AINIYA, S. K.; ZAHRI, S. S. D. D. The Future of Sustainable Culinary: From Local Ingredients to the Traveler’s Table. Gastronary, [S. l.], v. 4, n. 1, p. 33–43, 2025. DOI: 10.36276/gastronomyandculinaryart.v4i1.834. Disponível em: https://jurnal.ampta.ac.id/index.php/Gastronary/article/view/834. Acesso em: 18 apr. 2025.