Abstract
This study consists of an ethnographic survey of 50 forms of finger food found by the author on the four continents of America, Europe, Africa and Asia, involving around 20 countries, presented under four morphological typologies wrapped, agglutinated, laminated and contained – and five construction systems – plate, oven, steam, water and bain-marie. The raw materials used in the collection are cereals (68%), pulses (16%), tubers (10%) and seaweed/leaves (6%). The literature review identifies exceptional qualities of combining whole grains with pulses as a dietary contribution to reducing obesity and improving public health. The results of this research will contribute to the author’s PhD thesis: design of plant-based mobile finger food, mitigating the hegemony of wheat.
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