Culinary Transmission

Culinary Transmission is a theoretical construct in the study of cultural food practices that denotes the process by which food-related knowledge, techniques, and traditions are passed across generations and geographic regions through social, familial, and institutional channels.

39

Publications

1.9K

Citations

81

Authors

55

Institutions

Publications per year

2017–2026

13

Authors

81

  1. MS
    Mohd Salehuddin Mohd Zahari

    Universiti Teknologi MARA, Malaysia

    3 publications · 71 citations

    3

    h-index

  2. MS
    Mohd Shazali Md. Sharif

    Universiti Teknologi MARA, Malaysia

    2 publications · 53 citations

    2

    h-index

  3. NM
    Norazmir Md Nor

    Universiti Teknologi MARA, Malaysia

    2 publications · 53 citations

    2

    h-index

  4. SB
    Shameem Black

    Australian National University, Australia

    2 publications · 49 citations

    2

    h-index

  5. FH
    Frits Heinrich

    Vrije Universiteit Brussel, Belgium

    1 publications · 33 citations

    1

    h-index

1–5 of 81

Venues

  1. Frontiers A Journal of Women Studies

    2 publications · 49 citations

    2

    h-index

  2. 2

    h-index

  3. Procedia - Social and Behavioral Sciences

    2 publications · 53 citations

    2

    h-index

  4. Choice Reviews Online

    CRO · 2 publications · 80 citations

    2

    h-index

  5. History of Retailing and Consumption

    1 publications · 58 citations

    1

    h-index

1–5