A Case Study on the Use of Food Culture in College Writing

A sustainable food supply is an ever-growing public and planetary health concern influenced by food culture, food practices, and dietary patterns. Globally, the consumption of plant foods that offer physiological and biochemical benefits is increasing. In recent years, products made from yacon (Smallanthus sonchifolius) tubers and leaves, e.g., in the form of syrup, powder, and herbal tea, have steadily emerged with scientific evidence to validate their possible health claims. Yacon was introduced to New Zealand in 1966, and its products can now be produced on a commercial scale. This paper reviews literature published mainly in the last 10 years concerning the health-related properties of yacon as a wholesome foodstuff and its bioactive components, e.g., fructooligosaccharides. Literature was sourced from Web of Science, PubMed, EBSCO Health, and Google Scholar up to June 2019. The potential markets for yacon in the field of food technology and new dietotherapy applications are discussed. Furthermore, the unique features of New Zealand-produced yacon syrup are introduced as a case study. The paper explores the scientific foundation in response to the growing public interest in why and how to use yacon.

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FLIPPING A COLLEGE WRITING COURSE: A CASE STUDY

INTED2016 Proceedings ◽

10.21125/inted.2016.1986 ◽

2016 ◽

Author(s):

Fadwa Murdaah

Keyword(s):

College Writing ◽

Writing Course

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Marketing local food and cuisine culture online: a case study of DMO’s websites in Egypt

International Journal of Tourism Cities ◽

10.1108/ijtc-05-2019-0067 ◽

2019 ◽

Vol 6 (4) ◽

pp. 1045-1068 ◽

Cited By ~ 4

Author(s):

Mohamed E. Mohamed ◽

Mahmoud Hewedi ◽

Xinran Lehto ◽

Magdy Maayouf

Keyword(s):

Local Food ◽

Developing Economies ◽

Food Culture ◽

Qualitative Assessment ◽

Destination Marketing ◽

Content Type ◽

Future Potential ◽

Food Tourism ◽

Tourism Potential

Purpose Given the increased importance of food in tourists’ travel experience, the purpose of this paper is to explore the current and future potential of local food and foodways in marketing Egyptian destinations online. Design/methodology/approach The content of 20 Egyptian destination marketing organization (DMO) websites was subject to a content analysis. A checklist was developed based on literature analysis. The frequencies of information related to food culture and cuisine marketing were tallied, followed by a qualitative assessment of contents from the various websites. The results were further discussed with DMO representatives to provide contextualized insights as to the future potential of utilizing local food and food tourism initiatives as a component of DMOs website marketing in Egypt. Findings The study noted some initial efforts for Egyptian DMO websites to market food culture and gastronomic practices; however, the results suggest that the usage of food culture on Egyptian DMOs websites is still in its infancy. The study also highlights the challenges that need to be tackled as well as the resources required for food tourism development. Practical implications This study illustrates the need and potential capacity of Egyptian DMO websites to market food culture and local cuisines (including traditional foods and table manners). These results are expected to help Egyptian DMOs to strategically embrace local cuisine and food culture as a vehicle for destination marketing. Originality/value This case study provides insights for African and other developing economies in their destination marketing. The proposed framework and guidelines are intended to potentially serve as a framework for destination marketers and entrepreneurs to optimize the tourism potential of food culture.

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Food and culture: in search of a Singapore cuisine

British Food Journal ◽

10.1108/bfj-12-2012-0291 ◽

2014 ◽

Vol 116 (6) ◽

pp. 904-917 ◽

Cited By ~ 28

Author(s):

Joan Catherine Henderson

Keyword(s):

Critical Dimension ◽

Food Culture ◽

Case Study Methodology ◽

Content Type ◽

Print Form ◽

Study Methodology ◽

Food And Culture ◽

National Cuisine

Purpose – The purpose of this paper is to illuminate aspects of the relationship between food and culture with particular emphasis on globalisation and its consequences, the ways in which food can represent people and places, and interest if food heritage. Issues are discussed within the context of Singapore. Design/methodology/approach – A case study methodology is employed using published information from assorted sources, both online and in conventional print form, supplemented by personal observation. Findings – A country's food culture is found to be influenced by globalising forces, yet these do not always overwhelm local distinctions and the international and domestic can co-exist and coalesce. Food is also shown to be a critical dimension of ethnic and national identity and to have a heritage worthy of protection. In addition, it is a tourist attraction which affords insights into destination culture. Defining a national cuisine, however, is complicated in multiracial societies and origins and ownership of so-called national dishes may be disputed. Practical implications – Enhanced knowledge about the wider role of food in established and emerging Asian economies and societies can improve understanding of its significance for residents and tourists, helping in formulating strategies to meet needs. Originality/value – New insights are offered into the meanings of food in relatively young countries of mixed races and how cuisines evolve and interact.

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The Effect of Religious Dietary Cultures on Food Nitrogen and Phosphorus Footprints: A Case Study of India

Nutrients ◽

10.3390/nu13061926 ◽

2021 ◽

Vol 13 (6) ◽

pp. 1926

Author(s):

Aurup Ratan Dhar ◽

Azusa Oita ◽

Kazuyo Matsubae

Keyword(s):

National Average ◽

Food Culture ◽

Religious Communities ◽

Individual Choice ◽

Nitrogen And Phosphorus ◽

P Loss ◽

Excessive Consumption ◽

Living Organisms ◽

The Impact

The excessive consumption of nitrogen (N) and phosphorus (P), two vital nutrients for living organisms, is associated with negative environmental and health impacts. While food production contributes to a large amount of N and P loss to the environment, very little N and P is consumed as food. Food habits are affected by multiple regulations, including the dietary restrictions and dictates of various religions. In this study, religion-sensitive N-Calculator and P-Calculator approaches were used to determine the impact of religious dietary culture on the food N and P footprints of India in the major religious communities. Using 2013 data, the food N footprint of Hindus, Muslims, Christians, and Buddhists was 10.70, 11.45, 11.47, and 7.39 kg-N capita−1 year−1 (10.82 kg-N capita−1 year−1 was the national average), and the food P footprint was 1.46, 1.58, 1.04. 1.58 and 1.58 kg-P capita−1 year−1 (1.48 kg-P capita−1 year−1 was the national average). The findings highlight the impact of individual choice on the N and P food footprints, and the importance of encouraging the followers of religion to follow a diet consistent with the food culture of that religion. The results of this study are a clear indication of the requirement for religion-sensitive analyses in the collecting of data pertinent to a particular country for use in making government policies designed to improve the recycling of food waste and the treatment of wastewater.

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