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Journal articles on the topic 'Cuisine (Ail)'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2025

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1

Frédéric, Duhart. "« La transmission des savoirs dans trois livres de cuisine provenço-languedociens du XIXe siècle.», Provence Historique, 218, 2004, pp. 479-489." Provence Historique 218 (December 31, 2004): 479–89. https://doi.org/10.5281/zenodo.2543612.

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En Provence ou sous des cieux moins cléments, "On devient cuisinier ", comme Anthelme Brillat-Savarin l'a remarqué dans l'un de ses fameux aphorismes. Sans l'acquisition de quantité de savoirs, de façons de faire et de facultés de perception, il n'y a en effet point de salut dans l'exercice de l'art d'Apicius. Les plats du quotidien et les mets de fête sont les produits de la mobilisation de cette culture culinaire lentement accumulée. Les vecteurs sont variés, il faut compter notamment avec l'appr

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Yeo, Penny Liu Qing, Xinyan Bi, Michelle Ting Yun Yeo, and Christiani Jeyakumar Henry. "Energy Content and Nutrient Profiles of Frequently Consumed Meals in Singapore." Foods 10, no. 7 (2021): 1659. http://dx.doi.org/10.3390/foods10071659.

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Singapore is a multi-ethnic country with a great variety of traditional ethnic cuisines. In this modern society where there is an increasing prevalence of obesity, it is important to know the nutritional content and energy density of our foods. However, there have been little data on the nutritional content of our local foods. The energy density and nutrient content of 45 commonly consumed meals by three ethnic groups in Singapore (Chinese, Malay, and Indian) were assessed in this study. Chinese, Malay, and Indian cuisines had an average energy density of 661, 652, and 723 kJ/100 g, respective

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Acharjee, Sanjoy Kumar. "Prospects of Culinary Tourism in Bangladesh." International Journal of Science and Business 25, no. 1 (2023): 139–50. http://dx.doi.org/10.58970/ijsb.2191.

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This study demonstrates the potential for culinary tourism in Bangladesh by emphasizing the country’s rich culinary tradition, diversified food offers, and growing interest in food tourism. It also emphasizes the significance of authentic indigenous cuisine, which can distinguish Bangladeshi cuisine from other cuisines and enhance the image and reputation of the country. The study employs both primary and secondary data to collect insights from 250 respondents using a questionnaire survey with closed-ended questions about respondents’ demographic information, perceptions, and attitudes regardi

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Dierenfeld, Ellen S. "Beyond kangaroo cuisine." Zoo Biology 19, no. 2 (2000): 163–64. http://dx.doi.org/10.1002/1098-2361(2000)19:2<163::aid-zoo7>3.0.co;2-g.

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HANDAYANI, Sri, and Ria FITRASIH. "Pédagogie interculturelle à travers des recettes de cuisine." FRANCISOLA 8, no. 2 (2023): 61–71. http://dx.doi.org/10.17509/francisola.v8i2.4373.

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RÉSUMÉ. La culture est une partie apprise dans l’apprentissage du français parce qu’apprendre une langue n’est pas seulement apprendre la langue mais aussi sa culture. L’un des problèmes chez les étudiants du français est la compréhension interculturelle, par exemple sur l’habitude de la gastronomie. En regardant cette situation, il est nécessaire de proposer un matériel pédagogique alternatif pour aider les apprenants à apprendre et comprendre la culture française et indonésienne. Il est possible de profiter des recettes de cuisine comme support pédagogique interculturel. L’objectif de cet ar

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Nartey, Jemima Evelyn Andoh. "Assessing the Impact of Green Practices on Consumer Perceptions in Ghanaian Restaurants: A Comprehensive Review." Advances in Research 25, no. 6 (2024): 64–75. http://dx.doi.org/10.9734/air/2024/v25i61179.

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This comprehensive review examines the impact of green practices on consumer perceptions in Ghanaian restaurants. It aims to understand how eco-friendly initiatives influence customer satisfaction and behavior, addressing a significant gap in current academic literature. The review analyzes existing studies on green practices in the hospitality industry, focusing on consumer demand for environmentally friendly cuisine. Key findings indicate that implementing sustainable practices not only enhances consumer satisfaction but also provides a competitive advantage for restaurants. This study under

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Diarsih, Inas Husna, Tarno Tarno, and Agus Rusgiyono. "PEMODELAN PRODUKSI BAWANG MERAH DI JAWA TENGAH DENGAN MENGGUNAKAN HYBRID AUTOREGRESSIVE INTEGRATED MOVING AVERAGE – ADAPTIVE NEURO FUZZY INFERENCE SYSTEM." Jurnal Gaussian 7, no. 3 (2018): 281–92. http://dx.doi.org/10.14710/j.gauss.v7i3.26661.

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Red onion is one of the strategic horticulture commodities in Indonesia considering its function as the main ingredients of the basic ingredients of Indonesian cuisine. In an effort to increase production to supply national necessary, Central Java as the main center of red onion production should be able to predict the production of several periods ahead to maintain the balance of national production. The purpose of this research is to get the best model to forecast the production of red onion in Central Java by ARIMA, ANFIS, and hybrid ARIMA-ANFIS method. Model accuracy is measured by the sma

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Kalyoncu, Zeynep, Fusun Terzioglu, and Ilknur Yuksel Kaptanoglu. "Nutrition and Culinary Acculturation to Turkish Cuisine of Profile of Low-Income Asylum Seekers in Ankara, Turkey: A Qualitative Study." Current Developments in Nutrition 5, Supplement_2 (2021): 143. http://dx.doi.org/10.1093/cdn/nzab035_051.

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Abstract Objectives Since Turkey has the highest number of asylum seekers in the world due to massive immigration in the last 10 years, institutionalizing the immigration management has been a challenge. The aim of this study is to explore regular and irregular food assistance program recipient asylum seekers’ experiences and perspectives about household nutrition and culinary acculturation to Turkish cuisine. Methods A qualitative research has been carried out with asylum seeker parents who have been receiving cash-based assistance in Ankara in the form of Turkish Red Crescent Card, which is

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Omar, Salmah, Zawiyah Mohd Zain, Nor Hanani Ismail, Zulhilmi Paidi, and Mohamad Khadafi Hj. Rofie. "FRESHWATER FISHERIES AGROTOURISM IN TASIK GUBIR, SIK KEDAH: EXPERIENCE FROM TOURISTS." Journal of Tourism, Hospitality and Environment Management 8, no. 32 (2023): 99–116. http://dx.doi.org/10.35631/jthem.832008.

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The state of Kedah has many natural areas that have the potential to become tourist areas. Although there are many beautiful and fascinating areas, not much research has been done to popularize them, causing them to be less well-known and rarely visited by tourists, especially outside of Kedah. This study aims to identify the potential of agrotourism and explore the natural beauty of Tasik Gubir (Lake Gubir). This study used quantitative and qualitative methods. Data were obtained through questionnaires that were randomly distributed to 100 tourists who visited Tasik Gubir from 1 to 30 July 20

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Pandey, Manoj Kumar, and Rudra Pratap Singh. "Survey, Collection and In-vitro Study of the Stemphylium Blight Disease in Onion Caused by Stemphylium vesicarium." Advances in Research 25, no. 5 (2024): 373–86. http://dx.doi.org/10.9734/air/2024/v25i51169.

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Onion (Allium cepa L.) is grown all over world and is a favorite vegetable in India. It is relished mostly as salad and Indian cuisine is incomplete without onion. The survey was done during Kharif 2022 and Rabi, 2022-23 at different taluka of Nashik District. At 75 days after transplanting the highest intensity of stemphylium blight (19.2%) was recorded in taluka Deola. The leaves from the affected plant of different age showing the characteristic symptoms of stemphylium blight was brought to the laboratory in polythene bags for critical examination and presence of the pathogen responsible fo

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Xu, Min, Sangkyun Kim, and Stijn Reijnders. "From food to feet: Analysing A Bite of China as food-based destination image." Tourist Studies 20, no. 2 (2019): 145–65. http://dx.doi.org/10.1177/1468797619888305.

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This article discusses the reception of the highly popular documentary television series A Bite of China among potential young domestic travellers. It aims to investigate how this series, and similar food- and culture-themed TV programmes, contributes to regional food-based destination images among the aforementioned class of travellers. The analysis of 15 semi-structured interviews with viewers suggests that the documentary can influence and change viewers’ perceptions of regional cuisine as well as local culture. Viewers engage in both cinematic and touristic consumption as they interpret th

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Emmendoerfer, Magnus, Thiago Chagas de Almeida, Greg Richards, and Lénia Marques. "Co-creation of local gastronomy for regional development in a slow city." Tourism & Management Studies 19, no. 2 (2023): 61–60. http://dx.doi.org/10.18089/tms.2023.190204.

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This study describes the process of developing a typical dish for a slow city, using the lens of co-creation and coproduction. The slow movement argues that appreciation of local cuisine increases through events and developing slow food practices. Participant observation and interviews with actors involved in the development process revealed the symbolic components used to enhance the cultural heritage of Vizela, Portugal as a slow city. The research shows that the slow city initiative has gradually provided the basis for a gastronomic attraction to support tourist development. The development

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Zhou, Wei, Nor Zafir Md Salleh, Bolin Wang, Zhihan Jia, and Yanfang Ding. "A Novel K-Means Clustered Support Vector Machine Technique for Prediction of Consumer Decision-Making Behaviour." International Journal on Recent and Innovation Trends in Computing and Communication 10, no. 11 (2022): 161–70. http://dx.doi.org/10.17762/ijritcc.v10i11.5803.

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A greater number of consumers are using social networks to express their feedback about the level of service provided by hotels. Online reviews from patrons can be used as a forum to enhance the level of service of hotels. Customer reviews are indeed a reliable and dependable source that aid diners in determining the quality of their cuisine. It is critical to develop techniques for evaluating client feedback on hotel services. In order to accurately anticipate the consumers' decision-making behaviors based on hotel internet evaluations, this study proposes a novel K-Means Clustered Support Ve

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Haqq-Misra, Jacob, Eric T. Wolf, Thomas J. Fauchez, Aomawa L. Shields, and Ravi K. Kopparapu. "The Sparse Atmospheric Model Sampling Analysis (SAMOSA) Intercomparison: Motivations and Protocol Version 1.0: A CUISINES Model Intercomparison Project." Planetary Science Journal 3, no. 11 (2022): 260. http://dx.doi.org/10.3847/psj/ac9479.

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Abstract Planets in synchronous rotation around low-mass stars are the most salient targets for current ground- and space-based missions to observe and characterize. Such model calculations can help to prioritize targets for observation with current and future missions; however, intrinsic differences in the complexity and physical parameterizations of various models can lead to different predictions of a planet’s climate state. Understanding model differences is necessary if such models are to guide target selection and aid in the analysis of observations. This paper presents a protocol to int

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Abi Saptadinata and Mita Purnamasari. "The Preservation Ecosystem of Toge Goreng: An Analysis of Tourist, Youth Generation, and Culinary Business Perspectives in Achieving the Sustainability of Bogor's Traditional Cuisine." International Journal of Travel, Hospitality and Events 4, no. 2 (2025): 163–73. https://doi.org/10.56743/ijothe.v4i2.533.

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Purpose: This study aims to explore digital promotion strategies and presentation innovations as efforts to increase the interest of younger generations and tourists in toge goreng, a traditional dish from Bogor, and to support the preservation of local culinary heritage. Research method: The research adopts a descriptive qualitative approach using a case study strategy in several key culinary locations in Bogor, including Jalan Suryakencana, Pasar Ah Poong, and the area surrounding Bogor Botanical Gardens. Data were collected through in-depth interviews, participatory observation, semi-struct

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Memis Kocaman, Emel, and Mehmet Kocaman. "The employment situation of the students studying for food and beverage management bachelor’s degree within the sector." International Journal of Social Economics 43, no. 2 (2016): 123–33. http://dx.doi.org/10.1108/ijse-05-2014-0100.

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Purpose – The purpose of this paper is to determine the working conditions of the students of food and beverage management in the sector throughout their education. Design/methodology/approach – The survey method was a direct (face-to-face) interview. The study included 145 undergraduate students studying in food and beverage management department. Data were collected through questionnaires. The questionnaire form was composed with students’ demographical information (age, gender, class), vocational education situations (high school education) and also sector experience. Findings – The number

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Precious Mazhande and Patrick Walter Mamimine. "Developing a Model for Packaging and Popularizing Township Tourism in Zimbabwe." Hospitality & Tourism Review 1, no. 2 (2020): 50–65. http://dx.doi.org/10.38157/hospitality-tourism-review.v1i2.217.

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Purpose: There is tremendous potential for vibrant township tourism in Zimbabwe. The country boasts an abundance of township tourism resources such as monuments of colonial history, administrative centers, informal sector activities, co-existence of traditional and modern cuisine, art and craft centers, community markets, iconic personalities and buildings, and others. Despite this rich heritage of tourism resources, township tourism has failed to attract a critical mass of clients to make it viable thereby depriving the country of potential revenue of this form of alternative tourism. Keeping

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Karkera, Priya, Arbinder Singal, Jayesh Sawant, and Shailesh Gupta. "New Paradigm in Nutrition Practice – Initial Findings From Ntuitive Software." Journal of Endocrinology Research 1, no. 2 (2019): 6. http://dx.doi.org/10.30564/jer.v1i2.597.

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Objective:Nutrition practice in India has generally been confined to pen and paper with little use of algorithms and technology. Nutritionists in practice find it difficult to go beyond macronutrient analysis for dietary intake or diet plans. Since nutrition practice requires lot of data processing, we decided to develop software to aid in these calculations and to empower nutritionist with technology enabled scientific practice using software.Method: Ntuitive software was developed by a team of nutrition experts and technologists over a period of 18 months. Data for nutrient values was source

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Tuminah, Sulistyowati, and Marice Sihombing. "Frequent coconut milk intake increases the risk of vascular disease in adults." Universa Medicina 34, no. 2 (2015): 149. http://dx.doi.org/10.18051/univmed.2015.v34.149-158.

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<p>Background <br />Coconut milk is an essential ingredient of the Indonesian cuisine. In view of its saturated fatty acid content, coconut milk has frequently been blamed as a cause of cardiovascular disease. The objective of this study was to determine any association between coconut milk intake and vascular disease among adults.<br /><br />Methods<br />A cross-sectional study was conducted in 2011-2012 on adults aged 25-65 years. Self-reported health and nutritional data were collected by means of questionnaire-based interviews, with the aid of 3-D food models.

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Fiza, Shereen, Samra Imran, and Afifa Tanweer. "Thermal Processing and Lycopene Content Of Tomatoes- A Public Health Perspective." NURTURE 14, no. 1 (2022): 12–17. http://dx.doi.org/10.55951/nurture.v14i1.9.

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  In this era of rising prevalence of chronic health conditions, functional properties of fruits and vegetables are of utmost emphasis. Lycopene, belonging to class of carotenoids, is one of the chief phytochemical known for being a natural colorant as well as for providing health benefits. Tomatoes are a major source of lycopene in the diet. However, tomatoes are not only used in raw but also in processed and cooked format in cuisines round the world. This necessitates the optimization of functional properties of cooked tomato products. The current study aims at describing potenti

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Syahputra, Chandra, Sari Lenggogeni, Verinita Verinita, and Harry Wahyudi. "EXPLORATION OF FOODSTAGRAMMING CONTENT PREFERENCES IN MILLINEAL AND Z GENERATIONS IN WEST SUMATRA." International Journal of Economics, Business and Accounting Research (IJEBAR) 6, no. 1 (2022): 507. http://dx.doi.org/10.29040/ijebar.v6i1.4549.

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The goal of this study is to determine the behavior of tourists who use Instagram to discover about local destinations and cuisine in West Sumatra. Instagram, which is the most popular social media among millennials and Generation Z, offers advantages that other social media platforms lack, such as more complex visuals that shape the image and aid individuals interested in gastronomy tourism in West Sumatra Province. The method used in this study is a quantitative survey. This research used a cross-sectional study design, in which data is collected at the same time or period for both independe

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Ismayanti and Ina G Djamhur. "PKM Bisnis Kuliner Berkelanjutan Bagi Pengusaha Kuliner di Sidoarjo, Jawa Timur." Media Abdimas 3, no. 1 (2024): 162–71. http://dx.doi.org/10.37817/mediaabdimas.v3i1.3800.

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ABSTRAK Pelaku usaha kuliner di Sidoarjo dimulai dari usaha rumahan dengan manajemen bisnis sederhana dan kesulitan memperpanjang usia bisnis sehingga muncul kebutuhan bimbingan teknis (bimtek) Bisnis Kuliner Berkelanjutan. Bimtek ini bermitra dengan Dinas Kepemudaan Olahraga dan Pariwisata (Dispora) Sidoarjo dan Direktorat Pengembangan SDM, Kemenparekraf RI dengan tujuan bimtek untuk menguatkan usaha kuliner agar berkelanjutan dan mempraktikkan tips bisnis kuliner berkelanjutan. Peserta sebanyak 69 orang merupakan pemilik usaha dan entusias kuliner. Mereka hadir mengikuti diskusi, tanya jawab

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Gürel, Şirin Hatice, and Derya Çiçek Polat. "NIGELLA SATIVA L.: AN OVERVIEW." Ankara Universitesi Eczacilik Fakultesi Dergisi 49, no. 1 (2024): 21. https://doi.org/10.33483/jfpau.1504025.

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Objective: Nigella sativa L. (Ranunculaceae) is an annual herbaceous plant indigenous to the Mediterranean region and Western Asia globally. It is cultivated in Türkiye, especially in Isparta, Burdur and Afyonkarahisar. While its seeds are known for their characteristic black color in many languages, in Türkiye, it is recognized as "çörek otu". Traditionally, its seeds have been utilized for addressing rheumatism, bronchitis, colds, asthma and inflammatory conditions, as well as to enhance milk production in lactating mothers, aid digestion, and combat parasitic infections. Meanwhile, its oil

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Nderitu, Lydia, and Ray Mutinda. "HYGIENE AND SANITATION PRACTICES ON CUSTOMER SATISFACTION IN ETHNICAL RESTAURANTS FOUND IN NAIROBI COUNTY." International Journal of Advanced Research 12, no. 09 (2024): 841–70. http://dx.doi.org/10.21474/ijar01/19520.

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Hygiene is no new concept to humanity, more so where the hotel industry is involved. The world is becoming a busy globe and meals that were once shared at home are now being provided more and more in eating establishments. People in this case have to trust third parties to handle the preparation of their food and the question about how that food is handled is brought up. This is the same question posed as far as hotel establishments are concerned in Kenya. Can one really trust the people handling their food in hotel? What role does hygiene and sanitation, especially of the food play in convinc

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Dwivedi, Mahendra. "The science behind monosodium glutamate: Flavor modulation, food palatability, and potential health effects." Southeast Asian Journal of Case Report and Review 11, no. 3 (2024): 60–69. http://dx.doi.org/10.18231/j.sajcrr.2024.016.

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Monosodium glutamate (MSG) is widely used as a flavor enhancer in food, known for its ability to modulate umami taste and improve overall food palatability. Despite its recognized benefits in the food industry, concerns about its safety and potential health effects have sparked widespread debate. This systematic review aims to provide an in-depth analysis of the molecular mechanisms underlying MSG's flavor-enhancing properties, its role in food palatability, and the scientific evidence surrounding its health impacts. To review the current state of knowledge regarding: 1. The molecular chemistr

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Oniang'o, Ruth. "The 2030 Zero Hunger Target: SDG2 is clearly in trouble." African Journal of Food, Agriculture, Nutrition and Development 25, no. 2 (2025): 1. https://doi.org/10.18697/ajfand.139.ed165.

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Yes, we are moving further and further away from attaining SDG2, Zero hunger by 2030. In war and conflict, food production goes down while demand increases. In my last Editor's note, I recall expressing concern over hunger and the inability of humanity to progress towards meeting the 2030 zero hunger target. In that piece, I pointed out that I could not predict the world's direction as it was too early in the year. Here we are. I am sure food is rotting somewhere as people starve due to a sudden disruption in food distribution. How did we get here? Did we not see this coming? I have yet to see

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Ullah, Muhammad Arshad, and Ali Hassan, Ameer Hamza. "Role of Clove in Human Medical History." SAR Journal of Anatomy and Physiology 4, no. 02 (2023): 10–19. http://dx.doi.org/10.36346/sarjap.2023.v04i02.001.

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The clove is usually known as "lavang". Due to the increase in nutrition and medicinal properties, Plants' importance in human life has increased every day. Clove is the topical evergreen Myrtaceae family tree native to the islands of Maluka in east Indonesia. It is commonly used for tooth care. Clove is used extensively in dental care for relieving toothache, sore gums and oral ulcers. Gargling with clove oil can also aid in sore throat conditions and bad breathe. This is commonly used as an expectorant for the treatment of dental discomfort, the digestive problem, oral ulceration, mosquito r

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Antonio, Renan, and Lucia Dias da Silva Guerra. "Cozinhas comunitárias enquanto estratégia política de segurança alimentar, nutricional e combate à fome." JMPHC | Journal of Management & Primary Health Care | ISSN 2179-6750 14, spec (2022): e036. http://dx.doi.org/10.14295/jmphc.v14.1264.

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Um marco internacional no combate à doença da fome, na promoção da saúde e no direito humano à alimentação adequada, foi a saída do Brasil, em setembro de 2014, do Mapa da Fome elaborado pela Organização das Nações Unidas para Alimentação e Agricultura – ONU/FAO. Segundo levantamento da FAO, o país reduziu em 82% a população de brasileiros em estado de subalimentação entre os anos de 2002 e 2013 e, naquele ano, menos de 5% da população brasileira estava em situação de insegurança alimentar grave, resultado este creditado, principalmente, ao Programa Fome Zero. Hoje, dados do projeto VigiSAN (I

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Akinduro, V. O., and E. K. Asaniyan. "Performance and meat attributes of finisher broiler chickens administered aqueous extracts of dried calyx from roselle plant (Hibiscus sabdariffa)." Nigerian Journal of Animal Production 49, no. 2 (2022): 168–79. http://dx.doi.org/10.51791/njap.v49i2.3476.

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The performance, carcass, organ characteristics and meat attributes of finisher broiler chickens administered varying concentrations of aqueous extract of dried calyx roselle plant were assessed in this study. Two hundred grams of dried calyx roselle plant was boiled in 2litres of water for 10 minutes to obtain the flower extract. After boiling, the extract was obtained with the aid of a syringe and was applied into a litre of drinking water at varying mls. The concentrations were 0, 5,10, 20, and 30 ml of two litres of aqueous calyx extract of roselle plant per litre of drinking water as trea

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Imad Abdelhamid EL HACI, Wissame MAZARI, and Fawzia ATIK-BEKKARA. "Effect of Ammodaucus leucotrichus Coss. & Dur. Essential Oil on the Viability of Erythrocytes and its Antiradical Activity Assessment." Journal of Natural Product Research and Applications 1, no. 02 (2021): 45–53. http://dx.doi.org/10.46325/jnpra.v1i02.14.

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Plants for medicinal purposes are considered as the main source of health care for the majority of the world population. In order to promote medicinal plants in Algeria, the present work aimed to assess the physico-chemical characterization, hemolytic, and antioxidant activities of Ammodaucus leucotrichus essential oil of an endemic plant from south-west of Algeria. The plant was harvested from the region of Bechar (south-west of Algeria). The oil was obtained by hydrodistillation method using Clevenger apparatus. The antioxidant activity of the oil was carried out using DPPH scavenging assay,

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"Determinants of Tourists’ Intention to Consume Malaysian Indigenous Cuisine." International Journal of Business and Technology Management, September 1, 2023. http://dx.doi.org/10.55057/ijbtm.2023.5.s1.8.

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Understanding the characteristics that influence tourists to consume indigenous cuisine may aid the sector in improving service and food quality. As individuals learn about food and services, industry operators must become more strategic in dealing with tourists and ensuring they have the most incredible possible experience. This situation will indirectly affect tourists returning to certain countries for their indigenous cuisines, aiding the sector in adopting the finest promotion techniques. Therefore, this study attempts to identify the determinants of tourists’ intention to consume indigen

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Ginting, Loli Gunali. "The Role of Local Cuisine in Promoting Culinary Tourism in Tongging Village, Merek District, Karo Regency, North Sumatera." WACANA, Jurnal Sosial dan Humaniora 26, no. 1 (2023). https://doi.org/10.21776/ub.wacana.2023.026.01.01.

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This study qualitatively explores the perspectives of Tongging Village's local community, especially those engaged in tourism and government, concerning the promotion of indigenous culinary tourism. The research involves figures like Rumondang Malai, owner of Lahi Jaya; Yogi, from Permata Tongging; Vina, an employee at Vhi Vhi; Samsudin, owner of Suroboyo; and an interview with Ms. Rista Natalia Sinaga, the economic sector head, enriching the study. Methods encompass observation, interviews, and documentation. Findings reveal unanimous agreement among tourism stakeholders about integrating loc

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Mac Con Iomaire, Máirtín. "The Pig in Irish Cuisine and Culture." M/C Journal 13, no. 5 (2010). http://dx.doi.org/10.5204/mcj.296.

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In Ireland today, we eat more pigmeat per capita, approximately 32.4 kilograms, than any other meat, yet you very seldom if ever see a pig (C.S.O.). Fat and flavour are two words that are synonymous with pig meat, yet scientists have spent the last thirty years cross breeding to produce leaner, low-fat pigs. Today’s pig professionals prefer to use the term “pig finishing” as opposed to the more traditional “pig fattening” (Tuite). The pig evokes many themes in relation to cuisine. Charles Lamb (1775-1834), in his essay Dissertation upon Roast Pig, cites Confucius in attributing the accidental

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Ismail, Norsyahidah, Muhammad Shahrim Ab. Karim, Farah Adibah Che Ishak, Mohd Mursyid Arsyad, Supatra Karnjamapratum, and Jiraporn Sirison. "The Malay’s traditional sweet, dodol: a review of the Malaysia’s heritage delicacy alongside with the rendition of neighbouring countries." Journal of Ethnic Foods 8, no. 1 (2021). http://dx.doi.org/10.1186/s42779-021-00095-3.

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AbstractThe Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines of different races and cultures. It is mainly originated from the Malay culture being the largest ethnic group in the country. The Malays themselves have contributed to many local cuisines ranging from appetiser, soup, main course and dessert. However, some Malay heritage foods have almost been forgotten and jeopardized in quality. This is especially happening to the Malay sweets or desserts which have gradually become less appealing to the younger generations. They are not even familiar wit

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Lundy, Jasmine, Lea Drieu, Paola Orecchioni, et al. "Cuisine in transition? Organic residue analysis of domestic containers from 9th-14th century Sicily." Royal Society Open Science 10, no. 3 (2023). http://dx.doi.org/10.1098/rsos.221305.

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From the 9th to 14th centuries AD, Sicily experienced a series of rapid and quite radical changes in political regime, but the impact of these regime changes on the lives of the people that experienced them remains largely elusive within the historical narrative. We use a multi-faceted lipid residue approach to give direct chemical evidence of the use of 248 everyday domestic ceramic containers from Islamic and post-Islamic contexts in western Sicily to aid our understanding of daily habits throughout this period of political change. A range of commodities was successfully identified, includin

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M, Moses Antony Rajendran, Vinoth Kumar D, and Arul Dominic Nishanth. "COVID -19 Impacts on World Business Economy." International Journal of Management Research and Social Science 8, no. 3 (2021). http://dx.doi.org/10.30726/ijmrss/v8.i3.2021.83022.

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The cornerstone for globalization was laid down by brave adventures who were on a quest to discover countries which were isolated from the rest of the world. The diverse culture, cuisine, attire of the people from the newly discovered countries was something which attracted more travelers. It is evident that the lockdown has had severe impact on all global economies whether it would have a lasting impact depends upon on the growing rate of each country and their ability to indulge in production activities even with the restrictions in place due to the rising cases and this solely lies in the h

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Drioua, Soufiane, Abha Cherkani-Hassani, Otman El-Guourrami, et al. "Toxicological Review of Anticancer Plants Used in Traditional Medicine in Morocco." Progress In Microbes & Molecular Biology 6, no. 1 (2023). http://dx.doi.org/10.36877/pmmb.a0000328.

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In Morocco, traditional medicine utilizes many toxic plants for cancer treatment, despite a lack of scientific evidence supporting their effectiveness. Further research may be able to explore and discover the potential therapeutic effects of these plants' bioactive molecules with antioxidant and anticancer properties. Based on our review, we have determined that the 13 plants under examination possess various pharmacological and biological activities due to their diverse phytochemical composition. Despite their toxicity, these plants have a history of traditional use in Morocco for treating mu

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Evans, Miranda, Richard Hagan, Oliver J. Boyd, et al. "The impact of cooking and burial on proteins: a characterisation of experimental foodcrusts and ceramics." Royal Society Open Science 11, no. 9 (2024). http://dx.doi.org/10.1098/rsos.240610.

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Foodcrusts have received relatively little attention in the burgeoning field of proteomic analysis of ancient cuisine. We remain ignorant of how cooking and burial impact protein survival, and crucially, the extent to which the extractome reflects the composition of input ingredients. Therefore, through experimental analogues, we explore the extent of protein survival in unburied and buried foodcrusts and ceramics using ‘typical’ Mesolithic ingredients (red deer, Atlantic salmon and sweet chestnut). We then explore a number of physicochemical properties theorised to aid protein preservation. T

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Irmawati, Irmawati. "Image Splicing Forgery Detection using Error Level Analysis and CNN." Ultima InfoSys : Jurnal Ilmu Sistem Informasi, December 21, 2023, 79–86. http://dx.doi.org/10.31937/si.v14i2.3439.

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The issue of image forgery through splicing has become increasingly relevant in the current digital era. Splicing involves the manipulation of images by combining parts of two or more different images to create a deceptive composite image. This technique can be employed for various purposes, including the dissemination of false information, damaging someone's reputation, or even creating confusion in specific contexts. Several techniques used to detect splicing involve statistical analysis, color analysis, and texture analysis. Additionally, artificial intelligence developments, such as deep l

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Di, Hongmei, Cexian Cui, Pengcheng Fang, et al. "Variation in the main health-promoting compounds and antioxidant activity of different organs of Wasabi (Eutrema japonicum) from two producing areas." Frontiers in Plant Science 13 (October 26, 2022). http://dx.doi.org/10.3389/fpls.2022.1043378.

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Wasabi (Eutrema japonicum), also known as Japanese horseradish, is a perennial herb widely used in Japanese cuisine for its special flavour. The health-promoting phytochemicals and antioxidant capacity of four organs (leaf, petiole, rhizome, and root) of two cultivars (Chuankui–1 and Chuankui–2) of wasabi from two producing areas, Leibo and Guangyuan in Sichuan Province, China, were investigated in this study. The results showed that leaves were rich in pigments, soluble protein, ascorbic acid, and total phenolics and had the highest antioxidant capacity. Soluble sugars were highest in the pet

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Ganesan, Sinthia, Palanichamy Mehalingam, and Govindan Sadasivam Selvam. "Biosynthesis and characterization of silver nanoparticles using ginger spent and their antibacterial activity." Current Botany, September 20, 2021, 174–79. http://dx.doi.org/10.25081/cb.2021.v12.6590.

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Ginger spent is the byproduct of spice industries that remove the essential oils of ginger (Zingiber officinale) for food industry and medicinal purposes. Ginger is a well known spice used often for seasoning in Indian cuisine. The de-oiled ginger has no specific use mostly goes to waste. Hence, we utilized this industrial waste product in the efficient synthesis of silver nanoparticles with the aid of UV irradiation from a solution of 1mM silver nitrate and spent extract in the ratio 9:1. Immediate colour change from pale yellow to dark brown was noted indicating the rapid synthesis of silver

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Banerjee, Arnab, Sandip Mukherjee, and Bithin Kumar Maji. "Monosodium glutamate causes hepato-cardiac derangement in male rats." Human & Experimental Toxicology, September 24, 2021, 096032712110495. http://dx.doi.org/10.1177/09603271211049550.

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People in the fast-food era rely on pre-packaged foods and engage in limited physical activity, which leads to a shift in eating patterns. Monosodium glutamate (MSG), a dietary ingredient used in this sort of cuisine, has been found to be hazardous to both experimental animals and humans. The objective of this study was to explore at the unnecessary changes caused by consuming MSG in secret and exceeding the recommended dosage. Hence, we decided to evaluate the impact of MSG by using three different doses (200, 400, and 600 mg/kg body weight orally) for 28 days in rats. We uncovered that all t

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Raigón, María D., María D. García-Martínez, and Octavian P. Chiriac. "Nutritional Characterization of a Traditional Cultivar of Tomato Grown Under Organic Conditions—cv. “Malacara”." Frontiers in Nutrition 8 (January 11, 2022). http://dx.doi.org/10.3389/fnut.2021.810812.

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The loss of genetic diversity due to the replacement of local tomato (Solanum lycopersicum L.) varieties by improved cultivars has been mitigated in many cases by the good work of organic farmers in maintaining local agricultural biodiversity. In parallel to these initiatives, in recent years, consumers have developed an increasing awareness of both food-related health, environmental issues, and food demand to recover the flavors of the past. In the case of tomatoes, these attributes (nutritional, organoleptic, social, and environmental) are closely related to organic production using local va

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Proesmans, Viktor Lowie Juliaan, Christophe Matthys, Iris Vermeir, and Maggie Geuens. "Evolution of dietary patterns in Flanders: an ecological trend study on best-selling cookbook recipes (2008–2018) and their correlation with household purchases." Nutrition Journal 23, no. 1 (2024). http://dx.doi.org/10.1186/s12937-024-01004-5.

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Abstract Background With rising obesity rates in Western societies, analyzing changes in dietary patterns is paramount. While nutritional surveys have been informative, traditional cookbooks have historically shed light on national cuisines and its changes. Despite the growing popularity of online platforms for food information, cookbooks might still reflect prevalent dietary trends and the diets people follow. This study examined (1) the changes in nutritional content and food group usage in the best-selling cookbooks from 2008 to 2018, and (2) the correlation between the food groups in these

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Kirkwood, Katherine. "Tasting but not Tasting: MasterChef Australia and Vicarious Consumption." M/C Journal 17, no. 1 (2014). http://dx.doi.org/10.5204/mcj.761.

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IntroductionCroquembouche, blast chillers, and plating up—these terms have become normal to ordinary Australians despite Adriano Zumbo’s croquembouche recipe taking more than two hours to complete and blast chillers costing thousands of dollars. Network Ten’s reality talent quest MasterChef Australia (MCA) has brought fine dining and “foodie” culture to a mass audience who have responded enthusiastically. Vicariously “tasting” this once niche lifestyle is empowering viewers to integrate aspects of “foodie” culture into their everyday lives. It helps them become “everyday foodies.” “Everyday fo

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