Culinary arts (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Culinary arts" in English language version.

refsWebsite

Global rank English rank

11doi.org

2^nd place

10worldcat.org

5^th place

2books.google.com

3^rd place

2nih.gov

4^th place

2nytimes.com

7^th place

1web.archive.org

1^st place

1nationalgeographic.com

344^th place

296^th place

1calpoly.edu

low place

6,237^th place

1shanlaxjournals.in

low place

1acs.org

1,248^th place

1,104^th place

1matec-conferences.org

low place

1tandfonline.com

507^th place

429^th place

1semanticscholar.org

11^th place

8^th place

1jamesbeard.org

low place

6,882^nd place

1bmj.com

1,226^th place

1,421^st place

1intechopen.com

low place

1arktimes.com

9,796^th place

5,374^th place

1taylorfrancis.com

3,142^nd place

2,072^nd place

acs.org

pubs.acs.org

This, Hervé (2009-05-19). "Molecular Gastronomy, a Scientific Look at Cooking". Accounts of Chemical Research. 42 (5): 575–583. doi:10.1021/ar8002078. ISSN 0001-4842. PMID 19449900.

arktimes.com

Brinkley, Rhett (2022-11-21). "UA Pulaski Tech Culinary Arts students wow with a giant gingerbread house at the Arlington Hotel". Arkansas Times. Retrieved 2022-11-21.

bmj.com

bjo.bmj.com

Ikeda, H. (1976-09-01). "Handbook of Perception, vol. V, Seeing". British Journal of Ophthalmology. 60 (9): 670–671. doi:10.1136/bjo.60.9.670-b. ISSN 0007-1161.

books.google.com

Gleason, Jerry; America, Culinary Institute of (2013). Introduction to Culinary Arts. Pearson. ISBN 978-0-13-273744-9.
Gibson, Mark (2018-01-04). Food Science and the Culinary Arts. Academic Press. ISBN 978-0-12-811817-7.

calpoly.edu

digitalcommons.calpoly.edu

Ruether, Rosemary (1992-07-01). "Men, Women and Beasts: Relations to Animals in Western Culture". Between the Species. 8 (3). doi:10.15368/bts.1992v8n3.2.

doi.org

Ruether, Rosemary (1992-07-01). "Men, Women and Beasts: Relations to Animals in Western Culture". Between the Species. 8 (3). doi:10.15368/bts.1992v8n3.2.
Anbarasu, M.; Sathyamoorthy, N. K. (2020-10-01). "Types of Earthenwares and its Uses". Shanlax International Journal of Arts, Science and Humanities. 8 (2): 107–112. doi:10.34293/sijash.v8i2.3323. ISSN 2582-0397.
Cracknell, H. L.; Nobis, G. (1985), Cracknell, H. L.; Nobis, G. (eds.), "The Progression of Gastronomy", Practical Professional Gastronomy, London: Macmillan Education UK, pp. 45–80, doi:10.1007/978-1-349-17876-6_4, ISBN 978-1-349-17876-6, retrieved 2023-11-05
Tzameli, Iphigenia (2013-02-04). "Appetite and the brain: you are what you eat". Trends in Endocrinology & Metabolism. 24 (2): 59–60. doi:10.1016/j.tem.2012.12.001. ISSN 1043-2760. PMID 23380601.
This, Hervé (2009-05-19). "Molecular Gastronomy, a Scientific Look at Cooking". Accounts of Chemical Research. 42 (5): 575–583. doi:10.1021/ar8002078. ISSN 0001-4842. PMID 19449900.
Farrer, James (2015), Farrer, James (ed.), "Shanghai's Western Restaurants as Culinary Contact Zones in a Transnational Culinary Field", The Globalization of Asian Cuisines: Transnational Networks and Culinary Contact Zones, New York: Palgrave Macmillan US, pp. 103–124, doi:10.1057/9781137514080_6, ISBN 978-1-137-51408-0, retrieved 2023-11-05
Harun, Hairuddin; Rahman, Abdul Wafi Abdul; Noorazman, A. S.; Noor, Siti Noor Fazelah Mohd; Sahak, Adibah Aishah Md (2018). "The Effectiveness of Cognitive and Psychomotor Domain of Culinary Art Students' Performance after Internship in Private Colleges". MATEC Web of Conferences. 150: 05021. doi:10.1051/matecconf/201815005021. ISSN 2261-236X.
Wollin, Mary; Gravas, Spyros (2001-04-01). "A Proposed Curriculum and Articulation Model for Two-Year Degree Programs in Culinary Arts". Journal of Hospitality & Tourism Education. 13 (2): 47–54. doi:10.1080/10963758.2001.10696688. ISSN 1096-3758. S2CID 168124594.
Ikeda, H. (1976-09-01). "Handbook of Perception, vol. V, Seeing". British Journal of Ophthalmology. 60 (9): 670–671. doi:10.1136/bjo.60.9.670-b. ISSN 0007-1161.
Staniewicz-Brudnik, Barbara; Bączek, Elżbieta; Skrabalak, Grzegorz (2015-04-01), "The New Generation of Diamond Wheels with Vitrified (Ceramic) Bonds", Sintering Techniques of Materials, IntechOpen, doi:10.5772/59503, ISBN 978-953-51-2033-9, retrieved 2023-11-05
Hegarty, Joseph (2014-07-03). Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy. New York: Routledge. doi:10.4324/9780203821541. ISBN 978-0-203-82154-1.

intechopen.com

Staniewicz-Brudnik, Barbara; Bączek, Elżbieta; Skrabalak, Grzegorz (2015-04-01), "The New Generation of Diamond Wheels with Vitrified (Ceramic) Bonds", Sintering Techniques of Materials, IntechOpen, doi:10.5772/59503, ISBN 978-953-51-2033-9, retrieved 2023-11-05

jamesbeard.org

Rhodes, Nikkia (2020-11-12). "Why Mentorship Is at the Heart of This Chef's Mission | James Beard Foundation". James Beard. Retrieved 2023-11-05.

matec-conferences.org

Harun, Hairuddin; Rahman, Abdul Wafi Abdul; Noorazman, A. S.; Noor, Siti Noor Fazelah Mohd; Sahak, Adibah Aishah Md (2018). "The Effectiveness of Cognitive and Psychomotor Domain of Culinary Art Students' Performance after Internship in Private Colleges". MATEC Web of Conferences. 150: 05021. doi:10.1051/matecconf/201815005021. ISSN 2261-236X.

nationalgeographic.com

Rupp, Rebecca. "A Brief History of Cooking With Fire". National Geographic. Archived from the original on March 25, 2019. Retrieved 22 March 2019.

nih.gov

pubmed.ncbi.nlm.nih.gov

Tzameli, Iphigenia (2013-02-04). "Appetite and the brain: you are what you eat". Trends in Endocrinology & Metabolism. 24 (2): 59–60. doi:10.1016/j.tem.2012.12.001. ISSN 1043-2760. PMID 23380601.
This, Hervé (2009-05-19). "Molecular Gastronomy, a Scientific Look at Cooking". Accounts of Chemical Research. 42 (5): 575–583. doi:10.1021/ar8002078. ISSN 0001-4842. PMID 19449900.

nytimes.com

Simon, Cecilia Capuzzi (2014-03-17). "Culinary Schools Speed the Rise of Hopeful Chefs". The New York Times. ISSN 0362-4331. Retrieved 2022-11-21.
Krishna, Priya (2022-03-28). "A Fast, Frugal Track to a Cook's Career? Community College". The New York Times. ISSN 0362-4331. Retrieved 2022-11-21.

semanticscholar.org

api.semanticscholar.org

Wollin, Mary; Gravas, Spyros (2001-04-01). "A Proposed Curriculum and Articulation Model for Two-Year Degree Programs in Culinary Arts". Journal of Hospitality & Tourism Education. 13 (2): 47–54. doi:10.1080/10963758.2001.10696688. ISSN 1096-3758. S2CID 168124594.

shanlaxjournals.in

Anbarasu, M.; Sathyamoorthy, N. K. (2020-10-01). "Types of Earthenwares and its Uses". Shanlax International Journal of Arts, Science and Humanities. 8 (2): 107–112. doi:10.34293/sijash.v8i2.3323. ISSN 2582-0397.

tandfonline.com

Wollin, Mary; Gravas, Spyros (2001-04-01). "A Proposed Curriculum and Articulation Model for Two-Year Degree Programs in Culinary Arts". Journal of Hospitality & Tourism Education. 13 (2): 47–54. doi:10.1080/10963758.2001.10696688. ISSN 1096-3758. S2CID 168124594.

taylorfrancis.com

Hegarty, Joseph (2014-07-03). Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy. New York: Routledge. doi:10.4324/9780203821541. ISBN 978-0-203-82154-1.

web.archive.org

Rupp, Rebecca. "A Brief History of Cooking With Fire". National Geographic. Archived from the original on March 25, 2019. Retrieved 22 March 2019.

worldcat.org

search.worldcat.org

Anbarasu, M.; Sathyamoorthy, N. K. (2020-10-01). "Types of Earthenwares and its Uses". Shanlax International Journal of Arts, Science and Humanities. 8 (2): 107–112. doi:10.34293/sijash.v8i2.3323. ISSN 2582-0397.
Tzameli, Iphigenia (2013-02-04). "Appetite and the brain: you are what you eat". Trends in Endocrinology & Metabolism. 24 (2): 59–60. doi:10.1016/j.tem.2012.12.001. ISSN 1043-2760. PMID 23380601.
This, Hervé (2009-05-19). "Molecular Gastronomy, a Scientific Look at Cooking". Accounts of Chemical Research. 42 (5): 575–583. doi:10.1021/ar8002078. ISSN 0001-4842. PMID 19449900.
Harun, Hairuddin; Rahman, Abdul Wafi Abdul; Noorazman, A. S.; Noor, Siti Noor Fazelah Mohd; Sahak, Adibah Aishah Md (2018). "The Effectiveness of Cognitive and Psychomotor Domain of Culinary Art Students' Performance after Internship in Private Colleges". MATEC Web of Conferences. 150: 05021. doi:10.1051/matecconf/201815005021. ISSN 2261-236X.
Wollin, Mary; Gravas, Spyros (2001-04-01). "A Proposed Curriculum and Articulation Model for Two-Year Degree Programs in Culinary Arts". Journal of Hospitality & Tourism Education. 13 (2): 47–54. doi:10.1080/10963758.2001.10696688. ISSN 1096-3758. S2CID 168124594.
Ikeda, H. (1976-09-01). "Handbook of Perception, vol. V, Seeing". British Journal of Ophthalmology. 60 (9): 670–671. doi:10.1136/bjo.60.9.670-b. ISSN 0007-1161.
Katz, Solomon H. (2003). Encyclopedia of food and culture. Scribner. ISBN 0-684-80567-7. OCLC 1072663588.
Simon, Cecilia Capuzzi (2014-03-17). "Culinary Schools Speed the Rise of Hopeful Chefs". The New York Times. ISSN 0362-4331. Retrieved 2022-11-21.
Krishna, Priya (2022-03-28). "A Fast, Frugal Track to a Cook's Career? Community College". The New York Times. ISSN 0362-4331. Retrieved 2022-11-21.

worldcat.org

Katz, Solomon H. (2003). Encyclopedia of food and culture. Scribner. ISBN 0-684-80567-7. OCLC 1072663588.