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

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Related Strategies to Promote Gastronomy in Geographically Disadvantaged Areas by Maria del Pilar Leal Londoño

Subjects: “…culinary tourism…”
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Herbs and Spices in the Florida Garden by Mary Salinas, Sydney Park Brown, James M. Stephens

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Creating Healthier Salad Dressings at Home by Lori Johnson, Jill Breslawski, Marie Arick, Kendra Zamojski, Amarat Simonne

Subjects: “…culinary…”
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THE EQUIVALENT OF THE JAPANESE VERBS SONAERU, SASHIAGERU, AND SAZUKERU INTO INDONESIAN by Made Ratna Dian Aryani, Renny Anggraeny

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A MELTING POT OF MALANG: LINGUISTICS LANDSCAPE OF MALANG CULINARY SIGNS by Milania Fitri Iwana, Emy Sudarwati

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Organic Greenhouse Container Herb Production in South Florida: Fertilizer and Potting Media by Danielle Treadwell, Kati Migliaccio, Teresa Olczyk, Yun Qian, Yuncong Li, George Hochmuth, Robert Hochmuth, Eric H. Simonne, Lance S. Osborne, Richard K. Sprenkel

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Organic Greenhouse Container Herb Production in South Florida: Fertilizer and Potting Media by Danielle Treadwell, Kati Migliaccio, Teresa Olczyk, Yun Qian, Yuncong Li, George Hochmuth, Robert Hochmuth, Eric H. Simonne, Lance S. Osborne, Richard K. Sprenkel

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Culinary Arts: A Motivator Towards Community-Based Festival Attendance and Sustainability by Ibraheem Kukoyi, Abioye Adedipe, Tajudeen Yusuf, Opeyemi Ijaya

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The History of Porridge in Bantuphone Africa, with Words as Main Ingredients by Birgit Ricquier

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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

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Influence of Memorable Culinary Experience on Revisit Intention Mediated by Place Identity in Semarang by Laela Kodriyah, Harmanda Berima Putra

Subjects: “…memorable culinary tourism experience…”
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Gastronomy Tourism Promotion: The Uniqueness of Culinary Attraction and Storytelling by Ayu Nurwitasari, Vanessa Gaffar, Lili Adi Wibowo, Mokh Adib Sultan

Subjects: “…Culinary Attraction…”
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Cooking with confidence for autistic youth: outcomes from a pilot program evaluation model by Mi-Yeet Wong, Conner Carlton, Shelby Paul, Jonathan Deutsch, Rachel Sherman, Brandy-Joe Milliron, Nicole Farmer, Rachel Hingst, Claire Richardson, Lindsay Shea

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Developing haptic attribute models as creative instruments for a hybrid food design community by Annika Göran Rodell

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Un manifeste patrimonial pour la gastronomie by Marie-Hélène Bénetière, Isabelle Chave, Julie Faure, Michaël Vottero

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La interdependencia económica y cultural de Texas y México: el caso del chili con carne by Margarita Calleja Pinedo

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Stanley Park, Literary Ecology, and the Making of Sustainability by Georg Drennig

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Les mutilations des corps masculins et féminins dans les contes de transmission orale et leurs effets symboliques by Nicole Belmont

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Gastronomy vs gastro-anomie? Japan’s foodscape by А. V. Malov, S. V. Chugrov

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