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The flavor profile of fermented fish products is influenced by the complex interplay of microbial and enzymatic actions on the raw materials. This review summarizes the various factors contributing to the unique taste and aroma of these traditional foods. Key ingredients include locally sourced fish species and a variety of spices and seasonings that enhance flavor while serving as cultural markers. Starter cultures also play a critical role in standardizing quality and accelerating fermentation. Flavor compounds in fermented fish are primarily derived from the metabolism of carbohydrates, lipids, and proteins, producing a diverse array of free amino acids, peptides, and volatile compounds such as aldehydes, ketones, alcohols, and esters. The fermentation process can be shortened by certain methods to reduce production time and costs, allowing for faster product turnover and increased profitability in the fermented fish market. Fermented fish products also show potent beneficial effects. This review highlights the importance of integrating traditional practices with modern scientific approaches. Future research directions to enhance the quality of fermented fish products are suggested.

Abstract The importance of culture and interest in K-culture due to the development of online Mediterraneania such as social media have increased curiosity about K-Food, which contains Korean traditions and cultures. It will be necessary to establish the identity and value of K-Food in order to continue it, which is in global attention. Therefore, this study reviewed the definition, tradition, and health values of K-Food from the past to the present for the sustainability of K-Food in the global era. K-Food has been constantly influenced by geography, climate, religion, ideology, and neighboring countries throughout Korea's 5,000-year history, but has maintained Korea's unique and creative dietary habits and traditions. K-Food is an individual Korean dish, bapsang, constituting K-diet, and K-diet is a concept that combines K-Food and K-culture. Korean traditional fermented food, one of the K-Foods, and Korean dietary patterns have been reported to improve body weight, gastrointestinal health, diabetes, hypertension, dyslipidemia, and cognitive function. In addition, K-Food has a similar dietary pattern and nutritional value to the healthy Mediterranean diet. In conclusion, the sustainability of K-Food in the era of globalization requires continuous education to preserve traditions and culture, scientific research on health functions, and localization research so that it can be easily applied in other countries.

Abstract Gastronomy tourism and local food have become a powerful tool for tourism advertising because gastronomy often reflects the cultural identity of the destination. Local food images can help showcase the unique flavors of a particular region, making it more attractive to potential visitors. This study aims to analyze how regional tourism authorities share information about the diversity of traditional foods, promote gastronomic tourism, and enhance destinations' competitiveness by utilizing Instagram as a social media platform combining images with textual information. The ASEAN Tourism Online objectives are to promote the region as a single destination, increase tourism arrivals and receipts, and enhance regional connection. In this study, the official account of Southeast Asia Tourism on Instagram @visitsoutheastasiaofficial with keywords Taste of ASEAN marketing campaign. A qualitative approach using content analysis was used in this study. Data for this study were retrieved from 123 traditional food images posted on the official Instagram account from 2016 to 2022. A thematic analysis was used to classify themes. The findings presented categories ranging from the authenticity of traditional food, social media campaigns and promotions, local destination information, and gastronomic tourism activities. The majority of images posted related to the portrait of local cuisines. This analysis portrayed how the ASEAN tourism online wants to promote food as an attraction instead of food as a supporting element of tourism activities. The limitation of this study is only focused on the content of traditional visual food on the Instagram platform. Further research can be done using other social media platforms and comparing these findings with other destinations. It also provides an opportunity to gain insights into what people are saying about each destination, which can be helpful in terms of understanding customer preferences and opinions. The implication of this study will help national tourism organizations, culinary practitioners and academicians about the traditional food images on the social media platform to promote regional and city tourism. Additionally, it can help to identify potential opportunities for improvement or expansion within the region. Finally, researching other destinations through social media platforms can provide valuable information that could be used to create effective marketing strategies and campaigns.

Peasant societies have traditionally produced food for themselves and for the market based on a diversity of plants that they grow and cultivate in their agroecosystems; however, these societies are modifying their agriculture, their consumption, the structure and composition of their plots and abandoning the consumption of these species, which are gradually ceasing to be part of their diets. This research aimed to analyze the contribution of local crop diversity to the peasant diet of the Totonacapan region of Puebla, Mexico. During 2020, 270 dietary surveys were applied, and in 2022, the richness of edible species in 146 peasant plots was recorded and 69 semi-structured interviews were conducted to document ethnobotanical information on edible species. A total of 102 edible species were identified in the plots; 65 are native and 37 are introduced. The milpas and the family garden are the main areas where food for self-consumption is grown: corn, beans, and some grean leaves (quelites). Meanwhile, coffee plantations and horticultural areas mainly contain food for sale; coffee, fat pepper, bananas, oranges, and chili peppers stand out. Half of the plants inventoried (53%) were not recorded in the diet surveys. Absent foods were fruit trees, roots and tubers, spices, quelites, and local vegetables. On the other hand, most of the 48 species recorded in the plots and the dietary surveys had a very low frequency of consumption. The limited consumption of this group of species is largely because they are no longer suitable for consumption, are difficult to cook, or require much time for collection and preparation. The reason villagers conserve these plants may be because they are emergency foods. After all, they consume them eventually or in times of scarcity, hence the importance of keeping them in the plots. Even though a great wealth of edible plants is grown in the campesino plots, it does not mean they have a relevant presence in the diets.

ABSTRACTIodine is essential for human health, and dietary iodine sources are critical. Living isolated on islands in the North Atlantic Ocean fostered unique dietary traditions in the Faroe Islands. The dietary peculiarities led us to collect and measure the iodine content of local foods and beverages and calculate daily iodine intakes based on four Faroese dietary scenarios. Marine foods and birds had iodine contents from 300 µg/kg and up, markedly higher than dairy, grains, terrestrial, vegetables, and liquid foods (p

AbstractThe aim of this scoping review was to identify and consolidate existing empirical evidence on consumer behavior research regarding traditional foods in Africa, with a view to contributing to the advancement of further research in the area. More specifically, the study sought to map the extent of available evidence, establish the nature of research topics and identify theories and models upon which identified studies were based. While results showed a general scarcity of empirical studies on consumer behavior towards traditional foods in Africa, the last five years have recorded a sustained increase in research. Nigeria, South Africa and Kenya are the main contributors to this research. Most of the research focused on sensory attributes of traditional foods and how they were perceived, evaluated and liked/disliked by consumers. There was also significant research exploring cognitive aspects underlying consumer behavior. However, the use of established theory or models in framing existing research was minimal.

The implementation of food safety management systems has a great influence on global food safety and security, especially for developing nations. The principles of the Hazard Analysis and Critical Control Points are crucial for food safety and are the basis of food safety management systems. The purpose of this study was to assess the food safety management systems of a selected small-sized food company in India, both before and after certification of the International Organization for Standardization (ISO) 22000 and the Foreign Supplier Verification Program (FSVP). This company manufactured traditional fried vegetable snacks using manual processing. The effectiveness of these certifications was assessed through direct audit. The integrated FSVP and ISO 22000 audit checklist were elaborated and applied in this study. It was shown that the certification significantly improved (97.14%) food safety system conformity in the company in question. Before certification, many non-compliances were found, especially for HACCP implementation. After certification, the only non-conformity concerned pest control. The integrated FSVP and ISO 22000 audit checklist used for the assessment enabled an evaluation of several factors: the food quality and safety compliance level, the effectiveness of certification, and the readiness of the small-sized Indian snack producer to develop the export of their products to the U.S. and other developed countries. It was shown that certification enabled a small-sized Indian food producer to meet the requirements of ISO 22000 and FSVP, which are the prerequisites for exporting to the U.S. and other developed countries. [ABSTRACT FROM AUTHOR]

Background: The hot–cold classification system for things and concepts is widely used by many human groups in Mexico. We conducted a comprehensive review to understand the history, themes, and distribution of this system. Methods: We analyzed publications based on field work in Mexico, considering publication date, research approach, study depth, and conceptual domains. We identified the ethnic groups that use the system and the places where they live. A map illustrates the geographic and cultural distribution of the system. Results: The hot–cold system has been documented in 101 academic publications spanning almost a century, particularly for traditional medicine and food. Initially dominated by anthropological studies, ethnobotanists have increasingly contributed to the research. The hot–cold system is utilized by at least 56 indigenous ethnic groups (81% of the total) and mestizos (whose primary or sole language is Spanish) across most of Mexico. Discussion: Anthropologists laid the foundation for understanding the hot–cold system, on which current ethnobotany builds. However, there are still knowledge gaps, for example on some domains (human beings, landscape) and on patterns by regions or linguistic families. The geographic and cultural distribution presented here is approximate, as group ethnicity is imprecise. Conclusions: The hot–cold system is widely applied in Mexico, although some variations exist. Further exploration of understudied domains, and variations between ethnic groups and regions, would contribute to a comprehensive explanation of this interconnected worldview. [ABSTRACT FROM AUTHOR]

Traditional foods (TFs) hold increasing global relevance due to their potential to address health and dietary challenges. This study explores TF consumption and patterns in a middle-income country's general population. Using 2017 Ecuadorian highlands survey data, we identified four consumption clusters with distinct TF preferences. Chi-square tests identified variations in independent variables across clusters. Poisson regression models highlighted city, age, education, and food habits as independent predictors of TF-based clusters. Our findings broaden TF importance to nutrition beyond specific populations. Understanding consumption patterns and socioeconomic links supports nuanced public health strategies to tackle contemporary health, social equity, and sustainability issues. [ABSTRACT FROM AUTHOR]

Som tum is widely recognized as a traditional ethnic cuisine originating from Thailand. The dish is composed of various ingredients, including raw papaya, tomatoes, chili, palm sugar, garlic, lime, and roasted peanuts, among others. This food is unique in terms of name, history, culture, properties, and taste. Enhancing health, physical fitness, and immunity are advantageous outcomes. The study uses a descriptive methodology approach. The data were obtained via comprehensive interviews conducted with a consumer, a food technology lecturer, an owner of a traditional shop, and a government staff member. The study was conducted in the Khon Kaen Province. The data supporting the research were obtained through a comprehensive review of relevant literature. Som tum is considered a significant aspect of the cultural experience in Thailand, particularly in the northeastern region. This particular food item has gained popularity among a broader demographic and is now regularly consumed as a staple food. Currently, this product has been introduced as an innovative addition to the business sector, with its availability in various products including ready-to-eat and seasoning. Som tum has the potential in the health food sector because it is made from many ingredients, so it is rich in glutamic acid, vitamin C, protease enzymes and essential amino acids which are good for human health. The objective of this article was to impart information relating to the historical background, uniqueness, composition, processing, health benefits, development, and innovation of som tum. [ABSTRACT FROM AUTHOR]

Saeu-jeot is a widely consumed variety of jeotgal, a South Korean salt-fermented food. However, there is a lack of existing studies conducting nontargeted metabolomic analyses of saeu-jeot during fermentation. To evaluate the changes in saeu-jeot during fermentation, saeu-jeot samples were fermented for 360 days under controlled conditions. Samples collected at different time points were subjected to physicochemical (including nontargeted metabolomic analysis) and microbial analyses. As fermentation progressed, the pH decreased and acidity increased, whereas total nitrogen, amino-nitrogen, and specific amino acid concentrations increased. Nontargeted metabolite analysis supports these results. Metabolite profiling classified changes in saeu-jeot during fermentation into those occurring in the early (15–45 days), middle (60–180 days), and late (270–360 days) stages. Pathogenic bacteria were not detected, and biogenic amine levels were not elevated, suggesting that saeu-jeot is safe to consume. Overall, pH, amino-nitrogen, and pathogenic bacteria, according to the fermentation stage of saeu-jeot, can be useful parameters for evaluating the quality of salted shrimp. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Culture-based traditional food experience (gastronomy) has become an exciting topic for tourists worldwide. This is because gastronomic tourism offers a new alternative to a tourist destination. Until now, studies that discuss how the intentions of Vietnamese and Indonesian tourists to choose traditional food for their tourism activities are still limited. Therefore, this study aims to explore the antecedent factors that shape the intention of tourists to choose traditional food as a reason for tourism activities using the Theory of Planned Behavior (TPB) approach. This study involved 345 Vietnamese and Indonesian tourists in providing information on the antecedent factors that shape the intention to choose traditional food. Data were analyzed using structural equation modeling (SEM). The results of the study reveal that the attitude toward consuming traditional food and perceived control towards consuming traditional food influence the intention of tourists to choose gastronomy as the reason for their tourism activities. However, subjective norms towards consuming traditional food have not been able to influence tourists' intention to choose traditional food for travel. These findings provide important implications for the government and tourism practitioners to develop gastronomic tourism as a new alternative. In addition, various gastronomic tourism promotion programs consider tourist behavior need to be carried out.

Purpose – The purpose of this paper was to study responses to traditional food of a country, focusing on emotion-motivational responses by locals and foreigners. Design/methodology/approach – Through an experimental design study, Portuguese and Foreign participants were exposed to both traditional and nontraditional food pictures of a country and asked to evaluate their emotional and motivational responses while physiological responses of electrodermal activity were being continuously recorded. Predisposition factors of body dissatisfaction, food neophobia and food involvement were also evaluated given their potential role in predicting the responses to the visualization of the food pictures. Findings – This study found that local traditional food received a higher positive evaluation than nontraditional food with locals evaluating it even higher than foreigners. Higher feelings of arousal and desire as well as willingness to try in response to traditional food were also found as well as higher feelings of pleasure by locals. However, interestingly, and contrary to expectations derived from previous literature, emotion-motivational responses were not significantly different between locals and foreigners. Originality/value – To the best of the authors’ knowledge, this research addressed an identified research gap in the literature, being the first one evaluating the autonomic responses of consumers to traditional food by exploring how local and foreign consumers respond to traditional food versus nontraditional food using psychophysiological measures of emotion. Respuestas emocionales-motivacionales DE los locales frente a los extranjeros hacia LA comida tradicional Y no tradicional Objetivo – El objetivo principal de esta investigación fue estudiar las respuestas a la comida tradicional de un país, centrándose en las respuestas emoción-motivación de los locales y los extranjeros. Diseño/metodología/enfoque – A través de un estudio de diseño experimental, los participantes portugueses y extranjeros fueron expuestos a imágenes de comida tradicional y no tradicional de un país y se les pidió que evaluaran sus respuestas emocionales y motivacionales mientras se registraban continuamente las respuestas fisiológicas de la actividad electrodérmica. También se evaluaron los factores de predisposición de la insatisfacción corporal, la neofobia a la comida y la implicación en la comida, dado su papel potencial en la predicción de las respuestas a la visualización de las imágenes de comida. Resultados – Encontramos que la comida tradicional local recibió una evaluación positiva más alta que la comida no tradicional, con los locales evaluándola incluso más alto que los extranjeros. También se encontraron mayores sentimientos de excitación y deseo, así como la voluntad de probar en respuesta a la comida tradicional, así como mayores sentimientos de placer por parte de los locales. Sin embargo, curiosamente, y en contra de las expectativas derivadas de la literatura anterior, las respuestas emocionales-motivacionales no fueron significativamente diferentes entre los locales y los extranjeros. Originalidad/valor – Esta investigación abordó una brecha de investigación identificada en la literatura, siendo la primera que evalúa las respuestas autonómicas de los consumidores a la comida tradicional al explorar cómo los consumidores locales y extranjeros responden a la comida tradicional frente a la no tradicional utilizando medidas psicofisiológicas de emoción. 本地人与外国人对传统和非传统食物的情绪动机反应 目的 – 本研究的主要目的是研究本地人和外国人对一个国家的传统食物的情感动机反应。 设计/方法/途径 – 通过实验设计研究, 葡萄牙人和外国参与者会看到一个国家的传统和非传统食物图片, 并被要求评估他们的情绪和动机反应, 同时连续记录皮肤电活动的生理反应。考虑到其他变量在预测对食物图片可视化的反应方面的潜在作用, 还评估了身体不满、食物恐惧症和食物参与的易感因素的影响。 研究结果 – 研究结果发现, 当地的传统食物比非传统食物得到了更高的积极评价, 且当地人对它的评价甚至比外国人更高。当地人对传统食物的表现出更高的唤醒, 欲望和尝试意愿, 以及更高的愉悦感。然而, 有趣的是, 与以往文献的预期相反, 当地人和外国人之间的情绪动机反应并没有呈现出明显差异。 原创性/价值 – 这项研究填补了现有文献中的研究空白, 它是第一个通过使用心理生理学的情绪测量方法来探索本地和外国消费者对传统食物与非传统食物的反应, 从而评估消费者对传统食物自主反应的研究。

Canada is a signatory nation on international covenants, conventions, and declarations supporting the human right to food, but has not granted constitutional protection thereof. Failure to uphold the right to food contributes to unacceptably high levels of food insecurity that vary geographically and demographically, undermines health, and creates structural obstacles to food system sustainability. It is well recognized that Indigenous populations in Canada face disproportionately high rates of food insecurity compared to non-Indigenous people, and little attention is paid to the Indigenous conceptions of food security, including access to traditional food systems. The purpose of this research was to better understand the importance of, as well as barriers and supports that exist in accessing traditional food for Indigenous Peoples in Nova Scotia. Two focus groups were held with individuals who identify as Indigenous (n=16), one for those who live within a First Nations community and one for those who live outside of a First Nations community, in Nova Scotia. Focus groups were held in a talking circle format to facilitate discussion on traditional food access. Focus groups were transcribed and analyzed using the Medicine Wheel Evaluation Framework to understand in a culturally relevant way, how traditional foods impact Indigenous Nova Scotians’ health. Bronfenbrenner’s Social Ecological Model was used to locate barriers and supports to traditional food. Supports identified were community engagement, consultations and partnerships, and strength of cultural values. Barriers included knowledge transmission, lack of community, land access, cost, programs and policies, and identity loss. Nuances specific to each community are discussed. Both supports and challenges exist for traditional food access in Nova Scotia; however, barriers outweighed supports in both number and magnitude. Stronger community and political partnerships, as well as consultations with Indigenous Peoples by public and private sector developers are necessary to develop upstream solutions to traditional food access.

In the last sixty years, there has been an alarming decline in food quality and a decrease in a wide variety of nutritionally essential minerals and nutraceutical compounds in imperative fruits, vegetables, and food crops. The potential causes behind the decline in the nutritional quality of foods have been identified worldwide as chaotic mineral nutrient application, the preference for less nutritious cultivars/crops, the use of high-yielding varieties, and agronomic issues associated with a shift from natural farming to chemical farming. Likewise, the rise in atmospheric or synthetically elevated carbon dioxide could contribute to the extensive reductions in the nutritional quality of fruits, vegetables, and food crops. Since ancient times, nutrient-intense crops such as millets, conventional fruits, and vegetables have been broadly grown and are the most important staple food, but the area dedicated to these crops has been declining steadily over the past few decades and hastily after the green revolution era due to their poorer economic competitiveness with major commodities such as high-yielding varieties of potato, tomato, maize, wheat, and rice. The majority of the population in underdeveloped and developing countries have lower immune systems, are severely malnourished, and have multiple nutrient deficiency disorders due to poor dietary intake and less nutritious foods because of ignorance about the importance of our traditional nutrient-rich diets and ecofriendly organic farming methods. This critical review emphasizes the importance of balance and adequate nutrition as well as the need to improve soil biodiversity and fertility: those are main causes behind the decline in nutritional density. There is also emphasis on a possible way out of alleviating the decline nutritional density of food crops for the health and well-being of future generations.

This study aimed to enhance Kemesha by incorporating a blend of composite flours, including germinated haricot bean, ultrasonicated fine-milled pumpkin, CMC (Carboxymethyl cellulose), and common wheat flour. Additionally, a D-optimal design was employed to optimize the formulation and achieve the desired outcome. Protein, fibre, total carotenoid content, and firmness were responses for optimizing Kemesha formulation. The numerical optimization and model validation results indicated that it is feasible to use a flour composition of 63.00 g common wheat flour, 19.01 g germinated haricot bean flour, 14.51 g ultrasonicated fine-milled pumpkin flour, and 3.48 g carboxymethyl cellulose (CMC) per 100 g of flour to prepare Kemesha with desirability of 0.596. The proximate composition analysis results showed that the optimized Kemesha had higher levels of fibre, ash, and protein compared to the control Kemesha, whereas the carbohydrate content was significantly lower. The studies on color estimation revealed that the yellow color of the product was slightly increased during the optimization of Kemesha (15.09–31.09), while the brightness index was reduced from 89.38 to 74.44. Compared to the control kemesha, the optimized Kemesha had a total phenolic, flavonoid, and carotenoid content of 7.47, 3.67, and 149.20 times greater. The cooking loss (4.95%) and water absorption (220.68%) of optimized Kemesha were improved compared to control Kemesha. The composite significantly improved the sensory qualities of both raw and cooked Kemesha, including surface smoothness, resistance to break, appearance, texture, color, and overall acceptance.

The research dealt with traditional food products (TFP) observed on the local hospitality-touristic market, from the point of view of 300 restaurant workers employed in managerial positions, as important subjects in preservation of tradition in hospitality and touristic industry of Vojvodina (Republic of Serbia). The research examined the management’s views on TFP, as well as whether there are differences based on the features of the respondents as well as the restaurant facility. In order to obtain data that would provide additional guidelines for acting on the hospitality and tourism market, the procurement and consumption of TFP was also examined. In order to determine set differences the non-parametric Kruskal-Wallis test was applied. In order to establish statistically significant differences between the observed groups, the Dunn’s post hoc test was applied. In the second part of the research, a binary logistic regression model was applied in order to determine which of the observed variables has a significant impact on the respondents’ decision to acquire TFP from their field. The research showed that the level of education and the field of management education significantly influence the attitudes about the offer of TFP in the hospitality and tourism market, as well as the type of restaurant offer and the development of the field of business.

The market is the main place for buying and selling alternative food ingredients and is rich in local wisdom. This study aims to explain the diversity of food plants and alternative foods that are traded in the Kranggan Mas traditional market, Bekasi, and their potential as healthy food ingredients. The research was conducted with an ethnobotanical approach with surveys, interviews and observations. Respondents in the study were all traders who traded alternative food ingredients. Qualitative analysis grouping plants based on benefits, families, and parts used. There were 143 species belonging 105 genera and 46 families of food plants that were traded at the Kranggan Mas traditional market. Most of the plants are used as vegetables (51 species), followed by fruit sources (45 species) and followed by cooking spices (38 species) and alternative food (12 species). A total 128 species have been cultivated and 10 species are wild. The availability of diversity of food plants in traditional markets has an impact on the preservation of traditional foods of the surrounding community, such as sayur asem (Betawi ethnicity), pecel (Javanese ethnicity), and lalab (Sundanese ethnicity). Supply and development of food, especially wild and semi-cultivated plants such as Dioscorea spp. and Artocarpus sp., need to be studied further so that preservation and healthy food can be improved. [ABSTRACT FROM AUTHOR]

Copyright of Indonesian Fisheries Processing Journal / Jurnal Pengolahan Hasil Perikanan Indonesia is the property of IPB University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The importance of culture and interest in K-culture due to the development of online Mediterraneania such as social media have increased curiosity about K-Food, which contains Korean traditions and cultures. It will be necessary to establish the identity and value of K-Food in order to continue it, which is in global attention. Therefore, this study reviewed the definition, tradition, and health values of K-Food from the past to the present for the sustainability of K-Food in the global era. K-Food has been constantly influenced by geography, climate, religion, ideology, and neighboring countries throughout Korea's 5,000-year history, but has maintained Korea's unique and creative dietary habits and traditions. K-Food is an individual Korean dish, bapsang, constituting K-diet, and K-diet is a concept that combines K-Food and K-culture. Korean traditional fermented food, one of the K-Foods, and Korean dietary patterns have been reported to improve body weight, gastrointestinal health, diabetes, hypertension, dyslipidemia, and cognitive function. In addition, K-Food has a similar dietary pattern and nutritional value to the healthy Mediterranean diet. In conclusion, the sustainability of K-Food in the era of globalization requires continuous education to preserve traditions and culture, scientific research on health functions, and localization research so that it can be easily applied in other countries. [ABSTRACT FROM AUTHOR]

Gastronomy tourism and local food have become a powerful tool for tourism advertising because gastronomy often reflects the cultural identity of the destination. Local food images can help showcase the unique flavors of a particular region, making it more attractive to potential visitors. This study aims to analyze how regional tourism authorities share information about the diversity of traditional foods, promote gastronomic tourism, and enhance destinations' competitiveness by utilizing Instagram as a social media platform combining images with textual information. The ASEAN Tourism Online objectives are to promote the region as a single destination, increase tourism arrivals and receipts, and enhance regional connection. In this study, the official account of Southeast Asia Tourism on Instagram @visitsoutheastasiaofficial with keywords Taste of ASEAN marketing campaign. A qualitative approach using content analysis was used in this study. Data for this study were retrieved from 123 traditional food images posted on the official Instagram account from 2016 to 2022. A thematic analysis was used to classify themes. The findings presented categories ranging from the authenticity of traditional food, social media campaigns and promotions, local destination information, and gastronomic tourism activities. The majority of images posted related to the portrait of local cuisines. This analysis portrayed how the ASEAN tourism online wants to promote food as an attraction instead of food as a supporting element of tourism activities. The limitation of this study is only focused on the content of traditional visual food on the Instagram platform. Further research can be done using other social media platforms and comparing these findings with other destinations. It also provides an opportunity to gain insights into what people are saying about each destination, which can be helpful in terms of understanding customer preferences and opinions. The implication of this study will help national tourism organizations, culinary practitioners and academicians about the traditional food images on the social media platform to promote regional and city tourism. Additionally, it can help to identify potential opportunities for improvement or expansion within the region. Finally, researching other destinations through social media platforms can provide valuable information that could be used to create effective marketing strategies and campaigns. [ABSTRACT FROM AUTHOR]

Objective: Generate a compendium of theoretical information on food safety and its importance in production of food for self-consumption in the Guerrero Central and Mountain region in Mexico. Methodology: This document presents a comprehensive and systematic review of traditional food and its relationship with sovereignty and food safety, taking the Center and Mountains of Guerrero as the study region. Results: in first instance, a socioeconomic vision of the region is given to understand the reality of rural populations with a high degree of marginalization. Subsequently, the concepts of food sovereignty and the safety of artisanal foods that are distinctive feature and that integrates the culture of the analyzed populations. Finally, the barriers to achieve this food sovereignty in the study region are discussed. Limitations: Only one study area is covered from many others that are currently in a state of marginalization. In addition, it is an investigation of theoretical scope that aims to reflect on the issue of sovereignty and food safety and the factors around it. Conclusions: The research aims to contribute to the discussion of how food sovereignty and safety are related to basic food in rural populations with a high degree of marginalization, but with a deeply rooted culture. [ABSTRACT FROM AUTHOR]

Copyright of Agroalimentaria is the property of Alejandro Antonio Gutierrez Socorro and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The topic of this study is the factors that influence the consumption of traditional food products (TFPs) in tourism, as seen from the perspective of management-sector employees in food and beverage catering facilities. The paper aims to analyse the economic, environmental, social, and touristic factors that highly influence the consumption patterns of catering facilities which are significant providers of traditional gastronomic experiences in tourism, by using the specially designed TFPct scale. The study was conducted on a sample of 300 catering facilities in AP Vojvodina (the Republic of Serbia). An explanatory factor analysis was used to confirm the key factors that influence the consumption of traditional products used to prepare the meals that are a part of what catering facilities offer. Subsequently, a binary logistics regression model was used to establish which of the indicated factors has a statistically significant effect on the management's decision to purchase these products for their catering facility. The study showed that the TFPct scale is appropriate for this type of research, and that economic factors are key factors in the consumption of traditional products. Moreover, compared with other types of catering facilities, interest in the consumption of these products is clearly expressed by a la carte restaurants. [ABSTRACT FROM AUTHOR]

Furniko flour (FF) is a traditional roasted flour derived from a maize landrace, commonly consumed by Greeks of Pontic origin in the northern regions of Greece. Despite its perceived nutritional benefits, there is a lack of scientific data to support and highlight its value. This study aimed to compare the nutritional, physicochemical, anti-nutritional, functional, and antioxidant characteristics of FF with those of traditional and non-traditional types of maize flour. Furniko flour (FF) presented the highest values for protein (10.86 ± 0.36 g/100 g), fat (5.05 ± 0.08 g/100 g), K (539.93 mg/100 g), Mg (126.38 mg/100 g), P (296.4 mg/100 g), Zn (2.44 mg/100 g), and total phenolic content (TPC) (156 mg GAE/100 g). However, FF exhibited lower levels of Fe (3.83 mg/100 g), carbohydrates (70.55 ± 0.24 g/100 g), and antioxidant activity (0.27 ± 0.02 µmol of TE/g) than other types of flour examined. Furniko's functional properties make it an excellent source for porridges, while its low content of antinutrients reduces the possibility of low bioavailability of Fe, Zn, Mg, and Ca. Due to its significant and functional characteristics, Furniko flour could be considered an important material in the food industry, especially in bakery goods and health-oriented foods like energy bars, breakfast cereals, and gluten-free pasta. More research is needed, however, to thoroughly investigate its dietary potential and compatibility with other components. [ABSTRACT FROM AUTHOR]

Terasi constitutes an Indonesian traditional fermented product made from shrimp or fish (or a mixture of both) at a high salt concentration with or without incorporating approved additional ingredients. With a distinct flavor and solid texture (paste), terasi is widely consumed as a seasoning ingredient, but it is still produced using a traditional method that lacks quality inspection. Quality properties of terasi, i.e., physical, chemical, and microbiological aspects, are essential since they highly affect consumer acceptance. This article reviews the quality profiles of terasi, covering such aspects as food safety, health, sensory, shelf life, and its use. The safety of biological, chemical, and physical threats can be used to evaluate the quality of terasi from a safety perspective. In addition, the nutritional content, functional qualities, and satiety characteristics of terasi indicate its quality from a health standpoint. Based on taste, texture, aroma, and color, the sensory qualities of terasi are evaluated to determine its quality. From the time the product is developed until consumers utilize it without any modifications, the quality of terasi based on the shelf life aspect is observed. The quality of terasi in terms of usability is determined by items that are user-friendly or, in other words, practical

Understanding buying behaviour for sustainable products is important for food producers and distributors. This study aims to examine the effect of knowledge of the product, interest in sustainability, and characteristics of consumers on the frequency of buying sustainably produced butter using the Stimulus-Organism-Response (SOR) model. In this study, two different types of butter were used, one produced by a well-known brand and the other by a less-known dairy. Data were collected through a structured online survey of 825 respondents from Poland. The research found that knowledge about the product and the sustainability-related product attributes does not positively influence the frequency of purchasing sustainable butter. The results indicate that consumers living in smaller towns, having higher incomes and smaller households, are more frequent buyers of sustainably produced butter.

The background of this research is that the school has a mission to foster an entrepreneurial spirit in children based on the example of the Prophet. The purpose of this research is to develop valid, practical and effective traditional food-based entrepreneurship learning E-modules for early childhood. The research method used is the development research method, with the research procedure being ADDIE. The stages of ADDIE's research were analysis, design, development, implementation, and evaluation. The research subject was the PKK Balai Batu Balang Kindergarten. The research instrument used is validity, practicality, and effectiveness. The results of the study found that the traditional food-based entrepreneurship learning e-module with an average of 3.4 was in a very valid category. Traditional food-based entrepreneurship learning e-modules as a whole are in the very practical category. As well as the use of traditional food-based entrepreneurship learning e-modules that have been effectively implemented. It is suggested to future researchers to develop traditional food-based entrepreneurship learning e-modules in other materials and in different classes.

Traditional food is an important part of traditional culture and the development of traditional food culture is an important means of rural revitalization. Although the authenticity of food culture is becoming a point of discussion in domestic research, there are still some limitations. The existing studies do not further subdivide food into traditional and local foods, while traditional food is more consistent with the object of authenticity research. On the basis of distinguishing the concepts of local and traditional foods, this study selected smelly mandarin fish, a native traditional food in tourist destinations, as the research object to explore tourists' perception of the authenticity of traditional food and its influence on dining satisfaction and behavioral intention in tourist destinations. With Hongcun as the location of this study, data were collected through a questionnaire survey and semi-structured interview. The AMOS structural equation model was constructed by analyzing three authenticity dimensions—dining environment, service, and food—and two dimensions—satisfaction and behavioral intention. The results show that tourists' perception of authenticity in the three dimensions has a significant, direct, and positive impact on dining satisfaction and a significant, indirect, and positive impact on behavioral intention. Among them, environmental authenticity has the greatest impact on dining satisfaction, followed by service and food authenticity. Through the analysis of the interview text, this study explains the structure of the influence of tourists' three dimensions of perception on satisfaction and behavioral intention. Combined with interviews with the host group, this paper discusses the differences in the perception and attitude of the host and the main characteristics of reshaping the destination's traditional food culture. This study believes that even if the object of experience is the traditional food of the destination closely related to authenticity, public tourists still pay more attention to the overall dining environment and service atmosphere, and the food itself has the lowest impact on satisfaction. This paper finds that the local traditional food culture presents the characteristics of de-traditionalization and de-localization. In the food culture reproduction of destination, because tourists pay particular attention to the environment, operators will be more willing to build the environment atmosphere to an extent that overlooks the importance of the food itself. Local customers pay more attention to the "authentic" taste of food, and the differences between hosts and customers as well as the orientation of tourist needs of production have led to the hosts'low identification with the authenticity of staged foods. Future studies should fully consider the particularity of traditional food as a specific object and reshape the food culture to make customers more satisfied. The contribution of this study is to sort out the classification basis of traditional food, study the impact of the perception of authenticity of traditional food culture on dining satisfaction and behavioral intention, analyze the impact and main characteristics of the perception difference between hosts and guests on the reconstruction of destination traditional food culture, and put forward the prospect of further study.

Abstract Fermented foods production started thousands of years ago and comprised a wide variety of products from different cultures and countries. The discovery of fermented foods is considered an empirical process based on human observation and experimentation of food types susceptible to natural biochemical and microbiological effects. Given the historical miscegenation of Brazilian people, the country has rich cultural diversity and a complex mix of ethnicities, religions and culinary traditions, among others. Thus, the current review aims at presenting the main cultural, microbiological and technological aspects of different types of fermented foods and beverages produced and consumed in Brazil, such as traditional artisanal cheeses, fermented meat (socol and charqui), non-alcoholic or low-alcohol beverages (aluá, calugi, tarubá and yakupá), alcoholic beverages (cachaça, tiquira, caiçuma, cauim and caxiri) and fermented foods based on cassava (puba, farinha d'água, polvilho azedo and tucupi).

Abstract Sardinia is one of the five Longevity Blue Zones (LBZs) in the world. Compared to other LBZs, the percentage of male centenarians in Sardinia is much higher. Due to the island’s isolation, the genetic traits of Sardinian people have shown that they are direct descendants of their Nuragic ancestors from the Neolithic era. To survive during times of food scarcity, many “famine foods” are created; acorn bread containing clay, cheese ripened in goat abomasum, and soft cheese with worms are examples of these uncommon foods. Although considered food taboo by the outside world, they are cherished as cultural heritage and local delicacy. Studies have shown that Sardinian longevity is closely related to their special famine foods. They are not only nutritious; the production of these foods resulted in low stress and increased lifespan. Moreover, local food production practices have resulted in a strong cultural bond and helped the Sardinian people to survive cultural erosion from industrialization and modernization.

Traditional food is unique to every country and can act as one of the catalysts for the nation's economy, especially through gastronomic tourism activities. However, the qualities of traditional food are now challenged by globalization-imposed modernization innovations. The change in methods and techniques in producing traditional food has altered the traditional values of the delicacies. This study explored the disciplines within the production of traditional Malay kuih that instilled the traditional value in the current practices. A qualitative research design was utilised in this study using in-depth interviews and focus group discussions. There were 21 informants involved in the data collection, out of which 14 were traditional Malay kuih producers, while 7 were loyal consumers, all of whom were within the data saturation point gathered from sessions. All the interview sessions were audio recorded and transcribed verbatim to extract themes for the research question "How can the traditional quality of Malay kuih be reproduced in current practice?" Four themes were discovered where protocols were applied in the production of traditional Malay kuih. The protocols are; using Malay's conventional cooking techniques, controlling ingredient substitutions in original recipes, controlling technical enhancement in production, and retaining the common flavour of the traditional Malay kuih. These findings not only covered the integrity of traditional methods while adapting to modern technology but also contributed to an in-depth discovery of practices and limitations set upon the production of traditional Malay kuih from the informants' experiences. Producers of the traditional Malay kuih can then better organize their productions while still conforming to instill traditional values in their products. Consequently, this confers well-identified and true-to-origin tourism products to attract the locals as well as foreign tourists to enjoy the delicacies. With the findings of this study, the specification of the traditional Malay kuih can further be rekindled and expand on possibilities for its resurgence. [ABSTRACT FROM AUTHOR]

Food and nutrition are the way that we get fuel, providing energy for our bodies. We need to replace nutrients in our bodies with a new supply every day. Water is an important component of nutrition. Fats, proteins, and carbohydrates are all required. Maintaining key vitamins and minerals are also important to maintaining good health. A healthy diet includes a lot of natural foods, and the effective management of food intake and nutrition are both key to good health. This manuscript describes the state of traditional foods and food customs in Japan and Mexico. [ABSTRACT FROM AUTHOR]

Culture-based traditional food experience (gastronomy) has become an exciting topic for tourists worldwide. This is because gastronomic tourism offers a new alternative to a tourist destination. Until now, studies that discuss how the intentions of Vietnamese and Indonesian tourists to choose traditional food for their tourism activities are still limited. Therefore, this study aims to explore the antecedent factors that shape the intention of tourists to choose traditional food as a reason for tourism activities using the Theory of Planned Behavior (TPB) approach. This study involved 345 Vietnamese and Indonesian tourists in providing information on the antecedent factors that shape the intention to choose traditional food. Data were analyzed using structural equation modeling (SEM). The results of the study reveal that the attitude toward consuming traditional food and perceived control towards consuming traditional food influence the intention of tourists to choose gastronomy as the reason for their tourism activities. However, subjective norms towards consuming traditional food have not been able to influence tourists' intention to choose traditional food for travel. These findings provide important implications for the government and tourism practitioners to develop gastronomic tourism as a new alternative. In addition, various gastronomic tourism promotion programs consider tourist behavior need to be carried out. [ABSTRACT FROM AUTHOR]

We are in the midst of an unprecedented public and planetary health crisis. A major driver of this crisis is the current nutrition transition—a product of globalization and powerful multinational food corporations promoting industrial agriculture and the consumption of environmentally destructive and unhealthy ultra-processed and other foods. This has led to unhealthy food environments and a pandemic of diet-related noncommunicable diseases, as well as negative impacts on the biophysical environment, biodiversity, climate, and economic equity. Among migrants from the global south to the global north, this nutrition transition is often visible as dietary acculturation. Yet some communities are defying the transition through selective resistance to globalization by recreating their traditional foods in their new home, and seeking crop species and varieties customarily used in their preparation. These communities include Zapotec migrants from the Central Valleys of the southern Mexican state of Oaxaca living in greater Los Angeles, California. Focusing on the traditional and culturally emblematic beverage tejate, we review data from our research and the literature to outline key questions about the role of traditional foods in addressing the public and planetary health crisis. We conclude that to answer these questions, a transnational collaborative research partnership between community members and scientists is needed. This could reorient public and planetary health work to be more equitable, participatory, and effective by supporting a positive role for traditional foods and minimizing their harms. [ABSTRACT FROM AUTHOR]

The debate over innovation in sustainable food in Africa is multifaceted and complex since it is impacted by an array of issues, including social, cultural, religious, and environmental implications. The diversity of cultures on the continent, as well as religion, influence the foods that people eat. The architecture of agro-ecological zones influences food production and, as a result, the sort of innovation in sustainable food. Africa, in particular, has immense potential for the development of multiple sustainable food innovations, whether in terms of food, culture, or tradition. By sustainable food innovation, it may be possible to improve Africa’s food systems from the demand side while also mitigating the effects of climate change. For Africa, it is the food crisis that simply cannot be allowed to go to waste, hence the need for innovation in sustainable food solutions in its own context. Africa’s long-standing food crisis, recently worsened by the COVID-19 pandemic and, increasingly, by climate change and heavily weighed on gender disparities in agriculture and food production, threatens to have dire consequences, especially on achieving the SDGs in Africa. Innovation in sustainable food is at the forefront of all Africa needs for its survival at every current stage of population evolution; this applies whether in industrialized or impoverished nations, rural or urban, village or metropolis, etc. It is false to believe that the only sources of innovation in sustainable food are cutting-edge research or the most recent developments in genomic science. The discussion gives an opinion on the socio-cultural, economic, and environmental factors and their implications for innovation in sustainable food in Africa.

Indigenous people in northern Canada have relied on sustained and safe access to traditional foods for millennia. Today, however, they experience higher rates of food insecurity than non-Indigenous people or Indigenous people living in urban settings. Changing socioeconomic and environmental conditions in the Canadian north have altered traditional food acquisition and consumption patterns, with implications for health and wellbeing, and cultural continuity. To assess the breadth and depth of scholarship on the sociocultural role of traditional foods in northern Indigenous food security, we conducted a scoping review of online peer-reviewed articles. The 22 articles selected and screened for comprehensive review affirmed that traditional foods remain vital and central to food security for northern Indigenous populations. However, our review brings to light a recurring tendency in these studies to disregard or inadequately consider the complex sociocultural dimensions of traditional foods, such as the critical role of food processing, cooking, and sharing in supporting Indigenous food security. To address this gap and ensure food security is aligned with Indigenous-defined needs and priorities, community-led research is needed, grounded in Indigenous knowledge that promotes access to traditional foods and affirms Indigenous food sovereignty.

Alheira is a naturally fermented meat sausage traditionally made in the Portuguese region of Trás-os-Montes. Lactic acid bacteria (LAB) are the dominant microorganisms in alheira and can endow it with various technological properties. This study aimed (1) to characterize technological features and in vitro antimicrobial activity of LAB isolated from alheira, and (2) to reveal associations between such phenotypic characteristics and the isolates species identified through amplification and sequencing of the 16S ribosomal gene. Sixty-two LAB isolates were identified and Enterococcus (E.) faecium corresponded to 32.3% of isolates, followed by Leuconostoc (L.) mesenteroides (19.4%) and Latilactobacillus (Lb.) sakei (17.7%), aligning with previous research on traditional Portuguese fermented meat sausages. The phenotypic analysis of LAB isolates indicated diverse acidification capacities, proteolytic activities, and inhibitory effects against foodborne pathogens Listeria (L.) monocytogenes, Salmonella (S.) Typhimurium and Staphylococcus (S.) aureus. Overall, lactobacilli displayed high inhibition activity against the pathogens S. aureus, L. monocytogenes, and S. Typhimurium. Although the mechanisms for the inhibition of pathogen growth need to be further elucidated, these findings enhance our understanding of LAB diversity and functionality in alheira sausages, contributing to product safety and quality.

Abstract Indonesia, a multicultural country, exhibits high diversity of cultural heritage. Sambal, for example, a traditional chili paste or sauce usually consumed as condiment, has been an integral part of Indonesian food culture for centuries. Initially, sambal was prepared using native ingredients such as pepper and ginger. Cayenne pepper (Capsicum annuum), a native American plant, was incorporated in sambal recipes in the sixteenth century and since then, it has been the major ingredient of Indonesian sambal. Each region of Indonesia has its own traditional versions of sambal, distinguishable by its ingredients or production methods. The aim of this review is to identify and establish a profile regarding the diversity and geographical distribution of 110 different varieties of sambal in Indonesia reviewed from various cookbooks. The island of Java exhibits the highest amount of sambal variants (64.5% of sambal variants found in Indonesia) among other islands. More than 80% of the identified Indonesian sambals are prepared by crushing and cooking the ingredients. Some also are served as raw sambals in all islands in Indonesia, except Java and Sumatra. Besides chili pepper, sambal production often involves the use of diverse secondary ingredients that gives a unique identity for every sambal recipe (e.g., fruit, local food, aromatic herbs, etc.). Nowadays, sambal is produced both traditionally for direct consumption and modernly in food industries, thus resulting in commercially packaged sambals with long shelf life. Sambal also has potential to contribute to the nation’s economic conditions, mainly by supporting the development of small and medium enterprises. With regard to novelty, this is the first international review discussing the diversity of sambals in Indonesia in a thorough and comprehensive manner.