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China possesses abundant species resources in genus Lithocarpus Blume, commonly known as "acorns." These nuts are traditional foods in China, holding significant potential for local specialty food and rural economic development. To explore their edible value, we compared the nutritional components and metabolites between the fruits of Lithocarpus corneus (YD) and Lithocarpus pachylepis (HL), which are cultivated widely in south of China. Non‐targeted metabolomics analysis of YD and HL was performed using ultra‐performance liquid chromatography tandem mass spectrometry technology. A total of eight classes of differential metabolites (DAMs) were detected: alkaloids, amino acids and peptides, carbohydrates, fatty acids, polyketides, shikimates and phenylpropanoids, terpenoids, and other metabolites. In the positive ion mode, 225 DAMs were identified, whereas in the negative ion mode, 116 DAMs were identified. KEGG pathway enrichment analysis showed that the differentially abundant metabolites were generally enriched in three pathways: aminoacyl‐tRNA biosynthesis, alanine, aspartate, and glutamate metabolism, and ABC transporters. The nutritional content of YD has higher moisture, fructose, and total flavonoid levels, but lower starch, protein, fat, glucose, sucrose, and total sugar content than HL. Additionally, YD contains more Ca, K, P, and Fe, but less Mg and Zn compared to HL. Analyses indicate that YD is nutrient‐rich and beneficial, making it suitable for further development. Two species of Lithocarpus contain nandrolone, suggesting a new direction for specialty food development. The unique chemical composition and rich nutritional content of Lithocarpus fruits provide a theoretical basis for their development and application as food resources. Practical Application: L. corneus and L. pachylepis are traditional Chinese nuts, rich in starch, minerals, and flavonoids, making them suitable for consumption or use as food constituents. Their fruits contain various unique natural chemical compounds, indicating high application value and development potential. [ABSTRACT FROM AUTHOR]

A traditional Angelica jam has been produced from stems of Angelica sylvestris L. growing at the foot of Mount Uludag in Bursa for many years. The aim of this study was to develop new functional formulations of Angelica jam by adding carob and cinnamon extracts, and to evaluate the effect of jam processing and the extracts' addition on the sensory attributes, physicochemical and nutritional characteristics of Angelica jams as well as in vitro bioavailability of phenolics. The main physicochemical properties of the jams including total water‐soluble dry matter (Brix value), pH, invert sugar content, total dietary fiber content, and 5‐(hydroxymethyl) furfural (HMF) ranged between 71.80–72.70 °Bx, 3.65–3.91, 39.30%–49.60%, 0.70–0.90 g/100 g, and 91.00–105.50 mg/kg, respectively. The most abundant minerals were potassium (K), calcium (Ca), magnesium (Mg), phosphorus (P), and iron (Fe) within a concentration range of 80.49–388.67 mg/kg, 111.10–135.00 mg/kg, 24.00–43.28 mg/kg, 7.57–28.06 mg/kg, and 0.52–1.14 mg/kg, respectively. Sensory analysis revealed that general acceptability of Angelica jams in a 9‐point hedonic scale was above 7. The highest antioxidant capacity values of Angelica jam and its functional forms fortified with carob and cinnamon extracts were obtained as 96.68 ± 11.30 mg TE/100 g DM, 248.49 ± 17.78 mg TE/100 g DM, and 193.11 ± 16.06 mg TE/100 g DM, respectively, with the ABTS (2,2′‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulfonic acid) method. It was observed that the main phenolic compound of the jams was caffeic acid. Depending on the type of extract added into the formulations, trans‐cinnamic acid and gallic acid (GA) became predominant phenolics. Total antioxidant capacity (TAC) of Angelica sylvestris stem decreased by 72%–85% with the heat treatment applied during jam processing. While total phenolic content (TPC) and total antioxidant capacity (measured by the DPPH (1,1‐diphenyl‐2‐picrylhydrazyl) method) increased as a result of intestinal digestion of the jam, it was observed that bioaccessibility of most of the phenolic compounds decreased after intestinal digestion of the jams. [ABSTRACT FROM AUTHOR]

Tourism, which has a wide literature, is also represented by wine, olive oil and cheese under gastronomy as a niche genre. Recently, the increasing interest of tourists in these foods, especially cheese, has triggered the development of cheese tourism through the creation of routes along with the increase in festivals and events. In parallel with this rapid development, the interest of academics has begun to turn towards cheese tourism. Researchers state that there are more than 1,000 types of cheese around the world. Turkey also makes significant contributions to these cheese varieties with its known types such as Ezine cheese, Kars kashar cheese, Erzurum civil cheese. However, it is also possible to mention many undiscovered cheese types that are produced using traditional methods. This study, which was carried out for an exploratory purpose, was carried out with the aim of examining the production process of kandirif cheese, which is produced with traditional methods in the Erzurum region, and to introduce this type of cheese to tourism by contributing to its sustainability. In this context, interviews were conducted with eight kandirif cheese producers, the number of which is gradually decreasing. As a result, it has been determined that this cheese is a unique and traditional type of cheese that has been produced only in Kekikli village for many years, but is not very well known. Kandirif cheese should first be protected by registering a geographical indication, its sustainability should be ensured and after the necessary infrastructures are created, it should be introduced to tourism through a route. This special cheese should be seen as a touristic product, it should be given the necessary value and its loss should be prevented. The most important supporters in this regard will be kandirif cheese producers, who have sales and marketing reservations. Because producers have stated that they can be leading entrepreneurs in economic development through tourism. [ABSTRACT FROM AUTHOR]

Copyright of Retos: Nuevas Perspectivas de Educación Física, Deporte y Recreación is the property of Federacion Espanola de Asociaciones de Docentes de Educacion Fisica 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.)

Gundelia tournefortii L. (Asteraceae) is an artichoke-like wild edible vegetable that grows in the semi-arid climate of the East Mediterranean. Due to its high cultural and economic values for culinary and therapeutic uses, this plant is exposed to overharvesting driven by household consumption and trade, threatening the survival of natural populations. Some limited data on the nutrient composition of G. tournefortii exists indicating presence of folic acid and several essential amino acids. Research on seed germination reports that mechanical scarification, gibberellic acid, and cold stratification are all effective treatments for seed dormancy breaking and therefore to propagate plants from seed. Successful vegetative propagation from the plant meristems is also available. However, despite some exceptions, the species is still not widely cultivated due to its thorny habit and complex seed germination requirements, and the ability to ensure seed germination under natural field conditions remains to be addressed. [ABSTRACT FROM AUTHOR]

Abstract Millets are an important traditional food known for their dietary diversity. They play a key role in ensuring human health and well-being. Millets, which are small-seeded grains cultivated widely in various areas of the world, have emerged as significant contributors to this paradigm shift. They are nutrition powerhouses, that boast raised levels of dietary fibre, protein, vitamins, and minerals. Since they are gluten free, those with celiac disease may utilize them and serve as alternatives to wheat products. The promotion of these grains as a staple food holds significant promise for facing the global challenges of malnutrition, food insecurity, and environmental degradation. Moreover, millets contain bio-active compounds like flavonoids, lignin, phenolic acids reduce inflammation and serve as antioxidants. Millets have positive health benefits related to blood sugar, cardiovascular disease and obesity, and the gastrointestine. This article provides an overview of the functional role of millets as promising food for human health.

Pacri nanas is a traditional Malay food made from fresh pineapple cooked with various herbs/spices and coconut milk. Pacri nanas can be marketed more widely if packed in cans. This study aims to estimate the shelf-life of canned pacri nanas using the Accelerated Shelf-Life Test (ASLT) method. The storage temperatures used in this study were 35 °C, 45 °C, and 55 °C. The parameters observed were sensory characteristics: color, aroma, taste, texture, and overall appearance. The results showed that all parameters decreased during storage, as indicated by the negative slope graph. The first-order reaction affects the sensory parameters decrease during storage. The lowest activation energy (Ea) value used to determine the product shelf-life is the aroma parameter with the regression equation y = -2416.4x + 5.9911, so the resulting activation energy is 4798.97 cal/mol. The shelf-life of pacri nanas at storage temperatures of 35 °C, 45 °C, and 55 °C were 11.3, 8.8, and 7.0 months, respectively. Storage of canned pacri nanas is recommended at room temperature (30 °C) with an estimated shelf-life of 12.8 months.

This empirical study examines the motivational determinants driving the consumption of traditional local food and beverages in Latacunga in Central Ecuador (South America). This geographical area embraces a rich cultural and historical heritage, making it a year-round destination for tourists looking to experience its unique local cuisine and festivals. An online survey was conducted between September 2021 and February 2022, during which 445 valid questionnaires were collected; these were quantitatively analysed using binary logistic regression analysis. Model-based findings revealed that age, taste, health and safety concerns, cultural experience, and expenditure were the most significant factors influencing the consumption of traditional local food and beverages. This information will help understand tourists’ behaviour concerning gastronomic tourism, and help develop optimal positioning, branding, and marketing strategies for sustainable development at top-ranking destinations, particularly cities in Central Ecuador and other international cities featuring similar tourism characteristics.

Abstract Indonesia is the fourth most populous country in the world with a diverse array of traditional food, including main dishes, snacks, and indigenous beverages. The paper aims to explore the cultural significance, historical and philosophical perspectives, production, physicochemical properties, recent development studies, and the safety, shelf life and microbiological aspect of wajik, a traditional Javanese food. Wajik originated during the Majapahit era in Central and East Java and is still significant today in ceremonial events. Wajik, rooted in the Javanese phrase "wani tumindak becik", symbolizes courageous pursuit of righteousness and reflects the unwavering commitment to virtuous actions, with its etymological link to diamond-shaped playing cards. Wajik is an officially recognized semi-wet snack made from glutinous rice, palm sugar, and coconut milk, with a distinctive texture and delightful, sweet taste, typically served as a leisure snack due to its parallelogram shape, semi-wet texture, and slight stickiness, requiring specific equipment and standardized ingredients for production. Some strategies have been developed to increase the quality, value added, and to prolong the shelf life of wajik through innovative packaging, food safety system implementation, and product reformulation.

Abstract The Himalayan mountain range in India is home to some of the most diverse ethnic communities and tribes, especially in the northwestern Himalayan range, which spans between the Indian provinces/states of Uttarakhand and Himachal Pradesh. The rich and diversity of the local flora offers nutritional diversity and ensures therapeutic certainty for the local communities (e.g., Garhwali, Kumaoni, Bhotiya, Jaunsari, Gaddi, and Kinnauri). The local varieties of millet, legumes, leafy vegetables, tubers, and ferns in different forms (fresh, sundried, flour, pickled, or fermented) are commonly used to prepare different dishes and locally produced beverages (e.g., soor/sur, pakhoi/paakuyi, chhang, jann/jan, jhol, lugdi/lugri, etc.). This centuries-old indigenous experience, the knowledge of local flora, and the traditional food preparation are key to meeting the dietary demands of local communities. In addition, these local delicacies are also rich in health-benefiting bioactive molecules and have functional food properties, which are not documented yet. Therefore, this review closely examines the functional food properties of the traditional food prepared in the Uttarakhand and Himachal Pradesh regions and provides the scientific evidence to preserve this rich dietary traditions.

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 FROM AUTHOR]

In 1974 Jane Grigson published English Food to restore some faith in England’s culinary heritage and show that there was a great deal of merit in the traditional, domestic cooking of this nation. Fifty years on, Sam Bilton reflects on the relevance of this work today. [ABSTRACT FROM AUTHOR]

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office 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.)

Purpose: Of the studies covering culinary tourism and traditional culture, Generation Z remains an underexplored group despite being the primary consumers of future tourism. Research into young consumers' motivations is hoped to clarify, protect, and sustain Hong Kong Tong sui among this generation. As such, this study focuses on Generation Z to understand the types of novel experiences Tong sui can create for them, and it is worth exploring in depth the diet that young people are interested in from the perspective of traditional food. Design/methodology/approach: Based on Creswell's guidelines for quantitative research, we investigated the relationships among multiple elements of Hong Kong Tong sui and Generation Z tourists. A corresponding questionnaire was designed to gather information for statistical analysis and contains five sections. The first part solicited basic respondent information. Sections 2–5 presented several key terms (nostalgic emotion, food authenticity, FCV, and purchase intention) to frame the questionnaire in terms of our hypotheses. Items were scored on 7-point Likert-type scales for ease of processing in SPSS 26.0. Findings: All hypotheses were supported, with nostalgia having the most significant influence on Generation Z's purchase intentions. Besides, young generations are willing to buy traditional food when exposed to the restaurants or enterprises have nostalgic elements and inspire nostalgia in consumer. Generation Z's thoughts about food authenticity notably played a more significant role than FCV in terms of the nostalgia of traditional food. In addition, food authenticity and FCV were found to indirectly mediate the relationship between nostalgic emotion and purchase intention. Research limitations/implications: Examining these types of campaigns geared toward Generation Z tourists to advertise traditional food has enriched this tactic's applicability. The approach also constructs a foundation to scrutinize the appeal of traditional dishes among young consumer groups to potentially strengthen such food's influence. Practical implications: This study highlights the importance of leveraging nostalgia and understanding the emotional connection that Generation Z has with traditional cuisine. It suggests that enterprises can develop new products or revive traditional recipes that cater to the nostalgic preferences of Generation Z. Marketing innovations, such as using social media influencers, can also be employed to create awareness and generate interest in traditional food. Traditional food can contribute to tourist destinations' promotion and differentiate them from competitors, boosting the tourism and catering industries and creating employment opportunities. Social implications: The promotion and preservation of traditional food can contribute to the preservation of cultural identity and heritage. By engaging local communities in culinary initiatives and fostering community pride, traditional food tourism can strengthen the connection to cultural heritage and encourage the preservation of traditional culinary practices. This engagement can lead to sustainable development by promoting local traditions and ensuring the participation of the local community in tourism activities. Originality/value: This study offers novel theoretical insights into traditional food consumption and food marketing, thus narrowing gaps in research on young consumers and traditional food. Results enrich the understanding of Generation Z's intentions to purchase traditional food by highlighting tourists' preferences. Guidelines are also provided for the operators on creating nostalgic campaigns that appeal to young generations. [ABSTRACT FROM AUTHOR]

Indonesia is the fourth most populous country in the world with a diverse array of traditional food, including main dishes, snacks, and indigenous beverages. The paper aims to explore the cultural significance, historical and philosophical perspectives, production, physicochemical properties, recent development studies, and the safety, shelf life and microbiological aspect of wajik, a traditional Javanese food. Wajik originated during the Majapahit era in Central and East Java and is still significant today in ceremonial events. Wajik, rooted in the Javanese phrase "wani tumindak becik", symbolizes courageous pursuit of righteousness and reflects the unwavering commitment to virtuous actions, with its etymological link to diamond-shaped playing cards. Wajik is an officially recognized semi-wet snack made from glutinous rice, palm sugar, and coconut milk, with a distinctive texture and delightful, sweet taste, typically served as a leisure snack due to its parallelogram shape, semi-wet texture, and slight stickiness, requiring specific equipment and standardized ingredients for production. Some strategies have been developed to increase the quality, value added, and to prolong the shelf life of wajik through innovative packaging, food safety system implementation, and product reformulation. [ABSTRACT FROM AUTHOR]

Adrem or "Tolphit" is a traditional Bantul food which is quite unique and has historical value of origin, culture, geographical landscape and complicated cooking methods. This traditional cake is often served at various traditional ceremonies and celebrations or as an accompaniment to tea and coffee in leisure time. This research was carried out using a descriptive research method with a qualitative approach. Data collection techniques used in this research are in-depth interviews, observation, documentation and literature study. Key informants in this research are historians and gastronomists who comprehend the existence of traditional Adrem cakes, while additional informants in this research are traders who produce traditional Adrem cakes. The analysis technique used in this research is an approach which includes data reduction, data presentation, drawing conclusions and verification. The research results show that traditional tolphit/adrem cakes have the opportunity to be used as gastronomic tourism. This opportunity is reflected in producers who always take part in traditional food festivals or exhibitions, making this traditional culinary known widely in the community. Meanwhile, the challenges faced by producers are the lack of publicity in the form of promotions and the government's role in introducing this cake to tourists, which has resulted in this cake being less popular. [ABSTRACT FROM AUTHOR]

The Himalayan mountain range in India is home to some of the most diverse ethnic communities and tribes, especially in the northwestern Himalayan range, which spans between the Indian provinces/states of Uttarakhand and Himachal Pradesh. The rich and diversity of the local flora offers nutritional diversity and ensures therapeutic certainty for the local communities (e.g., Garhwali, Kumaoni, Bhotiya, Jaunsari, Gaddi, and Kinnauri). The local varieties of millet, legumes, leafy vegetables, tubers, and ferns in different forms (fresh, sundried, flour, pickled, or fermented) are commonly used to prepare different dishes and locally produced beverages (e.g., soor/sur, pakhoi/paakuyi, chhang, jann/jan, jhol, lugdi/lugri, etc.). This centuries-old indigenous experience, the knowledge of local flora, and the traditional food preparation are key to meeting the dietary demands of local communities. In addition, these local delicacies are also rich in health-benefiting bioactive molecules and have functional food properties, which are not documented yet. Therefore, this review closely examines the functional food properties of the traditional food prepared in the Uttarakhand and Himachal Pradesh regions and provides the scientific evidence to preserve this rich dietary traditions. [ABSTRACT FROM AUTHOR]

Erzurum cheese halva is a traditional food registered with a geographical indication with its own taste and flavor, which is produced with saltless fresh civil cheese, fresh cream and flour mixture. This study was conducted to investigate the changes in the physical, chemical and microbiological properties of Erzurum cheese halva in different packaging and storage tempareture. The produced cheese halva samples were stored for two months in two different packaging methods (aerobic and vacuum packaged) and at three different storage temperatures (room temperature, +4℃ and -18℃). Some microbiological, chemical, physicochemical and sensory analysis of cheese halva samples were investigated during storage period. Furthermore, the dry matter, ash, protein, fat, salt and aw contents of cheese halva samples were determined on the 0th day of storage. The most obvious sign of deterioration were moldiness on aerobic packaged samples both the room temperature and +4℃ stored, and they were spoiled on the10th and 15th day of storage, respectively. It was observed that the acidity has increased and consumability has decreased in vacuum packaged samples stored at +4°C. Although neither chemical nor microbiological deterioration occurred in the vacuum packaged cheese halva samples stored on -18°C, negatively affects in the fibrous structure of the product and reduces the overall acceptability of the product. For this reason, future studies must be carried out that is necessary to search for more suitable packaging methods (e.g. modified atmosphere packaging) to protect the product's typical textural structure during the shelf life. [ABSTRACT FROM AUTHOR]

This study explores the integration of ethnomathematical concepts found in traditional West Sumatran food and their influence on the mathematical literacy skills of children aged 5-6 years. Employing a quasi-experimental pretest-posttest control group design, the research aimed to compare mathematical literacy outcomes before and after ethnomathematics-based learning interventions. A purposive sample of 12 kindergarten students from Koto Besar was assessed using structured observation sheets, and data were analyzed with SPSS 22.0. Results showed significant improvements in mathematical literacy, with pretest scores ranging from 11 to 16 and posttest scores from 20 to 30, indicating a score increase of 7 to 14 points. Normality and homogeneity tests confirmed the data's validity. The findings emphasize the effectiveness of using traditional food in teaching mathematical concepts, making them more relatable and engaging for young children while preserving cultural heritage. The study also highlights active participation and enhanced comprehension among children through culturally contextualized learning. Limitations include the small sample size and short intervention period, which may affect generalizability. Future research should involve larger samples and longer durations to confirm these findings and explore broader educational implications. Integrating ethnomathematics through traditional foods presents a promising strategy for improving mathematical literacy and cultural awareness in early childhood education. [ABSTRACT FROM AUTHOR]

In Thailand, the sacred lotus (Nelumbo nucifera Gaertn.) is used as an ingredient for healthy food and beverage production and plays a role in Buddhist rituals. In particular, dried lotus petal tea and jasmine rice wrapped in lotus leaves are a staple of traditional food menus, but detailed nutritional information on these products is lacking. Hence, the objective of this research was to standardize some traditional value-added Thai foods and beverages made from lotus and assess their nutritional value. First, a recipe for rice mixed with lotus seed, shrimp, and chicken wrapped in lotus leaves was standardized as a main course, to be served along with lotus petal tea. Subsequently, a nutritional analysis of the two products was carried out for the purpose of nutritional information labeling. The estimated nutritional values in both products were assessed according to the criteria of Percentage of Thai Recommended Daily Intakes for population over 6 years of age (% Thai RDI) with a 2,000-kcal diet. The results showed that the nutritional value of rice wrapped in lotus leaves per net weight of 180 g as a percentage of RDI (excluding a nutritional analysis of the lotus leaves) was 390 kcal (20%) of total energy, 14 g (22%) of total fat, 285 mg (95%) of cholesterol, 18 g of protein, 48 g (16%) of total carbohydrate, 620 mg (31%) of sodium, and vitamin A, B1, and B2. For the nutrition value of a lotus petal teacup per 100 g net weight, only 20 mg (1%) of sodium was found. Lastly, the preliminary results of this study were evaluated based on a value index over five years. The findings revelated that the value addition of sacred lotus represented 8,859 Thai Baht of net present value (NPV), a benefit-cost ratio (BCR) of 1.34, and 8.1% of internal rate of return (IRR), and showed the break-even value of the project budget. Therefore, the result findings are expected to enhance development of sacred lotus products oriented towards green production. [ABSTRACT FROM AUTHOR]

The rapid dietary changes experienced by indigenous people worldwide threaten the use of traditional foods, which are often undervalued. This study focused on evaluating the antioxidant and antibacterial efficacy of five vegetables typically consumed by the Manipuri ethnic groups in the Sylhet region of Bangladesh: Yongchak seed (Parkia speciosa), Telikadam seed (Leucaena leucocephala), Phakphai leaf (Persicaria odorata), Sheuli leaf (Nyctanthes arbor-tristis), and bamboo shoot (Bambusa spp.). The samples were dried and powdered to assess the antioxidant activity through total phenolic content (TPC), total flavonoid content (TFC), total tannin content (TTC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Antibacterial efficacy was determined by measuring the zone of inhibition (ZOI), minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC). Leafy vegetables exhibited higher TPC, TFC, and TTC than seeds and shoots, with N. arbor-tristis leaf showing the highest TPC (99.16 ± 2.07 mg GAE/g DW) and P. odorata leaf exhibiting the highest TFC (9.19 ± 0.7 mg QE/g) and TTC (3.59 ± 0.26 mg TAE/g). However, Bambusa spp. shoot extract showed the highest antioxidant potential (IC50: 1.66 ± 0.05 mg/mL). All samples exhibited higher ZOI against gram-positive bacteria (Bacillus spp. and Staphylococcus spp.), ranging from 10 ± 2.65 to 19.33 ± 2.08 mm. L. leucocephala seed extract showed the highest antibacterial activity against both the tested gram-positive bacteria with a MIC of 15.6 mg/mL. Conversely, the P. odorata leaf extract exerted the strongest antibacterial effect against gram-negative bacteria, with the lowest MIC values for Klebsiella spp. (31.25 mg/mL) and Escheria coli (62.5 mg/mL). The findings of this investigation suggest that the selected indigenous vegetables could be valuable sources of phytochemicals with potential antioxidant and antibacterial activities. Incorporating and promoting these traditional foods into the diet may improve food security, dietary diversity, and public health in Bangladesh.

Abstract The Bidayuh cuisines and culinary practices epitomize an inherent part of the cultural profile of the Sarawak community. This indigenous group (Bidayuh) is the second-largest group contributing to the Sarawak’s distinctive identity after the Iban. The distribution of the Bidayuh community is predominantly across the districts of Lundu, Bau, Kuching and Serian in Sarawak. There are concerns that the Bidayuh traditional culinary culture will gradually beset by modernization. Many prefer convenience over the hassle of cooking using the traditional manner, hence diluting the traditional culinary knowledge among the younger generations. Therefore, ethnomethodology, a qualitative research approach, was utilized to explore the traditional culinary practices and the connotation of food among the Bidayuh indigenous group in Sarawak, Malaysia. The data were collected from nine informants [Kampong Gumbang in Bau District (n = 5) and Kampung Mongkos in Serian District (n = 4)] who had voluntarily participated in this study. Through the ethnomethodological lens, this study documented eight traditional Bidayuh recipes and the collective development of the gastronomic culture of this community that are still remembered and practiced today.

Abstract Coconut snowball (Naru/ Ladoo) is a conventional Indian sweet made out of coconut endosperm and sugar/ jaggery. However, coconut snowball has a limited shelf-life (3–4 weeks) and lose their textural properties with time in refrigerated conditions, due to the presence of high amounts of saturated fatty acids. This present study is aimed to utilize tender endosperm (Talsas/ Nungu) of Palmyra palm (Borassus flabellifer) as an ingredient for coconut snowball to improve its nutritional and sensory attributes. In this study, the optimum cooking time, amount of coconut, and Talsas endosperm obtained through Box-Behnken model were 22.5 min, 52.25% and 22.5%, respectively. Fortification increased the levels of total polyphenol content, total flavonoid content, ferric reducing antioxidant activity, and 2, 2′-Azinobis (3-ethylbenzothiazoline-6 sulfonic acid) radical scavenging property by 45.39%, 3.25-fold, 6.68-fold and 2.34-fold, respectively. HPLC analysis of Naru samples revealed the presence of six polyphenols (kaemferol, myricetin, gallic acid, protocatechuic acid, quercetin, rutin). Additionally, in-vitro lipid digestibility, lipid oxidation studies microbiological analysis, and sensory studies were conducted to determine the role of Talsas endosperm substitution in coconut snowball. Based on these experiments, it can be concluded that fortification of Coconut Naru with Talsas endosperm significantly enhanced its nutritional profile, antioxidant capacity, sensory characteristics, and shelf life by only up to 75 days.

AbstractThe investigation aims to explore the food choice behavior of tourists concerning traditional Kashmiri food. The Extended Theory of Planned Behaviour (ETPB) has been applied that explains human behavior from the perspective of the attitude-behavior-experience relationship. An instrument was developed based on previous literature and was tested for a pilot study to check its validity and reliability. A descriptive research design and a positivist approach were applied to the present investigation. A sample of 387 valid questionnaires was analyzed for the present study. The purposive sampling technique was used to collect the data from tourists consuming traditional Kashmiri traditional food. Collected data was analyzed through SPSS-20 and Smart-PLS 4.0 software. The investigation results revealed that the Extended Theory of Planned Behaviour provided feasible explanations for tourists’ traditional food consumption behavior. Except for the Esthetic Experience, all other variables (i.e. Attitude, Curiosity, Education, Perceived Behavioural Control, Perceived Usefulness, and Subjective norms) have a significant positive relation with Behavioural Intention, and Behavioural Intention has a significant positive association with Actual Behaviour. Given the lack of research examining tourist food consumption, this study provided evidence that one of the effective ways to understand tourists’ traditional food buying behavior is from the perspectives of both attitude-behavior relationships and experience.

The Bidayuh cuisines and culinary practices epitomize an inherent part of the cultural profile of the Sarawak community. This indigenous group (Bidayuh) is the second-largest group contributing to the Sarawak's distinctive identity after the Iban. The distribution of the Bidayuh community is predominantly across the districts of Lundu, Bau, Kuching and Serian in Sarawak. There are concerns that the Bidayuh traditional culinary culture will gradually beset by modernization. Many prefer convenience over the hassle of cooking using the traditional manner, hence diluting the traditional culinary knowledge among the younger generations. Therefore, ethnomethodology, a qualitative research approach, was utilized to explore the traditional culinary practices and the connotation of food among the Bidayuh indigenous group in Sarawak, Malaysia. The data were collected from nine informants [Kampong Gumbang in Bau District (n = 5) and Kampung Mongkos in Serian District (n = 4)] who had voluntarily participated in this study. Through the ethnomethodological lens, this study documented eight traditional Bidayuh recipes and the collective development of the gastronomic culture of this community that are still remembered and practiced today. [ABSTRACT FROM AUTHOR]

International tourists often seek to have traditional food experience in the destinations they visit. The experience ranges from food harvesting to preparation and dining. While this experience is well developed in many advanced destinations, in Africa traditional food is yet to be accepted in many tourist facilities. In part this is because of limited information about the nutritional composition of traditional food and its contribution to the Recommended Dietary Allowances (RDAs). This paper establishes the nutritional composition of Luwombo, a special traditional foodstuff that is becoming common among tourists to Uganda. The paper further assesses the contribution of Luwombo towards meeting the RDAs of the tourists. Understanding the nutritional value of luwombo is important for its own promotion, preservation and consumption. This would be helpful in instilling pride and cultural identity of Ugandans within a changing global system. For tourists, luwombo preparation and dining would be an additional experience, and once a positive experience is achieved, local communities can benefit both socially and economically. The study established that luwombo is nutritious, able to meet the RDAs of tourists across different age groups. Trust in the nutritional value of luwombo as well as the benefits associated with experiential preparation can generate socio-cultural and economic impacts in the host communities. A linkage with the African diaspora can even create further positive impacts. [ABSTRACT FROM AUTHOR]

Background: The fermented wax gourd, often referred to as "smelly wax gourd," is a traditional food that undergoes natural fermentation. It's a staple in eastern China and is recognized as Ningbo's "city-fermented food." Characterized by its distinct putrid flavor and soft texture, its safety, nutritional aspects, and sensory attributes have not been extensively studied. Methods: In this research, the microbial community and flavor components of fermented wax gourd during its traditional fermentation were analyzed. The safety and impact on the gut microbiota were also assessed by administering it to healthy and pseudo-germ-free mice. Results: The findings revealed that organic acids primarily contribute to the gourd's flavor during fermentation. The aroma reminiscent of fruits is due to 2-methyl-butyric acid, while butyric, pentanoic, caproic, and octanoic acids are responsible for their characteristic smelly taste. In the fermentation of traditional foods, the abundance of substances and open fermentation contribute to the diversity of microorganisms in the system, and the reproduction and metabolism of microorganisms drive the fermentation of foods. From the results of this study, the flavor peaks on the 10th day of fermentation. Predominant microbes include Lactobacillus fermentum, Streptococcus equinus, Fusobacterium perfoetens, Weissella confusa, and Lactobacillus plantarum. Notably, Lactobacillus was the most abundant probiotic in the early fermentation stages. The "smelly" taste of smelly wax gourd was mainly derived from butyric acid, valeric acid, caproic acid, caprylic acid, p-methylphenol and other compounds, and the abundance of Caldicoprobacter algeriensis, Mariniphaga anaerophila, Streptococcus equi and Lactobacillus were significantly correlated with 4 of the above 5 acids. These four bacteria may contribute more to the "smelly" taste of smelly wax gourd. In the study, compared with the control group (CONT), the abundance of Helicobacter ganmani, H. Chanicola, Lactobacillus animalis, Lactobacillus gadi and Lactobacillus reuteri decreased in mice groups treated with anti-biological pretreatment followed by gavage of smelly wax gourd (A.SWG) and the smelly wax gourd (SWG) groups. Conversely, Muribaculum intestinale, Prevotellamassilia timonensis, Alistipes putredinis, Kineothrix alysoides and Clostridium indolis' abundance of increases. Mice that underwent fecal microbiota transplantation (FMT) exhibited a higher abundance of probiotics like Bifidobacterium animalis, Bifidobacterium pseudolongum, Lactobacillus johnsonii, and others compared to the fecal culture microbiota transplantation (CMT) group. However, the CMT group had a higher presence of fermented and Royce lactobacilli. Implication: Consuming fermented wax gourd can enhance the presence of beneficial probiotics and reduce pathogenic Helicobacter sp. in the mouse gut. Both Lactobacillus sp. and Bifidobacterium sp. showed increased abundance post fecal microbiota and fecal culture microbiota transplantation. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

In the Simalungun Batak community, known and commonly consumed is Tinuktuk. Tinuktuk is a local Simalungun cultural heritage that is usually given to Simalungun women who have just given birth so that they are strong and able to care for their babies and provide optimal breastfeeding. This study aims to determine the public's perception of tinuktuk. The data collection method is divided into two, namely the online method using social media researchers and the direct method carried out in 3 villages in Simalungun Regency. The results obtained showed that more than half of the respondents obtained tinuktuk by buying it, consuming tinuktuk in the form of chili sauce or mixing it with soup. That tinuktuk makes the body warm and fresh, shows that the combination of ingredients for tinuktuk synergistically functions as an antioxidant. Of the 10 questions regarding perceptions of tinuktuk, 80% of respondents agreed. Tinuktuk needs to be popularized and developed in a practical form to be consumed at any time. Further studies are needed on the bioactive compounds contained in tinuktuk. [ABSTRACT FROM AUTHOR]

Bombo latung is made from mashed corn. The traditional food Bombo Latung is usually served as the main food before doing activities because in the past rice was only owned by rich people. Bombo latung could be used as provisions for school children in ancient times, in the Manggarai language it was "Buttocks de anak school" Bokong is interpreted as provisions. The concept used is dynamics and traditional bombo latung food. The method used in this research is qualitative with an ethnographic research model through observation, interviews and documentation techniques. The traditional food of Bombo Latung is experiencing dynamics due to several factors such as tourism, economics and culture. However, the traditional food Bombo Latung is still preserved by the Meruorah Komodo Labuan Bajo hotel. Apart from the cultural nature of traditional Bombo Latung food, this traditional food is served openly. The traditional food Bombo Latung is openly served to tourists who come to stay or just visit Meruorah Komodo Labuan Bajo. [ABSTRACT FROM AUTHOR]

Background: This study aimed to determine the prevalence and mean infection intensity of zoonotic foodborne trematodes (FBT) in small indigenous species (SIS) fish hosts. Materials and Methods: A total of 8630 specimens of unknown origin were collected from the markets in Phnom Penh City. Fish were identified, weighed, and separated into 20 g subsamples for each fish species, and were examined using the artificial digestion method. A total of 10 species of FBT were detected in 11 species of fish out of the 23 species of fish in the total sample. Results: All infected FBT species were intestinal flukes. No liver flukes were found. The overall prevalence of FBT infection was 29.3% ± 5.3%, and the mean intensity was 0.85 ± 1.89 metacercariae (Mc)/g. The highest FBT prevalence was observed for Isthmiophora hortensis (10.7%) and Centrocestus formosanus (7.9%). Other species identified were Diplostomum spp., Echinochasmus japonicus, Echinostoma revolutum, Echinostoma sudanense, Haplorchis taichui, Haplorchis pumilio Heterophyes spp., and Procerovum varium. The highest mean intensity was found for Diplostomum spp. (1.75 ± 3.03 Mc/g). Trichopsis vittata was one of the main species constituting the SIS in urban markets (31.72%) and showed the highest prevalence of FBT (75.0%). In addition, T. vittata had the highest diversity of intestinal flukes compared with other fish species. Amblypharyngodon chulabhornae showed the highest mean intensity. but low diversity (only two species) and low prevalence. Conclusions:T. vittata could be considered a potential indicator for targeted monitoring of FBT intestinal flukes, but A. chulabhornae could also be considered for quantitative studies considering its high mean intensity. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Social representations can be explored as an approach in food science to understand the type of information consumers have about a product. The objective of this study was to identify the social representations given to wine with protection of origin and Mexican wine, by consumers from four regions of Mexico, and to explore its valorization elements. The verbalization of the two wines was independently examined by the free association of words, through an Internet survey carried out on a sample of Mexican wine consumers (n = 615). Wine with origin protection was mainly represented by quality attributes in the Western, Central, and South regions of Mexico, and Mexican wine was conceptualized mainly with the identity of origin; in this case both stimuli formed a general tendency towards utilitarian meanings. The conceptualization of Mexicans regarding the two wines was distributed in both tangible and intangible categories; The representations granted in each region vary depending on the relationship that the culture of that area has with wine.

Hardaliye, grape-based fermented beverage, rich in antioxidant phenolic compounds. Bioaccessibility and antioxidant capacity of bioactive compounds in hardaliye, produced using varying amounts of mustard seeds (1%, 1.5%, and 2%) with Merlot and Papazkarası grape varieties, were evaluated under in vitro gastrointestinal digestion conditions. After digestion, Merlot and Papazkarası samples with 2% addition of mustard seed showed significantly higher total phenolic compounds (TPC) (358.48±14.73 and 89.01±2.42 mg GAE/L, respectively) compared to other samples (P

The research objectives are to identify agro-tourism and culinary tourism spots, analyze the architectural landscape, develop the The Pasar KAMU as a culinary tourism based on local wisdom and analyze community and stakeholder participation in the development of the Pasar KAMU. Data methods and analysis use qualitative data methods and analysis and data collection through observation, in-depth interviews, and literature study. Research results: (1) the spots and facilities at Pasar KAMU are adequate for nature tourism and culinary tourism activities; (2) the layout and shape of the stand for selling traditional food at The Pasar KAMU applies an ecological architectural landscape and blends with nature, optimal use of local materials and resources; (3) culinary tourism which is served in the form of traditional Javanese and Malay food, processed manually and hygienic products (4) The medium of exchange at The Pasar KAMU is very unique, using tempo which has a nominal value of IDR 5000 and IDR 10,000 (5), The Pasar KAMU is superior tourist destinations are related to the participation of residents and tourism sector stakeholders which has an impact on increasing community income.

Functional foods are the name given to food groups that, when consumed, have beneficial effects such as promoting and maintaining metabolic health and preventing diseases, rather than just meeting nutritional needs. Rock samphire (Crithmum maritimum L.), is a plant that grows naturally in the Mediterranean and Aegean regions of Turkey and on the coasts of Cyprus, has been consumed in these regions for many years. The consumption of the rock samphire, which draws attention with its high iodine and bioactive component content, has been limited to the regions where it grows. In this study, the local consumption habits, recipes of the rock samphire plant and the awareness of its functional properties were determined. In the study, six different recipes were obtained from the local people. Traditional products prepared according to the recipes were photographed by the authors. In addition, twenty local people were interviewed and it was determined that consumers were informed about the functional properties of the rock samphire and that these properties motivated consumers to consume the plant. As a result of the study, it was concluded that the integration of locally-consumed rock samphire into the daily diets by introducing them into non-regional cuisines would contribute positively to the general public health and the economy of the region.

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. [ABSTRACT FROM AUTHOR]

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 FROM AUTHOR]

Introduction: Traditional galactogogue recipes are still being used, though not widely, and scientific studies on their use are scanty. This research aimed to study commonly used traditional galactogogue-recipes using primary sources, to bring about nutritional enhancement in most popular recipes and compare the standard and nutrified galactogogue-recipes for nutrients, phytochemicals and sensory qualities. Methods: A cross-sectional survey was carried out among 120 mothers (older than 20 years) residing in Indian states of Rajasthan and Uttar-Pradesh in their 0-1 year of lactation period who consented to be a part of the study. Background-information and use of galactogogues was collected with the help of self-designed, pre-tested questionnaires. Nutritive-value (moisture, ash, protein, fat, dietary-fibre, carbohydrate, iron, and calcium) of two of the most popular galactogogues ajwain-laddu and harira were calculated to find out the nutrient(s) lacking in it. Ajwain-laddu was nutrified using whole milk-powder, drumstick leaves powder and additional amount of clarified-butter. Harira was nutrified using poppy-seeds, niger-seeds and carrots. Results: The commonly used galactogogues were ajwain-laddu, harira, Gond-laddu, and Sonth-laddu. There was a significant difference between nutrient content of standard and nutrified-recipes (p<0.05) whereas no statistical difference was observed for hedonic rating-scores (p>0.05). Conclusion: Mothers were consuming traditional galactogogues foods in order to increase milk production and strongly believed that regular consumption of galactogogues has enhanced their milk production. To optimize the nutritional value of galactogogues, it is advisable to integrate ingredients abundant in phytochemicals and micronutrients. This can be accomplished while preserving the authentic taste and presentation of these galactogogue-recipes. [ABSTRACT FROM AUTHOR]

Objective: to observe processes of change in the cultural control of gastronomic elements: ingredients, methods of preparation, culinary knowledge, consumption, and use; in five traditional recipes from San Pedro and San Pablo Teposcolula, Oaxaca, Mexico. Methodology: the research is qualitative, ethnographic, and exploratory; Participant observation and interviews were carried out with traditional cooks; With the information obtained, content analysis and triangulation with the reviewed literature were carried out. Results: cultural control is presented as a mosaic of possibilities that coexist and satisfy the material and symbolic needs of both community members and visitors; The diversity of meanings is materialized in different versions of the same dish. Limitations: more research and impact on tourists and government actors is needed. Conclusions: showing that there is not a single and homogeneous culture in the community gastronomic sphere, allows us to counteract processes of culinary colonialism, recognize the areas in which traditional cooks retain control of the dishes, and make visible the preparations that, even when they are not offered, Tourism plays a vital role in the community. [ABSTRACT FROM AUTHOR]

In the rapidly evolving Malay community, the younger generations seem to be gradually losing touch with the rich heritage of traditional Malay kuih. The uniqueness of traditional Malay kuih lies in its versatility, as it can be served in any course of meals, as an appetiser, dessert, or even as a snack. The term 'traditional Malay kuih' is broad, encompassing various sizes and methods of preparation, each bears dynamic flavours, either sweet or savoury. This study investigates the younger generations' level of knowledge of kuih peneram, from its general knowledge to the process of making it. The study involves seven informants from the younger generations and five kuih peneram entrepreneurs. Adopting a qualitative approach, the data collected were subjected to content analysis. The primary objective of this investigation is to gain insights into the knowledge and proficiency of the younger generations concerning the art of making kuih peneram. [ABSTRACT FROM AUTHOR]

Iodine 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<0.001). Vegetables and beverages contained negligible iodine. Wind-dried fermented lamb meat iodine content varied by 100% depending on whether it was herded on an island with beaches (105 µg/kg) or with cliffs (53 µg/kg) facing the ocean. The daily iodine intake varied from around 50 µg to just over 200 µg with diets rich in fish and whales. In conclusion, the traditional diet has been a critical source of iodine on the Faroe Islands. The Faroese may be iodine replete with traditional diets but face the risk of iodine deficiency with dietary transition towards a more western diet. Locally produced Faroese foods are therefore relevant to promote health, and may additionally support food security, local involvement and knowledge, and long-term sustainability. [ABSTRACT FROM AUTHOR]

The probiotic potential of lactic acid bacteria originating from traditional food will always be a concern for researchers, along with increasing public awareness of health. One source of LAB isolates with probiotic potential is traditional food. This study aims to investigate the probiotic potential of lactic acid bacteria from Sui Wu'u, a traditional food-based pork originating from Bajawa, East Nusa Tenggara, Indonesia. Sui Wu'u was prepared based on method of the Bajawa community and was analyzed after being stored for six months. Total LAB, morphological, and phenotypic identification was carried out as well as testing the ability of isolates to ferment sugar. Probiotics potency was tested on resistance to low pH and gastric acid, resistance to pathogenic bacteria, and exposure to antibiotics. The results indicated that LAB isolated from Sui Wu'u were dominated by the coci form. The four selected isolates had resistance with a survival rate of 88.3%–96.88% when exposed to pH 2.5 and a survival rate of 98.69%–99.03% when exposed to bile salts at 0.3%. Moderate resistance was exhibited by all isolates against E. coli, S. typhimurium, and S. aureus, while no resistance was observed against B. cereus. All strains demonstrated sensitivity to tetracycline, ampicillin, and chloramphenicol but exhibited resistant to streptomycin. All four isolates were identified as Lactococcus Lactis. These results show that four strains of Sui Wu'u have demonstrated their potential as probiotics. [ABSTRACT FROM AUTHOR]

Abstract The Cerrado biome has tremendous social, heritage, and income-generating importance for traditional communities from this Brazilian region. Although the exotic fruits of Brazilian Cerrado are a subsistence source for communities that cultivate them and contribute to regional tourism promotion, they are not systematically studied. This study explores the potential of the biodiversity of exotic fruits from the Brazilian Cerrado biome as a promoter of food tourism. Exploring tourism and local production chains can enhance the development of Cerrado. Articulating this ‘new’ type of interaction between national public policies, local productive arrangements (LPA), traditional communities, and tourist activity actors can also help promote the exotic fruits from Cerrado. Thus, this is the first time the tourism experience emphasizing fruits has been explored as a promising alternative to regional development.

Sea buckthorn (Hippophae rhamnoides L.) is a deciduous shrub with high nutritional and therapeutic value belonging to the family sea buckthorn, rich in oleic acid, protein, amino acids and potassium and other nutrients. Sea buckthorn can also treat heart diseases, lung diseases and other diseases. This review aims to sort out the traditional sea buckthorn food and modern sea buckthorn food, and provide important reference value for manufacturers to develop and utilize sea buckthorn. In addition, it also clarifies the nutritional value of sea buckthorn, so as to provide strong support for the comprehensive utilization of sea buckthorn fruit food and the production direction of health care industry.

Kaihaukai is a term that describes the sharing and exchanging of traditional foods, an important customary practice for Māori. The Kaihaukai Art Collective centres on the mahika kai (food gathering/processing) of the Ngāi Tahu (Indigenous peoples of Southern New Zealand), which relates to working with traditional foods in their place of origin and includes preparation, gathering, eating, and sharing. Mahika kai assists in the transfer of knowledge and continuation of cultural practices, some of which are at risk of being lost. This paper discusses Kaihauka Art Collective’s contribution to the Tamatea: He Tūtakinga Tuku Iho/Legacies of Encounter exhibition, shown at Te Papa Tongarewa, the Museum of New Zealand from November 2019 to July 2020. The exhibition centred around the acquisition of a painting by William Hodges, which depicts a hulled Māori canoe beside a waterfall in Tamatea (Dusky Sound). The painting was shown with works by renowned New Zealand artists that responded to it. Kaihaukai Art Collective’s response to the exhibition culminated in an installation that included a feast that took place within the gallery. The feast was a narrative that participants consumed in four parts—Ko Te Tai Ao, Ahi Kaa, Disturbed Earth, and Vermin. Through doing this, they became complicit in the resulting legacy of their own encounter with Tamatea. The meal’s remaining detritus—the shells, bones, and other waste—was collected in the form of a midden, a tangible reminder of impact and disruption. This discussion of the installation is contextualised by an exploration of the Māori term mana whenua (relationship to place) and its relationship to mana i te whenua (authority from land).