Concept: Culinary Culture and Tourism
France and African countries differ in fermented food practices
How fermentation practices differ between France and African countries
Labelling of chilled ready-to-eat foods varies across countries
How storage instructions vary for chilled ready-to-eat foods across Europe
Tourist and farmer perceptions shape idealized countryside views
How tourists and farmers imagine rural France differently
Deliciousness is framed as part of health and sustainability
Why food pleasure matters for health and sustainability
