Gastronomic Heritage and Conservation Challenges of Gbodoklin in Abomey: An Ethnogastronomic Approach and Preservation Perspectives | ADJAHO | International Journal of Progressive Sciences and Technologies

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Gildas ADJAHO
Université d'Abomey Calavi
Benin

Pierre Pagney Laboratory: Climate, Ecosystems, Water, and Development, Multidisciplinary Doctoral School ECD, UAC, Benin.

Denga SAHGUI
National Institute of Youth, Physical Education, and Sports, Benin.
Benin

Hervé KOUDJEGA
Pierre Pagney Laboratory: Climate, Ecosystems, Water, and Development, Multidisciplinary Doctoral School ECD, UAC, Benin.
Benin

Clément GNIMADI
Pierre Pagney Laboratory: Climate, Ecosystems, Water, and Development, Multidisciplinary Doctoral School ECD, UAC, Benin
Benin

Wilfrid Expédit VISSIN
Pierre Pagney Laboratory: Climate, Ecosystems, Water, and Development, Multidisciplinary Doctoral School ECD, UAC, Benin
Benin

ISSN:2509-0119

ISSN-L: 2509-0119

ResearcherID: J-1399-2016

DOI : 10.52155

Impact Factor:

ICV = 82.40

SJIF = 7.019

IFSIJ = 7.625

IJIFM = 7.36

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Copyright (c) 2025 Gildas ADJAHO, Denga SAHGUI, Hervé KOUDJEGA, Clément GNIMADI, Wilfrid Expédit VISSIN

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This work is licensed under a Creative Commons Attribution 4.0 International License.