Valorization of pikliz: a spicy meal garnishment in Haitian cuisine

@article{LouisJean2021ValorizationOP,
  title={Valorization of pikliz: a spicy meal garnishment in Haitian cuisine},
  author={James Louis-Jean and Debbie Sanon and Kevin Louis-Jean and Nicole Sanon and Ruthonce Stvil Louis-Jean and Michelle L. Thomas},
  journal={Journal of Ethnic Foods},
  year={2021},
  volume={8},
  pages={1-8}
}
The biochemical process of fermentation (zymology) is widely practical for foods and beverages. This metabolic process involves microorganisms (bacteria) and their enzymes in the preparation and preservation of foods. Many studies have shown that fermented foods and beverages have various documented health benefits to humans, such as being high in vitamin b, and, among other benefits, having atherogenic and anticarcinogenic properties. This communication discusses the significance of… 
3 Citations

Exploring the philosophical values of kimchi and kimjang culture

Kimchi is a traditional fermented vegetable dish from Korea globally appraised as healthy food. The most common kimchi is baechu kimchi made from Chinese cabbage ( Brassica rapa ). Having been an

Integrated pond aquaculture and regional identity: ethnobiology of the golden humped tench of Poirino highlands, Northwest Italy

TLDR
It is argued that ponds and tenches are core elements of the local social–ecological system, defining the cultural landscape and engendering a form of regional identity around them and is relevant to design sustainable systems of food production and to address possibilities of conservation of biodiversity and livelihoods in aquatic environments.

An assessment of gender norms of dietary habits at the time of climate change in Chandigarh, India

  • Suraj Das
  • Economics
    Ecofeminism and Climate Change
  • 2021
PurposeThe purpose of this present paper is twofold: (1) to study the role of gender in food preferences and (2) to study the change in food choice due to climate change in Chandigarh, India. Thus,

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