Food Culture Research Articles

Sociodemographic determinants of eating patterns in two Latin American populations.

The present study aimed to describe the dietary patterns of a population from Brazil and another from Colombia with respect to understanding their determinants, similarities and differences. An analytical cross-sectional study was conducted based on secondary data. The dietary patterns of the adult population of Pernambuco, Brazil, as well as those of the adult population of Antioquia, Colombia, were analysed using principal component analysis method with orthogonal varimax rotation, and a Poisson regression with robust variance was used to verify the association between eating patterns and socio-economic variables. In each population, three eating patterns were identified. One of them related to healthy eating, named "Prudent", was identified in the two populations analysed. In Pernambuco, a food pattern consisting exclusively of foods with some degree of processing was verified, entitled "Processed". The food culture was reflected in the pattern called "Traditional-Regional" in Pernambuco and the "Traditional" and "Regional" patterns in Antioquia. Income, education, age, family size, food security status and area of residence were presented as determinants of dietary patterns in both populations. Elements of the food transition were found, which seems to have happened more rapidly in Pernambuco. The food groups that make up the dietary patterns of each population are similar, but the foods that constitute them present differences due to their availability depending on aspects such as climate, soil quality, access to water, local culture and food tradition.

A Study on Implementing Sydney School Genre Pedagogy in Teaching Translation of Instructional Texts

Translation, a key vehicle in spreading a country’s traditional culture, is an important skill for foreign language majors. For Chinese English majors, this means they should have the competence to translate traditional Chinese culture well in English. At present, there has been limited research on teaching translation of typical traditional Chinese culture, especially translating its food culture to the world. And recipe, a typical instructional text epitomizing features of its representative cuisine, plays an important role in this field. Given the situation, it is imperative to explore pedagogical possibilities in teaching translation of Chinese recipes to English. This paper details the implementation of Sydney School Genre Pedagogy (SSGP) in tandem with parallel texts. One translation lecturer implemented the pedagogy with one class consisting of 37 third-year English majors for 3 weeks. Translation pre-test and post-test were administered to the students before and after the intervention. Paired samples t-tests were applied to analyze the data generated from both tests. Comparison of students’ English translations of Chinese recipes before and after the intervention shows that students significantly improved their genre competence and produced better translations in terms of macro-structural and micro-lexical adjustments. These findings indicate the potential scaffolding effects of SSGP integrated with parallel texts in teaching translation, especially texts with distinctive generic conventions. The pedagogical efficacy observed may prove conducive to international communication of Chinese cuisine, and Chinese traditional culture at large.

Morpho-nutritional status of micronutrient efficient wheat (Triticum aestivum L.) genotypes under changing environments.

In India, where cereal-based meals make up the majority of the daily diet, bread wheat (Triticum aestivum L.) is a key grain crop. Micronutrient deficiencies are a result of the lack of a diverse food culture in the nation. Genotypes of bread wheat that have been biofortified might be introduced to address this. It is anticipated that more information on the genotype x year interaction of these nutrients in grain will help us better understand the size of this interaction and perhaps even identify more stable genotypes for this attribute. Year revealed divergent responses to grain iron and zinc. Compared to zinc, iron showed lowest variation across year. Maximum temperature was the major determinant for the four traits. Iron is also significant correlation with zinc. Among the total fifty-two genotype, HP-06, HP-22, HP-24, HP-25, HP-33, HP-44, and HP-45 were found superior for zinc and iron content. These genotypes with high levels of zinc and iron can be used in a hybridization programme to further crop improvement. Wide-scale cultivation of the chosen genotype with high zinc and iron content in the agro-climatic conditions of Jammu will work with the region's current cropping systems.

Local knowledge of the Sundanese community on traditional foods to enhance the family food security

Sundanese people in rural West Java have a rich the local knowledge on a variety of traditional foods. However, studies on the local knowledge of Sundanese rural communities on the variety of traditional foods are still rare. The objective of this article is to elucidate the local knowledge of Cijambu Village community, Tanjungsari Sub-district, Sumedang District, West Java, on the traditional foods. The method used in this study was qualitative with Gastronomic Ethnobiological approach. It may be defined as the study of the complex interactions between human societies, food, and their environment. The result of study showed that there are at least 26 types of traditional foods that are usually created by the local community of Cijambu Village. The producing of a variety of traditional foods is based on local knowledge of the rural people as a result of inheritance from one generation to another. The basic ingredients for creating a variety of traditional foods are mainly used various plants that are produced from village agroecosystem. At least 39 species of plants representing 21 families are predominantly used to create 26 types of traditional food of Cijambu village community. Almost all of those plants are obtained from the production of various village agroecosystems of Cijambu, including homegarden, upland field, and wet-rice fields. The existence of a variety of traditional foods in rural areas, in addition to maintaining the identity of the village traditional food cultures, is also important to support food security in rural areas.

The ethnic food system of Jaad Bhotiya tribal community in the Gangotri landscape of western Himalaya: a transition in traditional practices

Traditional foods of Indigenous peoples are composed of ingredients from the local environment that are culturally acceptable. The Indian Himalayan region is known for its diverse tribal population, and each of them exhibits a distinct food culture. The present study has been conducted first time to document the diverse traditional food practices of Jaad Bhotiya, a lesser-known tribe of the Gangotri landscape, Uttarakhand, India. The community holds a varied range of ethnic foods; however, 13 traditional dishes are described in the present article. This study reflects a clear understanding of their preference, importance, and causes of transitions. It is noteworthy that the elders were highly attached to ethnic foods while the younger generation has limited fondness for it. The current transitional pattern is an issue of concern for policymakers, anthropologists, and the community itself. Nonetheless, a holistic policy approach to conserve traditional foods may provide an opportunity to sustain these unique practices.

Ordeal by Dinner: US Diplomats and Food Culture in the Russian Empire

Ordeal by Dinner: US Diplomats and Food Culture in the Russian Empire

Food insecurity was negatively associated with adherence to the “fruits, vegetables, and foods rich in animal protein” dietary pattern among university students’ households: the 2018 Mexican National Household Survey

BackgroundUniversity students are often affected by food insecurity (FI) and this situation has been associated with low consumption of fruit/vegetables and high intake of added sugars and sweet drinks. However, there needs to be more evidence on the association between FI and dietary patterns (DPs), assessing the overall diet and allowing analysis of commonly consumed food combinations. We aimed to analyze the association between FI and DPs in university students’ households.MethodsWe used data from 7659 university student households from the 2018 Mexican National Household Income and Expenditure Survey (ENIGH, for its acronym in Spanish). We obtained FI levels (mild, moderate, and severe) using the validated Mexican Food Security Scale (EMSA, Spanish acronym). Two DPs were identified by principal component analysis based on the weekly frequency of consumption of 12 food groups. Multivariate logistic regression adjusted by university student and household’s characteristics was applied.ResultsCompared to food security, households with mild-FI (OR:0.34; 95%CI:0.30, 0.40), moderate-FI (OR:0.20; 95%CI:0.16, 0.24) or severe-FI (OR:0.14; 95%CI:0.11, 0.19) were less likely to adhere to the dietary pattern “Fruits, vegetables and foods rich in animal protein” (fruits, vegetables, meat, fish or seafood, dairy products, and starchy vegetables). In addition, people with severe-FI (OR:0.51; 95% CI:0.34, 0.76) were also less likely to adhere to the dietary pattern “Traditional-Westernized” (pulses, oils or fats, sugar, sweets, industrialized drinks, foods made from corn/maize, wheat, rice, oats or bran, coffee, tea and eggs).ConclusionsIn these households FI impairs the ability to consume a healthy dietary pattern (fruits/vegetables and foods rich in animal protein). In addition, the intake of foods typical of the Mexican food culture reflecting the local Western dietary pattern is compromised in households with severe-FI.

Influence of the traditional food culture of Ancient Egypt on the transition of cuisine and food culture of contemporary Egypt

Because of the largely arid desert landscape of Egypt, for millennia, Egyptians have been closely connected to living alongside the narrow fertile banks of the Nile River. Annually, melting snow cascading from the mountains in the highlands of the south triggers the Nile River to flood on its journey northbound toward Egypt. As the flood water recedes, it leaves in its wake a rich layer of fertile, volcanic dark soil deposits. The Egyptians mainly rely on this annual natural event to grow various staple food crops, including emmer wheat for making bread, vegetables for cooking molokhia, fruits, and legumes for making koshary. Further, the Nile River provides a source of drinking water, fishing, and raising livestock for meat and dairy products for making halloumi and kariesh cheeses. Ancient Egyptians devoted a sizable portion of Pharaonic history to food, both as nourishment and for the preparation for the mythical religious experience on the journey into eternal life. Food played an essential role in performing religious rites, mummification, coronation and wedding banquets, burial ceremonies, and particularly in preparation for entering eternal life in the afterlife. Because the ancient Egyptians meticulously kept descriptive records, there is a considerable body of archaeological evidence and hieroglyphic accounts regarding ancient Egyptian tangible food history and culture. However, ancient Egyptian food culture has not received adequate scholarly investigations as did the Pharaohs, Pyramids, and mummies. This article aims to examine the under-researched area of the influence of the traditional food culture of Ancient Egypt on the transition of the cuisine and food culture of contemporary Egypt, and how the Pharaohs employed food to achieve longevity during their life and prepare for successful admission into their afterlife. Three factors have contributed to the development and continuation of the 5000-year Egyptian food culture. First, the existence of the Nile River provides reliable, rich silted soil for growing various staple crops. Second, the annual inundation of the Nile River transports fresh layers of silt-rich fertile soil, which provides stable agriculture and supports cultivating various food crops and raising livestock. Third, as a result, of the first two factors, Egypt has been experiencing abundantly diverse staple food sources for millennia.

A Review on used cooking oil as a sustainable biodiesel feedstock in Indonesia

Indonesia is the world’s largest producer and consumer of palm oil. Its residents are accustomed to frying food in its food culture, hence the massive generation of used cooking oil (UCO). However, UCO has not been optimally utilized. Most is dumped into the environment, causing uncontrolled environmental pollution. The utilization of UCO as biodiesel feedstock is one solution to overcome environmental pollution while increasing its economic value. This utilization contributes to the Nationally Determined Contribution (NDC) target while simultaneously providing an additional global supply of biodiesel feedstock. The amount of UCO for biodiesel raw materials is potential to be increased further. However, the UCO collection system is extremely dependent on the existing collection system, socio-cultural and education aspects of the local community, as well as support from the local government. In Indonesia, UCO collection remains limited in a local context and is carried out partially. This study reviews several previous studies related to the potential of UCO and the environmental impact of UCO use for biodiesel. The improvement of the UCO collection management system in alignment with local socio-cultural conditions is also proposed. This paper is expected to offer a useful reference for decision-makers in updating and implementing the UCO collection method for sustainable biodiesel feedstock.

New Books across the Disciplines

New Books across the Disciplines

Investigation on the addition of microbial food cultures in infant and follow-up formula in China from 2017 to 2022

To understand the addition of microbial food cultures in infant and follow-up formula milk powder in China. The product information of infant and follow-up formula milk powder approved in China from 2017 to 2022 was investigated, including the query platform and packaging label information, and the strains, addition rates and addition amount of microbial food cultures were statistically analyzed. From 2017 to 2022, a total of 1438 infant and follow-up formula milk powder products were approved in China, of which 434 products were added with microbial food cultures, 6 types of strains were used, namely Bifidobacterium animalis Bb-12, Bifidobacterium lactis HN019, Bifidobacterium lactis Bi-07, Lactobacillus fermentum CECT5716, Lactobacillus rhamnosus HN001 and Lactobacillus acidophilus NCFM, the top three addition rates were Bifidobacterium animalis Bb-12, Bifidobacterium lactis HN019 and Bifidobacterium lactis Bi-07, the addition rate were 79.72%, 18.43% and 12.67%, respectively. The addition amount of the strains ranged from 1×10~6 to 6×10~7 CFU/g, the median value was 1×10~6 CFU/g. There is insufficient scientific evidence on the feeding effect, types and amounts of microbial food cultures added to infant and follow-up formula in China.

Resistances from a Stubborn Past

Eels, pie, mash, and liquor is the traditional but largely forgotten food of the cockney, London working class. This paper examines the ingredients, rituals, and culture in one of the few remaining shops that serve a historical dish that is a living gustatory link with a hyper-local, early capitalist past and a gastro-nationalist present. The work takes as its starting point a sensory ethnographic investigation that interrogates a partially hidden world of performative, nostalgic memorialization in one of the very few de facto proletarian spaces within a city of neoliberal modernity. The spaces are, I argue, a negotiation with, and a micro-resistance to, the hegemonic culture memorialized within a largely insular, conservative cockney culture infused with a local patriotism. It further examines a food culture coded through ideas of respectability and manners, and via the concept of a “classed” body, the notion of sensation, disgust, and impurity that condense time and memory around the metaphor of the eel as cockney.

Finnish or Finnish American Food? A Comparison of Food Cultures among Finnish Americans in Florida, Minnesota, Michigan, and Washington

Abstract This article examines the heritagization of certain foods as Finnish American foods. By comparing certain Finnish American festivals with the Finnish and Finnish American community in Florida, the article aims to showcase which foods are considered to be Finnish American today. By comparing the foods served at Finnish American festivals in Minnesota, Michigan, Washington with the foods eaten in Florida, the authors are able to limit the regional traditions and find out which foods are seen as important for Finnish American culture, or, in other words, what foods are seen as part of Finnish American heritage.

Culinary Caravan: Unveiling Klang Valley's food truck frenzy and culture

Investigating the relationships between product quality, food premises and food handlers' cleanliness and customer hygiene satisfaction yielded a crucial implication. The 116 customers of food trucks in Klang Valley revealed the cleanliness attributes related to their hygiene satisfaction. The regression analysis shows that food product quality was the most significant predictor. This study's findings can contribute valuably to improving cleanliness practices among food truck food handlers, serving as a foundation for promoting cleanliness standards within the Malaysia Food Truck Association.

Heavy metals in edible red soil of the rainbow island in the Persian gulf: Concentration and health risk assessment

Red soil of Hormuz Island has become a tourist attraction and it has various industrial applications. Despite the uncertainty of the health effects, geophagy is one of the common ways of people exposure to the red soil. This soil is widely used as a local spice and plays an important role in the food culture of the region. This study aimed to quantify the level of selected heavy metals (Co, Cr, Cu, Fe, Mn, Mo, Ni, Pb, V, Zn, Ag, Cd, Hg) in the red soil. The content of the metals was measured by ICP-MS (inductively coupled plasma-mass spectrometry). Moreover, risk assessment via heavy metals was carried out by computing the values of Total Hazard Quotient (THQ) and Hazard Index (HI). The results of this study showed that Fe was the most abundant metal among all analyzed metals and the health risk associated with Fe was individually higher than other measured metals. Altough the value for total heavy metals toxicity assessment was found lower than 1 , due to increasing use of red soil as a spice among Hormuz island natives, establishing special industries in order to reducing the amount of heavy metals content in red soil is recommended.

A Study on The Relationship Between Consumption Value, Satisfaction, Destination Image and Tourists' Behavior Intention of Food Souvenirs: A Case Study of Zhangzhou Food Souvenirs

With the rise of gastronomic tourism, local cuisine plays an increasingly important role in the local tourism economy. Local cuisine is not only a symbol of the destination's food culture, it can also bring tourists a richer sensory and cultural experience, to meet the personalized experience needs of tourists. Creating a special food product with local taste and shaping a unique food destination image, not only help to maintain and enhance the competitiveness of the tourist destination, but also stimulate tourists to revisit and repurchase. Zhangzhou's tourism industry is relatively not very developed, and in recent years it has been affected by the epidemic, Zhangzhou's tourism industry is not as good as before, in order to make Zhangzhou's tourism development more stable and improved, Zhangzhou needs to open up a new tourism development path and create gastronomic tourism with Zhangzhou characteristics. The purpose of this study is to explore the relationship between tourists' consumption value, tourist satisfaction, destination image and tourists' consumption behavior of Zhangzhou food souvenirs. In this study, an online questionnaire survey was conducted on tourists who had visited Zhangzhou in the past one month by means of convenient sampling, and 448 valid questionnaires were returned, and SPSS and SmartPLS were used to analyze the relationship between quality value, price value, health value, emotional value, social value, tourist satisfaction and destination image and tourists' behavioral intention to revisitIt was concluded that quality value, emotional value and social value would affect tourist satisfaction, and tourist satisfaction would affect destination image and tourists' behavioral intention. There was a positive influence relationship between destination image and tourists' behavioral intention. This study puts forward some suggestions for Zhangzhou's tourism industry, which is conducive to improving the competitiveness of Zhangzhou's tourism industry.

The Mountain Village in Kitakami Mountainous Area from a Livelihood and Food Culture point of view

The Mountain Village in Kitakami Mountainous Area from a Livelihood and Food Culture point of view

Cancer and Potential Prevention with Lifestyle among Career Firefighters: A Narrative Review.

Career firefighters are at considerable risk for chronic diseases, including an increased risk of various cancers, compared to the general population. Over the last two decades, several systematic reviews and large cohort studies have demonstrated that firefighters have statistically significant increases in overall and site-specific cancer incidence and site-specific cancer mortality compared to the general population. Exposure assessment and other studies have documented exposures to a variety of carcinogens in fire smoke and within the fire station. Other occupational factors such as shift work, sedentary behavior, and the fire service food culture may also contribute to this working population's increased cancer risk. Furthermore, obesity and other lifestyle behaviors such as tobacco use, excessive alcohol consumption, poor diet, inadequate physical activity, and short sleep duration have also been associated with an increased risk of certain firefighting-associated cancers. Putative prevention strategies are proposed based on suspected occupational and lifestyle risk factors.

Little but Sustainable: Wine, Drinking Culture, and Negotiation of Value in Taiwan

This study examines how foreign-imported wine culture has transformed and maintained social sustainability from diverse dimensions in Taiwan. Wine culture has become popular around the world, yet it has various developments in different areas. As a country without a wine tradition and small wine consumption, the development of wine culture in Taiwan is significant in the study of the globalization of wine. This paper is based on qualitative fieldwork from 2017 to 2021 in Taiwan, including in-depth interviews with several focus groups and individuals, as well as participatory observations. This research has two major results, focusing on wine symbolism and the transformation of social meanings of drinking. Wine symbolism relates to the emphasis of “elegance” and the reframed concepts that connect wine with traditional food systems. The second finding elaborates the transformation of social meanings: wine has become an accessible luxury; wine helps to reduce the pressure of alcohol consumption; wine helps women to recreate a safer drinking social space. Taiwanese wine culture provides good examples to rethink the complexity and dynamics in socio-cultural matters, as well as the sustainability of food culture and the food system.

Globalization and cultural spillover in trade: evidence from the Japanese food culture

Globalization and cultural spillover in trade: evidence from the Japanese food culture