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Journal articles on the topic 'Modern cuisine'
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1
Trahutami, Sri Wahyu Istana. "Choumiryou Tradisional Pada Masakan Jepang Modern." KIRYOKU 3, no. 3 (December 7, 2019): 181. http://dx.doi.org/10.14710/kiryoku.v3i3.181-187.
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This article discusses how Japanese people use traditional herbs in Japanese cuisine. Traditional spices or choumiryou which are the focus of research are limited to basic spices consisting of miso, shoyu, and dashi produced from konbu and katsuobushi. Data is collected through documentation of articles and books relating to traditional Japanese spices. The purpose of writing is to find out the type and method of making choumiryo that characterizes Japanese cuisine, as well as how the basic ingredients are used in a dish. The method used is descriptive qualitative to get a complete type and process of making the basic seasoning. From the analysis results it is known that the basic seasoning in Japanese cuisine is not derived from spices as used in Southeast Asian cuisine. Most of Choumiryo comes from the fermentation process of soybeans, beans, wheat or rice, and comes from fish. The manufacturing process is also complex and takes months. Through this process, a delicious taste is produced as well as a natural food preservative.
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Istana Trahutami, Sriwahyu. "Traditional Spices in Japanese Modern Food." E3S Web of Conferences 202 (2020): 07083. http://dx.doi.org/10.1051/e3sconf/202020207083.
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This article describes the traditional seasoning (choumiryou) used in modern Japanese cuisine. The purpose of this study was to determine the types and ways of making traditional spices in Japanese cuisine, and how to use them to give color and flavor to the dishes. This research is a literature study. The author documents data about shokubunka or Japanese eating culture and traditional spices from various literatures. Through qualitative descriptive methods it is known that modern Japanese cuisine still retains traditional spices, especially miso, shoyu and dashi. The main ingredients of choumiyou are rice, soybeans, and fish. The manufacturing process by means of fermentation that takes a long time for months is the key to the deliciousness of seasoning while adding natural nutrition.
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Zainal Abidin, Muhammad Rezza, Farah Adibah Che Ishak, Ismi Arif Ismail, and Nurul Hanisah Juhari. "Modern Malaysian Cuisine: Identity, culture, or modern-day fad?" International Journal of Gastronomy and Food Science 21 (October 2020): 100220. http://dx.doi.org/10.1016/j.ijgfs.2020.100220.
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Cousins, John, Kevin O'Gorman, and Marc Stierand. "Molecular gastronomy: cuisine innovation or modern day alchemy?" International Journal of Contemporary Hospitality Management 22, no. 3 (April 20, 2010): 399–415. http://dx.doi.org/10.1108/09596111011035972.
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Popova, Elena Vasilyevna. "“GRANNY‘S PASTA”: NAMES, TECHNOLOGIES AND SYMBOLISM OF PASTA PRODUCTS FOR SOUPS IN UDMURT AND BESERMAN FOLK CUISINE." Yearbook of Finno-Ugric Studies 15, no. 1 (April 2, 2021): 157–71. http://dx.doi.org/10.35634/2224-9443-2021-15-1-157-171.
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The article deals with different types of pasta products for soups in traditional Udmurt and Beserman cuisine, their local names, composition, cooking technologies, and area of distribution. Soups with pieces of yeast dough or fresh dough are included in the menu of national cuisine and have an important symbolic place in food identity. Such soups were prepared as an everyday dish, or as a ritual dish with sacrificial animal (poultry) meat; some types of dishes are preserved in the wedding ritual of the Southern Udmurts. Soups with slices of dough are more common in presentations and master classes of Beserman and Udmurt food traditions. In traditional cuisine flour of spelt , buckwheat, peas, oats, rye, wheat and mixtures of different kinds of flour were used. In modern cuisine, they are mainly made of wheat flour. Today traditional pasta products are often replaced by industrial ones like macaroni, noodles and spaghetti, but some traditional pasta products are still popular. The research is based on written sources, dictionaries, folklore texts, description of local cuisine and the author’s field materials.
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Yeo, Penny Liu Qing, Xinyan Bi, Michelle Ting Yun Yeo, and Christiani Jeyakumar Henry. "Energy Content and Nutrient Profiles of Frequently Consumed Meals in Singapore." Foods 10, no. 7 (July 19, 2021): 1659. http://dx.doi.org/10.3390/foods10071659.
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Singapore is a multi-ethnic country with a great variety of traditional ethnic cuisines. In this modern society where there is an increasing prevalence of obesity, it is important to know the nutritional content and energy density of our foods. However, there have been little data on the nutritional content of our local foods. The energy density and nutrient content of 45 commonly consumed meals by three ethnic groups in Singapore (Chinese, Malay, and Indian) were assessed in this study. Chinese, Malay, and Indian cuisines had an average energy density of 661, 652, and 723 kJ/100 g, respectively. Moreover, the macronutrient content is different between the different ethnic groups. Compared to Chinese and Malay cuisines, Indian cuisine contained lower protein but higher fat and carbohydrate content (p = 0.03). From the mineral analysis of the ethnic foods, we found out that Chinese cuisines contain significantly higher sodium (average of 238 mg/100 g) than Malay cuisines (p = 0.006) and Indian cuisines (p = 0.03). Knowing the caloric density and nutrition content of local ethnic foods may aid hawkers and government officials in developing healthier options to tackle Singapore’s obesity epidemic.
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Landis, Kevin. "Culinary Pataphysics." Gastronomica 14, no. 2 (2014): 46–55. http://dx.doi.org/10.1525/gfc.2014.14.2.46.
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The movement that is known as molecular gastronomy has received much attention over the past decade, both as a compelling artistic breach of “ordinary cuisine” and for its privileging the scientific advancement of food preparation. The great chefs of this movement are received as auteurs of the meals that they create; not simply chefs, but avant-garde performers. This article proposes that many of the facets of modern haute cuisine have parallels in the historical avant-garde. Through a theatrical lens, Culinary Pataphysics explores some of the history of food’s artistry and draws parallels between drama and cuisine and both disciplines’ use of simulation and disruption. With Alfred Jarry’s remarkable play Ubu Roi as a starting point, three famous restaurants are assessed as contemporary exemplars of an artistic movement that has long been pronounced dead.
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Dobrowolski, Robert. "Wzniosłe i cielesne pożywienie w sztuce jedzenia i nie-jedzenia." Prace Kulturoznawcze 21, no. 2 (May 28, 2018): 55–68. http://dx.doi.org/10.19195/0860-6668.21.2.5.
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Wzniosłe i cielesne pożywienie w sztuce jedzenia i nie-jedzeniaPrzenikające współczesną sztukę rozmaite, często przeciwstawne, strategie estetyczne manifestują się w kulinarnym artyzmie nowoczesnej kuchni, a także w zmieniających się pod jej wpływem postawach i zwyczajach żywieniowych. Z jednej strony — abiektualizacyjny porządek dadaistycznej dezynwoltury, perwersyjna obrona przed całkowitym nihilizmem, w perwersyjny sposób dekonstruuje estetykę jedzenia w kuchni fusion; z drugiej — zupełnie odmienna i szczególnie zaskakująca w wypadku sztuki jedzenia, charakterystyczna dla kuchni molekularnej, estetyka wzniosłości, zbliżająca się niekiedy do anorektycznej awersji wobec ciała, ale też nigdy nieporzucająca perspektywy smaku i związanej z nią zmysłowej przyjemności. The sublime and carnal food in the art of eating and not eatingVarious aesthetic strategies present in modern art, often contradictory, are not only manifested in culinary art of modern cuisine, but also in changing dietary attitudes and habits. On the one hand — abject order of dadaistic unceremoniousness, defense against complete nihilism, perversely deconstructs the food aesthetics in fusion cuisine; on the other hand — completely surprising in the context of food art, characteristic of molecular cuisine, aesthetics of sublime acquires sometimes anorectic aversion to the body, but never abandons the taste and connected with it sensual pleasure.
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Kalentzidou, Olga. "Not my grandmother's cooking. (Re-)inventing national cuisine in modern Greece." Appetite 56, no. 2 (April 2011): 534. http://dx.doi.org/10.1016/j.appet.2010.11.221.
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James Farrer. "Modern Japanese Cuisine: Food, Power and National Identity (review)." Monumenta Nipponica 63, no. 1 (2008): 208–10. http://dx.doi.org/10.1353/mni.0.0002.
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Merry I. White. "Modern Japanese Cuisine: Food, Power and National Identity (review)." Journal of Japanese Studies 34, no. 2 (2008): 406–10. http://dx.doi.org/10.1353/jjs.0.0025.
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Tanaka, Shaun. "A Review of “Modern Japanese Cuisine: Food, Power, and National Identity”." Food and Foodways 18, no. 3 (August 16, 2010): 177–79. http://dx.doi.org/10.1080/07409710.2010.504122.
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Lee, See-Jae. "Acculturation in the Formation of Western-Japanese Fusion Cuisine in Modern Japan." Asia Review 5, no. 1 (August 31, 2015): 41. http://dx.doi.org/10.24987/snuacar.2015.08.5.1.41.
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Goto, Keiko. "Modern Japanese Cuisine: Food, Power and National Identity by Katarzyna J. Cwiertka." Food, Culture & Society 12, no. 2 (June 2009): 243–45. http://dx.doi.org/10.2752/175174409x400783.
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Xuan, Qi, Mingming Zhou, Zhi-Yuan Zhang, Chenbo Fu, Yun Xiang, Zhefu Wu, and Vladimir Filkov. "Modern Food Foraging Patterns: Geography and Cuisine Choices of Restaurant Patrons on Yelp." IEEE Transactions on Computational Social Systems 5, no. 2 (June 2018): 508–17. http://dx.doi.org/10.1109/tcss.2018.2819659.
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Tomasik, Timothy J. "Cuisine by the Cut of One’s Trousers. Cookbook Marketing in Early Modern France." Food and History 14, no. 2-3 (May 2016): 223–47. http://dx.doi.org/10.1484/j.food.5.115341.
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Nazikova, Zh A., N. P. Chernyavskaya, and G. K. Mukhanova. "Concept of multinational cuisine in the public catering modernization system of Kazakhstan." Central Asian Economic Review, no. 3 (August 15, 2021): 110–22. http://dx.doi.org/10.52821/2224-5561-2021-3-110-122.
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The purpose of the research is to establish and develop effective concepts in the catering industry, their constant adaptation in accordance with modern trends is necessary for the survival of the company in a competitive market. One of the simple and popular concepts, regardless of the format of the institution, is the national cuisine. At the same time, this concept was transformed into an independent direction in Kazakhstan due to the peculiarities of the social and cultural development of the country. This concept is still not fully understood, does not have a clearly defined definition, description of the features of the components. In this regard, the purpose of the research is to study the features of the concepts of public catering establishments of various formats on the example of the Republic of Kazakhstan and the city of Taraz, in particular, and, on this basis, to study the reasons for the emergence, success factors and prospects for the development of a unique concept of multinational cuisine, taking into account global trends.Methodology. The study used a systematic analysis of the concepts of public catering establishments, analysis of the results of scientific research, Internet sources and media materials, developed a questionnaire, interview form, collected and analyzed the results of the survey with various target groups: business communities, employees and visitors of food establishments with coverage of more than 60 % of the city's establishments.Originality / value of research – complex factors influencing the development, development and success of the concepts of public catering establishments of various formats are investigated. The possibilities of developing ideas for branding based on the study of socio-cultural criteria and demand characteristics are shown.Findings – the reasons for the emergence and trends in the development of a unique trade offer in Kazakhstan – the concept of multinational cuisine. The factors that must be considered when creating and promoting the concept of public catering establishments are studied and taken into account. The features of the concept of multinational cuisine and positive factors of development corresponding to modern trends are named.
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Berno, Tracy, Eilidh Thorburn, Mindy Sun, and Simon Milne. "International visitor surveys." Hospitality Insights 3, no. 1 (June 26, 2019): 7–9. http://dx.doi.org/10.24135/hi.v3i1.53.
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International visitor surveys (IVS) are traditionally designed to provide destinations with marketing data and intelligence. The New Zealand Tourism Research Institute has been developing new approaches to IVS implementation and data collection in the Pacific Islands that can provide a much richer source of information [1]. The research outlined here is the first to utilise an IVS to explore the positioning of cuisine in the culinary identity of a destination – specifically, the cuisine of the Cook Islands. The Cook Islands is known primarily for its sun, sea and sand features, rather than its culinary attributes. Drawing on data mining of the Cook Islands IVS (2012–2016) and a web audit of destination websites and menus, this paper considers the positioning of food and food-related activities within the Pacific nation’s tourism experience.
National tourism organisations are increasingly seeking competitive advantage by utilising their local cuisines as tourist attractions. Research suggests that distinctive local cuisines can act as both a tourism attraction, and as a means of shaping the identity of a destination [2, 3]. In addition to providing an important source of marketable images, local cuisine can also provide a unique experience for tourists. This reinforces the competitiveness and sustainability of the destination [2].
The cuisine of the Cook Islands has come up repeatedly in recommendations for how the country can grow its tourism revenue. Recommendations have been made to improve the food product on offer, develop a distinctive Cook Islands cuisine based on fresh, local produce, and to promote a Cook Islands cuisine experience [4, 5], and to use these to market the Cook Islands as a destination for local food tourism experiences [4]. Despite these recommendations, Cook Island cuisine features less prominently than stereotypical sun, sea, and sand marketing images, and little is known about tourists’ perceptions of and satisfaction with food and food-related activities [6]. Our research addresses this gap by mining IVS data to gain a deeper understanding of tourists’ experiences and perceptions of food in the Cook Islands and assessing whether local food can be positioned as means of creating a unique destination identity.
Two methods were used to develop a picture of where food sits in the Cook Islands tourist experience: one focussed on tourist feedback; and the other focused on how food is portrayed in relevant online media. Analysis of all food-related data collected as part of the national IVS between 1 April 2012 and 30 June 2016 was conducted (N = 10,950). A web audit also focused on how food is positioned as part of the Cook Islands tourism product.
After identifying the quantitative food-related questions in the IVS, satisfaction with these activities was analysed. Qualitative comments related to food experiences were also examined. The results suggest that participation in food-related activities is generally a positive feature of the visitor experience. The web-audit revealed, however, that food is not a salient feature in the majority of Cook Islands-related websites, and when food did feature, it tended to be oriented towards international cuisine with a ‘touch of the Pacific’ rather than specifically Cook Islands cuisine. This reinforced findings from the IVS data mining that Cook Islands food is presented as a generic tropical ‘seafood and fruit’ cuisine that, largely, lacks the defining and differentiating features of authentic Cook Island cuisine.
High participation rates in food-related activities and overall positive evaluations by visitors emerged from the IVS data, yet a dearth of images and information on the country’s food suggests that the Cook Islands is not exploiting its cuisine and food experiences to their full potential. As a direct result of this secondary analysis of IVS data, which highlighted the importance of and potential for food-related activities, the Cook Islands Government is now actively addressing this gap by developing a range of food-related resources and information that can better link tourism to local cuisine. In addition to developing a greater presence of local food in online resources, the Cook Islands Tourism Corporation has also taken on board the messages from the IVS to drive the development of Takurua [7] – an initiative to develop and document local, traditional cuisine and share it with the world. This approach is part of a broader ongoing effort to differentiate the Cook Islands from other South Pacific destinations through its unique cultural attributes.
Data mining and secondary analysis of IVS data has not been restricted to the identification of food-related opportunities. Secondary analysis of IVS data in the Pacific has also been used to investigate the impact of other niche markets such as events [8] and to gauge the impact of environmental incidents, for example Cyclone Pam in Vanuatu [9] and algal bloom in the Cook Islands [10], thus reinforcing that IVS data are a rich source of information and are indeed more than just numbers.
Corresponding author
Tracy Berno can be contacted at tracy.berno@aut.ac.nz
References
(1) New Zealand Tourism Research Institute (NZTRI). Cook Islands Resources and Outputs; NZTRI: Auckland. http://www.nztri.org.nz/cook-islands-resources (accessed Jun 10, 2019).
(2) Lin, Y.; Pearson, T.; Cai, L. Food as a Form of Destination Identity: A Tourism Destination Brand Perspective. Tourism and Hospitality Research 2011, 11, 30–48. https://doi.org/10.1057/thr.2010.22
(3) Okumus, F.; Kock, G.; Scantlebury, M. M.; Okumus, B. Using Local Cuisines when Promoting Small Caribbean Island Destinations. Journal of Travel & Tourism Marketing 2013, 30 (4), 410–429.
(4) Food and Agricultural Organization (FAO). Linking Farmers to Markets: Realizing Opportunities for Locally Produced Food on Domestic and Tourist Markets in Cook Islands. FAO Sub-regional Office of the Pacific Islands: Apia, Samoa, 2014.
(5) United Nations. “Navigating Stormy Seas through Changing winds”: Developing an Economy whilst Preserving a National Identity and the Modern Challenges of a Small Island Developing State. The Cook Islands National Report for the 2014 Small Islands Developing States (SIDS) Conference and post 2015 Sustainable Development Goals (SDGs). https://sustainabledevelopment.un.org/content/documents/1074217Cook%20Is%20_%20Final%20NATIONAL%20SIDS%20Report.pdf (accessed Jun 10, 2019).
(6) Boyera, S. Tourism-led Agribusiness in the South Pacific Countries; Technical Centre for Agriculture and Rural Cooperation (CTA): Brussels, 2016.
(7) Cook Islands Tourism Corporation (CITC). Takurua: Food and Feasts of the Cook Islands; CITC: Avarua, Cook Islands, 2018.
(8) Thorburn, E.; Milne, S.; Histen, S.; Sun, M.; Jonkers, I. Do Events Attract Higher Yield, Culturally Immersive Visitors to the Cook Islands? In CAUTHE 2016: The Changing Landscape of Tourism and Hospitality: The Impact of Emerging Markets and Emerging Destinations; Scerri, M., Ker Hui, L., Eds.; Blue Mountains International Hotel Management School: Sydney, 2016; pp 1065–1073.
(9) Sun, M.; Milne, S. The Impact of Cyclones on Tourist Demand: Pam and Vanuatu. In CAUTHE 2017: Time for Big Ideas? Re-thinking the Field for Tomorrow; Lee, C., Filep, S., Albrecht, J. N., Coetzee, W. JL, Eds.; Department of Tourism, University of Otago: Dunedin, 2017; pp 731–734.
(10) Thorburn, E.; Krause, C.; Milne, S. The Impacts of Algal Blooms on Visitor Experience: Muri Lagoon, Cook Islands. In CAUTHE 2017: Time for Big Ideas? Re-thinking the Field For Tomorrow; Lee, C., Filep, S., Albrecht, J. N., Coetzee, W. JL, Eds., Department of Tourism, University of Otago: Dunedin, 2017; pp 582–587.
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Martín, Eloísa. "Nation building and social change in the United Arab Emirates through the invention of Emirati cuisine." Sociological Review 69, no. 3 (May 2021): 538–59. http://dx.doi.org/10.1177/00380261211009090.
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This article aims to analyse how the invention of a national cuisine in the United Arab Emirates takes part in the journey of building the nation, both as a metaphor and as performance of larger political and ideological processes. It analyses the discourses of chefs and professional cooks that are or have been tagged as Emirati food experts. In the Emirati nation building process, the construction of identity is not ‘defined by the other’ against which the image of a common ‘us’ should be reflected. This is also mirrored in the national cuisine in the making, which is developing mostly endogamously. Emirati food both participates in and tells the story of nation building in the UAE, through three overlapping stages of development: traditional, modern and fusion food, which correspond to different moments of the perceived nation development and its fit within Western definitions of both national-states and modernity. Emirati food also helps to create identity borders, by defining who is allowed to taste the authentic flavours, through practices of commensality, and who is able to replicate them in restaurants. This article highlights the connections between nation building, social transformation and food, and explores the ways in which constructions of Emirati cuisine reflect discourses and practices of national belonging.
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Głuchowski, Artur, Ewa Czarniecka-Skubina, Eliza Kostyra, Grażyna Wasiak-Zys, and Kacper Bylinka. "Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods." Foods 10, no. 1 (January 10, 2021): 133. http://dx.doi.org/10.3390/foods10010133.
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Modern cuisine served at top-end restaurants attempts to attract customers, who increasingly demand new flavor, pleasure and fun. The materials were six dishes prepared using lemon or tomatoes and made in the traditional (classical), molecular and Note by Note (NbN) versions. The study explores sensory characteristics, consumer liking of key attributes, their declared sensations and emotions, as well as consumers’ facial expressions responding to the dishes. These objectives were investigated by descriptive quantitative analysis and consumer tests. Tests included a 9-point hedonic scale for degree of liking a dish, Check-All-That-Apply (CATA) for declared sensations and FaceReader for facial expressions. The influence of factors associated with consumer attitudes toward new food and willingness to try the dishes in the future were also determined. It was stated that the product profiles represent different sensory characteristics due to the technology of food production and the ingredients used. The food neophobia and consumer innovativeness had a significant (p ≤ 0.05) effect on liking. The odor-, flavor-, texture- and overall-liking of the NbN dishes were lower than that of traditional versions but did not vary from scores for molecular samples. The expected liking of NbN dishes was higher than experienced-liking. Traditional and modern products differed in CATA terms. Classical dishes were perceived by consumers as more tasty, traditional and typical while modern cuisine dishes were perceived as more surprising, intriguing, innovative and trendy. Mimic expressions assessment by FaceReader showed similar trends in some emotions in both classical dishes and separate temporal patterns in modern products.
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Głuchowski, Artur, Ewa Czarniecka-Skubina, Eliza Kostyra, Grażyna Wasiak-Zys, and Kacper Bylinka. "Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods." Foods 10, no. 1 (January 10, 2021): 133. http://dx.doi.org/10.3390/foods10010133.
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Modern cuisine served at top-end restaurants attempts to attract customers, who increasingly demand new flavor, pleasure and fun. The materials were six dishes prepared using lemon or tomatoes and made in the traditional (classical), molecular and Note by Note (NbN) versions. The study explores sensory characteristics, consumer liking of key attributes, their declared sensations and emotions, as well as consumers’ facial expressions responding to the dishes. These objectives were investigated by descriptive quantitative analysis and consumer tests. Tests included a 9-point hedonic scale for degree of liking a dish, Check-All-That-Apply (CATA) for declared sensations and FaceReader for facial expressions. The influence of factors associated with consumer attitudes toward new food and willingness to try the dishes in the future were also determined. It was stated that the product profiles represent different sensory characteristics due to the technology of food production and the ingredients used. The food neophobia and consumer innovativeness had a significant (p ≤ 0.05) effect on liking. The odor-, flavor-, texture- and overall-liking of the NbN dishes were lower than that of traditional versions but did not vary from scores for molecular samples. The expected liking of NbN dishes was higher than experienced-liking. Traditional and modern products differed in CATA terms. Classical dishes were perceived by consumers as more tasty, traditional and typical while modern cuisine dishes were perceived as more surprising, intriguing, innovative and trendy. Mimic expressions assessment by FaceReader showed similar trends in some emotions in both classical dishes and separate temporal patterns in modern products.
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Carroll, Abigail. "Review: Food at Sea: Shipboard Cuisine from Ancient Times to Modern Times, by Simon Spalding." Gastronomica 16, no. 2 (2016): 110–11. http://dx.doi.org/10.1525/gfc.2016.16.2.110b.
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Mussina, Kamshat. "Modern challenges of creating tourism brand of Kazakhstan." Annals of Marketing Management and Economics 4, no. 2 (December 31, 2018): 75–87. http://dx.doi.org/10.22630/amme.2018.4.2.19.
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The article is dedicated to studying contemporary situation and problems of torusim brand development in Kazakhstan. The results of the conducted survey have show that consumers are interested in such tourist-and-recreational resources as natural reserves and national parks and monuments, the Yassavi mausoleum, the branded direction – Borovoye and the mountains, as well as the symbol of the country could become the Golden man or the snow leopard. The research is based on authors own empirical research on the issues regarding tourists awareness and preferencess, as well as experts’ survey. The empirical research was provided based on literature review, primary data (in form of tourists surveys), secondary data collection, analysis and synthesis. To survey tourists a structured questionnaire was designed; 96 people were surveyed, including 55 women and 41 men as a random sampling. The experts’ survey was conducted in free form, and eight experts were surveyed. As was evidenced by the study results, international tourists are particularly interested in authentic cuisine as well as activities. Moreover, the research revealed that a gap between the way Kazakhstan officially defines its identity and the actual brand image the country has for now as a tourist destination.
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Pipan, Anja, and Aleš Gačnik. "Role of Cultural Heritage in the Development of Gastronomy Tourism in the Rural Area: Case of the Vipava Valley." Agricultura 17, no. 1-2 (May 17, 2021): 19–26. http://dx.doi.org/10.18690/agricultura.17.1-2.19-26.2020.
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Food is a reflection of natural resources, social, economic and cultural development, which is why specific features develop in cuisine, nutrition and technology. Dishes become typically territorial because of the terroir that shapes the characteristics of the local dishes and ingredients. When planning a proper gastronomic tourism offer for the requirements of the modern tourist, it is essential to base the gastronomy on everything that is given to us by both modern cultural influences and those from the past. The research focuses on gastronomy and cuisine as interpretive tools for learning about the cultural heritage of the Vipava Valley. Based on existing theoretical findings, we examined the potential of gastronomic tourism and the role of heritage in it through semi-structured interviews with experts from various fields related to Vipava gastronomy or material and non-material cultural heritage. The findings of the interviews were confirmed by analyzing three cases from the local environment. Consolidation and upgrading of gastronomy tourism of the Vipava Valley primarily depends on the stimulating economic environment, respect for the heritage itself and individual innovations. Sustainable development of the destination is based on a strong identity of the local people and is connected with rich natural resources and the heritage of producing and processing of safe, seasonal and high-quality raw materials. The research has confirmed the great role of nature in shaping the cultural heritage in the rural areas.
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Musagazhinova, А. A., and Zh D. Kabidenova. "Ritual and ceremonial functions of the Saryarka Kazakh food (20th–21st centuries)." VESTNIK ARHEOLOGII, ANTROPOLOGII I ETNOGRAFII, no. 2(53) (May 28, 2021): 138–45. http://dx.doi.org/10.20874/2071-0437-2021-53-2-13.
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The study is aimed to identify the functions of the semiotic models in everyday food practices in the context of ritual and ceremonial activities. The objective of the research is the food practices extant in the modern Kazakh culture in the form of traditional beliefs and folklore. An ethnographic field research was carried out to collect ma-terials in the Northern and Central Kazakhstan by means of structured interview, photographic documenting, and video recording. Using specially designed questionnaires and focused checklists, 120 respondents were inter-viewed, 80 checklists completed, and 7 recipes and cooking technologies of traditional Kazakh cuisine characte-ristic to the region were recorded with respect to the traditional diet. The ethnicity of the respondents is Kazakhs. In our study, we used methods based on historical, cultural, ethnographic, semiotic, and hermeneutic analyses. The results of the research, collected during the field study, showed that in the modern everyday practices of the Kazakh ethnic group, there are established models of transfer of cultural experience from one generation to ano-ther. It has been found that the traditional ideas of the dietary culture have been preserved with the support of religious values. Rituals and ceremonies in the food culture of the modern Kazakh ethnic group are relevant for activities related to the life cycle of a person, from their birth, adulthood, to their funeral. Various types of beliefs and superstitions in food practices are considered, which in the traditional Kazakh culture reflect the close en-twinement of cosmogonic and religious worldviews within the triune of ‘Man, Nature, and God’. A set of ethical rules, related to the prohibitions and behavior at a meal in the food culture, is presented. Some surviving recipes of the traditional Kazakh cuisine have been identified. In the modern Kazakh society, along with the transforma-tion of the food culture, however, traditional cultural patterns and models prevail, notably, those formed during the pre-Islamic period and later on, taking into account the Islamic component.
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Rath, Eric C. "The Tastiest Dish in Edo: Print, Performance and Culinary Entertainment in Early-Modern Japan." East Asian Publishing and Society 3, no. 2 (2013): 184–214. http://dx.doi.org/10.1163/22106286-12341249.
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Abstract Japanese television has turned cooking into a competition, as exemplified by the show Iron Chef and its imitators. Readers in the early modern period could enjoy similar contests between famous restaurants and popular dishes as presented on one-page broadsheets called ‘topical fight cards’ (mitate banzuke). Tracing the history of mitate banzuke as they developed from kabuki and sumo banzuke, this article offers a close reading of one culinary banzuke published in the 1830s, examining how it borrowed the format and graphic presentation of sumo banzuke to turn a listing of ordinary seafood and vegetable side dishes into an entertaining culinary contest. Sushi, sashimi, and tempura, which are the modern hallmarks of traditional Japanese cuisine, scarcely appear on the culinary banzuke examined here, which spotlights the more frugal fare and dietary preferences of urban commoners and illuminates the ways that popular print culture made fun with food.
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kelly, ian. "Giffords Kitchen: It's a Circus." Gastronomica 8, no. 1 (2008): 18–21. http://dx.doi.org/10.1525/gfc.2008.8.1.18.
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Giffords' Circus in England has a cult following for its retro-chic evenings in big tops, for kids of all ages who happen upon them exclusively at the Hay Literary Festival and rural beauty spots in England's West Country and Wales. Famed also is the cooking; served al fresco after the circus show, with some of the cast, and by a chef who doubles as an acrobat. Not promising in food terms? On the contrary, Giffords travelling circus restaurant is at the vanguard of modern British cuisine: locally sourced, simple, healthy and in this case wildly sociable.
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Winkler-Ebner, David. "Kavalierstour: Kulturkontakte und Fremdheitserfahrungen." historia.scribere, no. 10 (June 19, 2018): 291. http://dx.doi.org/10.15203/historia.scribere.10.114.
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The following seminar-paper is about the Grand Tour of European nobleman in the early modern period. It will examine, which cultural aspects were primarily perceived by the travelers and which evidences of feelings of “strangeness” or “otherness” appear in their travel reports. As will be shown, the travelers paid a lot of attention to architecture and historiography, but there is hardly any evidence of feelings of otherness regarding these topics, whereas language, clothing and cuisine are hardly ever mentioned but if they are, it always happens in a context, in which the travelers experienced alterity.
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Bazarnova, Julia, Aleksey Korzh, Natalya Barsukova, Svetlana Eliseeva, and Ekaterina Fedinishina. "Food Engineering of Meat Bio-Products to Immunity Strengthening." BIO Web of Conferences 29 (2021): 01021. http://dx.doi.org/10.1051/bioconf/20212901021.
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The mainstream of healthy nutrition during the new coronavirus pandemic is adequate and balanced nutrition based on strengthening human immunity. The authors consider the main aspects of developing theory and practice of adequate nutrition using innovative biotechnologies. Based on the St. Petersburg startup GASTROMAN.LAB there was developed new line of Bio-products enriched with probiotic cultures of microorganisms, biologically active substances of plants and prebiotics that was implemented using modern technological methods of food engineering. The recipes of original meat products of the Petersburg cuisine were used as basis for new developed recipes of bio-culinary products.
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Smołucha, Janusz. "The Influence of Mediterranean Culture on Polish Cuisine in the Middle Ages and the Early Modern Era." Perspektywy Kultury 30, no. 3 (December 20, 2020): 105–14. http://dx.doi.org/10.35765/pk.2020.3003.08.
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The article explores the Mediterranean influences on Polish cuisine in the centuries that followed the adoption of Christianity at the end of the 10th century. This memorable act brought Poland into the circle of Western culture anchored in the Greco-Roman tradition, which also heavily impacted the everyday life of representatives of all strata of Polish society. The author draws attention to the variety of such contact, which includes the journeys of clergymen, diplomatic missions, and trips of young people to universities. Trade and economic exchange, as well as the activity of Italian merchants and craftsmen on the Vistula, also had a strong bearing on the refashioning of the culinary culture. The breakthrough moment was the arrival in Krakow in 1518 of Bona Sforza—who became the wife of the Polish king Sigismund I—and her many courtiers.
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Lupke, Christopher. "Reflections on Situating Taiwan in Modern Chinese Cultural Studies." Journal of Asian Studies 71, no. 1 (December 30, 2011): 57–61. http://dx.doi.org/10.1017/s0021911811002981.
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Overshadowed by its massive cousin just to the west, the island and civilization of Taiwan is easily overlooked but has long been a bastion of great intellectual activity on all disciplinary fronts. Many of us in Chinese studies visit Taiwan regularly, use its resources, mingle with Taiwan-based academics, present our research there, and take time to enjoy what it offers in cuisine, art, music, and natural beauty. A much smaller number of us focus our research on Taiwan itself, and the way that research is carried out is fraught with the problems of a contested epistemological geography. Some center their research solely on Taiwan. Others take a comparative approach. In my opinion, both of these ways of organizing and presenting ones findings are acceptable, and the litmus test for judging research on Taiwan should be the intrinsic quality of that work and not based upon whether one is a “pure” Taiwan studies scholar or not. All this stems from Taiwan's continued ambiguous and indeterminate status in the world politically and ethnically. This problem will not go away soon, but that does not mean we should shrink from it. The motivation for writing this short piece came from my reading of Emily Baum's (2011) review of Yomi Braester's new book Painting the City Red: Chinese Cinema and the Urban Conflict (2010).
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Helenius, Milja, Maija Aksela, Anu Hopia, and Erik Fooladi. "Rose water distillation." Lumat: International Journal of Math, Science and Technology Education 1, no. 2 (May 30, 2013): 183–88. http://dx.doi.org/10.31129/lumat.v1i2.1113.
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Steam distillation has been used for over two thousand years to isolate the scent of flowers. Rose water is nowadays a rather uncommon ingredient in European cuisine but it is common in, for example, Arabic recipes. The quality of flower distilled waters has improved due to advances in distillation techniques, allowing for better salvaging of flavourings. The aim of this work is to use two different kinds of distillation equipment, modern laboratory distillation equipment and homemade kitchen equipment, and to compare the scents of distilled rose waters. The work is suitable for teaching chemistry in upper secondary school and, if simplified slightly, in secondary school as well.
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Lyssenko, Catherine. "Peculiarities of Etymology and Lexical Structure of English Brand Names of Dishes." PROBLEMS OF SEMANTICS, PRAGMATICS AND COGNITIVE LINGUISTICS, no. 38 (2020): 128–40. http://dx.doi.org/10.17721/2663-6530.2020.38.09.
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The article considers such aspects of modern English vocabulary as the names of culinary dishes, food consumption and the history of their names. In modern conditions of intercultural communication the formation, strengthening of intercultural relations, specific features of each language come to the fore. Food itself is one of the main manifestations of cultural relationships today. That is why the study of various aspects of gastronomic discourse, which are influenced by different national cuisines in our rapidly changing modern world, is gaining new impetus. Under the gastronomic discourse in our work we understand a special kind of verbal and social discourse, the purpose of which is to achieve a certain type of communication. It is a piece of text or language related to the eating process in which the participants are considered, the conditions, the ways of communication, the environment in which the conversation takes place. In modern conditions of intercultural communication, the formation, strengthening of intercultural relations, specific features of each gastronomic preference have been formed over the centuries, and, of course, features such as geographical location, climate, religion, traditions and foundations, as well as economic factors could not affect them. . It is often enough to just look at what a person eats to determine where he comes from, what beliefs he has and what lifestyle he leads. It is known that the linguistic personality exists in a certain culture and has basic values – cultural concepts. The concepts that exist in the collective consciousness are essential for both the individual and for collective cultural identity in general. The problem of defining the concept of "food" as a cultural concept in modern language theory in the 21st century is of great interest to linguists and linguistic and cultural scientists. This concept in linguistic culture is one of the least studied and defined, although its meanings and cultural values are quite high. The food and cuisine of any nation are integral to the language and are reflected in its vocabulary. In the system of national values, the cultural concept of "food" occupies one of the key places. This phenomenon can be viewed from different angles.
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Lyssenko, Catherine. "Peculiarities of Etymology and Lexical Structure of English Brand Names of Dishes." PROBLEMS OF SEMANTICS, PRAGMATICS AND COGNITIVE LINGUISTICS, no. 38 (2020): 128–40. http://dx.doi.org/10.17721/2663-6530.2020.38.09.
Full textAbstract:
The article considers such aspects of modern English vocabulary as the names of culinary dishes, food consumption and the history of their names. In modern conditions of intercultural communication the formation, strengthening of intercultural relations, specific features of each language come to the fore. Food itself is one of the main manifestations of cultural relationships today. That is why the study of various aspects of gastronomic discourse, which are influenced by different national cuisines in our rapidly changing modern world, is gaining new impetus. Under the gastronomic discourse in our work we understand a special kind of verbal and social discourse, the purpose of which is to achieve a certain type of communication. It is a piece of text or language related to the eating process in which the participants are considered, the conditions, the ways of communication, the environment in which the conversation takes place. In modern conditions of intercultural communication, the formation, strengthening of intercultural relations, specific features of each gastronomic preference have been formed over the centuries, and, of course, features such as geographical location, climate, religion, traditions and foundations, as well as economic factors could not affect them. . It is often enough to just look at what a person eats to determine where he comes from, what beliefs he has and what lifestyle he leads. It is known that the linguistic personality exists in a certain culture and has basic values – cultural concepts. The concepts that exist in the collective consciousness are essential for both the individual and for collective cultural identity in general. The problem of defining the concept of "food" as a cultural concept in modern language theory in the 21st century is of great interest to linguists and linguistic and cultural scientists. This concept in linguistic culture is one of the least studied and defined, although its meanings and cultural values are quite high. The food and cuisine of any nation are integral to the language and are reflected in its vocabulary. In the system of national values, the cultural concept of "food" occupies one of the key places. This phenomenon can be viewed from different angles.
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Bazarnova, Julia, Svetlana Eliseeva, Nadezhda Zhilinskaya, Natalya Barsukova, Ekaterina Aronova, and Aleksey Korzh. "Metabiotics in molecular nutrition: history and practice." E3S Web of Conferences 161 (2020): 02005. http://dx.doi.org/10.1051/e3sconf/202016102005.
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The human microbiota is formed under the influence of external factors, among which a healthy diet plays a key role. The modern people microbiome changes under human eating behavior, stressful factors, agricultural industrialization, increased environmental load, and alimentary disease risks. The human gut microbiome is recognized as the most important biological interface between human genetics, environment, and lifestyle. Nutrition science is entering a new era of targeted action on the body's metabolic activity through the formation of a healthy microbiome, taking into account men individual nutritional characteristics. The paper presents the design of healthy food product technologies, the molecular concept of food engineering and molecular gastronomy, their relationship with traditional cooking and modern cuisine. Much attention is paid to the description of main components and directions of modern molecular gastronomy development, innovative technologies, and ingredients. The role of dietary fibers, prebiotics and probiotics for the normalization of gastrointestinal tract is indicated from the position of the adequate nutrition theory. Some scientific studies on probiotic and metabiotic effects on gut microbiome are described. Modern advances in food biotechnology allow us to obtain symbiotic microbiological culture consortia for new healthy food product manufacture including molecular gastronomy technologies.
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Bray, Francesca. "Modern Japanese Cuisine: Food, Power and National Identity. By Katarzyna J. Cwiertka. pp. 240. London, Reaktion Books, 2006." Journal of the Royal Asiatic Society 18, no. 4 (October 2008): 551–52. http://dx.doi.org/10.1017/s1356186308008717.
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SERENAMI, CAROL NATHALIE. "PERANCANGAN BUKU RESEP 30 IKON KULINER TRADISIONAL INDONESIA UNTUK GENERASI MUDA." Serat Rupa Journal of Design 1, no. 3 (January 19, 2018): 417. http://dx.doi.org/10.28932/srjd.v1i3.462.
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Indonesia is an archipelago witha high diversity. As a country with various cultural aspects, Indonesia inherits the most diverse traditional dishes. It is estimated that there are over 5,000 kinds of Indonesian dishes. In 2012 the Indonesian government, through the Ministry of Tourism and Creative Economy (Kemenparekraf), has launched 30 culinary icons that best represent Indonesia's best culinary assets. The recipes of the 30 Indonesian culinary icons and their complicated cooking stages need to be documented into a handbook. This handbook will indirectly introduce the culinary of Indonesia more broadly, even internationally. Influenced by the modern lifestyle, the Indonesian younger generation is currently more interested in the culinary of foreign countries rather than the local one. They have not admitted the Indonesian cuisine as their pride. Some books that introduce 30 Indonesian culinary icons have been published, but to further enrich the literature, another book about 30 Indonesian culinary icons is designed with styles and visuals different from the previous ones. The book is designed in a journal style to resemble a cooking record, with the incorporation of illustrations and photography. The design is also equipped by supporting medias such as booklets, websites, social media accounts, and the medias neededfor book launching. It is expected that through this design, the younger generation will become more interested and proud of Indonesia's unique cuisine as one of the cultural heritage.Keywords: culinary icon; illustration; indonesia; recipe book; young generation.
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Klimova, Ksenia. "Language as the main element of the ethnic identity of the Pontic Greeks in the cyber space." Centre of Linguocultural Research Balcanica. Proceedings of Round Tables, no. 6 (2018): 106–19. http://dx.doi.org/10.31168/2619-0842.2018.8.
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The paper makes an attempt to research the consolidating ethnic communities in popular social networks on the example of the “Vkontakte” network. The main elements of the basic ethnic identity of the Pontic Greeks in the social media publics are the ethnic language (Modern Greek or Pontic dialect), music and dances, specific dishes of national cuisine, religion, and characteristics of the family-clan organization. The Pontic dialect is used to create the most popular memes. The language choice for a meme depends on the specific features of the image used as a basis. A large number of young subscribers have a command of Pontic dialect, and can show not only a passive knowledge of common phrases, but also can comment on memes in the discussion that develops in the dialect.
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Yamashita, Samuel Hideo. "Modern Japanese Cuisine: Food, Power and National Identity. By Kataryzna J. Cwiertka. London: Reaktion Books, 2006. 240 pp. $40.00 (cloth)." Journal of Asian Studies 67, no. 04 (November 2008): 1457. http://dx.doi.org/10.1017/s002191180800209x.
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dudek, nir. "Reading a Plate." Gastronomica 8, no. 2 (2008): 51–54. http://dx.doi.org/10.1525/gfc.2008.8.2.51.
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The current paper examines the development of the culinary text during the last decade, in both its written and edible forms. It opens by outlining the metamorphosis of the restaurant menu from a mere inventory of dishes into a set of metaphors, thus requiring an active process of interpretation. This is followed by an analysis of the tension in contemporary molecular cuisine, between modern and postmodern tendencies. Although ““molecular chefs”” are often described as postmodern, and adhere to theoretical concepts suggested by postmodern philosophers, the paper claims that their work is actually modern, that is ““new for the sake of new””. By enthusiastically challenging dominant culinary narratives, the chefs actually consolidate these narratives as standard reference points, therefore turning their own alternatives into mere curiosities. The paper concludes by describing the distinctive state of consciousness created by the molecular gastronomy dining experience. Facing conflicting sensory stimuli, the diner is forced to assimilate the chef's flow of associations, in order to endure the experience. This contributes to a diffusion of limits between the two, making the molecular dining experience unique, not only gastronomically but also psychologically.
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Vombergar, Blanka, Marija Horvat, Stanko Vorih, and Nataša Pem. "New trends in preparing buckwheat dishes in Slovenia." Fagopyrum 38, no. 2 (July 6, 2021): 35–42. http://dx.doi.org/10.3986//fag0021.
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Slovenian cuisine is traditionally related to the use of buckwheat, especially common buckwheat. At the Education Centre Piramida Maribor there are developing possibilities of using common and Tartary buckwheat in modern gastronomy. This paper presentings buckwheat dishes, which were developed and upgraded according to the trends in modern nutrition, along with market responses. Present varieties of buckwheat bread made with different leavening agents (e.g. yeast, sourdough, baking powder, cream of tartar, mineral water and without rising agents), confectionnery (e.g. cakes, pies, cream-pies, strudels, biscuits) from Tartary buckwheat, common buckwheat and other flours and also Tartary buckwheat pasta are presented. Buckwheat (either as gruel or as flour) can also be used as an ingredient in filling the chocolate pralines or in ice cream. In addition various buckwheat dishes with a touch of contemporary trends and culinary art are introduced. Furthermore, the possibilities of using common and Tartary buckwheat flour for gluten-free confectionery and for a variety of sweet and savory gluten-free dishes in the culinary will be presented. The latest speciality will be the presentation of buckwheat bread, confectionery and pasta combined with edible flowers.
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Grigoreva, Marina Borisovna. "Leading transformation techniques of the traditional Japanese decorative art in design of modern restaurants." Культура и искусство, no. 7 (July 2020): 47–58. http://dx.doi.org/10.7256/2454-0625.2020.7.33019.
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This article is aimed at studying and systematization of key techniques in designing ethnic interior, namely in Japanese restaurants located in Russia. The research defines the difference in perception of space in Japanese and European culture, as well as determines usage of traditional and innovative solution methods of an artistic image. In practice, the conducted research may become an evaluation category in analysis of creative techniques of modern authors who implement Far Eastern theme in designing restaurant environment. The subject of this research is the artistic and decorative approaches in the context of interpretation of authentic Japanese environment. Within the framework of established approaches, the author determines the additional design solution methods. The object of this research is the restaurants of Japanese cuisine that are located in Russia and designed by European authors. The novelty consists in systematization of the key compositional techniques in design of modern restaurants with ethnic concept in Russia. It is established that the leading approach in design is the interpretation of components borrowed from authentic architectural objects and decorative art, as well as formation of associative impressions for reflecting the ethnic theme. The approach based on interpretation of the known by European recipient architectural and decorative techniques of object-spatial environment is dominant, which allows viewing the elements of interior and traditional decorative art as a leading component of authentic culture that undergoes stylization in formation of an artistic image of modern restaurants.
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Shahrajabian, Mohamad Hesam, Wenli Sun, Hong Shen, and Qi Cheng. "Chemical compounds and health benefits of Tremella, a valued mushroom as both cuisine and medicine in ancient China and modern era." Amazonian Journal of Plant Research 4, no. 3 (2020): 692–97. http://dx.doi.org/10.26545/ajpr.2020.b00077x.
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Nazarov, I. I. "MAIN TENDENCIES OF MODERN ETHNOCULTURAL DEVELOPMENT OF THE KUMANDINS OF ALTAI KRAI." Bulletin of Kemerovo State University, no. 2 (August 3, 2018): 39–49. http://dx.doi.org/10.21603/2078-8975-2018-2-39-49.
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The article is devoted to the current trends of ethnic culturtural development of the Kumandin people in Altai Krai. The Kumandins represent an ethnic minority in Altai Krai, they are on the verge of disappearance. For modern science it is important to identify activity forms of traditional culture maintenance employed by small communities that live in alien environment. The author analyzes the measures taken by the regional authorities and the leaders of the Kumandin organizations. As the main direction for preservation and development of ethnic culture of Kumandins, the author studies what the Kumandins do to collect their cultural data, to edit books on their native language and traditional culture, to revive their folklore tradition, traditional clothes production, ritual practices, as well as integration of the Kumandin culture into the sphere of tourism and development of traditional cuisine. It is revealed that modern economic activity of the Kumandins has lost its traditional features. The basis of their life support is made by forms of modern economic activity. Members of modern communities conduct joint economic activity and participate in processes of revival of ethnic culture. Kumandin Public organizations aren't stable; however, they attempt to maintain their traditional culture. Their actions find support from the federal and regional authorities. The brightest manifestations of ethnocultural revival of Kumandins are: holding mass cultural and sporting events and holidays; studying, preservation and teaching the native language; creation of folklore collectives; vigorous exhibition and presentation activity; setting up tourist sites on their territory; development of gastronomic traditions; reconstruction of elements material (clothes, jewelry) and spiritual (national calendar, ceremony Kochokan) cultures.
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Silverman, Willa Z. "Of Traiteurs and Tsars." Historical Reflections/Réflexions Historiques 44, no. 3 (December 1, 2018): 95–115. http://dx.doi.org/10.3167/hrrh.2018.440307.
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Between 1893 and 1901, the Parisian traiteur Potel et Chabot catered a series of gala meals celebrating the recent Franco-Russian alliance, which was heralded in France as ending its diplomatic isolation following the Franco-Prussian War. The firm was well adapted to the particularities of the unlikely alliance between Tsarist Russia and republican France. On the one hand, it represented a tradition of French luxury production, including haute cuisine, that the Third Republic was eager to promote. On the other, echoing the Republic’s championing of scientific and technological progress, it relied on innovative transportation and food conservation technologies, which it deployed spectacularly during a 1900 banquet for over twenty-two thousand French mayors, a modern “mega-event.” Culinary discourse therefore signaled, and palliated concerns about, the improbable nature of the alliance at the same time as it revealed important changes taking place in the catering profession.
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Knight, Christine. "‘If You're Not Allowed to Have Rice, What do you have with your Curry?’: Nostalgia and Tradition in Low-Carbohydrate Diet Discourse and Practice." Sociological Research Online 16, no. 2 (June 2011): 121–32. http://dx.doi.org/10.5153/sro.2342.
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Low-carbohydrate diets, notably the Atkins Diet, were particularly popular in Britain and North America in the late 1990s and early 2000s. This paper approaches the low-carbohydrate trend as one response to the twin obesity and diabetes epidemics, drawing firstly on a discourse analysis of bestselling low-carbohydrate diet books, especially The South Beach Diet ( AGATSTON 2003 ). I explore and critique nostalgia in the low-carbohydrate movement as a response to a perceived contemporary health crisis caused by modern Western food habits and lifestyle. The low-carbohydrate literature demonstrates a powerful discursive combination of nostalgia for pre-industrial Western foodways, and valorisation of ‘authentic ethnic’ (non-Western) culinary traditions. Together, these tropes construct a generalised notion of traditional diet which contrasts positively with a putative ‘modern Western diet’. The binary opposition set up between modern Western food habits and a traditional ideal leads to generalisations and factual inaccuracies, as any diet or cuisine that is not modern, and/or not Western, must be adjusted discursively to fit the low-carbohydrate model. Further, in an interview study with low-carbohydrate dieters, dieters’ descriptions of their experiences did not match the nostalgic rhetoric of popular low-carbohydrate manuals. Instead, I found that the requirement to eliminate staple carbohydrate foods severs dieters both practically and symbolically from culinary tradition, whether their own or that of an ethnic Other. I conclude that there is a disjuncture between the romantic ‘nutritional nostalgia’ ( BEARDSWORTH 2002 ) of the diet books, and dieters’ own food practices.
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Neuburger, Mary. "Dining in Utopia: A Taste of the Bulgarian Black Sea Coast under Socialism." Gastronomica 17, no. 4 (2017): 48–60. http://dx.doi.org/10.1525/gfc.2017.17.4.48.
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This article explores the ways in which the Bulgarian socialist regime integrated a newly elaborated culture of food and drink into its promises for the “good life” and a utopian future. With a focus on Black Sea coast tourism, it argues that the development of more refined food and drink offerings and public dining venues played a dual role of shaping and serving a modern socialist citizenry. With tourism as a major engine of the Bulgarian economy, catering to Bulgarian, Bloc, and Western tourists meant that creating a gastronomic utopia by the sea was part and parcel of “building” and showcasing socialism. This was intimately tied to bolstering state legitimacy through the provision of leisure and abundance, but also to a newly minted Bulgarian national cuisine. By the late 1970s and 1980s, however, the Black Sea tourist phenomenon both exhibited and exacerbated the problem of growing shortages and hence the deep crisis of the system, which collapsed in 1989.
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Nurpeisova, M. M. "DEVELOPMENT STATE OF THE RESTAURANT SERVICES MARKET IN KAZAKHSTAN." Central Asian Economic Review, no. 1 (May 20, 2021): 62–72. http://dx.doi.org/10.52821/2224-5561-2021-1-62-72.
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The purpose of the study is to consider the specifics of the development of the catering industry in the context of the coronavirus pandemic and prepare appropriate proposals for the development of the catering industry.Methodology. In processing the factual material, such traditional scientific methods as dialectical, chronological, logical, scientific generalizations, statistical and comparative analysis were used. Methods of comparison, structuring goals, as well as expert assessments were used as research tools.Originality / value of the study – during the study, the current state of the restaurant industry in the Republic of Kazakhstan was considered, new formats of enterprises, their innovative concepts, taking into account various target segments and development trends were studied.Findings – the article examines the role of innovative technologies and the impact of modern reality on the restaurant business, as well as the main trends in the development of cuisine, taking into account the national culture, traditions, healthy eating in the Republic of Kazakhstan.
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Clemente-Villalba, Jesús, David Ariza, José Miguel García-Garví, Paola Sánchez-Bravo, Luis Noguera-Artiaga, Hanán Issa-Issa, Francisca Hernández, and Ángel A. Carbonell-Barrachina. "Characterization and potential use of Diplotaxis erucoides as food ingredient for a sustainable modern cuisine and comparison with commercial mustards and wasabis." European Food Research and Technology 246, no. 7 (April 27, 2020): 1429–38. http://dx.doi.org/10.1007/s00217-020-03501-3.
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Kovanova, Ekaterina Sergeevna, and Nogan Viacheslavovna Badmaeva. "Current trends in small business development in the Republic of Kalmykia (based on the results of an expert survey)." KANT 38, no. 1 (March 2021): 23–27. http://dx.doi.org/10.24923/2222-243x.2021-38.5.
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The article examines the issues of modern trends in the development of small business in the Republic of Kalmykia. One of these trends is entrepreneurship, which actively uses ethnic, national components in its line of business. The purpose of the article is to study the ethno-economic aspects of modern entrepreneurship in Kalmykia. The main research method is an expert survey. A total of 12 experts were interviewed. The study was conducted in May-June 2020 in Elista. As experts, restaurateurs or owners of national cuisine cafes, ateliers, clothing manufacturers, representatives of the tourism business, manufacturers of souvenir products, owners of souvenir shops, manufacturers of ethnic furniture, etc. Experts note the popularity and demand for ethnic goods, handicrafts in the segment of ethnic fashion, ethnic design. And also services of ethno-tourism, ethno-restaurants, which testifies to the prospects of ethno-business and ethno-entrepreneurship in the republic. Active revival of Buddhism, restoration, development of national culture, natural resources make Kalmykia especially attractive for tourists. However, one of the problems in the development of ethnic entrepreneurship is the fact that there are very few masters of national instruments, masters of making complex souvenirs (leather, wood, metal). An expert survey has shown that the development of ethnic entrepreneurship is an important resource for economic development in Kalmykia.