Pengembangan Silamak Pangek Pisang sebagai Makanan Tradisional Unggulan Nagari Kinari melalui Rekayasa Proses dan Modifikasi Bentuk

Silamak Pangek Pisang is, made of banana fruit, one of the Nagari Kinari Traditional Foods that has the potential to be developed and introduced to the commercial world. The development of Silamak Pangek Pisang as traditional food is expected to be able to be an effort to increase family income. Therefore, it is necessary to transfer a technology and product development, so that these traditional food products and traditional foods can be accepted by many walks of life outside Nagari Kinari. Efforts can be made in developing traditional food products are modification of forms and processes. Form engineering is done by making Silamak Pangek Pisang that easier to consume with better appearance. While the process modification is done to make the Silamak Pangek Pisang less susceptible to damaged. The results show, a transfer of technology occurred where development of traditional food products create a more attractive appearance, and simpler to pack, consumed, with prolonged shelf life.

Download Full-text

Disciplining Polenta: A Parody on the Politics of Saving Food

Gastronomica The Journal of Food and Culture ◽

10.1525/gfc.2020.20.2.1 ◽

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.

Download Full-text

Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study

Appetite ◽

10.1016/j.appet.2008.11.008 ◽

2009 ◽

Vol 52 (2) ◽

pp. 345-354 ◽

Cited By ~ 257

Author(s):

Luis Guerrero ◽

Maria Dolors Guàrdia ◽

Joan Xicola ◽

Wim Verbeke ◽

Filiep Vanhonacker ◽

...

Keyword(s):

Cultural Study ◽

Food Products ◽

Cross Cultural ◽

Traditional Food ◽

Traditional Foods ◽

Cross Cultural Study ◽

Definition Of

Download Full-text

An ethno-nutritional study on spices used in traditional foods of the Western Regions of Cameroon: the case of nah poh

Journal of Ethnic Foods ◽

10.1186/s42779-019-0030-6 ◽

2019 ◽

Vol 6 (1) ◽

Author(s):

Stève Djiazet ◽

Laurette Blandine Mezajoug Kenfack ◽

Michel Linder ◽

Clergé Tchiégang

Keyword(s):

Food Systems ◽

Consumption Rate ◽

Food Products ◽

Great Variability ◽

Traditional Food ◽

Traditional Foods ◽

Quantitative Survey ◽

Qualitative And Quantitative ◽

Nutritional Study ◽

Culinary Knowledge

AbstractThe consumption rate of traditional foods is gradually being reduced with time due to the globalization of the food systems and non-availability of modernized ready-to-use traditional food products. In order to contribute to the sustainability and to promote the consumption of nah poh, the present study was undertaken to gather traditional culinary knowledge related to the consumption of some local spices in nah poh, as to contribute to the development of a ready-to-use spice formulation. It consisted in carrying out a qualitative and quantitative survey. The study revealed that there is a great variability with respect to the different Divisions of the Western Regions of Cameroon, regarding the spice composition of nah poh. All the local spices used for this study are utilized for the preparation of nah poh. Seven spices were found to be essential in most Divisions. Scorodophloeus zenkeri fruits and Xylopia africana were shown to be essential spices for consumers in Mezam Division. The quantities of essential spices for one litre of nah poh varied between 0.61 ± 0.24 g and 4.59 ± 2.06 g.

Download Full-text

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

Metahumaniora ◽

10.24198/mh.v8i3.20710 ◽

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

Download Full-text

BAPA+40: South African and African Lessons

Latin American Report ◽

10.25159/2663-6581/6920 ◽

2020 ◽

Vol 35 ◽

Author(s):

Arina Alexandra Muresan

Keyword(s):

South African ◽

Buenos Aires ◽

Monitoring And Evaluation ◽

Global South ◽

Communications Systems ◽

Transfer Of Technology ◽

Peace And Security ◽

Multi Stakeholder ◽

High Level ◽

Made In

The Second High-Level United Nations (UN) Conference on South-South Cooperation (also known as BAPA+40), held in Buenos Aires, Argentina, from 20 to 22 March 2019, promised to reinvigorate efforts to further achieve and implement South-South cooperation (SSC). Forty years on, the Global South is shaping its image as a solutions provider. Immense strides have been made in improving access to allow a multitude of state and non-state actors to cooperate, while broadening and deepening modes of cooperation and facilitating the exchange of knowledge and transfer of technology, thus moving beyond the simplistic view that developing countries require aid to function and move forward. However, noting these symbolic strides, the Global South should move forward by building understanding of monitoring and evaluation (M&E) frameworks; integrating multi-stakeholder models; improving the visibility of peace and security in South-South programming; and building effective communications systems.

Download Full-text

Origin Effects of Made-in Japan Food Products on the Korean Retail Market

Journal of Korea Culture Industry ◽

10.35174/jkci.2019.03.19.1.1 ◽

2019 ◽

Vol 19 (1) ◽

pp. 1-6

Author(s):

Saeran Doh

Keyword(s):

Food Products ◽

Retail Market ◽

Origin Effects ◽

Made In

Download Full-text

The Development of Horticulture Software on Landscape Plants

HortScience ◽

10.21273/hortsci.33.3.552a ◽

1998 ◽

Vol 33 (3) ◽

pp. 552a-552

Author(s):

Gary J. Kling

Keyword(s):

College Students ◽

Product Development ◽

World Wide ◽

Technological Changes ◽

Cd Rom ◽

Landscape Plants ◽

The World ◽

Digital Formats ◽

Current Stage ◽

Made In

This presentation will cover some of the major decisions that were made in the development and modification of software to provide horticultural resources for college students and members of the industry. Technological changes have moved the production from video-disc technology to server-based digital formats, CD-ROM, and the World Wide Web. Each of these changes results in a different product suited to different audiences. The current stage of product development will be presented.

Download Full-text

Consumer Behaviour of Organic Food: A Developing Country Perspective

International Journal of Marketing and Business Communication ◽

10.21863/ijmbc/2015.4.4.024 ◽

2015 ◽

Vol 4 (4) ◽

Cited By ~ 10

Author(s):

Mehree Iqbal

Keyword(s):

Consumer Behaviour ◽

Family Income ◽

Organic Food ◽

Education Level ◽

Capital City ◽

Market Opportunity ◽

Traditional Foods ◽

Organic Foods ◽

Environment Friendly ◽

Synthetic Chemicals

The demand of organic food is increasing despite its premium pricing and lack of availability particularly in developing countries like Bangladesh. This paper aims to provide the insights about organic foods and the intention consumers have to purchase or not to purchase organic food. The pesticide-residue problem has opened a market opportunity for organic food as it is produced without any form of synthetic chemicals. As there was insufficient literature, a survey was conducted on 900 respondents on six major supermarkets selling organic food in the capital city of Bangladesh. It is found that, consumers expect the organic foods to be healthier, tastier, and environment friendly. The organic food buyers tend to be older with child, have higher education level and family income than those of non-buyers. The barrier of organic food is that majority consumers have less knowledge and do not know the main differentiation between organic foods and traditional foods.

Download Full-text