Introduction. Food history and identity: Food and eating practices as elements of cultural heritage, identity and social creativity-Reference-Cited by-同舟云学术

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Introduction. Food history and identity: Food and eating practices as elements of cultural heritage, identity and social creativity

Published:2017-05-24 Issue:1 Volume:7 Page:1-4
ISSN:2069-8534
Container-title:International Review of Social Research
language:
Short-container-title:

Author:

Becuţ Anda Georgiana,Puerto Kàtia Lurbe i

Publisher

University of Bucharest, Faculty of Sociology and Social Work

Subject

Social Sciences (miscellaneous),Anthropology,Cultural Studies

Link

http://www.degruyter.com/view/j/irsr.2017.7.issue-1/irsr-2017-0001/irsr-2017-0001.pdf

Reference2 articles.

1. A Biographical Study of Food Choice Capacity : Standards Circumstances and Food Management Skills;Bisogni;J Nutr Educ Behav,2005

2. The life course perspective : understanding food choices in time social location and history;Devine;J Nutr Educ Behav,2005

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1. Food practices as informing religious identity and connections in Oguta, Southeastern Nigeria;Food, Culture & Society;2024-02-22

2. Exploring tempoyak, fermented durian paste, a traditional Indonesian indigenous fermented food: typical of Malay tribe;Journal of Ethnic Foods;2023-12-01

3. “Human or Not, Everyone Has Their Own Habits and Tastes”: Food, Identity and Difference in Muslim South Asia;Global Food History;2023-05-01

4. Pontic Greek cuisine: the most common foods, ingredients, and dishes presented in cookbooks and folklore literature;Journal of Ethnic Foods;2022-01-15

5. Food Heritage, Memory and Cultural Identity in Saudi Arabia: The Case of Jeddah;Numanities - Arts and Humanities in Progress;2021-09-19

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