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

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Occupational therapy and cooking: A scoping review and future directions by R. Hingst, D. C. Alvarado, L. Bardin, N. Farmer

Subjects: “…Culinary medicine…”
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The culinary linguistic landscape of Kupang City, Indonesia: unraveling identity through sign boards by Naniana N. Benu, Budi A. Sudarmanto, Tri Wahyuni, Dian Susilastri, Erlinda Rosita, Amir Mahmud, Sri Yono

Subjects: “…Culinary signboard…”
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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

Subjects: “…Culinary heritage…”
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Unveiling the Essence of Gastronomy: A Data-Driven Exploration of Culinary Expertise in the Nordic Region by Cheryl Marie Cordeiro, Nataliya Berbyuk Lindström

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Understanding Global Street Food Consumer Behavior and Experience: A Narrative Review of Literature and Development of Framework by Samit Chakravorti

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

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Near-infrared spectroscopy and accelerated ageing in evaluating the vigour of lentil seeds by Marcelo Augusto Rocha Limão, Denise Cunha Fernandes dos Santos Dias, Warley Marcos Nascimento, Bruno Gomes de Noronha, Júlia Martins Soares, Laércio Junio da Silva

Subjects: “…Lens culinaris Medik…”
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