teses.usp.br/teses/disponiveis/100/100135/tde-18112014-204042/ ;


Université Toulouse II – Le Mirail

13. Barrière, Maeva. Manger l'art : art comestible et gastronomie esthétique : Eating art : eat art and gastronomy aesthetic.

Degree: Docteur es, Arts plastiques, 2014, Université Toulouse II – Le Mirail

Ancrer le goût comme liant plastique dans un processus artistique et gastronomique, c’est construire la liberté d’un langage surréaliste, transposant et faisant exister le gustatif… (more)

Subjects/Keywords: Goût; Esthétique; Gastronomie; Gourmandise; Installation; Taste; Aesthetic; Gastronomy; Greed; Installation; 701

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Barrière, M. (2014). Manger l'art : art comestible et gastronomie esthétique : Eating art : eat art and gastronomy aesthetic. (Doctoral Dissertation). Université Toulouse II – Le Mirail. Retrieved from http://www.theses.fr/2014TOU20060

Chicago Manual of Style (16th Edition):

Barrière, Maeva. “Manger l'art : art comestible et gastronomie esthétique : Eating art : eat art and gastronomy aesthetic.” 2014. Doctoral Dissertation, Université Toulouse II – Le Mirail. Accessed February 27, 2021. http://www.theses.fr/2014TOU20060.

MLA Handbook (7th Edition):

Barrière, Maeva. “Manger l'art : art comestible et gastronomie esthétique : Eating art : eat art and gastronomy aesthetic.” 2014. Web. 27 Feb 2021.

Vancouver:

Barrière M. Manger l'art : art comestible et gastronomie esthétique : Eating art : eat art and gastronomy aesthetic. [Internet] [Doctoral dissertation]. Université Toulouse II – Le Mirail; 2014. [cited 2021 Feb 27]. Available from: http://www.theses.fr/2014TOU20060.

Council of Science Editors:

Barrière M. Manger l'art : art comestible et gastronomie esthétique : Eating art : eat art and gastronomy aesthetic. [Doctoral Dissertation]. Université Toulouse II – Le Mirail; 2014. Available from: http://www.theses.fr/2014TOU20060

14. Kshetrimayum, Vedmani Devi. Gastronomy and nutritinal status of tarao tribe of Manipur; -.

Degree: Anthropology, 2006, Manipur University

None

References p.147-161

Advisors/Committee Members: Saratchandra Singh, K.

Subjects/Keywords: Gastronomy; nutritinal status; tarao tribe

Page 1 Page 2 Page 3

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Kshetrimayum, V. D. (2006). Gastronomy and nutritinal status of tarao tribe of Manipur; -. (Thesis). Manipur University. Retrieved from http://shodhganga.inflibnet.ac.in/handle/10603/39239

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):

Kshetrimayum, Vedmani Devi. “Gastronomy and nutritinal status of tarao tribe of Manipur; -.” 2006. Thesis, Manipur University. Accessed February 27, 2021. http://shodhganga.inflibnet.ac.in/handle/10603/39239.

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

MLA Handbook (7th Edition):

Kshetrimayum, Vedmani Devi. “Gastronomy and nutritinal status of tarao tribe of Manipur; -.” 2006. Web. 27 Feb 2021.

Vancouver:

Kshetrimayum VD. Gastronomy and nutritinal status of tarao tribe of Manipur; -. [Internet] [Thesis]. Manipur University; 2006. [cited 2021 Feb 27]. Available from: http://shodhganga.inflibnet.ac.in/handle/10603/39239.

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

Council of Science Editors:

Kshetrimayum VD. Gastronomy and nutritinal status of tarao tribe of Manipur; -. [Thesis]. Manipur University; 2006. Available from: http://shodhganga.inflibnet.ac.in/handle/10603/39239

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


University of Waterloo

15. Cohen, Catherine. Mitbach Megasher: Israel's Immigration, Gastronomy, and Design.

Degree: 2017, University of Waterloo

 Israel, being the Jewish emigration nation, welcomed over 3.7 million people in the last century. The vast intake of new immigrants from various ethnicities and… (more)

Subjects/Keywords: social Activism; Public Space; Jewish Immigration; Israel; Gastronomy; Food; Prejudice; Architecture

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Cohen, C. (2017). Mitbach Megasher: Israel's Immigration, Gastronomy, and Design. (Thesis). University of Waterloo. Retrieved from http://hdl.handle.net/10012/12682

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):

Cohen, Catherine. “Mitbach Megasher: Israel's Immigration, Gastronomy, and Design.” 2017. Thesis, University of Waterloo. Accessed February 27, 2021. http://hdl.handle.net/10012/12682.

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

MLA Handbook (7th Edition):

Cohen, Catherine. “Mitbach Megasher: Israel's Immigration, Gastronomy, and Design.” 2017. Web. 27 Feb 2021.

Vancouver:

Cohen C. Mitbach Megasher: Israel's Immigration, Gastronomy, and Design. [Internet] [Thesis]. University of Waterloo; 2017. [cited 2021 Feb 27]. Available from: http://hdl.handle.net/10012/12682.

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

Council of Science Editors:

Cohen C. Mitbach Megasher: Israel's Immigration, Gastronomy, and Design. [Thesis]. University of Waterloo; 2017. Available from: http://hdl.handle.net/10012/12682

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

16. Palma, Maria Duque Bandeira da. Plano de negócios:“Portuguese Tapas”.

Degree: 2014, RCAAP

Sistema de classificação JEL: JEL: L26 - Empreendedorismo JEL: M21 - Economia empresarial

A ideia apresentada neste plano de negócios pretende dissociar o conceito convencional… (more)

Subjects/Keywords: Gastronomia; Plano de Negócios; Restaurante; Gastronomy; Business plan; Restaurant

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Palma, M. D. B. d. (2014). Plano de negócios:“Portuguese Tapas”. (Thesis). RCAAP. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/10304

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):

Palma, Maria Duque Bandeira da. “Plano de negócios:“Portuguese Tapas”.” 2014. Thesis, RCAAP. Accessed February 27, 2021. https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/10304.

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

MLA Handbook (7th Edition):

Palma, Maria Duque Bandeira da. “Plano de negócios:“Portuguese Tapas”.” 2014. Web. 27 Feb 2021.

Vancouver:

Palma MDBd. Plano de negócios:“Portuguese Tapas”. [Internet] [Thesis]. RCAAP; 2014. [cited 2021 Feb 27]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/10304.

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

Council of Science Editors:

Palma MDBd. Plano de negócios:“Portuguese Tapas”. [Thesis]. RCAAP; 2014. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/10304

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

17. Faria, João Pedro Moreno da Costa. Alta cozinha e arte: da nutrição ao degustar artístico.

Degree: 2015, RCAAP

Mestrado em Gestão e Estudos da Cultura

Ao longo do presente trabalho analisa-se parte da complexa relação existente entre a gastronomia e a arte. A… (more)

Subjects/Keywords: Alta Cozinha; Gastronomia; Arte; Criatividade; Haute cuisine; Gastronomy; Art; Creativity

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Faria, J. P. M. d. C. (2015). Alta cozinha e arte: da nutrição ao degustar artístico. (Thesis). RCAAP. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/10993

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):

Faria, João Pedro Moreno da Costa. “Alta cozinha e arte: da nutrição ao degustar artístico.” 2015. Thesis, RCAAP. Accessed February 27, 2021. https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/10993.

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

MLA Handbook (7th Edition):

Faria, João Pedro Moreno da Costa. “Alta cozinha e arte: da nutrição ao degustar artístico.” 2015. Web. 27 Feb 2021.

Vancouver:

Faria JPMdC. Alta cozinha e arte: da nutrição ao degustar artístico. [Internet] [Thesis]. RCAAP; 2015. [cited 2021 Feb 27]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/10993.

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

Council of Science Editors:

Faria JPMdC. Alta cozinha e arte: da nutrição ao degustar artístico. [Thesis]. RCAAP; 2015. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/10993

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

18. Santos, Maria de Fátima Ribeiro dos. S Lisboa : gastronomia e restauração.

Degree: 2011, RCAAP

Código JEL: L83 – Sports, Gambling, Recreation; Tourism

Este projecto apresenta um plano de negócio inovador na área da restauração e foi desenvolvido na sequência… (more)

Subjects/Keywords: Restaurantes; Gastronomia; Lisboa; Turismo; Restaurants; Gastronomy; Lisbon; Tourism

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Santos, M. d. F. R. d. (2011). S Lisboa : gastronomia e restauração. (Thesis). RCAAP. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/4198

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):

Santos, Maria de Fátima Ribeiro dos. “S Lisboa : gastronomia e restauração.” 2011. Thesis, RCAAP. Accessed February 27, 2021. https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/4198.

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

MLA Handbook (7th Edition):

Santos, Maria de Fátima Ribeiro dos. “S Lisboa : gastronomia e restauração.” 2011. Web. 27 Feb 2021.

Vancouver:

Santos MdFRd. S Lisboa : gastronomia e restauração. [Internet] [Thesis]. RCAAP; 2011. [cited 2021 Feb 27]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/4198.

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

Council of Science Editors:

Santos MdFRd. S Lisboa : gastronomia e restauração. [Thesis]. RCAAP; 2011. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/4198

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


Universidade Nova

19. Franzoni, Elisa. A gastronomia como elemento cultural, símbolo de identidade e meio de integração.

Degree: 2016, Universidade Nova

O resumo não consta por dificuldades técnicas (versão protegida do Adobe). consultar o CD que se encontra na DBD- Divisão de Bibliotecas e Documentação da FCSH

Subjects/Keywords: Gastronomia; Identidade; Comunicação; Integração; Gastronomy; Identity; Integration; Communication

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Franzoni, E. (2016). A gastronomia como elemento cultural, símbolo de identidade e meio de integração. (Thesis). Universidade Nova. Retrieved from http://www.rcaap.pt/detail.jsp?id=oai:run.unl.pt:10362/19832

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):

Franzoni, Elisa. “A gastronomia como elemento cultural, símbolo de identidade e meio de integração.” 2016. Thesis, Universidade Nova. Accessed February 27, 2021. http://www.rcaap.pt/detail.jsp?id=oai:run.unl.pt:10362/19832.

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

MLA Handbook (7th Edition):

Franzoni, Elisa. “A gastronomia como elemento cultural, símbolo de identidade e meio de integração.” 2016. Web. 27 Feb 2021.

Vancouver:

Franzoni E. A gastronomia como elemento cultural, símbolo de identidade e meio de integração. [Internet] [Thesis]. Universidade Nova; 2016. [cited 2021 Feb 27]. Available from: http://www.rcaap.pt/detail.jsp?id=oai:run.unl.pt:10362/19832.

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

Council of Science Editors:

Franzoni E. A gastronomia como elemento cultural, símbolo de identidade e meio de integração. [Thesis]. Universidade Nova; 2016. Available from: http://www.rcaap.pt/detail.jsp?id=oai:run.unl.pt:10362/19832

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


University of Adelaide

20. Buckland, Iain Robert. Dining in style: uncovering the gastronomic history of Beleura.

Degree: 2016, University of Adelaide

 The objective of this thesis is to produce a gastronomic history of Beleura, an Italianate mansion built from 1863 to 1865 at Mornington, Victoria. Owned… (more)

Subjects/Keywords: gastronomy; domestic life; historic houses; history of Australian cuisine

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Buckland, I. R. (2016). Dining in style: uncovering the gastronomic history of Beleura. (Thesis). University of Adelaide. Retrieved from http://hdl.handle.net/2440/105022

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):

Buckland, Iain Robert. “Dining in style: uncovering the gastronomic history of Beleura.” 2016. Thesis, University of Adelaide. Accessed February 27, 2021. http://hdl.handle.net/2440/105022.

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

MLA Handbook (7th Edition):

Buckland, Iain Robert. “Dining in style: uncovering the gastronomic history of Beleura.” 2016. Web. 27 Feb 2021.

Vancouver:

Buckland IR. Dining in style: uncovering the gastronomic history of Beleura. [Internet] [Thesis]. University of Adelaide; 2016. [cited 2021 Feb 27]. Available from: http://hdl.handle.net/2440/105022.

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

Council of Science Editors:

Buckland IR. Dining in style: uncovering the gastronomic history of Beleura. [Thesis]. University of Adelaide; 2016. Available from: http://hdl.handle.net/2440/105022

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


Université de Lausanne

21. Fridelance Meloro, Stéphanie. Gastrostomies endoscopiques percutanées chez l'enfant.

Degree: 2004, Université de Lausanne

 Une gastrostomie est un montage chirurgical d’ouverture d’un orifice cutané donnant un accès direct à l'estomac pour permettre l'alimentation et la décompression gastrique. La gastrostomie… (more)

Subjects/Keywords: gastronomy; infancy; childhood; endoscopy; laparotomy

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Fridelance Meloro, S. (2004). Gastrostomies endoscopiques percutanées chez l'enfant. (Thesis). Université de Lausanne. Retrieved from http://doc.rero.ch/record/4896

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):

Fridelance Meloro, Stéphanie. “Gastrostomies endoscopiques percutanées chez l'enfant.” 2004. Thesis, Université de Lausanne. Accessed February 27, 2021. http://doc.rero.ch/record/4896.

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

MLA Handbook (7th Edition):

Fridelance Meloro, Stéphanie. “Gastrostomies endoscopiques percutanées chez l'enfant.” 2004. Web. 27 Feb 2021.

Vancouver:

Fridelance Meloro S. Gastrostomies endoscopiques percutanées chez l'enfant. [Internet] [Thesis]. Université de Lausanne; 2004. [cited 2021 Feb 27]. Available from: http://doc.rero.ch/record/4896.

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

Council of Science Editors:

Fridelance Meloro S. Gastrostomies endoscopiques percutanées chez l'enfant. [Thesis]. Université de Lausanne; 2004. Available from: http://doc.rero.ch/record/4896

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


University of Melbourne

22. Donati, Kelly Joelle. Towards a multispecies gastronomy: stories of more-than-human entanglements on small farms in Victoria, Australia.

Degree: 2016, University of Melbourne

 This dissertation makes the case for a multispecies gastronomy, on the grounds that substantial ontological, epistemological and political shifts are needed if we are to… (more)

Subjects/Keywords: gastronomy; agriculture; multispecies ethnography; conviviality; more-than-human geography

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Donati, K. J. (2016). Towards a multispecies gastronomy: stories of more-than-human entanglements on small farms in Victoria, Australia. (Doctoral Dissertation). University of Melbourne. Retrieved from http://hdl.handle.net/11343/123256

Chicago Manual of Style (16th Edition):

Donati, Kelly Joelle. “Towards a multispecies gastronomy: stories of more-than-human entanglements on small farms in Victoria, Australia.” 2016. Doctoral Dissertation, University of Melbourne. Accessed February 27, 2021. http://hdl.handle.net/11343/123256.

MLA Handbook (7th Edition):

Donati, Kelly Joelle. “Towards a multispecies gastronomy: stories of more-than-human entanglements on small farms in Victoria, Australia.” 2016. Web. 27 Feb 2021.

Vancouver:

Donati KJ. Towards a multispecies gastronomy: stories of more-than-human entanglements on small farms in Victoria, Australia. [Internet] [Doctoral dissertation]. University of Melbourne; 2016. [cited 2021 Feb 27]. Available from: http://hdl.handle.net/11343/123256.

Council of Science Editors:

Donati KJ. Towards a multispecies gastronomy: stories of more-than-human entanglements on small farms in Victoria, Australia. [Doctoral Dissertation]. University of Melbourne; 2016. Available from: http://hdl.handle.net/11343/123256

23. Romero-Botto, Ana-Melissa. 16 Nuestros: La visión nutritiva de la gastronomía peruana.

Degree: Licenciado en Comunicación, Comunicación, 2019, Universidad de Lima

 El Perú en los ojos del mundo es sinónimo de gastronomía: una cultura gastronómica milenaria con sabores y olores tan exóticos como la propia diversidad… (more)

Subjects/Keywords: Branding (Marketing); Gastronomía; Nutrición; Gastronomy; Nutrition; Pendiente / Pendiente

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Romero-Botto, A. (2019). 16 Nuestros: La visión nutritiva de la gastronomía peruana. (Thesis). Universidad de Lima. Retrieved from http://doi.org/10.26439/ulima.tesis/10235

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):

Romero-Botto, Ana-Melissa. “16 Nuestros: La visión nutritiva de la gastronomía peruana.” 2019. Thesis, Universidad de Lima. Accessed February 27, 2021. http://doi.org/10.26439/ulima.tesis/10235.

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

MLA Handbook (7th Edition):

Romero-Botto, Ana-Melissa. “16 Nuestros: La visión nutritiva de la gastronomía peruana.” 2019. Web. 27 Feb 2021.

Vancouver:

Romero-Botto A. 16 Nuestros: La visión nutritiva de la gastronomía peruana. [Internet] [Thesis]. Universidad de Lima; 2019. [cited 2021 Feb 27]. Available from: http://doi.org/10.26439/ulima.tesis/10235.

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

Council of Science Editors:

Romero-Botto A. 16 Nuestros: La visión nutritiva de la gastronomía peruana. [Thesis]. Universidad de Lima; 2019. Available from: http://doi.org/10.26439/ulima.tesis/10235

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


Massey University

24. Laeis, Gabriel C. M. What's on the menu? : how the cuisine of large-scale, upmarket tourist resorts shapes agricultural development in Fiji.

Degree: PhD, Development Studies, 2019, Massey University

 Tourism is an economic backbone for many developing countries, especially small island development states (SIDS). Nevertheless, scholars have argued that tourism is a globalising and,… (more)

Subjects/Keywords: Tourism; Social aspects; Economic aspects; Resorts; Agriculture; Gastronomy; Fiji

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Laeis, G. C. M. (2019). What's on the menu? : how the cuisine of large-scale, upmarket tourist resorts shapes agricultural development in Fiji. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/15434

Chicago Manual of Style (16th Edition):

Laeis, Gabriel C M. “What's on the menu? : how the cuisine of large-scale, upmarket tourist resorts shapes agricultural development in Fiji.” 2019. Doctoral Dissertation, Massey University. Accessed February 27, 2021. http://hdl.handle.net/10179/15434.

MLA Handbook (7th Edition):

Laeis, Gabriel C M. “What's on the menu? : how the cuisine of large-scale, upmarket tourist resorts shapes agricultural development in Fiji.” 2019. Web. 27 Feb 2021.

Vancouver:

Laeis GCM. What's on the menu? : how the cuisine of large-scale, upmarket tourist resorts shapes agricultural development in Fiji. [Internet] [Doctoral dissertation]. Massey University; 2019. [cited 2021 Feb 27]. Available from: http://hdl.handle.net/10179/15434.

Council of Science Editors:

Laeis GCM. What's on the menu? : how the cuisine of large-scale, upmarket tourist resorts shapes agricultural development in Fiji. [Doctoral Dissertation]. Massey University; 2019. Available from: http://hdl.handle.net/10179/15434


Universidad de Chile

25. Guerrero Gatica, Javiera. Set de utensilios gourmet: para técnica de emplatado.

Degree: 2020, Universidad de Chile

 Este proyecto tiene como objetivo desarrollar un set de productos, los cuales se enfocan en poder satisfacer las necesidades del usuario al momento de querer… (more)

Subjects/Keywords: Gastronomía; Emplatado; Estética; Instrumento; Experiencia; Gastronomy; Plating; Aesthetic; Kitchen Instrument; Experience

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Guerrero Gatica, J. (2020). Set de utensilios gourmet: para técnica de emplatado. (Thesis). Universidad de Chile. Retrieved from http://repositorio.uchile.cl/handle/2250/176860

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):

Guerrero Gatica, Javiera. “Set de utensilios gourmet: para técnica de emplatado.” 2020. Thesis, Universidad de Chile. Accessed February 27, 2021. http://repositorio.uchile.cl/handle/2250/176860.

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

MLA Handbook (7th Edition):

Guerrero Gatica, Javiera. “Set de utensilios gourmet: para técnica de emplatado.” 2020. Web. 27 Feb 2021.

Vancouver:

Guerrero Gatica J. Set de utensilios gourmet: para técnica de emplatado. [Internet] [Thesis]. Universidad de Chile; 2020. [cited 2021 Feb 27]. Available from: http://repositorio.uchile.cl/handle/2250/176860.

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

Council of Science Editors:

Guerrero Gatica J. Set de utensilios gourmet: para técnica de emplatado. [Thesis]. Universidad de Chile; 2020. Available from: http://repositorio.uchile.cl/handle/2250/176860

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


University of Adelaide

26. Tontapanish, Jira. A study into the viability of Chiang Mai as a gastronomic tourism destination.

Degree: 2001, University of Adelaide

 Examines the travel behaviour for food related reasons of middle- to upper- income Bangkok residents, particularly to Chiang Mai. Also examines the potential of Chiang… (more)

Subjects/Keywords: Gastronomy; Tourism and gastronomy  – Thailand  – Chiang Mai; Tourism  – Thailand  – Chiang Mai

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Tontapanish, J. (2001). A study into the viability of Chiang Mai as a gastronomic tourism destination. (Thesis). University of Adelaide. Retrieved from http://hdl.handle.net/2440/113437

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):

Tontapanish, Jira. “A study into the viability of Chiang Mai as a gastronomic tourism destination.” 2001. Thesis, University of Adelaide. Accessed February 27, 2021. http://hdl.handle.net/2440/113437.

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

MLA Handbook (7th Edition):

Tontapanish, Jira. “A study into the viability of Chiang Mai as a gastronomic tourism destination.” 2001. Web. 27 Feb 2021.

Vancouver:

Tontapanish J. A study into the viability of Chiang Mai as a gastronomic tourism destination. [Internet] [Thesis]. University of Adelaide; 2001. [cited 2021 Feb 27]. Available from: http://hdl.handle.net/2440/113437.

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

Council of Science Editors:

Tontapanish J. A study into the viability of Chiang Mai as a gastronomic tourism destination. [Thesis]. University of Adelaide; 2001. Available from: http://hdl.handle.net/2440/113437

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


University of Central Florida

27. Kock, Marcelino. The Development Of An Eco-gastronomic Tourism (egt) Supply Chain-analyzing Linkages Between Farmer, Restaurants, And Tourists In Aruba.

Degree: 2013, University of Central Florida

 Purpose of this study is to holistically analyze existing linkages between Aruba’s tourism industry, restaurants and local farmers, by examining strategies that constrain the development… (more)

Subjects/Keywords: Tourism; agriculture; tourism aruba; tourist food consumption; restaurants; local farmers; locally produced foods; gastronomy; eco gastronomy; input output model; Education; Hospitality Administration and Management; Dissertations, Academic  – Education, Education  – Dissertations, Academic

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Kock, M. (2013). The Development Of An Eco-gastronomic Tourism (egt) Supply Chain-analyzing Linkages Between Farmer, Restaurants, And Tourists In Aruba. (Doctoral Dissertation). University of Central Florida. Retrieved from https://stars.library.ucf.edu/etd/2760

Chicago Manual of Style (16th Edition):

Kock, Marcelino. “The Development Of An Eco-gastronomic Tourism (egt) Supply Chain-analyzing Linkages Between Farmer, Restaurants, And Tourists In Aruba.” 2013. Doctoral Dissertation, University of Central Florida. Accessed February 27, 2021. https://stars.library.ucf.edu/etd/2760.

MLA Handbook (7th Edition):

Kock, Marcelino. “The Development Of An Eco-gastronomic Tourism (egt) Supply Chain-analyzing Linkages Between Farmer, Restaurants, And Tourists In Aruba.” 2013. Web. 27 Feb 2021.

Vancouver:

Kock M. The Development Of An Eco-gastronomic Tourism (egt) Supply Chain-analyzing Linkages Between Farmer, Restaurants, And Tourists In Aruba. [Internet] [Doctoral dissertation]. University of Central Florida; 2013. [cited 2021 Feb 27]. Available from: https://stars.library.ucf.edu/etd/2760.

Council of Science Editors:

Kock M. The Development Of An Eco-gastronomic Tourism (egt) Supply Chain-analyzing Linkages Between Farmer, Restaurants, And Tourists In Aruba. [Doctoral Dissertation]. University of Central Florida; 2013. Available from: https://stars.library.ucf.edu/etd/2760

28. Elsa Maria Stoehr Vieira de Souza Féder. SANTA FELICIDADE ( CURITIBA PARANÁ) : NA POLENTA, UMA HISTÓRIA DE HOSPITALIDADE.

Degree: 2005, Universidade do Vale do Itajaí

O presente estudo atende ao objetivo de avaliar as funções e o significado da hospitalidade no bairro de Santa Felicidade, destino turístico gastronômico com base… (more)

Subjects/Keywords: imigrante italiano; gastronomia; hospitalidade e turismo; TURISMO; Hospitalidade; italian immigrant; gastronomy; tourism and hospitality

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Féder, E. M. S. V. d. S. (2005). SANTA FELICIDADE ( CURITIBA PARANÁ) : NA POLENTA, UMA HISTÓRIA DE HOSPITALIDADE. (Thesis). Universidade do Vale do Itajaí. Retrieved from http://www6.univali.br/tede/tde_busca/arquivo.php?codArquivo=158

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):

Féder, Elsa Maria Stoehr Vieira de Souza. “SANTA FELICIDADE ( CURITIBA PARANÁ) : NA POLENTA, UMA HISTÓRIA DE HOSPITALIDADE.” 2005. Thesis, Universidade do Vale do Itajaí. Accessed February 27, 2021. http://www6.univali.br/tede/tde_busca/arquivo.php?codArquivo=158.

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

MLA Handbook (7th Edition):

Féder, Elsa Maria Stoehr Vieira de Souza. “SANTA FELICIDADE ( CURITIBA PARANÁ) : NA POLENTA, UMA HISTÓRIA DE HOSPITALIDADE.” 2005. Web. 27 Feb 2021.

Vancouver:

Féder EMSVdS. SANTA FELICIDADE ( CURITIBA PARANÁ) : NA POLENTA, UMA HISTÓRIA DE HOSPITALIDADE. [Internet] [Thesis]. Universidade do Vale do Itajaí; 2005. [cited 2021 Feb 27]. Available from: http://www6.univali.br/tede/tde_busca/arquivo.php?codArquivo=158.

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

Council of Science Editors:

Féder EMSVdS. SANTA FELICIDADE ( CURITIBA PARANÁ) : NA POLENTA, UMA HISTÓRIA DE HOSPITALIDADE. [Thesis]. Universidade do Vale do Itajaí; 2005. Available from: http://www6.univali.br/tede/tde_busca/arquivo.php?codArquivo=158

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


Universidade do Rio Grande do Sul

29. Zaneti, Tainá Bacellar. Cozinha de raiz : as relações entre chefs, produtores e consumidores a partir do uso de produtos agroalimentares singulares na gastronomia contemporânea.

Degree: 2017, Universidade do Rio Grande do Sul

 O atual processo social de gastronomização tem deflagrado uma relação cada vez mais estreita entre a gastronomia e o meio rural. Entre as tendências da… (more)

Subjects/Keywords: Gastronomy; Gastronomia; Agricultura familiar; Short gastronomic chains; Family farming; Chefs; Unique products

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Zaneti, T. B. (2017). Cozinha de raiz : as relações entre chefs, produtores e consumidores a partir do uso de produtos agroalimentares singulares na gastronomia contemporânea. (Thesis). Universidade do Rio Grande do Sul. Retrieved from http://hdl.handle.net/10183/164708

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):

Zaneti, Tainá Bacellar. “Cozinha de raiz : as relações entre chefs, produtores e consumidores a partir do uso de produtos agroalimentares singulares na gastronomia contemporânea.” 2017. Thesis, Universidade do Rio Grande do Sul. Accessed February 27, 2021. http://hdl.handle.net/10183/164708.

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

MLA Handbook (7th Edition):

Zaneti, Tainá Bacellar. “Cozinha de raiz : as relações entre chefs, produtores e consumidores a partir do uso de produtos agroalimentares singulares na gastronomia contemporânea.” 2017. Web. 27 Feb 2021.

Vancouver:

Zaneti TB. Cozinha de raiz : as relações entre chefs, produtores e consumidores a partir do uso de produtos agroalimentares singulares na gastronomia contemporânea. [Internet] [Thesis]. Universidade do Rio Grande do Sul; 2017. [cited 2021 Feb 27]. Available from: http://hdl.handle.net/10183/164708.

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

Council of Science Editors:

Zaneti TB. Cozinha de raiz : as relações entre chefs, produtores e consumidores a partir do uso de produtos agroalimentares singulares na gastronomia contemporânea. [Thesis]. Universidade do Rio Grande do Sul; 2017. Available from: http://hdl.handle.net/10183/164708

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


UCLA

30. Cassarino, Stacie. American Food Culture, the Language of Taste, and the Edible Image in Twentieth-Century Literature.

Degree: English, 2014, UCLA

 In a study ranging from Futurist cookbooks to fast-food lyrics, this dissertation opens up new perspectives on modernist writing in relation to key developments in… (more)

Subjects/Keywords: Literature; American literature; American studies; Avant-Garde; Food Studies; Gastronomy; Modernism; Poetry; Visual Art

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Cassarino, S. (2014). American Food Culture, the Language of Taste, and the Edible Image in Twentieth-Century Literature. (Thesis). UCLA. Retrieved from http://www.escholarship.org/uc/item/4bz2g4cw

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):

Cassarino, Stacie. “American Food Culture, the Language of Taste, and the Edible Image in Twentieth-Century Literature.” 2014. Thesis, UCLA. Accessed February 27, 2021. http://www.escholarship.org/uc/item/4bz2g4cw.

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

MLA Handbook (7th Edition):

Cassarino, Stacie. “American Food Culture, the Language of Taste, and the Edible Image in Twentieth-Century Literature.” 2014. Web. 27 Feb 2021.

Vancouver:

Cassarino S. American Food Culture, the Language of Taste, and the Edible Image in Twentieth-Century Literature. [Internet] [Thesis]. UCLA; 2014. [cited 2021 Feb 27]. Available from: http://www.escholarship.org/uc/item/4bz2g4cw.

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

Council of Science Editors:

Cassarino S. American Food Culture, the Language of Taste, and the Edible Image in Twentieth-Century Literature. [Thesis]. UCLA; 2014. Available from: http://www.escholarship.org/uc/item/4bz2g4cw

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

[1] [2] [3] [4] [5] [6]

.