Journal of Ethnic Foods最新文献_第4页

Som tum, the famous ethnic food of Thailand: its benefit and innovations 泰国著名民族美食松土:益处与创新

Journal of Ethnic Foods Pub Date : 2023-10-09 DOI: 10.1186/s42779-023-00204-4

David Nugroho, Reggie Surya, Jirapad Janshongsawang, Aphinya Thinthasit, Rachadaporn Benchawattananon

{"title":"Som tum, the famous ethnic food of Thailand: its benefit and innovations","authors":"David Nugroho, Reggie Surya, Jirapad Janshongsawang, Aphinya Thinthasit, Rachadaporn Benchawattananon","doi":"10.1186/s42779-023-00204-4","DOIUrl":"https://doi.org/10.1186/s42779-023-00204-4","url":null,"abstract":"Abstract Som tum is widely recognized as a traditional ethnic cuisine originating from Thailand. The dish is composed of various ingredients, including raw papaya, tomatoes, chili, palm sugar, garlic, lime, and roasted peanuts, among others. This food is unique in terms of name, history, culture, properties, and taste. Enhancing health, physical fitness, and immunity are advantageous outcomes. The study uses a descriptive methodology approach. The data were obtained via comprehensive interviews conducted with a consumer, a food technology lecturer, an owner of a traditional shop, and a government staff member. The study was conducted in the Khon Kaen Province. The data supporting the research were obtained through a comprehensive review of relevant literature. Som tum is considered a significant aspect of the cultural experience in Thailand, particularly in the northeastern region. This particular food item has gained popularity among a broader demographic and is now regularly consumed as a staple food. Currently, this product has been introduced as an innovative addition to the business sector, with its availability in various products including ready-to-eat and seasoning. Som tum has the potential in the health food sector because it is made from many ingredients, so it is rich in glutamic acid, vitamin C, protease enzymes and essential amino acids which are good for human health. The objective of this article was to impart information relating to the historical background, uniqueness, composition, processing, health benefits, development, and innovation of som tum.","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135095744","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Ethnic cuisine ratings of consumers: a sample analysis of Konya ethnic Mevlevi kitchen dishes’ 消费者对民族美食的评价:Konya民族Mevlevi厨房菜的样本分析

Journal of Ethnic Foods Pub Date : 2023-10-04 DOI: 10.1186/s42779-023-00191-6

Ümit Sormaz, Kadir Dursun, Neslihan Onur

{"title":"Ethnic cuisine ratings of consumers: a sample analysis of Konya ethnic Mevlevi kitchen dishes’","authors":"Ümit Sormaz, Kadir Dursun, Neslihan Onur","doi":"10.1186/s42779-023-00191-6","DOIUrl":"https://doi.org/10.1186/s42779-023-00191-6","url":null,"abstract":"Abstract Mevlevi cuisine, which carries the traces of history in Konya in Turkey, is an ethnic type of cuisine that is identified with that region. It is known that with the opening of more restaurants in the concept of ethnic cuisine, there will be a positive interaction in the region in terms of gastronomic tourism. Purpose of the research: To evaluate the meals and drinks of ethnic cuisine by the guests who prefer ethnic restaurants, using the menu analysis method. Case study, one of the qualitative research models, was used in the research. The research sample consists of Somatçı Fihi Ma Fih restaurant, which tries to keep an ethnic culinary culture alive with the concept of Mevlevi cuisine in Turkey’s Konya province and volunteered to participate in the research. The data collection phase of the research was carried out in the light of the interview, document review and information obtained with both the manager and the chef of this restaurant, which constitutes the sample of the research. As a result of the study, a total of 14 menu items selected from the menu were subjected to menu engineering analysis. After this analysis, a total of 6 products were included in the stars group, 4 products in the problem group, 3 products in the horses group and 1 product in the puzzles group. As a result of the research, it was suggested that the Mevlevi cuisine dishes, which are not liked by the guests who prefer ethnic dishes, should be removed from the menu and replaced with the ones with stronger taste.","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":"210 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135596087","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Heritage of the Anatolian geography: registered varieties of ancestral wheat (siyez, gacer, and menceki) 安纳托利亚地理遗产:已登记的祖先小麦品种(siyez、gacer和menmenki)

Journal of Ethnic Foods Pub Date : 2023-10-02 DOI: 10.1186/s42779-023-00203-5

Merve Onur, Firuze Ceylan

{"title":"Heritage of the Anatolian geography: registered varieties of ancestral wheat (siyez, gacer, and menceki)","authors":"Merve Onur, Firuze Ceylan","doi":"10.1186/s42779-023-00203-5","DOIUrl":"https://doi.org/10.1186/s42779-023-00203-5","url":null,"abstract":"Abstract Turkey is one of the major regions of wheat cultivation where wheat has economic, social, cultural, and archaeological values. The Anatolian lands are the homeland of wheat and the gene center of ancestral wheat varieties. Having survived without any genetic modification, ancestral wheat is a biological and cultural heritage. The rich nutritional value, unique flavor, and aroma of ancestral wheat varieties make them more valuable than their modern equivalents. However, prioritizing the production of modern wheat varieties has prompted the oblivion of ancestral ones and a decline in their production. This study aimed to raise awareness about the registered ancestral wheat varieties (i.e., siyez, gacer, and menceki), the cultural heritage of Anatolia, which has sunk into oblivion. To this end, it tackled the general characteristics of ancestral wheat varieties, an indispensable part of the Turkish cuisine, their nutritional value, and their use in local cuisines. Increasing the use of these registered ancestral wheat varieties in local culinary cultures and ensuring the sustainability of local values increases the significance of this study.","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135791292","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Correction: Science and philosophy of Korea traditional foods (K-food) 纠正:韩国传统食品(K-food)的科学和哲学

Journal of Ethnic Foods Pub Date : 2023-09-26 DOI: 10.1186/s42779-023-00202-6

Dae Young Kwon, Kim Soon-Hee, Kyung Rhan Chung, James W. Daily, Sunmin Park

引用次数: 0

Think outside the box: traditional meat desserts in the culture of Turkish cuisine 跳出框框思考:土耳其美食文化中的传统肉类甜点

Journal of Ethnic Foods Pub Date : 2023-09-19 DOI: 10.1186/s42779-023-00196-1

İbrahim Çekiç

{"title":"Think outside the box: traditional meat desserts in the culture of Turkish cuisine","authors":"İbrahim Çekiç","doi":"10.1186/s42779-023-00196-1","DOIUrl":"https://doi.org/10.1186/s42779-023-00196-1","url":null,"abstract":"Abstract Traditional culinary practices have the ethnic codes of the societies they belong to in terms of form and content features. These codes, which are shaped by many factors such as migration, war, famine, disaster, drought, social interaction, and religion from past to present, are also social indicators that separate cultures from each other. In traditional Turkish cuisine, there are many specific products that distinguish Anatolian society from other societies. One of them is the desserts made with meat. This study aims to identify the meat desserts in traditional Turkish cuisine and to make inferences on the content characteristics of the determined desserts. For the objectives of the study, firstly the Ottoman archives were examined and old cookbooks were reviewed. In this context, it has been determined that six desserts containing chicken, lamb, and fish (chicken breast pudding, neck dessert, anchovy dessert, quince dessert with minced meat) and fish and lamb glue (diamante dessert, diamante dessert with mutton legs) are included in traditional Turkish cuisine. As a result of the evaluations made on the current literature and old cookbooks, it has been understood that the desserts in question are on the verge of being forgotten and that ready-made jelly desserts have taken the place of diamante desserts. It is important for these desserts, which reflect the traditional taste of the Turkish nation, to be popularized and transformed into tourism products, in terms of protecting the ethnic and cultural heritage, adopting a sustainable structure, and promoting and marketing them.","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":"133 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135014424","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Jang, Korean fermented soybean product, the result of endeavors of ancients for the best taste of Korean diet 姜，韩国发酵豆制品，古人为韩国饮食的最佳口味而努力的结果

Journal of Ethnic Foods Pub Date : 2023-09-14 DOI: 10.1186/s42779-023-00183-6

Soon-Hee Kim, Juyeon Ko, Dae Young Kwon

{"title":"Jang, Korean fermented soybean product, the result of endeavors of ancients for the best taste of Korean diet","authors":"Soon-Hee Kim, Juyeon Ko, Dae Young Kwon","doi":"10.1186/s42779-023-00183-6","DOIUrl":"https://doi.org/10.1186/s42779-023-00183-6","url":null,"abstract":"Abstract Each ethnic group has developed a food culture that enjoys delicious food by consuming natural materials or agricultural products from their respective regions. Because soybeans originated in Korea and are abundant there, a way to make delicious soybeans has been developed. Jang is a food made by fermenting soybeans, and representative types include doenjang , gochujang , kanjang , and cheongkukjang . Koreans usually season their food with jangs instead of salt. The representative seasoning of Korea traditional food is jang and yangnyom . When soybeans are fermented, soybean proteins decompose and produce fermentation by-products such as peptides, amino acids, and organic acids that provide new taste and flavor. Therefore, seasoning with jang provides a much richer taste than salt alone. Jang is an essential element of Korean food, adding taste and flavor to other dishes. Since jang is the most important and widely used food in Korean cuisine, Koreans have devoted all their efforts to making jang . These efforts include cleaning the surrounding environment, hanging meju (the blocked soybean) under the roof to dry, using charcoal and red pepper, and more. From a modern scientific perspective, their earnest devotion served functions of hygiene, moisture control, microbial inoculation, and salt control. Jang is a unique Korean food culture born from the tireless efforts of Korean mothers to feed their families with the most delicious food possible, even during times of food scarcity when they had to survive on rough grass.","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":"141 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135489316","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Spatial distribution of Türkiye’s local Turkish coffee kinds <s:1> rkiye当地土耳其咖啡品种的空间分布

Journal of Ethnic Foods Pub Date : 2023-09-11 DOI: 10.1186/s42779-023-00200-8

Yeliz Demir, Serkan Bertan

{"title":"Spatial distribution of Türkiye’s local Turkish coffee kinds","authors":"Yeliz Demir, Serkan Bertan","doi":"10.1186/s42779-023-00200-8","DOIUrl":"https://doi.org/10.1186/s42779-023-00200-8","url":null,"abstract":"Abstract This research aims to determine the contents, cooking, and serving styles of local Turkish coffee kinds in Türkiye and to reveal their differences from traditional Turkish coffee. In addition, the distribution of local Turkish coffee kinds determined according to cities and regions was determined. Document analysis was applied to determine the features of local Turkish coffee kinds. In the document analysis, local Turkish coffee kinds are divided into three basic categories according to the codes of “coffee content,” “serving style,” “cooking method,” and “difference from traditional Turkish coffee.” Turkish coffee in the first category is prepared without using coffee powder, and local Turkish coffee kinds in the second category differ from traditional Turkish coffee with their features such as the coffee beans are roasted and ground, the presentation of the coffee, the degree of cooking, and the cooking method of the coffee. Different products (local products) are mixed into the coffees in the last local Turkish coffee category. Additionally, local Turkish coffees specific to cities were collected under the “city/region authenticity” code. Black Cumin Coffee, Mırra Coffee, Menengic Coffee, Kenger Coffee, Turkish coffee cooked in a cup, and Dibek Coffee are common local Turkish coffee kinds in some cities and regions.","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135938069","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Hepatoprotective effects of ethnic cabbage dishes: a comparison study on kimchi and pao cai 民族菜蔬的保肝作用:泡菜与爆菜的比较研究

Journal of Ethnic Foods Pub Date : 2023-09-11 DOI: 10.1186/s42779-023-00201-7

David Nugroho, Reggie Surya, Fahrul Nurkolis, Ervan Surya, Aphinya Thinthasit, Nurkhalida Kamal, Jin-Seok Oh, Rachadaporn Benchawattananon

{"title":"Hepatoprotective effects of ethnic cabbage dishes: a comparison study on kimchi and pao cai","authors":"David Nugroho, Reggie Surya, Fahrul Nurkolis, Ervan Surya, Aphinya Thinthasit, Nurkhalida Kamal, Jin-Seok Oh, Rachadaporn Benchawattananon","doi":"10.1186/s42779-023-00201-7","DOIUrl":"https://doi.org/10.1186/s42779-023-00201-7","url":null,"abstract":"Abstract Consuming ethnic vegetable dishes, that has been an integral part in the food culture of many countries, is suggested to bring health benefits to humans. Kimchi from Korea and pao cai from China are two distinct vegetable dishes made from Chinese cabbage ( Brassica rapa ) through different processes. While kimchi is a fermented food, pao cai is produced by pickling in brine or vinegar. The present study aimed to investigate and compare the hepatoprotective effects of kimchi and pao cai in vivo using animal model and in vitro using a cell line. Despite having similar nutritional profiles, kimchi and pao cai exhibited different chemical and microbiological properties. Compared to pao cai, the pH during fermentation of kimchi dropped more rapidly and the antioxidant activity of kimchi was also stronger. In addition, total microorganisms and lactic acid bacteria were consistently higher in kimchi than in pao cai. In vivo, the hepatoprotective properties of kimchi and pao cai were associated with the increase in expression and activity of major liver antioxidant enzymes, particularly glutathione reductase, glutathione peroxidase, glutathione S -transferase, catalase, and superoxide dismutase. In vitro, both kimchi and pao cai promoted the formation of glutathione. Upon exposure to chemically induced oxidative stress, kimchi protected liver cells by inhibiting glutathione depletion and limiting lipid peroxidation. In general, kimchi demonstrated stronger hepatoprotective properties compared to pao cai. Thus, the present study provides promising insights into the development of ethnic foods, particularly kimchi and pao cai, as functional foods beneficial for human health.","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135981381","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The cause and effect of the nutrition transition in Nigeria: analysis of the value of indigenous knowledge and traditional foods in Enugu State, Igboland 尼日利亚营养转型的原因和影响:对伊格兰埃努古州土著知识和传统食物价值的分析

Journal of Ethnic Foods Pub Date : 2023-08-29 DOI: 10.1186/s42779-023-00198-z

Ellington Chukwu, W. Dogbe

引用次数: 1

Spicy Shiro flour and Berbere powder (an ethnic, indigenous food of Ethiopia) 麻辣Shiro面粉和柏柏尔粉（埃塞俄比亚的一种土著民族食品）

Journal of Ethnic Foods Pub Date : 2023-08-25 DOI: 10.1186/s42779-023-00175-6

Tesfaye Zeru, T. Awoke, Teshome Assefa, B. Tesfaye, Taddesse G/Giorgies, A. Bitew, Chere Taddesse, Kelemua Tesfaye, Yoseph Demelash, Asrat Yehualashet, Nahom Tefera, Nigat Ashenafi, Messeret W/Yohannes, Addisu Legesse, Waqtole Gobene, Andinet Abera, Misganaw Andualem, M. Tessema

引用次数: 0