Exploring Attitudes and Reactions to Unfamiliar Food Pairings: An Examination of the Underlying Motivations and the Impact of Culinary Education-Reference-Cited by-同舟云学术

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Exploring Attitudes and Reactions to Unfamiliar Food Pairings: An Examination of the Underlying Motivations and the Impact of Culinary Education

Published:2020-02-27 Issue:2 Volume:19 Page:115-137
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Traynor Mark¹,Moreo Andrew²,Cain Lisa²,Burke Roisin³,Barry-Ryan Catherine⁴

Affiliation:

1. Department of Nutrition, Dietetics, and Hospitality Management, Auburn University, Auburn, Alabama, USA

2. Chaplin School of Hospitality and Tourism Management, Florida International University, Miami, Alabama, USA

3. School of Culinary Arts and Food Technology, Technological University Dublin, Dublin, Ireland

4. School of Food Science and Environmental Health, Technological University Dublin, Dublin, Ireland

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2020.1732253

Reference68 articles.

1. Flavor network and the principles of food pairing

2. Textural analysis of fat reduced vanilla ice cream products

3. Development and validation of the Food Disgust Picture Scale

4. Does food disgust sensitivity influence eating behaviour? Experimental validation of the Food Disgust Scale

5. Repeated exposure and associative conditioning promote preschool children’s liking of vegetables

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1. 11- to 13-Year-Old Children’s Rejection and Acceptance of Unfamiliar Food: The Role of Food Play and Animalness;Nutrients;2023-03-08

2. Validation of the Scale Knowledge and Perceptions about Edible Insects through Structural Equation Modelling;Sustainability;2023-02-07

3. Culinary inheritance: a new paradigm of innovating knowledge teaching;Journal of Applied Research in Higher Education;2022-12-08

4. Food enthusiasts: A behavioral typology;Food Quality and Preference;2022-03

5. Driving Management of Novel Foods: A Network Analysis Approach;Frontiers in Sustainable Food Systems;2022-02-01

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