Traditional fermented foods and beverages in Iraq and their potential for large-scale commercialization

Por Belal J. Muhialdin, Viachaslau Filimonau, Jamal M. Qasem, Salam A. Ibrahim, Hussein L. Algboory
Publicado em 2022-05-01

Ethnotherapeutic practice of entomophagy species by the ethnic community of Tangkhul, Mao and Poumai community of Manipur, NER India

Por W. D. Devi, Rk. Bonysana, K. Kapesa, P. K. Mukherjee, Y. Rajashekar
Publicado em 2022-05-01

Toward a characterization of Ecuadorian ceviche: much more than shrimp

Por Rodrigo Duarte-Casar, Jessica Robalino-Vallejo, María Fernanda Buzetta-Ricaurte, Marlene Rojas-Le-Fort
Publicado em 2022-05-01

Evolution of Indian cuisine: a socio-historical review

Por Vishu Antani, Santosh Mahapatra
Publicado em 2022-04-01

The culinary culture, characteristics, and nutritional value of Su cuisine in China

Por Huilun Li, Guansheng Ma
Publicado em 2022-04-01

Determinants of consumers’ acceptance of indigenous leafy vegetables in Limpopo and Mpumalanga provinces of South Africa

Por Sinethemba Sibusisiwe Zulu, Mjabuliseni Ngidi, Temitope Ojo, Simphiwe Innocentia Hlatshwayo
Publicado em 2022-04-01

Maulana and sekanjabin (oxymel): a ceremonial relationship with gastronomic and health perspectives

Por Halil İbrahim Orhan, İlkay Yılmaz, İsmail Hakkı Tekiner
Publicado em 2022-04-01

Injera (An Ethnic, Traditional Staple Food of Ethiopia): A review on Traditional Practice to Scientific Developments

Por Satheesh Neela, Solomon Workneh Fanta
Publicado em 2020-09-01

Food as a marker for economy and part of identity: traditional vegetal food of Yezidis and Kurds in Armenia

Por Roman Hovsepyan, Nina Stepanyan-Gandilyan, Hamlet Melkumyan, Lili Harutyunyan
Publicado em 2016-03-01

Association of Southeast Asian Nations workshop on ethnic foods

Por Dae Young Kwon
Publicado em 2015-12-01

The traditional and therapeutic use of banana and its plant based delicacies in ethnic Assamese cuisine and religious rituals from Northeast India

Por Upasana Sarma, Viney Kumar Govila, Akanksha Yadav
Publicado em 2020-06-01

Internal processes of Geographical Indication and their effects: an evaluation framework for geographical indication applicants in Japan

Por Ai Tashiro, Yuta Uchiyama, Ryo Kohsaka
Publicado em 2018-09-01

Japanese sake and tea as place-based products: a comparison of regional certifications of globally important agricultural heritage systems, geopark, biosphere reserves, and geograp...

Por Shuichiro Kajima, Yushi Tanaka, Yuta Uchiyama
Publicado em 2017-06-01

Ysla de Panciteria: a preliminary study on the culinary heritage significance of pancit using the heritage documentation approach—the case of Luzon Island, Philippines

Por Jame Monren T. Mercado, Avi Ben P. Andalecio
Publicado em 2020-05-01

Lemang (Rice bamboo) as a representative of typical Malay food in Indonesia

Por Bertha Araminta Wahyudi, Felicia Agnes Octavia, Marissa Hadipraja, Sabrina Isnaeniah, Vicky Viriani
Publicado em 2017-03-01

Community-wise evaluation of rice beer prepared by some ethnic tribes of Tripura

Por Sushanta Ghosh, Lovely Rahaman, David Lalvohbika Kaipeng, Dipankar Deb, Nandita Nath, Prosun Tribedi, Bipin Kumar Sharma
Publicado em 2016-12-01

Indian dietary culture

Por Jyoti Prakash Tamang
Publicado em 2016-12-01

Understanding Korean food culture from Korean paintings

Por Hae Kyung Chung, Kyung Rhan Chung, Hung Ju Kim
Publicado em 2016-03-01

Ethnic fermented and preserved fish products of India and Nepal

Por Namrata Thapa
Publicado em 2016-03-01

Kahwa daun: traditional knowledge of a coffee leaf herbal tea from West Sumatera, Indonesia

Por Rilma Novita, Anwar Kasim, Tuty Anggraini, Deddi P. Putra
Publicado em 2018-12-01