Place-based Cuisine
Place-Based Cuisine is an academic construct that denotes a distinct category of culinary practice defined by its intrinsic relationship to a specific geographic location, where the preparation, ingredients, and traditions of food are shaped by the ecological, cultural, and historical characteristics unique to that place.
17
Publications
1.6K
Citations
31
Authors
19
Institutions
Publications per year
2017–2026
5
Parents
17
The taste of place: a cultural journey into terroir
Choice Reviews Online · 2008 · 323 citations
A sense of place: place, culture and tourism
Stephen L. Smith · Tourism Recreation Research · 2015 · 151 citations
The rise and fall of the New Nordic Cuisine
Jonatan Leer · Journal of AESTHETICS & CULTURE · 2016 · 71 citations · Full text
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1 publications · 12 citations
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19

Hong Kong Polytechnic University
Hong Kong, Hong Kong
2 h-index
2 publications
600 citations
Guangzhou Institute of Geography
Guangzhou, China
1 h-index
1 publications
17 citations

University of Hawaii at Hilo
Hilo, United States
1 h-index
1 publications
38 citations

Southern Illinois University Carbondale
Carbondale, United States
1 h-index
1 publications
58 citations

University of Central Florida
Orlando, United States
1 h-index
1 publications
583 citations
Sebelas Maret University
Surakarta, Indonesia
1 h-index
2 publications
70 citations
Curtin University
Perth, Australia
1 h-index
1 publications
18 citations

RMIT Vietnam
Ho Chi Minh City, Vietnam
1 h-index
1 publications
18 citations
1–8 of 19
JHT · 2 publications · 43 citations
2
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1 publications · 151 citations
1
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CRO · 1 publications · 323 citations
1
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IJGI · 1 publications · 17 citations
1
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Repository · 1 publications · 11 citations
1
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1–5