APA citation:
Chammas, G., & Yehya, N. A. (2019). Cooking, food experiential learning, and connectedness: Food wellbeing construction from Lebanese villages. In W. Batat (Ed.), Food and experiential marketing: Pleasure, wellbeing, and consumption (pp. 119-141). Routledge. https://doi.org/10.4324/9781351182201
Talhouk, S. N., Baalbaki, R., Haydar, S., Kays, W., Kayed, S., Al-Hindi, M., & Saliba, N. A. (2019). Contextualizing openness: A case study in water quality testing in Lebanon. In L. Chan, A. Okune, R. Hillyer, D. Albornoz, & A. Posada (Eds.), Contextualizing openness: Situating open science (pp. 107-121). University of Ottawa Press. https://press.uottawa.ca/contextualizing-openness.html Available at UL
