« La chère et la chair » : gastronomie et prostitution dans les grands restaurants des boulevards au xixe siècle by Lola Gonzalez-Quijano

“…From the Third Republic to the First World War, those establishments capitalized on the “Eros of good food” to become places of not only culinary pleasure and gastronomic tourism but also of prostitution and sexual tourism.…”
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Dipendenza e sovranità alimentare nelle isole d’Oceania: voci di contrasto al gastro-colonialismo by Gaia Cottino

“…After discussing the process of gastronomic colonization carried out in liquid continent – began with the Europeans, carried on as a domination instrument and continued according to indirect forms of exercise of power – in order to draw common traits to the history of the edible foodscape of Oceania, the article proposes an analysis of those artistic productions denouncing the foodscape colonization. …”
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Modéliser par écrit le travail pour la formation : un enjeu de mise en visibilité de compétences interactionnelles postulées comme implicites by Céline Alcade-Lebrun

“…This contribution aims at presenting how the modelling of table waiting activity in a gastronomic restaurant-school through a written document used for training purposes within a vocational bachelor's degree in International Catering and Hospitality Management, can participate in making interactional skills invisible, while they are crucial for proper accomplishment of work activity and novice professionalization. …”
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Traditional food for a sustainable future? exploring vulnerabilities and strengths in Italy’s foodscape and short agrifood chains by Michele Filippo Fontefrancesco

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An Analysis of Surf & Turf Experiences of Tourists from Different Nations in Turkey from The Sustainable Gastronomy Tourism Perspective – Farklı Milletlerden Turistlerin Türkiye’de... by Gürkan Akdağ

“…The increase in the number of tourists who solely travel for gastronomical pleasures today demonstrates the potential of the related type of tourism in the near future. …”
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Values, attitude, and desire in organic food purchase intention in Mexico by Sandra Nelly Leyva-Hernández, Arcelia Toledo-López, Ana Beatriz Hernández-Lara, Paola Miriam Arango-Ramírez, María del Carmen Avendaño-Rito

“…However, when attitude mediated the relationship, health consciousness and social awareness were not significant motivators of behavioral intention.DiscussionThis analysis serves as a basis for deepening the study of gastronomic tourism in rural areas such as Mexico since this type of food is sold in tourist places. …”
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Chefs Evaluate Syrup from the Wild Bigleaf Maple (<i>Acer macrophyllum</i>): A New Artisanal Food from Pacific Northwest Forests by Lisa M. L. Price, Ann Colonna, Eric T. Jones

“…To better understand the gastronomic potential of bigleaf maple syrup, we conducted sensory evaluations with culinary professionals. …”
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Cambios en la producción y consumo de viandas en Cuba by Norma Helen Juárez

“…Except for the potato (Solanum tuberosum Sw), the different varieties of viandas, are well adapted to the climatic conditions of the country, all of which are considered essential products both gastronomically and with respect to the nutrition of the Cuban people. …”
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Rereading of asian cuisine: bullfrog meat (Aquarana catesbeiana) enriching the flavor and nutritional value by José Teixeira de Seixas Filho, Laura Kiyoko Ide

“…The present work aimed to present ways of introducing frog meat into Asian cuisine, aiming to expand its enjoyment, mainly by people with food allergies to proteins of animal origin, as well as offering a healthy diet with low cholesterol and, finally, develop menus that make full use of the bullfrog carcass, with gastronomic and therapeutic recipes.…”
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La littérature et la légende comme motifs touristiques en Espagne au xxie siècle by Christelle Schreiber-Di Cesare

“…It includes various activities, such as visiting natural sites, monuments or museums, discovering gastronomic specialities or participating in events such as exhibitions or concerts. …”
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Contribution à l’anthropologie de la consommation de champignons à partir du cas du sud-ouest de la France (xvie-xxie siècles) by Frédéric Duhart

“…Once the « edible » mushrooms identified, we have to note the complexity and the variability of the gastronomic hierarchies and the diversity of mushroom consumption contexts. …”
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There are no Foodstuffs in Grocery Stores, Everything is Very Difficult to Obtain: Women’s Everyday Life in the Provincial Soviet City in the 1950-1960s by Natalia L. Pushkareva, Irina V. Bogdashina

“…Moreover, across the period there was the formation of a special type of Soviet gastronomic culture, simplified in terms of recipes, a form simplicity which provided time and energy for women's activities outside the home.…”
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The effect of different cooking techniques on some sensory properties of pheasant meats by Yılmaz Seçim, Serdar Güler, Zahit Kutalmış Kaya, Yusuf Biçer, Emre Arslan, Kemal Kırıkçı

“…<p> <b>Conclusion:</b> With different cooking techniques, it is concluded that pheasant meat will be appreciated by consumers and this appreciation will contribute to the increase of cooking research in pheasant meats, the presentation of products in different ways and the revitalization of gastronomic tourism. It can be said that the increase of these studies will also contribute to the reintroduction of pheasant dishes into the Turkish culinary literature and may contribute to the spread of pheasant farming.…”
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The resultative construction with “verbs of cooking” and “verbs of colouring” in English and Spanish: a contrastive lexical-constructional study by Isabel Jiménez Sáez

“…Unlike its high productivity in English, in Spanish, this construction is confined to very specific contexts such as the culinary or gastronomic scenario or situations involving chromatic change. …”
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Key Drivers of Consumption, Conceptual, Sensory, and Emotional Profiling of Cheeses Based on Origin and Consumer Familiarity: A Case Study of Local and Imported Cheeses in Greece by Malamatenia Panagiotou, Efstathios Kaloudis, Danai Ioanna Koukoumaki, Vasiliki Bountziouka, Evangelia Giannakou, Margarita Pandi, Konstantinos Gkatzionis

“…The findings provide key sensory attributes, information about consumer purchasing criteria, and relevant vocabulary for the promotion of cheeses as agri-food and gastronomic identity key products.…”
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Gastronomy vs gastro-anomie? Japan’s foodscape by А. V. Malov, S. V. Chugrov

“…Along with this, washoku is also an effective tool of soft gastronomic power and gastrodiplomacy, creating a charming image of Japan in the eye of the beholder (the international political community). …”
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“But how true that is, I do not know”: the influence of written sources on the medicinal use of fungi across the western borderlands of the former Soviet Union by Julia Prakofjewa, Matteo Sartori, Raivo Kalle, Łukasz Łuczaj, Małgorzata Karbarz, Giulia Mattalia, Povilas Šarka, Baiba Prūse, Nataliya Stryamets, Martin Anegg, Natalia Kuznetsova, Valeria Kolosova, Olga Belichenko, Muhammad Abdul Aziz, Andrea Pieroni, Renata Sõukand

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