City Research Online

Items where Subject is "GT Manners and customs"

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Number of items at this level: 12.

B

Baker, S.A. ORCID: 0000-0002-4921-2456 and Walsh, M.J. (2020). You are what you Instagram: clean eating and the symbolic representation of food. In: Digital Food Cultures. (pp. 53-68). Abingdon, UK: Routledge. ISBN 9781138392595

C

Chouguley, U. (2019). Interrogating informal cultural practices in London and Mumbai: towards a multi-faceted understanding. (Unpublished Doctoral thesis, City, University of London)

Christensen, J.F., Gomila, A., Gaigg, S. B., Sivarajah, N. and Calvo-Merino, B. (2016). Dance Expertise modulates behavioural and psychophysiological responses to affective body movement. Journal of Experimental Psychology, 42(8), pp. 1139-1147. doi: 10.1037/xhp0000176

D

da Silva, J., da Cruz, G., Rauber, F., Louzada, M. L., Kluczkovski, A., Frankowska, A., Schmidt, X., Reynolds, C. ORCID: 0000-0002-1073-7394, Bridle, S. L. and Levy, R. B. (2020). The impact of ultra-processed food on carbon, water and ecological footprints of food in Brazil. European Journal of Public Health, 30(Supp 5), ckaa165.433. doi: 10.1093/eurpub/ckaa165.433

J

Jafarey, S., Mainali, R. M. and Montes-Rojas, G. (2020). Age at Marriage, Social Norms and Female Education in Nepal. Review of Development Economics, 24(3), pp. 878-909. doi: 10.1111/rode.12692

K

Ker, R. J. (2013). Challenging the Eurocentric bias in psychology: a counselling psychologist's perspective. (Unpublished Doctoral thesis, City University)

R

Reynolds, C. ORCID: 0000-0002-1073-7394 (2021). Exploring sustainable European gastronomy and recipes using Natural Language Processing. Paper presented at the Online Workshop on Computational Approaches in Eating Behavior Research Computational Approaches in Eating Behavior Research, 18th January 2021.

Reynolds, C. ORCID: 0000-0002-1073-7394 (2021). UK perspectives on food waste and COVID-19. Paper presented at the Food Loss & Waste International Workshop | The day after: Food waste prevention after the pandemic, 20th January 2021, University of Patras (Online).

Reynolds, C. ORCID: 0000-0002-1073-7394, Kluczkovski, A., Frankowska, A., Da Silva, J. T., Levy, R., Rauber, F., Schmidt Rivera, X. and Bridle, S. L. (2020). Are we ready for sustainable cookery? Comparing current (and future) cooking and time use practices in UK, US and Australia. Paper presented at the Creative Tastebuds Symposium 2020, May 3-4, 2021, Denmark.

Reynolds, C. ORCID: 0000-0002-1073-7394, Kluczkovski, A., Frankowska, A., da Silva, J. T., Levy, R. B., Rauber, F., Schmidt Rivera, X. C. and Bridle, S. L. (2020). Are we ready for sustainable cookery? Comparing current (and future) cooking and time use practices in UK, US and Australia. International Journal of Food Design, 5(1&2), 184.. doi: 10.1386/ijfd_00020_7

Robinson, T. and Lundahl, O. (2019). Voluntary Hysteresis in Food Consumption. Paper presented at the 10th EIASM Interpretive Consumer Research Workshop, 9-10 May 2019, Lyon, France.

W

Wallis, L (2010). An exploration of the work of David Bintley, a very ‘English’ choreographer, with particular reference to his use of English Morris dance in Still Life at the Penguin Café and the process of translating ‘genuine’ English Morris dance to a theatrical environment.. (Unpublished Doctoral thesis, Trinity Laban Conservatoire of Music and Dance/ City, University of London)

This list was generated on Sun Apr 18 04:23:32 2021 UTC.