Creative Cuisine in The Mountains: Yörük Food Culture by Akdag Gürkan, Soylu Aykut Göktuğ

“…Rooted in the nomadic lifestyle of the Yörük people, the Yörük food culture reflects a unique combination of simplicity, practicality and rich flavours. …”
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Reading American Fat in France : Obesity and Food Culture by Laura Knowlton – Le Roux

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Consumo alimentar e anticonsumismo: veganos e freeganos by Juliana Abonizio

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Alimentation « saine » ? Saine pour qui ? Pour quoi ? by Myriam Durocher

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Les maïs natifs du nord, centre et sud du Mexique by Elena Lazos-Chavero, Michelle Chauvet

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Eating "rubbish"? Exploring the herbal secrets of "Laji-He," a traditional herbal rice snack from southern China by Renchuan Hu, Qianyun Wang, Zhongxin Duan, Yunan Hu, Kedao Lai, Xiaohui Cai, Ya Peng, Binsheng Luo

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Sushi Reverses Course: Consuming American Sushi in Tokyo by Matthew Allen, Rumi Sakamoto

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Sociocultural dynamics of nutrition practicies by M. A. Sharova

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

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Insect consumption and aesthetic disgust: Using design fiction to imagine novel food experiences by Mailin Lemke

Subjects: “…food culture…”
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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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A Comparative Study of Idiomatic Expressions Related to Staple Foods in Korea and Türkiye: Rice and Bread by Eun Kyung Jeong

“…This study aims to examine idiomatic expressions related to food culture in both Korean and Turkish from a contrastive linguistic and cultural perspective, with a focus on the staple foods of rice and bread. …”
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Între mâncare și hrană spirituală. Considerații asupra Jurnalului lui Paul de Alep by Florentina Nicolae

“…In this paper will shall analyse Paul of Aleppo’s Diary, regarding the food culture and its changes within the Romanian urban society in the XVIIth century. …”
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Enhancing the quality indicators and shelf-life of cantonese mooncakes by employing different flour complex ratios formulating crusts to minimize oil penetration by Li-Ya Tseng, Ping-Hsiu Huang, Jhih-Ying Ciou, Yu-Wei Chen, Yeu-Ching Shi, Chia-Lung Wang, Chih-Yao Hou, Ming-Kuei Shih

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A Transfer of Language and Culture: German Bread and Pastries and Their Names in Kosovo by Hamiti Vjosa, Jusufi Lumnije

“…Using the methodological lens of language and cultural transfer, the study demonstrates the significant influence of German bread culture on Kosovo’s bread-making practices and food culture.…”
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Formaldehyde Content in Indonesian Food and the Analysis Method: A Review by Anggita Rosiana Putri, Kevin Awidarta, Bachtiar Rifai Pratita Ihsan, Intan Khaerunisa, Muhammad Bachrul Ulum, Laili Fadhotun Huda

“…Apart from being rich in culture, Indonesia is also rich in food culture. However, in some cases, there are illegal additions of formalin (37% formaldehyde) to food to extend shelf life. …”
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Anthropological Interpretation of the Meaning of Ritual Objects in the Contemporary Urban Wedding in Bulgaria by Rozaliya Guigova

“…In that sense, I investigate the alternation between global and local perspectives of the forms of material culture in which certain levels of meaning, inherent to objects, play a crucial role, as for example the social communication factor, kinship ties, cross-generational continuity, local ritual and symbolic systems, local food culture, and even the personal fate and private life of an object’s owner. …”
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Cambios en la producción y consumo de viandas en Cuba by Norma Helen Juárez

“…The food culture of a society is the way in which social groups have historically classified, valued and prepared their food. …”
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An educational needs analysis of sustainable dietary education for nutrition teachers: an application of the IPA, Borich needs assessment and The locus for focus model by Eunseo Yang, Borham Yoon

“…The Borich needs assessment and the locus for focus model identified education on biodiversity conservation, plant-based protein, and the use of local food as the top-priority group in the environment domain along with fair and ethical food, food security, regional food culture, food policy and trade, and family dining culture as the second-priority group in the society domain. …”
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3D printed lactic acid bacteria hydrogel: cell release kinetics and stability by Yifei Liu, Xintao Yin, Xiudong Xia, Zhen Liu, Lifei Chen, Mingsheng Dong

“…In conclusion, the 3D printed LAB bio-hydrogel developed in this study has the advantage of reuse and sustainability, which is expected to open up a new way for the preparation of food culture starter.…”
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