A traditional Ottoman dessert prepared with rice, sugar, and rose water, and colored with saffron.

A multidisciplinary approach emphasizing the central role of the sense of smell in food and beverage experiences

A coffee tradition that emphasizes refined taste, craftsmanship, and quality, treating coffee as an artisanal product with value added throughout its production, roasting, brewing, and consumption.

Methods of applying controlled heat and related culinary processes to make food safe, edible, digestible, and appealing in flavor, aroma, color, and texture.