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A Deliberative Model for Preserving the Diversity of Lebanese Traditional Fermented Food and Beverages

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Fig. 1
Fig. 2

Availability of Data and Material

All datasets have been presented in this paper.

Notes

  1. A ‘toy’ model is a deliberately simplistic model with many details removed so that it can be used to explain a mechanism concisely. It is also useful in describing the fuller model.

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Funding

Andrea Borghini, Nicola Piras, and Beatrice Serini’s contribution to this article was funded by the Department of Philosophy “Piero Martinetti” of the University of Milan under the Project “Department of Excellence 2018–2022” (awarded by MIUR, the Italian Ministry for Higher Education and Research). Giacomo Zara gratefully acknowledges Sardinia Regional Government for the financial support of their research grant (Regional Operational Program of the European Social Fund (ROP ESF) 2014–2020—C.U.P. J86C18000270002).

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Authors and Affiliations

  1. Faculty of Agricultural Sciences and Veterinary Medicine-CRFA, Lebanese University, Ghazir, Lebanon

    Nadine Feghali

  2. Department of Agricultural Sciences, University of Sassari, 07100, Sassari, Italy

    Nadine Feghali, Giacomo Zara, Angela Bianco & Marilena Budroni

  3. Department of Philosophy “Piero Martinetti”, University of Milan, 20122, Milan, Italy

    Nicola Piras, Beatrice Serini & Andrea Borghini

Authors
  1. Nadine Feghali
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  2. Nicola Piras
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  3. Beatrice Serini
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  4. Andrea Borghini
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  5. Giacomo Zara
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  6. Angela Bianco
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  7. Marilena Budroni
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Contributions

Conceptualization: Andrea Borghini, Marilena Budroni, Giacomo Zara, Nicola Piras, Beatrice Serini. Formal analysis and investigation: Nadine Feghali, Angela Bianco. Writing: Nicola Piras, Beatrice Serini, Andrea Borghini, Nadine Feghali, Giacomo Zara, Marilena Budroni. All authors provided critical feedback and helped shape the research and conclusions of the manuscript. All authors have read and approved the final manuscript.

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Correspondence to Andrea Borghini.

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Feghali, N., Piras, N., Serini, B. et al. A Deliberative Model for Preserving the Diversity of Lebanese Traditional Fermented Food and Beverages. Hum Ecol 50, 589–600 (2022). https://doi.org/10.1007/s10745-022-00317-5

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