A Recipe Book of Traditional Sri Lankan Food

Adikari, A.M.N.T.; Lakmali, T. A. H.

doi:10.1016/j.profoo.2016.02.012

Cited by 2 publications

(1 citation statement)

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“…Red curries contain a considerable amount of red chili paste/powder with a few other spices. Black curries are prepared with dark roasted spices, especially coriander, fennel, and cumin [44]. Dry gambooge gives dark, brown-black color to the final preparation.…”

Section: Preparation Typesmentioning

confidence: 99%

Indigenous and traditional foods of Sri Lanka

Mihiranie

Jayasinghe

et al. 2020

J. Ethn. Food

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Indigenous and traditional foods of Sri Lanka inherit a long history and unique traditions continued from several thousands of years. Sri Lankan food tradition is strongly inter-wound with the nutritional, health-related, and therapeutic reasoning of the food ingredients and the methods of preparation. The diverse culinary traditions and preparations reflect multipurpose objectives combining in-depth knowledge of flora and fauna in relation to human well-being and therapeutic health benefits. Trans-generational knowledge dissemination related to indigenous and traditional food is now limited due to changing lifestyles, dwindling number of knowledge holders, and shrinking floral and faunal resources. Awareness on the relationship between non-communicable diseases and the diet has garnered the focus on traditional ingredients and foods by the consumers and major food producers in Sri Lanka. This review presents concise details on the indigenous and traditional foods of Sri Lanka, with scientific analysis when possible.

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Section: Preparation Typesmentioning

confidence: 99%

Indigenous and traditional foods of Sri Lanka

Mihiranie

Jayasinghe

et al. 2020

J. Ethn. Food

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Forgotten legacy: an endeavor to highlight heritage food of Egyptian Bedouins

Abdulmawla¹,

Imperiale²,

Morsy³

et al. 2018

Eur. J. Cult. Manag. Polic.

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Despite the issue of food heritage having an important debate around the globe, there is still inconclusive literature addressing Egyptian heritage food in general, and particularly the gastronomic heritage of Egyptian Bedouins. The main argument of the current study is firstly to identify a set of genuine heritage foods of Egyptian Bedouins by using explicit criteria. Then, transfer the data to develop a documented recipe book for these meals, which is intended to be an initial phase of promoting them as a unique component of the Egyptian cultural legacy. The target population of the study is the Egyptian Bedouin society, both in the western and eastern deserts. Through a qualitative approach, 15 semi-structured interviews with elderly local people were undertaken before conducting a focus group with six Bedouin experts. The findings section reported eight heritage foods of Egyptian Bedouins and produced a recipe book for them.

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A Recipe Book of Traditional Sri Lankan Food

Cited by 2 publications

References 0 publications

Indigenous and traditional foods of Sri Lanka

Indigenous and traditional foods of Sri Lanka

Forgotten legacy: an endeavor to highlight heritage food of Egyptian Bedouins

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