The gastronomic cultures' impact on the African cuisine
Author:
Publisher
Springer Science and Business Media LLC
Subject
Anthropology,Food Science
Reference15 articles.
1. Evaluation of the functional quality of cowpea-fortified traditional African Sorghum foods using instrumental and descriptive sensory analysis;Anyango;Lwt-Food Sci Technol,2011
2. Modern Moroccan: ancient traditions, contemporary cooking;Basan,2009
3. Food-Feasts-Faith. An encyclopedia of food culture in world religions;Fieldhouse,2017
4. A review of traditional fermented foods and beverages of Zimbabwe. Institute of Food Nutrition and Family Sciences University of Zimbabwe;Gadaga;Int J Food Microbiol,1999
Cited by 25 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Gastronomic heritage of legume foods in Southern Mediterranean cuisine;The North African Journal of Food and Nutrition Research;2024-07-26
2. Irvingia gabonensis baill. (African Mango): A comprehensive review of its ethnopharmacological significance, unveiling its long-standing history and therapeutic potential;Journal of Ethnopharmacology;2024-05
3. Urban water-energy-food nexus in the kitchen and social practices of diet and cooking: implications for household sustainability;Environment, Development and Sustainability;2024-04-02
4. Traditional fermented foods of Nigeria: microbiological safety and health benefits;Journal of Food Measurement and Characterization;2024-03-21
5. Western perceptions and the struggle of identity of lesser-known Southeast Asian cuisines;International Journal of Gastronomy and Food Science;2024-03
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3