Designing participatory gastronomy: From convivial dialogue to sensory foraging for sustainable futures

International Journal of Gastronomy and Food Science 2026

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Authors: Ricardo Bonacho, Helena Costa, Maria João Leite, Mariana Eidler, José Simões

DOI: 10.1016/j.ijgfs.2026.101429

Cited by: 2

References: 54

Fields of Study & Subjects

Culinary Culture and Tourism Organic Food and Agriculture Food Waste Reduction and Sustainability

References 54