Street Food Research Articles

Leksikon Makanan Jalanan Asal Luar Negeri di Kota Mojokerto: Kajian Etnolinguistik

This research aims to identify and describe the lexicon in the names of foreign street foods in Mojokerto City. The research method used by researchers is a descriptive qualitative method which aims to find data that falls into the category of street food from abroad to be analyzed in the lexicon aspect. The data collection technique used by researchers is the reading and recording technique by reading carefully from various sources, then recording the findings for analysis. The results of the research show that there are 15 names of street food from abroad in the city of Mojokerto. The names of these street foods come from various countries, such as China, Japan, Korea, the Middle East, Italy, and so on. Apart from that, from the results of the lexicon analysis, it was found that 8 data were in the form of words, and 7 data were In the form of nouns, 1 data was in the verb type, 1 data was in the adjective category, and 7 data were in the form of phrases which were in the noun phrase type.

Antibiotic-Resistant Bacteria Isolated from Street Foods: A Systematic Review.

Street food may be a vehicle of antibiotic-resistant bacteria (ARB) and antibiotic resistance genes (ARGs) to humans. Foods contaminated with ARB entail serious problems or challenges in the fields of medical care, animal husbandry, food industry, and public health worldwide. The objectives of this systematic review were to identify and evaluate scientific reports associated with ARB isolated from various street foods. "Preferred reporting items for systematic reviews and meta-analysis" (PRISMA) guidelines were followed. The bibliographic material covers a period from January 2015 to April 2024. Six electronic scientific databases were searched individually for full-text articles; only those papers that met the inclusion and exclusion criteria were selected. Seventeen papers were included in this systematic review. This study highlighted the wide distribution of ARB resistant to β-lactams and other antibiotics, posing significant health risks to consumers. High resistance levels were observed for antibiotics such as ampicillin, ceftriaxone, and tetracycline, while some antibiotics, such as ceftazidime, clavulanic acid, cefoperazone, cotrimoxazole, doxycycline, doripenem, fosfomycin, vancomycin, and piperacillin-tazobactam, demonstrated 100% susceptibility. The prevalence of ARB in street foods varied between 5.2% and 70.8% among different countries. The multiple resistance of various bacteria, including Escherichia coli, Staphylococcus, Salmonella, and Klebsiella, to multiple classes of antibiotics, as well as environmental factors contributing to the spread of antibiotic resistance (AR), emphasize the urgent need for comprehensive approaches and coordinated efforts to confront antimicrobial resistance (AMR) under the "One Health" paradigm.

Socio-Economic and Environmental Outcomes of Street Food Vending and its Sustainability in Selected Urban Areas of Kenya

Street food (SF) vending is a common livelihood activity in many urban areas globally. It is driven by a lack of employment opportunities in the formal sector and by the demand for cheap ready-to-eat food by urban residents. However, the trade is perceived to have adverse impacts on the urban environment and hence authorities seek to eliminate it from urban spaces. The purpose of this study was to assess the sustainability of SF vending in Bungoma, Kakamega and Busia urban areas in Western Kenya by examining its social, economic and environmental outcomes. The research design used was a cross-sectional descriptive survey. Proportionate sampling and simple random sampling were used to select respondents in each urban area. The sample consisted of two hundred and twenty-four respondents. Data was collected through questionnaires, observation checklists and photography. The findings show that SF vending met the food security needs of residents and also provided employment opportunities. However, the earnings were too low to meet the needs of vendors and their employees. Despite the low income, the trade also provided revenue for the county governments through the payment of various levies. Although personal hygiene was relatively good, workplaces were strewn with litter and waste disposal was poorly done. In order for SF vending to be sustainable in the long run, SF vendors need to be empowered through stakeholder engagement to increase their earnings to a level where it can meet their needs. They also need to adopt environmentally friendly waste disposal methods.

Consumers’ Attitudes and Constraints towards Food Safety and Hygiene Practices in Ludhiana City

The study attempted to analyse the consumers’ attitudes towards food safety and hygiene practices. Further, an effort was made to analyse the constraints towards food safety and hygiene practices. A total of 200 consumers were randomly selected. The results of the study revealed that street food is not good for health (2.96), followed by food poisoning may occur after consumption of street food (2.28), it is important to follow hygiene practices (1.60) and contamination may occur due to poor hygiene practices (1.60) to maintain food safety and hygiene practices. Four factors came out from the study that confines consumers toward food safety and hygiene practices i.e. food safety knowledge and training, food poisoning, hygiene practices and food contamination. Lack of knowledge, adulterated food and poor hygiene practices were major constraints faced by consumers. The study also recommended that education and training programs on food safety and hygiene practices help create awareness among consumers.

EXPLORING THE CULINARY TRAIL OF OLD DELHI

Forget the tourist traps! This expedition dives deep into the labyrinthine heart of Old Delhi, where history whispers on every spice. Laden breeze. Our odyssey begins at Karim's, a legendary haunt were generations. Old recipes cast a spell with their melt in your mouth mutton curries.Next, we weave through the labyrinthine by lanes of Matia Mahal. Here, the air hangs heavy with the intoxicating aroma of sizzling kebabs at Quereshi Kabab, a secret haven for succulent skewers passed down through family lore. Paratha Wali Gali, a hidden lane teeming with life, beckons with its endless symphony of crispy, stuffed parathas – a testament to the city's mastery of flatbreads. But Old Delhi is more than just Savory delights. Padam Chaat Corner and Bishan Swaroop Chaat Bhandar are vibrant explosions of flavour, a kaleidoscope of textures and tangy chutneys that redefine Delhi's famed street food culture. Our journey wouldn't be complete without a sweet surrender. Chaina Ram Sindhi Halwai's legendary jalebis, their syrupy coils a fiery orange against the bustling backdrop, are pure indulgence. To cleanse the palate, Natraj Dahi Bhalla offers a symphony of creamy yogurt dumplings and tangy chutneys – a refreshing counterpoint. This exploration transcends mere taste buds. We peel back the layers of history, uncovering the stories woven into each dish. We will delve into the cultural influences that shaped Old Delhi's cuisine, the significance of each spice, and the generations old traditions that bind families and street vendors in a delicious communion. This paper isn't just a guide; it's an invitation. Join us on an immersive adventure, where every bite unravels the heart and soul of this historic city. Let Old Delhi whisper its secrets to you, one delicious morsel at a time. Key words: Old Delhi, cuisine, culinary tourism history, cultural tourism

Socioeconomic constraints on low‐income individuals' perceptions toward food safety

AbstractFood safety has emerged as a critical concern in Vietnam, posing a significant threat to public health due to the prevalence of unsafe foods in the market. Among those most vulnerable to contaminated foods, low‐income individuals are significantly affected. This study aimed to investigate the perceptions of food safety among this demographic, utilizing qualitative and quantitative approaches, including focus groups, survey questionnaires, and behavioral experiments using steamed bun as a stimulus. Participants were generally from low‐income classes with certain variations in household monthly income. Results from focus groups and the survey highlighted that the factors influencing food purchases included perception of safety, sensory properties, and acceptable pricing. The behavioral experiment revealed that participants with lower incomes were more inclined to select foods containing unsafe chemicals. In conclusion, the study underscored the heightened vulnerability of low‐income individuals to unsafe foods, with their perception of food safety bounded by socioeconomic status.Practical ApplicationsThe study highlights the high risk of contaminated food consumption among low‐income individuals in Vietnam, intensified by economic struggles and heightened vulnerability to food insecurity. With this demographic relying on regulations for their health, urgent actions are needed. Governmental policymakers should focus on implementing food safety educational campaigns, promoting affordable and safe alternatives, and providing food aid to economically disadvantaged communities. Mandatory food safety training programs for street food vendors, food handlers, and small businesses, coupled with regular safety practice monitoring, can play a crucial role in mitigating serious consequences. In addition, the research methodologies employed in this study, especially the behavioral experiment approach, can serve as valuable tools for researchers in the field of consumer behavior, enabling them to attain valid and reliable results.

Knowledge Attitude and Practices of Food Handlers towards Food Hygiene

Knowledge of food hygiene essentially entails the handlers’ awareness or things to be done or things to be put in place, in the course of either acquiring raw food materials, preparing food or serving food to the consumers, so that food safety is achieved. Food hygiene knowledge, attitude and practices are important because inadequate knowledge, poor attitude and poor sanitation practices have life-threatening danger to food safety. It is important to have an understanding of the interaction on prevailing food hygiene knowledge attitude and practices of food handlers in order to minimize foodborne outbreaks. The main objective of this study was to assess the knowledge, attitude and practices of food handlers regarding the aspect of food hygiene in Kanpur. One hundred ten food handlers from fifty food establishments of Kanpur were involved in this study. The data was collected from the street food vendors with the help of structured questionnaire and extensive observation. Analysis of data revealed that Knowledge and attitude towards food hygiene was satisfactory among food handlers, where most of the food handlers have fair knowledge and attitude that was (50.0 %) and (40.90%) but fair practice was practiced by only (17.27%) whereas, majority of them had poor practice (46.36). About 53.6 per cent of food handlers always wash their hands before handling food and only (38.1%) of the food handlers had knowledge about hygiene and sanitation. Statistical testing with chi-square at p<0.05 showed that there is no correlation between educational level of the food handlers and practice of food hygiene; like-wise attitude of the handlers towards food hygiene and work experience had no impact on food hygiene practices of food handlers. The present study concludes that practice regarding food hygiene is not satisfactory and therefore there is need to increase the practice level of food handlers towards food hygiene.

Food Sales Activities Associated to Family Survival Strategies During Covid-19 Lockdown in Brazzaville, Congo

The COVID-19 pandemic has a negative impact on people's living conditions, particularly in sub-Saharan Africa in vulnerable and low-income families. The aim of this work is to analyze the socio-demographic profile of people who engaged in food sales activities during the COVID-19 lockdown in Brazzaville, as well as their coping and survival strategies. The study, which used a mixed (qualitative and quantitative) approach, included 716 people (241 men and 475 women) aged 18 to 72 years residing in four communes in the southern zone of Brazzaville, Republic of Congo. The main study inclusion criterion was the practice of selling food during COVID-19 lockdown. However, we did not include people whose profession had been selling these products prior to the health crisis. The qualitative data collected during the interviews concerned information on vendors, sales locations, coping strategies used to find the products sold, and sales prices. As for the qualitative data assessed using a food questionnaire, they were summarized in terms of the quality and quantity of food consumed, which made it possible to assess daily energy intake and therefore the level of food security. The results showed that the sellers, with an average age of 42.7, had a relatively low level of education and lived in a medium-sized family (8). Of these, 21.8% were food insecure. Foodstuffs sold were dominated by miscellaneous products (48.2%), street foods (26.7%), ready-made meals (22.3%), cassava flour (17.4%) and fruit and vegetables (7.5%). Salted fish, smoked fish and frozen (imported) meat products were also sold. As far as prepared dishes were concerned, grilled meats of various kinds were the most popular. Sales outlets included state markets, neighborhood markets, storefronts and street markets for auctions. The use of rickshaws and wheelbarrows by a few money-seeking youngsters enabled the products purchased to be transported from the places of purchase to the various markets or sales sites. In short, given the absence of an effective distribution and marketing policy in the food system in times of crisis in the Congo, our results call into question the resilience of vulnerable populations in the face of the country's sociosanitary crises.

Exploring Consumer Perceptions and Value Addition in Street Cuisine: A Case of Kalai Ruti

Aims: The study focused on Kalai Ruti, a popular street food made from black gram in Chapai Nawabganj, Bangladesh. It is aimed to examine the potential for enhancing the dish’s value and to assess consumer attitudes towards street food in that region. Study Design: This study adopted quantitative approach where purposive sampling technique was used to select the sample size. Face-to-face interviews were performed with a structured questionnaire facilitated in-depth interactions with the respondent to reach the goal. Methodology: The research involved direct surveys with 100 Kalai Ruti customers and 30 local vendors. It is employed multiple linear regression and descriptive statistics to analyze data. This included examining the value addition from incorporating various meats and vegetables typical in Bangladeshi cuisine of Kalai Ruti, as well as analyzing the cost and selling price of these ingredients. Results: Findings showed significant value addition from different meats: BDT 370.07 per kg for chicken, BDT 988.3 per kg for beef, BDT 386.03 per kg for duck, and BDT 38.8 per kg for eggplant. Consumer’s feedback was overwhelmingly positive, with over 76% of participants expressing favorable opinions. The analysis also revealed that the street food culture around Kalai Ruti is shaped by a blend of value addition, consumer preferences, and socio-demographic factors. It is also seen that education, family size, and income had minor effects, age, gender, occupation, and marital status significantly influenced consumer choices. Conclusion: The study offers valuable insights that can help enhance marketing strategies and support the sustainable development of the street food sector in the area. Furthermore, it is opening the gate of future research on this sector to discover the scope and expansion of Kalai Ruti’s market.

KNOWLEDGE, ATTITUDE AND PRACTICE OF FOOD HYGIENE AMONG FOOD VENDORS IN LAFIA, NASARAWA STATE, NIGERIA

Most nations, including Nigeria, have large populations that consume street food, and most of those who would not otherwise be employed make a living by selling it. Because the majority of street sellers are underprivileged, illiterate, and care little to nothing about food safety and hygiene, serious worries about the safety of these meals have been growing. This study evaluated the actions, attitudes, and knowledge of food vendors in Lafia Town, Nasarawa State, with regard to food safety. A basic random sampling procedure was used to choose a sample of 261 respondents for a descriptive cross-sectional survey design. A methodical questionnaire was employed to gather information. Descriptive statistics (frequency percentage, mean, and standard deviation) were used to analyse the data, and Chi-square was used to test hypotheses at the 5% significance level. The research results revealed that the participants' average age was 39.20 ± 9.536. Considering the respondents' general level of knowledge, most of 234 (89.7%) have a good comprehension of the significance of safety of food. Most of respondents, or 230 (88.1%), indicated that vendors of food had a generally positive attitude on food cleanliness. The results demonstrated that the most of respondents, 163 (62.5%), practise good food hygiene. A few of the factors that the study found affected the food vendors' practices of food hygiene were: 100 (38.3), forgetting to follow food hygiene guidelines, 0 (0.0%), not having monitoring teams visit, 22 (8.4%), and not receiving regular scores to check the method of food preparation and how it is served. The respondents' attitude and knowledge levels did not significantly correlate (Fisher's exact 0.918 and p=0.338). According to the study, even though food vendors' knowledge, attitudes, and practices seemed adequate, there is still a need for all parties involved to put in place regulatory measures to guarantee that food vendors adhere to standards appropriate for the public consumption and to continuously raise public awareness of the need of observing food hygiene practices and outbreaks of food-borne illnesses, which are common in our society.

Biosafety of gado-gado street food around Jember campus

The gado-gado food is the Javanese salad with peanut sauce consists of vegetable filling, lontong, potatoes, eggs, tofu and peanut sauce so has complete nutritional content, namely carbohydrates, fiber, protein and a little fat. This research aims to determine the biosafety of gado-gado food from street vendors around the Jember campus. This research is an exploratory study that investigates the biosafety of gado-gado street food around the Jember campus based on exposure to enteric microbes as an sanitation indicator using the chromogenic media. The isolated microbes were determined the fermentation profile using the BBL Crystal kit. Sampling was taken in three different places in zone 1 (A1), zone 2 (A2) and zone 3 (A3). The sampling time was carried out at 10am when the trader had just opened his stall (B1) and at 3pm before the trader closed his stall (B2). The amount of total bacterial in gado-gado from the street vendors around the Jember campus reached up to 105 CFU/g. The blue colony was identified as Raoutella planticola, which mostly comes from the soil and water. It is recommended that protect the street food from dust, air and need good handling of food service.

Antibiotic-resistant Pattern of Isolated Bacteria from Selected Foods Sold at the Street Side Stalls and Restaurants of Tangail Municipality, Bangladesh

Objectives:: The goal of this investigation was to determine the microbial load with special emphasis on total viable count (TVC), total coliform count (TCC), total E. coli (TE.cC), and Staphylococcus spp. counts (TSC) in food samples collected from selected areas of Tangail municipality, Bangladesh. Methods:: An intensive study was carried out from December 2021 to March 2022 in the Tangail district of Bangladesh for investigation. A total of 5 types of food samples (15 from street side stalls and 15 from the selected restaurants; n= 30) were collected with a semi-structured-based questionnaire and tested by using different standard microbiological methods. Biochemical and antibiogram tests were performed to confirm the bacterial isolates and antibiotic-resistant patterns Results:: The results revealed that the values of TVC, TCC, TE.cC and TSC were found in the range of 2.5 ×106 - 8.9 ×108, 2.5×105 - 7.1×107, 1.9×103 - 5.6×105 and 5.0×105 - 4.6×106 CFU/ml in street vended foods and 5.5 ×105 - 9.5 ×106, 4.3×104 - 7.1×105, 0 to 3.9×104 and 3.1×104 - 6.6×105 CFU/ml in restaurant foods. The E. coli isolates displayed the highest resistance rates to amoxicillin (80%), whereas Staphylococcus spp. showed 90% resistance to ampicillin. Conclusion:: From the interview and observational assessment, it was found that the food service system was not well managed, and there was a lack of hygiene practices. Thus, the study identified the foods from selected areas as carriers of food-borne pathogens.

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

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

HUBUNGAN PENGETAHUAN DAN SIKAP TERHADAP TINDAKAN HIGIENE SANITASI PENGOLAHAN MAKANAN JAJANAN PEDAGANG KAKI LIMA DI PERUMNAS SIMALINGKAR KECAMATAN MEDAN TUNTUNGAN KOTA MEDAN TAHUN 2023

Street vendors' knowledge regarding food processing sanitation hygiene will determine their attitudes, and this will influence the vendors' actions when processing food. Sanitary hygiene in street food processing is a health effort by maintaining and protecting cleanliness. Personal hygiene in food processing can be achieved if an understanding of the importance of maintaining personal health and cleanliness is embedded within oneself. The aim of this research is to determine the relationship between knowledge and attitudes towards sanitary hygiene measures for processing street food snacks at Perumnas Simalingkar in 2023. This research is analytical with a cross sectional design, which means a study where the variables including effects are observed. The sample used in this research used total sampling. The total sample size is all 35 street food traders. The data was analyzed using the chi square test. Based on the results of the chi square test, there is a relationship between knowledge of food sanitation hygiene measures with a p value of 0.019, and there is a relationship between attitudes towards food sanitation hygiene measures with a p value of 0.019. The research conclusion is that there is a relationship between knowledge and action and there is a relationship between attitude and action. The advice that researchers can give is to take part in training and counseling on food sanitation hygiene in order to guarantee the quality of the food to be sold.

Impact of Marketing Strategies of Retailers on Consumers with Specific Reference to Ramki Bandi and Local Tiffin Centres

Entrepreneurs and small business management go hand in hand in making a successful business. The study is taken up on retailers in the street food industry. The study’s objective is to analyze the impact of the marketing strategies of Ram ki Bandi , a famous street food corner in Hyderabad, India, and a comparative study between the marketing strategies of Ram ki Bandi and local street tiffin centers. Tiffin centers are small eateries put up on the street. A marketing strategy is a long-term plan for achieving a company’s goals by understanding customers’ needs and creating a distinct and sustainable competitive advantage. For the study, the data was collected through primary data sources, such as survey methods, questionnaires, and secondary data sources. The primary data was collected from a sample of 100 respondents using questionnaires and interviews. Marketing strategies are essential in the growth of a retailer’s business. Some of them are as follows: attracting more customers, analyzing competitors, understanding customers, and making optimal pricing decisions, amongst others. The findings of the study state that marking strategies impact consumer behavior when purchasing a given product.

The Use of Azithromycin in Pediatric Typhoid Fever without Complication: A Case Report

Typhoid fever is an infection caused by the bacterium Salmonella typhi. The prevalence is still high among emerging countries, such as Indonesia. There are limited options for the treatment of typhoid fever in children and more so is complicated by the emergence of antimicrobial resistance. The use of azithromycin has evolved as an important drug in the treatment of typhoid. A male, aged 7 years and 2 months, was admitted to our hospital with remittent fever 4 days prior. The patient also presented with a period of cough since 2 days, and constipation, with full consciousness. The child had basic immunization completed for his age. He had a history of frequent consumption of street food. The diagnosis of typhoid fever was confirmed by serologic testing of positive 8 IgM Salmonella. Initially, the patient was treated with intravenous antibiotics of ceftriaxone for 8 days but shoed no clinical improvement, then the treatment was changed to intravenous azithromycin for 4 days and his condition improved greatly. The patient showed a better response with the use of azithromycin. The management of typhoid fever remains challenging up to this day with variations in treatment response. From this case, we can conclude that azithromycin in some patients may show better improvement in the management of typhoid fever in pediatric patients. Although, ceftriaxone and other third-generation cephalosporins are still highly effective against Salmonella typhi.

Detection and antibiogram of bacterial contaminants in some commonly consumed indigenous street vended foods in Kasua Central Market in Kaduna North, Kaduna State, Nigeria

Some indigenous ready-to-eat foods, due to its affordability and availability serve as a major alternative to restaurants and high profiled eateries in developing countries. The hygiene standard of these foods is a critical point that needs to be considered due to microbial contamination by potential pathogens. A triplicate of three different food samples: Fura, Nunu, and Tuwo were collected and analysed to determine their microbiological safety. Bacterial isolates were identified using standard methods while antibiotic sensitivity test and multiple drug resistance pattern were carried out. The isolated bacteria: Escherichia coli, Klebsiella pneumoniae, Salmonella 100yphi, Staphylococcus aureus, and Enterobacter sp. While fungal isolates include: Aspergillus niger, Aspergillus flavus, Rhizopus. oryzae and Penicillium sp. Salmonella sp. was observed to be resistant to 70% of the antibiotics while both Klebsiella sp. And Enterobacter sp. exhibited resistance to 60% of the tested antibiotics. S. aureus had the least resistance to about 30% of the tested Gram-positive antibiotics. Out of all the tested antibiotics, only Tarivid was observed to be effective against all the Gram-negative bacterial isolates, while Reflacine and Ciprofloxacine were effective against 80% of them. The presence of coliform bacteria in the sampled foods raise a great concern about the safety of the street vended foods in the sampled region in Nigeria. The microbiologically low quality of the vended ready-to-eat foods assayed in this study might have resulted from a relatively low level of hygiene observed by the vendors, as well as absence of regulatory body or hygiene codes to guide the street food vendors. From the results of this study, efforts should be intensified by all concerned to make sure that the safety of people remains paramount in the ways the vended foods are produced and distributed.

Are mouse noodles actually made from mice? Touring street food name translations

Street food helps to characterise Southeast Asia as a popular gastronomic destination for tourism. However, confusion regarding its translation can make it difficult to understand the nature of its food types and selections. This study aims to examine how street food names in Malaysia are translated from Chinese to English and explore the cultural influence found within the translations of street food names. This study adopts a qualitative case study with thirty-six types of translations for mouse noodle, nineteen types for Hokkien Mee, twenty-two types for Wan Tan Mee, and seven types for Kueh Chap. Data analysis encompassed both the micro content analysis for food translation techniques with changes in content and linguistic aspects of translation varieties and the macro-analysis from an ethnography approach with a semi-structured interview comprised of perspectives from ten food vendors and twenty consumers. The analysis of the interviews is guided by linguistic and cultural factors. This study found that street food names were translated with transliteration, literal translation, amplification, omission, and their combinations—the results showed that transliteration was the most frequently used technique. In detail, the changes made in the translations were in both content and linguistic aspects—mainly addition, omission, restructuring, lexical, and morphological changes. The results also showed that the factors that played a major role include knowledge (background knowledge and linguistic competence), time, and culture (localisation and cultural policy). The ethnographic description explained how these factors result in transliteration within the social relations of Chinese Malaysians. In conclusion, the transliteration based on Chinese dialects and its varieties in spelling has labelled Malaysia a multicultural destination, in which its diverse cultures are intermingled in the translations of street food names.

Turystyka kulinarna. Perspektywy i doświadczenia dwóch krajów – Wietnamu i Polski

This article aims to showcase the perspectives and experiences of street food in Vietnam and Poland. While the tapestry and historicity of street food tourism is variegated in the two countries, its prevalence and persistence are enduring in both countries. The methodology used to compile this conceptual article included a survey and observations by two of the authors. The findings indicate the embedment of street food tourism in the lives and cultures of both countries. Growth in Poland can be ascribed to experimentation with luxurious and “foreign” cuisines in the mix. In Vietnam, food served in the streets is traditional, and the settings are commonplace, simple and ordinary, against a backdrop of human and traffic congestion. The occasional mobile vendor with bamboo sticks and baskets, push carts and bicycles/motorcycles complements. In Poland, the traditional dishes take a regional character because of the country’s historical legacy, and natural climatic conditions. Overall, Poles have shown an affinity to prepare and eat food at home. The upsurge in street food in Poland can be attributed to changing lifestyles, increasing incomes and women taking up professional jobs. For policy, it is clear that government has a big role to play especially in regulating street food as a health issue and ensuring public safety on the streets.

Street Food Tourism. Current Trends and Envisaged Trajectories

Street Food Tourism. Current Trends and Envisaged Trajectories