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Academic literature on the topic 'Ethnic foods'

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Published: 4 June 2021
Last updated: 19 February 2022

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Journal articles on the topic "Ethnic foods"

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Kwon, Dae Young, and Jyoti Prakash Tamang. "Religious ethnic foods." Journal of Ethnic Foods 2, no. 2 (June 2015): 45–46. http://dx.doi.org/10.1016/j.jef.2015.05.001.

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Kwon, Dae Young. "Why ethnic foods?" Journal of Ethnic Foods 2, no. 3 (September 2015): 91. http://dx.doi.org/10.1016/j.jef.2015.08.006.

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Kwon, Dae Young. "Ethnic foods and globalization." Journal of Ethnic Foods 4, no. 1 (March 2017): 1–2. http://dx.doi.org/10.1016/j.jef.2017.02.008.

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Nguyen, Kim H., Stanton A. Glantz, Casey N. Palmer, and Laura A. Schmidt. "Transferring Racial/Ethnic Marketing Strategies From Tobacco to Food Corporations: Philip Morris and Kraft General Foods." American Journal of Public Health 110, no. 3 (March 2020): 329–36. http://dx.doi.org/10.2105/ajph.2019.305482.

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Objectives. To investigate the transfer of marketing knowledge and infrastructure for targeting racial/ethnic minorities from the tobacco to the food and beverage industry in the United States. Methods. We analyzed internal industry documents between April 2018 and April 2019 from the University of California San Francisco Truth Tobacco Industry Documents Library, triangulated with other sources. Results. In the 1980s, Philip Morris Companies purchased General Foods and Kraft Foods and created Kraft General Foods. Through centralized marketing initiatives, Philip Morris Companies directly transferred expertise, personnel, and resources from its tobacco to its food subsidiaries, creating a racial/ethnic minority–targeted food and beverage marketing program modeled on its successful cigarette program. When Philip Morris Companies sold Kraft General Foods in 2007, Kraft General Foods had a “fully integrated” minority marketing program that combined target marketing with racial/ethnic events promotion, racial/ethnic media outreach, and corporate donations to racial/ethnic leadership groups, making it a food industry leader. Conclusions. The tobacco industry directly transferred racial/ethnic minority marketing knowledge and infrastructure to food and beverage companies. Given the substantial growth of food and beverage corporations, their targeting of vulnerable populations, and obesity-related disparities, public policy and community action is needed to address corporate target marketing.
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Sudargo, Toto, Shinta Pertiwi, Ruth Audy Alexander, Tri Siswati, and Yuli Ernawati. "The relationship between fried food consumption and physical activity with diabetes mellitus in Yogyakarta, Indonesia." International Journal Of Community Medicine And Public Health 4, no. 1 (December 21, 2016): 38. http://dx.doi.org/10.18203/2394-6040.ijcmph20164709.

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Background: Diabetes mellitus (DM) is one of degenerative disease and the prevalence is increasing each year. WHO predicted that in 2025 the number of diabetes mellitus outpatients in the world can reach up to 300 milions people. Early detection is needed to prevent higher prevalence in type 2 DM. Moreover, nowadays people are tend to have sedentary lifestyle and bad food pattern. The Objective of this research aims to determine risk factors which related the evidence of type 2 DM.Methods:It was an observational study with cross sectional design. Subjects were 179 people of the study were staffs of Gadjah Mada University who did general check-up at Gadjah Mada Medical Center (GMC) health cencer on March and April 2014. Research variable included diabetic family history, ethnic, physical activity, habit of smoking history, obese, eating pattern, fried foods consumption and diabetes. Data of eating pattern and fried foods consumption are obtained by semi quantitative food frequency questionnaire (SQFFQ). Data about diabetic family history, ethnic, habit of smoking are obtained by interview. Data about physical activity is obtained by IPAQ questionnaire and data about obese an fasting blood glucose value are obtained by secondary data from GMC health center. Data were analyzed using chi square.Results: There was significant association between diabetic family history, fried food’s consumption frequency and the incidence of type 2 diabetes mellitus (p<0.05). There was no significant association between ethnic, physical activity, habit of smoking, obese, eating pattern, fried food consumption (fried foods mass, fried foods energy and fried foods fat) (p>0.05).Conclusions:Risk factors related with type 2 DM evidence are diabetic family history and fried food’s consumption frequency.
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Patel, S., C. M. Hazel, A. G. M. Winterton, and E. Mortby. "Survey of ethnic foods for mycotoxins." Food Additives and Contaminants 13, no. 7 (October 1996): 833–41. http://dx.doi.org/10.1080/02652039609374470.

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Rustomgy, Vera Lúcia Stahelin, and Sênia Regina Bastos. "Beyond Traditional Food Trade: Ethnic Refugee Entrepreneurship [São Paulo, Brazil]." Revista Rosa dos Ventos - Turismo e Hospitalidade 12, no. 4 (October 22, 2020): 860–77. http://dx.doi.org/10.18226/21789061.v12i4p860.

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This article discusses symbolic aspects of the trade of traditional foods of different ethnic origins, led by enterprising refugees in the city of São Paulo, and has as its object of study the sale of the so-called ethnic / traditional foods in small enterprises in that city. The methodology used is qualitative, through a theoretical reflection, based on works from the Social Sciences and articles from exploratory surveys, conducted based on Capes Journals, Scopus and Google Scholar. The articles used address concepts such as ethnic commerce, ethnic food, cultural heritage, dietary practices, among others, which allow the analysis of ethnic entrepreneurship led by refugees in São Paulo and associates it with phenomena that allow us to establish a reflection on why they choose to undertake this area. as food relates to the memories, culture and identity of migrants.
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Fusco, Vincenzina, Heidy MW den Besten, Antonio F. Logrieco, Fernando Perez Rodriguez, Panagiotis N. Skandamis, Beatrix Stessl, and Paula Teixeira. "Food safety aspects on ethnic foods: toxicological and microbial risks." Current Opinion in Food Science 6 (December 2015): 24–32. http://dx.doi.org/10.1016/j.cofs.2015.11.010.

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Simanjuntak, Betty Yosephin, Desri Suryani, Miratul Haya, and Ali Khomsan. "Identification And Farmer Family's Preference Of Indigenous Food In Rural Bengkulu." Jurnal Kesehatan Prima 14, no. 2 (August 17, 2020): 120. http://dx.doi.org/10.32807/jkp.v14i2.562.

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Indigenous food can be said as a local identity because of its existence as part of the culture of the community, such as certain procedures in processing their food, its role in community culture and governance, and recipes that are maintained from generation to generation. Purpose of this research was to identify the kinds of traditional foods, preferences in the consumption pattern in the family of farmers. FGD was performed on each ethnic group, and the members were mothers who understood the traditional foods consumed by people in the related ethnic group and they resided in the ethnic group. Most of the food sources of vegetables consumed by the community were vegetables that many people got from rice fields/dryfields/ gardens Traditional food snacks, side dishes and vegetables in the agricultural households as such as bolu semut, rebung asam ikan gaguk, guasan, gulai nangko,and gulai jamur gerigit.
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Belasco, Warren J. "Ethnic fast foods: The corporate melting pot." Food and Foodways 2, no. 1 (April 1987): 1–30. http://dx.doi.org/10.1080/07409710.1987.9961902.

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Dissertations / Theses on the topic "Ethnic foods"

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Paulson-Box, Elly. "The penetration of ethnic foods in the UK diet." Thesis, Liverpool John Moores University, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.262249.

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Trigwell, Joanne. "Addressing childhood obesity in ethnic minority populations." Thesis, Liverpool John Moores University, 2011. http://researchonline.ljmu.ac.uk/6156/.

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Childhood obesity in the UK is a serious public health concern. In some ethnic minority groups obesity prevalence is significantly higher than the national average (The NHS Information Centre, 2010). Therefore, it is recommended that interventions to manage childhood obesity are tailored to the needs of ethnic minority groups (NICE, 2006). GOALS (Getting Our Active Lifestyles Started!) is a community based, childhood obesity management programme that focuses upon physical activity, nutrition and behaviour change in families (Watson et aI., 2011). However, monitoring data has suggested an unrepresentatively low proportion of ethnic minority families who are referred to GOALS choose to access the service. Therefore the aim of this research was to improve the cultural relevance of the GOALS programme, whilst also contributing to the evidence-base for local and national strategic planning surrounding obesity and ethnicity. Studies set out to explore perceptions surrounding childhood weight, diet and physical activity in different ethnic groups; identify cultural preferences, and barriers to participation in healthy lifestyle interventions; to implement and pilot a culturally accessible intervention, using the GOALS framework for development; and to assess the acceptability and effectiveness of the pilot intervention. A multi-method, pluralistic, research design was employed that recognised the complexity of the research aims. In total three empirical studies were conducted, and parents (of children aged 4 to 16 years) and school-aged children participated. A combination of process and outcome data was obtained. Quantitative methods were used for descriptive and explanatory purposes and included questionnaire (Study 1,2 and 3b) and BMI measures (Study 3b). Qualitative methods included focus groups (Study 2 and 3a), face-to-face interviews (Study 3b) and the write-and draw-technique (Study 3b). Exploratory data gave context and depth to the research. In Study 1, parents (n=808) identified their ethnic background as Asian British, Black African, Black Somali, Chinese, South Asian, White British and Yemeni. Ethnic background was significantly associated to parental perceptions of weight in childhood. Results showed Black Somali parents exhibited the lowest level of concern for overweight in childhood in comparison to other ethnic groups. In Study 2, parents (n=36) and children (n=31) from six ethnic groups (Asian Bangladeshi, Black African, Black Somali, Chinese, White British and Yemeni) identified intrapersonal, interpersonal and environmental barriers to healthy weight. Findings demonstrated that influences to health behaviours were sometimes specific to particular ethnic groups. For example, dominant cultural norms valuing overweight in childhood were apparent among Yemeni, Black African, Black Somali and Asian Bangladeshi parents and Asian Bangladeshi children. Results from Study 3a with parents (n=33) from ethnically diverse backgrounds, identified barriers and preferences to attending an intervention were often related to cultural and religious values of ethnic groups. Parents considered the ethnic composition of the group important, and suggested an intervention should be relevant to the ethnic background of all families attending. Based on these findings, 'surface' and 'deep' (Reniscow et al., 1999) structural modifications were made to the GOALS programme. Nine families from Asian British, Asian Bangladeshi, Yemeni and Black Somali backgrounds attended the pilot intervention to examine its appropriateness. Process and outcome data from Study 3b illustrated families benefited from a healthy lifestyles intervention that was designed to be culturally acceptable to multiple ethnic groups. This thesis has added to the limited evidence base surrounding the cultural relevance of family-based childhood obesity management programmes for ethnic minority groups. Differences in cultural norms between ethnic populations, and variations in assimilation to Western norms and acculturation within groups, highlight the complex task in addressing childhood obesity in multiple ethnic groups. Knowledge gained from the successful engagement of ethnic minority families in a culturally sensitive healthy lifestyle intervention, has lead to the development of key recommendations for policy and practice that extend beyond childhood obesity management to health promotion more widely.
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Pearson, Susan M. "Studies on microbiological hazards associated with ethnic foods, with particular reference to mycotoxin formation and clostridium perfringens." Thesis, Glasgow Caledonian University, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.325965.

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Crook, Nathan C. "Foods That Matter: Constructing Place and Community at Food Festivals in Northwest Ohio." Bowling Green, Ohio : Bowling Green State University, 2009. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=bgsu1246453172.

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Sriwongrat, Chirawan. "Consumers' choice factors of an upscale ethnic restaurant." Diss., Lincoln University, 2008. http://hdl.handle.net/10182/893.

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Globally, there is a growing demand for food away from home as a result of higher incomes, changes in consumption patterns, changes in household composition, and the time pressures created by dual-working families. The foodservice industry has become highly competitive as the number of foodservice outlets has increased to meet the demand. In order to succeed in such a competitive industry, restaurant operators need to understand the factors (and their relative importance) that influence restaurant patrons’ decision when selecting a restaurant. The demand for ethnic foods has also increased, in New Zealand and worldwide, due to the influences of ethnic diversity, overseas food and cultural experiences, and media exposure. Despite the importance of restaurant choice criteria and a growth in popularity of ethnic foods, published research on consumers’ restaurant selection behaviour that focuses on the ethnic segment is relatively limited. Furthermore, there are no published empirical studies on ethnic restaurant choice behaviour in New Zealand. This research aims to fill these gaps in the literature by empirically identifying the factors that influence a decision to dine at an upscale ethnic restaurant, their relative importance, as well as their relationships with dining occasion and consumer characteristics. Focus group discussions and the literature review helped identify a set of restaurant choice factors. A mail survey was used to collect the data. Factor analysis was used to refine the restaurant choice factors, and logistic regression analysis identified the five significant factors that influence consumers’ decision. These are: Dining Experience, Social Status, Service Quality, Food Quality, and Value for Money, listed in order of their importance. The results of t-tests and ANOVA suggested that consumers perceived the restaurant choice factors differently based on their demographic characteristics. The results of this study contribute to the marketing theory by providing an empirical framework of consumer selection behaviour in New Zealand upscale ethnic dining establishments. The study will also assist marketing practitioners and operators of ethnic restaurants to develop their strategies and offer the attributes that attract and retain customers.
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Grey, Charlotte Jane. "Ethnobiology, ethnic cuisines, and provision of health care among Ukrainian and Sikh migrants in Bradford, UK. A comparative study of plant-based food and drink used for maintaining health, tradition and cultural identity amongst Sikh and Ukrainian migrant communities in Bradford." Thesis, University of Bradford, 2007. http://hdl.handle.net/10454/5396.

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Using ethnobotanical, anthropological and social science theory and methods this work illustrates significance of studying traditional foods and their medicinal qualities for maintaining health. Set in the background of the communities¿ practises and rituals specific plant-based items, used by Sikh and Ukrainian migrant communities, are a central focus to understanding the significance of practises and related knowledge for maintaining health and the broader concept of ¿well-being¿. Literature review, participant observation and in-depth interviewing techniques were used to identify 126 species of plants mentioned. These illustrate what was a primarily female domain of knowledge now becoming superficial and spread over domains of both men and women. This study notes convenience in terms of time and transport, changes in markets in the UK, importation of goods and the use of machinery and techniques such as freezing, and intervention by healthcare professionals have all affected the way traditional foods and remedies are perceived and practised. There are key foods which will remain important for generations to come whilst the domains are changing. Specific community structures support maintenance of food practises, including langar within the Sikh community and the regular OAP Ukrainian lunchtime club and numerous food events where foods with particular religious and cultural significance are made by at least two generations. These events involve transmission of knowledge related to foods and their health qualities, including images of strength as a ¿people¿. By questioning the significance of emic perspectives healthcare professionals and policymakers could learn much from practises developed over centuries or millennia.
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Nguyen, Ngoc Anh. "Ethnic identity, socialization factors and their impacts on ethnic consumption behavior and ethnic food consumption in France." Thesis, Evry-Val d'Essonne, 2013. http://www.theses.fr/2013EVRY0025.

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Avec le plus grand et le plus diversifié nombre d’immigrants et d’étrangers en Europe, la France représente un segment de marché viable et inexploité. Le marketing ethnique, élaboré par plusieurs acteurs du marché, a pour objectif de développer de nouveaux segments de marché, ou de couvrir l’ensemble du marché en tenant compte de la croissance multi-ethnnique en réalité. L’objectif de notre travail est de mesurer l’identité ethnique de la population ethnique en France, leurs facteurs de socialisation, leur comportement de consommation ethnique en général, et leur consommation d’aliments ethniques en particulier, ainsi que de déterminer les influences de ces facteurs. Cette recherche s’inscrit dans une démarche hypothético-déductive et est structurée en deux parties théorique et empirique pour servir l’objectif visé. La première partie est consacrée à l’analyse du contexte général, à la revue de la littérature et à l’élaboration d’un modèle conceptuel de l’identité ethnique, des facteurs de socialisation et de leurs impacts sur les comportements de consommation ethnique et sur la consommation d’aliments ethniques. Seront analysées la théorie de l’identité sociale [Henry Taifel & John C. Tuner 1970], la théorie du développement de l'identité qui se compose de la théorie de l'ego identité [Erik Erikson 1986] et des recherches empiriques sur l'identité personnelle [Marcia, 1980] et le développement de l'identité ethnique [ Phinney et Ong, 2007] ; la théorie de la culture, sous-culture, contre-culture, acculturation, ainsi qu'une connaissance approfondie de l'ethnicité, l'identité ethnique et le marketing ethnique. La partie empirique sera consacrée à la collecte, le traitement et l’analyse de données, qui serviront à vérifier non seulement les variables du modèle conceptuel, mais aussi les hypothèses des relations entre elles. Les résultats de notre étude sur la population ethnique en France ont confirmé nos hypothèses de manière générale. Ils sont utiles en termes de contribution théorique et managériale car ils aident à mettre en évidence quelques stratégies pour le marketing ethnique associé à l'identité ethnique, les comportements de consommation ethnique et la consommation d'aliments ethniques
As a country with biggest number of immigrants in Europe, France has been so far known with its multiple ethnic populations, in which the ethnic minority represents a viable and untapped market segment. As a result, ethnic marketing has been developed correspondingly by several market agents who would like either to pursue new market segment or strive to cover the whole market while taking into account of growing multi-ethnic reality in France. The objective of this research is to measure ethnic identity of ethnic population in France, their socialization factors, their ethnic consumption behavior in general and their ethnic food consumption in particular, as well as to determine the influences of these factors. Applying a hypothetico-deductive approach, both theoretical and empirical investigations are conducted to serve the mentioned objective. The first part is a literature review, helpful in developing a conceptual model of ethnic identity, socialization factors and their impacts on ethnic consumption behavior and ethnic food consumption. It includes the social identity theory [Henry Taifel & John C. Tuner, 1970]; identity development theory which consists of theory on ego identity [Erik Erikson, 1986] and empirical researches on personal identity [Marcia, 1980] and ethnic identity development [Phinney & Ong, 2007]; theory on culture, sub-culture, counter-culture, acculturation; as well as in depth knowledge on ethnicity, ethnic identity, and ethnic marketing. Whereas empirical part involves data collection, processing and analysis, which servethe purpose of verifying not only variables of the conceptual model, but also the hypotheses on the relationships between them. The results of the survey on ethnic population in France have confirmed these hypotheses. They are useful in terms of theoretical contribution, as well as from the point of management since they help highlighting some strategies for ethnic marketing in associated with ethnic identity, ethnic consumption behavior and ethnic food consumption
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Ramsumeer, Soy. "A Plan for the Implementation and Evaluation of Diet Education in Type 2 Diabetes." ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/1920.

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Abstract Type 2 Diabetes Mellitus (T2DM) is the seventh leading cause of death in the United States with a projected increase of 552 million people worldwide who will be affected with this illness by 2030. The need to address this issue is vital to prevent complications and reduce healthcare spending. The DNP project is aimed at planning and designing a nutritional education program tailored toward specific ethnic groups in order to increase knowledge in making healthy food choices. This project is intended to educate Registered Nurses (RNs) on nutrition so that they can offer dietary knowledge to T2DM patients. Additional patients can be reached by educating the RNs rather than patients being limited to consultations with a Certified Diabetes Educator or Registered Dietician. This project focused on whether healthy nutrition tailored toward the individual's own ethnic foods helps to stabilize glycemic values for patients with Type 2 diabetes. A toolkit was utilized to aid with the RNs' learning on healthy nutrition and its impact on the management of blood glucose. It addressed areas such as food groups and calories, grocery shopping, preparation methods, and portion control. The framework for design utilized the basic concepts associated with the systems theory with an intended goal to prevent further complications and improve patients' glycemic value through consuming nutritious foods. The logic model will be used to evaluate the impact of healthy nutrition on blood glucose through pre- and post-program tests of the RNs' nutritional knowledge on healthy eating. The continuation of this program will promote positive social change by helping patients to achieve a healthier lifestyle and reduce healthcare expenditures.
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Canbaz, Düriye, and Aktuğ Yılmaz. "Competitive Strategies of Ethnic Food Companies in Sweden." Thesis, Mälardalen University, School of Sustainable Development of Society and Technology, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-6078.

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Title: Competitive Strategies of Ethnic Food Companies in Sweden

Authors: Düriye Canbaz – Aktuğ Yılmaz

Instructor: Prafulla Acharya

Course: EFO 705-Master Thesis

Date: 25/05/2009

Introduction: Sweden has a population of 9.1 million habitants and approximately 1.2 million people or 13% of the Swedish population consists of foreign nationalities or individuals born abroad. If the second generation is included in the consideration then the number increases to approximately 1.6 million which in the end corresponds to over 17% of the total population. (Market Brief Focus on Swedish Market, 2007, p.3) Under such circumstances, it is not unusual to see demand for ethnic food. During the last few years, ethnic food products have experienced a very positive market trend and the development is a reflection of both the increasing number of immigrants and native Swedes increasing interest in ethnic foods. (Ibid, p.6) “Several years ago, immigrants constituted the principal consumer group of ethnic foods, but this has changed over the years” that “Swedish consumers are now more and more regarded as the main consumer group of ethnic foods” (Ibid, p.6) Under such circumstances, the competition among the companies rise that companies try to raise their level of competitiveness. Doing so, companies adopt some strategies and develop some competences to outperform the rivals.

Problem: How to compete in Swedish ethnic food stuff industry?

Sub questions;

-          What competitive strategies should be carried out?

-          What competences and competitive advantages should be developed?

 

Purpose: The aim of this thesis is to identify the competitive strategies of existent ethnic food stuff companies in Sweden in order to set a success model for the new entrants as a guideline. To be able to set a clear model the distinctive competences of the companies on which strategies are constructed will be identified.

Method: In this dissertation we used both primary and the secondary data. The primary data that we used consists of interviews that we made with the informants from the ethnic food stuff companies and retailers. The secondary data that is used in the thesis generally consists of resources that are relevant and valid such as reports from Swedish Chambers, European Union and reports from United States Department of Agriculture (USDA) as well as some dissertations from Swedish universities.

Analysis and Conclusions: In Swedish ethnic food market both market structure and companies’ resources play important role in the shaping of competitive strategies. Case companies Laroc AB and Sevan AB follows the product differentiation strategy. Companies differentiate in quality, price and product variety. Also, they follow special strategies in branding and target different consumers groups. We recommend to new entrants to follow Sevan’s strategy in the short time which is providing well known brands from Middle Eastern region. However, in the long run, we recommend them to follow Laroc’s strategy which is generally based on creating its own brand name. One of the other recommendations we have for the new entrants is working with the independent stores that are not explored by the other ethnic food stuff companies. Another recommendation that we have for new entrants is the processed food and ready meal products. In the market for Middle Eastern processed food and ready meal products, there is a limited range of products. Ethnic food market is changing, as the only thing that does not change is change itself. Ethnic food is losing its ethnicity as it gets appreciated by the consumers and embeds into culture. Thus, both current competitors and new entrants should be aware of the changes and orient themselves accordingly.

 

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Novie, Alexander G. "Street Level Food Networks: Understanding Ethnic Food Cart Supply Chains in Eastern Portland, OR." PDXScholar, 2014. https://pdxscholar.library.pdx.edu/open_access_etds/2084.

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Portland, OR, is the site of a unique urban food cart phenomenon that provides opportunities for small business ownership and access points for culturally specific food for the city's foreign-born and minority populations. Known as a "foodie haven," Portland also has an active sustainable food movement with engaged citizens and support from city and regional policies aimed at significantly increasing the consumption of local food. To date, there have been no in-depth studies on the sourcing habits of Portland food cart owners and whether or not these street-level actors are involved in the area's local alternative food movements (AFNs). The current understanding of the Portland food cart phenomenon is based on studies that have focused on carts and pods located in the central business district and "inner-ring" areas of the city. Areas beyond these locations (defined as Eastern Portland) are currently home to the majority of the city's growing foreign-born and minority populations. This thesis uses a situational analysis framework to explore the food supply practices of ethnic food cart owners operating in Eastern Portland cart pods. I investigate the feasibility of purchasing locally grown ingredients for use in ethnic cuisines and the degree to which cart owners incorporate the region's prevailing locavore ethics into their everyday culinary practices. Findings from this inquiry suggest that ethnic cart owners in Eastern Portland have a range of habitus, or personal dispositions and embodied knowledge, that is reflected in how they perceive the benefits of and barriers to "buying local" and the extent (if any) that they engage with AFNs in the Portland area. I assert that ethnic food cart owners in Eastern Portland are performing multiple community roles by providing access points for culturally specific cuisines for their particular ethnic groups, while also offering exotic experiences to other residents and tourists alike. I discuss variations within the food cart phenomenon itself by highlighting the differences in design, amenities, types of access, and neighborhood customer bases of cart pods located in Eastern Portland. Finally, I discuss future research directions for understanding the dynamics of food supply chains in small-scale, direct-to-vendor relationships and the implications for local and regional food sustainability policy goals.
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Books on the topic "Ethnic foods"

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Marketing Strategies for Industry (UK) Ltd. Ethnic foods, UK. Mitcham: MSI, 1986.

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Ethnic foods of Hawaiʻi. Honolulu, Hawaiʻi: Bess Press, 2000.

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Worman, Louisa A. The UK ethnic foods report. (Leatherhead): Information Group Services, Market Intelligence Section, 1995.

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Vickers, Rachel. The European ethnic foods market. Leatherhead: Leatherhead Food Research Association, Market Intelligence Section, 1998.

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Shahidi, Fereidoon, and Chi-Tang Ho, eds. Flavor Chemistry of Ethnic Foods. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-4783-9.

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Let's cook Kenya: National ethnic foods. Nairobi, Kenya: Susan Kamau, Sliced Onion Company Limited, 2013.

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Tamang, Jyoti Prakash. Himalayan fermented foods: Microbiology, nutrition, and ethnic values. Boca Raton: Taylor & Francis, 2010.

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Lecos, Chris. Imported ethnic foods: Exotic fare but buyer beware. Rockville, Md: Dept. of Health and Human Services, Public Health Service, Food and Drug Administration, Office of Public Affairs, 1986.

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Tamang, Jyoti Prakash, ed. Ethnic Fermented Foods and Alcoholic Beverages of Asia. New Delhi: Springer India, 2016. http://dx.doi.org/10.1007/978-81-322-2800-4.

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Kroll, Dorothy. Flavor trends & developments: Beverages, ethnic & fat-reduced foods. Norwalk, CT: Business Communications Co., 1995.

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Book chapters on the topic "Ethnic foods"

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Perricone, Marianne, Ersilia Arace, Giuseppe Calò, and Milena Sinigaglia. "Ethnic fermented foods." In Starter Cultures in Food Production, 384–406. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781118933794.ch19.

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Shahidi, F., and C. T. Ho. "Flavor Chemistry of Ethnic Foods." In Flavor Chemistry of Ethnic Foods, 1–4. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-4783-9_1.

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Karki, Tika, Pravin Ojha, and Om Prakash Panta. "Ethnic Fermented Foods of Nepal." In Ethnic Fermented Foods and Alcoholic Beverages of Asia, 91–117. New Delhi: Springer India, 2016. http://dx.doi.org/10.1007/978-81-322-2800-4_4.

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Akhtar, Saeed, Majid Hussain, Tariq Ismail, and Muhammad Riaz. "Ethnic Fermented Foods of Pakistan." In Ethnic Fermented Foods and Alcoholic Beverages of Asia, 119–37. New Delhi: Springer India, 2016. http://dx.doi.org/10.1007/978-81-322-2800-4_5.

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Jiang, J. "Volatile Composition of Pandan Leaves (Pandanus Amaryllifolius)." In Flavor Chemistry of Ethnic Foods, 105–9. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-4783-9_10.

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Kallio, Heikki, Päivi Raimoaho, and Tuomas Virtalaine. "Emission of Blanched Broccoli Volatiles in Headspace During Cooking." In Flavor Chemistry of Ethnic Foods, 111–17. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-4783-9_11.

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Wijaya, C. H., A. Apriyantono, T. May, H. Raharja, and T. A. Ngakan. "Flavor of Kweni (Mangifera Odorata Griff), an Exotic Tropical Fruit." In Flavor Chemistry of Ethnic Foods, 119–25. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-4783-9_12.

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Spanier, Arthur M., John C. Beaulieu, Karen L. Bett, and Ken Gross. "Use of Electronic Nose Technology to Examine Apple Quality*." In Flavor Chemistry of Ethnic Foods, 127–40. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-4783-9_13.

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Shahidi, Fereidoon, and Ming-Xia Liu. "Flavor and Chemistry of Uncured and Cured Meat of Harp Seal (Phoca Groenlendica)." In Flavor Chemistry of Ethnic Foods, 141–49. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-4783-9_14.

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Huang, Tzou-Chi, Yea-Chyi Chiou, and Chi-Tang Ho. "Characterization of Volatile Aldehydes and Pyrazines in Pan-Fried Zousoon." In Flavor Chemistry of Ethnic Foods, 151–58. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-4783-9_15.

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Conference papers on the topic "Ethnic foods"

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Nongdam, Potshangbam. "Bamboos as source of nutrient rich ethnic foods of North-East India and their conservation via micropropagation." In 3rd Annual International Conference on Advances in Biotechnology (BioTech 2013). Global Science and Technology Forum, 2013. http://dx.doi.org/10.5176/2251-2489_biotech13.16.

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Sandoval Torres, S., L. Reyes López, L. Méndez Lagunas, J. Rodríguez Ramírez, and G. Barriada Bernal. "Physicochemical characterization of mesquite flours." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7707.

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Ethnic foods are healthy products interesting for the new societies. Mesquite flour offers another option for making gluten-free recipes as part of a diet for people with celiac disease. The physicochemical properties of mesquite flours (Prosopis laevigata) were characterized. The mesquite pods were dried at 60°C, 15% RH and 2 m/s airflow; then a grinding and sieving process were applied. The nutritional composition and the sorption isotherms were obtained at 30, 35, 40 and 45°C for water activities of 0.07-0.9. The particle-size distribution, morphology and thermal stability of the flours were determined by different methods. Keywords: Mesquite Flours; drying; isotherms; chemical properties; morphology
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Eris, FitriaRiany, Aris Munandar, AM Kartina, Dian Anggraeni, Meutia, Taufik Hidayat, and Dodi Hermawan. "Proximate Analysis of Some Local Food in Baduy Ethnic." In 2nd and 3rd International Conference on Food Security Innovation (ICFSI 2018-2019). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/absr.k.210304.002.

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Nazarmatova, Kasira, and Saule Ermekbaeva. "Food Security is one of the Most Important Conditions for Economic Development." In International Conference on Eurasian Economies. Eurasian Economists Association, 2012. http://dx.doi.org/10.36880/c03.00579.

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Food security is one of the most important aspects of socio-economic development in Kyrgyzstan. Therefore, studies done in this field of research are of significant theoretical and practical interest. Resolutions of food security issues are one of the conditions for the preservation of state sovereignty, economic security and social stability in society, ultimately, national security. Food safety is important, in terms of strategic interests of the country, and its solution requires: to satisfy public demand for food products; providing industry with raw materials of local manufacture; preservation of social, political and social stability in society; to prevent dependency of the national economy on changes; conditions related to the world markets, the development of internal agricultural production, food and processing industry; neutralization of some import to ensure stable employment and income in rural areas; preservation of ethnic - national characteristics of the local population by creating opportunities for 'survival' of the village: prevention of major foreign exchange expenditure on food imports: the neutralization of the negative impact on the local food market crises in foreign countries - exporters and importers of food products.
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"Ethics of Food Resource Consumption." In 2016 ASABE International Meeting. American Society of Agricultural and Biological Engineers, 2016. http://dx.doi.org/10.13031/aim.20162461571.

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Karpati, Daniel, Amro Najjar, and Diego Agustin Ambrossio. "Ethics of Food Recommender Applications." In AIES '20: AAAI/ACM Conference on AI, Ethics, and Society. New York, NY, USA: ACM, 2020. http://dx.doi.org/10.1145/3375627.3375874.

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Mulyanto, Mulyanto, Endang Siti Rahayu, Suprapti Supardi, and Syarif Imam Hidayat. "Poor Community Profile Based on Local Future from Matraman Cultural Ethnic." In Proceedings of the International Conference on Food, Agriculture and Natural Resources (FANRes 2018). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/fanres-18.2018.19.

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Hrković-Porobija, A., A. Hodžić, N. Hadžimusić, E. Pašić-Juhas, A. Rustempašić, and I. Božić. "73. Food labelling: giving food information to consumers." In 14th Congress of the European Society for Agricultural and Food Ethics. The Netherlands: Wageningen Academic Publishers, 2018. http://dx.doi.org/10.3920/978-90-8686-869-8_73.

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Kallhoff, A. "47. Plants in food ethics: a critical approach." In 13th Congress of the European Society for Agricultural and Food Ethics. The Netherlands: Wageningen Academic Publishers, 2016. http://dx.doi.org/10.3920/978-90-8686-834-6_47.

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Nunes, A., J. Borlido-Santos, and M. M. Lopes. "45. Art futuring food." In 13th Congress of the European Society for Agricultural and Food Ethics. The Netherlands: Wageningen Academic Publishers, 2016. http://dx.doi.org/10.3920/978-90-8686-834-6_45.

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Reports on the topic "Ethnic foods"

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Novie, Alexander. Street Level Food Networks: Understanding Ethnic Food Cart Supply Chains in Eastern Portland, OR. Portland State University Library, January 2000. http://dx.doi.org/10.15760/etd.2082.

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Carter, Becky, and Luke Kelly. Social Inequalities and Famine and Severe Food Insecurity Risk. Institute of Development Studies (IDS), June 2021. http://dx.doi.org/10.19088/k4d.2021.097.

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This rapid review summarises the evidence on the ways in which social inequalities and discrimination affect the risk of famine or severe food insecurity. Looking at the risk at the national and sub-national level, gender and other horizontal inequities can affect a society’s risk of violent conflict and therefore food insecurity, while fragile livelihoods associated with ethnic marginalisation can impact regional food security. At the individual and household level, there is a lack of disaggregated data on people’s social characteristics and famines. There is a broader literature on the impact of systemic discrimination (based on gender, age, disability, sexuality, and ethnic identity) on individuals’ and households’ livelihoods and assets, thereby increasing their vulnerability to food insecurity. A key finding from the literature is the gender gap, with women more at risk of being food insecure than men. Also, some ethnic groups are highly vulnerable particularly in conflict-related famines; starvation is used as a warfare tactic in political and ethnic conflicts. There is evidence of how social inequalities heighten individuals’ risks during food crises and famines, including through exposure to protection threats, while limiting their access to essential services and humanitarian assistance. A broad range of measures seeks to address the multi-dimensional ways in which social inequalities affect vulnerability and resilience to food insecurity.
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