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Food taboos and suggestions among Madurese pregnant women: a qualitative study
Springer Science and Business Media LLC - Tập 5 - Trang 246-253 - 2018
Rian Diana, Riris D. Rachmayanti, Faisal Anwar, Ali Khomsan, Dyan F. Christianti, Rendra Kusuma
An ethno-nutritional study on spices used in traditional foods of the Western Regions of Cameroon: the case of nah poh
Springer Science and Business Media LLC - Tập 6 - Trang 1-12 - 2019
Stève Djiazet, Laurette Blandine Mezajoug Kenfack, Michel Linder, Clergé Tchiégang
The consumption rate of traditional foods is gradually being reduced with time due to the globalization of the food systems and non-availability of modernized ready-to-use traditional food products. In order to contribute to the sustainability and to promote the consumption of nah poh, the present study was undertaken to gather traditional culinary knowledge related to the consumption of some loca...... hiện toàn bộ
Spatial distribution of Türkiye’s local Turkish coffee kinds
Springer Science and Business Media LLC - Tập 10 - Trang 1-14 - 2023
Yeliz Demir, Serkan Bertan
This research aims to determine the contents, cooking, and serving styles of local Turkish coffee kinds in Türkiye and to reveal their differences from traditional Turkish coffee. In addition, the distribution of local Turkish coffee kinds determined according to cities and regions was determined. Document analysis was applied to determine the features of local Turkish coffee kinds. In the documen...... hiện toàn bộ
Personal values underlying ethnic food choice: Means-end evidence for Japanese food
Springer Science and Business Media LLC - Tập 5 - Trang 33-39 - 2018
Yeong S. Tey, Poppy Arsil, Mark Brindal, Su Y. Liew, Chi T. Teoh, Rika Terano
Public recognition of traditional vegetables at the municipal level: Implications for transgenerational knowledge transmission
Springer Science and Business Media LLC - Tập 4 - Trang 94-102 - 2017
Yuta Uchiyama, Hikaru Matsuoka, Ryo Kohsaka
Science and philosophy of Korea traditional foods (K-food)
Springer Science and Business Media LLC - Tập 10 Số 1
Dae Young Kwon, Soonhee Kim, Kyung Rhan Chung, Jim Daily, Sunmin Park
AbstractThe foods, diets, lifestyles, and cultures that can be encountered throughout the world are different depending on the environment of each region and each ethnic group. Ethnic food has been developed according to the constraints of the given environment in terms of philosophical, agricultural, and geohistorical conditions. In other words, ethnic food is a p...... hiện toàn bộ
Gastronomic ethnobiology of “ terites ”—a traditional Batak Karo medicinal food: A ruminant's stomach content as a human food resource
Springer Science and Business Media LLC - Tập 5 - Trang 114-120 - 2018
Endang C. Purba, Marina Silalahi, Nisyawati
A new process on the basic formula of kimchi: derived kimchi from a combination of yangnyeom (kimchi sauce) and vegetables
Springer Science and Business Media LLC - Tập 8 - Trang 1-12 - 2021
Chang Hyeon Lee, Young Ju Ko
This study proposes a way of reconsidering how to explain kimchi, which is quite diverse even though it is often referred to as if it expresses a single, universal dish, to non-Koreans, particularly given the worldwide rise in its popularity. Koreans are accustomed to the general process of explaining kimchi in terms of the different types of vegetables that are the main ingredients. However, this...... hiện toàn bộ
Horsemeat in the culinary traditions of the Mishär Tatar diaspora in the eastern Baltic Sea region: cultural and historical aspects
Springer Science and Business Media LLC - Tập 7 - Trang 1-11 - 2020
Ingvar Svanberg, Sabira Ståhlberg, Renat Bekkin
Hippophagy is still unthinkable in many European countries, but in the Mishär Tatar culinary tradition, horsemeat products play an important role. Part of the Mishär Tatars, originally from Nizhny Novgorod province (Russia), migrated to the eastern Baltic Sea region in the nineteenth and early twentieth century. They continued to slaughter horses and eat horseflesh, despite being opposed and stigm...... hiện toàn bộ
Past and present practices of the Malay food heritage and culture in Malaysia
Springer Science and Business Media LLC - Tập 4 - Trang 221-231 - 2017
Mohd Nazri Abdul Raji, Shahrim Ab Karim, Farah Adibah Che Ishak, Mohd Mursyid Arshad
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