Travel writing, once a marginalized genre, gained critical recognition following Edward Said’s Orientalism. This genre flourished during the interwar period, with literary figures like Annemarie Schwarzenbach contributing significantly to its development. Despite its literary value, Schwarzenbach’s travelogue has been largely neglected by scholars. Responding to Said’s call for an exploration of Swiss Orientalism, this study critically examines Schwarzenbach’s work using a refined version of Said’s framework. The analysis reveals that Schwarzenbach’s vision of the Orient is marked by ambivalence, rooted in a conflict between her Orientalist perspective and her genuine engagement with the cultures she encounters. This ambivalence manifests in her critique of Orientalist stereotypes—such as the supposed depravity of indigenous peoples and their allegedly unsanitary Culinary Practices—while simultaneously romanticizing the "travellees" as noble savages and linking their cuisine to the sensual allure of the Orient. Additionally, her expressed solidarity with oppressed nomads is counterbalanced by her use of Orientalist notions of nomadism. Finally, the study shows how she intertwines her adventurous vision of the East with a suspension of hermeneutical interpretation.

The sulfate ion is one of the contaminations in natural salt. This impurity affects on quality and taste of Culinary salt. One of the salt purification methods is SALEX process. In this method, saturated saline is used for extraction of impurities from salt. In this study effective parameters for removing of sulfate contamination are considered in SALEX method. At first the effects of salt particles size, washing time, saline volume to salt weight ratio and hardness of saline (according to calcium carbonate) were studied. Then the effects of all parameters, with random quantity, were considered synchronizely. Finally all data analyzed by statistical methods. The main and mutual effects are obtained by factorial analysis of variance. The results show that the maximum removal of sulfate are obtained by using of 0.25 mm particles size during 10 minute washing time with 10 to 1 (ml/g) ratio of saline/salt and 125 – 175 mg/l calcium carbonate concentration in washing solution.

Food is considered as an integral part of tourism experience, and Culinary tourism is a relatively new concept in the tourism industry. Culinary tourism deals with cookery, cuisines, and food ways of a country, region, or locale as a unique and memorable activity. The present study was aimed to prioritize factors influencing Culinary tourism development using marketing mix strategy in Khorasan Razavi province, Iran. This applied research was performed by descriptive– survey method. The population consisted of experts in tourism and hotel management as well as experts in food industry, cookery, and restaurant management. Using stratified random sampling, first 200 participants were selected to fill the questionnaire, in order to identify effective factors, and then, 10 experts were asked to rank these factors. Confirmatory factor analysis and Fuzzy Analytical Hierarchy Process were employed to analyze the data. Findings of the study suggested that, among the four marketing mix strategies, price-related factors with a normal weight of 0. 033 ranked first, and in terms of sub criteria related to study dimensions, matching prices to product quality and branding of local food products with a weight of 0. 095 and 0. 093, respectively were identified as the top factors influencing Culinary tourism development.

Today, Culinary is considered as an intellectual creation and manifestation of derivative art. Taste, smell, and passion have always been a mixture of Culinary art, and innovative dishes combined with innovation and creativity have a significant contribution to the emergence of restaurants and their income. It is obvious that the prosperity and continuity of such a business requires attention to cooking methods and recipes as intellectual property. The current paper tries to verify the different forms of intellectual property rights to support cuisine and recipes and introduce the appropriate legal regime that can provide proper and appropriate protection. In this regard, the manner of supporting is examined in the light of legal issues such as copyright, patent, trademark, trade dress and trade secrets. The achievement presented proves the effectiveness of trade secret rights and attention to confidentiality agreements in the field of cooking. This paper concludes that extending of intellectual property rights on cuisine and recipes, as well as the requirements of such support, are very different depending on the form of protection and sometimes lack the necessary efficiency.

The erosion of traditional knowledge is a pressing global issue. This study aims to address this concern by investigating the traditional Culinary Practices of the Laki community in Darreh Shahr, Iran. Specifically, the study seeks to: 1) identify the traditional foods and ingredients utilized by the Laki community, 2) catalog the local plant species employed in these dishes, and 3) assess the value of traditional knowledge in the preparation and consumption of these foods. A qualitative research methodology was employed, involving a combination of field observations, semi-structured interviews, and participant observation. Through these methods, data was collected directly from local community members. The findings revealed a deep understanding of wild edible plants and traditional cooking techniques among the Laki people. A total of 23 plant species were identified as key ingredients in their diverse Culinary repertoire. Traditional knowledge encompasses a wide range of aspects, including plant identification, optimal harvesting times, sustainable harvesting Practices, and various preparation methods. The study highlights the versatility of local plant species. For instance, Kangar, summer onion, and Ghaziaghi are used to prepare various dishes, such as yogurt, Burani, and soup. These findings emphasize the importance of preserving traditional knowledge and Culinary practice.