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1.
The Influx of Neo-Bistrots in France and Its Impact on French Cuisine
by Grissa, Cecilia Z., M.A.  The American University of Paris (France). 2013: 70 pages; 10305750.
2.
Comales and Colonialism: An Analysis of Cuisine and Ceramics on a 17th-Century New Mexican Estancia
by Brinkman, Adam C., M.A.  University of Massachusetts Boston. 2019: 135 pages; 13858460.
4.
Caught in the Threshold: Experiences of Refugee Chefs in Paris
by Elder, Anne, M.A.  The American University of Paris (France). 2017: 82 pages; 13871600.
6.
A Telehealth Nutrition Manual for an Online Intensive Behavioral Weight Management Program
by Yaceczko, Shelby D., M.S.  California State University, Long Beach. 2017: 115 pages; 10264674.
7.
Ethical Embodied Experience: Belonging through Tex-Mex Vegan Food
by Ruidant-Hansen, Chantelle, M.F.A.  The University of Texas at San Antonio. 2019: 64 pages; 13882981.
8.
Shifting identities in the Brazilian restaurants of New York City
by Lopes, Thely Carvalho, Ph.D.  State University of New York at Albany. 2010: 350 pages; 3430559.
9.
Open Innovation Ecosystem: Chez Panisse Case Study
by Kim, So Hyeong, Ph.D.  University of California, Berkeley. 2013: 98 pages; 3616475.
10.
An epidemiologic approach for using social media in public health interventions
by Schomberg, John Paul, M.S.  University of California, Irvine. 2015: 150 pages; 1596253.
11.
Around the world in 15 bites: Applied perspectives on learning about food
by Naqvi, Saira Z., M.A.  California State University, Long Beach. 2017: 46 pages; 10254007.
12.
Transforming Tastes: M. F. K. Fisher, Julia Child, Alice Waters and the Revision of American Food Rhetorics
by Branch, Erin L., Ph.D.  The University of North Carolina at Chapel Hill. 2012: 266 pages; 3509240.
13.
Home to Me
by Zhao, Ruiqian, M.A.  The George Washington University. 2019: 47 pages; 13878871.
14.
Effects of Nostalgia on Subjective Well-Being: Evidence from Rural China
by Meng, Zhenhao, Ph.D.  Purdue University. 2017: 200 pages; 10600583.
15.
Cultural models of food in Cuban Miami: Roots, Yucas, and Moros
by Groves, Katy M. Triplett, Ph.D.  The University of Alabama. 2012: 379 pages; 3539993.
16.
Gastronomy, Culture, and Religion in Late T. S. Eliot
by Mereani, Fadia, Ph.D.  Middle Tennessee State University. 2017: 271 pages; 10267036.
18.
Race in search of a theory: Between the postcolonial and globalization
by Sahay, Amrohini, Ph.D.  State University of New York at Stony Brook. 2008: 242 pages; 3406707.
20.
Paradigms and Syntagms of Ethnobotanical Practice in Pre-Hispanic Northwestern Honduras
by Morell-Hart, Shanti, Ph.D.  University of California, Berkeley. 2011: 327 pages; 3499029.
21.
Drifting through composition: A campus walk assignment
by Reyes, Amanda Nicole, M.A.  California State University, Dominguez Hills. 2014: 79 pages; 1525915.
22.
California and the pathologizing of the Mexican: Body, food, agriculture
by De Santiago-Barrows, Matilde, M.A.  California State University, Long Beach. 2010: 75 pages; 1486633.
25.
Active aging program for older adults with early stage dementia
by Dillon, Melissa, M.S.  California State University, Long Beach. 2014: 51 pages; 1527916.
26.
Recycled identities: Anarcho-punx, organization, style and reciprocity in Barcelona, Spain
by Fessenden, Sarah G., M.A.  California State University, Long Beach. 2011: 124 pages; 1499249.
27.
Livin' the Food Life, LLC
by Orozco, Rosalie, M.S.  California State University, Long Beach. 2015: 61 pages; 1595791.
28.
Lost in food translation: Khmer food culture from Cambodia to Long Beach, California
by Prajapati, Nikita, M.A.  California State University, Long Beach. 2016: 82 pages; 10147311.
29.
30.
Language Learning Through Comparison
by Babarsad, Omid Bakhshandeh, Ph.D.  University of Rochester. 2017: 116 pages; 10618060.
1 - 30 of 626 displayed.
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