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.

Today, culinary tourism is a type of tourism that is prospering in the world. Various global experiences show that this industry plays a very important role in the welfare and promotion of life quality of host communities. Due to having various cultural potentials, different regions of Iran, possess special position in this subject. Sarvelat village in Gilan province is one of these destinations that can be cited.Therefore, this study measures the situation of culinary tourism in Sarvelat village from the perspective of stakeholders, with the aim of increasing the effectiveness of future actions. The statistical population consists of three groups including experts, tourists and residents and the researcher-made questionnaire has been used as data collection tool in this research. It is a descriptive-analytic research and Regression analysis, Entropy and ACSI model has been used for data analysis.research findings indicate that according to the opinions of experts and residents, culinary tourism have the greatest influence on social, economic and cultural development of this village and its effects on "infrastructural", "environmental" and "governmental" aspects were minimal. The index of tourists’ satisfaction from culinary tourism activities in Sarvelat was calculated as 67.16, on a scale from zero to one hundred, which most of all indicates the lack of infrastructure and services in this destination.

Purpose: Fresh leaves of cilantro (Coriandrum sativum L.), and culantro (Eryngium foetidum L.,) are used interchangeably based on similar odor, aroma and flavor and considered culinary substitutes. Cilantro is ethnically called “false coriander” and a mixed method approach to determine the possibility of crop mimicry was reviewed. Critical analysis was done on botanical, phylogenic traits and trees, dendogram, molecular, and phytochemical similarities of the odorants. Findings: The study indicated that C. sativum and E. foetidum, belonged to two different subfamilies of Apiaceae, appeared morphologically divergent, but phytochemically similar in aroma and odorants indicating a classical example of convergent evolution in the plant kingdom. Five odor clusters with over 20 similar phytochemicals with the co‐elution of E‐2‐alkenals and E‐2‐alken‐1‐ols were identified. Greater levels E‐2‐dodecenal in E. foetidum (63.5%) compared to C. sativum, (26.0%) accounted for dominant odor which is found in crop mimics due to selective agricultural practices and the evolution of agricultural races of weeds. Multiple mechanisms explained how plant mimic evolved from “de‐domestication” and hybridization. Evolutionary origins and genetic diversity characterized genomics of E. foetidum as an aggressive aromatic pungent weed, and C. sativum as a fragrant herb. Limitations: There are no limitations in this review. Directions for future research: Organolepticpreference for the essential oils of coriander seeds and a clearer understanding of the phytochemical relationships between C. sativum and E. foetidum are required.