Gastronomic Practice in Zhang Tongzhi's List of Jinling's Delicacies

A significant layer in the culture of an ethnic group is folklore, which includes a variety of folk art. It expresses the knowledge and experience of the people. Proverbs and sayings, where the centuries-old wisdom of the ethnic group is conveyed in a concise form, concerning different spheres of life, are of interest for learning. Thanks to proverbs and sayings, it is possible to reconstruct the national picture of the world and its components, but often this aspect remains out of the field of attention of scientists. In this regard, the aim of the study was the proverbs and sayings of the Tatar people concerning food. The hypothesis is put forward that the proverbs and sayings of the Tatar people are able to identify the characteristic features of the gastronomic culture of the Tatars, which includes culinary culture, the culture of eating and gastronomic reflection. The key research methods are analytical and hermeneutical. On their basis, the Tatar proverbs and sayings collected in the 6th volume of the publication «Tatar Folk Art» of the Academy of Sciences of the Republic of Tatarstan edited by H.Sh. Makhmutov are studied. As a result of the analysis, the respectful attitude of the ethnic group to food, the production and preparation of which is associated with hard work, was highlighted. The Tatars reflected their love for certain products and dishes, formulated tips for housewives on farming, paid attention to moderation in food and etiquette in proverbs and sayings. The study confirmed the hypothesis. It is concluded that the acquired knowledge allows us to reconstruct the national picture of the Tatars of the Middle Volga region and the Urals from a new perspective through the prism of proverbs and sayings, to interpret their national culture and many of its components, including everyday life and everyday life.

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COVID-19: epidemiology and preventive measures in Jiangsu province, China

10.21203/rs.3.rs-25763/v1 ◽

2020 ◽

Author(s):

Yi Chen ◽

JiaShu Liu ◽

ChangRui Yang ◽

Zi-sheng Ai ◽

AiHong Zhang

Keyword(s):

Preventive Measures ◽

Jiangsu Province ◽

Prevention Measures ◽

Cure Rate ◽

The People ◽

Improve Cure Rate ◽

Imported Cases ◽

Community Transmission ◽

Novel Coronavirus ◽

Epidemiological Characteristics

Abstract Background: To investigate the epidemiological features of coronavirus disease 2019(COVID-19) and the prevention measures in Jiangsu Province. Methods: Information of all novel coronavirus pneumonia conﬁrmed cases in Jiangsu was collected from the oﬃcial website of Jiangsu Commission of Health. All data were entered into Excel and Python3 for statistical analysis. Epidemiological characteristics of novel coronavirus pneumonia conﬁrmed cases from January 10, 2020 to March 18 in Jiangsu province were retrospectively analyzed. Meanwhile, the preventive measures of Jiangsu Commission of Health and the people’s Government of Jiangsu Province were also analyzed. Results: 631 COVID-19 cases were diagnosed in Jiangsu Province, covering 13 cities in Jiangsu. Before February 1, the conﬁrmed cases were mainly imported cases, and after February 1, community transmission cases became main part of conﬁrmed cases. There were more male patients than females, and most patients were in the group of 30-70 years old, 49 patients (7.8%) with mild symptom and 572 patients (90.6%) with common type accounted for the majority. The cumulative mortality rate was 0% and the cure rate was 100%. Reasonable treatments, timely and eﬀective preventive measures were taken to eﬀectively improve cure rate and to prevent the spread of the epidemic, all measures ensure the health and life safety of the people. Conclusion: The preventive measures in Jiangsu Province were timely and eﬀective, the epidemic situation in Jiangsu Province had been well controlled.

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Sustainability and ultra-processed foods: role of youth

Sustainability Agri Food and Environmental Research ◽

10.7770/safer-v9n2-art2337 ◽

2021 ◽

Vol 9 (2) ◽

Author(s):

Deepanshi Gupta ◽

Purnima Khanal ◽

Maria Khan

Keyword(s):

Human Body ◽

Natural Environment ◽

Food Processing ◽

Well Being ◽

Processed Foods ◽

Processed Food ◽

Food Processing Industry ◽

Processing Industry ◽

The People

The objective of this research is to study and look at the ways how processed food affects human and environmental health and to find alternatives to processed food. Sustainability refers to the efforts made to meet the needs of the present generation without compromising the ability of future generations to fulfil their requirements. Sustainability aims at environment-friendly progress and development. World Health Organization defines health as a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity. Processed food is any food that has been changed in its form and nature by using certain processing techniques such as freezing, canning and dehydrating. The focus of this research is “ultra-processed foods”. Ultra-processed foods are the final food product that is processed by using chemicals and unnatural preservatives. As defined by the United Nations, youth refers to the young people who fall in the age group of 15-24 years.The problem: ultra-processed foods and its impact on human and environmental wellbeing. The food processing industry is largely driven by profit-making objectives owing to the intense competition in the market. The manufacturers of food processing have to ensure that they don’t lose out their customers to their competitors. To maintain their consumer base the manufacturers work to make their processed food desirable and attractive. In the process, they resort to the usage of such products that are unnatural and unhealthy for both the human body as well as the environment. Some of the examples of such ingredients include chemicals used for preserving, colouring, and adding texture and flavour to the natural food, refined carbohydrates, sweeteners, and processed vegetable oils.Due to the use of above-mentioned ingredients, the consumption of ultra-processed foods becomes harmful to the human body. It has been found out through research that their consumption does not add any nutritional value to the human body. Moreover, it becomes very difficult for the human body to digest ultra-processed foods. Some people become addicted to such food and it has been studied that some food products are more addictive than drugs. Apart from this, the intake of the ultra-processed foods increases the instances of several diseases such as heart ailments, diabetes, high blood pressure and obesity.Processed food also impacts the natural environment. The waste generated after the processing of the food and the handling of the waste affects the air, water and soil. The process of handling and packaging of the product results in the release of harmful chemicals and toxins in the environment. This not only affects the natural environment but also human health. The solution to this problem is to create awareness about the harmful effects of ultra-processed foods and to promote sustainable alternatives to it. The youth can play a very important role in spreading awareness about the ill-effects as well as the alternatives to the ultra-processed foods. The sample of our study is the young consumers of ultra-processed foods of the University of Delhi. This is because the youth is the largest consumer of the ultra-processed foods and they can work towards promoting more sustainable and healthy food choices and habits amongst people. The research questions are: 1) What are the different kinds of ultra-processed foods that are consumed by people? 2) How does the food processing industry work? 3) How can the youth be made aware about the ill-effects of ultra-processed foods? 4) What are the sustainable alternatives to ultra-processed foods? 5) What role youth can play in promoting sustainable alternatives? The hypothesis are: 1) Ultra-processed foods affect the environment and human well-being negatively. 2) The youth can play a positive role in promoting alternatives to ultra-processed foods.The research methodology, is the theoretical and empirical analysis of the study. The nudge theory would be applied to understand how alternatives can be promoted by the youth. Richard Thaler and Cass Sunstein introduced the concept of nudging and defined a nudge as “any aspect of the choice, architecture that predictably alters people’s behaviour without forbidding any options or significantly changing their economic incentives.” It doesn’t mean restricting the options available to the people but it means regulating their behaviour. The questionnaires and surveys to assess the consuming habits of the people and the use of pictorial and graphical representation of the data collected through the surveys and questionnaires are used. Despite the study focuses on the role of the youth, the surveys were conducted with youth as well as adults to make the study more inclusive and comprehensive.

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HEALTH HAZARDS WITH ADULTERATED SPICES: SAVE THE “ONION TEARS”

Innovare Journal of Medical Sciences ◽

10.22159/ijms.2020.v8i3.36439 ◽

2020 ◽

pp. 8-11

Author(s):

ABDUL KADER MOHIUDDIN

Keyword(s):

Grocery Store ◽

Health Hazards ◽

Processed Foods ◽

Food Industries ◽

Strong Incentive ◽

Sensory Inputs ◽

The People ◽

Different Types ◽

Quality Check

Spices are among the top five most commonly adulterated food types because they are expensive commodities that are processed before sale, used most frequently and consumed by mass population. There is a strong incentive to pollute. In Bangladesh, different types of grounded spices powders are available such as onion, ginger, coriander, chili, turmeric, and cumin. These powdered spices are commercially processed and packaged by some leading food industries, while some local non-branded industries also exist. Nowadays, people are busy with their carriers, the demand of branded spices powder is increasing gradually. In general, most of the people tend to buy loose spices from the local grocery store if branded and packaged spices are not available. This increases the risk of consuming adulterated spices. Unlike this particular adulterant is not unhealthy (but illegal), most of the adulterants are unhealthy and can cause serious and fatal damage to our system if consumed regularly. The escalating market of this product implies that in Bangladesh, this tradition is increasingly attaining momentum. Spices are consumed in various forms such as whole spices, ground spices, oleoresins, and extracts. Spices play an important role in enhancing the flavor and taste of processed foods. They are also used in medicine because of their carminative stimulating and digestive properties. Ground spices may be adulterated with artificial colors, starch, chalk powder, etc., to increase their weight and enhance appearance. High value ground spices are frequently adulterated for economic gains. Adulteration is difficult to identify by visual and sensory inputs alone. Although there are few renowned food industries, peoples are always suspicious about these products. However, there are still not enough investigations for the quality check of all these branded powdered products.

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Methodological Bases of Studying National Cuisine as a Phenomenon of Gastronomic Culture

Ethnic Culture ◽

10.31483/r-75332 ◽

2020 ◽

pp. 92-96

Author(s):

Elena Liudvigovna Iakovleva

Keyword(s):

Theoretical Analysis ◽

Analytical Method ◽

Direct Connection ◽

Structural Components ◽

Ethnic Culture ◽

Methodological Basis ◽

The People ◽

Symbolic Meanings ◽

National Cuisine ◽

Culinary Culture

The author outlines that in “current modernity” (Z. Bauman), among the urgent problems of research, one can name tradition, which is the foundation of culture. Many of its components are among those that are difficult to comprehend, and national cuisine is among them. Methods of research. In the presented article, national cuisine is examined through the prism of an analytical method that allows you to identify authentic ways of studying and showing its versatility. In the course of the research, a theoretical analysis of the methodological basis for the study of national cuisine as a phenomenon of gastronomic culture was carried out. It is noted that being a unique phenomenon of the traditional ethnic culture, national cuisine has its own gastronomic code and contains information about the specifics of the people’s life, encrypted through processes related to food and its preparation. The author pays special attention to the fact that the most effective methods of researching national cuisine are structural, phenomenological and hermeneutic. They help to identify designs and highlight the structural components of national cuisine (culinary culture, culture of eating and gastronomic reflection), study and analyze them with the help of feelings and experience as a direct connection to each of them, comprehend the process of cooking based on the culinary recipe and the process of tasting, reveal the symbolic meanings of the elements of national cuisine and establish their origins. Results of research. The simultaneous use of phenomenological, structural and hermeneutic methods contributes to the comprehension of the gastronomic code of the people and the peculiarities of their cuisine. The knowledge gained allows us to interpret not only the secrets of national cuisine, but also the history and culture of the ethnos from new perspectives.

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COVID-19: Epidemiology and Preventive Measures in Jiangsu Province, China

10.21203/rs.3.rs-80110/v1 ◽

2020 ◽

Author(s):

Yi Chen ◽

Jiashu Liu ◽

Changrui Yang ◽

Aihong Zhang ◽

Zisheng Ai

Keyword(s):

Preventive Measures ◽

Jiangsu Province ◽

Prevention Measures ◽

Cure Rate ◽

The People ◽

Improve Cure Rate ◽

Imported Cases ◽

Community Transmission ◽

Novel Coronavirus ◽

Epidemiological Characteristics

Abstract Background To discuss the epidemiological features of coronavirus disease 2019(COVID-19) and prevention measures in Jiangsu Province. Methods Information on all novel coronavirus pneumonia confirmed cases in Jiangsu was collected from the official website of Jiangsu Commission of Health. All data are entered into Excel and Python3 for statistical analysis. Epidemiological characteristics of novel coronavirus pneumonia confirmed cases from January 10, 2020 to March 18th in Jiangsu province were retrospectively analyzed. Meanwhile, the preventive measures of Jiangsu Commission of Health and the people's Government of Jiangsu Province were also analyzed. Results 631 COVID-19 cases were diagnosed in Jiangsu Province, covering 13 districts in Jiangsu. Before February 1, the confirmed cases were mainly imported cases, and after February 1, community transmission cases became main part of confirmed cases. There were more male patients than females, and most patients were in the group of 30-70 years old, 49 patients (7.8%) with mild symptom and 572 patients (90.6%) with common type accounted for the majority. The cumulative mortality rate was 0% and the cure rate was 100%. Reasonable treatment, timely and effective preventive measures were taken to effectively improve cure rate and to prevent the spread of the epidemic, all measures ensure the health and life safety of the people. Conclusion The preventive measures in Jiangsu Province were timely and effective, the epidemic situation in Jiangsu Province had been well controlled and cured.

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LEKSIKON KULINER TRADISIONAL MASYARAKAT KABUPATEN PANDEGLANG

LITERA ◽

10.21831/ltr.v20i1.33908 ◽

2021 ◽

Vol 20 (1) ◽

pp. 45-71

Author(s):

Odien Rosidin ◽

Erwin Salpa Riansi ◽

Asep Muhyidin

Keyword(s):

Cultural Values ◽

Participant Observation ◽

Three Dimensions ◽

Cultural Meanings ◽

The People ◽

Oral Speech ◽

Research Findings ◽

Data Source ◽

Cultural Entity ◽

Culinary Culture

Kuliner tradisional bukan sekadar mencerminkan khazanah makanan, bahan yang digunakan, cara pengolahan, dan cita rasa olahan lokal yang unik, tetapi juga merepresentasikan entitas budaya masyarakat secara utuh. Leksikon nama kuliner tradisional menyiratkan makna budaya yang penting untuk digali dan diinterpretasikan dalam kaitannya dengan pengungkapan nilai -nilai simbolik dan budaya yang dikandungnya. Penelitian ini bertujuan mendeskripsikan kuliner tradisional masyarakat Kabupaten Pandeglang berdasarkan tinjauan bentuk leksikon, fungsinya dalam upacara atau ritual adat, dan pandangan masyarakat terhadap simbol dan makna kuliner tradisional sebagai pelengkap dalam upacara atau ritual adat. Penelitian ini didesain dengan menggunakan pendekatan kualitatif dengan memakai metode etnografis berancangan antropolinguistik. Sumber data penelitian adalah tuturan lisan para informan sebagai narasumber. Pengumpulan data dengan teknik observasi partisipan dan wawancara. Analisis data dengan empat kegiatan, yaitu pengumpulan, reduksi, penyajian, dan verifikasi. Hasil penelitian sebagai berikut. Pertama, ditemukan 25 leksikon nama makanan; 14 leksikon nama makanan pelengkap upacara atau ritual adat; 32 leksikon nama alat pembuatan, 35 leksikon nama bahan, dan 38 leksikon nama proses pembuatan. Kedua, kuliner tradisional dalam fungsinya sebagai pelengkap upacara atau ritual adat mencerminkan tiga dimensi nilai, yaitu individual, sosial, dan pengetahuan. Ketiga, kuliner tradisional sebagai pelengkap upacara atau ritual adat merepresentasikan simbol dan makna yang berhubungan erat dengan identitas sosial budaya masyarakat Kabupaten Pandeglang. Temuan penelitian bermanfaat untuk dokumentasi produk budaya kuliner lokal dan upaya revitalisasi dan pemertahanan budaya tradisional menghadapi moderninasi dan globalisasi.Kata kunci: leksikon, kuliner tradisional, sosial budaya, ritual adatLEXICON OF THE COMMUNITY TRADITIONAL CULINARY IN PANDEGLANG REGENCYAbstractTraditional culinary not only reflects the food treasures, ingredients used, processing methods, and unique local processed flavors, but also represents the cultural entity of the community as a whole. The lexicon of traditional culinary names implies cultural meanings that are important to explore and interpret in relation to the expression of the symbolic and cultural values they contain. This study aims to describe the traditional culinary delights of the people of Pandeglang Regency based on a review of the lexicon forms, their function in traditional ceremonies or rituals, and people's views on traditional culinary symbols and meanings as a complement to traditional ceremonies or rituals. This study was designed using a qualitative approach using ethnographic methods with anthropolinguistic design. The data source of this research was the oral speech of the informants as sources. Data collection was done by participant observation and interview techniques. Data were analyses were conducted in four activities, namely collection, reduction, presentation, and verification. The research results are as follows. First, the following are found: 25 lexicons of food names, 14 lexicons of names of complementary foods for traditional ceremonies or rituals, 32 lexicons of manufacturing tool names, 35 lexicons of material names, and 38 lexicons of manufacturing process names. Second, traditional culinary in its function as a complement to traditional ceremonies or rituals reflects three dimensions of value; namely individual, social, and knowledge. Third, traditional culinary as a complement to traditional ceremonies or rituals representing symbols and meanings are closely related to the socio-cultural identity of the people of Pandeglang Regency. The research findings are useful for documenting local culinary culture products and efforts to revitalize and maintain traditional culture in facing modernization and globalization.Keywords: lexicon, traditional culinary, social culture, traditional rituals

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The Hotel Chefs Perception on Traditional Kitchen Culture and Gastronationalism

Anais Brasileiros de Estudos Turísticos - ABET ◽

10.34019/2238-2925.2020.v10.29350 ◽

2020 ◽

Vol 10 (1, 2 e 3) ◽

Author(s):

Yeliz Pekersen

Keyword(s):

Social Structure ◽

Key Words ◽

Sampling Method ◽

Future Generations ◽

Theoretical Knowledge ◽

The People ◽

The Social ◽

National Cuisine ◽

Culinary Culture

Gastronationalism is a phenomenon that supports the preservation of traditional culinary cultures of societies, revealing the level of awareness and awareness about the national cuisine of the people and preserving these values. Through to the preservation of the culinary culture, which is a reflection of the social structure, the sustainability of these values will be ensured and accurately transferred to future generations. In this context, gastronationalistic identities of the chefs are important for the development of culinary culture. In this direction, a questionnaire has been applied to hotel chefs in January and February 2019 by sampling method. As a result of the study, it has been found out that the traditional perception of culinary culture of the chefs affects the perception levels of gastronationalism and that they have enough theoretical knowledge about local and Turkish dishes.In order to make gastronationalism more effective and sustainable, it is important that chefs working in tourism businesses put the authentic features of the local cuisine to the forefront further and the chefs are encouraged and supported in terms of researching the local cuisine. Key words: Gastronationalism; Culture; Traditional Culinary; Hotel; Chef.

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Art Museum Dining: The History of Eating Out at the Art Gallery of Ontario

Museum and Society ◽

10.29311/mas.v15i3.2543 ◽

2018 ◽

Vol 15 (3) ◽

pp. 287-300

Author(s):

Irina Mihalache

Keyword(s):

American Art ◽

Theoretical Models ◽

Art Museum ◽

Art Museums ◽

Art Gallery ◽

History Of ◽

Eating Out ◽

Culinary History ◽

Art Gallery Of Ontario ◽

Culinary Culture

Using archival materials from the Art Gallery of Ontario (AGO), this article recreates the culinary history of the art museum and advocates for the inclusion of food in the literature on art museum history and practice. The AGO, like many other North American art museums, has a rich culinary history, which started with dining events organized by volunteer women’s committees since the 1940s. These culinary programs generated a culinary culture grounded in gourmet ideologies, which became the grounds for the first official eating spaces in the museum in the mid-1970s. Awareness of the museum’s culinary history offers an opportunity to liberate the museum from prescriptive theoretical models which are not anchored in institutional realities; these hide aspects of gender and class which become visible through food narratives.KeywordsArt museum restaurants, culinary programming, women’s committees, multisensorial museums, Art Gallery of Ontario

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Sustainability and ultra-processed foods: role of youth

Sustainability Agri Food and Environmental Research ◽

10.7770/safer-v0n0-art2337 ◽

2021 ◽

Author(s):

Deepanshi Gupta ◽

Purnima Khanal ◽

Maria Khan

Keyword(s):

Human Body ◽

Natural Environment ◽

Food Processing ◽

Well Being ◽

Processed Foods ◽

Processed Food ◽

Food Processing Industry ◽

Processing Industry ◽

The People

The objective of this research is to study and look at the ways how processed food affects human and environmental health and to find alternatives to processed food. Sustainability refers to the efforts made to meet the needs of the present generation without compromising the ability of future generations to fulfil their requirements. Sustainability aims at environment-friendly progress and development. World Health Organization defines health as a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity. Processed food is any food that has been changed in its form and nature by using certain processing techniques such as freezing, canning and dehydrating. The focus of this research is “ultra-processed foods”. Ultra-processed foods are the final food product that is processed by using chemicals and unnatural preservatives. As defined by the United Nations, youth refers to the young people who fall in the age group of 15-24 years.The problem: ultra-processed foods and its impact on human and environmental wellbeing. The food processing industry is largely driven by profit-making objectives owing to the intense competition in the market. The manufacturers of food processing have to ensure that they don’t lose out their customers to their competitors. To maintain their consumer base the manufacturers work to make their processed food desirable and attractive. In the process, they resort to the usage of such products that are unnatural and unhealthy for both the human body as well as the environment. Some of the examples of such ingredients include chemicals used for preserving, colouring, and adding texture and flavour to the natural food, refined carbohydrates, sweeteners, and processed vegetable oils.Due to the use of above-mentioned ingredients, the consumption of ultra-processed foods becomes harmful to the human body. It has been found out through research that their consumption does not add any nutritional value to the human body. Moreover, it becomes very difficult for the human body to digest ultra-processed foods. Some people become addicted to such food and it has been studied that some food products are more addictive than drugs. Apart from this, the intake of the ultra-processed foods increases the instances of several diseases such as heart ailments, diabetes, high blood pressure and obesity.Processed food also impacts the natural environment. The waste generated after the processing of the food and the handling of the waste affects the air, water and soil. The process of handling and packaging of the product results in the release of harmful chemicals and toxins in the environment. This not only affects the natural environment but also human health. The solution to this problem is to create awareness about the harmful effects of ultra-processed foods and to promote sustainable alternatives to it. The youth can play a very important role in spreading awareness about the ill-effects as well as the alternatives to the ultra-processed foods. The sample of our study is the young consumers of ultra-processed foods of the University of Delhi. This is because the youth is the largest consumer of the ultra-processed foods and they can work towards promoting more sustainable and healthy food choices and habits amongst people. The research questions are: 1) What are the different kinds of ultra-processed foods that are consumed by people? 2) How does the food processing industry work? 3) How can the youth be made aware about the ill-effects of ultra-processed foods? 4) What are the sustainable alternatives to ultra-processed foods? 5) What role youth can play in promoting sustainable alternatives? The hypothesis are: 1) Ultra-processed foods affect the environment and human well-being negatively. 2) The youth can play a positive role in promoting alternatives to ultra-processed foods.The research methodology, is the theoretical and empirical analysis of the study. The nudge theory would be applied to understand how alternatives can be promoted by the youth. Richard Thaler and Cass Sunstein introduced the concept of nudging and defined a nudge as “any aspect of the choice, architecture that predictably alters people’s behaviour without forbidding any options or significantly changing their economic incentives.” It doesn’t mean restricting the options available to the people but it means regulating their behaviour. The questionnaires and surveys to assess the consuming habits of the people and the use of pictorial and graphical representation of the data collected through the surveys and questionnaires are used. Despite the study focuses on the role of the youth, the surveys were conducted with youth as well as adults to make the study more inclusive and comprehensive.

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