Academic literature on the topic 'Cuisine (sel)'
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Journal articles on the topic "Cuisine (sel)"
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Diop, Tidiane, Adrienne Ndiolene, Alassane Traore, Maguette Ndiaye, Mamadou Sidibe, and Cheikh Abdoul Khadir Diop. "Évaluation de la qualité des sels alimentaires consommés au Sénégal." International Journal of Biological and Chemical Sciences 18, no. 2 (July 26, 2024): 670–77. http://dx.doi.org/10.4314/ijbcs.v18i2.27.
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Le sel de cuisine de qualité alimentaire est iodé pour des motifs de santé publique, pour prévenir les troubles dus à une déficience en iode (TDI). Les quantités maximales et minimales sont normés. Le sel, produit naturel, contient des métaux lourds, des sulfates… en proportion variable. Certains éléments traces métalliques peuvent devenir toxiques lorsque la concentration dépasse un certain seuil. L’objectif de cette étude est d’évaluer la qualité des sels de cuisine au Sénégal. Cette qualité sera évaluée par rapport à la norme Sénégalaise NS03-037 (1994). De septembre à octobre 2022, cent douze (112) échantillons de sels ont été collectés à Dakar, Fatick, Thiès et Kaolack, Tambacounda, Saint-Louis et Ziguinchor. Les teneurs d’iode ont été déterminés par la méthode NS03-038 (1994). Les métaux lourds ont été déterminé par ICP-OES. L’analyse qualitative des sulfates, carbonates et autres éléments chimiques a été effectuée par spectroscopies de fluorescence-x et infrarouge. Le dosage des sulfates a été effectué par spectrophotomètre Hach DR3900 par la méthode turbidimétrique après réaction avec le baryum du réactif SulfaVer 4. Les résultats révèlent que 25% des sels ont des teneurs d’iode comprise entre 30-50 ppm c’est-à-dire adéquatement iodés. Par ailleurs nos résultats ont montré que 50% des échantillons étaient sous-iodés et 25% sur-iodés. Les teneurs en métaux lourds (As, Cd, Hg, Pb et Cu) sont globalement acceptables par rapport à la norme sénégalaise en concordance avec la norme codex. La quantification des sulfates montre de fortes teneurs. L’étude montre que l’état d’iodation des sels n’est pas satisfaisant et ils contiennent d’autres éléments chimiques comme les sulfates. Ceci montre que des actions urgentes doivent être menées pour améliorer la qualité du sel iodé au Sénégal.
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Mpika, Joseph, Armani Bakala Gambou, Josiane Nelly Niebi Awah-Lekaka, and Attibayeba. "Formulation en cristaux du sel extrait des résidus végétaux à faible valeur commerciale au Congo." International Journal of Biological and Chemical Sciences 18, no. 2 (July 26, 2024): 451–62. http://dx.doi.org/10.4314/ijbcs.v18i2.11.
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Le sel végétal joue un rôle capital pour l’organisme humain. Les techniques empiriques d’obtention de ce sel, posent un problème pour parvenir à un produit fini destiné à être utilisé en cuisine. L’étude visait à formuler en cristaux par la méthode traditionnelle, du sel végétal issu du filtrat de cendres des plantes utilisées au Congo. Les cendres des pelures du plantain, des amandes du palmier raphia, des régimes du palmier à huile, du sésame et de la jacinthe d’eau ont été obtenues après séchage et incinération à l’air libre pendant cinq (5) heures jusqu’à l’obtention de la cendre. Les filtrats ont été extraits après lavage des cendres à l’eau de robinet. Le sel végétal résultait après évaporation d’eau pendant quatre heures. Le taux d’extraction du sel a été déterminé après cristallisation des filtrats. La masse plus élevée (1,72g) du sel végétal a été enregistrée des feuilles de jacinthe d’eau. Il a été noté la plus faible masse (1,48g) avec les amandes du palmier raphia. Le taux d’extraction de 54,69% et 44,93% a été enregistré sur les filtrats de cendres de la hampe du plantain et amandes du palmier raphia. Le taux d’extraction du sel végétal du filtrat de cendres du bananier plantain a été plus important comparé à ceux enregistrés chez les autres végétaux. English title: Crystal formulation of salt extracted from plant residues of low commercial value in Congo Vegetable salt play a capital role in the human body. However, their manufacturing methods leading to the final product to be used in cooking is still not well mastered. Thus, this work aimed to formulate vegetable salt crystals using the traditional method, from the ash filtrate of plants used in the Congo. The ashes have been obtained after drying as incineration in the open air for 5 hours until ashes are obtained of plantain’s skeen, stones of palm tree raffia, oil palm regime, sesame leaves and water hyacinth leaves. The ash filtrates were extracted after washing of the ashes with tap water. The salt was obtained after evaporation of water for four (4) hours. The extraction rate of the vegetable salt was determined after crystallisation of the filtrates. The highest salt mass (1.72 g) was obtained with the leaves of water hyacinth and the smallest mass of 1.48g was obtained with stones of the raffia palm. The extraction rates of the vegetable salt of 54.69% and 44.93% were recorded with the ashes filtrate of the plantain Banana’s peduncle and stone of palm tree raffia respectively. The extraction rate of vegetable salt from the plantain banana ashes filtrates has been more important than those recorded in other plants.
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Altema, Rose, Linda Wessel-Beaver, and Angela M. Linares Ramírez. "Container production of four sweet chili pepper (Capsicum chinense Jacq.) lines using soilless substrates." Journal of Agriculture of the University of Puerto Rico 106, no. 1 (January 1, 2022): 15–32. http://dx.doi.org/10.46429/jaupr.v106i1.21048.
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Sweet chili pepper (Capsicum chinense Jacq.) is an important part of the local cuisine of Puerto Rico where it is known as ají dulce. Considering opportunities for vegetable production in Puerto Rico, soilless alternatives for production of sweet chili pepper should be considered. This study evaluated five substrates: (1) PRO-MIX® BX (BX); (2) PRO-MIX® BX + Mycorrhizae (BX+Myco); (3) PRO-MIX® High porosity + Mycorrhizae (HP+Myco); (4) PRO-MIX® High porosity + Mycorrhizae + Biofungicide (HP+Myco+Fung); and (5) coconut coir. Four experimental lines of sweet chili pepper (G-2, Sel-7, G-11 and G-8, to be released as ‘Amanecer’, ‘Bonanza’, ‘Carnaval’, and ‘Pasión’, respectively) were tested with each substrate. Two outdoor plantings in containers were carried out with a factorial combination of four lines by five substrates: Trial 1 from March to September 2017 and Trial 2 from October 2017 to April 2018. In addition, the four experimental lines were transplanted to the field (Field Control Trial). All plantings took place in Mayagüez, Puerto Rico. Differences among substrates were relatively consistent in Trial 1 and Trial 2. Sweet chili pepper in BX+Myco and HP+Myco+Fung flowered 50.3 days after transplanting (DAT) while plants in coconut coir flowered about two and a half weeks later. There were few or no differences in BX, BX+Myco and HP+Myco+Fung for plant height, number of fruit and total fruit weight. Plants grown in HP+Myco and coconut coir were shorter, with fewer fruits and lower fruit weight. Average fruit weight was similar among all substrates. Relative differences among lines in the three trials were less consistent than for substrates. Line G-11 was the earliest flowering line at 50.1 DAT as well as the shortest line. The other lines flowered eight to 10 days later. The tallest line varied from trial to trial. Line Sel-7 produced the greatest number of fruits per plant in Trial 1 and in the Field Trial, while G-2 and G-8 produced the greatest number in Trial 2. Line Sel-7 had the highest total fruit weight per plant in Trial 1 and in the Field Trial while G-2 had the greatest total weight in Trial 2. Despite the high number of fruits in plants of G-8, yields were 60% less because of small average fruit weight. Line Sel-7 had the greatest average fruit weight in Trial 1 while G-11 had the highest fruit weight in Trial 2. This research suggests that, based on its lower cost, BX would be a good choice for soilless production of sweet chili pepper. For production in containers, sweet chili pepper lines G-2 and Sel-7 showed better performance than G-8 and G-11.
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Højlund, Susanne, and Ole G. Mouritsen. "Sustainable Cuisines and Taste Across Space and Time: Lessons from the Past and Promises for the Future." Gastronomy 3, no. 1 (January 3, 2025): 1. https://doi.org/10.3390/gastronomy3010001.
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A certain level of culinary sustainability was automatically built into many ancient cuisines due to scarcity in food supplies and, hence, optimal use of the available resources with minimal waste. The concept of sustainability in the global food systems today is much more complex, where the planetary limits to population growth and availability of food resources are leading to tremendous stresses on the overall conditions of the planet including the climate. Still, lessons from world cuisines across space and time may serve as a guide towards a more sustainable plant-forward cuisine in the future. In this essay, we highlight how a focus on gastronomy, especially gastronomic heritage, can provide a framework for a more sustainable cuisine. We see gastronomy as much more than related to cooking and fine dining but also referring to a complex understanding of the word, involving taste, lifestyle, meal culture, commensality, traditional knowledge, craftmanship, and food making. The Mediterranean Diet, traditional Japanese cuisine, and ancient Roman practices are discussed as examples.
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KURNIAWAN, WAWAN. "EFEKTIVITAS ANTOSIANIN EKSTRAK BUNGA MAWAR UNTUK PENGOBATAN DIABETES MELLITUS TIPE 2." HEALTHY : Jurnal Inovasi Riset Ilmu Kesehatan 2, no. 2 (August 17, 2023): 91–98. http://dx.doi.org/10.51878/healthy.v2i2.2413.
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Hyperglycemia is a medical condition in the form of an increase in blood glucose levels beyond normal which is a characteristic of several diseases, especially diabetes mellitus, in addition to various other conditions. Indonesia's rich edible tropical flowers have become part of the archipelago's cuisine, traditionally used as medicine, as natural dyes for food and beverages. Anthocyanins are polyphenolic compounds whose existence is very abundant in nature with diversity in various types of plants. Anthocyanins are natural components that accumulate in vacuoles and are responsible for the red, blue and purple colors in fruits, vegetables, flowers and other plants. Various positive benefits of anthocyanins for human health are as antioxidants, improve eye vision, anti-inflammation, prevent diabetes, inhibit tumor cells and prevent neurological diseases. ABSTRAKHiperglikemia adalah suatu kondisi medis berupa peningkatan kadar glukosa darah melebihi normal yang menjadi karakteristik beberapa penyakit terutama diabetes melitus di samping berbagai kondisi lainnya. Kekayaan bunga-bunga tropis di Indonesia yang dapat dimakan telah menjadi bagian dari kuliner nusantara, secara tradisional digunakan sebagai obat, sebagai pewarna alami untuk makanan dan minuman. Antosianin merupakan senyawa turunan polifenol yang keberadaannya sangat melimpah di alam dengan keanekaragaman dalam berbagai jenis tumbuhan. Antosianin adalah komponen alami yang terakumulasi pada vakuola dan bertanggungjawab untuk warna merah, biru dan ungu pada buah, sayur, bunga dan tumbuhan lainnya. Berbagai manfaat positif dari antosianin untuk kesehatan manusia adalah sebagai antioksidan, meningkatkan kemampuan penglihatan mata, anti inflamasi, mencegah diabetes, menghambat sel tumor dan mencegah penyakit neurologis.
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Sharma, Viveka Nand, and Arvind Hans. "Tourist Attraction Perception of Jharkhand Cuisine." International Journal of Circular Economy and Waste Management 2, no. 2 (July 1, 2022): 1–10. http://dx.doi.org/10.4018/ijcewm.306215.
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Jharkhand cuisine has a 5000-year history that spans several cultures that are intertwined in such a way as to produce a wide range of cuisines. Jharkhand delicacies are known worldwide for their flavor, variety, and uniqueness. The origins of Jharkhand cuisine may be traced back to the state's past, since each region evolved its collection of dishes over time, combining a diverse range of spices, distinctive ingredients, and cooking techniques. The goal of this study is to see if foreign visitors to Jharkhand find Jharkhand cuisine appealing. According to the findings of the study, foreign tourists' impressions of Jharkhand food improved significantly once they tried it. Rich taste and flavor of food items, positive dining experience, value for money, menu diversity, visual appeal, sufficient portion sizes, use of fresh ingredients, and moderate price of food items were all variables that had positive higher perceptions. According to the statistics, Tourist’s regard Jharkhand cuisine as a tourist attraction.
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Jurado, Alfredo Tenoch Cid. "The culinary and social-semiotic meaning of food: Spicy meals and their significance in Mexico, Italy, and Texas." Semiotica 2016, no. 211 (July 1, 2016): 247–69. http://dx.doi.org/10.1515/sem-2016-0108.
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AbstractThe objective of this study is to provide insight into culinary systems. Each culture expresses its own identity through the way in which it transforms food into an elaborated cuisine. The phases of a cooking process start with the choice of ingredients, their preparation, their processing, how they are served, and how they are eaten. Each of these phases makes it possible to understand the semiotic and social behavior of a human group in the moment they choose to prepare and eat a particular food. Therefore, this article contains a contrastive analysis of how Mexican, Texan, and Italian cuisines show how spicy and hot food is interpreted depending on the values that are given to it in regards to being considered a dish, a spice or a vegetable. It bases its analysis on the mechanisms built around the meaning of chile (“chilli”) in order to express cultural characteristics and differences. The recipes and their narrative processes, in addition to the use of color, allow the identification of parameters to describe the various cuisines through recipes books.
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Desport, J. C., A. Baptiste, C. Villemonteix, L. Darthou-Pouchard, C. Soulefour, M. Guitard, S. De Magalhaes, et al. "Il est possible de réduire la teneur en sel des menus des restaurants scolaires grâce à des interventions coordonnées auprès des personnels de cuisine et des fournisseurs d’aliments industriels." Nutrition Clinique et Métabolisme 33, no. 1 (March 2019): 103. http://dx.doi.org/10.1016/j.nupar.2019.01.418.
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Djagba, Atouga Yembliman, Bèdibètè Bonfoh, Habrè Bassowa, Kodjo Aklikokou, and N’gonlbi Kanour. "Etat des lieux de l’élevage caprin en milieu paysan au Togo." Revue d’élevage et de médecine vétérinaire des pays tropicaux 73, no. 1 (February 28, 2020): 11–19. http://dx.doi.org/10.19182/remvt.31840.
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Les caprins constituent au Togo la seconde espèce d’élevage après les volailles en terme d’effectif. La disponibilité de sa viande reste pourtant rare. L’Etat togolais, à travers des projets de développement, a initié la recapitalisation du cheptel national d’animaux à cycle court. L’objectif de l’étude était la connaissance des faiblesses des pratiques d’élevage des caprins au Togo en vue de proposer des axes de recherche pour son amélioration et son développement. Des enquêtes ont été menées auprès de 129 chefs de ménages des deux sexes. Les éleveurs étaient des paysans, des salariés ou des retraités. Les enquêtes ont couvert l’ensemble du pays, prenant en compte sa diversité pluviométrique et végétale. Des données sur les pratiques d’élevage, les soins vétérinaires, les maladies et les autres contraintes ont été recueillies. Les résultats ont montré que 69 % des éleveurs étaient instruits, 91 % étaient mariés, et 26 % des propriétaires étaient des femmes. La main d’œuvre familiale jouait un rôle important. Les activités liées à l’élevage étaient confiées aux femmes et aux enfants. La taille moyenne du cheptel par ménage était de 18 caprins. Les chèvres adultes constituaient 44 % de l’effectif contre 2 % de mâles adultes entiers. Le taux de productivité au sevrage était de 0,54 chevreau par mère. Les animaux disposaient d’un abri ; dans 85 % des élevages, ils recevaient périodiquement une complémentation alimentaire et dans 27 % d’entre eux un complément minéral à base de sel de cuisine. Les soins vétérinaires ont été observés dans 64 % des élevages. Cette étude a permis de révéler quelques faiblesses relatives aux soins vétérinaires, à l’utilisation de géniteurs améliorés et à la disponibilité d’abris. Des formations sur les itinéraires techniques de l’élevage des caprins sont nécessaires pour améliorer leurs performances.
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M'Bareck, Molid Aziada, Mahaman M. Mouctari Ousseini, Issa Salissou, and Chaibou Mahamadou. "Pratiques et contraintes de l’élevage de la chèvre rousse de Maradi en milieu rural au Niger." International Journal of Biological and Chemical Sciences 15, no. 3 (September 8, 2021): 936–49. http://dx.doi.org/10.4314/ijbcs.v15i3.8.
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Au Niger, l’élevage caprin occupe une place importante dans l’économie des ménages ruraux. Une étude a été conduite dans la région de Maradi afin de caractériser les pratiques de gestion des élevages des chèvres rousses et analyser leurs contraintes. Ainsi, 180 agro-éleveurs répartis dans 12 villages de la région ont été questionnés. Les thèmes abordés au cours des interviews ont porté sur : les caractéristiques du ménage, les objectifs de production, le mode de conduite des animaux, la gestion de l’alimentation, la santé animale ainsi que les contraintes auxquelles les producteurs font face. Les résultats ont révélé que la majorité (72,8%) des propriétaires des caprins sont des femmes. Les caprins sont élevés en priorité comme épargne pour subvenir aux besoins du ménage. Pendant la saison sèche, plus de la moitié (51%) des éleveurs font recours à l’achat du son de blé pour la complémentation des animaux. Diverses sources des compléments minéraux sont utilisées, notamment le sel de cuisine, les pierres à lécher, le natron et le sel de Bilma. La pénurie d’aliments a été identifiée comme la contrainte majeure de l’élevage caprin (57,8%). Elle est suivie par les maladies animales (17,2%) et la stabulation en saison de pluies (7, 8%). L’amélioration de l’élevage de la chèvre rousse passe par la prise en compte de toutes les contraintes de production.
English title: Practices and constraints of Maradi red goat breeding in rural areas in Niger
In Niger, goat farming plays an important role in the economy of rural households. A study was conducted in the Maradi region to characterize the management practices of red goat farms and analyze their constraints. Thus, 180 agro-pastoralists spread out in 12 villages of the region were questioned. The themes addressed during the interviews included: household characteristics, production objectives, animal husbandry, feed management, animal health and the constraints faced by producers. The results revealed that the majority (72,8%) of goat owners were women. The feeding system is based on natural pastures and crop residues. During the dry season, more than half (51%) of the farmers used wheat bran for animal complementation. Various sources of mineral supplements are used, including cooking salt, lickstones, natron and Bilma salt. Food shortage has been identified as the major constraint to goat farming (57.8%), followed by animal diseases (17.2%) and stalling during the rainy season (7.8%). The improvement of the breeding of the red goat requires the taking into account of all the constraints of production.
Dissertations / Theses on the topic "Cuisine (sel)"
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Monod, Raphael. "Approche multidisciplinaire combinant l'imagerie par résonance magnétique 23Na, la libération in-vitro de sodium et l'évaluation sensorielle pour étudier les interactions sel-aliments et optimiser l'utilisation du sel de table par les consommateurs." Electronic Thesis or Diss., Bourgogne Franche-Comté, 2024. http://www.theses.fr/2024UBFCK069.
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Une consommation excessive de sel (NaCl) augmente considérablement le risque de maladies cardiovasculaires. Cependant, la consommation moyenne reste jusqu’à deux fois supérieure à la recommandation de l'OMS, qui est de 5 g par jour. La réduction de la consommation de sel est donc une priorité absolue pour prévenir les maladies non transmissibles telles que les maladies cardiovasculaires. Jusqu'à présent, l'industrie a déjà réussi à réduire les teneurs en sel de nombreux aliments commerciaux, mais la nécessité de poursuivre la réduction de la consommation de sel reste pressante. L'une des principales préoccupations est que les consommateurs augmentent leur consommation de Sel Discrétionnaire (SD) pour compenser la perte de goût, ce qui rendrait la reformulation des aliments moins efficace. Jusqu'à présent, l'utilisation du sel discrétionnaire a reçu peu d'attention et n'est pas clairement ciblée par les recommandations, bien qu'elle contribue significativement à la consommation globale de sel.Objectifs :Ce projet de thèse s'inscrit dans ce contexte ; il fait partie du projet global et multidisciplinaire Sal&Mieux (fondé par l'Agence Nationale de la Recherche), qui vise à identifier des leviers sur la façon d'optimiser l'utilisation du SD. Deux objectifs principaux ont été définis pour cette thèse : (i) mieux comprendre comment le SD interagit avec les matrices alimentaires, puis comment celui-ci est libérée dans la bouche en fonction de différentes pratiques d’assaisonnement ; (ii) identifier les conséquences en termes de goût salé et de la saveur ; le défi étant d'identifier les pratiques domestiques qui permettent d’optimiser un maximum l'utilisation du SD. L'hypothèse de base est que, selon le type d'aliment et les pratiques de salage, le SD interagit différemment avec la matrice alimentaire et est libéré dans la bouche selon divers schémas dynamiques qui déterminent la perception globale du goût salé.Méthodologie :Le travail de thèse était basé sur des approches expérimentales complémentaires suivant une voie transdisciplinaire. Premièrement, la Résonance Magnétique Nucléaire 23Na (RMN) et l'Imagerie Magnétique Nucléaire (IRM) ont été utilisées pour évaluer quantitativement l'interaction et la distribution du sodium pour une variété de matrices alimentaires (carottes, pâtes et poulet) et de pratiques de salage (moment de l'ajout de sel, forme des cristaux de sel, influence de l'ajout d'arôme). Deuxièmement, une évaluation sensorielle a été réalisée pour mettre en évidence les pratiques domestiques susceptibles d'améliorer la perception sensorielle du SD. En outre, la libération temporelle du sodium des produits alimentaires a également été contrôlée in vitro à l'aide d'un simulateur de bouche dédié.Résultats :Ce travail a permis de démontrer pour la première fois que la consommation discrétionnaire de sel pouvait être réduite grâce à certaines pratiques domestiques d'assaisonnement et ce pour une large gamme d'aliments réels. Nous avons observé que le salage après la cuisson, conduisait à une plus forte intensité salée par rapport au salage au début du processus de cuisson. Cette plus forte intensité du goût salé a été particulièrement observée lors de l'utilisation de sels commerciaux (sel de mer fin et fleur de sel). Nous avons démontré sur la matrice carotte que cette augmentation du goût salé était due à une distribution hétérogène du sel dans la matrice alimentaire lors du salage après cuisson. Cette distribution inhomogène induit une libération de sel très variable pendant la mastication, créant des pulse de sel qui sont connues pour renforcer le goût salé. Nous avons également démontré que l'utilisation d'arômes, dont certains disponibles au supermarché, pouvait renforcer l'intensité du goût salé d’aliments domestiques.En fin de compte, ces pratiques de salage peuvent contribuer de manière significative aux initiatives mondiales visant à réduire la consommation de selExcessive salt (NaCl) intake is known to increase dramatically the risk of cardiovascular diseases (CVDs). However, the average consumption is still twice the WHO recommendation of 5 g per day. Reducing salt intake is therefore a top priority to prevent non-communicable diseases such as CVDs. Thus far, the industry has already successfully lowered salt levels in many commercial foods but the need to pursue the reduction of salt intake remains pressing. A major concern is that consumers increase their use of discretionary salt (DS) to compensate for the loss of taste, which would make food reformulation less effective. The use of DS has received little attention so far and it is not clearly targeted by recommendations even though it contributes to salt intake.Objectives:This thesis project is anchored within this context; it is part of the global and multidisciplinary project Sal&Mieux (founded by the French ANR), which aims at identifying levers to be transferred in operational guidelines on how to optimize DS use. Two main objectives were defined for this PhD: (i) better understand how DS interacts with food matrices, then how it is released in the mouth depending on various seasoning practices; (ii) identify the consequences in terms of salty taste and flavor perception; the challenge being to identify the best domestic practices to optimize DS use. The core hypothesis is that, according to the type of food and the salting practices, DS interacts with the food matrix differently and is released in the mouth following various dynamic patterns that drive overall salty taste perception.Methodology:The thesis work was based on complementary experimental approaches following a transdisciplinary path. First, 23Na Nuclear Magnetic Resonance (NMR) and Magnetic Nuclear Imaging (MRI) were used to quantitatively evaluate the interaction and distribution of sodium for a variety of food matrices (carrots, pasta, and chicken) and salting practices (moment of salt addition, shape of salt crystals, influence of flavour addition). Second, sensory evaluation was performed to underline domestic practices that can increase sensory perception of DS. In addition, the temporal release of sodium from food products was also monitored in vitro using a dedicated mouth simulator.Results:This work demonstrated for the first time that discretionary salt consumption could be reduced by certain domestic seasoning practices, for a wide range of real foods. We observed that salting after cooking led to a higher saltiness intensity than salting at the beginning of the cooking process. This higher intensity of salty taste was particularly observed when using commercial salts (fine sea salt and fleur de sel). We demonstrated on the carrot matrix that this increase in salty taste was due to a heterogeneous distribution of salt in the food matrix during salting after cooking. This inhomogeneous distribution induces a highly variable release of salt during chewing, creating salt pulses that are known to enhance salty taste. We have also demonstrated that the use of flavourings, some of which are available in supermarkets, can reinforce the intensity of the salty taste of domestic foods.Ultimately, these salting practices can make a significant contribution to global initiatives to reduce salt consumption
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Na, Ya. "UNDERSTANDING CHINESE STUDENTS’ CUISINE CHOICE IN THE U.S.: A SYSTEMATIC STUDY OF FACTORS AFFECTING CUISINE CHOICE." Kent State University / OhioLINK, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=kent1416407068.
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Petty, Heather Keyronica. "Evaluation of Teen Cuisine: An Extension-Based Cooking Program to Increase Self-efficacy in Teens." Thesis, Virginia Tech, 2016. http://hdl.handle.net/10919/73705.
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Background: Childhood, adolescent, and adult obesity is a major health and economic concern affecting the United States and various countries across the globe. Obese children and adolescents are at a potential risk for developing certain chronic diseases as they transition into adulthood. There are community-based cooking intervention programs designed to increase children and adolescents' intake of fruits, vegetables, and whole grains, whether these programs improve self-efficacy and perceptions related to food and eating behaviors is not currently known.
Objective: The aim of the study was to evaluate the effectiveness of Teen Cuisine, an Extension-based cooking program on self-efficacy with cooking and perceptions of their eating behaviors in a diverse group of adolescents across the Commonwealth of Virginia.
Subjects: Students involved in the 4-H Teen Cuisine Program during the 2013-2015 academic years. Cooking Program: Teen Cuisine is a six-week 90-minute extension-based cooking program created by the Virginia Family Nutrition Program targeting adolescents and teens throughout the Commonwealth of Virginia. The program focused on kitchen safety and sanitation, knife skills, food preparation, and nutrition education.
Measures: A survey was used to assess n=531 student's self-efficacy for general nutrition knowledge, food choices, and cooking skills as a result of the 4-H Teen Cuisine Program during the academic year of fall 2013 to spring 2015.
Methods: Surveys were administered upon completion of the Teen Cuisine program to assess students' self-efficacy and perceived gains in kitchen skills, dietary patterns and preferences, and nutrition knowledge.
Results: Teens that self-reported living in rural areas throughout the Commonwealth of Virginia perceived gains (p < 0.05) in an increased consumption of fruits and vegetables. Teens also indicated an increased frequency in cooking and a decrease in their consumption of soda/soft drinks.
Conclusion: Overall Teen Cuisine was found to be effective in improving perceptions of curriculum specific health behaviors, cooking skills, food safety and sanitation, and perceived gains in self-efficacy in the kitchen.Master of Science
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(6636068), Saerom Wang. "ENCOUNTERING EXOTIC CUISINE ON FOREIGN LANDS: NARRATIVES FROM AMERICAN TRAVELERS." Thesis, 2019.
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With the rise of individuals’ interests in travelling for a meaningful experience, travelers today not only immerse themselves in consuming food for pleasure but also seek to gain meaningful outcomes. In particular, local food consumption experiences can facilitate travelers to enhance their sense of competence and perceived personal growth, referred to as eudaimonic wellbeing. As travelers experience the culture of the destination and enjoy the sense of exoticness through consumption of local food, they can recognize their capabilities and learn better about themselves through contrast with others. Yet, limited knowledge exists on the higher-level outcomes of such an experience and the process through which travelers encounter local food.
Therefore, the first study proposed to understand the procedures through which travelers experience local food, utilizing symbolic interactionism as a theoretical perspective. According to symbolic interactionists, role-playing is a paramount process that shapes individuals’ behaviors and experiences (Hewitt, 1976). Accordingly, this study outlined the role-playing process for each role-taking (taking the role of others to understand their role and associated expectations) and role-making (playing their own role and acting based on related expectations). In role-taking, four themes were identified including Utilization of Symbolic Cues, Imitating, Simulation of Other’s Position, and Comparison with Expected Characteristic of a Role. For role-making processes, three themes emerged including Performance of One’s Regular Role, Disassociation of Self from One’s Role, and Creation of a Desired Role. As such, various role-playing activities were identified as critical means through which travelers determine their behavior and appraisal of their local food consumption experience. Such a finding is valuable in extending the existing literature that mostly paid attention to cognition or emotion as the procedures through which people construct their experience (Hume, Mort, Liesch, & Winzar, 2006).
To understand the higher-level outcome of local food consumption experience that relates to eudaimonic wellbeing, the second study investigated changes in self-concept based on travelers’ encounters with local food. Individuals’ food choice behaviors or food practices have been identified as important bearers of their identity in the general food consumption literature (Valli & Traill, 2005). Yet, travelers’ food consumption activities have been mostly viewed merely as a pleasurable pursuit in the food and tourism studies (Kivela & Crotts, 2006). In line with the characteristic of one’s self-concept being subject to change (Festinger, 1954), the second study explored whether and how travelers modify their self-concept through their local food consumption experiences. The findings showed that self-concept change took place in terms of two themes of General Self-Concept and Eating Self-Concept. Within General Self-Concept, four aspects of self-concept appeared to have changed or emerged including Superiority, Satisfaction, Cultural Competency, and Appreciation. As for Eating Self-Concept, it was found that travelers’ self-concept changes involved Mindful Eating, International Food Expertise, and Eating Characteristics. Some of the factors that caused these self-concept modifications include the characteristic of local food experience being challenging, representative of local culture and identity, and exotic. Therefore, the findings are valuable in demonstrating local food consumption experience as a case in which people can change how they view themselves, what specifically change, and how they change based on their encounters with local food.
The third study aimed to investigate emotional bonding with the place, place attachment, as another outcome that is associated with eudaimonic wellbeing. Attention was paid to how travelers’ psychological comfort plays a role in their place attachment development. In addition, such an influence of psychological comfort on place attachment was explored by comparing Koreans and Americans to contrast possible cultural differences between the two groups regarding the degree to which comfort is valued in forming their place attachment level. Specifically, comfort was measured for three major elements of the local food consumption experience including atmospherics, interaction with service providers, and food. The findings showed that comfort with all three elements can influence travelers’ place attachment levels and that individuals from different cultures can vary in the degree to which comfort shapes their place attachment levels. Thus, this study expands our knowledge by proposing comfort with local food consumption experience as a critical trigger of emotional bonding development between travelers and the travel destination.
The synthesis of these key findings from the three studies explicates how travelers’ eudaimonic wellbeing can be enhanced from an overarching viewpoint. In line with the basic premise of self-determination theory which suggests that one’s eudaimonic wellbeing is promoted when three psychological needs (competence, autonomy, and relatedness) are satisfied (Deci & Ryan, 1985), propositions were outlined regarding how these psychological needs can be met through role-playing activity, self-concept change, and place attachment development based on consuming local food. As one’s general wellbeing comprises both hedonic and eudaimonic wellbeing (Ryff & Keyes, 1995), the linkage proposed between local food consumption experience and eudaimonic wellbeing complements the current view that has been focused on hedonic aspects of travelers’ local dining experience.
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YEN, FU-JOU, and 嚴馥柔. "Studying The Comics Cuisine of Chinese Cooking Master Boy and Hakka Dishes Gourmet - To See Yen Fu Jou's Creation of The Five Senses Food." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/63n9s4.
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碩士大葉大學
設計暨藝術學院碩士班
104
Dietary, is the first priority of living. From the sociologist Abraham Harold Maslow's theory "hierarchy of needs", dietary is the basic need for living. From Chinese proverb "food ranks first", it also shows how important of dietary for living. This research is based on writer's colleague major in food and beverage, combining with cuisine creation and visual communication. The idea is from comic "Chinese Chef" and adding HAKKA cuisine element, to create cuisines base on 5 senses awareness. It is an idea for making cuisines in comic become possible, also combining traditional HAKKA cuisine element to present creative cuisines. This research, is discussing the relation to appearance, fragrance, taste of food and 5 senses by integrating cooking elements. Combining cooking process with HAKKA cuisine characteristic, history background, material and style to discuss combination of cuisine and 5 sense by presentation of creative cuisines.
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Leonor, Filipe da Costa. "Effect of nostalgia triggered by sound: from the sound of the sea dish: on flavour perception." Master's thesis, 2014. http://hdl.handle.net/10400.26/8754.
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Nas duas últimas décadas a área da gastronomia tem vindo a ser alvo de constante mudança, os profissionais de artes culinárias têm vindo a explorar cada vez mais na alta cozinha, não só a ciência no ato de cozinhar como as reações fisiológicas do corpo durante uma experiência gastronómica. É comum confundir termos como sabor e flavor, o primeiro diz respeito a uma perceção que se dá exclusivamente na boca enquanto o segundo é a junção de vários sentidos e sensações como sabor, cheiro, tato, audição, visão, emoção, memória, entre outros. Flavor combina todos os estímulos no cérebro de um modo único para o ser humano e este fenómeno tem a designação de perceção multissensorial. Enquanto profissional da área de artes culinárias, a importância de uma formação on the job de qualidade é significativa. Assim sendo foi realizado um estágio na Cozinha Experimental do restaurante The Fat Duck com o objetivo de aplicar e adquirir novos conhecimentos e também de efetuar um estudo experimental preliminar de modo a entender qual “O Efeito da Nostalgia Ativada pelo Som – do Prato Sound of the Sea – na Perceção do Gosto”.
O restaurante The Fat Duck dispôs de todo o material necessário tanto para um correto estudo experimental como estágio, o que permitiu: (i) compreender como um restaurante de alta cozinha aplica a ciência no ramo profissional; (ii) aprender novas técnicas; (iii) consolidar e aplicar o conhecimento adquirido durante o Mestrado em Inovação em Artes Culinárias.
Os resultados do estudo sugerem que através do som é possível ativar um sentimento de nostalgia. Ao passar o som que simula o mar, fez com que os provadores sentissem o prato Sound of the Sea mais salgado, mais fresco e delicioso do que quando degustado sem o estímulo do som. Os resultados sugerem também que: a) o tipo de memória afeta a aceitação ao prato b) quantos mais sentidos forem ativados durante a perceção multissensorial maior a aceitação; c) cada individuo experiencia a sua própria realidade de perceção multissensorial.The world of gastronomy has significantly changed in the last two decades – professional chefs have been exploring, in the modernist cuisine field, not only the science behind cooking but the physiological reactions one experiences while eating. People are often confused with the terms taste and flavour, while the first is related to what happens exclusively in the mouth, the second regards to a series of sensations – such as taste, smell, touch, sound, sight, emotion, memory and others – processed together in the brain in a way unique to humans. This is known as the multisensory perception experience of eating. As a professional chef, the benefits of on the job training are plenty, therefore an internship at the Fat Duck Experimental Kitchen was accomplished. It was agreed a tasting assay regarding the “Effect of Nostalgia Triggered by Sound – from the Sound of the Sea Dish – on Flavour Perception”, would be conducted during the internship. The Fat Duck restaurant provided with all the materials needed for both the tasting assay and the internship, which allowed to: (i) understand how a fine dining restaurant applies science in the kitchen; (ii) learn new techniques; (iii) reinforce knowledge gathered during the Master’s degree in Innovation in Culinary Arts and Sciences. The tasting assay – which had a preliminary approach – suggested that nostalgia can effectively be triggered by sound. When hearing the sound of the seaside participants felt the Sound of the Sea saltier, fresher and more delicious overall than when sound was not being played. It also suggested that: a) the type of memory evoked, directly affects the enjoyment of the dish; b) the more senses are activated in the multisensory integration the better the overall enjoyment is; c) each individual lives in his own multisensory perception reality.
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Lin, Hui-Chun, and 林慧君. "Selling Skills, Specific Self-Efficacy and Sales Performance of Cuise Product Sales in Travel Agency." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/37889314702526659670.
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碩士中國文化大學
觀光休閒事業管理研究所
98
The research examines the relationship among selling skills, specific self-efficacy and sales performance in the context of cruise product sales, using the example of US-based travel agency chains. The survey data was collected from 301 valid self-report questionnaires and analyzed by SPSS 12.0 and LISREL 8.54. It is found that most sales staff is female, married, and well-experienced with high education degree. Generally, the sales consultants report that their ‘interpersonal skills’ better than ‘Technical skills’ with respect to ‘selling skills’. Regarding specific self-efficacy, they are found more efficient in ‘getting behaviors’ as commanding informative tools to complete sales; however, less confident in analyzing competitors and developing a new marketing. About sales performance, they are most satisfied with their performance in ‘customer retention and new customer development’ but least with ‘sales amount, commission earned and sales volume’. In addition, there are significant differences identified between these three variables and personal characteristics, such as age, education, marital status, previous experience in travel industry, etc. The variables are seen positively interrelated as well. Moreover, the selling skills and specific self-efficacy are found significantly predicting sales performance. This is further confirmed by SEM (structural equation modeling) which demonstrates a causal relationship that selling skills have the effect on sales performance through specific self-efficacy. The findings insert to suggest that the improved selling skills help upgrade specific self-efficacy to enhance sales performance.
Books on the topic "Cuisine (sel)"
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Marie-Hélène, Salavert, ed. La Santé par la cuisine sans sel. Paris: De Vecchi, 1985.
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Baldwin, William P., Green Jonathan, Charlotte Jenkins, and Mic Smith. Gullah cuisine: By land and by sea. Charleston, S.C: Evening Post Pub. Co., 2010.
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Rose, Murray. Secrets of the sea: The fresh appeal of frozen fish. Toronto: Grosvenor House Press, 1989.
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Pukel, Sandy. Greens and grains on the deep blue sea cookbook: Fabulous vegetarian cuisine from the Holistic Holiday at Sea cruises. Garden City, N.Y: Square One Publishers, 2007.
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Barrow, Errol W. Privilege: Cooking in the Caribbean for men only (and for women who care). London: Macmillan Caribbean, 1988.
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Samwald, Achim. Dörren: Früchte, Gemüse, Kräuter : mit neuen Anleitungen und Rezepten. 4th ed. Stuttgart (Hohenheim): Ulmer, 2007.
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Alan, Davidson. Mediterranean seafood: A handbook giving the names in seven languages of 150 species of fish, with 50 crustaceans, molluscs and other marine creatures, and an essay on fish cookery, with over 200 recipes from the Mediterranean and Black Sea countries. Totnes: Prospect Books, 2002.
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Fréchette, Lucie. Entraide et services de proximité: L'expérience des cuisines collectives. Sainte-Foy, Qué: Presses de l'Université du Québec, 2000.
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Guiliano, Mireille. French Women for All Seasons. New York: Knopf Doubleday Publishing Group, 2006.
Find full textBook chapters on the topic "Cuisine (sel)"
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Mathuray, Mark. "Introduction: ‘From Cocks to Haute Cuisine, Arses to Architecture’." In Sex and Sensibility in the Novels of Alan Hollinghurst, 1–12. London: Palgrave Macmillan UK, 2017. http://dx.doi.org/10.1057/978-1-137-33722-1_1.
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Yamasaki, Makiko. "村上春樹作品における〈 〉と〈性〉– 初期作品と阪神淡 大 地 以後の作品との比 を して / “Food” and “Sex” in Murakami Haruki’s literature." In Studi e saggi, 59–75. Florence: Firenze University Press, 2021. http://dx.doi.org/10.36253/978-88-5518-506-6.07.
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Murakami’s early writings are littered with names of various foods and dishes. Often appearing in the context of descriptions of dates with girlfriends or lovers, they in turn become associated with sexual interactions. However, they are not the sorts of dishes one expects to see in a conventional Japanese household. They are almost invariably foreign dishes or mere accompaniments for drinks. Whilst the famines of wartime and postwar Japan did much to disrupt traditional household diets, Murakami’s predilection for foreign cuisine distances his writings even further from Japanese territory. This tendency is particularly evident in his early works.As has been well documented, following his eight-year sojourn abroad, the Great Hanshin Earthquake of January 1995, and the sarin gas attacks by the Aum Shinrikyo on the 20th of March that same year, Murakami’s perspective shifted from one of ‘detachment’ to one of ‘commitment’. However, an examination of food-related passages—and the sexual interactions that often follow—reveals a different picture. Despite Murakami’s shift to ‘commitment’, these scenes consistently depict a self-contained protagonist who makes no effort to allow women entry into his inner life. The protagonist is either unwilling or unable to comprehend the woman-as-other, a stance that I argue persists until the 2010’s. Accordingly, this paper will examine juxtapositions of food and sex from Murakami’s earliest works to Onna no inai otokotatchi (Men Without Women, 2014) and Kishidanchōgoroshi (Killing Commendatore, 2017).
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Pereira, F., M. J. Pires, and M. M. Guerra. "Depicting the Setúbal Peninsula cuisine. Influences from the sea, mountains, and river in the regional food and restaurant models." In Experiencing and Envisioning Food, 174–79. London: CRC Press, 2024. http://dx.doi.org/10.1201/9781003386858-25.
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Lawrence, John M. "Sea-urchin roe cuisine." In Developments in Aquaculture and Fisheries Science, 415–16. Elsevier, 2001. http://dx.doi.org/10.1016/s0167-9309(01)80025-9.
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Bayrak, Burak, and Yusuf Kenan Karaş. "The Place and Importance of Cheese in Türkiye." In Advances in Hospitality, Tourism, and the Services Industry, 305–12. IGI Global, 2024. https://doi.org/10.4018/979-8-3693-3490-4.ch017.
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When we examine the origin of cheese, we see that it is almost as old as the history of milk. Although cheese is a product that is important to Turkish cuisine, it is also frequently used by world cuisines. It is thought that it spread to Turkish communities and the world with an adventure that started in Mesopotamia. Many types of cheese can be found in Anatolian lands. Many of these cheeses are produced and consumed with local culture and techniques. Türkiye's rich cheese diversity is a topic that should be introduced to the whole world. In this regard, cheese producers and tourism stakeholders have a great responsibility. Necessary efforts should be made to deliver cheeses that cannot exceed regional borders, first to the whole country and then to the whole world.
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Gupta, Ragini, and Yashwant Singh Rawal. "A Study on Thriving Mediterranean Cuisine Attracting Tourism in Dubai." In Research in Tourism and Hospitality Management, 127–33. AIJR Publisher, 2022. http://dx.doi.org/10.21467/books.134.16.
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Mediterranean cuisine is well-known throughout the world and is widely regarded as the healthiest cuisine in every way. Although it is regarded as a cuisine that encompasses all the Mediterranean Sea nations, it differs from one to the next, with many variants based on the culture and cuisine of each country. Mediterranean cuisine, also known as "sun cuisine," has been proven to be the healthiest and most balanced, thanks to the richness of its flavours and the use of very healthy ingredients. Because of its widespread popularity, UNESCO designated it as Intangible Cultural Heritage in 2013, acknowledging that it offers several health and lifestyle advantages. This cuisine has succeeded to incorporate many cultures into a single culinary style while retaining its distinct characteristics. They all have the same essence that distinguishes them from the rest of the world's kitchens, even though they use extremely diverse materials and methods. When we speak of Mediterranean food, we may refer to Italian, Spanish, Greek, Moroccan, French Provençal, or even North African cuisine, all of which are part of the same family yet distinct from one another. The chapter discuses about the Mediterranean Cuisine and how it is Attracting Tourism in Dubai
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Peterson, William. "Maximizing Affect, Minimizing Impact with Hansik." In Asian Self-Representation at World’s Fairs. Nieuwe Prinsengracht 89 1018 VR Amsterdam Nederland: Amsterdam University Press, 2020. http://dx.doi.org/10.5117/9789462985636_ch08.
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With its theme of ‘Feeding the Planet: Energy for Life,’ the 2015 Milan Exposition offered a unique opportunity for smaller Asian nations to present their unique culinary heritage before a largely Italian audience. Korea took the fair’s theme seriously, seeking to educate audiences about the health benefits of hansik, its distinctive, often fermented, vegetableheavy cuisine. The Korean pavilion brought fairgoers inside the experience of how the cuisine works, virtually on a cellular level, in a highly aestheticized environment resembling an art installation. While hansik probably won few Italian converts, the youthful energy and exuberance reflected in the pavilion and its guides that exploded onto the streets of Milan during Korea week in June 2015 reflected its positive international cultural branding.
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M Lawrence, John. "Chapter 25 Sea urchin roe cuisine." In Developments in Aquaculture and Fisheries Science, 521–23. Elsevier, 2007. http://dx.doi.org/10.1016/s0167-9309(07)80089-5.
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"4. All at Sea: The Spread of Portuguese Culinary Influence across Asia." In The Making of Macau’s Fusion Cuisine, 60–79. Hong Kong University Press, 2020. http://dx.doi.org/10.1515/9789882203112-008.
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Sue Atkins, B. T. "Then and Now: Competence and Performance in 35 Years of Lexicography." In Practical Lexicography, 247–72. Oxford University PressOxford, 2008. http://dx.doi.org/10.1093/oso/9780199292332.003.0017.
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Abstract This paper describes the process of writing a bilingual English–French dictionary in the late 1960s, and contrasts it with a similar task in the early 21st century, with all the benefits of a large text corpus and sophisticated query tools. The lexicography focuses on the entries for cook and cooking, designed for use both by an encoding English speaker and a decoding French speaker. Lexicographic evidence for the new entries comes from a 100-million-word corpus of British English, a small corpus of French for the words cuire, cuisine, cuisiner, cuisinier, and cuisson, and their inflected forms, and a small parallel corpus of English and French texts. The use of KWIC concordancing, the Word Sketch program and the FrameNet database is described in detail, together with the problems of equivalence encountered. An account is given of the way in which these problems are tackled and the dictionary entry is drafted. Dictionaries exist … to provide a series of hints and associations connecting the unknown with the known. So runs Bolinger’s dictum, quoted by Patrick Hanks in his inspiring address to the 2000 Euralex Congress (Hanks 2000). However, about thirty-five years ago I began writing a dictionary whose raison d’être was – although I couldn’t have said so then – to provide a series of hints connecting the known with the unknown. Eleven years and fifty-odd colleagues later, this had become the Collins–Robert English–French Dictionary (CREFD), now in its fifth edition and still going strong. It has latterly benefited from the linguistic resources of HarperCollins’s Bank of English, and from an editorial eye more knowledgeable than my own, yet still I see in its entries the lingering ghosts of those I wrote in my first stumbling years as a lexicographer. In this paper I shall consider how practical lexicography has changed over the past thirtyfive or so years, and set these changes in the context of a handful of closely related English– French entries. I shall not concern myself with the great changes which the computer has brought to the consultation of the dictionaries, but solely with the writing of them. I shall look first at how the entries were written in 1967, and then at how they might be written in 2002. Any such comparison must include (as well as consideration of changes in the language itself)
Conference papers on the topic "Cuisine (sel)"
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G, Arun Depak K., Saikrishnan S, Adithyaa Jagannathan Sudhakar, and Kaviyarasan K. "A Comprehensive Web Application for Chronic Kidney Disease Prediction with Cuisine-Centric Diet Recommendation." In 2023 International Conference on Self Sustainable Artificial Intelligence Systems (ICSSAS). IEEE, 2023. http://dx.doi.org/10.1109/icssas57918.2023.10331627.
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Sugeng Widodo, Agung. "STRATEGY TO STRENGTHEN THE LEGALITY SUPERIOR PRODUCTS IN PENGADAH VILLAGE, NATUNA REGENCY." In International conference on Innovation and Technology. JOURNAL OF INNOVATION AND APPLIED TECHNOLOGY, 2021. http://dx.doi.org/10.21776/ub.jiat.2021.se.01.005.
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As an archipelagic country, Indonesia has border areas with neighboring countries. Natuna Regency is one of the outermost regions of Indonesia administratively bordering three countries, namely Vietnam, Cambodia, and Malaysia. The geographical location in the middle of the North Natuna Sea, problems with climate influences is very vulnerable to occur in the agricultural and fishery potential development in Natuna Regency. The majority of the livelihoods of the Pengadah Village residents are fishermen. Implementing the Research Program by the Institute of Research and Community Service, Universitas Brawijaya in Pengadah Village, Northeast Bunguran District, Natuna Regency has entered its 4th year (2021) with the topic of strengthening the institutional and legality for superior products. The Research Program carried out institutional strengthening and legality of superior village products through marketing and branding content training activities, making souvenirs from seashells, developing Geopark tourism, assisting marine cuisine and preparing legal legality for Village Owned Enterprises, Tourism Awareness Group and Batik SMEs. The acceleration of Pengadah Village to become an independent village in the National Border area requires cooperation between Universitas Brawijaya and the local Natuna Regency Government.
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Retnoaji, Bambang, Joko Nugroho Wahyu Karyadi, and Fajar Sofyantoro. "Developing Alternative Feed Sources for Wader Fish to Establish Sustainable Tourism Village in Nglipar, Wonosari, Yogyakarta." In 3rd International Conference on Community Engagement and Education for Sustainable Development. AIJR Publisher, 2023. http://dx.doi.org/10.21467/proceedings.151.12.
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The Tourism Awareness Group of Klayar Manunggal, located in the village of Kedungpoh, Nglipar District, Gunung Kidul Regency, Yogyakarta, currently consists of more than 30 families and is in the process of developing the Klayar tourism village. This effort is carried out by integrating several tourism components, including the exotic natural scenery of Klayar, the presentation of the local traditional cuisine of silver rasbora fish, known well as wader fish, and fruit picking. The economic potential of Klayar tourism village is very promising, but the achievements are not optimal, especially regarding fisheries management. The problems currently being faced are the wader cultivation that requires a supply of cheap and good quality fish feed in sufficient quantities. This program aimed to implement wader fish farming on a mass scale with self-produced fish feed. Furthermore, it is also targeted to provide an understanding of the importance of wader fish conservation efforts to the community. The planned programs were implemented well, resulting in a permanent pond for silkworms cultivation and training in worm cultivation.
Reports on the topic "Cuisine (sel)"
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Hunter, Janine, Lorraine van Blerk, Thomas d'Aquin Rubambura, Cold Musiwa Mubigalo, Luc Mufano, Wayne Shand, Anabelle, et al. Vie de rue dans la ville à la frontière: Des jeunes de la rue racontent leurs vies quotidiennes à Bukavu, RDC. StreetInvest, August 2022. http://dx.doi.org/10.20933/100001259.
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Bukavu, une ville située sur les rives du lac Kivu, à l'est de la République démocratique du Congo (RDC), abrite plus d'un million de personnes, dont de nombreuses personnes déplacées par la pauvreté et les conséquences des conflits armés qui continuent d'affecter l'est du Congo. Plus de 10 000 enfants et jeunes de la rue vivent ici dans des situations de rue. 19 jeunes de la rue ont aidé à créer cette carte narrative en enregistrant toutes les données visuelles et en partageant leurs histoires sur leur vie quotidienne. La carte narrative comprend 9 sections et 2 galeries montrant la vie quotidienne des enfants et des jeunes des rues à Bukavu et le travail de PEDER, partenaire de la société civile Grandir dans la rue, pour les aider. Les chapitres comprennent des détails sur la façon dont les enfants et les jeunes des rues collectent les plastiques sur les rives du lac Kivu pour les vendre, ils cuisinent et partagent de la nourriture ensemble, ou achètent dans des restaurants ou des étals. Les jeunes femmes gagnent leur vie dans le travail du sexe et s'occupent de leurs enfants et les jeunes hommes se détendent, créent des liens et espèrent gagner de l'argent supplémentaire en jouant et en pariant. La langue originale enregistrée dans les vidéos est le swahili, elle a été traduite en anglais et en français pour les deux versions de la carte. Tout le matériel visuel et contextuel a été créé par des jeunes de la rue vivant dans les rues de Bukavu, à savoir : Annabelle, Armel, Baba, Baridi, Bikulo, Cornelia, Diomo, Edouard, Francis, Georges, Ginette, Jasmine, Nicaise, Noah, Remi, Royal, Yvette and Zachary.
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Hunter, Fraser, and Martin Carruthers. Iron Age Scotland. Society for Antiquaries of Scotland, September 2012. http://dx.doi.org/10.9750/scarf.09.2012.193.
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The main recommendations of the panel report can be summarised under five key headings: Building blocks: The ultimate aim should be to build rich, detailed and testable narratives situated within a European context, and addressing phenomena from the longue durée to the short-term over international to local scales. Chronological control is essential to this and effective dating strategies are required to enable generation-level analysis. The ‘serendipity factor’ of archaeological work must be enhanced by recognising and getting the most out of information-rich sites as they appear. o There is a pressing need to revisit the archives of excavated sites to extract more information from existing resources, notably through dating programmes targeted at regional sequences – the Western Isles Atlantic roundhouse sequence is an obvious target. o Many areas still lack anything beyond the baldest of settlement sequences, with little understanding of the relations between key site types. There is a need to get at least basic sequences from many more areas, either from sustained regional programmes or targeted sampling exercises. o Much of the methodologically innovative work and new insights have come from long-running research excavations. Such large-scale research projects are an important element in developing new approaches to the Iron Age. Daily life and practice: There remains great potential to improve the understanding of people’s lives in the Iron Age through fresh approaches to, and integration of, existing and newly-excavated data. o House use. Rigorous analysis and innovative approaches, including experimental archaeology, should be employed to get the most out of the understanding of daily life through the strengths of the Scottish record, such as deposits within buildings, organic preservation and waterlogging. o Material culture. Artefact studies have the potential to be far more integral to understandings of Iron Age societies, both from the rich assemblages of the Atlantic area and less-rich lowland finds. Key areas of concern are basic studies of material groups (including the function of everyday items such as stone and bone tools, and the nature of craft processes – iron, copper alloy, bone/antler and shale offer particularly good evidence). Other key topics are: the role of ‘art’ and other forms of decoration and comparative approaches to assemblages to obtain synthetic views of the uses of material culture. o Field to feast. Subsistence practices are a core area of research essential to understanding past society, but different strands of evidence need to be more fully integrated, with a ‘field to feast’ approach, from production to consumption. The working of agricultural systems is poorly understood, from agricultural processes to cooking practices and cuisine: integrated work between different specialisms would assist greatly. There is a need for conceptual as well as practical perspectives – e.g. how were wild resources conceived? o Ritual practice. There has been valuable work in identifying depositional practices, such as deposition of animals or querns, which are thought to relate to house-based ritual practices, but there is great potential for further pattern-spotting, synthesis and interpretation. Iron Age Scotland: ScARF Panel Report v Landscapes and regions: Concepts of ‘region’ or ‘province’, and how they changed over time, need to be critically explored, because they are contentious, poorly defined and highly variable. What did Iron Age people see as their geographical horizons, and how did this change? Attempts to understand the Iron Age landscape require improved, integrated survey methodologies, as existing approaches are inevitably partial. Aspects of the landscape’s physical form and cover should be investigated more fully, in terms of vegetation (known only in outline over most of the country) and sea level change in key areas such as the firths of Moray and Forth. Landscapes beyond settlement merit further work, e.g. the use of the landscape for deposition of objects or people, and what this tells us of contemporary perceptions and beliefs. Concepts of inherited landscapes (how Iron Age communities saw and used this longlived land) and socal resilience to issues such as climate change should be explored more fully. Reconstructing Iron Age societies. The changing structure of society over space and time in this period remains poorly understood. Researchers should interrogate the data for better and more explicitly-expressed understandings of social structures and relations between people. The wider context: Researchers need to engage with the big questions of change on a European level (and beyond). Relationships with neighbouring areas (e.g. England, Ireland) and analogies from other areas (e.g. Scandinavia and the Low Countries) can help inform Scottish studies. Key big topics are: o The nature and effect of the introduction of iron. o The social processes lying behind evidence for movement and contact. o Parallels and differences in social processes and developments. o The changing nature of houses and households over this period, including the role of ‘substantial houses’, from crannogs to brochs, the development and role of complex architecture, and the shift away from roundhouses. o The chronology, nature and meaning of hillforts and other enclosed settlements. o Relationships with the Roman world