Relevant bibliographies by topics / Ethnic Cooking

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Ethnic Cooking'

Author: Grafiati
Published: 4 June 2021
Last updated: 26 January 2023

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Journal articles on the topic "Ethnic Cooking"

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Lee, Cho-Long, Soo-Hyun Lee, Ga-Gyeong Seo, and Jae-Hee Hong. "The Effect of Plating, Ingredients, and Cooking Processes on the Acceptance and Authenticity of Ethnic Rice Dishes." Foods 9, no. 8 (July 23, 2020): 976. http://dx.doi.org/10.3390/foods9080976.

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Familiarity and ethnic authenticity have a significant influence on the liking of ethnic food. Thus, it is crucial to identify the degree to which a dish can be modified in order to increase hedonic responses and familiarity without the loss of ethnic authenticity. This study determined the degree to which perceptions of the Korean rice dish, bibimbap, would vary upon modification of its ingredients, cooking process, or plating using the Southeast Asian market as a model system. The dish was prepared in Korean style or as Nasi Goreng, the Southeast Asian style. Eight formulations (2 ingredients × 2 cooking methods × 2 plating styles) were tested by panels, including 77 Southeast Asians and 72 Koreans. Hedonic responses, familiarity, ethnic authenticity, and purchase intent were evaluated using a nested analysis of variance. Ingredients and cooking methods had a significant influence on liking and perceived ethnic authenticity. In addition, plating had a substantial effect on the perception of ethnic authenticity and expected liking. Overall, the rate of positive responses increased when region-specific cooking processes and plating were matched. Taken together, our results suggest that modification of familiar dishes needs to be carefully considered as it can have complex effects on liking and perceived ethnic authenticity.
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Onoue, Toshiko, Miyuki Kato, Asako Tamura, and Masashi Omori. "Characteristic Analysis of Ethnic Dishes by Cooking Steps." Japanese Journal of Nutrition and Dietetics 51, no. 4 (1993): 215–19. http://dx.doi.org/10.5264/eiyogakuzashi.51.215.

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Hoffman, Gretchen L. "How are Cookbooks Classified in Libraries? An Examination of LCSH and LCC." NASKO 4, no. 1 (October 31, 2013): 100. http://dx.doi.org/10.7152/nasko.v4i1.14650.

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There is growing interest in food and cooking in the United States, and cookbooks are published on every topic. Library standards for subject analysis must accurately represent and organize cookbooks and materials on cooking. This paper describes a research project that examined the subject of cooking in the Library of Congress Subject Headings and the Library of Congress Classification using the work of Hope Olson as a framework. It examined how the subject headings and classification numbers are constructed, how they changed over time, and how national and ethnic cuisines are treated in each standard.
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Pallesen, Anna, Stine Byberg, and Maria Kristiansen. "Improving Dietary Behavior Among Ethnic Minority Women in Denmark: A Feasibility Study Based on a Participatory and Culturally Adapted Intervention." International Journal of Environmental Research and Public Health 16, no. 5 (March 5, 2019): 795. http://dx.doi.org/10.3390/ijerph16050795.

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The Danish Heart Foundation and the non-governmental organization Neighborhood Mothers have co-developed a culturally adapted intervention seeking to promote healthy dietary behaviour among ethnic minority women. This feasibility study explores the potential of the intervention to reach ethnic minority women using health promotion initiatives. Participants attended instructor courses or cooking events, where culturally adapted, healthy recipes were introduced and meals prepared. Feasibility was explored using a mixed-method approach. Surveys were completed by 59 volunteers and 150 participants at five instructor courses and 21 cooking events. Individual interviews and focus group discussions were conducted with volunteers and participants after completion of the intervention. After the intervention, 61% of the 150 participants had high levels of knowledge about dietary recommendations, 96% intended to cook healthy dishes in the future and 84% intended to incorporate measuring equipment into their daily cooking routine. Participants with a high level of knowledge reported intention to change dietary behaviour more often than participants with lower levels of knowledge. Interviews confirmed that the participants cooked healthy dishes after participating, and incorporated knowledge about healthy food practices into their daily cooking. Few participants used measuring equipment. The intervention proved to be feasible as a health promotion initiative targeting a hard-to-reach population.
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Billé, Franck. "Cooking the Mongols/Feeding the Han: Dietary and Ethnic Intersections in Inner Mongolia." Inner Asia 11, no. 2 (2009): 205–30. http://dx.doi.org/10.1163/000000009793066523.

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AbstractThe aim of this paper is to draw attention to the changing practices and perceptions of the Han residing in Inner Mongolia. Arguing that studies of Inner Mongolia all too frequently focus exclusively on the Mongols, and that the few Han appearing in them tend to be portrayed as agents of modernization and acculturation, the article seeks to challenge this limiting framework and to propose a more integrative approach. Taking dietary practices as its focus, the article suggests that the consumption patterns of foods traditionally marked as 'ethnic' do not neatly follow ethnic boundaries, and that limiting ethnographies of the region to the Mongols in fact obscures and conceals the numerous trends that cut across ethnic lines.
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Farmer, Nicole, Gwenyth R. Wallen, Li Yang, Kimberly R. Middleton, Narjis Kazmi, and Tiffany M. Powell-Wiley. "Household Cooking Frequency of Dinner Among Non-Hispanic Black Adults is Associated with Income and Employment, Perceived Diet Quality and Varied Objective Diet Quality, HEI (Healthy Eating Index): NHANES Analysis 2007–2010." Nutrients 11, no. 9 (September 2, 2019): 2057. http://dx.doi.org/10.3390/nu11092057.

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Home cooking is associated with improved diet quality. Non-Hispanic Blacks, a population with diet-quality related health disparities, report lower home cooking than other racial/ethnic groups. Factors and subsequent dietary outcomes associated with this cooking disparity are relatively unknown. A secondary analysis was performed using demographic and consumer behavior data from the 2007–2010 cycles of the National Health and Nutrition Examination Survey (NHANES) to identify factors associated with household cooking frequency of dinner among Non-Hispanic Blacks. Self-reported dietary data were used to calculate Healthy Eating Index-2010 (HEI-2010) to determine cooking related objective diet quality. Lower income, unemployment, and higher perceived diet quality were significantly associated with higher cooking frequency (p < 0.05). For diet quality, higher vegetable (p = 0.031), lower empty calorie intake (p = 0.002), higher dinner time protein (p = 0.004) and lower dinner time dairy intake (p = 0.003) were associated with cooking. Total HEI scores were associated with higher cooking frequency for middle income (p = 0.007), but not higher or lower income categories (p = 0.306; p = 0.384), respectively. On average, factors associated with cooking frequency were psychosocial, income, and employment related. Objective diet quality as measured by HEI was variable. Future dietary studies among Non-Hispanic Blacks should include cooking, socioeconomic status and perceived diet quality as particularly relevant factors of interest.
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wurgaft, benjamin aldes. "Incensed: Food Smells and Ethnic Tension." Gastronomica 6, no. 2 (2006): 57–60. http://dx.doi.org/10.1525/gfc.2006.6.2.57.

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Smell, often characterized as our least evolved or most "base" sense, is often invoked in ethnocentrist and racist discourse intended to create barriers between groups. The offensive smells of a given group's foods are often cited as a reason why they must be kept out of a pre-existing community. This essay argues that the reasons for this phenomenon are rooted in our anxiety about smell itself: it represents a pathway through which the particles of food literally penetrate us: a point of vulnerability. By examining a range of cases, from that of the medieval "Jewish odor" to the modern smells of Indian cooking in middle American kitchens, this essay explores the persistent connection between food smells and inter-ethnic tension.
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Yang, Xiaojun, Jun Li, Jintao Xu, and Yuanyuan Yi. "Household fuelwood consumption in western rural China: ethnic minority families versus Han Chinese families." Environment and Development Economics 25, no. 5 (June 22, 2020): 433–58. http://dx.doi.org/10.1017/s1355770x20000200.

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AbstractThis paper examines ethnic differences in fuelwood consumption in rural households, using an original survey dataset from two western Chinese provinces with large ethnic minority populations. We use a Heckman two-stage selection model to explain the quantity of fuelwood consumed conditional on a decision to use fuelwood. We find that ethnic minority families are more likely than majority Han Chinese families to use fuelwood. We also find that a household's off-farm income has a stronger negative effect on the quantity of fuelwood consumed for the ethnic minority families than for the Han Chinese families. In addition, families owning a larger area of forestland are more likely to use fuelwood. Yet the quantity of fuelwood consumed, especially in ethnic minority families, does not increase with owned forestland. Finally, we find that coal, rather than electricity, is a substitute for fuelwood for residential cooking and heating.
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Worsley, Tony, Wei Chun Wang, Pradeep Wijeratne, Sinem Ismail, and Stacey Ridley. "Who cooks from scratch and how do they prepare food?" British Food Journal 117, no. 2 (February 2, 2015): 664–76. http://dx.doi.org/10.1108/bfj-01-2014-0018.

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Purpose – There is increasing interest in the domestic preparation of food and with the postulated health benefits of “cooking from scratch”. The purpose of this paper is to examine the demographic and food preparation associations of this term in order to examine its operational value. Design/methodology/approach – A national online survey was conducted during 2012 in Australia among 1,023 domestic food providers, half of whom were men. Questions were asked about cooking from scratch, demographic characteristics, food preparation practices and interest in learning about cooking. Findings – Three quarters of the sample reported they often or always “cooked from scratch” (CFS). More women than men always CFS; fewer 18-29 year olds did so often or always but more of the over 50s always did so; fewer single people CFS than cohabiting people. No statistically significant ethnic, educational background or household income differences were found. High levels of cooking from scratch were associated with interest in learning more about cooking, greater use of most cooking techniques (except microwaves), meat and legume preparation techniques, and the use of broader ranges of herbs, spice, liquids/ sauces, other ingredients and cooking utensils. Research limitations/implications – In future work a numerical description of the frequency of cooking from scratch should be considered along with a wider range of response options. The data were derived from an online panel from which men were oversampled. Caution is required in comparisons between men and women respondents. The cross-sectional nature of the sample prevents any causal attributions from being drawn from the observed relationships. Further replication of the findings, especially the lack of association with educational background should be conducted. Originality/value – This is the first study to examine the associations of demographic characteristics and cooking practices with cooking from scratch. The findings suggest that cooking from scratch is common among Australian family food providers and signifies interest in learning about cooking and involvement in a wide range of cooking techniques.
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Ma, Wanglin, Hongyun Zheng, and Binlei Gong. "Rural income growth, ethnic differences, and household cooking fuel choice: Evidence from China." Energy Economics 107 (March 2022): 105851. http://dx.doi.org/10.1016/j.eneco.2022.105851.

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Dissertations / Theses on the topic "Ethnic Cooking"

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French, Kellie J. "Remembering, eating, cooking, and sharing| Identity constructing activities in ethnic American first-person food writings." Thesis, East Carolina University, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=1583681.

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During the past couple of decades, the topic of food and identity has become the subject of increased academic inquiry and scholarly pursuit. However, despite this increased attention, it is still more common to find interpretations of the food that appears in fictional writings than to find critical examinations of creative nonfiction works whose entire thematic focus is food. First-person food writings, like other forms of literature, are not only aesthetically pleasing, they have the power to evoke emotional and psychological responses in their readers. More specifically, ethnic American food memoirs and essays explore important twenty-first century questions concerning identity and the navigation of hybridity.

This thesis considers some of these questions through an investigation of three specific food-related acts in five separate literary works: Remembering in "Cojimar, 1958," from Eduardo Machado's book, Tastes Like Cuba: An Exile's Hunger for Home, and "Kimchi Blues," by Grace M. Cho; eating in "Candy and Lebeneh," part of Diana Abu-Jaber's The Language of Baklava, and "Eating the Hyphen" by Lily Wong; and cooking in Shoba Narayan's "A Feast to Decide a Future" and "Honeymoon in America," part of her food memoir, Monsoon Diary.

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Crook, Nathan C. "Foods That Matter: Constructing Place and Community at Food Festivals in Northwest Ohio." Bowling Green, Ohio : Bowling Green State University, 2009. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=bgsu1246453172.

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Mann, Philip A. G. "Achieving a mass-scale transition to clean cooking in India to improve public health." Thesis, University of Oxford, 2012. http://ora.ox.ac.uk/objects/uuid:41ca7cfc-c3e2-43af-93ae-aab09f4e3178.

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This research provides policy-relevant insights into how a mass-scale, equitable transition to the use of Advanced Biomass (cook) Stoves (ABSs) can be achieved in India, with the aim of improving public health, especially for women and children. The research uses socio-technical systems to provide a characterisation of transition processes, and governance to explain issues of power influencing transition. A review of previous government cook-stove programmes in India and China highlights governance shortcomings in the former, in particular a lack of functional links between layers of administration and poor engagement with community institutions and cooks. Primary data from West Bengal and Karnataka highlighted sophisticated, skilful, flexible and culturally context specific cooking practices. Reasons for apparent low demand for improved stoves, characterised as lock-in, are found to include a combination of risk aversion and habits, lack of affordability, low awareness of the health consequences, as well as a mis-match between the normative priorities of policy makers – currently health- and those of cooks. It is found that the majority of polluting emissions within households - as well as greenhouse gases - from cooking derive from poorer households. A sectoral carbon offset strategy is proposed as a means of funding subsidies for ABSs and programme support measures. Several large corporations have invested significant sums in technology development, community outreach and dissemination, resulting in sales of over 600,000 ABSs. Reasons for their involvement appear mixed. Their market-based activities have generally not reached poor households and there are questions about their ability to build viable businesses in this highly dispersed and heterogeneous sector. A fundamental dichotomy is highlighted between large, centralised cooking programmes and the diverse, complex and changing reality of cooking activities, beliefs and behaviours on the ground. The research concludes that functional multi-level and multi-actor governance structures would be required to achieve a mass-scale transition to clean cooking using ABSs, with a lead role for the public sector. A key component of future success will involve building structures that ensure the agency of cooks and account for their socio-cultural cooking practices in the processes of technology and programme design and implementation.
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Hansson, Madelene, and Adam Manfredsson. "“We Traded Our Privacy for Comfortability” : A Study About How Big Data is Used and Abused by Major International Companies." Thesis, Linnéuniversitetet, Institutionen för marknadsföring (MF), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-96480.

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Due to digitalization, e-commerce and online presence is something most of us take for granted. Companies are moving more towards an internet-based arena of sales, rather than traditional commerce in physical stores. This development has led to that firms’ choses to market themselves through various online channels such as social media. Big data is our digital DNA that we leave behind on every part of the internet that we utilize. Big data has become an international commodity that can be sold, stored and used. The authors of this thesis have investigated the way international firms extract and use big data to construct customized marketing for their customers. This thesis has also examined the ethical perspective of how this commodity is handled and used, and people’s perception regarding the matter. This is interesting to investigate since very few researches has been previously conducted combining big data usage with ethics. To accomplish the aim of this thesis, significant theory has been reviewed and accounted for. Also, a qualitative research has been conducted, where two large companies that are working closely with big data has been investigated through a case-study. The authors have also conducted six semi-structured interviews with people between the age of 20-30 years old. The outcome of this thesis shows the importance of implementing ethics within the concept and usage of big data and provide insight into the mind of the consumer that has been lacking in previous research of this subject.
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Johnsson, Anna, Mie Nilsson, and Annie Uttberg. "Webb-spårning eller Urspårning? : - En kvalitativ studie inom etisk marknadsföring." Thesis, Linnéuniversitetet, Institutionen för marknadsföring (MF), 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-34429.

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Bakgrund: Det konsumenter oftast inte är medvetna om vid deras Internetanvändning är att de iakttas av företag. Företagen samlar avsiktligt in personlig information och spårar vilka hemsidor och produkter eller tjänster de intresserat sig av genom så kallade webb-spårningssystem. I samma takt som tekniker så som webb-spårningssystem börjat användas har också etisk marknadsföring på Internet blivit ett diskuterat och aktuellt ämne. Etisk marknadsföring på Internet handlar om vad som uppfattas som accepterat beteende av konsumenterna och företag måste ta hänsyn till konsumentens etiska koder. Syfte: Syftet med studien är att undersöka konsumenters uppfattningar om webbspårningssystem utifrån etiska koder. Forskningsfråga: Vad är etiskt accepterat användande av webb-spårningssystem från konsumentens perspektiv? Metod: I studien har en kvalitativ forskningsstrategi samt semi-strukturerade intervjuer tillämpats. Slutsats: Slutsatsen i studien är att konsumenters uppfattningar om webb-spårningssystem inte alltid uppfyller konsumentens etiska koder. Konsumenter har generellt sätt en negativ uppfattning om webb-spårningssystem men uppfattningarna skiljer sig beroende på vilken situation som konsumenten påverkas av webb-spårningssystem. Konsumenter har enbart positiva uppfattningar om webb-spårningssystem när tekniken används så att konsumenten gynnas av den.
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"Beyond Cantonese cuisine: Chinese migration and Chinese restaurants in Sydney." 2012. http://library.cuhk.edu.hk/record=b5549056.

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自十九世紀末期，中式餐館已成為悉尼食味景觀 ( foodscape) 的一部分。近年中餐廳所提供的菜式，更由以廣東菜為主流，演變為一系列不同的地方風味，如上海菜、四川菜及北京菜等。中菜的全球化不能簡單定義為中國移民將自己的家鄉菜帶到移居地的一個過程。本文旨在闡述移民身份的餐館東主以及廚師怎樣在燒菜和營運餐館的過程中，改變了悉尼的食味景觀。一向以來，移民總是運用他們的民族文化資源謀生，使自己及家人有更佳的生活，而餐館正正為他們提供了適切的場地。本文亦審視中國新移民怎樣通過經營餐館，從而改變了當地西方人對中餐的觀念；即從中國菜即是廣東菜，演變為包括其他中國地方的風味菜。在這演變的過程中，餐館東主和廚師們都要不斷面對一個議題：怎樣與不同類形的顧客對何謂地道中國菜的觀念達至共識。較年輕的餐館東主通常會懂得因應社會上的話題以及利用對悉尼西方人的喜好的認識，為餐館營造時尚的格調來吸引他們。經過訓練的廚師以他們的專業成功移民澳洲，而僱用他們的餐館則以他們的專業作為餐館水準的保證。本文通過闡述上述人士改變悉尼的食味景觀的過程，展示人類學所提供的那種由下而上的角度如何為屬於宏觀層次的食物研究，如餐館東主對食味景觀的影響，作出貢獻。
Chinese restaurants have been a part of the Sydney foodscape since the late nineteenth century. Recently, Chinese food in Sydney has changed from being Cantonese based to including a range of regional cuisines such as Shanghainese, Sichuanese and Beijing cuisines. The globalisation of Chinese cuisine is not simply the process of Chinese migrants bringing their cuisines with them to a new place. This study sheds light on how migrant restaurant owners and chefs have transformed the Sydney foodscape by cooking in and running their restaurants. Migrants have long used their ethnic resources to make a living and create better lives for themselves and their families. Restaurants are a means for them to achieve these aims. This study also examines how new Chinese migrants run restaurants that have changed notions of Chinese food in Sydney from being mainly based on Cantonese cuisine to including other regional Chinese cuisines. Throughout this process, restaurant owners and chefs have had to negotiate different ideas of authentic Chinese food held by different customers. Younger restaurant owners use their knowledge of public discourse and preferences of Caucasians in Sydney to create stylised spaces to appeal to Caucasian customers. Professionally trained chefs use their training as vehicles for migration and the restaurants that hire them use their professional training to maintain their standards. By illustrating how these individuals have changed the Sydney foodscape, this study shows how anthropology can contribute to food studies by providing a ground up perspective of how individuals such as restaurant owners can have an impact on macro level issues such as changing foodscapes.
Detailed summary in vernacular field only.
Pang, Leo.
Thesis (M.Phil.)--Chinese University of Hong Kong, 2012.
Includes bibliographical references (leaves 155-163).
Abstracts also in Chinese.
Abstract --- p.i
論文摘要 --- p.ii
Acknowledgements --- p.iii
List of Figures --- p.vii
Chapter Chapter 1 --- Introduction --- p.1
The Globalisation of Chinese Food --- p.4
Chinese Migration and Restaurants --- p.15
Methodology --- p.21
Thesis Organisation --- p.26
Chapter Chapter 2 --- Chinese Migration and Chinese Restaurants in Sydney: Historical Background --- p.29
Pre-Gold Rush Migration: The Need for Labour --- p.31
New Gold Mountain: The Gold Rush Era --- p.35
The End of the Gold Rush and the Move towards a White Australia --- p.37
The end of the White Australia Policy and Multiculturalism --- p.43
Chinese and their Restaurants in Australia --- p.47
Conclusion --- p.51
Chapter Chapter 3 --- Changing their Lives and Changing the Foodscape: Chinese Migrants and Their Restaurants in Sydney --- p.54
Untrained cooks --- p.58
Professional Chef-Migrants --- p.64
Younger and More Corporate Owners --- p.72
Location, Location: Where to Open Restaurants and Aspirations for their Children --- p.75
Conclusion --- p.80
Chapter Chapter 4 --- To Compromise or Not To Compromise: Chinese Restaurant Menus in Sydney --- p.85
Reproducing Chinese Food in Sydney --- p.89
Local Favourites --- p.91
Authenticity and Cultural Reproduction --- p.94
Pleasing the Locals: Modifying Dishes and Adding Dishes to Menus --- p.102
Conclusion --- p.107
Chapter Chapter 5 --- Restaurant Chains and the Expansion of Chinese Restaurants in Sydney --- p.112
From Ethnoburbs to the Suburbs: Chinese Restaurants in New Locations --- p.116
Corporatisation: Increasing Professionalism --- p.119
Décor and Presentation: Creating a New Image for Chinese Food --- p.123
Conclusion --- p.134
Chapter Chapter 6 --- Conclusion --- p.138
Negotiating Multiple Authenticities --- p.145
Making and Staging Authenticity --- p.147
Changing Tastes and Foodscapes: The Future of Chinese Food in Sydney --- p.150
Bibliography --- p.155
Chapter Appendix 1 --- : Restaurants Visited and Interviewed --- p.164
Chapter Appendix 2 --- : List of Restaurant Owners and Staff Interviewed --- p.166
Chapter Appendix 3 --- : Glossary --- p.167
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Books on the topic "Ethnic Cooking"

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Cappelloni, Nancy. Ethnic cooking the microwave way. Minneapolis: Lerner Publications, 1994.

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Wilde, Mary Poulos. The best of ethnic home cooking. New York: Warner Books, 1987.

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Zibart, Eve. Ethnic Food Lover's Companion. New York: Menasha Ridge Press, 2009.

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Verlander, Lisette. The Cookin' Cajun Cooking School cookbook. Salt Lake City: Gibbs Smith, 1997.

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Carol, Mighton Haddix, ed. Ethnic Chicago cookbook: Ethnic-inspired recipes from the pages of the Chicago tribune. Lincolnwood, Ill: Contemporary Books, 1999.

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1928-, Hoover Marjorie A., and Moore Willard B. 1931-, eds. The Minnesota ethnic food book. Saint Paul: Minnesota Historical Society Press, 1986.

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Chuck, Smothermon, Kingsley Lisa, and Holderness Lisa, eds. Better homes and gardens America's ethnic cuisines. Des Moines, Iowa: Better Homes and Gardens Books, 2003.

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The ethnic food lover's companion. Birmingham, Ala: Menasha Ridge Press, 2001.

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Press, Southeast Asia Neighbors. 28 colorful ethnic recipes from Burma. Chiang Mai: Southeast Asia Neighbors Press, 2008.

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Patricia, Lake, ed. Thai cooking class. Sydney: Bay Books, 1992.

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Book chapters on the topic "Ethnic Cooking"

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Kallio, Heikki, Päivi Raimoaho, and Tuomas Virtalaine. "Emission of Blanched Broccoli Volatiles in Headspace During Cooking." In Flavor Chemistry of Ethnic Foods, 111–17. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-4783-9_11.

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Lapp, Julia. "Buddhism, Cooking, and Eating." In Encyclopedia of Food and Agricultural Ethics, 1–8. Dordrecht: Springer Netherlands, 2013. http://dx.doi.org/10.1007/978-94-007-6167-4_31-1.

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Lapp, Julia. "Buddhism, Cooking, and Eating." In Encyclopedia of Food and Agricultural Ethics, 261–66. Dordrecht: Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-007-0929-4_31.

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Lapp, Julia. "Buddhism, Cooking, and Eating." In Encyclopedia of Food and Agricultural Ethics, 330–36. Dordrecht: Springer Netherlands, 2019. http://dx.doi.org/10.1007/978-94-024-1179-9_31.

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Chirinos, Maria Pia. "Cooking and Human Evolution." In Studies in Applied Philosophy, Epistemology and Rational Ethics, 147–61. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-66881-9_9.

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Zorzetto, Silvia. "Ancestral Cuisine and Cooking Rituals." In Encyclopedia of Food and Agricultural Ethics, 1–7. Dordrecht: Springer Netherlands, 2013. http://dx.doi.org/10.1007/978-94-007-6167-4_81-3.

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Zorzetto, Silvia. "Ancestral Cuisine and Cooking Rituals." In Encyclopedia of Food and Agricultural Ethics, 134–40. Dordrecht: Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-007-0929-4_81.

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Zorzetto, Silvia. "Ancestral Cuisine and Cooking Rituals." In Encyclopedia of Food and Agricultural Ethics, 183–89. Dordrecht: Springer Netherlands, 2019. http://dx.doi.org/10.1007/978-94-024-1179-9_81.

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Kuehn, Glenn. "Cooking Tools and Techniques: Ethical Issues." In Encyclopedia of Food and Agricultural Ethics, 1–9. Dordrecht: Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-007-6167-4_7-2.

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Kuehn, Glenn. "Cooking Tools and Techniques: Ethical Issues." In Encyclopedia of Food and Agricultural Ethics, 398–404. Dordrecht: Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-007-0929-4_7.

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Conference papers on the topic "Ethnic Cooking"

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Drogobitika, Oxana. "Transformation of traditional culture of the rural population of Galicia (20s–30s of the xx century)." In Ethnology Symposium "Ethnic traditions and processes", Edition II. Institute of Cultural Heritage, Republic of Moldova, 2021. http://dx.doi.org/10.52603/9789975333788.21.

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The article analyzes the influence of urban culture on the transformation of the way of life of Galician peasants in the interwar period. The author considers the changes in traditional clothing, emphasizing that the novelties of fashion were adopted primarily by rural youth. Instead, representatives of the intelligentsia (priests, teachers) criticized such an excessive fascination with fashion and called it the second enemy of the Ukrainian countryside after vodka. Significant changes have taken place in the change of diet, household utensils and the interior of the peasants’ homes. For the modernization of domestic life, economic courses were organized for peasants, during which women were taught rational management, the basics of cooking, canning, hygiene, child care. The author emphasizes that the modernization processes affected all spheres of life of the rural population and had both negative and positive consequences.
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Lin, Daniel, and Michael C. Loui. "Taking the byte out of cookies." In the ethics and social impact component. New York, New York, USA: ACM Press, 1998. http://dx.doi.org/10.1145/276755.276775.

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Lira, Juliana, and Jéssica Dias. "ANALYSIS OF VERBAL DISCOURSE IN AN ILLITERATE ELDERLY SAMPLE." In XIII Meeting of Researchers on Alzheimer's Disease and Related Disorders. Zeppelini Editorial e Comunicação, 2021. http://dx.doi.org/10.5327/1980-5764.rpda028.

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Background: Discourse is a natural form of communication, which can analyze language processing in a functional perspective. Aging can result in discursive changes, especially in a dementia context. About 18% of the elderly are illiterate in Brazil. Objectives: to analyze the performance of illiterate elderly individuals in a verbal discursive task. Methods: Cross-sectional study approved by ethics that evaluated illiterate elderly individuals in a public reference center in Federal District, Brazil. Individuals were stratified into groups with and without dementia. Participants were asked to describe the “cookie theft” picture. The total number of complete words spoken (NW) and information units (IU) were included in the analysis. Statistical analysis was performed using the Mann-Whitney test. Results: 9 individuals composed the dementia group (6 CDR1, 2 CDR2 and 1 CDR3) and 8 without dementia (3 CDR 0 and 5 CDR 0.5). There was no statistical difference regarding age and female was prevalent in both groups. Professions found in both groups were housewife and planter. There was no statistical difference regarding NW, total IU and for each IU. The group with dementia emitted 7 different IU while group without dementia spoke 14. Conclusions: Illiterate individuals without dementia performed similarly to illiterate individuals diagnosed with dementia in a verbal discourse task.
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Reports on the topic "Ethnic Cooking"

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Regional Workshop on Stoves Used for Space Heating and Cooking At Different Altitudes and/By Ethnic Groups; Pokhara,Nepal. Kathmandu, Nepal: International Centre for Integrated Mountain Development (ICIMOD), 1997. http://dx.doi.org/10.53055/icimod.269.

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Regional Workshop on Stoves Used for Space Heating and Cooking At Different Altitudes and/By Ethnic Groups; Pokhara,Nepal. Kathmandu, Nepal: International Centre for Integrated Mountain Development (ICIMOD), 1997. http://dx.doi.org/10.53055/icimod.269.

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