Kurniasih Sukenti, Luchman Hakim, Serafinah Indriyani, Y

Slides:

Advertisements

Similar presentations

China is a densely populated country with a diverse traditional cuisine. Many recipes and food preparation techniques have been passed down for hundreds.

Advertisements

Makanan Indonesia. “ Strapping the equator for 5000 km., the islands of Indonesia promise an edible adventure. Eat in Indonesia and you’ll absorb its.

The Malay cuisine is a blend of traditional dishes from Malaysia with strong influences from the Sumatra and Java. Like the Chinese cuisine, rice is also.

Done by: Chong Hui Ian Jia Cheng Jun Yang. Malaysian Malay Food Info & Pictures on some Malay food Singapore Malay Food Nyonya- a mix of Chinese and Malay.

The Malay cuisine in Singapore is a blend of traditional dishes from Malaysia with strong influences from the Indonesian islands of Sumatra and Java.

Sushi Tempura Sukiyaki Gohan in Japanese is the word for meal. Gohan means steamed rice and is such an important food to the Japanese people. Today people.

2015 Alzheimer's disease facts and figures Alzheimer's & Dementia: The Journal of the Alzheimer's Association Volume 11, Issue 3, Pages (March.

Use of the insulin pump in treat cystic fibrosis related diabetes Dana S. Hardin, Julie Rice, Mark Rice, Randall Rosenblatt Journal of Cystic Fibrosis.

Portuguese traditional sausages: different types, nutritional composition, and novel trends Cláudia Marcos, Cláudia Viegas, André M. de Almeida, Maria.

Food as a marker for economy and part of identity: traditional vegetal food of Yezidis and Kurds in Armenia Roman Hovsepyan, Nina Stepanyan-Gandilyan,

Revisit to Ethiopian traditional barley-based food Jemal Mohammed, Semeneh Seleshi, Fetene Nega, Mooha Lee Journal of Ethnic Foods DOI: /j.jef

History of Korean gochu, gochujang, and kimchi

Aesthetics of Korean foods: The symbol of Korean culture

Households' dietary habits and food consumption patterns in Hamishkoreib locality, Kassala State, Sudan Fatima A. Khalid, Awadia K.M. Ali, Siteldar A.

Public recognition of traditional vegetables at the municipal level: Implications for transgenerational knowledge transmission Yuta Uchiyama, Hikaru.

Korean kimchi: promoting healthy meals through cultural tradition

Bioactive vegetables integrated into ethnic “Three Sisters Crops” garden targeting foods for type 2 diabetes-associated health disparities of American.

Traditional and ayurvedic foods of Indian origin

The geography of yam cultivation in southern Nigeria: Exploring its social meanings and cultural functions Jude Ejikeme Obidiegwu, Emmanuel Matthew Akpabio

Native American foods: History, culture, and influence on modern diets

Past and present practices of the Malay food heritage and culture in Malaysia Mohd Nazri Abdul Raji, Shahrim Ab Karim, Farah Adibah Che Ishak, Mohd Mursyid.

Hiram Ting, Sharon Rebecca Tan, Alexandra Nastassia John

Calorie reduction of chocolate ganache through substitution of whipped cream Yu Jin Kim, Suna Kang, Da Hee Kim, Yeo Jin Kim, Woo Ri Kim, Yoo Min Kim,

Mohammed Gagaoua, Hiba-Ryma Boudechicha Journal of Ethnic Foods

Protection of Kyo-yasai (heirloom vegetables in Kyoto) from extinction: a case of Sabaka-daikon (Japan's heirloom white radish, Raphanus sativus) in Maizuru,

Advancing ethnic foods in diverse global ecologies through systems-based solutions is essential to global food security and climate resilience–integrated.

Ryo Kohsaka Journal of Ethnic Foods

Ethnic meat products of Kashmiri wazwan: a review

Identification and functional properties of dominant lactic acid bacteria isolated from Kahudi, a traditional rapeseed fermented food product of Assam,

Dae Young Kwon, Kyung Rhan Chung, Hye-Jeong Yang, Dai-Ja Jang

Konya (Turkey) gastronomy culture extending to Seljuk Empire

Food, eating behavior, and culture in Chinese society

Potential of starter culture to reduce biogenic amines accumulation in som-fug, a Thai traditional fermented fish sausage Jirasak Kongkiattikajorn Journal.

The legend of laphet: A Myanmar fermented tea leaf

Recent research advances and ethno-botanical history of miang, a traditional fermented tea (Camellia sinensis var. assamica) of northern Thailand Chartchai.

Lemang (Rice bamboo) as a representative of typical Malay food in Indonesia Bertha Araminta Wahyudi, Felicia Agnes Octavia, Marissa Hadipraja, Sabrina.

Korean kimchi: promoting healthy meals through cultural tradition

Creation of Indian–Chinese cuisine: Chinese food in an Indian city

Yuta Uchiyama, Hikaru Matsuoka, Ryo Kohsaka Journal of Ethnic Foods

Efficacy of ginger for treating Type 2 diabetes: A systematic review and meta-analysis of randomized clinical trials James W. Daily, Mini Yang, Da Sol.

Traditional fermented foods and beverages of Namibia

Households' dietary habits and food consumption patterns in Hamishkoreib locality, Kassala State, Sudan Fatima A. Khalid, Awadia K.M. Ali, Siteldar A.

Chien Y. Ng, Shahrim Ab. Karim Journal of Ethnic Foods

Gulnara J. Abdiniyazova, Olim K. Khojimatov, Valeriy V. Pak

Swati Ray, David Joseph Bagyaraj, George Thilagar, Jyoti P. Tamang

Factors affecting households' meat purchase and future meat consumption changes in China: a demand system approach Haifeng Zhang, Jun Wang, Wayne Martin

Community-wise evaluation of rice beer prepared by some ethnic tribes of Tripura Sushanta Ghosh, Lovely Rahaman, David Lalvohbika Kaipeng, Dipankar Deb,

Turkish cultural heritage: a cup of coffee

Traditional plant-based foods and beverages in Bahrain

Changes in the social and food practices of indigenous people in the New Kingdom of Granada (Colombia): through artifacts Diana Vernot Journal of Ethnic.

Health attributes of ethnic vegetables consumed in the Eastern Anatolia region of Turkey: Antioxidant and enzyme-inhibitory properties Abdullah Dalar,

Seema Patel, Hafiz A.R. Suleria Journal of Ethnic Foods

Some nonfermented ethnic foods of Sikkim in India

Advancing ethnic foods in diverse global ecologies through systems-based solutions is essential to global food security and climate resilience–integrated.

Siwonhan-mat: The third taste of Korean foods

Aesthetics of Korean foods: The symbol of Korean culture

Revisit to Ethiopian traditional barley-based food

Quantification of ethnodietetic knowledge among noninstitutionally trained Siddha practitioners of Virudhunagar District, Tamil Nadu, India Subramanian.

Public recognition of traditional vegetables at the municipal level: Implications for transgenerational knowledge transmission Yuta Uchiyama, Hikaru.

Japanese sake and evolution of technology: A comparative view with wine and its implications for regional branding and tourism Jun Sato, Ryo Kohsaka

Antiviral activity of Chongkukjang extracts against influenza A virus in vitro and in vivo Bai Wei, Se-Yeoun Cha, Min Kang, Young Jin Kim, Chang-Won Cho,

Ssam food recipe: A case study on jongka ancestral ritual food

Volume 130, Issue 6, (September 2007)

Expertise in practice: an ethnographic study exploring acquisition and use of knowledge in anaesthesia A. Smith, D. Goodwin, M. Mort, C. Pope British.

Table of contents The Journal for Nurse Practitioners

Reviewer Acknowledgment

Table of contents The Journal for Nurse Practitioners

Footnotes1 Journal of Allergy and Clinical Immunology

Volume 134, Issue 6, (September 2008)

This Month in AJKD American Journal of Kidney Diseases

Presentation transcript:

Ethnobotanical study on local cuisine of the Sasak tribe in Lombok Island, Indonesia Kurniasih Sukenti, Luchman Hakim, Serafinah Indriyani, Y. Purwanto, Peter J. Matthews Journal of Ethnic Foods Volume 3, Issue 3, Pages 189-200 (September 2016) DOI: 10.1016/j.jef.2016.08.002 Copyright © 2016 Korea Food Research Institute Terms and Conditions

Fig. 1 Map of Lombok Island. Research areas and villages where informants and information came from are indicated by symbols for “village” and “traditional village.” Journal of Ethnic Foods 2016 3, 189-200DOI: (10.1016/j.jef.2016.08.002) Copyright © 2016 Korea Food Research Institute Terms and Conditions

Fig. 2 Food categories in Sasak cuisine. The three main categories in Sasak cuisine based on the form of the cuisine are meals, snacks, and beverages. Note. Source: field notes 2014–2015. Journal of Ethnic Foods 2016 3, 189-200DOI: (10.1016/j.jef.2016.08.002) Copyright © 2016 Korea Food Research Institute Terms and Conditions

Fig. 3 Kinds of Sasak's snacks. (A) Abuk, steamed glutinuous rice-flour mixed with grated coconut and caramelized palm sugar. (B) Kelepon kecerit, steamed glutinuous rice-flour filled with caramelized palm sugar. (C) Poteng and jaje tujak, fermented glutinuous rice snack served in Lebaran ritual. (D) Pelemeng, steamed glutinuous rice wrapped in banana leaves. Journal of Ethnic Foods 2016 3, 189-200DOI: (10.1016/j.jef.2016.08.002) Copyright © 2016 Korea Food Research Institute Terms and Conditions

Fig. 4 Dishes using four basic types of spice composition. (A) Plecingan. (B) Ragi Rajang. (C) Ragi beleq, (D) Pelalah. Journal of Ethnic Foods 2016 3, 189-200DOI: (10.1016/j.jef.2016.08.002) Copyright © 2016 Korea Food Research Institute Terms and Conditions

Fig. 5 The flow of food plants from habitats to the consumer. Food plants can be obtained from fields, houseyards, and gardens. People can also buy from farmers, wholesale traders, sellers in the market, or resellers who sell around the village. Note. Source: observational result. Journal of Ethnic Foods 2016 3, 189-200DOI: (10.1016/j.jef.2016.08.002) Copyright © 2016 Korea Food Research Institute Terms and Conditions

Fig. 6 Sasak typical dishes containing more than 20 plants ingredients. (A) Ares. (B) Ebatan. Journal of Ethnic Foods 2016 3, 189-200DOI: (10.1016/j.jef.2016.08.002) Copyright © 2016 Korea Food Research Institute Terms and Conditions

Fig. 7 Dishes that usually contain legumes (Fabaceae). (A) Pereseng. (B) Kelak sia. Journal of Ethnic Foods 2016 3, 189-200DOI: (10.1016/j.jef.2016.08.002) Copyright © 2016 Korea Food Research Institute Terms and Conditions

Fig. 8 Hot and spicy dishes. (A) Pelecing kangkung. (B) Pelecingan ikan. Journal of Ethnic Foods 2016 3, 189-200DOI: (10.1016/j.jef.2016.08.002) Copyright © 2016 Korea Food Research Institute Terms and Conditions