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1
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.
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Dueck, Jennifer. "Seeing Mediterranean." Gastronomica 22, no. 2 (2022): 43–58. http://dx.doi.org/10.1525/gfc.2022.22.2.43.
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Food columnist Craig Claiborne wrote in 1988 that Mediterranean food had been named the “latest culinary trend,” noting the “flood” of restaurants, cookbooks, and even a diet book that were “riding the Mediterranean wave.” This so-called trend, the culinary Mediterranean that appeared in the American press of the 1970s, 1980s, and 1990s, was of course a constructed geography. One of the things that makes it intriguing today is what it can tell us about historically constructed categories of race, religion, and ethnicity that marked diverse Middle Eastern and North African peoples who made homes for themselves in the United States in the twentieth century. Representations of this newly popular, supposedly unitary, Mediterranean cuisine filtered into the press in ways that noticeably skewed away from the actual Mediterranean peoples who had originated it, and especially away from those Mediterraneans who were Muslim or Arab. To see how the Middle East and North Africa gradually became “Mediterranean” in the American press, I examine how journalists initially distinguished European Mediterranean foodways from what they saw as orientalist cuisines to the south and east. I then trace the growing popularity of these “exotic” cuisines as the boundaries of the Mediterranean expanded to absorb them into a seemingly postcolonial frame whose imperial and Eurocentric legacies nonetheless remained vividly in place. Finally, I point toward tactical choices made by some members of Middle Eastern and North African diasporas to make their voices and agendas heard in rendering their cuisines accessible, and saleable, to American consumers.
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Jackson, Annabel, Michael John Hitchcock, and Putu Diah Sastri Pitanatri. "Macau, Bali and the Malay World: A Gastronomic Perspective." Jurnal Kajian Bali (Journal of Bali Studies) 14, no. 2 (October 4, 2024): 401. http://dx.doi.org/10.24843/jkb.2024.v14.i02.p05.
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Macau’s location on the South China Sea suggests that any syncretic activity would have been of Sinitic-Portuguese variety. However, the situation is rather more nuanced, as the culture of the Macanese people, who consider themselves the ‘sons of the land’, reflects Portuguese colonial activity across the Indian Ocean and especially Malacca. Links between Macau and the ‘Malay World’ are deep and complex, and this paper approaches this issue through historical and political analysis, but also through the specifics of etymology and cuisine. The paper also draws comparisons with other ‘creolised’ cuisines in Southeast Asia such as Peranakan food in Malaysia and Western-Indonesian hybrids that have arisen in the tourism context of Bali. Given the importance played by women in preparing dishes for Portuguese men in Macau, parallels are drawn with the role of enslaved Hindu-Balinese women in colonial Batavia (Jakarta) who prepared pork dishes for their Dutch masters.
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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.
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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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P.S, Pratheep. "The Impact Of Tourism On Indian Culture." KnE Social Sciences 1, no. 3 (April 13, 2017): 429. http://dx.doi.org/10.18502/kss.v1i3.765.
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<p>Tourism is an important, even vital, source of income for many regions and countries. Increased leisure time and changes in lifestyle and consumption have given renewed importance to tourism. Travel outside a person's local area for leisure was largely confined to wealthy classes, who at times travelled to distant parts of the world, to see great buildings, works of art, <a title="Multilingualism" href="https://en.wikipedia.org/wiki/Multilingualism">learn new languages</a>, experience new cultures, and to taste different <a title="Cuisine" href="https://en.wikipedia.org/wiki/Cuisine">cuisines</a>. Tourism also encourages respect for and preservation of monuments and heritage properties.” At the interface between culture and tourism lies a series of deep and challenging issues relating to how we deal with issues of political engagement, social justice, economic change, belonging, identity and meaning. Tourism is a cultural phenomenon. It both impacts cultures and society, and is shaped by cultures and society. There is a deep influence of tourists and tourism on host country. Tourism is genuinely powerful and unique force for change in the community. Tourist impact has been most noticeable in lesser developed countries but is not entirely restricted to them. The cultural impact of tourism is concerned with the question of protecting and maintaining the cultural heritage and certain allied issues. The paper is an attempt to discuss the impact of tourism on Indian culture. The research design of this paper will be descriptive in nature.</p><p> </p><p><strong>Keywords: </strong><em>Manila Declaration, Tradition, Value system, tribal tourism, Globalization<strong></strong></em></p>
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Aretha, Paula. "The Spread of Chaoshan Food Culture in Pontianak." MANDARINABLE : Journal of Chinese Studies 3, no. 1 (February 13, 2024): 104–11. http://dx.doi.org/10.20961/mandarinable.v3i1.1144.
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"Food is the first necessity of the people" illustrates the importance of diet in people's lives. Food is closely related to everyone's life. Food is closely related to everyone's life, it affects the survival of each ethnic group and forms the cultural essence of that ethnic group. "Chaoshan cuisine is the best in the world", the unique taste makes Chaoshan cuisine famous all over the world, and enjoys the honor of "the hometown of Chaoshan cuisine". When hipsters go overseas to make a living, they still maintain their original food customs and hobbies. Pontianak City, West Kalimantan, Indonesia, is one of the cities where Chaoshan people immigrate and live more, and it still retains a strong Chaoshan culture, and we can still find a lot of Chaoshan cuisine in Pontianak's Chinatown, and Chaoshan cuisine accounts for most of Pontianak's food culture. With the mountains and the sea in the backdrop of the mountains, and the longest river in Indonesia, Sungai Kapuas, running through the city, Pontianak has a pleasant climate, beautiful scenery and abundant products. Due to its unique wealth, the delicacies of the mountains and seas – a wide variety of seafood and other ingredients – provide a rich resource for people to cook delicious meals. Most of the Chinese in Pontianak are descendants of the Teochew people, so a food culture based on Teochew flavors has been formed - "Pontianak cuisine" that is derived from Teochew cuisine but is more distinctive than Teochew cuisine. But will all these Haitian food cultures change? This article will analyze and compare the methods mainly used in this study, followed by interviews and discussions with relevant people.
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Gürsoy, Yüksel. "The influence of Turkish cuisine in Romania." Kronstädter Beiträge zur germanistischen Forschung 24 (June 1, 2024): 117–32. http://dx.doi.org/10.31926/kbzgf.2024.24.08.
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Romania is a major country in south-eastern Europe, located in the northern region of the Balkans. Due to Romania's proximity to Western European countries and the transit routes that reach these countries, various peoples have settled in Romanian lands since ancient times. Between 1400 and 1878, the Ottoman Empire ruled Romania. The Turks brought their unique cuisine along with the other customs and traditions to the places they conquered. In Romania, and particularly in the Dobruja region, we see the interplay of Turkish names in kitchenware and food and drink.
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Vlaskina, Tatyana Yu. "Traditional Cuisine of the Nekrasov Cossacks." Journal of Frontier Studies 7, no. 3 (September 1, 2022): 206–18. http://dx.doi.org/10.46539/jfs.v7i3.313.
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The article is a comparative historical cross-cultural study of the traditional cuisine of the Nekrasov Cossacks – a group of Russian Old Believers known for their rich migration experience. Since the basis of the food system is fish, Nekrasovite’s cuisine has many fish dishes, and at the same time the high status of cereal dishes remains. In the recipe and methods of preparation, the preservation of old Russian traditions is noticeable. In supplements to the main ration, one can see the influence of South European and Turkic cultures.
The purpose of this study is to identify the marking qualities of culinary traditions in the field of the historical dynamics of the cultural identity of the Nekrasov community.
The study shows that in the field of culinary traditions, numerous evidences of the historical path of this unique ethnosocial group have been accumulated. Despite the relative preservation of the ritual sphere, in the everyday and festive cooking of the Nekrasov Cossacks, multiple borrowings from the Danube and Mediterranean cuisine associated with complex processes of discrete inculturation have been revealed. New borrowings in the central zone of culture are explained by the fact that, with multiple migrations, it becomes more and more difficult for migrants to differentiate “their own” and “foreign” in such minute details as required by tradition, since in addition to the main cultural and genetic metropolis, a certain set of places of origin is formed in their minds.
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Boodhoo, K., C. Lisette, and S. J. Santchurn. "Transformation artisanale de la viande de porc à Rodrigues : pratiques de fabrication et qualité des produits." Revue d’élevage et de médecine vétérinaire des pays tropicaux 67, no. 3 (June 30, 2015): 103. http://dx.doi.org/10.19182/remvt.10161.
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L’île Rodrigues est connue pour ses produits traditionnels fabriqués à base de porc. Cependant, et contrairement à la production agricole y compris l’élevage porcin (1, 2, 3), le secteur de la transformation de la viande porcine a été peu étudié. Cette étude a été menée pour préciser les caractéristiques du secteur de la transformation de la viande de porc, notamment les profils socio-économiques des transformateurs, les types de produits fabriqués, les matières premières, ingrédients et additifs utilisés, les techniques et matériel de fabrication, ainsi que les modes de stockage et de conditionnement des produits finis. Une évaluation du niveau de conformité des unités de fabrication a également été effectuée au regard de la réglementation mauricienne sur l’hygiène alimentaire.Une enquête auprès de tous les transformateurs de porc recensés (n = 57) a été réalisée de décembre 2010 à janvier 2011 à l’aide d’un questionnaire et d’une liste de contrôle. Excepté pour deux unités semi-industrielles, le secteur est constitué de petites unités de fabrication de charcuterie, opérant majoritairement à temps partiel (96 p.100), et gérées principalement par des hommes (65 p.100). Les principaux produits fabriqués sont la saucisse chinoise, le jambon rodriguais et le boudin noir (figure 1). Le kitouz, le boucané, le rôti de porc, le porc salé, la galantine, la saucisse créole et le bacon rodriguais sont également produits mais surtout pour des occasions festives. Les techniques de fabrication les plus utilisées sont le salage et le séchage, la cuisson n’étant employée que pour certains produits, comme le rôti de porc et le boudin noir. La viande de porc provient d’élevages locaux, alors que les ingrédients comme les épices, le sel et le sucre sont importés de l’île Maurice.Tous les artisans charcutiers recensés (n = 57) fabriquaient leurs produits dans la cuisine familiale à l’aide de matériel de faible coût, et en adoptant une technologie rudimentaire et empirique, et des recettes traditionnelles. La plupart des transformateurs ne suivaient pas les codes de bonnes pratiques de fabrication et étaient bien en-deçà des normes d’hygiène requises par la réglementation mauricienne. Quatre-vingts pour cent d’entre eux n’avaient pas de système de contrôle de leur procédé de fabrication. Ainsi, par exemple dans la fabrication des saucisses chinoises, le degré de hachage de la viande pouvait varier d’un hachage grossier à très fin. Les quantités d’ingrédients étaient mesurées de façon approximative en utilisant des cuillères et des tasses. Parmi ces artisans, 88 p.100 n’étiquetaient pas leurs produits après l’emballage. Par ailleurs, en début de la chaîne de fabrication, l’abattage du porc s’effectuait souvent dans des conditions insalubres augmentant ainsi les risques de contamination microbiologiques de la carcasse. La plupart des artisans (95 p.100) stockait la viande fraîche à température ambiante, favorisant ainsi la multiplication des germes. Pour ces diverses raisons, les produits finis étaient clairement hétérogènes au niveau des dimensions, de la teneur en gras, de la couleur, de l’aspect général et de la durée de conservation.En conclusion, les fabricants devront mettre en oeuvre les bonnes pratiques de fabrication et d’hygiène de base, afin d’assurer une qualité standard des produits finis et d’améliorer leur qualité sanitaire. Une étude ultérieure sera réalisée pour mieux définir la qualité microbiologique des produits.
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Ognika, Alexis Jonas, Silvère Dimi Ngatse, Lucien Menga, Parisse Akouango, and Gildas Maba. "Evaluation des élevages porcins du district de Lékana en République du Congo." International Journal of Biological and Chemical Sciences 16, no. 4 (October 29, 2022): 1411–22. http://dx.doi.org/10.4314/ijbcs.v16i4.5.
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La présente étude a été menée dans le but d’améliorer la production de porcs dans le district de Lékana par l’introduction de nouvelles techniques de conduite. La filière porcine intègre les préoccupations du Gouvernement congolais qui tient à améliorer la sécurité alimentaire et l’épargne des producteurs dans les districts. L’objectif de l’étude a été d’améliorer les pratiques de conduite, le profil des producteurs et les paramètres socioéconomiques des élevages porcins du district de Lékana. L’étude a été menée de mai à septembre 2019. Les résultats obtenus montrent que les éleveurs de porcs sont en majorité chrétiens et scolarisés. Les hommes (97,0%) sont plus représentés que les femmes, (3,0%). A Lékana, la majorité des porcheries sont traditionnelles. Les porcs de race locale dominent avec une proportion de 92,4%. La taille moyenne des troupeaux est de 14,2±51,8 porcs. Les animaux se nourrissent principalement des feuilles et tubercules, les avocats, les noix de palme, les papayes, le chou, les déchets issus de la fabrication artisanale d'alcool, le maïs, le riz, le taro, la canne à sucre, les goyaves et le sel de cuisine. L’accès aux aliments composés est très limité et ne concerne que 3,2% des exploitations. L’exploitation des animaux en termes de taux de vente est relativement faible avec une moyenne de 2,5±1,3 porcs vendus par an. Les prix moyens d’un porc à l’engrais et d’un porcelet sevré sont respectivement de 35746±3650 FCFA et 22444±1118 FCFA. Ces résultats constituent un outil important de prise de décision, notamment, dans l’élaboration des programmes d’amélioration des conditions de conduite afin d’augmenter les performances techniques et économiques des élevages du district de Lékana.
This study was conducted with the aim of improving pig production in the Lékana district by introducing new management techniques. The pork sector incorporates the concerns of the Congolese government, which is keen to improve food security and savings for producers in the districts. The objective of the study was to improve management practices, the profile of producers and the socioeconomic parameters of pig farms in the Lékana district. The study was conducted from May to September 2019. The results obtained show that the majority of pig farmers are Christians and educated. Men (97.0%) are more represented than women (3.0%). In Lékana, the majority of pigsties are traditional. Local breed pigs dominate with a proportion of 92.4%. The average herd size is 14.2 ± 51.8 pigs. The animals feed mainly on leaves and tubers, avocados, palm nuts, papayas, cabbage, waste from the artisanal manufacture of alcohol, corn, rice, taro, sugar cane, guavas and cooking salt. Access to compound feed is very limited and concerns only 3.2% of farms. L’exploitation des animaux en termes de taux de vente est relativement faible avec une moyenne de 2,5±1,3 porcs vendus par an. Les prix moyens d’un porc à l’engrais et d’un porcelet sevré sont respectivement de 35746±3650 FCFA et 22444±1118 FCFA. Ces résultats constituent un outil important de prise de décision, notamment, dans l’élaboration des programmes d’amélioration des conditions de conduite afin d’augmenter les performances techniques et économiques des élevages du district de Lékana.
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Danesi, Marcel. "A note on the meanings of junk food." Semiotica 2016, no. 211 (July 1, 2016): 127–37. http://dx.doi.org/10.1515/sem-2016-0094.
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AbstractJunk food is an anomaly when it comes to historical traditions of cuisine. It emerges in the context of youth culture in America in the model part of the twentieth century but soon morphs into a type of food eaten by people of any age. This transformation of its meaning is part of a symptomatology inherent in consumerist cultures, whereby objects of any kind (including food) are produced quickly, cheaply, and faddishly, reflecting a discontinuity with historical traditions. The semiotic analysis of fast food corroborates Barthes’s critique of consumerism as a culture of commodification and it also points out the power of socioeconomic forces to transform historical meaning structures.
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de Tapia, Stéphane. "De Berlin à la conquête du monde." Anthropology of the Middle East 15, no. 2 (December 1, 2020): 194–204. http://dx.doi.org/10.3167/ame.2020.150214.
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Abstract: Döner-kebab became the emblem of Turkish gastronomy. It is nowadays present in all the world. In fact, this culinary preparation is somewhat new in Turkey, and in its worldwide form of sandwich, it appears in Germany with the immigration of Turkish workers, and being offered by the Turks, the Greeks and the Lebanese cooks. However, it is not known by the other Turkic countries, except if imported by Turkish migrants. Turkish Gastronoms and Gourmets are often sad to see that this speciality became the symbol of Turkish cuisine in foreign countries.Résumé : Le döner-kebab est devenu la spécialité emblématique de la cuisine turque, aujourd’hui consommé dans le monde entier. En réalité, c’est une préparation apparue relativement récemment en Turquie et sous sa forme internationale avec l’immigration turque en Allemagne. Il est revendiqué par les Turcs, les Grecs ou les Libanais, mais reste étranger aux autres pays turcophones, sauf importation récente apportée par les immigrés turcs. Gastronomes et gourmets turcs sont souvent attristés de voir que cette préparation est devenue le symbole de la cuisine turque à l’étranger.
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Tovmasyan, Gayane ,. "Exploring The Role Of Gastronomy In Tourism." SocioEconomic Challenges 3, no. 3 (2019): 30–39. http://dx.doi.org/10.21272/sec.3(3).30-39.2019.
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This paper summarizes the arguments and counterarguments within the scientific discussion on the issues of gastronomy and gastronomic tourism. Many people travel just for gastronomic purposes. Food is the essential need for human being, and it may become the main motivating factor for deciding to travel. Gastronomy and its role in the promotion of tourism therefore need to be studied in greater detail. The main purpose of the article is a comprehensive analysis of the role of gastronomy in the development of tourism industry in the country. The methodological tool for the research was a survey, some hypotheses were derived, which were analyzed via Crosstabulations with Pearson Chi-square testing. The investigation of the topic and the results of the analysis state that gastronomy is the part of culture and traditions of a country and the art and culture of cooking. The research empirically confirms and theoretically proves that many people prefer local cuisine of the destination despite high prices and they evaluate the importance of good cuisine of the destination very high. Also the overall satisfaction with the journey is influenced also by the local cuisine of the destination. The main conclusion is that gastronomy may promote tourism and countries which have gastronomic heritage, should evaluate it and include it in touristic offers by making a gastronomic brand of the region or country. Countries should have a gastronomic tourism development plan. Gastronomic tourism should contribute to accomplishing of sustainable development goals. It may be a driver force for advancing the economy, creating new jobs, increasing the income of population who works in that sphere, etc. In order to meet the needs of tourists, countries should carry out research to understand the consumer motivations and behavior, and based on it to create gastronomic tourism product. Besides, educational organizations should prepare high qualified professionals for the sphere, as the staff competence has a great impact on service level, which in its turn influences customer satisfaction. The results of the research can be useful for the state organs, private sector, also for researchers of tourism sphere. Keywords: gastronomy, culinary, tourism, culture, tradition, destination.
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Saab, Raquel A., and Stephanie Saavedra. "Quarantine Cuisine Food Behavior and Personal Well-Being of Personnel in A Private HEI in The Philippines: A Mixed Method." British Journal of Multidisciplinary and Advanced Studies 4, no. 3 (May 29, 2023): 38–70. http://dx.doi.org/10.37745/bjmas.2022.0203.
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This paper analyzes the quarantine cuisine food behavior of the participants during the COVID-19 pandemic and their personal physical, mental, and emotional well-being. Using the concurrent nested mixed method design, a survey was conducted among the 65 personnel of a private Higher Education Institution in Northern Mindanao, Philippines. Data from this survey were used to probe the personnel’s experiences using a semi-structured interview. The results showed a significant relationship between the budget for food, food storage, safety and sanitation, eating habits and the physical, mental, social, and emotional well-being. Results also revealed that there is an apparent increase of body weight during the pandemic by the participants and that they see meaning and purpose in life and feel that faith impacts many of their decisions. From the culinary and nutritional perspectives, this study emphasizes the need for personnel to be mindful of the importance of good nutrition, and quality preparation of quarantine cuisine especially during the time of pandemic.
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Sedda, Franciscu. "Glocal and food: On alimentary translation." Semiotica 2016, no. 211 (July 1, 2016): 105–25. http://dx.doi.org/10.1515/sem-2016-0099.
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AbstractThe essay investigates the relation between glocal and food. As it engages the task, it touches upon three principal domains: (I) the first is the intimate and constitutive relation between the idea of farming and the rise of the term glocal; (II) the second, and more substantial domain concerns the exploration of the device of appropriation within the European semiosphere of the foods originating in the Americas – such as the tomato, the potato, turkey, chocolate, coffee; (III) the third domain engages the semiopolitical tensions centering around the symbolic dish of Sardinian cuisine, su porceddu (suckling pig), before and within the European context. More broadly, the essay draws a comparison between the unperceived glocality of past food exchanges and hybridizations with aspects of alimentary contemporaneity. By means of this comparison the essay will show how today’s explicit recognition of gastronomical-cultural diversity produces paradoxical effects of limitation of alimentary translatability. At the same time, the comparison underlines how and why contemporary food consumption can be described as a glocal production of the authentic.
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Putri, Dewi Eka, and Eka Praja Wiyata Mandala. "Implementasi Algoritma FP-Growth Untuk Menemukan Pola Frekuensi Pembelian Lauk Pada Rumah Makan Takana Juo." JURNAL MEDIA INFORMATIKA BUDIDARMA 5, no. 1 (January 22, 2021): 242. http://dx.doi.org/10.30865/mib.v5i1.2643.
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All dishes originating from West Sumatra are more popularly known as Padang cuisine. Padang cuisine is one of the most preferred dishes by Indonesians and foreign tourists. Restaurants that serve Padang cuisine, spread all over Indonesia. One of them is the Takana Juo Restaurant located in Singkawang, West Kalimantan. This restaurant serves a variety of side dishes with a distinctive taste from West Sumatra. The problem that occurs in this restaurant is that this restaurant often runs out of several types of side dishes, while there are still many other side dishes, so that many side dishes are often left out every day. So, a solution is needed to see the buying patterns of customers from restaurants in buying side dishes, so that the restaurant can arrange the side dishes that will be sold every day. The data mining approach is considered suitable for finding these customer buying patterns. This study uses data on side dishes sales in one day as a sample data of 12 transactions. Examples of the resulting buying patterns are 12 transactions that buy grilled chicken, 6 transactions buy beef rendang. The algorithm used to help restaurants find customer buying patterns is the FP-Growth Algorithm, so it can help restaurants regulate the number of side dishes to be sold each day. The result of this research is the decision in the procurement of side dishes at the restaurant which can be seen from the frequency pattern of side dishes purchases made by customers.
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Arslan, Erdal, and Martin Osei. "Unveiling the Attractiveness of Urban Destinations in the Context of Cuisine." Transnational Business and Management 2, no. 1 (May 7, 2024): 43–54. http://dx.doi.org/10.33182/tbm.v2i1.3232.
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The efforts to diversify and extend the tourism season to 12 months continue unabated with new approaches and strategies. This issue is of greater importance for countries where tourism is pivotal to the growth of the economy. One approach to achieve this is through urban tourism and its popularity is increasing rapidly. Although tourism has a significant impact on the Turkish economy, the country is widely known for sea-sand-sun tourism. However, research on how this can be transformed into urban tourism especially from the perspective of cuisines is still needed. This current study focuses on the narratives of tourists visiting Istanbul, Turkey's mega-city as well as an important urban destination. A qualitative research approach is adopted, and a document analysis technique is employed in the study. Tripadvisor user entries, commonly used in scientific research, are used as a data source. Data analyses are performed following a three-step analysis procedure with the qualitative analysis software MAXQDA. The analysis covers a total of 450 entries. The results of the present study introduce a series of key projections for the scientific literature, practitioners, and administrators.
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Boutaud, Jean-Jacques. "L’esthésique et l’épiphanique: Traces figuratives de la saveur." Semiotica 2016, no. 211 (July 1, 2016): 203–29. http://dx.doi.org/10.1515/sem-2016-0109.
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RésuméLe discours gastronomique prend une place toujours plus grande dans la société et se repose plus que jamais sur l’image pour communiquer sur la cuisine, le goût, l’émotion gastronomique. Au cœur de ce discours, la saveur et les sensations gustatives. Les sciences expérimentales ne définissent pas autrement le goût, mais les sciences humaines n’hésitent pas à donner une définition extensive du goût, dans toute son amplitude figurative. Pour autant, la saveur constitue le point d’origine et l’essence du goût et, à travers tous les possibles de communication, l’image se heurte à une problématique foncière: comment figurer la saveur? Nous faisons l’hypothèse qu’il faut d’abord penser le cadre figuratif en termes de figures, du figural à la figurativité, en passant par les figures rhétoriques. Puis situer cet espace figuratif dans la perspective d’une sémiotique esthésique, selon quatre modes de valorisation qui font système: les valorisations synesthésique (primat figuratif: la composition culinaire), esthésique (primat figuratif: une modalité sensorielle), hyperesthésique (primat figuratif: la matière) et anesthésique (primat figuratif: l’univers et l’esprit des lieux). Le figuratif de la saveur exige donc une réduction considérable par rapport au figuratif du goût, mais il ne conjugue pas moins la trinité du sensible, entre esthésie, esthétique et éthique.
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Carroll, Abigail. "Review: Food at Sea: Shipboard Cuisine from Ancient Times to Modern Times, by Simon Spalding." Gastronomica 16, no. 2 (2016): 110–11. http://dx.doi.org/10.1525/gfc.2016.16.2.110b.
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Roeder, Craig A. "Light Cuisine: From Fast-Food to Fine Dining, What you see is what you Eat." Lighting Design + Application 16, no. 9 (September 1986): 4–43. https://doi.org/10.1177/036063258601600902.
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Новик, Александр Александрович. "The Taste of Christmas: Traditions, Prohibitions and Alimentary Predilections of the Albanians of the Azov Sea Region." ТРАДИЦИОННАЯ КУЛЬТУРА, no. 3 (September 25, 2022): 171–83. http://dx.doi.org/10.26158/tk.2022.23.3.014.
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В работе анализируются праздничные традиции и пищевые установки, связанные с Рождеством, распространенные среди албанцев Приазовья - потомков балканских колонистов, переселившихся в пределы Российской империи в начале XIX в. В парадигме антропологии автор исследует праздничную культуру в полиэтничном регионе украинско-российского пограничья на примере алиментарной сферы, включающей меняющийся «пищевой ландшафт», бытующие гастрономические установки и трансформирующиеся под влиянием активных контактов с другими народами и этническими группами предпочтения в еде и оценочные стереотипы. Бурные события ХХ в. внесли существенные изменения в отношение потомков балканских колонистов к религии, традициям, ведению хозяйства, экономическим, социальным и моральным стереотипам и установкам в алиментарной сфере: влияние соседей, главным образом русских и украинцев, стало очевидным, а порой доминирующим. Вместе с тем именно традиционная кухня, привычные продукты и знакомые с детства блюда, особенно праздничного стола, стали восприниматься и декларироваться одними из главных маркеров и символов своего сообщества - наравне с родным языком и народным костюмом. Приобретением высокого статуса в конструировании самосознания албанцев Приазовья локальная этническая кухня во многом обязана поискам идентичности, всплески которых с различной степенью интенсивности происходят в разные периоды с начала ХХ в. по настоящее время, а в наши дни фиксируется их исключительная актуализация. This paper analyzes the Christmas traditions and culinary practices of the Albanians of the Azov region, descendants of Balkan colonists who came the Russian Empire at the beginning of the nineteenth century. The author explores holiday culture in the multi-ethnic region of the Ukrainian-Russian borderland from an anthropological perspective, focusing on the alimentary sphere. This includes the changing “food landscape,” existing gastronomic attitudes and food preferences and evaluative stereotypes that have been transformed under the influence of contacts with other peoples and ethnic groups. The stormy events of the twentieth century caused significant changes in the attitude of these Albanians to religion, traditions, housekeeping, economic, social and moral stereotypes, as well as to food. The influence of neighbors, mainly Russians and Ukrainians, became strong and sometimes dominant. At the same time, traditional cuisine - products and dishes familiar from childhood, especially holiday ones - began to be perceived as one of the main markers and symbols of their ethnic community, along with the native language and folk costume. The local ethnic cuisine assumed high status in the construction of their self-consciousness. Thus interest in it became strongly connected to the search for identity, bursts of which, with varying degrees of intensity, have occurred in various periods from the beginning of the twentieth century to the present, when the importance of the Albanians’ ethnic cuisine for their self-image is incontrovertible.
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Neuburger, Mary. "Dining in Utopia: A Taste of the Bulgarian Black Sea Coast under Socialism." Gastronomica 17, no. 4 (2017): 48–60. http://dx.doi.org/10.1525/gfc.2017.17.4.48.
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This article explores the ways in which the Bulgarian socialist regime integrated a newly elaborated culture of food and drink into its promises for the “good life” and a utopian future. With a focus on Black Sea coast tourism, it argues that the development of more refined food and drink offerings and public dining venues played a dual role of shaping and serving a modern socialist citizenry. With tourism as a major engine of the Bulgarian economy, catering to Bulgarian, Bloc, and Western tourists meant that creating a gastronomic utopia by the sea was part and parcel of “building” and showcasing socialism. This was intimately tied to bolstering state legitimacy through the provision of leisure and abundance, but also to a newly minted Bulgarian national cuisine. By the late 1970s and 1980s, however, the Black Sea tourist phenomenon both exhibited and exacerbated the problem of growing shortages and hence the deep crisis of the system, which collapsed in 1989.
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Kudashkin, Vyacheslav A. "Nutrition Culture of Indigenous Peoples in the Context of Socio-Cultural Space of Post-Soviet Russia." Humanitarian Vector 19, no. 2 (June 2024): 18–26. http://dx.doi.org/10.21209/1996-7853-2024-19-2-18-26.
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The article analyzes the process of formation of new food traditions among the indigenous peoples of Russia in the period of 1992–2000. The diversity and variety of methodological concepts, an interdisciplinary approach in historical science at the beginning of the XXI century allowed the humanitarian intelligentsia to study the interethnic problems of Soviet and Russian society. The socio-cultural approach that has been established in the last two decades makes it possible to qualitatively compare various historical events in dynamics. In the history of any state, we can trace ethnic processes that, as facts, causally or illogically, can influence the history of the development or extinction of individual nations, peoples and nationalities. The author recreates the historical processes of the influence of market relations on food as one of the most important processes in the life support of any person. We conclude that with the decline of the Soviet Union, a complex process of reorganization of economic and logistics chains serving the northern territories of Russia began. We also conclude that the lack of the necessary legislative framework, the lack of social adaptation skills, the decrease in the use of the northern sea route and the change in ownership forms in agricultural management had a negative impact on the development of food practices. The results of the study showed that in the conditions of a transforming social structure, there was a significant difference in values and in traditional nutrition. The national cuisine of the indigenous peoples is characterized by the use of specific food products and cooking recipes, which are a unique spiritual heritage. The analysis of the materials shows that the traditional cooking of the indigenous small-numbered peoples of the North was formed as knowledge about the methods of their preparation developed, which ranged from oral creativity to scientific research. Western European cuisine was not available to thepeoples of the North, and therefore the search for the most optimal ways of cooking began. In general, it can be concluded that the need to search for culinary recipes was expressed among indigenous peoples in a return to traditionalism in the national cuisine.
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Duong, Loc Hoang. "RELATIONSHIPS BETWEEN THE BELIEF PRACTICES AND THE ECOLOGICAL ENVIRONMENT WITHIN SOUTHWEST COASTAL FISHING COMMUNITY IN VIETNAM APPROACHING FROM THE THEORY OF CULTURAL ECOLOGY." TRA VINH UNIVERSITY JOURNAL OF SCIENCE; ISSN: 2815-6072; E-ISSN: 2815-6099 1, no. 46 (March 28, 2022): 27–33. http://dx.doi.org/10.35382/tvujs.1.46.2022.859.
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This article aims to examine the relationship between the belief practices and the ecological environment within Southwest coastal fishing communities in Vietnam. The fishermen’s religious practices are diverse and adaptable to the coastal environment which significantly impacts their livelihood. Case-study research withobservation and in-depth interviews indicate the obvious differences in the coastal environment between An Thuy fishing community (Ba Tri District, Ben Tre Province) and Song Doc fishing community (Tran Van Thoi District, Ca Mau Province) in the Southeast and Southwest of the East Sea respectively. The surveyed differencesdirectly affect religious activities, including the time of festivals, offerings, cuisine, and decorations in the two researched areas. In particular, the research result support the scientific theory defined by Julian Stewart, an anthropologist of cultural ecology.
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Faris Nasirudin and Abdullah Ahmad dzikrullah. "Pemodelan Harga Cabai Indonesia dengan Metode Seasonal ARIMAX." Jurnal Statistika dan Aplikasinya 7, no. 1 (June 30, 2023): 105–15. http://dx.doi.org/10.21009/jsa.07110.
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Chili is one of the plants favored by the people of Indonesia because Indonesian cuisine is famous for its spicy taste and spices in every food dish. The rise and fall of chili prices in the market are caused by chili farmers whose production decision-making processes are allegedly not handled and supported by a good production and price forecast. Therefore, analysis is needed to see the forecasting of chili prices in Indonesia in the future. The method that researchers use in forecasting in this study is the SARIMA and SARIMAX methods using the variables of rainfall, inflation, and google trend. The analysis shows that the SARIMAX method is the best model for predicting chili prices with a MAPE value of 6.889% compared to a MAPE SARIMA value of 7.630%.
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S.S, Sumayya, Sreelekshmi S.G, and Murugan K. "CULTIVATION AND ECONOMICAL PERSPECTIVES OF GRACILLARIA: MARINE SEAWEED." Kongunadu Research Journal 4, no. 2 (December 30, 2017): 73–79. http://dx.doi.org/10.26524/krj206.
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For decades, seaweed has been of biological, industrial, and pharmaceutical importance. Because of their nutraceutical potential, seaweed has been used as a food throughout Asia. Traditional Chinese medicine used aqueous hot extracts of certain seaweeds in the treatment of cancer. Further, the Japanese and Chinesecultures have used seaweeds to treat goiter and other glandular problems since 300 BC. The Romans used seaweeds in the treatment of wounds, burns, and rashes. The Celts noted that ordinary seaweed contracted as it dried and then expanded with moisture. In Scotland during the 18th century, physicians used dried seaweed stem to successfully drain abdominal wall abscesses. They also inserted seaweed into the cervix in an attempt to treat dysmenorrhea. Many reports outline the use of seaweed to induce abortion. Seaweed was employed intravaginally for ripening of the cervix and was used rectally for strictures. In this juncture, culture and therapeutic potential of Gracilaria was reviewed. Gracilaria is a genus of red algae notable for its economic importance as an agarophyte, as well as its use as a food for humans and various species of shellfish. Various species within the genus are cultivated among Asia, South America, Africa and Oceania. Gracilaria is used as a food in Japanese, Hawaiian, and Filipino cuisine. In Japanese cuisine, it is called ogonori or ogo. In thePhilippines, it is called gulaman and used to make gelatin. In Jamaica, it is known as Irish moss. The moisture content is 12% and protein is 8%. The species are used by local people as salad, preparation of various curries and industrially many by products are synthesized from this sea weed. Medicinally as microbicidal, antiinflammatory, antimetastatic and immuno modulatory potential.
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Genc, Mahmut, and Seda Genc. "Mediterranean Diet adherence in emerging adults in Izmir." British Food Journal 121, no. 3 (March 4, 2019): 725–37. http://dx.doi.org/10.1108/bfj-07-2018-0470.
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Purpose The purpose of this paper is to evaluate the adherence and abandonment of the Turkish emerging adults in an Izmir University located at western Mediterranean coast of Turkey and to assess potential associations with anthropometric characteristics. Design/methodology/approach A cross-sectional survey (n=494, 18–27 years) carried out in 2017 among emerging adults in University. KIDMED Index was used to assess the degree of adherence Mediterranean Diet (MedDiet). The associations of KIDMED scores with demographic, residency and anthropometric were separately reported. The data were collected through standardized questionnaires directly from participants. Findings The average KIDMED score was calculated 4.86±2.5. Optimum adherence to the MedDiet was found only in 13.0 percent of participants, whereas 32.6 percent had poor adherence levels. Considering self-reported anthropometric data, the BMI values of the population was calculated as 22.3±3.9 kg/m2. In population, 13.9 percent of the subjects were underweight, while 16.0 percent were overweight and 3.9 percent obese. A significant association was found between BMI and KIDMED scores both in genders and residency. Originality/value This is the first study reporting the level of adherence to the MedDiet among Turkish emerging adults in terms of residency during education and the first KIDMED study conducted in Izmir located at Aegean Sea. The results support previously proposed transition concept by several scholar from different Mediterranean countries: it was found that only 13 percent of young adults having desired dietary habits in an Aegean city with local traditional cuisine highly affected by Cretan cuisine. These results are significant for University managements and health authorities in order to take actions for returning this transition contrariwise beginning with these groups.
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Moroz, Sara. "Les germanismes dans le manuscrit Gall. Fol. 220 conservé dans la collection berlinoise à la Bibliothèque Jagellonne de Cracovie." Językoznawstwo 15, no. 1 (December 2021): 325–35. http://dx.doi.org/10.25312/2391-5137.15/2021_21sm.
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Germanisms in the manuscript Gall. Fol. 220 preserved in the Berlin collection at the Jagiellonian Library of Cracow. The manuscript Gall. Fol. 220 is a collection of recipes, preserved in the Berlin collection at the Jagiellonian Library in Krakow. It is an anonymous book, which comes from the sixteenth century, written in French. It contains many dishes and products popular already in the Middle Ages, but also the recipes for dishes typical of the Renaissance. After analyzing the culinary terminology present in this collection, we can see that there are some Germanic terms. In this article, we intend to present the cooking terms that are of Germanic origin and explain why the words appear in this type of collection, which has the character of a reference book in the French language. Keywords: manuscripts, XVI century, Berlin collection, culinary terminology, French cuisine
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Politeo, Olivera, Marijana Popović, Maja Veršić Bratinčević, Kristina Kovačević, Branimir Urlić, and Ivana Generalić Mekinić. "Chemical Profiling of Sea Fennel (Crithmum maritimum L., Apiaceae) Essential Oils and Their Isolation Residual Waste-Waters." Plants 12, no. 1 (January 3, 2023): 214. http://dx.doi.org/10.3390/plants12010214.
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Sea fennel (Crithmum maritimum L.) is a wild-growing halophyte used in cuisine, traditional medicine or cosmetic products for its beneficial nutritive value and pleasant sensory characteristics. This study aimed to investigate sea fennel essential oils (EOs) from different parts of the plant (flowers, leaves and stems) and the corresponding hydrodistillation by-products (residual water) to validate their potential use and application in different industries. EOs were analyzed by gas chromatography coupled with mass spectrometry (GC-MS), while the phenolic profile of the residual water was analyzed by high-performance liquid chromatography (HPLC) and spectrophotometric methods. The EO analysis confirmed the presence of 14 compounds, dominated by sabinene (from 42.55 to 51.47%) and limonene (from 36.28 to 43.58%), while among the 12 detected phenolics, chlorogenic acid and its isomers (cryptochlorogenic and neochlorogenic acid) were found in the highest concentrations. Total phenolic, flavonoid and tannin contents were concentrated in the order flowers > leaves > stems. Although the sea fennel samples showed differences in chemical profiles, overall they were rich in bioactive compounds with relatively high amounts of key compounds with already proved good biological properties, especially in waste-water, indicating great potential for re-use in accordance with green processing technology trends.
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Saxena, Arpit. "Zomato Data Analysis." International Journal for Research in Applied Science and Engineering Technology 9, no. 12 (December 31, 2021): 644–49. http://dx.doi.org/10.22214/ijraset.2021.39303.
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Abstract: Whenever we would like to visit a brand new place in delhi -NCR, we often search for the most effective restaurant or the most cost effective restaurant, but of decent quality. For looking of our greatest restaurants we frequently goes for various websites and apps to induce an overall idea of restaurants service. the foremost important criteria for all this is often rating and reviews of the those that have already got experience in these restaurants. People see for rating and compare these restaurants with one another and choose for his or her best. We restrict our data only to Delhi-NCR. This Zomato dataset provides us with enough information in order that one can decide which restaurants is suitable at which place and what kind of food they must serve so as get maximum profit. it's 9552 rows and 22 columns during this dataset. We'd wish to find the most affordable restaurant in Delhi-NCR.We can discuss various relationships between various columns of information sets like between rating and cuisine type , locality and cuisine etc. Since it's a true time data we might start first with data cleaning like cleaning spaces , garbage texts etc , then data exploratory like handling the None values, null values, dropping duplicates and other Transformations then randomization of dataset so analysis. Our target variable is that the "Aggregate Rating" column. We explore the link of the opposite features within the dataset with relevancy Rates. we'll the visualize the relation of all the opposite depend features with relevance our target variable, and hence find the foremost correlated features which effects our target variable. Keywords: Online food delivery, Marketing mix strategies, Competitive analysis, Pre-processing, Data Cleaning, Data Mining, Exploratory data analysis , Classification , Pandas , MatPlotLib.
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Wang, Li, Guodong Wang, Xiaohong Hou, Zhiwei Chen, and Kai Lu. "Attractiveness index of national marine parks: A study on national marine parks in coastal areas of East China Sea." Open Geosciences 14, no. 1 (January 1, 2022): 393–403. http://dx.doi.org/10.1515/geo-2022-0364.
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Abstract Balancing the development and protection of national marine parks in a suitable way is of great SIGNIFICANCE for environmental sustainability. Tourism attractiveness is an important indicator for measuring this development. In this study, by searching through online reviews of the national marine parks in the coastal areas of the East China Sea, and by analyzing tourists’ perceptions of them, an indicator system for tourism attraction was established. Natural attributes, supporting facilities, service experience, and tours were taken as secondary indicators. This study combines the analytic hierarchy process with questionnaires to calculate the attractiveness index of national marine parks. The study finds that national marine parks in the coastal areas of the East China Sea have a higher level of tourist satisfaction and attractiveness, but that more attention needs to be paid to supporting facilities, as tourists currently find them insufficient. Among these, natural attributes are an important factor affecting the attractiveness of the marine parks, while special cuisine, customer experience, public transportation, and attitudes are all indicators with higher weight within the attractiveness index. The tourism attractiveness of national marine parks was investigated quantitatively and the indicators affecting the tourism attractiveness index were illustrated clearly.
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Kraouia, Maryem, Ancuta Nartea, Antonietta Maoloni, Andrea Osimani, Cristiana Garofalo, Benedetta Fanesi, Lama Ismaiel, Lucia Aquilanti, and Deborah Pacetti. "Sea Fennel (Crithmum maritimum L.) as an Emerging Crop for the Manufacturing of Innovative Foods and Nutraceuticals." Molecules 28, no. 12 (June 13, 2023): 4741. http://dx.doi.org/10.3390/molecules28124741.
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Sea fennel (Crithmum maritimum L.) is a perennial, strongly aromatic herb that has been used since ancient times in cuisine and folk medicine due to its renowned properties. Recently described as a “cash” crop, sea fennel is an ideal candidate for the promotion of halophyte agriculture in the Mediterranean basin due to its acknowledged adaptation to the Mediterranean climate, its resilience to risks/shocks related to climate changes, and its exploitability in food and non-food applications, which generates an alternative source of employment in rural areas. The present review provides insight into the nutritional and functional traits of this new crop as well as its exploitation in innovative food and nutraceutical applications. Various previous studies have fully demonstrated the high biological and nutritional potential of sea fennel, highlighting its high content of bioactive compounds, including polyphenols, carotenoids, ω-3 and ω-6 essential fatty acids, minerals, vitamins, and essential oils. Moreover, in previous studies, this aromatic halophyte showed good potential for application in the manufacturing of high-value foods, including both fermented and unfermented preserves, sauces, powders, and spices, herbal infusions and decoctions, and even edible films, as well as nutraceuticals. Further research efforts are needed to fully disclose the potential of this halophyte in view of its full exploitation by the food and nutraceutical industries.
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Mouritsen, Ole G., Prannie Rhatigan, and José Lucas Pérez-Lloréns. "The rise of seaweed gastronomy: phycogastronomy." Botanica Marina 62, no. 3 (June 26, 2019): 195–209. http://dx.doi.org/10.1515/bot-2018-0041.
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Abstract Seaweeds enjoy a rich history as human foodstuff for populations around the world. The omnipresence of seaweeds in all climate belts, the great biodiversity, their bounty of important nutrients, combined with the fact that most seaweeds are edible, suggest that seaweeds have played an important role as human food during human evolution. Seaweeds have served as a cheap and easily accessible crop in the daily fare for coastal populations. In many food cultures, in particular in Southeast Asia, seaweeds have for millennia been considered as valuable sea vegetables. In recent years, regional seaweed cuisines around the world have been rediscovered and reinvigorated, and many chefs up to the top level have initiated, often in collaboration with scientists, a trend towards a new seaweed gastronomy (phycogastronomy).
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Artiwi, Nila Prasetyo. "MENINGKATKAN NILAI RASA DAN ESTETIKA BAHAN MASAKAN LOKAL SEBAGAI DAYA TARIK BAGI WISATAWAN PULAU TUNDA." ABDIKARYA: Jurnal Pengabdian dan Pemberdayaan Masyarakat 2, no. 2 (October 30, 2020): 129–41. http://dx.doi.org/10.47080/abdikarya.v2i2.1073.
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Tunda Island is a group of 17 islands in Serang Regency, Banten Province. Administratively, Tunda Island is located in Tirtayasa District, Serang Regency, Banten Province. Seen geographically, Pulau Tunda is located at coordinates 5 ° 48 '43' 'latitude and 106 ° 16' 47 ''. Tunda Island has become a very attractive tourism object because it has beautiful beaches and sea that can be explored as an attraction for tourists. The Banten Jaya University Research and Community Service Institute (LP3M) has won the trust of the Serang Regency Youth Sport and Tourism Service (Disporapar) as a companion to the Tunda Island Tourism Village to improve the quality of human resources in the tourism sector (Kabar Banten, 21/09/2020). The cooking demonstration activity is assisted by an experienced chef in order to increase human resource resources in the tourism sector and in order to increase the taste and aesthetic value of the local Tunda Island cuisine ingredients as an attraction in the form of offerings to Tunda Island tourists. As a result, the people of Tunda Island get knowledge and new menu alternatives from local food ingredients.
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Rahmi, Dila Febriyana, Christine Mersiana Lukmanto, and Siti Adlina Rahmiaty. "Environmental Visual Concept of Hybrid Animated Film ‘Si Dulang’ For Fine Dining Projection Mapping." VCD 9, no. 2 (December 6, 2024): 285–99. https://doi.org/10.37715/vcd.v9i2.4646.
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Technology and animation are the combinations that complete each other. It would be interesting to see how culinary cuisine comes into play in between. The research journey on how to enhance the immersive experience in fine dining with a projection mapping on a table by using a video projector to map hybrid animation has broadened the cutting-edge digital art and industrial area. In creating an immersive environment that complements Indonesian food and is tailored to the themes, ideas, and concepts, this research objective is focused on the environmental visualization concept of an animated film called ‘Si Dulang’, which is heavily impacted by Bali cultural aspects and based on famous attractions in Bali. Literature studies and observations of various projection mappings will be used as a research method to achieve a prototype of the animated film and environmental visual concept. The result is following the concept designed from the beginning although there are improvements in the composition arrangement. Therefore, it takes several tries to find the appropriate size of the object projected from the projector.
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Nalle, Y. P., N. Dahoklory, and W. Turupadang. "Bioecology study of Holothuroidea (sea cucumbers) in the northern coastal area of Timor Island, East Nusa Tenggara." IOP Conference Series: Earth and Environmental Science 1220, no. 1 (July 1, 2023): 012002. http://dx.doi.org/10.1088/1755-1315/1220/1/012002.
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Abstract Holothuroidea is one of the marine biotas with crucial economic value in Asia and is usually served fresh or dried in various cuisines. Although it has significant market demand, the potential of sea cucumbers in the northern part of Timor Island has yet to be investigated. This study was carried out to understand existing bioecological conditions and investigate the location’s suitability to support the development of sea cucumber farming in this area. The method employed in the bioecology study followed a line transect and quadrants perpendicular to the beach. Various water quality measurements were applied to quantify the location suitability index. The results observed four species in the Poanboun coastal area: Holothuria leucospilota, H. hilla, Bohadschia argus, and H. atra (the order indicates the highest to lowest density and abundance). The substrate types in the area were a combination of sandy, muddy sand, coral fragments, and surrounded sea grapes macroalgae. The region has a high location suitability index where secluded area, water depth and bed, temperature, salinity, pH, DO, and wave conditions are prime indicators to support the suitability, followed by water clarity and current as secondary (quite supportive indicators).
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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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Schweid, Richard. "Consider the Eel." Gastronomica 2, no. 2 (2002): 14–19. http://dx.doi.org/10.1525/gfc.2002.2.2.14.
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The eel seems a prosaic animal lurking at the bottom of bodies of fresh water, but it has a most marvelous and surprising life cycle. Born in the Sargasso Sea, a vast sea in the Atlantic Ocean between Bermuda and the Azores, eel larvae may drift thousands of miles before entering fresh water rivers in Europe and North America. Here, they spend their adult lives until they return down river to the ocean, and the Sargasso, to mate and die. Conjecture about this life cycle has occupied naturalists since Aristotle, just as the eel has occupied cooks since Greek times. It has played an important role in the cuisines of cultures around the world. Although it has recently fallen from favor in the U.S. and the U.K., it commonly graced both English and North American tables for centuries. It provided protein for London's poor during the Middle Ages and was a primary food source for the Mayflower pilgrims and other early European settlers in the United States, where it had long been much appreciated by native American peoples.
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Ernanda, Muhammad Yogie, Asmah Indrawati, and Siti Mardiana. "Respon Pertumbuhan Dan Produksi Tanaman Pakcoy (Brassica rapa L.) Terhadap Pemberian Pupuk Organik Kandang Ayam Dan Pupuk Organik Cair (Poc) Urin Sapi." Jurnal Ilmiah Pertanian ( JIPERTA) 4, no. 1 (June 15, 2022): 10–19. http://dx.doi.org/10.31289/jiperta.v4i1.1191.
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Pakcoy crop (Brassica rapa L.) is included in the type of vegetable mustard which is quite economical. Today, pakcoy crop used by the community in various cuisines. This crop is quite easy to cultivate and only takes a short time of about 3 to 4 weeks. The purpose of this study to obtain data on the growth response and production of pakcoy crops on the application of organic fertilizer chicken manure and organic fertilizer cow urine liquid and can be a combination between the two treatments. This research was conducted at the Experimental Farm Faculty of Agriculture, University Medan Area, Kolam street No. 1 Medan Estate districts Percut Sei Tuan with a height of 20 meters above sea level (asl) in the months of October to December 2016. This research has been done by using factorial randomized block design consisting of two factor. The first factor treatment which tested is organic fertilizer chicken manure is A0= Control (without organic fertilizer chicken manure); A1= fertilizer chicken manure 1 kg/m2; A2= fertilizer chicken manure 2 kg/m2 dan A3= fertilizer chicken manure 3 kg/m2. The second factor tested is POC concentration of cow urine is : S0= Control (without cow urine); S1= 30 ml urin sapi / L of water ; S2= 60 ml urin sapi / L of water dan S3= 90 ml urin sapi / L of water. The results showed that organic fertilizer chicken manure treatment had significant effect on the parameters of plant height from age 2 MST to 4 MST wet weight per sample. the best treatment is A3 (3kg/plot).
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Michelle, Michelle, Sugeng Wahyudi, and Rustono Farady Marta. "Brand Equity Review: Sales Promotion Role in Tropicana Slim Purchasing Decision." Komunikator 14, no. 1 (May 30, 2022): 79–88. http://dx.doi.org/10.18196/jkm.11948.
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As a top Indonesian product, Tropicana Slim seems to give new solutions to enjoying sweet taste widely used in Indonesian cuisine without worrying about the negative impacts often feared by the public, such as obesity and diabetes. Tropicana Slim’s achievements as the top brand for five years have several factors in consumer purchasing decisions that could lead to product loyalty under the Tropicana Slim brand. Therefore, this study aims to see the role of brand equity which consist of brand image, brand awareness, and sales promotion of Tropicana slim products introduced by PT Nutrifood Indonesia through their Instagram account @tropicanaslim leads to purchasing decisions. This research was carried out from March until April 2021 using a positivism paradigm with a quantitative approach and content analysis using visuals and text from 16 posts on their Instagram account. This research indicates the role of brand equity in the form of brand image with a frequency value of 42,03%, brand awareness with 26,09%, and sales promotion with a frequency of 31,88% on purchasing decisions. It can be concluded that the postings on the @tropicanaslim Instagram account take the role of elements of brand equity and sales promotion in purchasing decision process.
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varriano, john. "At Supper with Leonardo." Gastronomica 8, no. 1 (2008): 75–79. http://dx.doi.org/10.1525/gfc.2008.8.1.75.
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Leonardo da Vinci's Last Supper may be the most famous dinner party of all time, yet for all its fame and familiarity, scant notice has ever been taken of the food that is set before Christ and his disciples. Only after the fresco was cleaned in 1997 has it been possible to see what for centuries had been obscured beneath the accretions of overpaint, varnish, and grime. The meal being consumed turns out to be not bread or pascal lamb as once thought, but grilled eel garnished with orange slices. Among the thousands of pages of notes that Leonardo made over the course of his lifetime are a dozen grocery receipts that call for "peppered bread, eels, and apricots" among other things. This article attempts to relate the meal depicted in the Last Supper to Leonardo's own dining habits as well to a recipe given in the most influential cookbook of the period, Platina's On Right Pleasure and Good Health (1470). That Leonardo owned a copy of this book and even expressed admiration for its author is cited as evidence that the Last Supper foreswore conventional iconography in order to depict the nouvelle cuisine of his day.