top of page
The articles on this page
are in the languages in which they were published. Many of them are full texts, some are presented with abstracts and links to the publications in which they were first released.
Ivanova, T, Chervenkov, M, Kozuharova, E, Dimitrova, D. Ethnobotanical Knowledge on Herbs and Spices in Bulgarian Traditional Dry-Cured Meat Products. Diversity, 14, 6, MDPI-Basel, 2022, DOI:https://doi.org/10.3390/d14060416, 416. SJR (Scopus):0.668, JCR-IF (Web of Science):3.031
Светлана Христова. “Истории, митове и усещане за място в публичния образ на три фестивала в България“. Проблеми на постмодерността. Vol 12 (1) 2022, стр. 104-130 . Югозападен университет "Неофит Рилски" - Благоевград. https://doi.org/10.46324/PMP2201104
Albena Shkodrova, ‘(Re)Digesting Communism’, Food and History 18, no. 1–2 (1 January 2020): 11–24, https://doi.org/10.1484/J.FOOD.5.122027.
Rayna Gavrilova. “Something Bulgarian for Dinner: Bulgarian Popular Cuisine as a Selling Point”, Informal Nationalism after Communism. The Everyday Construction of Post-Socialist Identities, ed. By Jeremy Morris, Emilia Pawłusz, Abel Polese and Oleksandra Seliverstova. I.B.Tauris & Co. Ltd: London, New York, 144-163.
bottom of page