Articles by Author: Peter Klosse

Search results for Peter Klosse

We found 192 results for you
  1. There is no reason to argue about taste

    Item type: Journal Article • Journal:
    No abstract.
  2. There is no reason to argue about taste

    There is no reason to argue about taste

    Item type: Journal Article • Journal: Research in Hospitality Management
    This paper is a transcript of Prof Peter Klosse's inaugural speech, delivered at Stenden University, Leeuwarden. Set against the backdrop of a rapidly evolving industry, the message is of particular significance.
  3. <i>Umami</i> in wine

    Item type: Journal Article • Journal:
    The positive effects of umami on flavour are widely documented, but as far as the author is aware, wines are not mentioned in umami-related literature; vice versa, in wine-related scientific publications, references to umami were not found. In the fermentation...
  4. Food and wine pairing: A new approach

    Item type: Journal Article • Journal:
    Flavour can be assessed objectively with the use of the newly developed flavour styles theory. In this approach, flavour is structured on the parameters contracting mouthfeel, coating mouthfeel and flavour richness. The result is the flavour styles cube. The eight...
  5. Sustainable restaurants: A research agenda

    Item type: Journal Article • Journal:
    There is growing emphasis on sustainability within the hospitality industry. For restaurants, which are often small businesses, that emphasis is poorly structured and rarely based on scientific evidence. Research is needed into what factors could promote sustainability in restaurants. We...
  6. Food and wine pairing: A new approach

    Food and wine pairing: A new approach

    Item type: Journal Article • Journal: Research in Hospitality Management
    Flavour can be assessed objectively with the use of the newly developed flavour styles theory. In this approach, flavour is structured on the parameters contracting mouthfeel, coating mouthfeel and flavour richness. The result is the flavour styles cube. The eight...
  7. <em>Umami</em> in wine

    <em>Umami</em> in wine

    Item type: Journal Article • Journal: Research in Hospitality Management
    The positive effects of umami on flavour are widely documented, but as far as the author is aware, wines are not mentioned in umami-related literature; vice versa, in wine-related scientific publications, references to umami were not found. In the fermentation...
  8. Sustainable restaurants: A research agenda

    Sustainable restaurants: A research agenda

    Item type: Journal Article • Journal: Research in Hospitality Management
    There is growing emphasis on sustainability within the hospitality industry. For restaurants, which are often small businesses, that emphasis is poorly structured and rarely based on scientific evidence. Research is needed into what factors could promote sustainability in restaurants. We...
  9. Productivity of <em>Eucalyptus regnans</em> Forest Regenerating after Bushfire

    Item type: Journal Article • Journal: South African Forestry Journal
    A natural forest of mountain ash was clearfelled in 1983 and burned by bushfire immediately after logging. The resulting natural regeneration has high productivity, with a mean volume increment close to 50 m3/ha per year, mean rate of biomass accumulation...
  10. Clarity and effective communication: the nature and aim of I.T. Maditsi's use of figurative language

    Clarity and effective communication: the nature and aim of I.T. Maditsi's use of figurative language

    Item type: Journal Article • Journal: South African Journal of African Languages
    Although figurative language is proportionately more frequent in poetry than in prose, I.T. Maditsi has frequently applied it successfully in his short stories. That being the case, this article aims to examine Maditsi's use of figurative language in his short...