| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Apiculture knowledge transmission in a changing world: Can family-owned knowledge be opened?
|
Uchiyama, Yuta
|
|
2017
|
4 |
4 |
p. 262-267
|
artikel
|
| 2 |
Creation of Indian–Chinese cuisine: Chinese food in an Indian city
|
Sankar, Amal
|
|
2017
|
4 |
4 |
p. 268-273
|
artikel
|
| 3 |
Ethnic and paleolithic diet: Where do they stand in inflammation alleviation? A discussion
|
Patel, Seema
|
|
2017
|
4 |
4 |
p. 236-241
|
artikel
|
| 4 |
Gastronomy as an element of attraction in a tourist destination: the case of Lima, Peru
|
Pérez Gálvez, Jesús Claudio
|
|
2017
|
4 |
4 |
p. 254-261
|
artikel
|
| 5 |
Past and present practices of the Malay food heritage and culture in Malaysia
|
Raji, Mohd Nazri Abdul
|
|
2017
|
4 |
4 |
p. 221-231
|
artikel
|
| 6 |
Recovering the royal cuisine in Chosun Dynasty and its esthetics
|
Chung, Hae-Kyung
|
|
2017
|
4 |
4 |
p. 242-253
|
artikel
|
| 7 |
Rendang: The treasure of Minangkabau
|
Nurmufida, Muthia
|
|
2017
|
4 |
4 |
p. 232-235
|
artikel
|
| 8 |
Traditional plant-based foods and beverages in Bahrain
|
Alalwan, Tariq A.
|
|
2017
|
4 |
4 |
p. 274-283
|
artikel
|
| 9 |
Turkish cultural heritage: a cup of coffee
|
Yılmaz, Birsen
|
|
2017
|
4 |
4 |
p. 213-220
|
artikel
|
| 10 |
Why data creation is important for ethnic foods
|
Kwon, Dae Young
|
|
2017
|
4 |
4 |
p. 211-212
|
artikel
|
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