A. B. Houge svarer

Houge, Anette Bringedal

doi:10.4045/tidsskr.22.0330

Cited by 2 publications

(3 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The work named “El Somni,” which is referred to by the Can Roca restaurant as “GastrOpera” (a combination of gastronomy and opera), is a banquet opera that combines opposing environments where images, art, music, taste, and smell are presented to tell the cyclical journey of human existence. According to Houge (2014), the term GastrOpera was coined due to the multimedia relationship involved. The work named “El Somni,” which is referred to by the Can Roca restaurant as “GastrOpera” (a combination of gastronomy and opera), is a banquet opera that combines opposing environments where images, art, music, taste, and smell are presented to tell the cyclical journey of human existence.…”

Section: Introductionmentioning

confidence: 99%

“…The work named “El Somni,” which is referred to by the Can Roca restaurant as “GastrOpera” (a combination of gastronomy and opera), is a banquet opera that combines opposing environments where images, art, music, taste, and smell are presented to tell the cyclical journey of human existence. According to Houge (2014), the term GastrOpera was coined due to the multimedia relationship involved The opera comprises 12 guests, 12 selected wines, 12 presentations, and 12 acts. Each section has a multimedia theme, a specially selected wine, and music prepared within the theme's framework.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Virtual reality and augmented reality technologies in gastronomy: A review

Çöl

İmre

Yıkmış

2023

eFood

View full text Add to dashboard Cite

With the rapid development of technology today, people have to develop appropriate devices to keep up with the changes. The world of gastronomy has been impacted by the technological advancements driven by the industrial revolution and the orientation to new gadgets. In recent years, the concepts of “virtual reality (VR)” and “augmented reality (AR),” the essential components of technological developments in the reality‐virtual dimension, have offered many new applications in gastronomy. Before examining these applications, it is necessary to understand the content and distinctive features of the two concepts mentioned. VR is a technology that recreates three‐dimensional digital images and videos to create authentic visual experiences for users. AR, on the other hand, enriches the user's perception and provides a live view of the real world with digital information. Although many of them are at the experimental stage, understanding these applications' purposes and usage patterns may contribute to improving or increasing the number of these applications in the future. This review provides an explanation of VR and AR technologies, along with examples of their applications in the gastronomy or food sector. Additionally, the review discusses the impact of these technologies on customer satisfaction and experience.

show abstract

Section: Introductionmentioning

confidence: 99%

“…The work named “El Somni,” which is referred to by the Can Roca restaurant as “GastrOpera” (a combination of gastronomy and opera), is a banquet opera that combines opposing environments where images, art, music, taste, and smell are presented to tell the cyclical journey of human existence. According to Houge (2014), the term GastrOpera was coined due to the multimedia relationship involved The opera comprises 12 guests, 12 selected wines, 12 presentations, and 12 acts. Each section has a multimedia theme, a specially selected wine, and music prepared within the theme's framework.…”

Section: Introductionmentioning

confidence: 99%

Virtual reality and augmented reality technologies in gastronomy: A review

Çöl

İmre

Yıkmış

2023

eFood

View full text Add to dashboard Cite

show abstract

“…Rare diseases are defined to affect less than 5:10,000 in the European Union (EU; EU, ) and fewer than 200,000 people in the USA (Orphan‐Drug‐Act ). The prevalence rate of classic Fabry disease (FD), an X‐linked lysosomal storage disorder, is estimated to range widely from 1:8,454 to 1:117,000 males (Houge & Skarbovik, ; Meikle, Hopwood, Clague, & Carey, ). More than 800 disease‐associated mutations have been described until today (Benjamin et al, ).…”

Section: Introductionmentioning

confidence: 99%

Global research on Fabry's disease: Demands for a rare disease

Klingelhöfer

Braun

Seeger-Zybok

et al. 2020

Molec Gen & Gen Med

View full text Add to dashboard Cite

Background Fabry disease (FD), the second most prevalent lysosomal storage disorder, is classified as a rare disease. It often leads to significant quality of life impairments and premature death. Many cases remain undiagnosed due to the rarity and heterogeneity. Further, costs related to treatment often constitute a substantial financial burden for patients and health systems. While its epidemiology is still unclear, newborn screenings suggest that its actual prevalence rate is significantly higher than previously suspected. Methods Based on well‐established methodologies, this study gives an overview about the background of the development of FD‐related research and provides a critical view of future needs. Results On the grounds of benchmarking findings, an increasing research activity on FD can be observed. Most publishing countries are the USA, some European countries, Japan, Taiwan, and South Korea. In general, high‐income countries publish comparably more on FD than low‐ or middle‐income economies. The countries' financial and infrastructural background are unveiled as crucial factors for the FD research activity. Conclusions Overall, there is a need to foster FD research infrastructure in developing and emerging countries with focus on cost‐intensive genetic research that is independent from economic interests of big pharmaceutical companies.

show abstract

A. B. Houge svarer

Cited by 2 publications

References 0 publications

Virtual reality and augmented reality technologies in gastronomy: A review

Virtual reality and augmented reality technologies in gastronomy: A review

Global research on Fabry's disease: Demands for a rare disease

Contact Info

Product

Resources

About