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Các bài báo tiêu biểu
Nutritional and functional properties of coloured rice varieties of South India: a reviewAbstract Rice is a major cereal food crop and staple food in most of the developing countries. India stands second in the production of rice next to China. Though almost 40,000 varieties of rice are said to exist, at present, only a few varieties are cultivated extensively, milled and polished. Even if white rice is consumed by most people around the world, some spe... ...
Tập 6 Số 1
Traditional dairy products in Algeria: case of Klila cheeseAbstract The cheese Klila occupies a very important socio-economic place established in the rural and peri-urban environment. It is a fermented cheese produced empirically in several regions of Algeria. It is the most popular traditional cheese and its artisanal manufacturing process is still in use today. The processing consists of modera... ...
Tập 6 Số 1
Bika Ambon of Indonesia: history, culture, and its contribution to tourism sector Abstract Indonesia is an archipelago with more than 17,000 islands and more than 300 ethnic groups. Today, the country has 35 provinces, and each province has its own local culture, language, and ethnic food. Medan is the capital of North Sumatra province which is one of the most populated provinces in Indonesia. One of the popular and authentic food souvenirs for t... ...
A monographic research on the Assyrian culinary culture in TurkeyAbstract Assyrians are the oldest civilization of Mesopotamia and have a history of 5500–6000 years. They are known as the first civilization in history, founded in Antakya by Mor Petrus in 37–43 AD and briefly announcing Christianity to the whole Middle East. Today, it is estimated that there are 12 and a half million Assyrians in the world and 45,000 Assyrians in ... ...
Tập 6 Số 1
Background of Peruvian gastronomy and its perspectives: an assessment of its current growthAbstract Peruvian gastronomy is continuously expanding throughout the world, captivating various regions and major cities with its flavors, textures, colors, and culinary excellence. The objective of this research is to describe the background of Peruvian gastronomy and its perspectives, in order to assess its current growth. A bibliographic and exploratory analysis... ...
Tập 10 Số 1
Comparing traditional and commercial nixtamalization of three maize landraces: impact on pozole quality and consumer acceptanceAbstract One of the most typical dishes of traditional Mexican cuisine is pozole , made with nixtamalized maize. This dish has a special place as part of the identity of Mexican culture. However, it is time-consuming to prepare. With an increasing demand for precooked maize for pozole and the limited information o... ...
Tập 11 Số 1
Explaining the barriers and facilitators of ethnic and traditional food choices from the viewpoints of women
Tập 6 - Trang 1-8 - 2019
Women’s food choices and preferences are important as key decision-makers in household food handling, especially the selection of local and traditional foods that can potentially affect health and disease profile. Therefore, this study aimed to understand the barriers and facilitators of choosing local and traditional foods from the perspective of women living in Iran. This qualitative study was c......
The genealogy of traditional Javanese cassava-based foods
Tập 6 - Trang 1-16 - 2019
Cassava is generally consumed by Javanese who inhabited the areas where cassava plant is cultivated; therefore, culturally, it has ethnic importance. Even though formerly it was regarded as marginal food, its existence follows the nature of culture—ever-changing based on space and time. The study done aims to disclose the genealogy of various kinds of cassava-based foods in connection with Javanes......
Exploring the booming tea tourist industry and unconventional tourism through the ritual of drinking tea in India
Tập 11 - Trang 1-19 - 2024
More and more individuals are realizing the need to take time away from their regular lives to recharge their bodies and minds by visiting new places. That's why we reasoned that drinking tea while on holiday would be the most significant element in promoting the growth of the tea tourism sector. We want to bring attention to how, via the medium of tastescape, the ritual of drinking tea may help o......
Traditional methods of food habits and dietary preparations in Ayurveda—the Indian system of medicine
Tập 6 - Trang 1-9 - 2019
Ayurveda (the science of life) is one of the branches of Vedas. It is regarded as upaveda of Atharva Veda. It is a steam of knowledge coming down from generation to generation since eternity parallel to Vedic literature which is why its emergence has been said to be from the creator (Brahman) himself prior to the creation. It is taken as eternal because nobody knows when it was not there. In Ayurv......