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The association between residual chlorophyll and grassy taste in black tea
Item type: Journal Article • Journal: South African Journal of Plant and Soil • Authors: L.J. van Lelyveld --- , Republic of South Africa B.L. Smith --- , Republic of South AfricaThe ‘grassy’ taste in some South African and Central African black teas is not up to tea tasters' and buyers' standards. It has been shown by a number of researchers that this taste is associated with volatiles in the tea... -
Comparative morphology of the oropharyngeal cavity of clinid fish (Perciformes: Clinidae), with particular attention to the form, number and distribution of taste buds, and dentition
Item type: Journal Article • Journal: African Journal of Marine Science • Authors: O Gon L Fishelson Y DelareaThe present study compares the form, number and distribution of taste buds (TB) in the oropharyngeal cavity (OC) of 17 species of clinid fish (Perciformes, Blennioidei, Clinidae) from different geographical regions (Australia, Taiwan, South Africa), and includes observations on dentition... -
The occurrence of taste buds in adults of the terrestrial ceacilian Boulengerula boulengeri Tornier, 1898 (Lissamphibia: Gymnophiona: Herpelidae)
Item type: Journal Article • Journal: African Zoology • Authors: Karolina A. Budzik --- Department of Comparative Anatomy, Poland Krystyna Żuwała --- Department of Comparative Anatomy, Poland G. John Measey --- Department of Zoology, South AfricaTwo generations of gustatory organs occur during amphibian ontogeny in frogs and salamanders (Anura and Caudata), and are classified as taste buds or taste discs. Taste buds are present in larval forms, whereas taste discs are typical for adults. The... -
Taking care: Creating a non-alcoholic cocktail for Generation X
Item type: Journal Article • Journal: • Authors: Shirley Verkade --- Stenden Hotel Management School, Leeuwarden, The Netherlands Jonathan van Driel --- Stenden Hotel Management School, Leeuwarden, The Netherlands Femke Vrenegoor --- Stenden Hotel Management School, Leeuwarden, The NetherlandsThis paper reports on a Hospitality Research Project, a third-year project at Stenden Hotel Management School, dedicated to the design, creation and testing of three different non-alcoholic cocktail recipes for restaurant De Pleats in Burgum, the Netherlands. On the basis... -
Taking care: Creating a non-alcoholic cocktail for Generation X
Item type: Journal Article • Journal: Research in Hospitality Management • Authors: Shirley Verkade --- Stenden Hotel Management School, The Netherlands Jonathan van Driel --- Stenden Hotel Management School, The Netherlands Femke Vrenegoor --- Stenden Hotel Management School, The NetherlandsThis paper reports on a Hospitality Research Project, a third-year project at Stenden Hotel Management School, dedicated to the design, creation and testing of three different non-alcoholic cocktail recipes for restaurant De Pleats in Burgum, the Netherlands. On the basis... -
Theoretical turns through tourism taste-scapes: the evolution of food tourism research
Item type: Journal Article • Journal: Research in Hospitality Management • Authors: Sally Everett --- King’s Business School, United KingdomThis article reflects on the evolution of food tourism research by tracing its conceptual, theoretical and empirical twists and turns over the past few decades. Prompted by some recent systematic reviews of food tourism studies, I draw on literature to... -
Sensory marketing and gastronomy: the case of Ecuadorian haute cuisine restaurants
Item type: Journal Article • Journal: Research in Hospitality Management • Authors: Klaes Eringa --- NHL Stenden University of Applied Sciences, The Netherlands Viviana Carolina Proaño Paredes --- NHL Stenden University of Applied Sciences, The NetherlandsA visit to a haute cuisine restaurant is a feast for all the senses. This study investigates sensory aspects of Ecuadorian haute cuisine which has recently grown in popularity. A key reason for this popularity is the diversity and availability... -
Contemporary dining room professionals: towards a “hip” style of hospitality identity
Item type: Journal Article • Journal: Research in Hospitality Management • Authors: Kajsa Hult --- Culinary Arts & Meal Science, Örebro University, Sweden Henrik Scander --- Culinary Arts & Meal Science, Örebro University, Sweden Ute Walter --- Culinary Arts & Meal Science, Örebro University, SwedenInterest in having an occupation that connects with consumption practices of taste has increased in the contemporary creative economy. In addition, the restaurant scene in Sweden as well as globally has recently been moving towards a casualisation of high-quality restaurants,...