摘要:菲律宾面条的烹饪保护文化阐释——以吕宋岛为例

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-01-20 DOI:10.1080/15428052.2020.1871146

Jame Monren T. Mercado

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引用次数: 4

摘要

摘要本研究以吕宋岛菲律宾人的烹饪传统为基础，阐述了潘切特的烹饪保护文化。本研究采用定性方法，具体实施案例研究方法。研究者采用深度访谈、观察、档案分析、影像及摄影解读等方法。利用库存网格对收集到的信息进行分析。研究强调，吕宋岛潘奇特的烹饪遗产意义重大，特别是不同的烹饪保护文化。本研究的结果为制定烹饪保护计划提供了可行的基础，从而促进可持续性、包容性增长和发展。

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Pancit: Explicating the Culinary Safeguarding Culture of Philippine Noodles – The Case of Luzon Island

ABSTRACT This research explicated the culinary safeguarding culture of Pancit based on the current practices and traditions of the Filipinos in Luzon Island. The study employed a qualitative approach specifically by implementing a case study approach. The researcher used an in-depth interview, observation, archival analysis, and video and photography interpretation. The gathered information was analyzed using the repertory grid. The research highlighted that Luzon island Pancit’s culinary heritage is significant, especially on different culinary safeguarding cultures. The findings from this study make it a viable basis in conceptualizing a culinary safeguarding plan, which promotes sustainability, inclusive growth, and development.

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations