Culinary Dishes Research Articles

A Gastronomic Approach to Industrial Aquaculture Waste Utilization

Aquaculture, while offering significant contributions to global food security, generates substantial amounts of industrial waste, posing environmental and economic challenges. However, this waste also presents untapped potential for innovation in gastronomy. This paper explores the emerging trend of utilizing aquaculture industrial wastes in culinary practices, aiming to reduce waste, promote sustainability, and create novel gastronomic experiences. Through a review of literature and case studies, we examine various methods for repurposing aquaculture waste, including upcycling into new food products, incorporation into culinary dishes, and extraction of valuable components. Additionally, we highlight successful initiatives that have integrated aquaculture waste into gastronomy, emphasizing the benefits of waste reduction, sustainable food practices, and culinary innovation. Challenges such as food safety, taste, and consumer acceptance are acknowledged, with strategies proposed for addressing these issues. Finally, we discuss future directions for research and development in this field, identifying opportunities for collaboration between the aquaculture industry and the gastronomy sector. By exploring the utilization of aquaculture industrial wastes in gastronomy, this paper contributes to a deeper understanding of sustainable food practices and culinary creativity in the context of aquaculture waste management.

Comparative Study of Ginger Cultivars under Shading Conditions in a High Tunnel

Ginger (Zingiber officinale Rosc.) is a valuable sciophyte crop used as a spice or fresh herb in culinary dishes and for treating medical issues such as osteoarthritis, neurological diseases, vomiting, and asthma. The demand for ginger in the United States is remarkably high; it is produced commercially and exclusively in Hawaii but can only meet ∼20% of US demand. Light for ginger growth may be more important than is often assumed, but the roles of light in ginger growth and rhizome yield are not fully understood. We hypothesized that artificial shade would produce the highest yielding ginger compared with no shade. This study evaluated the impact of different shading suited for ginger growth and rhizome yield of different cultivars grown in a high tunnel. There were three levels (0%, 22%, and 40%) of shade using RCBD design. We analyzed the overall yield (weight) of ginger and the specific yield (weight) of different rhizome parts (biological root, edible root, and seed ginger) per plant in addition to plant growth data. Data were analyzed for 2018 and 2019, and shade conditions influenced ginger growth and yield. There was no significant difference between shade conditions or cultivars, but general trends found that data differed between the two growing seasons. In 2018, Chinese White and Hawaii Yellow produced a better (higher) yield under 0% and 40% shade. However, in 2019, Chinese White and Hawaii Yellow produced the highest total yield under 22% shade, but Bubba Blue produced the highest overall yield at 0% shade.

Exploring possibilities of broccoli (Brassica oleracea L. var. italica) production under organic management

Broccoli (Brassica oleracea L. var. italica) was introduced as part of the Indian government's efforts to diversify and modernize agriculture in the region. Its introduction has helped J&K farmers to increase their income through higher market prices and to gain access to new markets and trade opportunities. It being a nutrient-demanding crop, farmers use high doses of chemical fertilizers, pesticides and herbicides and if consumed as salad or half-boiled in many culinary dishes, these chemicals are likely to impact the health of consumers and affect the environment. Therefore, alternative usage to these chemicals using combinations of organic inputs was aimed at producing a healthy crop of broccoli. It was concluded that the application of FYM@ 25 t/ha as a basal dose in the presence of seedling dip treatment of biofertilizers (Azotobacter @ 0.5 kg/ha + Phosphate-Solubilizing Bacteria @l kg/ha + Potassium-Mobilizing Bacteria @ 750 ml/ha) along with the scheduled application of Neem oil +Baeuveria bassiana at 1, 3, 7 and 15 days of interval after disease symptoms was found superior in obtaining higher curd yield (109.57 q/ha) and seed yield (604.96 kg/ha).

Elemen-Elemen Black Comedy dalam Film The Menu

In the film The Menu, culinary dishes are used to peel off the social disgrace and sins of the elite without them ever suspecting before. This research aims to find out how culinary offerings and the arrogance of elite class dining wrapped in black comedy are represented in the film The Menu. The research method used is qualitative-descriptive using watch-listen-note data collection techniques. The researcher watched the film, paid attention to the details of each scene, transcribed the dialogue, and recorded every conversation and scene related to important culinary topics wrapped in black comedy in the film. Meanwhile, data analysis techniques use the Miles and Huberman model, namely data reduction, data presentation, and drawing conclusions. In the analysis, the researcher identified the data, sorted and classified the data, and finally interpreted it using gastronomic theory as a guide. Data sources include words, phrases and sentences in the film The Menu. From this research it was found that the culinary delights in the film The Menu are presented in 7 culinary stages: The Island, Breadless Bread Plate, Memory, The Mess, Palate Cleanser, Man's Folly and the dessert S'mur. And the arrogance of elite class dining wrapped in black comedy is depicted in several scenes of their teasing questions, both to the chef and his assistants and to the culinary offerings, as well as the answers of the chef and the crew themselves, from the time the customers entered Hawthorn Island until the time the seven dishes were served.

Terroir store brand authenticity

PurposeThe objective of this exploratory study was to investigate the communication themes that retailers should prioritise to convey terroir store brands’ (TSBs) authenticity and the impact of their authenticity on several variables (i.e. value, attitude, trust, intentions and effective purchases). TSBs combine a variety of products that adhere to stringent standards associated with a terroir. Charters et al. (2017) referred to a terroir as “a resource based on unique physical origins and shared cultural personification that shape a product’s benefits into a meaningful value proposition” (p. 755). Three communication themes were studied: the ingredients’ origin, traditional local recipes and the producer’s history in a region (terroir).Design/methodology/approachAn experiment was conducted in a store laboratory. A total of 420 consumers representative of the French population were randomly assigned to four independent groups in a between-subjects study design. They shopped in the store laboratory with a section dedicated to a TSB. Each of the independent samples in this experiment was exposed to posters in the store laboratory related to the three communication themes studied. The control group did not see any posters.FindingsThe study showed that the level of TSB authenticity was highest for the communication theme related to the traditional local recipes of the culinary dishes offered by the TSB. Next came the theme related to the ingredients’ origin, followed by the producer’s history in the terroir. Moreover, for the communication theme related to the traditional local recipes, TSB authenticity had a direct impact on value, trust and intentions. Moreover, the link between intentions and effective purchases of TSB products has only been established for this specific communication theme.Originality/valueFirst, this study adds to the limited research on TSBs’ authenticity and identifies the communication themes retailers should use to promote such brands. It also proposes an integrative model of the consequences of TSBs’ authenticity in the retailing field that highlights the direct and indirect links (through value, attitude, trust and intentions) between authenticity and consumers’ effective purchases. Finally, it indicates the kind of discourse on TSBs that conveys their authenticity.

NATIONAL CUISINE IS AN INTEGRAL PART OF UKRAINIAN CULTURE

Food is one of the most necessary conditions for our existence. Since childhood, a person gets used to certain products, dishes from them, forms his own tastes, prepares his favorite dishes, which must contain properly balanced proteins, fats, carbohydrates, and the necessary vitamin complex. Ukrainian cuisine has a certain set of relevant ingredients that contribute to our healthy existence. And the transition to a different set of products requires a certain adjustment, getting used to, adjustment., the climate of the location. Each people, each nation has its own usual, daily food set, related to the history and culture of the population. The Ukrainian nation, which for centuries was under the oppression of various states, absorbed into its culture and food preferences elements of the life and existence of other peoples, which remained in the culinary tastes of certain territorial and local communities. National tastes were formed on the basis of regional, local dishes, which became part of the everyday life of Ukrainians and expressed the special skill of cooking in one or another territory of Ukraine. Many foreigners come to Ukraine every year for various purposes: tourist trips, study, work, temporary stay, and by learning the language of our region, they get to know its culture, lifestyle, and food. Working with foreign students, we introduce them to Ukrainian dishes and drinks, talk about everyday and national food holidays, conduct dialogues with them, comparing the common and distinctive features of national cuisines. Recipes of Ukrainian culinary dishes can be found in cookbooks published at different times, starting from the beginning of the 20th century. and to this day, both in Ukraine and abroad, and in our time republished by culinary enthusiasts. Acquaintance with such publications, a brief description of books with recipes for cooking national food is carried out in this publication. 93 editions were developed. Key words: Ukrainian language as a foreign language, linguistic and regional studies, publication of books on Ukrainian national cuisine, their authors, chronology and location of publications, special vocabulary by origin.

Fishing resources of the traditional gastronomy of Macaronesia: A navigation through the intangible food heritage in the Azores, Madeira, Canary Islands and Cabo Verde

Artisanal fishing is a vital activity in the Macaronesia archipelagos (Azores, Madeira, Canaries, and Cabo Verde) within the Northeast Atlantic (15°–39°N). It has historically played a pivotal role in poverty alleviation, employment generation, and the fortification of food security and sovereignty. This sector faces chronic threats from resource overexploitation, poaching, and the rising trend of recreational fishing. Recent decades have witnessed the growth of mass tourism, primarily reliant on processed fish from distant sources, exacerbating the situation alongside the impact of warming seas. Traditional fishing resources and their connection to regional gastronomy form a crucial part of the intangible cultural heritage of these archipelagos. Therefore, promoting local production and fostering education around smarter, healthier, and more sustainable consumption are imperative. Data on traditional fishery resources in Macaronesian gastronomy have been collated from diverse sources, including literature, specialised websites, interviews, and the extensive expertise of the authors. This information has been categorised by environmental resource groups for each archipelago. The biodiversity exploited by Macaronesia's artisanal fleets, integral to classic regional cuisine, encompasses over 220 marine species, with around 330 culinary dishes and seafood preparation methods catalogued. While there exists substantial similarity in the fishery resources utilised in the traditional cuisines of these four archipelagos, the Canaries have historically incorporated additional species from the Northwest African coasts. Meanwhile, Cabo Verde has integrated more tropical elements and has had limited developed in its deep-water fisheries. Macaronesia's gastronomic heritage, rooted in Portuguese and Spanish traditions, reflects a Mediterranean Diet characterised by lifestyle and the utilization of traditional recipes.

Balinese Cultural Diplomacy Through Culinary Products: A Study of Semiothic Communication

Besides having a wealth of arts and culture, Bali's cultural tourism potential is also in the form of traditional culinary products. What is the variety of traditional Balinese culinary? Why can traditional Balinese culinary products be used as an effective means of communication and Balinese cultural diplomacy? As a form of qualitative research, research data was collected through literature, observation and interviews with observers of Balinese culture. The collected data is then analyzed with the semiotic theory of communication. The results of the study show that traditional Balinese food and beverage culinary products are part of the archipelago's cuisine which are formulated from local agricultural ingredients, packaged and served in a distinctive way, and have tantalizing flavors so that they develop into culinary tourism objects favored by tourists. Apart from being the cultural identity of the Balinese people, traditional Balinese culinary products are also an effective means of communication and Balinese cultural diplomacy. People who enjoy traditional Balinese culinary dishes will be more familiar with Balinese traditions and culture. Traditional Balinese culinary tourism needs to be maintained and developed. Keywords: culinary products, Bali, cultural diplomacy

Diversification of rendang daun kayu: Strengthening the food security of the Minangkabau community

Rendang is one of the traditional Minangkabau culinary preparations of West Sumatra, Indonesia, that has gone global. Rendang sometimes uses meat, but some use plants as the main ingredient. Weak economic conditions and the high price of meat in the market do not become an excuse for Minangkabau people not to eat rendang because rendang culinary can be processed with vegetable-based ingredients. In Nagari Harau, Lima Puluh Kota Regency, West Sumatra, wood leaves from wild plants can be processed into a very delicious rendang culinary. They call it “rendang daun kayu.” Diversification of rendang daun kayu can be an exciting effort to improve the food security of the Minangkabau people. Thus, this article will discuss efforts to diversify rendang daun kayu as a strategy to strengthen the food security of the Minangkabau community. The qualitative descriptive method was used in this research. Primary data, secondary data, interview guidelines, and in-depth interview activities supported data collection. Informants were selected using snowball sampling. Source triangulation analysis was used to answer the research objectives. Based on the research results, it is known that the diversification of rendang daun kayu is the development of rendang culinary dishes using locally available wood leaf raw materials. Diversification of rendang daun kayu is an innovative step towards more robust food security for the Minangkabau people. Diversifying rendang daun kayu is expected to create food security for the Minangkabau community.

IoT Based Onion Storage Monitoring and Automation Control System

Onions are a staple crop globally, consumed in various culinary dishes and food products. However, their post-harvest preservation presents a significant challenge. Onions are sensitive to moisture, temperature, and humidity variations, making them prone to rot and spoilage during storage. Traditional storage methods often rely on periodic manual checks and manual intervention, which can be ineffective and resource-intensive. This project aims to address these challenges by implementing an Internet of Things (IoT) based solution that leverages moisture sensors, temperature and humidity sensors, microcontrollers, and an IoT platform to continuously monitor and regulate storage conditions, ensuring optimal onion quality and extended shelf life. Onions, a fundamental and widely consumed vegetable in global culinary traditions, face significant post- harvest preservation challenges. Sensitivity to variations in storage conditions, such as temperature, humidity, and moisture levels, often leads to spoilage and a rapid decline in quality. Traditional storage methods reliant on manual monitoring prove resource-intensive, prone to human error, and lack real-time insights into the evolving storage environment. This project introduces an innovative solution, an Internet of Things (IoT)-based onion storage monitoring system, to address these challenges. The system deploys sensors to continuously collect data on storage conditions, transmitting it to a cloud-based platform for real-time analysis. The analysis identifies trends and anomalies, triggering alerts and recommendations via a user-friendly interface. The anticipated outcomes of this project include enhanced onion quality, reduced spoilage, and increased resource efficiency for farmers and storage facility operators. This technology-driven approach contributes to the availability of high-quality onions in the market, serving both agricultural and culinary sectors. The IoT-based onion storage monitoring system represents a substantial step forward in post-harvest preservation, marking a promising advancement in the agriculture industry

Nutritive Value and Bioactivities of a Halophyte Edible Plant: Crithmum maritimum L. (Sea Fennel)

Crithmum maritimum L. (sea fennel), an edible xerophyte of coastal habitats, is considered an emerging cash crop for biosaline agriculture due to its salt-tolerance ability and potential applications in the agri-food sector. Here, the nutritional value and bioactive properties of sea fennel are described. Sea fennel leaves, flowers, and schizocarps are composed of carbohydrates (>65%) followed by ash, proteins, and lipids. Sea fennel’s salty, succulent leaves are a source of omega-6 and omega-3 polyunsaturated fatty acids, especially linoleic acid. Extracts obtained from flowers and fruits/schizocarps are rich in antioxidants and polyphenols and show antimicrobial activity against Staphylococcus aureus, Staphylococcus epidermis, Candida albicans, and Candida parapsilosis. Plant material is particularly rich in sodium (Na) but also in other nutritionally relevant minerals, such as calcium (Ca), chlorine (Cl), potassium (K), phosphorus (P), and sulfur (S), beyond presenting a potential prebiotic effect on Lactobacillus bulgaricus and being nontoxic to human intestinal epithelial Caco-2 model cells, up to 1.0% (w/v). Hence, the rational use of sea fennel can bring nutrients, aroma, and flavor to culinary dishes while balancing microbiomes and contributing to expanding the shelf life of food products.

Ganoderma lucidum methyl ganoderate E extends lifespan and modulates aging-related indicators in Caenorhabditis elegans.

Methyl Ganoderate E (MGE) is a triterpenoid derived from Ganoderma lucidum (Reishi), an edible mushroom, commonly processed into food forms such as soups, drinks, culinary dishes, and supplements. MGE has been shown to inhibit 3T3-L1 murine adipocyte differentiation when combined with other G. lucidum triterpenes. However, the specific effect of MGE on biological processes remains unknown. In this study, we present the first evidence of MGE's anti-aging effect in Caenorhabditis elegans. Through our screening process using the UPRER regulation ability, we evaluated a library of 74 pure compounds isolated from G. lucidum, and MGE exhibited the most promising results. Subsequent experiments demonstrated that MGE extended the lifespan by 26% at 10 μg ml-1 through daf-16, hsf-1, and skn-1-dependent pathways. MGE also enhanced resistance to various molecular stressors, improved healthspan, increased fertility, and reduced the aggregation of alpha-synuclein and amyloid-beta. Transcriptome data revealed that MGE promoted processes associated with proteolysis and neural activity, while not promoting cell death processes. Collectively, our findings suggest that G. lucidum MGE could be considered as a potential anti-aging intervention, adding to the growing list of such interventions.

Penerapan Metode Additive Ratio Assessment (ARAS) dan Ranking of Centroid (ROC) dalam Pemilihan Layanan Akomodasi dan Local Cuisine

Salatiga is a gastronomic city with various types of traditional food and drinks and is a recreational tourism city with exciting and crowded mountain natural scenery. The availability of accommodation services and local cuisine adds to visitors' preferences to enjoy local culinary dishes. This study offers an initiative to use the Additive Ratio Assessment (ARAS) method in selecting the best accommodation and restaurant services in Salatiga based on Tripadvisor data. The stages in the calculation process based on the ARAS method are as follows: the stage of determining the value of criteria, weights, alternatives, and optimal values; the stage of converting the value of the criterion into a decision matrix; the stage of normalization of the decision matrix for all criteria; stage of calculating the value of utility; Ranking stage. The calculation results show that in the context of accommodation services, A5 occupies the first position with a Ki value of 0.887, A4 occupies the second position with a Ki value of 0.870, and A1 occupies the third position with a Ki value of 0.849. Meanwhile, in the context of local cuisine, A2 occupies the first position with a Ki value of 0.951, A5 occupies the second position with a Ki value of 0.914, and A4 occupies the third position with a Ki value of 0.854. This shows that ARAS and ROC methods can produce the best recommendations for tourists who want to use accommodation services and enjoy local cuisine in Salatiga City.

Memory Collective in the Visual Rhetoric of Traditional Packaging Designs

Campaigns against environmental issues are now being voiced more and more, one of which is the problem of waste due to packaging. The packaging process uses organic materials, mainly producing waste that can pollute the environment. Packaging has been done by the community through the system of storing dish ingredients. Consumerist societies appear as a result of consuming signs, and any signs that appear visually greatly affect the target motivational audience both intrinsically and extrinsically. The representation of visual language in the form of processed natural materials into packaging products gives rise to the perception of traditional imagery. The fact that the packaging design at the company Jajanan Rakyat Khas Indonesia ( jarkasi) still maintains natural ingredients for traditional food products in Blitar is a concern in this study. This study uses qualitative research with intrinsic case studies that will discuss the packaging design of regional culinary dishes that use noodle-style ingredients as product wrappers. Research was conducted using interpretation analysis methods with a semiotic approach through sign science to observe symptoms that appear.This technique depicts traditional images that appear in packaging designs that use natural materials as research objects and inherent attributes as visual signs that can build persuasive messages of traditional images. The use of natural ingredients in the choice of packaging is intentional due to the value proposition in snack products offered to consumers, where the value proposition is a special offer allocated to consumers and potential consumers. Overall, the memory of the manifestation of past cultural products has special values that are built through the process of in-memory transmission until it is meaningful. This meaning will be passed on to other potential consumers through a symbolic stimulus as a collective of memory.
 Keywords: memory, visual, rhetoric, packaging, design

Pelatihan Pembuatan Kuliner Memanfaatkan Bahan Pangan Lokal Lahan Basah Di Kota Banajrmasin

Until now, the people in the locations under review have never received training in the skills of making, presenting, and packaging culinary products made from local wetlands. This community service activity aims to provide knowledge and skills for making local culinary dishes from plants in their yard. The method used is assistance and demonstrations for members of the PKK of the Purnasakti in Basirih Village, Banjarmasin City. After participating in this activity, the community have the skills to process culinary dishes made from home gardening. According to the results of the mentoring, the participants also mastered culinary creation, as seen from the demonstration results of each member's culinary creation.

Non-phisical Tourism Infrastructure; How Specific Allocation Fund (DAK) Contributes to Local Human Resources?

This research aims to elaborate the use of special allocation funds to welcome the acceleration of tourism development through empowerment activities and tourism skills training in Central Lombok district. This research adopts a qualitative approach with a case study type. Data collected from primary and secondary sources such as the tourism office as the organizer and training participants as program beneficiaries are processed descriptively based on the participants' narratives. Documents in the form of photos and activity reports also become skunder data to be processed to support primary data. The results showed that the Special Allocation Fund (DAK) allocated by the central order for the development of the tourism industry in Central Lombok district to develop non-physical infrastructure was used for the needs of increasing human resources through various programs that have been successfully implemented. The government collaborates with communities who have high motivation for the development of pariwisaata in Central Lombok. Programs that have been successfully implemented; digitalization, security and safety in tourist destinations, training of tour guides (artificial, cultural and natural), training on tourism village management and training on improving innovation and hygiene of culinary dishes. The empowerment program was initiated to increase the capacity and capability of trained and certified tourism personnel. The acceleration of increasing the capacity of tourism resources in the future can be spread evenly to tourism villages and the time is longer so that the effectiveness of training can be absorbed properly.

Standardization of Level of Herbs in Quarg Cheese

Background: Cheese is one of the most popular manufactured dairy product. Cheese has been a part of well balanced diet all over the world. Quarg is milky white in colour, may be even faintly yellowish, body and texture are homogeneously soft, smooth, good spreadable and it is essentially milk protein paste. Quarg cheese appeals to palate of Indian people who don’t like the typical sharp flavour of other varieties of cheeses. Method: Ashwagandha, Turmeric, Betel vine and Tulsi are most common herbs traditionally used in Indian culinary dishes particularly spread. They also have both antioxidant and antimicrobial activities. Keeping this fact in view attempts would have been made to explore the flavour and antimicrobial effect of herbs in quarg type cheese. Initially, work was carried out to select the levels of four herbs (Ashwagandha, Turmeric, Betel vine and Tulsi) for the preparation of quarg type cheese and tried in preliminary study. On the basis of sensory evaluation best treatment of each herbs selected for further experiment. The experiments were laid out in completely randomized design for selecting level of addition of herbal in quarg type cheese. Results: In final experimental treatment were as control; 1.1 per cent Ashwagandha ; 0.3 per cent Turmeric ; 2.5 per cent Betel vine ; 1.1 per cent Tulsi in quarg type cheese. The product was evaluated for sensory by five semi-trained panel of judges using quarg cheese score card (total score 100).

Motivasi Wisatawan Millenial Memilih Kuliner Lokal Sebagai Daya Tarik Wisata Di Ubud Kabupaten Gianyar Bali

Ubud as the center of tourism activities in Gianyar district, you can easily find various types of tourist attractions and tourism supporting facilities. one of them is a restaurant. Ubud was named one of the best cities in Asia by Conde Nast Traveler in 2013, at that time Ubud achieved the highest score based on indicators of atmosphere, art and culture, lodging, restaurants, sites, people's friendliness, and shopping facilities. One of the components that support Ubud in winning the award is the restaurant criteria. Based on the study above, the authors are interested in studying the motivation and determinants of millennial tourist motivation for local culinary tours in Ubud. Data collection used a questionnaire with a scale of 5. The number of samples was determined by quota sampling with predetermined respondents being searched accidently. Data analysis technique using confirmatory factor analysis. Based on the results of the study it was concluded that the motivation of millennial tourists in choosing local culinary as an attraction in Ubud is mostly driven by emotional motivation where purchases made by consumers are based on feelings and pleasures that can be captured by the five senses, and if this is done it will increase status their social. This is reflected in the answers of respondents who feel proud when they enjoy the culinary dishes offered in Ubud and feel happy with these culinary dishes. The motivating factors that determine millennial in choosing local culinary as a tourist attraction in Ubud, Gianyar Regency are factor 1 is the convenience and practicality factor, factor 2 is service, factor 3 is product and factor 4 is location and price. The four factors that determine millennial motivation in choosing local culinary offerings in Ubud, Gianyar Regency, have an influence of 65.64%.
 Keywords: Local Culinary, Motivation, Restaurants, Culinary Tourism, Millennial Travelers

Virtual Reality Sebagai Media Promosi Wisata Kuliner Halal Di Solo Baru Sukoharjo

Nowadays technology is increasingly advanced and modern. Virtual Reality (VR) is starting to be used as a medium for promoting halal culinary tourism to be relevant and important. Virtual reality (VR) is a technology that allows users to interact with a digital environment that is created in such a way that it feels real. By using VR, potential travelers can experience eating at a halal restaurant or cafe in a more immersive and realistic way before they actually visit the place. In addition, VR can also be used to introduce the menu and promote the various halal culinary dishes available. With the use of virtual reality technology, tourists or the general public can easily identify which food places are halal clearly, because currently in Solo Baru Sukoharjo there are several places to eat that are not halal because they contain non-halal food ingredients that have begun to spread, besides that tourists can also experience halal culinary experiences directly and learn about the process of making and cleaning food that is explained in de-tail. This experience can be an added value that allows the promotion of halal culinary tourism to be more effective and efficient. Through this research, it is hoped that the promotion of halal culinary tourism in Solobaru Sukoharjo can become wider and reach more tourists.

Гастрономические зарисовки Древнего Рима в поэме В. С. Филимонова «Обед» (1837)

The article considers Dinner by V. S. Filimonov (1837) as a literary and gastronomic poem. The dishes mentioned by the poet are not only of practical use, they are incorporated into the system of literary relationships, and become a source of intertextual connections and allusions. V. S. Filimonov’s characters taste not only and not so much the dishes and drinks served; they rather taste life itself: over dinner they satisfy their hunger of long-expected meetings with true friends, have polemic conversations, relish literary novelties. The research focuses on the food culture of Ancient Rome. The poem Dinner follows the forming system of images of the Russian Italiana of the 1840s, but its thematic peculiarity allows S. V. Filimonov to show the power, the eternity of Rome from another point of view – the everyday one. Five categories, recreating the picture of the gastronomic life of the great empire, have been singled out: popular phrases and Latin expressions; culinary dishes; names and events; elements of everyday life and customs; quotes from the works of Roman authors. The object of research in this article is the first category: popular phrases and Latin expressions. A transformation of the expressions “edimus ut vivamus”, “non vivimus ut edamus”, “sub rosā”, “in vino veritas” can be traced. A probable source of the Latin expression “nubes exculenta“ for V. S. Filimonov is assumed to be the treatise of a French political leader J. A. Brillat-Savarin. By studying the culinary encyclopedia, dictionaries and cookbooks of the 18–21st centuries, an attempt is made to identify the dishes included in the notion of “nubes exculenta“ (edible clouds). The poem Dinner is compared to the original texts of the Roman authors – Natural History by Pliny the Elder, On Nature, On the Blessed Life by Seneca. The Latin sources have been translated by the author of the article.