| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Changes in the social and food practices of indigenous people in the New Kingdom of Granada (Colombia): through artifacts
|
Vernot, Diana
|
|
2018
|
5 |
3 |
p. 177-183
|
artikel
|
| 2 |
Couscous: Ethnic making and consumption patterns in the Northeast of Algeria
|
Chemache, Loucif
|
|
2018
|
5 |
3 |
p. 211-219
|
artikel
|
| 3 |
Customer perceptions of Japanese foods in Italy
|
Fanelli, Rosa M.
|
|
2018
|
5 |
3 |
p. 167-176
|
artikel
|
| 4 |
Healthy and safe Korean traditional fermented foods: kimchi and chongkukjang
|
Chang, Hae Choon
|
|
2018
|
5 |
3 |
p. 161-166
|
artikel
|
| 5 |
Internal processes of Geographical Indication and their effects: an evaluation framework for geographical indication applicants in Japan
|
Tashiro, Ai
|
|
2018
|
5 |
3 |
p. 202-210
|
artikel
|
| 6 |
Konya (Turkey) gastronomy culture extending to Seljuk Empire
|
Batu, Ali
|
|
2018
|
5 |
3 |
p. 184-193
|
artikel
|
| 7 |
Nutritional features of indigenous people of Siberia and North America: Are we relatives?
|
Prosekov, Alexander Y.
|
|
2018
|
5 |
3 |
p. 155-160
|
artikel
|
| 8 |
Scientific knowledge in traditional fermented foods
|
Kwon, Dae Young
|
|
2018
|
5 |
3 |
p. 153-154
|
artikel
|
| 9 |
Ssam food recipe: A case study on jongka ancestral ritual food
|
Lee, Chang Hyeon
|
|
2018
|
5 |
3 |
p. 194-201
|
artikel
|
| 10 |
The associations between dietary practices and dietary quality, biological health indicators, perceived stress, religiosity, culture, and gender in multicultural Singapore
|
Ng, Rachel Yi-Xin
|
|
2018
|
5 |
3 |
p. 220-227
|
artikel
|
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