My research project delves into sentiment analysis of 11,005 English-language TripAdvisor reviews of culinary establishments in Hordaland, Norway, aiming to offer actionable insights for culinary establishment owners / operators in the region. By analyzing positive and negative aspects and overall sentiments …

Amsterdam's urban scene undergoes a multifaceted transformation shaped by the interplay of gentrification, touristification and foodification. Introduced by sociologist Ruth Glass in 1964, gentrification involves the reshaping of neighbourhoods through an influx of wealthier residents and shifts in property …

More awareness is needed in food service and culinary schools for the effect of the chefs’ smoking behavior on their salt use. Smoking is known to affect taste perception. Restaurant dishes are often high in salt and smoking might play a role in this. We show that prevalence of smoking among Dutch chefs …

This is a summary of Sara Adriano's thesis and internship. This anthropological research focuses on the culinary adaptation and cultural foodways of twenty Latin American and Caribbean women living in Almere. The research question is: “How do these women adapt their food sourcing practices to the Almere …

How students develop vocational knowledge is a rather under-researched topic in the context of vocational education and training. Vocational knowledge is perceived as the kind of knowledge required to perform in occupational practice. From an activity-theoretical approach to learning, supplemented with …

Vanwege een groeiend tekort aan geschoolde medewerkers in de horeca is Vakschool Wageningen in 2010 gestart met de Culinary & Hospitality Academy. Het lesprogramma van deze opleiding is voor leerbedrijven intensiever dan het programma van de reguliere horecaopleiding, omdat een groot gedeelte van het …

In this article the idea of contextualising vocational knowledge is theorised to understand the nature of vocational knowledge and this process of contextualising is illustrated with empirical examples from culinary education.

Organisations are more and more aware of the need to really understand the motives, needs and desires of their guests in order to be hospitable. Offering food in a physical environment is a service which influences how people feel. The two (pilot) studies presented in this paper resulted in a first step …