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Статті в журналах з теми "Food traditions"

Автор: Grafiati

Опубліковано: 28 травня 2022

Оновлено: 31 липня 2025

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1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Rubel, Nora. "This Is the Plate: Utah Food Traditions." Mormon Studies Review 10 (January 1, 2023): 151–55. http://dx.doi.org/10.5406/21568030.10.25.

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12

Verpoorte, Rob. "Food and medicine: Old traditions, novel opportunities." Journal of Ethnopharmacology 167 (June 2015): 1. http://dx.doi.org/10.1016/j.jep.2015.01.011.

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13

Holbrook, Kate. "This is the Plate: Utah Food Traditions." Utah Historical Quarterly 91, no. 2 (2023): 160–61. http://dx.doi.org/10.5406/26428652.91.2.09.

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14

Widiyarto, Sigit, Dadang Sunendar, Sumiyadi, and Tedi Permadi. "FOOD SECURITY STRATEGY: THE DAYAK TRADITION IN THE SHADOW OF THE WORLD FOOD CRISIS." Journal of Southwest Jiaotong University 57, no. 6 (2022): 347–59. http://dx.doi.org/10.35741/issn.0258-2724.57.6.33.

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A country food security issue was essential at the G20 Summit in Bali, Indonesia, in 2022. It became a hot topic amid the war between Russia and Ukraine, which caused a food crisis and a world energy crisis. Climate change and COVID-19 have affected food security in the D’esa Dayak and Kantu tribes, Kapuas Hulu, West Kalimantan, Indonesia. This paper describes the Dayak food security strategy affected by climate change and COVID-19. This study aimed to understand what food security strategies the Dayak D’esa and Dayak Kantu tribes implemented in West Kalimantan, Indonesia, and the strategic pr

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15

Mustakim, Ardi, Bambang Hariyadi, Afreni Hamidah, and Ilham Falani. "Local Knowledge of Traditional Medicine and Ethnic Food Duano, Kerinci and Suku Anak Dalam Jambi As a Natural Science Learning Resource." Integrated Science Education Journal 5, no. 1 (2024): 42–48. http://dx.doi.org/10.37251/isej.v5i1.800.

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Purpose of the study: The aim of this research is to explore the concept of science (biology, physics, and chemistry) in traditional ethnic medicine and food of the Duano, Kerinci, and Suku Anak Dalam Jambi. Methodology: This research examines the concept of science based on traditions and local knowledge as a source of science learning (biology, chemistry, and physics). Type of qualitative research with an ethnographic approach. Data was collected through observation, interviews, FGD, and documentation using Spradley model data analysis. Main Findings: The research found that the

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16

Hramtsov, Andrey. "TRADITIONS AND INNOVATIONS OF DAIRY INDUSTRY." Foods and Raw Materials 3, no. 1 (2015): 140–41. http://dx.doi.org/10.12737/11247.

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17

Umbu Lolo, Irene. "Not Forbidden but a Fellowship “Food”." Asia Journal Theology 36, no. 2 (2022): 174–93. http://dx.doi.org/10.54424/ajt.v36i2.21.

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This article highlights a dynamic encounter between Christians and the local religion in Sumba, Indonesia. The encounter raises the question of identity among Christians. Identity as a Sumbanese on the one hand and as a Christian on the other collides when dealing with the tradition of eating together. Before the arrival of Christianity, the tradition of sharing meat and eating together among the Sumbanese in a traditional ceremony was a form of fellowship. Animal meat that has been used as a ritual medium for ancestral spirits is then distributed to the family members. The meat was cooked and

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18

Kumar, Arun, and Farhad Mollick. "Traditional Food and Products to Achieve SDGs in India." Indian Journal of Research in Anthropology 7, no. 1 (2021): 19–30. http://dx.doi.org/10.21088/ijra.2454.9118.7121.2.

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The diversity of India has conserved through indigenous innovations, practices and skills and associated with community traditions and practices. The traditional food system plays a significant role in improving and strengthens Medicare system through improvement in the quality of life including health and nutritional status, food system with improving nutrient values, consumable products for other such as fermented food products like Sinki. A major proportion of the community is suffering from health problems such as Malnutrition, Malaria, Tuberculosis etc and also facing economic crisis due

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19

Ossowska, Luiza, Dorota Janiszewska, Grzegorz Kwiatkowski, Dariusz Kloskowski, and Ove Oklevik. "Traditional Food Vendor-Producer Innovation Capabilities." Sustainability 16, no. 7 (2024): 2844. http://dx.doi.org/10.3390/su16072844.

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Nowadays, introducing innovations is treated as a necessity to ensure market survival. However, this may be difficult, especially for food entrepreneurs whose innovations are strongly connected with tradition. The main aim of this study was to assess the innovation abilities and potential of traditional food producers in the context of the classic dilemma of innovation-and-tradition interplay. The surveyed food producers were from five Polish voivodeships belonging to the European Culinary Heritage Network. The study conducted 70 semi-structured interviews. The respondents were divided into tw

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20

Plessas, Stavros. "The Rendering of Traditional Fermented Foods in Human Diet: Distribution of Health Benefits and Nutritional Benefits." Fermentation 8, no. 12 (2022): 751. http://dx.doi.org/10.3390/fermentation8120751.

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Most fermented foods are based on the cultural preferences of different geographical areas and the heterogeneity of traditions from where they are produced. For instance, many consumers in Asian countries prefer fermented seafood, while consumers in Europe prefer fermented cereal and dairy food products. Even though the food industry has developed various novel techniques in order to produce novel foods (genetic modification, nanotechnology and other processing techniques), traditional foods still represent a significant proportion of the food industry, which has recently appeared to develop f

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21

Ossowska, Luiza, Dorota Janiszewska, Grzegorz Kwiatkowski, and Ove Oklevik. "Local Food Production Based on Culinary Heritage—A Way to Local Sustainability." Sustainability 16, no. 24 (2024): 11310. https://doi.org/10.3390/su162411310.

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This research assess the role of traditional food producers’ activities in fostering local sustainability in Poland. The study was carried out at the turn of 2021 and 2022, involving a sample of 70 traditional food producers. It utilized semi-structured interviews, which included two categories of questions: the characteristics of traditional food producers and the significance of their operational goals. Given the unique nature of traditional food in Poland, producers can be categorized into three groups, based on their connection to tradition: local, regional, and national. Differences among

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22

Trolio, Jena, Molly Eckman, and Khanjan Mehta. "Leveraging Globalization to Revive Traditional Foods." Journal of Sustainable Development 9, no. 6 (2016): 212. http://dx.doi.org/10.5539/jsd.v9n6p212.

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<p>Traditional foods are important to the sustainability of their native regions because they are often keystone assets to food security, economic stability, and quality nutrition. Globalization of agricultural markets, changing lifestyles, and rural-to-urban migration has contributed to the gradual loss of traditional foods in developing countries. The transition from traditional foods to imported refined carbohydrates, sugars, and edible oils has promoted nutrient deficiency, economic instability, and food insecurity. While the effects of globalization have been largely negative for in

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23

Waryono and Wirnelis Syarif. "TRADISI DAN MAKNA FILOSOFIS KULINER MINANGKABAU." Jurnal Pendidikan dan Perhotelan (JPP) 1, no. 2 (2021): 65–74. http://dx.doi.org/10.21009/jppv1i2.07.

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The purpose of writing this article is to describe the traditions and philosophical meanings of Minangkabau culinary. The hope is that it will be useful as a reference for the younger generation of Minangkabau in choosing traditional foods to be served at traditional ceremonies and religious rituals. Library research was chosen as a method to achieve the goal by studying books, articles and websites related to Minangkabau culinary culture. The collected data was then analyzed using interactive analysis consisting of data collection, data presentation, data reduction and drawing conclusions. Mi

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24

Sabluk, Halyna. "Formation of modern food demand in Ukraine: food traditions and gender peculiarities." FOOD RESOURCES 8, no. 14 (2020): 289–95. http://dx.doi.org/10.31073/foodresources2019-14-29.

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Sabluk, Halyna. "Formation of modern food demand in Ukraine: food traditions and gender peculiarities." FOOD RESOURCES 8, no. 14 (2020): 289–95. http://dx.doi.org/10.31073/foodresources2020-14-29.

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26

AlRawi, Sara N., and Suzanna M. Zick. "Traditional Arabic & Islamic Medicine (TAIM): Principles of Dietary Practices and the TAIM Food Pyramid." Global Journal of Health Science 17, no. 2 (2025): 36. https://doi.org/10.5539/gjhs.v17n2p36.

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Middle Eastern and Mediterranean culinary tradition and dietary practices are used interchangeably due to geographical proximity and similarities in their cuisine. While these regions share historical impact and cultural exchanges there are differences that delineate each region&rsquo;s dietary influences. Dietary practices are one of five core elements of an overarching Traditional Arabic and Islamic Medicine (TAIM) conceptual framework, yet current dietary guidelines are lacking. We introduce the TAIM food pyramid as a visual representation of TAIM&rsquo;s historical and regional nua

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27

Sgroi, Filippo, Federico Modica, and Francesc Fusté-Forné. "Street food in Palermo: Traditions and market perspectives." International Journal of Gastronomy and Food Science 27 (March 2022): 100482. http://dx.doi.org/10.1016/j.ijgfs.2022.100482.

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28

RENNE, ELISHA P. "Mass Producing Food Traditions for West Africans Abroad." American Anthropologist 109, no. 4 (2007): 616–25. http://dx.doi.org/10.1525/aa.2007.109.4.616.

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29

Martínez, Elizabeth Coonrod. "Sharing Community: Histories and Traditions in Food Preparation." Diálogo 18, no. 1 (2015): 1–2. http://dx.doi.org/10.1353/dlg.2015.0053.

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30

РАЗАХАНОВ, С. С. "MODERN FOOD CULTURE OF LEZGINS: TRADITIONS AND INNOVATIONS." Известия СОИГСИ, no. 52(91) (June 21, 2024): 30–61. http://dx.doi.org/10.46698/vnc.2024.91.52.001.

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Основанная на полевом этнографическом материале с использованием общенаучных (историко-сравнительный, историко-типологический, историко-системный, ретроспективный) и специальных (опрос, интервью, включенное наблюдение) исторических и этнологических методов исследования статья посвящена описанию современной культуры питания лезгин, проживающих в сельских районах Дагестана. При этом учитывались природная и хозяйственно-культурная зональность (равнина с нижним предгорьем, горы и высокогорье) расселения лезгин и влияния этого фактора (этноэкология) на культуру питания. Изучены с фиксацией традицио

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31

Chavan, Shama. "Geographic Indicator Foods of India." Journal of Food and Nutrition 1, no. 1 (2022): 01–04. http://dx.doi.org/10.58489/2836-2276/001.

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In our nation, we have a rich history that is heavily affected by our geographical position, climate, and religious traditions. Traditions such as hospitality and humility are at the core of this ancient culture's foundation. The food provided is a major part of that. According to the widely held Indian belief system known as 'ATITHI DEVO BHAV,' the guest is revered as a deity in Indian culture, which is true across the nation. Many studies in gastronomy imply that food is at the heart of every culture. There is just 3.9 per cent of Indian foods that have a Geographical Indicator (GI) marking.

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32

Shipman, Dilistan, and Beril Durmus. "The Effect of Culture on Food Consumption; a Case of Special Religious Days in Turkey." Journal of Food Research 6, no. 2 (2017): 92. http://dx.doi.org/10.5539/jfr.v6n2p92.

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Cultural beliefs and traditions influence the consumption and the preparation of certain foods especially in special times in different cultures. Religion and traditions in different cultures lead to restrictions of some food from the diet. Culture and religion influence food consumption patterns. This paper documents how culture, religion and traditional knowledge impacts the food purchasing behavior and food choices. Most people in Turkey are Muslims and traditionally, their food consumption is influenced by the culture especially in Ramadan which involves religious fasting days and Ramadan

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33

Ferrier, Jonathan. "Ethnobiology of Northeastern Turtle Island Food & Medicine: Summary of an NSIS Lecture." Proceedings of the Nova Scotian Institute of Science (NSIS) 50, no. 2 (2020): 223. http://dx.doi.org/10.15273/pnsis.v50i2.9995.

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Food, medicine, and material culture are related topics. Securing access requires a respect for the natural laws of the environment. With examples from the Mississaugas of the Credit First Nation (in Ontario), Mi’kmaq First Nation, and global indigenous nations, we observe that indigenous peoples are natural leaders for achieving an ecological balance with our oral stories that document our traditional observations for millennia. Indigenous spirituality and ecological ways of knowing provide solutions for dealing with climate change, local food, medicine, and material security. With ethnobiolo

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34

Yuniati, Eka. "Ketan, Kolak, and Apem: An Imprint of Three Traditional Food Symbols in Islamic Religious Ceremonies and Rituals During Ramadan." KnE Social Sciences 10, no. 10 (2025): 420–31. https://doi.org/10.18502/kss.v10i10.18691.

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Ramadan, or bulan suci (the month of fasting), is one of the five pillars of Islam and a central ritual in Muslim practice. In Indonesia, this sacred month is marked not only by religious observance but also by vibrant communal celebrations, particularly centered around food. This study explores traditional Ramadan food customs among Muslims in Yogyakarta, Indonesia, using a qualitative ethnographic approach. Data were gathered through observation, interviews, and documentation. Findings reveal that food plays an integral role in Javanese traditions, often embedded in ritual and social practic

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35

Suroyo, Suroyo, Novena Ade Fredyarini Soedjiwo, Derinta Entas, and Bima Maulana Putra. "Aghi Ghayo Onam: Religious and Costumery Tradition by Malay Kampar People in Islamic Perspective." Analisa: Journal of Social Science and Religion 8, no. 2 (2023): 232–49. http://dx.doi.org/10.18784/analisa.v8i2.2118.

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The festival of Aghi Ghayo Onam (The Sixth Feast Day) is celebrated extensively in Kampar, even more so than Idul Fitri on the first day of Shawwal. This sixth-day celebration has become a customary tradition passed down through generations and regularly practised by the people of Kampar Regency. Previous research lacks a detailed examination of the religious customs and attire of the Malay Kampar Riau community from an Islamic viewpoint. This present study seeks to examine these traditions through an Islamic lens. The research methodology employed was qualitative, with observation of cultural

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Dangal, Anish, Prekshya Timsina, and Sangam Dahal. "Review on: uses of cereals in traditional foods of Nepal and their preparation process." EUREKA: Life Sciences, no. 6 (December 3, 2021): 49–60. http://dx.doi.org/10.21303/2504-5695.2021.002122.

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The purpose of research was to make people aware about traditional foods of Nepal and use of cereals in traditional foods. Nepal, country is home for people of many races, ethnicity and religion. This country is rich in natural beauty and traditional beliefs and practices. In Nepal, the primary occupation of many people is agriculture. Cereals like finger millet, buckwheat etc. are among the underutilized crops in this country. Nepal is rich in traditional and indigenous foods because of the richness in ethnic diversity. During the research we came to know that traditional food is attach

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Dangal, Anish, Prekshya Timsina, and Sangam Dahal. "Review on: uses of cereals in traditional foods of Nepal and their preparation process." EUREKA: Life Sciences, no. 6 (December 3, 2021): 49–60. https://doi.org/10.21303/2504-5695.2021.002122.

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The purpose of research was to make people aware about traditional foods of Nepal and use of cereals in traditional foods. Nepal, country is home for people of many races, ethnicity and religion. This country is rich in natural beauty and traditional beliefs and practices. In Nepal, the primary occupation of many people is agriculture. Cereals like finger millet, buckwheat etc. are among the underutilized crops in this country. Nepal is rich in traditional and indigenous foods because of the richness in ethnic diversity. During the research we came to know that traditional food is attached to

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Tilahun, Degsew, Zelalem Tefera, and Agaredech Jemaneh. "AN ANALYSIS OF THE INTERACTION BETWEEN CULTURE AND DEVELOPMENT: THE ADAPTABILITY OF TRADITIONAL FOODS AND BEVERAGES IN WEST GOJAM." JOURNAL OF AFROASIATIC LANGUAGES, HISTORY, AND CULTURE 13, no. 2 (2024): 197–232. https://doi.org/10.63469/jaal1323.

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his study explored the complex relationship between culture and development through the lens of traditional West Gojam foods, beverages, and food rituals. The researcher employed ethnographic methods–observation, interviews, and group discussions–to gather data. The study found that these traditions have a two-sided impact on development. On the positive side, traditional food and beverage production creates jobs and income, reducing unemployment and motivating community members to engage in work. Additionally, food rituals strengthen social bonds and build social capital, which is a valuable

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D’Andrea, Alessia, and Arianna D’Ulizia. "Preserving Local Food Traditions: A Hybrid Participatory Approach for Stimulating Transgenerational Dialogue." Societies 13, no. 4 (2023): 95. http://dx.doi.org/10.3390/soc13040095.

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Local food traditions are an essential part of culture and society, reflecting a community’s history, values, and beliefs. Elders play a major role in passing on local food knowledge to younger generations, ensuring local food traditions and cultural identity do not disappear over time. To preserve these traditions, it is essential to engage older and younger generations of a community in a transgenerational dialogue. From this perspective, the study utilizes a hybrid participatory approach, composed of design thinking and learning-by-doing. Results of the case study underline the effectivenes

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Dr.Kumara, Sridevi. "An analysis of food culture and identity maintenance among second-generation Indian Americans." An analysis of food culture and identity maintenance among second-generation Indian Americans 9, no. 1 (2024): 213–29. https://doi.org/10.36993/ RJOE.2024.9.1.229.

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This study explores the complex correlation between food culture and the maintenance of cultural identity among second-generation Indian Americans residing in the United States. The study examines the influence of food practices on the development of identity, focusing on gender dynamics, acculturation, and the effect of social media on the construction of culinary traditions. Utilizing various study approaches and literature, the results demonstrate the crucial significance of food in maintaining connections to cultural tradition. The study focuses on t

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Pauley, Matthew. "A Social Practice Perspective of Ireland's Lobster Cultural Food Heritage." Economia agro-alimentare, no. 2 (November 2024): 133–66. http://dx.doi.org/10.3280/ecag2024oa16957.

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The research examines integrating the Slow Food Movement (SFM) with Ireland's lobster industry, emphasising preserving local culinary heritage as crucial for Sustainable Food Systems. This heritage includes both tangible elements, like agricultural practices and intangible ones, such as traditional food preparation. Slow food aims to protect these traditions from the homogenisation of food production. Using Social Practice Theory, the research analyses lobster consumption in Ireland, underscoring its symbolic importance in Irish culture to develop a novel framework adapted from the Social Prac

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Liu, Yue, Ruobing Wu, Zhenhua Mei, Haiqong Liang, and Zhihao Li. "Tibetan food customization mini-program study." Advances in Engineering Technology Research 11, no. 1 (2024): 189. http://dx.doi.org/10.56028/aetr.11.1.189.2024.

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One of China's distinctive culinary traditions, Tibetan cuisine is currently beset by a number of issues, including a disconnect between traditional catering and contemporary lifestyle, a low penetration rate, and the relative backwardness of traditional ordering practices with respect to informationization and intelligence. We create and implement a personalised Tibetan food system called "Intelligent Tibetan Food" as a small programme to address these issues. The system aims to enhance user satisfaction and convenience by offering personalised recommendations, online ordering, dish introduct

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Kapoor, Ridhima, Manisha Sabharwal, and Suparna Ghosh Jerath. "Exploring the Traditional Foodways for Nutritional Well-Being Amongst Vulnerable Communities: Insights from Ho Indigenous Community of Jharkhand, India." Current Research in Nutrition and Food Science Journal 12, no. 2 (2024): 653–68. http://dx.doi.org/10.12944/crnfsj.12.2.14.

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Nutritional well-being of Indigenous Peoples is shaped by foodways through their relationship with culturally vital indigenous foods. An exploratory mixed-methods study was conducted among Ho community of Jharkhand to get an insight into their traditional foodways. Study sites included ten randomly selected villages from three geographically distant blocks of West Singhbhum, including Sonua, Khuntpani and Chakradharpur. Qualitative enquiries included focus group discussions and village transect walk interviews which captured diverse information including food access from natural sources, marke

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Aljaroudi, Rana, Susan Horton, and Rhona M. Hanning. "Acculturation and Dietary Acculturation among Arab Muslim Immigrants in Canada." Canadian Journal of Dietetic Practice and Research 80, no. 4 (2019): 172–78. http://dx.doi.org/10.3148/cjdpr-2019-008.

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Purpose: The purpose of this work was to assess Arab Muslim immigrant mothers’ acculturation level, to explore apparent links between acculturation level and experiences of dietary changes, and to gather information on factors affecting dietary acculturation. Methods: Semi-structured individual interviews focusing on food choices were conducted with 24 mothers who had been in Canada 5 years or more. An adapted version of an existing acculturation scale was used to assess participants’ perception of their own acculturation. Results: Arab Muslim mothers retain traditional food preparation. Howev

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Oreiq, Abeer M., Ravichandran Vengadasamy, and Shanthini Pillai. "The Flavours of Migration: Mother-Daughter Culinary Experiences in Preethi Nair’s 100 Shades of White." Theory and Practice in Language Studies 15, no. 5 (2025): 1453–61. https://doi.org/10.17507/tpls.1505.10.

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The concept of resilience in diasporic contexts emphasises how individuals and groups deploy cultural traditions and adaptive tactics to confront hurdles and retain their identities in the backdrop of relocation. Masten underscores the power of endurance in adjusting to notable challenges. In a transnational environment, food functions as an important emblem of resilience, where it connects diasporic individuals to their cultural roots and promises a sense of continuity in a landscape of displacement. This paper primarily explores migrant mothers and their daughters’ culinary attitudes towards

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Wang, Tung-Sheng, Austin Rong-Da Liang, and Ping-Tsan Ho. "Integrating priori and posteriori approaches to segment types of food tourists: Food tourist segmentation." Journal of Tourism Management Research 12, no. 1 (2025): 44–58. https://doi.org/10.18488/31.v12i1.4160.

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The purpose of this study employs both a priori and posteriori approaches to classify food tourists based on their daily food exploration behaviors and investigates the differences between their daily dining behaviors and travel dining behaviors. Data were collected from 744 tourists who visited four Hakka traditional cultural areas online. The cluster analysis results indicate that tourists can be divided into two groups: those who love diverse food and those who prefer familiar food. The t-test results indicated that those who love diverse food place more importance on maintaining a balanced

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Rosliana, Lina. "SHOKU BUNKA: WARNA BUDAYA DAN TRADISI DALAM MAKANAN JEPANG." IZUMI 6, no. 2 (2017): 1. http://dx.doi.org/10.14710/izumi.6.2.1-8.

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Japan has natural resources that can provide sufficient food, both from the mountains, the sea, and rivers. The four seasons it has also contributed to the diversity of natural products, which provide a variety of colors in the food. The seriousness of producing quality food, the use of unique food processing techniques, to artistic presentation, makes Japanese food a strong identity among traditional foods from other countries in the world. In its development, Japanese food openly receives influence from abroad, but still maintains its traditions, to create the concept of assimilation in it.

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McKanan, Dan. "Salad, Lard, and Everything Between." Nova Religio 23, no. 1 (2019): 14–37. http://dx.doi.org/10.1525/nr.2019.23.1.14.

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Foodways are an excellent site for tracking the interaction between Anthroposophy, the spiritual science founded by Rudolf Steiner (1861–1925), and other emerging spiritual traditions. Participants in practical initiatives inspired by Anthroposophy—including Waldorf schools, biodynamic farms, and Camphill intentional communities—follow various eating practices. Some choose vegetarian diets featuring whole grains and abundant vegetables, like their counterparts in the Gaian wing of the New Age movement. Others prefer the “Nourishing Traditions” approach of Sally Fallon, which rejects processed

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Navarro Martínez, Eva, and Alejandro Buitrago Alonso. "Myths, traditions, and rituals of food in Spanish cinema." Semiotica 2016, no. 211 (2016): 293–313. http://dx.doi.org/10.1515/sem-2016-0104.

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AbstractThis paper analyses how food is represented in cinema, using as its main examples Spanish films from 1970 to the current day. It will focus on how food and eating become semiotic objects and how these semiotic objects are used as a cinematographic tool. To undertake this analysis it is important to differentiate between three food-related aspects: (1) The act of eating, (2) Places for eating, and (3) food itself. The methodological approach in the paper is based on the study of the functions that these distinct food-related aspects have in movies and as indicators of national identity.

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Volkening, Tom. "Renewing America's Food Traditions (RAFT)(http://www.slowfoodusa.org/raft/index.html)." Journal of Agricultural & Food Information 9, no. 3 (2008): 186–95. http://dx.doi.org/10.1080/10496500802286087.

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