Gourmet restaurants and small-scale food production - Swedish rural and urban regions

There is a growing interest in haute cuisine that can be found around the world. One reflection of this is found in gourmet magazines, releases of prestige wines, international restaurant rankings, and the opening of spectacular restaurants. This interest is also found in formulation of policy strategies for regional development. The presence of haute cuisine restaurants is often assumed to attract visitors who seek unique experiences, and thereby also stimulate turnover on related markets. In addition, it is also common to presume that haute cuisine restaurants are dependent on access to local and/or regional food suppliers’ whose products are characterised by high quality, and that such firms have small-scale production. The purpose of this paper is to explore the location pattern of gourmet restaurants in Sweden using the White Guide. In the empirical analysis we focus on the question if the presence of haute cuisine restaurants in a local market is explained by access to small-scale firms in the food industry (and sub-sectors). In the analysis we also compare the spatial distribution of haute cuisine restaurants with the spatial distribution of the tourism sector. In the empirical analysis we also make a distinction and comparison between rural and urban regions in Sweden

Dynamic behavior of impurities and native components in model LSM microelectrodes on YSZ

Energy conversion materials exhibit complex dynamic behavior when subjected to elevated temperatures and polarization.</p

High-temperature thermoelectric properties of Na- and W-Doped Ca₃Co₄O₉ system

The detailed crystal structures and high temperature thermoelectric properties of polycrystalline Ca(3−2x)Na(2x)Co(4−x)W(x)O(9) (0 ≤ x ≤ 0.075) samples have been investigated. Powder X-ray diffraction data show that all samples are phase pure, with no detectable traces of impurity. The diffraction peaks shift to lower angle values with increase in doping (x), which is consistent with larger ionic radii of Na(+) and W(6+) ions. X-ray photoelectron spectroscopy data reveal that a mixture of Co(2+), Co(3+) and Co(4+) valence states are present in all samples. It has been observed that electrical resistivity (ρ), Seebeck coefficient (S) and thermal conductivity (κ) are all improved with dual doping of Na and W in Ca(3)Co(4)O(9) system. A maximum power factor (PF) of 2.71 × 10(−4) W m(−1) K(−2) has been obtained for x = 0.025 sample at 1000 K. The corresponding thermoelectric figure of merit (zT) for x = 0.025 sample is calculated to be 0.21 at 1000 K, which is ∼2.3 times higher than zT value of the undoped sample. These results suggest that Na and W dual doping is a promising approach for improving thermoelectric properties of Ca(3)Co(4)O(9) system