Journal articles: 'Culinary literature'

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Burrows, D. "Culinary Comedy in Medieval French Literature." French Studies 62, no. 3 (July 1, 2008): 333–34. http://dx.doi.org/10.1093/fs/knn061.

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Back, Robin M., Bendegul Okumus, and Asli D. A. Tasci. "Culinary fans vs culinary critics: characteristics and behavior." International Hospitality Review 34, no. 1 (March 22, 2020): 41–60. http://dx.doi.org/10.1108/ihr-10-2019-0024.

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PurposeThe purpose of the current study is to profile Orlando and Florida culinary fans and compare them to culinary critics on several factors, including sociodemographics, psychographics, and travel behavior characteristics, and to identify potential factors that explain visitors' tendency to promote or criticize the cuisine of a destination. The study also seeks to identify the image attributes that explain the likelihood to visit for culinary fans and critics.Design/methodology/approachOnline survey responses from 4,082 participants were analyzed using Qualtrics for survey design and Amazon's Mechanical Turk for data collection.FindingsDemographic differences between culinary fans and critics were identified and significant relationships between perceptions of a destination's cuisine and various elements of the visitor experience were found.Research limitations/implicationsThe current study extends the literature on the characteristics of culinary tourists by showing a significant relationship between perceptions of a destination's cuisine and various elements of the visitor experience, such as destination image, satisfaction, number of past trips, and revisit intentions. Future studies should look at a greater number of distinct and geographically diverse destinations to test the generalizability of the current study's findings.Practical implicationsThe results of this study provide implication for destination marketers in general and for those of Orlando and Florida in particular, especially in using cuisine as a potential core offering rather than a peripheral tourism product.Originality/valueThis study is believed to be the first to compare culinary fans and culinary critics, thereby extending the literature and demonstrating several differences between the two groups.

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Aulia Rahmi, Vembri, and Sudarmiatin Sudarmiatin. "Online Consumer Preference For Local Culinary: Systematic Literature Review Variable." International Journal of Science, Technology & Management 3, no. 4 (July 17, 2022): 856–65. http://dx.doi.org/10.46729/ijstm.v3i4.533.

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The study aims to explore the trends of several studies of consumer preferences for local culinary products that have been around for a decade. The consumer behavior theory approach is more widely used in the analysis of consumer preferences for local culinary research. The research method in this study uses a literature review approach, precisely systematic review with the collection of reputable journal-based data obtained from searches on google scholar databases as well as qualitative methodologies for evaluating and synthesizing findings from several studies in the past. The results showed that some studies on consumer preferences for local cuisine were influenced by some predictors of consumer attitudes towards local cuisine. Literature review on local culinary-based research relates to culinary tourism destinations, including the field of hospitality. Consumer segmentation is influenced by how purchasing behavior is for local culinary.

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Atkin, Rhian. "The Smell of Home: Refogado and Culinary Identity in Portuguese-American Culinary Literature." Journal of Literary Studies 36, no. 1 (January 2, 2020): 76–91. http://dx.doi.org/10.1080/02564718.2020.1738717.

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Miller, J. P., and J. Deutsch. "Culinary Arts: A Guide to the Literature." Choice Reviews Online 53, no. 08 (March 21, 2016): 1115–27. http://dx.doi.org/10.5860/choice.53.08.1115.

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Saeroji, Amad, and Deria Adi Wijaya. "Pemetaan Wisata Kuliner Khas Kota Surakarta." Jurnal Pariwisata Terapan 1, no. 2 (March 1, 2017): 13. http://dx.doi.org/10.22146/jpt.24968.

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This article discusses the mapping of specific cuisines as culinary tourism potential in Surakarta. The general objective is to present a culinary-mapping of specific culinary products where the information can be used by stakeholders such as goverment, culinary business, travel industries, including tourists. The implementation of the study has specific objectives: (1) identify the specific culinary potentials in Surakarta, (2) create a culinary tourism map in Surakarta City. This research applies descriptive-qualitative research methods in the effort of apprising the information of unique/specific culinary tourism in Surakarta. Data collection techniques wae conducted through participatory observation, in-depth interviews and literature studies. The data collection through observation and interviews were conducted in government agencies, travel industries and culinary tourism businesses around Surakarta. The literature study included all concepts and theories related to culinary tourism especially culinary references in Surakarta. The results obtained from this study indicate that the potential of culinary tourism in Surakarta is very diverse with each peculiar identity. In connection with a variety of culinary potential is then presented on the Surakarta culinary map which helps stakeholders in developing Surakarta’s culinary tourism.

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Deutsch, Jonathan. "Culinary Tourism." Journal of Popular Culture 38, no. 5 (August 2005): 963–64. http://dx.doi.org/10.1111/j.0022-3840.2005.00154.x.

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Nikonenko, Olha, and Olena Rigger. "CULINARY THEMATICS IN DETECTIVES." Naukovì zapiski Nacìonalʹnogo unìversitetu «Ostrozʹka akademìâ». Serìâ «Fìlologìâ» 1, no. 9(77) (January 30, 2020): 193–95. http://dx.doi.org/10.25264/2519-2558-2020-9(77)-193-195.

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The article is devoted to the consideration of genre of crime novels in contemporary German literature general and to those with a culinary theme especially. The using of the term “culinary thriller“ by authors and journalists is critically considered. There is a short overview of the development of the genre of crime novel, there important stages, the structure and characteristics in German literature. Discussed is the popularity of this genre in recent years. The thriller in the modern German literature are thematically qualified. Culinary and gourmet theme is a popular environment in the criminals of the modern German crime thriller authors. Culinary has a great place in the works of the crime genre and has various functions such as means of portraying the person’s manager, crime scene or means for a crime or murder, as a tool of subject’s development. Crime novels often have an educational function, informing the reader about the quality and production of gourmet products. Authors analyze the concept of the culinary crime novel are of the opinion that a culinary crime novel is only a novel when the culinary theme is the motive for the crime. The empirical research is based on the thrillers by writers from Germany, Austria, Switzerland and Luxemburg. This allows an analyses of breadth and depth of the culinary content in the crime novels.

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Szathmary, Louis. "The Culinary Walt Whitman." Walt Whitman Quarterly Review 3, no. 2 (October 1, 1985): 28–33. http://dx.doi.org/10.13008/2153-3695.1109.

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Rizzo, Mary. "Culinary Tourism." Journal of American Culture 27, no. 4 (December 2004): 439–40. http://dx.doi.org/10.1111/j.1542-734x.2004.148_9.x.

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Scully, Terence. "Culinary Comedy in Medieval French Literature. Sarah Gordon." Speculum 83, no. 3 (July 2008): 700–701. http://dx.doi.org/10.1017/s0038713400014913.

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Tebben, Maryann. "Culinary Comedy in Medieval French Literature by Sarah Gordon." Women in French Studies 15, no. 1 (2007): 122–23. http://dx.doi.org/10.1353/wfs.2007.0035.

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Kim, Eun-Mi, and Ahe-Ryung Yu. "A Literature Review on the Culinary Characteristics of Zubangmoon." Korean journal of food and cookery science 28, no. 6 (December 31, 2012): 675–93. http://dx.doi.org/10.9724/kfcs.2012.28.6.675.

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Rizal S, Muh, Muhammad Luthfi Siraj, and Maya Kasmita. "Digital Marketing Literature Model in The Development of Creative Home Industry Culinary in Makassar City." SHS Web of Conferences 149 (2022): 01014. http://dx.doi.org/10.1051/shsconf/202214901014.

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This study aims to analyze and find a digital marketing literacy model in the development of the culinary creative home industry in the city of Makassar. This research is designed to produce an innovative and effective digital marketing literacy model with a descriptive qualitative approach. The types of data sources are primary data and secondary data using data collection techniques through observation and interviews with data analysis techniques carried out through interactive techniques, namely data collection, data condensation, data presentation, and verification/conclusion. The results showed that the results showed that; Digital literacy by creative culinary industry players in Makassar City is less effective, this is considered by culinary business actors to lack understanding of the functions of various social media and in creating product content whose quality is still low, and less interactive according to market needs. The findings of this study also formulated a digital marketing literacy model into two very important stages for culinary industry players in implementing effective digital marketing, namely the Persuasion stage by strengthening knowledge about Social Networking, Maintaining Privacy, and Transliteration. The second is the Decision-Making stage to create a Digital Identity, Create Content, and Self Broadcasting.

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Coughlan, Lisa-Mari, and Melville Saayman. "The importance of different culinary aspects when travelling - the case of international tourists to South Africa." European Journal of Tourism Research 18 (March 1, 2018): 95–119. http://dx.doi.org/10.54055/ejtr.v18i.315.

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Tourists spend a good portion of their travel budget on food and beverages. Culinary preference knowledge should thus be important to numerous stakeholders. Little is, however, known about the determinants of culinary preferences of international tourists. Furthermore, in the context of developing countries, very little has been published about cuisine in tourism. The purpose of this research is to identify the determinants of culinary preferences of international tourists to South Africa. A newly developed questionnaire based on literature was completed by 627 international tourists. Five culinary preference factors were identified from the results of the study, namely social influence, culture and religion, exploration, the culinary experience and environmental sensitivity. Social influence was the most important factor, followed by environmental sensitivity and then the culinary experience. Only two socio-demographic variables were found to influence the culinary preferences of international tourists to South Africa. Implications for each of the findings are put forth. Specific recommendations are also made to national and provincial government, tourism marketers and dining establishments alike, in order to reap the numerous benefits associated with culinary preference knowledge.

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Mihalache, Irina. "Art Museum Dining: The History of Eating Out at the Art Gallery of Ontario." Museum and Society 15, no. 3 (January 6, 2018): 287–300. http://dx.doi.org/10.29311/mas.v15i3.2543.

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Using archival materials from the Art Gallery of Ontario (AGO), this article recreates the culinary history of the art museum and advocates for the inclusion of food in the literature on art museum history and practice. The AGO, like many other North American art museums, has a rich culinary history, which started with dining events organized by volunteer women’s committees since the 1940s. These culinary programs generated a culinary culture grounded in gourmet ideologies, which became the grounds for the first official eating spaces in the museum in the mid-1970s. Awareness of the museum’s culinary history offers an opportunity to liberate the museum from prescriptive theoretical models which are not anchored in institutional realities; these hide aspects of gender and class which become visible through food narratives.KeywordsArt museum restaurants, culinary programming, women’s committees, multisensorial museums, Art Gallery of Ontario

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Gozali, Gozali, and Tuwuh Adhistyo Wijoyo. "Development of culinary tourism based on tourist's perception and experience in Balikpapan City." Jurnal Pariwisata Pesona 7, no. 2 (December 1, 2022): 224–31. http://dx.doi.org/10.26905/jpp.v7i2.8154.

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Culinary tourism has recently become the most dynamic and expansive global trend and continues to experience positive developments in many countries, one of which is Indonesia. However, the existence of food-related tourism often ignores the expectations of tourists themselves and tends to operate without collaboration with various parties. In fact, culinary tourism relies on mutually beneficial multi-stakeholder policies and cooperation tailored to market demands. This paper aims to analyze the perceptions and experiences of tourists in the development of culinary tourism which is still neglected in the literature. Data collection was carried out through a survey by distributing questionnaires to 109 local tourists who had visited or were currently visiting five culinary tourism destinations in the city of Balikpapan (Wisata Kuliner Taman Bekapai, Wisata Kuliner Pasar Segar, Wisata Kuliner Coto Makassar, Wisata Kuliner Ruko Bandar Dan Wisata Kuliner Pantai Melawai). The data that has been obtained were analyzed descriptively (arithmetic average) with the help of SPSS 21.0. The results of the analysis show that tourists' perceptions of local food that characterize culinary tourism destinations are (x̅ = 4.53, SD = 0.58), and the average tourist experience of pleasant food in terms of taste is (x̅ = 4.34, SD = 0.65). In this study, both of them got the highest average value of the 18 items tested. This study contributes to the culinary tourism development literature based on tourist expectations and contributes practically to stakeholders in the field of tourism and culinary tourism in making optimal use of their resources.

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Lanang Nala, I. Wayan, and Novita Indriani. "Typical Culinary as Brand Image of Samarinda." Global Research on Tourism Development and Advancement 2, no. 2 (July 15, 2020): 82–95. http://dx.doi.org/10.21632/garuda.2.2.82-95.

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This study aims to identify the typical culinary of Samarinda in order to support the tourism destination branding from the gastronomic tourism point of view. This study used descriptive qualitative method where data collected form advance literature of local culinary history. Questionnaire also used to gather public perceptions about culinary branding of Samarinda. Data collected were then analyzed using the concept of Gastronomic Tourism. The research foud that types of culinaries considered to become the identity of a typical Samarinda culinary brand using the concept of Gastronomic Tourism are Nasi Kuning and Nasi Bekepor. These two culinary specialties are the most chosen by respondents where 56% of respondents mentioned Nasi Kuning while 24% mentioned Nasi Bekepor. According to triangle concept of gastronomic tourism, these two culinary products fulfill the elements of Food, Culture, and History. It is also expected that these culinary products would be able to influence on brand positioning and brand image of Samarinda and also as a bridge for the buying interest of tourists visiting Samarinda.

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Askew, Alex. "Mindful Eating: Reinvigorating American Culinary Diaspora in a Low-income Community." Tourism Culture & Communication 21, no. 1 (April 14, 2021): 49–53. http://dx.doi.org/10.3727/109830421x16135685359956.

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The culinary history of America is a rich melting pot of cultures from across the world, seasoned with the heritage of diasporas. This research note explores the existing culinary diaspora of American food and how the practice of mindful eating has prompted a revitalization. The author examines how American cuisine is perceived and its connections with a dark period of the nation's past in the context of the "Beloved Community." There is a need to review the diasporas that gave rise to these culinary traditions that have stemmed from slavery and are endemic in low-income communities. A better understanding can prompt a rethinking about how these communities can adopt mindful eating practices. This note extends the literature on culinary diasporas by reconsidering a beloved American culinary tradition.

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Rachmaniar, Rachmaniar, and Renata Anisa. "Video Inovasi Bisnis Kuliner di Youtube (Studi Etnografi Virtual tentang Keberadaan Video-video Inovasi Bisnis Kuliner di Youtube)." Proceeding of Community Development 1 (April 4, 2018): 89. http://dx.doi.org/10.30874/comdev.2017.14.

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The purpose of this study is to analyze the presence of culinary business innovation videos on YouTube, viewed from videos that have high views and video content uploaded by YouTuber related to culinary business innovation videos. The method used in this study is a qualitative method with a virtual ethnography approach to knowing the existence of culinary business innovation videos on YouTube. The main object of this research is the videos related to culinary business innovation on YouTube.Teknik data collection conducted through participatory observation and study of literature. The results of this study indicate that the videos related to culinary business innovation on YouTube that has high views are the videos that many show bananas as the basic ingredients of processed foods made innovatively and can be used as a source of business for anyone. While video content uploaded a lot by YouTuber related to culinary business innovation videos is a food processing video that can be used as a source of business.

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Wills, Jenny Heijun. "Culinary Culture in Asian/North American Coming-of-Age Literature." Jeunesse: Young People, Texts, Cultures 6, no. 1 (June 2014): 163–78. http://dx.doi.org/10.3138/jeunesse.6.1.163.

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Wills, Jenny. "Culinary Culture in Asian/North American Coming-of-Age Literature." Jeunesse: Young People, Texts, Cultures 6, no. 1 (2014): 163–78. http://dx.doi.org/10.1353/jeu.2014.0006.

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Ceccarelli, Leah. "Neither Confusing Cacophony Nor Culinary Complements." Written Communication 21, no. 1 (January 2004): 92–105. http://dx.doi.org/10.1177/0741088303261651.

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Artika, Mareta Dwi, Wahyudi Siswanto, and Heri Suwignyo. "Strategi Menulis Puisi Kuliner: Perspektif Gastronomi." Jurnal Pendidikan: Teori, Penelitian, dan Pengembangan 6, no. 6 (June 30, 2021): 913. http://dx.doi.org/10.17977/jptpp.v6i6.14882.

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<div align="center"><table width="645" border="1" cellspacing="0" cellpadding="0"><tbody><tr><td rowspan="2" valign="top" width="439"><p class="Abstrak"><strong>Abstract:</strong> The purpose of this study was to describe the strategy stages for writing culinary poetry. This study used a descriptive qualitative design with a type of text analysis. The strategy described is closely related to gastronomy. The results of the strategy analysis show five stages in writing culinary poetry. The five stages consist of determining culinary poetry recipe (culinary stimulation), preparation of culinary poetry tools and materials (reflection of culinary experiences or culinary memory creation), review of culinary poetry (culinary description), cooking culinary poetry process (culinary and literature collaboration), and presentation of culinary poetry (writing culinary poetry).</p><p class="Abstrak"><strong>Abstrak:</strong> Tujuan penelitian ini adalah mendeskripsikan tahapan strategi untuk menulis puisi kuliner. Penelitian ini menggunakan rancangan deskriptif kualitatif dengan jenis analisis teks. Strategi yang dijabarkan berkaitan erat dengan gastronomi. Hasil analisis startegi menunjukkan lima tahapan dalam menulis puisi kuliner. Lima tahapan tersebut terdiri atas penentuan resep puisi kuliner (penstimulusan kuliner), persiapan alat dan bahan puisi kuliner (refleksi pengalaman kuliner atau penciptaan memori kuliner), peninjauan puisi kuliner (pendeskripsian kuliner), proses memasak puisi kuliner (pengkolaborasian kuliner dan sastra), dan penyajian puisi kuliner (menulis puisi kuliner).<strong></strong></p></td><td width="0" height="60"> </td></tr><tr><td width="0" height="99"> </td></tr></tbody></table></div>

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Wijanarti, Sri Widya, and Ambara Purusottama. "Exploring the dimensions of local food tourism in Cirebon." Jurnal Pariwisata Pesona 7, no. 1 (June 15, 2022): 19–28. http://dx.doi.org/10.26905/jpp.v7i1.7266.

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The sustainability of a tourist destination can be achieved by correctly planning, exploiting, and growing the area's tourism potential. Local gastronomy is one of the potentials that can be cultivated. Local cuisine has evolved into a driving force in enticing tourists to a destination. The goal of this research is to better understand the consumption habits of local food tourists. A food tourism framework is defined in this study, which includes culinary attribute, culinary experience, and culinary atmosphere. A total of 337 people who participated in a cuisine tour in Cirebon were surveyed to test the framework that has been built. Data was processed using descriptive statistical methods, followed by cross analysis using the Independent Sample T-Test on measurement results that had been adjusted to the respondents' attributes. The data demonstrate a strong response to culinary attribute, culinary experience, and culinary atmosphere. This research provides practitioners and stakeholders with a new perspective on what should be a concern in the development of culinary tourism in Cirebon. This study adds to the food tourism literature by elaborating on the notion of local food tourism, which is articulated effectively in this study.

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Indrahti, Sri, Siti Maziyah, and Alamsyah Alamsyah. "Ragam Kuliner Sesaji Dalam Upacara Tradisi di Kabupaten Jepara." Jurnal Sejarah Citra Lekha 2, no. 1 (June 20, 2017): 61. http://dx.doi.org/10.14710/jscl.v2i1.14547.

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This article is one of wide studies that analyze culinary food served in cultural activities at Jepara. Those cultural activities become tourist attractions. This study uses qualitative method includes collection of primary and secondary sources such as literature study, observation, structured and in-depth interviews, and Focus Group Discussion (FGD). Historically, cultural activities have been existed during the ancestor period, it is always accompanied by the presence of culinary that has philosophical and historical significance among them. The purpose of this study is to develop culinary culture into business units for the community by combining cultural and tourism market values that have been existed previously. The culinary varieties are expected to be able to contribute in tourism development through the establishment of new business units.

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Mannur, A. "Culinary Nostalgia: Authenticity, Nationalism, and Diaspora." MELUS: Multi-Ethnic Literature of the United States 32, no. 4 (December 1, 2007): 11–31. http://dx.doi.org/10.1093/melus/32.4.11.

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Bigot, Corinne. "Diasporic culinary trajectories: Mapping food zones and food routes in first-generation South Asian and Caribbean culinary memoirs." Journal of Postcolonial Writing 55, no. 6 (November 2, 2019): 795–807. http://dx.doi.org/10.1080/17449855.2019.1680154.

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Dewi, Ratih Kartika, Buce Trias Hanggara, and Aryo Pinandito. "A Comparison Between AHP and Hybrid AHP for Mobile Based Culinary Recommendation System." International Journal of Interactive Mobile Technologies (iJIM) 12, no. 1 (January 23, 2018): 133. http://dx.doi.org/10.3991/ijim.v12i1.7561.

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Mobile based culinary recommendation system has become critical topic in mobile application. Some methods presented in the literature propose the use of the AHP (Analytic Hierarchy Process), AHP TOPSIS (Technique for Order of Preference by Similarity to Ideal Solution) and fuzzy AHP for mobile based culinary recommendation system. However, there are no comparative studies of these three methods when applied to mobile based culinary recommendation system. Thus, this research presents a comparative analysis of these three methods in the context of culinary recommendation system in mobile environment. The comparison was made based on accuracy and time complexity because mobile application environment needs low time complexity. The results have shown that all of these methods are suitable for culinary recommendation system in mobile environment. Fuzzy AHP have the highest accuracy between all of these methods, it have 66,67 % accuracy. But, AHP TOPSIS shows the best performance in time complexity, with order of growth in quadratic class (n2)

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Huda, Choirul, Osel Dharmawan Awang, Raymond Raymond, and Raynaldi Raynaldi. "Analysis and Design of Web-Based Database Application for Culinary Community." ComTech: Computer, Mathematics and Engineering Applications 8, no. 1 (March 31, 2017): 55. http://dx.doi.org/10.21512/comtech.v8i1.3779.

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This research is based on the rapid development of the culinary and information technology. The difficulties in communicating with the culinary expert and on recipe documentation make a proper support for media very important. Therefore, a web-based database application for the public is important to help the culinary community in communication, searching and recipe management. The aim of the research was to design a web-based database application that could be used as social media for the culinary community. This research used literature review, user interviews, and questionnaires. Moreover, the database system development life cycle was used as a guide for designing a database especially for conceptual database design, logical database design, and physical design database. Web-based application design used eight golden rules for user interface design. The result of this research is the availability of a web-based database application that can fulfill the needs of users in the culinary field related to communication and recipe management.

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Fredericks, Lynn, Pamela A. Koch, Ao (Alicia) Liu, Leah Galitzdorfer, Alyssa Costa, and Jennifer Utter. "Experiential Features of Culinary Nutrition Education That Drive Behavior Change: Frameworks for Research and Practice." Health Promotion Practice 21, no. 3 (February 3, 2020): 331–35. http://dx.doi.org/10.1177/1524839919896787.

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Evidence of the benefits of culinary nutrition education is growing in the literature. Culinary nutrition education programs are naturally experiential, social, skills-based, and effective in improving nutrition-related beliefs, knowledge, and behaviors. In this article, we explore a set of motivational experiences in culinary nutrition education that have been identified as “drivers” of behavior change. These drivers emerged from 20 years of implementation and evaluation of hands-on cooking programs across the life span in more than 30 states within the United States. From these drivers, we developed a framework to guide both new and existing programs that can be best designed to motivate behavior change. These frameworks add value to the work of culinary nutrition educators and will inform and support future culinary nutrition education programs. In future research, health educators implementing skills-based health promotion programs in diverse settings can test the application of this framework to determine its relevance in broader areas.

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Hendra, Hendra, Rode Ayu Wahyuningputri, Aditya Nova Putra, and Farah Levyta. "THE LEXICON OF MAJAPAHIT CULINARY AT TROWULAN IN THE GLOBALIZATION ERA." JOURNAL OF TOURISM, CULINARY AND ENTREPRENEURSHIP (JTCE) 1, no. 2 (October 4, 2021): 208–18. http://dx.doi.org/10.37715/jtce.v1i2.2271.

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This research aims to describe the form of lingual, naming, and the meaning of lexicon and examinesMajapahit Culinary by using a linguistic approach that has similar sounds with global tourism language.The problem studied in the process of naming the Majapahit Culinary that has the same sound asEnglish as the international language. The ethnographic method is used to investigate the languageand culture related to culinary based on the understanding of the local community. This research wasconducted in Trowulan. Data collection uses in-depth interview methods and observations of theparticipation of informants. All data is reviewed using analisis domain, taxonomy, componential andthemes, obtained from written sources including inscriptions and literature from Majapahit and from thetime before and afterwards. The sources of research data are verbal words of the informants asspeakers. Data collection was carried with participant observation techniques and interviews. Dataanalysis was carried out with four activities as collection, reduction, presentation and verification. Theresult of the Majapahit culinary analysis that has naming which can be used as the basis for thereference of the global sound are five Majapahit culinary, they are Letlet, Wok, Kwelon Dodol and Lepet.Those five Majapahit culinary will become a reference in the promotion of Majapahit culinary ininternational tourism.

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Shantika, Budi, Ni Made Ernawati, and Ni Luh Ayu Kartika Yuniastari Sarja. "Balinese Women's Role and Gender Gap in the Sustainable Tourism Development." International Journal of Green Tourism Research and Applications 3, no. 2 (December 28, 2021): 49–57. http://dx.doi.org/10.31940/ijogtra.v3i2.49-57.

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This study aims to determine women's role and involvement in the development of sustainable tourism in Bali and to know how Balinese women are the main drivers of cultural and environmental preservation in Bali. The study uses a qualitative method of literature review. The research stage was carried out by collecting literature sources, both primary and secondary. Balinese women have a vital role in the preservation of culture and the environment in Bali. It can be concluded that Balinese women are the drivers of sustainable tourism in several tourism sectors, such as culinary tourism, cultural tourism, and environmental conservation. Balinese women are pioneers in the development of culinary tourism, especially traditional culinary in Bali but are not given many chance to participate in development planning actively. Balinese women are still collided by the patriarchal hegemony in the local traditional culture.

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Kaura, Anubha, Sarah Hussain, Mahender Reddy Gavinolla, and Priyakrushna Mohanty. "REORIENTING TEACHING DYNAMICS OF CULINARY EDUCATION WITH SUSTAINABILITY." SOCIETY. TECHNOLOGY. SOLUTIONS. Proceedings of the International Scientific Conference 2 (April 8, 2022): 27. http://dx.doi.org/10.35363/via.sts.2022.90.

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INTRODUCTION There is growing concern among environmental scientists that our food consumption pattern is harming the planet and acting as a catalyst for climate change. With the world already in the Anthropocene epoch, considerable harm is caused to the environmental systems by human activity. Achieving environmentally sustainable food systems is an immediate challenge. Food consumption is massively influenced by food trends and culinary innovations conceptualised by traditional and modern chefs. The greatest chefs in the past have linked food artistry with expensive ingredients and most importantly meat. Traditional culinary education was based on learning the art and science of cooking, but in the last decade, there has been a growing inclination to incorporate sustainable culinary practices, such as optimal usage of ingredients and controlling food wastage. Due to this, there has been an introduction of innovative cooking programmes initiated by culinary schools. Food, climate change and sustainable menus should be driving the next generation of chefs to rethink the way fine-dining is approached. This calls for understanding the various changes that can be brought in to change the face of culinary education, thus making it environmentally friendly. MATERIALS AND METHODS The current study aims at understanding the need of changing the dynamics of culinary education and thus training a clan of futuristic chefs who advocate and practice environmentally sustainable menus. The study also aims to conceptualise the various interventions required in culinary education in achieving sustainable development goals (SDGs) by 2030. In this study, the PRISMA technique has been adopted to bring out the themes in the collected literature. The work has been drafted as a viewpoint paper, as the author’s own experience has gone into making the research fit the context. RESULTS The study aims to indicate the role of transforming culinary education in achieving sustainable development goals by 2030. The results would identify the gaps by reviewing the extant literature and would suggest a way forward to achieve sustainable commercial kitchens, introducing changes at the grass-root level by transforming culinary education. CONCLUSIONS The study would help understand the way commercial kitchens are changing and the role of transforming culinary education as well as the face of commercial kitchens. The study has a futuristic approach and considers the need to train chefs in promoting and cooking sustainable meals.

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Kaura, Anubha, Sarah Hussain, Mahender Reddy Gavinolla, and Priyakrushna Mohanty. "REORIENTING TEACHING DYNAMICS OF CULINARY EDUCATION WITH SUSTAINABILITY." SOCIETY. TECHNOLOGY. SOLUTIONS. Proceedings of the International Scientific Conference 2 (April 8, 2022): 27. http://dx.doi.org/10.35363/via.sts.2022.90.

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INTRODUCTION There is growing concern among environmental scientists that our food consumption pattern is harming the planet and acting as a catalyst for climate change. With the world already in the Anthropocene epoch, considerable harm is caused to the environmental systems by human activity. Achieving environmentally sustainable food systems is an immediate challenge. Food consumption is massively influenced by food trends and culinary innovations conceptualised by traditional and modern chefs. The greatest chefs in the past have linked food artistry with expensive ingredients and most importantly meat. Traditional culinary education was based on learning the art and science of cooking, but in the last decade, there has been a growing inclination to incorporate sustainable culinary practices, such as optimal usage of ingredients and controlling food wastage. Due to this, there has been an introduction of innovative cooking programmes initiated by culinary schools. Food, climate change and sustainable menus should be driving the next generation of chefs to rethink the way fine-dining is approached. This calls for understanding the various changes that can be brought in to change the face of culinary education, thus making it environmentally friendly. MATERIALS AND METHODS The current study aims at understanding the need of changing the dynamics of culinary education and thus training a clan of futuristic chefs who advocate and practice environmentally sustainable menus. The study also aims to conceptualise the various interventions required in culinary education in achieving sustainable development goals (SDGs) by 2030. In this study, the PRISMA technique has been adopted to bring out the themes in the collected literature. The work has been drafted as a viewpoint paper, as the author’s own experience has gone into making the research fit the context. RESULTS The study aims to indicate the role of transforming culinary education in achieving sustainable development goals by 2030. The results would identify the gaps by reviewing the extant literature and would suggest a way forward to achieve sustainable commercial kitchens, introducing changes at the grass-root level by transforming culinary education. CONCLUSIONS The study would help understand the way commercial kitchens are changing and the role of transforming culinary education as well as the face of commercial kitchens. The study has a futuristic approach and considers the need to train chefs in promoting and cooking sustainable meals.

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Sherdianto, Gayuh, and I. Putu Anom. "Pengembangan Waroeng Semawis Dalam Mendukung Wisata Kuliner Di Kota Semarang Provinsi Jawa Tengah." JURNAL DESTINASI PARIWISATA 6, no. 2 (January 1, 2019): 350. http://dx.doi.org/10.24843/jdepar.2018.v06.i02.p23.

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The selection of this research topic is based on the seriousness of Semarang City Government to maximize the potential of culinary tourism. The development of culinary tourism is expected to support the existing tourism in SemarangCity. In this study,the researchers chose WaroengSemawis as the main focus of the research location. WaroengSemawis is a culinary night market located in the Chinatown area in ??Semarang City. Initially,WaroengSemawis was just a Lunar New Year SemawisMarket held only days before the Lunar New Yearday, but since 2004 WaroengSemawis became a regular event every weekend. There are many types of culinary available there, ranging from local cuisine to typical Chinese cuisine. In addition,there are also many historical Chinese templessurroundingWaroengSemawis area that have their own history as well. The purpose of this research is to analyze the potential of culinary tourism and the development strategy of the culinary tourism particularly at WaroengSemawis in Semarang City. The data usediin thisiresearchiis theitypeiof qualitativeiidata, whileitheidataisourceiisiprimaryidataiandisecondaryiidata. Data collection is done by observation, interview, literature study, and documentation. Data analysis techniqueusedin this study is SWOT to find out what strategies can be used. The results of this study indicate that there are still some shortcomings that must be developed by the management of WaroengSemawis. Theneed of additional public toilets, parking lots, as well as the addition of traditional culinary or culinary types of Semarang. By increasing some of these facilities, it can help boostingthe amenity and interest of tourists to visit WaroengSemawis so that it can leave a good impression on the tourists. Keywords:Development Strategy, Culinary Tourism, Waroeng Semawis

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Leone, Massimo. "Critique of the culinary reason." Semiotica 2016, no. 211 (July 1, 2016): 165–86. http://dx.doi.org/10.1515/sem-2016-0097.

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AbstractPresent-day economically developed societies devote unprecedented attention to food. The culinary discourse, in all its facets, gains increasing centrality in cultures. Institutions, media, and common people are obsessed with what they eat. In Italy, a country already aware of itself with regards to food, gastronomy turns into the main concern, the most debated and cared of system of norms. Social phenomena like Slow Food and Zero Kilometer originate in Italy and then conquer the world, claiming that improving the quality of food is the way for a better planet. But what is the deep cultural meaning of this massive trend? What lies behind the culinary reason? Aesthetic neutralization of socioeconomic conflicts, chauvinistic marketing of stereotypes, and anti-intellectual subversion of sensorial hierarchies, the article contends.

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SERENAMI, CAROL NATHALIE. "PERANCANGAN BUKU RESEP 30 IKON KULINER TRADISIONAL INDONESIA UNTUK GENERASI MUDA." Serat Rupa Journal of Design 1, no. 3 (January 19, 2018): 417. http://dx.doi.org/10.28932/srjd.v1i3.462.

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Indonesia is an archipelago witha high diversity. As a country with various cultural aspects, Indonesia inherits the most diverse traditional dishes. It is estimated that there are over 5,000 kinds of Indonesian dishes. In 2012 the Indonesian government, through the Ministry of Tourism and Creative Economy (Kemenparekraf), has launched 30 culinary icons that best represent Indonesia's best culinary assets. The recipes of the 30 Indonesian culinary icons and their complicated cooking stages need to be documented into a handbook. This handbook will indirectly introduce the culinary of Indonesia more broadly, even internationally. Influenced by the modern lifestyle, the Indonesian younger generation is currently more interested in the culinary of foreign countries rather than the local one. They have not admitted the Indonesian cuisine as their pride. Some books that introduce 30 Indonesian culinary icons have been published, but to further enrich the literature, another book about 30 Indonesian culinary icons is designed with styles and visuals different from the previous ones. The book is designed in a journal style to resemble a cooking record, with the incorporation of illustrations and photography. The design is also equipped by supporting medias such as booklets, websites, social media accounts, and the medias neededfor book launching. It is expected that through this design, the younger generation will become more interested and proud of Indonesia's unique cuisine as one of the cultural heritage.Keywords: culinary icon; illustration; indonesia; recipe book; young generation.

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Chehabi, H. E. "The Westernization of Iranian Culinary Culture." Iranian Studies 36, no. 1 (March 2003): 43–61. http://dx.doi.org/10.1080/021086032000062875.

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Campanari, Alessandra, and Alessio Cavicchi. "From the Rise of Authentic Italian Restaurants in America to the Creation of New Multicultural Food Tourism Experiences." Tourism Culture & Communication 21, no. 1 (April 14, 2021): 5–16. http://dx.doi.org/10.3727/109830421x16135685359910.

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With the emergence of culinary multiculturalism in the globalized world, ethnic restaurants have become central symbols of postmodern life, no longer relegated to a domestic and community sphere, but able to attract non-ethnic customers without necessarily destroy food cultural heritage. In line with this trend, the article aims to contribute to the literature on new food tourism experiences by examining contemporary Italian restaurants in the US to investigate how Italian food identity in ethnic restaurants is advertised and sold. Starting from the literature on Italian culinary immigration in America, from the rise of the first Italian restaurants to the invention of the Italian American culinary tradition, the article provides an ethnographic study to understand the changing business environment that is leading new entrepreneurs in foodservice to diversify their business models towards the creation of new food tourism experiences as a result of an ever-changing dialogue between tradition and innovation.

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Damayanti, Wahyu. "IDENTITAS DIRI PADA NAMA-NAMA RUMAH MAKAN DI KOTA PONTIANAK." tuahtalino 13, no. 2 (January 3, 2020): 242. http://dx.doi.org/10.26499/tt.v13i2.1796.

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Culinary business is increasingly in demand by most culinary connoisseurs. One way for culinary entrepreneurs so that their culinary business is better known is by giving a unique name so that culinary connoisseurs are curious to visit it. Giving a name is an effort to find out the cultural value of the community owner. The purpose of this study is to describe the form of self-identity in the names of restaurants in Pontianak. The theory used uses qualitative methods. The supporting techniques are (1) determining the location of the study, (2) determining the informant technique using purposive sampling techniques developed using snowball sampling techniques. (3) data collection techniques that include observation, interviews, document studies or literature studies, (4) data validation, (5) data analysis, and finally (6) writing of research results. The results of this study are that there is a form of self-identity in many ethnic groups in Indonesia including Padang, Java, Malay, Palembang and from foreign countries such as Arabic, English, Thai, Italian, and Japanese.

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Ikbal, Muhammad, Lukman Lukman, and Selfiani Selfiani. "MODEL PENGAMBILAN KEPUTUSAN DALAM PEMBANGUNAN WISATA KULINER PINGGIRAN SAWAH (PIRSA) DESA BILA RIASE." Jurnal Studi Ilmu Pemerintahan 2, no. 1 (April 17, 2021): 25–30. http://dx.doi.org/10.35326/jsip.v2i1.1101.

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Village Head Decision Making Model in the Development of Pirsa Culinary Tourism in the Village of If the Riase District of Pitu Riase District Sidenreng Rappang in 2020. This study aims to find out how the Village Head Decision Making Model in the Development of culinary tourism in the Village of PIRSA if Riase and to find out what approach was taken by the Village Head in making decisions PIRSA culinary tourism development activities in the Village If Riase. The population of this study was 34 stakeholders and a sample of 34 people. The sampling technique used is the saturated sampling technique. This type of research is quantitative descriptive. Data collection techniques are observation, questionnaire (questionnaire), and literature. Data analysis techniques use descriptive statistics. The results showed that the percentage of each indicator can be seen that the development of PIRSA culinary tourism in the fact, experience, intuition, logic, and system analysis approach that is 40-60% is categorized unfavorably in the development of culinary tourism.

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Joensuu, Juri. "Fiktiiviset reseptit ja mahdottomat ateriat kirjallisen komiikan lajina." AVAIN - Kirjallisuudentutkimuksen aikakauslehti, no. 2 (July 3, 2017): 5–24. http://dx.doi.org/10.30665/av.66199.

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Fictitious recipes, impossible meals: a subgenre of comical literature The article looks into ctitious and imaginative food recipes and comical potentiality of such food related text types as listings of ingredients, foodstuffs, dishes, or portions. The focus is on imaginary, fantastic, and impossible meals and recipes: portions that could not be implemented in the real world. The recipe as a form is covered from genre-theoretical, narratological, poetic and procedural perspectives. The special point of reference is experimental literature and its interests in literary forms, rules, constraints, and procedures − the terms that could be used to define also culinary recipes as codes or scripts for cooking, just as poetic procedures can be thought of as recipes for texts. The humorous implementations found in literary texts vary from satire, logical paradoxes and conceptual incongruences to the use of powerful culinary combinations. All these speak to the reader’s personal taste, food recollections and notions of culinary categories.

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Purnomo, Rochmat Aldy. "Strategi Pengembangan Produk Kuliner Di Pusat Kuliner Pratistha Harsa Purwokerto." Jurnal Ekonomi 21, no. 1 (October 23, 2018): 91. http://dx.doi.org/10.24912/je.v21i1.384.

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This study aims to analyze the development strategy Pratistha Harsa Culinary Market. Collecting data using the techniques of interview, observation and literature. The respondents were selected ie Pratistha Harsa Chief Manager, Chairman of the Society Pratistha Harsha, traders culinary Pratistha Harsa. The population of merchants in Pratistha Harsa number of 65 peoples and a sample of 40 seller respondents. Selection of the sample using simple random sampling. This research using SWOT Matrix and QSP Matrix. The results showed that the development strategy for the culinary center Pratistha Harsa obtained from the SWOT Matrix and Matrix QSP is using WT strategy, namely to minimize weaknesses and avoid external threats. It can be concluded that the formulation of the strategy of development of the culinary center Pratistha Harsha, looking at strengths, weaknesses, opportunities and threats of Pratistha Harsa relocation program that decision makers in Pratistha Harsha will apply Weaknesess-Threats Strategy.

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Mustapa, R. Suparman, and Haris Supratno. "SASTRA KULINER SEBAGAI SARANA PENDIDIKAN KARAKTER (ANALISIS NOVEL GERIMIS DI ARC DE TRIOMPHE KARYA NUNIK UTAMI)." Didaktik : Jurnal Ilmiah PGSD STKIP Subang 4, no. 2 (December 30, 2018): 279–90. http://dx.doi.org/10.36989/didaktik.v4i2.75.

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Culinary literature is often associated with cooking or cooking, even though there is an implicit meaning from every literature. There is advice contained in stories about food or food. The K13 curriculum that is being applied in Indonesia is referred to as a character education based curriculum. The application of character education requires a more attractive means for students to be interested, including using culinary literature. The Drizzle Novel in the Arc De Triomphe by Nunik Utami contains stories about foods that contain moral messages. The goodness found in the Gerimis novel in the Arc De Triomphe of Nunik Utami's work is honesty, help, and responsibility wrapped in stories about culinary. The approach used in this study is a qualitative descriptive approach. The data source in this study is Drizzle in the Nunik Utami Arc De Triomphe. The process of collecting data uses the method of reading, and taking notes. After the collected data is then analyzed using content analysis. The results of the study explained that the Gerimis novel in the Arc De Triomphe of Nunik Utami's work could be used as a means of developing character education in schools.

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Oti, Janet Agyarkwaa. "Culinary competencies and diet patterns of undergraduate students of the University of Education, Winneba, Ghana." Research Journal of Food Science and Nutrition 7, no. 1 (February 28, 2022): 16–24. http://dx.doi.org/10.31248/rjfsn2022.136.

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While substantial literature exists on the culinary competencies and diet patterns of the young adult population around the world, little is known about these variables in the Ghanaian context and much less in the university circles. In view of this dearth in literature, this study investigated the culinary competencies and diet patterns of undergraduate students of the University of Education, Winneba, Ghana, within the context of the Social Cognitive Theory. In line with the positivist paradigm, this study utilized the correlational research design, where through the quantitative approach, 3,065 students were sampled using proportionate stratified random sampling technique. After meeting validity and reliability requirements, a structured questionnaire was used to collect data for the study which was analyzed using descriptive statistics such as frequency counts, percentages, mean, standard deviation and inferential (Pearson Moment Correlation) statistics. The findings of the study revealed that the culinary competencies of undergraduate students of the University of Education, Winneba, was undesirable, even though they exhibited cooking confidence than cooking frequency and cooking attitude. Besides, the findings further disclosed that students exhibited undesired diet patterns where majority often skipped meals, occasionally ate three square meals, occasionally ate fruits and vegetables and rarely observed regularity in mealtimes. Furthermore, it was discovered that generally there was a weak but statistically significant positive relationship between undergraduate students’ culinary competencies and diet patterns. Hence, the study identifies the need by way of recommendations for nutrition education programmes for students to improve their culinary competencies since it has implications on their diet patterns.

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Griffin, C. "JOAN FITZPATRICK (ed.), Renaissance Food from Rabelais to Shakespeare: Culinary Readings and Culinary Histories." Notes and Queries 58, no. 3 (July 27, 2011): 440–42. http://dx.doi.org/10.1093/notesj/gjr079.

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Garval, Michael D. "The Miserable, Mythical, Magical Marmiton." Historical Reflections/Réflexions Historiques 44, no. 3 (December 1, 2018): 72–94. http://dx.doi.org/10.3167/hrrh.2018.440306.

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Revealing paradoxes abounded in early Third Republic French representations of the marmiton, or culinary apprentice. Investigative reportage and reformist discourse exposed apprentices’ miserable existence while still depicting these young fellows as playful and carefree. Conversely, popular marmiton mythology, particularly in children’s literature, idealized culinary apprenticeship, amid glimpses of harsh living and working conditions, while also highlighting admittedly rare opportunities for ambitious apprentices to achieve substantial public success. Max Jacob’s children’s book Histoire du Roi Kaboul Ier et du Marmiton Gauwain provides an emblematic example with its parodic fairy-tale rendering of celebrity chef Auguste Escoffier’s extraordinary triumphs. Ultimately, while enchanting, the rosy popular vision of the magical marmiton obfuscated exploitative child labor practices underpinning the whole culinary enterprise in this supposed golden age of French gastronomy.

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Winanti and Francisca Sestri Goestjahjanti. "Component Learning Community for Informal Education to Support Culinary Community at Era New Normal Covid-19: A Systematic Literature Review." International Journal of Information Technology and Computer Science 14, no. 1 (February 8, 2022): 20–31. http://dx.doi.org/10.5815/ijitcs.2022.01.03.

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Informal education will be successful as an alternative for the community because not all people are able to receive formal education. This study uses a qualitative method with a systematic literature review (SLR) technique to look for learning community components in informal education to support learning in the culinary community in the new normal era of Covid-19. The author collects, studies, and analyzes reference sources according to the specified keywords. Found 53 papers from 2002 to 2021 with background authors from academia, industry, and the public sector with reference sources from journals, conferences, white papers, and research reports. Systematic literature review results obtained 6 components of learning community in informal education, namely content, forum, method, technology, figure/layout, and human/social resources. The six components as a reference and the author's first step in the next research through searching for the characteristics of the learning community in the culinary field, then making a learning model of the culinary community. Because of the importance of the learning community component in informal education to help community members share knowledge, solve problems, share common goals and interests among community members.

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Tussyahada, Amalia, and Priscila Fitriasih Limbong. "NOVEL RAHASIA SALINEM KARYA BRILLIANT YOTENEGA DAN WISNU SURYANING ADJI: PERSPEKTIF GASTROCRITICISM." SEMIOTIKA: Jurnal Ilmu Sastra dan Linguistik 23, no. 2 (July 15, 2022): 136. http://dx.doi.org/10.19184/semiotika.v23i2.32514.

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Indonesia as a culinary paradise has a variety of foods, while literature as a medium can be used as a tool to introduce various Indonesian culinary delights. This study aims to discuss food issues, especially “pecel”, to reveal the secrets of story characters in showing their identity and as an effort to preserve the culinary arts of the Indonesian archipelago. This study uses a qualitative method with a gastro criticism perspective. The research object is the novel Rahasia Salinem by Brilliant Yotenega and Wisnu Suryaning Adji. In this study, food in literature is not only used as the story's object, but both have material, physical, social, and cultural relationships. The results showed four concepts from the perspective of gastro critism, namely (1) food and pleasure, (2) food and art (bricolage), (3) food and names, and (4) food and history. The results of this study are expected to contribute to the development of literary studies in a cultural context as an effort to introduce and preserve local cuisine through literary works.

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Journal articles on the topic 'Culinary literature'

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