Pablo Rodríguez Gutiérrez, Francisco González Santa Cruz, Luz Stella Pemberthy Gallo, Tomás López‐Guzmán
AbstractCurrently, gastronomy is a fundamental element for tourists to discover
the culture and traditions of a destination. The transcendence granted to a
culinary experience in a specific place can become a fundamental motivation for
the visit and determine the level of satisfaction reached. In this research, the
relationship between tourism and gastronomy is analysed in the city of Popayán,
Col... hiện toàn bộ
AbstractOne of the important dietary cultures of the Himalayan people is
consumption of fermented foods and drinking of alcoholic fermented beverages,
which are traditionally produced by the multiracial and multiethnic communities
of the Himalayan people using their ‘ethno-microbiological’ knowledge of food
fermentation. Besides delicacy, ethnical and cultural values, the Himalayan
fermented foods... hiện toàn bộ
AbstractCheese, which has a deep-rooted history, is a food product that reflects
the cultural memory and history of communities, besides being a method of
preserving milk. Cheese varieties differ according to the cultural structure of
the countries, climatic conditions, animal diversity, and production techniques.
Different types of cheese are produced in different ways in different
geographical r... hiện toàn bộ
AbstractSpices play a vital role in Indian cuisine since long time. These are
the some of the most valuable items of domestic as well as industrial kitchens.
The role of spices is to increase the palatability and used as a flavoring,
coloring, and preservative agents. Rather than cooking spices is the part of
many industry like medical, cosmetic, pharmaceutical and perfumery, and many
more. In the... hiện toàn bộ
Tóm tắt Một trong những món ăn phổ biến nhất ở Indonesia là rendang. Trong những
năm gần đây, độ phổ biến của món ăn này đã tăng lên tại các quốc gia nước ngoài
sau khi cuộc thăm dò của CNN vào năm 2011 và 2017 xếp rendang ở vị trí số một
trong danh sách những món ăn ngon nhất thế giới. Trong suốt thời gian này,
rendang thường được liên kết với văn hóa của người Malay và Minangkabau. Tuy
nhiên, ng... hiện toàn bộ
AbstractKimchi, the traditional fermented vegetable dish from Korea, has been an
integral part of the Korean food culture for thousands of years. Today, it is
considered as a symbol of identity for Korean people and is globally appraised
as a healthy food. The international standard of kimchi was stipulated by the
Codex Alimentarius Commission in 2001, and kimjang, the traditional Korean
communal ... hiện toàn bộ
AbstractTraditional alcoholic beverages are today recognized for their
potentialities and benefits to human health. Pulque is likely to be one of the
most consumed traditional beverages in Mexico, which is currently being explored
by the research community. Different research and applications have been
developed towards the full identification and characterization of the compounds
and microbiota p... hiện toàn bộ
AbstractThe Garo community living in Meghalaya has always relied on fermented
rice liquor known as Chubitchi as a main beverage in their everyday life.
Chubitchi is celebrated by the Garos during feasts and ceremonies. The
indigenous populations of North-East India prepare alcoholic beverage in their
traditional ways, almost always using rice as the base for those drinks.
Chubitchi is a popular tr... hiện toàn bộ
AbstractIndia is highly diverse ranging from snow-capped mountains to deserts,
plateaus, and plain regions. It has a tropical climate with diverse climatic
condition that favors the cultivation of wide range of fruit, vegetables,
cereals, pulses, cotton, and various crops of medicinal importance making it one
of the top producers in the world. India ranks second in the production of
coconut grown ... hiện toàn bộ