THE CUISINE OF THE EDE PEOPLE IN KMRONG PRŎNG VILLAGE, BUON MA THUOT (DAK LAK PROVINCE) by Bao Tram Pham, Niê Y Dhiư, Dac Tu Truong, Quang Nam Tran

Subjects: “…changes in cuisine…”
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La cuisine et la table dans la France de la fin du Moyen Âge. Colloque et exposition by Fabienne Ravoire, Anne Dietrich

Subjects: “…cuisine…”
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Savoring the past, preserving the future: a mixed-methods examination of culinary traditions among Pontic Greeks in Northern Greece by Achillefs Keramaris, Eleni Kasapidou, Paraskevi Mitlianga

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De gallo peregrino, le coq voyageur by Serge Bahuchet

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Mykonos : Lieu remarquable de rencontre et de confrontation entre les habitants permanents et les touristes by Olivier Etcheverria

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Ackee and saltfish vs. amalá con quimbombó? A note on Sidney Mintz’ contribution to the historical anthropology of African American cultures by Stephan Palmié

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Rereading of asian cuisine: bullfrog meat (Aquarana catesbeiana) enriching the flavor and nutritional value by José Teixeira de Seixas Filho, Laura Kiyoko Ide

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“Bitter” manioc (Manihot esculenta): its consumption and the grater used by the indigenous peoples of the Gran Chaco in its preparation by Nicolás M. Kamienkowski, Pastor Arenas

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Examples of Culinary Diplomacy in Late Era Ottoman Diplomacy by Emrah Çetin

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Cormery et son territoire : origines et transformations d’un établissement monastique dans la longue durée (viiie-xviiie siècle) by Thomas Pouyet

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On the transformation of regional food systems: From autochthonous to those generated by globalization by Svetlana Kornekova

Subjects: “…Expansion of TNCs National cuisine…”
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Modern Mutfak (Nouvelle Cuisine) Anlayışının Gabriel Tarde’nin Sosyal Taklit Teorisi ve İletişim Bağlamında Analizi by Uğur Kaçan

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Changes in Nutrition, Food Safety, and Physical Activity Behaviors: A Comparison Between the Peak Health and Performance and Teen Cuisine Curricula by Tyler B. Becker, Ronald J. Gibbs Jr.

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ILGIN MUTFAK KÜLTÜRÜ VE YEMEKLERİ by Nermin Işık, Aysun Kılıçaraslan, Osman Güldemir, Didem Önay Derin, Nimet Barı

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Vjatka-taguste udmurtide rituaalne roog tšek-tšegei by Denis Kornilov

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Türk Mutfağı’nda Kahvaltıda Tüketilen Çorbalar ve İllere Göre Dağılımı by Osman Güldemir, Gülperi Haklı, Nermin Işık

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Exploring Culinary Tourism and Female Consumer Preferences for Selected National Cuisines in Poland: A Sensory and Preference Analysis of Food Products from Four Countries by Agata Kiciak, Wiktoria Staśkiewicz-Bartecka, Natalia Kuczka, Agnieszka Bielaszka, Marzena Tudrej, Oskar Kowalski, Marek Kardas

Subjects: “…world cuisines…”
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