scholarly journals Memories of traditional food culture in the kampong setting in Singapore

2018 ◽  
Vol 5 (2) ◽  
pp. 133-139 ◽  
Author(s):  
De Xuan Xiong ◽  
Iain A. Brownlee
Keyword(s):  
Food Culture ◽  
Traditional Food

Acculturation and Dietary Acculturation among Arab Muslim Immigrants in Canada

2019 ◽  
Vol 80 (4) ◽  
pp. 172-178 ◽  
Author(s):  
Rana Aljaroudi ◽  
Susan Horton ◽  
Rhona M. Hanning
Keyword(s):  
Food Culture ◽  
Traditional Food ◽  
Dietary Acculturation ◽  
Factors Affecting ◽  
Individual Interviews ◽  
Daily Food ◽  
Muslim Immigrants ◽  
Arab Muslim ◽  
Acculturation Level ◽  
Canadian Culture

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. However, several factors led to changes in their daily food consumption such as children’s preferences, time concerns, and availability of Arabic food. No significant relation was found between measured levels of acculturation and the adoption of Canadian food behaviour or the retention of preparation and consumption of traditional foods (dietary acculturation); however, a greater length of stay in Canada was somewhat associated with limitations on preparing traditional food. The findings indicated that many of the Arab Muslim mothers interviewed retain important aspects of their traditional cuisine. Conclusions: Dietary acculturation for Arab Muslim immigrants to Canada involved a balance between carrying forward food-related traditions and adapting to Canadian culture, including Canada’s food culture.

scholarly journals The Application of Chinese Traditional Food Culture in the Teaching of Korean Students

2020 ◽  
Vol 9 (3) ◽  
pp. 121
Author(s):  
Bei Zhang ◽  
Yanru Dai ◽  
Huiyong Zheng
Keyword(s):  
International Students ◽  
Chinese Culture ◽  
Food Culture ◽  
Traditional Food ◽  
Korean Students ◽  
Gradual Improvement ◽  
Political Status ◽  
Traditional Chinese Culture ◽  
Teaching Research ◽  
Chinese Food

With the gradual improvement of China’s economic and political status on the international stage, the time-honored, extensive and profound Traditional Chinese culture has more and more bloomed its unique Oriental charm. More and more international students come to Study in China to learn about the fine traditional Chinese culture. This paper will take The Korean students as the research object, analyze the traditional Chinese food culture, and carry out the teaching research on the Korean students’food culture.

scholarly journals Transformation of the Traditional Food Culture and Consump¬tion of Natural Products in the Diet of Rural Residents in Yakutia

2018 ◽  
Vol 11 (4) ◽  
pp. 670-678 ◽  
Author(s):  
Vinokurova Dekabrina M. ◽  
◽  
Vinokurova Antonina A. ◽  
Borisova Izabella Z. ◽  
◽  
...  
Keyword(s):  
Natural Products ◽  
Food Culture ◽  
Traditional Food ◽  
Rural Residents

scholarly journals Nutrition Transition and Traditional Food Cultural Changes in Sri Lanka during Colonization and Post-Colonization

Foods ◽  
2018 ◽  
Vol 7 (7) ◽  
pp. 111 ◽  
Author(s):  
Permani Weerasekara ◽  
Chandana Withanachchi ◽  
G. Ginigaddara ◽  
Angelika Ploeger
Keyword(s):  
Sri Lanka ◽  
Multinational Corporations ◽  
Food System ◽  
Communicable Diseases ◽  
Food Culture ◽  
Sri Lankan ◽  
Traditional Food ◽  
Micronutrient Deficiencies ◽  
Sociological Study ◽  
Non Communicable Diseases

Sri Lanka was a colony of the Portuguese, Dutch, and British. The simplification of Sri Lankan food culture can be seen most clearly today, including how the diet has been changed in the last 400 years since the colonial occupation began. Therefore, greater efforts must be made to uncover the colonial forces that have undermined food security and health in Sri Lanka. Also traditional eating habits, which are associated with countless health benefits, have been gradually replaced by the globalized food system of multinational corporations and hidden hunger, a system inherent in the emergence of non-communicable diseases, such as cancer, diabetes, cholesterol, and kidney disease epidemics, in Sri Lanka. This article discusses factors that have underpinned the dietary change in Sri Lanka from its early colonization to the post-colonization period. The research followed the integrated concept in ethnological and sociological study approaches. The study examined literature and conducted several interviews with field experts and senior people in marginal areas in Sri Lanka. This study examines the Sri Lankan traditional food system and how it changed after the colonial period, including the main changes and their impact on current micronutrient deficiencies and non-communicable diseases.

Reduction of traditional food consumption in Brazilian diet: trends and forecasting of bean consumption (2007–2030)

2020 ◽  
pp. 1-8
Author(s):  
Fernanda S Granado ◽  
Emanuella G Maia ◽  
Larissa L Mendes ◽  
Rafael M Claro
Keyword(s):  
Total Population ◽  
Food System ◽  
Age Groups ◽  
Food Culture ◽  
Dietary Behaviour ◽  
Traditional Food ◽  
Educational Levels ◽  
Regular Consumption ◽  
Complete Set ◽  
Probabilistic Sample

Abstract Objective: To identify changes in traditional dietary behaviour through the evaluation of trends in bean consumption among adults in Brazil between 2007 and 2017 and to estimate its projections up to 2030. Design: Time-series analysis conducted with data from the Surveillance System for Protective and Risk Factors for Chronic Diseases by Telephone Survey (Vigitel) between 2007 and 2017. Weekly consumption of beans was analysed. Prais–Winsten regression evaluated trends for the entire period of study (2007–2017) and in two periods of analyses (2007–2011 and 2012–2017) for the complete set of the population and stratified by socio-demographic characteristics. Estimated prevalence projections were calculated up to the year 2030 using its tendency from 2012 to 2017. Setting: Brazil. Participants: A probabilistic sample of 572 675 Brazilian adults aged ≥ 18 years. Results: Changes in traditional dietary pattern were identified. Regular consumption of beans (≥ 5 d/week) presented a stable prevalence trend for the total population in the complete and the first analysed period, but a significant decrease in the second half (67·5 % to 59·5 %) among both genders, all age groups and educational levels (except for ≥12 years). The higher magnitude of regular consumption of beans will occur up to the year of 2025 for the total population (46·9 %), when it will be less frequent in the week. Conclusion: Reductions in the weekly consumption of beans may represent the weakness of a traditional food culture in a globalised food system. By 2025, regular consumption of beans will cease to be the predominant habit in the country.

scholarly journals Indonesian food culture mapping: a starter contribution to promote Indonesian culinary tourism

2019 ◽  
Vol 6 (1) ◽  
Author(s):  
Serli Wijaya
Keyword(s):  
Cultural Values ◽  
International Market ◽  
Tourism Industry ◽  
Food Culture ◽  
Traditional Food ◽  
Journal Articles ◽  
Culinary Tourism ◽  
The Past ◽  
Tourism Sector ◽  
Great Support

Abstract The food culture of Indonesia is shaped by several factors such as nature, history, and culture. With its enormous geographic and cultural diversity across the archipelagos, it is evident that Indonesian cuisine is rich in variety and taste. As such, food can be utilised as a strategic means to boost the tourism industry of the country. In the past 5 years, the Indonesian government has given a great support for the development of culinary tourism as one special interest tourism sector that is promoted extensively to the international market. Promoting Indonesian culinary tourism should not be merely exposing the ample varieties of the traditional food that Indonesia has, but more importantly, telling the market about the socio-cultural values behind the food itself. This study aimed to portray how Indonesian food culture has been shaped, developed, and held as the value embedded in the society and has been passed from one generation to the next. For the purpose of the study, a range of literature from journal articles, books, archives, magazines, and articles to Internet sources that are relevant to Indonesian culinary discussions was reviewed.

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