I. Introduction<br>1. Modern Technology Application in Ethnoscience: Machine Learning, Digital Tools, and Sustainability<br>2. Global Trends in Traditional Diets: Adapting to Modern Health Concerns<br><br>II. Discovering Food through Nutrition, and Cultural Identity<br>3. Role in Preserving and Promoting Global Food Diversity Through Culture and Identity<br>4. Nutritional Foundations of Ethnoscience<br>5. Cultural Influences of Ethnoscience<br>6. Food Preparation and Preservation Techniques Promoting Enhanced Nutritional Values<br>7. Advancing the Foundations of Ethnoscience through Science and Technology<br><br>III. Culinary Traditions and Nutritional Aspects of Foods in Southeast Asia<br>8. Traditional Southeast Asian Diets: Cultural Perspectives and Historical Context<br>9. Rice: Staple Crop, Cultural Symbol, and Nutritional Powerhouse<br>10. Fermentation Techniques: Science and Tradition in Southeast Asian Cuisine<br>11. Healing Foods: Traditional Remedies and Culinary Medicine<br>12. Tea: Rituals, Health benefits and Scientific insight<br>13. Seafood and Seaweed: Nutrition and Sustainability in Southeast Asian Diets<br>14. Culinary Diversity in Southeast Asia: Flavors, Ingredients, and Traditions<br>15. Case study in Tboli indigenous food system: ingredients, preparations, and nutritional components<br><br>IV. Culinary Traditions and Nutritional Aspects of Foods in Southern Europe<br>16. Gastronomic Traditions of Southern Europe: Historical Evolution and Cultural Significance<br>17. The Mediterranean Diet: Nutritional Insights and Sustainability<br>18. Iconic Staples: Cheese, Wine, and Bread in Southern European Cuisine<br>19. Fermented Foods of Southern Europe: Health Benefits and Cultural Practices<br>20. Culinary Tourism in Southern Europe: Economic Impacts and Cultural Preservation<br>21. Seasonal Foraging and Wild Edibles: Nutritional and Gastronomic Practices in Southern Europe<br>22. Culinary Pharmacognosy: Medicinal Plants in Traditional Diets<br>23. Case Studies in Southern European Gastronomy: Tradition, Innovation, and Health<br>24. Culinary Traditions of North Africa: Historical Roots and Cultural Influences<br>25. Couscous: Nutritional Value and Techniques<br><br>V. Culinary Traditions and Nutritional Aspects of Foods in North Africa<br>26. Berber Gastronomy – Indigenous Food Practices<br>27. Healing Herbs and Medicinal Foods: Remedies and Research<br>28. Food, religion and hospitality of North Africa: Rituals, Taboos, Social functions and Nutritional impacts<br>29. Dates and Olive Oil: Nutritional Powerhouses<br>30. Sustainable Farming Practices in North Africa: Insights and Innovations<br>31. Case Studies in North African Gastronomy: Tradition, Innovation, and Health
