The Experts below are selected from a list of 9552 Experts worldwide ranked by ideXlab platform
Maddalena Fiordelli - One of the best experts on this subject based on the ideXlab platform.
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Effect of smoke-free legislation on Ticino Gastronomy revenue
International Journal of Public Health, 2012Co-Authors: Peter J Schulz, Uwe Hartung, Maddalena FiordelliAbstract:Objective To provide evidence on the effects of smoke-free laws on Gastronomy revenue in a European setting based on objective data. Damage to Gastronomy revenue is a widely used argument against smoke-free legislation. Method Gastronomy revenue in Ticino is compared with the rest of Switzerland before and after Ticino banned smoking from Gastronomy in April 2007, being the first (and at the time of the study only) Swiss canton to do that. The study uses breakdowns by cantons of taxable revenue of Gastronomy branches and retailers (for comparison) provided by the Swiss tax authorities for the years 2005–2008. Results Revenues of restaurants and bars were not damaged by the Ticino smoke-free law. Decreases in Ticino happened before the smoke-free law came into effect. Evidence for night clubs is inconclusive. Discussion The absence of detrimental effects on restaurant and bar revenue corroborates the gist of research on the subject from other countries. The argument that the decline of bar and restaurant sales prior to the implementation of the ban might have occurred in anticipation of the new regulation is not considered tenable.
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effect of smoke free legislation on ticino Gastronomy revenue
International Journal of Public Health, 2012Co-Authors: Peter J Schulz, Uwe Hartung, Maddalena FiordelliAbstract:Objective To provide evidence on the effects of smoke-free laws on Gastronomy revenue in a European setting based on objective data. Damage to Gastronomy revenue is a widely used argument against smoke-free legislation.
Peter J Schulz - One of the best experts on this subject based on the ideXlab platform.
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Effect of smoke-free legislation on Ticino Gastronomy revenue
International Journal of Public Health, 2012Co-Authors: Peter J Schulz, Uwe Hartung, Maddalena FiordelliAbstract:Objective To provide evidence on the effects of smoke-free laws on Gastronomy revenue in a European setting based on objective data. Damage to Gastronomy revenue is a widely used argument against smoke-free legislation. Method Gastronomy revenue in Ticino is compared with the rest of Switzerland before and after Ticino banned smoking from Gastronomy in April 2007, being the first (and at the time of the study only) Swiss canton to do that. The study uses breakdowns by cantons of taxable revenue of Gastronomy branches and retailers (for comparison) provided by the Swiss tax authorities for the years 2005–2008. Results Revenues of restaurants and bars were not damaged by the Ticino smoke-free law. Decreases in Ticino happened before the smoke-free law came into effect. Evidence for night clubs is inconclusive. Discussion The absence of detrimental effects on restaurant and bar revenue corroborates the gist of research on the subject from other countries. The argument that the decline of bar and restaurant sales prior to the implementation of the ban might have occurred in anticipation of the new regulation is not considered tenable.
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effect of smoke free legislation on ticino Gastronomy revenue
International Journal of Public Health, 2012Co-Authors: Peter J Schulz, Uwe Hartung, Maddalena FiordelliAbstract:Objective To provide evidence on the effects of smoke-free laws on Gastronomy revenue in a European setting based on objective data. Damage to Gastronomy revenue is a widely used argument against smoke-free legislation.
Uwe Hartung - One of the best experts on this subject based on the ideXlab platform.
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Effect of smoke-free legislation on Ticino Gastronomy revenue
International Journal of Public Health, 2012Co-Authors: Peter J Schulz, Uwe Hartung, Maddalena FiordelliAbstract:Objective To provide evidence on the effects of smoke-free laws on Gastronomy revenue in a European setting based on objective data. Damage to Gastronomy revenue is a widely used argument against smoke-free legislation. Method Gastronomy revenue in Ticino is compared with the rest of Switzerland before and after Ticino banned smoking from Gastronomy in April 2007, being the first (and at the time of the study only) Swiss canton to do that. The study uses breakdowns by cantons of taxable revenue of Gastronomy branches and retailers (for comparison) provided by the Swiss tax authorities for the years 2005–2008. Results Revenues of restaurants and bars were not damaged by the Ticino smoke-free law. Decreases in Ticino happened before the smoke-free law came into effect. Evidence for night clubs is inconclusive. Discussion The absence of detrimental effects on restaurant and bar revenue corroborates the gist of research on the subject from other countries. The argument that the decline of bar and restaurant sales prior to the implementation of the ban might have occurred in anticipation of the new regulation is not considered tenable.
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effect of smoke free legislation on ticino Gastronomy revenue
International Journal of Public Health, 2012Co-Authors: Peter J Schulz, Uwe Hartung, Maddalena FiordelliAbstract:Objective To provide evidence on the effects of smoke-free laws on Gastronomy revenue in a European setting based on objective data. Damage to Gastronomy revenue is a widely used argument against smoke-free legislation.
Hervé This - One of the best experts on this subject based on the ideXlab platform.
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molecular Gastronomy is a scientific discipline and note by note cuisine is the next culinary trend
Flavour, 2013Co-Authors: Hervé ThisAbstract:For the past two decades, there has been much confusion about molecular Gastronomy. This confusion has arisen because people ignore that the word Gastronomy does not mean cuisine, it means knowledge about food. Similar to ‘molecular biology’, molecular Gastronomy is a scientific discipline that looks for the mechanisms of phenomena occurring during dish preparation and consumption. As with any other scientific discipline, it can have many applications. One of the first was ‘molecular cuisine’ but since 1994, ‘note by note cuisine’ has also been promoted. The latter involves preparing dishes using pure compounds, or more practically mixture of compounds obtained by fractioning plant or animal tissues, instead of using these tissues themselves. Note by note cuisine raises issues in various fields: science, technology, nutrition, physiology, toxicology and politics.
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Molecular Gastronomy in Lebanon
Journal of Culinary Science & Technology, 2012Co-Authors: R. Barbar, Hervé ThisAbstract:Molecular Gastronomy was first introduced in Lebanon in 2011 through a series of conferences addressed to various audiences. Since then, actions followed to assure the perpetuity of this initiative and aim for the creation of a Lebanese group of molecular Gastronomy, gathering people from different backgrounds (academia, food industries, and culinary chefs). A project funded by the Agence Universitaire de la Francophonie is currently underway by an academic team in Lebanon under the theme “Preservation and development of Lebanese cultural heritage through molecular Gastronomy” to better understand scientifically the particularity of Lebanon's traditional recipes. This project will also expand its applications to other surrounding countries, given that they share some cultural aspects, especially in the culinary sector.
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molecular Gastronomy in france
Journal of Culinary Science & Technology, 2011Co-Authors: Hervé ThisAbstract:Molecular Gastronomy (MG) has been developing in France since the very beginning of this scientific discipline, largely due to the fact that one of its co-founders resides in the country. Since 1995, a French group of molecular gastronomists has been promoting the discipline in France, as well as other countries throughout the world. It should come as no surprise, then, given the large scope of MG, that activities in the field of, or related to, MG are numerous.
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The last ten years of molecular Gastronomy
Actualite Chimique, 2011Co-Authors: Hervé ThisAbstract:The last ten years of molecular Gastronomy Created in 1988, the scientific discipline called molecular Gastronomy is being developed in many countries of the world, both scientifically, and with applications. First, formalisms were introduced in order to describe the microstructure of the studied systems. Then the bioactivity of food systems was investigated, which involved studies of green chemistry. Applications were of two kinds: technological and educational. One application of molecular Gastronomy has been proposed every month since 2000, in relationship with starred chefs of the world, and the trend called "molecular cooking" is the most modern form of cooking. In schools and universities, molecular Gastronomy has been used as a tool for the promotion of chemistry and physics, in particular.
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Molecular Gastronomy
Nature Materials, 2005Co-Authors: Hervé ThisAbstract:For centuries, cooks have been applying recipes without looking for the mechanisms of the culinary transformations. A scientific discipline that explores these changes from raw ingredients to eating the final dish, is developing into its own field, termed molecular Gastronomy. Here, one of the founders of the discipline discusses its aims and importance.
Jemina Kivelä - One of the best experts on this subject based on the ideXlab platform.
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understanding travelers experiences of Gastronomy through etymology and narration
Journal of Hospitality & Tourism Research, 2009Co-Authors: Jemina Kivelä, John C. CrottsAbstract:Gastronomy is an important attribute in the development of niche travel and niche destinations, and although related literature supports the view that there is a connection between tourism and Gastronomy, little is known about culinary tourists, which prompt these following questions: Does a destination's Gastronomy contribute to the quality of the travelers' experiences while they are visiting the destination? Is there a culinary travel market segment, and who are these travelers? Do travelers return to the destination to resample its culinary delights? Through examples from in-depth interviews with travelers, this article addresses how individual and group leisure travelers manifest socially constructed narratives about the destination's Gastronomy and culinaria. Such expressions are carried out through consumption and experiences of food and of culture though food. It is argued that accounts and stories of the destination's Gastronomy and culinaria work particularly well in individuals' efforts to “nar...
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tourism and Gastronomy Gastronomy s influence on how tourists experience a destination
Journal of Hospitality & Tourism Research, 2006Co-Authors: Jemina Kivelä, John C. CrottsAbstract:Gastronomy is becoming an important attribute in the development of niche travel and niche destinations. Although the literature supports the view that there is a connection between tourism and gas...
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Gastronomy tourism a meaningful travel market segment
Journal of Culinary Science & Technology, 2005Co-Authors: Jemina Kivelä, John C. CrottsAbstract:The existing literature supports the view that there is a connection between tourism and Gastronomy. However, there is little empirical evidence, to show for example, whether or not there is a Gastronomy-tourism market segment. Or, does destination's Gastronomy contribute to the tourists' quality of experiences while visiting the destination? And, do tourists return to the destination to resample its cuisine? This study was undertaken in Hong Kong which, according to some is a city-destination that offers unique and diverse Gastronomy. The results of the study provide evidence, suggesting that motivation to travel for Gastronomy reasons is a reasonably valid construct for use for market segmentation purposes. Also, the results of the data analysis reveal that Gastronomy plays a major role in the way tourists experience the destination, and indicate that some travellers would return to the same destination to savour its unique Gastronomy.
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Gastronomy Tourism
Journal of Culinary Science & Technology, 2005Co-Authors: Jemina Kivelä, John C. CrottsAbstract:The existing literature supports the view that there is a connection between tourism and Gastronomy. However, there is little empirical evidence, to show for example, whether or not there is a gas- tronomy-tourism market segment. Or, does destination’s Gastronomy contribute to the tourists’ quality of experiences while visiting the desti- nation? And, do tourists return to the destination to resample its cuisine? This study was undertaken in Hong Kong which, according to some is a city-destination that offers unique and diverse Gastronomy. The results of the study provide evidence, suggesting that motivation to travel for Gastronomy reasons is a reasonably valid construct for use for market segmentation purposes. Also, the results of the data analysis reveal that Gastronomy plays amajor role in the way tourists experience the destination, and indicate that some travellers would return to the same destination to savour its unique Gastronomy.
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Gastronomy and Culinaria as a Tourist Attraction: Do Gastronomy tourists exist as a meaningful market segment?
2004Co-Authors: Jemina KiveläAbstract:While the literature supports the view that there is a connection between tourism and Gastronomy, little is known whether or not culinary or Gastronomy tourists represent a distinct market segment within an overall visitor market. While some destinations, for example Tuscany, are chosen as holiday destinations precisely because of their distinctive culinaria and Gastronomy, for others Gastronomy and culinaria can become the attractions to the destination in and of itself. The study's objective was to determine if Gastronomy tourists represent a distinct market segment of an overall visitor market. The results of the study provide tentative evidence, suggesting that motivation to travel for culinary and Gastronomy reasons, is a reasonably valid construct for use for market segmentation purposes. Implications for research and tourism planning are discussed.
