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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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Muhammad, Rosmaliza, Mohd Salehuddin Mohd Zahari, and Mohd Shazali Md. Sharif. "Impact of Technology Advancement on the Malaysian Ethnics Festival Foods and its Foodways." Asian Journal of Behavioural Studies 3, no. 10 (March 13, 2018): 53. http://dx.doi.org/10.21834/ajbes.v3i10.80.
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This study explores the impact of technology advancement in Malaysian ethnic festival foodways and how it affects the practices of young generations. The informers involved three major ethnics groups (Malays, Chinese and Indian) in Klang Valley, Malaysia. The alteration eases the heavy burden or workload in preparation and consumption of festival food. It introduced the emergence of cooking equipments and new utensils. The traditional equipment used has gradually been overtaken by modern equipment. The preparation festival foods are becoming much faster, effective and efficient. Nevertheless, the alterations explicitly lessen the practices of foodways among the community members particularly the young generations. Keywords: Ethnic Festival foods; Foodways; Malaysia; PracticeseISSN 2398-4295 © 2018. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open-access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.
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Yulianti, Lista Eka. "Characteristics of Instant Bose Corn Processed with Various Cooking Methods." JURNAL PANGAN 31, no. 2 (August 26, 2022): 135–44. http://dx.doi.org/10.33964/jp.v31i2.554.
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Bose corn is an ethnic food from East Nusa Tenggara, made from corn and beans. The process ofmaking bose corn takes a long time, which is about 4 hours. Instantization can shorten the preparationtime of bose corn until it is ready to eat. The cooking process is one of the stages in the instantization.This study aimed to determine the appropriate cooking method for the bose corn instantization and toassess its effect on the instant bose corn characteristics. This research was carried out using the combinedcooking method (mixed and boiled-steamed, and mixed boiled-autoclaved, mixed and steamed-autoclaved,unmixed and boiled-steamed, unmixed and boiled-autoclaved, and unmixed and steamed-autoclaved). Theresults showed that various cooking methods significantly affected the instant bose corn’s physical andchemical attributes. Compared to other methods, the mixed and boiled-autoclaved method produced thebest characteristics of instant bose corn. This instant bose corn had 6.38 minutes of rehydration time, 0.29g/ml of bulk density, 190.00 percent of volume expansion, 262.55 N of hardness, 7.44 percent of moisture,13.84 percent of protein, and 1.55 mg/100g of iron content.
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Krisnatalia, Heni. "MARKETING MIX 7P DIBALIK SUKSESI KREATIF BISNIS KULINER BERTEMA ETNIK SEOUL PALACE SEMARANG (7P-Marketing Mix Behind The Creative Succession of Culinary Business with Ethnic Theme in Seoul Palace Semarang)." ETNOREFLIKA: Jurnal Sosial dan Budaya 10, no. 1 (March 1, 2021): 76–85. http://dx.doi.org/10.33772/etnoreflika.v10i1.1068.
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This study aims to determine the effect of 7P-Marketing Mix Elements (Product, Price, Place, Promotion, People, Process, and Physical Evidence) on the "Seoul Palace" Semarang Restaurant to identify the concept of an ethnic-themed restaurant and to analyze it based on a study using a qualitative descriptive approach , carried out through observation, interview with restaurant managers, and documentation. Based on the research carried out on the concept of an ethnic-themed restaurant, it can be stated that there are 3 basic aspects supporting the restaurant's existence, including an atmosphere that is characterized by ethnicity, especially Korea in accordance with the theme it carries as an attraction to its visitors. The quality of the product is maintained with a variety of selected imported ingredients to produce the taste of ethnic dishes. Guidelines “first-come, first-served visitors always” puts first-arriving visitors first. Meanwhile, the results of the 7P marketing mix of products, in terms of product itself, its quality, brand, packaging, label, and type of product have been fully fulfilled, pricing is measured by the cost of competing products through cost-based pricing, with a variety of payment systems offered from the cost of competing products, strategic choice of place and supported by word of mouth promotion, publicity, to sales promotion with human resources (people) understanding the menu and cooking procedures for Korean food. The process (the process) offers open kitchen facilities and self-service cooking which is a series of physical evidence replete with supporting factors.
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Flore, Akoa Essoma E., Kra Kouassi Aboutou Séverin, Megnanou Rose-Monde, Akpa Eric Essoh, and Ahonzo Niamké L. Sébastien. "Sensorial Characteristics of a Senescent Plantain Empiric Dish (Dockounou) Produced in Côte d’Ivoire." Journal of Food Research 1, no. 4 (October 30, 2012): 150. http://dx.doi.org/10.5539/jfr.v1n4p150.
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Dockounou, a plantain derivate dish, is proposed on Côte d’Ivoire markets, under various sensorial qualities. Nevertheless, most of time, consumers’ demands are not satisfied. Hence, a survey was undertaken in Abidjan to determine dockounou consumers’ preferential sensorial criteria, for further improvements. 1250 respondents of both genre, from three age categories (junior, major and senior), literates or not and belonging to all the ethnic groups of Côte d’Ivoire, were interviewed through the whole communes. Among the eight sensorial criteria of dockounou, the majority of respondents identified packaging (98.16%), structure (94.47%), taste (91.11%) and the color (80.13%) as the first essential sensorial criteria for the choice of dockounou. They were followed by the texture (74.29%), flavor (68.43%), cooking mode (66.59%) and the type of flour (59.05%). The specific sensorial characteristics most of the respondents expected, independently to the socio-demographic variables, were <em>Thaumatococcus daniellii</em> leaf (55.59%) as packaging, smooth structure (58.44%), sweet-spiced taste (80.65%), brown color (67.32%), hard texture (57.31%), plantain flavor (73.96%), water cooking (48.08%) and maize (38.24%) and rice (37.09%) flours. However, these sensorial characteristics choices were significantly influenced by the ethnic and the age category more than the genre and the education.<br />
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Ishak, Noriza, Mohd Salehuddin Mohd. Zahari, Roslina Ahmad, and Shahariah Ibrahim. "Nurturing Common Acceptable Food through Acculturation." Journal of ASIAN Behavioural Studies 3, no. 9 (July 20, 2018): 97. http://dx.doi.org/10.21834/jabs.v4i17.77.
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This paper reveals the impact of acculturation through education, social interaction and media on the nurturing of foodways among three Malaysian ethnic groups. It assists one to understand other ethnic food traditions, be accustomed to different ingredients and recipes, and get to know other’s preferred eating and serving practices. Acculturation catalyzes the use of a wide variety of food in the community and introduces new eating and cooking practices. The practices of other ethnic food help create a strong confidence in the formation of a common acceptable food.
Keywords: Acculturation; foodways; ethnic; common acceptable food.
eISSN 2514-7528 © 2018. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open-access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.
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Browne, Charmaine, and Ihab Twefik. "Hidden of Hungers of Camden: Unraveling the Double Burden of Malnutrition Among Ethnic Minority Women Living in Deprivation." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1292. http://dx.doi.org/10.1093/cdn/nzaa059_009.
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Abstract Objectives Using a mixed methods approach, (quantitative and qualitative study design) this study explores the phenomenon of demographics and socio-economic status and its impact on nutrient intake among ethnic minority women in deprivation. Methods A six-week intervention labelled “Women Nutrition Programme” (WNP) delivered culturally tailored nutrition education and healthy cooking sessions, targeting ethnic sub-groups of the study population with aims to increase nutritional knowledge and increase confidence to cook cultural foods using healthier cooking methods. 24 hour dietary recalls were used to capture dietary intake pre and post intervention as well as anthropometric measurements including BMI and WC. Statistical analysis completed, using IBM SPSS software (version 24) at 95% confidence level P > 0.05 and 24 hour dietary recalls were analyzed using Nutritics, nutritional analytical software; descriptive statistics expressed as mean. WNP also included women empower empowerment, physical fitness, workshops, and free access to a local community gym. Qualitative data collection included focus group discussions, one to one interviews, and case studies. Results Based on 24-hour dietary recalls, used as main nutritional assessment tool, average mean nutrient intake were lower range of the normal value of recommended UK reference values for nutrients; calcium, folic acid (vitamin B9), iron, magnesium, potassium, and vitamin D. However, participants that completed (N = 23), WNP, showed a significant increase in nutrient intake for example; potassium mean intake 2073.43 mg (pre) and 2279.43 mg (post). Results also reveal that there are inter-correlations between low-income/low education qualification and overweight/obesity. Conclusions Results from the study reveal a double burden of malnutrition. Therefore, developing culturally tailored nutrition interventions which include skills based healthy cooking courses and nutrition education could positively increase micro-nutrient intake among those suffering from hidden hungers. Funding Sources University of Westminster provided £400.
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Ariani, Ariani, Winne Susanti, and Dyah Ayu. "PERANAN TUNGKU TRADISIONAL MASYARAKAT MELAYU KUANTAN DI RIAU." Jurnal Dimensi Seni Rupa dan Desain 4, no. 1 (September 1, 2006): 97. http://dx.doi.org/10.25105/dim.v4i1.1315.
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AbtractIndonesia encompasses a large number or culture and ethnic groups; one of them is Melayu Kuatan in Riau. The tradisional cooking apparatus used is charcoal stove. How far are the influences of myths, functions, beliefs, and benefits of charcoal stoves toward the Melayu Kuantan society?There are some myths and prohibitions in using charcoal stoves as well as benefits of their wasteall of these things affect the life of Kuantan people until today . Even though there are some more modern cooking apparatuses such as electric stoves but many of them are still using charcoal stove regarding that they are traditional cooking apparatuses to perpetuate AbstrakBangsa Indoensia memiliki berbagai kebudayaan yang beraneka ragam serta berbagai macam suku bangsa, salah satunya masyarakat Melayu Kuantan di daerah Riau. Peralatan memasak tradisional yang dimilikniya yaitu tungku.Seberapa jauh pengaruh mitos , peranan kepercayaan, dan manfaat tungku bagi masyarakat Melayu Kelantan?Ada berbagai mitos, pantangan, atau larangan dalam menggunakan tungku serta manfaat limbah tungku, semua ini mempenagruhi kehidupan masyarakat Kelantan hingga sekarang. Walaupun sekarang telah banyak alat masak yang lebih modern yaitu kompor, namun masih ada masyarakat yang masih menggunakan tungku. Karena tungfku merupakan alat masak tradisional yang harus dilestarikan
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Bhatta, Bharat Raj, Kamal Banskota, and Dhiraj Giri. "Household Fuel Choice in Urban Nepal: A Multinomial Logistic Regression Analysis." Journal of Business and Social Sciences Research 3, no. 1 (July 14, 2019): 65–90. http://dx.doi.org/10.3126/jbssr.v3i1.24843.
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From the last decade of the 20th century, it has become increasing evident that uses of firewood, kerosene, LPG and electricity are the major sources of energy used by household for cooking, heating, lighting and cooling. The study examined the effect of socio-economic factors like income, education, geographical location, ethnicity across three different regions. Two cross-section data surveyed by National Living Standard Survey (NLSS) in 1995/96and in 2010/11 are used to analyze the end-use of energy in urban sector for cooking purpose. The studies found there have been significant changes in energy consumption behavior of urban household in these two time periods. Consumption of kerosene has declined over the period of time. Firewood has still contribution with significant amounts although people prefer LPG for cooking purpose. Result shows that household income plays significant role to switch from traditional and transitional fuel to modern fuel. Similarly, household education, ethnic group, geographical locations, family size has significant impact on fuel choice behavior of household. The result suggests that policies and interventions that raise household income, increase the level of education of household head could help to encourage the adaptation of modern energy source.
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Fretts, Amanda, Caitie Hawley, Meagan Brown, India Ornelas, Lyle Best, Barbara McKnight, Anne Thorndike, et al. "Development of a Cooking, Food Budgeting, and Nutrition intervention for American Indians with Type 2 Diabetes: Rationale and Study Protocol for the Cooking for Healthy Study." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1301. http://dx.doi.org/10.1093/cdn/nzaa059_018.
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Abstract Objectives Type 2 diabetes is a leading cause of morbidity among American Indians (AIs). Although healthy diet is a key component of diabetes management, many AIs face barriers to adopting a healthy diet. Preliminary work in an AI community in the north-central USA indicated that the most salient factors that influence healthy diet are: difficulty budgeting for food, low literacy/numeracy when purchasing food, and limited cooking skills. The Cooking for Health Study is a randomized controlled trial developed in partnership with the community that will evaluate the efficacy of a culturally-tailored healthy food budgeting, purchasing, and cooking program on: (1) intake of sugar-sweetened beverages and processed foods; and (2) healthy food budgeting and cooking skills, among AIs with diabetes. Methods The curriculum was informed by focus groups and meetings with community members and in partnership with the tribal diabetes program. The curriculum comprises a 12-month online/distance-learning program delivered through video and written materials. Over one year, we will recruit 165 AI participants with diabetes who are members of the community and reside on the reservation. Individuals will be randomized (using a 1:1 ratio) to intervention or control arm (i.e., delayed intervention). Participants in the intervention arm will receive the curriculum over a year. At baseline, month 6, and month 12, all participants will complete in-person study visits that include food frequency questionnaires, and assessments of food resource management and cooking confidence. Results The curriculum focuses on cooking and budgeting skills, and optimal diet for diabetes management. Lessons include: getting healthy foods; vegetables; fruits; dairy; protein and meats; grains; food budgeting and meal planning; empty calories; snacking; traditional foods; and celebrations. Each lesson comprises 3–8 videos paired with written materials. Enrollment will commence in early 2020. Conclusions Poorly controlled diabetes disproportionately affects the health of AIs compared to other racial/ethnic groups, and has profound effects on healthcare costs. Improving healthy food budgeting, purchasing, and cooking skills among AIs with diabetes should improve diet/diabetes management. Funding Sources NIH/NIMHD R01MD011596.
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Fauzia, Annisa. "Analisis Pendidikan Karakter Novel Eiffel Cooking Battle dan Relevansinya dengan Materi Pembelajaran PKN Sekolah Dasar." Borobudur Educational Review 2, no. 1 (June 30, 2022): 40–49. http://dx.doi.org/10.31603/bedr.7004.
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This study aims to determine the values of character education in the novel Eiffel Cooking Battle and the relevance of these characters to Civics learning materials for grade 4 elementary schools. This research is a type of qualitative descriptive research. Methods of data collection is done by using interviews and documentation. Sources of data taken from two data sources, namely primary data sources and secondary data sources. Primary data sources come from the novel Eiffel Cooking Battle by Zakiyah Artanti and Class 4 Thematic Textbooks Theme 1 Sub Themes 1 and 3. Secondary data sources come from interviews with expert lecturers in the field of character education and practitioners who already have a professional teacher competency certificate. The result of study indicate that there is a relevance between character education in the novel and the learning materials for grade 4 elementary school. Four character educations in the novel including religious, honest, disciplined and social care have relevance to the Civics class 4 learning material. Religious character education has relevance to the subject matter of ethnic, social and cultural diversity in Indonesia theme 1 sub theme 1 which instills religious character education such as being grateful for ethnic and cultural differences in Indonesia. Honest, disciplined and socially caring character education has relevance to the subject matter, examples of cooperation in diversity in theme 1, sub-theme 3, which instills the value of character education by providing examples of its application through illustrations or stories.
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Ahmed, Ali. "Co-ethnic preferences in a cooking game: a study based onCome Dine With Mein Sweden." Ethnic and Racial Studies 36, no. 12 (December 2013): 2220–36. http://dx.doi.org/10.1080/01419870.2012.729671.
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David, Wahyudi, Nayu Nuringdati Widianingsih, and N. A. Ardiansyah. "Cooking behaviour of different ethnic groups residing in and around lowland rainforests of Sumatra, Indonesia." International Journal of Agricultural Resources, Governance and Ecology 13, no. 2 (2017): 162. http://dx.doi.org/10.1504/ijarge.2017.086444.
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Ardiansyah, N. A., Nayu Nuringdati Widianingsih, and Wahyudi David. "Cooking behaviour of different ethnic groups residing in and around lowland rainforests of Sumatra, Indonesia." International Journal of Agricultural Resources, Governance and Ecology 13, no. 2 (2017): 162. http://dx.doi.org/10.1504/ijarge.2017.10007473.
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Sharma, Sudesh Raj, Nitin Nischal Bhandari, Ram Bhandari, Kusum Wagle, and Mukesh Adhikari. "Types of cooking stove and risk of Acute Lower Respiratory Infection among under-five children: a cross sectional study in Rasuwa, a Himalayan district of Nepal." Health Prospect 14, no. 1 (March 31, 2015): 1–7. http://dx.doi.org/10.3126/hprospect.v14i1.12369.
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Background: In Nepal, about 75% people rely on wood and other biomass fuels for cooking. The majority of Nepali families cook on a traditional stove, an open fire in the kitchen resulting in indoor air pollution, one of the key risk factors for Acute Lower Respiratory Infection (ALRI) among under-five children.The study aimed at exploring the association of indoor air pollution due to use of traditional cooking stoves with ALRI among under-five children in Rasuwa, a Himalayan district of Nepal.Methods: A cross-sectional survey was conducted in Rasuwa district from October to November 2011. The mothers with under-five children who lived in household using biomass fuels were interviewed. The total sample size of 210, calculated on the basis of Proportion to Population Size, was selected by using cluster sampling method. Children who suffered from common cold and fast breathing/higher respiratory rate were defined as having ALRI. Logistic regression was used to find out association of types of cooking stove and other factors with ALRI among the children.Results: Only about 30% of the households used improved stoves for cooking. Nearly one-third (31.4%) of the children under five years of age who lived in household using biomass fuels suffered from ALRI. After adjusting for the factors like mother’s group status, ethnic group, age of children, mother’s group membership status and father’s occupation, use of traditional/open type of cooking stove was found to be highly associated with ALRI [aOR:2.30; 95%CI (1.03-5.10)] among children.Conclusion: Exposure to smoke from a traditional stove is one of the factors leading to ALRI among children. The ALRI could be substantially reduced if these stoves be replaced by improved ones in rural areas of Nepal.
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Hall, Amy Cox. "Digesting Peru in Brooklyn." Gastronomica 21, no. 2 (2021): 73–83. http://dx.doi.org/10.1525/gfc.2021.21.2.73.
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Dominant analytical frameworks in critical food studies literature often ignore or underplay the role of the senses for chefs and eaters. This article considers one Peruvian American chef’s efforts to translate Peru’s gastronomic boom and “Peruvian flavor profiles” for New York eaters. Through an emphasis on flavor, this article shows the kinds of binds such dominant frameworks create around chefs, particularly for those who labor under culinary labels such as non-European cooking, Latino food, or ethnic cuisine. Flavor offers more than the binary of virtuous hero or colonialist villain, and instead helps conceptualize taste and power as acts of digestion, highlighting the sensory web created through cooking and eating in gastronationalism. A focus on flavor also points us to the way in which the category itself has become a resource, an embodied sensation that is part and parcel of our social lives, the result of digesting creatures and worlds around us, shaping our selves, our bodies and our national imaginaries in the process.
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Knopp, Marian. "Information Needs, Preferences, and Behaviors of Home Cooks." Library and Information Research 35, no. 109 (May 30, 2011): 40–54. http://dx.doi.org/10.29173/lirg465.
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Purpose - This research aims to contribute to the analysis of the information needs, preferences, and behaviors of home cooks and how libraries can serve this user group.
Methodology - This study uses a literature review for background and includes new research using online surveys. The research used 31 anonymous home cooks in the USA who describe their information needs, preferences, and behaviors when in the process of gourmet cooking.
Findings - Home cooks seek recipes that meet specific needs such as quick, budget-friendly, child-friendly, special occasions, personal preference, portable, and ethnic foods. To find information, home cooks use the All Recipes, Food Network, Epicurious, or Google websites; Cooking Light, Southern Living, or Real Simple magazine subscriptions; and Barefoot Contessa, 30 Minute Meals with Rachael Ray, or other Food Network channel television shows.
Practical Implication - This study can serve as a guide to libraries in order to improve their services for home cook users.
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Tambunan, Parlindungan. "KEKUATAN BISNIS “DEKKE NANIURA”, KEUNIKAN KULINER TRADISIONAL SUKU BATAK (TOBA) DI PROVINSI SUMATERA UTARA, PULAU SUMATERA, INDONESIA." Jurnal Hutan Tropis 9, no. 2 (August 5, 2021): 387. http://dx.doi.org/10.20527/jht.v9i2.11290.
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The diversity of the people of Indonesia gives a variety of different fields including ethnic, culture, ras, religion, and between groups. Each ethnic group in Indonesia differs in how to obtain knowledge, some are hereditary and there is a process of learning from others. One example, the Batak ethnic (Toba) in Sumatera Island has knowledge about flora. They use flora for food processing, medicine, and living equipment. From food processing, the Batak ethnic (Toba) have diverse knowledge of food processing (culinary). One of the famous traditional culinary of the Batak ethnic (Toba) in Sumatra Island is Dekke Naniura. Dekke Naniura is one of the culinary traditional of the Batak ethnic (Toba) in Sumatera Island. Dekke Naniura is unique, because Dekke Naniura is served from fresh raw goldfish which is given the simple spices (easily available) and the water of Unte Jungga fruit (Citrus hystrix DC.) So that goldfish are not fishy and goldfish meat becomes soft without any process cooking on fire, or after being inhabited for 3 to 5 hours Dekke Naniura is ready for consumption. The uniqueness and originality of the traditional culinary processing of the Batak ethnic (Toba) "Dekke Naniura" has added value that can be calculated to preserve the taste. Therefore, the preservation of the taste of Dekke Naniura must be maintained by a culinary management, which has a standard operating system for sure, namely from the selection of ingredients to how to eat. With a certain standard operating food, a unique traditional culinary business can be operated as a strategic and promising industrial business. The uniqueness of a traditional culinary is the power of business that can create and contribute to the economy in a sustainable way from generation to generation. Dekke Naniura is one of the advantages of origin or representing the symbol of the North Tapanuli region, the Batak ethnic (Toba) in Sumatera Island.
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Wongthai, Nuntana. "Taste Terms in the Patani Malay Ethnic Group." Manusya: Journal of Humanities 22, no. 2 (August 26, 2019): 156–75. http://dx.doi.org/10.1163/26659077-02202003.
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This paper reveals the concepts of taste in the Patani Malay ethnic group. Forty-five Patani Malays living in Pattani province, Yala province, and Narathiwat province participated in this study. The analysis uses the framework of componential analysis in ethnosemantics. The results show that there are ten basic taste terms in the Patani Malay dialect: /masɛ/ ‘sour’, /maseŋ/ ‘salty’, /manih/ ‘sweet’, /paheɁ/ ‘bitter’, /lɨcah/ ‘a little bit spicy and causing tongue pain’, /lɨta/ ‘unpleasant taste, sticking on the tongue and causing tongue numbness’, /khɨlaɁ/ ‘astringent’, /pɨdah/ ‘spicy’, /lɨmɔɁ/ ‘nutty’ and / tawa/ ‘bland’. All of them are distinguished by eight dimensions: taste buds, tongue side, tongue tip, acidity, tongue body, pain, tongue numbness, and nuttiness. Besides using each taste term individually to describe tastes of food, Patani Malays also use them repeatedly, combine each taste term together, and combine them with modifiers. From these ten basic taste terms, there are two taste terms that concern pain in the mouth and on the tongue. These are /lɨcah/ ‘a little bit spicy and causing tongue pain’ and /pɨdah/ ‘spicy’. This reflects the preference for spicy flavours in the Patani Malay ethnic group. It may be due to the influence of using spices and chili in cooking adopted from foreign countries since ancient times. It may also be due to the geographical characteristics of Pattani, Yala, and Narathiwat provinces, which are located along the coast. People, therefore, prefer eating spicy food to keep their body warm and prevent illness.
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Dudek, Debra, and Wenche Ommundsen. "Editorial." Papers: Explorations into Children's Literature 17, no. 2 (December 1, 2007): 3–6. http://dx.doi.org/10.21153/pecl2007vol17no2art1189.
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Building cultural citizenship: Multiculturalism and children’s literature
In his influential book White Nation: Fantasies of White Supremacy in a Multicultural Society (1998), Ghassan Hage compares different versions of multiculturalism using an example from a children’s book, The Stew that Grew by Michael and rhonda Gray. the book presents an allegory of Australian cultural diversity: the ‘eureka stew’ which features ingredients brought by all the ethnic groups that make up the Australian nation. According to Hage, it is an allegory fraught with ideological paradox: ‘far from celebrating cultural diversity – or rather, in the process of so doing,’ the book actually embodies ‘a White nation fantasy in which White Australians...enact...their capacity to manage this diversity.’ (p.119) He explains that although the stew is presented as the palatable blend of all the cultural influences which went into its making, it is not a mix where all cultures are equal: the Anglo character Blue is in charge of the cooking throughout; the ‘ethnics’ are reduced to the function of adding flavour.
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HENLEY, SHAUNA C., SUSAN E. STEIN, and JENNIFER J. QUINLAN. "Identification of Unique Food Handling Practices That Could Represent Food Safety Risks for Minority Consumers." Journal of Food Protection 75, no. 11 (November 1, 2012): 2050–54. http://dx.doi.org/10.4315/0362-028x.jfp-12-146.
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Foodborne illness caused by Salmonella and Campylobacter is a concern for consumers, and there is evidence that minority racial-ethnic populations experience greater rates of illness because of these pathogens. The limited body of research concerning food safety knowledge and practices among minority consumers has focused more on general food safety knowledge than on culturally specific food handling practices. The purpose of the research reported here was to explore food handling behaviors of minority racial-ethnic consumers through in-depth discussions in focus group settings. In this way, we hoped to identify potential unique, previously unidentified food handling practices among these consumers. Nine focus groups were held in Philadelphia, PA. Three focus groups were conducted with African American consumers, three with Hispanic consumers, and three with Asian consumers. In all, 56 consumers participated. Data were recorded, transcribed, and analyzed for unique and potentially unsafe food handling behaviors. Potentially unsafe food handling practices identified among all three groups included extended time to transport food from retail to home and washing of raw poultry. Culturally unique behaviors within groups included (i) using hot water (Asian, Hispanic) or acidic solutions (African American, Hispanic) to clean raw poultry, (ii) purchasing live poultry (Asian, Hispanic), (iii) cooking poultry overnight (African American), and (iv) preparing bite-size pieces of meat prior to cooking (Asian, Hispanic). To have focus groups include a limited number of participants and nonrandom sampling means that these themes and trends cannot be extrapolated to represent food mishandling among these populations in general. Results presented here allow modification of an existing food safety survey to identify the prevalence of these food handling practices among consumers of different demographics.
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Gilbert Gautier Bong Bong, Véronique Metiendjo, Ghislaine Haverie Ateba Mimfoumou, Christian Taheu Ngounouh, and Philippe Salomon Nguwoh. "Urinary schistosomiasis prevalence and risk factors among school children at matta-barrage in the Tikar Plain of Magba, West Region, Cameroon: A situational analysis in rural area." World Journal of Advanced Research and Reviews 14, no. 3 (June 30, 2022): 532–40. http://dx.doi.org/10.30574/wjarr.2022.14.3.0596.
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Background: Urinary schistosomiasis (US), caused by Schistosoma haematobium (S. haematobium) has reported very high in Cameroon and children were more infected. The study was conducted to assess the prevalence of US and risk factors among school children at Matta-Barrage in Magba sub-division. Methods: A cross-sectional study was conducted during one month period from May to June, 2019 among pupils at Matta-Barrage public school after parental consent. The sample was taken after physical exercise and the urine was collected at the end of micturition in a sterile urine container. Data collected were performed using SPSS version 25.0 and P-value ˂ 0.05 was considered statistically significant. Results: Of the 300 pupils enrolled, the overall prevalence of US was 43.0% and among children infested, 82.17% (106/129) had hematuria and 58.13% (75/129) had dysuria. The positivity rate of S. haematobium was higher in boys (69.0%; 89/129) versus (vs.) 31.0% (40/129) for the girls (P=0.03) and the children aged between 8-10 years were more infested (44.78%; 57/129), P=0.38. Regarding the risk factors, the multivariate analysis shows that sources of washing, sources of cooking/drinking water, and ethnic groups such as Arabe, Kotoko, Fulbe and Tikar were statistically associated with S. haematobium infestation (P˂ 0.05). Conclusion: The prevalence of US remain high among school children at Matta-Barrage in Magba sub-division. Meanwhile, the boys and childen aged 8-10 years were more infested. The risk factors such as sources of washing, sources of cooking/drinking water, and ethnic groups such as Arabe, Kotoko, Fulbe, and Tikar were statistically associated with S. haematobium infestation.
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Higgs, Catherine. "Zenzele: African Women's Self-Help Organizations in South Africa, 1927–1998." African Studies Review 47, no. 3 (December 2004): 119–41. http://dx.doi.org/10.1017/s000202060003047x.
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Abstract:The Zenzele clubs of the Eastern Cape of South Africa, which date from the late 1920s, were founded by mission-educated African women who sought to improve the lives of rural African women by enhancing their subsistence farming and cooking skills and educating them about household cleanliness, basic child care, and health care. Unlike associations for African women in British colonial Africa, Zenzele clubs did not evolve into political organizations. In the white-run segregated and apartheid states that persisted through 1994, Zenzele women did not engage in direct political action; rather, they sought to unite African women across class and ethnic lines and focused their efforts on community development.
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Harbottle, Lynn. "‘Bastard’ Chicken or Ghormeh-Sabzi? Iranian Women Guarding the Health of the Migrant Family." Sociological Review 44, no. 1_suppl (May 1997): 204–26. http://dx.doi.org/10.1111/j.1467-954x.1996.tb03442.x.
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Based on ethnographic data, derived from Iranian migrants, in central England, this chapter examines women's domestic food-work, from a health perspective, and considers how ethnic identity may be variably performed through specific food consumption practices. ‘Bastard chicken’ and ‘ ghormeh-sabzi’ serve as metaphors, representing British (perceived to be under-developed) and Iranian (highly elaborated) cuisines, and as vehicles allowing play around the notions of positive and harmful incorporation. I contend that, through the selective application of sophisticated Iranian cooking techniques, these women are able to positively transform the (inherently dangerous) food they serve to their families, to ensure their good health and maintain their identities.
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Joshi, Amit D., Esther M. John, Jocelyn Koo, Sue A. Ingles, and Mariana C. Stern. "Fish intake, cooking practices, and risk of prostate cancer: results from a multi-ethnic case–control study." Cancer Causes & Control 23, no. 3 (December 30, 2011): 405–20. http://dx.doi.org/10.1007/s10552-011-9889-2.
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Berlin, Andrea. "Jewish Life Before the Revolt: The Archaeological Evidence." Journal for the Study of Judaism 36, no. 4 (2005): 417–70. http://dx.doi.org/10.1163/157006305774482669.
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AbstractIn this paper, I present material remains relevant to understanding Jewish life in Palestine in the century or so before the Revolt. These remains comprise tangible data by which Jewish praxis, actual behavior, as well as attitudes, can be identified and dated. From the early-mid first century B.C.E., Jews adopted what I call 'household Judaism'—using mikva'ot as well as locally manufactured oil, wine, and cooking vessels—in order to incorporate a religious sensibility into their daily lives. At the end of the first century B.C.E. and in the early first century C.E., they began using plain oil lamps and stone dishes as markers of ethnic solidarity and, perhaps, religious attitudes. Throughout these years, most Jews in Jerusalem and Judea followed identical burial practices, with understated funerals at undecorated family tombs. 'Household Judaism' developed outside halakhic or priestly concerns. The remains reflect shared beliefs as well as a broad desire for material possessions that would encode and reflect religious unity and identity.Other remains, however, tell a different story. In country villas and in the Upper City of Jerusalem, wealthy Jews embraced the use of decorated table vessels, Italian-style cooking pans, and foreign modes of dining. They built elaborate display tombs whose large courtyards and impressive façades provided a classicizing backdrop for staged funeral ceremonies. These sorts of remains are rare or absent in rural Judea, Jewish Galilee, and Gaulanitis. The archaeological evidence thus provides an eyewitness view of a population strongly unified in religious practices but sharply divided by cultural ethic. Over the course of the first century that division may have helped weaken the link between position and moral authority, which in turn created a space and a platform for new voices and different agendas.
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AKMAN, Fulya. "A Hıstorıcal-Comparatıve Analysıs on Some Food Names in Mengen's Cuısıne Culture." Akademik Dil ve Edebiyat Dergisi 6, no. 2 (August 30, 2022): 1–5. http://dx.doi.org/10.34083/akaded.1148450.
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The cuisine culture, which is defined as the types of food and beverage, the cooking processes of the food, the cultural structure based on the eating and drinking tradition contains clues about the historical, geographical, philological, ethnic, sociological… etc. structures of any region which it belongs. In this study; some food names known to be used in Mengen, which has rich cuisine culture with its natural resources, plant and animal diversity; will be analyzed philologically via historical-comparative method. The words that are identified in the vocabulary of the cuisine culture of Mengen which has an important reputation in Turkey especially in terms of cooking, and which are the subject of this article, can be listed as halışka and kaldırık. It will be focused on how the names of foods in question were recorded in historical works of Turkish written languages, and which changes they had phonetically in the process and some etymological explanations and proposals will be made. The examined food names’s historical contiunity based on centuries is important in terms of revealing the cultural codes of the region. It is aimed that the study will contribute to the field and other researches to be conducted by different disciplines and to be a guide.
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Vasvári, Louise O. "Identity and Intergenerational Remembrance Through Traumatic Culinary Nostalgia: Three Generations of Hungarians of Jewish Origin." Hungarian Cultural Studies 11 (August 6, 2018): 57–77. http://dx.doi.org/10.5195/ahea.2018.322.
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In my interdisciplinary analysis of foodways which combines Gender Studies with Holocaust Studies, I aim to demonstrate the cultural and gendered significance of the wartime sharing of recipes among starving women prisoners in concentration camps. This study will further discuss the continuing importance of food talk and food writing in the aftermath of the Holocaust, with an emphasis on the memory work of Hungarian survivors and their descendants. Fantasy cooking and recipe creation, or “cooking with the mouth,” as it was called in many camps, was a way for many inmates to maintain their identities and connections to their ethnic and family history, a survival technique that may have influenced the depiction of food memories and their continuing role in the postwar memoir writing of survivor women. I will also examine the continued use of food talk as a genealogy of intergenerational remembrance and transmission in the post-memory writing of second-generation and even third-generation daughters and (very occasionally) sons of Hungarian origin. Studying multigenerational Holocaust alimentary writing has become particularly urgent today because we are approaching a biological and cultural caesura, at which juncture direct survivors will disappear and we will need new forms of transmission to reshape Holocaust memories for the future.
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Chen, Ling-Wei, Yen Ling Low, Doris Fok, Wee Meng Han, Yap Seng Chong, Peter Gluckman, Keith Godfrey, et al. "Dietary changes during pregnancy and the postpartum period in Singaporean Chinese, Malay and Indian women: the GUSTO birth cohort study." Public Health Nutrition 17, no. 9 (June 28, 2013): 1930–38. http://dx.doi.org/10.1017/s1368980013001730.
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AbstractObjectiveTo examine changes in food consumption during pregnancy and the postpartum period in women of major Asian ethnic groups.DesignUsing interviewer-administered questionnaires, we assessed changes in food consumption during pregnancy (26–28 weeks’ gestation) and the postpartum period (3 weeks after delivery) as compared with the usual pre-pregnancy diet.SettingSingapore.SubjectsPregnant women (n 1027) of Chinese, Malay and Indian ethnicity (mean age 30·4 (sd 5·2) years) who participated in the Growing Up in Singapore Towards healthy Outcomes (GUSTO) study.ResultsDuring pregnancy, participants tended to increase their consumption of milk, fruit and vegetables and decrease their consumption of tea, coffee, soft drinks and seafood (all P < 0·001). Most participants reported adherence to traditional restrictions (‘confinement’) during the early postpartum period (Chinese: 94·8 %, Malay: 91·6 %, Indian: 79·6 %). During the postpartum period, participants tended to increase their consumption of fish and milk-based drinks and decrease their consumption of noodles, seafood, and chocolates and sweets (all P < 0·001). Ethnic differences in food consumption were pronounced during the postpartum period. For example, most Chinese participants (87·2 %) increased their ginger consumption during the postpartum period as compared with smaller percentages of Malays (31·8 %) and Indians (40·8 %; P for ethnic difference <0·001). Similar ethnic differences were observed for cooking wine/alcohol, herbs and spices, and herbal tea consumption.ConclusionsMarked changes in food consumption that reflect both modern dietary recommendations and the persistence of traditional beliefs were observed in Singaporean women during pregnancy and the postpartum period. Traditional beliefs should be considered in interventions to improve dietary intakes during these periods.
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Nurul Aisyah Othman, Salbiah Kindoyop, and Humin Jusilin. "KEARIFAN TRADISI ADIGURU DALAM PENGHASILAN TEMBIKAR KURON DI SABAH." Jurnal Gendang Alam (GA) 11, no. 2 (December 15, 2021): 179–94. http://dx.doi.org/10.51200/ga.v11i2.3637.
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Tembikar kuron dihasilkan oleh masyarakat Kadazandusun di Sabah tetapi hanya aktif dihasilkan oleh etnik Dusun Tindal yang tinggal di Kampung Malangkap Kapa, Kota Belud pada hari ini. Etnik Dusun Tindal menghasilkan tembikar kuron melalui kearifan tradisi yang dimanipulasikan untuk mencipta barang keperluan harian daripada medium tanah liat. Kearifan tradisi ini telah diwarisi diwarisi sejak turun-temurun secara tradisi lisan dari segi proses penghasilan, teknik, motif, bahan dan teknik pembakaran kuron. Tembikar kuron yang dihasilkan mempunyai fungsi yang sinonim dengan aktiviti harian etnik Dusun Tindal, sebagai alat memasak, peralatan mengangkut dan menyimpan barangan harian. Oleh itu, penghasilan tembikar kuron dipercayai kerana tuntutan keperluan hidup dan kearifan mereka sejak turun-temurun. Kajian ini akan memfokuskan kearifan tradisi penghasilan tembikar kuron oleh adiguru Puan Kantiam binti Setan yang merupakan anak kepada mendiang Adiguru Somotoi binti Lugu, iaitu seorang tokoh kraf etnik tembikar tradisional kuron.
Kuron pottery is made by the Kadazandusun people in Sabah, however it is currently only actively made by the Dusun Tindal ethnic group, who dwell in Kampung Malangkap Kapa, Kota Belud. The Dusun Tindal ethnic group crafts kuron pottery using traditional knowledge that is utilised to manufacture daily necessities out of clay. The wisdom of this heritage has been passed down orally from generation to generation in terms of manufacturing procedures, techniques, motives, materials, and kuron burning techniques. Kuron pottery is connected with the Dusun Tindal ethnic group’s daily activities, serving as cooking tools, equipment for transporting and storing daily things. As a result, the manufacture of kuron pottery is thought to be a result of the demands of their living necessities and wisdom passed down from generation to generation. The knowledge of the heritage of manufacturing kuron pottery by adiguru Puan Kantiam binti Setan, the daughter of the late Adiguru Somotoi binti Lugu, a traditional kuron ceramic ethnic craft figure, will be the emphasis of this study.
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Smith-Kayode, O. "731 PB 501 INTERGRATING MICROWAVE FOOD PROCESSING INTO PLANTAIN UTILIZATION." HortScience 29, no. 5 (May 1994): 537f—537. http://dx.doi.org/10.21273/hortsci.29.5.537f.
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Plantain (Musa parasidiaca), a staple among estimated 70 million Africans and popular item in the tropics is emerging as specialty ethnic food product in developed countries. It is suitable as menu item for food service particularly in the ripe form when deep oil fried. The perishability of the fruit is a major constraint to wide spread use and distribution. To expand the utilization base in the food service industry, microwave heating process was applied to tempering and cooking of frozen pre-fried slices. The purpose of this is to determine the effect of the process on warmed over properties and acceptability of fried plantain. Large surface area and spherical shape were critical physical factors in the heating thus providing good quality product from taste, texture and appearance standpoint
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Вигель, Нарине, and Narine Vigel. "FOOD CULTURE AS A METHOD OF STUDYING SOCIAL AND CULTURAL TRANSFORMATIONS." Servis Plus 10, no. 3 (August 31, 2016): 62–67. http://dx.doi.org/10.12737/21124.
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The article is devoted to research and analysis of modernity using food culture as a method of studying social and cultural transformations, which implies the culture of cooking, consumption, and food production and which is the most bright and sensitive represent of social and cultural transformations taking place in society. In the study there are three main components of food culture: traditional food culture, which is the most conservative and conveys a special “spirit” of the ethnic group or nation; food with the elements of mix, innovation, improvisation, imitation; and finally, a network of high-tech types of food of a global culture and fast-food outlets (McDonald’s, KFC, etc.). The author discusses the change in culture from tradition, where food is a symbol of the ethnic group, people or nation to innovations up to a global monoculture of the universal and unified fast-food. The consumption of alternative food sold in hypermarkets and supermarkets, the use of achievements of scientific-technical progress, love of comfort brought elements of «being like at home»; it erases the distinction not only between urban and rural culture or between states, but the whole world becomes a single space of global social cultural environment, where modern life style dictates and requires to eat fast food.
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Kofi Amegah, A., Emmanuel Brahuah, and Saverio Stranges. "Cooking with shea butter is associated with lower blood pressure in the Ghanaian population." International Journal for Vitamin and Nutrition Research 90, no. 5-6 (October 2020): 459–69. http://dx.doi.org/10.1024/0300-9831/a000587.
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Abstract. The cardiovascular health benefits of shea butter, an edible off-white or ivory-colored fat native to West Africans has never been investigated. This is in spite of anecdotal evidence, which suggests that shea butter may have medicinal properties and its bioactive constituents lower certain cardiovascular risk markers. We hypothesized that cooking with shea butter would be associated with lower blood pressure (BP) in the Ghanaian population. Data from the 2014 Ghana Demographic and Health Survey, a nationally representative population-based survey was analyzed. A total of 9396 women aged 15-49 years and 4388 men aged 15-59 years selected from 12,831 sampled households were included in the study. Respondents with average systolic BP of ≥140 mmHg or average diastolic BP of ≥90 mmHg were classified as hypertensive. Multivariable linear and logistic regression adjusting for gender, age, area of residence, religion, ethnic group, marital status, education and wealth index was used to establish the association between shea butter consumption and BP. Overall prevalence of hypertension in the population was 15.1%. Shea butter consumption was associated with 2.43 mmHg (95% CI: −3.54, −1.31) and 1.78 mmHg (95% CI: −2.71, −0.86) decrease in systolic BP and diastolic BP, respectively, and 25% (AOR = 0.75, 95% CI: 0.55, 1.04) reduced odds of hypertension, compared to use of vegetable oils. Region of residence appeared to modify the relationship. We found an association of shea butter consumption with lower BP, which provides the rationale for investigation through rigorous study designs to evaluate the benefits of shea butter consumption for prevention of hypertension and improved cardiovascular health.
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Korbmakher, Tatyana V. "Compositional and linguistic features of Russian Germans recipes." NSU Vestnik. Series: Linguistics and Intercultural Communication 17, no. 4 (2019): 38–48. http://dx.doi.org/10.25205/1818-7935-2019-17-4-38-48.
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The article is concerned with the issue of linguistic specificity of small-sized texts, describing their text structure (also referred to as composition) as well as linguistic properties and characteristics. A cooking recipe may be defined as a specific genre of this text category. In particular, the paper aims to describe semantic structure and linguistic features of the oral cooking recipes of the Russian Germans collected during a dialectal expedition in Krasnoyarsk region, Siberia. Culinary recipes of Russian Germans may be regarded as an evidence of the preservation of their linguo-culture, traditions and ethnic identity because they reflect a number of sociocultural parameters, societal and individual values. Sociocultural parameters make it possible to regard the text of the cooking recipe as a linguocultural phenomenon. The basis of the study is a field method: digital audio recordings of the recipe texts from German dialectal informants and a comprehensive analysis thereof as compared with the recipes found in the published books. For the graphic fixation of ‘dialectal’ recipes (that is in the transcripts) which combine features of the West German and East Middle German dialects the author used the spelling close to the norms of the standard German language. As a result of the study, certain distinctive textual and linguistic features of culinary recipes were established. As far as the text and semantic structure of the oral ‘dialectal’ recipe is concerned it is normal to omit the ingredients section, information about the duration of cooking. They don’t include any clarifications or parts equivalent to subtitles and footnotes of the standard written recipes. At the phonetic, morphological, syntactic, and lexical levels culinary recipes possess typical colloquial and dialect features of the language of Russian Germans. The analysis of the recipes allowed to define the nature of changes in their linguistic components, to identify discrepancies between the recipes in the German standard language and those recorded in Krasnoyarsk region, Siberia at all linguistic levels. In addition, it became possible to discover in the dialectal material some cultural borrowings as well as to determine the linguistic impact of the other languages encountered by the informants during their life in Russia and earlier. The influence of the Russian language is exemplified among others in the mixing of elements of the Russian and German syntax and, in particular, violation of the typically German sentence framework.
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Osipova, Ksenia V. "ON SEMANTIC AND MOTIVATIONAL RECONSTRUCTION OF NORTH RUSSIAN NAMES OF MEAT DISHES." Вестник Пермского университета. Российская и зарубежная филология 12, no. 3 (2020): 59–69. http://dx.doi.org/10.17072/2073-6681-2020-3-59-69.
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The article deals with North Russian dialect names of meat dishes. The work examines the lexical and ethnographic data presented in card indexes and dictionaries of the Arkhangelsk, Vologda and Kostroma regions, including unpublished materials from card indexes of the Toponymic expedition of the Ural Federal University. The study is carried out within ethnolinguistics and aims to identify the cultural and linguistic features of the names of meat dishes. The theoretical significance of the work consists in that it develops a comprehensive ethnolinguistic approach to the analysis of the lexical group based on the methods of semantic- motivational, onomasiological, and etymological analysis. These methods allow us to characterize the territorial variants of the names of meat products, their genus-species differentiation, origin and motivational ties with other groups of vocabulary. It has been revealed that most of the names of meat dishes have a transparent internal form and duplicate the designations of the corresponding parts of the animal. The names of meat dishes (not from offal) reflect the traditional technology of cooking as well as the peculiarities of consuming the dishes. The following semantic and motivational models are distinguished: ‘internal organ’ → ‘dish from it’, ‘something that has frozen; something cold’ → ‘aspic, jelly’, ‘something that shakes’ → ‘aspic, jelly’, ‘being old’ → ‘prepared for future consumption (about meat)’, ‘thin flat cake’ → ‘jerked beef’. There is proposed motivational reconstruction for the dialect words артиль <artil’>, жулей <zhuley>, пу- таник <putanik>. Basing on the analysis of the words, the author has identified the composition of meat diet, the types of dishes, the features of cooking those, the role of meat in festive and everyday meals as well as the regulations that determine consumption of meat. The presence of meat dishes in the diet served as a socio-ethnic marker: consumption of bones and offal was considered a sign of poverty, while consumption of meat – a sign of wealth; meat dishes were mainly prepared by peasants on holidays; eating raw meat or blood, as well as meat ‘with a bad smell’, was attributed to the local Russian or other ethnic groups, etc.
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Rooke, Jennifer. "Advancing Health Equity With Lifestyle Medicine." American Journal of Lifestyle Medicine 12, no. 6 (June 14, 2018): 472–75. http://dx.doi.org/10.1177/1559827618780680.
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The Optimal Health and Wellness Clinic of Morehouse Healthcare seeks to advance health equity by providing lifestyle medicine services to its predominantly African American patient population. Health equity means eliminating health disparities by providing services that meet the needs of the population served. African Americans have a higher burden of cardiovascular disease and diabetes than other American ethnic groups. Recent evidence indicates that eating a plant-based diet may eliminate disparities in cardiovascular disease and diabetes. The clinic provides lifestyle intervention services such as stress and sleep management, but the focus is on helping patients to adopt and maintain a plant-based diet. A range of encounter options that include shared medical appointments and cooking classes are offered. The clinic is an example of a lifestyle medicine specialty practice within the multispecialty practice arm of a medical school. The shared mission to promote health equity provides substantial resources to the clinic and allows for collaborative efforts to improve the health of the community.
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Silalahi, Marina. "Pemanfaatan Citrus hystrix DC oleh Pedagang Tumbuhan Obat di Pasar Tradisional Kabanjahe Kabupaten Karo." Bioscientist : Jurnal Ilmiah Biologi 8, no. 2 (December 28, 2020): 317. http://dx.doi.org/10.33394/bjib.v8i2.3154.
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Citrus hystrix or Jeruk Purut is a type of Rutaceae family that is used as food and traditional medicinal ingredients. Various traditional dishes in Indonesia use Citrus hystrix as a cooking spice and are believed to give a distinctive and refreshing aroma. The use of plants as cooking spices or medicines is related to their bioactive compounds, especially in their use as medicine. The purpose of this study was to explain the relationship between the use of Citrus hystrix and its bioactivity. This study combines market surveys in several traditional markets in North Sumatra and literature studies on the results of research published online and offline about the bioactivity of Citrus hystrix. Respondents in this study were all medicinal plant traders who trade Citrus hystrix. Some of the keywords used for online searches are Citrus hystrix and bioactivity of Citrus hystrix, then they are synthesized so they can explain the purpose. Citrus hystrix has long been traded in the traditional markets of Kabanjahe, Berastagi, and Pancur Batu under the local name "Rimo Mungkur". The local people of North Sumatra, especially the Batak ethnic group, use Citrus hystrix as an ingredient for various ritual events and as a medicinal ingredient. In traditional medicine Citrus hystrix is used to treat fever, fractures, oukup (traditional sauna), malnutrition. Bioactivity of Citrus hystrix is antioxidant, anticancer, antimicrobial, hepatoprotective, and aromatherapy. The bioactivity of Citrus hystrix is thought to be related to its essential oil content, especially limonene, citronellal, and β-pinene. Citrus hystrix is a nautracetical plant that has the potential to be developed as a natural preservative for food and for aromatherapy.
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Fiacre, Zavinon, Adoukonou-Sagbadja Hubert, Ahoton Léonard, Vodouhê Raymond, and Ahanhanzo Corneille. "Quantitative Analysis, Distribution and Traditional Management of Pigeon Pea [Cajanus Cajan (L.) Millsp.] Landraces’ Diversity in Southern Benin." European Scientific Journal, ESJ 14, no. 9 (March 31, 2018): 184. http://dx.doi.org/10.19044/esj.2018.v14n9p184.
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Pigeon pea (Cajanus cajan (L.) Millsp.) is an important drought tolerant legume cultivated in the semi-arid regions, mainly in Sub-Saharan Africa. Despites its important potential, the crop is neglected and underutilized in many countries including Benin. In order to develop efficient in-situ strategies conservation, a study was conducted to quantify pigeon pea landrace diversity and access its spatial distribution and traditional management by local communities in southern Benin. Therefore, an ethnobotanical survey was conducted in 20 producing villages in southern Benin. Altogether, 26 farmernamed landraces further grouped into five categories were recorded with the number of landraces really cultivated per farmer comparably lower than that listed. Besides, two landraces’ categories were found to be common in the study area while two other were found highly threatened. Diverse parameters such as varietal richness, Shannon-Weaver Diversity Index, Simpson index and Pielou’s evenness were used to quantify pigeon pea diversity that appeared to be unequally distributed through the different agro-ecologies and villages surveyed. The study confirmed the absence of correlations between farmers’ gender and landrace diversity which was nonetheless found to be significantly shaped by the ethnic group and the field size exploited by farmers (P < 0.05). In diversity management, five preference criteria with variable importance across the ethnic groups were used by farmers of which cooking time and market value appeared to be the most important. Exhaustive germplasm collections, morphological/molecular characterizations of these landraces are required for efficient conservation of this important but neglected crop genetic resource in Benin.
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Mukhtar, Ruyatul Hilal. "NILAI BUDAYA SUNDA DALAM NOVEL JAWARA: ANGKARA DI BUMI KRAKATAU KARYA FATIH ZAM." SEMIOTIKA: Jurnal Ilmu Sastra dan Linguistik 22, no. 2 (July 1, 2021): 96. http://dx.doi.org/10.19184/semiotika.v22i2.24657.
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This article talks about the social values in Jawara Angkara di Bumi Krakatau by Fatih Zam, particularly displaying the culture for the Sundanese ethnic community in Banten (a locale in West Java). The study points to depicting social value in the novel based on anthropological theory as a scholarly learning procedure for the younger generation. A method is a qualitative approach and content analysis to describe the substance of social values based on the occasions described in the novel. Based on information preparation, the results are about the social values in Sundanese society, counting a devout framework affected by Islamic culture, religious ceremonies such as customs to the heavenly grave as a sign of vows. The social organization framework, as a previous Islamic Kingdom (Banten), the position of the ulama in this region is excellent. It encompasses a significant social hierarchy within the structure of Banten society. The information framework, capacity, and information of the community to utilize plants and utilize apparatuses or recognize other life components, such as making houses, cooking, treating, and others. The language system used by the individuals of Banten is in rough Sundanese, although it is also known other style fine and medium Sundanese. The art system as the cultural identity of the Sundanese ethnic community in Banten is silat, debus, and machetes. The job framework of the individuals of Banten is ranchers, dealers, anglers, and cleavers makers. The system of technology and equipment, productive tools that still use traditional materials, such as for fishing and farming, and the mode of transportation still use horses.
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Syed Abdullah, Sharifah Zahhura. "Menstrual food restrictions and taboos: A qualitative study on rural, resettlement and urban indigenous Temiar of Malaysia." PLOS ONE 17, no. 12 (December 27, 2022): e0279629. http://dx.doi.org/10.1371/journal.pone.0279629.
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Menstruation is arguably the first stage in a woman’s reproductive cycle. Among the Temiar, as in many other traditional societies, menstruation represents a time during which a woman is considered to be vulnerable or polluted and there may be food or behavior avoidances and restrictions. The Temiar is one of the eighteen indigenous sub-ethnic groups in Peninsular Malaysia. The objective of this study was to examine the food restrictions and taboos imposed on menstruating Temiar women. A total of 38 participants from four different locations took part in five focus group discussions which represents different lifestyle experiences of the Temiar sub-ethnic group. The findings unfolds many practices: foods to be avoided and spirit in the landscape in order to protect the menstruating woman; isolating the menstruating woman in order to protect the community; consequences of not observing the menstruation food taboos and maintenance of the menstrual taboos. The menstruating women in all locations were prohibited from consuming salt, cooking oils, wild or domesticated animals, and Monosodium glutamate to protect themselves from the excessive flow of menstrual blood and future ill-health. They must eat separately from others because they are deemed polluted and dangerous to the community. The study concludes that the taboos directed towards the menstruating women often do have a caring and protective intention. Menstrual restrictions function not only to protect the menstruating women and the community but also to keep intact the symbolic boundary between human and the non-human world from which disease and weakness comes.
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CALICIOGLU, MEHMET, NANCY G. FAITH, DENNIS R. BUEGE, and JOHN B. LUCHANSKY. "Validation of a Manufacturing Process for Fermented, Semidry Turkish Soudjouk To Control Escherichia coli O157:H7†,‡." Journal of Food Protection 64, no. 8 (August 1, 2001): 1156–61. http://dx.doi.org/10.4315/0362-028x-64.8.1156.
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Two soudjouk batters were prepared from ground beef (20% fat) and nonmeat ingredients and inoculated with a five-strain mixture of Escherichia coli O157:H7 to yield an initial inoculum of 7.65 log10 CFU/g. One batter contained a commercial-starter culture mixture (8.0 log10 CFU/g) and dextrose (1.5%), while the other batter relied upon a natural fermentation with no added carbohydrate. Following mixing, sausage batters were held at 4°C for 24 h prior to stuffing into natural beef round casings. Stuffed soudjouk sticks were fermented and dried at 24°C with 90 to 95% relative humidity (RH) for 3 days and then at 22°C with 80 to 85% RH until achieving a product moisture level of approximately 40%. After fermentation and drying with an airflow of 1 to 1.5 m/s, the sticks were either not cooked or cooked to an instantaneous internal temperature of 54.4°C (130°F) and held for 0, 30, or 60 min. The sticks were then vacuum packaged and stored at either 4 or 21°C. For each of three trials, three sticks for each treatment/batter were analyzed for numbers of E. coli O157:H7 after inoculation, after fermentation, after cooking, and after storage for 7, 14, 21, and 28 days. Reductions in numbers of E. coli O157:H7 after fermentation and drying for sticks fermented by the starter culture (pH 4.6) and for sticks naturally fermented (pH 5.5) were 1.96 and 0.28 log10 CFU/g, respectively. However, cooking soudjouk sticks produced with a starter culture and holding at 54.4°C for 0, 30, or 60 min reduced pathogen numbers from an initial level after fermentation and drying of 5.69 log10 CFU/g to below a detectable level by either direct plating (<1.0 log10 CFU/g) or by enrichment. In contrast, cooking soudjouk sticks produced without an added starter culture decreased pathogen numbers from an initial level after fermentation and drying of 7.37 to 5.65 log10 CFU/g (54.4°C, no hold), 5.04 log10 CFU/g (54.4°C, 30 min hold), and 4.67 log10 CFU/g (54.4°C, 60 min hold). In general, numbers of E. coli O157:H7 within both groups of soudjouk sticks decreased faster during storage at 21°C compared to 4°C. After 28 days of storage, total reductions in pathogen numbers in soudjouk sticks produced using a starter culture but that were not subsequently cooked were 7.65 and 3.93 log10 CFU/g at 21 and 4°C, respectively. For naturally fermented soudjouk, total reductions varied from 4.47 to 0.45 log10 CFU/g, depending on the cooking time and storage temperature. These data provide guidelines for manufacturers of dry sausage of ethnic origin, including soudjouk, to assess the safety of their processes for control of E. coli O157:H7.