Focal Interest
Focal Interest

Culinary Culture and Tourism

External reference: https://openalex.org/T11925

  1. France and African countries differ in fermented food practices
    Cross-cultural study comparing fermented food production methods in France, Morocco, and Senegal reveals distinct approaches shaped by industrial versus traditional practices.
  2. Labelling of chilled ready-to-eat foods varies across countries
    Transnational analysis of food labelling practices for chilled ready-to-eat products in EU and non-EU countries reveals inconsistent storage temperatures and geographic patterns in date labelling.
  3. Tourist and farmer perceptions shape idealized countryside views
    Analysis of how tourists and farmers construct competing imaginaries of rural life through on-farm markets in France, revealing tensions between idealized representations.
  4. Deliciousness is framed as part of health and sustainability
    Paper examining deliciousness as integral to healthy and sustainable food systems, challenging frameworks that treat taste and pleasure as problematic in food justice and nutrition discourse.