Results 1 to 10 of about 66,169 (147)
Inhibition of Advanced Glycation End-Product Formation by High Antioxidant-Leveled Spices Commonly Used in European Cuisine [PDF]
Antioxidants, 2019 Spices and herbs, as good sources of polyphenols, could be strong inhibitors of advanced glycation end-product (AGE) formation. The aim of this research was to measure the ability of various spices to inhibit AGEs and to study the correlation of AGE ...
Małgorzata Starowicz, Henryk Zieliński
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Phytoliths in pottery reveal the use of spice in European prehistoric cuisine. [PDF]
PLoS ONE, 2013 Here we present evidence of phytoliths preserved in carbonised food deposits on prehistoric pottery from the western Baltic dating from 6,100 cal BP to 5750 cal BP.
Hayley Saul +5 more
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Journal of Tourismology, 2022 This study focuses on analyzing the impact of creating modernist visual presentations of national foods on international acceptability. In this context, a classical Turkish menu including an entrée, savory appetizer, main course, side dish, and dessert ...
Sami Sonat Özdemir, Ceyhun Uçuk
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The networks of ingredient combinations as culinary fingerprints of world cuisines [PDF]
npj Science of FoodInvestigating how different ingredients are combined in popular dishes is crucial to uncover the principles behind food preferences. Here, we use data from public food repositories and network analysis to characterize and compare worldwide cuisines ...
Claudio Caprioli +5 more
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A cross-cultural study of unwillingness to consume insects in Croatia, Lithuania, Portugal, Romania, and Mexico [PDF]
Frontiers in NutritionIntroductionInsects are a nutritious and environmentally sustainable alternative to traditional animal proteins. Because of this, their use as human food is being implemented in Europe, although this practice is not well-received in the countries of that
Rosa María Mariscal-Moreno +8 more
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Journal of Ethnic Foods, 2020 Background Many freshwater fish species that were earlier appreciated by consumers have disappeared in the central, north and west European foodways.
Ingvar Svanberg, Alison Locker
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Workshop on Approaches, Models and Tools for Digitization of Specific Ethnographic Objects
Digital Presentation and Preservation of Cultural and Scientific Heritage, 2022 The workshop on Approaches, Models and Tools for Digitization of Specific Ethnographic Objects presents the main outcomes of the international project Europe Ritual Cuisine – Digital Presentation and Preservation (EURICA), funded by the European Union ...
Yanislav Zhelev +2 more
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Evolution of Indian cuisine: a socio-historical review
Journal of Ethnic Foods, 2022 This paper aims to present a socio-historical review of Indian cuisine and its evolution. Based on a thorough analysis of a wide range of documents, the investigation focuses on four eras, each having a significant and lasting effect on Indian cuisine ...
Vishu Antani, Santosh Mahapatra
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Traditional Cuisine of the Nekrasov Cossacks
Журнал Фронтирных Исследований, 2022 The article is a comparative historical cross-cultural study of the traditional cuisine of the Nekrasov Cossacks – a group of Russian Old Believers known for their rich migration experience.
Tatyana Yu. Vlaskina
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