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Journal articles on the topic 'Indigenous Cooking'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2025

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1

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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3

, 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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8

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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Cakrawati, D., S. Srivichai, and P. Hongsprabhas. "Effect of steam-cooking on (poly)phenolic compounds in purple yam and purple sweet potato tubers." Food Research 5, no. 1 (2021): 330–36. http://dx.doi.org/10.26656/fr.2017.5(1).407.

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This study investigated the influences of steam-cooking on (poly)phenolic compounds and colors in purple yam (Dioscorea alata L.) and purple sweet potato (Ipomoea batatas) tubers cooked at the household level. Steam-cooking did not significantly change the contents of total phenolic compounds, flavonoids, anthocyanins and antioxidant capacity measured by ABTS radical scavenging assay in purple yam (P≥0.05), but lowered the antioxidant capacity measured by Crocin assay (P<0.05). The liquid chromatograph– mass spectrometer–Ion Trap–Time of Flight (LCMS-IT-TOF) indicated the degradation of hig

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Kundu, Prasenjit, Nayan Kishor Adhikary, Sanchari Das, and Fatik Kumar Bauri. "Molecular Characterization of Some Indigenous Plantain and Cooking Type Banana Germplasm." International Journal of Current Microbiology and Applied Sciences 7, no. 12 (2018): 1–11. http://dx.doi.org/10.20546/ijcmas.2018.712.001.

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13

Tuoi, Nguyen, Nguyen Giang, Huynh Loan, et al. "Meat quality traits of Vietnamese indigenous Noi chicken at 91 days old." Biotehnologija u stocarstvu 36, no. 2 (2020): 191–203. http://dx.doi.org/10.2298/bah2002191t.

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Indigenous chicken breeds have showed slower growth rate and yield lower meat production, compared to commercial broilers. However, their meat quality is valued by modern consumers. The present study aimed at analyzing the quality traits of breast meat samples of Noi broilers, one of the famous indigenous chicken breeds in Vietnam. A total of 355 breast fillet samples were collected to evaluate quality meat traits such as pH, surface color, drip loss, and cooking loss at different time points of 3, 24, and 48 hours after slaughtering as well as to analyze chemical compositions such as dry matt

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Downs, Shauna M., Ridhima Kapoor, Emily V. Merchant, et al. "Leveraging Nutrient-Rich Traditional Foods to Improve Diets among Indigenous Populations in India: Value Chain Analysis of Finger Millet and Kionaar Leaves." Foods 11, no. 23 (2022): 3774. http://dx.doi.org/10.3390/foods11233774.

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Many indigenous foods are nutrient-rich but are often underutilized even among populations at high risk of malnutrition. The aims of this study were to conduct value chain analysis of one cultivated crop (finger millet among the Munda tribe) and one wild green leafy vegetable (Koinaar leaves among the Sauria Paharia tribe) of two Indigenous communities in Jharkhand state, India and to identify entry points for interventions aimed at supporting production and consumption. Semi-structured interviews were conducted with stakeholders among each tribal group and transcripts were open coded and orga

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15

Trott, Naomi, and Monica E. Mulrennan. "“Part of Who We Are…”: A Review of the Literature Addressing the Sociocultural Role of Traditional Foods in Food Security for Indigenous People in Northern Canada." Societies 14, no. 3 (2024): 34. http://dx.doi.org/10.3390/soc14030034.

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Indigenous people in northern Canada have relied on sustained and safe access to traditional foods for millennia. Today, however, they experience higher rates of food insecurity than non-Indigenous people or Indigenous people living in urban settings. Changing socioeconomic and environmental conditions in the Canadian north have altered traditional food acquisition and consumption patterns, with implications for health and wellbeing, and cultural continuity. To assess the breadth and depth of scholarship on the sociocultural role of traditional foods in northern Indigenous food security, we co

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Awuni, V., G. Adjei Yeboah, J. Mohammed Misbah, A. Zakaria, and F. K. Amagloh. "Nutrition knowledge, cooking practices, and consumption of indigenous leafy vegetables among households in Sagnarigu Municipality, Ghana." Ghana Journal of Science, Technology and Development 8, no. 2 (2022): 24–32. http://dx.doi.org/10.47881/372.967x.

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This study assessed nutrition knowledge, cooking practices, and consumption of indigenous leafy vegetables (IGLVs) among households in the Sagnarigu Municipality, Ghana. A structured questionnaire was employed to collect data on socio-demographics, nutrition knowledge scores, cooking practices, and consumption of IGLVs in the Sagnarigu Municipality. The study was cross-sectional, with a multi-stage sampling to select 399 respondents responsible for preparing family meals. More than half of the respondents had a low nutrition knowledge of IGLVs. Respondents with basic education were 67% (OR = 0

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Mandal, Ujjal, Payel Singh, Amit Kumar Kundu, Debashis Chatterjee, Jerome Nriagu, and Subhamoy Bhowmick. "Arsenic retention in cooked rice: Effects of rice type, cooking water, and indigenous cooking methods in West Bengal, India." Science of The Total Environment 648 (January 2019): 720–27. http://dx.doi.org/10.1016/j.scitotenv.2018.08.172.

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18

Srinang, Pichayaporn, Sirimaporn Khotasena, Jirawat Sanitchon, Sompong Chankaew, Sanun Jogloy, and Tidarat Monkham. "New Source of Rice with a Low Amylose Content and Slow In Vitro Digestion for Improved Health Benefits." Agronomy 13, no. 10 (2023): 2622. http://dx.doi.org/10.3390/agronomy13102622.

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Rice provides 70% of dietary carbohydrates and other essential nutrients. Breeding for consumer preferences and health benefits are the main considerations. Rice with a low amylose content offers a good cooking quality with its soft and sticky texture but fast starch digestibility with a high sugar release. Therefore, to provide health benefits, it is important to identify rice varieties with slow starch digestibility and a low amylose content. A total of 167 indigenous upland rice germplasms were analysed for amylose content (AC) and in vitro starch digestibility. The results showed that 167

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19

Mathooko, Francis M., and Jasper K. Imungi. "Ascorbic acid changes in three indigenous Kenyan leafy vegetables during traditional cooking." Ecology of Food and Nutrition 32, no. 3-4 (1994): 239–45. http://dx.doi.org/10.1080/03670244.1994.9991404.

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20

Kalpana Rayagurul and J. P Pandey. "Influence of Milling and Aging on Cooking properties of Indigenous Aromatic Rice." Journal of Agricultural Engineering (India) 46, no. 1 (2009): 32–38. http://dx.doi.org/10.52151/jae2009461.1362.

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Freshly harvested rice grains exhibit poor milling and cooking characteristics and the desirable properties are acquired during the short maturation period (aging). Experiments were conducted with indigenous variety of aromatic rice, Chinikamini, to study the effects of degree of milling (under milled, well milled and over milled) and aging (0 to 180 days) on quality aspects of aromatic paddy and milled rice. With the progress of aging, milling yield remained 72.19% ((+0.5%), while the head rice recovery increased from 66.29% (freshly harvested) up to 68.4 % after 180 days of aging. The kernel

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Kudashkin, Vyacheslav A. "Nutrition Culture of Indigenous Peoples in the Context of Socio-Cultural Space of Post-Soviet Russia." Humanitarian Vector 19, no. 2 (2024): 18–26. http://dx.doi.org/10.21209/1996-7853-2024-19-2-18-26.

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The article analyzes the process of formation of new food traditions among the indigenous peoples of Russia in the period of 1992–2000. The diversity and variety of methodological concepts, an interdisciplinary approach in historical science at the beginning of the XXI century allowed the humanitarian intelligentsia to study the interethnic problems of Soviet and Russian society. The socio-cultural approach that has been established in the last two decades makes it possible to qualitatively compare various historical events in dynamics. In the history of any state, we can trace ethnic processe

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Begley, Andrea, Danielle Gallegos, and Helen Vidgen. "Effectiveness of Australian cooking skill interventions." British Food Journal 119, no. 5 (2017): 973–91. http://dx.doi.org/10.1108/bfj-10-2016-0451.

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Purpose The purpose of this paper is to assess the effectiveness of cooking skill interventions (CSIs) targeting adults to improve dietary intakes in public health nutrition settings. Design/methodology/approach A scoping review of the literature was used to identify and assess the quality and effectiveness of Australian single-strategy CSIs and multi-strategy programmes that included cooking for independent healthy people older than 16 years from 1992 to 2015. Findings There were only 15 interventions (n=15) identified for review and included CSIs as single strategies (n=8) or as part of mult

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Murshed, HM, SR Shishir, SME Rahman, and Deog-Hwan Oh. "Comparison of carcass and meat characteristics between male and female indigenous rabbit of Bangladesh." Bangladesh Journal of Animal Science 43, no. 2 (2014): 154–58. http://dx.doi.org/10.3329/bjas.v43i2.20718.

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This experiment was conducted to determine and compare some characteristics of the meat and carcass of rabbit aged 6 months according to sex. In the experiment six male and six female nondescript rabbits were slaughtered. The weight and percentage of warm carcasses, skin with head and limbs, liver, kidney, heart, lung, forelegs, hind legs, breast and ribs, loin and abdominal wall were recorded. The values for carcass length, lumbar circumference, drip loss, cooking loss, sensory characteristics were also determined. The mean values for warm carcass weight and warm dressing percentage were 698.

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Vowles-Sørensen, Kate C. P. "Popular Science Articles and Academic Reports on the Topics of Cultural Commodification and Institutionalised Racism." Leviathan: Interdisciplinary Journal in English, no. 4 (March 1, 2019): 70–83. http://dx.doi.org/10.7146/lev.v0i4.112681.

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This paper examines two aspects within cultural studies, namely that of cultural commodification and institutionalised racism. These are explored through a review style article discussing the commodification and appropriation of indigenous Australian food items on the television cooking programme Masterchef Australia, and in an ‘op-ed’ style piece considering the systemic racism represented by the blackface character of Zwarte Piet (Black Pete) in the Dutch festive tradition of Sinterklaas (St. Nicholas). These two articles are followed by case study reports which analyse how the theories were

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Liao, Zih-Yong, and Fang-Lin Kuo. "BUILDING INDIGENOUS HEALTH: INSIGHTS FROM INDIGENOUS ADULTS ON KNOWLEDGE INTEGRATION AND ADAPTIVE STRATEGIES." Innovation in Aging 8, Supplement_1 (2024): 558–59. https://doi.org/10.1093/geroni/igae098.1826.

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Abstract Over half of the older population faces inadequate dietary intake, posing higher risks of geriatric syndromes like frailty and sarcopenia. This community-based participatory research (CBPR) co-created a nutrition and cooking workshop in a Taiwanese Indigenous community. Employing the photovoice method alongside focus groups and individual interviews with 16 participants, we sought to understand the older Indigenous adults’ dietary patterns. Nutbeam’s health literacy model (2000) and Giddens’ structuration theory (1984) guided data analysis and conceptualization of food literacy constr

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Maimako, R. F., O. J. Awakan, A. F. Olaniran, O. P. Olasunkanmi, and O. M. Oluba. "Effects of cooking on antinutrients and antioxidant properties of different accessions of winged bean (Psophocarpus tetragonolobus)." Food Research 6, no. 1 (2022): 204–9. http://dx.doi.org/10.26656/fr.2017.6(1).527.

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Asides from its robust nutritional profile, Psophocarpus tetragonolobus also possesses other health-promoting attributes. Hence, this study was designed to investigate the antinutrient content and antioxidant property of five different varieties of raw and cooked P. tetragonolobus. The varieties studied included, the indigenous variety (designated local) and four improved varieties (designated: T11, T31, T125, T154). Antinutrients like phenolic, tannin, glycoside and phytate concentrations were determined using standard methods while 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay was carried out t

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Meah, Angela, and Matt Watson. "Saints and Slackers: Challenging Discourses about the Decline of Domestic Cooking." Sociological Research Online 16, no. 2 (2011): 108–20. http://dx.doi.org/10.5153/sro.2341.

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Amidst growing concern about both nutrition and food safety, anxiety about a loss of everyday cooking skills is a common part of public discourse. Within both the media and academia, it is widely perceived that there has been an erosion of the skills held by previous generations with the development of convenience foods and kitchen technologies cited as culpable in ‘deskilling’ current and future generations. These discourses are paralleled in policy concerns, where the incidence of indigenous food-borne disease in the UK has led to the emergence of an understanding of consumer behaviour, with

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Krystal, Matthew. "Are Inexpensive Solutions Affordable?" Anthropology in Action 26, no. 2 (2019): 19–30. http://dx.doi.org/10.3167/aia.2019.260203.

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This article explores the efforts of an indigenous non-governmental organisation (NGO) to solve two related problems in San Miguel Totonicapán: the lack of clean drinking water and deforestation. Drawing on participant observation conducted during field stays over 10 years and survey data collected over 18 months, the article examines the affordability of bio-sand drinking water filters and high-efficiency wood cooking stoves. It considers whether savings over typical current practices for the procurement of drinking water and cooking fuel off set the purchase price of new sustainable technolo

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Hermann, Dekpaho GNAHE, Didier KOUASSI-KOFFI Jean, and Fernande ASSEMAND Emma. "Study of the stability of iodine during cooking and storage of salts produced from Palmaceae branches." GSC Biological and Pharmaceutical Sciences 29, no. 2 (2024): 401–7. https://doi.org/10.5281/zenodo.14820870.

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Palmaceae salts, from a previous study, do not contain iodine. The addition of iodine having to respect very precise rules, a study of their iodization as well as the behaviour of the iodine within them was essential. Thus, palm and coconut branches salts were iodized using two types of dietary iodine: potassium iodate and potassium iodide. Subsequently, their abilities to maintain high iodine levels during storage, package in glass jars and in plastic bags, has been tested in market and laboratory conditions. The stability of iodine during cooking was also studied. The study shows that the bi

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Turner, Nancy J., and Alain Cuerrier. "‘Frog’s umbrella’ and ‘ghost’s face powder’: the cultural roles of mushrooms and other fungi for Canadian Indigenous Peoples." Botany 100, no. 2 (2022): 183–205. http://dx.doi.org/10.1139/cjb-2021-0052.

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This paper describes the importance of fungi to Canadian Indigenous Peoples. Based on collaborative research with Indigenous knowledge holders and a review of literature, approximately 30–40 fungi are documented as having cultural roles for Canadian Indigenous groups. Some peoples have not eaten mushrooms traditionally, whereas others have a history of harvesting, cooking, storing, and trading mushrooms for their diets. Perennial tree fungi have application as tinder, fire starter, and for carving masks. They also have a range of medicinal uses, some being consumed as medicinal teas, and other

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Khin, Moe Oo, Moe Khaine Khin, Htay Win Hla, Htet Nay Aung Lwun, and Theint Theint Aung Thei`. "Investigation of Some Indigenous Medicinal Plants Regularly Used in Cooking Daily Curries by Atomic Absorption Spectroscopy (Aas) Method." Bago University Research Journal Vol.10, No.1, no. 2020 (2020): 223–27. https://doi.org/10.5281/zenodo.3923296.

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Human requires a number of mineral in order to maintain good health. Herbal foods can contribute significantly to human nutrition and health, because they contain almost all essential human nutrients .In this paper, analysis of elemental concentrations with respect to some indigenous medicinal plants (Pudina, Pinsane, Nannan, Pyinntawthein) regularly used in cooking daily curries by Atomic Absorption Spectroscopy Method. From this results, it was found that these medicinal plants are rich in some essential minerals for human health .

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Lim, Seung-jung. "Review on the Recipe, Making Procedure and Availability of Mixed Tea in the Joseon Dynasty Period, Korea." Association for International Tea Culture 59 (March 30, 2023): 29–50. http://dx.doi.org/10.21483/qwoaud.59..202303.29.

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In this paper, in order to find out the recipes, making procedure and drinking methods of Korean indigenous teas, 『Jeungbo Forest Economy』,『Gosasibijip』,『Imwonsipyukji』,『Gunhakhoedeung』,『Joseon Cuisine Recipe』,『Chosun invincible cooking recipe』,『Simple Joseon cooking recipe』 which are cookbooks of the Joseon Dynasty Period were investigated. As a results, there were found 23 types of tea including yuzu tea which is still drink, and among them, Gugi tea, Chrysanthemum tea, Kiguk tea, Gingertangerine tea, and Cheongcheon Baekseok tea were suggested in this thesis, especially about recipe, making

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Farzana, N., M. Habib, MH Ali, MA Hashem, and MS Ali. "Comparison of meat yield and quality characteristics between indigenous chicken and commercial broiler." Bangladesh Veterinarian 34, no. 2 (2018): 61–70. http://dx.doi.org/10.3329/bvet.v34i2.49889.

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Yield and quality of meats from commercial broiler and indigenous chickens weighing one kg each were studied during different periods of refrigeration. The chicken carcasses were stored at -20oC for 30 days and were analyzed on 0, 15 and 30 days. Carcass weight (%), shank weight (%), dressing (%), breast meat yield (%) were higher (P<0.05) in commercial broilers, but head (%), neck (%), thigh meat (%), drumstick meat (%) were higher (P<0.01) in indigenous chickens. Shank weight (%) decreased with storage time. Higher (P<0.01) percentage of dry matter (DM) and crude protein (CP) were f

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Brown, Kaitlin M. "CRAFTING IDENTITY: ACQUISITION, PRODUCTION, USE, AND RECYCLING OF SOAPSTONE DURING THE MISSION PERIOD IN ALTA CALIFORNIA." American Antiquity 83, no. 2 (2018): 244–62. http://dx.doi.org/10.1017/aaq.2018.2.

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This article investigates the daily practices and social processes of indigenous identity negotiation in the Santa Barbara Channel region through an analysis of soapstone ollas, bowls, andcomales. After assessing the source of the raw material and using a typological classification based upon form and function, I discuss the ways in which soapstone cooking wares were used diachronically and across the colonial landscape. These finds show a reorganization of the soapstone industry inside the mission space: soapstone was acquired from new sources, an emphasis was placed on the production of bowl

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Nyarota, Margret, Oliver Chikuta, Robert Musundire, and Clotildah Kazembe. "Towards Cultural Heritage Preservation through Indigenous Culinary Claims: A Viewpoint." Journal of African Cultural Heritage Studies 3, no. 1 (2022): 136–50. http://dx.doi.org/10.22599/jachs.114.

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Knowledge about cooking was traditionally shared orally and handed down through generations in written form or as a recipe. These specifications or instructions are a society’s claims that provide a unique arena between science and society or the community. This research study is an overview of a destinations cultural heritage preservation of indigenous cuisine through culinary claims. Using content analysis from secondary sources it argues that culinary claims have significance in sustaining a cultural heritage and must not be set aside. These claims describe the technical or procedural infor

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Philipina, F. Shayo. "Ethnobotany of Oyster nut (Telfairia pedata) in Northern Tanzania." Journal of Biodiversity and Environmental Sciences (JBES) 20, no. 1 (2022): 43–52. https://doi.org/10.5281/zenodo.12696868.

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<em>Telfairia pedata</em> (Sims) Hook is an important native climber plant commonly grown in East Africa. It bears nuts which are eaten either raw or cooked and is consumed mostly by expectant mothers, and as cooking oil. The survey was conducted between September 2019 to February 2020 in <em>Sambaa, Meru, </em>and <em>Pare</em> communities of Lushoto, Bumbuli, Arumeru and Same Districts, Northern Tanzania to assess the ethnobotany of <em>T. pedata</em> from a sample of 346 respondents using semi-structured questionnaires. Results indicate that, 21% of respon

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Nilson, Caroline, Karrie-Anne Kearing-Salmon, Paul Morrison, and Catherine Fetherston. "An ethnographic action research study to investigate the experiences of Bindjareb women participating in the cooking and nutrition component of an Aboriginal health promotion programme in regional Western Australia." Public Health Nutrition 18, no. 18 (2015): 3394–405. http://dx.doi.org/10.1017/s1368980015000816.

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AbstractObjectiveTo investigate the experiences of women participating in a cooking and nutrition component of a health promotion research initiative in an Australian Aboriginal regional community.DesignWeekly facilitated cooking and nutrition classes were conducted during school terms over 12 months. An ethnographic action research study was conducted for the programme duration with data gathered by participant and direct observation, four yarning groups and six individual yarning sessions. The aim was to determine the ways the cooking and nutrition component facilitated lifestyle change, ena

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Kasni, Ni Wayan, I. Wayan Budiarta, and A. A. Gede Suarjaya. "The Languages of Men and Women in Indigenous Villages." Journal of Language Teaching and Research 15, no. 4 (2024): 1207–16. http://dx.doi.org/10.17507/jltr.1504.18.

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In indigenous villages, distinct language features of men and women exist. The linguistic features of men’s and women’s languages are unique because the villages have unique cultures. This research was conducted in Tenganan Pegringsingan village and Penglipuran village. The research method applied was descriptive-qualitative, in which the data were collected through recordings and structured interviews. The results of the analysis show that in conversations amongst men, the topics that emerged were ngayah meratengan (cooking together without payment), perarem (village regulations), money, and

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Melamba, Basrin. "Perempuan dan Kekristenan pada Masyarakat Tolaki dan Moronene di Sulawesi Tenggara, 1915-1946." Jurnal Sejarah Citra Lekha 5, no. 2 (2020): 87–97. http://dx.doi.org/10.14710/jscl.v5i2.31139.

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This study discusses the role of zending women or wives of European priests during the Dutch East Indies (1915-1942) in Southeast Sulawesi. The wives of zending women provide a big contribution or role for the advancement of the indigenous population. The woman is present on the stage in the religious arena by providing social services which has had a major influence on social change in society in Southeast Sulawesi. Women and zending wives act as agents and actors who assist their husbands in carrying out social service programs such as health education in the form of handling pregnant women,

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Kumar Sharma, Sanjiv, Suresh N, and Praveen Rizal. "Homestay: guest perception towards indigenous food & beverage of Sikkim." International Journal of Hospitality and Tourism Studies 1, no. 2 (2020): 99–110. http://dx.doi.org/10.31559/ijhts2020.1.2.3.

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The present study focuses on a homestay, where researchers assess the level of awareness about indigenous foods and beverages and the preference of indigenous foods of Sikkim among the homestay visitors/guests. Sikkim has different communities that run homestay which serves several indigenous foods and beverages. The current study is based on the primary data, collected through Google form (online survey due to COVID-19 pandemic) between the months of July-August 2020. Secondary data are not used for this study. This study shows Sikkim has their cooking style, ingredients, and garnishing of co

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Riyanto, Bambang, Wini Trilaksani, and Vegatarani Aulia Azzahra. "Desain Pangan Instan Gizi Khusus Lansia Berbasis Binte Biluhuta Diperkaya Nanomineral Tulang Ikan." Jurnal FishtecH 9, no. 2 (2020): 65–77. http://dx.doi.org/10.36706/fishtech.v9i2.9923.

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Various instant foods for the elderly began to be developed. Binte biluhuta is an indigenous nusantara soup from Gorontalo with the main ingredient are corn and skipjack. The unique characteristic of soup is potential became special food that can be served for elderly, how ever the calcium content that is very low and the presence of oxalic acid still being abstacle. Fish bone was a natural source of calcium. The research objectives were to design special nutrient instant food for elderly based on binte biluhuta indigenous food from Gorontalo enriched with fish bone nanomineral. The research i

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Scott, Nigel, Melinda Barnard-Tallier, and Simon Batchelor. "Losing the Energy to Cook: An Exploration of Modern Food Systems and Energy Consumption in Domestic Kitchens." Energies 14, no. 13 (2021): 4004. http://dx.doi.org/10.3390/en14134004.

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The Modern Energy Cooking Services (MECS) programme has generated data on the amount of energy required to cook meals using different fuels and cooking devices. Fuel stacking is commonplace, especially among households with access to modern fuels. Experience shows that people tend to use modern fuels for quick tasks, such as preparing a cup of tea, but prefer to use biomass fuels for foods that take longer to cook. Therefore, changes in the choice of foods in the household menu have the potential to affect the transition to modern fuels. This paper discusses the potential of innovative and eme

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Naseem, C., I. Rabbani, M. A. Rashid, et al. "Effects of the dietary supplementation of a native probiotic on the blood metabolites, gut parameters, and meat quality of growing lambs." South African Journal of Animal Science 54, no. 6 (2025): 673–84. https://doi.org/10.4314/sajas.v54i6.07.

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This study aimed to compare the efficacy of a native probiotic (indigenously produced Saccharomyces cerevisiae) with that of commercial S. cerevisiae in terms of the effects on blood metabolites, gut histology, the expression of genes related to the ruminal epithelium, ruminal electrophysiology, and meat quality in lambs. Thirty male Lohi lambs were allocated to three dietary treatments for three weeks (N = 10/treatment): the control (C; basal diet without supplementation); commercial yeast (CY; basal diet supplemented with 1 g/animal/day commercial S. cerevisiae); and indigenous yeast (IY; ba

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Burrows, Tracy L., Hannah Lucas, Philip J. Morgan, James Bray, and Clare E. Collins. "Impact Evaluation of an After-school Cooking Skills Program in a Disadvantaged Community: Back to Basics." Canadian Journal of Dietetic Practice and Research 76, no. 3 (2015): 126–32. http://dx.doi.org/10.3148/cjdpr-2015-005.

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Purpose: Few efficacious child obesity interventions have been converted into ongoing community programs in the after-school setting. The aim of this study was to evaluate the impact of phase 2 of the Back to Basics cooking club on dietary behaviours and fruit and vegetable variety in a population at risk of obesity at a low income school with > 10% indigenous population. Methods: Baseline and 3-month dietary intake and social cognitive theory (SCT) constructs were collected in 51 children, mean age 9 years, 61% female. McNemar tests were used for comparison of proportions between categoric

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Win, Khin Thanda, Moe Moe Hlaing, Aye Lae Lae Hlaing, et al. "Incorporation of Photoperiod Insensitivity and High-Yield Genes into an Indigenous Rice Variety from Myanmar, Paw San Hmwe." Agronomy 14, no. 3 (2024): 632. http://dx.doi.org/10.3390/agronomy14030632.

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Paw San Hmwe (PSH) is an indigenous rice variety from Myanmar with a good taste, a pleasant fragrance, and excellent elongation ability during cooking. However, its low yield potential and strong photoperiod sensitivity reduce its productivity, and it is vulnerable to climate changes during growth. To improve the photoperiod insensitivity, yield, and plant stature of PSH, the high-yield genes Grain number 1a (Gn1a) and Wealthy Farmer’s Panicle (WFP), together with the photoperiod insensitivity trait, were introgressed into PSH via marker-assisted backcross breeding and phenotype selection. For

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Mumbi, J., R. Wanjau, and J. Murungi. "Effect of cooking methods on levels of folates and ascorbic acid in cowpea (Vigna unguiculata L. Walp) from Nairobi, Kenya." African Journal of Pure and Applied Sciences 2, no. 1 (2021): 53–60. http://dx.doi.org/10.33886/ajpas.v2i1.187.

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Folate (vitamin B9,5-methyltetrahydrofolate) and ascorbic acid (AA) (vitamin C) play a key role in human health and wellbeing. It is greatly established that AA is beneficial in preventing scurvy while folate helps in prevention of neural tube defects and congenital malformations. The main sources of these vitamins are fruits and vegetables especially green leafy vegetables including the African Indigenous Vegetables (AIVs). However, these vegetables are consumed after cooking which leads to loss of the vitamins through oxidation, thermal degradation, and leaching. The study aimed at determini

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FOLEY, Wendy, Sally SPURR, Leah LENOY, Maree DE JONG, and Rebecca FICHERA. "Cooking skills are important competencies for promoting healthy eating in an urban Indigenous health service." Nutrition & Dietetics 68, no. 4 (2011): 291–96. http://dx.doi.org/10.1111/j.1747-0080.2011.01551.x.

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Rodríguez-Alegría, Enrique. "Indigenous Technologies in the Conquest and Colonization of Mexico: The Case of Cooking and Pottery." West 86th: A Journal of Decorative Arts, Design History, and Material Culture 31, no. 2 (2024): 242–59. https://doi.org/10.1086/736260.

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Petruang, Natjaree, and Orachos Napasintuwong. "Economic Sustainability of Geographical Indication Indigenous Rice: The Case of Khao Sangyod Muang Phatthalung, Thailand." Asian Journal of Agriculture and Rural Development 12, no. 2 (2022): 104–12. http://dx.doi.org/10.55493/5005.v12i2.4467.

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Khao Sangyod (Sangyod rice) is an indigenous red rice variety commonly cultivated in Southern Thailand. Its distinctive and desirable cooking quality and nutritional value made Sangyod rice in Phatthalung province Khao Sangyod Muang Phatthalung the first geographical indication (GI) rice registered in Thailand. These attributes also earned it the status of a Protected Geographical Indication (PGI) Thai rice registered in the EU. Sangyod rice cultivation can generate a good income for farmers and contribute to the conservation of indigenous varieties and genetic biodiversity. This study aims to

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Kumar, Ajay. "How Can India Leverage Its Botanic Gardens for the Conservation and Sustainable Utilization of Wild Food Plant Resources through the Implementation of a Global Strategy for Plant Conservation?" Journal of Zoological and Botanical Gardens 2, no. 4 (2021): 586–99. http://dx.doi.org/10.3390/jzbg2040042.

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Wild food plants (WFPs) are consumed by the indigenous communities in various parts of the world for food, nutrition, and medicinal purposes. They are usually collected from the wild and sometimes grown in the vicinity of the forests and the dwellings of the indigenous people in a way such that they are not far from their natural habitats. WFPs are important for the food and nutritional requirements of the indigenous communities. The WFPs are seasonal and collected from the wild whenever they are available. Therefore, the food menu of the tribal co mmunities changes with the seasons. A number

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