food culture
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2022 ◽  
Author(s):  
Laura Giannetti

As the long sixteenth century came to a close, new positive ideas of gusto/taste opened a rich counter vision of food and taste where material practice, sensory perceptions and imagination contended with traditional social values, morality, and dietetic/medical discourse. Exploring the complex and evocative ways the early modern Italian culture of food was imagined in the literature of the time, Food Culture and the Literary Imagination in Early Modern Italy reveals that while a moral and disciplinary vision tried to control the discourse on food and eating in medical and dietetic treatises of the sixteenth century and prescriptive literature, a wide range of literary works contributed to a revolution in eating and taste. In the process long held visions of food and eating, as related to social order and hierarchy, medicine, sexuality and gender, religion and morality, pleasure and the senses, were questioned, tested and overturned, and eating and its pleasures would never be the same.


2022 ◽  
pp. 155982762110684
Author(s):  
Jenna M. Marx ◽  
Dara R. Musher-Eizenman

Objectives. The present study examined beliefs surrounding food culture in youth athletics. Design. Qualitative research. Methods. Coaches (n = 62), parents (n = 161), and youth athletes (n = 40) in the USA completed questionnaires that explored aspects of the food environment of youth athletics, including practices related to food and beverage consumption and perspectives on the nutritional value of available foods and beverages. Results. Coaches, parents, and athletes all reported a high number of available foods and beverages, and were mixed both about whether these were healthy or unhealthy, and whether the availability of unhealthy foods and beverages was problematic. Conclusions. This study aimed to add to the literature an examination of multiple perspectives on the current food culture in youth athletics. Participant perspectives suggest that the food environment of youth sport may be an unhealthy mismatch with the physical, social, and psychological benefits of participation. Further research could aim to identify optimal environments for promoting health in youth sport. Limitations and additional directions for future research are discussed.


2022 ◽  
pp. 1125-1143
Author(s):  
Charu Gupta ◽  
Dhan Prakash ◽  
Sneh Gupta

Phytosterols and phytostanols are a large group of compounds that are found exclusively in plants. They are structurally and functionally related to cholesterol but differ from cholesterol in the structure of the side chain. Phytosterols lower total and low-density lipoprotein (LDL) blood cholesterol by preventing cholesterol absorption from the intestine, so they have been known as blood cholesterol-lowering agents. Phytosterols are naturally found in fruits, vegetables, nuts, and mainly oils. Dietary phytosterol intakes normally range from 160-400 mg/day with variations depending on food culture and major food sources. Dairy foods remain a food of choice for use as delivery vehicle for many functional ingredients including phytosterols and there are many dairy products available in the global markets which are enriched with phytosterols. The use of phytosterols in commonly consumed dairy products may soon provide an effective tool against CVD and its introduction to our food products is worth anticipating in the near future as nutraceuticals for healthy ageing.


2022 ◽  
pp. 1-31
Author(s):  
Ioannis N. Savvaidis ◽  
Anfal Al Katheeri ◽  
Swee-Hua Erin Lim ◽  
Kok-Song Lai ◽  
Aisha Abushelaibi

Author(s):  
Эльза Венеровна Мигранова

Целью данной статьи является рассмотрение отражения в паремическом наследии башкирского народа такой важной составляющей системы жизнеобеспечения, как традиционная пищевая культура, а также прошлых хозяйственных занятий народа. Многие башкирские пословицы дошли до нас из глубокой древности, некоторые появились несколько позднее, иные — даже ближе к нашему времени. В качестве основного источника нами использованы башкирские пословицы в переводе на русский язык из 7-го тома свода «Башкирское народное творчество» (Уфа, 1993); оригиналы пословиц на башкирском языке содержатся в издании «Башkорт халыk ижады» (Уфа, 1980). Значительный вклад в сбор и изучение паремического наследия башкир внесли дореволюционные и советские исследователи башкирского края, а также современные ученые-фольклористы. Среди них особо следует выделить доктора филологических наук Ф. А. Надршину, сфера научных интересов которой, в числе прочих вопросов, касалась и изучения паремического наследия башкирского народа. Из пословиц можно получить представление и о древнейших, допроизводственных видах хозяйственной деятельности башкир (охота, рыболовство, собирательство, в том числе собирательство меда диких пчел — бортничество), и о производящих — скотоводство, птицеводство, земледелие, садоводство и огородничество. Продукты питания, о которых упоминается в башкирских пословицах, можно условно разделить на несколько категорий — это продукты животного происхождения (мясо, молоко, яйца, рыба); растительная пища (крупы, злаки, овощи, дикие коренья и травы); а также мед, специи и т. д. Большое внимание в пословицах уделялось качеству продуктов; в них отображен и порядок приема пищи; гостеприимство народа, традиционные башкирские праздники и обряды, а также пища, приготовляемая к ним; пищевые табу, соблюдение которых было обязательным в башкирском обществе и т. д. Так, например, осуждалось пьянство; водка считалась причиной многих болезней и даже смерти. В народной среде было принято бережное, рачительное отношение к продуктам питания, что также нашло отражение в пословицах и поговорках. В далеком прошлом у башкир, как у многих других язычников, с пищей были связаны определенные культы и поверья. К тому же, сохранившиеся в народной памяти отголоски неурожайных голодных лет, дали значительный материал для появления пословиц о необходимости ценить еду. Исходя из анализа имеющихся материалов, можно еще раз подтвердить, что пословицы — это ценный источник для изучения истории башкирского народа, его духовной и материальной культуры. The purpose of this article is to consider the reflection in the paremic heritage of the Bashkir people of such an important component of the life support system as traditional food culture, as well as the past economic activities of the people. Many Bashkir proverbs originated come down to us from ancient times, some appeared a little later, others-even closer to our time. As the main source, we used Bashkir proverbs translated into Russian from volume 7 of the series “Bashkir folk Art” (Ufa, 1993); The originals of proverbs in the Bashkir language are contained in the publication “Bashkort Halyk Izhady” (Ufa, 1980). A significant contribution to the collection and study of the Bashkir paremic heritage was made by pre-revolutionary and Soviet researchers of the Bashkir territory, as well as modern folklore scientists. Among them, it is particularly necessary to highlight F. A. Nadrshina, whose sphere of scientific interests, among other issues, concerned the study of the paremic heritage of the Bashkir people. The food products mentioned in Bashkir proverbs can be divided into several categories: animal products (meat, milk, eggs); vegetable food (cereals, vegetables, wild roots and herbs); fish, honey, spices, as well as dishes prepared from them. Much attention was paid to the quality of products in the paremias; they also reflect the order of eating; the hospitality of the people, traditional Bashkir holidays and rituals, as well as food prepared for them; food taboos, the observance of which was mandatory in Bashkir society, etc. For example, drunkenness was condemned; vodka was considered the cause of many diseases and even death. Among the people, a careful, prudent attitude to food was promoted, which was also reflected in proverbs and sayings. In the distant past, the Bashkirs, like many other pagans, had certain cults and beliefs associated with food. In addition, the echoes of the lean famine years preserved in the people's memory also provided significant material for the appearance of proverbs about the need to appreciate food. Based on the analysis of the available materials, we can conclude that proverbs are a valuable source for studying the ethnography of Bashkirs, its spiritual and material culture.


2021 ◽  
Vol 4 (1) ◽  
pp. 85-101
Author(s):  
Arunan C

Food production is a science; food preparation is a living art. We prepare food to share with our kith and kin for our earthly and spiritual sustenance. All the great religions teach that food is a Divine blessing and should be treated with respect and immense gratitude.  In Tamilnadu food is a spiritual science with precise prescriptions of how to cultivate, prepare and consume food for physical, emotional and spiritual well being. Our local traditions have several things in common with global traditions. In that light this article presents our food culture through ages with its uniqueness of thanks giving to nature and people.


2021 ◽  
Vol 8 (2) ◽  
Author(s):  
فاوي ناهد محمد توفيق

الأنماط الاستهلاكية للألبان و منتجاتها في ولاية الخرطوم This research aimed at identifying the different consumption trends of the Sudanese individual in regard to fresh milk and dairy products. It also aimed at making use of studying the behavioral consumption in the marketing field and to set a future prospectus to accomplish development and quality in dairy marketing in Sudan. To achieve such aims a number of hypothesis were tested through analysis of data collected from families in Khartoum state different statistical methods were implemented. Several results were concluded, of which are: 1 .Fresh milk has high acceptance among Sudanese consumers. 2. The consumer has low trust in the quality of fresh milk sold by roaming sellers. 3. The Sudanese consumer has low nutritional and health awareness about the value of dairy products (other than white cheese & yogurt). The study was concluded with several recommendations, of which are: 1. Adapting modem marketing concepts by giving more attention to consumer needs and demands and benefiting from Sudanese consumers' general food culture in the marketing procedure. 2 . Performing marketing research on consumption patterns and habits of the Sudanese individual to benefit out of them in dairy marketing


2021 ◽  
Author(s):  
Bonaventura Ruperti

Food and cuisine in Japan as well as in Italy – and certainly not only in France – are culture. The importance of food is naturally vital and is therefore the foundation of the rites, in which offerings to the deities also take place. In Japan, gods are presented offerings of rice, foods from the seas and the mountains, drinks (sake), as well as flowers, in rituals. At the same time the performing arts (poetry, music and dance) are also important in the rituals, dedicated to the divinities and to the audience on the occasion of rites and festivals. The paper will discuss food and drink, which are the basis of civilisation and nutrition in Japan, in connection with traditional theatres: from nō, to kyōgen.


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