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Littérature scientifique sur le sujet « Festive cuisine »

Auteur : Grafiati

Publié le 2 juin 2025

Mis à jour le 31 juillet 2025

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Articles de revues sur le sujet "Festive cuisine"

GRIBINCEA, Alexandru, and JIN Han HO. "Oportunitatea dezvoltării turismului gastronomic în Asia." Administrarea Publică 1, no. 105 (2020): 87–97. https://doi.org/10.5281/zenodo.3707636.

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Like the East itself, its cuisine is renowned for its mystery, exoticism and spicy products. The cuisine is full of mysteries, secrets and long traditions of the mysterious China, festive Japan, colorful Korea and many other countries in the East. This cuisine has incorporated centuries-old traditions of hospitality from the eastern countries, to which it owes its brilliant variety of tastes. The essential features of Oriental cuisine is the use of an abundant variety of herbs and spices, all kinds of spicy sauces, meat cooked in various ways on fire, wonderful sweets and delicious pastries. T

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Inamdar, Vijayalaxmi, and Bharati V. Chimmad. "Traditional Festive Cuisine of North Karnataka." Journal of Human Ecology 17, no. 3 (2005): 233–36. http://dx.doi.org/10.1080/09709274.2005.11905787.

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Xiaotao, Li, and Svetlana A. Koloda. "Chinese national cuisine as a cultural code (Part 2)." Verhnevolzhski Philological Bulletin 2, no. 29 (2022): 228–37. http://dx.doi.org/10.20323/2499-9679-2022-2-29-228-237.

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The second part of the article examines the major regional food cultures of China in terms of cooking techniques and flavors. The products used in Chinese cuisine are divided into «basic» (rice, noodles, bread, and other cereal products) and « supplementary» (meat, fish, vegetables, fruit, etc.). The author also emphasizes the differences in regional cui-sines in relation to «salty-sweet» and «sour-spicy» oppositions. There are eight main regional food cultures: Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Fujian cuisine, Jiangsu cuisine, Zhengjiang cuisine, Hunan cuisine, Anhui cuisi

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Montanari, Massimo. "Peasant food on elite tables, or when festive meals become a daily habit." DIAITA: Food - Heritage, no. 2 (May 14, 2025): e0205. https://doi.org/10.14195/2976-0232_2_5.

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Elite cuisine and popular cuisine are distant and often conflicting worlds, even ideologically. However, on a practical level, we can observe crossovers and hybridizations between the two cultures. This appears to be true today, when several emerging chefs exalt “poor” cuisine. This was true in the nineteenth century, when bourgeois cuisine used to transform festive peasant dishes into dishes for everyday use. It was already true in the Middle Ages and the Renaissance, when recipe books written for the tables of lords used “poor” products and reworked rural gastronomic practices and habits. De

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Sareer, Dr Mustafa. "Traditional Cuisine Of Kashmir: The Wazwan." IOSR Journal of Humanities and Social Science 30, no. 1 (2025): 08–09. https://doi.org/10.9790/0837-3001020809.

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The Wazwan is an iconic feature of Kashmiri cuisine, representing the region's rich cultural and culinary heritage. This traditional multi-course feast is an important social and cultural practice among Kashmiri Muslims, particularly during festive occasions such as weddings and religious gatherings. The Wazwan is an intricate blend of flavors, textures, and cooking techniques that has been passed down through generations. This paper explores the origins, significance, preparation methods, and cultural impact of Wazwan, with a focus on its role as a symbol of Kashmiri hospitality and its uniqu

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Vlaskina, Tatyana Yu. "Traditional Cuisine of the Nekrasov Cossacks." Journal of Frontier Studies 7, no. 3 (2022): 206–18. http://dx.doi.org/10.46539/jfs.v7i3.313.

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The article is a comparative historical cross-cultural study of the traditional cuisine of the Nekrasov Cossacks – a group of Russian Old Believers known for their rich migration experience. Since the basis of the food system is fish, Nekrasovite’s cuisine has many fish dishes, and at the same time the high status of cereal dishes remains. In the recipe and methods of preparation, the preservation of old Russian traditions is noticeable. In supplements to the main ration, one can see the influence of South European and Turkic cultures. The purpose of this study is to identify the marking

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Zhang, Yufan. "Cultural Microconcept “Festive Food” as a Component of the Conceptual Field of the Holiday in the Russian Language Picture of the World." Russian Studies in Philology, no. 4 (November 8, 2024): 89–98. https://doi.org/10.18384/2949-5008-2024-4-89-98.

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Aim. To analyse the microconcept FESTIVE FOOD as a structural component of the conceptual field HOLIDAY in cognitive and linguistic and culturological aspects.Methodology. Methods of cognitive, component, descriptive and seminal analyses of language units were used in this study. Cognitive analysis is used to investigate the concept – the components of festive food – and the relationship between the language structures and cognitive processes associated with them. With the help of seminal analysis of linguistic units, definitions of lexemes related to festive food and phraseological units repr

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Костусяк, Наталія, та Ірина Поляк. "Висловлення нечленованого різновиду в прозових творах длядітей: темпорально-модальна парадигма та стилістичні ознаки". Волинь філологічна: текст і контекст, № 36 (14 лютого 2024): 50–64. http://dx.doi.org/10.29038/2304-9383.2023-36.kos.

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The article elucidates the features of the Kosach family’s gastronomic culture, using the letters and memories as the case study material. The food preferences of the family were formed in the traditions of national cuisine, however, the processes of food preparation and its processing had distinct regional features. Family practices of harvesting and processing fruits and berries (jam, jelly), vegetables (pickling), preparation of festive and ritual dishes (kutia), and cooking (cherry dumplings, cookies, pies) are defined as the tastes of home. The information about festive culinary tradition

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Данилюк-Терещук, Тетяна. "Смаки дому й чужини: гастрономічнакультура родини Косачів". Волинь філологічна: текст і контекст, № 36 (14 лютого 2024): 65–78. http://dx.doi.org/10.29038/2304-9383.2023-36.dan.

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Dr., Jannat Dhanda. "The Role of Food in Indian Festivals: Tradition, Symbolism and Modern Adaptation." SIDDHANTA'S INTERNATIONAL JOURNAL OF ADVANCED RESEARCH IN ARTS & HUMANITIES 2, no. 5 (2025): 62–76. https://doi.org/10.5281/zenodo.15522756.

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Food plays a central and multifaceted role in Indian festivals, serving as a bridge between the sacred and secular, tradition and modernity, and individual and community identity. This paper examines the traditional significance of festive foods in Indian culture, their symbolic meanings, and how these practices have adapted to contemporary contexts. Through an analysis of major Indian festivals including Diwali, Holi, Eid, Christmas, and regional celebrations, this study reveals that while the core symbolic functions of food remain intact, preparation methods, ingredients, and consumption pat

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Thèses sur le sujet "Festive cuisine"

Fiumerodo, Maria Teresa. "Celebrating community and cuisine tradition and change in the Sagre festival in Italy /." Diss., Restricted to subscribing institutions, 2008. http://proquest.umi.com/pqdweb?did=1481673841&sid=1&Fmt=2&clientId=1564&RQT=309&VName=PQD.

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Lim, Lana. "Festin Joyeux, ou, la Cuisine en Musique, de J. Lebas: Tradução de receitas em versos na corte de Luís XV." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/8/8146/tde-19082011-100808/.

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O objetivo deste estudo é apresentar uma proposta de tradução, do francês para o português, de partes selecionadas da obra Festin Joyeux, ou, la Cuisine en Musique, de autoria do officier de bouche do rei Luís XV, J. Lebas (1738). Essa obra constitui objeto inusitado de tradução e se distingue de outros livros de cozinha por envolver uma singular justaposição de gêneros, uma vez que se trata de receitas culinárias versificadas que podem ser entoadas segundo melodias populares da época, os airs de cour e os vaudevilles. No primeiro capítulo, é feita uma breve contextualização sócio-histórica e

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Jiang, Jhih-Yi, and 江芷儀. "Applying Taiwanese Festival Cuisine Culture in Product Development." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/3x6h8e.

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碩士 國立臺北科技大學 創新設計研究所 100 People have taken cultural creative industrial and product development seriously in recent year. Culture and lifestyle is important to cultural product development. The creation is about festival food culture in Taiwan, Using the literature and product analysis to understand the auspicious words, production process, utensil and story of traditional festival food. Using elements as mentioned above to product design, expect to rethink and understand Taiwan traditional food culture through design and design the modern product with traditional craft form. Creati

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Yu, Pei-Yu, and 于佩玉. "Cutural Research on Taiwanese Hakka Festival and Cuisine." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/85341711776869939285.

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碩士 淡江大學 漢語文化暨文獻資源研究所碩士班 95 The Hakka people have their social position in Taiwan. Their origin and immigration history have long become the subject for academic study. The main purposes of this thesis are to explore the festival culture, the development of festival culture of the Hakka people after they came to Taiwan, and we pay special attention to the relationship between dietary tradition and festival, and their effects on the material daily life activities such as diet, clothing, housing, transportation, and on the spiritual daily life such as education and recreation.In the p

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LIN, HUI-YU, and 林惠玉. "The Transmission of Taiwanese Traditional Cuisines: The Role of Festival." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/89gyje.

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Huang, Hsuan-Jung, and 黃萱榕. "The Authenticity of Festival Cuisine – A Case Study of the Baihe Residents’Perspective to Lotus Food." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/52976063762880045387.

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碩士 高雄餐旅大學 台灣飲食文化產業研究所 100 As gastro-tourism continues to flourish, food has become one of the major reasons people travel. Local specialty food not only becomes a monument of the travel destination, which adds value to the tourist experience, but it also represents the region. The food becomes an inevitable role in tourism development, while maintaining a close tie with local industry. In 1996, Council for Cultural Affairs promoted the concept of “Cultural Industrialization and Industrialized Culture”, and “Baihe Lotus Carnival” became the “brainchild” of such policy. However, gast

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Яковлева, Дар’я Михайлівна, та Daria Mykhailivna Yakovleva. "Гастрономічний фестиваль у сучасному культурному просторі (на прикладі фестивалю «Слобожанський гастрофест — традиції та культура»)". Master's thesis, 2020. http://repository.sspu.edu.ua/handle/123456789/9821.

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Культура кожного народу відрізняється присутністю загальних та особливо-специфічних рис, тобто національного, що визначається системою цінностей, смислів та ментальності. Усе це становить національну самобутність та культуру, що визначає її єдність та вирізняє серед інших культур. Одним із найвпізнаваніших специфічних явищ національної культури є національна кухня, яка має характерні особливості у приготуванні та споживанні страв, та є віддзеркаленням підходів до пізнавання світу, що знаходяться в межах соціальної культури певної країни. Традиції приготування та споживання страв національної

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Livres sur le sujet "Festive cuisine"

Baldwin, Juanitta. Kudzu cuisine: Festive cookery to delight the adventurous and intrigue the skeptics. Suntop Press, 2000.

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Publishing, Berita, ed. Malaysian festival cuisine. Berita Pub., 1995.

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Château de Blois (Blois, France), ed. Festins de la Renaissance: Cuisine et trésors de la table. Château royal de Blois, 2012.

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Ladhaki, Sonam Wangmu. Popular Sikkimese cuisine: A cooking guide to over 50 well known recipes of Sikkim's three ethnic communities ranging from simple snaks to wholesome curries and elaborate festival food. Sonam Wangmu Ladhaki, 2009.

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Slappey, Daren. Healthy Festival : Festive Recipes from Ketogenic Cuisine: Keto Festive Cookbook. Independently Published, 2021.

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Martel, Héloïse, and Caroline Bach. Cuisine festive et légère. First Editions, 2002.

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Alexiadou, Vefa. Festive Cuisine: 200 Recipes, to Prepare 19 Festive Menus. Vefa Alexiadou Editions, 1996.

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Alexiadou, Vefa. Festive Cuisine: 200 Detailed Recipes for 19 Festive Menus. Vefa Alexiadou Editions, 1996.

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Mcbryar, Sol. Holiday Cuisine : Ketogenic in Festive Kitchen: Keto Festive Diet Plan. Independently Published, 2021.

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Vuuren, Louis Jansen Van, Hardy Olivier, and Anet Pienaar. Festive France: Lifestyle and Cuisine from the French Countryside. Ball Publishers, Jonathan, 2010.

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Chapitres de livres sur le sujet "Festive cuisine"

Gordon, Cynthia, and Naomee-Minh Nguyen. "Chapter 12. Chef knows best." In Pragmatics and Translation. John Benjamins Publishing Company, 2023. http://dx.doi.org/10.1075/pbns.337.12gor.

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Our analysis of translation, broadly understood, on an episode of My Family Feast – an Australian TV series hosted by British celebrity chef Sean Connolly that highlights the cultures and cuisines of immigrant Australians – shows how the family’s recipes are constructed as unfamiliar and “exotic” while the chef’s ultimate professional – and white, Western, and male – authority over (their) food is maintained. In the episode, the chef assists members of a Vietnamese-Australian family as they prepare dishes for a cultural festival. Extending Heritage’s (2012) “epistemics in action” and linking i

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Sobel, Grzegorz. "Hatzfeldtsuppe, czyli kuchnia u stóp góry smoka. Rekonesans badawczy kultury kulinarnej Żmigrodu przed 1945 r." In Fantastyczne stwory i bestie w dziejach i kulturze od antyku po czasy najnowsze. Ksiegarnia Akademicka Publishing, 2025. https://doi.org/10.12797/9788383682266.11.

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HATZFELDT SOUP, OR THE CUISINE AT THE FOOT OF DRAGON HILL. A RESEARCH EXPLORATION OF THE CULINARY CULTURE OF ŻMIGRÓD BEFORE 1945 The culinary culture of Żmigród before 1945 is a research topic that has not yet been taken up more extensively in the historical literature on the city. The available sources do not allow for a full characterisation of the issue, especially the indication of local differences in relation to Silesian cuisine, the canon of which was established at the turn of the nineteenth and twentieth centuries. The picture of home cooking, bourgeois cuisine, gastronomy, traditions

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Actes de conférences sur le sujet "Festive cuisine"

Sinakova, Valentina, Diana Apele, and Ilze Bodza. "The Personality of Antonina Masilune and Her Contribution to Preserving the Culinary Heritage." In 81th International Scientific Conference of the University of Latvia. University of Latvia Press, 2023. http://dx.doi.org/10.22364/htqe.2023.44.

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Cookbooks are an essential type of publication in the field of food heritage preservation. Antonina Masilune (1921–2019) is a cook, popularizer of Latvian cuisine and author of several books, whose cookbooks are known both in Latvia and beyond its borders. The first book by Masilune “Everyday and festive table” was published in 1982, while until now the only cookbook in the world in the Latgalian language (one of the languages that is used in Latvia) “Povōru grōmota” (The Cookbook) was published in 1992. This determined the need, when developing the research, to get to know the food recipe boo

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Tutui, Marian. "Divan film festival or the story of a big small festival of cinematographic and culinary art in the Balkans." In Patrimoniul cultural: cercetare, valorificare, promovare. Institute of Cultural Heritage, Republic of Moldova, 2021. http://dx.doi.org/10.52603/9789975351379.16.

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In 2010 a small festival on Balkan cuisine and cinema, leaving aside the competition and prizes, endeavored to promote a unifying perspective on the cinema of 10 nations: Balkan film studies. It is the merit of the great writer and recently chef Mircea Dinescu, of the amazing settlement on the banks of the Danube, where the borders of Romania, Bulgaria and Serbia meet, of some serious scholars, as well as of the great value of the Balkan films of the last decades that imposed the expression “Balkan film”. Paradoxically, while ethnic conflicts have provoked terrible experiences for the inhabita

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