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 | 131 | 2020 |
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 | 45 | 2020 |
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 | 37 | 2021 |
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 | 33 | 2019 |
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 | 25 | 2020 |
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 | 24 | 2021 |
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 | 22 | 2022 |
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 | 20 | 2020 |
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 | 20 | 2020 |
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 | 20 | 2020 |
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 | 17 | 2021 |
Food festivals and local development in Italy MF Fontefrancesco Springer Books, 2020 | 17 | 2020 |
Food festivals and expectations of local development in northern Italy MF Fontefrancesco Ethnologia Actualis 18 (2), 118-134, 2018 | 17 | 2018 |
Il futuro dei Comuni minori. Etnografia di una trasformazione in corso MF Fontefrancesco Dada Rivista di Antropologia post-globale 5 (2), 161-178, 2015 | 17 | 2015 |
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 | 16 | 2019 |
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 | 13 | 2022 |
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 | 13 | 2014 |
Thirty years of multiculturalism and anthropology MF Fontefrancesco Anthropological Notebooks 18 (3), 2012 | 13 | 2012 |
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 | 12 | 2021 |
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 | 12 | 2020 |