Culinary Activities Research Articles

CULINARY ACTIVITY AT THE CENTER OF THE TRILOGY

This article proceeds from a survey which aims to examine the social dynamics which structure the cooking activity in the socio-cultural area of Agonlin in the center-east of Benin and to bring out the trilogical relationship where the cultural, the vital and the economic are interrelated. Traditionally, cooking is a cultural activity that structurally differentiates communities through symbolic food offers which respond to social, spatial, temporal, and biological norms. It is at the center of other activities for which the purpose is to obtain food and integrates the system of values by ensuring the functions of medicalization and structuring of social relations. The socioculturality of cooking shapes the diet and constructs the social and cultural identities of this communitys members. With socio-economic changes, homo oeconomicus has rationally removed the cultural and spatial barriers of cooking, making it an activity of production of goods and services for commercial purposes where dishes are now monetized. We are witnessing a patrimonialization of traditional foods which positions the culinary activity in an economic sphere. This monetization of the culinary offer has impacted the societys way of life.

CFD of the diffusion movement and concentration distribution of culinary particles in the respiratory zone of restaurant diners

Released aerosol particles during restaurant culinary activity affect diners' health. The air conditioning system is crucial for regulating indoor air quality. However, its improper air distribution increases the individuals' exposure to particle pollution. This study investigates restaurants employing side-up airflow during summer with numerous heat sources and examines the culinary particle diffusion in the diners’ respiratory zone under the combined influence of air conditioning cold jet air supply and culinary heat source heat plume. It elucidates the change rule of the concentration distribution of culinary particles under the combined action of these two heterogeneous airflows.This study investigated the movement and concentration distribution of indoor particle by numerical simulation under various air supply velocities, culinary heat source strengths and positions and tuyere opening modes. In restaurants with culinary sources, the thermal buoyancy by the heat plume causes particles to rise. However, the drag force exerted by the cold air supply jet impedes the particles’ upward motion. The particle concentration distribution is significantly influenced by both the air supply velocity and the relative positioning of the heat source and the tuyere. Particle concentration increases by 27.13 % in the respiratory zone when the air supply jet trajectory is above the pollution emission source than below. Therefore, lowered air supply velocity is ideal with increased horizontal distance between the emission source and the tuyere under the condition of comfort satisfaction. This scenario mitigates the downward movement exerted by the jet on the particles. The drag force is increased with the air supply velocity increasing from 2.5 m/s to 4.0 m/s. Particle concentration is raised to 41.38 % in the respiratory zone. The drag force by the cold jet on the particles is also heightened with the bilateral tuyere than its single-side counterpart which increases particle concentration maximum by 40.30 % in the respiratory zone.

Assessing nutrition literacy and nutrition counseling proficiency following an interdisciplinary culinary medicine elective.

Culinary medicine (CM) is a growing field of education that aims to bridge the gap between the clinical need for nutritional counseling and the lack of education on the topic. Healthcare professionals can aid in nutrition-related noncommunicable disease (NCD) prevention by improving a patient's dietary behavior. However, the presence of nutrition education in healthcare curricula is lacking. Early evidence indicates that CM could address this gap. The objectives of this study are to determine ifthe provision of an interdisciplinary CM elective will improve student knowledge and confidence with counseling on nutrition and culinary principles, and to improve personal dietary habits of students. This was a one-group pretest-posttest quasi-experimental design. First- and second-year osteopathic medical students (OMS) and nurse practitioner students were recruited to participate in a CM elective via email. Participants were excluded if they were not in good academic standing at their respective institutions. Twelve individuals (n=8 medical; n=4 nursing) were enrolled in the course. Participants completed pre- and postcourse surveys to determine changes in nutrition literacy (Nutrition Literacy Assessment Instrument [NLit42]), nutrition counseling proficiency (Nutrition Survey for Family Practitioners), and dietary quality (Automated Self-Administered 24-h dietary assessment tool; ASA24®). A two-sided, paired t test was conducted to determine changes in outcome variables. All 12 participants completed the precourse assessments, and 8 participants completed the postcourse assessments. Culinary activity attendance was 94.5 %. Participants exhibited a statistically significant increase in their overall nutrition literacy scores after completing the CM elective (p=0.006). Literacy subcategories indicated that the improvement came from the participant's ability to understand household measurements (p=0.005) better. Increases in self-reported proficiency were observed for participants' confidence to counsel on nutrition and prevention/wellness (p=0.02) and macronutrients in health and food safety (p=0.01). No statistically significant changes in the personal dietary pattern or quality were observed. The interdisciplinary CM elective improved nutrition literacy and some aspects of counseling proficiency. Although small shifts in dietary variables were observed, the elective did not statistically improve participants' dietary pattern. However, some changes that were observed may lead to clinically relevant outcomes if maintained long-term. These findings are encouraging. Implementing CM as an educational tool could improve healthcare practitioners' ability to understand and counsel patients on nutrition to prevent the nutrition-related NCDs.

Development Betawi Cultural Village Setu Babakan Tourist Destination Through Marketing Strategy Ass Add Value

This research focuses on the development of the Setu Babakan Betawi cultural village tourist destination through marketing strategies as an added value. The research will discuss the development opportunities of this tourist destination and highlight the approach to be taken, namely the marketing strategy to increase the added value of the destination. This research discusses the marketing strategy of artificial tourist destinations, such as the Setu Babakan Betawi Cultural Village Tourism Destination, is very important in the context of cultural heritage preservation and local economic development. This research can have significant positive impacts. First of all, the research can provide in-depth insights into the preferences, expectations and motivations of tourists visiting artificial tourist destinations. The object of this research is in the UN Setu Babakan in Srengseng Sawah Village. This research method uses qualitative with a SWOT analysis approach. This research aims to explore the marketing strategy of artificial tourist destinations, especially focusing on the Setu Babakan Betawi Cultural Village Tourism Destination. The results concluded that through the development of appropriate marketing strategies, this destination can become more attractive to various groups of visitors. The interactive experience that Setu Babakan offers through cultural, artistic, and culinary activities is its main strength

Zone-Based Tourism Planning Using Satellite Imagery


 
 
 
 Tourism planning serves as a strategic approach to mitigate and address the damage incurred by tourist attractions, such as the Tangkolak Bahari Center (TMC) mangrove ecosystem, which has experienced a loss of 2 hectares. The primary objective of this research is to formulate a zone-based tourism plan utilizing PlanetScope Dove-R sensor satellite imagery to provide spatial information specific to its application in December 2022. The methodology encompasses various techniques, including observation, structured interviews with tourists, focus group discussions involving tourism managers and local government representatives, digitization, and delineation. The result of research is Zones within the TMC tourist attractions, comprising Main and Supporting Space Plans, Primary and Secondary Circulation Plans, Avicennia, Rhizopora stylosa, and Sonneratia Conservation Vegetation Plans, as well as Plans for Nature, Conservation, Culinary Activities and Facilities, and Green Planning. Notably, the TMC tourist attraction remains viable, covering an area of 2.73 hectares in the West TMC and 1.79 hectares in the East TMC. It is imperative to underscore the importance of considering the sustainability of the mangrove ecosystem in utilizing these areas.
 
 
 

Inhalation of smoke from cooking activities in Katanga, a health burden among women users of charcoal and firewood

This study focused on the Inhalation of smoke from culinary activities in Katanga. It was carried out over a period of approximately 4 years. The study population consisted of women whose average age was 37.8 (16) years. On the one hand, 119 rural women (permanent users of coal in the Futuka village and 121 urban women (FU) in the Vallée urban district of the city of Lubumbashi were approached and selected. The fundamental question was whether prolonged or sporadic exposure to smoke from cooking activities could be an exposure factor to the risk of respiratory infections. Following the investigations made and the multiple functional explorations, we arrived at the confirmation of this hypothesis . In view of the results obtained, we found that the frequency of use of these biomasses oscillated respectively between 63.6% in town and 75% in rural areas. In the two female categories considered, the rates of cough and morning and usual sputum were, in almost all cases, higher among women from Futuka than among those from the Vallée district. Concerning the crisis of breathlessness and difficulty breathing, we noticed that for the three parameters observed (morning awakening with difficulty breathing, shortness of breath at rest during the day and shortness of breath after intense effort), the women users of the Vallée district were the more affected. For the values, apart from the Tiffnaud ratio (FEV1/FVC%), the functional exploration using the spirometer showed overall that almost all the spirometric parameters led to statistically significant differences between urban women (FU ) of the Vallée district and rural (FR) of the Futuka village. These are the forced vital capacity (FVC% pred with a p=0.034), the peak expiratory flow (PEF with a p value of 0.000) and the expiratory volume at the first second (FEV1% pred with a p value of 0.000).

Recognizing boiled bone-remains from the Boca de Lega archaeological site in Argentina through mechanical spectroscopy studies

A study in thermo-altered bone-remains recovered from the Boca de Lega archaeological site (Santa Fe, Argentina) is performed with the aim of distinguishing among the whole group of seven investigated bone-remains which ones were boiled during culinary activities. In fact, for the boiled-bone-remains, the damping spectra exhibited the appearance of the damping peaks related to the loss of free water, the loss of the crystallization water, and the peak related to the viscous movement of collagen fibrils, after the triple helix to random coil transition; at around 370 K, 420 K and 510 K, respectively. In addition, the dynamic modulus behaviour in boiled samples exhibited the peaked shape behaviour as a function of temperature, i.e., an increase from around 370 K up to around 450 K, which was already reported for experimental bones. The results from mechanical spectroscopy were corroborated through scanning electron microscopy studies at high resolution. Besides, differential thermal analysis, thermogravimetry, and energy dispersive spectroscopy, are used also as instrumental techniques and their obtained results are discussed in the present work too.

Development of an Implement Capable to Ease the Practising of Culinary Activities in General Secondary High School in Cameroon: Case Study of the Francophone Subsystem of Education

The present research aims to develop a framework that facilitates the experience of culinary practices in secondary schools of general education in Cameroon. To do this, work was carried out in the field and indoors during the month of January. The field work dealt with the collection of various information and with the practicing. Indoors work for its own helped to plan the work and to write the final manuscript. Thus, the Departments of National Language and Culture, Social and Family Economy, German, Chinese and Spanish, have inscribed culinary practices in their respective approaches. These practices take place between the end of the first and the beginning of the second term. Overall, these activities are repeated at least twice a year. They arouse the adhesion of many pupils of the levels concerned. Their traditional experience disturbs both the tranquility of the parents and that of the personals of schools concerned by this approach. The parents help their respective children to pay the necessary contributions for the realization of this activity. The flaws in the experience of these activities are responsible for the discomfort among the parents of children in the Year Three and Year Four levels, and much more so in the second literary cycle (Year Five, Year Six, and Year Seven levels, A4). An interdisciplinary approach can make it possible to bring together all the educational departments concerned around a single culinary practice. To support this activity, the schools concerned must dedicate one day a year to this practice; this day, then considered as an open day, will allow children to present to their parents, friends and guests, their degree of acquisition and integration of the multidisciplinary knowledge received.

Religious Moderation among The Nahdlatul Ulama and Muhammadiyah

In recent times in Indonesia, the outlook and attitudes of a person or group of people with religious devotion are likely to be severe, extreme, and intolerant. Furthermore, some are too liberal. Based on the phenomenon, the authors were moved to seek a solution of a sensible way of view and religious attitude (taking a middle and peaceful path) through religious moderation performed by the Nahdlatul Ulama and the Muhammadiyah. This type of research is field research with a qualitative approach, and the method used is a comparative description. A combination of interviews, observation, and documentary studies do the writer’s data collection. As for the analysis, the authors used descriptive analytic data analysis techniques. According to research, Nahdlatul Ulama is an Islamic organization practicing modernity and religion, accommodating tradition and culture, culinary activity, and its deep-rooted message base. In comparison, Muhammadiyah’s religious moderation was performed through Muhammadiyah charity enterprises in formal education, health, and religious dialogue. Nahdlatul Ulama and Muhammadiyah, in certain aspects, are different, though not principles, only branches in the doctrine of Islam. When it comes to religious moderation, both are moderate, having a tolerant attitude with members of other faiths and those of differing religious people, being impartial and neither extreme.

Investigation of the Characteristic Thermal Retention Behaviour of Sandwich Glass-Fibre-Reinforced Composite Panels in Electric Oven Designs

The focus of this paper is to experimentally investigate the characteristic heating and cooling behaviours of a sandwich glass fibre reinforced composite panel electric ovens. A portable conventional electric oven with two stack trays for product placement was designed and fabricated for the evaluation. The oven box consists of sidewalls and a ceiling made of glass-reinforced plastic (GRP) with sandwich glass wool insulation. The oven floor has, in addition to the sandwich panel, a ceramic tile plate placed on the chamber floor to separate the electric heating element. The oven characteristic thermal behaviour was obtained as different product load conditions were being simulated. The heat retention ability of the oven is quite impressive making it possible for the water simulated product to remain warm for up to 13 hours with the testing stockpot open and more than 27 hours with the pot covered. Energy is therefore conserved as the oven can be switched off while the product continues to process. The oven cooking efficiency of approximately 39% was obtained under standard stockpot water test. The oven is therefore suitable for both culinary activities and laboratory experiments requiring moderate temperatures.

POETICS OF GASTRONOMIC IMAGES IN JHUMPA LAHIRI’S “THE NAMESAKE”

The purpose of the article is to analyze the specificity of gastronomic images and the Indian gastronomic code in Jhumpa Lahiri’s “The Namesake” as a personification of Asian identity in the context of transcultural paradigm. In the article the following methods are used: cultural and historical, historical and typological, functional, hermeneutic, narratological analysis, biographical, the principles of postcolonial and decolonial criticism. The author of the article notes that food serves as a conditional language for characters and as a cultural code that can successfully be interpreted by “ours” only – Indian culture representatives. Such symbolic “contact” with the cuisine of another country allows us to differentiate, to understand and to assimilate “our” in a better way. Therefore, cultural culinary differences are found in the kitchen, where the character is accustomed to spend most of her day and especially carefully prepares the dishes. An interpretation of cooking as a true art is associated with Jhumpa Lahiri`s marginalized / border characters: you need to remember how much, when, and what kind of spices are to be added to the dishes. As a true Bengali woman, the character skillfully prepares traditional “her” dishes. The heroine “fills” her inner cultural nostalgia and sadness with cooking, and thus tries to move home mentally. She realizes that all other identities in herself can be disappointed and even broken, but the chef identity will always stand, it will stand even in a new cultural environment. Food and character’s culinary activities serve as a cover to talk about something else: the psychology, and, above all, the expression of cultural identity. Having analyzed gastronomic images in Jhumpa Lahiri’s “The Namesake”, we managed to draw the following conclusions: the food image in fiction works makes it possible to interpret it as an aesthetic phenomenon, as then relative category “edible” / “inedible”. In the novel, cooking processes are presented in an instructive manner but also the gastronomic images have a specific purpose – to emphasize cultural identity, as well as to show character’s psychological portrait. It is worth noting Ashima’s calm manner in cooking, carefully considering not only the list of dishes but also the candidates for the people for whom these dishes are prepared.

유아의 창의⋅인성 함양을 위한 가정연계 요리활동의 효과에 관한 연구

Objectives The purpose of this study is to develop a home-connected cooking activity program to cultivate children's creativity and personality and to verify their effectiveness. Methods The subjects participating in this study were 43 5-year-old children from daycare center H in D city, 21 subjects in the experimental group and 22 subjects in the comparison group. The period of the study was from May 23 to July 30, 2022. For 10 weeks, a total of 8 sessions of culinary activities were conducted to foster creativity and character in connection with early childhood education institutions and families. In order to develop a home-connected culinary activity program to foster creativity, based on prior research and literature review, two major professors and three field experts tested the facial validity to develop a creative personality activity program for institutions and a home day activity program. Results The results of this study are first, that the home-connected cooking activity program for cultivating children's creativity and personality has a positive effect on cultivating fluency, originality, sophistication, openness, and abstraction in children's creativity. Second, it was found that there were positive effects in filial piety, consideration, respect, cooperation, sharing, and order in children's personality domain. Therefore, the application of home-connected cooking activity programs for cultivating children's creativity and character was found to be effective in cultivating children's creativity and character. Conclusions The results of this study suggest the possibility of applying a home-connected cooking activity program as a way to cultivate children's creativity and character, and also various play and activity programs conducted in conjunction with early childhood education institutions and families to promote children's creativity and character. suggests the need to develop.

Evaluation of the diagenesis degree in archaeological bones through the Havriliak-Negami equation

The study of the mechanical spectroscopy (MS) behaviour in archaeological bone remains samples recovered from the Boca de Lega site (Santa Fe, Argentina) in the temperature range between 450 K and 673 K has been performed. Moreover, to our knowledge the mechanical spectroscopy behaviour as a function of temperature in archaeological bones is for first time reported. The present obtained results are of high value from the archaeological point of view due to they suggest that the bone remains were used probably for culinary activities by the preterite societies that habited this area. Attention is putted in the relaxation processes which appear at around of 510 K and 570 K and their relation with the diagenetic degree of the polypeptide chains of bone remains, inferred from the depositional effects from the soil and the replacement of calcium by sodium and potassium. The damping peaks in the archaeological bones are analysed though the study of the behaviour of the parameters corresponding to the fitted Havriliak-Negami (HN) equations. In addition, samples of fresh bones are also measured by means of MS during successive heating and cooling runs for determining the HN parameters in fresh bones for obtaining a reference state. Results from scanning electron microscopy, energy dispersive spectroscopy, differential thermal analysis and thermogravimetry are also coupled for the discussion of the present work.

WE ARE WHAT WE EAT”: READING FOOD AS A METAPHOR OF CULTURAL IDENTITY IN SELECT DALIT NARRATIVES

The identification of multiple layers of subjugation, primarily on the basis of caste, class and gender, has formed the basis of reading Dalit narratives. The complex structure of these powerful forces of domination has evolved over a long period of time in the Indian subcontinent. The intensity and manner of caste-based practices vary from region to region. This diversity has resulted mainly due to differences in geographical as well as ecological variant of spaces. Dalit autobiographies and creative writings have focused on such representation of social stratification which are unique to their situation and identity. An interesting element in these texts is the focus on food as well as elaborate culinary details. Food assumes an important aspect of the identity of the characters and their negotiation with life. Detailed descriptions of food cooked and consumed in day-to-day life is seen to be a part and parcel of these narratives. Also significantly, the association of food with various ritualistic practices bring about the cultural connotation of dietary restrictions in conjunction with a community’s identity. Many contemporary regional writers from across the country have dealt with the shackles of caste discrimination and its powerful impact on social stratification. Well-known authors of Dalit literature – Baby Kamble (b. 1929), Urmila Pawar (b.1945), and Perumal Murugan (b. 1966) – among others, have focused on the multi-layered shades of caste, class, and gender in their books. Their narratives, while portraying the dominant structure of caste and class, take the readers through the metaphor of food and culinary activities which form the basis of the identity of their characters. This paper is an attempt to study select novels by Kamble, Pawar, and Murugan to explore the metaphor of food vis-à-vis the dominant structure of caste, class and gender hierarchies. The paper will be based on the theoretical foundation of Dalit Feminism to explore the silent voices of the oppressed.

Traditional Food Orem-Orem Photo Elements Effect on Malang Foodies Instagram Towards Teenage Purchase Intention

Food photography is growing increasingly intense in a specific area of research today on the basis of the fast movement of information in micro media such as Instagram. Culinary activities, like drink or eat, are now not completely a physical need. Further, since the Instagram era, it becomes a self-representation canals to promotional activities. Refers to that acceleration, big oases just facing the almost-forgotten Malang traditional food like, orem-orem, so people, especially the youth one, can hear, reach, and spread the taste. This study aims to find out how the effect of orem-orem photo presentation on Malang Foodies Instagram towards the purchase intention of traditional food among teenage in Malang City. The research data conducted through explanative research using a quantitative approach. The theoretical framework of SOR (Stimulus-Organism-Response) and the classification of photographic element points helped to enrich research result. Shape, texture, pattern, form, and tone value become the main point of visual element that helped clarify visual description. The results showed that the photographic elements applied to orem-orem photos on Malang Foodies Instagram account had a positive and significant effect in activating emotional arousal and purchase intention among teenage. Furthermore, emotional arousal also has a significant influence in bridging photo elements to purchase intention.

Mustalahat Nasyat Al-Tabkh Wa Al-Istifadah Minha Fi Tamniyati Al- Lughati Al-‘Arabiyah Lada At-Talibat Bi Ma’had Tahfiz Al-Yusro

Terminology plays a very important role to develop the four skills needed in learninga language. Culinary world is often associated with women. The aim of this study is to try and toimprove Arabic competency through culinary terms and to identify those terms. This study is aqualitative research, using library research to collect the data. The method used is descriptivemethod which allows the researcher to analyze the culinary terms. The first step taken was towrite the meaning of the terms. The research found that the terms of culinary activities and theirmeanings from the Dictionary of Cooking Terms English-Arabic, can be divided into four parts;Seasoning and Vegetable vocabulary has 39 items, Fruit vacabulary has 19 items, Spicesvacabulary has 22 items, and Cooking Tools have 26.this research also proved that culinary termsgave benefits for the students in improving their Arabic competency, through reading text, usingtheim preparing food recipes.

The Bigger the Storm, the Bigger the Strength: Did Social and Emotional Skills (SES) Make a Difference on a COVID-19 Lockdown Scenario Among Children and Young People?

Little is known about the emotional experience of children and young people during lockdown, their coping strategies on COVID-19 pandemic context and their influence on the emotional state when dealing with the challenges associated with lockdown. In this study, 1031 children and young people (865 aged 8-15 years old and 166 aged 16-25 years old) answered an online self-report survey, specifically designed to assess the perceived potential contribution of SES learned/developed in the Gulbenkian Academies for Knowledge—a national initiative—in coping with the consequences of the context of the COVID-19 pandemic during the Portugal first lockdown. There are three main findings. First, the prevalent emotional pattern was predominantly negative (53.7%) for the younger participants (most frequent emotions: boredom 66.9%; worry 47.8%) and predominantly positive (52.0%) for the older participants (most frequent emotions: boredom 70.1% and tranquillity 52.6%). Second, school activities (25.2%, 8-15 subsample; 32.7%, 16-25 subsample) and self-knowledge and self-regulation activities/strategies (24.8%, 8-15 subsample; 20.0%, 16-25 subsample) were the most frequently reported by participants from both subsamples and that this has significantly interfered with their emotional state: among 8-15 subsample, they reported feeling more excited, more calm, more optimistic and more hopeful; among 16-25 subsample, they reported feeling more cheered up, more optimistic, more quiet and more hopeful. Culinary and horticultural activities predict about 4% the possibility of feeling hope, sadness, optimism, irritation, and worry (8-15 years old) and school activities contribute about 17% to the explanation of the emotional states of sadness and optimism (16-25 years old). Third, both the younger and the older participants showed a medium-superior level of socio-emotional skills and those SES predict about 20% the possibility of feeling optimistic, irritation, sad, hopeful, and bored (8-15 years old) and about 12% the possibility of feeling sadness (16-25 years old). The potential of social and emotional skills in exceptional circumstances and vulnerabilities are discussed.

Cambios en las prácticas culinarias y gastronómicas durante el confinamiento de la COVID-19 en la provincia de Alicante

Introducción: El confinamiento generado por el estado de alarma decretado a causa de la COVID-19 obligó a la ciudadanía a permanecer en sus casas salvo causa justificada y limitó el acceso a los servicios de restauración colectiva. Estas restricciones supusieron el cambio de hábitos y rutinas de la población, lo que se tradujo en más actividad culinaria en los domicilios. El objetivo del presente estudio es conocer el impacto del confinamiento sobre el comportamiento alimentario estudiando los cambios en las prácticas culinarias y gastronómicas experimentadas por la población alicantina.Material y métodos: Estudio observacional transversal aunque con enfoque diacrónico a partir de la percepción y experiencias de los entrevistados: antes/durante el confinamiento, y muestreo no probabilístico de conveniencia de la población de 18 a 69 años reclutada de forma electrónica entre el 28 de abril y el 10 de mayo de 2020, semanas 7-8 de confinamiento, en la provincia de Alicante (n=679). Análisis estadístico univariable, bivariable y multivariable de los datos mediante el paquete estadístico SPSS. Uso de pruebas no paramétricas al asumir la condición de muestras emparejadas para las respuestas antes (muestra teórica 1) y durante el confinamiento (muestra teórica 2).Resultados: El 70% cocinó con más frecuencia y dedicó más tiempo a hacerlo. Más del 35% amplió sus conocimientos culinarios con un incremento de consulta a la web y redes sociales. Durante el confinamiento predominó la cocina tradicional valenciana y los postres fueron las elaboraciones preferidas. El cocinado en grupo aumentó en más de 11 puntos porcentuales, al igual que comer en compañía, aunque persiste el uso de dispositivos audiovisuales durante el acto de comer. El 84% modificó su percepción sobre algún aspecto relacionado con la alimentación. Las diferencias entre el comportamiento previo a la pandemia y el que se desarrolló durante el confinamiento se han revelado significativas estadísticamente en la mayoría de las variables testadas.Conclusiones: Durante el confinamiento, el aumento de la actividad culinaria se tradujo en una apuesta por la cocina tradicional en detrimento de los platos precocinados, más convivialidad en el acto de comer y un mayor compromiso con el comercio y el consumo de alimentos de proximidad y la sustentabilidad del sistema alimentario.

SUSTAINABLE FOOD AS AN ENVIRONMENTAL MARKER IN THE FOOD TOURISM INDUSTRY

Participation in food tourism promotes more responsible and sustainable tourism, benefiting both travelers and locals. In general, it is an experience in which food is used as a form of expression and connection with local culture, biodiversity, and the desire to understand local nature and ethnicity. On the basis of these acquired skills, a love for nature is formed, which is expressed through ecological thinking and lifestyle. In the context of a global, technologically rapidly changing world, gastronomy tourism is a way to contribute to local farming and food production practices for sustainable development, food security, social stability and community well-being. Tourists are active participants in the preservation of the environment, local culture and historical traditions, creating, together with local producers, opportunities for communication, outdoor activities and the exchange of regional food in various ethnic and cultural spaces. The problem with the tourism industry as a whole is that instead of moving forward towards sustainability, the industry only responds to emerging environmental problems. Thus, the game of reaction is always doomed to be untimely in matters of global solution of environmental problems. The article explores a more holistic view of both the problems of gastronomic tourism and the possibility of applying environmental solutions in gastronomic tourism to advance towards the goals of sustainable development. A proposal for the use of ecological approaches in gastronomic tourism based on sustainable nutrition is discussed to indicate real actions in achieving the greening of the tourism industry. The authors reveal the factors of the positive influence of gastronomic tourism using socio-ecological and economic approaches. Attention is focused on an integrated approach to identifying environmental problems in the field of gastronomic tourism and proposals for their solution. It is proposed to strive for sustainable nutrition in tourism and use the concept of such nutrition as a marker of the environmental friendliness of gastronomic tourism and the entire field of tourism business. However, it should be noted that further research in the field of gastronomic tourism should focus on the development of new culinary activities, culinary medicine, establishing more active stakeholder participation in the development of food tourism and the role of social networks in promoting these activities. It is argued that sustainable nutrition leads to the greening of gastronomic tourism and can be considered as an ecological marker of the results of tourism economic activities towards the achievement of sustainable development goals. Realizing the potential of gastronomy tourism requires learning to understand and predict demand, create and maintain relationships with all local stakeholders, and develop appropriate products and marketing strategies. Support is also needed for the formation of qualified employees.

Culinary facilities in sabang street as a public space with the application of green modern architecture

Culinary facilities are now experiencing rapid development and are increasingly popular among the public, especially teenagers in Jakarta or tourists who deliberately want to taste Indonesian culinary. This can occur due to changes in the lifestyle of the people of Jakarta in fulfilling food consumption. The people of Jakarta consume food not only to meet their basic needs, but also to find satisfaction with taste, service, atmosphere and scenery and it can be made as a hangout place with friends, colleagues, etc. With the changing patterns or trends of this society, it has prompted many entrepreneurs to build many culinary buildings in new locations. Going down the street in Jakarta to find a culinary place, is definitely very fun. Once fanatical food hunters, they are willing to take the time to hunt for their favorite dishes. Amazingly, this hunting continues to grow so that it often creates new communities. The fact that culinary activities will never die has even become a new hobby and new lifestyle for the people of Jakarta. As with the complexity of the city of Jakarta, the culinary in Jakarta is very varied. Almost all food both from within and outside the country can be found in Jakarta, one of which is in the area of Jalan Sabang which is already famous for its culinary hawker centers that can be enjoyed by any group of people, both upper, middle and lower class. It could be said, Jalan Sabang is a culinary facility for public spaces, especially for the Central Jakarta area