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Relevant bibliographies by topics / Street Food

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Academic literature on the topic 'Street Food'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2024

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Journal articles on the topic "Street Food"

1

Ceyhun Sezgin, Aybuke, and Nevin Şanlıer. "Street food consumption in terms of the food safety and health." Journal of Human Sciences 13, no. 3 (October 16, 2016): 4072. http://dx.doi.org/10.14687/jhs.v13i3.3925.

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Foods and beverages which are prepared and sold by the sellers on places like streets, festival areas and consumed by the consumers on the run are known as street food. These foods are alternatives to homemade food and are more affordable when compared with the food supplied at the restaurants. The areas where the street food are mostly critised and seen as a threat for health are that the places where they are produced and sold are open to dirt and contamination and that hygiene, attitude, and applications adopted by the sellers during the preparation and storage of the food are insufficient. As a descriptive research, this study aims to provide information on street food consumption with general specifications of street food, the reasons why they are preferred, and general conditions like hygiene, quality, and safety.

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Hidayati, Lilik, and Nur Lina. "ANALISIS KETIDAKAMANAN STREET FOOD DI SEPANJANG JALAN SILIWANGI." Kesmas Indonesia 9, no. 1 (June 9, 2017): 1. http://dx.doi.org/10.20884/1.ki.2017.9.1.222.

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Street foods is one of common food for undergraduate students. There are many contaminat wich can contamined street foods, such as biological, phisical, and chemical contaminant. Many health problem can be caused by contaminated food. The purpose of this reseach is to indentify chemical contaminat in street foods that is sold in front of Siliwangi University, Siliwangi street. This research is using survey method with 37 sample of street foods that are taken from 18 food�s seller. Chemical contaminant was indetify using food contaminat detection kit. Individual factor such as education, age, and income and also who is the producer of streets were also measured in this study. Univariat analysis use the frequency distribution table, graph, and statistical calculation values. The result of this research are most of the responden�s education are yunior high school and senior high school. Average of respondens are 35 years old, and daily income are Rp 314.000,00. Most of the street foods is produced by the own seller. Chemical contaminat detection showed borax and Rhodamin B aren�t detected. But formalin is found in two street foods. The recomendation are continue monitoring and ecducating food street�s seller abaout the impact of using chemical food additives.

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Hidayati, Lilik, and Nur Lina. "ANALISIS KETIDAKAMANAN STREET FOOD DI SEPANJANG JALAN SILIWANGI." Kesmas Indonesia 9, no. 01 (June 9, 2017): 1. http://dx.doi.org/10.20884/1.ki.2017.9.01.222.

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Street foods is one of common food for undergraduate students. There are many contaminat wich can contamined street foods, such as biological, phisical, and chemical contaminant. Many health problem can be caused by contaminated food. The purpose of this reseach is to indentify chemical contaminat in street foods that is sold in front of Siliwangi University, Siliwangi street. This research is using survey method with 37 sample of street foods that are taken from 18 food’s seller. Chemical contaminant was indetify using food contaminat detection kit. Individual factor such as education, age, and income and also who is the producer of streets were also measured in this study. Univariat analysis use the frequency distribution table, graph, and statistical calculation values. The result of this research are most of the responden’s education are yunior high school and senior high school. Average of respondens are 35 years old, and daily income are Rp 314.000,00. Most of the street foods is produced by the own seller. Chemical contaminat detection showed borax and Rhodamin B aren’t detected. But formalin is found in two street foods. The recomendation are continue monitoring and ecducating food street’s seller abaout the impact of using chemical food additives.

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Ainutajriani, Ainutajriani, Dita Artanti, Mulya Fitrah Juniawan, Waras Budiman, and Mujahidah Basarang. "EDUKASI HYGIENE DAN SANITASI MAKANAN PADA PEDAGANG KAKI LIMA SEKITAR JALAN SUTOREJO SURABAYA." Jurnal Abdi Masyarakat Kita 4, no. 1 (January 29, 2024): 22–32. http://dx.doi.org/10.33759/asta.v4i1.503.

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Street food, also known as "street food", is food and drink prepared and sold by street vendors in streets and other public gathering places. These foods are directly eaten and consumed without any additional processing or preparation. Street vendors are essential for providing food in cities, but they often face hygiene and sanitation issues. The objective of this study was to educate the impact on hygiene and sanitation awareness and practices in street vendors around Jalan Sutorejo, Surabaya. The results showed that after this activity, street vendors have a better understanding of food sanitation and hygiene. This study shows that improving street vendors' food hygiene and sanitation awareness and practices is very important. The findings can be the basis for building a broader program to help street vendors around Jalan Sutorejo, Surabaya, maintain the hygiene and safety of their food products.

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Misiko, Asborn J., and Rodgers Isaac Kisiang’ani. "Effects of the Informal Street Food Vendors’ Operations on the Socio-cultural and Economic Wellbeing of Nyeri Town Public." African Journal of Tourism and Hospitality Management 3, no. 1 (February 23, 2024): 30–55. http://dx.doi.org/10.37284/ajthm.3.1.1778.

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Nyeri town boasts of informal street food vendors found on almost every street, offering products ranging from indigenous to trendy cuisines. During evening hours, the informal street food operators compete for the street space with the town public. The design and the size of the town’s major streets have not been reviewed to accommodate the increasing number of informal street food vendors and the growing urban community. This study investigated the effects of the informal street food vendors’ location, products, operating time and modus operandi on the Socio-cultural and Economic Wellbeing of the urban community in Nyeri town. The researchers combined the integrated model, neo-Marxist and neo-liberal theories to contextualize the development and growth of informal street foods. Neo-Marxist theory posits that the informal sector expands as urbanization increases, and the Neo-liberal theory –argues that entrepreneurs pursue informal sectors in order to operate outside the official business frameworks to explore the subject of the study. Using the cross-sectional survey design, the study adopted the enumeration and convenience sampling techniques to select vendors and consumers respectively that responded to the questionnaire administered face-to-face. The qualitative data was analysed using the thematic content analysis, and the output was transformed into quantitative data to give percentages and frequencies. The informal street ventures inconvenienced street users, especially during rush hours. The food-related waste and a cocktail of food aromas made the street ambience less attractive. The equipment used on the streets and the unsecured fire points posed a great risk to the public. The study concludes that informal street food ventures provide employment that sustains livelihoods. The informal street businesses facilitate the flow of resources, and promote the mainstream economies like agriculture, retail and food manufacturing, thus contributing to wealth creation in the county. The study recommends benchmarking to explore ways to change the perception that informal street foods are unsafe, unhealthy and the ventures make the street look unattractive. In countries like Thailand in the city of Phuket, informal street foods are conducted in an organized manner

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Teferi, SC. "Street Food Safety, Types and Microbiological Quality in Ethiopia: A Critical Review." Journal of Biomedical Research & Environmental Sciences 1, no. 5 (September 10, 2020): 127–32. http://dx.doi.org/10.37871/jels1130.

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Street food is food obtained from a street side vendor, often from a makeshift or portable stall and it feeds millions of people daily with a wide variety of foods that are relatively cheap and easily accessible. Street food is intimately connected with take-out, junk food, snacks, and fast foods but it is not protected against insects, dust etc; which may harbor foodborne pathogens. Pathogens present in street vended foods come from different sources and practices, such as, improper food handling, improper waste disposal, contaminated water and improper storage temperature and reheating. Food borne illnesses are defined as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. Like other African and World countries there are many food vendors in Ethiopia where they sell both raw and cooked food items along the streets of different cities but it is far more unhygienic due to several reasons. So the objective of this review paper was to assess the existing research about street food safety, types, hygiene knowledge, and preparation and forward suggestion for stakeholders/policy makers to bridge the gap. Majority of street vended foods in Ethiopia are contaminated by bacteria like Salmonella, S aureus, E coli so the Government should intervene and solve the issue before it is too late.

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Sousa, Sofia, Marcello Gelormini, Albertino Damasceno, Simão A. Lopes, Sérgio Maló, Célia Chongole, Paulino Muholove, et al. "Street food in Maputo, Mozambique: Availability and nutritional value of homemade foods." Nutrition and Health 25, no. 1 (December 7, 2018): 37–46. http://dx.doi.org/10.1177/0260106018816427.

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Background: A nutrition transition is occurring in the urban areas of developing countries, where street food makes an important contribution to daily food intake. Aim: We aimed to characterise street food offer in Maputo, Mozambique, and to evaluate the nutritional composition of the most common homemade foods. Methods: A cross-sectional study was conducted in 2014. Streets in the surroundings (500 m buffer) of randomly selected public transport stops in KaMpfumu district, Maputo, were canvassed to identify all street food vending sites ( n = 968). Information regarding vending site characteristics and the food offered was gathered through interview and observation. Samples ( n = 80) of the most common homemade foods were collected for laboratorial analysis. Results: Most street food vending sites identified were stationary (77.4%) and sold exclusively industrial food (51.9%). Frequency of fruit, beverages and food other than fruit was 24.5%, 32.5% and 73.9%, respectively. Fried cakes were the most energy-dense (430 kcal/100 g), and richest in fats (21.0g/100 g) and carbohydrates (53.4 g/100 g). The richest sources of protein were the stewed meat/fish/liver dishes (10.7–11.6 g/100 g). Fried cakes showed the lowest sodium and potassium content (90 mg/100 g and 81 mg/100 g, respectively) whereas hamburgers exhibited the highest content of those micronutrients (455 mg/100 g and 183 mg/100 g, respectively). Stewed liver dishes presented the highest sodium/potassium ratio (11.95). Fried snacks presented the highest trans-fatty acid content (0.20 g/100 g). Conclusions: Street food in Maputo is abundant and scattered throughout the urban district, exhibiting high variability in the nutritional composition of homemade foods. Public health policies should be targeted to improve the street food offer, promoting nutrient-dense foods and the reduction of added salt.

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Negassa, Belay, Adane Tesfaye Anbese, Girma Worku, Abriham Shiferaw Areba, Binyam Tariku Seboka, Berhanu Gidisa Debela, Girum Gebremeskel Kanno, and Negasa Eshete Soboksa. "Food Hygiene Practices and Associated Factors Among Street Food Vendors in Urban Areas of Gedeo Zone, Southern Ethiopia." Environmental Health Insights 17 (January 2023): 117863022311685. http://dx.doi.org/10.1177/11786302231168531.

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Background: Street food is expanding all around Ethiopia. Street vendors have become commonplace near schools, hospitals and bus stations. Because street vended food is sold in unsanitary surroundings near streets, it can be contaminated with variety of pathogens, exposing consumers to foodborne illnesses. There haven’t been enough studies on Ethiopian street food, and little is known about how hygienic these foods are. The local authorities don’t even have a regulatory system to ensure food safety for street food vendors. Thus, this study aimed to assess food hygiene practices among street food vendors and associated factors. Methods: Community-based cross-sectional analytical study design was conducted from June, 2021 to July, 2021 including 402 respondents. Structured questionnaire and observational checklists were used for assessing food hygiene practices. Data were analyzed using SPSS statistics (version 25.0). Binary logistic regression analyses were used to check association of covariates with food hygiene practices. Adjusted odds ratio, and P-value less than 0.05 at 95% confidence interval were used to report significant association. Results: Out of 402, 390 individuals responded. About 123 (31.5%) (95% CI: 27.2-36.4) of vendors had good food hygiene practices. Being female (AOR = 0.15; 95% CI: 0.09-0.27), age (19-25 years (AOR = 0.29; 95% CI: 0.11-0.81) and 26 to 35 years (AOR = 0.24; 95% CI: 0.08-0.74), marital status (being married (AOR = 0.52; 95% CI: 0.29-0.93), educational status (college and above (AOR = 3.42; 95% CI: 1.35-8.62), monthly income (1001-2000 Ethiopian Birr (AOR = 0.36; 95% CI: 0.19-0.68), being inspected (AOR = 13.15; 95% CI: 2.76-62.66) and lack of water at vending site (AOR = 0.40; 95% CI: 0.17-0.97) were factors significantly associated with food hygiene practices of street vendors. Conclusion: Few street food vendors who adhered to good food hygiene were present. Significant variables of food hygiene behaviors included gender, age, marital status, education level, monthly income, inspection frequency, and the availability of water at vending sites. The vendors’ food hygiene practices needed to be improved, which necessitated continual assistance, frequent inspections, and public awareness campaign.

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Hatta, Herman, Anto Anto, and Maesarah Maesarah. "ENABLING DAN KONSUMSI MAKANAN JAJANAN YANG MANGANDUNG BAHAN TAMBAHAN MAKANAN PADA MURID SD INPRES 10/73 WATAMPALAKKA KABUPATEN BONE." Gema Wiralodra 9, no. 2 (November 3, 2018): 115–27. http://dx.doi.org/10.31943/gemawiralodra.vol9.iss2.345.

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Children in particular more school child like street food and drink that its nice taste and delicate and colour and its form pulls. Street food that generally contains supplemental foods. Purpose supplemental excessive food even that is prohibitted will dangerously divide person that consumption. Research purposes: to see the factors related to consuming snacks that contain food additives for elementary student’s inpres 10/73 watampalakka. Observational type that is utilized is observational analytic survey with approaching cross sectional study with aim to know Enabling Factor relationship by Consumption Street Food That Contains Supplemental Foods On Student SD Inpres 10/73 Watampalakka Bone Regencies with samples taking tech which is Proportional Random Sampling. Observational result at gets that nutrient science in reference to street food consumption that contains supplemental foods with appreciative (0,021) < (0,05), attitude to nutrient is engaged consume street food that contains supplemental foods with appreciative (0,000) < 0,05, action to street food is engaged consume street food that contains supplemental foods with appreciative (0,000) < 0,05, and pocket money is engaged consume street food that contains supplemental foods with appreciative (0,000) < 0,05. To on one's side that school gets partner with public health center or salving observation hall and alimentary to give information to student about supplemental foods preferably which exists deep alimentary street food.

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Maknu, Tengku Sharifeleani Ratul, Hasman Abdul Manan, Shahira Ariffin, and Wan Nur Izzatie. "Understanding How Gastronomy Behaviours Influence the Repatronage Intention of Malaysian Muslim Tourists’ toward Japanese Street Food Vendors." Journal of Entrepreneurship and Business 8, no. 2 (December 31, 2020): 72–81. http://dx.doi.org/10.17687/jeb.0802.06.

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The paper investigates the influences of gastronomy behaviours on the repatronage intention (RI) of Malaysian Muslim tourists toward Japanese street food vendors. The present literature review showcased multiple studies on street food vendors at various destinations. Despite this fact, there is a lack of information concerning Malaysian Muslim travellers and Japanese street food vendors. Notably, Malaysian Muslims love to travel to Japan due to its visa-free travel, the availability of various Muslim-friendly facilities, and its delicious street food. Street food is described as ready-to-eat food or drinks sold by hawkers or vendors in streets or any other public spaces (such as markets, fairs, or carnivals) for immediate consumption, including finger food and fast food. In general, people buy street foods because of factors such as convenience, reasonably-priced flavourful food, samples of ethnic cuisines, and nostalgia. Most importantly, street food reflects the local culture and appeals to many palates. Nowadays, savouring authentic local dishes of certain places has become a tourism trend. Moreover, statistics showed that millions of tourists have decided to revisit familiar locations to enjoy their local gastronomic culture. In fact, gastronomy is among the main factors that affect tourists’ destination choices. Based on current literature, this study theorised that gastronomy attractiveness (GA) and past gastronomy experience (GE) indirectly affects the repatronage intention (RI) through gastronomy satisfaction (GS). Furthermore, gastronomy knowledge (GK) and gastronomy motivation (GM) are direct predictors of RI. In this study, the analysed data showed significant relationships between GA, GE, and RI through GS and between GM and RI. However, GK and RI had an insignificant relationship.

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Dissertations / Theses on the topic "Street Food"

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August, Edwards. "Food street." Thesis, Umeå universitet, Arkitekthögskolan vid Umeå universitet, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-148599.

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Hill, Jillian. "The development of a street-food vending model that offers healthy foods for sale." University of the Western Cape, 2016. http://hdl.handle.net/11394/4995.

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Philosophiae Doctor - PhD
Background: Street foods (SF) contribute significantly to the nutritional intake of adults and children in developing countries. They are inexpensive and a major source of income for a vast multitude. A major concern is the so-called ‘nutrition transition’, which has led to an increase in foods high in saturated fats, trans fats, sugar and salt, along with processed food items sold on urban community streets in developing countries. These foods contribute to nutritional disorders in the communities where consumed. South Africa’s stable unemployment rate, estimated at 25%, has further influenced business growth in the informal sector, particularly SF vending. As such, a well-developed SF-vending model (SFVM) could potentially address the challenges of unemployment and improve the nutritional status of poorer South Africans. Aim: To develop a sustainable SFVM for selling healthy and safe SF in the City of Cape Town enabling street vendors to make a decent living, and consumers to make healthy choices regarding food purchasing. Methods: This cross-sectional study employed mixed methodology (collecting qualitative and quantitative data). The study was conducted in three phases. Phase 1a: Situation Analysis. This a SF-vendor survey which collected a) socio-demographic factors, b) vendors’ business operational models, c) food items sold, d) available facilities, e) challenges faced, f) certification, and g) nutrition knowledge using a validated questionnaire. An observational checklist capturing data on the appearance of vendors, their stalls, available equipment and type of food sold, supplemented this survey. Phase 1b: A consumer survey included collecting, a) socio-demographic factors, b) purchasing habits, c) consumption preferences, and d) nutrition knowledge using a validated questionnaire. Phase 2a: Semi-structured-interviews and focus group discussions with Environmental Health Officials and Economic Development Officials from the City of Cape Town were conducted to explore the existing -vending regulations and/or policies in the City of Cape Town and gain insight into the SF-vending operations from a regulatory perspective. Phase 2b: A document review was conducted to identify existing regulations and policies on SF vending. Phase 3: conducted in three steps: Step 1, data integration of the previous phases. Step 2, a participatory action research component checking the relevance, acceptability and practicability of identified themes and resulting components from Step 1. Step 3, development of the proposed SFVM using the findings of the previous two steps. Data Analysis: Quantitative data were analysed using IBM SPSS, 2010 Statistics version 23. Descriptive statistics and cross-tabulations were used to analyse data. Qualitative data were thematically analysed using the qualitative data software package Atlas ti 7.5.7.Results: Phase 1a: vendors in the Cape Town and surrounding areas work long hours up to seven days a week making a minimal income. Types of food items sold by vendors, their nutrition knowledge and hygiene practices were not ideal. A major lack in basic facilities existed. Phase 2a: SF consumers indicated spending a significant amount of their income on SF, and are open to buying healthier options should these be available. Phase 2a: government officials thought the SF-vending business should be guided by national legislature and provincial bylaws, and felt strongly about nutrition and health education for vendors and consumers. Phase 2b: thirteen regulations and bylaws applicable to SF vending were sourced. Phase 3: Data from the previous phases were integrated within a socio-ecological framework to develop the proposed SFVM. The components of this model are divided into four areas, i.e. a business component, food and nutrition component, hygiene component, and a vending cart. Conclusion: The four components in the proposed SFVM take into account various elements of the socio-ecological framework, i.e. intrapersonal/individual, interpersonal, the physical environment/community and the policy environment. This SFVM should be piloted, evaluated, adapted and before rolling it out on a large scale to test its effectiveness.

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Stutter, Natalia. "The social life of street food : exploring the social sustainability of street food in Hanoi, Vietnam." Thesis, Cardiff University, 2017. http://orca.cf.ac.uk/102982/.

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This research explores the social life of street food in Hanoi, Vietnam, using a conceptual framework of social sustainability. Although the economic benefits of street vending are widely recognised, little attention has previously been paid to the social aspects. Focusing specifically on the selling of street food through the lens of social sustainability, this research develops a conceptual framework from the literature. The framework comprised eight key themes: social justice, quality of life and well-being, participation, safety and security, social interactions and social networks, social inclusion, sense of place and cultural heritage and was applied empirically to the street food environment of Hanoi. The themes used in the framework were identified as the most pertinent in the literature and were grouped under three broad ideas – social justice, social relations and culture – and used to frame the thesis. The application of the social sustainability framework revealed important details about the social life and social function of the street food environment. It highlighted key areas where street food in Hanoi can be shown to contribute to the principles of social sustainability, such as regarding social relations, cultural heritage and sense of place. It also drew attention to areas that require improvement, including some aspects of social justice, for example, participation, safety and security and food hygiene. The findings of this research suggest the challenges identified that prevent the social sustainability of street food in Hanoi, often manifested themselves through the inequalities experienced between the different types of street food vendors, specifically itinerant or migrant vendors compared to local vendors with fixed selling locations. The thesis argues that the approach adopted in the research offers a useful tool for understanding the social functions of street vending which can be applied and adapted to examine the social sustainability of street food vending in other economic and political contexts.

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Hyatt, Susan Allison. "Haitian street foods and their nutritional contribution to dietary intake." Thesis, Virginia Polytechnic Institute and State University, 1985. http://hdl.handle.net/10919/88599.

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Street food is a common source of food eaten outside the home in developing countries. The contribution of street foods to the daily nutrient intake has not been adequately addressed in dietary assessment research, in spite of its universality. To establish a base of knowledge regarding street foods from a nutritional standpoint, a three month pilot study was conducted in Port-au-Prince, Haiti, during the fall of 1983. One hundred forty-six street food items were identified and classified. Market unit size, cost and caloric and protein values per market unit were determined. A food frequency questionnaire was developed and administered to Haitian secondary school children from varied school tuition categories to assess their street food consumption. Results revealed a wide range of consumption frequencies. The average consumption of calories and protein for the 174 person sample were found to be 401 kcalories and 5.8g of protein. Significant differences in consumption values were found between socioeconomic levels. Little variation was found between age groups. Street food consumption was found to contribute 18% of the recommended dietary allowance for the Caribbean for calories and 15% for protein. Based on a daily nutrient intake of 1580 kcalories and 37g of protein for urban school children, 25% of the calories and 16% of the protein in the overall diet were found to be provided by street foods.
Master of Science

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Concha, Paz. "The curation of the street food scene in London." Thesis, London School of Economics and Political Science (University of London), 2017. http://etheses.lse.ac.uk/3627/.

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This research is an ethnography about the curation of the street food scene in London that looks at processes of cultural calculation to make markets and to assemble marketplaces. The main research question that is guiding this thesis is how is the street food scene in London being curated? This inquiry follows previous research in cultural economies in different scenes of cultural production like advertising, fashion or music (Du Gay and Pryke, 2002; Slater, 2002a; Entwistle, 2006, 2009; McFall, 2002, 2009, 2013; Ariztía, 2015; Negus, 2002; Law, 2002; McRobbie, 2016; Arriagada, 2014; Arriagada and Cruz, 2014). I am focussing on the idea of curation as analytical vehicle to understand the work of cultural intermediaries (Bourdieu, 1984) as a process of value generation, in which they culturally calculate markets (Callon, 1998; Callon, Méadel and Rabeharisoa, 2002; Slater 2002a) and assemble marketplaces (Farías, 2010; McFarlane, 2011a, 2011b, 2011c) by putting together knowledge, people, objects, aesthetics and other materials that configure the scene. This ethnography focusses on the working practices of market organisers, particularly from a company that I will call EAT-LONDON and four food traders who work in these and other markets. Nine months of fieldwork were conducted, working at offices, markets and food stalls across London. Through this empirical work with actors in the street food scene, rich data was obtained with the purpose of analysing how markets are formed in cultural economies, and how markets create place. Curators are actors that shape the social using their embodied and social knowledge to separate businesses, audiences or places based on the distinction of this cultural scene (Johnston and Baumann, 2015; Naccarato and Lebesco, 2012; Cronin et. al., 2014). The practice of curation reveals how economic calculations are also configured by cultural distinctions and how place is assembled and emerging from multiple actors’ relationships and negotiations of value.

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Novie, Alexander G. "Street Level Food Networks: Understanding Ethnic Food Cart Supply Chains in Eastern Portland, OR." PDXScholar, 2014. https://pdxscholar.library.pdx.edu/open_access_etds/2084.

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Portland, OR, is the site of a unique urban food cart phenomenon that provides opportunities for small business ownership and access points for culturally specific food for the city's foreign-born and minority populations. Known as a "foodie haven," Portland also has an active sustainable food movement with engaged citizens and support from city and regional policies aimed at significantly increasing the consumption of local food. To date, there have been no in-depth studies on the sourcing habits of Portland food cart owners and whether or not these street-level actors are involved in the area's local alternative food movements (AFNs). The current understanding of the Portland food cart phenomenon is based on studies that have focused on carts and pods located in the central business district and "inner-ring" areas of the city. Areas beyond these locations (defined as Eastern Portland) are currently home to the majority of the city's growing foreign-born and minority populations. This thesis uses a situational analysis framework to explore the food supply practices of ethnic food cart owners operating in Eastern Portland cart pods. I investigate the feasibility of purchasing locally grown ingredients for use in ethnic cuisines and the degree to which cart owners incorporate the region's prevailing locavore ethics into their everyday culinary practices. Findings from this inquiry suggest that ethnic cart owners in Eastern Portland have a range of habitus, or personal dispositions and embodied knowledge, that is reflected in how they perceive the benefits of and barriers to "buying local" and the extent (if any) that they engage with AFNs in the Portland area. I assert that ethnic food cart owners in Eastern Portland are performing multiple community roles by providing access points for culturally specific cuisines for their particular ethnic groups, while also offering exotic experiences to other residents and tourists alike. I discuss variations within the food cart phenomenon itself by highlighting the differences in design, amenities, types of access, and neighborhood customer bases of cart pods located in Eastern Portland. Finally, I discuss future research directions for understanding the dynamics of food supply chains in small-scale, direct-to-vendor relationships and the implications for local and regional food sustainability policy goals.

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Mogobe, Serati S. "Exploring livelihood strategies employed by women street food vendors in Gaborone, Botswana." University of Western Cape, 2020. http://hdl.handle.net/11394/7833.

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Magister Artium (Development Studies) - MA(DVS)
The informal economy has continued to increase in developing countries, giving jobs and income to marginalised groups, the majority being women. The rise of the informal sector is perpetuated by exclusionary social policies and the continued increase in unemployment. In Botswana, street food vending, the most visible form of the informal sector trading, has evolved to be a survivalist activity that women populate. Increasing poverty levels, gender inequalities, and high unemployment rates have resulted in poor urban women being vulnerable to the stresses and shocks caused by these factors. Street food vending is therefore pursued by women to mitigate their vulnerability. Additionally, street food vending allows for more flexible working hours, thus accommodating women’s community, household, and productive roles. Despite women’s substantial contribution to Botswana’s informal economy, the government has not done much to support them.

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Grice, Kevin John. "The institutionalisation of informal sector activities : a case of cooked food hawkers in Singapore." Thesis, Keele University, 1988. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.375935.

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Campbell, Penelope Tracy. "Assessing the knowledge, attitudes and practices of street food vendors in the City of Johannesburg regarding food hygiene and safety." Thesis, University of the Western Cape, 2011. http://etd.uwc.ac.za/index.php?module=etd&action=viewtitle&id=gen8Srv25Nme4_1212_1318930550.

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This study is aimed to assess the extent of street food vendor information and education on food safety. Aim: To determine the knowledge, attitudes and practices (KAP) of street food vendors, within the City of Johannesburg, with regard to food hygiene and safety. Methods: A descriptive, cross-sectional study utilizing a quantitative research approach. Data was collected through face-to-face interviewing of street food vendors, with observations of general hygiene and cleanliness. Data was captured in Excel and imported into CDC Epi Info version 3.4.3 (2007) for analysis. Numerical data was analyzed using descriptive statistics and categorical data was analyzed using frequencies. Bivariate analysis was used to establish differences between regions with high and low proportions of street food vendors with regard to knowledge, practices and attitudes variables.

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Helmisaari, Tommi. "Changing food choices in a changing city : Vietnamese youth in contemporary Hanoi." Thesis, Uppsala universitet, Kulturantropologiska avdelningen, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-263275.

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ABSTRACT This thesis discusses the changing society and how the urban setting affects how and where people spend their time socializing and eating. The city of Hanoi has undergone changes, which have had an impact on people’s movements, consumption choices and street traders’ livelihood in the city. There are also issues with housing that have arisen, mainly because the city’s expanding growth. The youth of today are living in quite a different social context society than their parents and especially grandparents, due to economic reforms that have rapidly increased the foreign investment and flow of information from the outside world. This has led to some diverging and sometimes conflicting opinions arising from people of different ages possibly having other ideals and values than their parents and grandparents. The state ideals and global influences also affect people’s behaviour and opinions and food choices. I will describe the food scene and changes that have happened to it, due to foreign influences and trade. This study is mainly based on secondary sources, combined with a case study of young people’s eating out food choices based upon my own fieldwork in Hanoi, Vietnam from February to April, 2013. I will situate and contextualize what part food plays for the youths and exploring the difference between street food and fast food and why people would choose one over the other.

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Books on the topic "Street Food"

1

Jeremy, Hopley, ed. Street food. London: Ryland Peters & Small, 1999.

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Bergerson, Sephi. Street food of India. New Delhi: Roli Books, 2009.

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Bergerson, Sephi. Street food of India. New Delhi: Roli Books, 2009.

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Naumann &. Göbel Verlag. Street Food international: Frisch & lecker. Köln: Naumann & Göbel Verlag, 2017.

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Irene, Tinker. Street foods: Urban food and employment in developing countries. New York: Oxford University Press, 1997.

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Workshop, Sesame. Elmo's World Food!: 123 Sesame Street. New York, USA and Toronto, Canada: Random House Children's Books, a div. of Random House, Inc., and by Random House of Canada Ltd., 2000.

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Ortega, Hugo. Hugo Ortega's street food of Mexico. Houston, TX: Bright Sky Press, 2012.

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Winarno, Bondan. 100 best street food of Indonesia. Jakarta: Penerbit Buku Kompas, 2014.

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Dk Publishing. Street Food. DK ADULT, 2007.

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Diamanti, Carla, and Fabrizio Esposito. Street Food. GeoCenter International, Limited, 2011.

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Book chapters on the topic "Street Food"

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Boland, Raymond. "Bangkok street food." In Tourism and Hospitality in Conflict-Ridden Destinations, 216–25. New York : Routledge, 2019.: Routledge, 2019. http://dx.doi.org/10.4324/9780429463235-15.

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Rudlin, David, Vicky Payne, and Lucy Montague. "Food and Beverage." In High Street, 90–101. London: RIBA Publishing, 2023. http://dx.doi.org/10.4324/9781003410423-10.

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Hubbard, Phil. "Fast Food, Slow Food." In The Battle for the High Street, 169–98. London: Palgrave Macmillan UK, 2017. http://dx.doi.org/10.1057/978-1-137-52153-8_8.

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Rudlin, David, Vicky Payne, and Lucy Montague. "Grocers and Purveyors of Fine Food." In High Street, 80–89. London: RIBA Publishing, 2023. http://dx.doi.org/10.4324/9781003410423-9.

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Leong-Salobir, Cecilia. "Restaurants, Cafes and Street Food." In Urban Food Culture, 137–64. New York: Palgrave Macmillan US, 2019. http://dx.doi.org/10.1057/978-1-137-51691-6_6.

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Nicula, Virgil, Donatella Privitera, and Simona Spânu. "Street Food and Street Vendors, a Culinary Heritage?" In Innovative Business Development—A Global Perspective, 241–50. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-030-01878-8_20.

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Suresh, Sneha. "Populism and Asian Street Food." In Encyclopedia of New Populism and Responses in the 21st Century, 1–3. Singapore: Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-16-9859-0_400-1.

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Sabharwal, Prabhjot Kaur, Vandana Arya, and Chaynika Verma. "Street Foods: Safety and Potential." In Emerging Technologies in Food Science, 79–84. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-2556-8_7.

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Barone, Michele, and Alessandra Pellerito. "The Street Food Culture in Europe." In Sicilian Street Foods and Chemistry, 1–19. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-55736-2_1.

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Gvion-Rosenberg, L., and N. Trostler. "Street Food Vending: The Israeli Scenario." In World Review of Nutrition and Dietetics, 155–68. Basel: KARGER, 2000. http://dx.doi.org/10.1159/000059735.

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Conference papers on the topic "Street Food"

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Gallina, Gabriel, and Rui Roda. "STREET FOOD: CENÁRIOS ENQUANTO INSTRUMENTO DIALÓGICO." In 12º Congresso Brasileiro de Pesquisa e Desenvolvimento em Design. São Paulo: Editora Blucher, 2016. http://dx.doi.org/10.5151/despro-ped2016-0005.

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Gitasiswhara, Gitasiswhara, and Taufik Abdullah. "Do Customers of Street Food Vendors Know about Food Safety Practices?" In The 2nd International Conference on Sociology Education. SCITEPRESS - Science and Technology Publications, 2017. http://dx.doi.org/10.5220/0007097103010305.

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"Food Safety Awareness and Practices of Street Food Vendors in Iloilo City." In Multi-Disciplinary Manila (Philippines) Conferences Jan. 26-27, 2017 Cebu (Philippines). Universal Researchers (UAE), 2017. http://dx.doi.org/10.17758/uruae.uh0117430.

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Keerthana, S., and M. Suresh. "Drivers influencing lean practices in street food vending process." In 2016 IEEE International Conference on Computational Intelligence and Computing Research (ICCIC). IEEE, 2016. http://dx.doi.org/10.1109/iccic.2016.7919655.

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Zulmi, Muhammad Agung, and Amalia Suzianti. "Measuring the Preference of Street Food Consumers on Food Safety Knowledge: An Integrated TPB Approach." In APCORISE 2021: 4th Asia Pacific Conference on Research in Industrial and Systems Engineering 2021. New York, NY, USA: ACM, 2021. http://dx.doi.org/10.1145/3468013.3468314.

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Lin, Genevieve Shaun, and Kayvan Karimi. "Spatial Patterns in Mass Consumption: The Fast Food Chain Network and its Street Patterns, Clusters and Impact on Street Safety." In 24th ISUF 2017 - City and Territory in the Globalization Age. Valencia: Universitat Politècnica València, 2017. http://dx.doi.org/10.4995/isuf2017.2017.5844.

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Can the fast-food chain network, to some extent, support the socio-spatial structure and safety of the street? Is there an urban spatial pattern within the ‘Chain Network’ and mass consumption? This papers dwells on spatial patterns on mass consumption in the global capitalistic cities of London and Tokyo, through the lens of the fast food chain network. Their symbols (for instance, the Golden Arches of McDonalds) are instantly recognizable both by locals and tourists. McDonalds started off as a hot dog stand in California in the 1940s and rapidly expanded across America in lieu of the mass usage of the automobile and construction of freeways. A foreigner can order easily from a McDonalds menu in Tokyo, without speaking Japanese, because the menu is created in a “global language”. Fast food chain stores, such as McDonalds and Starbucks, seem to be sprouting in every street corner, even as much as 3 of the same shop on the same street. You don’t have to find them, because they will find you. Rather than casting them aside as complex economic or political factors, the first part of the research focuses on its spatial clustering, and to see if there is an intrinsic spatial relationship with high-choice, or highly integrated streets. How far deep does the network go from the highest choice streets? The second part of the research will see if the clusters of fast-food chain, with their “night economy” would lead to safer and more pleasant street and communities. Fast food chains do indeed play a vital spatial role in our physical communities in the 21st century.

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Oemar, Hirawati, Eri Achiraeniwati, Yanti Sri Rejeki, Anis Septiani, and Ezar Amrullah. "Improving the Awareness of Providing Halal Food Among Street Vendors." In 2nd Social and Humaniora Research Symposium (SoRes 2019). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/assehr.k.200225.005.

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Othman, Anis Solehin Hussain at. "Street Food Consumption And Hygiene Issues In George Town, Penang." In International Conference on Humanities. European Publisher, 2020. http://dx.doi.org/10.15405/epsbs.2020.10.02.44.

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Syahrul, Fariani, Chatarina Umbul Wahyuni, Hari Basuki Notobroto, and Eddy Bagus Wasito. "Reviving School Food Safety Teams at Elementary Schools Based on the Quality of Street Foods." In Indonesian Health Economics Association. SCITEPRESS - Science and Technology Publications, 2017. http://dx.doi.org/10.5220/0007030203470349.

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Rifqie Mariana, Rina, and Kun Aniroh Muhrofi-G. "The Strategy of Food Safety Handling Policy for Food Street Vendors as a Cultural Product and Culinary Tourism." In International Conference on Tourism, Gastronomy, and Tourist Destination (ICTGTD 2016). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/ictgtd-16.2017.15.

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Reports on the topic "Street Food"

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Nemer, Leda, Ishank Gorla, Kathrin Demmler, and Sharelle Polack. India’s Clean Street Food Hubs: Working with vendors to improve food safety and strengthen urban food systems. Global Alliance for Improved Nutrition (GAIN), May 2020. http://dx.doi.org/10.36072/wp.3.

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Novie, Alexander. Street Level Food Networks: Understanding Ethnic Food Cart Supply Chains in Eastern Portland, OR. Portland State University Library, January 2000. http://dx.doi.org/10.15760/etd.2082.

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Shand, Wayne, Lorraine van Blerk, and Janine Hunter. Accessing Food on the Street in Three African Cities. University of Dundee, March 2015. http://dx.doi.org/10.20933/100001139.

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Traill, Helen, Deirdre Shaw, Stephanie Anderson, Andrew Cumbers, Robert McMaster, and Natalie Marr. Baltic Street Adventure Playground Establishing a Community Food Hub. University of Glasgow, 2020. http://dx.doi.org/10.36399/gla.pubs.217178.

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Hunter, Janine. Street Life in the City on the Edge: Street youth recount their daily lives in Bukavu, DRC. StreetInvest, 2022. http://dx.doi.org/10.20933/100001257.

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Bukavu, a city on the shores of Lake Kivu on the eastern edge of the Democratic Republic of the Congo (DRC), is home to over one million people, many displaced by poverty and the consequences of armed conflicts that continue to affect the east of the country. More than 10,000 street children and youth live here in street situations. 19 street youth helped to create this story map by recording all the visual data and sharing their stories about their daily lives. The story map includes 9 sections and 2 galleries showing street children and youth’s daily lives in Bukavu and the work of Growing up on the Streets civil society partner PEDER to help them. Chapters include details of how street children and youth collect plastics from the shores of Lake Kivu to sell, they cook, and share food together, or buy from restaurants or stalls. Young women earn their living in sex work and care for their children and young men relax, bond and hope to make extra money by gambling and betting. The original language recorded in the videos is Swahili, this has been translated into English and French for the two versions of the map.

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Hunter, Janine, Lorraine van Blerk, and Wayne Shand. Living on the Streets, Making Plans for the Future. StreetInvest, May 2022. http://dx.doi.org/10.20933/100001242.

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Like other young people, street children and youth have hopes, dreams and aspirations, but perceive their future as more immediate due to the daily search for shelter and food. • Street children and youth hope to attain material and symbolic signs of adult status, including starting their own family, and the respect and esteem of the wider community. • Their route to the future they aspire to is often unclear, hindered by a lack of shelter, identity documents, discrimination, and gender norms. • While acknowledging limited power, street children and youth were simultaneously optimistic and realistic about what their future may hold.

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Chowdhury, S. M. Zahedul Islam, and M. A. Mannan. PERFORMANCE ASSESSMENT OF THE PILOT PROGRAM OF SHISHU BIKASH KENDRA. Bangladesh Institute of Development Studies, March 2024. http://dx.doi.org/10.57138/vnnb9520.

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The distressed/street children are deprived of the basic necessities of life, such as food, shelter, clothing, healthcare, and other supports – psychological and others, needed for a child. The government initiated six Shishu Bikash Kendra (SBKs) to improve the environment for street children, their quality of life, and future prospects. Bangladesh Shishu Academy (BSA), under the Ministry of Women and Children Affairs (MoWCA), has designed a holistic model that will directly reach 1,500 children (250 under each SBK) and promote their education, livelihood opportunities, healthcare, and protection. SBK, being implemented by BSA, aims to improve the quality of life of these deprived children by providing accommodation and food with a major focus on education and training. This study examines the process of targeting and selecting children and assesses the situation of children living in the SBK. The major problem faced by the SBK children is accommodation, including access to bath and toilet facilities. In addition to limited floor space, most of the SBKs do not have adequate bathrooms and latrines. It is very important for the SBKs to have their own buildings with adequate bath and toilet facilities. The selection process may be changed as there is provision to accommodate more children. The number of children staying should be increased by changing the selection process (for example, collecting children from slums/remote areas). A protective environment is pivotal to governments’ commitment to ensuring that no child is deprived of the material, spiritual, and emotional resources needed to achieve their potential so that they can participate as full and equal members of society. BSA should make efforts to provide children with the necessary skill/vocational training and other assistance to ensure job prospects for them by networking with different government departments/agencies so that they can participate in income-earning activities and be capable of supporting themselves and become useful members of the society.

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Sela, Shlomo, and Michael McClelland. Desiccation Tolerance in Salmonella and its Implications. United States Department of Agriculture, May 2013. http://dx.doi.org/10.32747/2013.7594389.bard.

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Salmonella enterica is a worldwide food-borne pathogen, which regularly causes large outbreaks of food poisoning. Recent outbreaks linked to consumption of contaminated foods with low water-activity, have raised interest in understanding the factors that control fitness of this pathogen to dry environment. Consequently, the general objective of this study was to extend our knowledge on desiccation tolerance and long-term persistence of Salmonella. We discovered that dehydrated STm entered into a viable-but-nonculturable state, and that addition of chloramphenicol reduced bacterial survival. This finding implied that adaptation to desiccation stress requires de-novo protein synthesis. We also discovered that dried STm cells develop cross-tolerance to multiple stresses that the pathogen might encounter in the agriculture/food environment, such as high or low temperatures, salt, and various disinfectants. These findings have important implications for food safety because they demonstrate the limitations of chemical and physical treatments currently utilized by the food industry to completely inactivate Salmonella. In order to identify genes involved in desiccation stress tolerance, we employed transcriptomic analysis of dehydrated and wet cells and direct screening of knock-out mutant and transposon libraries. Transcriptomic analysis revealed that dehydration induced expression of ninety genes and down-regulated seven. Ribosomal structural genes represented the most abundant functional group with a relatively higher transcription during dehydration. Other large classes of induced functional groups included genes involved in amino acid metabolism, energy production, ion transport, transcription, and stress response. Initial genetic analysis of a number of up-regulated genes was carried out). It was found that mutations in rpoS, yahO, aceA, nifU, rpoE, ddg,fnr and kdpE significantly compromised desiccation tolerance, supporting their role in desiccation stress response.

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Narvaez, Liliana, and Caitlyn Eberle. Technical Report: Southern Madagascar food insecurity. United Nations University - Institute for Environment and Human Security (UNU-EHS), August 2022. http://dx.doi.org/10.53324/jvwr3574.

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Southern Madagascar’s worst drought in 40 years had devastating cumulative effects on harvest and livelihoods. On top of this, frequent sandstorms and pest infestations have led to severe stress on vegetation triggering a drastic decline in rice, maize and cassava production. These environmental aspects, combined with a lack of livelihood diversification and ongoing poverty, the presence of cattle raiders and restrictive government decisions, have driven the population of southern Madagascar to acute food insecurity conditions. By December 2021, more than 1.6 million people were estimated to have been suffering high levels of food insecurity. This case is an example of how multiple, complex environmental and social factors can combine to trigger a profound crisis in a territory, where vulnerable groups, such as children under five, tend to be particularly affected. Environmental degradation, together with socioeconomic and political dynamics are leaving vulnerable people even more exposed to food crises with few livelihood options or safety nets to cope with disasters. This technical background report for the 2021/2022 edition of the Interconnected Disaster Risks report analyses the root causes, drivers, impacts and potential solutions for the Southern Madagascar food insecurity through a forensic analysis of academic literature, media articles and expert interviews.

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Baker, Justin S., George Van Houtven, Yongxia Cai, Fekadu Moreda, Chris Wade, Candise Henry, Jennifer Hoponick Redmon, and A. J. Kondash. A Hydro-Economic Methodology for the Food-Energy-Water Nexus: Valuation and Optimization of Water Resources. RTI Press, May 2021. http://dx.doi.org/10.3768/rtipress.2021.mr.0044.2105.

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Growing global water stress caused by the combined effects of growing populations, increasing economic development, and climate change elevates the importance of managing and allocating water resources in ways that are economically efficient and that account for interdependencies between food production, energy generation, and water networks—often referred to as the “food-energy-water (FEW) nexus.” To support these objectives, this report outlines a replicable hydro-economic methodology for assessing the value of water resources in alternative uses across the FEW nexus–including for agriculture, energy production, and human consumption—and maximizing the benefits of these resources through optimization analysis. The report’s goal is to define the core elements of an integrated systems-based modeling approach that is generalizable, flexible, and geographically portable for a range of FEW nexus applications. The report includes a detailed conceptual framework for assessing the economic value of water across the FEW nexus and a modeling framework that explicitly represents the connections and feedbacks between hydrologic systems (e.g., river and stream networks) and economic systems (e.g., food and energy production). The modeling components are described with examples from existing studies and applications. The report concludes with a discussion of current limitations and potential extensions of the hydro-economic methodology.

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