The Future On A Plate: IOT, Gastronomy & Diplomacy For A Sustainable World
| From Farm to Fiesta and Tasting Tradition: Celebrating Goat Meat as a Culinary Heritage of San Miguel | |
| Armando M. Hisuan Jr, Shiman G. Giner, Dianne Hope M. Pilien, Michael John S. Mojica, Aila Nicole B. Valenzuela |
| Gastronomy Diversity as A Cultural Identity and Tourism Attraction in Indonesia | |
| Reny Puspitasari, Rulli Krisnanda, Aditya Cahya Immanuel |
| Optimizing 4A Framework for Sustainable Cultural Tourism in Poncokusumo Tourism Village, Malang Regency East Java | |
| Rhiza E. Purwanto, Ayu Fitriatul Ulya, Isman Isman, Lidiawati Lidiawati, F. Yohana Meliana S.D. |
| Heritage Tourism, Attractions, and Community Engagement in Kayutangan Heritage, Malang: Insights From Visitor Interviews | |
| Choirul Lutfia, Andini Risfandini, Arianti Romulus, Dhea Amelia Andini Putri, Sensilaus Parlan |
| From Reviews to Insights: A Netnography of Visitor Perceptions at Kampung Budaya Polowijen, Malang | |
| Utamaning Penggalih, Andini Risfandini, Reneta Ayu Purwanti, Laurinda Alfia Ilmi |
| The Role of Local Gastronomy in Enhancing Destination Image and Sustainable Tourism in Malang City | |
| Reny Puspitasari, Muhammad Danang Setioko, Muhammad Fauzan Afriansyah |
| Stirred with Tradition: Exploring Miki Ligis as A Symbol of Dumangas’ Local Flavor, Heritage and Its Role in Shaping Local Culinary Identity | |
| Armando M. Hisuan Jr, Shiman G. Giner, Dianne Hope M. Pilien, Michael John S. Mojica, Erika Babe Montagot |
