Relevant bibliographies by topics / Indigenous Cooking

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

Academic literature on the topic 'Indigenous Cooking'

Author: Grafiati
Published: 4 June 2021
Last updated: 29 July 2025

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Journal articles on the topic "Indigenous Cooking"

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Kinyi, Hellen W., Michael Tirwomwe, Herbert Izo Ninsiima, and Conrad O. Miruka. "Effect of Cooking Method on Vitamin C Loses and Antioxidant Activity of Indigenous Green Leafy Vegetables Consumed in Western Uganda." International Journal of Food Science 2022 (January 19, 2022): 1–7. http://dx.doi.org/10.1155/2022/2088034.

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Indigenous green leafy vegetables are known to contain high levels of antioxidants and are recommended in the management of chronic diseases. However, their consumption has received lower patronage. This is partly attributed to farmers replacing the growing of indigenous green leafy vegetables with their exotic counterparts and scarce information on their nutritional benefits. This study explored the effect of cooking methods (boiling and steaming for 10 minutes) on the antioxidant activity of Amaranthus dubius, Solanum nigrum, and Curcubita maxima. Spectrometry was used to evaluate the reduci
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Salmon, Enrique. "Cooking Our Native Landscapes, Eating Our Indigenous Cultures." Museums & Social Issues 7, no. 1 (2012): 29–40. http://dx.doi.org/10.1179/msi.2012.7.1.29.

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, Anisha, Verma. "Cooking Performance and Sensory Characteristics of Gluten-Free Pasta Enriched with Indigenous Ingredients." International Scientific Journal of Engineering and Management 04, no. 06 (2025): 1–9. https://doi.org/10.55041/isjem04030.

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Abstract The study titled “Cooking Performance and Sensory Characteristics of Gluten-Free Pasta Enriched with indigenous Ingredients” aimed to develop a gluten-free pasta using locally sourced flours and to evaluate its cooking qualities, sensory attributes, nutritional composition, and cost. Pasta was formulated using varying proportions of rice flour, corn flour, defatted soy flour, and guar gum flour across three treatments: T1 (65:10:20:5), T2 (50:10:30:15), and T3 (35:10:40:15), with a standard wheat-based pasta serving as the control (T0). Gluten content was assessed using the AACC Metho
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Indiarti, Wiwin, and Nunuk Nurchayati. "Olah Rasa Timur Jawa: Strategi Preservasi Warisan Budaya Lintas Generasi." JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) 3, no. 2 (2019): 168. http://dx.doi.org/10.36339/je.v3i2.246.

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This article is based on the Community Partnership Program (PKM) which seeks to solve the problems faced by Osing indigenous community, especially the Archipelago Indigenous Youth Front (BPAN) of Osing from the aspects of preservation strategies and revitalization of ritual meals. The solutions offered from this program are the making of ritual meals cooking book, digital documentation (pictures, writings, sounds and videos) stored in the form of Digital Video Disc (DVD) and ritual meals cooking training for young people. The activities are in the form of making a book containing ritual meals
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Hamaisa, A., T. Estiasih, W. D. R. Putri, and K. Fibrianto. "The potential for developing local corn from East Nusa Tenggara as raw material for indigenous cuisine and processed products: A mini-review." IOP Conference Series: Earth and Environmental Science 924, no. 1 (2021): 012039. http://dx.doi.org/10.1088/1755-1315/924/1/012039.

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Abstract East Nusa Tenggara is one of the provinces in Indonesia that uses corn as staple food. Bose corn is an indigenous cuisine for people on the island of Timor, East Nusa Tenggara province. The corn used as raw material for this indigenous cuisine is generally local varieties. Local varieties of corn contain high amylose, so it takes a long time to cook. Starch modification is an instantization method which can be used to shorten its cooking time. Nixtamalization and pregelatinization are simple starch modification methods that can be applied by the community using a certain level of calc
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Annang, Ishmael N. "Cooking the War." Journal of West African History 11, no. 1 (2025): 1–26. https://doi.org/10.14321/jwestafrihist.11.1.0001.

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Abstract Recent Asante scholarship forefronts the convergence of spirituality, politics, and militarism—including the humans whose choices and personhoods either brought about victory or defeat. With renewed appeal to indigenous spirituality, investigating oral, ethnographic, and archeological sources, this article seeks to direct attention to the role of African spiritual forces in the 1826 Akantamanso War between Asante and Gã-led Gold Coast allies where Asante was defeated by the latter. This approach allows us to deeply appreciate Atlantic African warfare as a project of “spiritual diploma
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Jahan, K., F. Jeba, MS Islam, and A. Salam. "Levoglucosan Emission From Different Indigenous and Exotic Plant Species in Bangladesh." Journal of Biodiversity Conservation and Bioresource Management 6, no. 2 (2021): 1–10. http://dx.doi.org/10.3329/jbcbm.v6i2.55241.

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Levoglucosan is a biomarker for biomass burning with high emission efficiency. Both indigenous and exotic plant species (biomass) are common in Bangladesh and used as a fuel source in rural areas for cooking purposes. Three indigenous plants, Mango (Mangifera indica), Jackfruit (Artocarpus heterophyllus), Coconut (Cocos nucifera) and three exotic plants, Mahogany (Swietenia mahagoni), Koroi (Albizia lebbeck), Guava (Psidium guajava), were selected for this experiment. The study was carried out to determine and compare the levoglucosan emission for these selected indigenous and exotic plants up
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Goswami, Ranjita. "Preferences on Indigenous and High Yielding Varieties of Rice (Oryza sativa L.) by Tribal and Non-Tribal farmers of Assam." Indian Research Journal of Extension Education 22, no. 5 (2022): 30–34. http://dx.doi.org/10.54986/irjee/2022/dec_spl/30-34.

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Assam occupies a special place in the rice production and a home to many indigenous varieties of rice. The production and productivity of the Indigenous varieties are much less than the HYVs but some farmers still prefer growing indigenous rice along with HYVs. Therefore, the present study was undertaken to study the distribution pattern of Indigenous and High Yielding varieties of rice and to enumerate the farmer’s preferences to Indigenous and High Yielding varieties of rice in Baksa district of Assam. A total of 160 numbers of both Tribal and Non-tribal farmers were selected for the study.
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Yuliani, Hilka, Nancy Dewi Yuliana, and Slamet Budijanto. "FORMULASI MI KERING SAGU DENGAN SUBSTITUSI TEPUNG KACANG HIJAU (Formulation of Dry Sago Noodles with Mung Bean Flour Substitution)." Jurnal Agritech 35, no. 04 (2015): 387. http://dx.doi.org/10.22146/agritech.9322.

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Starch Noodles (SN) are produced from purified starch or combined flour from various plant sources. Sago starch is one of indigenous Indonesian flours that can be used for making SN. The physical characteristics that greatly affect the quality of rehydrated SN are cooking loss, elongation, hardness and adhesiveness/stickiness. Starch noodles have lowof cooking loss but high hardness value, so it is less preferred. The purpose of this study was to obtain the optimum formulation of noodles made of sago with mung bean flour substitution. Formula optimization was done by using Mixture Design (DX7)
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Selaledi, Letlhogonolo, Josephine Baloyi, Christian Mbajiorgu, Amenda Nthabiseng Sebola, Henriette de Kock, and Monnye Mabelebele. "Meat Quality Parameters of Boschveld Indigenous Chickens as Influenced by Dietary Yellow Mealworm Meal." Foods 10, no. 12 (2021): 3094. http://dx.doi.org/10.3390/foods10123094.

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An experiment was conducted to examine the effects of yellow mealworm larvae (Tenebrio molitor) meal inclusion in diets of indigenous chickens. A total of 160 mixed-sex indigenous Boschveld chickens were randomly divided into four categories: control soybean meal (SBM) and yellow mealworm with percentage levels of 5, 10 and 15 (TM5, TM10 and TM15, respectively). Five replicate pens per treatment were used, with eight birds per pen/replicate. On day 60, two birds from each replicate were slaughtered and eviscerated. Meat quality parameters were measured out on raw carcass and cooked breast meat
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Dissertations / Theses on the topic "Indigenous Cooking"

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Arslan, Esra Kipöz Şölen. "The Indigenous Product Concept in Relation To International Design Industry: The Instruments Used In Preparing And Driking Tea And Coffee In Turkish Culture/." [s.l.]:b[s.n.], 2006. http://library.iyte.edu.tr/tezler/master/endustriurunleritasarimi/T000349.pdf.

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Modi, Minse. "The nutritional quality of traditional and modified traditional foods in KwaZulu-Natal." Thesis, 2009. http://hdl.handle.net/10413/666.

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Cobos, Casie. "Embodied Storying, A Methodology for Chican@ Rhetorics: (Re)making Stories, (Un)mapping the Lines, And Re-membering Bodies." Thesis, 2012. http://hdl.handle.net/1969.1/ETD-TAMU-2012-08-11879.

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This dissertation privileges Chican@ rhetorics in order to challenge a single History of Rhetoric, as well as to challenge Chican@s to formulate our rhetorical practices through our own epistemologies. Chapter One works in three ways: (1) it points to how a single History of Rhetoric is implemented, (2) it begins to answer Victor Villanueva's call to "Break precedent!" from a singly History, and (3) it lays groundwork for the three-prong heuristic of "embodied storying," which acts as a lens for Chican@ rhetorics. Chapter Two uses embodied storying to look at how Chican@s are produced thro
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Books on the topic "Indigenous Cooking"

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Kaduna State Council for Arts and Culture., ed. Indigenous recipes of Kaduna State. Kaduna State Council for Arts and Culture, 1991.

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G, Sehunwe D., Matsheng L. C, and Botswana. Ministry of Local Government., eds. Botswana indigenous food recipes and nutritional analysis. 2nd ed. Ministry of Local Government, 2008.

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Tshidi, Moroka, ed. South African indigenous foods: A collection of recipes of indigenous foods, prepared by generations of women of the region. IndiZAFoods, 2004.

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G, Sehunwe D., Matsheng L. C, and Botswana. Ministry of Local Government., eds. Botswana indigenous food recipes and nutritional analysis. 2nd ed. Ministry of Local Government, 2008.

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G, Sehunwe D., Matsheng L. C, and Botswana. Ministry of Local Government., eds. Botswana indigenous food recipes and nutritional analysis. 2nd ed. Ministry of Local Government, 2008.

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Palmer, Kingsley. Swinging the billy: Indigenous and other styles of Australian bush cooking. Aboriginal Studies Press, 1999.

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Food and Agriculture Organization of the United Nations., ed. Recipes: Promoting utilisation of Zimbabwe's indigenous foods : for healthy eating. FAO, 2002.

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Trust, Community Technology Development. Consumption of indigenous foods in Zimbabwe: User's guide and recipe book. UN/RRU, 2003.

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Ramos-Elorduy, Julieta. Creepy Crawly Cuisine:: The Gourmet Guide to Edible Insects. Park Street Press, 1998.

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Jane, Wilan Mary, and Stock Melissa T, eds. Flavors of Africa cookbook: Spicy African cooking--from indigenous recipes to those influenced by Asian and European settlers. Prima Pub., 1998.

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Book chapters on the topic "Indigenous Cooking"

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Hård, Mikael. "Creating “Creole” Cuisine in Latin America: Home Cooks Reinvent Batánes." In Microhistories of Technology. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-22813-1_6.

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AbstractAnalyzing recipes and cooking technologies from Latin America, Chap. 6 illustrates the creative tension between culinary tradition and innovation. Throughout the postcolonial era, makers of Latin American cuisine exhibited remarkable flexibility, adopting elements of cuisines from the other sides of the Atlantic and the Pacific―without giving up the use of indigenous ingredients and familiar cooking techniques. Home cooks adopted gas stoves and refrigerators—and they strove to serve their families nutritious meals. Despite these modernizing trends, however, pre-Hispanic cooking tools l
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Pandey, Ashmita, Shubham Soni, and Amjad Balange. "Cooking Techniques to Protect Nutrient Loss of Indigenous Small Fishes." In Perspectives and Applications of Indigenous Small Fish in India. Springer Nature Singapore, 2024. http://dx.doi.org/10.1007/978-981-97-1586-2_24.

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De Meulder, Bruno, Julie Marin, and Kelly Shannon. "Evolving Relations of Landscape, Infrastructure and Urbanization Toward Circularity: Flanders and Vietnam." In Regenerative Territories. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-78536-9_6.

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AbstractA great deal of the contemporary discourse around circularity revolves around waste—the elimination of waste (and wastelands) through recycling, renewing and reuse (3Rs). In line with industrial ecological thinking, the discourse often focuses on resource efficiency and the shift toward renewables. The reconstitution of numerous previous ecologies is at most a byproduct of the deliberate design of today’s cyclic systems. Individual projects are often heralded for their innovative aspects (both high- and low-tech) and the concept has become popularly embraced in much of the Western worl
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NEUBAUER, FERNANDA. "Earth Oven Cuisine via Fire-Cracked Rock Cooking in the Midcontinent." In Ancient Indigenous Cuisines. University of Alabama Press, 2025. https://doi.org/10.2307/jj.30347067.6.

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Remigios, Mangizvo V. "The Traditional Cooking Fuel." In Handbook of Research on Social, Cultural, and Educational Considerations of Indigenous Knowledge in Developing Countries. IGI Global, 2017. http://dx.doi.org/10.4018/978-1-5225-0838-0.ch017.

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The chapter discusses why households in Chiwundura Communal Area continue to rely on traditional biomass for cooking purposes. This chapter is a deliberate consideration of indigenous knowledge on the use of biomass. This qualitative study, used interviews, observations and focus group discussions to generate data. The study established that fuelwood was preferred to electricity because it made food tastier. The smoke that was produced from the fire was utilized to preserve food and seed. It was also used in protecting thatch from weevils. The traditional fireplace was also used for social coh
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Fisher, Julie A. "‘Teâgun kuttiemaûnch: What Food Shall I Prepare for You?’: Exchanges in Early New England Kitchens." In In the Kitchen, 1550–1800. Amsterdam University Press, 2022. http://dx.doi.org/10.5117/9789463721646_ch11.

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Seventeenth century New England was home to a critical mass of both English and Indigenous bilinguals, which reveals that these neighbours lived in intimate proximity to one another for decades and spoke each other’s languages in ways that directed the politics, trade, and cultural development of the region. These bilinguals included the more familiar figures of adult men involved in trading, colonial politics, and missionary work, but a closer look reveals these bilinguals also included English and Indigenous women and children. Cooking, both the process and physical space of the kitchen, was
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Snook, Edith. "‘A New Source of Happiness to Man’?: Maple Sugaring and Settler Colonialism in the Early Modern Atlantic World." In In the Kitchen, 1550–1800. Amsterdam University Press, 2022. http://dx.doi.org/10.5117/9789463721646_ch12.

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This essay will look at how cooking becomes manufacturing in eighteenthcentury North America. The paper’s focus is ‘Remarks on the Manufacturing of Maple Sugar’, an extended recipe that appeared in American and English periodicals, in the Nova Scotia Magazine, and as a pamphlet in London and Philadelphia in 1790–1791. With the stated goals of efficiency, profit, replicability, and patriotism, the instructions seek to deploy the techniques and ethos of cane sugar refining in the making of maple sugar. The ‘Remarks’ and the short-lived efforts of the Pennsylvanian settlers behind the text illust
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Waterman, Adam John. "Things Sweet to Taste: Corn and the Thin Gruel of Racial Capitalism." In The Corpse in the Kitchen. Fordham University Press, 2021. http://dx.doi.org/10.5422/fordham/9780823298761.003.0005.

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This chapter explores the theft and enclosure of Indigenous land through a consideration of settler agriculture and the emergence of commercial agriculture and agricultural economies of scale. Drawing upon the work of Jason Moore, it considers settler agriculture as part of the ecological metabolic of capital, looking to the capture and commoditization of Zea mays, or corn, as they relate to the production of cheap food and the capacitation of the worker as an urban, industrial character. Corn provides a figure through which to think the history of Indigenous sovereignties as braided with form
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Gálvez, Alyshia. "Deflecting the Blame." In Eating NAFTA. University of California Press, 2018. http://dx.doi.org/10.1525/california/9780520291805.003.0005.

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This chapter critiques some of the assumptions about the causes and solutions for obesity using anthropological and historical understandings of class and ethnic differences in Mexico. It unpacks Mexico’s policy response to obesity and diabetes, including its much lauded soda tax and poverty reduction policies, and demonstrates how a progressive and aggressive policy response has been stunted in ways that favor transnational food corporations, while deflecting the blame for diet-related illness onto individuals, especially women, and historically marginalized poor and indigenous populations. T
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Chauhan, Arvind, Sujay Vikram Singh, Siddharth Singh, Sandeep Kumar Singh, Sanjeev Kumar Saxena, and Kuldeep Singh. "Culinary Identity and Smart Hospitality." In Smart Operations and Enhancing Guest Experience in the Hospitality Industry. IGI Global, 2025. https://doi.org/10.4018/979-8-3373-2145-5.ch013.

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This study examines how regional culinary identity intersects with smart hospitality technologies to enhance guest experiences and operational efficiency. By analyzing indigenous ingredients, traditional cooking methods, and evolving food rituals, we demonstrate how authentic cuisine serves as both cultural differentiator and operational asset. The research explores how AI-driven personalization, IoT-enabled kitchens, and data analytics can preserve culinary heritage while optimizing sustainability and service excellence. Through global case studies, we reveal how hospitality providers leverag
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Conference papers on the topic "Indigenous Cooking"

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Manish, K., B. Ashutosh, and V. Raghavan. "Experimental Study on the Performance of an Indigenous Wood Stove for Indian Rural Cooking." In The 7th World Congress on Momentum, Heat and Mass Transfer. Avestia Publishing, 2022. http://dx.doi.org/10.11159/csp22.118.

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Rubi Oropeza-tosca, Diana, Omar Jimenez-marquez, Rodolfo Martinez-gutierrez, Gaudencio Lucas-bravo, and Clara Ivette Rincon-molina. "Experiential and Sustainable Tourism: Teaching with Artificial Intelligence to Native Corn Producers in Tlaxiaco, Oaxaca." In 16th International Conference on Applied Human Factors and Ergonomics (AHFE 2025). AHFE International, 2025. https://doi.org/10.54941/ahfe1006662.

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Native corn production in Tlaxiaco, Oaxaca, is an ancestral practice deeply rooted in the region’s cultural and gastronomic identity. However, producers face significant challenges, such as limited technological access and high illiteracy rates, which hinder their ability to diversify income through sustainable experiential tourism. This research proposes an Artificial Intelligence (AI)-based teaching model that facilitates the training of native corn producers, enabling them to transform their agricultural products into culinary tourism experiences. The program leverages AI to create contextu
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Lovo, Leslie. "Empowering Futures: Unveiling Indigenous Entrepreneurship Insights Through the Capability Lens for Social Development." In SPE International Health, Safety, Environment and Sustainability Conference and Exhibition. SPE, 2024. http://dx.doi.org/10.2118/220326-ms.

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Abstract The paper aims to identify critical success factors through Amartya Sen’s Capability Approach perspective for indigenous entrepreneurship. By taking a closer look a case study of two rural initiatives in honey production and clothes sewing, it explores how improved capabilities correlate with positive social outcomes, arguing against cookie-cutter models for assessing community progress. The findings will allow to enhance strategic purpose of social investments, stakeholder engagement, and community value creation.
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