Search results for " Food"
showing 10 items of 2447 documents
Raccontare lo street food in viaggio: critica del giudizio turistico
2022
This paper is about tourist reviews of a specific gastronomic universe: street food. Specifically, I will deal with reviews from the Tripadvisor platform dedicated to street food places in the city of Palermo. The idea of focusing on reviews comes from the hypothesis that, since this type of textuality is an utterance at the end of a path, and is therefore the Sanction in narrative terms, we can reconstruct from reviews, by presupposition, the value systems that the enunciator-tourist projects on the gastronomic experience. That is, if there is a judgment it is because there is a preceding Contract, more or less explicit, very often implicit, that is grounded in a set of values that constit…
Verkkopalvelun sisällönanalyysi : case: Valio ja Arla Foods
2005
Slow Populations and Tourism
2013
Our initial perspective is that the dynamics of territories and cities/towns that are tourist resorts (or aspire to being one) can be analysed from the point of view of the ‘population’ concept, dear to a certain trend in socio-spatial analysis. Our chapter concentrates particularly on those who, by need or will, pass through places without their own vehicle, but using collective or public transport, as well as walking or cycling, rather than by walker or wheelchair. These ‘slow populations’ enter into a relation with the places they visit or stay at, with the people who live there and the other tourists, following certain methods of which we suggest a sort of classification, aimed at a bet…
ETICHETTE INTELLIGENTI PER LA RILEVAZIONE VISIVA DEL DETERIORAMENTO DEI PRODOTTI ALIMENTARI
2015
Digital Influencers, Food and Tourism—A New Model of Open Innovation for Businesses in the Ho.Re.Ca. Sector
2022
The choice of influencer marketing as an endorser for promoting products and services is becoming a more and more effective communication strategy of open innovation. Their use of social media platforms, such as Instagram, allows them to be reached by millions of followers all over the world. As a response to the economic crisis that affected Italy after the first wave of the COVID-19 pandemic, Chiara Ferragni, one of the most endorsed influencers worldwide, started a communication campaign with the aim to promote Italian food and tourist destinations (cities of art, seaside, ski and countryside locations, thermal baths, museums, galleries, hotels, etc.). This study analyses Chiara Ferragni…
Expanding Well-Being by Participating in Grassroots Innovations: Using the Capability Approach to Explore the Interest of Alternative Food Networks f…
2022
Abstract Grassroots social innovations are citizen-led initiatives that develop bottom-up solutions to societal challenges. Alternative food networks (AFNs) are innovations which propose alternative schemes for distribution and consumption of food—such as community-based agriculture or food cooperatives—which can improve the well-being of participants. Its potential for social work and social services has been recognised, but remains underexplored. This paper proposes a theoretical framework based on the capability approach in order to explore the impacts, drivers and factors at play in the expansion of well-being in participants in AFNs. This framework is applied to address seven cases of …
Socioeconomic differences in selected dietary habits among Norwegian 13–14 year-olds: a cross-sectional study
2014
Background: Social inequalities in health are a major and even growing problem in all European countries.Objective: The aim of the present study was to describe 1) differences in dietary habits among Norwegian adolescents by gender and socioeconomic status; 2) differences in self-reported knowledge of dietary guidelines among their parents according to socioeconomic status.Design: In 2012, a cross-sectional study where students filled in a web-based food frequency questionnaire at school was conducted in nine lower secondary schools in Vest-Agder County, Norway. Socioeconomic status (SES) and knowledge of dietary guidelines were obtained from the parents using a web-based questionnaire. In …
Evaluation of the Behavior of Phenolic Compounds and Steviol Glycosides of Sonicated Strawberry Juice Sweetened with Stevia (Stevia rebaudiana Berton…
2019
In this study, the influence of stevia addition and sonication processing parameters on the phenolic content and profile as well as the steviol glycosides of strawberry juice-based samples was investigated. For this purpose, three matrices&mdash
Charitable food aid in a nordic welfare state : A case for environmental and social injustice
2017
Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level
2022
During a survey for isolating sourdough lactic acid bacteria (LAB), 20 dough samples produced at the bakery level (BL) or home-made (HM) were collected. An enzyme-based colorimetric method revealed a total biogenic amines (BAs) concentration in the range 41.4–251.8 ppm for six (three BL and three HM) sourdoughs characterised by unpleasant odours. Eight BAs generally investigated in foods were identified and quantified from these six samples by ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC–MS/MS). Only one HM sample contained almost all analysed BAs. Tryptamine was exclusively detected in HM sourdoughs (0.71–24.1 ppm). Putrescine, tryptamine, …