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Relevant bibliographies by topics / Lebanese Cooking

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Academic literature on the topic 'Lebanese Cooking'

Author: Grafiati

Published: 4 June 2021

Last updated: 30 July 2024

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Journal articles on the topic "Lebanese Cooking"

1

Hoteit, Maha, Hussein Mortada, Ayoub Al-Jawaldeh, Carla Ibrahim, and Rania Mansour. "COVID-19 home isolation and food consumption patterns: Investigating the correlates of poor dietary diversity in Lebanon: a cross-sectional study." F1000Research 11 (January 28, 2022): 110. http://dx.doi.org/10.12688/f1000research.75761.1.

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Background: The unfurling COVID-19 pandemic has uncovered the defenselessness of the Lebanese food system leading to serious implication in maintaining a healthy sustainable lifestyle. Aim: The main purpose of this study is to examine the impact of the COVID-19 pandemic on food consumption patterns and dietary diversity of the Lebanese people. Methods: The online survey, completed between April and June 2020, consisted of a cross-sectional study on 2282 Lebanese participants (mean age: 29.36±12.221, 80.9% women) that was part of a survey across 38 different countries conducted by De Backer, C.

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2

Farhat, Antoine G., and Talar M. Fossian. "Effects of cooking methods and processing stages on vitamin C in traditional Lebanese meals." Nutrition & Food Science 40, no. 5 (2010): 504–14. http://dx.doi.org/10.1108/00346651011077018.

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3

Roden, Claudia. "The transcultural Ottoman table." Memory Studies 12, no. 5 (2019): 576–78. http://dx.doi.org/10.1177/1750698019870708.

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Claudia Roden writes about the Egypt she grew up in – a mixed cosmopolitan world with long-established communities of Armenians, Greeks, Italians, Syrians and Lebanese, as well as French and British expatriates. Roden was born in Cairo in the Jewish community that was itself a mosaic of people who had come from all over the Ottoman Empire. Roden recounts her experiences of collecting recipes from communities who were leaving Egypt after the Suez crisis in 1956 and her nostalgia and determination to preserve a culture that disappeared, and which had few written recipes. This led her to research

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4

Al Ayoubi, Manar, Michele Solfrizzo, Lucia Gambacorta, Ian Watson, and Nada El Darra. "Risk of exposure to aflatoxin B1, ochratoxin A, and fumonisin B1 from spices used routinely in Lebanese cooking." Food and Chemical Toxicology 147 (January 2021): 111895. http://dx.doi.org/10.1016/j.fct.2020.111895.

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5

Yaacoub, Rami. "The effect of replacing soybean meal with Fava bean seeds in daily ration of Lebanese Baladi goat kids and Awassi sheep lambs: 2- Meat quality." International Journal of Environment, Agriculture and Biotechnology 7, no. 4 (2022): 230–47. http://dx.doi.org/10.22161/ijeab.74.25.

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The objective of this study was the physical characterization of the qualitative traits of meat acquired from different small ruminant species. Local Baladi goat male kids and Awassi male lambs fed basal commercial ration supplemented with different proportions of fava bean seeds (FBS) and soybean meal (SBM). Upon reaching about 7 months of age the experimental animals were slaughtered and samples of muscle tissue were collected to be analyzed. Definitely, meat samples were exposed to evaluations of the physical parameters, including pH, color, water retention and meat texture. Physical qualit

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6

Hussein, Nasri Daher, Jouman W. Hassan, Marwan Osman, et al. "Assessment of the Microbiological Acceptability of White Cheese (Akkawi) in Lebanon and the Antimicrobial Resistance Profiles of Associated Escherichia coli." Antibiotics 12, no. 3 (2023): 610. http://dx.doi.org/10.3390/antibiotics12030610.

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Dairy foods are a staple in Lebanon, a low- and middle-income country that has been experiencing serious challenges to food safety and antimicrobial stewardship among other issues. The microbiological acceptability of dairy products has been of increasing concern. This is partially due to the failing economy and prolonged power outages that affect the quality of raw material and disrupt the dairy cold chain, respectively. Therefore, we assessed the microbiological acceptability of Akkawi, a popular white-brined cheese in Lebanon. For this purpose, we quantified the densities of Escherichia col

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7

El Husseini, Mohamad, Rabih Mourad, Haifa Abdul Rahim, Fawaz Al Omar, and Farouk Jaber. "Assessment of Polycyclic Aromatic Hydrocarbons (PAH4) in the Traditional Lebanese Grilled Meat Products and Investigation of Broasted Frying Cooking Method and Meat Size on the PAH4 Formation." Polycyclic Aromatic Compounds 41, no. 1 (2019): 124–42. http://dx.doi.org/10.1080/10406638.2019.1570952.

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8

Nasreddine, Lara, Nahla Hwalla, Abla Sibai, Mouïn Hamzé, and Dominique Parent-Massin. "Food consumption patterns in an adult urban population in Beirut, Lebanon." Public Health Nutrition 9, no. 2 (2006): 194–203. http://dx.doi.org/10.1079/phn2005855.

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AbstractObjectivesTo investigate, measure and assess the food consumption pattern of the adult population living in Beirut, Lebanon, and to identify inadequate or excessive intake of food groups particularly linked to non-communicable diseases.DesignA cross-sectional food consumption survey was conducted in 2001. Dietary habits were assessed by means of a quantitative food-frequency questionnaire.SettingDietary survey of the urban population (Beirut).SubjectsRandom sample of 444 adult subjects (aged 25–54 years) in Beirut.ResultsThe mean consumption of food by the study population was estimate

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9

Hultin, Lotta, Lucas D. Introna, Markus Balázs Göransson, and Magnus Mähring. "Precarity, Hospitality, and the Becoming of a Subject That Matters: A Study of Syrian Refugees in Lebanese Tented Settlements." Organization Studies, July 7, 2021, 017084062110261. http://dx.doi.org/10.1177/01708406211026115.

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How is it possible to gain a sense that you have a voice and that your life matters when you have lost everything and live your life as a ‘displaced person’ in extreme precarity? We explore this question by examining the mundane everyday organizing practices of Syrian refugees living in tented settlements in Lebanon. Contrasting traditional empirical settings within organization studies where an already placed and mattering subject can be assumed, our context provides an opportunity to reveal how relations of recognition and mattering become constituted, and how subjects in precarious settings

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10

Qasrawi, Radwan, Maha Hoteit, Reema Tayyem, et al. "Machine learning techniques for the identification of risk factors associated with food insecurity among adults in Arab countries during the COVID-19 pandemic." BMC Public Health 23, no. 1 (2023). http://dx.doi.org/10.1186/s12889-023-16694-5.

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Abstract Background A direct consequence of global warming, and strongly correlated with poor physical and mental health, food insecurity is a rising global concern associated with low dietary intake. The Coronavirus pandemic has further aggravated food insecurity among vulnerable communities, and thus has sparked the global conversation of equal food access, food distribution, and improvement of food support programs. This research was designed to identify the key features associated with food insecurity during the COVID-19 pandemic using Machine learning techniques. Seven machine learning al

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Books on the topic "Lebanese Cooking"

1

Amari, Suad. Cooking the Lebanese way. Lerner Publications Co., 1986.

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2

Ann, Smythe Mary, and St. Elijah's Orthodox Church (Ottawa, Ont.). Ladies Society., eds. The Lebanese kitchen: A celebration of Lebanese cuisine. Gai-Garet Design & Publication, 1990.

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3

Laird, Mary Louise. Lebanese mountain cookery. D.R. Godine, 1987.

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4

Laird, Mary Louise. Lebanese mountain cookery. D.R. Godine, 1995.

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5

Saleh, Nada. Fragrance of the earth: Lebanese home cooking. Saqi Books, 1996.

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6

Simon, Smith, ред. Lubnānī bibasāṭah. All prints Distributors and Publishers, 2008.

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7

Salloum, Mary. A taste of Lebanon: Cooking today the Lebanese way : over 200 recipes. Interlink Books, 1992.

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8

Salloum, Mary. A taste of Lebanon: Cooking today the Lebanese way : over 200 recipes developed and tested. Interlink Books, 1989.

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9

Anthony, Dawn. The original Lebanese cookbook. Allen & Unwin, 2013.

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10

Naaman, Raymonda Khoury. Lebanese delights: The art of Lebanese cuisine : recipe book = Aṭāyib Lubnānīyah. American University of Science & Technology, 2013.

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