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Introducing diners to the range of experiences in creative Mexican cuisine, including the consumption of insects

  • Published:2021-10 Issue: Volume:25 Page:100371
  • ISSN:1878-450X
  • Container-title:International Journal of Gastronomy and Food Science
  • language:en
  • Short-container-title:International Journal of Gastronomy and Food Science

Author:

Youssef Jozef,Spence CharlesORCID

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference93 articles.

1. Culinary Art and Anthropology;Adapon,2008

2. Mexico, by Kitchen Theory. A Girl has to Eat;A girl has to eat,2015

3. People Who Eat Chili Pepper May Live Longer? ScienceDaily;American Heart Association,2020

4. Vanilla- its science of cultivation, curing, chemistry, and nutraceutical properties;Anuradha;Crit. Rev. Food Sci. Nutr.,2013

5. Move over, Tequila, It's Mescal's Turn to Shine;Archibold,2011

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4. On-site sensory experience boosts acceptance of cultivated chicken;Future Foods;2024-06

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