The intangible heritage in the historical and current cuisine: Multidisciplinary didactic proposal for the teaching and learning of culinary ethnobotany-Reference-Cited by-同舟云学术

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The intangible heritage in the historical and current cuisine: Multidisciplinary didactic proposal for the teaching and learning of culinary ethnobotany

Published:2020-10 Issue: Volume:21 Page:100241
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:

Pascual Virginia,Orduna Pablo

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference29 articles.

1. Educación histórica con el patrimonio desafiando la formación de profesorado;Alves;Rev. Electrón. Interuniv. Form. del Profr.,2019

2. Comprensión de los conceptos de culinaria y gastronomía. Una revisión y propuesta conceptual;Bahls;Estud. Perspect. Tur.,2019

3. Ethnobotany education, opportunities, and needs in the U.S;Bennet;Ethonobotany Res Applicat,2005

4. El inicio de la Gastrobotánica;De la Calle,2019

Cited by 2 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. Gastronomi Eğitimi ile İlgili Yapılan Araştırmalar Üzerine Bir İnceleme;Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi;2024-07-18

2. Estudio etnobotánico con estudiantes de grado 5° de la escuela rural mixta el Colorado, del resguardo indígena de Cohetando, Páez, Cauca;Revista U.D.C.A Actualidad & Divulgación Científica;2022-06-01

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