3,356 results on '"street food"'
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2. Barriers to ensuring and sustaining street food safety in a developing economy
- Author
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Adaku, Abigail Ampomah, Egyir, Irene Susana, Gadegbeku, Cynthia, Kunadu, Angela Parry-Hanson, Amanor-Boadu, Vincent, and Laar, Amos
- Published
- 2024
- Full Text
- View/download PDF
3. A Net-Map analysis to understand the roles and influence of stakeholders in street food safety - A study in Ecuador
- Author
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Pilamala Rosales, Araceli, Linnemann, Anita R., and Luning, Pieternel A.
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- 2023
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- View/download PDF
4. Determination of the chemical compositions of Mexican antojitos and dishes in Mexico City
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Morales-Guerrero, Josefina C., Miranda-Alatriste, Paola Vanessa, Villafuerte-Salazar, María Guadalupe, Espinosa-Cuevas, Ángeles, Cassis-Nosthas, Lorena, and Colín-Ramírez, Eloisa
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- 2023
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5. An integrative model of the key factors determining consumer behaviour towards street food
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Soliman, Mohammad, Al-Ghafri, Naayama, Orea-Giner, Alicia, Al Riyami, Hafidh, and Hawas Al-Aamri, Musallam S.
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- 2024
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- View/download PDF
6. Fusion or confusion: how customization of Fijian street food influences tourist's perceived authenticity and destination experiences?
- Author
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Gupta, Vikas and Sharma, Karishma
- Subjects
STREET food ,STREET vendors ,INTERNATIONAL visitors ,MOBILE food services ,STRUCTURAL models ,TOURIST attitudes - Abstract
This research investigates the tourists' attitudes and preferences regarding street food and how their quest for food authenticity and customization affects their culinary experiences. The study will also reveal the impact of food customization on their perceived food authenticity, perceived memorable experience and behavioral intentions in the Fiji Islands. Using the location-intercept approach and a questionnaire survey, data was gathered from 279 foreign visitors who visited the Fiji Islands and consumed street foods at numerous food vending outlets across Fiji. The PLS approach was employed to evaluate the structural and measurement model's dual estimation simultaneously. Findings suggest that tourists' perceived food authenticity and cultural differences positively impact how they perceive their memorable destination experiences. Additionally, it has been discovered that the extent of customization in street food reduces tourists' perceptions of their authenticity. At the same time, street food authenticity significantly impacts their perceived memorable experiences at the destination. This study attempts to investigate how the perceived street food authenticity and the degree of their customization affect the perceived memorable experiences of foreign tourists in Fiji Islands. This may assist the street food vendors and other stakeholders in aligning the culinary offerings and enhancing travelers' perceived destination experiences. [ABSTRACT FROM AUTHOR]
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- 2024
- Full Text
- View/download PDF
7. Consumer trust in Thai street food vendors: implications for the post-pandemic era.
- Author
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Teangsompong, Teerapong, Yamapewan, Pichaporn, and Sawangproh, Weerachon
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CUSTOMER satisfaction ,CONSUMER behavior ,BUSINESS planning ,THAI cooking ,TRUST ,CUSTOMER loyalty - Abstract
Purpose: This study aims to investigate the impact of service quality (SQ), perceived value (PV) and consumer satisfaction on Thai street food, with customer satisfaction (CS) as a mediator for customer loyalty and repurchase intention (RI). It also explores how consumer trust (CT) in Thai street food safety moderates these relationships. Design/methodology/approach: Structural equation modelling (SEM) was utilised to analyse the complex interrelationships between various constructs. Multi-group analyses were conducted to investigate the moderating effects of CT on the structural model, considering two distinct groups based on trust levels: low and high. Findings: The findings revealed that SQ and PV significantly influenced CS and behavioural intention, while the perceived quality of Thai street food had no significant impact on post-COVID-19 consumer satisfaction. The study highlighted the critical role of CT in moderating the relationships between SQ, PV and CS, with distinct effects observed in groups with varying trust levels. Social implications: The research emphasises the importance of enhancing SQ and delivering value to customers in the context of Thai street food, which can contribute to increased CS, RI and positive word-of-mouth. Furthermore, the study underscores the critical role of building CT in fostering enduring customer relationships and promoting consumer satisfaction and loyalty. Originality/value: This research offers valuable insights into consumer behaviour and decision-making processes, particularly within the realm of Thai street food. It underscores the significance of understanding and nurturing CT, especially in the post-COVID-19 landscape, emphasising the need for effective business strategies and consumer engagement. [ABSTRACT FROM AUTHOR]
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- 2024
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8. Fast food over safe food? A qualitative evaluation of a food safety training intervention for street vendors applying the COM-B model in Ouagadougou, Burkina Faso.
- Author
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Madjdian, Dónya S., Dankwah Badu, Vera, Ilboudo, Guy, Lallogo, Valerie R., Dione, Michel, van Asseldonk, Marcel, Knight-Jones, Theodore J. D., and de Vet, Emely
- Subjects
- *
STREET vendors , *FOOD safety , *MOBILE food services , *CLIENT satisfaction , *COST of living , *STREET food - Abstract
The safety of ready-to-eat food sold in urban informal markets in low and middle-income countries is a pressing public health challenge, that needs to be addressed if we are to establish healthy food systems. Guided by the Capability, Opportunity, and Motivation model for Behavior change (COM-B), this qualitative study aimed to explore perceptions of street vendors on their participation in a food safety capacity building intervention, consisting of training and provision of food safety equipment. The intervention aimed to improve food safety behavior of vendors of ready-to-eat chicken in informal markets in Ouagadougou, Burkina Faso. A total of 24 vendors selling ready-to-eat chicken at street restaurants participated in semi-structured interviews after training, which focused on vendors' stories of change related to food safety capabilities, opportunities, motivation, and behaviors. Data were thematically analyzed following COM-B components. Vendors noted improvements in psychological (i.e., knowledge, awareness, self-efficacy, perceptions) and physical capabilities (i.e., equipment useability and applicability), and motivations (perceived responsibility, reputation, client satisfaction, profits, consumer demand). Moreover, training and provision of equipment, spill-over effects to employees or neighboring outlets, and social support were perceived as key social and physical opportunities, while structural challenges such as market infrastructure, regulations, financial resources, cost of living, and outlet culture were physical barriers to implement lessons learnt. This study provides insights into the impact of engaging vendors in improving food safety behavior through training and equipment provision. Improvements in vendors' perceived capabilities and motivation contributed to improved food safety behavior, while contextual barriers hindered the perceived adoption of food safety behaviors. [ABSTRACT FROM AUTHOR]
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- 2024
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9. Knowledge, Attitudes, and Food Safety Practices of Informal Market Maize Grain Vendors and Consumers in Meru County, Kenya.
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Cheruiyot, Cherotich, Okoth, Michael W., Abong', George O., Kariuki, Sarah W., and Yan, Zheng-Fei
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FOOD contamination ,QUALITY control ,GRAIN marketing ,AFLATOXINS ,SOCIODEMOGRAPHIC factors ,STREET food - Abstract
Aflatoxin contamination in food poses a significant health risk, especially in low‐ and middle‐income nations. While there is a need to increase food safety, there is a lack of aflatoxin‐related sociodemographic factors, knowledge, attitudes, and practices (KAPs) among aflatoxin‐risk populations. The study is aimed at collecting information from the vendors and consumers of maize grains to investigate their sociodemographic factors and KAPs of aflatoxin contaminations in Kenya's small‐ and medium‐sized informal markets. A cross‐sectional survey using a simple random sampling approach was conducted from July 2022 to August 2022 in Meru County, Kenya. Vendors and consumers of maize grain markets were interviewed using face‐to‐face interviews and semistructured questionnaires. Females were the predominant gender among the maize grain vendor (82.7%) and consumer (83.72%) participants. Most vendors (95.7%) and consumers (94.2%) have formal education. Almost all vendors (96.2%) and consumers (95.3%) check for maize selling and purchasing quality. The proportion of visibly mouldy grains (25.5%, 29.0%), moisture level (20.2%, 12.9%), and size of grains (11.4%, 14.8%) were the commonest quality dimensions checked by vendors and consumers, respectively. Most vendors (86.8%) and consumers (70.9%) have heard about aflatoxin, but only 48.2% of the vendors and 52.1% of the consumers were aware and could mention the correct aflatoxin health effects. Vendors' and consumers' KAPs on aflatoxin varied significantly (p < 0.05) across subcounties, education levels, genders, and ages. Promoting public awareness, building capacity, and implementing aflatoxin‐related policies at all levels are crucial to ensure food safety. [ABSTRACT FROM AUTHOR]
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- 2024
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10. What Are the Infection Prevention Behaviors of Kidney Transplant Recipients and the Factors Related to These?
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Sarıgöl Ordin, Yaprak and Karakılçık, Bahar
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INFECTION prevention , *KIDNEY transplantation , *HAND care & hygiene , *SOCIODEMOGRAPHIC factors , *STREET food - Abstract
ABSTRACT Background Methods Results Conclusion Relevance to Clinical Practice Reporting Method Patient Contribution The infection prevention behaviours of kidney transplant recipients have been investigated, but the factors affecting these have not. Therefore, the present study aimed to examine the infection prevention behaviours of kidney transplant recipients and the factors related to these.The sample of this descriptive, cross‐sectional study included 148 kidney transplant recipients being followed in a kidney transplant outpatient clinic. Data were collected with a sociodemographic and clinical characteristics form, the Adherence to Measures against Infections Questionnaire and the Self‐Control and Self‐Management Scale between November 2022 and May 2023.The mean age of the patients was 50.29 ± 13.11 years. The rate of self‐reported hand hygiene was 51%. Age caused a significant difference in receiving a vaccine against pneumonia and wearing a mask. The rate of self‐reported behaviour of rinsing vegetables was higher among the married patients compared to single patients. Self‐management created a significant difference in receiving a vaccine against influenza and pneumonia, eating salad in a café or restaurant and wearing a mask outside home and consuming raw food, delicatessen products and street food (p < 0.05).This study revealed that the kidney transplant recipients displayed incomplete infection prevention behaviours including hand hygiene. Infection prevention behaviours differed in terms of age and self‐control and self‐management. Education and interventions are needed to improve the infection prevention behaviours of kidney transplant recipients.This study illustrates the characteristics of, and relationship between, sociodemographic factors and self‐management of infection prevention behaviours in kidney transplant recipients.Strengthening the reporting of cross‐sectional studies (STROBE) was followed.The study demonstrates that there is a need for interventions that will improve both the self‐management levels and infection protection behaviours of patients. Studies conducted in this direction will lead to a decrease in the infection rates of patients. [ABSTRACT FROM AUTHOR]
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- 2024
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11. TROPICAL FOODS TO WARM YOUR SOUL THIS WINTER.
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THACH, CHANRY
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STREET food ,FRIED food ,SOYBEAN ,BOWLS (Tableware) ,TASTE buds - Published
- 2025
12. NEW YEAR’S celebration!
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FOOKS, ROSE, SPARKS, GEORGIA, and ROBERTS, NICOLA
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STREET food ,VEGETABLE oils ,TAHINI ,GREEN bean ,MINTS (Plants) - Abstract
The article from Woman & Home provides recipes for a festive New Year's celebration, including lamb meatball houmous bowls, spicy fishcakes with noodle, mango and herb salad, warm chaat salad with crispy paneer, and chicken parmigiana sliders. Additionally, it offers cocktail recipes for a lychee and rose martini and a Hugo cocktail. The recipes are detailed with step-by-step instructions and nutritional information, catering to a diverse range of tastes and preferences for a celebratory occasion. [Extracted from the article]
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- 2025
13. StarTracks.
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SOCCER teams , *HOLIDAY parties , *TELEVISION hosts , *STREET food , *FUR - Abstract
The article "StarTracks" from the journal "People" covers various celebrity events and appearances. It includes Jason Momoa attending a Metallica event with his children, Kim Kardashian opening her SKIMS store despite a broken foot, and Kevin Bacon and Kyra Sedgwick attending a movie premiere with their family. Additionally, the article features photos of celebrities like Hugh Jackman, Channing Tatum, and Drew Barrymore in different settings. [Extracted from the article]
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- 2024
14. FAR FAR AWAY.
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Park, Morgan
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HANDICRAFT equipment ,ROCK climbing ,METROPOLIS ,CITIES & towns ,STREET food - Abstract
"STAR WARS OUTLAWS" is a game developed by Ubisoft that combines conventional gameplay with unique and unexpected features. The protagonist, Kay Vess, navigates through a world filled with side activities like the engaging Sabacc minigame and immersive street food experiences. The game offers a mix of stealth gameplay, platforming sequences, and a scavenger hunt-style upgrade system, providing players with a diverse and engaging experience within the Star Wars universe. [Extracted from the article]
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- 2024
15. BITES.
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SALSAS (Cooking) ,FOOD allergy ,FRENCH toast ,COMFORT food ,STREET food ,PIZZERIAS ,MOBILE food services ,SCHOOL breakfast programs - Published
- 2024
16. WELCOME TO YOUR DINING PASSPORT: 01 DEC 2024.
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D'Addono, Beth, Forman, Jay, Friedman, Rebecca, and Milioto, Misty
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SALSAS (Cooking) ,STREET food ,MATZOS ,COMFORT food ,FOOD habits ,GRATITUDE ,FLAVOR - Abstract
The New Orleans Magazine article from December 2024 introduces various dining establishments in the city, highlighting their unique offerings and cultural influences. From Senegalese cuisine at Dakar NOLA to Thai dishes at Good Catch, the restaurants showcase a diverse range of flavors. Other featured cuisines include South American at Brasa, Mexican at Acamaya, Jamaican at Jamaican Jerk House, and Indian at LUFU NOLA. Additionally, the article mentions Vietnamese recipes in the cookbook "Dac Biet" by Nini Nguyen and Greek-Jewish fusion dishes at Smoke & Honey. Each restaurant brings a distinct cultural perspective to the culinary landscape of New Orleans, offering patrons a taste of global flavors. [Extracted from the article]
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- 2024
17. THE PALATE.
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Njugi, Frank
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STREET food ,MOBILE food services ,FRENCH colonies ,AFRICAN literature ,HAUNTED places - Published
- 2024
18. FAMILY TRADITIONS MEET MODERN TECHNIQUES.
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ANDINO, MARY
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STREET food ,COMFORT food ,CHICKEN as food ,THRILLER television programs ,FOOD presentation - Abstract
Nosheen Babar is a recipe developer and blogger who shares beloved Pakistani recipes on her blog, Untold Recipes by Nosheen. She aims to preserve her Pakistani culinary heritage and create a space for people to learn about Pakistani food, culture, and people. Nosheen's favorite comfort meals include lentil curry, basmati rice, and kachumber salad, as well as street food recipes like chaat, samosa, and bun kabab. She also shares her must-have kitchen tools and her desire to explore more of New Orleans' restaurants and take cooking classes to learn authentic Southern specialties. [Extracted from the article]
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- 2024
19. LET THERE BE LIGHT.
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WALLMAN, NIKKI
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DECORATIVE arts ,FISH as food ,STREET food ,OLYMPIC Winter Games ,AESTHETICS - Abstract
The article discusses the iconic Kulm Hotel St. Moritz, which has been a popular destination for thrill-seekers and socialites for over 165 years. The hotel, bathed in around 320 days of sunshine per year, offers a luxurious winter escape with a new roster of star restaurants. Guests can enjoy a range of activities, from snow sports to fine dining, in a setting that blends alpine sports gravitas with playful whimsy. The hotel's rich history, modern luxury, and diverse dining options cater to a wide range of tastes and preferences, making it a popular choice for visitors seeking a unique and memorable experience. [Extracted from the article]
- Published
- 2024
20. Dishes of the Year.
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Limpert, Ann, Sidman, Jessica, and Allen, Ike
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STREET food ,AGRICULTURAL exhibitions ,KEBABS ,TAHINI ,FAVA bean - Abstract
The article focuses on highlighting some of the standout dishes in the Washington area for 2024. Topics include lamb-stuffed grape leaves at Albi, hot chicken glazed in saffron-infused honey at Reveler's Hour, and the vegan clam dip at Chay, showcasing the diversity and creativity of local restaurants with flavors ranging from Levantine to Vietnamese and Mexican influences.
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- 2024
21. NEW TEJAND FROM THE GROUND UP.
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MENDEZ, ALI, Alvarez, Joshua, Bravo, Rodrigo, and Kavehkar, Kimya
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SALSAS (Cooking) , *CHICKEN as food , *DUCKS as food , *EGGS as food , *STREET food - Abstract
A review is offered for the New Tejano culinary scene in Texas, featuring restaurants like Taqueria El Tiger, Resident Taqueria, and El Botanero Mariscos, highlighting unique ingredients and innovative taco creations.
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- 2024
22. Weeknight COMFORT.
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BEDLOE, JEN, MEYER, JESS, and FOOKS, ROSE
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PICKLES ,SALSAS (Cooking) ,EGGS as food ,STREET food ,PASTA - Abstract
This article from Woman & Home provides recipes for four different weeknight meals. The recipes include chimichurri chorizo hot dogs, weeknight chili, soy and sesame chicken tray bake, and lighter carbonara with smoked fish. Each recipe includes a list of ingredients and step-by-step instructions for preparation and cooking. The article also includes tips and suggestions for variations on the recipes. [Extracted from the article]
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- 2024
23. Navigating Food Fraud: A Survey of Nigerian Consumer Knowledge and Attitudes.
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Onyeaka, Helen, Anyogu, Amarachukwu, Odeyemi, Olumide A., Ukwuru, Michael Ukwuru, Eze, Ukpai, Isaac-Bamgboye, Folayemi J., Anumudu, Christian K., Akinwunmi, Oluwabunmi O., Sotayo, Olufemi Peter, and Jeff-Agboola, Yemisi A.
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FOOD adulteration ,FRAUD ,STREET vendors ,PERCEPTION (Philosophy) ,CONSUMER attitudes ,STREET food - Abstract
Food fraud presents a growing threat globally, impacting consumer health; food safety; and brand credibility. The key motivation for food fraud is usually an economic or financial advantage. Economically motivated food fraud (EMA) is the illegal deception, deliberate and intentional substitution or addition of a substance in a food product, which may pose a possible health risk to unsuspecting consumers. This study aims to assess the awareness and attitudes of Nigerian consumers towards food authenticity and the regulatory measures in place to combat food adulteration. The study comprised 2160 respondents who were asked about their knowledge of high-profile food fraud incidents, frequently adulterated products, and their opinions of the effects of food fraud and preventative measures. The findings of this study revealed that more than a third of respondents were unfamiliar with the term "food fraud". However, they were aware of local high-profile cases, such as "plastic rice" and counterfeit dairy products. Most participants relied on point-of-sale information for assessing food authenticity, with street vendors being viewed as potential sources of food adulteration. The study also found that more than half of the respondents were concerned about food fraud regardless of whether it involved local or imported products. A wide variety of food items were identified as prone to adulteration or fraudulent activity. These included alcoholic drinks, dairy products, honey, rice, and tomato paste, amongst others. These findings highlight the need for improved consumer awareness, regulatory effectiveness, and remediation efforts to combat food fraud in Nigeria. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
24. A Support System for Street Food Vending: Utilizing Urban Geoinformatics to Facilitate the Relocation of Food Stalls in Bangkok.
- Author
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Wattanaprapa, N., Suttimarn, A., Chaiwchan, P., Sudsawart, J., and Uiphanit, T.
- Subjects
- *
NAUTICAL charts , *STREET food , *GEOSPATIAL data , *GEOINFORMATICS , *DATA science - Abstract
The study aimed to create a support system for street food sales in response to urban relocation patterns, focusing on the geospatial context of restaurants in Bangkok. Data science technology was utilized to develop a navigation map powered by an algorithm designed to help users find street food restaurants. The system operates within a 5-kilometer radius of the selected restaurant for table reservations. It requires access to the user's current location, integrating geospatial data such as maps and distance calculations. This information estimates the time needed to reach the restaurant, facilitating timely table reservations and minimizing wait times, thereby enhancing the convenience of advance bookings. The system was developed and tested on devices with the application installed to assess the efficiency of table reservations. The front end was built using the PHP framework Laravel 7, while the back end was developed with Flutter, with communication between the two achieved through a RESTful API. Performance and user satisfaction were evaluated by 23 experts and operators, yielding an average efficiency score of 4.15. Furthermore, feedback from 399 general users indicated a high level of satisfaction, with an average score of 4.21, confirming the system's practical usability. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
25. The Pervasiveness of Bio-Hazards in Street-Vended Dairy Products.
- Author
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Haraz, Eman E., Nazem, Ashraf M., Amer, Amr A., Aiad, Ahmed S., and Abo El-Makarem, Hussein S.
- Subjects
- *
DAIRY product contamination , *ESCHERICHIA coli , *STREET vendors , *CREAM cheese , *DAIRY products , *STREET food - Abstract
A total of 60 diverse dairy product samples, including ice cream, Ras cheese, and Kariesh cheese (20 of each), were randomly collected from street vendors in different regions of Alexandria governorate, Egypt to investigate the prevalence of pathogenic E. coli. The outcomes revealed presumptive positive colonies of 83.33% and 80% in ice cream and Kariesh cheese samples, respectively. Confirmatory tests via conventional biochemical identification affirmed the presence of E. coli in 80% of the samples. However, Vitek 2 compact testing revealed that only 46.66% were positive, in contrast to PCR techniques, which substantiated a prevalence of E. coli in only 25% of the samples, with 35% in street-vended Ras cheese and 25% in Kariesh cheese. The phoA gene, integral to E. coli, was prominently featured in street-vended Ras cheese samples at a striking 100%, while the virulence genes stx1 and stx2 were conspicuously absent, except for sporadic instances of the eaeA gene in street-vended products. These findings uncovered a nuanced landscape of bacterial presence, with E. coli exhibiting a significant prevalence disparity among product sources, particularly with street-vended items showing markedly high contamination rates. It is advised that awareness programs should be established to reduce dairy product contamination among street vendors. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
26. Bangkok's changing foodscape: mob urbanism and the mob(ile) foodscape.
- Author
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Wattanawanyoo, Kisnaphol
- Subjects
- *
CITIES & towns , *STREET food , *STREET vendors , *COVID-19 pandemic , *SOCIAL movements - Abstract
The streetscapes of Bangkok are teeming with a diverse array of street food practices, encompassing both formal and informal approaches. Some of these street food traditions fall under the umbrella of urban informality, including informal street vending and communal public eating. Such practices are prevalent not only in various parts of Bangkok but also across other Asian cities. They bridge gaps in urban services and offer a wide range of affordable foods and goods. However, despite their evident contributions, street food vending practices are viewed as undesirable eyesores and as disorderly and chaotic urban elements by state authorities, local elites, and the upper-middle classes. Following the military government's crackdown on street vendors in 2016, coupled with subsequent bans and removals of street food, as well as the dual challenges posed by political shifts and the COVID-19 pandemic since 2020, Bangkok's culinary landscape has undergone significant changes. This paper aims to illuminate recent developments in Bangkok's foodscape, particularly focusing on the role of food in social movements, political protests, and demonstrations. It outlines the operational and organizational aspects of street food vendors' trade, along with their political implications. Additionally, it will portray how street food has been affected by government policies, namely the "Reclaim the Pavement" campaign and the response to the COVID-19 pandemic. Since 2016, informal fieldnotes and observations have been collected during ethnographic investigations of Bangkok's foodscape. Over time, these efforts have revealed a heightened interest in the resistances and challenges street vendors pose to state power and authority. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
27. Food safety and hygiene knowledge, attitudes and practices in street restaurants selling chicken in Ouagadougou, Burkina Faso.
- Author
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Gemeda, Biruk Alemu, Dione, Michel, Ilboudo, Guy, Assefa, Ayalew, Lallogo, Valerie, Grace, Delia, and Knight-Jones, Theodore J. D.
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CHICKEN as food ,POULTRY as food ,FOOD of animal origin ,FOOD safety ,STREET food ,HYGIENE - Abstract
Introduction: Chicken is the most commonly consumed animal source food in street restaurants in Burkina Faso. In most of these restaurants, slaughtering, processing, and cooking practices are carried out under poor hygienic conditions. Methods: A cross-sectional survey using a semi-structured interview was carried out to assess food safety knowledge, attitude, and hygienic practices of food handlers in street restaurants selling chicken in Burkina Faso's capital, Ouagadougou. One hundred chicken restaurants were randomly selected, and food handlers were interviewed. Results and discussion: Most restaurants served eat-in and takeaway chicken (66%); the remaining 34% were takeaway only; restaurants served grilled, flamed or roasted chicken. Only 11% of the food handlers had training on food hygiene and safety. Half the outlets were not regularly inspected by the authorities. Less than half (40%) slaughtered their own chickens at the restaurant: of these 85% bled chickens on bare earth. About 80% cleaned the bleeding surface immediately after slaughter with water but only 20% used water with either soap or disinfectant detergent. Eightytwo percent of them used the same cloth during slaughtering and food preparation stages. Many used the same knife in all stages of the slaughtering process. Twothirds kept carcasses unrefrigerated at ambient temperature until cooking started. Around a quarter buried slaughter waste on-site whereas 20% disposed of it on the street near the restaurant. Only 20% had taken steps to improve food safety, and about 80% of food handlers stated that cleanliness and hygiene were not important to their customers when choosing where to eat. Almost half (42%) the food handlers continued to work when they were ill. The poor standards of hygiene observed are typical for street food and small-scale eateries in LMICs in Sub Saharan Africa. An integrated approach is required to improve the situation, including staff training, introduction of food-grade equipment and appropriate technology, behaviorchange approaches, as well as worker and consumer awareness campaigns on good food safety practices. However, significant, sustained improvement in food safety will also require major upgrading of infrastructure and facilities including power and water supply, and cold chain. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
28. Gaga for Golgappa: Street Food, Gender and Access to the Public Space in Urbanizing India.
- Author
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Dumas, Hugo Ribadeau
- Subjects
- *
STREET food , *PUBLIC spaces , *WOMEN - Abstract
The article documents and discusses the special bond between women and one particular street food item: golgappa (also known as pani puri). The study relies on two sets of data collected in Purnea, a small city of North India. First, a survey (n = 530) provides evidence that snacking patterns are highly gendered, as women display a disproportionate penchant for golgappa, while men have more diverse eating preferences. Second, quantified ethnographic observations (n = 120 food stands) confirm that golgappa stalls represent key spaces of socialization for female urban dwellers. The article proposes several hypotheses to explain the popularity of golgappa among women. Moving beyond patriarchally engineered biological explanations, it focuses on issues of access to the public space. In a context of restricted mobility, golgappa serves as a convenient pretext for women to venture onto the streets. Designed for rapid consumption, golgappa allows women to conform to societal norms by minimizing the time spent in public, thereby reducing the disruption of gendered expectations. Additionally, the (imagined) association of golgappa with femininity—particularly in pop culture—increases its social legitimacy for women. The concluding section offers a reflection on the nature and texture of socialization practices among men and women in small Indian cities. Overall, the article contends that eating out represents a critical feminist issue. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
29. Effects of Tourists' Street Food Experience and Food Neophobia on Their Post-Travel Behaviors: The Roles of Destination Image and Corona-Phobia.
- Author
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Cifci, Ibrahim, Ogretmenoglu, Mert, Sengel, Tarık, Demirciftci, Tevfik, and Kandemir Altunel, Gizem
- Subjects
- *
STRUCTURAL equation modeling , *STREET food , *INTERNATIONAL tourism , *FOOD chemistry , *NEOPHOBIA , *TOURISTS - Abstract
Food-neophobia is referred to as the reluctance to try unknown foods. This paper aims to demonstrate the relationships between street food experience, food destination image, food-neophobia, corona-phobia, and post-travel behaviors (e.g., intention to revisit and word-of-mouth) of international tourists visiting Istanbul, Türkiye. Based on the 210 valid questionnaires, Smart-PLS was applied to empirically test a structural equation model using PLS-Henseler's multi-group analysis. The results demonstrated relationships between the effects of street food experience and food neophobia on tourists' post-travel behaviors in terms of mediating effect of destination image and the moderating effect of corona-phobia. The result also showcased the moderated mediation role of corona-phobia in mediating role of food destination image between street food experience, revisit intention, and word-of-mouth. Despite existing generic tourists' street food studies and the popularity of COVID-19-related studies in the destination-marketing context, there have been limited attempts to explore the consequences (e.g., tourists' post-travel behavior) of the tourists' street food experience with the possible psychological relationships (i.e., food destination image and food-neophobia) during the pandemic. Therefore, this is one of the first attempts to troubleshoot to fill this omitted gap. Several practical implications with suggestions for further studies were also discussed. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
30. "Sitawahi Sahau Hasara Nilipata" (I Will Never Forget the Losses I Incurred): Impact of Covid-19 on Food System Actors at the Eldoret Food Market in Kenya.
- Author
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Gichunge, Catherine, Jepkemoi, Gladys, and Kidwaro, Fanson
- Subjects
MOBILE food services ,FOOD supply ,FOOD security ,CORONAVIRUSES ,THEMATIC analysis ,STREET food - Abstract
The corona virus disease of 2019 (COVID-19) is a global public health crisis that disrupted the food supply chain. The aim of the study was to investigate the impact of COVID-19 on food vendors at the Eldoret Food Market in Kenya. A qualitative study was conducted and data was collected using in-depth interviews among 12 food vendors. Data was analyzed using thematic analysis and three themes emerged: challenges faced, lessons learnt, and government interventions needed. Market food vendors are an integral part of the food system and should work at improving the quality of their food system to make it resilient. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
31. Demographic Characteristics of Food Vendors, Training, Hygiene Practices, Environmental Conditions, Microbiological Quality and Safety of Fast Foods in Cape Coast, Ghana
- Author
-
D. S. Agyirifo
- Subjects
Street Food ,Food Hygiene ,Fried Rice ,Microbiological Quality ,Coliforms ,Science - Abstract
Fast foods, including street foods, are essential for tourists and have become increasingly popular in urban areas due to their convenience and affordability compared to home-cooked meals. Consequently, the objective of this paper was to investigate the demographic characteristics of food vendors, their training, hygiene practices, environmental conditions and microbiological quality and safety of fast foods in Cape Coast, Ghana using appropriate standard techniques by collecting food samples such as fried rice, fried chicken, coleslaw, and pepper sauce (Shito), from seven areas within the Cape Coast municipality and analyzed for microbial load and temperature. The study revealed a high prevalence of foodborne pathogens. Most of the food vendors obtained training either through a vocational institute (29.2 %) or apprenticeship (41.7%) and 75% of them had medical examination once a year. The highest temperature for a packed meal was 78.5 oC while the least was 23.3 oC. Coleslaw had the highest coliform count (49.5 x 107 cfu/g) and Salmonella sp count (20.1 x103 cfu/g). The fried chicken had the least count. Aspergillus sp was the most isolated from the packed meal. Despite 91.7% of vendors being licensed and most having some knowledge of food hygiene practices, the findings emphasize food safety and hygiene practices inadequacies among street food vendors. This study contributes to the broader understanding of food safety challenges in developing urban settings and the need for improved regulatory frameworks to safeguard local consumers and tourists.
- Published
- 2025
32. Entrepreneurial strategies during crises: A study of street food vendors in Malaysia.
- Subjects
STREET vendors ,MOBILE food services ,STREET food ,RESEARCH personnel ,COVID-19 pandemic - Abstract
Purpose: This paper aims to review the latest management developments across the globe and pinpoint practical implications from cutting-edge research and case studies. Design/methodology/approach: This briefing is prepared by an independent writer who adds their own impartial comments and places the articles in context. Findings: The study finds that despite the disruption caused by the COVID-19 pandemic, street food vendors in Malaysia demonstrated resilience and embraced innovative entrepreneurial strategies to ensure their survival. Originality/value: The briefing saves busy executives, strategists, and researchers hours of reading time by selecting only the very best, most pertinent information and presenting it in a condensed and easy-to-digest format. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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33. Lunchtime RECIPES.
- Author
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Karadsheh, Suzy
- Subjects
STREET food ,SWEET potatoes ,PEPPERS ,MINTS (Plants) ,COOKING stocks ,BELL pepper ,GARLIC - Abstract
The article from Vegan Food & Living provides recipes for a variety of vegan dishes, including Charred sweet potato wedges with marinated chickpeas, Mushroom gözleme, and Armenian apricot and red lentil soup. Each recipe includes detailed instructions on preparation and cooking, as well as nutritional information per serving. The recipes offer a diverse range of flavors and ingredients for those looking to explore vegan cuisine. [Extracted from the article]
- Published
- 2025
34. An Insider's Istanbul.
- Author
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von Bremzen, Anya and HANSCHE, MELANIE
- Subjects
FOOD habits ,STREET food ,WHITE mulberry ,SOUR cherry ,CREATIVE ability in cooking - Abstract
The article "An Insider's Istanbul" from Food & Wine explores the culinary scene in Istanbul, Turkey, highlighting innovative restaurants like Seraf Vadi and Turk Fatih Tutak that offer modern interpretations of traditional Anatolian dishes. The city's food culture reflects a blend of diverse heritages, including Armenian, Arab, Greek, and Kurdish influences. Istanbul's restaurant scene has matured over the years, with a focus on local ingredients, indigenous grapes, and creative reinterpretations of classic dishes, making it an international food capital. [Extracted from the article]
- Published
- 2025
35. 4 takes on CHICKPEAS.
- Author
-
Matassa, Mario
- Subjects
TOAST (Bread) ,STREET food ,BOWLS (Tableware) ,COOKING stocks ,CHICKPEA - Abstract
"Italia!" explores the versatility and cultural significance of chickpeas in Italian cuisine. The article provides four recipes featuring chickpeas, highlighting their use in traditional Italian dishes such as minestrone and farinata. Additionally, the text delves into the historical and medicinal benefits of chickpeas, emphasizing their nutritional value and potential health benefits. [Extracted from the article]
- Published
- 2025
36. Microbiological quality of ready-to-eat street foods in Lisbon, Portugal
- Author
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Maria J. Barreira, Silvia Marcos, Cristina V. Flores, Teresa T. Lopes, Isabel B. Moura, Cristina B. Correia, Margarida Saraiva, and Rita Batista
- Subjects
Ready-to-eat foods ,Street food ,Food safety management system ,Microbiological quality ,Microbiological guidelines ,Portugal ,Nutrition. Foods and food supply ,TX341-641 - Abstract
Abstract Street food sector is an important component of the food distribution system in many cities. However, foods exposed for sale on the roadside are generally associated with conditions that favors its potential microbiological contamination. In this study, the microbiological quality of 118 ready-to-eat street foods sold in the metropolitan area of Lisbon, Portugal was evaluated. Mesophilic aerobic bacteria, yeasts, moulds, Enterobacteriaceae and Escherichia coli were used as spoilage/hygiene indicators. Listeria monocytogenes, Salmonella spp., coagulase-positive staphylococci (CPS), Clostridium perfringens, Bacillus cereus and E. coli pathotypes implicated in gastrointestinal disease were used as food safety/hygiene indicators. Thirty-five (29.7%) of the samples were classified as satisfactory, 29 (24.6%) as questionable and 51 (43.2%) as unsatisfactory. Three samples (2.6%) were unsatisfactory/ potentially dangerous, due to the presence of the L. monocytogenes > 102 cfu/g and/or B. cereus > 105 and/or CPS > 104. B. cereus genes encoding causative toxins were detected in the strains isolated from two samples containing > 105 cfu/g. Salmonella spp., Clostridium perfringens and pathogenic E. coli were not detected in any of the examined samples. CPS was detected in 26.3% of the samples. A significant relationship between microbiological quality and food groups, with the increase of questionable and unsatisfactory classifications for those samples including raw components, like fruits and vegetables, was observed (Fisher-Freeman-Halton = 29.01, p
- Published
- 2024
- Full Text
- View/download PDF
37. BITES: OUR EATS ALUMNI, CONDENCED INTO PERFECTLY SIZED SNACKS TO TAKE WITH YOU ON THE GO.
- Author
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CRITCHFIELD, TRISTEN
- Subjects
SALSAS (Cooking) ,FOOD allergy ,FOOD industry ,COMFORT food ,STREET food ,COFFEE plantations ,PADDY fields ,SCHOOL breakfast programs - Published
- 2024
38. Seoul Sees the Future.
- Author
-
Rodbard, Matt and HANSCHE, MELANIE
- Subjects
STREET food ,CHICKEN as food ,BAKERIES ,KOREAN restaurants ,FRIED chicken ,COOKBOOKS - Abstract
This article explores the dining scene in Seoul, South Korea, and its influence on global cuisine. The author discusses their conversation with Kihyun Lee, the founder of Hand Hospitality, a renowned restaurant group. Lee shares his insights on the rapid evolution of Korean food and highlights the restaurants, bakeries, and cafes in Seoul that are shaping the future of dining. The article also mentions the fusion of Chinese and Korean cooking, the rise of innovative wine bars, and the popularity of fried chicken in the city. Additionally, it provides recommendations for coffee shops, bakeries, and hotels in Seoul. [Extracted from the article]
- Published
- 2024
39. Dining Guide.
- Author
-
FRANCO, VENÉ
- Subjects
EGGS as food ,STREET food ,KEBABS ,PICKLES ,FRUIT ,KITCHENS ,TIPS & tipping (Gratuities) ,COFFEE drinking - Abstract
This document is a dining guide featuring various restaurants in Atlanta. It provides brief descriptions of each restaurant, highlighting their cuisine and unique offerings. The guide includes a Honduran gem in Tucker, a Scottish-inspired restaurant, a Mediterranean eatery, a Celtic-themed restaurant, an Italian restaurant within Signia by Hilton, and an Italian-inspired bistro in Chastain Market. The guide also mentions specific dishes and drinks offered at each restaurant. Additionally, the document describes several new restaurants in Atlanta, including a bagel truck, a taco spot, a barbecue joint, a bar with agave-based drinks, an Israeli cuisine restaurant, a sleek alternative to a busy restaurant, and a pancake specialty restaurant. [Extracted from the article]
- Published
- 2024
40. 10 LUCCA must-visits for food and wine lovers.
- Author
-
GAIA, TIZIANO
- Subjects
ETHNIC foods ,STREET food ,NATURAL wines ,SPARKLING wines ,DINING rooms ,WINE making - Abstract
Lucca, a lesser-known corner of Tuscany, has become a dining hotspot in Italy due to its great wine, local flavors, and kitchen creativity. The region is home to 10 Michelin-star restaurants, with eight located along a short stretch of coast and two within Lucca's city walls. Lucca's wineries, such as Tenuta di Valgiano, have played a significant role in the region's gastronomic scene, focusing on organic farming and minimal-intervention winemaking. Visitors can also enjoy traditional dishes like garmugia, tordelli al ragù, and buccellato. The best time to visit Lucca is during the summer when there are nearby beaches and various events taking place. [Extracted from the article]
- Published
- 2024
41. Full stops.
- Author
-
CARLTON, ALEXANDRA
- Subjects
TRAVEL agents ,HYDRANTS ,SEAFOOD markets ,STREET food ,CAPITAL cities - Abstract
The article discusses the idea of incorporating stopovers into travel itineraries in order to experience different types of cuisine. The author suggests that Australians, for example, could break up their trips to the northern hemisphere with a stopover that offers a contrasting food experience to their main destination. The article provides examples of potential stopovers and highlights specific dishes or restaurants to try in each location. The author also recommends consulting travel advisors for assistance in planning these stopovers and maximizing their value. [Extracted from the article]
- Published
- 2024
42. set of sun.
- Author
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Raen, Micaela Kaibni
- Subjects
LOTTERY tickets ,SUNRISE & sunset ,HUMAN body ,STREET food ,LIONS ,SELF-poisoning ,LABORATORY dogs ,COMPLICATED grief - Abstract
The article "set of sun" in the Yellow Medicine Review is a poignant reflection on the experience of grocery shopping amidst the backdrop of genocide and conflict. The author, Micaela Kaibni Raen, navigates the aisles with a heavy heart, grappling with grief and guilt while contemplating the violence and suffering in their homeland. Through vivid imagery and emotional depth, the author explores themes of resilience, loss, and the interconnectedness of human experiences in the face of adversity. [Extracted from the article]
- Published
- 2024
43. HUNTING FOR A FAVORITE Street Food BEFORE IT DISAPPEARS.
- Author
-
Lau, Alex
- Subjects
- *
STREET food , *HUNTING - Published
- 2024
44. The Best New Bars in America.
- Author
-
Sontag, Elazar, Kassin, Kate, STONE, SAM, Farris, Emily, Francis, Ali, and Stanek, Amiel
- Subjects
STREET food ,BARS (Drinking establishments) ,FRUIT drinks ,LGBTQ+ bars ,COVID-19 pandemic ,MURAL art ,FLAVOR - Abstract
This document is a compilation of various articles about different bars and cocktail trends in America. It highlights 11 new bars that offer unique and immersive experiences, showcasing the creativity and diversity of the drinking culture. The articles discuss specific bars such as a lesbian bar in San Francisco, a tropical lounge in Baltimore, and a quirky bar in Portland known for its murals and creative drinks. It also explores trends in the bar industry, including the rise of queer bars, savory cocktails, spirit-free drinks, listening bars, and destination drinking experiences. [Extracted from the article]
- Published
- 2024
45. Chasing the Perfect Bite.
- Author
-
MONCADA, KATLYN
- Subjects
STREET food ,PEPPERS ,FRIED chicken ,VIETNAMESE people ,PASTRY ,FLAVOR - Abstract
Chef Nini Nguyen, based in New Orleans, has released her debut cookbook, Ðặc Biệt, which focuses on Vietnamese cuisine. Nguyen emphasizes that there is no right or wrong way to enjoy Vietnamese food, as it is subjective and allows for individual creativity. The cookbook includes traditional recipes as well as dishes with Cajun twists, reflecting Nguyen's Vietnamese-American heritage. She hopes to preserve her cultural traditions and share them with future generations. The article also provides two recipes from the cookbook: Shaking Beef With Watercress Salad (Bò Lúc Lắc) and Chicken Phở (Phở Gà). [Extracted from the article]
- Published
- 2024
46. Dining Guide.
- Author
-
BROCK, WENDELL
- Subjects
STREET food ,KEBABS ,TAHINI ,PICKLES ,FRUIT - Abstract
This dining guide provides information on various restaurants in Atlanta, catering to diverse culinary preferences. It includes a Mexican butcher shop offering seafood and scallion pancakes, a Korean-style tofu restaurant with luxurious and custardy tofu dishes, a Mediterranean restaurant serving falafel, hummus, and kebabs, a pizza place with specialty pizzas and vegan options, a hacienda-style Latin restaurant with colorful cocktails and guacamole, a Middle Eastern restaurant with falafel and grilled kebabs, a neighborhood market with deli options, and a hibachi restaurant serving classic dishes. The article highlights the unique features and flavors of each establishment, providing brief descriptions to help patrons make informed choices. [Extracted from the article]
- Published
- 2024
47. São Paulo A wine lover’s guide.
- Author
-
MOSELEY-WILLIAMS, SORREL
- Subjects
STREET food ,NATURAL wines ,SPARKLING wines ,FIG ,WINE stores - Abstract
São Paulo, Brazil's most populous city and culinary capital, offers a diverse and vibrant wine scene for enthusiasts to explore. With a thriving gastronomic scene and a sophisticated dining public, wine lovers can enjoy Brazilian wines, sake, and local rum-like distillate cachaça. The city is home to a variety of wine-forward establishments, including bars and restaurants run by sommeliers, where patrons can enjoy international wines as well as those from Brazilian producers. São Paulo also boasts a rich culinary heritage influenced by Portuguese, Japanese, Italian, Lebanese, Syrian, and West African cuisines. [Extracted from the article]
- Published
- 2024
48. CASTAWAY DREAM.
- Author
-
MILES, JONATHAN
- Subjects
CORAL reefs & islands ,MOSQUITO nets ,STREET vendors ,CITIES & towns ,FISHING villages ,STREET food - Abstract
The article "CASTAWAY DREAM" by Jonathan Miles in Coastal Living recounts the author's initial encounter with St. Lucia during a cruise, where he and his wife were captivated by the island's rugged beauty and local culture. Years later, they return to St. Lucia for a longer stay at Ti Kaye Resort & Spa, immersing themselves in the secluded paradise of Anse Cochon beach. The author describes their exploration of the island's steep terrain, visits to local villages like Roseau, and encounters with the warm and welcoming community, highlighting the rich history and charm of St. Lucia. [Extracted from the article]
- Published
- 2024
49. OSLO EATING.
- Subjects
RESTAURANTS ,BOK choy ,STREET food ,RESTAURATEURS ,LOCAL foods - Abstract
The article from International Traveller explores Oslo's booming casual fine-dining scene, highlighting restaurants like Hyde and Arakataka. The city offers a range of dining options, from Michelin-starred establishments to more affordable street food halls. Visitors can experience Oslo's culinary culture through a variety of set menus and à la carte options, showcasing local and organic produce. Additionally, the article suggests exploring Oslo's museums, saunas, culinary tours, fjord cruises, and urban nature to fully experience the city. [Extracted from the article]
- Published
- 2024
50. ANNUAL RESTAURANT GUIDE.
- Subjects
SALSAS (Cooking) ,FRENCH toast ,BAMBOO shoots ,STREET food ,APPETIZERS ,PEASANTS ,WINE flavor & odor ,CORK - Abstract
This document is a restaurant guide that provides information about various restaurants in Melbourne, Australia. The guide includes brief descriptions of each restaurant, their cuisine, contact information, price range, and other details such as wheelchair access and opening hours. The guide aims to celebrate the culinary talent in Melbourne and promote inclusivity, sustainability, and resilience in the food culture. The summaries highlight the unique features and offerings of each restaurant, such as their focus on local, seasonal, and sustainable ingredients, as well as their dedication to creativity and deliciousness. [Extracted from the article]
- Published
- 2024
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