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Relevant bibliographies by topics / Artisanal food

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Academic literature on the topic 'Artisanal food'

Author: Grafiati

Published: 4 June 2021

Last updated: 20 February 2023

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Journal articles on the topic "Artisanal food"

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Quinn, Bernie, and Claire Seaman. "Artisan food production, small family business and the Scottish food paradox." Nutrition & Food Science 49, no. 3 (2019): 455–63. http://dx.doi.org/10.1108/nfs-04-2018-0104.

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Purpose This paper aims to draw together three strands of work currently being carried out at Queen Margaret University in Edinburgh to take an overview of food in Scotland and on-going local interventions. The provision of “artisan” food, defined here as food that forms part of the established tradition of its local area, usually produced on a relatively small scale, has become prominent in Scotland in recent years and is seen by many as part of a developing food culture that begins to address the Scottish food paradox. Design/methodology/approach A review of current research that considers a

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Bustamante, Fernanda, Eduard Maury-Sintjago, Fabiola Cerda Leal, et al. "Presence of Listeria monocytogenes in Ready-to-Eat Artisanal Chilean Foods." Microorganisms 8, no. 11 (2020): 1669. http://dx.doi.org/10.3390/microorganisms8111669.

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Ready-to-eat (RTE) artisanal foods are very popular, but they can be contaminated by Listeria monocytogenes. The aim was to determine the presence of L. monocytogenes in artisanal RTE foods and evaluate its food safety risk. We analyzed 400 RTE artisanal food samples requiring minimal (fresh products manufactured by a primary producer) or moderate processing (culinary products for sale from the home, restaurants such as small cafés, or on the street). Listeria monocytogenes was isolated according to the ISO 11290-1:2017 standard, detected with VIDAS equipment, and identified by real-time polym

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Capozzi, Vittorio, Mariagiovanna Fragasso, and Pasquale Russo. "Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks Avoidance." Microorganisms 8, no. 2 (2020): 306. http://dx.doi.org/10.3390/microorganisms8020306.

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Current social and environmental trends explain the rising popularity of artisanal fermented foods and beverages. In contrast with their marketing success, several studies underline a lack of regulations necessary to claim differences occurred from the farm to the fork and to certify high quality and safety standards. Microbial-based fermentative processes represent the crucial phase in the production of fermented foods and beverages. Nevertheless, what are the effects of the application of the “artisanal” category to the management of food fermentations? This opinion paper is built up on this

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Onyeka, Uloma, Desmond Ukaero, and Egwu Kalu. "Potential Health Threat Due To Migration of Lead And Aluminum into Food Cooked with Recycled Metal And Alloy Pots." Current Developments in Nutrition 4, Supplement_2 (2020): 769. http://dx.doi.org/10.1093/cdn/nzaa052_038.

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Abstract Objectives Artisanal cooking pots constructed with recycled aluminum and scrapped car body parts are widely used in the developing world for large scale cooking of food for ceremonies, roadside sells and small-scale food processing. Assessment of the potential health risks of pots fabricated with recycled metal/alloy is the objective of this work Methods Three food stuffs; rice, beans and tomato, and five pots; new aluminum pot (NAP), pitted aluminum pot (PAP), artisan aluminum pot (AAP), stainless steel pot (SSP) and artisan alloy pot (AAY) were used to conduct the study. Each pot wa

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FALOLA, Abraham, Ridwan MUKAİLA, Temitope Esther OLONADE, İbrahum ADESHİNA, and Adedamola Moses ADEWALE. "Nijerya'da geleneksel balıkçılık yapan çiftçilerin refah düzeyleri: Etkili faktörler ve sorunlar." Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi 27, no. 3 (2022): 588–600. http://dx.doi.org/10.37908/mkutbd.1114623.

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Aims: Despite the contribution of artisanal fishery to the fishery sector, there is a dearth of information on the welfare of artisanal fish farmers. Therefore, this study investigated the welfare of artisanal fish farmers in Nigeria.Methods and Results: The study used primary data collected from 330 artisanal fish farmers, which were analysed with descriptive statistics, Foster-Greer-Thorbecke index and multiple regression. The results indicated that the artisanal fish farmers had poor access to credit facilities, standard medical facilities, quality and nutritious food, quality education for

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Coles, Benjamin. "Mixing space: affinitive practice and the insurgent potential of food." Geographica Helvetica 71, no. 3 (2016): 189–97. http://dx.doi.org/10.5194/gh-71-189-2016.

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Abstract. Recent debate in human geography has challenged the problematic "alternative"/"conventional" duality that characterises contemporary food provision. Within this binary, alternative food networks and initiatives (AFIs and AFNs) are positioned in opposition to more conventional, agri-capitalist modes of food production and distribution. Framing food around materially, discursively and spatially distinct, albeit relational, geographies not only reinforces this binary but also reaffirms the hegemony of agri-capitalism that alternative provision seeks to undo. Focusing on examples of arti

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Samuel Chukwudi, Agunyai, Victor Ojakorotu, and Oluwakemi Roseline Olatunji. "Artisanal Gold Mining and Local Socio-Economic Development in Ife Land, Southwest, Nigeria: A situational Analysis." African Journal of Development Studies (formerly AFFRIKA Journal of Politics, Economics and Society) SI, no. 2 (2022): 59–81. http://dx.doi.org/10.31920/2634-3649/2022/siv2a4.

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The article examines the effects of artisanal gold mining on cash crop plantations and safe coexistence in Ife land, Nigeria. It hypothesized that artisanal gold mining inadvertently encourages communities to sell their land cheaply to gold merchants and forego agricultural food production. These were with the view to advancing knowledge about how artisanal gold mining impedes local socio-economic development in Ife land. It utilizes mixed method of quantitative and qualitative research designs. Results showed widespread damage of cash crops, relocation of local indigenous cocoa investors from

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Chelotti, Luiza de David, Nícolas de Souza Brandão Figueiredo, and Paulo Roberto Santos Santos. "Artisanal fishing discards as birds' food resource in the southern Brazil." Boletim do Instituto de Pesca 45, no. 3 (2019): e339. http://dx.doi.org/10.20950/1678-2305.2019.45.3.339.

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Pyz-Łukasik, Renata, Michał Gondek, Dagmara Winiarczyk, et al. "Occurrence of Listeria monocytogenes in Artisanal Cheeses from Poland and Its Identification by MALDI-TOF MS." Pathogens 10, no. 6 (2021): 632. http://dx.doi.org/10.3390/pathogens10060632.

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Listeria monocytogenes is a foodborne pathogen. A source of infection can be artisanal cheeses. Identification of the Listeria species is important for the protection of public health and the food industry. This study aimed to examine artisanal cheeses for the presence of L. monocytogenes and the effectiveness of the MALDI-TOF MS method in the identification of the L. monocytogenes isolates. A total of 370 samples of artisanal cheeses were examined. L. monocytogenes was found in 23 cheese samples (6.2%). The reliability of L. monocytogenes identification achieved by MALDI-TOF MS was varied, an

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Ivanova, Teodora, Mihail Chervenkov, Ekaterina Kozuharova, and Dessislava Dimitrova. "Ethnobotanical Knowledge on Herbs and Spices in Bulgarian Traditional Dry-Cured Meat Products." Diversity 14, no. 6 (2022): 416. http://dx.doi.org/10.3390/d14060416.

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Artisan food production, with its unique flavors, is a source of knowledge about sustainable use of natural resources. This is because it reflects the skills of local communities in utilizing these resources (e.g., wild and cultivated plants and autochthonous breeds) under specific environmental conditions for a long period of time. Therefore, the use of local ingredients and the reduction in food miles make traditional food a safer, healthier and more ecofriendly choice for consumers. In the present research, we examined the herbal ingredients in Bulgarian dry-cured meats and discuss their co

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Dissertations / Theses on the topic "Artisanal food"

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Caricofe, Erin E. "Handcrafting The Change They Want To Eat In The World? An Inquiry Into The Who, What, and Why of Artisanal Food Production in Central Ohio." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1316399043.

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Naderbagi, Aila. "Cultivating Seeds to Bread: An Historical and Ethnographic Study of the Alternative Grain Chain in Australia." Thesis, The University of Sydney, 2022. https://hdl.handle.net/2123/28952.

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It has long been recognised that the industrialisation of agriculture and food processing from the nineteenth century radically changed societies. Today, the negative impacts of the global industrial food system – defined as resource intensive farming and standardised food processing aimed at productivity maximisation – have given rise to what is broadly called the alternative food movement. This is made up of diverse production practices, food organisations, and networks. It also includes groups of farmers, millers and bakers in Australia supplying the artisanal food and beverage market. This

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Diniz, Mayra Fernanda Silveira. "Queijo Canastra: um estudo envolvendo aspectos culturais e parâmetros de inocuidade do alimento." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-12112013-110901/.

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O queijo Minas artesanal, produzido a partir de leite cru, oferece riscos à saúde do consumidor quando não são adotados procedimentos que garantem a segurança do alimento na sua cadeia de produção. O objetivo do presente trabalho foi avaliar aspectos culturais e higiênico-sanitários envolvidos na produção do queijo Minas artesanal produzido na região da Serra da Canastra, a fim de verificar a compatibilidade entre conceitos técnico-científicos e valores culturais na fabricação desse alimento. A avaliação do cumprimento das Boas Práticas de Fabricação foi realizada em dezoito estabelecimentos p

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Gonçalves, Urias Couto. "Construindo uma tradição: a circulação do queijo “minas” artesanal na cidade de Silveirânia, na Zona da Mata mineira." Universidade Federal de Juiz de Fora (UFJF), 2018. https://repositorio.ufjf.br/jspui/handle/ufjf/6777.

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Submitted by Geandra Rodrigues (geandrar@gmail.com) on 2018-05-17T13:57:31Z No. of bitstreams: 1 uriascoutogoncalves.pdf: 3466980 bytes, checksum: 84f05db645ea92ee93989cf07d26b61f (MD5)<br>Approved for entry into archive by Adriana Oliveira (adriana.oliveira@ufjf.edu.br) on 2018-05-22T13:51:31Z (GMT) No. of bitstreams: 1 uriascoutogoncalves.pdf: 3466980 bytes, checksum: 84f05db645ea92ee93989cf07d26b61f (MD5)<br>Made available in DSpace on 2018-05-22T13:51:31Z (GMT). No. of bitstreams: 1 uriascoutogoncalves.pdf: 3466980 bytes, checksum: 84f05db645ea92ee93989cf07d26b61f (MD5) Previous issue da

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Lima, Evelyn Gonçalves. "Padrões na produtividade e na composição do pescado na pesca artesanal costeira e fluvial brasileira." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2012. http://hdl.handle.net/10183/131924.

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Os recursos pesqueiros estão sendo sobre-explotados mundialmente. A pesca pode conduzir ao efeito de cascata trófica e essa exploração pode ser insustentável. Por isso políticas de manejo são urgentes, mas faltam dados para subsidiar tais políticas e nesse sentido, estudos com pescadores artesanais através de entrevistas têm colaborado com o conhecimento sobre a dinâmica pesqueira. A pesca artesanal brasileira é a principal atividade econômica ou de subsistência e o pescado é a maior fonte de proteínas para populações caboclas ribeirinhas amazônicas e populações de caiçaras que vivem na área l

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CINTR?O, Ros?ngela Pezza. "Seguran?a, qualidade e riscos: a regula??o sanit?ria e os processos de (i)legaliza??o dos queijos artesanais de leite cru em Minas Gerais." Universidade Federal Rural do Rio de Janeiro, 2016. https://tede.ufrrj.br/jspui/handle/jspui/1809.

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Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2017-06-21T17:56:23Z No. of bitstreams: 1 2016 - Ros?ngela Pezza Cintr?o.pdf: 3487632 bytes, checksum: b58a311d44d01ef224bccf9be913f986 (MD5)<br>Made available in DSpace on 2017-06-21T17:56:23Z (GMT). No. of bitstreams: 1 2016 - Ros?ngela Pezza Cintr?o.pdf: 3487632 bytes, checksum: b58a311d44d01ef224bccf9be913f986 (MD5) Previous issue date: 2016-09-06<br>CNPq<br>The dissertation focuses on conflicts and disputes about the sanitary (il)legalization of artisanal raw milk cheese in the state of Minas Gerais, which have become stronger sinc

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Hellström, Line. "Framställning och vidareympning av gårdskultur : Vad skiljer en yoghurt fermenterad av gårdens egen bakterieflora från industriell och traditionell yoghurt?" Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-18378.

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Bakgrund: Med industrialiseringen har de traditionella yoghurtkulturerna med en mångfald av samverkande mjölksyrabakterier fått ge plats åt de mer standardiserade. En gårdskultur framställs genom att obehandlad mjölk spontanfermenteras av gårdens egen bakterieflora och får därigenom en unik karaktär. Bakteriekulturen kan sedan ympas vidare för tillverkning av yoghurt.Syfte: Syftet med studien är framställning och vidareympning samt sensorisk och mikrobiologisk karaktärisering av termofil gårdskultur från obehandlad mjölk. Vidareympningen avser framställning av yoghurt fermenterad av gårdens eg

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Swanepoel, Fredricka. "Consumers' perception of artisan bottled preserved food products." Diss., University of Pretoria, 2015. http://hdl.handle.net/2263/53561.

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This study aims to provide empirical evidence that may be used by entrepreneurs who wish to introduce artisan bottled preserved food products in a competitive market place in an effort to create a more sustainable business venture. In essence, entrepreneurs would have access to valuable information regarding the demographic characteristics of consumers who would purchase artisan bottled preserved food products. Since the study also investigated the combinations of product characteristics consumers seek in these kinds of products, as well as the social and environmental influences that affect t

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Williams, Joby. "'The ethic of regard' : artisan practice and the stuff of food." Thesis, University of Sheffield, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.555239.

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This thesis develops an interpretation of 'the artisan' as practice, and through practice, taking as its particular case artisan cheese. It pays specific attention to food's materiality. Recognising the vitality of foodstuff, it destabilises conventional notions of the artisan as an exclusively human endeavour, in favour of an alternative construction of the artisan as that which comes together through multiple and heterogeneous human and non-human practices. Research is based on a multi-locale ethnography and extended periods of participant observation across a number of field sites, relating

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Girard, Chloé. "Producing and consuming artisan food: a way of preserving our biological heritage? : A phenomenographic study on how biological heritage is understood, described and communicated in the context of artisan food production and consumption." Thesis, Södertörns högskola, Institutionen för naturvetenskap, miljö och teknik, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:sh:diva-33361.

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In Sweden, the environmental quality goal 13 for A Varied Agricultural Landscape, that combines environment, food production and rurality and aims at keeping the agricultural landscape open, was considered as not achieved in 2016. One of the reasons for this non-achievementis the agricultural intensification and specialisation and in turn the decrease in number of pastures during the 20th century, threating thus habitats, diversity and values resulting from a continuous, traditional use of the land commonly called ‘biological heritage’. This study focuses on the traditional and sustainable ani

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Books on the topic "Artisanal food"

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The artisan market. Duncan Baird Pub., 2013.

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Pellegrini, Georgia. Food heroes: The story of sixteen culinary artisans fighting to preserve tradition. Stewart, Tabori & Chang, 2010.

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Food heroes: The story of sixteen culinary artisans fighting to preserve tradition. Stewart, Tabori & Chang, 2010.

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Hitz, Ciril. Baking Artisan Pastries and Breads. Rockport Publishers, 2010.

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Farrell-Green, Simon. Food heroes: Celebrating New Zealand's artisan producers and growers. Penguin, 2012.

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Washington food artisans: Farm stories and chef recipes. Sasquatch Books, 2012.

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Bread baking: An Artisan's Perspective. John Wiley, 2009.

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The artisan food entrepreneur: Profiles in passion and success. WW Press, 2014.

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Blessing, Anna H. Locally grown: Portraits of artisanal farms from America's heartland. Surrey Books, 2012.

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Artisan vegan cheese: From gourmet to comfort foods. Book Pub. Company, 2012.

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Book chapters on the topic "Artisanal food"

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Cope, Suzanne. "Artisanal Food Production and Craft." In Encyclopedia of Food and Agricultural Ethics. Springer Netherlands, 2013. http://dx.doi.org/10.1007/978-94-007-6167-4_387-3.

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Cope, Suzanne. "Artisanal Food Production and Craft." In Encyclopedia of Food and Agricultural Ethics. Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-007-0929-4_387.

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Cope, Suzanne. "Artisanal Food Production and Craft." In Encyclopedia of Food and Agricultural Ethics. Springer Netherlands, 2019. http://dx.doi.org/10.1007/978-94-024-1179-9_387.

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Law, Check-Yee, Yong-Wee Sek, Choo-Chuan Tay, Kai-Shin Liew, and Tze-Hui Liew. "The Development of Artisanal Food Products E-marketplace with Intelligent Depletion Feature." In Lecture Notes in Electrical Engineering. Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-8515-6_43.

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Blackley, Stan, David McVey, Maria Scholten, and Adam Veitch. "Adding Value to a Scottish Rye Landrace: Collaborative Research into New Artisanal Products." In Seeds for Diversity and Inclusion. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-89405-4_9.

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AbstractHebridean rye (Secale cereale), a high-yield landrace grown by crofters in Scotland’s Highlands and Islands, has traditionally been used as livestock feed. This multi-author study presents and analyses findings into the crop’s potential as the raw material for locally produced flour, bread and beer, offering new opportunities in sustainable seed saving, small-scale agriculture, food production and eco-enterprise. The authors—part of the project’s multidisciplinary team of researchers, artisanal food producers and crofters—explicate aspects of the pioneering project, from conditions on Uist’s coastal machair where the rye originates, to testing seasonal varieties in mainland Lochaber and assessing nutritional qualities and consumer acceptance of novel products. They conclude that Hebridean rye, with its potential for crofters in remote locales and local businesses, could help in preserving agrobiodiversity, traditional knolwedge and practices, crofting culture and economic resilience in the north and north-west of Scotland.

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Baptiste, April Karen. "Factors Influencing Perceptions of Climate Change Among Caribbean Coastal Artisanal Fishers: Case Study of Old Harbour Bay, Jamaica." In Globalization, Agriculture and Food in the Caribbean. Palgrave Macmillan UK, 2016. http://dx.doi.org/10.1057/978-1-137-53837-6_10.

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Manhice, Halaze, Jiesper Strandsbjerg Tristan Pedersen, and Filipe Duarte Santos. "Holes in the Policy Net: An Analysis of Sustainable Food Production in Artisanal Fishing Communities and Policy Challenges to Ensure Long-Term Food Security in Sofala Bank, Mozambique." In Sustainable Agriculture and Food Security. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-98617-9_21.

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Lingham, Sophia, Inge Hill, and Louise Manning. "Artisan Food Production: What Makes Food ‘Artisan’?" In Contributions to Management Science. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-82303-0_6.

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Ratten, Vanessa. "Food artisan entrepreneurship in Indonesia." In Entrepreneurship in Indonesia. Routledge, 2021. http://dx.doi.org/10.4324/9781003187769-3.

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Akirav, Osnat, and Gil Cohen. "Traditional Food and Self-Employed Artisans in Druze Villages." In Contributions to Management Science. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-82303-0_5.

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Conference papers on the topic "Artisanal food"

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Tragtenberg, João, Filipe Calegario, Giordano Cabral, and Geber Ramalho. "TumTá and Pisada: Two Foot-controlled Digital Dance and Music Instruments Inspired by Popular Brazillian Traditions." In Simpósio Brasileiro de Computação Musical. Sociedade Brasileira de Computação - SBC, 2019. http://dx.doi.org/10.5753/sbcm.2019.10426.

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This paper presents the development process of “TumTá”, a wearable Digital Dance and Music Instrument that triggers sound samples from foot stomps and “Pisada,” a dance-enabled MIDI pedalboard. It was developed between 2012 and 2017 for the use of Helder Vasconcelos, a dancer and musician formed by the traditions of Cavalo Marinho and Maracatu Rural from Pernambuco. The design of this instrument was inspired by traditional instruments like the Zabumba and by the gestural vocabulary from Cavalo Marinho, to make music and dance at the same time. The development process of this instrument is des

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Naranjo, Lourdes Royo. "Strategies to value the dispersed heritage of rural Andalusia. Lagares, paseros and vineyards: the architecture of the raisin." In HERITAGE2022 International Conference on Vernacular Heritage: Culture, People and Sustainability. Universitat Politècnica de València, 2022. http://dx.doi.org/10.4995/heritage2022.2022.14372.

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The United Nations Food and Agroindustry Organization (FAO) declared in 2018 the Malaga raisin pro-duction system as an Important World Agricultural Heritage System (SIPAM). There are 62 SIPAM world-wide, five of them in Spain and Malaga is the only one in the entire Andalusian autonomous community. The value of this declaration resides in the recognition of a cultural heritage capable of combining agri-cultural biodiversity with resilient ecosystems and a valuable cultural landscape where its architecture remains linked to artisan production. The SIPAM of Malaga has an area of 280 km², it ran

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Reports on the topic "Artisanal food"

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Torvikey, Gertrude Dzifa, and Fred Mawunyo Dzanku. In the Shadow of Industrial Companies: Class and Spatial Dynamics of Artisanal Palm Oil Processing in Rural Ghana. Institute of Development Studies (IDS), 2022. http://dx.doi.org/10.19088/apra.2022.010.

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This paper is concerned with the multiple opportunities and challenges of artisanal palm oil processing and the potential multiplier effects on local economies. It examines the effect of the presence of large oil palm plantations and their industrial processing mills on artisanal palm oil processing in two districts in the Western region of Ghana. Although artisanal and industrial processors have co-existed for a long time in the same catchment areas, little is known about the impact of this relationship on artisanal processing. Acknowledging the importance of rural diversity, complexity, and

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Dzanku, Fred Mawunyo, and Louis Sitsofe Hodey. Livelihood Outcomes of Agricultural Commercialisation, Women's Empowerment and Rural Employment. Institute of Development Studies, 2022. http://dx.doi.org/10.19088/apra.2022.033.

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Across Ghana, mixed-crop-livestock enterprises dominate the farming systems with most farmers producing both food staples and non-food cash crops. However, this paper focuses mainly on oil palm-producing farmers because oil palm is Ghana’s second most important industrial crop (aside from cocoa). However, it has a more extensive local value chain that allows for artisanal processing and thus, has huge potential for rural employment generation and poverty reduction. Oil palm is also one of the priority crops under Ghana’s Food and Agriculture Sector Development Policy. This paper reviews the li

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Goel, Supriya. Energy Modeling for the Artisan Food Center. Office of Scientific and Technical Information (OSTI), 2013. http://dx.doi.org/10.2172/1179532.

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FAQ: Microbes Make the Cheese. American Society for Microbiology, 2013. http://dx.doi.org/10.1128/aamcol.june.2014.

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Cheese, a traditional food incorporated into many cuisines, is used as an ingredient in cooking or consumed directly as an appetizer or dessert, often with wine or other suitable beverages. Great numbers of cheese varieties are produced, reflecting in part the versatility of the microorganisms used in cheese-making that this FAQ report will describe. Cheese is one of the few foods we eat that contains extraordinarily high numbers of living, metabolizing microbes, leading some participants to say, “Cheese is alive!” The broad groups of cheese-making microbes include many varieties of bacteria,

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