scholarly journals Talbina as a functional food and a source of health-beneficial ingredients: a narrative review

2021 ◽  
Vol 5 (12) ◽  
pp. 139-151
Author(s):  
Lamia Lahouar ◽  
Lotfi Achour ◽  
Imed Latiri
Keyword(s):  
North Africa ◽  
Functional Food ◽  
Fermented Milk ◽  
South East Asia ◽  
Traditional Food ◽  
Traditional Foods ◽  
The Past ◽  
Safe Strategy ◽  
High Antioxidant Activity ◽  
Natural Honey

During the past two decades, several researchers have claimed that traditional foods are healthier products and better sources of micronutrients. Talbina is a well-known traditional food in North Africa, Middle East and South East Asia. Talbina is made by adding 1-2 tablespoons of barley (100% wholegrain barley) to cup of water. Cook on low heat for15 minutes in a water bath. After that a cup of Laban (fermented milk) or milk is added. It can be sweetened with honey. This broth can be used as a stock for soups or stews or as a thickener. Talbina is a healthy food helps in depression and stress relief. It has high antioxidant activity as well as anti-inflammatory. Its consumption regularly proves to be an effective and safe strategy for treating different chronic diseases. It is a rich source of different essential nutrients and antimicrobials, both of which have been linked to a reduction in chronic disease. However, Talbina has not been well studied or defined by the scientific community. This review defines Talbina and discusses the various bioactive compounds in this food and their health benefits. Keywords: Barley wholegrain; fermented milk; natural honey; functional food; nutraceutical ingredients.

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.

scholarly journals Alaska Native Traditional Food and Harvesting Activity Patterns over 10 Years of Follow-Up

2019 ◽  
Vol 3 (11) ◽  
Author(s):  
Diana G Redwood ◽  
Gretchen M Day ◽  
Julie A Beans ◽  
Vanessa Y Hiratsuka ◽  
Sarah H Nash ◽  
...  
Keyword(s):  
Alaska Native ◽  
Activity Patterns ◽  
Age Groups ◽  
Traditional Food ◽  
Traditional Foods ◽  
Original Cohort ◽  
The Past ◽  
Seal Oil ◽  
Fish And Shellfish

ABSTRACT Background Alaska Native (AN) traditional foods and associated harvesting activities are beneficial to human health. Objective This study assessed longitudinal self-reported traditional food use and harvesting activities among Alaska Native and American Indian (AN/AI) participants in the Alaska Education and Research Towards Health (EARTH) study. Methods In 2004–2006, southcentral Alaska EARTH study participants (n = 1320) completed diet and activity questionnaires which were repeated in 2015–2017; results were compared between participants who completed both questionnaires (n = 388). Results In the follow-up questionnaire, >93% of participants reported eating ≥1 traditional food in the past year. The top 3 traditional foods were fish (75%), moose (42%), and shellfish (41%). Women were more likely than men to consume traditional foods, especially fish, gathered berries, shellfish, and seal oil (P < 0.05). Participants aged ≥60 y in the original cohort were significantly more likely to consume fish and shellfish at follow-up, whereas those aged 40–59 y were the most likely of the 3 age groups to consume seal oil (P < 0.05). Between the original cohort and follow-up, there was a significant decline in the mean number of traditional foods eaten from 6.3 to 5.5, as well as reduced consumption of multiple traditional foods (P < 0.001). Over 59% of participants reported ≥1 traditional harvesting activity in the past year; this proportion did not significantly change between baseline and follow-up. Picking berries/greens (44%), cutting/smoking fish or meat (33%), and fishing (30%) were the most common activities. Participation in traditional harvesting activities was greater among women than men (P < 0.05), but did not differ by age. Conclusions Longitudinal follow-up demonstrated that AN/AI people maintained participation in traditional harvesting activities, but the variety of traditional foods declined significantly among both men and women. Promotion of traditional foods and harvesting activities that serve as protective factors against chronic diseases may benefit this population.

scholarly journals A label indicating an old year of establishment improves evaluations of restaurants and shops serving traditional foods

PLoS ONE ◽  
2021 ◽  
Vol 16 (11) ◽  
pp. e0259063
Author(s):  
Tomoki Maezawa ◽  
Jun I. Kawahara
Keyword(s):  
Essential Role ◽  
Product Information ◽  
Traditional Culture ◽  
Traditional Food ◽  
Traditional Foods ◽  
The Past ◽  
Temporal Congruence ◽  
Temporal Focus

This study examined whether the presence of product information focused on a past era (e.g., year of establishment) improved consumers’ evaluations of a shop serving traditional products when the label and shop were congruent in terms of temporal focus. Across five experiments, participants viewed and evaluated advertisements from traditional food restaurants and shops that showed an old year of establishment. They showed favorable evaluations of the restaurants and food shops more frequently when a label focused on the past was displayed than when the label was absent or when a label focused on the present was displayed. Subsequent experiments indicated that this labeling effect was strongest when the label and shop were consistent in terms of traditional culture such that the year of establishment on the label showed the Japanese era name (Japan’s traditional date format) and was accompanied by Japanese classic foods. Importantly, in this study, qualitative domains were consistently improved more often than were ratings of visit intention and expected taste. The results suggest that temporal congruence between the label and restaurants rated plays an essential role in ensuring that these advertisements are effective in improving positive evaluations.

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

History, Story, and Community: Representing the Past in Latin Christendom, 1050–1400

2018 ◽  
Author(s):  
Charles F. Briggs
Keyword(s):  
Fourteenth Century ◽  
North Africa ◽  
Economic Conditions ◽  
Historical Writing ◽  
The Past ◽  
Accelerated Growth

This chapter looks at Latin Christendom's evolution of historical writing, which had issued forth from a few, mostly monastic, centers, and eventually swelled into a substantial river fed by many and diverse tributaries. This expansionary trend in historiography was itself but one small manifestation of a protracted phase of accelerated growth in Europe, beginning in roughly the year 1000 and continuing until the early decades of the fourteenth century. The politically atomized, sparsely populated, and economically nonintegrated society that survived the inner turmoil attending the breakup of the Frankish Empire and the incursions of peoples from North Africa, the Eurasian Steppes, and Scandinavia during the ninth through early eleventh centuries, demonstrated a renewed vitality — spurred in part by the new political and economic conditions, as well as a period of improved climate.

scholarly journals New Book Chronicle

Antiquity ◽  
2017 ◽  
Vol 91 (359) ◽  
pp. 1401-1411
Author(s):  
Robert Witcher
Keyword(s):  
Material Culture ◽  
North Africa ◽  
Eastern Mediterranean ◽  
Trade Agreements ◽  
Technology Change ◽  
Belt And Road Initiative ◽  
The Past ◽  
Transfer Of Technology ◽  
Belt And Road ◽  
New Phase

Is the era of globalisation on the wane or on the cusp of a new phase of extraordinary expansion? US president Trump's abandonment of trade agreements and the rise of protectionism coincide with China's ‘Belt and Road Initiative’, an unprecedented investment in infrastructure across Asia, Europe and North Africa to improve the connectivity of China with its markets by both land and sea. The future is therefore anyone's guess, but what about the past? There has been much discussion by archaeologists about ancient globalisations (most recently, Hodos 2017), but archaeological studies have often typically been set within the looser framework of ‘connectivity’—the interconnectedness of people and places and the movement of material culture and ideas. The books reviewed here are concerned with various aspects of connectivity, focusing on the Eastern Mediterranean and its European hinterland. All of the volumes are edited collections, each adopting a different unifying theme—the influence of Braudel, a single country as microcosm, the transfer of technology, changevstradition, and the effects of boundaries and frontiers. Do any wider insights into connectivity in the past emerge? And where might archaeological studies of connectivity go next?

Development and Validation of a Functional Foods Frequency Questionnaire for Greek Adults

2020 ◽  
Vol 19 (3) ◽  
pp. 373-381
Author(s):  
Papagianni Olga ◽  
Staramou Athanasia ◽  
Rigopoulos Nikolaos ◽  
Dimou Charalampia ◽  
Koutelidakis Antonios
Keyword(s):  
Food Frequency Questionnaire ◽  
Functional Food ◽  
Functional Foods ◽  
Assessment Tools ◽  
Greek Population ◽  
Rank Test ◽  
Food Groups ◽  
Food Frequency ◽  
The Past ◽  
Significant Difference

The aim of the study was to investigate whether a food frequency questionnaire is a valid tool for recording and evaluating the frequency of consumption of different functional foods in a sample of the Greek population. Ninety healthy adults aged 18-75 years, not on a specific diet for the past six months and residing in the same location during the past one year were randomly selected to participate in this study. They answered a functional food frequency questionnaire, which included 76 food groups, and filled three consecutive 24-h recalls. The functional food frequency questionnaire was weighted by grams of each food group consumed per day. SPSS-21 program was used for the interpretation of the results. The nonparametric Wilcoxon sign rank test was used to correlate the variables derived from the functional food frequency questionnaire and those derived from the mean of the 24-h recall. The functional food frequency questionnaire was validated at the rate of 80.3%, especially for 61 of 76 functional food subgroups, and there was no statistically significant difference between the two assessment tools, concerning food frequency consumption. These findings showed that the developed functional food frequency questionnaire is a valid tool to investigate the frequency of functional foods consumption in the Greek population.

scholarly journals Transitional Justice in the Middle East and North Africa – Taking Account of Islam

2017 ◽  
Vol 14 (1) ◽  
Author(s):  
Hakeem O. Yusuf
Keyword(s):  
Middle East ◽  
Significant Role ◽  
North Africa ◽  
Transitional Justice ◽  
Social Transformation ◽  
Cultural Value ◽  
The Core ◽  
The Past ◽  
Justice Process ◽  
Islamic Values

AbstractThe core of the argument of this article is that the integration of Islamic notions of justice into transitional justice mechanisms in the MENA makes for a more viable and sustainable transitional justice process in the region. This would mean a critical cultural value in the MENA is given a place in dealing with the past and mapping out a sustainable future in the region. The argument here is premised on the logic that a social transformation-focused enterprise like transitional justice ought to engage with Islam for sustainable outcomes in societies in the MENA where Islam is very influential. Given the significant role and influence of Islam on cultural, socio-political and legal institutions in the MENA, a process of transitional justice that takes account of Islamic values and practices is important for negotiating justice and institutionalising reforms in societies in the region.

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. 

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