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Các bài báo tiêu biểu
Nutritional and functional properties of coloured rice varieties of South India: a review
Tập 6 Số 1
AbstractRice 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 specialty rice
cultivars are also gr...
Traditional dairy products in Algeria: case of Klila cheese
Tập 6 Số 1
AbstractThe 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 moderate heating of “Lben” (described a little
farther) until it b...
Bika Ambon of Indonesia: history, culture, and its contribution to tourism sector
AbstractIndonesia 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 tourists who visit Medan is Bika
A...
A monographic research on the Assyrian culinary culture in Turkey
Tập 6 Số 1
AbstractAssyrians 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 Turkey. Most of them live in
diff...
Background of Peruvian gastronomy and its perspectives: an assessment of its current growth
Tập 10 Số 1
AbstractPeruvian 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 was conducted, delving
into its ...
Comparing traditional and commercial nixtamalization of three maize landraces: impact on pozole quality and consumer acceptance
Tập 11 Số 1
AbstractOne 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 on
its preparation process, this study aims to assess the impact of both
traditional (TN...
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...
Traditional smoking of Wallachian cheeses and sausages in Polish and Slovak parts of the Carpathian Mountains
Tập 11 - Trang 1-12 - 2024
Wallachian expansion brought to the Carpathian Mountains a system of shepherd
economy—farming, production of Wallachian cheeses, animals adapted to life in
difficult mountain conditions—mainly sheep of the Cakiel breed group. Mountain
sheep's milk is used to produce traditional cheeses: bundz, bryndza podhalańska,
oscypek, redykołka—on the Polish side and Slovenská bryndza, Slovenská parenica,
Slo...
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...
An endangered regional cuisine in Sweden: the decline in use of European smelt, Osmerus eperlanus (L., 1758), as food stuff
Tập 6 - Trang 1-12 - 2019
Only a handful freshwater fish species are still commercially sought after in
Sweden. Subsistence fishing in lakes and rivers is also rare nowadays and has in
general been replaced by recreational fishing. However, fishing for European
smelt, Osmerus eperlanus (L.), once popular in many areas of central Sweden, has
survived into the twenty-first century, particularly in the province of
Värmland, a...