Morte e rinascita di una risorsa sostenibile: le terre d’acqua e il riso Gigante Vercelli by Davide Porporato

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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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Gastronomik Deneyimin Marka Sadakatine Yansımaları by Nurhan Zeynep Tosun, Uğur Kaçan

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Sustainable Gastronomy and Disaster Vulnerability in Majalengka District by Putri Dias Pratami, Bridha Risya Ladiva, Insani Hurry Mega, Hindayani Purna, Priatini Woro, Tsaniah Ilmiati

“…The analysis revealed that gastronomic location is related to vulnerability to extreme weather disasters. …”
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The Germination and Growth of Two Strains of <i>Bacillus cereus</i> in Selected Hot Dishes After Cooking by Josef Kameník, Marta Dušková, Alena Zouharová, Michaela Čutová, Kateřina Dorotíková, Michaela Králová, Blanka Macharáčková, Radka Hulánková

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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

“… This study aims to identify and analyze the critical success factors for promoting gastronomic tourism, focusing on the role of local culinary attractions and the compelling power of storytelling. …”
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Planting Seeds of Change in Foodstyles: Growing Brand Strategies to Foster Plant-Based Alternatives Through Online Platforms by Gino Gabriel Bonetti, Chelsea van Hooven, Maria Giovanna Onorati

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The circular economy for food in future cities. Good practices that define Smart Food by Franco Fassio, Elisa Cionchi, Alice Tondella

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Food resilience and adaptation on the move: the importance of fostering studies on the Romani local knowledge systems by Andrea Pieroni, Naji Sulaiman, Mousaab Alrhmoun

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Old Plants for New Food Products? The Diachronic Human Ecology of Wild Herbs in the Western Alps by Mousaab Alrhmoun, Aurora Romano, Naji Sulaiman, Andrea Pieroni

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Sources of History of Gastronomy at the Department of Manuscripts in Wroblewski Library of the Lithuanian Academy of Sciences by Danguolė Narkevičienė, Rimvydas Laužikas

“…The categories were established based on the content of specific documents informativeness criteria (from the point of view of gastronomic culture and gastronomy history research). …”
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Co-creation of local gastronomy for regional development in a slow city by Magnus Emmendoerfer, Thiago Chagas de Almeida, Greg Richards, Lénia Marques

“…The research shows that the slow city initiative has gradually provided the basis for a gastronomic attraction to support tourist development. …”
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Olive Tourism motivations, activities and experiences: Perspectives from a Portuguese Delphi Panel by Francisco Dias, Fernanda Oliveira

“…Additionally, it emerges that gastronomic tourism is the tourism product that presents the greatest affinity and complementarity with olive tourism.…”
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Regional economy development using event marketing tools and tender procedures by E. A. Ivanova, V. A. Shlein

“…The practice of holding gastronomic festivals as event marketing is studied. …”
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Si comincia dal cappone: vent’anni di Presìdi Slow Food by Davide Porporato

“…Starting with the ethnographic research that identified the production cycle for the capon from Morozzo (province of Cuneo), a product of gastronomic excellence that in the 1990s was close to extinction, it is possible to more fully understand the function performed by the first Presidium established by Slow Food.…”
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A perspective on the regulation of cultivated meat in the European Union by Alessandro Monaco

“…It then illustrates how existing regulatory provisions already provide the EU gastronomic heritage with adequate safeguarding, if and when cultivated meat will enter the EU market.…”
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Pullus, gallus et gallina : déclinaisons antiques by Nicole Blanc

“…Being a product of breeding and consumption, the hen (gallina) questions agronomic practices; fattening techniques turn it into an expensive and gastronomic food.…”
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Changes in the Content of Dietary Fiber, Flavonoids, and Phenolic Acids in the Morphological Parts of <i>Fagopyrum tataricum</i> (L.) Gaertn Under Drought Stress by Krzysztof Dziedzic, Pathumi Ariyarathna, Artur Szwengiel, Marzanna Hęś, Karolina Ratajczak, Danuta Górecka, Hanna Sulewska, Jarosław Walkowiak

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NEW HOLISTIC APPROACH TO CREATIVE TOURISM AND SUSTAINABLE TERRITORIES IN CHI RIVER BASIN, NE THAILAND by Vimoltip SINGTUEN, Elżbieta GAŁKA

“…Utilizing Participatory Action Research (PAR), Asset-Based Community Development (ABCD), and SWOT analysis, the Na Ngam 101 project aims to enhance tourism by integrating cultural, geotourism, and gastronomic aspects. This model promotes local culture, community income, and environmental conservation, fostering sustainable regional development.…”
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La dynamique du marché immobilier de la ville de Buenos Aires. Le cas de « Las Cañitas » (1991-2018) by Adrián C. Iulita

“…We analyze the processes that allowed the emergence of this "exclusive area" within the city, from its configuration as a "fashionable gastronomic pole" during the 1990s and, after the deep crisis of 2001, its positioning as a privileged object within of the real estate market in the city.…”
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