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Food symbols, along with other important values in different aspects of life, individualize Romanian folk culture in relation to other cultures. Research in the field of traditional Romanian food has increased greatly in last year's resulting in many books, studies and articles that approach the changing complexities of taste and the world of food and its cooking. In this paper are presented the main traditional Romanian culinary practices in the context of their historical and cultural characteristics. Results of the study shown that, Romania is noted for many traditional foods and drinks. Romanian culinary practices are mainly determined by regional distinctions. In last years, because of industrialization, Romanian culinary practices have undergone a general trend of transformation and alignment to the imposed production and distribution standards, society has witnessed undermining of traditional food cultures. [ABSTRACT FROM AUTHOR]

Copyright of HIKMA: Revista de Traducción is the property of UCOPRESS Editorial Universidad de Cordoba and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The study highlights the gastronomic field in relation to the other sectors of activity within the integrated food act. Conceptualize, define and highlight the principles of the Gastro Industry activity sector, as a distinct sub-branch scientifically, technologically and managerially supported by the complex approach of Gastronomic Engineering. It is also described the purpose of these restructurings of the field of gastronomic activity, namely, the valorization of culinary production through quality gastronomic preparations, in accordance with an Integrated Food Policy on the short axis and supporting quality: agri-rural-urban. All of these have as their scientific basis nutritional gastronomy, which is analyzed as functionality and with concrete examples in relation to culinary recipes and menus of assured quality. It results in a series of principles and conclusions, which provide the appropriate framework for action in the gastro-industrial sector, complementary in the food act and practically having the highest added value, including "values" of agriculture and the food industry integrated in obtaining the quality raw materials necessary for the realization culinary preparations. [ABSTRACT FROM AUTHOR]

Copyright of Revista Română de Drept European is the property of Wolters Kluwer Romania and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This work aims to determine the effect of the travel preferences of domestic and foreign tourists visiting Gaziantep province in Türkiye and their participation in destination food and travel activities, as well as examining the mediating role of destination familiarity. The research model includes three sub-factors for travel lifestyle: preference for proximity and comfort, interest in new and local culture, and preference for activities and adventures. While preference for destination food activities has two sub-factors: interest in food activities and tasting local flavors. Additionally, destination familiarity and preference for destination travel activities are the measures used in the research model. The research sample consists of domestic and foreign tourists visiting Gaziantep between March and April 2022; 418 questionnaires were filled in by participants chosen by random sampling. Data analysis was made using SPSS and SmartPLS. As reflective and formative scales were used together in the data analysis, the partial least squares method (PLS-SEM) was used. The research results suggest that preference for proximity and comfort, interest in new and local culture, preference for activities and adventures, and destination familiarity have a positive significant effect on interest in food activities. While interest in the new and local culture and preference for activities and adventures, have a positive significant effect on tasting local flavors; preference for proximity and comfort and destination familiarity do not have such an effect. It was also found that preference for proximity and comfort, interest in the new and local culture, preference for activities and adventures, and destination familiarity have a positive and significant effect on preferences for destination travel activities. Lastly, interest in new and local culture and preference for activities and adventures have a positive significant effect on destination familiarity while preference for proximity and comfort do not. [ABSTRACT FROM AUTHOR]

Copyright of Estudios Gerenciales is the property of Universidad ICESI and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Naturaleza y Sociedad. Desafíos Medioambientales is the property of Universidad de los Andes and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista de Arquitectura (1657-0308) is the property of Universidad Catolica de Columbia, Facultad de Arquitectura and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Ad-gnosis is the property of Ad-gnosis Journal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Travel & Hospitality Management / Seyahat ve Otel İşletmeciliği Dergisi is the property of SIMEDYA and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Travel & Hospitality Management / Seyahat ve Otel İşletmeciliği Dergisi is the property of SIMEDYA and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Hospitality & Tourism Issues (JOHTI) is the property of Journal of Hospitality & Tourism Issues and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Agricultura Sociedad y Desarrollo is the property of Colegio de Postgraduados and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Tourism & Recreation is the property of Tourism & Recreation and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Tourism & Recreation is the property of Tourism & Recreation and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Peruvian gastronomy is continuously expanding throughout the world, captivating various regions and major cities with its flavors, textures, colors, and culinary excellence. The objective of this research is to describe the background of Peruvian gastronomy and its perspectives, in order to assess its current growth. A bibliographic and exploratory analysis was conducted, delving into its significance throughout history. The culinary background was delineated from the Pre-Inca, Inca, Colonial, Republican eras, up to the present day. Additionally, the perspectives from the government, private sector, and citizens were explored to evaluate the current status achieved worldwide. Given the importance of the current position held by Peruvian gastronomy, this study holds international relevance in assessing our legacy and paying tribute to the individuals from the past, present, and future whose strategic work enables the expansion of the Peruvian gastronomy. It is concluded that Peruvians must continue striving for continuous improvement in the key links of our gastronomy's production chain. [ABSTRACT FROM AUTHOR]

Copyright of Dilemas Contemporáneos: Educación, Política y Valores is the property of Dilemas Contemporaneos: Educacion, Politica y Valores and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Dilemas Contemporáneos: Educación, Política y Valores is the property of Dilemas Contemporaneos: Educacion, Politica y Valores and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Research issues around tourism development in small town South Africa have generated a growing scholarship. With the announcement in May 2023 by the World Health Organisation of the end of the COVID-19 pandemic the paper reflects both on the pandemic experiences for tourism in South African small towns and of relevant initiatives for revival at the beginning of the post COVID-19 era. Specifically, the aim in this paper to extend the literature on tourism in small town South Africa by focusing on the context of small town recovery from COVID-19 analysing the example of the Overstrand, Africa's first UNESCO Creative City of Gastronomy. The study shows that under certain circumstances amenity-rich small town localities can be resilient to external shocks such as the pandemic. For the resilience and recovery of small-town tourism destinations it is argued that place-based responses are critical. [ABSTRACT FROM AUTHOR]

This article explores sustainable development from a gastronomic perspective. Humanistic perspectives on food offered by gastronomy are explored as an asset in cultivating self-awareness capacities needed for sustainable transformations of society. The purpose is to explore how gastronomes can cultivate understandings and explanations of sustainability to be conveyed to individuals via meals. In semi-annually recurring dialogic interviews, four university-educated gastronomes cultivated their understandings and explanations of sustainability, and modeled how these could be communicated to other individuals. The dialogues gradually brought the ideas of the researcher and the participants toward a common explanation of the potential ways gastronomic competency could advance sustainable development. The results highlight two ways of understanding gastronomic sustainability: functionally as practical communication, and formally as a cultural issue. Based on H.G. Gadamer's idea of bildung as hermeneutic interpretation, we argue that self-awareness is a process which is rooted in how knowledge is interpreted, understood, and explained by the individual. Practical participation in culturally influenced meals makes gastronomy a bridge between individual and societal issues, whereby gastronomic competencies can cultivate sustainable commitment, judgment, and community. In this way, gastronomic sustainability represents an approach to sustainable development that, significantly, also involves the cultivation of sustainable meaning. [ABSTRACT FROM AUTHOR]

Copyright of Studii de Ştiintă şi Cultură is the property of Studii de Stiinta si Cultura and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This research delves into the intricate relationship between objects and communities, focusing on the central question: Can an object, such as cheese, contribute to the development and structure of a community? The paper explores the affective economy of the Formatge of San Lazzaro in the Italian Western Alps, exploring the product's role as a cultural resource and community builder. Specifically, the article analyzes the connection between product and territory that underlies the production of local food and suggests that a product can be called "local" when it is part of the community, an integral part of a network of affective, cognitive, and spatial relationships that connect a territory through time and space. Thus, it explains the cultural significance of products for territories and why they represent a resource not only economically but also as culturally resilient. [ABSTRACT FROM AUTHOR]

Many professions have emerged from the early ages to the present day. In this context, cooking is an ancient profession that has been done by people since ancient times. Especially in recent years, the importance of this profession has increased considerably and more preferred. People usually consider the image of that profession when choosing a profession. Because people's choosing a profession that is compatible with their personal characteristics will increase the efficiency of that profession. In this context, the value and image of a profession are the biggest factors in choosing the profession. When the literature is scanned, it is seen that image determination studies are mainly carried out on nursing and teaching professions. However, it is seen that there are not enough studies on the image of the culinary profession. The aim of this study is in online environment to measure the perceptions of the students who receive non-formal gastronomy education about the culinary profession. In order to achieve this aim, "Image Scale of Culinary Profession" has been developed. This scale consists of 14 items and 4 dimensions. These factors are; It was named as Professional Characteristics (5 items), Personal Characteristics (3 items), Competence (3 items) and Behavioral Characteristics (3 items). The average score that can be obtained from the test is 2.5, the top score is 5, and the base score is 1. The created questionnaire was applied to 391 participants who received gastronomy training in in online environment private education institutions. These data were analysed with SPSS and AMOS programs and subjected to validity and reliability tests. Then t-test was applied to the data. As a result of the test, very significant and positive results were obtained regarding the image of the culinary profession. In addition, it was determined that the image perception of the culinary profession differed according to the demographic characteristics of the students. In this context, it was concluded that the score of the Professional Traits dimension was 4.16, the Personal Traits score was 4.46, the Competencies score was 4.43, and the behavioral traits score was 4.15. The overall score average was found to be 4.28. The results show that the culinary profession has a very positive image for students who receive non-formal gastronomy education. [ABSTRACT FROM AUTHOR]

Copyright of Neutrosophic Computing & Machine Learning is the property of Multimedia Larga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Necmettin Erbakan University Journal of the Faculty of Political Science / Necmettin Erbakan Üniversitesi Siyasal Bilgiler Fakültesi Dergisi is the property of Necmettin Erbakan University Journal of The Faculty of Political Science and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Creative cities are considered a new model in urban planning to help the development of cities. In the meantime, one of the urban development opportunities raised by the UNESCO Creative Cities Network to use the potential in cities is gastronomy, which plays a role in the daily life of citizens as a cultural and creative activity. This research sought to analyze the performance of Rasht as the creative city of gastronomy with the aim of urban development and explaining a model for it. The research method was qualitative using grounded theory. The statistical sample size was obtained using the snowball sampling method and continued through interviews until data saturation and no new concept was obtained. Accordingly, 25 individuals participated in a semi-structured interview. 13 of them included city managers of Rasht, officials of the Creative City of Gastronomy project, urban area experts, tourism development specialists, university faculty members, restaurateurs and cooks, and 12 people included citizens of Rasht. From the collected information, the final model of the research was formed during the three steps of coding the Grounded theory (open, axial, and selective) and the conditions of the categories (causal, contextual, central phenomenon, intervention, inhibitory, strategies, consequence). Results showed that the category of "importance of planning and branding" is a causal condition, the category of "cultural and food values" is a contextual condition, the category of "actions in the field of creative city" is an intervention condition, and the category of "disorganization and indecisiveness of urban management in the direction of development" "Creative City of Gastronomy" is one of the conditions that hinder the Creative City of Gastronomy in Rasht and affect its performance. In general, the performance of the creative city of Rasht could be better. To improve the performance of this city, three strategies, "Education and participation of society and trades," "Realization of creative projects," and "Information and communication exchange management," were presented. By applying these strategies, the result of "Strengthening and all-round development of the creative gastronomy city" will be It happens that it consists of three basic categories: "increasing managers and creative and participatory citizens," "tourism development in the field of gastronomy" and "productivity of the local and urban economy." The results of the research help to understand the key components in the performance of the creative gastronomy city of Rasht by planners, officials, city managers, and citizens. [ABSTRACT FROM AUTHOR]

This research aimed to ascertain the prerequisites for the advancement of the slow food movement in Iran. Employing both quantitative and qualitative methods, it adopted a descriptive and survey-oriented design. Semi-structured interviews were conducted with 15 experts well-versed in the extension of slow food, employing a snowball sampling technique. The interview data underwent coding and analysis employing open coding, axial coding, and selective coding methods. The study encompassed experts and managers in agricultural extension and education across the nation. For statistical analysis, a structural equation model and confirmatory factor analysis were employed, utilizing SMART PLS 3 and SPSS 26 software. The goodness-of-fit index (GoF) was utilized to evaluate the comprehensive validity of the research model. From a qualitative perspective, six primary facets of the slow food model emerged: 1. Extension strategies in harmony with slow food principles; 2. Methods of extending the slow food movement; 3. Supportive policies for slow food propagation; 4. Intervening conditions; 5. Causal conditions (triggers and applications) of the slow food paradigm; and 6. Outcomes resulting from the adoption of the slow food ethos. These facets collectively comprised a total of 38 sub-components. Through analysis of the structural equation model, key facets with substantial operational weight and significant influence on the promotion of slow food were identified. These prominent components encompass disease prevention, the organization of festivals and exhibitions, the revision of laws, the shaping of individuals' lifestyles, the enhancement of food tourism capacity, and the optimization of human resources. [ABSTRACT FROM AUTHOR]

Copyright of Scripta is the property of Scripta and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Scripta is the property of Scripta and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Scripta is the property of Scripta and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This research delves into the intricate relationship between objects and communities, focusing on the central question: Can an object, such as cheese, contribute to the development and structure of a community? The paper explores the affective economy of the Formatge of San Lazzaro in the Italian Western Alps, exploring the product’s role as a cultural resource and community builder. Specifically, the article analyzes the connection between product and territory that underlies the production of local food and suggests that a product can be called “local” when it is part of the community, an integral part of a network of affective, cognitive, and spatial relationships that connect a territory through time and space. Thus, it explains the cultural significance of products for territories and why they represent a resource not only economically but also as culturally resilient.

During the past decades, studies have paid growing attention to the relationships between celebrities and tourism because of their influence on travel behaviours. Based on the literature on celebrity-induced film tourism, chefs have emerged as a source of celebrity-induced food tourism, which awards value to food as art. This exploratory research note is focused on the culinary empire of Karlos Arguiñano in Zarautz (Basque Country, Spain) and argues that celebrity chefs are powerful cultural and social agents who have developed their own brands and influence on food consumption. This research innovatively illustrates the potential of celebrity chefs for food tourism management and marketing.

Abstract Traditional culinary practices have the ethnic codes of the societies they belong to in terms of form and content features. These codes, which are shaped by many factors such as migration, war, famine, disaster, drought, social interaction, and religion from past to present, are also social indicators that separate cultures from each other. In traditional Turkish cuisine, there are many specific products that distinguish Anatolian society from other societies. One of them is the desserts made with meat. This study aims to identify the meat desserts in traditional Turkish cuisine and to make inferences on the content characteristics of the determined desserts. For the objectives of the study, firstly the Ottoman archives were examined and old cookbooks were reviewed. In this context, it has been determined that six desserts containing chicken, lamb, and fish (chicken breast pudding, neck dessert, anchovy dessert, quince dessert with minced meat) and fish and lamb glue (diamante dessert, diamante dessert with mutton legs) are included in traditional Turkish cuisine. As a result of the evaluations made on the current literature and old cookbooks, it has been understood that the desserts in question are on the verge of being forgotten and that ready-made jelly desserts have taken the place of diamante desserts. It is important for these desserts, which reflect the traditional taste of the Turkish nation, to be popularized and transformed into tourism products, in terms of protecting the ethnic and cultural heritage, adopting a sustainable structure, and promoting and marketing them.

Issue 90 of the Cuicuilco magazine contains a variety of articles on anthropological and social topics, as well as critical reviews and a new section called Anthropological Arts. Highlights include analyses on the aspirations of anthropology students in Mexico, the evolution of hearing and language in hominid fossils, and a reinterpretation of Tláloc. Other topics addressed include the importance of fire in ceramic creation, ritual gastronomy in Pinotepa Nacional, and resistance in Santa María del Tule, Oaxaca. Additionally, there are critical reviews of books on migration, territory in the Oaxacan cañada, and a critique of anthropology. [Extracted from the article]

The article presents a series of works that focus on the knowledge and academic disciplines in the Tesoro de la lengua castellana by Sebastián de Covarrubias. Specialists examine topics such as school life, rhetoric, the use of bestiaries, astronomy and astrology, gastronomy, interpretation, art theory, medical terms, and the role of consultant for the Holy Office of the Inquisition. These works will be published through different channels, including a scientific journal and a miscellaneous volume. The objective is to deepen the understanding of Covarrubias' work and contribute to studies on the Hispanic world in the Golden Age and the Modern Era. [Extracted from the article]

Wild vegetables (WVs) have been an essential source of human nutrition since ancient times. Foraging is a millennia-old practice that has gained more attention recently and is becoming fashionable, especially in restaurants in urban areas, as they attract customers who see WVs as an innovative sensory element and specialty food. Some cooks have used very few WVs for decades, but most chefs have only recently introduced them in their modern restaurants. Our study aims to have a deeper understanding of the diversity of WVs used by restaurants in the Lombardy region in Northern Italy and to know how they are introduced onto different menus, as well as the source of knowledge and the innovation paths related to the use/introduction of WVs in the selected sample of restaurants. Semi-structured interviews were conducted with 15 restaurant managers, chefs, and their professional foragers in the Lombardy region in Northern Italy in 2022; fifty-four wild plant taxa were recorded to be used in the considered restaurants. The collected data were analyzed to understand the current situation and the potential developments of this practice by exploring the reasons/motivations that underpin the inclusion of WVs in restaurants. A broad spectrum of restaurants was considered to evaluate the potential differences in handling and sourcing these ingredients. The results demonstrated that this trend has mainly been driven by attempts to revitalize traditional cuisines and to generate a positive impact on health, but the actual culinary preparations based upon WVs are often original and remarkably diverge from the Italian food ethnobotanical heritage. Moreover, concerns related to the environmental sustainability of these practices have been addressed.