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Journal articles on the topic 'Arabic cuisine'

Author: Grafiati

Published: 28 May 2022

Last updated: 31 July 2025

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1

Kenan, Pala. "A Conceptual Study of The Role of Ottoman Palace Cuisine on Traditional Amasya Dishes and Gastronomy Culture." Ottoman: Journal of Tourism and Management Research 2021 Vol.6,, No.3 (2021): 949–59. https://doi.org/10.5281/zenodo.6505464.

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<strong>Abstract</strong> At the beginning of the Ottoman palace cuisine, it was different from today's cuisine in terms of content and taste. Parallel to the development process of the Ottoman Empire, diversity and innovations continued in its cuisine without deteriorating the traditional structure. The cuisine of Amasya was also influenced by these cultures. From this point of view, the motivation and aim of this study; written and visual sources of Ottoman and Amasya cuisine are examined in depth and the role of Ottoman Palace Cuisine on the traditional dishes of Amasya province, which

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Boukid, Fatma. "Gastronomic heritage of legume foods in Southern Mediterranean cuisine." North African Journal of Food and Nutrition Research 8, no. 18 (2024): 19–34. http://dx.doi.org/10.51745/najfnr.8.18.19-34.

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Background: Legumes hold a prominent position among the foundational ingredients of Southern Mediterranean cuisine. Aims: This comprehensive review offers an exploration into the significance of traditional legume-based foods within this culinary landscape, focusing on their cultural significance, nutritional value, and extensive array of dishes. Methods: This study conducted a comprehensive review of traditional legume-based foods in Middle Eastern and North African cuisines by accessing scholarly databases like PubMed, Scopus, and Web of Science, and consulting grey literature from internati

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Febriyanti, Yuyun. "Nasi Minyak, A Product Of Arabian Culinary Heritage, As A Gastronomy Tourism In Palembang City." Journal Gastronomy Tourism 7, no. 2 (2020): 68–73. http://dx.doi.org/10.17509/gastur.v7i2.29863.

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Gastronomy tourism is a food tasting activity that does not only focuses on food but also emphasizes cultural aspects as well as studies the history of the food itself. Indonesian gastronomy is believed to be formed from a fusion of culture and food between natives, such as Chinese, Indians, Middle East, Europe, Portuguese and Dutch. Palembang is a city that is rich in culture from customs to cuisine. Palembang is influenced by various cultures such as Chinese, Middle East, and Arabic. One of Palembang's culinary that is influenced by Arabic culture is nasi minyak (Indonesian fragrant spiced r

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Hoteit, Maha, Edwina Zoghbi, Alissar Rady, et al. "The dietary fiber and micronutrient composition of traditional foods from Lebanon and their contribution to dietary adequacy: A call for action." PLOS ONE 19, no. 10 (2024): e0312429. http://dx.doi.org/10.1371/journal.pone.0312429.

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Traditional Lebanese cuisine is based on traditional dishes, where Arabic sweets play an important role in daily consumption. This study focuses on the evaluation of total fibers and trace elements, especially vitamins A, D, E, and C of traditional foods and Arabic sweets commonly consumed in Lebanon by chemical analysis. A total of thirty types of Arabic sweets were chosen from reputable confectionery establishments, while thirty varieties of traditional Lebanese dishes were collected from central kitchens in the main Lebanese governorates. It was discovered that 23% percent of Arabic sweets

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Hidayat, Zinggara. "Asian Youth Cultural Expression, Creativity, and Innovation on YouTube." Jurnal ILMU KOMUNIKASI 14, no. 1 (2017): 1. http://dx.doi.org/10.24002/jik.v14i1.1178.

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Groups and intercommunity interactions form global society. This study aims to describe the global aspect in the local cultural expression or vice-versa on YouTube videos. The cultural expressions include language, dress, cuisine, festivals and leisure creativities, social customs and lifestyle. Qualitative descriptive approach is used to analyze ten videos made by Southeast Asian young people. This research found that the locality expression goes global. Cultural expressions communicate the cross-cultural understanding especially in mainland, peninsula, and islands. This youth creativity desc

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AlRawi, Sara N., and Suzanna M. Zick. "Traditional Arabic & Islamic Medicine (TAIM): Principles of Dietary Practices and the TAIM Food Pyramid." Global Journal of Health Science 17, no. 2 (2025): 36. https://doi.org/10.5539/gjhs.v17n2p36.

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Middle Eastern and Mediterranean culinary tradition and dietary practices are used interchangeably due to geographical proximity and similarities in their cuisine. While these regions share historical impact and cultural exchanges there are differences that delineate each region&rsquo;s dietary influences. Dietary practices are one of five core elements of an overarching Traditional Arabic and Islamic Medicine (TAIM) conceptual framework, yet current dietary guidelines are lacking. We introduce the TAIM food pyramid as a visual representation of TAIM&rsquo;s historical and regional nua

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Helenius, Milja, Maija Aksela, Anu Hopia, and Erik Fooladi. "Rose water distillation." Lumat: International Journal of Math, Science and Technology Education 1, no. 2 (2013): 183–88. http://dx.doi.org/10.31129/lumat.v1i2.1113.

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Steam distillation has been used for over two thousand years to isolate the scent of flowers. Rose water is nowadays a rather uncommon ingredient in European cuisine but it is common in, for example, Arabic recipes. The quality of flower distilled waters has improved due to advances in distillation techniques, allowing for better salvaging of flavourings. The aim of this work is to use two different kinds of distillation equipment, modern laboratory distillation equipment and homemade kitchen equipment, and to compare the scents of distilled rose waters. The work is suitable for teaching chemi

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Srikasem, Chaowapark, Pradorn Sureephong, Ahmad Yahya Dawod, Nopasit Chakpitak, and Somsak Chanaim. "Impact of Ramadan on Halal Food Marketing Strategies in the Chinese Market: A Data Analytics Approach." International Journal of Religion 5, no. 10 (2024): 1189–202. http://dx.doi.org/10.61707/3x638d80.

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This study investigates the integration of halal food into Chinese multinational culture amid the Coronavirus epidemic. Applying a thorough data analytics procedure, the research focuses on the evolving e-commerce landscape within China. The adaptation under scrutiny includes a wide range of sociocultural transformations, including linguistic proficiency, social norms, dietary preferences, and e-commerce consumption habits from various cultural domains. A data-driven marketing strategy's analytical structure, supported by an updated Segmentation, Targeting, and Positioning (STP) model, careful

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Miqdarul Khoir Syarofit, Ria Fauziah Salma, Hanik Mahliatussikah, and Eiman Fowzan Abushihab. "The Values of Kediri Local Wisdom in the Qiroah Mahaliyah Text of Malzamah Arabiyah Book in the Syarqi Awwal Program at Markaz Arabiyah." Asalibuna 9, no. 01 (2025): 1–21. https://doi.org/10.30762/asalibuna.v9i01.5304.

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This research aims to identify and analyze the values of Kediri's local wisdom integrated in the Qiroah Mahaliyah texts of the Malzamah Arabiyah book used in the Syarqi Awwal Program at Markaz Arabiyah. Using Norman Fairclough's Critical Discourse Analysis approach, which emphasizes three analytical dimensions (text, discursive practice, and sociocultural practice), this study explores how local wisdom is represented, interpreted, and positioned in Arabic language teaching materials. The research corpus consists of nine reading texts in the Malzamah Arabiyah book containing Kediri's local wisd

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Rodrigues, Manuel. "O Chá Gordo Macaense: Análise histórica das narrativas sobre a sua origem." DAXIYANGGUO - REVISTA PORTUGUESA DE ESTUDOS ASIÁTICOS / PORTUGUESE JOURNAL OF ASIAN STUDIES, no. 26 (December 2021): 131–50. http://dx.doi.org/10.33167/1645-4677.daxiyangguo2021.26/pp.131-150.

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There are many similarities between the Macanese Chá Gordo and European and Oriental banquets. European banquets that many associate with the ancient Greeks and Romans, Italian antipasto whose origin is attributed to Marco Polo who brought it from China, Portuguese acepipes linked to the Arabic Az-zibib and the Chinese Yam chá are according to some, are the basis for the designation Chá Gordo and the dishes that make up this special meal in Macanese cuisine. The eating habits and customs of the Japanese Christians who sought safe haven in Macau in the aftermath of Shogun Tokugawa’s expulsion E

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Kettunen, Harri. "NEW WORLD WORDS AND THINGS IN THE OLD WORLD: HOW THE AMERICAS CONQUERED THE WORLD." Contributions in New World Archaeology 14 (June 30, 2020): 97–200. http://dx.doi.org/10.33547/cnwa.14.05.

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What would world cuisine be without New World ingredients? What would pizza be without tomatoes, oriental food without chili, and Spanish omelette or kluski śląskie without potatoes? How would vanilla ice cream taste without vanilla? And what would movie nights be without popcorn and life without chocolate? New World products have enriched the lives of people globally for the past half a millennium, but how did all this happen? How did chili travel to Asia? And why is turkey called turkey in English, hindi in Turkish, peru in Portuguese, and “Roman chicken” in Arabic? This article explores the

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Miranda, Flávio. "Saga der portugiesischen Feigen D." Hansische Geschichtsblätter 133 (May 30, 2020): 77–97. http://dx.doi.org/10.21248/hgbll.2015.79.

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The saga of the Portuguese figsWhen Bob Cratchit in Charles Dickens’ ,Christmas CaroL made his wishes for Christmas, he hoped for a new job. love and some figgy pudding. From the 16th Century (at the latest) figgy pudding was one of the traditional dishes in English Lenten cuisine. The figs used were certainly South-European, and in the Middle Ages most of them came from Portugal. This article deals with five aspects of the production and trade of figs in the Portuguese realm. In the first two parts the article describes the production of these dried fruits and how local communities acted as p

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Aljaroudi, Rana, Susan Horton, and Rhona M. Hanning. "Acculturation and Dietary Acculturation among Arab Muslim Immigrants in Canada." Canadian Journal of Dietetic Practice and Research 80, no. 4 (2019): 172–78. http://dx.doi.org/10.3148/cjdpr-2019-008.

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Purpose: The purpose of this work was to assess Arab Muslim immigrant mothers’ acculturation level, to explore apparent links between acculturation level and experiences of dietary changes, and to gather information on factors affecting dietary acculturation. Methods: Semi-structured individual interviews focusing on food choices were conducted with 24 mothers who had been in Canada 5 years or more. An adapted version of an existing acculturation scale was used to assess participants’ perception of their own acculturation. Results: Arab Muslim mothers retain traditional food preparation. Howev

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Piñer, Hélène Jawhara. "Between health and pleasure." Revista Ingesta 1, no. 2 (2019): 182. http://dx.doi.org/10.11606/issn.2596-3147.v1i2p182.

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   Between pleasure and health, why should we have to choose?     Though this combination did not mainly concern the culinary tradition of the Christian Middle Ages, on the other hand, it fits fully into an Arabic tradition of both East and West of the said period. In the late Middle Ages under Islamic domination, doctors, agronomists or botanists, offer –through multiple medical treatises on food or agriculture–, culinary recipes good for health. Thus, for Ibn Rush, Ibn Rāzī, Avicenne or Maimonides –as for many others scholars–, foodstuf

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Hasanah, Nurul, and Hajjah Maulydia. "PENGARUH BAURAN PEMASARAN TERHADAP MINAT BELI KONSUMEN PADA RESTO MASAKAN KHAS ARAB MATH’AM ABU NAWAS KABUPATEN HULU SUNGAI UTARA." Inovatif Jurnal Administrasi Niaga 3, no. 1 (2021): 1–53. http://dx.doi.org/10.36658/ijan.3.1.79.

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This study aims to obtain an actual:(1)picture of the influence of the marketing mix on consumer buying interest in the Arabic cuisine restaurant Math'am Abu Nawas, Hulu Sungai Utara Regency. The method used in this study is a descriptive method with a quantitative approach, while the data collection techniques used through an open questionnaire with 5 rating scales (Likert). In connection with the unknown number of population members, the determination of the sample size, according to Sugiono, 2014: 165, where multivariate analysis (correlation or multiple regression), for the sample size is

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Renta, Pebria Prakarsa, Addarsyah Dhia Putra, Ibaadurrahman Azzaahidi, and Nino Zeh Zauzah. "Gastrodiplomacy: How Indonesian Cuisine Shapes Bilateral Relations with Saudi Arabia (2017-2023)." Jurnal Hubungan Internasional 13, no. 2 (2025): 1–13. https://doi.org/10.18196/jhi.v13i2.19829.

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This study aims to elucidate Indonesia’s strategic use of gastrodiplomacy in Saudi Arabia from 2017 to 2023, highlighting a soft diplomacy approach. By engaging in gastrodiplomacy, Indonesia intends to introduce its culinary heritage and enhance its international reputation. This strategic effort is undertaken collaboratively by the Indonesian government and Indonesian restaurateurs in Saudi Arabia. Utilizing the concepts of gastrodiplomacy and national interest, the research investigated the strategies deployed to promote Indonesian cuisine and the underlying governmental objectives. A descri

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Sarbash, Lyudmila N. "The Muslim world in the Volga travelogue of the 19th century." Imagologiya i komparativistika, no. 21 (2024): 220–35. https://doi.org/10.17223/24099554/21/11.

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The Volga travelogue as a structural and artistic modification of the travel essay is a noticeable phenomenon in the Russian literary process of the 19th century, represented by a large layer of literary text. “A journey along the Volga” in its temporal development is represented by works of M.I. Nevzorov, A.F. Voeikov, P.P. Svinin, A.A. Potekhin, A.N. Ostrovsky, G.P. Dem’yanov, A.F. Pisemsky, S.V. Maksimov, F.D. Nefedov, V.I. Manenkov, V.G. Korolenko, N.Yu. Yushkov, G.G. Moskvich, K.K. Sluchevsky, N.P. Bogolyubov, G. and N. Chernetsov, V. Sidorov, K.P. Pobedonostsev, Vas.Iv. Nemirovich-Danche

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Espenbetov, E. U., A. Sh Khabibrakhmanov, and G. S. Aliaskarov. "Kagan bitig based on ancient Turkic runic writing." Altaistics, no. 2 (July 10, 2024): 17–26. http://dx.doi.org/10.25587/2782-6627-2024-2-17-26.

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There are more than 30 countries in the world that have their own unique writing system. The Turkic peoples also had an autochthonous writing system however due to its “obscurity” not only foreign tourists traveling to modern countries and cities with a predominantly autochthonous Turkic-speaking population, but also the majority of speakers of Turkic languages are not aware of the original written heritage and the presence of ancient Turkic runes (hereinafter referred to as “TR”) because Latin, Cyrillic and Arabic are widely used. For example, a person located in Japan, South Korea, China, Ge

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Radke, Heather, and Maha Al-Senan. "Fusion Cuisine and Bedouin Handcraft: the Transformative Power of Heritage Preservation in Saudi Arabia." Public Historian 37, no. 2 (2015): 89–96. http://dx.doi.org/10.1525/tph.2015.37.2.89.

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In the past decade, Saudi Arabia has begun investing resources in cultural heritage preservation. In this interview, Maha Al-Senan, the director of the Saudi Heritage Preservation Society, discusses this shift and reflects on how heritage preservation has the power to influence identity and power in the kingdom.

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Liu, Suyu. "Linking Different Sustainable Development Goals (SDGs) via Food Production Diversity: A Comparative Study of Two Countries in Arabian Desert." European Journal of Sustainable Development 10, no. 1 (2021): 53. http://dx.doi.org/10.14207/ejsd.2021.v10n1p53.

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There is a growing interest of the linkages between different SDGs as the interactions between SDGs are more and more observed. Food production diversity’s role in linking different SDGs deserves more attention, as it is directly related to a variety of SDGs such as SDG 1 (poverty reduction), SDG 2 (no hunger), and SDG 8 (economic growth and decent work). This article empirically examines the food production diversity in Saudi Arabia and Oman with Herfindal-Hirschmann Index, which measures food production diversity via the distribution of establishments and employees across 14 food production

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Hasanein, Ahmed Mohamed, and Nancy Mohamed Montaser. "Visual Bites and Social Proof: The Mediating Role of Credibility Between Foodstagramming and Visit Intention to Saudi Casual Dining Restaurants." Tourism and Hospitality 6, no. 2 (2025): 102. https://doi.org/10.3390/tourhosp6020102.

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Social media sites, particularly Instagram, have recently developed effective instruments for influencing customer behavior, particularly regarding eating experiences and cuisine. This study examines the influence of posting food-related content on Instagram on customers’ intention to visit casual dining restaurants in Saudi Arabia. This study also examined the mediating role of credibility in shaping this intention. A quantitative approach was used through online surveys gathered from 685 Saudi Arabian customers. The major findings of this study revealed that foodstagramming attributes such a

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Zhang, Bojun. "The Investigation of the Strategies of Embedding Elements of Local Culture into Marketing Activities in the Hospitality Industry Based on a Case Study of Emirates Palace, Mandarin Oriental." Advances in Economics, Management and Political Sciences 52, no. 1 (2023): 272–77. http://dx.doi.org/10.54254/2754-1169/52/20230751.

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Many hotels are now seeking brand differentiation to improve competitiveness in the modern market, strategies are diversified, but a localization strategy of embedding elements of regional culture into marketing activities is popular amongst an array of hotels. The strategies of Emirates Palace, Mandarin Oriental, a luxurious hotel in Abu Dhabi, are investigated in this research to provide an authoritative example worth studying by hotel managers. The aspects investigated include using Arabic elements during the design of the architecture, creating repast experiences that emphasize the distinc

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Orishev, A. B., A. A. Mamedov, and V. V. Kortunov. "Bedouin village as a tourist destination." Service and Tourism: Current Challenges 17, no. 2 (2023): 145–53. https://doi.org/10.5281/zenodo.8003731.

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The presented article is part of a large project devoted to the study of rural tourism in the countries of the foreign East and related aspects. The purpose of the study is to consider the Bedouin village as a tourist destination, show its real state, prospects for use and draw the attention of Russian tourists to it. The article provides a critical analysis of the scientific literature available in Russia and abroad on the stated topic, shows gaps that need to be filled. The authors distinguish two types of Bedouin villages: the first are located directly in the desert and, due to the harsh l

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Zhao, Guangcun. "Research on intercultural adaptation of Chinese enterprise personnel in Saudi Arabia." Higher Education Studies 9, no. 3 (2019): 105. http://dx.doi.org/10.5539/hes.v9n3p105.

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Chinese enterprise personnel are faced with the problem of intercultural adaptation. Based on Black&#39;s theory of &quot;three-dimensional&quot; model of intercultural adaptation, this paper proposes a &quot;four-dimensional&quot; model of intercultural adaptation, namely, life adaptation, work adaptation, interpersonal adaptation and Chinese image adaptation. The research method of semi-structured in-depth interview is used to interview 23 Chinese people from one Chinese enterprise in Saudi Arabia, who have worked there for at least one year. We get findings as follows: (

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Кузнецова, И. В., and Н. Н. Юсупова. "CHORBA’S ORIENTALISM IN SOUTH SLAVIC PHRASEOLOGY." Bulletin of the Chuvash State Pedagogical University named after I Y Yakovlev, no. 2(119) (September 20, 2023): 020–27. http://dx.doi.org/10.37972/chgpu.2023.119.2.003.

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Язык османских турок – основной источник лексических заимствований в языки южных славян, причем в старотурецком языке был значителен пласт лексем иностранного происхождения (арабизмов, персизмов), поэтому он стал проводником слов арабского и персидского генезиса в принимающие языки. При семантической адаптации в языке-реципиенте могут быть расширение или сужение значения лексемы по сравнению с языком-источником. Влияние османской культуры на национальные кухни народов Балкан в сфере гастрономии велико. В статье рассмотрены устаревшие и активно употребляющиеся в наши дни в некоторых регионах Юж

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Brovelli, Maria Antonia, Candan Eylül Kilsedar, and Francesco Frassinelli. "Mobile Tools for Community Scientists." Abstracts of the ICA 1 (July 15, 2019): 1–3. http://dx.doi.org/10.5194/ica-abs-1-30-2019.

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<p><strong>Abstract.</strong> While public participation in scientific achievements has a long history, the last decades have seen more attention and an impressive increase in the number of involved people. Citizen science, the term used for denoting such an attitude, is a very diverse practice, encompassing various forms, depths, and aims of collaboration between scientists and citizen researchers and a broad range of scientific disciplines. Different classifications of citizen science projects exist based on the degrees of influence and contributions of citizens. Haklay, Ma

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ENĂCHESCU, Mihai. "PÉRDIDA Y SUSTITUCIÓN DE ARABISMOS EN ESPAÑOL: COMIDAS, DULCES E INGREDIENTES DE LA COCINA MEDIEVAL." Annals of the University of Craiova. Series Philology. Linguistics 46, no. 1-2 (2025). https://doi.org/10.52846/aucssflingv.v46i1-2.127.

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With the loss of Arab political and cultural influence, many Arabisms fall out of use and are replaced by words mainly of Latin origin, as cultural borrowings. We have selected an inventory of 25 terms of Arabic origin that designate main courses, deserts or ingredients used in medieval cuisine, the latter being ingredients resulting from preparation, thus excluding natural ingredients such as fruit, vegetables or spices. The paper traces the linguistic history of these words over time, their disappearance, preservation or replacement by other terms, based on data from historical dictionaries

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Nasrallah, Nawal. "So What Did Andalusis Learn from Ziryab?" Petits Propos Culinaires, November 21, 2024, 65–82. http://dx.doi.org/10.1558/ppc.31194.

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Ninth-century Ali Abu Nafi, famously known as Ziryab, fled Baghdad and established himself as the most celebrated musician and arbiter of high style and sophisticated dining in the Cordovan courts of Muslim Spain. While this should not be surprising as he left when Abbasid gastronomy had already reached a high level of sophistication, the modern narratives of him extolling the role he played in revolutionising the dining experiences he had on al-Andalus and the rest of Europe ever after are exaggeratedly portrayed and even fallacious at times. The aim of the article, therefore, is to sift thro

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Fareza, Dimas Okky, and Agus Subianto. "Partisipasi Masyarakat dalam Pelestarian Cagar Budaya di Kawasan Ampel Surabaya." Public Sphere Review, September 1, 2022, 1–7. http://dx.doi.org/10.30649/psr.v1i2.30.

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The aim of this study was to determine the involvement of the Ampel community in preserving the cultural heritage of the Ampel religious tourist site. This study uses a qualitative method with a case study approach. Techniques for collecting data through observations, interviews, and documentation. This study analyzes using the theory of participation (Uphoff, 2011) including decision making, implementation participation, benefit participation and evaluation participation. The results of the analysis show that community participation in the preservation of cultural heritage in the Ampel area i

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Chaabane, D., A. Yakdhane, E. Ayari, et al. "Microencapsulation of extra virgin olive oil by sequential emulsification and freeze drying processes: Effect of wall materials composition and emulsification method." Acta Alimentaria, May 12, 2023. http://dx.doi.org/10.1556/066.2023.00004.

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AbstractFor a long time, olive oil has been considered for formulation of biopharmaceuticals and received a prestigious place in cuisine for its unique organoleptic and nutritional properties. Nevertheless, oxidation of fatty acids in olive oil provides short shelf-life and undesirable organoleptic properties. Thus, microencapsulation of olive oil is a considerable promising approach to maintain its quality and biological activities. The objective of this investigation was to prepare extra virgin olive oil microcapsule by sequential technologies, such as water emulsification of olive oil with

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Barmettler, Karen, Sara Boss, Michael Biggel, and Roger Stephan. "Occurrence of <i>Salmonella</i> and presumptive <i>Bacillus cereus</i> in sesame products from Swiss retail stores." Italian Journal of Food Safety, January 15, 2025. https://doi.org/10.4081/ijfs.2025.12691.

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Sesame products such as tahini (tahin) or halva (halwa or helva), originating from Arabic cuisine, are becoming increasingly popular in Switzerland. Pathogens, such as Salmonella, can contaminate sesame products, as evidenced by various product recalls. In this study, the occurrence of Salmonella and Bacillus cereus group members was investigated in 100 sesame products (25 sesame seeds, 16 halva, 19 different sesame pastes, 7 sesame bars, 25 hummus, and 8 other products containing sesame) collected from Swiss retail stores. None of the products were positive for Salmonella, whereas B. cereus g

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Kawalec, Anna. "Elementos de la civilización árabe en la Comunidad Valenciana." Revista de Estudios Internacionales Mediterráneos, no. 14 (July 30, 2013). http://dx.doi.org/10.15366/reim2013.14.008.

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ResumenEste artículo tiene como objetivo identificar el impacto de la cultura musulmana en la región de Valencia. Para la civilización musulmana la Península Ibérica fue una de las primeras pasarelas a Europa. La herencia dejada por la civilización musulmana está muchas veces difuminada, probablemente debido a su larga presencia en los hábitos, la vida cotidiana y en la mentalidad. La autora intenta señalar las diversas manifestaciones de la presencia árabe en lo que hoy es la Comunidad Valenciana, tanto materiales como intangibles. En Valencia la mayoría de los edificios de la época islámica

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Dewantara, Yudhiet Fajar. "KERAK TELOR: KULINER KHAS IBU KOTA JAKARTA ( BETAWI)." National Conference of Creative Industry, September 6, 2018. http://dx.doi.org/10.30813/ncci.v0i0.1223.

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<p align="center"><strong><em>ABSTRACT:</em></strong><em></em></p><pre><em>Jakarta is known as a Big City that has a variety of cultures. One of them is in the culinary field. Indonesian cuisine does not only bring consumers who have their own philosophical values, for example like egg crusts. The purpose of this study is how and the origin of the egg crust provides information about the meaning of gastronomy and philosophy of egg crust as well as knowing the conditions of Betawi Culinary Preservation. The location of the study is as

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Alqurashi, Randah M., Samar M. Abdalla, Albandari Bin Ammar, et al. "The most popular local and traditional food dishes in different regions of the Kingdom of Saudi Arabia and their cultural significance." Frontiers in Nutrition 12 (May 20, 2025). https://doi.org/10.3389/fnut.2025.1590522.

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IntroductionThis study aims to systematically identify and classify local and traditional dishes consumed across different regions of the Kingdom of Saudi Arabia (KSA), with a focus on understanding regional food consumption patterns and dietary diversity. By examining the culinary habits of households in Jazan, Jeddah, Al-Ahsa, Riyadh, and Hail, the study provides a comprehensive overview of the role that local and traditional foods play in shaping regional diets and cultural identity and aligning with the goals of Saudi Vision 2030.MethodsA descriptive cross-sectional study was conducted usi

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Sinclair, Michelle, Maria José Hötzel, Natasha Y. P. Lee, et al. "Animal welfare at slaughter: perceptions and knowledge across cultures." Frontiers in Animal Science 4 (May 12, 2023). http://dx.doi.org/10.3389/fanim.2023.1141789.

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Most people around the world eat meat and billions of animals are slaughtered each year to meet that demand. For many, eating meat is a biocultural activity steeped in tradition and formative in cuisines and identity. Eating meat, however, comes with a myriad of ethical and practical considerations. In tandem with animal rights and environmental sustainability concerns surrounding the impact of animal slaughter for meat, animal welfare science has identified numerous ways animals may suffer on an individual level during various methods of slaughter. Practices of slaughter differ around the wor

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Kabir, Nahid. "Why I Call Australia ‘Home’?" M/C Journal 10, no. 4 (2007). http://dx.doi.org/10.5204/mcj.2700.

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   Introduction I am a transmigrant who has moved back and forth between the West and the Rest. I was born and raised in a Muslim family in a predominantly Muslim country, Bangladesh, but I spent several years of my childhood in Pakistan. After my marriage, I lived in the United States for a year and a half, the Middle East for 5 years, Australia for three years, back to the Middle East for another 5 years, then, finally, in Australia for the last 12 years. I speak Bengali (my mother tongue), Urdu (which I learnt in Pakistan), a bit of Arabic (learnt in the Middle East); but

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