Gastronomy
Techniques, technologies and science-based culinary tools
Sociology of food
Educational programs of culinary institutions
Creativity in gastronomy
Sustainability in gastronomy
Bibliographic studies on culinary books
Biocultural anthropology of food
Food culture
Social and cultural aspects in gastronomy
Social and historical building of culinary practices and traditions
Comparative gastronomic history
Gender studies in food systems
Visual and auditory gastronomic culture under a scientific perspective
