As a result of years of increased rationalization and consolidation of food systems, the knowledge and skills of many actors in food value chains, especially those linked to smaller-scale traditional and artisanal production, processing, and cooking, have rapidly been eroded. Despite the resilience that such knowledge and skills can offer. In this paper, we use the lens of gastronomy to highlight how culinary craftsmanship and…
Publication Keyword: Gastronomy
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