For thousands of years, humans have experienced various biological and cultural changes to satisfy their food needs in order to ensure their survival on the planet. food is a permanent and meaning-making field for human interactions, that is, something more than a means of survival. In the anthropological literature, production and processing, distribution and consumption of food are considered to be the main elements of the culture of any community.food binds the personality of individuals and the identity of groups and becomes an important tool for social communication and understanding. food has a place in culture that connects human communities to each other and connects deep human beings to each other and plays an essential role in all meaningful andidentity-giving actions of humans.food culture is the source of identity and cultural and natural heritage of each region.Due to the age and vast geographic-cultural diversity in Iran, a great treasure of knowledge related to Local food systems in different climatic and cultural habitats has been create.In this article, an attempt has been made to depict the Local food culture in one of the important cities of Mazandaran province, namely Babol, using ethnographic field research.

Purpose: food security is a critical global challenge that is influenced by research and innovation in the field. Therefore, the objective of this study is to analyze the scientific output of developing countries in food security and examine its relationship with patents and Gross Domestic Product (GDP).Methodology: This applied research utilized the Scientometric approach. A total of 8,416 papers published between 1992-2023 in the field of food security by developing countries were included in the study using citation databases from Clarivate Analytics. Additionally, patent registrations from the WIPO database and GDP data from the World Bank were analyzed. Information was collected through note-taking, and the data was analyzed using Pearson's correlation coefficient.Findings: The findings reveal an upward trend in the publication and citation of scientific outputs related to food security in developing countries. China has higher numbers of papers, patents, GDP, and food production index compared to Iran, Japan, and South Korea. There is also a positive correlation observed between population and the number of papers, gross production and the number of papers, food production and the number of published papers, as well as the number of patents and papers citing scientific outputs of countries.Conclusion: These results highlight the significant relationship between increasing scientific output, GDP, the number of patents, and food security. Greater emphasis on food security contributes to enhanced scientific output, GDP, and innovation. Similarly, increasing scientific output, GDP, and innovation positively impact food security in countries.Value: This study emphasizes the importance of scientific outputs in driving technological advancements, innovations, and ultimately, ensuring food security in developing countries.

Today, many different methods are applied for the correct use of foods and to prevent their deterioration. Ensuring healthy conditions for people in food consumption and consumption of healthy foods is very important for human welfare. In this study, food spoilage, the factors that cause food spoilage, its effects on a global basis, food transport systems (cold chain) and measures that prevent or delay food spoilage are discussed.

The central issue of the present paper is the study of the causes of the mother tongue decline in the Sahne city in Kermanshah province. The issue of language is beyond the dialect of people and is refer to the form of life and the matter of macroeconomic and political relations. From this perspective, the form of life and the language associated with it explain the praxis of the members of the society. The appropriate method of examining the problem should be able to analyze the justification of agents to their situation, that is why Grounded Theory is chosen as the method of this research and data analysis is taken from abduction reasoning. The results of the analysis introduced the categories of globalizing, modernizing, de-use of language, economic necessity and the government as the most important factors of Local language fading. In this essay the meaning of globalization is the globalizing of special type of economic relation that explain other categories role in the process of fading of languages.

Identifying the constraining factors of production and yield gap is very important. Therefore; this research was performed to identify the production constraining factors of Local rice cultivars. All management practices from nursery preparation to harvesting stages for 100 paddy fields of Local rice cultivars were recorded through field studies, in Sari, from 2015-2016. In the CPA, the actual and calculated potential yield were 4495 and 5703 kg/ha, respectively and the gap was 1221 kg/ha. The yield gap caused by number of top-dressing variables was 324 kg/ha, equal to 27% of the total yield gap. The yield gap related to previous year of legumes cultivation was 218 kg ha-1, equal to 18% of the total yield variation. Among the 10 variables entered in the CPA model, the effects of top-dress fertilizer application and its application frequency and foliar application were remarkable, which could compensate a significant part of the yield gap (444 kg/ha, 37% of total) in the farmers’ fields by managing these variables. According to boundary line analysis (BLA) finding, actual yield mean on the basis of optimal limit related to 12 variables under study was 5369 kg/ha, with 881 kg/ha yield gap . Mean relative yield and relative yield gap for 12 variables (transplanting date, seedling age, number of seedlings per hill, planting density, nitrogen and phosphorous per hectare, nitrogen before transplanting, harvesting date, lodging problem, pest problem, diseases problem and weeds problem) were 83.64 and 16.35 kg/ha, respectively. Based on the finding, it can be stated that the model precision is appropriate and can be applied for both estimation of the quantity of yield gap and determining the portion of each restricting yield variables.

Introduction When eating Local food in a destination, multiple consumption values tend to be important for tourists. Investigating the impact of these values on the perception and behaviour of tourists helps the food tourism industry in Iran because, in this way, the behavioural responses of tourists in the future can be discovered. Accordingly, this study strived to investigate the effect of multiple consumption values of tourists (functional, emotional, social and Epistemic value) on attitudes toward Local food and food destination image as effective factors in the occurrence of behavioural responses by tourists in the future (Intention to recommend Local food to others and intention to revisit a destination for food tourism) in the context of stimulus-organism-response (SOR). The research is applied in terms of the purpose and is descriptive and survey in terms of the data collection method. A questionnaire was used to collect the required data. The statistical population of this study encompasses all tourists who have eaten Local food in one of the five cities of Iran, including Isfahan, Shiraz, Kerman, Tabriz and Rasht. Using GPower software, 400 acceptable samples were collected. Data analysis was performed using structural equation modelling running Smart PLS 3. 0 software. The results show that the multiple consumption values of tourists (functional, emotional, social and epistemic value) have a positive and significant effect on attitudes toward Local food and food destination image and the attitude towards Local food. Furthermore, the food destination image positively and significantly impacts tourists' behavioural intentions. Introduction Iran has a lot of Local food due to climatic diversity, climate, different ethnicities and cultures. Also, the Iranian culinary school is one of the three main schools of food and the Roman and Chinese culinary schools, and Iranian food is known as the third food school in the world. food tourism has many benefits. For example, tourism can be considered as a tool for rural development that stimulates the economy, protects existing jobs and creates employment,all of this ultimately leads to many economic benefits. Therefore, by promoting Local food in Iranian cities, the necessary ground will be provided to grow food tourism in Iran. To develop food tourism, identifying how the experience of Local food shapes the value of tourists 'consumption is essential to understanding tourists' perceptions of their destination and their future behaviours. Therefore, it can be said that the effect of tourists' consumption values when eating Local food in Iranian cities on their future behavioural responses through their attitude towards Local food and the image of a food tourism destination that is formed in their minds,It can be a great help to the development of food tourism in Iran. Because the positive attitude and image formed from the Local food of a destination in the minds of tourists, it can lead to behaviours such as the intention to revisit the destination for food tourism and recommend Local food to others in the future. Therefore, this study aims to understand the responses of tourists in the future to the development of food tourism in Iran and to explore the relationships between a series of variables in this field using the SOR framework. Materials and Methods This research is applied in terms of nature and purpose and descriptive and survey in the data collection method. Research data were collected through a questionnaire. The questionnaire was prepared by studying previous research and their Localization and has been reviewed and approved by three professors in tourism. Cronbach's alpha of all questions is higher than 0. 7 and indicates the high reliability of the questionnaire. The study's statistical population includes all domestic tourists who have eaten Local food in one of the five cities of Isfahan, Shiraz, Kerman, Tabriz and Rasht. The sample size was 400 people. The sample size includes 400 tourists who have eaten Local Iranian food in restaurants, hotel restaurants or eco-tours of the above five cities. The structural equation approach and Smart PLS software have been used to test the research hypotheses. Discussion and Results Based on the research results, a positive relationship was found between functional, emotional, social and epistemic value with attitudes towards Local food and the image of food tourism destination. Results show,that tourists experience eating quality Local food, healthy, at a reasonable cost. Also, this experience should be accompanied by the pleasure and entertainment of socializing with friends, family or food suppliers in a natural environment. In addition, they perceive this experience as a new experience to expand their knowledge and realize their curiosity. A positive attitude towards Local food is formed in them, and a positive food image of the destination is engraved in their minds. These results show that multiple consumption value dimensions shape attitudes toward Local food and food tourism destinations' image. Also, a positive relationship between attitudes toward Local food and the image of the food tourism destination with the behavioral responses of food tourists (intention to revisit a food tourism destination and recommend Local food to others) has been found. Conclusions Findings show that attitudes toward Local food and image of food tourism destination resulting from functional, emotional, social and epistemic values can elicit positive behavioural responses from tourists to recommend destination-specific food to others and Revisit the destination for food tourism. In general, lasting memories and better experiences are created when food consumption experiences provide a high Epistemic, social, practical, and emotional value. For this reason, marketing strategies for the development of food tourism in Iran should be designed based on these values of tourist consumption compared to Local food, so the expectations and needs of tourists are more met and encouraged them to Return to food destinations and recommend Local food to others.

Introduction: Relying on the distinctive aspects of tourism destinations is a prerequisite for success in the tourism market. Local food and Local food culture are typical factors and lasting competitive advantages For tourism destinations because of emulating-oriented problems. The experience of eating Local food and learning about Local food culture in tourism is not a new phenomenon. Still, in recent years the competition in the tourism market has increased its importance. In practice, there are very successful examples of the application of Local food tourism in the form of cooking festivals around the world, while not much research has been done in this field (Ellis, 2018). This study aims to identify the elements involved in creating the desired experience in eating Local food tourism. Method: The statistical population of this study is the members of the customer club of a tourism agency located in Tehran, and the sampling method is non-random; the sample size includes two hundred people. This study used the memorywork method for research on elements of desirable Local food tourism. The memory-work process has three steps. In the first step, data were collected with an open-ended question: "Briefly describe your most desirable eating Local food experience while traveling" (Stone et al., 2018). At this step, respondents must meet four preconditions. These four prerequisites include Narrating a story about a question, narrating in the third person, going into detail, and describing experiences (Crawford et al., 1992); In the second step, coding of the text of the stories must be done. Coding is done to identify the main elements of the subject; And in the third step, the specified components are divided into several categories (Onyx & Small, 2001). Results: Findings showed that desirable Local food tourism elements are divided into three categories: food-related, related to people, and related to the place. Among the identified elements related to food, three elements of fresh food, natural food, and various foods to describe the raw materials used in cooking Local food, well-matured food elements to explain how to cook Local food. Two elements of hot food and A traditional dish are used to describe how Local food is served. Three elements of meat taste, familiar taste, and old taste have been used to describe the taste of the desirable experience of eating Local food in tourism. Two elements of rice and bread smell have been used to describe the scent of desirable experience of eating Local food in tourism. Regarding the type of food, dairy products are mentioned, directly and indirectly, meat, rice, and bread are mentioned. Among the identified elements related to people, the three elements of ethnicity, ancestors, and acquaintances with the highest repetition rate express a sense of belonging due to past regret in human relationships in the desirable experience of Local food tourism. The three elements of friends, spouse, and children describe the sense of belonging that comes from familiarity in human relationships in the desirable experience of Local food tourism. The two elements of Locals and new people also describe the sense of excitement of meeting new people in human relations in the desirable experience of Local food tourism. The element of intimacy indicates the type of relationship that people want in the desired experience of Local food tourism. Among the identified elements related to the place: Nature landscape describes visual pleasure; fresh air describes olfactory pleasure; two elements of rain and animal sounds, specifically birds' voice, describe auditory delight; and three elements of rain, cold weather describe tactile pleasure in the desired experience of eating Local food in tourism. The six elements of the Local house are the table, the rain, the mountains, the forest, and the desert to describe the desirable experience of spending Local food on tourism. Conclusions: Due to the climatic diversity of Iran and the diversity of Local food culture in Iran, it is expected to identify a wide and scattered range of elements related to the desired experience of Local food tourism. The results showed that despite the climatic diversity and regional food culture diversity in Iran, Iranians have very similar ideas about the desired experience of eating Local food tourism. The potential to use Local food in Creating a sustainable competitive advantage for tourism destinations should be considered by activists in the tourism industry, Due to the climatic diversity of Iran, diversity in the preparation of raw materials, variety in cooking Local food in different parts of Iran, and the existence of relatively independent food cultures there.