Ecofeminist Kitchens: Reimagining Professional Kitchens as Spaces of Sustainable Foodwork by Adele Wylie

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Chefs Evaluate Syrup from the Wild Bigleaf Maple (<i>Acer macrophyllum</i>): A New Artisanal Food from Pacific Northwest Forests by Lisa M. L. Price, Ann Colonna, Eric T. Jones

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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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Digital chefs and intelligent cooking systems based on multimodal large language model by LI Xinyuan, LI Bai, SUN Yueshuo, ZHANG Tantan, TIAN Yonglin, YIN Zhuyan, WANG Fei-Yue

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