Creative Cuisine in The Mountains: Yörük Food Culture by Akdag Gürkan, Soylu Aykut Göktuğ

“…The Yörüks, a Turkish ethnic group traditionally living in the mountainous regions of Southern and Western Anatolia in Turkey, have a distinctive culinary heritage shaped by their nomadic nature and pastoral economy. …”
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A modern scientific perspective on the flavor and functional properties of diverse teas in traditional cuisine “tea-flavored fish”: From macroscopic quality to microscopic variatio... by Wenxia Wang, Kun Liu, Chunlong Liu, Bei Yang, Hao Dong, Wenzhen Liao, Xingfen Yang, Qi He

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Des femmes et des gâteaux by Maria Leticia Mazzucchi Ferreira

“…The content of this article is extracted from research about the candies of Pelotas, city of southern Brazil. This research approached the candies as a immaterial heritage.Classified as fine candies and fruit candies (colonial candies), the root of this know-how is in the late 19th century with the daughters of beef jerky producers, at a time of crisis in the saladeril activity.The interviews reveal that the candie makers had a memory linked to the body’s gestures, to the senses, whether through the olfactory memory (the know-how originated from the syrup scent), or through the visual memory (based on how the candy looks, to know if it is good or not).The learning of the candy maker profession is linked to the portuguese cuisine. …”
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Protein Quality of African Locust Bean—A High-Value Gathered Tree Food Contributing Protein and Palatability to Plant-Based Diets by Eliot T. Masters, Bokary Allaye Kelly

“…Here, we assess the protein quality of P. biglobosa seed and its fermented product (soumbala) from three locations of southern Mali comprising three different eco-climatic zones, to determine whether variation in nutritional composition and protein quality could be correlated with the geographic variables of latitude and elevation. …”
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