《Eatology Study (No.3)》

Preface

SDGs And Food Problems……………………………[China]Guangwei Liu 12

SDGs and Food Production

Importance of indigenous food Slow food project - indigenous terra madre and food sovereignty ………………………[Japan] Remi Ie 38

Traditional cuisine as a foundation for sustainable tourism ………………………[Romania] Iulia Drăguț 50

New era threats for nutritious and sustainable healthy foods: Is it possible to live a sustainable healthy life? ………[Turkey] Nihal Buyukuslu 94

The role of the transnational ultra-processed food industry in the pandemic of obesity and its associated diseases: problems and solution ……[Brazil] Carlos Augusto Monteiro 115

SDGs and Food Utilization

Discussion on Traditional Chinese Medicine Dietotherapy and Constitutions ………………………………[China] Yongsheng Fan 134

Relation between taste and CO2 emissions in rice and soup cooking methods with different heating profile …………[Japan] Yoshimi Minari 144

“Careful Coordination of the Five Flavors” and the Study of Food Personality in Huangdi Neijing (The Yellow Emporer’s Inner Cannon) ……………………………………………………………………………[China] Limin Qu 169

The taste of a healthy and sustainable diet: what is the recipe for the future? ………………………………[Holland]Peter Klosse 178

SDGs and Eation Order

Importance of education, pertaining to ’Eating Habits’ among rural and urban population ……………………[India] Sharmila Nisudan 207

The construction of the food sicence discipline system --Also on the value of human food culture philology ………………[China] Weijiun Yao 230

Gastrodiplomacy with cooperation(GDC) : a tool of social transformation ………………………………[Peru] Guillermo Gonzales Arica 240