Search Results

There are 68383 results for: content related to: THE PRESENTATION OF ETHNIC AUTHENTICITY:

  1. “I'll Take Chop Suey”: Restaurants as Agents of Culinary and Cultural Change

    The Journal of Popular Culture

    Volume 36, Issue 4, May 2003, Pages: 669–686, Samantha Barbas

    Version of Record online : 29 APR 2003, DOI: 10.1111/1540-5931.00040

  2. Learning from the Crowd: Regression Discontinuity Estimates of the Effects of an Online Review Database

    The Economic Journal

    Volume 122, Issue 563, September 2012, Pages: 957–989, Michael Anderson and Jeremy Magruder

    Version of Record online : 9 MAR 2012, DOI: 10.1111/j.1468-0297.2012.02512.x

  3. Weighing in on Fast Food Consumption: The Effects of Meal and Calorie Disclosures on Consumer Fast Food Evaluations

    Journal of Consumer Affairs

    Volume 44, Issue 3, Fall 2010, Pages: 431–462, ANDREA HEINTZ TANGARI, SCOT BURTON, ELIZABETH HOWLETT, YOON-NA CHO and ANASTASIA THYROFF

    Version of Record online : 8 SEP 2010, DOI: 10.1111/j.1745-6606.2010.01177.x

  4. How Important is Atmosphere to the Perfect Meal?

    The Perfect Meal: The Multisensory Science of Food and Dining

    Charles Spence, Betina Piqueras-Fiszman, Pages: 271–309, 2014

    Published Online : 18 JUL 2014, DOI: 10.1002/9781118491003.ch9

  5. NEWS AND VIEWS: Ethnic foods in the UK

    Nutrition Bulletin

    Volume 35, Issue 3, September 2010, Pages: 226–234, G. Leung

    Version of Record online : 20 AUG 2010, DOI: 10.1111/j.1467-3010.2010.01840.x

  6. Accounting for Flexibility and Efficiency: A Field Study of Management Control Systems in a Restaurant Chain

    Contemporary Accounting Research

    Volume 21, Issue 2, Summer 2004, Pages: 271–301, THOMAS AHRENS and CHRISTOPHER S. CHAPMAN

    Version of Record online : 15 JAN 2010, DOI: 10.1506/VJR6-RP75-7GUX-XH0X

  7. FROM HAMBURGER ALLEY TO HEDGEROSE HEIGHTS: TOWARD A MODEL OF RESTAURANT LOCATION DYNAMICS

    The Professional Geographer

    Volume 39, Issue 3, August 1987, Pages: 326–344, Richard Pillsbury

    Version of Record online : 23 FEB 2005, DOI: 10.1111/j.0033-0124.1987.00326.x

  8. Vertical Foreclosure Using Exclusivity Clauses: Evidence from Shopping Malls

    Journal of Economics & Management Strategy

    Volume 24, Issue 3, Fall 2015, Pages: 620–642, Itai Ater

    Version of Record online : 27 JUL 2015, DOI: 10.1111/jems.12102

  9. EXPERT OPINION AND PRODUCT QUALITY: EVIDENCE FROM NEW YORK CITY RESTAURANTS

    Economic Inquiry

    Volume 53, Issue 2, April 2015, Pages: 812–835, Olivier Gergaud, Karl Storchmann and Vincenzo Verardi

    Version of Record online : 30 DEC 2014, DOI: 10.1111/ecin.12178

  10. Restaurant Prices and the Minimum Wage

    Journal of Money, Credit and Banking

    Volume 42, Issue 7, October 2010, Pages: 1199–1234, DENIS FOUGÈRE, ERWAN GAUTIER and HERVÉ LE BIHAN

    Version of Record online : 6 SEP 2010, DOI: 10.1111/j.1538-4616.2010.00339.x

  11. Eating Out Ethically: An Analysis of the Influence of Ethical Food Consumption in a Vegetarian Restaurant in Guangzhou, China

    Geographical Review

    Volume 105, Issue 4, October 2015, Pages: 551–565, Chen Liu, Xiaomei Cai and Hong Zhu

    Version of Record online : 4 SEP 2015, DOI: 10.1111/j.1931-0846.2015.12092.x

  12. The Food-Service Industries

    Kosher Food Production, Second Edition

    Zushe Yosef Blech, Pages: 159–184, 2009

    Published Online : 27 MAR 2009, DOI: 10.1002/9780813804750.ch14

  13. Culinary culture and globalization. An analysis of British and German Michelin-starred restaurants

    The British Journal of Sociology

    Volume 62, Issue 4, December 2011, Pages: 696–717, Christel Lane

    Version of Record online : 12 DEC 2011, DOI: 10.1111/j.1468-4446.2011.01387.x

  14. A Case Study of Immigrants in the Restaurant Industry

    Industrial Relations: A Journal of Economy and Society

    Volume 24, Issue 2, March 1985, Pages: 205–221, THOMAS BAILEY

    Version of Record online : 1 MAY 2008, DOI: 10.1111/j.1468-232X.1985.tb00990.x

  15. Properties of Microorganisms that Cause Foodborne Disease

    The Microbiological Safety of Food in Healthcare Settings

    Barbara M. Lund, Paul R. Hunter, Pages: 12–233, 2008

    Published Online : 9 MAY 2008, DOI: 10.1002/9780470697757.ch2

  16. Preemption and the Obesity Epidemic: State and Local Menu Labeling Laws and the Nutrition Labeling and Education Act

    The Journal of Law, Medicine & Ethics

    Volume 36, Issue 4, Winter 2008, Pages: 772–789, Lainie Rutkow, Jon S. Vernick, James G. Hodge Jr. and Stephen P. Teret

    Version of Record online : 2 DEC 2008, DOI: 10.1111/j.1748-720X.2008.00337.x

  17. ENTREE PREFERENCES OF SELECTED RESTAURANT CUSTOMERS

    Foodservice Research International

    Volume 5, Issue 1, February 1988, Pages: 67–80, KIMBERLY K. WERNING and LYNNE E. BALTZER

    Version of Record online : 30 JUN 2006, DOI: 10.1111/j.1745-4506.1988.tb00120.x

  18. THE IMPACT OF RESTAURANT CALORIE LABELS ON FOOD CHOICE: RESULTS FROM A FIELD EXPERIMENT

    Economic Inquiry

    Volume 52, Issue 2, April 2014, Pages: 666–681, BRENNA ELLISON, JAYSON L. LUSK and DAVID DAVIS

    Version of Record online : 25 FEB 2014, DOI: 10.1111/ecin.12069

  19. You have free access to this content
    The Tale of Sushi: History and Regulations

    Comprehensive Reviews in Food Science and Food Safety

    Volume 11, Issue 2, March 2012, Pages: 205–220, Cindy Hsin-I Feng

    Version of Record online : 29 FEB 2012, DOI: 10.1111/j.1541-4337.2011.00180.x

  20. You have free access to this content
    Popular Ethnic Foods in the United States: A Historical and Safety Perspective

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 1, January 2014, Pages: 2–17, Jee Hye Lee, Johye Hwang and Azlin Mustapha

    Version of Record online : 17 DEC 2013, DOI: 10.1111/1541-4337.12044