Modern Cuisine Research Articles

Diplotaxis erucoides and Oxalis pes-caprae: Two Wild Edible Plants as a New and Valuable Source of Carotenoids, Tocols and B1 and B2 Vitamins.

The aim of this study was to determine the profile and contents of carotenoids, tocols and B1 and B2 vitamins in different parts of two wild edible plants (WEPs), Diplotaxis erucoides and Oxalis pes-caprae. Results showed interesting amounts of these bioactive compounds in the leaves, with intakes higher than the Recommended Daily Allowance (RDA) for vitamin A and vitamin E after consumption of 100 g. Diplotaxis erucoides and Oxalis pes-caprae leaves evidenced high amounts of carotenoids, such as lutein (about 8 mg/100 g and 5 mg, respectively) and β-carotene (about 8 mg/100 g and 4 mg/100 g, respectively). Even when not present at high amounts, the investigated plants can also contribute to the daily intake of thiamine and riboflavin. The rich profile and high contents of bioactive compounds in these WEPs clearly justify their potential use as food ingredients in a healthy and sustainable modern cuisine and in the development of new functional foods.

Gastronomic Tourism: Experiencing a Region's Identity through Modern Cuisine in Asia

The culinary diversity in Asia affects the interest of tourists to visit, this is a fascinating thing to explore. This study investigate the role of gastronomy tourism in expressing and communicating the identity of a region. This study use descriptive qualitative method, it explains how to understand research subject phenomena, behavior, perceptions, motivations, actions, and so on, holistically, and how to describe the results in the form of words and sentences (Moleong: 2010). Using the theory of gastronomic identity proposed by Harrington (2005), researchers analyze that Authenticity is the representation of traditional culinary traditions that reflect a region's historical and cultural foundations. Diversity includes the variety of ingredients, recipes, and culinary skills in a region, Innovation is the imaginative modification and advancement of conventional cooking techniques to suit modern preferences and fads. And sustainable food practices prioritize social responsibility and environmental friendliness in the case of five countries in Asia : China, Indonesia, India, Turkey, Kazakhstan. Gastronomy tourism can be found as a powerful tool for promoting a region's identity, both to locals and tourists.

FAKTOR YANG MEMPENGARUHI KEPUASAAN KONSUMEN DALAM MEMILIH KULINER TRADISIONAL KOTA BOGOR

The condition of culinary tourism in Bogor is dominated by modern cuisine, which has led to the exclusion of traditional cuisine. This research aims to determine the factors influencing tourist or consumer satisfaction in choosing traditional culinary delights in Bogor City. The method used in this study is quantitative. The analysis used in this research to determine the level of feasibility of the questionnaire used was the validity and reliability test to test the questionnaire for determining the attributes of tourist or consumer satisfaction. The subsequent analysis used in this research is a regression analysis to determine the factors influencing consumer satisfaction in choosing traditional culinary delights in Bogor City. The research results show that culinary products can make tourists or consumers satisfied. Bogor City's traditional culinary products consist of a variety of products with varying levels of taste, quality, presentation, and packaging. The price, service, or motivation don't affect tourist satisfaction when choosing culinary.

The impact of molecular gastronomy on customers' decision to eat at a restaurant

In addition to sustaining life, food and drink also contribute to a cultural aspect known as culinary culture. The cultural level and aesthetic awareness of a person, a family, a community, and a country can be inferred in part from their eating habits. Additionally, the emphasis on aesthetics in Vietnamese cuisine is growing. “Gastronomy” The culinary business has also benefited from the significant advances in science and technology. A culinary school founded in the 20th century that has used scientific theory to cooking techniques is undoubtedly worthy of attention when discussing the integration of science in modern cuisine. Molecular Cuisine The new door aids Chefs in reaching the peak of ability and ultimate inventiveness while also carefully examining the modifications and results of physical and chemical elements during the cooking process. Molecular cuisine can be defined as the use of contemporary technology to change the molecular structure of each component, giving each meal a unique flavor. Dry substances can be turned into a wonderful liquid mass and vice versa with the aid of molecular gastronomy. The confluence of the three sciences, physics, and food requires a complex processing procedure in order to produce delicate and elegant foods. This study demonstrates the variables affecting Vietnamese people's desire for molecular cuisine and willingness to pay for an experience.

Antioxidant effect of natural rosemary on the oxidation of mid-oleic sunflower frying oil on chicken wings

Fried foods are hugely popular and very much a part of our modern cuisine. Guarding against oxidation is crucial, due to the absorption of oil during the frying process. This paper presents how, the degree of resistance of sunflower oil was evaluated during repeated fries of chicken wings by adding the natural antioxidant extracted from rosemary. It was compared to tocopherol and to a control sample. A preliminary test of accelerated aging demonstrated the effectiveness of rosemary extract by using the Rapidoxy technique on sunflower oil. This proved that the adequate dose of this antioxidant should be 600 ppm. Many physicochemical transformations were inflicted on the oil during its oxidation. The kinetics monitoring of this phenomenon was determined by measuring the total polar materials (TPM), free fatty acids (FFA), and the peroxide index (PI). The obtained results showed that all the parameters analysed tended to increase over time. However, the effect of the rosemary antioxidant was positive on the stability of the oil and the slowing down of its oxidation. Moreover, its efficiency was higher than tocopherol. Rosemary antioxidants could be a safer alternative to synthetic antioxidants which represent toxicological risks, such as buthylated hydroxyanisole BHA, buthylated hydroxytoluene BHT, and tert-butylhydroquinone TBHQ.

Scoping the Need of Mainstreaming Indigenous Knowledge for Sustainable Use of Bioresources in the Indian Himalayan Region.

Globally, Indigenous Knowledge Systems (IKSs), which have evolved through rigorously tested methods and practices, are a testimony of human intelligence and endurance. The diversity of goods such as food, beverages, herbs, etc., and its associated systems, which form an integral part of modern cuisine and healthcare systems, are deeply rooted in IKS and immensely contributing to overall well-being of mankind. The present study is an attempt to document and understand the contribution of indigenous and local knowledge to biodiversity conservation and management. Appreciation to the value of traditional and indigenous knowledge is globally recognized for their principles of coexistence and sustainable use practices. Past studies indicate a strong relationship between indigenous knowledge and sustainable development goals. This knowledge is valuable not only to dependent communities, but also to the modern world for ensuring food security and human well-being. The documentation of such valuable knowledge is therefore fundamentally essential for mainstreaming and strengthening the discourses on sustainable ecosystem management, and to address the preponderance of poverty among indigenous communities. Amid the changing scenario of consumption and the trend of revisiting nature-based solutions, the IKS hold a tremendous scope of engaging the community people in sustainable harvest and utilization of natural resources.

“GRANNY‘S PASTA”: NAMES, TECHNOLOGIES AND SYMBOLISM OF PASTA PRODUCTS FOR SOUPS IN UDMURT AND BESERMAN FOLK CUISINE

The article deals with different types of pasta products for soups in traditional Udmurt and Beserman cuisine, their local names, composition, cooking technologies, and area of distribution. Soups with pieces of yeast dough or fresh dough are included in the menu of national cuisine and have an important symbolic place in food identity. Such soups were prepared as an everyday dish, or as a ritual dish with sacrificial animal (poultry) meat; some types of dishes are preserved in the wedding ritual of the Southern Udmurts. Soups with slices of dough are more common in presentations and master classes of Beserman and Udmurt food traditions. In traditional cuisine flour of spelt , buckwheat, peas, oats, rye, wheat and mixtures of different kinds of flour were used. In modern cuisine, they are mainly made of wheat flour. Today traditional pasta products are often replaced by industrial ones like macaroni, noodles and spaghetti, but some traditional pasta products are still popular. The research is based on written sources, dictionaries, folklore texts, description of local cuisine and the author’s field materials.

Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods

Modern cuisine served at top-end restaurants attempts to attract customers, who increasingly demand new flavor, pleasure and fun. The materials were six dishes prepared using lemon or tomatoes and made in the traditional (classical), molecular and Note by Note (NbN) versions. The study explores sensory characteristics, consumer liking of key attributes, their declared sensations and emotions, as well as consumers’ facial expressions responding to the dishes. These objectives were investigated by descriptive quantitative analysis and consumer tests. Tests included a 9-point hedonic scale for degree of liking a dish, Check-All-That-Apply (CATA) for declared sensations and FaceReader for facial expressions. The influence of factors associated with consumer attitudes toward new food and willingness to try the dishes in the future were also determined. It was stated that the product profiles represent different sensory characteristics due to the technology of food production and the ingredients used. The food neophobia and consumer innovativeness had a significant (p ≤ 0.05) effect on liking. The odor-, flavor-, texture- and overall-liking of the NbN dishes were lower than that of traditional versions but did not vary from scores for molecular samples. The expected liking of NbN dishes was higher than experienced-liking. Traditional and modern products differed in CATA terms. Classical dishes were perceived by consumers as more tasty, traditional and typical while modern cuisine dishes were perceived as more surprising, intriguing, innovative and trendy. Mimic expressions assessment by FaceReader showed similar trends in some emotions in both classical dishes and separate temporal patterns in modern products.

Eating healthy, eating modern. The “urbanization” of food tastes in communist Poland (1945–1989)

The paper analyses the changes of food behaviours in post-1945 Poland in the context of socialist modernization. It is focused on both discourses and everyday practices. After 1945 Poland was a nearly mono-ethnic rural society which experienced fast modernization, industrialization and urbanization. The communist authorities who promised social justice and universal prosperity faced a problem of painful food shortages. This resulted from the aftermaths of war, and later was a by-product of the socialist economy. Thus, dietary education became an important strategy in the effort to feed the new socialist Poland. Special institutions and agendas were established to modernize eating habits according to the “rational”, “scientific” bases of the communist project of modernization. Up until the late 1970s, expert dietary advice promoted pre-prepared food, canned and frozen products, vegetables and meat consumption. Food columns in women’s magazines, advice books and adverts presented the model of a modern cuisine, which was in the first place healthy, but also urban. Official food policies affected everyday practices and, by the end of the 1970s, experts identified a process of the denaturalization of food in rural areas. This changed during the crisis of the 1980s, when “traditional” recipes came to be appreciated as simple and “natural”. The analysis of expert and popular discourses (women’s magazines, medical literature), as well as of personal narratives (personal diaries, memoirs, letters to the editor) shows the changing meanings of food, and their connections to processes of urbanization and social advancement which were elements of a socialist modernization which was not too different from the western modernity of the time.

Developing a Model for Packaging and Popularizing Township Tourism in Zimbabwe

Purpose: There is tremendous potential for vibrant township tourism in Zimbabwe. The country boasts an abundance of township tourism resources such as monuments of colonial history, administrative centers, informal sector activities, co-existence of traditional and modern cuisine, art and craft centers, community markets, iconic personalities and buildings, and others. Despite this rich heritage of tourism resources, township tourism has failed to attract a critical mass of clients to make it viable thereby depriving the country of potential revenue of this form of alternative tourism. Keeping this in mind, the main objective of the study was to develop a model for packaging and popularising township tourism in Zimbabwe.
 Method: The study adopted a qualitative methodology. Data were collected from Tour operators, residents, and Zimbabwe Tourism Authority through participant observations and in-depth interviews. Data were analyzed using a thematic approach.
 Results: The study revealed key challenges to the growth of township tourism being lack of finance, lack of support from authorities, illegal operators, and limited access to markets, stringent operational laws, and poor understanding of the concept. Furthermore, tour operators and residents were of the view that information should be disseminated through publicity associations, using brochures and travel shows to aid in popularising township tourism. Respondents highlighted the need for educating all stakeholders on township tourism and creating mutual relationships.
 Implications: Recommendations included stakeholder involvement and tour operators’ in-depth knowledge of iconic tourism resources in the township. It further recommends a strategic partnership with international tour operators offering township tourism.

Characterization and potential use of Diplotaxis erucoides as food ingredient for a sustainable modern cuisine and comparison with commercial mustards and wasabis

Diplotaxis erucoides is a wild edible plant (WEP) of the Brassicaceae family, growing as a weed in Mediterranean countries. It contains glucosinolates, which are hydrolyzed by myrosinase rendering isothiocyanates; these compounds are responsible for its characteristic aroma and flavor, similar to that of mustard or wasabi. The aim of this study was to characterize the Diplotaxis erucoides plant by analyzing its volatile, sugar, organic acid, and sensory profiles. This information will be essential to decide whether it is possible to develop sustainable and healthy alternatives to commercial mustard and wasabi using this WEP. Two Diplotaxis-based products were prepared one cream and one mayonnaise. Allyl isothiocyanate represented more than 80% of total content of volatile compounds in the leaves, pods and stems. The sugar and organic acid content of Diplotaxis and its based products were very low. The Diplotaxis products were characterized by having intense Diplotaxis odor/aroma, herbaceous flavor and long aftertaste, but lacked some pungency. Diplotaxis erucoides is a sustainable and healthy option to produce herbaceous and pungent sauces.

Metabiotics in molecular nutrition: history and practice

The human microbiota is formed under the influence of external factors, among which a healthy diet plays a key role. The modern people microbiome changes under human eating behavior, stressful factors, agricultural industrialization, increased environmental load, and alimentary disease risks. The human gut microbiome is recognized as the most important biological interface between human genetics, environment, and lifestyle. Nutrition science is entering a new era of targeted action on the body's metabolic activity through the formation of a healthy microbiome, taking into account men individual nutritional characteristics. The paper presents the design of healthy food product technologies, the molecular concept of food engineering and molecular gastronomy, their relationship with traditional cooking and modern cuisine. Much attention is paid to the description of main components and directions of modern molecular gastronomy development, innovative technologies, and ingredients. The role of dietary fibers, prebiotics and probiotics for the normalization of gastrointestinal tract is indicated from the position of the adequate nutrition theory. Some scientific studies on probiotic and metabiotic effects on gut microbiome are described. Modern advances in food biotechnology allow us to obtain symbiotic microbiological culture consortia for new healthy food product manufacture including molecular gastronomy technologies.

Nutrition and gastronomy in the region of Valencia

Objectives: to analyze the historical development of the Valencian dietary model, establish the relationship between gastronomy and nutrition and explore the role that reclaiming and adapting culinary and gastronomic traditions could play in the promotion of healthy eating. Methods: literature search and content analysis of studies on the subjects under study. Results: traditional Valencian cuisine is characterized by its variety and diversity at local and regional level; however, the extensive use of vegetables in its dishes and recipes renders it unique and was a crucial aspect of the Valencian population's successful food and nutrition transition in the 1960s. Westernization of the Valencian diet and loss of the heritage of the Mediterranean diet in the late 20th century led to a deterioration in the population's nutritional status and the emergence of problems such as overweight and obesity. Faced with this scenario, the modern cuisine spearheaded by the food sector in the Region of Valencia offers an opportunity to reverse this situation, reclaim the region's gastronomic heritage through dialogue between tradition and innovation and help restore healthier eating habits. Conclusions: the culinary grammar of traditional Valencian gastronomy can improve the population's nutrition by providing a healthy, attractive and tasty diet, besides offering a sustainable alternative for production and consumption through its commitment to regional produce.

The Taste of the Eye and the Sight of the Tongue: the Relations between Sight and Taste in Early Modern Europe

This article examines the articulation between the senses of taste and sight through the representations of their organs, the tongue and the eye, in early modern Europe. The relationship between taste and sight first brings to mind gastronomical aesthetics, and the part played by the eye in the relish of beautifully presented dishes. The first part of this article is therefore devoted to exploring the taste of the eye (or the foretaste of sight) and highlights the harmony of taste and sight in early modern cuisine. However, the forms of reciprocity between taste and sight cannot be reduced to the sole figure of culinary aesthetics, which tends to blur the other multiple modalities that this sensorial association could reveal. The second part, the sight of the tongue (or the invisibility of taste), thus examines more complex layers of the relationship between the sense of sight and the taste organ, through a study of the representations of the tongue and of the gaping mouth in early modern visual culture. Drawing on early modern textual and iconographic resources and exploring: cookbooks; physiognomic works; conduct books; and also engravings and paintings related to the culinary arts, the seven deadly sins, and representations of madness and the fool in early modern visual culture, this essay argues that examining the representations of the sense organs is a suggestive way to explore the relationship between the senses.

Food in time and place: the American Historical Association companion to food history

List of Illustrations Acknowledgments Preface Paul Freedman Introduction: Food History as a Field Warren Belasco Part One: Regional Histories 1. Premodern Europe Ken Albala 2. China E.{ths}N. Anderson 3. India Jayanta Sengupta 4. Out of Africa: A Brief Guide to African Food History Jessica B. Harris 5. Middle Eastern Food History Charles Perry 6. Latin American Food between Export Liberalism and the Via Campesina Jeffrey M. Pilcher 7. Food and the Material Origins of Early America Joyce E. Chaplin 8. Food in Recent U.S. History Amy Bentley and Hi'ilei Hobart 9. Influence, Sources, and African Diaspora Foodways Frederick Douglass Opie 10. Migration, Transnational Cuisines, and Invisible Ethnics Krishnendu Ray Part Two: Cuisine 11. The French Invention of Modern Cuisine Priscilla Parkhurst Ferguson 12. Restaurants Paul Freedman 13. Cookbooks as Resources for Social History Barbara Ketcham Wheaton Part Three: Problems 14. The Revolt against Homogeneity Amy B. Trubek 15. Food and Popular Culture Fabio Parasecoli 16. Post-1945 Global Food Developments Peter Scholliers List of Contributors Index

Uses of Rhizopus oryzae in the kitchen

The use of fungal cultures in modern cuisine can provide a broad number of new textures, flavors and tastes from unexpected substrates; such as fruits, vegetables and nuts. The presented research describes how Rhyzopus oryzae, a fungi used in Asian culture to produce traditional recipes, results in fruits, vegetables and grains with unique sensorial properties. Throughout the paper, different examples of these novelty uses are presented showing different examples of prototypes those have been successfully incorporated into our menus, their production procedures and their sensorial evaluations.

Popular Tradition and Bourgeois Elegance in Emilia Pardo Bazán's cocina española

AbstractThis article examines Emilia Pardo Bazán's La cocina española antigua (1913) and La cocina española moderna (1914/1917) as a culinary-philological project coherent with wider nation-building discourses. Her project also reveals the class divisions at the heart of Spanish liberal nationalism. In La cocina española antigua she authenticates her recipes by referring them to an idealized pueblo, the Volk, whose practices must be recorded as evidence of longstanding culinary traditions. She illustrates the transition identified by Derek Flitter from this Volk pueblo to the pueblo as ‘a pro-active political subject’ in comparison to her ‘Cartas de la Condesa’ article (October 1911), which configures cooking as a philological practice and an escape from a radical working class. Thus the modern cuisine she presents in La cocina española moderna becomes a practice of anxious middleclassness in which she substitutes bourgeois elegance for tradition as the defining characteristic of Spain's national prominence.ResumenEste artículo examina La cocina española antigua (1913) y La cocina española moderna (1914/1917) de Emilia Pardo Bazán como un proyecto culinario-filológico coherente con otros discursos nacionales del periodo, a la vez que revela las divisiones de clase social con base en el proyecto nacionalista liberal. En La cocina española antigua autentifica sus recetas al vincularlas al pueblo idealizado, al Volk, cuyas prácticas se tienen que archivar como evidencia de las tradiciones culinarias duraderas. Pardo Bazán ilustra la transición identificada por Flitter del pueblo-Volk al pueblo como sujeto político activo al comparar el recetario con su artículo para ‘Cartas de la Condesa’ (octubre 1911), el cual configura la cocina como práctica filológica y escape del proletariado radical. La cocina moderna que Pardo Bazán presenta en La cocina española moderna se convierte en una práctica de ansiedad burguesa en que se sustituye la tradición por la elegancia como característica definitiva de la nación española.

Globalised Cuisine, Non-National Identities and the Individual: Staging Turkishness in Turkish-Speaking Restaurants in London

This study looks at the means through which the image of Turkish cuisine in London is constructed in Turkish-speaking restaurants aiming to appeal to the greatest number of customers as possible. It intends to understand the ways that restaurateurs stage a particular type of Turkishness while trying to manage their businesses. This research entails an analysis of 25 restaurant spaces, their exterior and interior decor, menu and food, and 16 semi-structured in-depth interviews with restaurateurs, managers and chefs. In this article, I argue that Turkish cuisine is defined not necessarily by turning difference into a marketable commodity, but by turning it into a familiar global product. Therefore, an emphasis on ethnicity can be a drawback to business. Turkish-speaking restaurateurs claim business success through a uniform, standard and modern world cuisine. Moreover, restaurateurs' primary identity is mostly constructed through their relations to business as ‘global entrepreneurs’

Archeological Evidence for Dietary Use of Bigfoot Leopard Frog (Lithobates megapoda) in Postclassic and Colonial Central Mexico

Abstract Analysis of archaeofaunal remains recovered fromseveral geographically and culturally linked postclassicsites in the Laguna de Magdalena Basin, Jalisco, Mexico,reveals that indigenous agrarian people of this areaincorporated substantial quantities of the robust bigfootleopard frog (Lithobates megapoda) (Taylor 1942) in theirdiet during both prehispanic and colonial occupations. Eventhough residents of this area combined hunting and fishingwith cultivation of both native and colonially introducedflora and fauna, more frog remains were recovered than anyother small species. Furthermore, it appears that exploita-tion of the frog was most intensive during the colonialoccupation. As in modern cuisine, the hindlimbs were thepreferred portion. Mortuary frog effigies suggest that thefrog may also have had iconic value. [Keywords: DietaryLithobates megapoda, postclassic Etzatla´n, Jalisco] Introduction In the early 1960s a team of archeologists based atthe University of California, Los Angeles (UCLA),excavated a cluster of sites in the Cuenca de Laguna deMagdalena or Etzatla´n Basin of western central Mexico.This is the westernmost lake basin of the Mesa Central,located at an elevation of about 14 hundred meters(4,593 feet), about eighty kilometers (50 miles) west ofGuadalajara and about one hu ndred kilometers (62 miles)east of the Pacific coast. Prehistorically and at the timeof Spanish contact, numerous native communitieswere situated around the margins of an expansivelake and on islands within the lake (Figure 1). Thislake was one of many volcanic endorheic freshwatersources in Central Mexico; that is, it was a closeddrainage basin with no direct outflow, losing wateronly by evaporation and seepage.Laguna de Magdalena has been pictured asextending from the present community of Etzatla´non the south to El Arenal on the north (Bell 1974, plateI accompanying Nicholson and Meighan 1974). In1892, the lake was reported to have been about twentymiles long and several miles wide (Goldman 1951) andsupported a thriving local fishery. Although the lake isnow considered extinct (having been drained in theearly 1900s) (Weigand 1985), residual stands of waterin the basin currently provide habitat for some fish(Dominguez-Dominguez et al. 2007; Smith and Miller1980) and aquatic birds (Williams 1982).Early Spanish reports note that Etzatla´n had anable-bodied adult male population of about sixhundred. Weigand, however, estimates a much largerpopulation, possibly several thousand individualsoccupying several hundred hectares (Nance et al.n.d.).