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Michele Fontefrancesco
Michele Fontefrancesco
Assistant Professor at University of Gastronomic Sciences
Verified email at unisg.it - Homepage
Title
Cited by
Cited by
Year
Baby pangolins on my plate: possible lessons to learn from the COVID-19 pandemic
G Volpato, MF Fontefrancesco, P Gruppuso, DM Zocchi, A Pieroni
Journal of Ethnobiology and Ethnomedicine 16, 1-12, 2020
1312020
The importance of tolerating interstices: Babushka markets in Ukraine and Eastern Europe and their role in maintaining local food knowledge and diversity
R Soukand, N Stryamets, MF Fontefrancesco, A Pieroni
Heliyon 6 (1), 2020
452020
Recognising, safeguarding, and promoting food heritage: challenges and prospects for the future of sustainable food systems
DM Zocchi, MF Fontefrancesco, P Corvo, A Pieroni
Sustainability 13 (17), 9510, 2021
372021
Keeping or changing? Two different cultural adaptation strategies in the domestic use of home country food plant and herbal ingredients among Albanian and Moroccan migrants in …
M Fontefrancesco, C Barstow, F Grazioli, H Lyons, G Mattalia, M Marino, ...
Journal of Ethnobiology and Ethnomedicine 15, 1-18, 2019
332019
Renegotiating situativity: transformations of local herbal knowledge in a Western Alpine valley during the past 40 years
MF Fontefrancesco, A Pieroni
Journal of ethnobiology and ethnomedicine 16, 1-20, 2020
252020
The importance of keeping alive sustainable foraging practices: Wild vegetables and herbs gathered by Afghan refugees living in Mansehra District, Pakistan
AK Manduzai, AM Abbasi, SM Khan, A Abdullah, J Prakofjewa, MH Amini, ...
Sustainability 13 (3), 1500, 2021
242021
Good vs. fair and clean: An analysis of slow food principles toward gastronomy tourism in Northern Iran
E Payandeh, MS Allahyari, MF Fontefrancesco, J Surujlale
Journal of Culinary Science & Technology 20 (1), 51-70, 2022
222022
Reviving traditional food knowledge through food Festivals. The case of the pink asparagus Festival in Mezzago, Italy
MF Fontefrancesco, DM Zocchi
Frontiers in Sustainable Food Systems 4, 596028, 2020
202020
Expanding the reach: ethnobotanical knowledge and technological intensification in beekeeping among the Ogiek of the Mau Forest, Kenya
DM Zocchi, G Volpato, D Chalo, P Mutiso, MF Fontefrancesco
Journal of ethnobiology and ethnomedicine 16, 1-22, 2020
202020
Eating at work: The role of the lunch-break and canteens for wellbeing at work in Europe
P Corvo, MF Fontefrancesco, R Matacena
Social Indicators Research 150 (3), 1043-1076, 2020
202020
Just beautiful green herbs: use of plants in cultural practices in Bukovina and Roztochya, Western Ukraine
N Stryamets, MF Fontefrancesco, G Mattalia, J Prakofjewa, A Pieroni, ...
Journal of ethnobiology and ethnomedicine 17, 1-25, 2021
172021
Food festivals and local development in Italy
MF Fontefrancesco
Springer Books, 2020
172020
Food festivals and expectations of local development in northern Italy
MF Fontefrancesco
Ethnologia Actualis 18 (2), 118-134, 2018
172018
Il futuro dei Comuni minori. Etnografia di una trasformazione in corso
MF Fontefrancesco
Dada Rivista di Antropologia post-globale 5 (2), 161-178, 2015
172015
Slow Food: History and activity of a global food movement toward SDG2
MF Fontefrancesco, P Corvo
Zero Hunger. Encyclopedia of the UN Sustainable Development Goals; Leal …, 2019
162019
Scouting for food heritage for achieving sustainable development: The methodological approach of the atlas of the Ark of Taste
MF Fontefrancesco, DM Zocchi, A Pieroni
Heritage 5 (1), 526-544, 2022
132022
On Grape, Feast and Community: An Ethnographic Note on the Making of a Grape Harvest Festival in an Italian Town in Piedmont
MF Fontefrancesco
Journal of Ethnology and Folkloristics 7 (1), 75-90, 2014
132014
Thirty years of multiculturalism and anthropology
MF Fontefrancesco
Anthropological Notebooks 18 (3), 2012
132012
Building a safety buffer for European food security: The role of small-scale food production and local ecological and gastronomic knowledge in light of COVID-19
R Sõukand, R Kalle, MF Fontefrancesco, A Pieroni
Open Research Europe 1, 2021
122021
Traditional products and new developments in the restaurant sector in East Africa. The case study of Nakuru County, Kenya
DM Zocchi, MF Fontefrancesco
Frontiers in Sustainable Food Systems 4, 599138, 2020
122020
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Articles 1–20