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Front Cover -- Innovations in Traditional Foods -- Copyright Page -- Contents -- List of Contributors -- Preface -- 1 Introduction -- 1.1 Introduction -- 1.2 Definition of Traditional Foods -- 1.2.1 Geographical Differences -- 1.2.2 Designation of Origin Labels -- 1.2.3 Traditional Character -- 1.3 Traditional Foods From a Consumer Perspective -- 1.4 Innovation in Traditional Foods -- 1.4.1 Typologies of Innovations in Traditional Foods -- 1.5 Consumer Acceptance of Innovations -- 1.5.1 Adoption of Innovation Theories -- 1.5.2 Consumer Acceptance of Food Innovations -- 1.5.3 Individual Differences in the Acceptance of Innovations -- 1.6 Consumer Acceptance of Innovations in Traditional Foods -- 1.6.1 Innovation Characteristics -- 1.6.2 Product Naturalness -- 1.6.3 Product-Specificity -- 1.6.4 Consumer Segments -- 1.7 Conclusion -- References -- Further Reading -- 2 Food Innovation and Tradition: Interplay and Dynamics -- 2.1 Food (R)evolutions -- 2.2 Culinary Anxieties: Whose Traditions? -- 2.3 Meat and Meat Products -- 2.4 Bread -- 2.5 Tea -- 2.6 Conclusions -- Acknowledgments -- References -- 3 Consumer Perspectives About Innovations in Traditional Foods -- 3.1 Introduction -- 3.1.1 Innovation in the Somewhat Recent Past -- 3.1.2 Looking Back-What Was the Impetus for This Innovation? -- 3.1.3 The "Why and What" Behind the Early Innovations Using "Horizontal Segmentation" -- 3.1.4 The 1990s -- 3.1.5 The 1990s and the Marketing World -- 3.1.6 The Impact of Changing Values and How the Insights and Sensory World Responded -- 3.1.7 2000-2015-More and Less of the Same -- 3.1.8 From a Driver of Innovation to a Judge of Innovation-Today's Reality -- 3.1.9 A New Approach to Consumers-Tracking and Listening -- 3.1.10 So-What Do Consumers Feel to Be Innovative in Traditional Foods? -- 3.2 Innovation of Traditional Food Products

Nutritional interventions have been included in government policy to improve the health of Aboriginal and Torres Strait Islander peoples, whose social and emotional wellbeing (SEWB) is closely linked to culture. Given the connection of traditional food and food practices to culture, Country and community, promoting traditional food and food practices through community-led interventions may be a solution to improving health and nutrition interventions. However, a greater understanding of traditional knowledge transmission and acquisition is required. Currently there is a limited body of research on transmission of traditional food knowledge regarding young adults. The aim of this study was to gather the perspectives, attitudes and concerns of young adults regarding traditional food and food knowledge. This was achieved through in-depth, semi-structured interviews with young adults aged 25 to 35 living on Yuin land. Results showed that traditional food knowledge was important for identity and SEWB by facilitating connection to family, community, culture and Country. Young adults had a strong desire to gain more traditional food knowledge and to transmit this knowledge to subsequent generations. However, this was limited by disconnection from knowledge-bearers and difficulties balancing knowledge acquisition with work and home responsibilities in their mainly Western cultural context. Hence, interventions promoting traditional food knowledge amongst young adults have the potential to improve SEWB. However, as a pilot study, saturation was not reached, and larger-scale studies are required to support the results and conclusions.

Abstract Consumer food safety concerns are continually increasing in Turkey, with consumer demand for safer foods becoming an important challenge for the industry. Most traditional foods in Turkey are produced under different requirements, and food safety risk management and risk assessment are conducted primarily by the government. Based on risk assessment, safety regulations and standards for traditional foods (e.g. Turkish white cheese, doner, helva) have been established. In this paper, safety concerns surrounding the commercialization of traditional Turkish foods and related studies to identify and minimize potential hazards are discussed along with pathogen contamination in raw meat balls and aflatoxin in helva and white cheese. Based on this review, additional national risk analysis experts and related databases are urgently needed. In addition, the manufacturing processes for traditional foods need to be standardized and harmonized with international standards, such as CODEX.

Despite many factors weighing in South Africa's favor on the agricultural front, including having official "food secure" status, millions of households have insufficient access to nutritionally safe food. This is largely a function of poverty, which is particularly pervasive in the rural areas. While the government's largely unsuccessful agricultural development programs have focused on large-scale commercial crops, such as wheat and maize, indigenous and traditional food crops could play a significant role. In this article, multiple criteria analysis is used to identify indigenous and traditional food crops that have the greatest potential to enhance food security in South Africa. The different indigenous and traditional food crops options were rank according to set criteria that were derived from the definition for food security as adopted in the article. Accessibility, affordability and nutrition formed the basis of the definition as subsequently the criteria used to rank the alternatives. Results from the analysis revealed that sorghum, sweet potatoes, and amaranth are among the indigenous and traditional food crops with the greatest potentia

Cover -- Title -- Copyright -- Contents -- Lists of figures and tables -- List of contributors -- Foreword -- 1 Eating traditional food: politics, identity and practices -- 2 The rediscovery of native 'super-foods' in Mexico -- 3 Lost in tradition: an attempt to go beyond labels, taking Maltese food practices as a primary example -- 4 The protection of traditional local foods through geographical indications in India -- 5 Are buuz and banš traditional Mongolian foods? Strategy of appropriation and identity adjustment in contemporary Mongolia

Traditional foodways of Indigenous people around the world are being changed by human-caused climate change, environmental policy, and land management. For Indigenous people in interior Alaska and Montana, culture and survival are tied tightly to hunted and gathered food. The average American gets their food from a grocery store and thus is somewhat insulated from the impact of climate change on their diet. But climate change has its hand directly in the pantries, dinner plates, and seasonal practices of Indigenous people. I believe food is a central way people are tied to the earth, and thus creating narratives about impacts to important food systems is a powerful way to tell the stories of environmental issues. This portfolio explores the nutritional, social, and cultural impacts of a shifting climate on these Indigenous people. Environmental management and climate change reinforce colonization. Indigenous people have fought for hundreds of years to retain their cultural practices in the face of cultural genocide driven by settlers and the United States government. Now, that same culture is being threatened by a changing climate caused by colonial, industrial societies like the United States. ; https://scholarworks.umt.edu/grad_portfolios/1301/thumbnail.jpg

The objective of this working paper is to explore the linkages between traditional food production, geographical indications protection and trade, with a special focus on the opportunities that it represents for small-scale farming. For this, the following topics were covered: (i) the definition of traditional food production and its links with related concepts as food heritage and local production, (ii) market opportunities for traditional food products, considering evidence on consumers' attitudes and preferences, (iii) the origins, evolution, and issues under debate related to the World Trade Organization framework on geographical indications, (iv) case studies on protection of geographical indications (European Union and Chile) and (v) potential consequences of traditional food production and trade development for small-scale farming and public support strategies.

Abstract

Background: Singapore is a metropolitan city state that has rapidly transitioned from residents living in traditional multicultural villages known as kampongs to one of the most population-dense and technologically advanced countries in the world. This study aimed to explore the framework of traditional food culture, beliefs and practice in Singaporeans who grew up in kampongs via questionnaire-based interviews. Methods: A convenience sample of participants (n = 34) were recruited through word-of-mouth and interviewed both face to face (n = 29) and by telephone (n = 5). Interviews were conducted in English, Mandarin, and Hokkien using a semistructured questionnaire that included themes preidentified from an exhaustive literature search. Results: A conceptual framework of five major themes was noted as a result of respondent input and the preidentified structural themes of the questionnaire. These were self-sustenance and farming, food and water safety, food and beverage retail, dietary habits and culinary practice, and a culture of sharing (or gotong royong). Of these themes, 64% (n = 22) of participants had noted collecting or maintaining fruit and vegetables or rearing chickens. Participants (29%, n = 10) also noted memories of traditional food storage techniques, general feedback which suggested relatively low levels of concern for food safety. Conclusions: Many of these kampong food practices from a kampong were fondly remembered by participants. Consideration of positive food values from early life (such as a strong culture of sharing and togetherness) could help in the development of government drives to improve dietary intake or benefit food security for older Singaporeans.