| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Ancestral ritual food of Korean jongka: Historical changes of the table setting
|
Lee, Chang Hyeon
|
|
2018
|
5 |
2 |
p. 121-132
|
artikel
|
| 2 |
Ethnic meat products of the North African and Mediterranean countries: An overview
|
Gagaoua, Mohammed
|
|
2018
|
5 |
2 |
p. 83-98
|
artikel
|
| 3 |
Favorite and traditional rice flour–based puddings, breads, and pastries in the north of Iran: A review
|
Gharibzahedi, Seyed Mohammad Taghi
|
|
2018
|
5 |
2 |
p. 105-113
|
artikel
|
| 4 |
Gastronomic ethnobiology of “terites”—a traditional Batak Karo medicinal food: A ruminant's stomach content as a human food resource
|
Purba, Endang C.
|
|
2018
|
5 |
2 |
p. 114-120
|
artikel
|
| 5 |
Himachali dham: Food, culture, and heritage
|
Tanwar, Monica
|
|
2018
|
5 |
2 |
p. 99-104
|
artikel
|
| 6 |
Historical background of Turkish gastronomy from ancient times until today
|
Batu, Ali
|
|
2018
|
5 |
2 |
p. 76-82
|
artikel
|
| 7 |
Klappertaart: an Indonesian–Dutch influenced traditional food
|
Handoyo, Chrisfella Cokro
|
|
2018
|
5 |
2 |
p. 147-152
|
artikel
|
| 8 |
Memories of traditional food culture in the kampong setting in Singapore
|
Xiong, De Xuan
|
|
2018
|
5 |
2 |
p. 133-139
|
artikel
|
| 9 |
The gastronomic cultures' impact on the African cuisine
|
Oktay, Serdar
|
|
2018
|
5 |
2 |
p. 140-146
|
artikel
|
| 10 |
Why Artificial Intelligence is important for ethnic foods?
|
Chun, Kyung-soo
|
|
2018
|
5 |
2 |
p. 75
|
artikel
|
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