Traditional foods and food systems: A revision of concepts emerging from qualitative surveys on-site in the black sea area and italy

Journal of the Science of Food and Agriculture

Volumn 93, Issue 14, 2013, Pages 3443-3454

  D'Antuono, L Filippo ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Local food systems; Local knowledge; On site surveys; Quality perceptions; Standards; Traditional foods

Indexed keywords

ARTICLE; BLACK SEA; BULGARIA; CLASSIFICATION; CONSUMER; CULTURAL ANTHROPOLOGY; FERMENTATION; FOOD; FOOD HANDLING; FOOD INDUSTRY; FOOD PRESERVATION; FOOD QUALITY; FUNCTIONAL FOOD; GEORGIA (REPUBLIC); HUMAN; ITALY; LOCAL FOOD SYSTEMS; LOCAL KNOWLEDGE; NUTRITIONAL VALUE; ON SITE SURVEYS; PERCEPTION; PORTUGAL; QUALITY PERCEPTIONS; ROMANIA; RUSSIAN FEDERATION; STANDARDS; TRADITIONAL FOODS; TURKEY (REPUBLIC); UKRAINE;

LOCAL FOOD SYSTEMS; LOCAL KNOWLEDGE; ON SITE SURVEYS; QUALITY PERCEPTIONS; STANDARDS; TRADITIONAL FOODS;

BLACK SEA; BULGARIA; CONSUMER PARTICIPATION; CULTURE; FERMENTATION; FOOD; FOOD HANDLING; FOOD INDUSTRY; FOOD QUALITY; FOOD, PRESERVED; FUNCTIONAL FOOD; GEORGIA (REPUBLIC); HUMANS; ITALY; NUTRITIVE VALUE; PERCEPTION; PORTUGAL; ROMANIA; RUSSIA; TURKEY; UKRAINE;

EID: 84885840492     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6354     Document Type: Article

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