scholarly journals Review on: uses of cereals in traditional foods of Nepal and their preparation process

2021 ◽  
pp. 49-60
Author(s):  
Anish Dangal ◽  
Prekshya Timsina ◽  
Sangam Dahal
Keyword(s):  
Ethnic Diversity ◽  
Finger Millet ◽  
Traditional Food ◽  
Preparation Process ◽  
Traditional Foods ◽  
Beliefs And Practices ◽  
Cultural Aspects ◽  
Natural Beauty ◽  
Culture Influence ◽  
Indigenous Foods

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 emotional and cultural level for the old generational residents of this country, but this trend seems to be decreasing in today’s generation due to Western culture influence and modernization. During preparation the process followed was still same as followed decades ago. The advancement in food technologies can be followed by the advancement in traditional foods for their own benefits. We should protect and promote our traditional foods, as it is deeply rooted with our cultural aspects; which results in preservation of culture and traditions. This article is about the use of cereals in traditional food of Nepal and their preparation process

Sharing Indigenous Foods Through Stories and Recipes

2020 ◽  
pp. 1-5
Author(s):  
Kelly Skinner ◽  
Hannah Tait Neufeld ◽  
Emily Murray ◽  
Suzanne Hajto ◽  
Laurie Andrews ◽  
...  
Keyword(s):  
Knowledge Transfer ◽  
Indigenous Peoples ◽  
Health Professionals ◽  
Working Group ◽  
Cross Cultural ◽  
Traditional Food ◽  
Traditional Foods ◽  
The Creation ◽  
Indigenous Foods ◽  
Selection Of

Participants at the second National Gathering of the Aboriginal Nutrition Network (ANN) were encouraged to submit their favourite traditional recipes. Approximately 40 were received, and a volunteer working group contacted contributors to assist in the creation of a recipe resource with a selection of 12 recipes that included traditional ingredients to promote Indigenous foodways. All contributors were interviewed to share stories about their recipes. Each recipe was then tested, photographed, and developed into a resource handout that was disseminated to a variety of stakeholders. Afterwards, a brief survey was conducted with ANN recipients of the recipes (n = 23) to evaluate the recipe collection. When asked, “Prior to learning about this resource, was a collection of recipes using traditional foods something that you or the communities you work with were interested in?” all respondents answered yes. Nearly all found the recipes easy to follow (91%), and that they were applicable to the interests or needs of the communities they work with (83%). Preserving recipes and building opportunities for dietitians and other health professionals to contribute to traditional food recipe collections facilitates increased knowledge transfer, enhanced cross-cultural understanding, and is generally a useful tool for those working with Indigenous Peoples in Canada.

Disciplining Polenta: A Parody on the Politics of Saving Food

2020 ◽  
Vol 20 (2) ◽  
pp. 1-11
Author(s):  
Zachary Nowak ◽  
Bradley M. Jones ◽  
Elisa Ascione
Keyword(s):  
Food Products ◽  
Social Value ◽  
Traditional Food ◽  
Traditional Foods ◽  
Time And Space ◽  
Historical Sources ◽  
Scholarly Literature ◽  
Identity Creation ◽  
The Past ◽  
The Social

This article begins with a parody, a fictitious set of regulations for the production of “traditional” Italian polenta. Through analysis of primary and secondary historical sources we then discuss the various meanings of which polenta has been the bearer through time and space in order to emphasize the mutability of the modes of preparation, ingredients, and the social value of traditional food products. Finally, we situate polenta within its broader cultural, political, and economic contexts, underlining the uses and abuses of rendering foods as traditional—a process always incomplete, often contested, never organic. In stirring up the past and present of polenta and placing it within both the projects of Italian identity creation and the broader scholarly literature on culinary tradition and taste, we emphasize that for so-called traditional foods to be saved, they must be continually reinvented.

Pergeseran Bahasa Sunda dalam Leksikon Makanan Tradisional Sunda di Kabupaten Bandung dalam Perspektif Sosiolinguistik Mikro

Metahumaniora ◽  
2018 ◽  
Vol 8 (3) ◽  
pp. 312
Author(s):  
Wagiati Wagiati
Keyword(s):  
Qualitative Method ◽  
Language Shift ◽  
Traditional Food ◽  
Traditional Foods ◽  
Internal Factors ◽  
Language Retention ◽  
Data Source ◽  
Linguistic Innovation ◽  
Lexical Innovation ◽  
Determining Factor

AbstrakPenelitian ini berjudul “Pergeseran Bahasa Sunda dalam Leksikon Makanan Tradisional Sunda di Kabupaten Bandung dalam Perspektif Sosiolinguistik Mikro”. Tujuan penelitian ini adalah menjelaskan bentuk-bentuk perubahan dan inovasi bahasa dalam leksikon-leksikon makanan tradisional Sunda yang menjadi faktor penentu terjadinya pemertahanan atau pergeseran suatu bahasa. Metode yang digunakan dalam penelitian ini adalah metode kualitatif-deskriptif. Sumber data pada penelitian ini berupa leksikon-leksikon makanan tradisional di Kabupaten Bandung. Hasil penelitian menunjukkan bahwa (1) bahasa Sunda dalam leksikon makanan tradisional Sunda sebagian besar telah mengalami inovasi; (2) gejala perubahan bentuk dari leksikon-leksikon makanan tradisional Sunda adalah inovasi leksikal penuh, inovasi fonetis, dan inovasi morfemis; (3) bahasa Sunda di Kabupaten Bandung dalam konsep makanan tradisional Sunda telah mengalami pergeseran bahasa secara sosiolinguistik mikro, mengingat faktor-faktor internal bahasa, yaitu berupa inovasi, telah terjadi. Inovasi tersebut meliputi inovasi leksikal penuh, inovasi fonologis, dan inovasi morfemis. Faktor-faktor internal bahasa ini menjadi faktor utama pemertahanan dan pergeseran bahasa.Kata kunci: pergeseran bahasa, makanan tradisional, sosiolinguistik mikroAbstractThe article is entitled "The shifting of Sundanese Language in Lexiconsof Sundanese Food in Bandung Regency studied by Micro Sociolinguistics". The purpose of this study is to describe the forms of change and linguistic innovation in the lexiconsof Sundanesetraditional food which become the determining factor of a language retention or shift. The methods used in this research is descriptive-qualitative method. The data source on this research are lexicons of Sundanese traditional foods in Bandung Regency. The results show that (1) Sundanese Language in the lexiconsof Sundanese Food in the majority hasundergone an innovation; (2) the morphemic change phenomemaof theSundanese traditional food lexicons consist of the full lexical innovation, innovation, innovation and phonetic morfemis; (3) There has been a shift in Sundanese language micro-sociolinguistically regarding the lexiconsof Sundanese traditional food in Bandung Regency based on internal factors of language, i.e. in the form of innovation. These innovations include the full lexical innovation, phonological innovation, and innovation morfemis. Internal factors of a language became a major factor of language retention and language shift.Keywords: language shift, traditional food, micro-sociolinguistic

scholarly journals The Influence of Entrepreneurship Education and Family Background on Students’ Entrepreneurial Interest in Nutritious Traditional Food Start Ups in Indonesia

2018 ◽  
Vol 7 (4.9) ◽  
pp. 118 ◽  
Author(s):  
Hendra Hidayat ◽  
Yuliana .
Keyword(s):  
Higher Education ◽  
Family Background ◽  
Entrepreneurship Education ◽  
Traditional Food ◽  
Regression Analyses ◽  
Entrepreneurial Education ◽  
Traditional Foods ◽  
Continuous Innovation ◽  
Starting Point ◽  
Start Ups

The entrepreneurial interest of students in higher education tends to be low,albeit the introduction of entrepreneurial education at colleges and universities. There is no exception of lack of interest in entrepreneurship at traditional food businesses where these businesses in Indonesia have an unlimited market share, higher profit, lower riskof loss, and continuous innovation. Entrepreneurial education is not the only determinant asthe students' environment, especially their family background also has an important role in influencing and building student entrepreneur interest. Hence,this study assesses the influence of entrepreneurship education and family background towards the interest of entrepreneurs especially in nutritious traditional foods based on a sample of 150 higher educationstudents. Data was collected usingquestionnaire whiledata was analysed usingdescriptive and multiple regression analyses. The results of the studyshow that entrepreneurial education as well as family background positively affect students’ entrepreneurial interest in traditional food. Therefore, entrepreneurship education should become a serious concern in higher education as can be one the students’ starting point in building the interest and spirit of entrepreneurs. 

scholarly journals Promoting traditional foods for human and environmental health: lessons from agroecology and Indigenous communities in Ecuador

2020 ◽  
Author(s):  
Ana Laura Deaconu ◽  
Geneviève Mercille ◽  
Malek Batal
Keyword(s):  
Focus Group ◽  
Indigenous People ◽  
Agricultural Practices ◽  
Indigenous Communities ◽  
Traditional Food ◽  
Traditional Foods ◽  
Focus Group Discussions ◽  
Group Discussions ◽  
Dietary Practices ◽  
Production Diversity

Abstract Background: The displacement of traditional dietary practices is associated with negative nutritional consequences for rural Indigenous people, who already face the brunt of both nutritional inadequacies and excesses. Traditional food (TF) consumption and production practices can improve nutritional security by mitigating disruptive dietary transitions, providing nutrients and improving agricultural resilience. Meanwhile, traditional agricultural practices regenerate biodiversity to support healthy ecosystems. In Ecuador, Indigenous people have inserted TF agricultural and dietary practices as central elements of the country’s agroecological farming movement. This study assesses factors that may promote TF practices in rural populations and explores the role of agroecology in strengthening such factors. Methods: Mixed methods include a cross-sectional comparative survey of dietary, food acquisition, production and socioeconomic characteristics of agroecological farmers (n=61) and neighboring reference farmers (n=30) in Ecuador’s Imbabura province. Instruments include 24-hour dietary recall and a food frequency questionnaire of indicator traditional foods. We triangulate results using eight focus group discussions with farmers’ associations. Results: Compared to their neighbors, agroecological farmers produce and consume more TFs, and particularly underutilized TFs. Farm production diversity, reliance on non-market foods and agroecology participation act on a pathway in which TF production diversity predicts higher TF consumption diversity and ultimately TF consumption frequency. Age, income, market distance and education are not consistently associated with TF practices. Focus group discussions corroborate survey results and also identify affective (e.g. emotional) and commercial relationships in agroecological spaces as likely drivers of stronger TF practices. Conclusions: Traditional food practices in the Ecuadorian highlands are not relics of old, poor and isolated populations but rather an established part of life for diverse rural people. However, many TFs are underutilized. Sustainable agriculture initiatives may improve TF practices by integrating TFs into production diversity increases and into consumption of own production. Agroecology may be particularly effective because it is a self-expanding global movement that not only promotes the agricultural practices that are associated with TF production, but also appears to intensify affective sentiments toward TFs and inserts TFs in commercial spaces. Understanding how to promote TFs is necessary in order to scale up their potential to strengthen nutritional health.

Assessing the Contribution of Traditional Foods to Food Security for the Wapekeka First Nation of Canada

2021 ◽  
Author(s):  
Michael A Robidoux ◽  
Derek Winnepetonga ◽  
Sylvia Santosa ◽  
François Haman
Keyword(s):  
Food Security ◽  
Local Food ◽  
Lifestyle Changes ◽  
First Nation ◽  
Food Sources ◽  
Household Food Security ◽  
Traditional Food ◽  
Traditional Foods ◽  
Policy Makers ◽  
The Impact

The food security crisis and disproportionately high burden of dietary related disease amongst northern Indigenous populations in Canada continues to be a troubling reality with little sign of improvement. The Government of Canada is responding by developing programs to support local food initiatives for northern isolated communities. While such investments appear commendable, the impact of local food harvesting to improve food security has yet to be determined. While there are clear nutritional and cultural benefits to traditional food sources, communities face considerable barriers acquiring it in sufficient amounts because of historically imposed lifestyle changes that have increased food insecurity rates. This study responds by providing a novel multidisciplinary approach that draws from firsthand experiences working with First Nations community members in a remote subarctic region in northwestern, Ontario to estimate their community’s total food requirement and the amount of wild animal food sources needed to sustain yearly food intake. This transferrable energy demand approach will be critical for policy makers to put into perspective the amount of wild food needed to have an impact on food security rates and ultimately improve dietary related diseases. Novelty: • It will provide government policy makers information about current harvest yields in a remote northern First Nation to understand the potential contribution of traditional food to improve local food security • Provides Indigenous communities a means to assess local food resources to measure the caloric contributions of traditional foods toward household food security

scholarly journals Pemberdayaan Masyarakat Desa dengan Usaha Kuliner Tradisional pada Kelompok Boga Ganesha Kabupaten Buleleng

2017 ◽  
pp. 387
Author(s):  
MADE SUDANA ◽  
I GEDE SETIAWAN ADI PUTRA ◽  
NYOMAN PARINING
Keyword(s):  
Food Processing ◽  
Fast Food ◽  
Community Empowerment ◽  
Traditional Food ◽  
Traditional Foods ◽  
Village Community ◽  
The People ◽  
The Family ◽  
The Village

The Village Community Empowerment With Traditional Culinary Business in the Group of Boga Ganesha Buleleng The development of fast food must be balanced with the consumption of traditional foods because fast food is allegedly to be a risk factor for the emergence of various diseases. This study aimed to analyze the behavior of IbIKK group of Boga Ganesha. The choice of location of the research was determined purposively with the consideration that the Boga Ganesha is one of the groups to empower the people with the traditional culinary efforts. The method used in collecting the data in this study was interviews with questionnaire instruments. Based on the research results, the potential of the IbIKK of Boga Ganesha is a kosher, hygienic and healthy traditional food processing. Behavior that was demonstrated by the members can be classified into an excellent category (4,6). The achievement of the implementation of the empowerment program that is included in the category of successful (4,2). Empowerment of program aimed to improve the quality of human resources. In this regard, members of the group should implement their skills so that they can open up business opportunities in order to improve the economy of the family. To support this, the facilitator should use the appropriate method so that all participants can obtain information equally.

scholarly journals Leveraging Globalization to Revive Traditional Foods

2016 ◽  
Vol 9 (6) ◽  
pp. 212 ◽  
Author(s):  
Jena Trolio ◽  
Molly Eckman ◽  
Khanjan Mehta
Keyword(s):  
Food Systems ◽  
Edible Oils ◽  
Nutrient Deficiency ◽  
Indigenous Communities ◽  
Human Migration ◽  
Urban Migration ◽  
Traditional Foods ◽  
Economy Of Scale ◽  
Technological Advances ◽  
Indigenous Foods

<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 indigenous foods, globalization is inevitable and has potentially useful aspects. Local champions and international supporters can leverage specific technologies and market patterns brought about or influenced by globalization to revive culinary traditions, strengthen local food systems, and bolster indigenous livelihoods. Such approaches include helping farmers benefit from technological advances in efficiency and economy of scale, biotechnology, post-harvest processing, and smart infrastructure combined with ethically-conscious food sourcing. Trends such as human migration, exotic food fads, interest in nutritious and organic foods, the rise of social media, and agricultural extension and education can also support improvements in local agricultural products and their globalizing markets. Collectively, these efforts can help revive sustainable traditional food production and enhance the lives and livelihoods of indigenous communities.</p>

scholarly journals Creating bespoke note by note dishes and drinks inspired by traditional foods

2020 ◽  
Vol 7 (1) ◽  
Author(s):  
Róisín M. Burke ◽  
Pauline Danaher ◽  
David Hurley
Keyword(s):  
Nutritional Value ◽  
Traditional Food ◽  
Traditional Foods ◽  
Food Ingredients ◽  
Food Neophobia ◽  
Molecular Gastronomy ◽  
International Activities ◽  
The Creation

Abstract French physical chemist, Hervé This, first proposed Note by Note (NbN) cooking in 1994. It is an application of molecular gastronomy and involves the use of compounds, either pure or in mixtures, rather than traditional food ingredients to make dishes. A review of international activities, relating to NbN cooking and cuisine, reveals that it has the potential to contribute to the creation of bespoke foods and drinks, e.g., by using ingredients which are sustainable and which provide nutritional value. However the ‘food neophobia’ of some consumers needs to be overcome to ensure its success. In light of these findings, it was decided to explore if and how the factors of food neophobia, sustainability and nourishment influenced students when they were developing their NbN dishes/drinks for their module assignment in TU Dublin. One hundred and five students at TU Dublin have, since 2013, completed NbN assignments and their corresponding reports which provide details of the development of their dishes/drinks. Eighty-seven of these were available for analysis. It was found that the majority of the students (62%) were inspired by traditional foods to create bespoke NbN dishes/drinks, helping to address the ‘food neophobia’ of some consumers. The development of one of these dishes and one of these drinks is discussed. This information would be beneficial for others who will be developing NbN dishes/drinks.

scholarly journals Melanogenesis inhibitory activity of Korean Undaria pinnatifida in mouse B16 melanoma cells

2014 ◽  
Vol 7 (2) ◽  
pp. 89-92 ◽  
Author(s):  
Min-Jin Kim ◽  
Dong Sam Kim ◽  
Hun-Seok Yoon ◽  
Wook Jae Lee ◽  
Nam Ho Lee ◽  
...  
Keyword(s):  
Undaria Pinnatifida ◽  
Traditional Food ◽  
Dependent Manner ◽  
Asian Countries ◽  
Melanin Content ◽  
Traditional Foods ◽  
Whitening Agent ◽  
Few Data ◽  
Dose Dependent ◽  
Different Parts

ABSTRACT A number of seaweed species are used as traditional foods and medicine in different parts of the world, including Asian countries. However, very few data on the anti-melanogenic effect of seaweed have been published. Undaria pinnatifida (Dolmiyeok), a brown alga, is a traditional food in Jeju Island, the southern regions of the Korea peninsula. In this study, ethylacetate extracts of U. pinnatifida (UPE) were examined for their anti-melanogenic potentials. Our results supports the finding that UPE down-regulated melanin content in a dose-dependent pattern. To clarify the target of UPE action in melanogenesis, we performed Western blotting for tyrosinase and microphthalmia-associated transcription factor (MITF), which are key melanogenic enzymes. UPE inhibited tyrosinase and MITF expressions in a dose-dependent manner. These results indicate that treatment with UPE significantly inhibits the melanogenesis in B16 cells, and may be effective in the whitening agent for the skin

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