From stigma to haute cuisine: Strategies, agents, and discourses in the revalorisation of Carob as a gourmet product-Reference-Cited by-同舟云学术

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From stigma to haute cuisine: Strategies, agents, and discourses in the revalorisation of Carob as a gourmet product

Published:2023-03 Issue: Volume:31 Page:100677
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Pedret-Massanet Cecilia^ORCID,López-Lago Ortiz Luis^ORCID,Allen-Perkins Diego^ORCID

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference68 articles.

1. Culinary tourism as a destination attraction: an empirical examination of destinations' food image;Ab Karim;J. Hospit. Market. Manag.,2010

2. Travel for the sake of food;Andersson;Scand. J. Hospit. Tourism,2017

3. Carob (ceratonia siliqua): super food and medicine. Literature update;Azab;Eur. Chem. Bull.,2020

4. From culinary other to mainstream American: meanings and uses of southwestern cuisine;Bentley;South. Folklore,1998

5. Localized products in France: definition, protection and value-adding;Bérard;Anthropol.,2007

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2. Alimentação tradicional na Serra da Estrela;Cadernos de Geografia;2024-05-15

3. Carob (Ceratonia siliqua L.), Pharmacological and Phytochemical Activities of Neglected Legume of the Mediterranean Basin, as Functional Food;Reviews on Recent Clinical Trials;2024-05

4. Gathering and Cooking Seaweeds in Contemporary Ireland: Beyond Plant Foraging and Trendy Gastronomies;Sustainability;2024-04-16

5. Popular cuisines at foodie tables. Social class, distinction, and food transformation and incorporation in contemporary gastronomies;International Journal of Gastronomy and Food Science;2023-09

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