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Ahmad, Mushtaq, Sakina Akhtar, and Shariq Rashid Masoodi. "Wazwan the Kashmiri Cuisine - A Caloric Bomb." JMS SKIMS 15, no. 2 (December 27, 2012): 174–75. http://dx.doi.org/10.33883/jms.v15i2.153.
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Wazwan, the Kashmiri cuisine, is a unique component of Kashmiri culture. Comprising of seven to thirty-six dishes of mutton, chicken, fruits and vegetables, it is served to invited persons (guests) on special occasions. Besides being micro- and macro-nutrient rich (especially in proteins), it is also rich in calories. Though cherished by all, it not feasible for patients suffering with obesity, diabetes, chronic liver disease or kidney disease because of its high caloric and protein content. In this article, the high calorie content of Wazwan is discussed. JMS 2012;15(2):173-74
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Takai*, Glenn, and Mari Marutani. "Evaluation of Hot Pepper Cultivars Grown on Guam." HortScience 39, no. 4 (July 2004): 859E—860. http://dx.doi.org/10.21273/hortsci.39.4.859e.
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Hot peppers (Capsicum sp.) were introduced to Guam and other Mariana Islands and became a “necessary” ingredient of local cuisine. Seven hot pepper accessions, including four local cultivars, were grown in calcareous soils on Guam and evaluated for total yield, marketable yield, the number of fruit, and weight of fruit. `Hot Beauty', a Taiwan cultivar, produced the highest total and marketable yields. `Group Zest', another Taiwan cultivar, was the earliest maturing cultivar and produced the largest fruits. `Guafi', a local cultivar, was the latest maturing cultivar. Consumer preference for hot pepper is being studied as fresh market and as processed hot sauce.
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Garrido, Luz, and Hernan Laurentin. "Germinación de un tipo venezolano de Capsicum chinense Jacq.: influencia de la maduración del fruto y de la extracción de la semilla desde el fruto." Biotecnología en el Sector Agropecuario y Agroindustrial 19, no. 1 (July 1, 2020): 45–63. http://dx.doi.org/10.18684/bsaa.v19.n1.2021.1565.
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A type of sweet pepper of the species Capsicum chinense defines the Venezuelan cuisine, but this has not been enough to perform detailed studies of production issues in this crop. To determine the influence of fruit ripening, and seed extraction from the fruit on seed germination of a Venezuelan type of Capsicum chinense, a factorial experiment with 10 replications was conducted. Influence of the six combinations between three fruit maturation levels (green fruits, early-ripe fruits, and totally-ripe fruits) and two seed extraction moments of seed from the fruits (at the same day of the harvest and seven days after the harvest) were evaluated on seed germination percentage and days number to germination. Each replication consisted of 100 seeds, and seed germination was recorded for ten days. Results displayed no interaction between fruit ripening and extraction of seed for both dependent variables, but significant differences (P<0,01) were recorded for germination percentage among fruit ripening levels (the same for totally yellow and fruits changing color, but higher than green fruits), and between separation moment of seed from the fruits (seven days after the harvest resulted in 80% more germination rate as compared to seed separated at the same day of the harvest). Significant differences (P<0,01) were recorded also for the number of days to germination: seeds extracted from early- and totally-ripe fruits did not have significant differences (P>0,05) and germinated in 7,30 days in average, but they germinated faster (P<0,01) than seeds coming from green fruits which germinated in 8,40 days in average; seeds extracted from fruit 7 days after harvest germinated in 6,50 days in average, faster (P<0,01) than seeds extracted from the fruit the same day of harvest (8,75 days in average). Seeds of this type of sweet pepper germinate more abundantly and faster when they are separated from ripening fruits seven days after harvest.
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Paucean, Adriana. "A Geographical and Historical Overview of the Transylvanian Cuisine." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 70, no. 1 (November 13, 2013): 1. http://dx.doi.org/10.15835/buasvmcn-fst:9478.
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The aim of this essay is to describe the Transylvanian cuisine, based on its historical and geographical characteristics, but also, deeply connected to all the other elements that have a thing to say in its definition. Therefore, we will be able to better understand the gastronomic culture in this area and its potential. Geographically speaking, the region in the Carpathian garden is characterized by mountains, meadows and especially hills. The variety of nature’s forms, the moderate climate and the rich hydrographic network are defining elements to the vegetation and fauna of this place. The Transylvanian villages are filled with people who are deeply connected to the nature around them. Any visitor that connects with the daily life here can observe the big number of inland products obtained in personal farms or yards. A prosperous land reveals its numerous types of vegetable and fruit. A Christian nation for as long as it has existed, the Romanians use a variety of dishes at every Christian festal occasion. Therefore, the Orthodox Church has also influenced the culinary tradition in this area. Transylvania’s specific cuisine has its special traits, but it is also influenced by other cultures, whose route somehow intersected with ours, such as: Hungarians, Saxons, Jewish people, Ukrainians or Slovaks. Another trait that needs to be mentioned is the fact that our alimentary tradition is deeply connected to the season we are in. After the body gets a lot of meat and fats during winter, it gets purified during spring and summer when more fruits and vegetables are consumed. The most common gastronomic techniques in the Transylvanian cuisine are: marinating, maturation, fumigation, salting- procedures that use the natural potential and eliminate the use of the chemical additives. In conclusion, we can consider the Transylvanian cuisine one of the most important parts of the multicultural heritage.
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Scott, Ashley, Robert C. Power, Victoria Altmann-Wendling, Michal Artzy, Mario A. S. Martin, Stefanie Eisenmann, Richard Hagan, et al. "Exotic foods reveal contact between South Asia and the Near East during the second millennium BCE." Proceedings of the National Academy of Sciences 118, no. 2 (December 21, 2020): e2014956117. http://dx.doi.org/10.1073/pnas.2014956117.
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Although the key role of long-distance trade in the transformation of cuisines worldwide has been well-documented since at least the Roman era, the prehistory of the Eurasian food trade is less visible. In order to shed light on the transformation of Eastern Mediterranean cuisines during the Bronze Age and Early Iron Age, we analyzed microremains and proteins preserved in the dental calculus of individuals who lived during the second millennium BCE in the Southern Levant. Our results provide clear evidence for the consumption of expected staple foods, such as cereals (Triticeae), sesame (Sesamum), and dates (Phoenix). We additionally report evidence for the consumption of soybean (Glycine), probable banana (Musa), and turmeric (Curcuma), which pushes back the earliest evidence of these foods in the Mediterranean by centuries (turmeric) or even millennia (soybean). We find that, from the early second millennium onwards, at least some people in the Eastern Mediterranean had access to food from distant locations, including South Asia, and such goods were likely consumed as oils, dried fruits, and spices. These insights force us to rethink the complexity and intensity of Indo-Mediterranean trade during the Bronze Age as well as the degree of globalization in early Eastern Mediterranean cuisine.
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Rishmawi, Sabreen, Fatma Haddad, Ghadeer Dokmak, and Rafik Karaman. "A Comprehensive Review on the Anti-Cancer Effects of Oleuropein." Life 12, no. 8 (July 28, 2022): 1140. http://dx.doi.org/10.3390/life12081140.
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In Mediterranean cuisine and culture, olive oil and olive fruits play a significant role. Many people believe that those who consume olive oil and its fruit live longer and have a decreased risk of illness. Olive leaves were used to treat a range of diseases in ancient times, including malaria fever and lower earaches. Although it was not understood at the time what key components were responsible for these effects because they had not yet been discovered, Oleuropein is now recognized as one of the primary elements in immature olive fruits and leaves. Later research was carried out to determine the effects of this molecule, and it was determined that it functions as an antioxidant. Oleuropein consumption has aided in cancer treatment over the years, and this was assumed to be owing to its antioxidant properties. Oleuropein’s effects on cancer, however, go beyond that; it is now known that Oleuropein functions as both an anti-proliferative and an apoptotic promoter in many cancer cells. The kinetics and dosages of Oleuropein and the mechanisms behind its involvement and effects in cancer are explored in this review. Finally, the effects of Oleuropein in combination with anticancer medicines are investigated.
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Dambrauskaitė, Neringa. "The Cuisine of Sigismund II Augustus: Food and Its Supply in the Grand Duchy of Lithuania According to the Data in the Court Account Books of 1543–1546." Rocznik Lituanistyczny 7 (October 25, 2021): 93–115. http://dx.doi.org/10.12775/rl.2021.7.04.
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The objective of the present article is to reveal what food products were used in the cuisine of King Sigismund II Augustus and what were the ways of their supply when the Ruler resided in the Grand Duchy of Lithuania according to the data in the court account books of 1543–1546. The following issues will be addressed in the article: the supply of meat to the court kitchen of Sigismund II Augustus and its use; the consumption and supply of fish; the consumption of dairy products and eggs; bread, cereals, and sweet baked products on the Ruler’s menu; the assortment of vegetables and fruits; a variety of spices and their supply; the consumption of beverages.
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Flavius Augustin, Ionut, and Monica Butnariu. "A review about Pastinaca sativa L. ssp. sylvestris [Mill.] secondary metabolite diversity and inducibility." Journal of Applied Biotechnology & Bioengineering 9, no. 1 (January 28, 2022): 5–6. http://dx.doi.org/10.15406/jabb.2022.09.00277.
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Pastinaca sativa L. ssp. sylvestris [Mill.] is a biennial, vegetable plant, whose root is tuberous and pivoting and the stem is tall and branched. The leaves are feather-sectate and the flowers are yellow, umbrella-shaped, compound. The fruits are dicariopse with winged edges. The plant is used in food and as a natural remedy in folk medicine. P. sativa is considered a very nutritious plant, important also due to its medicinal effects. The sweet taste and pleasant aroma made this vegetable indispensable in the traditional cuisine: either eaten in raw salads, or steamed, or it gives consistency and flavor to soups and broths. The roots and leaves are used for phytotherapeutic purposes.
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horan, kelly. "Vegetables Are Genius: A Zen Chef Cooks toward Enlightenment." Gastronomica 6, no. 4 (2006): 26–31. http://dx.doi.org/10.1525/gfc.2006.6.4.26.
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Tucked away in a fashionable Tokyo shopping district, chef Toshio Tanahashi's 20-seat restaurant, Gesshinkyo, serves haute Buddhist cuisine to a taste-making elite happy to pay hundreds of dollars for the privilege of eating painstakingly prepared vegetables. One Saturday every month, though, a handful of students pay a fraction of the price to prepare a ten-course meal alongside the master, and to imbibe a heaping portion of Zen wisdom along with the fruits of their labors. Reporter and Japan Society fellow Kelly Horan traveled to Tokyo to find out why Tanahashi's particular blend of ancient asceticism and 21st century hedonism is making his one of the most talked-about kitchens in the East.
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Silva, Bruno Guzzo, Ana Maria Frattini Fileti, Mary Ann Foglio, Paulo de Tarso Vieira Rosa, and Osvaldir Pereira Taranto. "Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifolius Raddi)." Journal of Food Quality 2017 (2017): 1–12. http://dx.doi.org/10.1155/2017/3152797.
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Pink peppercorns are among the most sophisticated condiments in the international cuisine. This culinary spice is obtained from dried fruits of Schinus terebinthifolius Raddi, a species native to South America. In this work, a methodology for the assessment of pink peppercorn quality under various drying conditions was defined. Experiments were performed in a pilot tray dryer, which ensured integrity of the product. A central composite rotatable design with 11 experiments was devised to study the influence of drying air temperature (35–75°C) and air velocity (0.3–0.9 m/s) on product quality, assessed by moisture content, color (CIELAB system), and volatile compounds. The essential oils of fresh and dried fruits were extracted by hydrodistillation and analyzed by gas chromatography coupled to mass spectrometry. Air temperature had the greatest influence on the quality parameters under study, while air velocity had no statistically significant effect. Considering all quality criteria, temperatures between 40 and 55°C provided the best compromise, yielding an adequate moisture content in the dried product without dramatic degradation of color and essential oil.
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Contreras-Padilla, Margarita, and Elhadi M. Yahia. "The Evolution of Capsaicinoids during Fruit Development of Three Varieties of Hot Peppers." HortScience 32, no. 3 (June 1997): 488B—488. http://dx.doi.org/10.21273/hortsci.32.3.488b.
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Hot chile peppers are the main element that characterizes the Mexican cuisine and culture for at least the past 8 centuries. The components responsible for chile hot flavor, capsaicinoids, are synthesized through the shikimic acid pathway. Their degradation is thought to be aided by the action of peroxidases. This work describes the evolution of capsaicinoids during the development of the fruit in three varieties of hot chile widely used in Mexico: `Habanero', `Arbol', and `Piquin', and its relation with the activity of peroxidases in these fruits. Plants were seeded and transplanted in a greenhouse and fruit were harvested after 10, 20, 30, 40, 50, and 60 days from fruit set. At 60 days from fruit set fruit were completely red and senescent. Total capsaicinoids, capsaicin, and dihidrocapsaicin were detected and quantified using HPLC. The activity of peroxidases was followed using spectrophotometry. Capsaicinoids were higher in the fruit of `Habanero', followed by `Arbol', and then by `Piquin'. Capsaicin was higher than dihidrocapsaicin in the three varieties. Capsaicinoids, capsaicin, and dihidrocapsaicin increased continuously and reached a peak at 50 days after fruit set in the varieties `Habanero' and `Arbol' and after 40 days in `Piquin', and then started to decline. Peroxidases had a maximum activity at pH 6.0, ≈1.0 mM of capsaicin, and 1.0–1.5 mM of H2O2. The activity of peroxidases was slightly high after 10 days from fruit set, decreased, and started to increase again after 50 days from fruit set, which might be related to the evolution of the capsaicinoids.
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Penny, Mary E., Krysty S. Meza, Hilary M. Creed-Kanashiro, R. Margot Marin, and Jason Donovan. "Fruits and vegetables are incorporated into home cuisine in different ways that are relevant to promoting increased consumption." Maternal & Child Nutrition 13, no. 3 (August 10, 2016): e12356. http://dx.doi.org/10.1111/mcn.12356.
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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 protectors of the regional harvest. Then the units of measure of fig production in Portugal and their Arabic and Christian origin will be outlined, while the last two parts deal with the export of the dried fruits, chiefly to England and Flanders, and the direct connection between Portuguese and Hanseatic merchants. The article will show how important this trade was, given that the king of Portugal alone exported 400 tons of figs to Bruges at the end of the 15th Century.
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Das, Munmee, Bishnu P. Sarma, Giasuddin Ahmed, Cakkalur Balasubramaniam Nirmala, and Monjoy Kumar Choudhury. "In vitro anti oxidant activity total phenolic content of Dillenia indica Garcinia penducalata, commonly used fruits in Assamese cuisine." Free Radicals and Antioxidants 2, no. 2 (April 2012): 30–36. http://dx.doi.org/10.5530/ax.2012.2.2.6.
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Phan, Anh Dao Thi, Maral Seidi Damyeh, Saleha Akter, Mridusmita Chaliha, Michael E. Netzel, Daniel Cozzolino, and Yasmina Sultanbawa. "Effects of Fruit Maturity on Physicochemical Properties, Sugar Accumulation and Antioxidant Capacity of Wild Harvested Kakadu Plum (Terminalia ferdinandiana)." Proceedings 70, no. 1 (November 10, 2020): 48. http://dx.doi.org/10.3390/foods_2020-07819.
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Terminalia ferdinandiana (Kakadu plum), belonging to the family Combretaceae, is endemic to Australia and has a long history of traditional medicinal applications and food cuisine by the Australian Indigenous people. This study investigated the effects of maturity stages on the morphology, physicochemical parameters (total soluble solids (TSS), total acid content (TAC), and pH), soluble sugar profile and antioxidant capacity of Kakadu plum (KP) fruits that were wild harvested from different trees and classified into four different maturity stages (immature to mature). TSS and TAC were determined by standard assays/procedures, main sugars by UHPLC–MS/MS and antioxidant capacity (total phenolic content (TPC) and DPPH free radical scavenging capacity) by spectrophotometry. The results showed that soluble sugars (glucose, sucrose and fructose) ranging from 1.3 to 17.7% dry weight (DW), TSS (17.0–52.7% DW) and TAC (1.3–6.7% DW) increased with maturity. However, antioxidant capacity (TPC in the range of 7.4–21.9% DW and DPPH free radical scavenging capacity from 22 to 76% inhibition at the extract concentration of 20 g·L−1) did not follow the same trend as the one observed for soluble sugars, TSS and TAC. These differences were associated with the tree-to-tree variability as a consequence of the wild harvest condition. This study provides important information to both the KP industry and Indigenous enterprises regarding the selection of the appropriate maturity stage to harvest KP fruit to target for different markets (e.g., low-sugar vs. high-sugar fruit).
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Phan, Anh Dao Thi, Maral Seidi Damyeh, Saleha Akter, Mridusmita Chaliha, Michael E. Netzel, Daniel Cozzolino, and Yasmina Sultanbawa. "Effects of Fruit Maturity on Physicochemical Properties, Sugar Accumulation and Antioxidant Capacity of Wild Harvested Kakadu Plum (Terminalia ferdinandiana)." Proceedings 68, no. 1 (March 5, 2021): 19. http://dx.doi.org/10.3390/proceedings2021068019.
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: Terminalia ferdinandiana (Kakadu plum), belonging to the family Combretaceae, is endemic to Australia and has a long history of traditional medicinal applications and food cuisine by the Australian Indigenous people. This study investigated the effects of maturity stages on the morphology, physicochemical parameters (total soluble solids (TSS), total acid content (TAC), and pH), soluble sugar profile and antioxidant capacity of Kakadu plum (KP) fruits that were wild harvested from different trees and classified into four different maturity stages (immature to mature). TSS and TAC were determined by standard assays/procedures, main sugars by UHPLC–MS/MS and antioxidant capacity (total phenolic content (TPC) and DPPH free radical scavenging capacity) by spectrophotometry. The results showed that soluble sugars (glucose, sucrose and fructose) ranging from 1.3 to 17.7% dry weight (DW), TSS (17.0–52.7% DW) and TAC (1.3–6.7% DW) increased with maturity. However, antioxidant capacity (TPC in the range of 7.4–21.9% DW and DPPH free radical scavenging capacity from 22 to 76% inhibition at the extract concentration of 20 g·L−1) did not follow the same trend as the one observed for soluble sugars, TSS and TAC. These differences were associated with the tree-to-tree variability as a consequence of the wild harvest condition. This study provides important information to both the KP industry and Indigenous enterprises regarding the selection of the appropriate maturity stage to harvest KP fruit to target for different markets (e.g., low-sugar vs. high-sugar fruit).
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Çolakoğlu, Fatma, İbrahim Ulaş Yüzgeç, and Serhat Çolakoğlu. "Stuffed mussels in Turkish culinary culture: Ottoman Empire period." Ege Journal of Fisheries and Aquatic Sciences 39, no. 2 (June 15, 2022): 170–73. http://dx.doi.org/10.12714/egejfas.39.2.12.
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Food and nutrition habits of societies are mostly shaped depending on the geography they live in and settle in their cultures over time. It is seen that the food culture of the Turks is shaped by the changing geography, climate, local products and various cultural interactions. Stuffed mussels is a type of street food that entered Turkish culinary culture during the Ottoman Empire. In fact, “dolma” is a name given to vegetables and fruits stuffed with rice, bulgur, meat, nuts, peanuts and spices, but in Turkish cuisine, this dish is served with almost all kinds of main ingredients; meat, chicken, seafood, vegetables, etc., can be made. Stuffed mussels is a unique flavor and practical product obtained by stuffing with a mixture of rice and spices. This product, the style of manufacture and content of which may vary slightly depending on the manufacturer, has become identical to Istanbul, its birthplace, and has come from the Ottomans to the present without slowing down.
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Sivamaruthi, Bhagavathi Sundaram, Karthikeyan Alagarsamy, Natarajan Suganthy, Subramanian Thangaleela, Periyanaina Kesika, and Chaiyavat Chaiyasut. "The Role and Significance of Bacillus and Lactobacillus Species in Thai Fermented Foods." Fermentation 8, no. 11 (November 12, 2022): 635. http://dx.doi.org/10.3390/fermentation8110635.
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Fermented foods (FFs) are prepared through controlled or spontaneous microbial growth, promoting the conversion of complex food components by microbial enzymatic action. FFs are common in the cuisine of Southeast Asian countries. Furthermore, FFs have recently become popular worldwide, due to their proposed and proven beneficial health effects. The microbes present in FFs affect the quality, taste, and flavor of the food. Thailand is famous for its versatile range of foods, especially FFs. Fermented beans, fish, meat, sausages, vegetables, and fruits are commonly consumed in Thailand. Thai fermented foods (TFFs) are a key source of bioactive micro-organisms and molecules, and several studies have detailed the isolation, identification, and characterization of potent microbial strains from TFFs; however, a detailed literature review of Bacillus and Lactobacillus species in TFFs is not available. Therefore, in this review, we summarize the available information on representative TFFs, as well as Bacillus and Lactobacillus species in TFFs and their bioactive properties.
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Ami, Mucharommah Sartika. "Etnobotani Tumbuhan dalam Makanan Tradisional Pecel di Desa Sumbermulyo Kecamatan Jogoroto Kabupaten Jombang Jawa Timur." SAINTEKBU 11, no. 2 (September 3, 2019): 77–86. http://dx.doi.org/10.32764/saintekbu.v11i2.383.
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Plants cannot be separated from everyday human life, including in terms of meeting food needs. Interactions between humans and plants were studied in ethnobotany. This study aims to determine the types and parts of plants used in traditional cuisine Pecel in the village Sumbermulyo sub-district Jogoroto, Jombang, East Java. The methods used were interviews and direct observation. The interview method was conducted in a semi-structured manner with the respondents determined through purposive random sampling technique. Direct observation was carried out to identify the types and parts of plants used in traditional food Pecel based on the results of the interview. The data obtained were then analyzed descriptively. The results showed that there were 16 plants species used in traditional food Pecel in Sumbermulyo village. Various plants, among others Allium sativum, Capsicum anuum, Capsicum frutescens, Citrus hystrix, Vigna radiata, Vigna sinensis, Arachis hypogaea, Ipomoea reptans, Cocos nucifera, Ocimum sanctum, Cucumis sativus var krai, Cucumis sativus, Oryza sativa, Carica papaya, Musa sp., dan Sesbania grandiflora. Plant parts used were buds, stems, leaves, flowers, fruits, seeds, and bulbs.
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Asencio, A. D., M. Serrano, and M. T. Pretel. "Revaluation of underutilized lemon fruits of southeastern Spain as a potential source of bioactive compounds and to be used in creative cuisine." Acta Horticulturae, no. 1256 (October 2019): 261–66. http://dx.doi.org/10.17660/actahortic.2019.1256.36.
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Shahrin, Tunazzina, Bijoy Kumer Paul, Tauhidul Islam, Nusrat Jahan, Farzana Nusrat, Moyeedur Rahman, and Md Hasan. "Knowledge, Attitude and Practice on Healthy Diet among Mothers Feeding Their Children: An Urban School Based Study in Dhaka, Bangladesh." International Journal of Human and Health Sciences (IJHHS) 6, no. 4 (September 18, 2022): 398. http://dx.doi.org/10.31344/ijhhs.v6i4.479.
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Background: Research revealed that daily diet of school going children are still inadequate in nutrition with less consumption of fruits and vegetables and higher consumption of junk foods that are rich in fats, salt, and sugar. Those phenomena are related to mothers’ knowledge, attitude, and practice on healthy diet.Objective: To determine knowledge, attitude, and practice on healthy diet among mothers feeding their school going children.Methods: This cross-sectional study was conducted between January and December of 2018 in some randomly selected schools under Dhaka City Corporation, Bangladesh. We adopted convenient sampling technique. A total of 120 mothers participated in this study who had school going children aged between six and eight years. A pretested, semi-structured questionnaire was used for data collection. The participants chose Bangla version for filling up the survey questionnaire. A modified Likert’s scale was used.Results: Among the participants, 70(58.2%) were in 30-35 years and 50(41.8%) were in 36-40 years age group. All the mothers know the importance of feeding healthy food to the child; however, 72.5% could not mention specific description of constituents of a healthy diet. 89.2% of mothers have somehow control over her own food habit. Only 5.8% mothers learned new healthy cuisine in the previous week.54.2% visited market at least once a week, while23.3% mothers did not buy any fruits or vegetables, only 5.8% had grown and eaten from own gardens.14.2% kept their children with them while cooking to show how healthy meal can be prepared.In the previous week, 14.2% of children took no fruits, 34.2% took 0.5 cup amount, 43.3% took one cup, 8.3% took two cups per day, while 12.5% children did not take any vegetables, 31.7% took 0.5 cup, 44.2% took one cup, 11.7% took two cups of vegetables per day. 11.7% children did not take any sugary drinks, 67.5% took one cup, 20.8% took two cups of sugary drinks per day in the previous week. 87.5% children did not visit market for at least once a weekand their mothers did not encourage them to buy any fruit or vegetables. 97.5% mothers did not measure any calories and nutritional status over the week; however, only 2.5% measured at least once. None of the mothers cooked any healthy food at home. Only 17.5% of the mothers had discussion about eating fruits and vegetables. According to the respondents, 65% encouraged their children 21 times healthy feeding practice over the last week, 33.4% had 14-20 times and 1.6% less than 14 times in the previous week.Conclusion:Our study revealed that many mothers cannot define well what constitutes a healthy meal. They hardly cook healthy meal for their children and do not encourage them to eat fruits and vegetables. Most of them do not measure daily calories or show any interest to discuss nutritional topics with others.International Journal of Human and Health Sciences Vol. 06 No. 04 Oct’22 Page: 398-403
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ANTONENKO, Artem, Tetiana BROVENKO, Olena VASILENKO, Yuliia ZEMLINA, Galina TOLOK, and Igor GRISCHENKO. "USE OF NON-TRADITIONAL RAW MATERIALS IN COLD SNACK TECHNOLOGY." HERALD OF KHMELNYTSKYI NATIONAL UNIVERSITY 295, no. 2 (May 2021): 239–44. http://dx.doi.org/10.31891/2307-5732-2021-295-2-239-244.
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The purpose of this research is to substantiate and develop the technology of vegetarian cold snacks “VegoShuba”. The object of the study is the technology of salad with the addition of nori leaves, Adyghe cheese, sour cream, asafetida and dried fruits “VegoShuba”. The article substantiates the expediency of using nori leaves, Adyghe cheese, vegetarian mayonnaise, chia seeds, asafetida and dried fruits (prunes and dried apricots) in the technology of vegetarian salad “VegoShuba”. On the basis of technological developments the technology of vegetarian salad “VegoShuba” is developed. The paper presents the results of research on quality indicators and calculates the chemical composition of the developed dish. During technological tests in the prototypes, herring was replaced with nori leaves, eggs – with Adygea cheese, mayonnaise – with sour cream with turmeric and black salt. The optimal amount of chia seeds, Adyghe cheese, asafetida and dried fruits was determined by organoleptic evaluation. After a study of organoleptic characteristics, it was determined that the highest organoleptic evaluation was obtained by experiment with the addition of chia seeds – 0.2 g, asafetida – 0.2 g, prunes – 3 g and dried apricots – 3 g. Analyzing the chemical composition of the vegetarian analogue of the classic dish “Herring under a fur coat” it is possible to observe considerable increase in the content of nutrients. Based on the analysis of the daily nutrient requirements of VegoShuba salad, there is an increase in the satisfaction of daily nutrient requirements, with the exception of vitamin B12. This dish can be recommended in the appropriate restaurants. Taking into account the research and calculations, a model of the quality of the developed dish was built, it reflects the percentage of nutrients in salads to the daily intake. Summarizing the results, we can conclude that the developed dish “VegoShuba” using nori leaves, Adyghe cheese, sour cream, chia seeds, asafetida and dried fruits in certain quantities have compared to the control sample increased biological value due to the variety of ingredients that have composition of biologically active substances and valuable nutrients, so it is a worthy alternative in vegetarian cuisine. The developed dish “VegoShuba” can be recommended for implementation in restaurants of Ukraine.
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Łuczaj, Łukasz, Kinga Stawarczyk, Tomasz Kosiek, Marcin Pietras, and Anna Kujawa. "Wild food plants and fungi used by Ukrainians in the western part of the Maramureş region in Romania." Acta Societatis Botanicorum Poloniae 84, no. 3 (2015): 339–46. http://dx.doi.org/10.5586/asbp.2015.029.
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Wild food and fungi use in the countryside has always been an important part of human-nature relationships. Due to social changes in most rural areas of Europe this part of traditional ecological knowledge is shrinking. The aim of our study was to record the use of wild foods and plants among the Ukrainian (Carpatho-Rusyns) minority in the western part of Romanian Maramureş. We carried out 64 interviews in two villages. Voucher specimens were collected and DNA barcoding was used to identify most fungi taxa. We recorded the use of 44 taxa of plants altogether (including 8 taxa used only for herbal teas) and 24 taxa of fungi. On average 7.7 species of plants and 9.7 species of fungi were listed per interview. Edible fungi are thus an important part of local cuisine and they are eagerly gathered by everyone. The use of a few woodland bracket fungi is worth pointing out. No signs of degeneration of this knowledge were observed. Wild fruits are less collected now and wild greens are rarely collected nowadays. This pattern is typical of many places in Central Europe.
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Batu, Ali. "Production of Noval Turkish Delight (Lokum) with Fruit Syrups." Advanced Materials Research 1104 (May 2015): 75–79. http://dx.doi.org/10.4028/www.scientific.net/amr.1104.75.
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An old Turkish aphorism tells one to ‘‘eat sweetly and speak sweetly”. Sweets have always been an important component of the Turkish cuisine. The origin of Turkish delight (lokum) dates back to the time of the Ottoman. The beginning of the production of lokum is estimated to be in the 14th and 15th centuries, and its production had reached today’s form in the 19th century. Sour cherry is high in phenolic substances and anthocyanin compounds, which are important for human health. Lokumproduced with sour cherry and black grape syrups has antioxidant activity not been produced yet by adding fruit concentrates. A lokum rich in polyphenol and antioxidant compounds can be produced using with some special fruit concentrates. Lokum is produced by mixing sugar and some water in certain fractions, and by adding fruits or nuts to the mixture. After dissolving the sugar in water and then adding the starch milk, a temperature of about 40°C is set, then 30 g citric acid is added and finally, the cooking time is started. After the mixture started to boil, the steam fan of the boiler is operated. The sour cherry and black grape syrups are added into the mixture could make the product healthier. This mixture is heated for a certain time at a certain temperature in an open vessel or steam jacketed tank with an agitator. Cooking time is changed from 1 to 2 h according to the vessel’s type. Hot lokum fluid is dripped onto a wooden table or steel tray which has some starch on it. Then thelokum is left to ripen for 24 hours at room temperature. Lastly, the lokum samples are manually cut and then going to be packed, then it is marketed.
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de Oliveira, Thiago Sardinha, Douglas Vieira Thomaz, Hiasmin Franciely da Silva Neri, Letícia Bonancio Cerqueira, Luane Ferreira Garcia, Henric Pietro Vicente Gil, Roberto Pontarolo, et al. "Neuroprotective Effect of Caryocar brasiliense Camb. Leaves Is Associated with Anticholinesterase and Antioxidant Properties." Oxidative Medicine and Cellular Longevity 2018 (October 21, 2018): 1–12. http://dx.doi.org/10.1155/2018/9842908.
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Pequi (Caryocar brasiliense) is an endemic species from Brazilian Cerrado, and their fruits are widely used in regional cuisine. In this work, a crude hydroalcoholic extract (CHE) of C. brasiliense leaves and its resulting fractions in hexane (HF), chloroform (CF), ethyl acetate (EAF), and butanol (BF) were investigated for their antioxidant properties and anticholinesterase activities. The antioxidant properties were evaluated by free radical scavenging and electroanalytical assays, which were further correlated with the total phenolic content and LC-MS results. The acetylcholinesterase and butyrylcholinesterase inhibitory activities were examined using Ellman’s colorimetric method. The LC-MS analysis of EAF revealed the presence of gallic acid and quercetin. CHE and its fractions, EAF and BF, showed anticholinesterase and antioxidant activities, suggesting the association of both effects with the phenolic content. In addition, behavioral tests performed with CHE (10, 100, and 300 mg/kg) showed that it prevented mice memory impairment which resulted from aluminium intake. Moreover, CHE inhibited brain lipid peroxidation and acetyl and butyryl-cholinesterase activities and the extract’s neuroprotective effect was reflected at the microscopic level. Therefore, the leaves of pequi are a potential source of phenolic antioxidants and can be potentially used in treatments of memory dysfunctions, such as those associated with neurodegenerative disorders.
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Siahaan, Riana Friska, and Siti Wahidah. "USAHA DONAT BAKAR DI DELI SERDANG." JURNAL PENGABDIAN KEPADA MASYARAKAT 23, no. 2 (August 1, 2017): 250. http://dx.doi.org/10.24114/jpkm.v23i2.6872.
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Abstrak Tujuan kegiatan ini : (1) Memberikan mesin pencampur adonan dan alat pemanggang kue (oven deck) guna membantu mitra memproduksi donat; (2) Memberikan inovasi baru pada usaha donat melalui pelatihan produksi donat bakar, sehingga jenis donat yang di produksi semakin banyak; (3) Memberikan pelatihan menajemen usaha sehingga dapat meningkatkan produksinya. Mitra kegiatan yaitu Usaha Donat Mutiara dan Usaha Donat Citarasa di Kabupaten Deli Serdang. Kegiatan dilaksanakan selama 8 bulan tahun 2016. Metode Pelaksanaan adalah pendidikan, produksi, pelatihan manajemen usaha, penggunaan alat dan pendampingan. Hasil kegiatan yang diperoleh mitra mampu memproduksi donat bakar dengan berbagai kreasi. Peralatan yang diberikan kepada mitra dapat mempercepat produksi mitra. Pelatihan manajemen usaha yang diberikan dapat memperbaiki pembukuan keuangan mitra. Kata Kunci: Usaha, Donat, Bakar Abstract The purpose of this activity: (1) Providing mixing machines and oven to help partners produce donuts; (2) Providing new innovations to donut business through training in the production of grain donuts, so that the types of donuts in production more and more; (3) Providing business management training so as to increase production. Activity Partners are Donut Donut Business and Donate Cuisine Business in Deli Serdang Regency. Activities are implemented for 8 months in 2016. Implementation methods are education, production, business management training, tool usage and assistance. The results of activities obtained by the partners are able to produce donuts with a variety of fruits creations. Equipment provided to partners can accelerate partner production. The business management training provided can improve the financial bookkeeping of partners. Keywords: Businesses, Doughnuts, Roasted Abstrak Tujuan kegiatan ini : (1) Memberikan mesin pencampur adonan dan alat pemanggang kue (oven deck) guna membantu mitra memproduksi donat; (2) Memberikan inovasi baru pada usaha donat melalui pelatihan produksi donat bakar, sehingga jenis donat yang di produksi semakin banyak; (3) Memberikan pelatihan menajemen usaha sehingga dapat meningkatkan produksinya. Mitra kegiatan yaitu Usaha Donat Mutiara dan Usaha Donat Citarasa di Kabupaten Deli Serdang. Kegiatan dilaksanakan selama 8 bulan tahun 2016. Metode Pelaksanaan adalah pendidikan, produksi, pelatihan manajemen usaha, penggunaan alat dan pendampingan. Hasil kegiatan yang diperoleh mitra mampu memproduksi donat bakar dengan berbagai kreasi. Peralatan yang diberikan kepada mitra dapat mempercepat produksi mitra. Pelatihan manajemen usaha yang diberikan dapat memperbaiki pembukuan keuangan mitra. Kata Kunci: Usaha, Donat, Bakar Abstract The purpose of this activity: (1) Providing mixing machines and oven to help partners produce donuts; (2) Providing new innovations to donut business through training in the production of grain donuts, so that the types of donuts in production more and more; (3) Providing business management training so as to increase production. Activity Partners are Donut Donut Business and Donate Cuisine Business in Deli Serdang Regency. Activities are implemented for 8 months in 2016. Implementation methods are education, production, business management training, tool usage and assistance. The results of activities obtained by the partners are able to produce donuts with a variety of fruits creations. Equipment provided to partners can accelerate partner production. The business management training provided can improve the financial bookkeeping of partners. Keywords: Businesses, Doughnuts, Roasted
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Hardiansyah, Arizal Nur, Endang Sulistyaningsih, and Eka Tarwaca Susila Putra. "Effects of Pyraclostrobin on Growth and Yield of Curly Red Chili (Capsicum Annum L.)." Ilmu Pertanian (Agricultural Science) 2, no. 1 (August 31, 2017): 009. http://dx.doi.org/10.22146/ipas.12841.
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Curly red chili was one of vegetable commodities in Indonesia used for seasoning of home cuisine, food industry, and pharmaceutical industry. Curly red chili cultivation needed fungicide to prevent fungal disease. Pyraclostrobin was a fungicide which could overcome fungal attack and improve plant growth. This research was conducted to study the effectiveness of pyraclostrobin application on vegetative growth of curly red chili plant. Research had been done in farmer’s land in Kemiriombo Village, Dukun Sub District, Muntilan District, Magelang Regency from December 2013 to June 2014. The treatments were assigned in the Randomized Complete Block Design with three replications. The treatments consisted of P1: pyraclostrobin doses 1.5 kg ha-1, 30 and 90 days after planting (dap), P2: pyraclostrobin 1.5 kg ha-1 at 30, 60, and 90 dap, P3: pyraclostrobin 1.5 kg ha-1, at 15, 30, 60, and 90 dap, P4: pyraclostrobin 3 kg ha-1, at 30 and 90 dap, P5: pyraclostrobin 3 kg ha-1, at 30, 60, and 90 dap, P6: pyraclostrobin 3 kg ha-1, at 15, 30, 60, and 90 dap, and P0: control (no treatment). Data were analyzed by orthogonal contrast test with α=5%. The result indicated significant different in the dry weights of root, stem, leaf, and total yield at 12 weeks after planting; number of flower at 9-11 week after planting, 14 week after planting, and 18-21 week after planting; and number of fruits at 10-12 week after planting, 15, and 16 week after planting. The application of pyraclostrobin at all dosages could increase IAA content. The numbers of flower and fruit were influenced by the increasing of IAA content in plant tissue, but did not affect the yield.
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Nuzzo, Vitale, Antonio Gatto, and Giuseppe Montanaro. "Morphological Characterization of Some Local Varieties of Fig (Ficus carica L.) Cultivated in Southern Italy." Sustainability 14, no. 23 (November 30, 2022): 15970. http://dx.doi.org/10.3390/su142315970.
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Figs (Ficus carica L.) are ancient fruits of the Mediterranean basin. In Southern Italy, they are particularly important in the traditional course of local cuisine. In Southern Italy, fig trees are rarely cultivated in specialized orchards but are present in association with other fruit trees (for example, olive, almond, pear, pomegranate, and grapevine). These mixed orchards are particularly important in the traditional agroecosystems of the south of Italy. This study reports preliminary results on the local fig variety’s leaf morphological characterization, aiming to elucidate the presence of synonymousness or homonymy for in situ and ex situ conservation and further exploitation. A field survey was carried out during the summer of 2018 in some areas of the Basilicata district. Thirty local putative varieties were collected, and each of them was identified by GPS coordinates and recorded photographically. Moreover, they were cataloged with the name of the Municipality of origin, year, details of growing location (main crop, mixed orchard, gardens, and single plants), approximate age, and the local name supplied by the donor. All relevant information was included in the accession code. Leaf samples were collected from each accession from medium-length shoots. A digital image of each leaf sample was captured using a digital camera. Leaf morphometric traits were recorded using ImageJ and statistically analyzed using the software PAST 4.11 to discriminate among fig accessions. The multivariate morphometric approach applied correctly classified more than 90% of the leaves and helped to discriminate among accession. Moreover, linear discriminant analysis helped to recognize the presence of different synonymousness and homonymy of different accessions. The results revealed that measured leaf morphometric aided by image analysis could be a simple and inexpensive accessions classification tool.
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Abdullah, Abdullah, Shujaul Mulk Khan, Andrea Pieroni, Aminul Haq, Zahoor Ul Haq, Zeeshan Ahmad, Shazia Sakhi, et al. "A Comprehensive Appraisal of the Wild Food Plants and Food System of Tribal Cultures in the Hindu Kush Mountain Range; a Way Forward for Balancing Human Nutrition and Food Security." Sustainability 13, no. 9 (May 8, 2021): 5258. http://dx.doi.org/10.3390/su13095258.
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The tribal belt of the Hindu Kush mountains is famous for its unique culture, ethnography, wild food plants, food systems, and traditional knowledge. People in this region gather wild plants and plant parts using them directly or in traditional cuisine, or sell them in local markets. However, there is a huge lack of documentation of the food system, particularly that related to wild food plants (WFP). In the current study, we focus on the uses and contributions of WFPs in the traditional tribal food system of the Hindu Kush valleys along the Pakistan–Afghanistan border. Ethnobotanical data were gathered through questionnaire surveys of 84 informants, including 69 men and 15 women, belonging to 21 different villages of the chosen area. In tribal societies men and women rarely mix and thus very few women took part in the surveys. We documented 63 WFP species belonging to 34 botanical families, of which 27 were used as vegetables, 24 as fruits, six in different kinds of chutneys (starters), and six as fresh food species. Fruits were the most used part (41%), followed by leaves (24%), aerial parts (24%), seeds (7%), stems (3%), and young inflorescences (1%). The reported uses of Carthamus oxyacantha, Pinus roxburghii seeds, and Marsilea quadrifolia leaves are novel for the gastronomy of Pakistan. The results reveal that WFPs provide a significant contribution to local food systems and play a role in addressing human nutritional needs, which are usually not met through farming practices. The tribal peoples of the Hindu Kush use WFPs for their nutritional value, but also as a cultural practice—an inseparable component of the tribal community’s lifestyle. This important traditional knowledge about the gathering and consumption of WFPs, however, is eroding at an alarming rate among younger generations due to the introduction of fast-food, modernization, and globalization. Therefore, appropriate strategies are imperative not only to safeguard traditional plants and food knowledge and practices, as well as the cultural heritage attached to them, but also to foster food security and thus public healthcare via local wild foods in the region.
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Sokyrko, Oleksii. "“ACCORDING TO THE BROTHERHOODS’ CUSTOM” BANQUETS OF KYIV CRAFTSMEN OF THE SECOND HALF OF XVIII CENTURY." Mìsto: ìstorìâ, kulʹtura, suspìlʹstvo, no. 7 (November 25, 2019): 35–86. http://dx.doi.org/10.15407/mics2019.07.035.
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Nutrition has always been an important element of the subculture of different social communities of Early Modern Europe. Holiday feasts of craftsmen corporations in the cities performed symbolic functions, separating the socio-professional community from the rest of society, and at the same time demonstrated its status, wealth, prestige. The joint banquets of craftsmen on the occasion of church holidays and corporate events strengthened group identity, saved it from blurring, restrained the isolation and individualization of its members. The several-day banquets held after the church liturgies were accompanied by music and hearty feasts, gifts to the clergy patrons of the craft and magistrate officials, and demonstrated the material power of the craft brotherhood and the respectful social status of its members.
The books of Kyiv craft corporations allow to reconstruct the middle-class townsfolk cuisine of the middle - second half of the 18th century. According to the expenditure registers contained in them, it is evident that the townsfolk gastronomic tradition retained all the features inherent in the late medieval food system. It was dominated by the meals and drinks that formed the basis of nutrition for the high and the middle-class: large amounts of meat, fresh and salted fish, thick crunchy soups and cereals, white bread, vodka (horilka), mead and beer.
The culinary culture of craftsmen was no stranger to imitation of higher gastronomic patterns and habits. In early modern Kyiv, the monastic world and the everyday culture of the church hierarchs acted as a model for imitation. This is where the artisans borrowed their taste for the use of tea, caviar and sturgeon. Another model to follow was the merchants, whose table was rich in various spices, imported alcohol, vegetables, fruits and sweets. Less significant, but noticeable, was the influence of the household fashion of the Cossack officials (starshyna) and the LittleRussian nobility (shliakhta): wildfowl, lavish local and imported liquers (vodka) appeared on the townspeople's tables. For all its ostentatious personality and efforts to imitate the cuisine of the upper classes, the food style of the craftsmen was far from cosmopolitanism. In the kitchen of Kyivites we will not see manifestations of culinary fashion of the XVIII century. The periphery of Kyiv's economic and administrative status made the food of its inhabitants quite typical of the rest of the country, having preserved the noticeable features of the food structure that had been developed in the previous XVII century. In the case of craft corporate records, we can see literally microscopic changes - the appearance of cheap spices, sugars, inexpensive imported wines in the diet of burghers, which were markers of sluggish economic changes
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Kościelniak-Marszał, Miłosz. "Polska kultura łowiecka jako niematerialne dziedzictwo kulturowe." Santander Art and Culture Law Review 7, no. 1 (2021): 119–44. http://dx.doi.org/10.4467/2450050xsnr.21.007.14596.
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Polish hunting culture as intangible cultural heritage Towards the end of the Middle Ages, hunting based on the knightly ethos became an important part of court culture and, in the following centuries, became an integral part of life for the Polish landed gentry. Despite foreign (particularly German) influence, it retained its distinctive and national character, and was one of the factors that helped shape national identity during the Partitions and the Second Polish Republic. Attempts to eradicate its legacy were made during the Communist era, yet the hunting culture survived and was successfully reconstructed in the 1990s, becoming a source of shared identity for over 120 thousand hunters and their families. Polish hunting culture combines principles of ethical behaviour towards nature, especially towards humans and animals, with a unique language and extensive socio-cultural practices, including both religious and secular customs, rituals and ceremonies. Its manifestations can be found in literature and the arts, especially visual arts and theatre. It also appears in music, performed both during hunting expeditions and on special occasions. Linked to the Polish hunting culture is a distinctive cuisine, which follows with the cycle of nature and is based on venison and fruits from the forest. Last but not least, it also includes breeding and raising hunting dogs (especially typically Polish hunting breeds) and birds of prey. Polish hunters, aware of the values inherent in the hunting culture, actively follow historical traditions. It contributes to the preservation of this unique community culture, rooted in the country’s history and thus constitutes intangible heritage.
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Tibère, Laurence. "Alimentation et vivre-ensemble." Anthropologie et Sociétés 37, no. 2 (August 15, 2013): 27–43. http://dx.doi.org/10.7202/1017904ar.
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La créolisation est le fruit des situations d’acculturation qui caractérisent certaines sociétés formées avec la colonisation, donnant naissance à des configurations socioanthropologiques singulières, tant sur le plan des productions matérielles et immatérielles que sur celui des formes de vivre-ensemble. Dans ces processus, l’alimentation joue un rôle majeur en tant que support de construction et d’expression identitaires. Sur le plan sociohistorique, la créolisation de l’alimentation correspond aux formes d’entrecroisements culturels intervenus dans ces sociétés, donnant ce que l’on appelle localement les cuisines créoles ; ces hybridations se poursuivent aujourd’hui encore avec la globalisation et les migrations plus récentes. Plus largement, elle désigne les processus identitaires qui entourent l’alimentation et par lesquels les populations en situation de diversité culturelle marquent l’en-commun et la différence. La réflexion s’appuie sur l’étude du système alimentaire à La Réunion, où la cuisine créole et le manger créole symbolisent l’appartenance commune, alors que les autres cuisines soutiennent les dynamiques de différenciation et de construction de la mémoire des origines.
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Samilyk, Maryna. "Impact of Locavorism on the Gastronomic Tourism Development in Sumy Region." Bulletin of Kyiv National University of Culture and Arts. Series in Tourism 5, no. 1 (June 30, 2022): 48–56. http://dx.doi.org/10.31866/2616-7603.5.1.2022.261998.
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The purpose of the study is to determine the impact of locavorism on the development of gastronomic tourism the Sumy region. The research methodology is based on the collection of factual data, the synthesis and analysis of information material, and the study of scientific and practical developments of domestic and foreign experts in the field of gastronomic tourism. Locavorism as a model of food consumption, features of this concept, reasons and history of its occurrence are analyzed. The main signs of locavorism and the connection with gastronomic tourism have been studied. Examples of reflecting the principles of locavorism in the Sumy region through authentic dishes and gastronomic festivals are presented. Five basic principles of locavorism are identified: consumption of only local food (grown and produced in the region of human habitation), seasonality (characterized by consumption of fruits and vegetables according to the season, refusal of imported food), environmental friendliness (due to reduced globalization and logistics costs load on the environment), naturalness (rejection of products grown by genetic engineering technologies), support for local producers (use of products made by local producers). The analysis showed that locavorism has many positive features. These are, in particular, the revival and popularization of traditional regional cuisine, the development of local producers of agricultural products and producers of organic products, the creation of local craft enterprises, the reduction of imports, the positive impact on ecology, and the improvement of the population health, which in the long run will contribute to the health of the nation. It has been established that the development of locavorism will make it possible to establish a direct connection between urban consumers and rural producers, which will enable craft producers to sell their products at decent prices and will contribute to the development of rural areas, and increase the rural population employment.
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ZIAR, Hasnia, Malika Fetouch, Kawtar Keddar, Noussaiba Belmadani, Lamia Amtout, and Ali Riazi. "Food behavior of the Algerian population at the time of the Covid-19: The first survey carried out in the western Algerian region." South Asian Journal of Experimental Biology 12, no. 3 (May 28, 2022): 385–97. http://dx.doi.org/10.38150/sajeb.12(3).p385-397.
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The world has been dealing with a coronavirus 2019 (COVID-19) pandemic since January 2020, which is caused by the severe acute respiratory syndrome coronavirus 2. To avoid the spread of the disease, drastic measures were implemented. These measures, however, can have a negative impact on people's health because they influence their behavior. The COVID-19 pandemic has had an impact on people's lifestyles, including food consumption, when combined with quarantine measures. In order to shed light on the Algerian population's food habits during the pandemic, an observational and descriptive epidemiological study on 640 people, whether or not they were infected with COVID-19, was conducted in the western region of Algeria. The study used an online and face-to-face interview questionnaire focused on the pandemic's elapsed period between February and September 2020. Our findings showed that half of our participants had influenza during the study period, but only 37.53 % of them had COVID-19. As a result, almost all of our test-positive respondents (95 %) followed a medical protocol automatically. Furthermore, 31.57 % of them stated that they were following a specific diet to avoid COVID-19 contamination. This resulted in a clear shift in Algerian cuisine (70.31 %), with processed foods (3.47 %) and modern dishes (5 %) made outside the home consumed at low levels, while consumption of vegetables (22.39 %), fruits (15.87 %), and traditional dishes (11.95 %) increased. Vulnerable people, such as breastfeeding mothers, were faced with the double burden of nourishing their babies while being Covid-positive, causing 35/40 cases to discontinue breastfeeding completely. Overall, 83.09 % of our participants were malnourished. This study is the first draft in the understanding of Algerians' dietary behavior during the COVID-19 pandemic, and it could be used effectively in the delineation of strategies for correction and support of citizens in underdeveloped countries.
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Paudel, Mina Nath. "Patenting Need Of Unique Geographical Indicator Commodities And Products To Enhance Livelihoods And Resources Conservation In Nepal." Agronomy Journal of Nepal 5, no. 01 (December 31, 2021): 1–22. http://dx.doi.org/10.3126/ajn.v5i01.44718.
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This is high time for Nepal to patent endemic genetic resources, commodities and products available in Nepal by studying them scientifically. Nepal is one of the 10th richest countries of Agrobiodiversity availability in Asia and 31st globally. Nonetheless, Nepal being one of the nine oldest countries in Asia, has not been able to harness her potentiality in these areas which could help enhance livelihoods of rural people and gain profit by patenting these resources efficiently. After Prithvi Narayan Shah unified Nepal in 1768 BS, eight countries; Afghanistan, India, China, Korea, Japan, Magnolia, Oman, and Turkey were existed in Asia. The evidences documented in many Vedic and other Sanskrit literatures support Nepal’s existence since time immemorial. This article will help maintain Nepal’s intact for being historically a glorious country since ancient times. Geographical indications (GIs) of crops, commodity and products have special identification of ancientness in Nepal. Bala Chaturdahsi, a unique festival thrived only in Nepal, is an earliest form of genetic resources conservation under Pashupati Nath areas and Shiva temples across Nepal sowing seeds of hundreds of crops since Vedic times. In this article, efforts have been made to document some of the important Nepali cuisine, agricultural commodity, crops, animals, vegetables, fruits, both indigenous and ethnic foods, and products which are very important and endemic to Nepal as GIs with respect to claim their patent rights by Nepal. This article puts efforts to make clear understanding about Nepal with respect to such endemic indigenous genetic resources and their produce locally and globally. It is imperative that Nepal should be in food self-sufficiency and conserve vast pool of unique biodiversity resources and products by patenting them without any delay in days to come.
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Khakurel, Dhruba, Yadav Uprety, Łukasz Łuczaj, and Sangeeta Rajbhandary. "Foods from the wild: Local knowledge, use pattern and distribution in Western Nepal." PLOS ONE 16, no. 10 (October 21, 2021): e0258905. http://dx.doi.org/10.1371/journal.pone.0258905.
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Locally harvested wild edible plants (WEPs) provide food as well as cash income for indigenous peoples and local communities, and they are of great importance in ensuring local food security. However, their uses and availability are poorly documented. This study aimed to enumerate WEP diversity and status of WEPs in a part of the Annapurna Conservation Area, Sikles region, where the population is dominated by the Gurung community. Ethnobotanical data were collected using guided field walks, semi-structured interviews, and field observation. The informant consensus method was employed and group discussions were conducted for triangulation of the information. Free listing and identification tests were performed to assess the knowledge of the informants. Both descriptive statistics and quantitative ethnobotanical methods were used for data analysis. A total of 72 wild food species belonging to 46 families and 61 genera were reported from the study area. Asparagaceae and Rosaceae were the dominant families, and herbs were the dominant life form. Fruits (34 species) were the most frequently used plant parts, followed by young shoots (16 species). Most edible plants were consumed in summer and during rainy seasons. While the age and type of informants had an influence on the number of enumerated plants, gender did not. Key informants and people aged 30–45 reported more species than other groups of respondents. Most of the knowledge about the use of WEPs was acquired from parents and relatives. The consumption of these plants was attributed to diversifying cuisine, spicing staple food, nutri-medicinal values, and cultural practices. People perceived the availability of WEPs to be gradually decreasing. However, WEPs are still abundant and diverse in the study area, and knowledge on their use is well-preserved. These resources provide food and nutrients to local people and can also be a source of cash income. Therefore, the documented information on WEPs may serve as baseline data for further studies on nutritional values and provide guidelines for safe collection. The results also revealed that many wild species are under growing pressure from various anthropogenic factors, suggesting effective community engagement is required for their conservation.
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Liu, H. Y., S. T. Koike, D. Xu, and R. Li. "First Report of Turnip mosaic virus in Tomatillo (Physalis philadelphica) in California." Plant Disease 96, no. 2 (February 2012): 296. http://dx.doi.org/10.1094/pdis-09-11-0751.
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Tomatillo is an important vegetable in Mexican cuisine. It is of Mesoamerica origin and now is grown widely in the Western Hemisphere. In 2011, 2% of commercially grown tomatillo plants in San Benito County, California exhibited severe stunting with foliage showing mosaic symptoms and leaf distortion. The fruits on infected plants were mottled and unmarketable. Flexuous filamentous-shaped virus particles of 800 to 850 nm long and 11 to 12 nm wide were observed from sap of the symptomatic plants with a transmission electron microscope. Sap from the diseased tomatillo plants reacted positively in an immunostrip assay for potyvirus (Agdia Inc., Elkhart, IN), indicating a potyvirus was associated with the disease. The causal agent was mechanically transmitted from the diseased field plants to six virus-free greenhouse tomatillo plants and all inoculated plants induced identical symptoms. The causal agent was also transmitted to Chenopodium quinoa and C. murale (chlorotic local lesions) and Nicotiana clevelandii, N. tabacum, and Physalis wrightii (systemic symptoms). The disease was also transmitted to tomatillo plants by the green peach aphid (Myzus persicae) in a nonpersistent manner (1-min acquisition access period and 1-min transmission access period with no latent period). To further identify the causal agent, total nucleic acids were extracted by a cetyltrimethylammoniumbromide (CTAB) method (2) and tested by reverse transcription-PCR using potyvirus degenerate primers CIFor and CIRev (1). An amplicon of approximately 700 bp from the diseased tomatillo was cloned and sequenced. Analysis of the 631-bp partial CI sequence (GenBank Accession No. JN601884) showed that the virus had 93.6% nucleotide identity and 100% amino acid identity with cognate regions of Turnip mosaic virus (TuMV) (GenBank Accession No. D10927). Our results indicated that the disease was caused by TuMV. To our knowledge, this is the first report of TuMV in tomatillo. Since TuMV has a wide host range and is readily transmitted by green peach aphids, TuMV could be a new threat to tomatillo production in California. References: (1) C. Ha et al. Arch. Virol. 153:25, 2008. (2) R. Li et al. J. Virol. Methods 154:48, 2008.
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Bosland, Paul W. "Chiles: A Diverse Crop." HortTechnology 2, no. 1 (January 1992): 6–10. http://dx.doi.org/10.21273/horttech.2.1.6.
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Capsicum, a New World genus, has a richness in diversity that has not received much attention. Along with tomato and potato, chile is one of the important New World crops belonging to the Solanaceae family. The Capsicum fruits are popular and used in cuisines from all over the world. There are many different cultivars, forms, and uses of Capsicum. Most cultivars grown in the United States belong to one species, Capsicum annuum. The species is divided into groups based on fruit shape, flavor, and culinary use. Unfortunately, there is confusion about the names associated with the various fruit types. This article attempts to reduce some of the confusion. Whatever the name, there can be no argument that Capsicum is an amazing plant genus.
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Xiaotao, Li, and Svetlana A. Koloda. "Chinese national cuisine as a cultural code (Part 2)." Verhnevolzhski Philological Bulletin 2, no. 29 (2022): 228–37. http://dx.doi.org/10.20323/2499-9679-2022-2-29-228-237.
Full textAbstract:
The second part of the article examines the major regional food cultures of China in terms of cooking techniques and flavors. The products used in Chinese cuisine are divided into «basic» (rice, noodles, bread, and other cereal products) and « supplementary» (meat, fish, vegetables, fruit, etc.). The author also emphasizes the differences in regional cui-sines in relation to «salty-sweet» and «sour-spicy» oppositions. There are eight main regional food cultures: Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Fujian cuisine, Jiangsu cuisine, Zhengjiang cuisine, Hunan cuisine, Anhui cuisine. It is noted that each regional cuisine has its own characteristics and traditions, there is no pan-Chinese canon and one can hardly talk about the unity of Chinese cuisine. The authors consider gastronomic culture as a cultural text that helps to interpret historical and cultural meanings through symbols. The article presents the main cultural symbols of Chinese cuisine, with the linguistic component (nomination of dishes) being one of the most important. An important factor in forming the national culture code is the festive culture with its specific dishes reflecting the history and my-thology of the holiday. Elements of holiday cuisine as symbols of myths, traditions, and beliefs are less based on culi-nary considerations, but more on the nation's cultural code. Food becomes a sign of situations and events. The most significant and recognizable symbols of festive culture are traditional dishes. There is a set of obligatory dishes for cer-tain holidays - weddings, birthdays, holiday banquets, depending on particular celebrations. The authors examines cer-tain national, cultural, historical, and ethnographic lacunae that the names of Chinese dishes contain.
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Danojević, Dario, Svetlana Glogovac, Đorđe Moravčević, and Slađana Medić-Pap. "Preferences of Serbian consumers towards different pepper fruits." Food and Feed Research 48, no. 2 (2021): 155–63. http://dx.doi.org/10.5937/ffr48-34434.
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Pepper (Capsicum annuum L.) is one of the major vegetable species in the world. In Balkan cuisines, as well as in Serbia, pepper has a very diverse use. Knowledge about consumer preferences is of great importance for a breeding process as well as in the market-orientated production. Because of the lack of information about consumer preferences towards pepper types, in the Serbian market, the present research was conducted. Four hundred and two participants, classified into groups, according to gender, age and education, answered the survey questions. According to this research, the most preferred pepper type in Serbia is kapia, while the bell pepper is the second chosen type. Also, it was revealed that the most favourite colour of pepper fruit is red. There is a tendency for higher importance of fruit type rather than fruit colour. The highest percentage of hot pepper consumers prefers medium hot peppers. The obtained trend shows that women generally prefer less spicy pepper fruits than men.
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Budiarto, Rahmat, Roedhy Poerwanto, Edi Santosa, and Darda Efendi. "The Potentials of Limau (Citrus amblycarpa Hassk. Ochse) as A Functional Food and Ornamental Mini Tree Based on Metabolomic and Morphological Approaches." Journal of Tropical Crop Science 4, no. 2 (June 1, 2017): 49–57. http://dx.doi.org/10.29244/jtcs.4.2.49-57.
Full textAbstract:
Limau (Citrus amblycarpa (Hassk.) Ochse) is one of the native Citrus species of West Java that is grown in the local backyard, thus is easily found in local cuisines. Limau has great potentials for use as a potted plant in home gardens for its aesthetic value and fragrance. The objective of this research was to describe the metabolites fingerprint and morphology of Limau as a potential functional and ornamental mini tree. Methanol leaf extracts from one-year-old Limau originated from Bogor were analyzed using untargeted Gas Chromatography Mass Spectrometry (GCMS). Methanol leaf extract was dominated by vitamin E and composed of other 18 metabolites including phytosterols, fatty acids and terpenes. The major portion of fruit extract consisted of 6-octadecenoic acid, palmitate and various fragrance compounds such as alpha sinensal, alpha limonene, beta citronellal, citronellol, and sabinene. Limau fruits are also a functional food due to its rich antioxidant and aromatic content in the fruits. The morphology of limau tree is suitable as a potted ornamentals or mini-fruits tree for its small crown, sparse branching with unifoliate aromatic leaves and small spines, and plentiful aromatics mini fruits with the diameter of around 2-4 cm.
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Berno, Tracy, Eilidh Thorburn, Mindy Sun, and Simon Milne. "International visitor surveys." Hospitality Insights 3, no. 1 (June 26, 2019): 7–9. http://dx.doi.org/10.24135/hi.v3i1.53.
Full textAbstract:
International visitor surveys (IVS) are traditionally designed to provide destinations with marketing data and intelligence. The New Zealand Tourism Research Institute has been developing new approaches to IVS implementation and data collection in the Pacific Islands that can provide a much richer source of information [1]. The research outlined here is the first to utilise an IVS to explore the positioning of cuisine in the culinary identity of a destination – specifically, the cuisine of the Cook Islands. The Cook Islands is known primarily for its sun, sea and sand features, rather than its culinary attributes. Drawing on data mining of the Cook Islands IVS (2012–2016) and a web audit of destination websites and menus, this paper considers the positioning of food and food-related activities within the Pacific nation’s tourism experience.
National tourism organisations are increasingly seeking competitive advantage by utilising their local cuisines as tourist attractions. Research suggests that distinctive local cuisines can act as both a tourism attraction, and as a means of shaping the identity of a destination [2, 3]. In addition to providing an important source of marketable images, local cuisine can also provide a unique experience for tourists. This reinforces the competitiveness and sustainability of the destination [2].
The cuisine of the Cook Islands has come up repeatedly in recommendations for how the country can grow its tourism revenue. Recommendations have been made to improve the food product on offer, develop a distinctive Cook Islands cuisine based on fresh, local produce, and to promote a Cook Islands cuisine experience [4, 5], and to use these to market the Cook Islands as a destination for local food tourism experiences [4]. Despite these recommendations, Cook Island cuisine features less prominently than stereotypical sun, sea, and sand marketing images, and little is known about tourists’ perceptions of and satisfaction with food and food-related activities [6]. Our research addresses this gap by mining IVS data to gain a deeper understanding of tourists’ experiences and perceptions of food in the Cook Islands and assessing whether local food can be positioned as means of creating a unique destination identity.
Two methods were used to develop a picture of where food sits in the Cook Islands tourist experience: one focussed on tourist feedback; and the other focused on how food is portrayed in relevant online media. Analysis of all food-related data collected as part of the national IVS between 1 April 2012 and 30 June 2016 was conducted (N = 10,950). A web audit also focused on how food is positioned as part of the Cook Islands tourism product.
After identifying the quantitative food-related questions in the IVS, satisfaction with these activities was analysed. Qualitative comments related to food experiences were also examined. The results suggest that participation in food-related activities is generally a positive feature of the visitor experience. The web-audit revealed, however, that food is not a salient feature in the majority of Cook Islands-related websites, and when food did feature, it tended to be oriented towards international cuisine with a ‘touch of the Pacific’ rather than specifically Cook Islands cuisine. This reinforced findings from the IVS data mining that Cook Islands food is presented as a generic tropical ‘seafood and fruit’ cuisine that, largely, lacks the defining and differentiating features of authentic Cook Island cuisine.
High participation rates in food-related activities and overall positive evaluations by visitors emerged from the IVS data, yet a dearth of images and information on the country’s food suggests that the Cook Islands is not exploiting its cuisine and food experiences to their full potential. As a direct result of this secondary analysis of IVS data, which highlighted the importance of and potential for food-related activities, the Cook Islands Government is now actively addressing this gap by developing a range of food-related resources and information that can better link tourism to local cuisine. In addition to developing a greater presence of local food in online resources, the Cook Islands Tourism Corporation has also taken on board the messages from the IVS to drive the development of Takurua [7] – an initiative to develop and document local, traditional cuisine and share it with the world. This approach is part of a broader ongoing effort to differentiate the Cook Islands from other South Pacific destinations through its unique cultural attributes.
Data mining and secondary analysis of IVS data has not been restricted to the identification of food-related opportunities. Secondary analysis of IVS data in the Pacific has also been used to investigate the impact of other niche markets such as events [8] and to gauge the impact of environmental incidents, for example Cyclone Pam in Vanuatu [9] and algal bloom in the Cook Islands [10], thus reinforcing that IVS data are a rich source of information and are indeed more than just numbers.
Corresponding author
Tracy Berno can be contacted at tracy.berno@aut.ac.nz
References
(1) New Zealand Tourism Research Institute (NZTRI). Cook Islands Resources and Outputs; NZTRI: Auckland. http://www.nztri.org.nz/cook-islands-resources (accessed Jun 10, 2019).
(2) Lin, Y.; Pearson, T.; Cai, L. Food as a Form of Destination Identity: A Tourism Destination Brand Perspective. Tourism and Hospitality Research 2011, 11, 30–48. https://doi.org/10.1057/thr.2010.22
(3) Okumus, F.; Kock, G.; Scantlebury, M. M.; Okumus, B. Using Local Cuisines when Promoting Small Caribbean Island Destinations. Journal of Travel & Tourism Marketing 2013, 30 (4), 410–429.
(4) Food and Agricultural Organization (FAO). Linking Farmers to Markets: Realizing Opportunities for Locally Produced Food on Domestic and Tourist Markets in Cook Islands. FAO Sub-regional Office of the Pacific Islands: Apia, Samoa, 2014.
(5) United Nations. “Navigating Stormy Seas through Changing winds”: Developing an Economy whilst Preserving a National Identity and the Modern Challenges of a Small Island Developing State. The Cook Islands National Report for the 2014 Small Islands Developing States (SIDS) Conference and post 2015 Sustainable Development Goals (SDGs). https://sustainabledevelopment.un.org/content/documents/1074217Cook%20Is%20_%20Final%20NATIONAL%20SIDS%20Report.pdf (accessed Jun 10, 2019).
(6) Boyera, S. Tourism-led Agribusiness in the South Pacific Countries; Technical Centre for Agriculture and Rural Cooperation (CTA): Brussels, 2016.
(7) Cook Islands Tourism Corporation (CITC). Takurua: Food and Feasts of the Cook Islands; CITC: Avarua, Cook Islands, 2018.
(8) Thorburn, E.; Milne, S.; Histen, S.; Sun, M.; Jonkers, I. Do Events Attract Higher Yield, Culturally Immersive Visitors to the Cook Islands? In CAUTHE 2016: The Changing Landscape of Tourism and Hospitality: The Impact of Emerging Markets and Emerging Destinations; Scerri, M., Ker Hui, L., Eds.; Blue Mountains International Hotel Management School: Sydney, 2016; pp 1065–1073.
(9) Sun, M.; Milne, S. The Impact of Cyclones on Tourist Demand: Pam and Vanuatu. In CAUTHE 2017: Time for Big Ideas? Re-thinking the Field for Tomorrow; Lee, C., Filep, S., Albrecht, J. N., Coetzee, W. JL, Eds.; Department of Tourism, University of Otago: Dunedin, 2017; pp 731–734.
(10) Thorburn, E.; Krause, C.; Milne, S. The Impacts of Algal Blooms on Visitor Experience: Muri Lagoon, Cook Islands. In CAUTHE 2017: Time for Big Ideas? Re-thinking the Field For Tomorrow; Lee, C., Filep, S., Albrecht, J. N., Coetzee, W. JL, Eds., Department of Tourism, University of Otago: Dunedin, 2017; pp 582–587.
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Fuster, Melissa, Enrique Pouget, Eddie Nelson Sakowitz, Kayla Halvey, Krishnendu Ray, Brian Elbel, Margaret Handley, and Terry T.-K. Huang. "Examining Community Restaurant Nutrition Environments for Cardiovascular Health: An Assessment of Hispanic Caribbean Restaurants in New York City." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 184. http://dx.doi.org/10.1093/cdn/nzaa043_035.
Full textAbstract:
Abstract Objectives Examine the nutrition environment in Hispanic Caribbean (HC) restaurants, and identify restaurant-level factors associated with healthier nutrition restaurant environments. Methods We adapted the Nutrition Environment Measure Survey for Restaurants (NEMS-R) to HC cuisines and applied the instrument (NEMS-HCR) to a random sample of Cuban, Puerto Rican, and Dominican restaurants in New York City (n = 89). Descriptive and regression analysis examined the associations between the NEMS-HCR score and restaurant characteristics (HC cuisine, restaurant type, and midpoint price). Results No restaurant offered dishes labeled as healthy and almost none (2%) offered whole grains or fruit. Half of the restaurants (52%) had menus with a large proportion (>75%) of nonfried (NF) main dishes and three-quarters (76%) offered at least one vegetarian option. The most common environmental facilitator to healthy eating was offering reduced portion sizes (21%) and the most common barrier was having salt shakers on tables (40%). NEMS-HCR scores (100-point scale) ranged from 24.1–55.2 (mean = 39.7). Scores varied by cuisine and size category, but not by restaurant type (sit-down vs fast casual). Puerto Rican restaurants had the lowest mean score, compared with Dominican and Cuban restaurants (33.7 ± 6.8, 39.6 ± 6.4, 43.3 ± 6.9, respectively, P < 0.001). Small restaurants (<22 seats) had significantly lowest scores, compared with large and medium sized (36.7 ± 7.1, 41.3 ± 7.2, 41.6 ± 6.1, respectively, P < 0.05). Multivariate regression indicated that HC cuisine, restaurant size, and price were significantly associated with the score (P < 0.05). Price was found to have a significant quadratic association, where lower scores were found among lower and higher priced restaurants. Conclusions HC communities present more dietary risk factors than other Hispanic groups. Our study is the first to adapt and apply the NEMS-R to HC restaurants. Restaurants are increasingly important daily sources of food. As interventions targeting individual behavior change have shown limited impact, restaurants represent an important environmental target for health promotion. The assessment showed areas for potential improvements in food offerings and environmental cues to encourage healthful choices in HC restaurants. Funding Sources CUNY PSC Award and NIH/NHLBI Career Development Award (K01).
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Kahraman, Cahit, İlhan Güneş, and Nanae Kahraman. "1989 göçü sonrası Bulgaristan göçmenlerinin yemek kültüründeki değişim." Göç Dergisi 4, no. 2 (October 30, 2017): 227–45. http://dx.doi.org/10.33182/gd.v4i2.598.
Full textAbstract:
1989 göçü öncesi, dünyada eşzamanlı olarak gittikçe gelişen ve zenginleşen mutfak kültürü, Bulgaristan Türklerini de etkilemiştir. Pazardaki çeşitlilik arttıkça, yemek alışkanlıkları da değişime uğramıştır. Büyük göçten sadece 30-40 sene evvel kısıtlı imkânlar ile sınırlı sayıda yemek çeşidi üretilirken, alım gücünün artmasıyla yemek kültüründe de hızlı gelişmeler olmuştur. Artan ürün çeşitliliği yemeklere de yansımış, farklı lezzetler mutfaklara girmiştir. Göçmen yemekleri denilince hamur işleri, börek ve pideler akla gelir. Ayrıca, göçmenlerin çok zengin turşu, komposto ve konserve kültürüne sahip oldukları da bilinir. Bu çalışma, 1989 öncesi Bulgaristan’ın farklı bölgelerinde yaşayan Türklerin yemek alışkanlıklarına ışık tutmakla birlikte, göç sonrasında göçmen mutfak kültüründe bir değişiklik oluşup oluşmadığını konu almaktadır. Bu amaçla, 1989 yılında Türkiye’ye göç etmiş 50 kişiye 8 sorudan oluşan anket düzenlenmiştir. Bu verilerden yola çıkarak oluşan bulgular derlenmiş ve yeni tespitler yapılmıştır. Ayrıca, Türkiye’nin farklı bölgelerine yerleşen göçmenler, kendi göçmen pazarlarını kurmuşlardır. Bulgaristan’dan getirilen ürünlerin bu pazarlarda satılması böyle bir arz talebin hala devam ettiğine işaret etmektedir.ABSTRACT IN ENGLISHThe Diversity in Cuisine Culture of the Immigrants from Bulgaria After 1989 MigrationThe Cuisine culture that has been developing and getting rich day by day contemporaneously in the world before 1989 migration has also had an impact on Bulgarian Turks. By the increase in diversity in the market, eating habits have changed. While producing a limited number of food types with limited opportunities just some 30 or 40 years before the ‘Big Migration’, there has been a rapid progress in food culture by the help of the increase in purchase power. Enhancing product range has been reflected in food, and different tastes have entered the cuisines. When we say immigrant, the first things that come to our mind are pastry, flan and pitta bread. Moreover, it is also known that immigrants have a very rich cuisine culture of pickle, stewed fruit, and canned food. This study aims both to disclose the eating habits of Turks living in different regions of Bulgaria before 1989 and to determine whether there has been a difference in immigrant cuisine culture before and after the migration. For this purpose, a questionnaire consisting of 8 questions has been administered to 50 people who migrated to Turkey in 1989. The results gathered from these data have been compiled and new determinations have been made. In addition, immigrants that settled in different regions of Turkey have set their own immigrant markets. The fact that the products brought from Bulgaria are being sold in these markets shows that this kind of supply and demand still continues.
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Chandran, M., R. Priyanka, and K. Kavipriya. "Scientific validation of a traditional toothpaste formulation to treat halitosis." International Journal of Dentistry Research 6, no. 3 (December 30, 2021): 89–99. http://dx.doi.org/10.31254/dentistry.2021.6305.
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Since the beginning of human history, Cuminum cyminum seeds are habitually used in several cuisines of different food cultures. In India it is used in both whole and ground form as a traditional ingredient to make innumerable dishes without knowing their medicinal uses and properties. In Kerala, the decoction of the cumin seeds made from drinking water used for drinking purpose instead of ordinary water and in Tamilnadu cumin seeds used in daily to make food items called Rasam(soup) to eat with rice to increase the digestion. The fruits of Solanum lycopersicum are one of the important savoury vegetables used to increase the flavour of cooked foods. The oil and solid albumen ripe of Cocos nucifera (L.) fruits are commonly used in cooking and frying. Hence in the present study, the composition (paste) prepared by mixing of 2 drops of Solanum lycopersicum fruit juice, 2 drops of Cocos nucifera (L.) and 1gram of Cuminum cyminum seed powder were tested on the 100 subjects who are felt bad breath. The result of the present study showed effectively controlled bad breath in 91 patients even after on weak period of clinical trial and except 09 diabetic patients.
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Chandran, M., R. Priyanka, D. Kavipriya, S. Ramya, R. Jayakumararaj, T. Loganathan, G. Pandiarajan, et al. "Reformulation and Scientific Evaluation of CUSOCO: A Traditional Toothpaste Formula from Classical Tamil Literature towards treatment of Halitosis." Journal of Drug Delivery and Therapeutics 12, no. 5 (September 15, 2022): 127–31. http://dx.doi.org/10.22270/jddt.v12i5.5604.
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In order to achieve the multi-claim products required for dental-health-care and hygiene, it is indispensable for the formulator to use a wide range of ingredients however, with the advent of technology the chemically synthesised products are not of demand in the market as they have side effects and are considered to unsafe for human use. This places quite a number of demands on the use of PBNPs in the development process. Use of PBNPs innovations in the areas of pharmaceutical technology have contributed significantly to the formulation of dental-health-care products with superior efficacy as well as other attributes that may contribute to clinical response and patient acceptability. Improved clinical efficacy and tolerability, along with conditioning signals, should encourage patient compliance with oral hygiene. Cuminum cyminum seeds are being habitually used in traditional cuisines of different cultures. In India, it is used in both whole and ground form as a traditional ingredient to make dishes without perceptive medicinal knowledge/ properties behind. In Kerala, decoction of cumin seeds is used for drinking (Jeera water). In Tamilnadu, cumin seeds are the key ingredient of Rasam. Fruit of Solanum lycopersicum is one of the important savoury vegetable used in traditional Indian cuisines. The oil of Cocos nucifera fruits are used in cooking in Kerala and TamilNadu. In the present study, composition (paste) prepared by mixing of 2 drops of S. lycopersicum fruit juice, 2 drops of C. nucifera and 1g of C. cyminum seed powder were tested on 100 subjects with felt bad breath. Results of the present study was found to be effective in controlling bad breath (odour) in 74 subjects after the treatment (period of clinical trial) except 09 of 83 subjects who were diabetic.
Keywords: Oral hygiene; bad breath; halitosis; Cuminum cyminum; Solanum lycopersicum; Cocos nucifera; CUSOCO; dental-health-care
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Pereira Vasconcelos, Vinícius Guilherme, David Barbosa de Alencar, Alexandra Priscilla Tregue Costa, and Marden Eufrasio dos Santos. "Proposal for an Araçá-Boi Fruit Mead Factory in the Amazon Region." International Journal for Innovation Education and Research 7, no. 11 (November 30, 2019): 30–42. http://dx.doi.org/10.31686/ijier.vol7.iss11.1839.
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The present work is intended to present a proposal for the construction of a factory, which will produce handcrafted mead with exotic fruit from the Amazon region, Araçá-Boi. It will be shown in a very relevant way the importance in the valorization of the fruit, little used in the local cuisine, its nutrients and the commercialization of the drink in the region. The work will enable the recognition of this drink from ancient times, much appreciated in the Nordic culture, made with the fermentation in honey base, which gave rise to an alcoholic beverage, still so little explored in Brazil.
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Mohd Ab Azid, Saffanah, and Wan Rosli Wan Ishak. "Therapeutic Benefits of Commercially Available Gourd Family in Improvement and Sustainability of Human Health." International Journal of Engineering & Technology 7, no. 3.7 (July 4, 2018): 164. http://dx.doi.org/10.14419/ijet.v7i3.7.16263.
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Cucurbit family are a fruit producing plants with 130 genera and 800 species and it is one of the genetically discrete groups of food plants such as pumpkin, cucumber, squash, gourd and melon. Cucurbit family provide an important dietary fibre, β-carotene (pro-vitamin A), potassium and vitamin C. Consuming dietary fibre regularly can prevent diabetes mellitus, obesity and cardiovascular disease. Pumpkin (cucurbita maxima) is widely cooked as desserts in Malay cuisines. 60-80% content of polysaccharides in pumpkin pulp functions as anti-tumour, anti-diabetic, hypolipidemic, and immune-stimulating activities. Winter melon (Benincasa hispida) is a source of water soluble polysaccharides, vitamin C while the taste is pleasant, sub acid and aromatic juicy flesh; a great source of functional food production and can be stored up a year. Rockmelon (Cucumis melo L) has nutritional value namely carbohydrates, ascorbic acid, folic acid and potassium while the seeds are rich in oil and protein, and the compounds of this fruit are functioning to prevent cancer, fighting depression, dandruff, ulcers and stimulate the immune system. The red flesh of watermelon (Citrulus lanatus) has anti-carcinogenic compounds. Cucurbit fruits have blood glucose lowering properties and the active ingredient has been shown to be polysaccharides; able to modulate the immune system, anti-tumour, decrease inflammation and act as hypoglycaemic agent.
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weaver, william woys. "The Water Gate Inn: Pennsylvania Dutch Cuisine Goes Mainstream." Gastronomica 9, no. 3 (2009): 25–31. http://dx.doi.org/10.1525/gfc.2009.9.3.25.
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This article deals with the creation of a new type of high-end Pennsylvania Dutch food tourism as packaged by Marjorie Hendricks (1897––1978) in her tastefully furnished Water Gate Inn which operated in Washington, DC from 1942 to 1966. Rather than draw on the Old Order Amish then emerging as tourism themes in places like Lancaster County, Pennsylvania, Hendricks and her menu developer, Flora G. Orr (1893––1953) went back to original sources with the idea of showcasing some of the classic dishes for which Pennsylvania Dutch cooking was once well known. This included various pork-and-saurkraut recipes, the layered dishes called Gumbis (shredded cabbage with layers of fruit and/or meat), and a number of recipes invented by Hendricks but inspired by old, traditional preparation techniques. While Hendrick's restaurant won national acclaim for its high-quality fare and interior decorations composed of real Pennsylvania Dutch antiques, it had little effect on the menus then developing in Pennsylvania by the tourism industry, menus which were largely constructed around an inaccurate interpretation of both Amish foods and foodways and Pennsylvania Dutch culture in general.
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Goto, Keiko, Jennifer Whitten, Maria Giovanni, and Cindy Wolff. "Consumer Attitudes and Behaviors Regarding Ethnic Produce at Farmers’ Markets." Californian Journal of Health Promotion 12, no. 3 (December 1, 2014): 71–78. http://dx.doi.org/10.32398/cjhp.v12i3.1582.
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Background and Objective: Past research indicates that exposure to ethnic produce may be positively associated with fruit and vegetable consumption and negatively associated with fast food consumption. The objective of this research was to examine attitudes and behaviors regarding ethnic produce among farmers’ market consumers in rural northern California. Methods: A total of 502 farmers’ market attendees completed a survey, which examined the demographic characteristics of the consumers, their attitudes toward ethnic produce at farmers’ markets, and their familiarity and preferences for a variety of food products and cuisines. Results: Most participants had positive attitudes toward products presented on the survey. However, less than half of the study participants recognized at least 11 of the 22 ethnic produce items available at area farmers' markets. Ethnic minorities, females, and older participants were more likely to have tried ethnic produce items. Women had more positive attitudes toward ethnic produce. Conclusion: These findings indicate the importance of identifying strategies tailored to specific groups of people to promote the consumption of ethnic fruits and vegetables, which may be associated with lower rates of obesity and diet-related chronic diseases.