Results 51 to 60 of about 7,012,114 (211)
Acculturation of Halal Food to the American Food Culture through Immigration and Globalization
Journal of ethnic and cultural studies, 2018 The purpose of this meta-analysis study is to examine the acculturation process of halal food to the American food culture. Further, is to determine the effects the acculturation of halal food on the consumer and food economy in the U.S.
Abdelhadi Halawa
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Functional Foods — mat eller medicin?
Kulturella Perspektiv, 2000 The food shops and the press in Sweden has recently been overflowed with a new type of food, called Functional Foods. These foods balances on the line between medicine and food and are produced with the intention that the consumers will stay healthy ...
Ann-Louise Rådström
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, 2020 The anthropology of Muslim food practices is a burgeoning field that promises to shift the focus away from the dominant concern with rules, conformity, and piety. Food offers an embodied and material location through which to explore the way in which religion, economy, technology, ethics, and everyday life intersect.
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FOOD CULTURE IN CHINA: FROM SOCIAL POLITICAL PERSPECTIVES
, 2018 Based on anthropological theory on food, this research gives a brief discussion on the development direction of food civilization, analyzes the facts that people’s diet activities and eating behaviors, in the ancient Chinese society centering on the ...
R. Tian +3 more
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Kulturella Perspektiv, 2000 Is Food Culture a study area per se, is it something ethnologists are supposed to study or is Food Culture a construction of patterns that emerge in the researchers analysis of the empirical material?
Veronica Abnersson, Anna Burstedt
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American Journal of Public Health, 2009 The article examines food preparation. The author explains that westernized food preparation, such as that associated with processed food and solitary eating, is detrimental to public health and well-being. She comments on the need to return to traditional cultures that focus on creating meals together.
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Natural plant colorants widely used in Vietnam traditional food culture
Journal of Food Nutrition and Agriculture, 2018 The artificial colorants have gradually been being replaced by natural pigments which are becoming increasingly important in Vietnam and other parts of the world due to the potential noxiousness of man-made food dyes to human health.
Quang-Ung Le +3 more
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Kırgız Yemek Kültüründe Yoğurt
İmgelemOrta Asya’nın en kadim halklarından biri olan Kırgız Türklerinin yemek kültürü yaşadığı coğrafi konuma ve göçebe yaşam tarzına göre şekillenmiştir.
Roza Abdykulova, Kishimjan Eshenkulova
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Kearifan Lokal dalam Membentuk Daya Pangan Lokal Komunitas Molamahu Pulubala Gorontalo
Buletin Al-Turas, 2013 Abstrak Perspektif budaya memandang makanan bukanlah sesuatu yang dipandang semata-mata berhubungan dengan aspek fisiologis dan biologis manusia melainkan secara menyeluruh terserap dalam suatu sistem budaya pangan.
Amir Fadhilah
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Gim (laver, red algae): a journey through Korean history, culture, and nutrition
Journal of Ethnic FoodsGim (laver, Porphyra spp.) is a traditional Korean edible seaweed that occupies a central place in Korean dietary culture and has gained international recognition through foods such as gimbap and sushi.
James W. Daily +3 more
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