Auswahl der wissenschaftlichen Literatur zum Thema „Cuisine (Menthe)“
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Zeitschriftenartikel zum Thema "Cuisine (Menthe)"
Suntsova, Nadezhda Jurjevna, und Elena Vasilyevna Popova. „SPICE PLANTS IN THE CULTURE OF THE BESERMANS“. Yearbook of Finno-Ugric Studies 16, Nr. 4 (26.12.2022): 667–80. http://dx.doi.org/10.35634/2224-9443-2022-16-4-667-680.
Der volle Inhalt der QuelleTsai, Cheng-Hua, Ching-Hui, Tsai und Ching-Yi, Tsai. „Training Effectiveness from Guanxi Perspective in Mentoring System“. International Journal of Human Resource Studies 4, Nr. 1 (21.03.2014): 130. http://dx.doi.org/10.5296/ijhrs.v4i1.5211.
Der volle Inhalt der QuelleParé, François. „Pluralité et convergence dans la poésie d’Élise Turcotte“. Dossier 31, Nr. 3 (10.07.2006): 35–45. http://dx.doi.org/10.7202/013237ar.
Der volle Inhalt der QuelleKhoury, Madona, Didier Stien, Véronique Eparvier, Naïm Ouaini und Marc El Beyrouthy. „Report on the Medicinal Use of Eleven Lamiaceae Species in Lebanon and Rationalization of Their Antimicrobial Potential by Examination of the Chemical Composition and Antimicrobial Activity of Their Essential Oils“. Evidence-Based Complementary and Alternative Medicine 2016 (2016): 1–17. http://dx.doi.org/10.1155/2016/2547169.
Der volle Inhalt der QuelleSknarev, Dmitry. „Language Tools for Creating Image in Online Advertising (On the Material of Sites of Slavic cuisine Restaurants)“. International Journal of Psychosocial Rehabilitation 24, Nr. 5 (20.04.2020): 4791–804. http://dx.doi.org/10.37200/ijpr/v24i5/pr2020191.
Der volle Inhalt der QuelleYun, Heejin. „Végétarisme et transmission culinaire en France et en Corée du Sud. Comment une nouvelle pratique alimentaire impacte la transmission ?“ Histoire, Europe et relations internationales N° 3, Nr. 1 (30.11.2023): 107–18. http://dx.doi.org/10.3917/heri.003.0107.
Der volle Inhalt der QuelleAndreyev, Zoé. „La détraduction ou l’art de cuisiner les restes intraduits“. Revue française de psychanalyse Vol. 85, Nr. 2 (22.04.2021): 303–13. http://dx.doi.org/10.3917/rfp.852.0303.
Der volle Inhalt der QuelleSubagya, Mochammad Ferry, und Pratiwi Retnaningdyah. „Cultural Appropriation of Asian Cuisines in Western Chefs’ Cooking Videos: An Audience Reception“. Journal of Language and Literature 22, Nr. 2 (26.09.2022): 375–88. http://dx.doi.org/10.24071/joll.v22i2.4700.
Der volle Inhalt der QuelleHakim, Aliefman, Saprizal Hadisaputra, L. Rudyat Telly Savalas und Jono Irawan. „Active compounds of Citrus hystrix DC in special cuisine of the Samawa Tribe, West Nusa Tenggara“. Jurnal Pijar Mipa 18, Nr. 5 (30.09.2023): 783–87. http://dx.doi.org/10.29303/jpm.v18i5.5418.
Der volle Inhalt der QuelleDahlan, Sakinah Ahyani. „PENGUJIAN TOTAL PLATE COUNT DALAM PEMBUATAN BAKSO IKAN KEMBUNG BERBAHAN DASAR TEPUNG SAGU DENGAN PENAMBAHAN DAUN SALAM“. Journal Of Agritech Science (JASc) 7, Nr. 02 (27.01.2024): 175–81. http://dx.doi.org/10.30869/jasc.v7i02.1293.
Der volle Inhalt der QuelleDissertationen zum Thema "Cuisine (Menthe)"
Jones, Cindy. „Le développement du soutien social par les groupes de cuisine collective comme stratégie de promotion de la santé mentale“. Master's thesis, Université Laval, 2019. http://hdl.handle.net/20.500.11794/34972.
Der volle Inhalt der QuelleSince the last decades, collective kitchens are a phenomenon that has developed rapidly in the province of Quebec. They are a response to the limitations of traditional food aid services, more « assistance-based approaches », by working on developing the potential of individuals and communities in food security. Collective kitchen have become a way of intervention that goes well beyond food support. We hypothesized that collective kitchens have the potential to promote positive mental health, the psychological well-being of individuals through improved social support and at the same time improved health protective factors. This qualitative research focuses on the perception of participants in collective kitchens groups on the psychosocial effects of kitchens. This research also studies the factors facilitating the emergence of support dynamics in the collective kitchen groups. Two methods of data collection were used: the semi-structured interview with members of collective kitchens and the observation of five cooking groups. The results show that for a large majority of members the motivation to engage is a desire to reduce the social isolation in which they live. Overall, the collective kitchens favor social interaction, experience sharing, mutual aid, autonomy and self-esteem. However, the emergence of support dynamics is influenced by several factors: the role of group facilitator, the group climate, the sense of belonging and the group structure. The results show that by developing participants' personal and social skills, kitchen groups are an effective measure in promoting mental health. We suggest a variety of practice interventions to promote positive outcomes for participants. One of the suggestions is that social interactions between members should be strongly encouraged and promoted through moments of sharing in kitchens.
Yang, Tong. „Constitution et exploitation d’une base de données pour l’enseignement/apprentissage des phrasèmes NAdj du domaine culinaire français auprès d’apprenants non-natifs“. Thesis, Paris 3, 2019. http://www.theses.fr/2019PA030049.
Der volle Inhalt der QuelleThis thesis project aims to study the teaching method of FOS (French on Specific Objectives) catering to foreign cooks who come to work in French restaurants or who have chosen catering as a specialty. The objective of our research is therefore to teach the culinary NAdj phrasemas to foreign A2 level learners. The teaching/learning of phraseology is required in specialty languages and the high frequency of NAdj phrasems has caught our attention. Several questions are then addressed: where to find this specific lexicon? How to extract them? By which approach do we teach the selected phrasems? To answer these questions, we made our own corpus Cuisitext - written and oral - and then used NooJ to extract the NAdj phrasems from the corpus. Finally, we have proposed the three approaches to the use of corpora for the teaching/learning of NAdj phrasems: guided inductive approach, deductive approach, pure inductive approach
Bücher zum Thema "Cuisine (Menthe)"
True, Torie. Chilli and Mint: Indian Home Cooking from a British Kitchen. Sheffield, England: Meze Publishing, 2021.
Den vollen Inhalt der Quelle findenKettle, Sarah. Food is mood: Eating well for mental health : a cookbook and a journey. Sudbury, ON: NISA/Northern Initiative for Social Action, 2011.
Den vollen Inhalt der Quelle findenKeith, Lierre. The vegetarian myth: Food, justice and sustainability. Crescent City, Ca: Flashpoint Press, 2009.
Den vollen Inhalt der Quelle findenNicolini, Rebecca. Anglais / Francais : Menage, Cuisine & Travaux d'Aiguille: Version couleur. CreateSpace Independent Publishing Platform, 2015.
Den vollen Inhalt der Quelle findenNicolini, Rebecca. Anglais / Francais : Menage, Cuisine & Travaux d'Aiguille: Version noir & blanc. CreateSpace Independent Publishing Platform, 2015.
Den vollen Inhalt der Quelle findenSuperfoods - Happiness. Modus Vivendi Publishing Incorporated, 2017.
Den vollen Inhalt der Quelle findenGonder, Ulrike, Hrsg. Ethisch Essen mit Fleisch: Eine Streitschrift über nachhaltige und ethische Ernährung mit Fleisch und die Missverständnisse und Risiken einer streng vegetarischen und veganen Lebensweise. Riva, 2021.
Den vollen Inhalt der Quelle findenEl mito vegetariano: Comida, Justicia, Sostenibilidad. Capitán Swing Libros, 2018.
Den vollen Inhalt der Quelle findenLe Mythe végétarien: Nourriture, justice et pérennité. Les Editions Pilule Rouge, 2013.
Den vollen Inhalt der Quelle findenKeith, Lierre. Vegetarian Myth: Food, Justice, and Sustainability. PM Press, 2010.
Den vollen Inhalt der Quelle findenBuchteile zum Thema "Cuisine (Menthe)"
„Chapter One Italy: A Physical and Mental Space“. In Italian Cuisine, 1–34. Columbia University Press, 2003. http://dx.doi.org/10.7312/capa12232-001.
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