Academic literature on the topic 'Literatura gastronómica'
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Journal articles on the topic "Literatura gastronómica"
Miranda Zavala, Ana María, Isaac Cruz Estrada, and Virginia Guadalupe García Echevarría. "INNOVACIÓN ESTRATÉGICA MEDIANTE LA OPCIÓN GASTRONÓMICA DE NEGOCIO FOOD TRUCK." Revista Nacional de Administración 9, no. 2 (December 30, 2018): 91–103. http://dx.doi.org/10.22458/rna.v9i2.2060.
Full textSoares, Carmen. "Therapeutic Tables and Healthy Tables: Platonic Texts in Dialogue with Hippocratic and Gastronomic Literature." Revista Archai, no. 23 (2018): 229–64. http://dx.doi.org/10.14195/1984-249x_23_8.
Full textFlores Jurado, Julieta. "What makes our mouths water: el cuerpo y la escritura gastronómica en Christmas Days de Jeanette Winterson." Nuevas Poligrafías. Revista de Teoría Literaria y Literatura Comparada, no. 2 (August 29, 2020): 31–53. http://dx.doi.org/10.22201/ffyl.nuevaspoligrafias.2020.2.1377.
Full textCruz Estrada, Isaac, and Ana María Miranda Zavala. "Importancia de la inclusión de las estrategias con redes sociales digitales en restaurantes de la zona gastronómica de la ciudad de Tijuana." El Periplo Sustentable, no. 38 (February 5, 2020): 74. http://dx.doi.org/10.36677/elperiplo.v0i38.9947.
Full textFélix Mendoza, Ángel Guillermo, Johnny Patricio Bayas Escudero, José Rafael Vera Vera, Washington Fernando Veloz Camejo, and Joffre Ramón Moreira Pico. "Destinos Turísticos Inteligentes, un nuevo aporte conceptual para el desarrollo local en Ecuador. Caso “Portoviejo Ciudad Creativa UNESCO”." Research, Society and Development 10, no. 2 (February 21, 2021): e43210212754. http://dx.doi.org/10.33448/rsd-v10i2.12754.
Full textCruz Estrada, Isaac, and Ana María Miranda Zavala. "La gestión de relaciones con el cliente: estrategia empresarial en una organización de servicios turísticos de Baja California." Revista Nacional de Administración 7, no. 2 (April 8, 2017): 59–79. http://dx.doi.org/10.22458/rna.v7i2.1497.
Full textLozano Gutiérrez, María Dolores, and Ricardo Ignacio Prado Hurtado. "Satisfacción del consumidor y comunicación interpersonal en restaurantes de España, Francia, México y Portugal." Pangea. Revista de Red Académica Iberoamericana de Comunicación 12, no. 1 (February 22, 2022): 120–42. http://dx.doi.org/10.52203/pangea.v12i1.137.
Full textMartínez Rivas, Édel Ireydi. "Intercambio Cultural y Linguístico entre grupos Étnicos de la Carrera de Lengua y Literatura, de la UNAN-LEÓN." Universitas (León): Revista Científica de la UNAN León 12, no. 1 (July 12, 2023): 14–19. http://dx.doi.org/10.5377/universitas.v12i1.16406.
Full textTettner, Samuel, and Begum Kalyoncu. "Gastrodiplomacia 2.0: turismo culinario más allá del nacionalismo." Ara: Revista de Investigación en Turismo 6, no. 2 (May 15, 2017): 47–55. http://dx.doi.org/10.1344/ara.v6i2.19074.
Full textCáceres-Charro, Marco Paúl. "Sostenibilidad en la gastronomía Prácticas y desafíos." Revista Científica Kosmos 2, no. 2 (December 26, 2023): 54–65. http://dx.doi.org/10.62943/rck.v2i2.49.
Full textDissertations / Theses on the topic "Literatura gastronómica"
Egea, Carrasco Adolfo. "La poesía gastronómica latina." Doctoral thesis, Universitat de Barcelona, 2015. http://hdl.handle.net/10803/293258.
Full textTh e main theme of this dissertation is the Roman gastronomical poetry, since its origins in the pre-classic period until Horace’s Satires 2.4 and 2.8. The concept of “Roman gastronomical poetry” is based on the studies on Greek gastronomical poetry by Enzo Degani, who established two main tendences, namely, the “didactic” one (e.g., Archestratus) and the “ekphrastic” one (e.g., Matro of Pitane). Nevertheless, the first chapter covers other authors of di.erents genres, such as Annanius and Hipponax (jambus), or Epicharmus, Aristophanes, Eubulus and Alexis (comedy). Roman authors of the archaic period are studied in detail: Ennius, Lucilius and Varro. Many critical issues affect their texts due to their fragmentary condition. Finally, Horace’s satires 2.4 and 2.8 are studied taking into account the tradition of the gastronomical poetry as reviewed in the precedent chapters. Other issues, such as the concept of "σπουδαιογέλοιον"or the metapoetic interpretation of these satires are analized as well.
Forte, Maria João Figueiredo. "Territórios culturais e património gastronómico: da «cerdeira» à cereja do Fundão." Doctoral thesis, 2013. http://hdl.handle.net/10362/21334.
Full textBased on the case of the "Fundão cherries” this thesis addresses the modern-day construction of territorial identities, especially with regard to the tourist attraction argument. It starts with a look at the enshrinement of traditional foods as a heritage in the recognition of the ethnological legacy and the history of the constitution of the very concept of heritage. It then analyses the Beiras region in light of its territorial configuration. Our research focuses on Cova da Beira cherries and highlights the following areas: Fundão, Alcongosta and Serra da Gardunha in order to identify the processes that led to the association between cherries and the town of Fundão. We address the substantial changes in the agricultural culture and landscape involving the cherry tree and then analyse the enshrinement of cherries as a local heritage product, gastronomic asset and institutional motivation, in the case of the Confraria da Cereja de Portugal [Portuguese Cherry Society].
Books on the topic "Literatura gastronómica"
Concurso de Cuento Gastronómico Matalamanga (1st). Huancaína freak y otros cuentos para comer: Primer Concurso de Cuento Gastronómico Matalamanga. Lima: Grupo Editorial Matalamanga, 2007.
Find full textLas Razones del gusto y otros textos de la literatura gastronómica. Caracas, Venezuela: Universidad Metropolitana, 2014.
Find full textCatalan Cuisine: Europe's Last Great Culinary Secret. Harvard Common Press, 1999.
Find full textCatalan Cuisine: Vivid Flavors from Spain's Mediterranean Coast. Harvard Common Press, 2005.
Find full textCatalan cuisine: Europe's last great culinary secret. New York: Collier Books, 1992.
Find full textCartografía gastronómica de don Miguel de Cervantes. Madrid, España: Miraguano Ediciones, 2016.
Find full textCuatro estaciones a la carta: Entradas gastronómicas en las novelas de Leonardo Padura. Santiago de Cuba: Editorial Oriente, 2014.
Find full textEl festín de las letras: Cocina y literatura : colección de 43 relatos breves premiados en las Semanas Gastronómicas del Restaurante "El Chiscón," Madrid, 1990-2000, acompañados de 43 recetas. [Madrid]: Editorial Nuevas Estructuras, 2001.
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