«WGI COMEFOOD Magazine» is an Official Multilingual Publication of World Gastronomy Institute
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WGI COMEFOOD Magazine is a WGI article publishing platform. In online magazine format, you can find texts from the experts who regularly collaborate with the World Gastronomy Institute. The articles are published in the original language of the Author, recommending the use of Google Traslator for reading in foreign languages.
WGI COMEFOOD contains short articles and also extensive texts on topics such as:
WGI COMEFOOD Magazine es una plataforma de publicación de artículos del WGI. Con formato de magazine online se pueden encontrar textos de los expertos que colaboran habitualmente con el World Gastronomy Institute. Los artículos se publican en el idioma original del Autor, recomendándose el uso de Google Translate para la lectura en idiomas ajenos.
WGI COMEFOOD contiene artículos cortos y también extensos textos sobre temáticas tales como:
La papa: La flor morada de los Andes
Negro o rojo, el caramelo de regaliz
Tea Advances Positions in the Refreshers Sector
Rice and Pilaf in the World, in Ancient Anatolian and Turkish Cuisine Culture
Culinary Crossroads: The Global Bond of Cuisines
Slow Food and the University of Gastronomic Sciences
Turkish Coffee, without tradition, nothing can reach the universal dimension.
How ayurvedic dietary concept may revolutionize modern healthcare issues
Comida callejera boliviana en La Paz
Impact of COVID-19 Pandemic on Indian Restaurant Industry
Mevlevi Cuisine
Los Secretos de una Taza de Café Perfecta
El original vodka Hierba de Bisonte
Examples from Local Desserts in Turkey
¿Qué es y cómo se usa la ´Harina de garbanzos`?
Nusantara Cuisine: Food That Transcends Southeast Asia's Borders
Pasta, la semplicità alimentare di una complessità culturale
Discovering pink chocolate: the «Ruby» variety
Fermented Cuisine of India: A Gastronomic Perspective
Il gusto di mangiare italiano a Quito
The social life of Birds’ Nest Soup
Osmanli devrinde Ramaza yemekleri / Ramadan Meals during the Ottoman empiere
Δειπνοσοφιστες: μια εκφραση της τεχνης του ευ ζην
Caviar, el lujo en San Petersburgo
¿Qué es la Dieta Flexitariana?
EL Origen del Falafel
Las Cervezas Danesas: Sostenibilidad y Conciencia Ambiental.
The ´Danish Cold Table` and open sandwich
Culinary tourism: the imperative to adopt a strategic and comprehensive approach.
Margarina: La batalla por el desayuno
Hawaii has history and unique gastronomic traditions that are part of the island's culture
Cactus comestibles
Ora et Labora
Hazel Food Market: a food culture experience in a park, Pretoria, South Africa
Seaweed in the Nordic cuisine
La moda del gluten
Interés por los alimentos prebióticos
La producción de arroz explosiona con las nuevas tecnologías
Mid-Autumn Festival and Mooncakes
Sweet traditions in Coimbra, Portugal
Algas marinas en Tasmania
Will we get to the other side?
El resurgir de una tradicional región cafetalera en Cuba
Consumir una docena de huevos a la semana es saludable
Evliya Çelebi ve Hamsi balığı / Evliya Çelebi and Hamsi fish
Europa comienza a comer insectos
Chontaduro, el Fruto del Amor
Dabbawalas: The food courier service in Mumbai
How American crayfish plays a role in Chinese gastronomy
La Revolución de la «Carne de Laboratorio»
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