“…Pour comprendre comment la migration des parents proches nuît aux populations, nous avons interviewé 278 personnes provenant de douze communautés de la municipalité de Hueyotlipan, Tlaxcala dans laquelle coexistent divers processus migratoires.Mots clés: Migration, Femmes chefs de famille, Effets psychologiques et sociaux …”
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“…This paper presents a multivariate dataset of 2866 food flipping movements, performed by 4 chefs and 5 home cooks, with different grilled food and two utensils (spatula and tweezers). …”
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“…Additionally, the results of the qualitative study indicate that in the context of fine-dining catering, the quality of the dishes, the service, and the customers’ experience with the service staff and chefs are the main elements of satisfaction that restaurants should consider in promoting innovation.…”
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“…The SARS coronavirus epidemic, which began in the Fall of 2002, was related to the exotic food industry in southern China, initially involving disproportionate numbers of animal handlers, chefs, and caterers. Subsequently, person-to-person transmission spawned the outbreak. …”
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“…Crucial role in the system—as institutional innovators—is played by the Basque chefs who integrate the different aspects of food production and consumption.…”
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“…Based on the dialogue between chefs and experts in nutrition and dietetics, balanced meals adapted to regional gastronomic diversity were prepared, which helped to promote, in line with current criteria, healthy and sustainable eating habits through traditional plant-based recipes, with a predominance of seasonal and local products, and with a complementary contribution of ingredients of animal origin.…”
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“…This study uses both individual in-depth interviews and a focus group, comprising 15 managers, chefs, and front-line employees. The results identify various strategies to mitigate food waste in buffet restaurants at different stages of operation: establishing a central kitchen, cooperating with qualified suppliers, accurate forecasting of food demand, aesthetic buffet table design, redesigning the service method, continually monitoring food waste, and proactive communication to customers. …”
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“…À Cacao, situé à 1 h 30 de route de Cayenne, la population Hmong originaires du Laos, présente une acceptabilité élevée du vaccin qui a été renforcée après une réunion avec les chefs des familles du village. Sur le Haut Maroni, en pays Amérindien Wayana, une rencontre avec les chefs coutumiers, plutôt réticents, a eu lieu. …”
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“…The complementary food pairings discovered thus far created by the intuition of talented chefs, not by scientific knowledge or statistical learning. …”
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“…A survey at top Sicilian traditional restaurants with owners/chefs and their clients was carried out. The study provided an in-depth understanding of the current lack of knowledge about the holistic meaning of the MD. …”
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“…Food and flavour pairing are commonly used as an empirically based phenomenology by chefs and food innovators for creating delicious dishes. …”
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“…Morels, which belong to the Ascomycete genus Morchella, are highly valued edible fungi treasured by gourmet chefs worldwide. Some species are saprotrophic and others are able to form facultative mycorrhizal-like associations with plant roots without establishing true ectomycorrhizal symbioses. …”
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“…Philosophe et sinologue, François Jullien présente ici une conférence qu'il a prononcée auprès de chefs d'entreprise et dans le milieu du management. …”
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“…The GSR framework was contextualised through expert elicitation involving chefs and nutritionists, and validated through a consumer survey conducted during a food exposition. …”
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“…We investigated the dishes consumed, reviewed recipes, interviewed chefs and inspected restaurants to identify common ingredients and preparation methods for implicated dishes. …”
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“…Phytoplankton’s culinary abilities enable them to create food by absorbing sunlight to fix carbon and release oxygen, making microbial autotrophs top-chefs in the aquatic kitchen. However, they are not the only bioengineers that balance this complex household. …”
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“…However, in some markets, insects or products produced from insects are not readily accepted because of neophobia and disgust. The role of culinary chefs allied to traditional ways of preparing culinary dishes that include honey bee broods are relevant to motivate more people in western societies to consume of these types of food products.…”
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“…This primary vocabulary can assist food scientists and chefs in the development of seaweed products and dishes for the consumer market.…”
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“…In recent years, microgreens are on demand from high-end restaurant chefs and nutritional researchers due to their potent flavors, appealing sensory qualities, functionality, abundance in vitamins, minerals, and other bioactive compounds, such as ascorbic acid, tocopherol, carotenoids, folate, tocotrienols, phylloquinones, anthocyanins, glucosinolates, etc. …”
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