Sökning: "gastronomic potential"
Hittade 1 avhandling innehållade orden gastronomic potential.
1. Sensory qualities and culinary utility of produce : a path towards sustainable gastronomy
Sammanfattning : The underlying assumption throughout this thesis is that the continuity of a cultivated diversity can be strengthened by investigating its sensory qualities and specifying particular culinary utilities of landraces and cultivars. How can a foodstuff’s sensory qualities and culinary utility be explored, tested, and refined together with the food industry and the public meal? This thesis aims to create a path toward sustainable gastronomy with greater sensory variation that originate from a cultivated diversity. LÄS MER
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