Search Results

There are 5855 results for: content related to: Customer perceptions for expectations and acceptance of an authentic dining experience in Thai restaurants

  1. 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

    Article first published online : 17 DEC 2013, DOI: 10.1111/1541-4337.12044

  2. Pots, pens and ‘eating out the body’: cuisine and the gendering of African nations

    Nations and Nationalism

    Volume 9, Issue 2, April 2003, Pages: 277–296, Igor Cusack

    Article first published online : 23 APR 2003, DOI: 10.1111/1469-8219.t01-1-00086

  3. Culinary tourism strategic development: an Asia-Pacific perspective

    International Journal of Tourism Research

    Volume 14, Issue 1, January/February 2012, Pages: 40–55, Jeou-Shyan Horng and Chen-Tsang (Simon) Tsai

    Article first published online : 9 FEB 2011, DOI: 10.1002/jtr.834

  4. NEWS AND VIEWS: Ethnic foods in the UK

    Nutrition Bulletin

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

    Article first published online : 20 AUG 2010, DOI: 10.1111/j.1467-3010.2010.01840.x

  5. You have free access to this content
    Meat in the context of the whole diet: A social and cuisine perspective

    Nutrition & Dietetics

    Volume 64, Issue s4, September 2007, Pages: S108–S110, Linda TAPSELL

    Article first published online : 15 AUG 2007, DOI: 10.1111/j.1747-0080.2007.00195.x

  6. 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

    Article first published online : 12 DEC 2011, DOI: 10.1111/j.1468-4446.2011.01387.x

  7. The reproduction of ‘cultural taste’ amongst the Ukrainian Diaspora in Bradford, England

    The Sociological Review

    Volume 58, Issue s2, December 2010, Pages: 78–96, Oscar Forero and Graham Smith

    Article first published online : 16 JUN 2011, DOI: 10.1111/j.1467-954X.2011.01963.x

  8. Japanese cuisine in Poland: attitudes and behaviour among Polish consumers

    International Journal of Consumer Studies

    Volume 38, Issue 1, January 2014, Pages: 62–68, Ewa Czarniecka-Skubina and Dorota Nowak

    Article first published online : 30 SEP 2013, DOI: 10.1111/ijcs.12064

  9. Of Foams and Formalisms: Scientific Expertise and Craft Practice in Molecular Gastronomy

    American Anthropologist

    Volume 115, Issue 1, March 2013, Pages: 4–16, Sophia Roosth

    Article first published online : 22 FEB 2013, DOI: 10.1111/j.1548-1433.2012.01531.x

  10. The Globalization of Mexican Cuisine

    History Compass

    Volume 6, Issue 2, March 2008, Pages: 529–551, Jeffrey Pilcher

    Article first published online : 27 FEB 2008, DOI: 10.1111/j.1478-0542.2007.00509.x

  11. To Make a Revolutionary Cuisine: Gender and Politics in French Kitchens, 1789–1815

    Gender & History

    Volume 23, Issue 2, August 2011, Pages: 301–320, Jennifer J. Davis

    Article first published online : 22 JUL 2011, DOI: 10.1111/j.1468-0424.2011.01640.x

  12. 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

    Article first published online : 29 FEB 2012, DOI: 10.1111/j.1541-4337.2011.00180.x

  13. Popular Ethnic Food Guides as Auto/Ethnographic Project: The Multicultural and Gender Politics of Urban Culinary Tourism

    The Journal of American Culture

    Volume 34, Issue 3, September 2011, Pages: 234–246, Keridiana Chez

    Article first published online : 14 SEP 2011, DOI: 10.1111/j.1542-734X.2011.00777.x

  14. Kitchen Stories: Patterns of Recognition in Contemporary High Cuisine

    Sociological Forum

    Volume 22, Issue 1, March 2007, Pages: 77–101, Vanina Leschziner

    Article first published online : 14 FEB 2007, DOI: 10.1111/j.1573-7861.2006.00005.x

  15. 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

    Article first published online : 17 DEC 2013, DOI: 10.1111/jlca.12044

  16. The dining experience: do restaurants satisfy customer needs?

    Food Service Technology

    Volume 4, Issue 4, December 2004, Pages: 171–177, Tommy D. Andersson and Lena Mossberg

    Article first published online : 9 DEC 2004, DOI: 10.1111/j.1471-5740.2004.00105.x

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

    History Compass

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

    Article first published online : 14 AUG 2013, DOI: 10.1111/hic3.12071

  18. No Meal without Ugali? Social Significance of Food and Consumption in a Tanzanian Village

    Culture, Agriculture, Food and Environment

    Volume 34, Issue 1, June 2012, Pages: 3–14, Ingrid Ohna, Randi Kaarhus and Joyce Kinabo

    Article first published online : 26 JUN 2012, DOI: 10.1111/j.2153-9561.2012.01061.x

  19. Plant-based diets are traditional in developing countries: 21st century challenges for better nutrition and health

    Asia Pacific Journal of Clinical Nutrition

    Volume 9, Issue S1, October 2000, Pages: S41–S54, Noel W Solomons

    Article first published online : 2 JAN 2002, DOI: 10.1046/j.1440-6047.2000.00165.x

  20. You have free access to this content
    Science and cooking: the era of molecular cuisine

    EMBO reports

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

    Article first published online : 18 FEB 2011, DOI: 10.1038/embor.2011.18