Ethnic Food Research Articles

Editorial: Traditional ethnic fermented foods and their naturally associated microbial resources: sustainable source for promoting human health, food safety, and security

Editorial: Traditional ethnic fermented foods and their naturally associated microbial resources: sustainable source for promoting human health, food safety, and security

Ethnic food tasting and gastronomy online reviews: incorporating enjoyment in the behavioral intention model

PurposeThis study explores the tourists' behavioral intention toward tasting ethnic food by proposing 'enjoyment’ as an indirect mechanism in improvising the model of Wang. In other words, when affective and cognitive components are triggered positively while reading online gastronomy reviews on social media platforms, enjoyment is aroused, subsequently enhancing the desire to taste ethnic foods displayed online.Design/methodology/approachData from 385 visitors from Kashmir, India, were gathered using a purposive sample technique. The research model was put to the test using PLS-SEM.FindingsDirect and indirect mechanisms influence Behavioral Intention. Enjoyment acts as a mediator. Overall, the results validated the presence of three direct and full mediation paths.Practical implicationsThis study will help tourism practitioners justify their promotional activities on social networking sites, particularly in endorsing regional ethnic dishes. For example, tourism authorities could collaborate with bloggers on social media and offer incentives to promote attractive images of ethnic food. Similarly, ethnic food outlets can improve online exposure and interactivity by encouraging travelers to leave feedback after visits.Originality/valueUnlike other studies, this research broadens our understanding by focusing on direct and indirect mechanisms. The inclusion of a mediator enhanced the total variance of the dependent variable.

Dietary magnesium intakes among women of reproductive age in Ghana-A comparison of two dietary analysis programs.

Despite the importance of magnesium to health and most importantly to women of reproductive age who are entering pregnancy, very few surveys have investigated the magnesium status of women of reproductive age, particularly in Africa. Additionally, the software and programs used to analyze dietary intake vary across countries in the region. To assess the dietary magnesium intake of women of reproductive age in Ghana and to compare the estimate of magnesium intake obtained from two commonly used dietary analysis programs. We collected magnesium intake from 63 Ghanaian women using a semiquantitative 150-item food frequency questionnaire. Dietary data was analyzed using two different dietary analysis programs, Nutrient Data Software for Research (NDSR) and the Elizabeth Stewart Hands and Associates (ESHA) Food Processor Nutrition Analysis software. We used the Wilcoxon signed rank test to compare the mean differences between the two dietary programs. There were significant differences between the average dietary magnesium intake calculated by the two dietary programs, with ESHA estimating higher magnesium intake than NDSR (M±SE; ESHA: 200 ± 12 mg/day; NDSR: 168 ± 11 mg/day; p<0. 05). The ESHA database included some ethnic foods and was flexible in terms of searching for food items which we found to be more accurate in assessing the magnesium intake of women in Ghana. Using the ESHA software, 84% of the study women had intake below the recommended dietary allowances (RDA) of 320mg/day. It is possible that the ESHA software provided an accurate estimate of magnesium in this population because it included specific ethnic foods. Concerted efforts such as magnesium supplementation and nutrition education should be considered to improve the magnesium intake of women of reproductive age in Ghana.

Production, Organoleptic, and Biological Activities of Belacan (Shrimp Paste) and Pekasam (Fermented Freshwater Fish), the Ethnic Food from the Malay Archipelago

Various popular fermented foods are produced commercially or at the household level. Chemical, physical, and microbiological changes may occur, either desirable or undesirable, in the food matrix during fermentation. Due to the scarcity of information in the literature regarding belacan (fermented shrimp) and pekasam (fermented freshwater fish) originating from the Malay Archipelago, this review will focus on the physiochemical changes, nutritional, microbiological, sensory, and biological activities of these food ingredients. Belacan is primarily composed of fermented blocks of shrimp with salt and usually is added as condiments in a small amount in cooking. In contrast, Pekasam consisted of freshwater fish in its original form, often fermented with ground toasted rice and natural acidulants, and can be used as the main dish. Both belacan and pekasam contain appreciable quantities of umami amino acids and 5′-ribonucleotides such as glutamate, inosinate, and guanylate from the protein degradation by both endogenous proteases and microbial growth. Unfortunately, the breakdown of proteins can contribute to the rise of biogenic amines, which can cause adverse effects on sensitive individuals. The growth of lactic acid bacteria is common, which is often considered safe, but spoilage microorganisms can easily contaminate the product in an unfavourable environment. Therefore, with rich nutrients and biological activities, the appropriate consumption of these food ingredients may contribute to better consumer health while increasing the acceptability of Malay traditional cuisines.

Chemopreventive potential of kimchi, an ethnic food from Korea, against colorectal carcinogenesis associated with red meat intake

Kimchi, the traditional fermented vegetables with seasonings from Korea, is globally renowned as healthy food with anticancer properties. Colorectal cancer is the world’s third leading cancer with an increasing incidence rate over the past years. High red meat intake is strongly associated with colorectal cancer, and the World Health Organization has identified red meat as probably carcinogenic to humans (Group 2A). This study aimed to investigate the chemopreventive potential of cabbage kimchi against the promotion of colorectal cancer by red meat in vivo using carcinogen-injected rats. Rats were fed by AIN-76 diet enriched in freeze-dried beef sirloin supplemented or not with kimchi powder for 120 days prior to killing. Kimchi supplementation at moderate (5%) and high (10%) concentration significantly suppressed the formation of precancerous lesions in the colon of red meat-fed rats. Using fecal water, the aqueous extract of feces, we found out that kimchi supplementation limited iron-mediated oxidation and reduced lipid peroxidation in the feces of rats. Furthermore, kimchi supplementation reduced the toxicity of fecal water of red meat-fed rats toward human colonic epithelial cells in vitro by suppressing the formation of cellular reactive oxygen species (ROS). The chemopreventive effects of kimchi were associated with the acidification of fecal matrix and increase in fecal lactic acid bacteria (LAB). Gene expression analysis in the colon of rats demonstrated that kimchi supplementation prevented colorectal carcinogenesis by up-regulating the expression of tumor-suppressor genes and antioxidant enzymes, as well as by down-regulating the expression of proinflammatory proteins. Taken together, our findings suggested that kimchi consumption is correlated with lower promotion of colorectal cancer associated with red meat intake.

Food Tourism Development Model: Exploring Stakeholders’ Perspective and Ethnic Food Influence on Tourists’ Revisit Intention in Indonesia’s Chinatown

This study examines the influence of stakeholders and ethnic Chinese food in providing a memorable experience and its impact on tourists' intention to return to Chinatown tourism objects. The sample used in this study was 267 people/tourists who had visited the Chinatown tourist destination, which is a tourist attraction located in Jakarta, Semarang, and Surabaya in the last two years. The data in this study has been obtained from filling out the questionnaire. The research data were then analyzed quantitatively using the Structural Equation Modeling (SEM) technique with the help of the LISREL program and system dynamics analysis to confirm SEM results. The analysis results in this study indicate that memorable tourism experiences can mediate the influence of stakeholders and ethnic Chinese food on tourists' return visits to Chinatown tourism objects. Therefore, the role of a very good stakeholder and ethnic Chinese food that provides a memorable experience to tourists will support the high interest of tourists to return to visit these attractions; memorable tourism experiences mediate the influence of stakeholders and ethnic Chinese food on tourists' full intention to return, which means that the role of stakeholders and ethnic Chinese food will be able to increase tourists' repeat visits to Chinatown attractions if the role of stakeholders and ethnic Chinese food served can give a good impression to tourists.

The Safety of Ethnic Foods in Campania Region: A Preliminary Study

Ethnic food is produced by an ethnic group-using their familiarity with local ingredients of plants and/or animal origin-and it is consumed in a country other than the country of origin. In Italy, the ethnic food market has expanded over the last three decades. The aim of this study was to evaluate the correct labeling, the microbiological communities and the allergens present in 50 ethnic foods. The visual inspection of labels and microbiological and allergen analyses have been carried out for evaluating their food safety. The visual inspection of labels revealed the absence of labeling in Italian and/or a failure to specify the place of origin. Microbiological analyses showed the absence of pathogens (i.e., Salmonella spp., Listeria monocytogenes and E. coli 0157:H7) in all matrices, but the presence of process hygiene indicator bacteria (total bacterial count, Coagulase-positive Staphylococci, Bacillus cereus, coliforms, yeasts and molds) was found in 37 samples. With regard to allergens, 12 samples were non-compliant for the presence of at least one allergen, while only two products were of species different from those declared on the label. This research highlights the need to increase the control of ethnic foods and also to improve the labeling system by standardizing international regulations.

Ethnic food practices, health, and cultural racism: Diabetes risk discourse among racialized immigrants in Canada

Type 2 diabetes is more prevalent among racialized immigrant groups in Canada compared to the general population. Hence, “ethnicity” is identified as a risk factor for diabetes, focusing on ethnic differences in health behaviours. By linking ethnic differences and diabetes risk, ethnic food cultures are problematized. Using the concept of cultural racism, this paper explores the ways in which ethnic food cultures are used to explain racial inequities in health. This paper will conclude by supporting the naming of racism, rather than ethnicity, as one of the root causes of diabetes among racialized immigrant populations and health inequities in Canada.

Ethnomedicinal importance of Fabaceae family (Angiosperms) among the tribes of Rajasthan, India

Among angiosperms, the Fabaceae (Leguminosae) family is well known for providing traditional or ethnic food and medicine. This family has three subfamilies with approximately 665 genera and 17500 species worldwide, with approximately 1100 species and 100 genera represented in India. &lt;i&gt;Astragalus&lt;/i&gt; (&gt;3000 species), &lt;i&gt;Acacia&lt;/i&gt; (&gt;1000 species), and &lt;i&gt;Indigofera&lt;/i&gt; (&gt;700 species) are the largest genera in this family. Many species in these genera have been identified as producing a variety of phytochemicals, including 3-nitropropanoic acid, a powerful mycotoxin. Almost every tribal community in India is aware of the medicinal uses of leguminous plants. In this regard, India's arid state can be regarded as an extremely rich territory; thus, a review of the scientific literature on their phytochemical characteristics and ethnomedicinal uses is expected to contribute to the further exploration and utilization of members of this large plant family.

Factors associated with fruit and vegetable consumption among Burmese refugees.

The Burmese population is one of the fast-growing refugee populations in the USA. This study investigated behavioural and environmental factors associated with fruit and vegetable (FV) consumption among Burmese refugees. We conducted a cross-sectional interview survey in 2018-2019. The 24-h recall was used to assess dietary behaviour. Multivariable logistic regression models were constructed with meeting the daily FV consumption recommendation (two or more servings of fruits and three or more servings of vegetables) as the outcome variable. We selected socio-economics, nutritional knowledge, food shopping frequency, ethnicity of preferred food store owners, perceived neighbourhood food environment and network distance to preferred food stores as potential explanatory variables. Two Upstate New York counties. Burmese refugees (n 173) aged ≥18 years. Forty-five percentage of respondents met the daily FV consumption recommendation, and nearly all respondents identified ethnic (Burmese, Chinese/pan-Asian, or South Asian/halal) stores as their preferred stores to purchase FV. In the best-fit model, age (OR 1·08, 95 % CI (1·04, 1·12)) and shopping frequency (OR 1·51, 95 % CI (1·01, 2·26)) were positively associated, and network distance to preferred stores in kilometres (OR 0·81, 95 % CI (0·73, 0·90)) was negatively associated with meeting the daily FV consumption recommendation. No significant effect modifications by car ownership, poverty, length of stay in the USA and Supplemental Nutrition Assistance Program participation were detected. The findings suggested that having Asian ethnic food stores within a short, walkable distance from home and shopping at these stores often can promote healthy dietary behaviour among Burmese refugees.

Cross‐cultural sensory and emotions evaluation of chicken‐spice blend by Chinese and Pakistani consumers

AbstractThis study is aimed at providing a foundation for the acceptability of two traditional spices (Chinese 5‐spice blend “CS” and garam masala “GM”) in addition to using chicken as a carrier food by Chinese and Pakistani consumers. It can promote ethnic food trading by providing the flavor preferences information of cross‐cultural consumers. Chicken marinated with CS and GM were boiled, and evaluated by consumer hedonic test and Check‐all‐that‐apply sensory and emotion measurements. Results showed the high acceptability of chicken‐spice blend samples, though the drivers of liking between Chinese and Pakistani consumers were varied. Interestingly, chicken‐spice blend samples were recognized for positive emotions, whereas negative emotions were ticked for the least favorite plain chicken sample. Therefore, via the observation and analysis of consumers' behavior in chicken‐spices consumption, our findings may help food researchers and traders understand the perceptions from both countries and thus guide the ethnic food product development in a cross‐cultural context.Practical ApplicationsThis research provides a primary understanding of the flavor perception and acceptability of traditional spices from China and Pakistan by their consumers, which would lead a customer‐centered ethnic food innovation. The implicit needs explored between Chinese and Pakistani consumers for chicken and chicken product consumption would assist in probing the potential market opportunities for ethnic foods trading within and between each country.

Hg Content in EU and Non-EU Processed Meat and Fish Foods

Mercury is one of the most dangerous toxic elements. Fresh food is the primary source of Hg exposure for humans. However, since processed foods are also a fundamental part of the food system, continuous monitoring of this contaminant in processed products is necessary to safeguard consumer health. The purpose of this study was to determine the Hg content using a direct mercury analyzer (DMA-80) in different processed food products (beef, pork, poultry, shellfish, and fish species) of EU and non-EU origin purchased in supermarkets and ethnic food shops in Messina (Italy). The results obtained were variable and correlated with the different types of food matrix. Low mercury levels were obtained for beef, pork, and poultry products, ranging from &lt;LOQ for most samples to 3.727 µg/Kg. Higher concentrations were, however, obtained for fish species (9.249–290.211 µg/Kg). The mercury content was below the maximum levels specified in Regulation No 1881/2006 as amended. Percentage of Tolerable Weekly Intake (TWI) values of total Hg were evaluated in accordance with the European Food Safety Authority (EFSA). The results showed that some of the pelagic species of the genus Thunnus thynnus exceeded the TWI values.

A Mixed-Methods Exploration of Rural College Students’ Experiences with Ethnic Foods

Introduction: While research about multiculturalism has been conducted in urban institutions, little is known about students from predominately white institutions (PWIs) experiences with multicultural opportunities, such as experiences with ethnic foods. This study aimed to qualitatively capture rural college students’ salient experiences with ethnic food. Methods: College students were asked to respond to two open-ended questions regarding a salient experience with an ethnic food, as well as how their ethnicity plays a role in their food choices. Responses to these questions were analyzed using inductive content analysis. Initial codes were created by two authors separately and then compared to assess for congruency. Results: Three themes were identified from students’ responses. First, students often described the authenticity of their ethnic food experiences, which were defined as experiences that were undisputedly created, marketed, or sold by members of that ethnicity/culture. Secondly, most students clearly conveyed affect when describing their experiences as either positive or negative. Finally, most students specifically mentioned the ethnicity or culture that was associated with the food experience. Conclusions: Overall, most students described authentic and positive ethnic food experiences. This study provides qualitative insight into how one’s homogeneous background/educational environment can impact perceptions and experiences with ethnic foods.

Food and Diasporic Identities in Diana Abu Jaber’s Crescent, Richard C. Morais’ The Hundred-Foot Journey, and Marsha Mehran’s Pomegranate Soup

This dissertation applies the post-colonial theory to three novels—Crescent (2003) by Diana Abu-Jaber, Pomegranate Soup (2005) by Marsha Mehran, and The Hundred-Foot Journey (2008) by Richard Morais—to show the role that ethnic food from “home” plays for diaspora immigrants. To do so, it applies the concepts of ethnicity, cultural dominance, the third space, exoticism, stereotypes, the subaltern, Radhakrishnan’s concept of three phases of migration, Bhabha’s concepts of hybridity and imitation, and Said’s concept of exile. The dissertation consists of four sections. The Introduction Section introduces the three focal writers and the representation of ethnic food in their works; in addition, it explores post-colonial theory and adopts related concepts for the analysis of the three novels. Section One applies the abovementioned concepts to Abu-Jaber’s Crescent, considering ethnic food in the context of diaspora. Section Two focuses on Pomegranate Soup by Mehran. It is about how cultural background affects the characters’ identities in relation to food. Section Three explores Morais’s The Hundred-Foot Journey, focusing on the character of Hassan, who was born in his parents’ room above his family’s restaurant and was exposed to Indian food and its aromas from the moment he was born. Section Four aims to compare the aforementioned three novels in regard to their treatment of the immigrants and ethnic food connection to their identity. It also links the authors with their characters. Finally, the Conclusion section concludes and summarizes the whole dissertation.

Understanding the behavioral intentions to consume ethnic food in the country of origin after experiencing local ethnic cuisines

Purpose – The purpose of the study is to investigate the role of cosmopolitan and ethnocentric behaviour of ethnic food consumer on the intention to consume ethnic food in country of origin (ICEC). Study aims to explain the consumption patterns of ethnic food consumers with the mediating role of utilitarian/hedonic values and perceived country image (PCI). In addition, the study explained consumption behavior with the moderating effect of food neophilia (FNP). Methodology/Design/Approach: Data were gathered from 969 respondents visited Chinese, Japanese, Italian, and Thai cuisines. Responses regarding experiences at ethnic cuisine were gathered through self-administrative survey. Findings: The results of the study showed a positive effect of consumer cosmopolitanism on ICEC and a negative effect of ethnocentric behavior on ICEC. Further study analyzed the mediating effect of hedonic and utilitarian values. The results showed that hedonic and utilitarian values significantly mediated the effect of cosmopolitanism/ethnocentrism on the ICEC. Moreover, PCI also showed significant serial mediation. The results indicate that high levels of FNP lead to high levels of ICEC. The originality of the research – The study presented a comprehensive model for analyzing the behavioral intentions of ethnic food consumers by combining social identity theory, hedonic value, and utilitarian value in culinary tourism.

Enhancing the shelf life of injera: design of an evaporative cooler clay chamber derived from local clay in Bahir Dar, Ethiopia

Abstract Injera is Ethiopian ethnic traditional staple food, made from teff and other crops. The country’s superfoods are highly regarded in many Western countries for their excellent nutritional properties (‘very low gluten’), and mineral composition. Injera provides sufficient conditions for fungi to grow and ruin injera by changing the texture and making it inedible. This study aimed to develop an evaporative cooler clay chamber (ECCC) used to extend the shelf life of injera by controlling temperature and relative humidity (RH). This system is an economical and efficient way to lower the temperature and increase RH. The results show the maximum daily ambient temperature reduced from 28.98 °C to 22.90 °C and increased the RH of the storage chamber from 28.78% to 80.94%, respectively. The temperature drops up to 6.08 °C, and the RH rises to 52.16% observed. Additionally, the effects of temperature, RH and potential of hydrogen were studied for identified rotten injera and designed for injera storage. ECCC can store freshly made injera for 9 days before any visible mould stains appear, significantly reducing weight loss with an average cooling efficiency of 79.31%. Therefore, this study might help to develop low-cost cold storage for injera preservation at farms end in Ethiopia.

COMMODIFICATION OF FOOD CULTURE OF THE BODO COMMUNITY OF ASSAM

Food, which is a basic requirement for a healthy life and survival, has broadened its scope. In a nutshell, it states that, aside from being a necessary component of survival, It has also evolved into a commodity for commerce and financial gain. The North-East of India, particularly Assam, is home to a diverse range of ethnic and other linguistic groups, each with its own distinct personality, resulting in a vibrant and colourful landscape. Every town has its own traditional foods, as well as a particular style of preparing, presenting, and exhibiting its cultural identity. This paper provides an outline of food commodification. Indigenous foods, which were previously primarily conserved and limited within the four walls of a community, are now being shared on global platforms and among other communities for economic gain, community representation, and man and woman empowerment to improve lifestyle and culture. The study area is comprised of six villages and sub-urban areas in Sonitpur District, Assam, India, primarily in the Chariduar area, where the majority of the population is from the Bodo community. The data and facts for the preparation and conservation of the Bodos' local traditional ethnic foods were gathered through discussions with families, commercial outlets such as ethnic restaurants, local markets, and other people involved in the process of preparing and selling the unique dishes on a commercial scale. The report also considers the chances for continued development of Assam's ethnic cuisine industry.

The best journey in Turkish cuisine: Some Meat-based ethnic foods types and investigation of some water-soluble vitamins compositions by HPLC procedure

The best journey in Turkish cuisine: Some Meat-based ethnic foods types and investigation of some water-soluble vitamins compositions by HPLC procedure

MARKETING SIGNIFICANCE OF LOCAL TRADITIONAL FOOD IN THE TOURIST HOSPITALITY OFFER

The global population is projected to reach nearly 10 billion by 2050, increasing the need for food from a variety of sources, and the preservation and sustainability of food crops and feed is more important than ever before. However, today suffi cient food supply is limited to existing resources. Additionally, the food expected to be needed by 2050 is only discussed in the context of quantity needed, not the quality and types that such increased demand will require. This will put enormous pressure on global economic systems, especially given the economic shift in consumption patterns that are slowly but surely moving towards the mass market. It is a fact that global requirements for food quality and hygiene, as well as technological advances, have helped in the distribution of a larger amount of food - from basic food components to quality meat, fi sh and poultry, to the convenience of snacks and drinks. The growing shift towards healthy, functional and/or organic foods consumed by consumers in many countries, and the increasing demand for traditional and ethnic foods outside their region, may be the driving force for innovating new approaches to feeding the growing world population in the future. In this context, governments, research institutions and the global food industry, especially those focused on ethnic and traditional food gathering and food production, are likely to develop strategies that will target more people

Ethnobotanical Study of Traditional Food in Newar Community of Kathmandu Valley, Central Nepal

Socio-culture plays a significant role in conservation of indigenous knowledge and ethnic food in Nepal. Ethnic food makes the basis of diversified food which contributes to improve the health, besides food and nutrition securities. Documentation of plant based traditional food is crucial to enhance intercultural and intergenerational relations. Most of the traditional foods are prepared to celebrate rituals and culture using plants and plant products. This study gives a general overview of plant based traditional foods and rituals of Newar ethnic group inhabiting in Kathmandu Valley, Central Nepal. Data were gathered through ethnobotanical inventory, through interviews, participatory observations at festivals and ceremonies to document plants type, types of traditional food, consumption of traditional food in rituals, in addition to the challenges involved for indigenous knowledge preservation. Altogether 54 plant species were used for preparation of 45 types of traditional food. These traditional foods are consumed during celebration of more than 25 rituals and cultures of Newar ethnic group. Wild plants such as Blumea lacera, Centella asiatica, Choerospondias axillaris, Urtica dioica, etc. in particular occurred close to the areas where Newar community live and are mostly used for traditional food preparation. Other important plants were supplied by cultivation (i.e., domesticated species) and through markets. The young generation showed little interest in the consumption of traditional food. There is a great challenge to conserve traditional food and the related culture. Documentation of traditional knowledge about ethnic foods and their consumption in rituals will contribute for sustainable conservation of traditional food and culture for future generations.