La Ghezza, L. Heritage Tourism: The Case Study of I Benedettini (BARI). Springer Nature. https://doi.org/10.1007/978-3-031-10800-6_2
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Marco RomagnoliCommunity participation (THE\_204) Food (THE\_3078) Food heritagisation Gastronomic heritage Gastronomy Greece (GR) Heritage construction Inventorying (ICH\_1342) Italy (IT) Knowledge and practices concerning nature and the universe (ICH\_1230) Morocco (MA) Patrimonialisation SDG 12: Responsible Consumption and Production (ICH\_1390) SDG 2: Zero Hunger (ICH\_1380) SDG 3: Good Health and Well-being (ICH\_1381) Social practices Spain (ES) Touristification (ICH\_1122) Transnational heritage (ICH\_1361) UNESCO Use of modern materials (ICH\_1312) rituals and festive events (ICH\_1229)
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Cartay Angulo, R., & Andrade A., L. (2017). Critical review of the flavor principles from the social sciences. Agroalimentaria, 23, 107-121. Recuperado de https://www.scopus.com/inward/record.uri?eid=2-s2.0-85070329942&partnerID=40&md5=beff41ff59791f4f1f80db53426b632f
R. Cartay Angulo L. Andrade A.Cooking Cuisine Flavor principles Food seasoning Gastronomy Socio-anthropology of feeding spices
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Kabacik, M., Kement, Ü., Aksu, S. C., Oğan, Y., & Yüksel, F. (2024). An ethnographic study on the traces of Georgian culture in the cuisine of Ordu (Türkiye). International Journal Of Gastronomy And Food Science, 37. https://doi.org/10.1016/j.ijgfs.2024.101001
M. Kabacik Ü. Kement S.C. Aksu Y. Oğan F. YükselCulinary culture Gastronomy Georgian culture Ordu Turkiye
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