Food and Cuisine Research Papers (original) (raw)

One of the ways to evaluate how archaeology can be relevant to contemporary concerns is through investigating the agencies that provide policies and programs for the benefit of people. This paper examines the policies, programs, and other documents of the Department of Agriculture of the Philippines. It discusses the important concerns of this agency, how far back in time it looks when making its policies, the time horizon being projected forward when policies are created, if this agency considers the sociocultural contexts of its subjects, for whom the policies are meant to be implemented, and how food is discussed in Southeast Asia archaeology. The paper ends with a few recommendations on what archaeologists and the Department of Agriculture can do to have their concerns met on a common ground, with beneficial outcomes for both, and for their subjects in the present and the future.

Eating habits, just like food preparations, have undergone many changes. People, especially in rural areas, used to eat food collectively. However, with the advances in industry and invention, these habits have taken new forms; the use of all sorts of table spoons and forks has become common between different countries and civilizations. This distinction or division in eating habits can be seen in the Moroccan society. Although some people think that Moroccans should give up eating from the same dish, this habit is actually supported by cultural, religious, and ethical reasons.

Any relative nutritional differences among the diverse maize (Zea mays L.) landraces traditionally maintained in the Greater Southwest are little understood. In this article, we investigate a range of nutritional traits of five indigenous maize landraces in the US Southwest based on different kernel endosperm types: pop, flour, flint, dent, and sweet. We present macronutrient and micronutrient values for accessions of each landrace grown in the same environmental grow-out experiment. Macronutrient values vary considerably across these endosperm accessions. Sweet and flour maize had higher values of fat and protein, whereas dent had the highest carbohydrate content. Sweet and flour maize were comparatively the best sources of micronutrients. Sweet maize yielded the highest values of potassium, thiamin, and magnesium, and flour kernels had the highest riboflavin and niacin content. These results indicate that the maintenance of diverse maize landraces had nutritional as well as ecological, symbolic, and culinary value in both the past and today. Compared to modern commercial maize standards, traditional southwestern maize landraces had a somewhat higher caloric value, many had higher vitamin and mineral content, and all accessions but dent displayed higher protein values. This suggests that southwestern maize-focused diets that included diverse landraces may have been more nutritious than previously understood.

- by Sarah Oas
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- Food and Nutrition, Maize, Food and Cuisine, Southwestern US Archaeology
- by Jaimal Singh Rathore
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- History, Indian studies, Anthropology of Food, Food History

მეცხრამეტე საუკუნის მანძილზე არაერთმა ევროპელმა შეასხა ხოტბა ქართულ სამზარეულოს, თუმცა მათ შორის ძალიან ცოტანი არიან ისინი, ვისმა ჩანაწერებმაც ჩვენამდე მოიტანა ამ სამზარეულოს რეცეპტები. ერთ-ერთია ფრანგი პუბლიცისტი ჟიულ მურიე (1846-19??), რომელიც 1879 წელში ჩამოვიდა საქართველოში და აქ მომდევნო 20 წლის განმავლობაში ცხოვრობდა. თავდაპირველად იგი სამეგრელოს უკანასკნელი მთავრის, ნიკო დადიანის შვილების აღმზრდელი იყო და სწორედ ამ პერიოდში განსაკუთრებით კარგად შეისწავლა ადგილობრივი ყოფა და წეს-ჩვეულებები. როგორც ჟიულ მურიე 1883 წელს გამოქვეყნებულ წიგნში წერს, მეგრული სამზარეულო პრიმიტიულობის მიუხედავად, არ არის მოკლებული მრავალ ღირსებას. მურიეს გადმოცემით მართლმადიდებლური საეკლესიო კალენდრის გამო მეგრელები წლის თითქმის ორი მესამედის მანძილზე მარხულობდნენ და ამ დროს ძირითადად ლობიოს, ჭარხალს და სხვა ბოსტნეულთან ერთად ჭადსა და ღომს შეექცეოდნენ. თავადაზნაურობა და მოსახლეობის შეძლებული ფენა ღომის ღომს მიირთმევდა, ხოლო გლეხები კი სიმინდის ღომს. მეგრელები სადილისა და ვახშმის დროს საჭმელს უამრავ მწვანილს აყოლებდნენ და რა თქმა უნდა ღვინოსაც, რომელიც სულ უფრო იშვიათად ჩანდა სუფრაზე მას შემდეგ, რაც ვაზის დაავადება ნაცარმა ვენახების დიდი ნაწილი გაანადგურა. აქვე გთავაზობთ ჟულ მურიეს მიერ გამოქვეყნებული, ყველაზე პოპულარული მეგრული კერძების რეცეპტებს.

- by Ana Cheishvili
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- Georgia, Cuisine, Food and Cuisine

This book provides us with a comprehensive understanding of the arguments regarding religious tourism products and their growing consumer market. It touches upon the secular and the traditional aspects of religion in contemporary society – the believers and faithful on the one hand, and the experience seekers on the other. A well-structured book and a must-read for those interested in religious tourism. Carlos Fernandes, Polytechnic Institute of Viana do Castelo, Portugal
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This book will become the new standard work on Christian travel, a significant element in modern day tourism. There is nothing in the current literature which matches the depth and detail of this volume. It is well-organised, raises many important questions, presents well-documented arguments from a sound theoretical base and includes informative graphics and an impressive and highly valuable bibliography. Richard Butler, Emeritus, University of Strathclyde, UK
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This book is the first comprehensive study of the role of contemporary Christian travel and thus fills a huge gap in the literature. It enhances our understanding of the overall subject and offers an innovative look at the complex phenomenon of religious tourism. It reminds us of religion's centrality to our understanding of contemporary society and culture and is an essential addition to the bookshelves of researchers from various disciplines. Noga Collins-Kreiner, University of Haifa, Israel
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The book has been reviewed in four academic journals:
(1) Joshan Rodrigues, Church, Communication & Culture (2018) 3:3, 410-411.
(2) Bailey Ashton Adie, Journal of Heritage Tourism (2019) 14:5-6, 583-584, DOI: 10.1080/1743873X.2019.1607151.
(3) Shalini Singh, Tourism Recreation Research (2019) 44:2, 278-279, DOI: 10.1080/02508281.2019.1594575.
(4) Nikola Naumov, Current Issues in Tourism (2019) DOI: 10.1080/13683500.2019.1637106

- by Amos S. Ron
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- Cultural Geography, Pilgrimage, Heritage Tourism, Heritage Management

All India state cuisine detail with detail of food.

- by Dr Sunil Kumar
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- History of Cuisine, Cuisine, Food and Cuisine, Traditional Indian Food

Asırlarca hükmettiği coğrafyadan kültürüne bambaşka değerler katan Osmanlı, mutfak kültüründe de gerek pişirme yöntemlerinin farklılığı, gerekse kullanılan malzemelerin çeşitliliği ve yemekler içersindeki kullanımlarıyla oldukça dikkat... more

Jasa Boga memiliki pedoman higiene sanitasi yang jelas dan detail dan diatur dalam Peraturan Menteri Kesehatan RI No. 1096 Tahun 2011 mengatur penyelenggaraan jasa boga, persyaratan teknis higiene & sanitasi, syarat dan kepemilikan sertifikat laik higiene sanitasi jasa boga, kurikulum kursus higiene sanitasi makanan bagi pengusaha/pemilik/penanggungjawab jasa boga dan kursus higiene sanitasi makanan bagi penjamah makanan, kepemilikan sertifikat kursus higiene sanitasi makanan dan kursus higiene sanitasi makanan bagi penjamah makanan

- by Nurlienda Hasanah
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- Food Safety, Food Security and Insecurity, Food and Nutrition, Food Security
- by Xavier Romero-Frias
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- Horticulture, Gastronomy, Ethnography, Island Studies

Yöresel mutfak ve dolayısıyla yöresel yemekler gerek somut olmayan kültürel miras özelliği taşıması gerekse destinasyonların çekicilik unsurları arasında yer alması açısından önem taşımaktadır. Yöresel yemeklerin yaşatılması ve gelecek nesillere aktarılabilmesi, onların tanınırlığının ve kullanımının yaygınlaştırılması ile sağlanabilir. Bu çalışma, Eskişehir mutfağına ait
yemeklerin, Eskişehir’de faaliyet gösteren otel işletmelerine bağlı restoranlarda bilinirlik ve bulunurluk düzeylerini ve bunun nedenlerini belirlemek amacıyla gerçekleştirilmiştir. Çalışma kapsamında ikincil verilere dayalı olarak gerçekleştirilen alanyazın taraması ile Eskişehir’e özgü yemekler belirlenmiştir. Ardından Eskişehir’de faaliyet gösteren otel işletmelerinde yüz
yüze görüşme yöntemi kullanılarak nitel bir araştırma yürütülmüştür. Çalışmanın sonuçları Eskişehir’de faaliyet gösteren otel işletmelerine bağlı restoranlarda Eskişehir mutfağının sunulmadığını çünkü otel işletmelerinin pek çoğunda Eskişehir mutfağının yeterince tanınmadığını göstermektedir. Eskişehir mutfağının bir çekicilik unsuru olarak ziyaretçilere sunulmasına yönelik öneriler verilmiştir.

- by Alev DÜNDAR ARIKAN and +1
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- Local food, Local and regional food systems, Cuisine, Gastronomy, Tourism, Cuisine

This paper investigates seasonal mobility practices on Grand Island on Michigan's Upper Peninsula during the Late Archaic period (c. 5000–2000 B.P.). Evidence for seasonality and food production are drawn from lithic, faunal, and floral data, as well as lipid residue analysis. Comparisons are made with seasonal mobility models for the Late Archaic occupants of the Saginaw Valley, the Terminal Woodland peoples of the Mackinac phase (c. A.D. 750–1000), and the Ojibwa of the subsequent Historic period (c. A.D. 1600s–1900s) living in the Mackinac region. These models propose that people aggregated seasonally during the fall to process foods communally on a relatively large scale, in order to produce food surpluses for winter consumption. I have identified archaeological signatures for the Grand Island sites that are argued to have resulted from fall seasonal aggregation, indicating that food gathering, hunting , fishing, and their subsequent laborious processing and cooking were recurring socioeconomic activities. Therefore, I suggest that Grand Island represented an important place on the landscape for the Late Archaic peoples who repeatedly utilized the island for these fall social and food-processing aggregations. Other seasons were characterized by the dispersal of smaller groups throughout the landscape.

- by Fernanda Neubauer
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- Archaeology, Prehistoric Archaeology, Zooarchaeology, Foodways (Anthropology)

Chinese cuisine is known and especially praised for the attention it pays to every aspect of food, “from its palatableness to its texture, and from its fragrance to its colourfulness; until, as in other works of art, proportion and balance are instilled in every dish” (Feng, 1966 [1952]). Within its huge variety — including gastronomic traditions originating from various regions of China, as well as from Chinese people living in other countries —, in fact, such a cuisine strongly emphasises the aesthetic dimension of food, in relation to both its preparation and consumption. This acquires further importance if we consider the extensive spread of Chinese food around the world and its consequent hybridisation with other foodspheres, including Western gastronomic traditions. This paper explores the aesthetic values associated with Chinese culinary arts by making reference to existing literature on Chinese food cultures and analysing some relevant case studies, especially in relation to the collective imaginary of Chinese cuisine between the East and the West. In the conclusion, a more general reflection concerning the philosophical and semiotic discussion on taste and its judgement is provided.

- by Simona Stano
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- Semiotics, Aesthetics, Chinese Studies, Food and Nutrition

Literal translation of "AYURVEDA" may be understood as a science to increase life (AYUR). Ayurveda comes under the purview of Atharva Veda that is considered to be one of the four doctrines in Indian Culture and heritage. Essentially this branch of philosophy deals with Medicine and Surgery for the holistic wellbeing of humanity. Charaka Samhita, a codified treatise on general Medicine in classic Ayurveda has been written in Sanskrit during the time of Indus Valley Civilization around 1000 B.C.E. (Before the Common Era). This system of medicine has stood the test of times. It is not only the "how" and "what" we eat makes a difference in our health but how it is prepared does acclaim significance. Centered on this concept, Paatra Shuddhi (purity of vessel), Paaka Shuddhi (purity in cooking process) and Padartha Shuddhi (purity of the ingredients) are proposed by ancient Sages who followed Vedas. Indian cooking with all the taboos of being hot and spicy actually backed up with scientific rationale, with each ingredient added for a purpose and a deep rooted reasoning. It is all about balancing the key forces within our body and understanding the basic requirements to stay fit and healthy. Ayurvedic cooking is based on the understanding of the unique combination of Vata (Ether), Pitta (Fire) and Kapha (Water) that constitute the human body and balance its life forces. Our body is based on one or a combination of these factors. The Ayurvedic cuisine includes dishes made out of such food combination that balances these factors optimally in the human body. As it is a relatively unique concept, it can also fetch the market value in the form of new ventures in various countries. In this article due emphasis is laid up on Rajsic/tamsic/saatvic type of foods as per Ayurveda, basic human elements are revisited and summarized, food preparations related to the balancing of forces and elements of human body are discussed and reasons for following a particular step for the preparation in the cuisine are elaborated. Further this paper throws light on new ingenious business ideas based on Ayurvedic foods and supplements.

- by Pawan Ailawadi
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- Training and Development, Molecular Gastronomy, Hotel Management, Haccp

FRN 891 15 avril 2015 La cuisine médiévale dans la littérature accessible aux enfants : Évolution des représentations La gastronomie en général est un sujet d'importance en France : elle est louée de façon internationale, participant à l'identité culturelle du pays, et ceci depuis longtemps. Or force est de constater, de nos jours, que la cuisine médiévale, ne serait-ce parce qu'elle est inscrite dans une époque vaste et lointaine, intrigue : de nombreux historiens de l'alimentation s'y intéressent et des recherches ont été menées à son sujet, particulièrement au XXe et XXIe siècle, nous permettant de mieux appréhender la réalité de l'époque (Laurioux, 2005). La littérature, par ailleurs, est un puissant vecteur de ces représentations, nourrissant l'imaginaire du lecteur. Précédemment, une attention a été portée à cette représentation de la cuisine médiévale dans la littérature française (Bernard-Griffiths et al., 2006). Personne, jusqu'à présent, ne s'est intéressé à la représentation de la cuisine médiévale dans une littérature pour les enfants ni sur son évolution au cours du temps. Dans cette optique, nous nous proposons d'explorer comment la représentation de la cuisine médiévale en France a évolué dans une littérature accessible aux enfants, du Moyen-âge au XXe siècle et pourquoi. Nous nous attacherons donc ici à analyser de façon comparative trois textes de trois époques différentes, Le Roman de Renart (Moyen-âge), un recueil de contes de Perrault (XVIIe siècle) et Le Géant de Zéralda de Tomi Ungerer (XXe siècle). Ils représentent un échantillon Lecocq-Aussignargues 2 fictionnel varié dressant une image de la cuisine médiévale plus ou moins fidèle à la réalité. Nous nous intéresserons à tout ce qui constitue la cuisine médiévale, des ingrédients à l'art de manger. La conformité ou la divergence entre l'image érigée dans les oeuvres et la réalité sera parallèlement étudiée et mettra au jour la tendance évolutive des représentations au fil des siècles. Nous commencerons par faire un point sur les études précédentes en ce qui concerne les réalités de la cuisine médiévale en France, et nous nous arrêterons sur la littérature pour enfants. Puis nous présenterons notre méthodologie par l'intermédiaire du corpus de textes choisis et du recueil des données. Enfin nous développerons nos résultats et analyses.

We develop the content and scope of the notion of transition to food production (TPA) and its utilization to understand the transition from hunter-gatherers to agro-pastoralist societies in Antofagasta de la Sierra, Southern Puna of Argentina. We discuss, in particular, issues related to culinary practices, the settlement / emplacement of residential sites and the emergence of identities with special reference to the period of 5,000-3,000 cal. BP (4,500-3,000 BP) and we refer to the previous and subsequent moments in the local continuum. To do that, we integrate and review the existing data for the area from the archaeological analysis of social production, reproduction and transformation during the node of the transition, approaching it from the perspective of practices and agency.

- by Salomón Hocsman and +1
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- Archaeology, Prehistoric Archaeology, Social Identity, Identity (Culture)

Hawaiian Regional Cuisine (HRC) is an haute cuisine that uses high quality island-grown foods in combination with local ethnic flavors and global techniques to form what we term an "engineered cosmopolitan cuisine." This intentionally developed regional cuisine is analyzed through the work of three chefs who are noted practitioners of HRC. Linking the backgrounds of these chefs with their recipes examines the impact of global cultural flows on the production of cosmopolitan cuisine. A number of "cosmopolitanizing strategies" are interrogated that position HRC concurrently within multiple registers: global, regional, and local. Examples of these crosscutting strategies include disruption, performance, and hybridization. The hybridity present in
HRC, as a central cosmopolitanizing strategy, both incorporates but also reaches beyond the local. HRC is discussed as a contact zone where waves of commodity, culture, and tradition collide to form an engineered regional
cuisine to wash up along global shores.

- by Benjamin Burroughs and +1
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- Cultural Studies, Media and Cultural Studies, Globalization, International Studies

44 Congreso ICAF, l 9 de septiembre en Évora (Portugal): Popular cuisines and today's Gastronomies. Common Popular Products and Preparations Go to Gastronomic Tables. Fecha límite de envío de propuestas: 15 de junio de 2022.... more

My purpose in this article is to analyze Colorado’s gastronomic identity. Furthermore, I suggest that in addition to the traditional cuisine, over the last decade, international, vegetarian and molecular gastronomies, as well as cannabis, have been integrated into the Colorado cuisine, making it one of the most diverse gastronomies in the United States. More even than (simply) the different types of food – which can be found alone or in combination in other states of the American Union, what makes the gastronomy of Colorado unique is the co-existence and varying combination of all the types of cooking already mentioned, thus creating a century-old, multicultural gastronomic identity. There seems to be a discursive struggle of flavors and tastes that has affected the gastronomic identity of Coloradoans.

Bir ülkenin mutfağını anlamak için o bölgede yaşamış uygarlıkları, savaşları, göçleri, ticaret ilişkilerini ve coğrafi keşifleri öğrenmek gerekir. Bugünkü Türk Mutfağını anlamak için Mezopotamya, Antik Anadolu, Antik Helen, Doğu Roma İmparatorluğu ve Orta Asya'daki (Türkistan) mirasın incelenmesi ve öğrenilmesi büyük önem arz etmektedir. Bu araştırma, Yükseköğretim Kurulu'na bağlı olan devlet ve vakıf üniversitelerinin Gastronomi ve Mutfak Sanatları (GMS) bölümlerinde uygulanan Türk Mutfağına yönelik dersler ile Türk Mutfak Kültürü ve Uygulamaları dersi ders programının sektör ihtiyaçlarını karşılamadaki başarısını uzman kişilerin görüşlerine dayanarak tartışmak ve elde edilen bulguları yorumlayarak GMS lisans eğitimine yönelik sektör ihtiyacını karşılayacak Türk Mutfak Kültürü ve Uygulamaları dersi ders izlencesini önermek amacıyla hazırlanmıştır. Araştırmada, Türk Mutfağına yönelik derslerde ve Türk Mutfak Kültürü ve Uygulamaları derslerinin içeriklerinde bir birlik olmadığı; uygulama derslerine teorik derslerden daha az vakit ayırıldığı, yeterli sayıda öğretim elemanı yetişmediği, öğretim elemanlarının çoğunun sektör tecrübesi olmadığı, GMS bölümlerinin ve özel eğitim kurumlarının çoğunun yeterli teknik donanım ve malzemeye sahip olmadıkları sonucuna ulaşılmıştır.

- by Servet K A Z I M Güney
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- Gastronomy, Curriculum, Türk Mutfağı, Turkish cuisine
- by Thomas David DuBois 杜博思 and +1
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- China, China studies, Food Retail, Food and Cuisine

Archival work suggests that the Nanaimo bar is based on a recipe for unbaked chocolate cake published in the Vancouver Sun in 1947 and republished in 1948. The bar itself was likely developed by a member or members of the Nanaimo Hospital Auxiliary, and the first known recipe was published in 1952 in that group’s cookbook. The mystery of the bar’s origins is explored, the bar's place within the tradition of ‘dainties’ is noted, and its current role within Nanaimo’s efforts at place making is documented.

- by Lenore Newman
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- Anthropology of Food, Food Studies, Canada, Food and Cuisine
- by Paul Seery
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- Tourism Studies, Food and Tourism, Cuisine, Gastronomy, Tourism, Food and Cuisine

The liberalization of the Indian economy since the 1990s has widened the food market in India, a corollary of which has been the availability of packaged food and foreign products. The dynamics of the market have permeated the increasingly affluent urban middle class households, setting
up a trend of negotiation with the ‘exotic foreign’ through an introduction to newly available ingredients, cooking techniques and cuisines. An important factor has also been the advent of coloured, commercial television and the entry of private players, which has enhanced the overall television viewing experience through changes in content, production, transmission and reception of television shows. One could mark the entry of food shows on national and regional television in India at this point, where cookery
is extracted from its routine context and granted a performative facet. Cookery has existed as ‘creative performance’ within the largely male domain of the professional chef, while its mundane aspect has
been associated mostly with the female. Once could say, however, that the ‘performance’ of cooking on television has rendered the specialized art accessible to the urban Indian viewer, whether male or female. This paper seeks to make linkages between food, television, gender and the market economy with pertinent data, in order to address some crucial questions. What makes cooking shift from being a chore to a performance? Has food being performed on television changed overall attitudes and processes of buying, cooking and eating in urban middle class India? It may be argued that the market context has enhanced the scope for a shift in the male and female roles inside and outside the kitchen. The shift from mundane to exotic consumption on television, however, may or may not have invoked
the same. Does the ‘modern, Indian’ woman stay on in the kitchen with re-invented reasons to cook?

- by Shweta Ghosh
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- Globalization, Television Studies, Performance Studies, Food, Gender, Culture

If you were asked to name figures living or dead to invite to a fantasy dinner party, the Qing dynasty literatus Yuan Mei (1716-1798) would be an excellent candidate. As a brilliant young man from Zhejiang, he reached the pinnacle of scholarly achievement early in life, becoming a presented scholar (jinshi 進士), and by his early thirties retired from official service to write, socialize, and beautify his Nanjing residence, the Garden of Contentment (Suiyuan 隨園). Thereafter he made a handsome living from his brush by publishing poetry, essays, and stories, composing tomb inscriptions, and writing examination textbooks. He reveled in the material pleasures of life and was skeptical of political and religious authority. Yuan Mei was no stranger to dinner parties, as this book, Recipes from the Garden of Contentment, makes clear. It is a bilingual version of Yuan's Suiyuan shidan 隨園食單, and in it Yuan describes dishes he has eaten in the homes of friends and officials over the course of his long life. He also details foods prepared by his own chefs and meals he has enjoyed (or not enjoyed, in some cases) in country inns and Buddhist temples scattered across the land. The book's audience is clear-he writes

Resumen Los estudios sobre cultura culinaria y gastronómica han manifestado una tendencia a enfocar el surgimiento e instauración de las cocinas nacionales. Este artículo busca dirigir la mirada reflexiva hacia el análisis de las cocinas regionales para entender las formas en las que estas se constituyen e instituyen durante procesos translocales. Hasta recientemente, en su mayoría, los análisis sociales y culturales sobre procesos globales han privilegiado el examen de relaciones dicotómicas entre lo global y lo local: lo " local " como subordinado o reactivo a lo " global " y lo " global " como homogeneizante de localidades pasivas. La noción de translocalidad que aquí se propone busca romper con esas dicotomías a partir del reconocimiento de relaciones horizontales y transversales entre prácticas culturales localizadas en sociedades subordinadas. Tomando el caso de la gastronomía yucateca, se examinan las relaciones históricas y laterales entre la sociedad yucateca y otras sociedades del Caribe, Norteamárica y Europa que han posibilitado la constitución e institución de una práctica gastronómica cultural regional distinta de aquella nacional. Se propone que la explicación de las gastronomías regionales supera la oposición dicotómica nación-región al tomar en cuenta relaciones transversales entre sociedades que al movilizar personas, tecnologías y prácticas culturales permiten la generación de códigos gastronómicos distintivos. Abstract Studies on culinary and gastronomic culture have shown a tendency to focus on the emergence and institution of national cuisines. This paper takes a reflective look at the analysis of regional cuisines to grasp the different ways in which these are constituted and instituted during translocal processes. Until recently, most social and cultural analyses of global processes have prioritised examining dichotomous relationships between that which is global and local; " local " being understood as subordinate or reactive to " global " processes, and " global " as a homogenizer of passive localities. The concept of translocality proposed here seeks to transcend these dichotomies by recognising the existence of cross-sectional, horizontal relationships between cultural practices located within subordinated societies. In discussing Yucatecan gastronomy, this paper examines the historically established lateral relationships between Yucatecan society and other societies in the Caribbean, North America and Europe that enabled a regional cultural gastronomic practice to be constituted and instituted that is different from Mexican cuisine. I intend to explain regional cuisines that transcend the dichotomous opposition between nation and region by taking into account cross-sectional relations among societies that, by mobilizing people, technologies, and cultural practices, produce distinctive gastronomic codes.

- by Anna Dąbkowska
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- Geography, Cultural Tourism, Poland, Culinary Tourism

Published from 1905-1907, Culinary Magazine (Kuidōraku) was Japan's first gourmet monthly. The publication professed balanced coverage between home cooking and dining out, but its innovative practice of restaurant reviews soon came to define the magazine. The focus on elite restaurants and the publication's monthly gourmet club, not only contributed to a break between the monthly and the person who had originally inspired it, but also limited the monthly’s potential wider appeal by excluding female and less wealthy male readers.

- by Eric C . Rath
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- Political Science, Food History, History of Cuisine, Meiji Japan

Rezeptskizzen des 19. Jahrhunderts, in einem einfachen Schulheft in zierlicher sauberer Schrift angelegt, lassen den Liebhaber der fränkischen Küche etwa 300 Notizen entdecken. Herausgegeben von Veronika Hupp, Wolfgang Imhof, Stephanie... more

- by Stephanie Falkenstein and +1
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- Cultural History, Cultural Studies, Cuisine, Food and Cuisine

Esta obra literaria engloba diversos aspectos sobre el chile y los elementos que lo hacen convertirse en patrimonio alimentario, destacando que su popular consumo va más allá del sabor, englobando aspectos culturales, históricos, gastronómicos, biológicos y emocionales. Permite maravillar a propios y a extraños con la gran diversidad de chiles en México, explicando a través de sus capítulos, lo cuales han sido escritos por 21 autores, por lo tanto, expresa versatilidad de opinión y la vez unión de ideas acerca de este condimento.

- by Esther Katz
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- Botany, Anthropology, Ethnobotany, Mesoamerican Ethnohistory

Hawaiian Regional Cuisine (HRC) is an haute cuisine that uses high quality island-grown foods in combination with local ethnic fl avors and global techniques to form what we term an "engineered cosmopolitan cuisine." This intentionally developed regional cuisine is analyzed through tl1e work of t ree chefs who are noted practitioners of HRC. Linking the backgrounds of these chefs witl1 tl1eir recipes examines tl1e impact of global cultural flows on tl1e production of cosmopolitan cuisine. A number of "cos mopolitanizing strategies" are interrogated that position HRC concurrently witl1in multiple registers: global, regional, and local. Examples of tl1ese crosscutting strategies include disruption, performance , and hybridization. The hybridity present in HRC, as a central cosmopolitanizing strategy, both incorporates but also reaches beyond the local. HRC is discussed as a contact zone where waves of com modity, culture, and tradition collide to form an engineered regional cuisine to wash up along global shores.

- by W. Jeffrey Burroughs
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- Cultural Studies, Geography, Globalization, Cosmopolitan Studies

iv This thesis investigates change and continuity in domestic life and culinary practice at Pedregal, a small rural settlement in the Jequetepeque Valley, as it was incorporated into the Chimú state in the 14 th century A.D. Specifically, research was designed to document the impact of Chimú conquest on local domestic economy, and to generate a "view from below" of Chimú administrative strategies. At the same time, it aimed to identify potential changes in the focus or range of household activities in the context of Chimú expansion, in order to investigate how late prehispanic domestic economies responded to change at the regional level.

- by Robyn Cutright
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- Household Archaeology, Food and Cuisine, Chimu, Ancient States and Empires

The chapter discusses the relations between nationalism, national cuisine, and gender, and the way these relations are manifested in mass media based on an analysis of the Sikkaek series (a graphic novel written by Hur Young Man, its two film adaptations, and a same-titled TV drama). Building on the idea of gastronationalism - which claims that a nation can be understood by its foodways - the chapter demonstrates that the intensification of this type of cultural nationalism in Korea with its peak in the late 2000s led to the revision of the image and gender identity of those representing the national food, with male figures beginning to gain more authority. The chapter argues that though the four Sikkaek versions have different authors, media formats, and production teams, all applied the same dichotomous structure of gender roles to authenticate national foodways: a "strong" figure of a male professional chef as a defender of Korean cuisine and a "weak" figure of a mother as the embodiment of a Korean tragic past. The chapter concludes that such a gendered imagination of the national foodways enhances the gender inequality in the domain of national dietary practicies and does not fully correspond with reality.

In December 2013 UNESCO added “traditional dietary cultures of the Japanese” (washoku) to its list of Intangible Cultural Heritage. Integral to the definition of washoku is the use of “locally sourced ingredients,” and regional cuisines are often cited as prime examples of washoku, suggesting the diversity of Japan’s dietary cultures. Efforts to describe national food preferences by incorporating provincial examples are neither new nor unique to Japan, but the Japanese case as demonstrated by major ethnographic studies undertaken before, during, and after the Second World War have left local dietary culture surprisingly undefined except in the ways that it can be mobilized to support the policy aims of the central government. The regional diets represented in these ethnographic studies reveal more about how culinary boundaries have been superimposed by the central government rather than how variations in eating habits stem from local geography and culture. Consequently, the conspicuous role of the central government in the process of defining local food in Japan offers a counter example to the cases of India and Italy, where Arjun and Appadurai and Massimo Montanari contend that premodern regional cuisines contributed to the rise of a national cuisine. The opposite situation occurred in modern Japan where dominant definitions of national cuisine shaped the meaning of local food.

- by Eric C . Rath
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- Japanese Studies, Local food, History of Cuisine, Cuisine, Gastronomy, Tourism

Eating is an inevitable part of every journey and therefore, expanding the gastronomic offer should be a priority for the tourism industry. There are dishes popular among tourists in particular parts of Poland and they are indicated in this paper. The regions are connected with the products which added to the List of Traditional Products have an opportunity to become famous not only in the country but also to become a great export commodity. However, agri-food products are under special protection and have the potential to become unbeatable in the gastronomic offer when enlisted in the European Union system of Protected Designation of Origin, Protected Geographical Indication and Traditional Speciality Guaranteed. Also current trails in Poland are presented in the paper. On such culinary trails, a tourist can become familiar with both regional flavours and traditions as well as with local customs. There are not too many of them in our country, but new ones are constantly being established and becoming more and more popular. A questionnaire survey was carried out to evaluate the attractiveness of a regional cuisine and its importance in tourism. It consisted of questions concerning the knowledge of regional dishes and the willingness to know them. On the basis of the obtained results, it has been stated that a potential tourist is interested in getting to know new dishes. However, she or he does not know many regional dishes. There were also problems with names and locating the dishes in a particular region correctly.

- by Przemyslaw Charzynski and +2
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- Cultural Tourism, Poland, Culinary Tourism, Cuisine

Este evento enquadra-se no projeto Interreg SABOREIA Mac - turismo gastronómico sustentável. Tem como intuito dar a conhecer receitas de doces conventuais que eram servidos à mesa das comunidades femininas do Funchal. Um recente estudo referenciou nada menos que 210 preparações diferentes servidas nos seus refeitórios entre os finais do século 17 e os finais do século 19. Foram aqui apresentadas apenas cinco: o arroz-doce, o bolo de mel, a batatada, a queijada e o alfenim.
Os três cocktails dados a conhecer no quadro desta mostra enogastronómica foram criados no século 19, tendo em comum o facto do vinho Madeira entrar na sua composição. É sabido que a videira foi introduzida no arquipélago pelos primeiros povoadores. O vinho insular foi desde cedo comercializado além-mar, tornando-se rapidamente num produto global, à semelhança do açúcar na fase inicial do povoamento. Foi, por este motivo, naturalmente usado como ingrediente na preparação dos primeiros cocktails na Europa e na América. Este workshop deu a conhecer três destas bebidas, hoje quase esquecidas, para que sirvam de inspiração a novas combinações: Hour Before, Knickerboker à la Madame e Champagne Cup.
Ver fotografias do evento aqui: https://www.facebook.com/acaporama/photos/pcb.2044915439046495/2044912205713485

- by António José Marques da Silva
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- Gastronomy, Food History, Sustainable Tourism, History of Cuisine
- by Adem Koç
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- Folklore, Food and Cuisine

Marc Meneau, grand chef cuisinier, a créé un " pèlerinage gastronomique " à quelques kilomètres de la basilique de Vézelay (Yonne). Il y valorise les produits régionaux, avec des recettes inspirées par la spiritualité du lieu. Non seulement il a fait de son village une destination de court séjour, mais, en outre, il l'a fait renouer avec une tradition vinicole oubliée. Il fit partie des six grands chefs grâce à qui la Bourgogne peut fièrement se revendiquer comme " une des capitales de la gastronomie " .

Archaeologists are in a unique position to interpret identity and subject formation as mediated by everyday domestic life and larger political economic dependencies through the examination of the material remains of food production and consumption (e.g. cooking/storage vessels, plant/animal remains, and food processing/preparation implements). Everything from status and ethnicity to family and individual identity can be expressed in the preparation, serving, consumption, and disposal of food. This paper will report on the initial findings from my dissertation fieldwork exploring the interconnections between cultural identity, subject formation and culinary practice through food production and consumption in the politically unstable Late Moche Period (AD 600-850) in the Jequetepeque Valley of Peru. My research design is geared to shed light on the contextual meanings of culinary practices during these turbulent times in order to elaborate on the ways in which the preparation and consumption of food create and maintain social distinctions.

- by Guy S. Duke
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- Peru, Archaeology of food, Food and Cuisine, Moche Archaeology