Culinary Traditions Research Articles

Yongfeng Chili Sauce in China's Rural Revitalization: Transmission and Development of Food Heritage

This study examines Yongfeng Chili Sauce's vital role in China's rural revitalization, emphasizing its status as a provincial intangible cultural heritage and its significance in preserving and advancing culinary history, particularly in Shuangfeng County. To provide a comprehensive understanding of the social, cultural, and economic implications of Yongfeng Chili Sauce, the study employs qualitative approaches, including ethnographic techniques like in-depth interviews and participant observations. The analysis highlights the traditional ways passed down through observation, practice, and oral instruction, and it provides detailed information about the generational transfer of Yongfeng Chili Sauce producing processes within family units. The difficulty of generational succession in maintaining this culinary expertise is an important discovery, since younger generations frequently choose other job routes or encounter barriers to carrying on the family tradition. This feature draws attention to the fine line that must be drawn between upholding heritage and adjusting to modern lifestyle shifts. The study also looks at how Yongfeng Chili Sauce's traditional production processes help to preserve its authenticity and cultural value while utilizing modern procedures to meet market demands. This modification is essential to the sauce's economic viability and ongoing relevance, especially in light of initiatives to revitalize rural areas.The study emphasizes how Yongfeng Chili Sauce may stimulate community involvement, rural economic growth, and cultural tourism. To guarantee the sauce's sustainability, the study proposes Yongfeng Chili Sauce be recognized nationally as intangible cultural heritage and be incorporated into educational programs and travel experiences. It also suggests creating specific locations to highlight its history and promote cultural tourism, including as industrial parks and museums dedicated to Yongfeng Chili Sauce.The study concludes by highlighting the ways in which culinary traditions aid in rural revival and emphasizes the need of finding a balance between tradition and innovation to assist China's rural development in a sustainable manner.

The potency of edamame (Glycin max (L) Merrill) as high dietary fiber instant pudding

Edamame contains high levels of dietary fiber that has the potential to lower cholesterol levels. This potential can be further developed by processing it into a food product in the form of pudding, which is a popular dessert that has been part of culinary traditions throughout the world for centuries.This study aimed to utilize edamame flour in the manufacture of high-fiber instant pudding that can be well received by the panelists. This study used a Completely Randomized Design (CRD) with the addition of 3 levels of edamame flour (F1 50%, F2 60%, and F3 70%), and control F0 (0%). Organoleptic test using hedonic test and hedonic quality test with 50 consumer panelists. The results of the Kruskal Wallis test showed that the addition of edamame flour in making edamame instant pudding had a significant effect on the level of preference (hedonic) and hedonic quality (p<0.05). The instant pudding formulation selected was F1 with nutritional content per 100 g, namely water content 2.72%, ash 2.03%, protein 13.10%, fat 1.37%, carbohydrates 80.78%, energy 387.85 kcal, energy from fat 12.33 kcal, dietary fiber 40.08%, sodium 0.13%, cholesterol 8.93%, and saturated fatty acids 0.34%. The nutritional content per serving of 5 mg cholesterol, 0 g saturated fat, and 1 g total fat has met the requirements for high fiber claims.

ANALYSIS OF DADIH AS A TRADITIONAL CUISINE SUPPORTING CULINARY TOURISM IN WEST SUMATRA

Culinary is an inseparable part of tourist destinations because culinary is one of the basic human needs. Even culinary can be a special attraction when visiting a tourist destination. West Sumatra is one of the provinces that has many advantages, especially in its traditional cuisine. One example is Dadih (Dadiah in the Minangkabau language) which is made from fermented buffalo milk. The objectives of this research are: 1 To identify as a traditional culinary supporting tourism in West Sumatra, 2 Identify the problems faced in the process of developing Dadih as a traditional culinary supporting tourism in West Sumatra, 3 Efforts that can be made in developing Dadih as a traditional culinary supporting tourism in West Sumatra. This research uses a qualitative approach using the literature study method of several writings in journals, articles, and documents related to analyzing traditional culinary in supporting the tourism business. The results of this study indicate that Dadih has the potential to support tourism in West Sumatra as a traditional cuisine.

Phytopathology and cultural behaviors: putative introduction of Chaya-strain of Cassava common mosaic virus to Costa Rica

Leaves of the shrub chaya (Cnidoscolus aconitifolius), spinach tree or ‘chicasquil’ (in Costa Rica), are consumed in the Mesoamerican culinary tradition, having its origin in South Mexico and Guatemala. The objective of this work was to verify the viral nature of the observed in a chaya plant disease and to identify the species of the virus. Plant virus detection and identification was achieved by TEM, RT-PCR using degenerated primers to potexviruses, and sequencing. Pathogenicity tests were done by mechanical inoculation using chaya symptomatic tissue, on Nicotiana benthamiana and chaya plants. We report CsCMV detection in a chaya plant in Costa Rica with mosaic symptoms. Pathogenicity and association of virus and symptoms were demonstrated by mechanical inoculation in Nicotiana benthamiana and chaya plants. We hypothesize this infection corresponds to a recent introduction and discussed how cultural traditions impact the distribution of plant viruses. The findings confirm the presence of a CsCMV-related virus, previously unreported for Costa Rica, in Cnidoscolus aconitifolius. The results herein highlighted the need to study its distribution and diversity throughout Latin America.

Strengthening Marketing Strategies To Support The Jadoel Lembah Si Cangkring Market To Become A Traditional Culinary Tourism Destination

During the Covid 19 pandemic, it had a huge impact on all business sectors, including the Jadoel Valley Si Cangkring Market with its main business being traditional culinary tourism destinations. The Covid 19 pandemic also had an impact on decreasing sales turnover because few customers came. However, the opportunity and opportunity for Jadoel Valley Si Cangkring Market to develop business in the tourism sector is still open. This is because there are still a lack of tourist destinations that offer traditional products which can be the main attraction at Jadoel Market. Some of the products offered include: kricak porridge, megono rice, gudeg pecel, jadah tempeh, cucur, gatot, tiwul, wajik, to wiwit rice with shredded chicken as a side dish. Meanwhile, in the drinks section, wedang bajigur, dawet, bandrek, ice jadoel, brewed coffee, sekoteng, wedang uwuh and ginger and lemongrass palm sugar are available. The development of the Jadoel Lembah Si Cangkring Market in the last two years shows that the market or consumer reach is still limited to the community around Tempel sub-district and people who exercise by bicycle (goweser). Apart from that, traders are also still inadequate in serving consumers and are less able to read business opportunities which causes a lack of product innovation offered at each stall. Jadoel Lembah Si Cangkring Market has run promotions both online and offline, but tends to use offline marketing, namely Word of Mouth Marketing (WOMM), because it has limitations in mastering IT in online promotions.As for the results of the training that has been carried out, conclusions can be drawn: Si Cangkring Valley adopts good promotional methods, how to maintain consistency in developing tourist villages, how to maintain cohesion between managers, financial management, and much more. Si Cangkring Valley has great potential to be used as a traditional culinary tourism destination by using a marketing funnel. Lembah Si Cangkring can strengthen its marketing strategy with seven principles, abbreviated as DIGITAL. The principle in question is The Seven Laws which is an acronym for the 7 letters DIGITAL, namely: Differentiate products or services; simplify Ideas; Use creativity; Identify the position of customers or buyers in digital media; Keep what you promised; Align digital marketing strategy with organizational strategy; See what the market demand.

Popularity of Khmer Foods: Possibility for a Successful Marketing Plan

Khmer food remains relatively undiscovered by both Asians and foreigners. This presents an opportunity for the researcher to explore and promote the popularity of Khmer cuisine to the Generation Z, eventually devising an effective marketing strategy. This study utilized a descriptive quantitative research. In the context of this research, the 260 Cambodian respondents, belonging to Generation Z and having experience with Khmer Foods, were deliberately chosen to align with the study's specific requirements. The findings revealing the factors influencing individuals' interest in Khmer foods shed light on the diverse and multifaceted aspects that contribute to the popularity of this culinary tradition. The findings indicating the factors contributing to the increasing popularity of Khmer foods among Generation Z shed light on the key influencers shaping their culinary preferences.

Development of Traditional Culinary as a Tourism Attraction in Surakarta City

The cultural wealth in Surakarta city that has great potential to be developed within the tourism framework is culinary. This article aims to identify the types of traditional food and formulate a program to create traditional food as culinary tourism. The data collection of this article uses direct observation in the field, interviews and documentation studies, while the data analysis uses a SWOT matrix. The results of this study reveal that in the city of Surakarta, there are several types of traditional food, such as Selat Solo, Tengkleng, Timlo Solo, Pecel Ndeso, Gudeg Ceker, Brambang Asem, Krengsengan, Serabi Notosuman, which can be developed as culinary tourism. Tourists' perception of traditional food processing is quite good on the quality of conventional food, food hygiene and service quality. Some programs conducted by the government to develop traditional food are improving the quality of human resources, creating markets for conventional food, identifying potential local products and assessing traditional food. The stall owners also developed programs such as menu adjustment, creativity in conventional food processing, and promotion.

LAW OF ATTRACTION PADA PENGUATAN USAHA BISNIS PEREMPUAN MUSLIM DI MAKASSAR

The difficulties of Muslim women entrepreneurs in becoming successful can be reduced easily when they master an understanding of the law of attraction based on the Al-Qur'an. There is a lot of data that currently women have a significant and important role in supporting the economic life of their families and regions. This study was conducted to explore the meaning of the law of attraction that Muslim women have as successful entrepreneurs. The method used is a case study approach. Data was obtained through in-depth interviews with three successful Muslim women entrepreneurs in the Bone area of ​​Makassar, South Sulawesi, in the fields of traditional culinary, Muslim clothing and residential property. Meanwhile, the theoretical framework implements the law attraction approach as part of the concept of intrapersonal communication. The research results were analyzed by involving the concept of law attraction and the Al-Qur'an perspective as well as hadith on concepts, namely: like attracts like, nature abhors a vacuum, and the present is always perfect. Descriptions from three sources in applying the law of attraction indicate that the way of thinking (mindset) internalized by Muslim women entrepreneurs in Makassar is a strong guide in achieving success supported by an approach to the Al-Qur'an which contains many essences about the need to be a strong and always dependent Muslim to Allah SWT according to each individual's potential, capacity and capability. So that women can be strong and independent to become economic pillars, both in their families and their respective regions.

Nutritional composition and antioxidant capacity of Urtica hyperborea: A phytofood of Trans-Himalayan region of Ladakh, India

Urtica hyperborea Jacquem. ex Wedd., a perennial plant of Urticaceae family is considered as a wild vegetable in the mountainous region of Ladakh. Due to its application in many forms of traditional culinary in every household during the harsh winter season, the plant ensures the food security. However, the nutritional composition and phytochemical analysis of U. hyperborea responsible for these beneficial features have not been explored widely. The present study aims to determine the nutritional composition (e.g., macromolecules, pigments, minerals, phenolics and flavonoid contents), antioxidant activity and the phytochemical analysis of this plant species present in Ladakh, India. The radical scavenging and antioxidant potential of the plant were evaluated by assays like 2,2‒diphenyl‒1‒picrylhydrazyl (DPPH), hydrogen peroxide (H2O2), hydroxyl (ºOH), and ferric ion reducing antioxidant power (FRAP) for different extracts prepared in water, methanol, ethyl acetate, and petroleum ether. Macromolecules such as protein, carbohydrate, total phenolic and flavonoid contents in U. hyperborea were found to be 62.28±6.67, 170.80±3.98, 24.47±0.39 and 5.43±0.97 mg g-1, respectively. Similarly, dried powder of U. hyperborea was found to be rich in different mineral contents such as potassium, magnesium, sodium, manganese, zinc and iron. Among the various solvents used for exploring scavenging and antioxidant potential, aqueous extracts showed highest activity with 79.2% in DPPH assay as compared to other extracts. Similar trend was observed for other assays where aqueous extracts exhibited higher activity followed by methanolic, ethyl acetate and petroleum ether extracts. Significant positive linear correlations were observed between the radical scavenging/antioxidant activity of aqueous extracts and their content of phenolic/flavonoid compounds. The identification of phenolic compounds such as coumarin, quercetin, and ferulic acid confirm the antioxidative nature of the plant. Overall, rich macromolecule and mineral contents, as well as higher radical scavenging/antioxidant activities in aqueous extracts of U. hyperborea revealed that the plant has significant potential to be utilized as a phytofood source in harsh environmental conditions.

“Young people don’t even know the dish…” Disappearing day-to-day dishes in the memories of settlers in Lower Silesia Analysis of selected materials of the Polish Ethnographic Atlas

The purpose of this article is to provide an overview of the state of knowledge of age-old foods brought to Lower Silesia after the end of World War II by settlers and resettlers from the eastern corners of the country and the Eastern Borderlands. The studied region is a post-migration area, within which – in the post-war period – there were processes of reevaluation, adopting or abandoning elements of the new and found cultural heritage. These processes also involved culinary heritage. The issue of culinary traditions surfaced quite often during conversations with elderly people, who in their recollections reached back to the pre-war period in their hometowns and to the first post-war years after resettlement. The present discussion will focus primarily on liquid dishes – soups/pottages, less often on thick and baked dishes. What distinguished them is the fact that they were still prepared a few years after resettlement, but nevertheless, gradually lost their popularity and eventually were abandoned. Interesting details on the subject are provided by source materials collected during field research, as part of the Polish Ethnographic Atlas project. The source basis will be the information obtained in the questionnaire “People’s material culture.”

CULINARY ETHNOLOGY OF PODILLIA: FEATURES AND RECIPE INGREDIENTS

The article considers the actual and unique issue of studying the traditional recipes of Podillia to identify their uniqueness and regional features. We determined that this issue’s regional and local lore aspect opens vast opportunities for its use as a historical source. Patterns of the presence or absence of particular themes and motives often find their reasons in historical factors. To some extent, this also applies to such an area as the country’s cuisine and culinary traditions. The study revealed that the functioning of folk customs is subordinated to more practical than aesthetic requests. Where the question of folk traditions, beliefs, customs and rites, life and lifestyle of the population arises, only there is a prerequisite for the appearance of authentic cuisine and original recipes. Thus, the etiology of such folk recipes lags far behind the customs etiology in time. The previous research has proven that the identified features of the development of Ukrainian cuisine relate specifically to the national culinary traditions and customs of the population of Podillia. This layer of folk culture needs urgent exploration. A detailed study of the peculiarities of cuisine and culinary traditions can give ethnographers and culturologists valuable information about our people’s history, ancient traditions, beliefs, and culture. The specificity of the researched object and the degree of study of the chosen topic determined the purpose of the article, which is studying and organising the characteristic features of the culinary heritage of Podillia, as well as collecting and registering authentic recipes and methods of cooking dishes that reflect the cultural heritage of this region of Ukraine. The practical significance of the obtained results is that its main provisions can be used by specialists in various fields: ethnographers, folklorists, culturologists, historians, geographers, and tourism specialists. The personal contribution of the authors consists of the systematisation of folk culinary traditions and folk recipes of Podillia and a comprehensive study of the genealogy of ethnic cuisine. Keywords: Podillia, Ukrainian cuisine, culinary ethnology, culinary heritage, folk recipes, cooking technology.

GASTRONOMY TOURISM PROBLEMS IN SURKHANDARYA

Gastronomy tourism, celebrated for its potential to showcase local culinary traditions and cultural diversity, faces a range of challenges that threaten its authenticity and sustainability. This article explores the multifaceted problems plaguing gastronomy tourism in Surkhandarya, ranging from overcommercialization and cultural appropriation to environmental sustainability concerns and economic disparities. Seasonality, supply chain issues, inadequate infrastructure, health and safety risks, and social impacts further compound these challenges. Nevertheless, there is a path forward, and this article offers a set of recommendations to address these issues and promote sustainable and responsible gastronomy tourism. By embracing these recommendations, the gastronomy tourism industry can not only overcome its problems but also thrive while preserving cultural heritage and benefiting local communities.

Analisis Implementasi Strategi Bauran Pemasaran 7P pada Usaha Tempe Mendoan

The purpose of this research is to study how to implement marketing mix strategies in the Tempe Mendoan business. The current global pandemic, namely Corona Virus Disease (Covid-19), is hampering all community activities. The social distance system implemented to minimize the spread of virus transmission, on the other hand, has a negative impact. One of the elements most affected by the social distancing system is the workforce. Many workers were laid off and even laid off (termination of employment) due to the decline in company activity. Therefore, people are expected to become more creative and innovative individuals so that they can survive in meeting their daily needs, especially in this pandemic era. One way is to create an SME (Small and Medium Enterprise) which can be done at home by utilizing existing technology. Mendoan tempeh is a traditional culinary product that has great potential in the food market. In Indonesia, tempe mendoan has become an inseparable part of culinary culture, offering a distinctive taste that is appetizing. However, in the midst of increasingly fierce market competition, an effective marketing strategy is crucial to maintaining and increasing the competitiveness of this product. However, the large number of competitors and the current pandemic conditions mean that the Tempe Mendoan business must have a good and mature marketing strategy, namely the 7P Marketing Mix strategy. The research method the author uses is phenomenology with a qualitative approach. Data collection techniques are carried out by observation and documentation related to research. The research results show that the application of the 7P marketing mix method can provide development to the businesses run by MSMEs in Tempe Mendoan.

Visual Branding Strategies For Culinary Msmes In Legok Village: A Community-Centered Approach Through Design Training

Community engagement through training in logo and packaging design for culinary MSMEs in Legok Village is an initiative aimed at enhancing the competitiveness and sustainability of micro, small, and medium-sized enterprises (MSMEs) in rural areas. Legok Village, renowned for its traditional culinary richness, is the focal point of this research. This study presents a community-based approach employed to strengthen the visual identity of culinary MSME products through design trainingusing Adobe Ilustrator.The methodology includes phases of identifying the needs of MSMEs, conducting logo and packaging design training, and evaluating the impact of this training. The research findings indicate that logo and packaging design training has a significantly positive impact on the development of culinary MSME products, enhancing their visual appeal, and increasing brand awareness in both local and regional markets.The results have significant implications for the development of culinary MSMEs in similar villages. The improved quality of logo and packaging design benefits MSME businesses and can increase household income, stimulate local economic growth, and enhance the quality of life in rural communities. Thus, community engagement through logo and packaging design training for culinary MSMEs emerges as a crucial instrument in building economic sustainability in rural villages.

Entre o Kosher o Koolsher

Defined as the most extensive culinary map of the world, Jewish cuisine has been firmly included in the dynamics of late multiculturalist capitalism. It is a culinary tradition that was forged inside the home, but now it is also a cuisine that has begun a new history: the Nouveau Jewish Cuisine. With it, the recipes are configured not only considering the traditions or the kashrut's laws but mainly by the influences exerted by social, economic, and cultural processes around culinary consumption. Therefore, this article will examine how the gourmetisation of Jewish restaurants in Buenos Aires has taken place. The different trends will show how the gourmetisation of Jewish cuisine is intrinsically related to the different geographies of the city's economic, cultural, and symbolic capital.

Decolonial Rhetoric of Indigenous Tharu Homestays in Nepal

The Tharu, an indigenous people residing in the southern plainland region known as the Terai in Nepal, have a historical memory of marginalization, displacement, and internal colonization. In the past decade, the emergence of homestay businesses among the Tharu has not only provided economic opportunities but has also played a crucial role in promoting their indigenous identity. Building on this phenomenon, this article investigates Tharu homestays in Nepal, with the aim of assessing the ways in which they embody indigenous decolonial rhetoric. Using a qualitative e-research method (Salmons, 2022), this article collects, analyzes, and interprets digital sources such as websites, online newspapers, YouTube videos, Facebook updates, and official reports. The interpretation is grounded in the theoretical framework of indigenous decolonial delinking (Mignolo, 2012; Smith, 2021). The article elaborates on how indigenous Tharu homestays function as decolonial spaces through six distinct lenses: their portrayal in national news coverage, their cartographic presence on Google Maps, their web-based territoriality, indigenous settings, the embodiment of indigenous culture and culinary traditions, and their amplified presence in the socio-digital media. In conclusion, the article finds that indigenous Tharu homestays in Nepal embody decolonial rhetoric by creating an amplified presence of indigenous Tharu identity across multiple spaces. This research contributes to the discourse of indigenous rhetoric, advocating for the protection and promotion of Tharu homestays in Nepal and emphasizing their role in the process of indigenous decolonization.

Traditional and common millet-based food recipes of the tribal communities of Arunachal Pradesh

Abstract BACKGROUND: Millets have been cultivated in Arunachal Pradesh for generations, vital to the state's food security and dietary practices. Preserving and promoting culinary traditions not only benefits the local communities but also contributes to the global movement towards a more sustainable and diverse food future. The present study aims to document the common millets based food recipes traditionally prepared in Arunachal Pradesh. MATERIALS AND METHODS: The millet-based food recipes were documented from the ethnic tribal people. This study documented different types of millet-based recipes including millet type, ingredients, recipe type, method of preparation, recipe name in the local languages, and nutritional benefits of millet recipes. RESULTS: The study documented 11 types of millet-based food recipes from the ethnic tribes of Arunachal Pradesh, such as Adi, Apatani, Nyishi, Monpa, and Idu Mishmi. Finger millet is predominantly used to prepare food recipes followed by sorghum and kodo millet. Various ingredients, including local vegetables, milk, egg, ghee, coconut, sugar, etc., are used along with millet flour for food preparation. Various types of cooking techniques, such as steaming, frying, and boiling, have been adopted to prepare these dishes. Apong, a type of alcoholic beverage commonly served during tribal festivals in Arunachal Pradesh, is the most common item prepared mostly with rice and finger millet. CONCLUSION: The present study revealed that various millet-based food recipes are used by local tribes of Arunachal Pradesh.

Book Review: Trihartono, A., Patriadi, H. B., & Hara, A. E. (2023). Gastrodiplomasi Indonesia. Pandiva. 300 pp.

In the study of international relations, Gastrodiplomacy emerges as a new and refreshing sub-study of diplomacy. Gastrodiplomacy explores the power and influence potencies of using food as a tool of culinary diplomacy (Chapple-Sokol, 2013). The term gastrodiplomacy was first mentioned by The Economist, a British weekly newspaper, on February 21, 2002. Gastrodiplomacy was first used to describe the efforts of the Thai government and diaspora to popularize its cuisine around the world (The Economist, 2002). Rockower (2014) suggests that gastrodiplomacy calls for the integration of diplomatic relationships and culture. Integration aims to shape the national image or perception of a country on the global stage. Suntikul (2019) explains that gastrodiplomacy shows the collective efforts of the government and non-state actors to enhance the country’s reputation overseas by exposing foreign tourists and visitors to their traditional cuisine. In substance, gastrodiplomacy tries to promote a country’s cuisines and culinary traditions to enhance trans-cultural understanding, boost their global image, and develop the country’s tourism and trade.Keywords: gastrodiplomacy; public diplomacy; Indonesia

Circular Economy in Mountain Value Chains: The Case of Three PDO Cheeses

The circular economy (CE) has shown promise for achieving several of the UN’s Sustainable Development Goals, replacing the linear system and reducing negative impacts on the environment. This research aims to assess the effective adoption of CE principles in three cheeses with geographical indication (GI) through an analysis of the practices identified in their respective value chains. Qualitative interviews show the persistence of historical practices that preserve the heritage behind the product, maintain autonomy in relation to external inputs and save energy or make intelligent use of by-products. Radical adoption of CE principles requires innovation to reduce the use of new inputs and greenhouse gas emissions. GI food products are generally not constrained by standards beyond those set by law, but their specifications can be modified, while respecting practices consistent with the link to the terroir. However, the remoteness of small businesses in deep rural areas, far from research centers, is slowing down the transfer of knowledge and the adoption of the latest technologies, particularly in mountainous areas. More participatory research and innovative initiatives are needed to ensure the transition to a circular economy for traditional mountain products, which are strongly linked to local culinary traditions and cultural identity.

Investigating early agriculture, plant use and culinary practices at Neolithic Jarmo (Iraqi Kurdistan)

The site of Jarmo in Iraqi Kurdistan has yielded key archaeological evidence which supports its interpretation as a large PPNB village. As such, it is the perfect candidate for the study of early agriculture, plant uses, food preparation and cooking practices. In order to explore these, new excavations and intensive sampling and flotation for the recovery of archaeobotanical remains were carried out in 2012 and 2014. This study presents the results from the analysis of the newly recovered archaeobotanical assemblage from Jarmo which has provided invaluable information about early crop agriculture and plant use. Furthermore, the in-depth study of recovered remains of archaeological food by high-resolution microscopy has shed light on culinary traditions and dietary choices during the Neolithic in the Central Zagros Area.