Les espaces chinois de Kolkata : simples marges convoitées dans une grande ville indienne ou support des influences singapouriennes et chinoises ? by Catherine Guéguen

“…The reconversion of the tanneries district into a restaurant zone is not likely to prove durable, as it is coveted by estate companies who argue in favor of heritage preservation. …”
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A Case of Dibothriocephalosis (<i>Dibothriocephalus latus</i>) from Iseo Lake (Northern Italy): An Update on a Persistent Sanitary Issue by Vasco Menconi, Lisa Guardone, Elena Lazzaro, Romina Bottazzo, Valeria Besutti, Patrizia Danesi, Amedeo Manfrin, Andrea Basso, Giuseppe Arcangeli, Luana Cortinovis, Ewa Bilska-Zając, Giorgia Angeloni

“…This paper describes a human case of dibothriocephalosis associated with the consumption of a presumably infected fish, prepared at a restaurant near Iseo Lake (northern Italy). A month after, the patient found a segment of a worm in her stool. …”
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Burgers, coffee or bureks? A bottom-up perspective on everyday identity consumption, nationalism, and geographies of belonging in contemporary Serbia by Laurent Tournois

“…Adopting a historical narrative scheme, the original material collected in this study from 45 semi-structured customer and problem-centered expert interviews and extensive ethnographic fieldwork contributes to contextualizing and problematizing consumption routines towards McDonald’s restaurants, Simit Sarayi, and Starbucks coffee shops. …”
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Good Worker Health and Hygiene Practices: Evaluation and Importance in GAPs and GMPs by Melissa Holmes-Pearce, Mark Ritenour, Amy Simonne, Jeff Brecht, Steve Sargent, Keith Schneider

“…Regardless if one works in the field, a packinghouse, a warehouse, on the loading dock, at a grocery store, or in a restaurant, good practices that assure food safety start at home and continue into the workplace. …”
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Navigational, Historical and Environmental Perspective of St. Augustine Waterways by St. Augustine Port, Waterway, and Beach District, Florida Sea Grant

“…Augustine; resources important to boaters and anglers, including marinas, waterfront restaurants, and boat ramps; representative fish and wildlife; the distribution of natural resources, such as salt marshes, estuaries, and beaches; and sources of information and assistance. …”
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The role of stakeholders in the sustainability of the Simantri program in Tabanan by I Dewa Ayu Made Natasah Dewani, Ida Ayu Nyoman Saskara, Ni Putu Wiwin Setyari

“…Agricultural Extension Agency (BPP), Farmer's Cooperatives, Financial Institutions, PKK, and fertilizer collectors are relay actors, and Hotels/Restaurants are dominated, actors. Most of the stakeholders converge in supporting the strategic goals to be achieved. …”
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Good Worker Health and Hygiene Practices: Evaluation and Importance in GAPs and GMPs by Melissa Holmes-Pearce, Mark Ritenour, Amy Simonne, Jeff Brecht, Steve Sargent, Keith Schneider

“…Regardless if one works in the field, a packinghouse, a warehouse, on the loading dock, at a grocery store, or in a restaurant, good practices that assure food safety start at home and continue into the workplace. …”
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Eating and Taking Photos: The Consumption of Food, Visual Representations and Gender. Mar del Plata (Argentina), 1930–1970 by Débora Garazi

“…In this article, I examine experiences of consumption and social interaction in establishments specialising in making, serving and selling food and beverages (such as restaurants, cafés, or tearooms) in Mar del Plata, Argentina, between the 1930s and 1970s. …”
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Cultural management in family business by Patricia Amelia Tomei, Patrícia Jaguaribe Ferrari

“…A single case study methodology was adopted based on primary and secondary data obtained through documentary research, participant observation and interviews at Guapo Loco, a Brazilian chain of Mexican restaurants / fun bars, which is a family company and was founded in Rio de Janeiro in 1996. …”
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Sauver la planète, un burger à la fois : Les stratégies communicationnelles de la viande végétale by Mathieu Chaput, Alexander Paulsson

“…Recruiting various collaborators in restaurants, grocery stores, and celebrities to help normalize plant-based meat, Beyond Meat further calls upon consumers as members of a social movement whose engagement would save the planet, one burger at a time.…”
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Using SaTScan to identify and map nightlife areas in Philadelphia, PA by Eliza W. Kinsey, Kathryn M. Neckerman, James W. Quinn, Michael D. M. Bader, Stephen J. Mooney, Gina S. Lovasi, Dirk Kinsey, Andrew G. Rundle

“…Many cities have promoted nightlife or entertainment districts – concentrations of restaurants, bars, and other entertainment-related businesses – in order to revitalize declining neighborhoods. …”
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On Indexicality, Direction of Arrival of Sound Sources, and Human-Robot Interaction by Ivan Meza, Caleb Rascon, Gibran Fuentes, Luis A. Pineda

“…Based on these behaviours, we have implemented four tasks which heavily rely on them: following a person, taking attendance of a class, playing Marco-Polo, and acting as a waiter in a restaurant.…”
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Navigational, Historical and Environmental Perspective of St. Augustine Waterways by St. Augustine Port, Waterway, and Beach District, Florida Sea Grant

“…Augustine; resources important to boaters and anglers, including marinas, waterfront restaurants, and boat ramps; representative fish and wildlife; the distribution of natural resources, such as salt marshes, estuaries, and beaches; and sources of information and assistance. …”
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Proximate analysis and vitamin B contents of fresh-made, canned chickpea and broad bean dips commercially produced in Jordan. by Seham M Abu Jadayil, Ali K Alsaed, Iman F Mahmoud, Leena M Ahmad, Fatena Afaneh, Hanaa Khalaf, Mohammed Z Soudi

“…They are either made freshly by restaurants or sold in cans. Various manufacturing processes may enhance or reduce the chemical compositions of any food products, including these dips, which in turn can affect their nutritional values and health benefits. …”
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Identifikasi Formalin pada Bakso yang Dijual pada Beberapa Tempat di Kota Padang by Faradila ., Yustini Alioes, Elmatris .

“…The objective of this research is to identifying whether there are formalin in meatballs that sold in padang. 42 samples that identified taken from mobile vendor, meatball restaurant and franchise restaurant in several locations with the greatest numbers of meatball seller. …”
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National culture, work-life balance and employee well-being in European tourism firms: the moderating effect of uncertainty avoidance values by Ana M. Lucia-Casademunt, Antonia M. García-Cabrera, Deybbi G. Cuéllar-Molina

“…This study explores these relationships in the tourism industry, where hotels and restaurants offer day and night services that could harm work-life balance. …”
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Seed Production and Seed Sources of Organic Vegetables by Jennifer Bonina, Daniel J. Cantliffe

“…As a result, an increase in the variety and selection of many vegetables in retail supermarkets and restaurants throughout the United States has occurred recently. …”
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Identification of Worm In Digestive Tract of Consumed Cattle Egret (Bubulcus ibis) In Ujung Pangkah, Gresik by Nisa' Rachmaningtyas Putri, E Djoko Poetranto, Nunuk Dyah Retno Lastuti, Setiawan Koesdarto, Bambang Sektiari Lukiswanto, Kusnoto Kusnoto

“…The samples of digestive tract organ collected from restaurant that preserve Cattle egret as a main menu. …”
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Resistance to corporate agri-food. The case of plant-based meat by Alessandro Bonanno

“…Among the major new initiatives in the global financial market and in the mass consumption sector (fast food and restaurant chains), plant-based meat is a proposal that has received widespread support from all sides of the political spectrum. …”
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Racial inequality in the production of fresh vegetables and cut flowers in Argentina: an analysis in Greater La Plata by Nuria Caimmi

“…These include the recreation of a “food identity” and the proliferation of “legumbrerías” (legume shops) and “paisano eateries” (restaurants serving traditional food). These transformations are intertwined with the productive changes migrants have experienced, shifting from peasant economies in their places of origin to intensive production in Greater La Plata. …”
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