Готові списки джерел за темами / Food traditions

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Добірка наукової літератури з теми "Food traditions"

Автор: Grafiati

Опубліковано: 28 травня 2022

Оновлено: 31 липня 2025

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Статті в журналах з теми "Food traditions"

Ana, Jaklin, and Theresia Pratiwi Elingsetyo Sanubari. "THE ROLE OF DAYAK BAKATI WOMEN IN KIUNG VILLAGE IN MAKING BIA AS A FORM OF MAINTAINING FOOD TRADITIONS." SALASIKA Indonesian Journal of Gender Women Child and Social Inclusion s Studies 4, no. 2 (2022): 61–69. http://dx.doi.org/10.36625/sj.v4i2.81.

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The role of the Dayak Bakati women in Kiung Village is very important in preparing the traditional maka'k dio pade ceremony. This tradition uses food products that are processed as complementary materials for carrying out traditional rituals. Purpose: This study aims to determine the role of Dayak Bakati women from Kiung Village in food processing to sustain food traditions and customs. Method: A qualitative approach with a direct interview technique was used. Results: The Dayak Bakati women live daily as farmers and fulfill household needs from garden and field products. This shows that they

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Refisrul, NFN. "LAMANG DAN TRADISI MALAMANG PADA MASYARAKAT MINANGKABAU." JURNAL PENELITIAN SEJARAH DAN BUDAYA 3, no. 02 (2018): 772–96. http://dx.doi.org/10.36424/jpsb.v3i02.2.

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Lamang is a typical food of Minangkabau society made from puluik rice with container from gutters(bamboo). Making lamang become the tradition of Minangkabau society since ancient times andcommonly referred to as nightang tradition. Lamang and night traditions are interesting and need toknow more in deep relationship in Minangkabau society life. This study uses a qualitative approach todata and information that is complete and in-depth. Nighttime tradition is the expression of Minangkabausociety towards the form of biological fulfillment and their fellow social relation, both within the widerci

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Méndez, Rocio, Keiko Goto, Chunyan Song, Joan Giampaoli, Gauri Karnik, and Alyson Wylie. "Cultural influence on mindful eating: traditions and values as experienced by Mexican-American and non-Hispanic white parents of elementary-school children." Global Health Promotion 27, no. 4 (2019): 6–14. http://dx.doi.org/10.1177/1757975919878654.

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Objective: To examine perceptions of mindful eating and mindful food parenting among parents of elementary school children. Methods: Four focus groups were conducted with 19 Mexican-American parents and 13 non-Hispanic white parents of children from a northern California elementary school. Results: Themes emerging from this research included food traditions during mealtime, perceptions of mindful eating, mindful food parenting and portion control, mindful food parenting practices through gardening, and mindful food parenting with traditional foods. Mexican-American participants identified cook

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Tzompa-Sosa, Daylan Amelia, Roberta Moruzzo, Simone Mancini, et al. "Consumers’ acceptance toward whole and processed mealworms: A cross-country study in Belgium, China, Italy, Mexico, and the US." PLOS ONE 18, no. 1 (2023): e0279530. http://dx.doi.org/10.1371/journal.pone.0279530.

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The interest in edible insects as food is growing, both in traditional and non-traditional insect-eating countries given their advantages in terms of sustainability and nutritional content. However, only a few studies have conducted cross-country investigations on the acceptance of including processed or whole insects in the diet. Thus, this study aimed to examine to which extent consumers were accepting (i) whole and visible mealworms, (ii) processed mealworms in their diet and (iii) to explore the factors affecting the acceptance level of consuming mealworms in countries with and without ent

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Kanwal, Aroosa, Aneela Sultana, and Jalal Rahim. "Analyzing the Benefits of Cultural Food Items for Women's Healing after Childbirth." Global Anthropological Studies Review VI, no. I (2022): 1–10. http://dx.doi.org/10.31703/gasr.2023(vi-i).01.

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This article deals with the food preferences within the culture and the benefits of traditional food items for a woman after confinement. Within a culture, people have different food choices. Food selection is always defined by cultural, social, environmental, and personal choices. This study looks into the preferred foods within the culture, and how culture shapes the food patterns by emphasizing related traditions. This study tried to explore connections between food and healing by emphasizing traditional food given to new mothers during the period of confinement. The study looks into the be

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Ståhlberg, Sabira, and Ingvar Svanberg. "Home is Where Tatars Eat Pärämäts." Petits Propos Culinaires 132 (July 23, 2025): 89–114. https://doi.org/10.1558/ppc.29939.

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Tatar cuisine has evolved at multiple crossroads. Tatars have always lived in multilingual and multicultural areas; therefore, traditional Volga Tatar cuisine contains not only locally shared or Eurasian influences but also ingredients, recipes and techniques from other continents. Tatar dishes are however claimed as traditional by other peoples as well: filled pastries are, despite far more ancient ancestry, commonly categorised in global food literature as generic Eastern European or Russian. Pärämäts, a fried or oven-baked round pastry filled with meat or potatoes, and a pie, bäleş, are see

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Md. Alamgir, Hossain, Asa Lutfa Akter, Mitu Tahira Akter, and Nisha Anima Akter. "Food Choices of Gen-Z University Students in Bangladesh." DIU Journal of Health and Life Sciences 11, no. 1 (2024): 29–50. https://doi.org/10.36481/diujahs.v11i1.5ehtqz04.

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This study delves into factors driving food preference in Bangladesh's Generation Z, focusing on traditional food consumption habits. Interventions with international trends with the role for social, technological, socio-economic, and cultural dynamics that shape the food choice among Bangladeshi Generation Z. Present study applying a qualitative research design with 30 in-depth interviews with university students. The collected data were analyzed using thematic analysis and coding with NVivo 12 software to identify key patterns and themes. Findings confirm that factors such as cost considerat

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Akbar, Reza, and U. Sulia Sukmawati. "Tradisi Kemponan dan Jappe’ dalam Masyarakat Melayu Sambas Kalimantan Barat." Jurnal Studi Agama dan Masyarakat 15, no. 1 (2019): 01–10. http://dx.doi.org/10.23971/jsam.v15i1.1131.

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The people of Sambas Regency recognize the Kemponan belief. It is the belief about a disaster that can occur to someone if they reject the food or drink offered without tasting the food known as Jappe’. This study is to identify the Kemponan tradition and Jappe spreading out at the people of Sambas Malay. This study is qualitative field research using data collection methods through in-depth interviews. Dealing with the Kemponan and Jappe ’traditions, the Sambas Malay people is divided into four groups; those who believe and carry out both traditions, those who doubt the Kemponan and continue

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field, carol. "Rites of Passage in Italy." Gastronomica 10, no. 1 (2010): 32–37. http://dx.doi.org/10.1525/gfc.2010.10.1.32.

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Unlike the vast number of public celebrations in Italy that are almost always associated with specific foods, rites of passage in that country are focused on pivotal private moments after the ceremonial crossing of a threshold; and food may or may not be a primary focus of the event. Recognition of birth, marriage, and death——the three major turning points in the intimate life of a family——may still be observed with dishes or ingredients traceable to the Renaissance, but many older traditions have been modified or forgotten entirely in the last thirty years. Financial constraints once preserve

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MURASE, Keiko. "“Traditions” of Local Cuisine/Food and Gender." Japanese Sociological Review 71, no. 2 (2020): 297–313. http://dx.doi.org/10.4057/jsr.71.297.

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Дисертації з теми "Food traditions"

Akash, Udayakumar, Skaria Skaria, and Akhilesan Adithyan Muttathara. "Unique food traditions in India and Ukraine." Thesis, Sumy State University, 2019. https://essuir.sumdu.edu.ua/handle/123456789/77249.

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Food traditions all over the world are different. It differs according to religion, specific culture, climate for which different spices and certain crops are produced only in a specific place. Since India and Ukraine both differ in season, climate, crops and mainly the different methods of cuisine. The aim of the article is to give the comparison between food traditions in India and Ukraine. So as to thoroughly compare the food traditions between the two countries, each comparison will be taken at each step.

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Lofgren, Jennifer Mary. "Changing tastes in food media : a study of recipe sharing traditions in the food blogging community." Thesis, Queensland University of Technology, 2013. https://eprints.qut.edu.au/60826/1/Jennifer_Lofgren_Thesis.pdf.

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Food is inherently cultural yet traditionally overlooked in many disciplines as a topic worthy of serious investigation. This thesis investigates how food, as a topic of interest, is thriving in an online environment through recipe sharing on food blogs. It applies an ethnographic approach to online community studies, providing a rich description of the food blogging community. The thesis demonstrates how the food blogging can be seen as a community. Through a case study focusing on a one recipe shared across many blogs, it also examines the community in action. As the community has grown,

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Nässén, Sara. "Slow Food for thought: food as cultural heritage expressed in the Slow Food movement’s external communication." Thesis, Malmö högskola, Fakulteten för kultur och samhälle (KS), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-22585.

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This thesis investigates the Slow Food movement which started in Italy in the late80’s and today is an internationally spread organization with around 100 000 participants in 160 countries. The core aim within the Slow Food movement is combining everyone’s “right to pleasure” with social responsibility, summed up in their motto: “Good, Clean and Fair”. The movement is interesting from a global development perspective, since it looks at food in relation to the cultural, physical, social, environmental and political aspects of our lives, and relates to sustainability in a wide sense. In 2003, UN

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Borrelli, Greta. "The creation of a democratic food certification : How the Slow Food Participatory Guarantee System attempts to defend local food systems and traditions." Thesis, Uppsala universitet, Institutionen för arkeologi och antik historia, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-446157.

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This thesis explores if and how an alternative certification system for agricultural products, the Participatory Guarantee System (PGS), could support small-scale farmers to preserve and promote biocultural and food heritage, linked to the landscape they inhabit, their identity as farmers and traditional knowledge. The PGS has been identified by Slow Food as an efficient low-cost and local 'bottom-up' quality assurance system, in order to develop their Presidia project and to re-embed agricultural productions within their traditional socio-ecological contexts. Small-holder farmers all over the

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Shiflett, Lisa R. "West African Food Traditions in Virginia Foodways: A Historical Analysis of Origins and Survivals." [Johnson City, Tenn. : East Tennessee State University], 2004. http://etd-submit.etsu.edu/etd/theses/available/etd-0719104-105438/unrestricted/ShifletL080904f.pdf.

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Thesis (M.A.)--East Tennessee State University, 2004.<br>Title from electronic submission form. ETSU ETD database URN: etd-0719104-105438 Includes bibliographical references. Also available via Internet at the UMI web site.

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De, Beer Esther. "Spicing South Africa: representations of food and culinary traditions in South African contemporary art and literature." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/20027.

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Thesis (MA)--Stellenbosch University, 2012.<br>ENGLISH ABSTRACT: Francoise Vergés comments in her essay Let’s Cook! that “one could write the history of a people, of a country, of a continent by writing the history of its culinary habits” (250 ). Vergés here refers to the extent to which food can be seen to document and record certain events or subjectivities. Exploring a wide range of texts spanning the late 1800s up to the post-apartheid present, this thesis focuses in particular on the ways in which “spice” as commodity, ingredient or symbol is employed to articulate and/or embed creo

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Crook, Nathan C. "Foods That Matter: Constructing Place and Community at Food Festivals in Northwest Ohio." Bowling Green, Ohio : Bowling Green State University, 2009. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=bgsu1246453172.

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Davieau, Nicolas. "Le corps des philosophes : traditions biographiques et construction de la personne du philosophe chez Diogène Laërce." Thesis, Paris 1, 2015. http://www.theses.fr/2015PA010629.

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À partir de l’analyse des traditions biographiques compilées et conservées par Diogène Laërce, cette thèse cherche à évaluer l’intérêt des anecdotes mettant en scène le corps des philosophes dans l’élaboration d’une figure du philosophe idéal ou bien dans la construction de la personne du philosophe. Si les philosophes anciens nous sont avant tout connus comme un ensemble de textes ou de systèmes doctrinaux, les témoignages biographiques antiques fournissent en effet également la mémoire de pratiques corporelles ou d’interrogations sur certaines pratiques corporelles (régime alimentaire, activ

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Sauceman, Fred W. "Buttermilk and Bible Burgers: More Stories from the Kitchens of Appalachia." Digital Commons @ East Tennessee State University, 2014. http://amzn.com/0881464791.

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In his latest collection of writings about the foodways of the Appalachian region, Fred W. Sauceman guides readers through country kitchens and church fellowship halls, across pasture fields and into smokehouses, down rows of vegetable gardens at the peak of the season and alongside ponds resonant with the sounds of a summer night. The scenes and subjects are oftentimes uniquely personal, and they combine to tell a love story, a chronicle of one person's affection for a region and its people, its products, and its places. Traversing Appalachia from an Italian kitchen in Pennsylvania to a soda

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Kateu, Kepher Kuchana. "A study of traditional production of Ugandan fermented cereal beverage, Obushera." Thesis, View thesis, 1998. http://handle.uws.edu.au:8081/1959.7/634.

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The study presented here was to investigate the traditional production of the Ugandan fermented cereal beverage, Obushera. The effects of germination and malting of sorghum grains under different steeping treatment were first investigated. The traditional preparation of Obushera beverage was carried out and course of fermentation monitored. The viscosity of Obushera was very low throughout the fermentation process. The microflora responsible for the fermentation of Obushera were identified. After considerable research and conduction of tests were carried out, it was found that there was no det

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Книги з теми "Food traditions"

Petrie, Kristin. Food culture: Celebrating diverse traditions. ABDO Pub., 2012.

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Maite, Manjón, ed. Catalonia: Traditions, places, wine and food. Herbert Press, 1992.

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Harmeet. The slim Punjabi: [food, traditions, love-stories]. Amaryllis, 2013.

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David, Thompson. Thai street food: Authentic recipes, vibrant traditions. Ten Speed Press, 2010.

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Rosen, Steven. Food for the soul: Vegetarianism and yoga traditions. Praeger, 2011.

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Kittler, Pamela Goyan. Cultural foods: Traditions and trends. Wadsworth/Thompson Learning, 2000.

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Mikhaĭlova, V. T. Tradit︠s︡ii buri︠a︡tskoĭ kukhni =: Traditions of the Buryat cuisine. GUZ RT︠S︡MP MZ RB, 2008.

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Library, New York Public, ed. Around the American table: Treasured recipes and food traditions. Adams Pub., 1995.

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France), Musée Dapper (Paris, ed. L'art de manger: Rites et traditions en Afrique, Insulinde et Océanie. Dapper, 2014.

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d'Antioc, Jamie. God's cook book: Tracing the culinary traditions of the Levant. Arcadian Lifestyle, 2010.

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Частини книг з теми "Food traditions"

van Ommen, Premila. "Transmitting traditions." In Food, Senses and the City. Routledge, 2021. http://dx.doi.org/10.4324/9781003025580-12.

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Shumskaya, A. E., Kh A. Novik, T. V. Zhidko, et al. "Polyaniline-Based Food Quality Markers." In Research and Education: Traditions and Innovations. Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-0379-3_17.

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Berno, Tracy. "Linking food biodiversity and food traditions to food tourism in Small Island Developing States (SIDS)." In Biodiversity, Food and Nutrition. Routledge, 2020. http://dx.doi.org/10.4324/9780429030574-9.

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Friedmann, Harriet. "Remaking “Traditions”: How We Eat, What We Eat and the Changing Political Economy of Food." In Food and Culture. Routledge, 2018. http://dx.doi.org/10.4324/9781315680347-20.

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Masters, William A., and Amelia B. Finaret. "Food and Health: Behavioral Economics and Response to Intervention." In Food Economics. Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-031-53840-7_8.

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AbstractFood consumption meets each person’s immediate need for dietary energy each day, with foods selected in pursuit of various goals such as taste and enjoyment, convenience and social aspirations. Food consumption also has long-term impacts on a person’s future health, but a food’s appearance and its taste or smell convey little information and might even be misleading about those future impacts. The link between food and future health is particularly unclear for recently introduced packaged and processed foods or meals away from home that have new ingredients in unfamiliar combinations.

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Tusor, B., J. T. Tóth, and A. R. Várkonyi-Kóczy. "Intelligent Pantry: A Low Cost Smart Storage Manager for Food Spoilage Prevention." In Research and Education: Traditions and Innovations. Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-0379-3_10.

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Anthony, Raymond. "Food Sharing in Religious and Indigenous Traditions*: Drawing Inspirations for Contemporary Food cum Climate Politics and Ethics." In Ethics of Charitable Food. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-93600-6_6.

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Chahoud, Jwana, and Emmanuelle Vila. "Food for the Dead, Food For the Living, Food for the Gods According to Faunal Data from the Ancient Near East." In Religion et alimentation en Égypte et Orient anciens. Institut français d’archéologie orientale, 2019. http://dx.doi.org/10.4000/1243d.

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The study of animal bones from archaeological sites in the Levant and Mesopotamia which date to the Bronze Age (3rd and 2nd millennia BC), such as necropolises and other funerary contexts, enables the reconstruction of food practices carried out for the gods, the dead and the living. Analysis of the species killed, the ages of slaughter, the cuts of meat selected, the culinary preparations, and the consumption practices reveal models for selection, which may vary according to the nature of the deposit. These models reflect the traditional values and norms that dictated range of rituals, locati

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Joseph, Norma Baumel. "Food Gifts (Female Gift Givers): A Taste of Jewishness." In Sophia Studies in Cross-cultural Philosophy of Traditions and Cultures. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-43189-5_9.

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Isoni, Alessandro. "Diversity of Food Traditions: A Historical Perspective on Invention and Transformation." In LITES - Legal Issues in Transdisciplinary Environmental Studies. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-75196-2_12.

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Тези доповідей конференцій з теми "Food traditions"

Lupu, Mirabela Ioana, Alina Maier, Cristina Maria Canja, Vasile Padureanu, and Geronimo Raducu Branescu. "ROMANIAN GASTRONOMIC HERITAGE: REDISCOVERING TRADITIONAL PRODUCTS." In 11th SWS International Scientific Conferences on ART and HUMANITIES - ISCAH 2024. SGEM WORLD SCIENCE, 2024. https://doi.org/10.35603/sws.iscah.2024/s05.16.

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Romania is a country that boasts a rich and diverse gastronomic culture, making it a must-visit destination for food lovers and culinary enthusiasts. From traditional dishes passed down through generations to modern interpretations of classic recipes [1], Romanian cuisine offers a unique and flavorful experience that is sure to tantalize the taste buds of even the most discerning travelers. One of the best ways to experience Romanian gastronomic culture is through culinary tourism, a growing trend that allows visitors to immerse themselves in the local food scene and learn about the history an

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Dobele, Madara, Aina Dobele, and Andra Zvirbule. "DEVELOPMENT PERSPECTIVES OF URBAN AGRICULTURE IN THE PROMOTION OF URBAN SUSTAINABILITY IN LATVIA." In SGEM International Multidisciplinary Scientific GeoConference. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/6.2/s26.34.

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In 2015, the United Nations set 17 sustainable development goals to be achieved by 2030. Among them, the 11th goal is � sustainable cities and communities. Taking into account such factors as increasing urbanization, challenges of well-being in the urban environment, the imbalance of resources, the issue of sustainability of urban areas is becoming more and more relevant. It requires solutions that balances sustainable development in economic, environmental and social dimensions. Urban agriculture is a practice with a wide functionality, simultaneously impacting several challenges, such as the

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Hrušková, Marie, and Pavel Filip. "MINORITNÍ PŠENICE / NON-TRADITIONAL WHEATS." In L. KONFERENCE O JAKOSTI POTRAVIN A POTRAVINOVÝCH SUROVIN / THE 50th FOOD QUALITY AND SAFETY CONFERENCE. Mendel University in Brno, 2024. http://dx.doi.org/10.11118/978-80-7509-996-9-0126.

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Akhmad, Fajar Kamaludin, Sudianto Sudianto, and Dasril Aldo. "Deep Learning for Predicting Food Commodity Prices in Traditional Markets." In 2024 2nd International Conference on Technology Innovation and Its Applications (ICTIIA). IEEE, 2024. https://doi.org/10.1109/ictiia61827.2024.10761250.

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Wan Hafiz, Wan Zainal Shukri, Gan Mei Yen, Abdul Wahab Mohamad Rahijan, and Wenjie Cai. "CHINESE FOOD CULTURE AND FESTIVAL: ROLE AND SYMBOLIC MEANING AMONG HOKKIEN MILLENNIALS." In GLOBAL TOURISM CONFERENCE 2021. PENERBIT UMT, 2021. http://dx.doi.org/10.46754/gtc.2021.11.023.

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The practice of preparing and consumption traditional food at home is the foci in most traditional celebrations, mostly accompanied by rich ethnic rituals, practice and symbolic meanings. However, studies showed changes in lifestyle and work demands in post-modernity have impacted the significance of century’s old ethnic practices in modern life. Millennials (those born between 1980s - 1990s) are more attracted to branding and commercial foods rather than festival foods. This presents an imminent risk of an erosion of Chinese festival foods and cultural identity. This study explores the symbol

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Rosca, Tatiana. "Redefining the ethnic traditionalcuisine as an instrument of identity in the case of moldovan immigrants from Italy." In Ethnology Symposium "Ethnic traditions and processes", Edition II. Institute of Cultural Heritage, Republic of Moldova, 2021. http://dx.doi.org/10.52603/9789975333788.36.

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The paper highlights the role of food, as an instrument of identity and intercultural contact, the contribution of traditional ethnic dishes in the reconstruction of the family context, connected to the migration process, and food as a form of communication in a different social context. It reflects the consequences of the exchange process, in which changes take place both in the cultural traditions of Moldovan immigrants and in Italian customs, due to the fusion of elements and ingredients borrowed through reciprocity, thus diluting the mental and social boundaries.

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Tabunșcic, Olga. "Poppy cakes — preparation traditions." In Simpozion internațional de etnologie: Tradiții și procese etnice, Ediția III. Institute of Cultural Heritage, Republic of Moldova, 2023. http://dx.doi.org/10.52603/9789975841733.14.

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Traditional gastronomy, along with history, culture, religion and ethnicity, continues to play an important role in defi ning national and individual identity. Th e intense pace of modern life in recent decades is changing the conception of food very rapidly, and gastronomic traditions are collapsing dramatically under the action of the new preferences of the population to feed themselves. Th e tendency to standardize the taste in terms of food, leads to the disappearance of diversity and culinary identity. Th us, more and more traditional dishes, full of taste, value and history, tend to be f

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Covaliov, Eugenia, Olga Gutium, Coralia Babcenco, and Viorica Cazac-Scobioala. "Traditional and technological aspects of sour borscht, element of the gastronomic heritage of the romanian area." In Ethnology Symposium "Ethnic traditions and processes", Edition II. Institute of Cultural Heritage, Republic of Moldova, 2021. http://dx.doi.org/10.52603/9789975333788.26.

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Gastronomy and traditional cuisine play an important role in building national and personal identities. In an era of food systems globalization (production, processing and retail) and dietary models in which transnational food companies are expanding rapidly in the Republic of Moldova, there is a risk that the national gastronomic specificity will be blurred and the strong and confident feeling of national identity and culture will disappear. During a study on traditional gastronomy, the housewives mentioned a traditional dish known as sour borscht obtained from the fermentation of wheat bran,

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"EDUCATION FOR HEALTH FOOD BY BIOLOGICAL ANDNATURAL SCIENCES AND ROMANIAN TRADITIONS." In Psiworld 2016. Romanian Journal of Experimental Applied Psychology, 2017. http://dx.doi.org/10.15303/rjeap.2017.si1.a34.

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Petrovskaya, A. V. "MULTILINGUAL THESAURUS ON AGRICULTURE AND FOOD AGROVOC: METHODOLOGICAL FEATURES OF CREATING NATIONAL VERSIONS." In LIBRARIES IN THE INFORMATION SOCIETY: PRESERVING TRADITIONS AND DEVELOPING NEW TECHNOLOGIES. УП «ИВЦ Минфина», 2022. http://dx.doi.org/10.47612/978-985-880-283-7-2022-82-99.

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The article discusses methodological features of creating national versions of the AGROVOC thesaurus. Research institutes, universities, libraries, and other organizations take part in editing the national versions of the thesaurus. The selection of national equivalents to the English terms of the thesaurus is carried out using an interdisciplinary approach based on the cooperation of specialists in various fields of knowledge. In order to provide a consistent, unified approach to the selection of concepts and terms, the Food and Agriculture Organization of the United Nations has created gener

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Звіти організацій з теми "Food traditions"

Patil, Sheetal. Food as medicine. Indian Institute for Human Settlements, 2024. https://doi.org/10.24943/9788198256881.

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Food in India is more than sustenance—it is deeply intertwined with culture, health, and spirituality. Rooted in Ayurveda, one of the world’s oldest medical systems, Indian culinary traditions emphasize the medicinal properties of ingredients and their role in maintaining health. This cookbook explores the principles of food as medicine, showcasing ten carefully curated recipes that incorporate ingredients with known therapeutic benefits. From turmeric and ginger to amla and ashwagandha, these recipes highlight how everyday meals can support wellness. Drawing from regional variations across In

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Bolivar, Ángela, Juan Roberto Paredes, María Clara Ramos, Emma Näslund-Hadley, and Gustavo Wilches-Chaux. You Are What You Eat. Inter-American Development Bank, 2016. http://dx.doi.org/10.18235/0006316.

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"You are what you eat." It's a familiar expression, but do youhave any idea how true it is? Food does a lot more than simply nourish our bodies; it's an essential part of who we are. When we gather together to produce, prepare, and consume food, we are part of a community. The passing down of food traditions from generation to generation helps form our very identity. One of the best ways to learn about the history of different places and cultures is to eat the local food. How people eat shows us how they've adapted to the geographical and climatic conditions in their region. The same food may

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Shlaymoon Toma, Shivan. A Study of Food and Drink Metaphors in Iraqi Syriac. Institute of Development Studies, 2022. http://dx.doi.org/10.19088/creid.2022.002.

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This study investigates the ways in which Syriac native speakers from Iraq conceptualise their understandings of various abstract domains, feelings, emotions, actions, customs, traditions and practices through their experiences of the concrete fields of food and drink metaphors. The conceptual metaphor theory (1980) by Lackoff and Johnson has been adopted for the data analysis. A focus group discussion (FGD) was employed as a tool for data collection and 43 idiomatic food and drink expressions were collected from this. Five native Syriac speakers from various regions and of different genders,

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Blaxter, Tamsin, Elina Åsbjer, and Walter Fraanje. Animal welfare and ethics in food and agriculture. TABLE, 2024. http://dx.doi.org/10.56661/f2d8f4c7.

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The role of non-human animals in the food system is more fiercely contested now than ever before. Deep chasms exist between different actors’ visions of the future and their acceptance of the present. What some view as moral outrages, others see as valued traditions, wellsprings of pride and identity, honed crafts, sources of indispensable nutrients, and so much more; intersections with other issues (environmental harms, rural economies, development and poverty) add still further tension. It is a difficult knot to untangle. Reflecting and contributing to these radical differences in positions,

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Smith DeWaal, Caroline, and Ann Trevenen-Jones. Guidelines for food hygiene in traditional markets: improving access to safe, healthy foods and livelihoods. Global Alliance for Improved Nutrition, 2025. https://doi.org/10.36072/dp.17.

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Schäfer, Christine, Johannes C. Bauer, Jakub Samochowiec, and Karin Frick. Decoding Food Culture: Wie Innovationen zu Traditionen werden. Gdi-verlag, Gottlieb Duttweiler Institute, 2024. http://dx.doi.org/10.59986/pmdi1401.

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Die Studie «Decoding Food Culture» untersucht, wie sich Esskulturen unterscheiden und wie Food-Innovationen von einer Einbettung in diesen kulturellen Kontext profitieren können. Dafür wurden in einer repräsentativen Befragung sowohl Daten für die Schweiz als auch für die Grenzregionen ihrer vier grossen Nachbarländer Deutschland, Frankreich, Italien und Österreich ermittelt. Schweizer und andere Esskulturen Die Studie untersucht Esskulturen anhand von sechs Dimensionen: Genuss, Gemeinschaft, Gesundheit, (Selbst-)Kontrolle, Rituale und Verwurzelung. Dabei analysiert sie: Regionale Unterschiede

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Dalley, Joseph, Behailu Getachew, Smret Hagos, et al. How safe is the food you buy and sell? Busara, 2025. https://doi.org/10.62372/gvnm1573.

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Food safety is a pressing concern in both Nigeria and Ethiopia with estimates suggesting that 60% to 80% of illnesses in Ethiopia are caused by pathogens spread via the food supply(Temesgen, 2015) Traditional markets – or “informal” food marketplaces – have become critical to food security, nutrition, and livelihoods for millions of Ethiopians. However, with a lack of regulations, compliance, and training for vendors, food safety practices are often limited in aforementioned markets. We used behavioral science to empower consumers to demand for and prioritise safe, nutritious foods in informal

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Goeb, Joseph, Mywish K. Maredia, Khin Zin Win, et al. Urban food prices under lockdown: Evidence from Myanmar’s traditional food retail sector during COVID-19. International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/p15738coll2.134418.

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Krishnaswamy, Jagdish. Celebrating the International Year of Millets 2023: A cookbook for sustainable diet. Indian Institute for Human Settlements, 2023. https://doi.org/10.24943/9788198702357.

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This cookbook celebrates the International Year of Millets 2023 by promoting sustainable diets that benefit both human health and the environment. With food consumption contributing significantly to global greenhouse gas emissions and resource use, shifting towards climate-resilient grains like millets can help reduce water stress, improve nutrition, and enhance biodiversity. Drawing from traditional South Indian diets, this cookbook features recipes using locally grown ingredients from the IIHS Kengeri Campus. It encourages mindful food choices that prioritize seasonal, diverse, and minimally

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JHA, Anil. Pathways to enhance millet production and consumption in Bhutan - Policy Brief. International Centre for Integrated Mountain Development (ICIMOD), 2023. http://dx.doi.org/10.53055/icimod.1040.

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Communities across the world have consumed foods from millet “ as a traditional food and source of nutrition “ for generations. However, with changes in lifestyle and dietary habits, millet has lost its prominence, making many countries dependent on import-driven cereals like rice, wheat, and maize. Despite the potential to address food and nutritional security, millet production has declined. Millet is a climate-resilient crop that have been identified as an alternative to potential cereals in the hilly regions of the Hindu Kush Himalayan region in addressing food and nutrition security, espe

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