scholarly journals A Study on Translation of Chinese Cuisine from its Metaphors and Culture

2018 ◽  
Vol 1 (1) ◽  
pp. 1-9
Author(s):  
Ming Cai ◽  
Keyword(s):  
Chinese Cuisine

scholarly journals ARTISANAL SHARK AND RAY FISHERIES IN SOUTH OF INDONESIA

2008 ◽  
Vol 33 (2) ◽  
pp. 175-187
Author(s):  
Dharmadi ◽  
Fahmi ◽  
Kurnaen Sumadhiharga
Keyword(s):  
Sampling Method ◽  
South Coast ◽  
Artisanal Fisheries ◽  
Asian Countries ◽  
Chinese Cuisine ◽  
By Catch

Studies on artisanal fisheries of sharks and rays in Indonesia were carried out during 2001-2004. A market sampling method was employed to collect fisheries data from a number of major landings sites, namely: Pelabuhanratu and Cilacap in south coast of Java, Kedonganan in south coast of Bali and Tanjung Luar on the island of Lombok. Large proportions of the shark and ray landings were by-catch of tuna longlines and gillnets, and shark surface and bottom longlines from Tanjung Luar - east of Lombok. The shark landings were dominated by the families Carcharhinidae, Squalidae, Allopidae and Sphyrnidae, while rays were dominated by the Dasyatidae, Rhynchobatidae and Mobulidae. Most of the landings were processed to be dried and salted products for local consumptions. Some of them are exported to Asian countries. The most valuable part of sharks are their fins, which are a delicacy in Chinese cuisine. The major importers of Indonesian shark fins are Hongkong that contributed 46.3% of the total reported exports of shark fins from Indonesia.

scholarly journals Study on the Use of Cooking Oil in Chinese Dishes

2019 ◽  
Vol 16 (18) ◽  
pp. 3367 ◽  
Author(s):  
Gangwei Pu ◽  
Shijun Lu ◽  
Mo Zheng ◽  
Jiazhang Huang ◽  
Guangyan Cheng
Keyword(s):  
Reference Data ◽  
Oil Consumption ◽  
Food Material ◽  
Cooking Oil ◽  
Cooking Process ◽  
Standard Procedures ◽  
The Mean ◽  
Eating Out ◽  
Chinese Cuisine ◽  
Cooking Oils

The purpose of this study was to research the amount of cooking oil used in mainstream Chinese cuisine, as well as the features of cooking oil used in different types of dishes. The results provide reference data for the assessment of edible oil intake for eating out. A total of 302 common Chinese dishes were chosen and prepared following standard procedures. The cooking oils used in these dishes were analyzed in terms of the cooking process, food material combination, types of primary food materials, type of cooking oil, and the purpose of the cooking oil. The results showed that the mean amount of cooking oil used per 100 g of food material was 8.1 g. There were no significant differences in the amount of cooking oil used in the eight major styles of Chinese cuisine. The average amount of cooking oil used in hot dishes (10.0 g) was higher than that used in cold dishes. The amount of cooking oil in pure meat, mixed meat-vegetable, and pure vegetable dishes was up to 10.9 g, 9.3 g, and 4.6 g, respectively. The findings of the present study could be used in future dietary surveys to determine the average oil consumption associated with different dishes. In addition, the results provide reference data for oil intake assessments in nutrition surveys or nutritional recipes.

scholarly journals Chinese advance: development of Chinese cuisine in Khabarovsk

2015 ◽  
Vol 6 (5) ◽  
Author(s):  
Татьяна Мазанкова
Keyword(s):  
Chinese Cuisine

Hunger in China: The "Norm of Truth"

Worldview ◽  
1979 ◽  
Vol 22 (3) ◽  
pp. 12-16 ◽  
Author(s):  
Miriam London ◽  
Ivan D. London
Keyword(s):  
New York ◽  
Socialist Country ◽  
New York Times ◽  
People’S Republic Of China ◽  
Left Wing ◽  
People's Republic Of China ◽  
Republic Of China ◽  
Chinese Cuisine

New York Times, December 31, 1978: Craig Claiborne, marveling over his recent gourmet experiences in the People's Republic of China, writes that he asked "an acquaintance long associated with so-called left-wing causes" "how to account for the excellence of Chinese cuisine in the present socialist atmosphere?" She replied: "In a proud socialist country such as China and Vietnam, food is as crucial and emotional a part of the culture as is their ancient art or their imperial palaces. To invite people to share their cuisine...and to serve it to them correctly, is to teach foreigners much about the Chinese soul."

scholarly journals Pengembangan Waroeng Semawis Dalam Mendukung Wisata Kuliner Di Kota Semarang Provinsi Jawa Tengah

2019 ◽  
Vol 6 (2) ◽  
pp. 350
Author(s):  
Gayuh Sherdianto ◽  
I Putu Anom
Keyword(s):  
Development Strategy ◽  
Research Topic ◽  
City Government ◽  
Literature Study ◽  
Culinary Tourism ◽  
The Development Strategy ◽  
Regular Event ◽  
Chinese Cuisine ◽  
Public Toilets ◽  
Selection Of

                                The selection of this research topic is based on the seriousness of Semarang City Government to maximize the potential of culinary tourism. The development of culinary tourism is expected to support the existing tourism in SemarangCity. In this study,the researchers chose WaroengSemawis as the main focus of the research location. WaroengSemawis is a culinary night market located in the Chinatown area in ??Semarang City. Initially,WaroengSemawis was just a Lunar New Year SemawisMarket held only days before the Lunar New Yearday, but since 2004 WaroengSemawis became a regular event every weekend. There are many types of culinary available there, ranging from local cuisine to typical Chinese cuisine. In addition,there are also many historical Chinese templessurroundingWaroengSemawis area that have their own history as well.                                 The purpose of this research is to analyze the potential of culinary tourism and the development strategy of the culinary tourism particularly at WaroengSemawis in Semarang City. The data usediin thisiresearchiis theitypeiof qualitativeiidata, whileitheidataisourceiisiprimaryidataiandisecondaryiidata. Data collection is done by observation, interview, literature study, and documentation. Data analysis techniqueusedin this study is SWOT to find out what strategies can be used. The results of this study indicate that there are still some shortcomings that must be developed by the management of WaroengSemawis. Theneed of additional public toilets, parking lots, as well as the addition of traditional culinary or culinary types of Semarang. By increasing some of these facilities, it can help boostingthe amenity and interest of tourists to visit WaroengSemawis so that it can leave a good impression on the tourists. Keywords:Development Strategy, Culinary Tourism, Waroeng Semawis

China's Emerging Food Media: Promoting Culinary Heritage in the Global Age

2017 ◽  
Vol 17 (3) ◽  
pp. 68-81
Author(s):  
Lanlan Kuang
Keyword(s):  
Food Culture ◽  
Chinese Media ◽  
Ethnographic Fieldwork ◽  
Global Age ◽  
Chinese Cuisine ◽  
The Aesthetic ◽  
Food Media ◽  
The Impact ◽  
Made In ◽  
Chinese Food

In light of increasing media attention and commercial interest in documenting Chinese cuisine, this article examines the presentation of food in today's mainstream Chinese media and the effects of its aesthetics in China and around the globe. Identified herein are the various stages of what I call a mediated discursive transformation of China's foodscape and culinary heritage in the globalization era, which started with an upsurge of gastronomic writing in China's print media and is being furthered by a generation of globally conscious Chinese elites. To examine the mediated process of Chinese cuisine under the influence of globalization and, particularly, the impact that the transforming Chinese food media may have on its local and indigenous foodscape, I conducted ethnographic fieldwork on the local, humanistic street food culture of Chongqing and the indigenous, halal cuisines of Lanzhou Muslim, and carried out a content analysis of the new Chinese food documentaries against a background of lively, sometimes heated, and growingly sophisticated arguments of Chinese viewers-turned-bloggers over the aesthetic choices made in these films.

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