Relevant bibliographies by topics / Cuisine (Menthe)

Academic literature on the topic 'Cuisine (Menthe)'

Author: Grafiati
Published: 27 July 2024
Last updated: 29 July 2024

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Journal articles on the topic "Cuisine (Menthe)"

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Suntsova, Nadezhda Jurjevna, and Elena Vasilyevna Popova. "SPICE PLANTS IN THE CULTURE OF THE BESERMANS." Yearbook of Finno-Ugric Studies 16, no. 4 (December 26, 2022): 667–80. http://dx.doi.org/10.35634/2224-9443-2022-16-4-667-680.

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Folk cuisine is an important part of the cultural heritage and offers great resources for the development of tourism, agriculture, preservation of old varieties of cultivated crops and food traditions. The use of spices also makes cuisines special and distinctive. The article deals with the traditions of the Besermans to use local wild, cultivated and exotic herbs. Local and imported spices Besermans call турөн "herbs", курөт турөн "bitter herbs". The choice of local plants as spices is based on their gustatory and spicy-aromatic qualities, as well as their phytoncidal activity and medicinal properties. Among them, local wild spices ( Carum carvi, Mentha arvensis, Filipendula ulmaria ) and long cultivated vegetables with a spicy taste ( Raphanus sativus, Allium cepa, Armoracia rusticana ) prevail. Exotic spices are mainly limited to black pepper and bay leaf. Spices are used in folk cuisine, folk medicine and veterinary medicine. Local and exotic spices are not put into ritual dishes, which indicates the preservation of archaic features in the diet and the special status of ritual cuisine. Traditional knowledge about herbs and spices is relevant to folk cooking demonstrations, gastronomic events, museum work, tourism and agricultural development. The study is based on the authors' field materials.
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Tsai, Cheng-Hua, Ching-Hui, Tsai, and Ching-Yi, Tsai. "Training Effectiveness from Guanxi Perspective in Mentoring System." International Journal of Human Resource Studies 4, no. 1 (March 21, 2014): 130. http://dx.doi.org/10.5296/ijhrs.v4i1.5211.

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This research is seeking to discuss how Guanxi influence training effectiveness between mentor and mentee. Two steps methods were used, first steps, from mentee to mentor using questionnaire, there are 150 questionnaire sent out 87 come back, sent to the hotel and hospitality department students. Second steps, focus group interviews were conducted with 5 informants in semi-structured, in-depth format and lasted approximately 120 minutes. From mentor to mentee using focus group interview, there are 5 different chef de cuisine. They have the classes with these students and also the students were by group went to the restaurant for practical training. The result shows Guanxi influence trainees’ reaction to training, it changes in job-related behavior and performance that result from training.
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Paré, François. "Pluralité et convergence dans la poésie d’Élise Turcotte." Dossier 31, no. 3 (July 10, 2006): 35–45. http://dx.doi.org/10.7202/013237ar.

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Résumé La poésie d’Élise Turcotte met en scène la recherche de lieux-refuges où pourraient se manifester les valeurs holistiques de convergence et d’unité. Ces espaces privilégiés, comme la chambre et la cuisine, présentent les caractéristiques d’une pluralité rassurante où tend à se blottir le sujet énonciateur à l’abri de la menace extérieure et de la rupture du sens. Ainsi, les poèmes de Turcotte recensent souvent les objets familiers, les vêtements, les images, les couleurs, tous signes tangibles d’une collectivité renouvelée et protectrice. Dans cet article, nous étudions ces stratégies de convergence dans les quatre premiers recueils de l’auteure.
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Khoury, Madona, Didier Stien, Véronique Eparvier, Naïm Ouaini, and Marc El Beyrouthy. "Report on the Medicinal Use of Eleven Lamiaceae Species in Lebanon and Rationalization of Their Antimicrobial Potential by Examination of the Chemical Composition and Antimicrobial Activity of Their Essential Oils." Evidence-Based Complementary and Alternative Medicine 2016 (2016): 1–17. http://dx.doi.org/10.1155/2016/2547169.

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Many Lamiaceae species are consumed in the Lebanese cuisine as food or condiment and are largely used in the traditional medicine of Lebanon to treat various diseases, including microbial infections. In this article we report the traditional medicinal uses of eleven Lamiaceae species:Coridothymus capitatusL.,Lavandula stoechasL.,Lavandula angustifoliaMill.,Mentha spicataL. subsp.condensata,Origanum syriacumL.,Rosmarinus officinalis,Salvia fruticosaMiller.,Satureja cuneifoliaTen.,Satureja thymbraL.,Thymbra spicataL., andVitex agnus-castusL. and study the chemical composition and antimicrobial activity of their essential oils (EOs). Our survey showed that Lamiaceae species are mainly used against gastrointestinal disorders and microbial infections. Chemical analysis of the EOs obtained from these plants allowed us to identify seventy-five compounds describing more than 90% of the relative composition of each EO. Essential oils with high amounts of thymol and carvacrol possessed the strongest antimicrobial activity. As expected, these two compounds demonstrated an interesting antifungal efficacy against the filamentous fungusT. rubrum. Our results confirmed that some of the Lamiaceae species used in Lebanon ethnopharmacological practices as antimicrobial agents do possess antibacterial and antifungal potential consistent with their use in alternative or complementary medicine.
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Sknarev, Dmitry. "Language Tools for Creating Image in Online Advertising (On the Material of Sites of Slavic cuisine Restaurants)." International Journal of Psychosocial Rehabilitation 24, no. 5 (April 20, 2020): 4791–804. http://dx.doi.org/10.37200/ijpr/v24i5/pr2020191.

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Yun, Heejin. "Végétarisme et transmission culinaire en France et en Corée du Sud. Comment une nouvelle pratique alimentaire impacte la transmission ?" Histoire, Europe et relations internationales N° 3, no. 1 (November 30, 2023): 107–18. http://dx.doi.org/10.3917/heri.003.0107.

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La transmission d’un savoir-faire culinaire est un processus complexe parce que changeant selon les lieux et les sociétés. Autrement dit, elle peut être influencée par de nouveaux modes de vie qui impactent l’alimentation, comme le végétarisme, le régime sans gluten et le locavorisme (la consommation de produits locaux), etc. Elle peut l’être par l’adoption de concepts philosophiques, de nouvelles visions du monde que créent par exemple actuellement le réchauffement climatique ou la crise sanitaire. En France et en Corée du Sud, la population végétarienne connaît une augmentation et le régime végétarien est souvent vu comme une pratique « urbaine ». Ce travail de recherche s’appuie sur les enquêtes qualitatives auprès des Parisiens et des Séouliens qui suivent le végétarisme, encore pratiqué par une minorité. Il est intéressant de voir dans quelle mesure ce régime alimentaire végétarien coexiste avec les pratiques traditionnelles de transmission des cuisines française et sud-coréenne, voire les menace, et comment il est transmis.
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Andreyev, Zoé. "La détraduction ou l’art de cuisiner les restes intraduits." Revue française de psychanalyse Vol. 85, no. 2 (April 22, 2021): 303–13. http://dx.doi.org/10.3917/rfp.852.0303.

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Subagya, Mochammad Ferry, and Pratiwi Retnaningdyah. "Cultural Appropriation of Asian Cuisines in Western Chefs’ Cooking Videos: An Audience Reception." Journal of Language and Literature 22, no. 2 (September 26, 2022): 375–88. http://dx.doi.org/10.24071/joll.v22i2.4700.

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The globalization era eliminates borders between cultures, making people mistakenly know cultural appropriation with cultural appreciation when recreating or adopting specific cultures outside their own. Examples of cultural appropriation are seen in Uncle Roger's reactional videos of the five western chefs recreating Asian dishes inaccurately. This study intends to improve the awareness of cultural appropriation by communicating cultural appropriation characteristics through videos and unveiling the harmful effects of cultural appropriation on the targeted culture. This study uses multimodal analysis to discover the inaccurate elements in the cooking videos and audience reception analysis to show audience response to cultural appropriation and its harmful effect based on James O. Young's cultural appropriation theory. The findings highlight three main elements that are presented inaccurately in the videos: (1) the kitchen utensils, (2) ingredients and seasonings, and (3) the cooking method. Spotlighting the inappropriate representation of Asian food by the five western chefs attracts massive protests toward them led by Uncle Roger. There are numerous responses from netizens who agree with Uncle Roger about the inaccurate food adaptation and find the harmful effect of cultural appropriation that gives misrecognition and bad stereotypes of Asian cuisine. Based on the previous response, the cooking videos by five western chefs are also classified as cultural exploitation because they received massive engagement and did not plan to revise their recipes.
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Hakim, Aliefman, Saprizal Hadisaputra, L. Rudyat Telly Savalas, and Jono Irawan. "Active compounds of Citrus hystrix DC in special cuisine of the Samawa Tribe, West Nusa Tenggara." Jurnal Pijar Mipa 18, no. 5 (September 30, 2023): 783–87. http://dx.doi.org/10.29303/jpm.v18i5.5418.

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The people of Sumbawa are famous for their various typical Sumbawa dishes. Typical dishes popular among the people and widely known in NTB are sepat and salty chili dishes. This dish is inseparable from flavoring Monte Sumbawa. Additional types of food, such as anointing, are also indispensable for Monte Sumbawa. Monte Sumbawa is a type of kaffir lime Citrus hystrix DC that grows in the Sumbawa area. Consumptionmonte sumbawa is very high in all areas of Sumbawa. This research aims to meet the community's needs and not depend on the fruiting season—innovation in essential oil distillation and packaging monte sumbawa in packaged products. The research method uses laboratory experiments. The content of active compounds was obtained using the GC-MS method. Based on the results of the GC-MS test, the active compound contains the major compound, linalool, with a weight percentage of 57.8%. Oil contains minor compounds such as 1-Octadecene (CAS).alpha.-Octadecene, 3-Cyclohexen-1-ol, 4-methyl-1-(1-methylethyl)- (4)-Ter , TRANS( .BETA.)-CARYOPHYLLENE, and GERMACRENE-D. Active compounds play an active role in supporting the health of the human body and as a detox against various cancer-causing free radicals. The product is packaged in a dropper bottle which is easy to use and can be stored for a long time. Society can use Monte anytime and no longer depend on the fruiting season.
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Dahlan, Sakinah Ahyani. "PENGUJIAN TOTAL PLATE COUNT DALAM PEMBUATAN BAKSO IKAN KEMBUNG BERBAHAN DASAR TEPUNG SAGU DENGAN PENAMBAHAN DAUN SALAM." Journal Of Agritech Science (JASc) 7, no. 02 (January 27, 2024): 175–81. http://dx.doi.org/10.30869/jasc.v7i02.1293.

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Fish is an economical protein source with significant nutritional value, providing easily digestible protein and versatile cooking options. A popular modified version of processed mackerel is the fish ball or 'bakso,' commonly found in Indonesian cuisine. Bakso, a prevalent type of meatball, is crafted using mackerel and substituting flour, often opting for sago flour. Sago flour, as a food ingredient, can be consumed directly or incorporated into various food industry applications. Ongoing research is dedicated to exploring natural preservatives as an alternative to chemical preservatives due to their adverse effects. Research findings suggest that bay leaf extract can prolong the shelf life of mackerel fish balls stored at room temperature for up to 36 hours. Bay leaves exhibit antibacterial properties against pathogenic bacteria. Total Plate Count (TPC) testing in a laboratory stands out as a method for detecting and analyzing microbial content in food.
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Dissertations / Theses on the topic "Cuisine (Menthe)"

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Jones, Cindy. "Le développement du soutien social par les groupes de cuisine collective comme stratégie de promotion de la santé mentale." Master's thesis, Université Laval, 2019. http://hdl.handle.net/20.500.11794/34972.

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Depuis les dernières décennies, les cuisines collectives sont un phénomène qui s’est développé rapidement au Québec. Elles sont une réponse aux limites des services d’aide alimentaire traditionnels, davantage « assistancialiste », en travaillant sur le développement du potentiel des personnes et des collectivités en matière de sécurité alimentaire. Les cuisines collectives sont devenues un mode d’intervention qui dépasse largement le soutien alimentaire. Nous avons émis la proposition que les cuisines collectives avaient le potentiel de promouvoir la santé mentale positive, soit le bien-être psychologique des individus par l’amélioration du soutien social et du fait même l’amélioration des facteurs de protection en santé mentale. Cette recherche qualitative se consacre à la perception des participants et des participantes de groupes de cuisine collective sur les effets psychosociaux des cuisines. Cette recherche permet aussi de mettre en lumière les facteurs facilitant l’émergence des dynamiques de soutien dans les groupes de cuisine collective. Deux méthodes de collecte de données ont été privilégiées : l’entrevue semi-dirigée avec des membres des cuisines collectives et l’observation de cinq groupes de cuisine. Les résultats mettent en évidence que pour une grande majorité des membres la motivation à s’y engager est un désir de réduire l’isolement social dans lequel ils vivent. Dans l’ensemble, l’activité des cuisines favorise les interactions sociales, le partage d’expérience, l’aide mutuelle, l’autonomie et l’estime de soi. Toutefois, l’émergence des dynamiques de soutien est influencée par plusieurs facteurs : le rôle de l’animateur, le climat du groupe, le sentiment d’appartenance et la structure de groupe. Les résultats démontrent que par le développement des habiletés personnelles et sociales des participants, les groupes de cuisine sont une mesure efficace en promotion de la santé mentale. Nous suggérons diverses interventions pour la pratique afin de favoriser les retombées positives chez les participants. Une des suggestions est que les interactions sociales entre les membres soient fortement encouragées et mises de l’avant par des moments de partage lors des cuisines.
Since the last decades, collective kitchens are a phenomenon that has developed rapidly in the province of Quebec. They are a response to the limitations of traditional food aid services, more « assistance-based approaches », by working on developing the potential of individuals and communities in food security. Collective kitchen have become a way of intervention that goes well beyond food support. We hypothesized that collective kitchens have the potential to promote positive mental health, the psychological well-being of individuals through improved social support and at the same time improved health protective factors. This qualitative research focuses on the perception of participants in collective kitchens groups on the psychosocial effects of kitchens. This research also studies the factors facilitating the emergence of support dynamics in the collective kitchen groups. Two methods of data collection were used: the semi-structured interview with members of collective kitchens and the observation of five cooking groups. The results show that for a large majority of members the motivation to engage is a desire to reduce the social isolation in which they live. Overall, the collective kitchens favor social interaction, experience sharing, mutual aid, autonomy and self-esteem. However, the emergence of support dynamics is influenced by several factors: the role of group facilitator, the group climate, the sense of belonging and the group structure. The results show that by developing participants' personal and social skills, kitchen groups are an effective measure in promoting mental health. We suggest a variety of practice interventions to promote positive outcomes for participants. One of the suggestions is that social interactions between members should be strongly encouraged and promoted through moments of sharing in kitchens.
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Yang, Tong. "Constitution et exploitation d’une base de données pour l’enseignement/apprentissage des phrasèmes NAdj du domaine culinaire français auprès d’apprenants non-natifs." Thesis, Paris 3, 2019. http://www.theses.fr/2019PA030049.

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Ce projet de thèse s’inscrit dans le cadre de l’enseignement du FOS (Français sur Objectifs Spécifiques) à des cuisiniers étrangers venus travailler dans des restaurants français ou ayant choisi la restauration comme spécialité. L’objectif de notre recherche est donc d’enseigner les phrasèmes NAdj du domaine culinaire auprès d’apprenants étrangers niveau A2. L’enseignement/apprentissage de la phraséologie s’avère nécessaire dans les langues de spécialités et la haute fréquence des phrasèmes NAdj a attiré notre attention. Plusieurs questions sont alors abordées : où trouver ce lexique spécifique ? Comment les extraire ? Par quelle approche enseignons-nous les phrasèmes sélectionnés ? Pour répondre à ces questions, nous avons fabriqué notre propre corpus Cuisitext – écrit et oral – puis nous avons utilisé NooJ pour extraire les phrasèmes NAdj du corpus. Enfin, nous avons proposé les trois approches d’utilisation des corpus pour l’enseignement/apprentissage des phrasèmes NAdj : approche inductive guidée, approche déductive, approche inductive pure
This thesis project aims to study the teaching method of FOS (French on Specific Objectives) catering to foreign cooks who come to work in French restaurants or who have chosen catering as a specialty. The objective of our research is therefore to teach the culinary NAdj phrasemas to foreign A2 level learners. The teaching/learning of phraseology is required in specialty languages and the high frequency of NAdj phrasems has caught our attention. Several questions are then addressed: where to find this specific lexicon? How to extract them? By which approach do we teach the selected phrasems? To answer these questions, we made our own corpus Cuisitext - written and oral - and then used NooJ to extract the NAdj phrasems from the corpus. Finally, we have proposed the three approaches to the use of corpora for the teaching/learning of NAdj phrasems: guided inductive approach, deductive approach, pure inductive approach
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Books on the topic "Cuisine (Menthe)"

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True, Torie. Chilli and Mint: Indian Home Cooking from a British Kitchen. Sheffield, England: Meze Publishing, 2021.

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Kettle, Sarah. Food is mood: Eating well for mental health : a cookbook and a journey. Sudbury, ON: NISA/Northern Initiative for Social Action, 2011.

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Keith, Lierre. The vegetarian myth: Food, justice and sustainability. Crescent City, Ca: Flashpoint Press, 2009.

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Nicolini, Rebecca. Anglais / Francais : Menage, Cuisine & Travaux d'Aiguille: Version couleur. CreateSpace Independent Publishing Platform, 2015.

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Nicolini, Rebecca. Anglais / Francais : Menage, Cuisine & Travaux d'Aiguille: Version noir & blanc. CreateSpace Independent Publishing Platform, 2015.

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Superfoods - Happiness. Modus Vivendi Publishing Incorporated, 2017.

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Gonder, Ulrike, ed. Ethisch Essen mit Fleisch: Eine Streitschrift über nachhaltige und ethische Ernährung mit Fleisch und die Missverständnisse und Risiken einer streng vegetarischen und veganen Lebensweise. Riva, 2021.

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El mito vegetariano: Comida, Justicia, Sostenibilidad. Capitán Swing Libros, 2018.

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Le Mythe végétarien: Nourriture, justice et pérennité. Les Editions Pilule Rouge, 2013.

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Keith, Lierre. Vegetarian Myth: Food, Justice, and Sustainability. PM Press, 2010.

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Book chapters on the topic "Cuisine (Menthe)"

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"Chapter One Italy: A Physical and Mental Space." In Italian Cuisine, 1–34. Columbia University Press, 2003. http://dx.doi.org/10.7312/capa12232-001.

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