Origin Of Ingredients Research Articles

Turismo gastronômico, cultura e comida de festa

Migrations from the Italian peninsula to the south of Brazil date from second half of nineteenth century. Adaptations to the new territory marked culinary practices of these groups. This article presents current situation of communities which originated in immigration, in terms of their food practices associated with local feasts, and, consequently, with tourism. The methodological procedure took up previous research in the same location, using its primary data. Afterwards, we conducted semi-structured interviews with women who currently live in the same community. Compared results show changes associated with origin of ingredients, use of new technologies and introduction of industrial products, as well as a new organization in menus. Everyday dishes have become part of the so-called feast food and are presented to tourists as marks of local community identity.

Modern Tendencies in Changing the Consumers’ Preferences

In the middle of globalization era, when consumers have at their disposal more and more prosperous livelihood, when technology is more and more present, when everyone look for the newest and the most modern thing, food sector represents an exception. They try to establish links which go beyond the product itself and pay a special attention to the story behind the product. They want to know about the production site, the origin of ingredients, the persons involved in the production process. This is why the current consumers are looking for unique, sensorial experiences which, according to them, can be found only in original, simple, traditional products. The simplicity and authenticity are qualities the consumers should take into account when they buy food products.

Animal derived products may conflict with religious patients’ beliefs

BackgroundImplants and drugs with animal and human derived content are widely used in medicine and surgery, but information regarding ingredients is rarely obtainable by health practitioners. A religious perspective concerning the use of animal and human derived drug ingredients has not thoroughly been investigated. The purpose of this study was to clarify which parts of the medical and surgical treatments offered in western world-hospitals that conflicts with believers of major religions.MethodsReligious and spiritual leaders of the six largest religions worldwide (18 branches) were contacted. A standardised questionnaire was sent out regarding their position on the use of human and animal derived products in medical and surgical treatments.ResultsOf the 18 contacted religious branches, 10 replied representing the 6 largest religions worldwide. Hindus and Sikhs did not approve of the use of bovine or porcine derived products, and Muslims did not accept the use of porcine derived drugs, dressings or implants. Christians (including Jehovah’s Witnesses), Jews and Buddhists accepted the use of all animal and human derived products. However, all religions accepted the use of all these products in case of an emergency and only if alternatives were not available.ConclusionsThe views here suggest that religious codes conflict with some treatment regimens. It is crucial to obtain informed consent from patients for the use of drugs and implants with animal or human derived content. However, information on the origin of ingredients in drugs is not always available to health practitioners.

국내 소비자들의 김치 소비 실태 연구

In this study, Kimchi usage was examined by nationwide consumers. 1,000 consumers between 20~60 years olds from 15 cities/province based on an administrative district participated in this questionnaire, which were one-on one interviews from September 23th to October 14th, 2009. 76.1% of the customers prepared Kimchi by them self, 26.9% customers received Kimchi from relatives and, 13.1% purchase Kimchi from the market. In addition, the rate of preparing Kimchi by themselves increased with age(p<0.05). 4~6 cabbage heads(34.5%) was the most preferred quantity for preparing Kimchi at a time, which was followed by more than 10 heads(25.2%) and 2~3 heads(22.9%). Chinese cabbage Kimchi was the most preferred type for purchase. 49.1% of customers purchased Kimchi at the supermarket and warehouse market and the origin of the ingredients, taste and-, price of Kimchi were considered important factors. The satisfactory scores of selling Kimchi were variety 3.60, taste 3.11, freshness of main ingredient 3.10, hygiene 2.86, -appropriate salt usage 2.99 and-, the origin of ingredients 2.94. There were significant difference between gender in taste and hygiene of selling Kimchi (p<0.05). In conclusion, to provide more appropriate Kimchi based on changes in Kimchi usage and consumption patterns at home and in the community, new types of Kimchi should be developed.