Pontic Greek cuisine: the most common foods, ingredients, and dishes presented in cookbooks and folklore literature

Introduction The Pontic Greeks, besides their long and distinguished history, have a special and important culture and identity, elements of which are still preserved and active by their descendants a century after their settlement in Greece. One element of their identity and culture is their basic yet diverse cuisine, which is an important and recognized local cuisine in contemporary Greece. This study aimed to identify the most common foods, ingredients, and dishes found in Greek Pontic Cuisine. Methods Six cookbooks, two cooking magazines, four folklore books, and four folklore magazines were reviewed in this study. A considerable amount of data was collected and processed using a text analysis tool. Results and discussion The study provides the most frequently encountered dishes, foods, and ingredients that feature in the publications. The most common dishes are soups, including tanomenon sorva (soup with coarse grains, salty strained yogurt, and mint). Among other dishes, siron (a pre-baked filo-based pastry dish), chavitz (a thick corn dish resembling porridge), and foustoron (an omelet with fresh cow butter) are quite common. Common staples are anchovies and greens. In cookbooks and cookery magazines, ingredients include butter, wheat, eggs, tomatoes, milk, bulgur, corn-flour, and cheese. Meanwhile, the study publications are an excellent way of passing down traditional food knowledge intergenerational, as they are largely descended from Pontic Greek progenitors. Conclusion After analyzing all the publications, it was declared that dairy products, grains, and vegetables were commonly used in Pontic cuisine. It was concluded that cookbooks are crucial for the preservation of the Greek Pontic culinary tradition.

Religiosity and Halal Certification: Its Effect on Interest in Buying Traditional Food

This study aims to determine (1)—the influence of religiosity on the interest in buying traditional food of sate bandeng. (2). The effect of halal certification on the interest in buying traditional food of sate bandeng. And (3). The impact of religiosity and halal certification on interest in buying traditional food of sate bandeng. This research is the millennial consumers of traditional food of Sate Bandeng Kang Cepi Kaujon, Serang City, Banten Province. The research method used is quantitative. Methods of data collection using a questionnaire. Data were processed using SPSS version 23 software. Data analysis used the multiple linear regression method. The results of this study indicate that (1). Religiosity affects an interest in buying traditional food of Sate Bandeng. (2). Halal certification affects an interest in buying traditional food of sate bandeng (3). Religiosity and halal certification have a positive and significant impact on interest in buying traditional food of Sate Bandeng. Consumers’ interest in buying traditional food of Sate Bandeng is influenced by religiosity and halal certification as much as 48.8 percent. In comparison, the remaining 51.2 percent is influenced by other variables not examined in this study.

Traditional Foods From Maize (Zea mays L.) in Europe

Maize (Zea mays L.) is one of the major crops of the world for feed, food, and industrial uses. It was originated in Central America and introduced into Europe and other continents after Columbus trips at the end of the 15th century. Due to the large adaptability of maize, farmers have originated a wide variability of genetic resources with wide diversity of adaptation, characteristics, and uses. Nowadays, in Europe, maize is mainly used for feed, but several food specialties were originated during these five centuries of maize history and became traditional food specialties. This review summarizes the state of the art of traditional foodstuffs made with maize in Southern, South-Western and South-Eastern Europe, from an historic evolution to the last research activities that focus on improving sustainability, quality and safety of food production.

Promotion of cultural heritage — regional and traditional Polish meat products

The diverse culinary heritage of various countries in the European Union (EU) has been attracting attention for a very long time. This type of high-quality traditional food should be fully exploited and promoted as a common good that is part of the history of given countries. In order to distinguish individual products and their value (not only cultural, but also qualitative), the EU created special awarding signs (quality schemes) that conform to the quality of traditional products: Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), or Traditional Speciality Guaranteed (TSG). One of the first associations with Polish cuisine would undoubtedly be meat dishes, which play an important role in preserving the tradition. The most popular types of meat in Poland are pork, beef, and then poultry. In addition, game animals are very popular, including wild birds (black grouse and larks). This type of dishes is prepared according to traditional recipes handed down from generation to generation. Products typical of the region obtained from local crops and animal breeding are used in their preparation. Thanks to this, traditional dishes acquire specific taste values, which cannot be recreated in other parts of the country.

Gastronomy of Pesan Tlengis as a Tourism Attraction in Werdi Bhuwana Village Bali

The general purpose of this research is to improve and develop Indonesia’s tourism development, especially rural tourism attraction in Bali, through developing traditional Balinese food so that it is known globally Abroad. However, the development of traditional food has not been achieved as expected. This happens because local food has not been explored in rural areas which are very abundant with culinary potential from nature to the fullest. One example is the food product pesan tlengis which is processed into delicious dishes and comes from the dregs of the process of making virgin coconut oil in Werdi Bhuwana Village. This study discusses in depth the forms of gastronomy that can be developed into a tourist attraction, and the efforts that can be made from the gastronomic meaning of traditional food pesan tlengis in Werdi Bhuwana Village, Mengwi District, Badung Regency. The research method with a descriptive qualitative approach uses several purposefully selected informants and data collection techniques are carried out by observation, in-depth interviews, and documentation studies with the theory developed in the form of gastronomic theory along with several microforms, tourism theory, and cultural theory. The results of the research will later show that coconut-based gastronomic forms need to be developed so that they can be used as tourist attractions. Efforts that can be made to develop the gastronomy of traditional food with pesan tlengis are related to the preparation and selection of materials, processing of materials, and presentation of food to be able to create new variants and products of good quality so that tourists can enjoy them. Furthermore, the gastronomic meaning of the pesan tlengis dish has been developed to provide added value to tourists and the people of Werdi Bhuwana Village, Mengwi District, Badung Regency.

Nanoemulsion Based on Mushroom Bioactive Compounds and Its Application in Food Preservation

Mushrooms belonging to basiodmycetes with their high nutritional value and biologically active compounds of medicinal importance can be developed into potential food products. They have been used as a traditional food, and their medicinal property is also appreciable all over the world. Naturally occurring active compounds such as polysaccharides, proteins, lipids, and glucans, etc. are obtained from various sources including plants, animals, bacteria, algae, and fungi. The efficiency of naturally derived compounds in food industry, as well as factors influencing its effectiveness, has been reported by researchers. Mushrooms produce a diversity of biologically active compounds such as proteoglucans, polysaccharides, phenolic compounds, lectins, steroids β-glucan, chitosan, and terpenoids, etc. The bioactive compounds and their concentration differ from species to species. Thus, these bioactives can be effectively used in the fabrication of fungal (mushroom)-derived nanoemulsions applicable for the food industry.

Rabbit meat: valuable nutrition or too-cute-to-eat?

Rabbit meat is a component of traditional diets, often incorporated into iconic dishes of regional cuisine. Its consumption can be traced back to the ancient civilisations of the Mediterranean and beyond, well into the Palaeolithic era. Even though it has been representing considerable nutritional and cultural value for millennia, a decline in consumption is now noticeable. Specific categorial dynamics are at play, related to the various superimposed roles of rabbits as livestock, game, pests, laboratory animals and pets. Their perceived cuteness in particular can lead to emotional responses that are hard to reconcile with the sensitivities of the post-domestic paradigm. Such effects compromise the acceptability of rabbit meat in contemporary Western societies that are typified by problematic human-animal interactions and a disconnect from the food chain. Young and urban populations in particular now seem to have difficulties facing the notion that food production requires the killing of animals. As a result, a traditional food source risks becoming irrelevant despite its high nutritional value and potential for sustainable meat production, due to reasons that are emotive rather than rational.

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

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.

The Comparison of the Microbiological Characteristics of Wet Dough and Dry Powder Tarhana’s and Evaluation of Possible Health Risks

Tarhana is a traditional food produced by different traditional methods and the materials used in production are changing from a region to another region. The total yeast and molds, total mesophilic aerobic bacteria, Escherichia Coli and enterococci bacteria count of wet dough Kastamonu tarhana and dry powdered tarhana samples were investigated in this study. All microorganisms examined in our study were detected in one of the wet dough tarhana samples. The highest total yeast and molds, total mesophilic aerobic bacteria, Escherichia coli and enterococci bacteria counts were determined for the wet dough tarhana samples to be 2.2×106, 6.6×107, 1.2×106 and 1.9×106 cfu/g, respectively. No growth of microorganism capable of reproduction was observed in the powdered tarhana produced industrially. In addition, the Escherichia coli and enterococci bacteria were not detected for any of the dry powder tarhana samples. It was seen that the microbial load of the wet tarhana produced at home in Kastamonu was higher than the powdered tarhana. The reason for this situation was thought to be due to poor production and hygiene conditions. The presence of Escherichia coli and enterococci bacteria in samples indicates that there is possible fecal contamination of the raw materials used in wet dough tarhana production. Electron microscope images of molds obtained in our study are similar to molds producing mycotoxins. These results show that the wet dough tarhana have a greater risk for microorganism development and human health compared to dry powder tarhana.

Acculturation and Rediscovery in Japanese Food Culture

Since the Meiji era (from 1868), in Japan, the excess acculturation towards foreign cultures cannot be stopped. Japan is a surprising food acculturation country. Recently Japan recorded the worst self- sufficiency rate, and the diet has been placing disproportionate weight on meat. Japanese people see its diet as unhealthy and try to find a way to coexist for both their traditional food culture and international one. In Italy, many families still keep eating together at home, but in Japan, families are often eating out. Now Japanese people should rediscover the value of home-made dishes.