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There are 13046 results for: content related to: Of Foams and Formalisms: Scientific Expertise and Craft Practice in Molecular Gastronomy

  1. You have free access to this content
    Food for tomorrow?

    EMBO reports

    Volume 7, Issue 11, November 2006, Pages: 1062–1066, Hervé This

    Version of Record online : 20 OCT 2006, DOI: 10.1038/sj.embor.7400850

  2. Introducing the Perfect Meal

    The Perfect Meal: The Multisensory Science of Food and Dining

    Charles Spence, Betina Piqueras-Fiszman, Pages: 1–35, 2014

    Published Online : 18 JUL 2014, DOI: 10.1002/9781118491003.ch1

  3. Food Functionality and the Physics of Bionanotechnology: Some Examples and Challenges

    Nanotechnology in the Agri-Food Sector: Implications for the Future

    Lynn J. Frewer, Willem Norde, Arnout Fischer, Frans Kampers, Pages: 127–148, 2011

    Published Online : 7 APR 2011, DOI: 10.1002/9783527634798.ch8


    Tijdschrift voor economische en sociale geografie

    Volume 97, Issue 2, April 2006, Pages: 166–177, XOSÉ A. ARMESTO LÓPEZ and BELÉN GÓMEZ MARTÍN

    Version of Record online : 8 MAR 2006, DOI: 10.1111/j.1467-9663.2006.00510.x

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    The determinants of gastronomic tourists' satisfaction: a second-order factor analysis

    Journal of Foodservice

    Volume 19, Issue 3, June 2008, Pages: 164–176, Antónia Correia, Miguel Moital, Carlos Ferreira Da Costa and Rita Peres

    Version of Record online : 24 APR 2008, DOI: 10.1111/j.1745-4506.2008.00097.x

  6. Traditional food and tourism: French tourist experience and food heritage in rural spaces

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 14, November 2013, Pages: 3420–3425, Jacinthe Bessiere and Laurence Tibere

    Version of Record online : 22 JUL 2013, DOI: 10.1002/jsfa.6284

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    The Taste of Conquest: Colonialism, Cosmopolitics, and the Dark Side of Peru's Gastronomic Boom

    The Journal of Latin American and Caribbean Anthropology

    Volume 18, Issue 3, November 2013, Pages: 505–524, María Elena García

    Version of Record online : 17 DEC 2013, DOI: 10.1111/jlca.12044

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    Science and cooking: the era of molecular cuisine

    EMBO reports

    Volume 12, Issue 3, March 2011, Pages: 191–196, Davide Cassi

    Version of Record online : 18 FEB 2011, DOI: 10.1038/embor.2011.18

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    A science in the making?

    EMBO reports

    Volume 8, Issue 1, January 2007, Page: 22, Thorvald Pedersen

    Version of Record online : 15 DEC 2006, DOI: 10.1038/sj.embor.7400879

  10. Historiographic Foodways: A Survey of Food and Drink Histories in Australia

    History Compass

    Volume 11, Issue 8, August 2013, Pages: 551–560, Tanja Luckins

    Version of Record online : 14 AUG 2013, DOI: 10.1111/hic3.12071

  11. Literary Commerce and the Discourses of Gastronomy in Poe's “Bon-Bon”

    Poe Studies/Dark Romanticism

    Volume 39-40, Issue 1-2, January/December 2006, Pages: 38–45, Alexander Hammond

    Version of Record online : 18 MAR 2009, DOI: 10.1111/j.1754-6095.2006.tb00184.x

  12. Using Surprise and Sensory Incongruity in a Meal

    The Perfect Meal: The Multisensory Science of Food and Dining

    Charles Spence, Betina Piqueras-Fiszman, Pages: 215–247, 2014

    Published Online : 18 JUL 2014, DOI: 10.1002/9781118491003.ch7

  13. The Stein Effect: an Alternative Film-induced Tourism Perspective

    International Journal of Tourism Research

    Volume 15, Issue 6, November/December 2013, Pages: 570–582, Graham Busby, Rong Huang and Rebecca Jarman

    Version of Record online : 1 MAR 2012, DOI: 10.1002/jtr.1875

  14. Cooking up change in haute cuisine: Ferran Adrià as an institutional entrepreneur

    Journal of Organizational Behavior

    Volume 28, Issue 5, July 2007, Pages: 539–561, Silviya Svejenova, Carmelo Mazza and Marcel Planellas

    Version of Record online : 11 JUN 2007, DOI: 10.1002/job.461

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    Local Development and Heritage: Traditional Food and Cuisine as Tourist Attractions in Rural Areas

    Sociologia Ruralis

    Volume 38, Issue 1, April 1998, Pages: 21–34, Jacinthe Bessière

    Version of Record online : 17 DEC 2002, DOI: 10.1111/1467-9523.00061

  16. Gastronomy or Geology? The Role of Nationalism in the Reconstruction of Nations

    Nations and Nationalism

    Volume 1, Issue 1, March 1995, Pages: 3–23, Anthony D. Smith

    Version of Record online : 16 APR 2004, DOI: 10.1111/j.1354-5078.1995.00003.x

  17. Romanticism and Taste

    Literature Compass

    Volume 4, Issue 2, March 2007, Pages: 407–419, Denise Gigante

    Version of Record online : 5 MAR 2007, DOI: 10.1111/j.1741-4113.2007.00429.x

  18. Role of gastronomic, externality and feasibility attributes in consumer demand for organic and local foods: The case of honey and apples

    International Journal of Consumer Studies

    Volume 37, Issue 6, November 2013, Pages: 634–641, Jørgen D. Jensen and Morten R. Mørkbak

    Version of Record online : 22 AUG 2013, DOI: 10.1111/ijcs.12049

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    Editorial: What's All This We Hear about Molecular Gastronomy?

    Comprehensive Reviews in Food Science and Food Safety

    Volume 5, Issue 3, July 2006, Pages: 48–50, Manfred Kroger

    Version of Record online : 2 AUG 2006, DOI: 10.1111/j.1541-4337.2006.00003.x

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    Invasive Species: to eat or not to eat, that is the question

    Conservation Letters

    Volume 5, Issue 5, October 2012, Pages: 334–341, Martin A. Nuñez, Sara Kuebbing, Romina D. Dimarco and Daniel Simberloff

    Version of Record online : 21 MAY 2012, DOI: 10.1111/j.1755-263X.2012.00250.x