Disemadi, H. S., Sudirman, L., Tan, D., & Situmeang, A. The Dichotomy of Traditional Cuisine Protection in Indonesia: Geographical Indications vs. Traditional Knowledge. 14, 224-239. https://doi.org/10.26555/novelty.v14i2.a27282
H.S. Disemadi L. Sudirman D. Tan A. SitumeangCommunal Intellectual Property Intellectual property rights traditional cuisine
Meléndez Torres, J. M., & Cañez De la Fuente, G. M. La cocina tradicional regional como un elemento de identidad y desarrollo local: el caso de San Pedro El Saucito, Sonora, México. 17, 181-204. Recuperado de http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S0188-45572009000300008&lang=es
Juana Meléndez Torres Gloria Cañez De la Fuentecocina tradicional food transformation Identidad desarrollo local identity Local development traditional cuisine transformación alimentaria
Boukid, F. Gastronomic heritage of legume foods in Southern Mediterranean cuisine. 8, 19-34. https://doi.org/10.51745/najfnr.8.18.19-34
F. BoukidChickpeas Ethnic food Faba Lentils Levant North Africa Nutritional quality Peas traditional cuisine Versatility
Cumberbatch, J. A., & Hinds, C. J. (2013). Barbadian Bio-cultural Heritage: an Analysis of the Flying Fish. International Journal Of Intangible Heritage, 8, 117-134.
Janice Cumberbatch Catrina HindsBarbados Bio-cultural heritage Climate change Fisheries dispute Flying fish Natural and cultural heritage Oistins Screeler traditional cuisine UNCLOS