Sökning: "Culinary traditions"

Visar resultat 1 - 5 av 7 uppsatser innehållade orden Culinary traditions.

  1. 1. Optimization of Solid-State Fermentation process for brown seaweed using LAB and characterization of the products

    Master-uppsats, Lunds universitet/Bioteknik (CI); Lunds universitet/Bioteknik (master)

    Författare :Sweta Singh; [2024]
    Nyckelord :lactic acid bacteria; solid-state fermentation; Alaria esculenta; Saccharina latissima; seaweed fermentation; biotechnology; Technology and Engineering;

    Sammanfattning : Fermentation has played a vital role in human history, offering solutions for food preservation, culinary diversity, and the creation of diverse and flavorful foods and beverages. Its importance continues today, both in traditional practices and in modern industrial applications. LÄS MER

  3. 2. Pontic Recipes: Preserving Cultural Heritage and History

    Magister-uppsats, Linnéuniversitetet/Institutionen för kulturvetenskaper (KV)

    Författare :Symeon Tsamkosoglou; [2023]
    Nyckelord :Pontic Greeks; ethnic group; refugees; cuisine; food; cultural heritage; digitization;

    Sammanfattning : The cultural elements that define the identity of an ethnic group, are really important for its preservation through the ages. Language, traditions, costumes, dances, as parts of the cultural heritage, have a crucial role in it. Pontic Greeks, belong to a minority group that came to Greece after 1923. LÄS MER

  4. 3. Identity through food : Designing for cultural persistence through culinary traditions within diasporic communities

    Magister-uppsats, Malmö universitet/Institutionen för konst, kultur och kommunikation (K3)

    Författare :Juliana Hernandez Baez; [2021]
    Nyckelord :Identity; food; human food interaction;

    Sammanfattning : This project explores how designing for human-food interaction (HFI) can preserve individual and collective knowledge about the food identities of Latin American migrants living in Malmö, Sweden. The project was carried out through a participatory design process, where specific needs were identified to preserve and track the evolution of culinary practices. LÄS MER

  5. 4. The Ingredients of Culture : A Study on Cultural Identity and Cultural Belinging in Relation to Food in Hiromi Goto's Chorus of Mushrooms

    Uppsats för yrkesexamina på grundnivå, Högskolan i Jönköping/HLK, Ämnesforskning

    Författare :Linus Calais; [2020]
    Nyckelord :cultural identity; cultural belonging; food; chorus of mushrooms; Hiromi Goto;

    Sammanfattning : Food is something every human consumes in order to survive. However, cuisine and culinary practices hold more power than the basic biological need. Food can be used as a tool to express cultural identity and cultural belonging. Culinary practices and traditions make crossing cultural borders entirely possible on an everyday basis. LÄS MER

  7. 5. Sågspån från gran (Picea abies) som substrat vid odling av ostronskivling (Pleurotus pulmonarius)

    Kandidat-uppsats, SLU/Dept. of Biosystems and Technology (from 130101)

    Författare :Jonatan Sundelin; [2018]
    Nyckelord :Pleurotus pulmonarius; svamp; Picea abies; gran; sågspån; odling; odlingssubstrat;

    Sammanfattning : Sedan slutet av 1900-talet har intresset för matsvamp som en källa till näring och nya kulinariska upplevelser ständigt ökat, inte bara globalt utan även i Sverige. I samband med det ökade intresset för matsvamp har delikatessvamp som ostronskivling, shiitake med flera introducerats direkt till konsumenter och fått ett allt större erkännande av dem. LÄS MER