Symbolic recognition will boost the marketability of the Valencian delicacy.
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Articles on recipes
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It doesn’t have to be a week of tiresome turkey sandwiches. A food historian explains how the French came to see leftovers as an outlet for creativity and experimentation.
Because insects are an affordable and local food source rich in protein, they can be used as a meat replacement.
In the 19th century, puddings were as popular and widespread as pasta dishes are today.
A team of medievalists and scientists look back to history – including a 1,000-year-old eyesalve recipe – for clues to new antibiotics.
Top contributors
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Reader in Intellectual Property Law, City, University of London
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CLIR Postdoctoral Fellow for Data Curation in Medieval Studies, University of Pennsylvania
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Associate Professor of History, Michigan State University
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Professor, Department of Biodiversity, University of Limpopo
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Associate lecturer, University of Limpopo
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Fellow, Center for Humanistic Inquiry, Amherst College
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PhD Candidate, Intellectual Property Law, Universidad de Alicante
