Results 31 to 40 of about 4,926 (188)

Las carnes en la literatura culinaria catalana medieval

, 2021
Se presenta el documento y el resumen, de la comunicación Las carnes en la literatura culinaria catalana medieval, de las V Jornadas Nacionales de Historia de la Veterinaria (2000), organizadas por la FV-UAB/COVB, en Barcelona.Es presenta el document i ...
Fàbregas i Comadran, Xavier
core   +1 more source

O QUE O JAPÃO FAZ AQUI? UM OLHAR INTERDISCIPLINAR EM MEIO O PATRIMÔNIO CULTURAL ALIMENTAR DA COZINHA JAPONESA

Prâksis, 2014
O presente estudo traz como tema a cozinha e a culinária japonesa em meio as suas tradições no enfoque dos seus saberes e fazeres (DE CERTAU, 1998).
Ana Luiza Carvalho da Rocha, Aline Ramos Barros Shimoda   +1 more
doaj   +5 more sources

O legado de Manuel Querino para a história da alimentação

Afro-Ásia, 2021
Resenha de: DÓRIA, Carlos Alberto; BACELAR, Jeferson. Manuel Querino: criador da culinária popular baiana. Salvador: P55 Edição, 2020. 252 p.
Sidiana da Consolação Ferreira de Macêdo
doaj   +1 more source

Scientific opinion as regards the specifications of the food additives acetic, lactic, tartaric, mono‐ and diacetyltartaric, mixed acetic and tartaric acids esters of mono‐ and diglycerides of fatty acids (E 472a,b,d,e,f)

EFSA Journal, Volume 23, Issue 8, August 2025.
Abstract Acetic, lactic, tartaric, mono‐ and diacetyltartaric, mixed acetic and tartaric acids esters of mono‐ and diglycerides of fatty acids (E 472a,b,d,e,f) were re‐evaluated in 2020 by the Food Additives and Flavourings (FAF) Panel. The Panel issued several recommendations to amend the specifications of these food additives in Commission Regulation
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Lourdes Bastos, Polly Boon, Biagio Fallico, Reginald FitzGerald, Maria Jose Frutos Fernandez, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Sabina Passamonti, Peter Fürst, Cheyns Karlien, Manuela Mirat, Alexandra Tard, Ana Maria Rincon   +20 more
wiley   +1 more source

Colada morada, a traditional Ecuadorian Day of the dead beverage: Bibliometric analysis and review of the biological activity of native Ecuadorian ingredients

Journal of Agriculture and Food Research
Colada Morada, a traditional Ecuadorian beverage consumed during the Day of the Dead celebrations, represents a unique blend of native and introduced ingredients with significant cultural and scientific value.
Juan Carlos Romero-Benavides, Rodrigo Duarte-Casar, Marlene Rojas-Le-Fort, Natalia Bailon-Moscoso   +3 more
doaj   +1 more source

Dos Miradas a la Autenticidad: Nostalgia Sensorial y Nostalgia de Conquista en el Campo Culinario Mexicano de la Ciudad de Nueva York

The Journal of Latin American and Caribbean Anthropology, Volume 30, Issue 2, June 2025.
ABSTRACT This article analyzes the different expressions of authenticity, fidelity, and genuineness surrounding the Mexican culinary scene in New York. On the one hand, self‐identified Mexicans express sensory and memory nostalgia during the production and consumption of foods they recognize as their own.
Axel G. Elías Jiménez
wiley   +1 more source

A culinária caipira da Paulistânia – a história e as receitas de um modo antigo de comer, de Carlos Alberto Dória e Marcelo Corrêa Bastos

Estudos Sociedade e Agricultura, 2019
Resenha do livro "A culinária caipira da Paulistânia – a história e as receitas de um modo antigo de comer, de Carlos Alberto Dória e Marcelo Corrêa Bastos". Palavras-chave: culinária; caipira; Paulistânia. DÓRIA, Carlos Alberto; BASTOS, Marcelo Corrêa.
Arilson Favareto
doaj   +2 more sources

Early Colonial Diet in El Japón, Xochimilco, Mexico: Examining dietary continuity through stable isotope analysis of bone collagen and bioapatite

American Journal of Biological Anthropology, Volume 184, Issue 3, July 2024.
Location of the Colonial period site of El Japón (San Gregorio Atlapulco, Mexico City). Abstract Objectives Early colonial documents from central Mesoamerica detail raising and planting of European livestock and crops alongside native ones. The extent to which Indigenous people, especially of the rural commoner class, consumed newly introduced foods is
Edgar Alarcón Tinajero, Laurie J. Reitsema, Jorge A. Gómez‐Valdés, Lourdes Márquez Morfín   +3 more
wiley   +1 more source

A contribuição de Portugal na culinária japonesa

Cadernos Cajuína
O objetivo deste estudo é analisar as percepções de chefs e professores sobre a influência lusitana na cultura, preparo e aproveitamento dos alimentos na culinária japonesa, correlacionado essas percepções com a literatura consultada.
Laura Kiyoko Ide, Carlos Alberto Figueiredo da Silva   +1 more
doaj   +1 more source

A Computational Approach to Identifying Cultural Keywords Across Languages

Cognitive Science, Volume 48, Issue 1, January 2024.
Abstract Distinctive aspects of a culture are often reflected in the meaning and usage of words in the language spoken by bearers of that culture. Keywords such as душа (soul) in Russian, hati (heart) in Indonesian and Malay, and gezellig (convivial/cosy/fun) in Dutch are held to be especially culturally revealing, and scholars have identified a number
Zheng Wei Lim, Harry Stuart, Simon De Deyne, Terry Regier, Ekaterina Vylomova, Trevor Cohn, Charles Kemp   +6 more
wiley   +1 more source