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Articles de revues sur le sujet « Festive cuisine »

Auteur : Grafiati

Publié le 2 juin 2025

Mis à jour le 31 juillet 2025

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1

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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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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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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Uzeneva, Elena S. "Slavka Keremedchieva, Margarita Koteva, Anna Kocheva. The Language of Bulgarian Cuisine. Sofia, 2021. 127 p. ISBN 978-619-245-302-2." Vestnik slavianskikh kul’tur [Bulletin of Slavic Cultures] 74 (2024): 332–38. https://doi.org/10.37816/2073-9567-2024-74-332-338.

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The review analyzes a book about the language of Bulgarian cuisine, which came as a completion of the research work of the team of Bulgarian dialectologists to create a unique innovative product of a scientific and practical nature, an Interactive culinary map of the Bulgarian language territory. A comprehensive linguo-geographical study of everyday and festive, ritual culinary vocabulary was carried out throughout the Bulgarian linguistic territory, including historical diasporas. Analysis of the Bulgarian culinary vocabulary in the common Slavic context revealed the commonality of the Bulgar

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Yagafova, E. A. "ETHNOCULTURAL TRADITIONS OF THE CHUVASH IN CYBERSPACE: PRACTICES OF REPRESENTATION." Topical Issues of Culture, Art, Education 40, no. 2 (2024): 83–88. http://dx.doi.org/10.32340/2949-2912-2024-2-83-88.

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The article examines the peculiarities of the representation of the ethnocultural traditions of the Chuvash in cyberspace, identifies the most frequently used elements of everyday and festive ritual culture of the Chuvash in the course of representation. The relevance of the research is caused by the need to identify significant channels and mechanisms for broadcasting ethnocultural experience in modern society. The research is based on the study of extensive material presented on various web platforms (YouTube, RuTube, Pinterest, Zen, etc.) and on social networks (Odnoklassniki, VKontakte). D

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Bradford, Tonya Williams, and John F. Sherry. "Grooving in the ludic foodscape: Bridled revelry in collegiate tailgating." Journal of Consumer Culture 17, no. 3 (2016): 774–93. http://dx.doi.org/10.1177/1469540515623612.

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Throughout North America, the open air public feasting and drinking that surrounds an athletic event, most commonly football, is labeled “tailgating.” In this article, we explore how consumers infuse their place-creating activity with a well-modulated aura of revelry that energizes tailgating without jeopardizing either its immediate or long-term viability. To an appreciable degree, tailgating is about celebrating and preserving the communal bond enkindled in the primal hearth. We characterize tailgating as a “ludic foodscape” in an attempt to capture the kinetic, multisensory backdrop and atm

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Фролова, Александра Викторовна. "Bread in the Festive and Ceremonial Food of Russians of the Arkhangelsk North in the Early 20th Century." ТРАДИЦИОННАЯ КУЛЬТУРА, no. 4 (November 25, 2020): 149–57. http://dx.doi.org/10.26158/tk.2020.21.4.013.

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В данной статье на основе архивных, публицистических и полевых материалов, собранных автором в деревнях Архангельского Севера в 1992-2011 гг., рассматриваются традиции употребления хлеба в праздничной и обрядовой пище севернорусского населения. Севернорусская, как и вся русская, традиционная кухня отражает преимущественно земледельческий характер народного хозяйства. Ведущее место в ней занимали хлебные, мучные и крупяные блюда в многочисленных вариантах. В статье рассмотрена роль хлеба и в центральном семейном торжестве крестьянина - свадебном обряде. Свадебные застолья - сложное, значительно

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Čermáková, Klára. "Strava - projev kulturní identity řecké skupiny v Praze." Lidé města 1, no. 1/1 (1999): 137–42. http://dx.doi.org/10.14712/12128112.4006.

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The Greek community in Prague was established by members of political emigration who arrived in Czechoslovakia between 1948 and 1949. In those years Czechoslovakia was accepting children as well as adult people evacuated from the places afflicted by a civil war. In the first years there was only a handful of Greeks, mainly officials who were in charge of contact between the Greeks living outside Prague and the Czechoslovak authorities. They were gradually joined by others who were coming to Prague through a natural process of migration from smaller towns and villages. At present the Greek comm

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А.А., РУБЛЕВА. "ПОТОМКИ БЕЛОРУССКИХ ПЕРЕСЕЛЕНЦЕВ ПРИТОМЬЯ: КУЛЬТУРА И ИДЕНТИЧНОСТЬ (ПО МАТЕРИАЛАМ ПОЛЕВЫХ ИССЛЕДОВАНИЙ 2022 Г.)". Гуманитарные науки в Сибири 30, № 2 (2023): 65–73. http://dx.doi.org/10.15372/hss20230208.

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Статья посвящена анализу идентичности у потомков белорусских переселенцев Юргинского района Кемеровской области, которая формировалась в условиях трансляции традиций старшим поколением белорусских переселенцев, рожденных в начала XXв., а также в условиях культурных контактов с представителями других восточнославянских групп Притомья. Основным источником исследования стали интервью с потомками белорусских переселенцев (1930-1960-х г.р.). Во второй половине XX в. белорусские переселенцы отмечали традиционные календарные и семейные праздники, сохраняли этнокультурные особенности диалекта, традици

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Dr. Asha Krishnan. "When the Festival Drums Beat: Demystifying Festival Cuisine in Kerala." Creative Launcher 5, no. 6 (2021): 164–69. http://dx.doi.org/10.53032/tcl.2021.5.6.22.

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Food and culture are inextricably bound together. The food we eat carries the trait of our culture. Though unnoticed, the food that we eat every day and the special cuisine that we prepare for festivals, all reveal we are a part of the invisible cultural link. The cuisine of a region mirrors its history, tradition, culture and lifestyle. Kerala is often described as a “museum of races and cultures”. In Kerala Hinduism, Christianity and Islam are the main religions followed by a majority of people. A cursory look at the festival cuisine of these communities reveals a drastic difference in cultu

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Izotova, Nadezda N. "DRINK OF THE GODS IN EVERYDAY AND HOLYDAY JAPANESE CULTURE." Vestnik Tomskogo gosudarstvennogo universiteta. Kul'turologiya i iskusstvovedenie, no. 39 (2020): 22–32. http://dx.doi.org/10.17223/22220836/39/3.

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The subject of research is sake – traditional Japanese alcoholic beverage. The purpose of the arti-cle is to determine the role of sake in Japanese culture, to identify the ideas, national stereotypes, and a system of values behind it. The relevance of the study is determined by the symbolic value of gastro-nomic culture as a means of identifying an ethnic group. The national cuisine of any nation is formed under the influence of various factors: natural and geographical features of the area, type of civilization, and fundamental cultural values. Its analysis allows us to come closer to unders

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Romanova, Ekaterina N., Nataliya K. Danilova, and Evdokiya K. Alekseeva. "Anthropology of cold: food culture of indigenous peoples of Republic of Sakha (Yakutia)." Vestnik Tomskogo gosudarstvennogo universiteta. Istoriya, no. 87 (2024): 165–75. http://dx.doi.org/10.17223/19988613/87/20.

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Reference to the food culture of the indigenous peoples of the North within the framework of anthropology of cold, where the peculiarity of the cultural landscape of the North is the life strategy conditioned by cold and permafrost, is caused by the increased interest of scientific community to the unique experience of life support of the northern ethnic groups. Anthropological understanding of the Cold is a request of the world science in terms of solving a wide range of socio-humanitarian problems related to comprehension, adaptation, cultural experience of life in the "permafrost". The auth

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Suci Sandi Wachyuni, Kadek Wiweka, Mohammad Rizky Ferdinandsyah, and Nenny Wahyuni. "The Study of the Kangen Yogyakarta Market from the Viewpoint of a Traveler Experiencing the Culinary Festival." Journal Of Tourism And Economics 6, no. 2 (2023): 230–41. http://dx.doi.org/10.36594/jtec/e6v6n2a8.

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Culinary is intricately connected to the creation of processed foods and beverages that are characteristic of a certain region. In Indonesia, a diverse range of gastronomic delights with distinct flavors may be found from Sabang to Merauke. Nevertheless, the swift advancement of technology in the culinary domain has led to novel breakthroughs in the creation of food and drink items, which have the potential to alter the presence of traditional local cuisine. In order to prevent the marginalization of local cuisine, several strategies are implemented to promote it, one of which is organizing a

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Nguyen Quoc Nghi, Bui Thi Yen Ni, Bui Van Trinh, and Tran Thi Be Mi. "Factors affecting the attractiveness and tourists’ word-of-mouth intention to the Southern Folk Cake Festival." World Journal of Advanced Research and Reviews 12, no. 3 (2021): 277–84. http://dx.doi.org/10.30574/wjarr.2021.12.3.0687.

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The study aims to determine factors impacting the attractiveness and word-of-mouth (WOM) intentions with the Southern Folk Cake Festival. Research data were collected from a survey of 202 visitors who have visited the Southern Folk Cake Festival. Applying the structural equation modeling (SEM), the study shows six impacting factors to the attractiveness of the Southern Folk Cake Festival. They include typical cuisine, festival content, promotion, festival information, festival environment, and facilities. Among them, festival content has the most impact on the attractiveness of the festival it

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Nguyen, Quoc Nghi, Thi Yen Ni Bui, Van Trinh Bui, and Thi Be Mi Tran. "Factors affecting the attractiveness and tourists' word-of-mouth intention to the Southern Folk Cake Festival." World Journal of Advanced Research and Reviews 12, no. 3 (2021): 277–84. https://doi.org/10.5281/zenodo.5804998.

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The study aims to determine factors impacting the attractiveness and word-of-mouth (WOM) intentions with the Southern Folk Cake Festival. Research data were collected from a survey of 202 visitors who have visited the Southern Folk Cake Festival. Applying the structural equation modeling (SEM), the study shows six impacting factors to the attractiveness of the Southern Folk Cake Festival. They include typical cuisine, festival content, promotion, festival information, festival environment, and facilities. Among them, festival content has the most impact on the attractiveness of the festival it

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Redon, Odile. "Cuisines infernales et terrestres festins - Texte présenté." Médiévales 9, no. 19 (1990): 125–33. http://dx.doi.org/10.3406/medi.1990.1193.

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Fiumerodo, Maria Teresa. "Celebrating Community and Cuisine: Bringing the Past Alive in Festival." Food Studies: An Interdisciplinary Journal 1, no. 3 (2013): 21–34. http://dx.doi.org/10.18848/2160-1933/cgp/v01i03/40529.

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Xie, Qian, Linhui Hu, Jiye Wu, Qian Shan, Weicong Li, and Kang Shen. "Investigating the Influencing Factors of the Perception Experience of Historical Commercial Streets: A Case Study of Guangzhou’s Beijing Road Pedestrian Street." Buildings 14, no. 1 (2024): 138. http://dx.doi.org/10.3390/buildings14010138.

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Given the complex interplay between economic and cultural–historical factors, this paper explores scene perception and its mechanism in individual and collective cognition of historical commercial streets. Based on a perception model constructed from scene theory, the study utilizes user scene experience feedback from Beijing Road, a commercial pedestrian street in Guangzhou. It conducts a systematic assessment using hierarchical analysis (AHP) across three dimensions: authenticity, theatricality, and legitimacy. The findings reveal the following: (1) according to visitors, traditional cuisine

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Sukmawan, Sony. "The Gastronomy of Tenggerese's "Cangkriman-Sodoran" Oral Literature." Lensa: Kajian Kebahasaan, Kesusastraan, dan Budaya 10, no. 2 (2020): 167. http://dx.doi.org/10.26714/lensa.10.2.2020.167-178.

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The diversity and uniqueness of Tenggerese cuisine is a small part of the complexity of gastro-ritual. So far there have not been many comprehensive studies on the gastronomy in Tengger, especially the one in Tenggerese rituals. This article is focused on the ways Karo ritual reveals the aspects of art, aesthetics, socio-culture, history, and science and knowledge. Using the perspective of gastronomic literature, this research found out that the sacredness of traditional Tenggerese cuisine is stabilized in the oral literary piece of Cangkriman. This oral literary piece, which falls into the ca

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Ibe, Ibe Ogbobuike, and Rukayat Hassan Abiola. "Socio-cultural significance of contemporary urban Nigerian festivals: a study of Port Harcourt <i>Bole</i> Festival." International Journal of Current Research in the Humanities 28, no. 1 (2025): 258–68. https://doi.org/10.4314/ijcrh.v28i1.18.

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Festivals are performative dimensions of cultural practice that strengthen bonds of cohesion in societies. The Port Harcourt Bole Festival is an urban event in Rivers State, Nigeria, which celebrates the local delicacy Bole (roasted plantain) and its cultural significance. Street festivals like the “Bole Festival,” are a powerful tool for building and strengthening urban community bonds, promoting social inclusion and celebrating the vibrancy and diversity of urban life. This study examines the festival's socio-cultural importance within the context of contemporary urban Nigerian festival agai

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Arrazy, Syafran, Putra Apriadi Siregar, and Widyatul Hidayah. "Increased Understanding of Indonesian Culture through the International Cultural Festival in Kumamoto Japan." Jurnal Abdi Mas Adzkia 5, no. 2 (2025): 9. https://doi.org/10.30829/adzkia.v5i2.17420.

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<p><em>The International Cultural Festival - Indonesia Negeriku, held at the Prefectural University of Kumamoto, Japan, in July 2023, aimed to introduce Indonesia's rich culture to the Japanese community, particularly school students in Kumamoto. The event featured various aspects of Indonesian culture, including traditional dance, music, cuisine, and angklung and batik performances. The festival not only introduced Indonesian culture but also promoted cultural diplomacy in an engaging and interactive manner. Evaluation through observation and interviews with visitors revealed that

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Sun, Wang Hu, Li Sha Li, and Shu Chen Xu. "Study on the Spirit of Place and the Spatial Representation of Traditional Settlement – Taking Shanghai Xinchang Old Town as Example." Advanced Materials Research 374-377 (October 2011): 1676–79. http://dx.doi.org/10.4028/www.scientific.net/amr.374-377.1676.

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This Article focus attention on the regional non-material cultural identity of the cities and towns around the the Yangtze River Delta . Historical and geographical context, rural festival temple fair, the daily living space is the three most representative components. It has great significance to the formation of regional economic, cultural and recreational attributes during the historical period Paper to the Xinchangtown of Nanhui County, take the historical maps of boiling down the wave; theannual festival, field activities, "March 28 Festival Temple Fair,"and traditional local cuisine as t

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morris, bonnie j. "Tuesday Night Is Nut Loaf: Women's Music-Festival Foods." Gastronomica 12, no. 3 (2012): 46–49. http://dx.doi.org/10.1525/gfc.2012.12.3.46.

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As the title suggests, this essay is a humorous but appreciative look at the cuisine of lesbian/feminist music festivals, which since 1974 have ranged from one-day events to two-week campouts in almost all of the fifty American states. Fans of the women's music movement—which long before Lilith Fair had introduced artists as diverse as Holly Near, Toshi Reagon, Melissa Etheridge, and the Indigo Girls—enjoy several days of concerts and receive meals with their festival packages. These usually vegetarian repasts are an entire subculture of humor and socializing around “lesbian food” of a certain

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kelly, ian. "Giffords Kitchen: It's a Circus." Gastronomica 8, no. 1 (2008): 18–21. http://dx.doi.org/10.1525/gfc.2008.8.1.18.

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Giffords' Circus in England has a cult following for its retro-chic evenings in big tops, for kids of all ages who happen upon them exclusively at the Hay Literary Festival and rural beauty spots in England's West Country and Wales. Famed also is the cooking; served al fresco after the circus show, with some of the cast, and by a chef who doubles as an acrobat. Not promising in food terms? On the contrary, Giffords travelling circus restaurant is at the vanguard of modern British cuisine: locally sourced, simple, healthy and in this case wildly sociable.

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Ohiienko, Iryna. "Ethnic Festivals of the Mid to Late 20th – Early 21st Century as a Component of the Folklore Culture of Bulgaria." Materìali do ukraïnsʹkoï etnologìï, no. 20 (23) (December 20, 2021): 139–50. http://dx.doi.org/10.15407/mue2021.20.139.

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The article is dedicated to the study of folklore festival culture in Bulgaria in the mid to late 20th – early 21st century. The characteristic features of the folklore festival culture of Bulgaria are considered, the main functions of the folklore festivals are determined, a number of well-known international, national and local ethnic folklore festivals taking place in different cities and villages of Bulgaria are classified. The first ethnofestivals in Bulgaria are described, such as the Festival of Folk Art and Animal Husbandry in Rozhen, the Festival of Folk Art in Koprivshtitsa, the Inte

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Siuda-Ambroziak, Renata, and Roseane L. Panini. "Traditional Cuisine in Brazilian Popular Catholicism Festivities: The Azorean Holy Spirit Pastry in Florianópolis." Studia Religiologica 56, no. 4 (2024): 17. https://doi.org/10.4467/20844077sr.23.014.20995.

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This article presents some reflections – based on field research and abundant in visual sources – on the character, importance and vulnerability of traditional Azorean cuisine in the popular religious celebrations of the Divine Holy Spirit in the region of Florianópolis (State of Santa Catarina), focusing especially on Divine Holy Spirit pastry. The pastry is used for production of a special kind of a thanksgiving bread, which can be bought during a charity auction at the festival. Baked according to traditional Azorean recipes in the shape of a body part, a person’s whole body or an object fo

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Elmustian Elmustian, Viona Julya Marsha, Elisia Elisia, et al. "Eksplorasi Warisan Budaya Melayu: Seni, Kuliner, dan Festival yang Menyatu di Masyarakat." Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan 3, no. 4 (2024): 286–98. https://doi.org/10.58192/sidu.v3i4.2782.

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The cultural heritage of the Malay community encompasses various significant aspects that reflect its richness, values, and identity, from social systems to festivals celebrating tradition. The Malay community is known for its egalitarian approach, evident in their language, social interactions, and open markets where nobles and commoners could mingle freely. Traditional arts and crafts, performing arts, and cuisine showcase the unique and rich cultural heritage passed down through generations. Pulau Penyengat, as a cultural and historical symbol, holds deep historical significance with landma

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Putra, Rezqi Ahmad Muhammad, and Sidik Jatmika. "Cultural Identity in International Relations: Analysis of the Concept of Polewali Mandar International Folk and Art Festival (PIFAF) in West Sulawesi Through Three Principles of Cultural Diplomacy." Jurnal Antropologi: Isu-Isu Sosial Budaya 26, no. 1 (2024): 25. http://dx.doi.org/10.25077/jantro.v26.n1.p25-34.2024.

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This journal aims to analyze the role of national identities in international relations through research on the Polewali Mandar International Folk & Art Festival (PIFAF), which is held in Barat Island. The current study makes use of a qualitative methodology and focuses on three principles of diplomacy in the realm of business, namely, mutual understanding dialogue, culture of exchange, and cross-border collaboration. This study clarifies how PIFAF functions as a crucial platform for enhancing regional identity and tying it in with international connections. This festival creates a space f

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Jiang, Lu. "A Multimodal Critical Discourse Analysis of Lingnan Cultural Promotional Videos by Official Institutions and Influencers on Social Media." International Education Forum 3, no. 2 (2025): 9–22. https://doi.org/10.26689/ief.v3i2.9630.

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This study analyzes Lingnan cultural promotional videos published by official institutions with and without streamers, influencers with and without streamers on social media on the theme of natural scenery and cityscape, historical stories of Lingnan culture, cuisine, folklore, and spring festival customs by the method of multimodal critical discourse analysis. This study also explores the differences in the communication effect of these videos by the method of corpus linguistics. The research results reveal that official videos of natural scenery and cityscapes without streamers use third-per

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B. Raju, Rathod Maheshwar, and P. Riya, P. Sruthi, R. Sravya Deva Krupa, M. Mithra. "EXPLORING INDIA’S CULTURE & HERITAGE: FESTIVAL FOOD OF INDIA." International Journal of Information Technology and Computer Engineering 13, no. 2 (2025): 1378–84. https://doi.org/10.62647/ijitce2025v13i2pp1378-1384.

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India's rich cultural identity is reflected in its festivals and culinary traditions. This research develops an interactive web application to promote and preserve India's regional food heritage through a digital platform. TThe application features an interactive map of India; selecting a state displays a page with a popular traditional dish related to regional festivals, including recipes, cultural background, and images. Developed using HTML, CSS, and JavaScript, the platform showcases web development skills.. During preliminary user testing, 92% of participants found the interface to be use

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Doloi, Dipika, and Devajit Basumatari. "Proximate Analysis of Oecophylla smaragdina, an Edible Weaver Ant Consumed by Certain Tribes of Assam, India." UTTAR PRADESH JOURNAL OF ZOOLOGY 45, no. 3 (2024): 208–13. http://dx.doi.org/10.56557/upjoz/2024/v45i33893.

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In the field of entomophagy, the consumption of insects as a sustainable and nutrient-rich food source has gained increasing attention due to its environmental and nutritional benefits. There has been a growing curiosity and interest in the culinary world regarding insects as a source of food. Far from being a passing trend, the exploration of insect-based cuisine has opened up new dimensions in gastronomy. Among the edible insect species, Oecophylla smaragdina, known as the weaver ant, has emerged as a subject of fascination for its unique cultural significance, ecological relevance, and pote

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RAHMAH, Ridha putri aulia, Abdul ROHIM, and Nargis NARGIS. "The Role of Indonesian Students in the Maulid Festival: An Effort to Introduce English Culture and Education in Thailand." Akuntansi dan Humaniora: Jurnal Pengabdian Masyarakat 4, no. 1 (2025): 12–17. https://doi.org/10.38142/ahjpm.v4i1.1396.

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The International Community Service Program (Kuliah Kerja Nyata - KKN) is a form of community engagement that allows students to contribute to education and cultural exchange in their host country. This article discusses the role of Indonesian students in the Maulid Festival in Thailand and their efforts to introduce Islamic Nusantara culture and the importance of English education to the local community. The Maulid Festival serves as a platform for students to showcase Indonesian traditions in celebrating the Prophet Muhammad’s birthday through various activities, such as cultural performance

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Smyrnov, I., O. Lyubitseva, and N. Belousova. "POLISH REGION OF ROZTOCZE: UKRAINIAN-POLISH COOPERATION POTENTIAL IN SPHERE OF RECREATION AND TOURISM." Bulletin of Taras Shevchenko National University of Kyiv. Geography, no. 76-77 (2020): 23–31. http://dx.doi.org/10.17721/1728-2721.2020.76-77.3.

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The recreational and tourist potential of Roztocze, a region in the south-east of Poland, bordering on Ukraine, its tourist specialization and opportunities for the development of cooperation with Ukraine in the field of recreation and tourism have been revealed. The resource base of the Roztocze region for the formation of its modern tourist specialization, in particular, gastronomic, urban, rural green, pedestrian, literary, historical- cognitive and military types of tourism has been studied. The specifics of gastronomic tourism in the region, which is based on a rather specific agricultura

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Rakhman, Cecep Ucu, Arini Shofi Elmia, Sondjana Ali Suganda, and Ahmad Esa Abdul Rahman. "Utilization of Lake Toba culinary identity for gastronomic tourism development." Journal of Applied Sciences in Travel and Hospitality 7, no. 2 (2024): 127–44. http://dx.doi.org/10.31940/jasth.v7i2.127-144.

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This research explores the potential of gastronomic tourism in the Lake Toba region of Indonesia, focusing on the unique culinary identity and traditions of the Batak tribe. Batak culinary practices are firmly rooted in local traditions and environmental conditions, with major traditional foods and drinks such as Tuak, Na Niura, and Mie Gomak having strong cultural values. Currently, Lake Toba gastronomic tourism has not become a leading tourism destination. The purpose of this study is to examine how environmental and cultural factors affect local cuisine and beverages in the Lake Toba region

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Şengül, Serkan, and Koray Genç. "USE OF REGIONAL CUISINE AS A SUPPORTIVE PRODUCT WITHIN THE SCOPE OF FESTIVAL TOURISM: A STUDY ON MUDURNU SILK ROAD CULTURE ART AND TOURISM FESTIVAL." Pamukkale University Journal of Social Sciences Institute 2016, no. 23 (2016): 79–89. http://dx.doi.org/10.5505/pausbed.2016.83713.

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Samilyk, Maryna. "Impact of Locavorism on the Gastronomic Tourism Development in Sumy Region." Bulletin of Kyiv National University of Culture and Arts. Series in Tourism 5, no. 1 (2022): 48–56. https://doi.org/10.31866/2616-7603.5.1.2022.261998.

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The purpose of the study is to determine the impact of locavorism on the development of gastronomic tourism the Sumy region. The research methodology is based on the collection of factual data, the synthesis and analysis of information material, and the study of scientific and practical developments of domestic and foreign experts in the field of gastronomic tourism. Locavorism as a model of food consumption, features of this concept, reasons and history of its occurrence are analyzed. The main signs of locavorism and the connection with gastronomic tourism have been studied. Examples of refle

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Wijaya, Firdhan Aria, and Theresia Pratiwi Elingsetyo Sanubari. "Negotiating “Local” Food: Eastern Part Indonesia Narratives and Perspectives." Society 12, no. 2 (2024): 883–93. https://doi.org/10.33019/society.v12i2.751.

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Calls for local food in Eastern Indonesia are often dominated by sago. Still, this attention is overshadowed by continuously glorifying rice as the primary staple, ignoring regional contexts and cultural identities. Through a collaborative forum called the Food Festival Archipelago (FFA), we engaged students in sharing their stories about local food to explore their experiences, imaginations, and cultural ties to Eastern Indonesian cuisine. Using creative methods such as podcasts, short stories, Instagram posts, and videos, we discovered that Java-centric food politics have distanced students

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Anas, Muhammad, Faisal Akbar Zaenal, and Lily Dianafitry Hasan. "Managing Glocalization: Exploring the Dynamics, Transformations, and Challenges of Food in South Sulawesi." Pusaka: Journal of Tourism, Hospitality, Travel and Business Event 5, no. 2 (2023): 146–55. http://dx.doi.org/10.33649/pusaka.v5i2.242.

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This study explores South Sulawesi's glocalisation. This study is conducted in Makassar City, Pare-Pare City, and Bulukumba Regency due to their higher urban and tourism context mobilisation, port accessibility, and port potential. This study investigates using phenomenology. Document analyses, observations, in-depth interviews, and focus group discussions (FGD) contribute to carefully selecting culinary or tourism industry experts as informants. According to the research, globalisation and localisation have affected South Sulawesi dishes' appearance, aroma, flavour, and environment (sight and

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Khanh, Le Ngoc Phuong, Ha Quang Hai, and Nguyen Thi Que Nam. "The proposal of geotourism program in Ho Chi Minh City." IOP Conference Series: Earth and Environmental Science 1349, no. 1 (2024): 012008. http://dx.doi.org/10.1088/1755-1315/1349/1/012008.

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Abstract Ho Chi Minh City can be considered as a famous destination of Vietnam attracting millions of visitors per year with varieties of tourist products. Also, many tourist places contain specific geology features which are essential factors for geotourism; however, this field of tourism is ignored these days. “The proposal of geotourism program in Ho Chi Minh” aimed to create geotourism strategy in Ho Chi Minh City with 4 journeys, including: 1) The journey to the North; 2) The journey to the South; 3) The journey to the West; 4) The journey to rewind the clock. It is worth noting that all

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Razali, Nurkhairun Shuhada, Muhammad Hafizi Zamri, Abdul Hamid Abdul Halim, Mohamad Imaduddin Zainal Abidin, and Liyana Shamimi Mohamed Kamil. "Factors Influencing Local Tourists’ Decision to Consume Halal Chinese Food at Local Festivals." International Journal of Research and Innovation in Social Science IX, no. VI (2025): 6468–76. https://doi.org/10.47772/ijriss.2025.906000485.

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This paper examines the factors that influence local tourists in selecting Halal Chinese cuisine at cultural festivals in Malaysia. Malaysia A multicultural nation with increasing influx of culinary tourism, the growth of Halal Chinese food, a combination of Chinese dishes and Islamic law, simultaneously maintains traditional groundwork and extends widely in food culture in the multicultural community. Adopting the Theory of Planned Behavior (TPB), this study investigates the effects of attitude, subjective norm, and perceived behavioural control on tourists’ halal Chinese food consumption int

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Meneguel, Cinthia Rolim de Albuquerque, Lluís Mundet i Cerdan, and Maria Dolors Vidal Casellas. "From commercial to cultural: The role of the festival “Firatast una fira boníssima” in the promotion and appreciation of Catalan cuisine." Journal of Convention & Event Tourism 20, no. 2 (2019): 108–28. http://dx.doi.org/10.1080/15470148.2019.1576564.

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Babita, Kumari, P. Vibhute Bhalchandra, and Solanki Hitesh. ""PITHA" the heritage food of Odisha during the traditional festival: A scientific studies on its nutraceutical and nutritional analysis." Research and Reviews: Journal of Environmental Sciences 4, no. 3 (2022): 1–11. https://doi.org/10.5281/zenodo.7109739.

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<em>Odisha has known in worldwide for its traditional food, culture and heritage. </em><em>Orissa has witnessed ceaseless human endeavor in the field of art, craft, sculpture and temple building activities for about 2500 years during her recorded history. Endowed with nature’s beauty and bounty, Orissa boasts of a rich cultural heritage on different types of cuisine like Pitha and tradition of music, dance, dramatics, art & crafts of many splendored varieties and forms; which elegantly emanate from its magnificent monuments, ancient caves, rock-cut sculptures and innumerable temples

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Buyck, Jennifer, and Olivier Perrier. "De la fête comme projet de territoire. Réflexions liminaires autour de «La ferme du Bonheur»." Géo-Regards 9, no. 1 (2016): 43–60. http://dx.doi.org/10.33055/georegards.2016.009.01.43.

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Les expériences d’agriculture urbaine françaises – telles que développées dans les jardins partagés, les zones de cueillette, les fermes pédagogiques... – retranscrivent essentiellement un besoin des habitants, de citadins notamment, de s’approprier (se réapproprier ?) des savoir-faire, des solidarités, ancrés dans un territoire dont ils ont perdu la maîtrise. Que se cache-t-il derrière ce désir agri-urbain ? Celui-ci ne saurait se réduire à une pure nécessité alimentaire, ni même se justifier par un simple discours de transition écologique. À l’heure actuelle, le véritable enjeu de ces pratiq

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