The smoke house works as a tourism model that will directly impact women living across Quintana Roo communities and small towns, with the idea that this project will empower them, and provide them with a more dignified income, with the end goal to reduce the poverty rates in the state Likewise, to introduce an adequate formula of cuisine that promotes the regional gastronomic identity, since this typology of cultural heritage is linked to the experience of enjoying the state's native food. (Carrillo, J. and Vazquez, L., 2018) It should be noted that the main representatives and transmitters of gastronomy are women, usually housewives. Therefore, a methodology based on the qualitative approach was designed, taking as a basis the ethnographic method, which allows understanding the behavioral patterns of a society. In the first instance, a gastronomic laboratory is proposed for the university, which will later be used as a business model within the tourism industry, directed at people who seek to enjoy cultural and ex-periential tourism. And at the same time, it will benefit communities across the state by generating more income for them. In addition, the project of model smoke kitchen is oriented to go in accordance with the 2030 agenda. Which includes 17 objectives and 169 goals; six of those objectives are directly aligned with this project, and the rest can be observed to relate it in a more indirectly manner. In the same way, a summary of the results obtained by the five-year groundwork is presented, as well as the division of the gastronomy in the state according to the characteristics that conform the gastronomic region.

To enhance local culinary offerings, it is imperative to comprehend visitor behavior prior to, during, and subsequent to their visit. This study utilizes a quantitative methodology. The sample for this study consisted of 482 tourists who indulged in traditional cuisine in Yogyakarta and Solo. Data was collected between February and March 2021 through the distribution of Google forms both directly and online via WhatsApp broadcast messages. The quantitative data analysis technique employed utilizes descriptive statistics and structural equation modeling (SEM). The variables investigated in this study demonstrate a favorable impact on consumer buying choices, with intrinsic variables (individual, motivational, and gastronomic experience) accounting for 52.5% or greater than extrinsic variables (social media and socio-cultural influences), which account for 41.4%. The behavior model is structured into three sequential stages: pre-consumption, consumption, and post-consumption. Tourists place experience as their foremost incentive for engaging in local cuisine excursions. This research has theoretical implications in terms of the uniqueness of visitor consumer behavior theory, specifically in the context of local culinary tourism. The behavior model undergoes a transformation into a comprehensive approach for assessing tourist behavior. The practical implications of this research can be utilized by many stakeholders, such as destination managers and the government, to sustain local culinary tourism destinations. These implications are based on market factors and involve the incorporation of information technology.

The tribal belt of Pakistan-the Pak-Afghan border region is famous for its unique culture, ethnography and wild food plants and traditional knowledge. People of these regions gather wild plants for number of purposes including plants or plant parts for direct use, use it in the traditional cuisines and selling in local markets. However, there is huge lack of documentation of food system particularly the Wild Food Plants (WFPs). In current study we have focused on the uses and contributions of the WFPs in the tribal traditional food system. The ethnobotanical data were gathered through questionnaire surveys with Eighty-four informants 69 men and 15 women belonging to 21 different villages. We documented Sixty-three WFP species belonging to 34 botanical families, of which 27 were used as vegetables, 24 as fruits, 6 in different kinds of chutneys (starters) formation and six as fresh food species. Fruits were the mostly used part (40%) followed by leaves (24%), aerial parts (24%), seeds (7%), stem (3%), legume (2%) and young inflorescence (1%). Use of Carthamus oxycanthus & Pinus roxburghii seeds and Marsillea quadrifolia leaves were the novel reports for the gastronomy of Pakistan. The results elucidate that WFPs have a significant contribution in the Tribal Food Systems. Tribal people use WFPs not only due to their nutritional importance but also as a cultural practice - an inseparable component of the tribal communities. This important traditional Knowledge about the consumption of WFPs has been eroding with an alarming speed among the younger generations due to introduction of fast food chains, modernization, and globalization. Therefore, appropriates strategies are imperative not only to safeguard traditional knowledge but also the cultural heritage, food security and hence public healthcare via food supplement in the region.