Interest of Asian Restaurants in Queensland in Using Giant Clam Meat in their Cuisine and their Knowledge of it
| dc.creator | Tisdell, Clem | |
| dc.date | 2017-04-01T19:45:44Z | |
| dc.date.accessioned | 2026-07-09T09:23:21Z | |
| dc.description | A survey of Asian Restaurants (East Asian only) was undertaken in Brisbane and the Gold Coast in June and July 1992 to determine the extent of the knowledge of owners/managers of these restaurants about giant clam meat and their interest in using it. This paper reports on the results. It finds that owners/managers of such restaurants lack knowledge about giant clam meat and methods of preparing it, and that the contrary view commonly held by Europeans is a myth. The paper also examines the relationship between interest in using giant clam meat and (1) the ethnic background of the restaurant, (2) the geographical location of the restaurant (Brisbane versus the Gold Coast), (3) the extent of its dependence for custom on overseas tourists, (4) the racial nature of its customers (European or non-European) and (5) the income level of its customers. | |
| dc.identifier | Other:ISSN: 1034-4294 | |
| dc.identifier | doi:10.22004/ag.econ.206559 | |
| dc.identifier | https://ageconsearch.umn.edu/record/206559/files/WPGCM35.pdf | |
| dc.identifier | http://ageconsearch.umn.edu/record/206559 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/608470 | |
| dc.language | eng | |
| dc.publisher | ||
| dc.source | http://ageconsearch.umn.edu/record/206559 | |
| dc.title | Interest of Asian Restaurants in Queensland in Using Giant Clam Meat in their Cuisine and their Knowledge of it | |
| dc.type | Text |