27 Results Found

The genus Sonchus (Asteraceae) comprises 98 species, including 17 predominantly herbaceous taxa native to the Mediterranean region. These plants have long been utilized as traditional wild food sources due to their high nutritional value, as they are...

Singapore is a multi-ethnic country with a great variety of traditional ethnic cuisines. In this modern society where there is an increasing prevalence of obesity, it is important to know the nutritional content and energy density of our foods. Howev...

Background: Technological advancement has evolved dynamics in the pace of day-to-day life. Economic and social development has introduced new meanings at individual and societal levels. Modernity and development have transformed the social fabric and...

People in multilingual societies develop complex and interconnected food-making and food-discussing networks. On the basis of an experimental course titled “Food at Home, Food on the Move: Globalization and Regionalism in Modern Food Culture&rd...

Modern cuisine served at top-end restaurants attempts to attract customers, who increasingly demand new flavor, pleasure and fun. The materials were six dishes prepared using lemon or tomatoes and made in the traditional (classical), molecular and No...

Given the complex interplay between economic and cultural–historical factors, this paper explores scene perception and its mechanism in individual and collective cognition of historical commercial streets. Based on a perception model constructe...

Food waste has been recognized as an environmentally damaging practice that is ethically wrong and does not contribute to sustainable development. According to the Food and Agriculture Organization of the United Nations, one-third of the food produce...

The aim of this study was to determine the profile and contents of carotenoids, tocols and B1 and B2 vitamins in different parts of two wild edible plants (WEPs), Diplotaxis erucoides and Oxalis pes-caprae. Results showed interesting amounts of these...

At present, tourism is a key component of the modern Vietnamese economy. However, it is increasing the country’s pitifully low return visitor rate. The aim of this study was to explore the structural relationships among destination attributes,...

The burdens of malnutrition, protein and micronutrient deficiency, and obesity cause enormous costs to society. Crop nutritional quality has been compromised by the emphasis on edible yield and through the loss of biodiversity due to the introduction...

Black elder, Sambucus nigra, is a non-native but now partly naturalized shrub in Sweden; it has been cultivated here at least since the Middle Ages. Previously, this plant was associated with a supernatural being to whom sacrifices were made, and its...

This article analyzes how food functions as a cultural and narrative device in Vicente Blasco Ibáñez’s Around the World of a Novelist (1924), offering insight into early-20th-century global encounters as mediated through diet and...

This study analyzed the effects of insect-based diets on rural leisure activities, tourism, and consumption. A questionnaire survey was conducted, with 900 valid samples being obtained. The collected data were then analyzed through descriptive statis...

Italian cuisine and its traditional recipes experience an ever-increasing popularity around the world. The “Integrated Approach” is the key to modern food research and the innovative challenge for analyzing and modeling agro-food systems...

The Ecuadorian Amazon harbors numerous wild and cultivated species used as food, many of which are underutilized. This review explores the bioactive potential of five such fruits—Borojó (Alibertia patinoi); Chonta (Bactris gasipaes); Ara...

Edible insects constitute a healthy food source providing a sustainable alternative to traditional animal protein. The present study explored consumers’ perceptions and attitudes toward insect consumption, and defined the main motivational fact...

Edible flowers have been used since ancient times directly as food, flavoring agents, and garnish in food products, and are now reappearing in modern cuisine. Edible flowers have gained popularity due to changing consumer habits focused on healthier...

This study links the traditional use of celery (Apium graveolens L.) and parsley (Petroselinum crispum L.) roots in Balkan cuisine and herbal medicine, along with the longstanding role of turmeric (Curcuma longa L.) rhizome in Ayurvedic and Asian med...

Wild vegetables (WVs) have been an essential source of human nutrition since ancient times. Foraging is a millennia-old practice that has gained more attention recently and is becoming fashionable, especially in restaurants in urban areas, as they at...

The defining characteristics of the traditional Sub-Saharan Africa (SSA) cuisine have been the richness in indigenous foods and ingredients, herbs and spices, fermented foods and beverages, and healthy and whole ingredients used. It is crucial to saf...

Food from home can increase feelings of belonging and act as a source of comfort for people who move to another country and their children. Nevertheless, people who move elsewhere often start taking over dietary elements of the host culture, a dynami...

Ethnobotanical studies on foraging are essential for documenting neglected or previously unknown wild food plants, which may be crucial for promoting the diversification of food sources and contributing to food security and sovereignty. The Pashtuns...

Polyunsaturated fatty acids (PUFAs) are vital dietary elements that play a significant role in human nutrition. They are highly regarded for their positive contributions to overall health and well-being. Beyond the fact that they provide a substantia...

Microgreens are young plants of various vegetables, medicinal and aromatic plants, cereals and edible wild plants that were first associated with nouvelle cuisine as decoration in dishes due to their attractive appearance and strong flavor. Recently,...

The tribal belt of the Hindu Kush mountains is famous for its unique culture, ethnography, wild food plants, food systems, and traditional knowledge. People in this region gather wild plants and plant parts using them directly or in traditional cuisi...

Palm oil (Elaeis guineensis), one of the most widely used vegetable oils globally, originates from West Africa and has played a significant role in food, health care, and historical trade networks. It holds cultural, historical, ecological and symbol...

Background: Balancing nutrition security with environmental sustainability is a key priority in global food policy, with Sustainable Healthy Diets (SHDs) serving as a critical framework aligned with the UN Sustainable Development Goals (SDGs). Tradit...