Relevant bibliographies by topics / Latvian Cooking

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Academic literature on the topic 'Latvian Cooking'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 July 2024

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Journal articles on the topic "Latvian Cooking"

1

Rudzāte, Ilze. "Lexis of Latvian-speaking Communities at the Baltic Sea Coast in Latvia and Lithuania: Denominations of the Object kitchen." Acta humanitarica academiae Saulensis 30 (December 18, 2023): 103–16. http://dx.doi.org/10.15388/ahas.2023.30.8.

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Until now, little attention has been paid to studies of Latvian language vocabulary on a thematic aspect related to the traditional homestead on the Baltic Sea coast once inhabited by the Curonians. This article presents names denominating the object of a kitchen in a traditionally built dwelling house, their diversity, origins, and prevalence in Latvian-speaking communities on the coast of the Baltic Sea in Latvia and Lithuania. The analysis is based on Latvian material from various written sources, using descriptive, partly historical and mapping methods. The vocabulary analysed in the sources of this article shows lexemes that denominate both the separate, enclosed room and the part of the room used for food preparation and cooking. The prevalence of analysed lexemes in the meaning of a ‘kitchen’ is not uniform. In the coastal areas of Kurzeme, the names ķēķis, kukņa, plītsistaba, virtuve and their variations were identified, but in the vocabulary of the Latvian dialect of Šventoji, the morphological variant ķēķe inherited from the dialectal vocabulary of Kurzeme has been recorded. In the vocabulary of Kurzeme, names denominating a kitchen are mainly of Germanic and Slavic origin. The emergence of Germanisms in the Latvian vocabulary related to the kitchen is directly related to the material cultural peculiarities, which were encouraged to Latvian peasants in Kurzeme by the German nobility, and to the Baltic German everyday speech. The impact of Lithuanian as an intermediary language has been recorded mainly in the Latvian dialect of the Curonian Spit. The borrowed names with the meaning of a ‘kitchen’, such as kukne || kukine, can be explained by the close contact of New Curonians with the Lithuanian-speaking community on the eastern coast of the Curonian Lagoon; New Curonians not only had economic ties with them, but also formed mixed families.
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Rezgale, Roberta, Vinita Cauce, Violeta Bule, Anna Piskurjova, and Laila Meija. "Changes in Health Behaviour and Emotional Well-Being of Pregnant Women During the COVID-19 Pandemic in Latvia." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 76, no. 1 (February 1, 2022): 30–35. http://dx.doi.org/10.2478/prolas-2022-0005.

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Abstract Pregnancy is a vulnerable period of life for changes in physical and mental health, which could be exacerbated by COVID-19. The aim of this study was to assess the impact of COVID-19 on health behaviour and emotional well-being among pregnant women in Latvia. The cross-sectional study included 269 women: pregnant women in the third trimester and women until the 7th day post-partum. The study was conducted between July and October 2020, performed by a trained interviewer. Information regarding demographic, anthropometric data, self-assessment of changes in nutritional habits, daily physical activities, and emotional well-being due to the COVID-19 pandemic was collected. 31.6% reported cooking at home more often and only 10.4% reported eating more often and/or larger portions, 23.2% were going on walks outdoors more often, 32.9% were feeling anxious, insecure about health of themselves and relatives, and 24.8% were lacking communication with friends and family. Latvian women were emotionally more affected than other nationalities (p = 0.015). Overall, women 30+ years of age were more often affected then women aged up to 30 years (p = 0.014). These results suggest that the COVID-19 pandemic had notable impact on health behaviour and emotional well-being in pregnant women in Latvia, especially on women 30+ years of age, who may need more careful counselling.
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3

Murniece, Irisa, Daina Karklina, Ruta Galoburda, Dace Santare, Ilze Skrabule, and Helena S. Costa. "Nutritional composition of freshly harvested and stored Latvian potato (Solanum tuberosum L.) varieties depending on traditional cooking methods." Journal of Food Composition and Analysis 24, no. 4-5 (June 2011): 699–710. http://dx.doi.org/10.1016/j.jfca.2010.09.005.

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4

Ciekure, Elīna, Inese Siksna, Olga Valciņa, Ludmila Vīksna, and Angelika Krūmiņa. "Microbiological Quality of Ready-To-Eat Products and Potential Risks for Consumers in Latvia / Ēšanai Gatavu Produktu Mikrobioloģiskā Kvalitāte Un Iespējamais Risks Patērētājiem Latvijā." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 70, no. 4 (August 1, 2016): 245–51. http://dx.doi.org/10.1515/prolas-2016-0038.

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Abstract Ready-to-eat (RTE) foods are challenging for food business operators as they need to remain qualitative and safe for consumers. However, consumers tend to choose them more and more often because of fast and easy handling. The highest risk from RTE foods is microbiological contamination, particularly for vulnerable groups like children, elderly, and pregnant women. The aim of the research was to assess the microbiological quality of RTE meat and fish products to highlight possible risks for consumers. A total of 15 984 analyses performed on RTE meat and fish products were included in this study. It was found that RTE meat and fish product samples representative of the market in Latvia in the period 2012-2015 had high microbiological quality and only in rare cases was contamination with hygiene indicatororganisms (coliforms and Escherichia coli) and pathogens (Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, and sulphite-reducing clostridia) detected. However, it is important to pay attention to customer habits of cooking and preparing RTE foods as well - thermal processing for products intended to be used cooked, use before expiration date and adequate storage rules for products, as these have important regarding microbiological risks for health.
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5

Lonska, Jelena, Anda Zvaigzne, Inta Kotane, Inese Silicka, Lienite Litavniece, Sergejs Kodors, Juta Deksne, and Aija Vonoga. "Plate Waste in School Catering in Rezekne, Latvia." Sustainability 14, no. 7 (March 29, 2022): 4046. http://dx.doi.org/10.3390/su14074046.

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This research was conducted within the framework of a research project aimed at detecting patterns of plate waste and developing recommendations for improving catering in seven schools in Rezekne city (Latvia) by a combination of observation, physical weighing, semi-structured interview approaches and statistical analysis of variance (ANOVA). We identified plate waste (including wasted beverages), which remains after the lunch of schoolchildren in grades 1–7, examining a total of 7064 lunch samples. The originality of the research is due to the fact that a unified menu was designed for the field study, which ensured the same field study conditions in all the schools. The results of the research revealed that the average weight of plate waste per schoolchild reached 178 g, and the total weight of plate waste accounted for 28.75% of the total weight of food served. No significant differences in plate waste weight between various age groups and grades of schoolchildren were found, which was also confirmed by a one-way ANOVA test. An analysis of plate waste by food category showed that beverages accounted for the largest share of total plate waste (42.24%), followed by staple food (28.38%) and meat (11.77%). An analysis of plate waste shares of food served (%) by food category revealed a similar situation: the largest share of food served was made up of beverages (37.56%), followed by staple food (36.48%) and meat (28.77%). An analysis of the monetary value of food waste showed that the average cost of plate waste (excluding beverage) per schoolchild was EUR 0.236, which represented 16.6% of the national and municipal funding of EUR 1.42 per portion. Given the research results, the authors have concluded that in order to reduce the amount of plate waste generated by Rezekne city schools, school menus should be based not only on the requirements prescribed by relevant legal acts but also on cooking processes that meet the requirements of modern consumers (learners), e.g., by following trends in cooking practices in society to make the learners interested in consuming school food.
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6

Pomerleau, Joceline, Martin McKee, Aileen Robertson, Kamelija Kadziauskiene, Algis Abaravicius, Roma Bartkeviciute, Sirje Vaask, Iveta Pudule, and Daiga Grinberga. "Dietary beliefs in the Baltic republics." Public Health Nutrition 4, no. 2 (April 2001): 217–25. http://dx.doi.org/10.1079/phn200056.

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ObjectivesAs beliefs and knowledge about the possible effects of foods on health can influence food behaviours, this study examined selected dietary beliefs in the Baltic countries and the association of beliefs related to salt intake and to types of fat with food behaviours.DesignA cross-sectional study.SettingData from three surveys conducted in Estonia, Latvia and Lithuania in the summer of 1997 were used to describe the prevalence of dietary beliefs in these countries and to investigate the association between beliefs and behaviours (using logistic regression).SubjectsRepresentative national samples of adults were selected in each country (Estonia, n=2018; Latvia, n=2308; Lithuania, n=2153).ResultsMisunderstood concepts (myths) related to dietary salt, types of fat, meat consumption and bread and potatoes were observed in high proportions of the population. Education level was an important correlate of beliefs related to salt intake and types of fat, people with a higher education level being more likely to be familiar with these issues. Correct beliefs were not consistently associated with healthier behaviours (e.g. less frequent use of salt at the table and use of non-animal fats for cooking), except for salt intake in Estonia.ConclusionsSeveral misunderstood dietary concepts (myths) are still prevalent in the Baltic countries. Correct beliefs related to salt intake and types of fat were not consistent predictors of healthier food behaviours. In-depth qualitative investigations are needed to better describe and understand dietary beliefs and attitudes in the Baltic countries, and to identify barriers to the adoption of healthy food habits.
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7

Petkeviciene, Janina, Jurate Klumbiene, Ritva Prättälä, Laura Paalanen, Iveta Pudule, and Anu Kasmel. "Educational variations in the consumption of foods containing fat in Finland and the Baltic countries." Public Health Nutrition 10, no. 5 (May 2007): 518–23. http://dx.doi.org/10.1017/s1368980007246695.

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AbstractObjectiveTo examine educational differences among people who consume foods containing fat in Finland and the Baltic countries.DesignData were collected from cross-sectional postal Finbalt Health Monitor surveys that were carried out in 1998, 2000 and 2002.SettingEstonia, Finland, Latvia and Lithuania.SubjectsFor each survey, nationally representative random samples of adults aged 20–64 years were drawn from population registers (Estonia,n = 3656; Finland,n = 9354, Latvia,n = 6015; Lithuania,n = 5944).ResultsDifferences were revealed between the countries in the consumption of foods that contain fat. Finnish people consumed butter on bread, high-fat milk, meat and meat products, and vegetable oil for cooking less frequently than people in the Baltic countries. Cheese was most popular in Finland. Educational differences in fat-related food habits were examined by applying logistic regression analysis. A positive association was found between level of education and consumption of vegetable oil used in food preparation. Drinking high-fat milk was associated with low education in all countries. People with higher education tended to consume cheese more often. Educational patterns in the consumption of butter on bread and in the consumption of meat and meat products differed between countries.ConclusionsThe consumption of foods containing fat was related to educational levels in all four countries. The diet of better-educated people was closer to recommendations for the consumption of saturated and unsaturated fats than the diet of people with lower level of education. The educational gradient was more consistent in Finland than in the Baltic countries. These existing educational differences in sources of fat consumed should be taken into account in the development of national cardiovascular disease prevention programmes.
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8

Sable, Inese, Uldis Grinfelds, Martins Zeps, Ilze Irbe, Guna Noldt, Aris Jansons, Arnis Treimanis, and Gerald Koch. "Chemistry and kraft pulping of seven hybrid aspen clones. Dimension measurements on the vessels and UMSP of the cell walls." Holzforschung 67, no. 5 (July 1, 2013): 505–10. http://dx.doi.org/10.1515/hf-2012-0184.

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Abstract Micropropagated hybrid aspen clones (Populus tremuloides Michx.×Populus tremula L.) and a plus-tree (superior phenotypes selected) aspen (Populus tremula L.) were grown under similar conditions in the central part of Latvia. After cutting at the age of 12 years, 64 sample trees were examined. The dimensions of the vessels and the content of cellulose, lignin, extractives and ash were determined. The cell walls were characterised by UV microspectrophotometry (UMSP) in the UV range. The dimensions of fibres obtained by kraft pulping were determined such as length, width, and their shape factors. Coarseness measurements were performed, and strength properties of the handsheets were tested. One of the clones (no. 44) had a significantly higher stem volume of 208 dm3 and stem diameter of 17 cm at a height of 1.3 m. This clone had otherwise no notable differences to the other clones concerning the chemical composition, except a slightly higher lignin content (20.0% as compared with the mean value of 19.3% for other clones). Kraft cooking of hybrid aspen chips gave pulp yields in the range of 48.6–52.4%. Slightly higher strength properties (10–15%) were found for the handsheets prepared from a common aspen pulp (reference) as compared with those from hybrid aspen fibres.
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9

Prättälä, Ritva, Samu Hakala, Albert-Jan R. Roskam, Eva Roos, Uwe Helmert, Jurate Klumbiene, Herman Van Oyen, Enrique Regidor, and Anton E. Kunst. "Association between educational level and vegetable use in nine European countries." Public Health Nutrition 12, no. 11 (April 30, 2009): 2174–82. http://dx.doi.org/10.1017/s136898000900559x.

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AbstractObjectiveThe relationship of socio-economic status and vegetable consumption is examined in nine European countries. The aim is to analyse whether the pattern of socio-economic variation with regard to vegetable consumption is similar in all studied countries with high v. low vegetable availability and affordability, and whether education has an independent effect on vegetable consumption once the effects of other socio-economic factors have been taken into account.DesignThe data for the study were obtained from national surveys conducted in Finland, Denmark, Germany, Estonia, Latvia, Lithuania, France, Italy and Spain, in 1998 or later. These surveys included data on the frequency of use of vegetables. Food Balance Sheets indicated that the availability of vegetables was best in the Mediterranean countries. The prices of vegetables were lowest in the Mediterranean countries and Germany.ResultsEducational level was positively associated with vegetable consumption in the Nordic and Baltic countries. In the Mediterranean countries, education was not directly associated with the use of vegetables but, after adjusting for place of residence and occupation, it was found that those with a lower educational level consumed vegetables slightly more often. Manual workers consumed vegetables less often than non-manual workers, but otherwise there was no systematic association with occupation.ConclusionsThe Mediterranean countries did not show a positive association between educational level and vegetable consumption. The positive association found in the Northern European countries is linked to the lower availability and affordability of vegetables there and their everyday cooking habits with no long-standing cultural tradition of using vegetables.
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10

Zubair, Ahmed, Lalika Haseeb Ahmed, Khatri Imran, and Kirschenhofer Eric. "Contribution to the Knowledge of Ground Beetles (Coleoptera: Carabidae) from Pakistan." IgMin Research 2, no. 4 (April 17, 2024): 236–44. http://dx.doi.org/10.61927/igmin171.

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The present study is based on the examination of specimens housed in different museums and collections, including those of Lianghong Bin (China), Bernd Jaeger (Germany), Saeed Azadbakhsh (Iran), Alexander Anichtchenko (Latvia), Martin Hackel (Czech Republic), Ron Felix (Germany), and the first author (ZACP). A preliminary survey was randomly conducted in various areas of Pakistan from 2016 to 2023. A precise investigation revealed 17 subspecies and 36 species within 31 genera, distributed across 12 subfamilies in the family Carabidae. This survey also documented twenty-three new records for the country, expanding our understanding of their distribution. All determinations presented here are confirmed and validated by Löbl & Löbl (2017). Subfamily Harpalinae tribe Anthiini with 02 species Anthia (Anthia) sexguttata mannerheimii, A. (A.) sexguttata sexguttata Brachininae with 03 species Brachinus (Aploa) nobilis Pheropsophus (Stenaptinus) catoirei, P. (S.) lissoderus, P. stenoderus. Subfamily Broscinae with 01 species Broscus punctatus. Subfamily Carabinae with 07 species Carabus (Imaibius) caschmirensis fortetuberculatus, C. (I.) wittmerorum, Calosoma (Caminara) imbricatum andrewesi, C. (C.) maderae indicum, C. (C.) imbricatum imbricatum, C. Calosoma (Compalita) Olivieri, C. (Calosoma) scabrosum roeschkei. Subfamily Dryptinae, Dryptini with 01 species Drypta (Drypta) lineola virgata, tribe Galeritini with 04 species records Planetes bimaculatus, Zuphium (Zuphium) olens olens, Galerita indica, Ophionea (Ophionea) indica. Subfamily Harpalinae with 03 species Idiomelas fulvipes indus, Metacolopodes buchanani, Microlestes discoidalis, tribe Chlaeniini with 12 species Chlaenius (Amblygenius) atripes, C. (A.) bengalensis, C. (A.) cookie, C. (A.) Chlaenius (Amblygenius) quadricolor orientalis, C. (Pachydinodes) hamifer, C. (P.) pictus, C. (P.) posticus, C. pretiosus, C. (Chlaenites) spoliatus spoliatus, Harpaglossus opacus, H. (Cryptophonus) tenebrosus, H. (Pseudophanus) meridianus, tribe Cyclosomini with 03 species records, Masoreus (Masoreus) orientalis orientalis, Caphora afghani, Tetragonoderus (Tetragonoderus) lindemannae, tribe Licinini with 06 species record, Diplochiela (Diplocheila) laevigata, Glycia spencei, Eucolliuris fuscipennis, Platytarus faminii faminii, Syntomus lateralis lateralis, Trichis maculata. Subfamily Melaeninae with 03 spies, Cymbionotum (Cymbionotum) striatum, C. Cymbionotum candidum, C. semelederi, tribe Panagaeini with 03 species Microschemus flavopilosus, M. arabicus, Craspedophorus elegans. Subfamily Harpalinae with 01 species Sphodrus leucopthalmus. Subfamily Scaritinae, Scaritini with 02 species Scarites (Scallophorites) guineensis, S. (Scarites) procerus eurytus, subfamily Siagoninae with 01 species Siagona dilutipes and subfamily Trechinae, Bembidiini with 01 species Bembidion (Notaphocampa) niloticum niloticum.
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Books on the topic "Latvian Cooking"

1

Masil̦ūne, N̦ina. Latvian national kitchen. [Rīga]: Jumava, 2001.

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Latvian Relief Society of Canada. Ladies Auxiliary., ed. Latvian cooking: Recipe collection from a Baltic cuisine. 8th ed. Hamilton, Ontario: The Society, 1991.

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Pētersone, M. Ēdieni: No kaucmindietes Mildas Pētersones receptēm. Rīga: Zinātne, 1994.

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Masil̦ūne, N̦ina. Latviešu iecienītie ēdieni. Rīgā: Jumava, 1997.

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Sirmais, Mārtiņš. Sirmā Latvija: Sajūtu pavārgrāmata. Rīga: Valters un Rapa, 2007.

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Masil̦ūne, N̦ina. Latviešu nacionālie ēdieni. Rīga: Jumava, 2002.

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Kļaviņa, A. Obed na kazhdyĭ denʹ. Moskva: Agropromizdat, 1986.

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Kļaviņa, A. Obed na kazhdyĭ denʹ. Moskva: Agropromizdat, 1987.

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Minjona and Latvijas Lauksaimniecības kamera, eds. Ēdieni: No iekšzemes produktiem. [Latvia: s.n., 1992.

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Rītin̦š, Mārtin̦š. Mielasts ar Mārtin̦u. Rīgā: Jumava, 1997.

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