Culinary Culture Research Articles

Diet and Culture Exchange between Central Plains and Turpan during Tang Dynasty

The culinary culture of the Tang Dynasty was extremely prosperous, with a wide variety of food and a meticulous production process. Moreover, due to the development of the Silk Road and cultural exchange between the central plains and Turpan, the diet communication between the central plains and western regions are especially frequent. The phenomenon of dietary Hu Feng in the Tang Dynasty is one of the main examples of Cultural exchange between China and the West and the absorption of foreign culture by Han ethnic group. According to the researches on the diet communication between central plains and western regions, it can be a different perspective to learn about the history and culture of Tang Dynasty. This paper mainly expounds the communication between the Central Plains and Turpan in the Tang Dynasty in terms of diet, which is analyzed and studied from three aspects: the overview of differences, the influence of blending and the possibility and inevitability of cultural exchange. This paper probes into the types and structural differences of staple food and non-staple food between the Central Plains and Turpan. And the spread of Hu food, such as Hu cakes and grapes, in the Central Plains, and the spread of the Central Plains special diet in Turpan. This paper analyzes the blending of food culture from the description of food culture by literati in Tang Dynasty. Finally, it analyzes the possibility and inevitability of food exchange between the Central Plains and Turpan in terms of geographical environment, historical reasons and phenomena.

Identity and Culture Based on the Traditional Cuisine of Bello city, Antioquia, Colombia

The text focuses primarily on the peasant food and culinary culture that takes place inside the stoves and kitchens of the municipality of Bello - Antioquia - Colombia, in order to make the rural kitchen visible as an essential element in the constitution of the municipality’s identity. To this end, it starts from a bibliographic analysis that supports and structures the axes through which the project circulates: food and culinary culture, as well as the kitchen, understood as a feature of identity.The research was approached using a qualitative and ethnographic methodology, in which participant observation was applied, in-depth interviews with inhabitants and tradition bearers of the villages of the municipality of Bello, in addition to tools such as field diaries and photographs. In general, this article provides an overview of the peasant cuisine of the municipality of Bello, its continuities and changes, promoting the knowledge and dissemination of the traditional cuisines of the territory.

Destination Restaurants' Practices and the Production of Locality: The Case of Michelin Restaurants in China.

Dining plays a pivotal role in the travel experience, with numerous studies identifying the significant impacts of restaurant attributes on tourists' destination experiences and their sense of place. The identified attributes include the origin of food produce, menu design, the physical and social servicescape, and restaurant reputation, all of which have the potential to enhance customers' sense of place. Therefore, based on theories of the production of locality, this study explores how destination restaurants "put place on the plate" and identifies how destination restaurants promote place. Semi-structured interviews were conducted with the representatives of seventeen Michelin (one star, two stars, three stars, and Bib Gourmand)-awarded restaurants across Mainland China. The results reveal three primary strategies employed by destination restaurants in promoting place: forging partnerships with the local community to produce, present, and reproduce localities; leveraging local knowledge embedded in the local produce, recipes, cooking techniques, and local culture; and practicing translocality to introduce a regional cuisine to diverse and cosmopolitan consumers. This research provides a comprehensive understanding of the way in which notions of locality and place are used by destination restaurants and the way in which this may promote not only restaurants but also regional culinary cultures and destination attractiveness.

ÇATALHÖYÜK GASTRONOMY CULTURE THE FIRST KNOWN CULINARY PRACTICES IN ANATOLIA (TÜRKİYE) AND WORLD HISTORY

Çatalhöyük is an archaeological site located in the Çumra district of Konya, Turkey, with a deep-rooted history dating back to around 7500 BCE and still not fully explored. In this article, the eating habits and gastronomy culture of Çatalhöyük are examined, focusing on its history and culture. Remarkable findings in terms of dietary culture include the discovery of fossils of charcoal, grains, seeds, wild fruits, and plant bulbs. Additionally, the presence of hearths, storage containers, food processing tools, and grain storages within adjacent houses demonstrates how dietary activities were conducted. The abundance of wooden bowls, clay pots, and items made from plants such as baskets, crates, and mats as kitchen utensils indicates the processing, consumption, long-term storage, and potential for future production of these products. According to research, it can be said that herbs such as rye, chickpeas, lentils, figs, plums, sumac, blackberries, mallow, purslane, clover, and bird's foot trefoil were used during that period. Moreover, it is known that crops such as barley, wheat, millet, peas, chickpeas, lentils, almonds, and gum trees were also utilized. However, some wall paintings and decorations on utensils do not fully explain the types of meals prepared during that time. Therefore, further research is needed to fully understand the dietary culture at Çatalhöyük. This article aims to shed more light on the culinary culture of Çatalhöyük by conducting an in-depth literature review online, thereby contributing new insights to both Turkish and global gastronomy literature.

Exploration of Gastronomic History and Culinary Potential of Bitung City as a Tourism Attraction

Bitung City in North Sulawesi has a rich history and culinary culture that is interesting to be explored as a tourist attraction. This research aims to explore the gastronomic history and culinary potential of Bitung City through a literature study approach. The method used was qualitative research by conducting a literature review of various relevant sources such as books, journal articles, and historical documents. The results of the study show that Bitung City has a distinctive culinary heritage, rooted in a combination of local and external cultural influences such as Europe and China due to the history of trade in the region. Typical foods such as Shasibi made from raw tuna fish reflect Bitung's characteristics as a coastal city. There are also a variety of other cuisines with local ingredients and distinctive traditional cooking techniques. Bitung's rich gastronomic history and culinary uniqueness have great potential to be developed as a tourist attraction that attracts tourists, while preserving culinary culture as a regional identity. Synergy is needed from the government, industry players, and the community in introducing and promoting Bitung culinary. This research concludes the importance of in-depth exploration of gastronomic history and the development of culinary tourism based on regional local wealth.

Culinary practices of the Bidayuhs in Sarawak, Malaysia: a qualitative study

AbstractThe Bidayuh cuisines and culinary practices epitomize an inherent part of the cultural profile of the Sarawak community. This indigenous group (Bidayuh) is the second-largest group contributing to the Sarawak’s distinctive identity after the Iban. The distribution of the Bidayuh community is predominantly across the districts of Lundu, Bau, Kuching and Serian in Sarawak. There are concerns that the Bidayuh traditional culinary culture will gradually beset by modernization. Many prefer convenience over the hassle of cooking using the traditional manner, hence diluting the traditional culinary knowledge among the younger generations. Therefore, ethnomethodology, a qualitative research approach, was utilized to explore the traditional culinary practices and the connotation of food among the Bidayuh indigenous group in Sarawak, Malaysia. The data were collected from nine informants [Kampong Gumbang in Bau District (n = 5) and Kampung Mongkos in Serian District (n = 4)] who had voluntarily participated in this study. Through the ethnomethodological lens, this study documented eight traditional Bidayuh recipes and the collective development of the gastronomic culture of this community that are still remembered and practiced today.

Molecular identification of bacteria (Klebsiella aerogenes, PP335235) isolated from street food (Fried Rice); study of its antibiotic sensitivity pattern and probiotic fortification of fruit juice (Fragaria ananassa, Passiflora ligularis and Phyllanthus e

Street food is an integral part of India's culinary culture, offering patrons a wide range of affordable options. However, concerns about the public's health risks associated with street food consumption persist due to inadequate infrastructure and the transient nature of street vendors. Contaminated street food can lead to foodborne illnesses such as gastroenteritis, typhoid fever, pneumonia, food poisoning, and hepatitis A. Probiotics, which are beneficial bacteria, are potentially effective by targeting specific infections. Probiotic-enriched fruit drinks present an innovative approach to improving population nutrition and probiotic provision. Lactobacillus gasseri is a gram-positive bacterium that has been demonstrated to be a promising strain of probiotic due to its resistance to acidity and beneficial effects on gut health. Alginate encapsulation improves the stability and release of probiotic strain. Probiotic fruit juices can be made from fruits that are rich in antioxidants and nutrients, such as Passiflora ligularis, Fragaria ananassa, and Phyllanthus emblica. The aim of this study was to use molecular methods to discover Klebsiella aerogenes (PP335235) isolated from street foods. The study also sought to determine the isolate's pattern of antibiotic sensitivity and explore the potential of fortifying fruit juice with Lactobacillus gasseri as a probiotic nutraceutical therapeutic strategy.

ANALISIS PERSEPSI PENONTON TERHADAP IKLAN MULTIKULTURAL "SASA HADIRKAN RASA UNTUK INDONESIA"

"Sasa Hadirkan Rasa untuk Indonesia" is one of Sasa's commercials shown using a two-dimensional method. Sasa's commercials contain multicultural concepts that are reflected in Japanese animation style, European MIDI music, and culinary culture content in Indonesia. This study used data collection methods in the form of interviews and literature studies. This research aims to: 1) analyze the incorporation of Indonesian cultural elements in typical Japanese animation styles and musical backgrounds with the use of European MIDI music; 2) analyze audience perception of three-cultural collaboration in Sasa advertising; 3) provide a reference in the form of innovation for the development of advertising in Indonesia. This study analyzed the Sasa animated advertising video version of "Sasa Hadirkan Rasa for Indonesia" which had been broadcast in 2021 through social media Youtube. Interviews were conducted on men and women aged 20-35 in Indonesia. To support research data, literature studies focus on audience perception, multicultural advertising, and advertising. Based on analysis it was found that Sasa's commercials were interesting because they reflected international multicultural culture in two-dimensional animation.

Gastronomy Culture from the Neolithic Site of Çatalhöyük to 21st century

Limited prehistoric evidence, such as written sources, provides insight into the lifestyles of ancient individuals and communities, the tools they used, and the perspectives they adopted. Anatolia offers an extraordinary wealth of cultural artifacts as a center of civilizations. Çatalhöyük stands out with its important cultural, artistic, agricultural, and culinary discoveries. This study aimed to identify the traces and reflections of Çatalhöyük's culinary culture in the 21st-century culinary culture. Therefore, it employed a qualitative research design to gather information about culinary culture, human behavior, and environmental dynamics. Participants were asked about their consumption of wild plants, fruit, and seeds and their cooking methods. The study was based on document review and the information obtained from locals to provide various perspectives on the consumption of food resources in Çatalhöyük. Significant findings have emerged, especially regarding the consumption of terebinths, acorns, and plums and their use in the kitchen.

Translation Methods for Food Culture-specific Expressions in David Hawkes’ English Translation of the Chu ci

The Chu ci, a significant legacy of ancient Chinese culture, showcases a diverse range of culinary vocabulary that mirrors the lifestyle of the ancient Chu people and reflects the deep-rooted Jingchu culture of China. This paper focuses on analyzing the translation methods of food-related vocabulary in the Chu ci, with a specific focus on the pieces known as the “Da zhao” (“The Great Summons”）and “Zhao hun” (“Summons of the Soul”) in the canon, which serve as the primary research object in this study. The present study primarily investigates the influential translation of the Chu ci by the renowned sinologist David Hawkes, namely, The Songs of the South (1985). It aims to explores the methods employed by Hawkes in translating the food culture-specific expressions in the Chu ci. The research findings were that as a distinguished sinologist, Hawkes took into consideration the cultural background and cognitive habits of the target readers in translating. He utilized various translation methods such as interpretation, adaptation and communicative translation to effectively interpret the original text. Besides, the paper evaluates the shortcomings present in Hawkes’ translation, including mistranslations and omissions. The goals of this study is to offer some insights and guidance for future translators, promote cross-cultural dissemination and understanding of Chinese culinary culture, and enhance global recognition and appreciation of the unique charm of Chinese civilization.

Art of food: Systematic literature review of culinary creativity

The growth of competitive culinary culture and the widespread use of restaurant guides have increased awareness of culinary creativity in literature. This understanding extends beyond traditional media to evaluations and critiques found on social media platforms. This review examines the main characteristics of culinary creativity, with a particular focus on the definition provided by the researchers. The research profile outlines the publishing years, affiliations, and themes of the 4Ps, which were investigated using both qualitative and quantitative methods. The review focuses on the 4P dimensions: creative process, person, product, and press, adapted to culinary creativity. The conclusion section identified areas of gaps and research questions for future studies on the possibility of defining and measuring culinary creativity in different dimensions using the 4Ps.

Review of Risks and Hazards Assessment of Ready-To-Eat Street Vended Foods in Oyo State, Nigeria

In Oyo State, Nigeria, street-vended foods play a significant role in the local culinary landscape, offering convenience and cultural richness to residents. However, ensuring the safety of these ready-to-eat foods requires assessing various risks and hazards associated with their preparation and handling. Hazards such as microbial contamination, unsafe handling practices, and environmental pollution pose significant health risks to consumers. These challenges are compounded by factors such as inadequate infrastructure, limited hygiene education among vendors, and weak regulatory enforcement. A case study focusing on Oyo State provides insights into the specific issues faced in assessing the safety of street-vended foods in the region. To address these challenges, best practices such as vendor education and training, infrastructure improvements, and public awareness campaigns are essential. Additionally, a robust regulatory framework is crucial for monitoring and enforcing food safety standards in the street food sector. Collaboration between government agencies, non-governmental organizations, and vendors is necessary to effectively mitigate risks and ensure the safety of street-vended foods, ultimately safeguarding public health and promoting a thriving culinary culture in Oyo State. Keywords: Review, Risks, Hazards, Assessment, Ready-To-Eat, Street Vended Foods, Oyo State, Nigeria Aims Research Journal Reference Format: Adebiyi-Olabode A. O., Akande E. A. & Oke M. O. (2024): Review of Risks and Hazards Assessment of Ready-To-Eat Street Vended Foods in Oyo State, Nigeria. Advances in Multidisciplinary and Scientific Research Journal Vol. 10. No. 1. Pp 17-34 www.isteams.net/aimsjournal. dx.doi.org/10.22624/AIMS/V10N1P2

Use of Local Culinary to Support Marine Tourism on Mampie Beach Polewali Mandar, Indonesia

Maritime tourism is synonymous with natural beauty, but its culinary riches are often overlooked, even though local cuisine can be a significant tourist attraction, such as at Mampie Beach, whose potential is hidden and neglected amidst the post-COVID-19 crisis. The research method used is a qualitative approach with data collection techniques using interviews, documentation and observation, then analyzed using qualitative descriptive analysis techniques. The research results show much culinary potential, mainly traditional foods such as Baye/Golla Kambu, Kasippi, Coklat Macoa, and Co'ri. as products that can be marketed or sold in the Mampie Beach marine tourism area. However, the lack of awareness and initiative of the community, tourism managers, and local government means that the culinary potential of these traditional foods cannot support the marine tourism of Mampie Beach, so it cannot impact tourism recovery after the COVID-19 pandemic. Therefore, several strategies need to be implemented involving the community, tourism managers and local government to optimize the existing culinary potential: First, holding regular thematic culinary events, where local traders can promote and sell their traditional dishes; Second, establishing partnerships with local businesses such as restaurants, food stalls and local food producers to introduce and serve regional specialties at tourist attractions, and Third, carry out culinary tours and cooking courses, where tourists can learn about local culinary culture while enjoying authentic dishes served by local people

Recognition of nuts and seeds in children with/without food allergies and their mothers: A reflection of culinary culture.

Nuts and seeds are among the leading causes of food allergy. Effective food allergy management hinges on the ability to identify and avoid relevant foods. To evaluate the nut/seed recognition ability in both children and mothers. Primary caregivers (mothers) and their children (6-18 years old) with/without food allergies were shown photographs of nuts/seeds, and their products with visible/hidden allergens to assess their ability to recognize accurately. A total of 196 children and 184 mothers participated. The median ages of the children and mothers were 7.6 (6.8-10) and 37.8 (33.1-41.5) years, respectively. Over 75% of the children/adolescents and over 90% of the mothers accurately identified the kernel forms of nuts/seeds, except pine nuts. Walnuts, hazelnuts, almonds, and cashews were the most accurately recognized kernel forms by both populations. Generally, the kernel forms were recognized 5-20% more accurately than their in-shell forms, followed by products with visible and hidden forms, respectively. Some Turkish culinary-specific products with visible/hidden allergens were recognized as frequently as the kernel/in-shell forms by both study groups. Although there was a similar recognition pattern between study groups and subgroups (nut/seed allergy, other food allergy, controls), higher rates of recognition were found in mothers than in their children and adolescents than in schoolchildren. In Eastern Mediterranean region, nuts and sesame seeds are highly recognized by both mothers and their children. Accurate identification of these foods is likely a culinary feature, but not the result of increased awareness. More information is needed on whether this ability reduces the risk of exposure.

Study of Sustainable Gastronomy Tourism in Siantar City

This research aims to identify the sustainability of gastronomic tourism in Siantar City. The "Study of Sustainable Gastronomy Tourism in Siantar City" research uses a qualitative method. A gastronomic study of Siantar's culinary specialities, including roast pork, arsik carp, Siantar noodles, Siantar coffee, and traditional snacks, shows the richness of the city's culinary culture. The following conclusions can be drawn from this gastronomic study: (1) Cultural Heritage: The typical culinary delights of Siantar City are an inseparable part of the Batak cultural heritage. Each dish has a solid historical and traditional value, representing the identity of the people of Siantar City. (2) Uniqueness of Taste and Texture: Each dish has a unique taste and texture. Roast pork presents a combination of tender meat with crispy skin; arsik carp offers a unique blend of spicy, sour and distinctive flavours; bakmi Siantar has chewy noodles and savoury gravy; Siantar coffee has a distinctive aroma and rich taste, while jajanan pasar offers a wide variety of flavours. (3) Local and Tourist Influences: The typical culinary delights of Siantar City are favoured by residents and attract tourists. These foods are the main attraction for those who want to experience the delicacy and uniqueness of local cuisine. (4) Economic Impact and Tourism: Siantar City's unique cuisine has a significant economic impact. Culinary businesses, restaurants and coffee shops that serve these dishes provide employment and economic contribution to society. In addition, culinary specialities are also an attraction for tourists, which contributes to the development of the tourism sector in Siantar City. (5) Cultural Preservation: It is essential to pay attention to the preservation of Siantar City's unique culinary culture. Preservation efforts through documentation, training, promotion and quality improvement can maintain the sustainability and authenticity of these dishes so that future generations can enjoy them. This conclusion shows the importance of typical cuisine in enriching the cultural richness of Siantar City. These dishes not only meet the culinary needs of the local people but also have significant economic and tourism potential. Through preserving and developing unique culinary delights, Siantar City can continue to promote its distinctive and traditional culinary delicacies to the world.

Constructing Global Tastes: A Comparison of Two Cultural Intermediaries in the Field of High-End Cuisine

ABSTRACT The paper elucidates the influence of cultural intermediaries (CIs) at the global level by studying their role in one cultural field, culinary culture. We examine the World’s 50 Best Restaurants list and the Michelin Guide, the two most referred to global evaluative systems in fine-dining. By making a systematic comparison of these CIs’ judgment devices and dispositions, our study elaborates on three key aspects of cultural intermediation: first, the qualification of goods and services is often contested and legitimacy can be achieved by drawing on differing resources. Second, we show that cultural intermediation has acquired a global dimension. Changing practices of CIs and their increasingly global reach have precipitated a partial reversal of the previous flow of culinary knowledge and talent from the global North to the global South, contributing to the construction of new canons of taste in the field. CIs now bestow worth not only on individual market actors (restaurants/chefs) but also on the countries from which they originate. Third, by highlighting the competition between the two CIs, we are able to show the changes both CIs have felt compelled to make during the last decade or so.

The Role of Grilled Mutton Chunk (Taas) in Shaping Tourist’s Perception and Culinary Culture of Chitwan District

The Role of Grilled Mutton Chunk (Taas) in Shaping Tourist’s Perception and Culinary Culture of Chitwan District

The Contribution of Applied Folklore to Urban Tourism: The Case of Mardin

Cultural tourism has become one of the most preferred forms of tourism globally, along side summer, sea, and winter tourism. Keyelements in cultural tourism in clude places of cultural heritage, museums, markets reflecting the city's spirit, restaurants, baths, fountains, natural formations, and agricultural areas. Inaddition to cultural spaces, folklore materials such as rituals based on beliefs, dances, festivities, and culinary culture have gained prominence in recent years among cultural tourism venuesand activities. It is crucial for urban folklore to maintain its connection with the past while adapting to contemporary conditions and sometimes leveraging them for self-realization. Only through this process can tradition be carried forward to the present and future. Since the acceptance of the intangible cultural heritage Project contract in Turkey, significant steps have been taken nation wide to preserve an cestral traditions, customs, places, and practices. The positive developments in the intangible cultural heritage process in Mardin since 2002 are important for the preservation and subsequent promotion of the city's historical and cultural fabric. Public institutions continue the iron going efforts on thesubject. In this study, practical folklore examples from recent years are introduced, and existing orpartially inadequate practices are addressed. Recommendations have been proffered to facilitate there location of urban tourism to a distinctive paradigm by addressing non-existent practical folklore examples. This initiative aims to transcend the prevalent pursuits of silver and coppercommerce, as well as constrained historical site excursions. The arrangement of cultural spaces suitable for outdoor activities is also proposed among there commendations, in conjunction with the existing "living museum" where numerous activities are centralized in a single center within the city.

Study on C-E Translation of Dish Names in Shandong Cuisine from Perspective of Frame Semantics

Shandong cuisine plays a crucial role in promoting its international presence as an important component of Chinese culinary culture, serving as a significant avenue for spreading traditional Chinese culinary culture. This paper analyzes the English translation of Lu cuisine dish names from the perspective of frame semantics, exploring the frame relationships between the original Chinese names and their English translations. Subsequently, based on frame semantics, the paper propositionally puts forward several standardized English translation strategies for Lu cuisine dish names. These strategies aim to ensure that the English translations not only conform to the standards of the English language but also effectively convey the unique culinary culture of Shandong.

Persistence of folk dishes in the Coastal Cilento's Culinary Culture: an ethnogastronomic approach

Local gastronomy could be considered a relevant part of the more general concept of Traditional Knowledge, that recently has attracted increasing attention by researchers, especially if associated with conservation and sustainable use of biological resources. The present research was conducted using a semi-structured interview, 62 informants (39 women, 23 men) whose average age was 55 years (range 27–86 years) were interviewed. 109 traditional dishes are documented as still being prepared by people living along the Cilento coastal areas, 57 of which were reported by at least 5 people interviewed. The study reveals that despite the influence of globalization and modernization, traditional foodways and culinary practices continue to play an important role in the daily lives of the people in this region. Specifically, the study highlights the persistence of certain dishes, which are deeply rooted in the local culinary traditions and are still prepared and consumed by the people in this region.