Relevant bibliographies by topics / Regional Cooking

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

Academic literature on the topic 'Regional Cooking'

Author: Grafiati
Published: 4 June 2021
Last updated: 27 January 2023

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Journal articles on the topic "Regional Cooking"

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hardesty, constance. "Regional Cooking." Gastronomica 12, no. 3 (2012): 50. http://dx.doi.org/10.1525/gfc.2012.12.3.50.

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Ayora-Diaz, Steffan Igor. "Processed Modernity: Cooking Ingredients and the Materiality of Food." Studia Alimentaria 1, no. 1 (January 13, 2022): 13–35. http://dx.doi.org/10.46539/saj.v1i1.2.

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In this paper I examine the meanings and values articulated through the use of preserved and (ultra)processed foods in everyday cooking in Mérida, Yucatán. Most studies on the practices deployed in the kitchen have tended to focus on cooking instruments and appliances, as well as on the part played by cookbooks and other instruments in the reproduction of culinary knowledges and practices. In contrast, here I focus on the very ingredients used in by cooks, arguing that through their materiality and their aesthetics, cooking ingredients contribute to the objectification of local values. The choice of ingredients by one or another cook expresses values such as “modern” and cosmopolitan, and simultaneously support claims of “authenticity” and “tradition,” and thus are lived as constitutive of regional identity. The use of preserved and processed foods is a common practice in Yucatán’s domestic and restaurant kitchens, which, as elsewhere, has historical grounds. There have been in the city of Mérida, since the turn of the twentieth century, industrial plants making beer, cookies and crackers, vegetable oils, soda drinks, chili pepper sauces, and recados (different pastes of spices). More recently, local industries have begun to package local dishes to sell them frozen, canned or vacuum-packed in plastic containers. I argue that these ingredients are important in transforming the local taste of and for Yucatecan food, and that, as objects that receive and give meaning to regional culinary culture, they become an important locus for the discursive and praxis-based negotiations of local forms of “modernity.”
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peace, adrian. "Barossa Slow: The Representation and Rhetoric of Slow Food's Regional Cooking." Gastronomica 6, no. 1 (2006): 51–59. http://dx.doi.org/10.1525/gfc.2006.6.1.51.

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The concept of regional cooking plays a prominent part in the rhetoric of the Slow Food movement. But how is the notion of a regional cuisine translated into practice by the organizers of events which must satisfy the expectations of an informed and a discerning membership? This essay examines one such Australian event from an anthropological perspective. It is argued that ideas about region and community, heritage and tradition, the authentic and the original, were as carefully attended to by the organizers of Barossa Slow as the rich foods and fine wines that were put on the table. Particular attention is accorded to the part played by organized tours in which prominent artisans detailed the local materials, the well-tried technologies and the social relations which were brought together in the production of regionally specific foods and wines. In order to satisfy the cultural expectations of Slow Food's predominantly middle class membership, the manufacture of myth proved quite as significant as the consumption of cuisine in the success of this particular occasion.
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Graff, Sarah R. "Archaeology of Cuisine and Cooking." Annual Review of Anthropology 49, no. 1 (October 21, 2020): 337–54. http://dx.doi.org/10.1146/annurev-anthro-102317-045734.

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This review demonstrates that recent contributions by archaeologists to the study of cuisine and cooking present a new addition to the field of anthropology. Archaeologists situate their work historically and contextually by examining cuisines that are culturally constructed. Studying cooking and food preparation helps elucidate relationships among material practices, understandings of taste, identity, power, and meaning in a society. Archaeologists can not only discover specific ingredients in food, but also reconstruct recipes, decipher regional cuisines, ascertain sensory experiences, recover the tools in spatial context, recreate techniques used to prepare food in the past, and overall learn more about the social and cultural contexts of the human experience. This type of investigation is possible because archaeological work uses complementary data to explain social practices and because advances in archaeological methods make accessible previously undetectable data. Experimental archaeology focused on cooking in the past has not only revealed important social information but also captured the imagination of the public. Archaeological research on cooking and cuisine reveals social, political, religious, and economic practices in the past, and it has a unique ability to engage the present with the past through public outreach and solutions to food-related problems.
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Menrisky, Alexander. "Hicks, Homos, and Home Cooking." GLQ: A Journal of Lesbian and Gay Studies 28, no. 3 (June 1, 2022): 413–37. http://dx.doi.org/10.1215/10642684-9738512.

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Abstract This essay draws on critical studies of food, race, class, and environment to consider food's role in the cultivation of queer literary and political cultures in Appalachia. Texts such as Jeff Mann's Loving Mountains, Loving Men, a collection of poetry and essays, speak to a double-bind in which queer Appalachian writers often profess to find themselves: on the one hand, dismissed as coal-loving “white trash” by urban environmentalists; on the other, subjected to right-wing violence at home. Mann's writing negotiates this tension through poetic engagement with “hillbilly” gustatory traditions—namely, by adopting the recipe form. These poems, and the acts of foraging, preparing, and sharing food they represent, articulate queer communities gathered around tactile experiences of place. They also illustrate the promises and pitfalls of the recipe's representational potential. On the one hand, defining food by its regional character risks reiterating essentialist notions of nature and identity. On the other, focusing on food's disruption of conventional material boundaries neglects the lived social conditions facing marginalized peoples in the region. By focusing on the open-ended preparation of food rather than the end product, Mann mediates these extremes, typifying foodways, region, and queerness alike as ongoing phenomena.
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Litavniece, Lienite, Inese Silicka, and Iveta Dembovska. "COOKING CLASSES AS A NEW GASTRONOMIC TOURISM PRODUCT." Scientific Journal of Polonia University 32, no. 1 (April 3, 2019): 18–25. http://dx.doi.org/10.23856/3202.

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Tourism development contributes to the development of countries and regions. Gastronomic tourism, organization of culinary master courses, inclusion of special meals in the tourist offer can contribute to the diversification, originality and competitiveness of regional tourist offers. The aim of the study is to examine culinary master workshops as a gastronomic tourist product. The research shows that master culinary courses are offered mainly in the capital, their supply is limited in other regions, and information about organized master classes is missing.
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Asher, Roberta C., Tammie Jakstas, Fiona Lavelle, Julia A. Wolfson, Anna Rose, Tamara Bucher, Moira Dean, et al. "Development of the Cook-EdTM Matrix to Guide Food and Cooking Skill Selection in Culinary Education Programs That Target Diet Quality and Health." Nutrients 14, no. 9 (April 24, 2022): 1778. http://dx.doi.org/10.3390/nu14091778.

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Culinary education programs are generally designed to improve participants’ food and cooking skills, with or without consideration to influencing diet quality or health. No published methods exist to guide food and cooking skills’ content priorities within culinary education programs that target improved diet quality and health. To address this gap, an international team of cooking and nutrition education experts developed the Cooking Education (Cook-EdTM) matrix. International food-based dietary guidelines were reviewed to determine common food groups. A six-section matrix was drafted including skill focus points for: (1) Kitchen safety, (2) Food safety, (3) General food skills, (4) Food group specific food skills, (5) General cooking skills, (6) Food group specific cooking skills. A modified e-Delphi method with three consultation rounds was used to reach consensus on the Cook-EdTM matrix structure, skill focus points included, and their order. The final Cook-EdTM matrix includes 117 skill focus points. The matrix guides program providers in selecting the most suitable skills to consider for their programs to improve dietary and health outcomes, while considering available resources, participant needs, and sustainable nutrition principles. Users can adapt the Cook-EdTM matrix to regional food-based dietary guidelines and food cultures.
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Hart, John P., and William A. Lovis. "A Re-Evaluation of the Reliability of AMS Dates on Pottery Food Residues from the Late Prehistoric Central Plains of North America: Comment on Roper (2013)." Radiocarbon 56, no. 1 (2014): 341–53. http://dx.doi.org/10.2458/56.16898.

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Ancient carbon reservoirs in freshwater bodies have the potential to introduce ancient carbon into charred cooking residues adhering to pottery wall interiors when aquatic organisms are parts of cooked resource mixes. This ancient carbon results in old apparent ages when these cooking residues are subjected to accelerator mass spectrometry dating, the so-called freshwater reservoir effect (FRE). Roper's (2013) assessment of the FRE on14C ages from cooking residue in the Central Plains is only the second such peer-reviewed regional assessment in eastern North America. Roper suggests that 13 of 2314C ages on residue are too old as a result of ancient carbon from fish or leached from shell temper or old carbon introduced via maize nixtamalization. Herein, we re-assess Roper's data set of14C ages on cooking residues and annual plants and argue that she is mistaken in her assessment of the accuracies of14C ages from residues. This outcome is placed in the context of the larger FRE literature.
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Merz, Ralf, Larisa Tarasova, and Stefano Basso. "The flood cooking book: ingredients and regional flavors of floods across Germany." Environmental Research Letters 15, no. 11 (October 23, 2020): 114024. http://dx.doi.org/10.1088/1748-9326/abb9dd.

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Tursunov, Nurullo N. "CUISINE, COOKING AND HOSPITALITY OF THE PEOPLE OF SOUTHERN UZBEKISTAN: TRADITION AND MODERNITY." Journal of Social Research in Uzbekistan 02, no. 01 (January 1, 2022): 70–82. http://dx.doi.org/10.37547/supsci-jsru-02-01-08.

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Described in the article, the rich material and moral culture of the population of southern Uzbekistan, being an inseparable part of the general national culture of the Uzbek people, at the same time has features characteristic only for this region, that is, the culture of regional and local significance. Therefore, the study of the culture of the population of this region requires constant and unwavering attention from researchers. This article scientifically researched the culture of the southern regions of the population of the country - Kashkadarya and Surkhandarya regions, which made its rich tape into the national ethnoculture of our people.
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Dissertations / Theses on the topic "Regional Cooking"

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Woodruff, Amy Jo. "Cooking in Eden: Inventing Regional Cuisine in the Pacific Northwest." PDXScholar, 2000. https://pdxscholar.library.pdx.edu/open_access_etds/4967.

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This study examines how regional cuisine is being self-consciously constructed in the Pacific Northwest and discusses the ways in which it contributes to identity in the region. I identify the characteristics-foods, dishes, and culinary practices-of this "new" Northwest cuisine, as well as social and cultural values associated with it, and explore how together they create a sense of regional distinctiveness and loyalty. Because this type of regional cuisine is closely associated with the professional cooking community, I look to restaurants in Portland, Oregon that self-identity as representative of the Pacific Northwest and to regional cookbooks, in order to pinpoint the characteristics of Northwest cuisine and explore their regional associations. I draw on a number of qualitative methods: an analysis of regional cookbooks, a restaurateur survey, interviews with restaurateurs, and a restaurant menu analysis. The use of the region's many specialty agricultural products-berries, orchard fruits, hazelnuts, and mushrooms-in meat, game, fish and seafood dishes, as well as salads, are defining aspects of Northwest cuisine. Salmon, more so than any other foodstuff, is the quintessential Northwest food. It is historically significant and has reached iconic status in the Pacific Northwest. Because of their association with the region's agricultural history and in some cases its cultural history, regional foodstuffs and the dishes they are used in help satisfy a growing hunger for regional identity and a sense of place among Northwesters. The past these foodstuffs are associated with is idealized and based on the same "Eden" metaphor that brought many settlers to the region during the mid-nineteenth century. By emphasizing the use of regional foodstuffs rather than a shared culinary history, Northwest cuisine embraces new residents from diverse backgrounds as well as "natives."
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Gerber, Jonathan. "From farm plot to cooking pot: regional and local fruit and vegetable commodity chains supplying Hanoi, Vietnam." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=97021.

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In this thesis I investigate the diverse ways in which agricultural produce makes its way from Hanoi's Long Biên market to consumers, and the roles and activities of the actors involved at numerous nodes along these commodity chains. My conceptual framework incorporates commodity chain analysis, social capital and social network literature as well as literature on the informal economy. I find that there are substantial differences in the functioning of the fruit and vegetable commodity chains due to the different organizational needs of each chain. I also find that, set firmly within the informal economy, strong social networks combined with bonding and bridging social capital are vital for trade along the commodity chains. Lastly, the government's attempts at modernizing the city are likely to have strong and widespread impacts on the agricultural commodity chains.
Ce mémoire étudie les filières périurbaines et régionales d'approvisionnement en fruits et légumes qui se rejoignent au marché grossiste de Long Biên à Hanoi, Viêt-Nam. Mon cadre théorique integer une analyse des filières d'approvisionnement avec la literature actuelle sur le capital social, les réseaux sociaux et l'économie informelle. Elle démontre de nombreuses différences de fonctionnement entre les filières d'approvisionnement en fruits et celles en legumes dues aux différents besoins de chaque filière. Aussi devient-il évident qu'au sein d'une économie informelle la présence d'une combinaison de puissants réseaux sociaux avec les différentes formes de capital social est fondamentale à ce commerce. Finalement, il est probable que les tentatives du gouvernement de moderniser la ville auront un impact fort et étendu sur les filières d'approvisionnement agriculturelles.
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Norris, Jessica R. "FOOD LANDSCAPES: A CASE STUDY OF A COOKING AND ART- FOCUSED PROGRAM FOR TEENS LIVING IN A FOOD DESERT." VCU Scholars Compass, 2014. http://scholarscompass.vcu.edu/etd/3575.

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This study constructs themes and propositions about the experiences of youth participants in the fall 2013 Food Landscapes program at the Neighborhood Resource Center in Richmond, Virginia. During the program, youth participated in cooking-based volunteerism with adults with disabilities and created short videos about their experiences. In this study, I analyzed pre- and post-program participant interviews, twice-weekly program observations, and facilitator reflections to understand how Food Landscapes affected youths’ conception of community engagement and communication strategies. This case study offers insight into how youth experience after-school programming of this design. Based on my findings, youth develop and rely upon a sense of togetherness in out-of-school programs. Togetherness as a bridge to commitment strengthens participation. Individually, youth need to form personal connections to and/or empathy with the content areas of the program in order to derive meaning, critically reflect, and problem solve. Furthermore, the youth articulated their perceptions of the community and the program by developing, organizing, and voicing their ideas of cooking/food, volunteering, and art making. By sharing research about the experiences of youth in after-school programming, organizations and educators can better construct, facilitate, and sustain youth participation and engagement.
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Lundberg, Åsa. "Vinterbyar : ett bandsamhälles territorier i Norrlands inland, 4500-2500 f. Kr." Doctoral thesis, Umeå universitet, Arkeologi och samiska studier, 1997. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-67020.

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The main archaeological features studied in this thesis are semi-subterranean house remains in the woodlands of middle northern Sweden, east of the high mountains and some 100 km from the coast. The period during which they were occupied has been delimited to 4500-2500 BC. The house remains consist of circular or sometimes rectangular depressions in the ground, surrounded by mounds of refuse and large amounts of fire-cracked stone. Eighty house remains of this kind have been discovered so far and 20 features have been excavated. They are found at 29 different localities that cover an area of more than 60,000 km2. The question put forward is whether these house remains show patterning in site location, economy and material culture, suggesting that they belonged to one people sharing a similar language and values. The majority of the locations include more than one house and because of the dug-out-floors and the large amounts of fire-cracked stone they are interpreted as winter villages. The distributions of the villages show a settlement pattern in which the locales are separated by a mean distance of approximately 35 km. In one of the regions, Vilhelmina parish, summer camps have been located by smaller lakes where the waterways from 3 different winter villages connect. Other possible summer camp sites are suggested, based on their location in areas where waterways connect two or three winter villages. The winter sites were associated with local bands, according to the social structure of hunting societies in North America, suggested by June Helm. Several local bands form a regional band that camp together during certain periods of the year. All regional bands form the tribe or the language family. No traces of social differences between groups or families have been revealed in the material and it is therefore assumed that the remains of the houses represent a hunting/gathering band society. Among the artifacts in the houses is a predominance of small scrapers of quartz and quartzite. There is also a very high representation of elk (moose) in the bone material from the house remains. Prehistoric and later pit-falls as well as paintings and carvings of elk are distributed within the same area. This shows that elk were a very important prey and this has been emphasized when discussing the explanations of the uniformity in house type and artefacts. Finally the importance of the slate tools, in particular those of red slate, is briefly discussed. The manufacture of slate tools increase during the neolithic period. In the inland of middle Norrland artifacts of red slate dominate over the grey and black slate artifacts in most of the houses and on many other sites. The raw material is, in most cases, found close to the high mountains, but the red slate is otherwise rare compared to the black and grey, which suggests that it has been highly valued. The knowledge of, and access to, red slate is suggested as having symbolized the unity of this band society.
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Vidlák, Vojtěch. "Návrh marketingových aktivit pro rozšíření regionálního produktu v konkrétním regionu." Master's thesis, Vysoké učení technické v Brně. Fakulta podnikatelská, 2017. http://www.nusl.cz/ntk/nusl-318333.

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The diploma thesis deals with proposals of appropriate marketing activities for the company Dalešické cukrářství that are aiming to expand the product in a particular region. The results of these proposals should increase the brand awareness and the growth of sales. The proposals are build on results of analyzes based on theoretical knowledge.
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Jaguste, Rohan. "Dream Space - Introducing sustained and unbiased development of quality of life in the underprivileged regions of the world : Investigating radical approaches to improve the access to potable water, sanitation and cooking fuel in the underprivileged regions around the world." Thesis, Konstfack, Industridesign, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:konstfack:diva-3194.

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There are many parallels between living in outer space and living in underprivileged regions here on earth. Both have limited supply of water and food, among other resources – both are resource-poor systems. Can we then apply the billion dollar studies made for living in outer space, to improve the life of a billion people here on earth?
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Fiorillo, Alessia. "Merci intangibili e patrimonio culturale: la costruzione del turismo enogastronomico a Montepulciano (provincia di Siena, regione Toscana, Italia)." Doctoral thesis, Universite Libre de Bruxelles, 2010. http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/209998.

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Cette thèse a comme objet d'étude le processus de production du tourisme œnogastronomique tel qu'il a eu cours ces cinquante dernières années sur le territoire de la commune di Montepulciano, dans la province de Sienne (Toscane, Italie). Le tourisme œnogastronomique se révèle être un système de production qui intègre les stratégies de sujets publics et de sujets privés dans la construction d' "objets d'échange " monnayables qui ont la caractéristique d'être la plupart du temps immatériels.

Les pratiques principales, analysées au cours de cette recherche, mettent en évidence le caractère constant et répétitif de la construction de marchés locaux éphémères (Mugnaini 1997) qui deviennent les lieux privilégiés de la circulation de produits agroalimentaires et des biens immatériels incorporés en eux.

À l'intérieur de cette stratégie de développement économique local, le moment de l'échange correspond à la vente de marchandises dont la valeur est déterminée par le lien reconnu entre biens aliénables (les produits agroalimentaires) et biens inaliénables (le territoire et les biens artistiques, architecturaux et les paysages qu'il recouvre) (Papa 1999, Papa-Piermattei 2004, Siniscalchi 2002). La caractéristique qui ressort de l'étude du cas particulier de Montepulciano et du secteur œnogastronomique est l'intangibilité des "objets" échangés et la propension à se répandre du processus de marchandisation de l'immatériel qui va jusqu'au monnayage de l'expérience physique de la traversée de l'espace et de la perception du goût.

Ce processus est étroitement subordonné à la construction d'une segmentation de marché qui permet de mettre en valeur et de transformer une vaste gamme de possibilités de jouir du territoire en de potentiels produits à introduire sur le marché du tourisme international.

Les campagnes publicitaires et la vitrine télématique apparaissent comme le "moyen de transport" le plus efficace pour que de tels produits soient disponibles dans un "magasin" facilement accessible au touriste. Dans cette optique le marketing territorial est un véritable processus de production de marchandises immatérielles, fruit de l'intellect et de la créativité du publicitaire. De tels produits se concrétisent et circulent à travers la production d'images et de vitrines virtuelles comme les sites internet, qui parfois semblent construits exactement comme un étalage de supermarché avec des produits à la fois coordonnés et différenciés, porteurs de la marque de l'entreprise et construits dans un "packaging visuel" selon des règles spécifiques de psychologie sociale de la consommation.

Le processus de production de marchandises hautement différenciées correspond à l'idéation a priori de la correspondance entre segmentation du marché et construction d'idéaltypes de consommateur. Dans le cas spécifique du tourisme œnogastronomique la valeur immatérielle des biens, créée par l'incorporation des biens inaliénables du territoire, confère à la consommation de ces biens une valeur hautement symbolique. La conscience et la capacité de reconnaître la valeur symbolique de telles marchandises correspond de la consommation culturelle des biens symboliques, à une véritable stratification sociale, marquée par les réelles possibilités d'accès à la consommation des susdites marchandises (Bourdieu 1983[1979], Douglas 1985[1982]).

Le territoire de Montepulciano a été choisi pour l'ancienneté historique de son processus de valorisation des produits agroalimentaires de qualité et pour l'importance qu'a eu, au niveau local, le choix stratégique du tourisme vert, déjà effectif dès la fin des années '60. La construction du tourisme œnogastronomique comme choix stratégique de développement économique local met en évidence un processus visant à l'intégration sur le marché international d' "objets " valorisés et considérés comme un facteur économique entraînant, avant même de constituer un fondement identitaire de la ville.

La Toscane, ainsi que l'Ombrie, fait partie des premières régions italiennes à avoir lancé un processus de protection et de sauvegarde de son propre patrimoine agroalimentaire et œnogastronomique. Montepulciano est apparu comme un terrain de recherches intéressant et fertile pour faire ressortir les contradictions entre les choix locaux et les dynamiques communautaires, entre structures productives d'entrepreneurs et mode de production paysan, entre produits agroalimentaires comme biens de luxe et produits agraires comme biens nécessaires pour survivre.

L'observation des actions mises en œuvre par la Strada del Vino Nobile, considérée comme une des plus actives et efficaces, a permis d'analyser le tourisme œnogastronomique déjà en place et de faire ressortir les éléments de différenciation actuels par rapport aux autres contextes dans lesquels le phénomène se développe aujourd'hui.

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Doctorat en Sciences politiques et sociales
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Books on the topic "Regional Cooking"

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Ray, Sumana. Indian regional cooking. London: Macdonald, 1986.

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Wadey, Rosemary. Italian regional cooking. Bristol: Parragon, 1994.

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Jewish regional cooking. Secaucus, N.J: Chartwell Books, 1985.

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1974-, Roberts Alison, ed. Regional Indian Cooking. Sydney: Lansdowne, 2005.

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Indonesian regional cooking. New York: St. Martin's Press, 1995.

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Regional Italian cooking. London: Walker Books for J. Sainsbury plc, 1986.

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Man, Jia Zhen Yi. Classic regional cooking. Hong Kong: Wan Li, 2000.

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Harris, Valentina. Regional Italian cooking. New York: Pantheon Books, 1986.

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Karayanis, Dean. Regional Greek cooking. New York, NY: Hippocrene Books, 2008.

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Kennedy, Diana. Mexican regional cooking. New York: Harper Perennial, 1990.

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Book chapters on the topic "Regional Cooking"

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Garba, Ifeoluwa. "Impacts of Inaccessibility to Clean Cooking Fuels: Global Versus Regional Perspective." In Towards Implementation of Sustainability Concepts in Developing Countries, 289–96. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-74349-9_22.

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Rao, Riccardo. "La commercializzazione del vino e dell’olio in Italia settentrionale attraverso lo studio dei daziari tardomedievali." In Reti Medievali E-Book, 275–84. Florence: Firenze University Press, 2021. http://dx.doi.org/10.36253/978-88-5518-423-6.16.

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The contribution reconstructs the wine and oil trade in Northern Italy, starting from the analysis of late medieval tariff books. The tariff books of the major cities are characterised by a wide range of wine products, which included Greek wines, but also wines traded regionally. Olive oil together with linseed oil constitutes the most important variety among cooking oils.
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Michoud, Bruno, and Manfred Hafner. "Energy Access in Sub-Saharan Africa: General Context." In Financing Clean Energy Access in Sub-Saharan Africa, 7–26. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-75829-5_2.

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AbstractThe objective of this chapter is to provide the reader with an overall view of the current situation regarding clean energy access in sub-Saharan Africa, as well as to compare it with other developing and emerging economies. It focuses on the role played by energy in our daily lives and the financing gaps in the power and clean cooking sectors in the subcontinent. This section aims at setting the scene and giving more information about the dramatic energy challenges the region is currently facing.
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Airoboman, Abel Ehimen, Patience Ose Airoboman, and Felix Ayemere Airoboman. "Clean Energy Technology for the Mitigation of Climate Change: African Traditional Myth." In African Handbook of Climate Change Adaptation, 1279–92. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-45106-6_65.

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AbstractThe global Anticipated Energy Transition Period (AETP) is one that all stakeholders must embrace with respect to curbing energy poverty, thereby addressing issues related to climate change especially in the sub-Saharan region of Africa. The region is endowed with abundant richer, cleaner, and affordable energy sources, majority of which has remained untapped due to many reasons, one of which is tied to the socio-cultural traditional beliefs and value systems of the citizens. This has forced majority of the inhabitants to continue to rely on the use of non-biodegradable materials for the purpose of cooking and many other activities. This value system, therefore, contributes to have had an adverse effect on the climate and also on the health of the citizens most of whom are women and children residing in rural areas. The outlook on the AETP, their effect on climate change, the use of Clean Energy Technology (CET) domestically, the various strata expected to come with the AETP, the socio-cultural dynamics in terms of acceptability by all (rural, peri-urban, and urban areas) is addressed in this chapter. The chapter concluded by designing a CET model that could assist in planning for the AETP and mitigating climate change.
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Tirkey, Jeewan Vachan, S. K. Shukla, and Amar Kumar Singh. "Compression Ratio Effect on the Performance and Emission of CI Engine Fueled with Waste Cooking Oil Methyl Ester and Diesel Blends at Constant RPM." In Recent Advances in Environmental Science from the Euro-Mediterranean and Surrounding Regions (2nd Edition), 373–82. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-51210-1_60.

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Kumar, Vikash, Anjali Chauhan, Avinash Kumar Shinde, Ramesh L. Kunkerkar, Deepak Sharma, and Bikram Kishore Das. "Mutation breeding in rice for sustainable crop production and food security in India." In Mutation breeding, genetic diversity and crop adaptation to climate change, 83–99. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781789249095.0009.

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Abstract With the inevitable risk posed by global climate change affecting crop yield and the ever-increasing demands of agricultural produce, crop improvement techniques need to be more precise in developing smart crop varieties. The rice crop, a staple food for the majority of the world population, has a significant role to play in alleviating the global hunger problem. With the world population burgeoning at an unprecedented rate, limited fertile land resources, climate change, emerging new races of pests and diseases and consumer preferences for quality attributes, it is imperative to increase crop diversity, and this requires better selection efficiency addressing the challenges of future rice production. Mutation breeding is a fundamental and very successful tool helping to increase crop diversity and allowing plant breeders to exercise their skill in developing desirable crop varieties. The induction of mutations has been used to enhance yield, improve nutritional quality and widen the adaptability of the world's most important crops such as wheat, rice, pulses, millets and oilseeds. India is considered to be one of the primary centres of origin of crop species with the concomitant very high genetic diversity in traditional landraces for different agronomic traits of economic importance. Plant architecture, such as plant height, branching habit (tiller number), leaf shape and patterns, floral and grain traits and quality traits such as aroma, amylose content and cooking quality are of tremendous importance for rice improvement programmes. Traditional landraces of rice have premium grain quality, fetching a premium price, but their cultivation is being marginalized due to their tall stature, proneness to lodging, late maturity and poor yield. Mutation breeding technology has been successfully implemented in rice improvement programmes, which have resulted in the improvement of aromatic rice varieties, such as 'Pusa Basmati 1', 'Dubraj and Jawaphool'. Two high-yielding mutant rice varieties, TCDM-1 ('Trombay Chhattisgarh Dubraj Mutant-1') and TKR Kolam ('Trombay Karjat Rice Kolam'), have been released for cultivation in Chhattisgarh and the Konkan region of Maharashtra. Both these varieties possess dwarf plant stature (110 cm), medium maturity (130 days), premium grain quality and resistance to major pests and diseases. Improvement of other traditional rice varieties is underway which will bring these varieties back into cultivation and help in improving the tribal and marginal farmers' economy.
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De Meulder, Bruno, Julie Marin, and Kelly Shannon. "Evolving Relations of Landscape, Infrastructure and Urbanization Toward Circularity: Flanders and Vietnam." In Regenerative Territories, 107–21. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-78536-9_6.

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AbstractA great deal of the contemporary discourse around circularity revolves around waste—the elimination of waste (and wastelands) through recycling, renewing and reuse (3Rs). In line with industrial ecological thinking, the discourse often focuses on resource efficiency and the shift toward renewables. The reconstitution of numerous previous ecologies is at most a byproduct of the deliberate design of today’s cyclic systems. Individual projects are often heralded for their innovative aspects (both high- and low-tech) and the concept has become popularly embraced in much of the Western world. Nevertheless, contemporary spatial circularity practices appear often to be detached from their particular socio-cultural and landscape ecologies. There is an emphasis on performative aspects and far too often a series of normative tools create cookie-cutter solutions that disregard locational assets—spatial as well as socio-cultural. The re-prefix is evident for developed economies and geographies, but not as obvious in the context of rapidly transforming and newly urbanizing territories. At the same time, the notion of circularity has been deeply embedded in indigenous, pre-modern and non-Western worldviews and strongly mirrored in historic constellations of urban, rural and territorial development. This contribution focuses on two contexts, Flanders in Belgium and the rural highlands, the Mekong Delta and Ho Chi Minh City in Vietnam, which reveal that in spite of the near-universal prevalence of the Western development paradigm, there are fundamentally different notions of circularity in history and regarding present-day urbanization. Historically, in both contexts, the city and its larger territory formed a social, economic and ecological unity. There was a focus is on the interdependent development of notions of circularity in the ever-evolving relations of landscape, infrastructure and urbanization. In the development of contemporary circularity, there are clear insights that can be drawn from the deep understandings of historic interdependencies and the particular mechanisms and typologies utilized. The research questions addressed are in line with territorial ecology’s call to incorporate socio-cultural and spatial dimensions when trying to understand how territorial metabolisms function (Barles, Revue D’économie Régionale and Urbaine:819–836, 2017). They are as follows: how can case studies from two seemingly disparate regions in the world inform the present-day wave of homogenized research on circularity? How can specific socio-cultural contexts, through their historical trajectories, nuance the discourse and even give insights with regard to broadened and contextualized understandings of circularity? The case studies firstly focus on past site-specific cyclic interplays between landscape, infrastructure and urbanization and their gradual dissolution into linearity. Secondly, the case studies explicitly focus on multi-year design research projects by OSA (Research Urbanism and Architecture, KU Leuven), which underscore new relations of landscape, infrastructure and urbanization and emphasize the resourcefulness of the territory itself. The design research has been elaborated in collaboration with relevant stakeholders and experts and at the request of governmental agencies.
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"regional cooking." In Encyclopedia of Contemporary Italian Culture, 747–49. Routledge, 2002. http://dx.doi.org/10.4324/9780203440254-141.

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"Clean cooking." In Regional Energy Trends Report 2020, 28–56. United Nations, 2021. http://dx.doi.org/10.18356/9789210056205c007.

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Montanari, Massimo. "The Invention of Regional Cooking." In Italian Identity in the Kitchen, or Food and the Nation, 65–72. Columbia University Press, 2013. http://dx.doi.org/10.7312/columbia/9780231160841.003.0011.

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Conference papers on the topic "Regional Cooking"

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Djohan, Gian, Muhammad Ibadurrohman, and Slamet. "Synthesis of eco-friendly liquid detergent from waste cooking oil and ZnO nanoparticles." In THE 11TH REGIONAL CONFERENCE ON CHEMICAL ENGINEERING (RCChE 2018). Author(s), 2019. http://dx.doi.org/10.1063/1.5095053.

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Mamat, Robaiah Hj, Nurul Afaah Abdullah, Salifairus Mohamad Jafar, Saifollah Abdullah, Zuraida Khusaimi, Asnida Asli, and Mohamad Rusop. "Effect of Different Amount of Precursor on Graphene Synthesis from Waste Cooking Palm Oil." In 2019 IEEE Regional Symposium on Micro and Nanoelectronics (RSM). IEEE, 2019. http://dx.doi.org/10.1109/rsm46715.2019.8943499.

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Tang, Lisa, Arnav Patel, Daniel J. Sweeney, Nilanjana Banerjee, Amit K. Thakur, Pranava Chaudhari, Rahul Kumar, and Jyeshtharaj Joshi. "Understanding Household Energy Challenges in Himalayan Communities Using Participatory Design Approaches." In ASME 2021 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2021. http://dx.doi.org/10.1115/detc2021-67972.

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Abstract Traditional biomass-burning stoves are used for cooking and heating across the globe. These stoves generate smoke that results in household air pollution, which poses a significant risk to human health. In the past decades, there have been many efforts to promote the adoption of improved cookstove designs, but uptake of improved stoves is often slow due to high costs, inconsistent supply chains, and incompatibility with local cooking practices. This paper presents survey results from rural villages in Uttarakhand, India regarding routines and attitudes on cooking and space heating. Significant findings include the dual use of liquified petroleum gas and biomass fuels, the interconnected and seasonal nature of cooking and space heating, the cultural significance of traditional cookstoves, and the prominence of locally available materials in cookstove construction and maintenance. Comparisons of these surveys’ findings to previous investigations on energy use in the Himalayan region show many common trends, but also reveal regional differences. The paper concludes that due to the significance of culture and context in cookstove design, understanding user needs and behaviors and working with local communities are integral parts the design methodology for clean cookstoves. These results provide a case study which agrees with existing literature on the importance of participatory design in global development.
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Matsushima, Yukiko, Nobuo Funabiki, Tomoya Okada, Toru Nakanishi, and Kan Watanabe. "A cooking guidance function on Android tablet for Homemade Cooking Assistance System." In 2013 IEEE Region 10 Humanitarian Technology Conference (R10-HTC). IEEE, 2013. http://dx.doi.org/10.1109/r10-htc.2013.6669050.

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Hijioka, Yuma, Makoto Murakami, and Kimoto Tadahiko. "Gesture recognition for a cooking assistant system." In TENCON 2015 - 2015 IEEE Region 10 Conference. IEEE, 2015. http://dx.doi.org/10.1109/tencon.2015.7372896.

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Mikelj, Katica. "Kulinarika kot konkurenčna prednost za razvoj trajnostnega turizma - primer Bohinj." In Values, Competencies and Changes in Organizations. University of Maribor Press, 2021. http://dx.doi.org/10.18690/978-961-286-442-2.44.

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Considering the case of workshop Cooking art from Bohinj, the paper describes the culinary heritage of the area and its up-to-date interpretations as an opportunity for the development of sustainable experiences of the destination. During the epidemic, Bohinj has recognised the opportunity for upgrading sustainable tourism based on experiences. Cooking art from Bohinj, certified within collective trademark From Bohinj and organized by FarmWomen Society in Bohinj, has been upgraded by innovative and professional virtual cooking classes and presentations. In 2021, Slovenia is receiving the title of European Region of Gastronomy. The culinary experiences can significantly contribute to this nomination. Culinary workshops emphasise authenticity by combining agriculture with culinary art. As an example of good practice, workshops emphasise stakeholders' connections in the entire chain from the field to the table. Of the utmost importance is the prosperity of the local people, who transfer their satisfaction to the visitors.
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Murakami, S., Y. Ookuma, and T. Noguchi. "Proposal of using IH cooking heater technology for energy-saving home appliances." In 2010 IEEE Region 10 Conference (TENCON 2010). IEEE, 2010. http://dx.doi.org/10.1109/tencon.2010.5686764.

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Jayasekara, Shalitha, and Yasiru Suharshana Fernando. "Reviewing the Economics of Using LPG Vs. Electricity for Household Cooking in Sri Lanka." In TENCON 2020 - 2020 IEEE REGION 10 CONFERENCE (TENCON). IEEE, 2020. http://dx.doi.org/10.1109/tencon50793.2020.9293819.

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Robaiah, M., M. Rusop, S. Abdullah, Z. Khusaimi, H. Azhan, M. J. Salifairus, N. Munirah, M. A. Mahmud, and N. A. Asli. "Green approach of graphene layer produced from waste cooking palm oil at different precursor temperatures." In TENCON 2017 - 2017 IEEE Region 10 Conference. IEEE, 2017. http://dx.doi.org/10.1109/tencon.2017.8228251.

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Muhaymin Hasan, Rayed Md, Nahian Islam, Mehrab Azam Khan, Sams Shafiul Amin, and A. K. M. Abdul Malek Azad. "Improvement of Energy Efficiency and Effectiveness of Cooking in Solar Electric Slow Cooker for Tropical Countries." In TENCON 2020 - 2020 IEEE REGION 10 CONFERENCE (TENCON). IEEE, 2020. http://dx.doi.org/10.1109/tencon50793.2020.9293907.

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Reports on the topic "Regional Cooking"

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Woodruff, Amy. Cooking in Eden: Inventing Regional Cuisine in the Pacific Northwest. Portland State University Library, January 2000. http://dx.doi.org/10.15760/etd.6844.

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Hunter, Fraser, and Martin Carruthers. Iron Age Scotland. Society for Antiquaries of Scotland, September 2012. http://dx.doi.org/10.9750/scarf.09.2012.193.

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The main recommendations of the panel report can be summarised under five key headings:  Building blocks: The ultimate aim should be to build rich, detailed and testable narratives situated within a European context, and addressing phenomena from the longue durée to the short-term over international to local scales. Chronological control is essential to this and effective dating strategies are required to enable generation-level analysis. The ‘serendipity factor’ of archaeological work must be enhanced by recognising and getting the most out of information-rich sites as they appear. o There is a pressing need to revisit the archives of excavated sites to extract more information from existing resources, notably through dating programmes targeted at regional sequences – the Western Isles Atlantic roundhouse sequence is an obvious target. o Many areas still lack anything beyond the baldest of settlement sequences, with little understanding of the relations between key site types. There is a need to get at least basic sequences from many more areas, either from sustained regional programmes or targeted sampling exercises. o Much of the methodologically innovative work and new insights have come from long-running research excavations. Such large-scale research projects are an important element in developing new approaches to the Iron Age.  Daily life and practice: There remains great potential to improve the understanding of people’s lives in the Iron Age through fresh approaches to, and integration of, existing and newly-excavated data. o House use. Rigorous analysis and innovative approaches, including experimental archaeology, should be employed to get the most out of the understanding of daily life through the strengths of the Scottish record, such as deposits within buildings, organic preservation and waterlogging. o Material culture. Artefact studies have the potential to be far more integral to understandings of Iron Age societies, both from the rich assemblages of the Atlantic area and less-rich lowland finds. Key areas of concern are basic studies of material groups (including the function of everyday items such as stone and bone tools, and the nature of craft processes – iron, copper alloy, bone/antler and shale offer particularly good evidence). Other key topics are: the role of ‘art’ and other forms of decoration and comparative approaches to assemblages to obtain synthetic views of the uses of material culture. o Field to feast. Subsistence practices are a core area of research essential to understanding past society, but different strands of evidence need to be more fully integrated, with a ‘field to feast’ approach, from production to consumption. The working of agricultural systems is poorly understood, from agricultural processes to cooking practices and cuisine: integrated work between different specialisms would assist greatly. There is a need for conceptual as well as practical perspectives – e.g. how were wild resources conceived? o Ritual practice. There has been valuable work in identifying depositional practices, such as deposition of animals or querns, which are thought to relate to house-based ritual practices, but there is great potential for further pattern-spotting, synthesis and interpretation. Iron Age Scotland: ScARF Panel Report v  Landscapes and regions:  Concepts of ‘region’ or ‘province’, and how they changed over time, need to be critically explored, because they are contentious, poorly defined and highly variable. What did Iron Age people see as their geographical horizons, and how did this change?  Attempts to understand the Iron Age landscape require improved, integrated survey methodologies, as existing approaches are inevitably partial.  Aspects of the landscape’s physical form and cover should be investigated more fully, in terms of vegetation (known only in outline over most of the country) and sea level change in key areas such as the firths of Moray and Forth.  Landscapes beyond settlement merit further work, e.g. the use of the landscape for deposition of objects or people, and what this tells us of contemporary perceptions and beliefs.  Concepts of inherited landscapes (how Iron Age communities saw and used this longlived land) and socal resilience to issues such as climate change should be explored more fully.  Reconstructing Iron Age societies. The changing structure of society over space and time in this period remains poorly understood. Researchers should interrogate the data for better and more explicitly-expressed understandings of social structures and relations between people.  The wider context: Researchers need to engage with the big questions of change on a European level (and beyond). Relationships with neighbouring areas (e.g. England, Ireland) and analogies from other areas (e.g. Scandinavia and the Low Countries) can help inform Scottish studies. Key big topics are: o The nature and effect of the introduction of iron. o The social processes lying behind evidence for movement and contact. o Parallels and differences in social processes and developments. o The changing nature of houses and households over this period, including the role of ‘substantial houses’, from crannogs to brochs, the development and role of complex architecture, and the shift away from roundhouses. o The chronology, nature and meaning of hillforts and other enclosed settlements. o Relationships with the Roman world
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Regional Workshop on Stoves Used for Space Heating and Cooking At Different Altitudes and/By Ethnic Groups; Pokhara,Nepal. Kathmandu, Nepal: International Centre for Integrated Mountain Development (ICIMOD), 1997. http://dx.doi.org/10.53055/icimod.269.

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Regional Workshop on Stoves Used for Space Heating and Cooking At Different Altitudes and/By Ethnic Groups; Pokhara,Nepal. Kathmandu, Nepal: International Centre for Integrated Mountain Development (ICIMOD), 1997. http://dx.doi.org/10.53055/icimod.269.

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