Laws and Regulations of Traditional Foods: Past, Present and Future

Gallagher, Jamie; McKevitt, Aideen

doi:10.1007/978-3-030-24620-4_9

Cited by 4 publications

(1 citation statement)

References 53 publications

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“…However, the traditional fermented beverages are a neglected food group of the cultural heritage of the Mexican cuisine, and little is known about its conservation and biocultural status, permanence, or possible recovery. Several authors [43][44][45][46] have defined the traditional products considering the following criteria: (1) The key production steps of a traditional food product is performed in a certain national, regional, or local area, (2) the traditional food product must be authentic in its recipe, origin of raw material, and/or production process, (3) the traditional food product could have been exchanged locally for several years, available often through barter or only consumed by the family core, and (4) it is part of the gastronomic heritage. The tradition provides materials (raw substrates and tools) that allow groups to be rooted in their past and move and rebuild themselves in the present [43][44][45][46].…”

Section: Introductionmentioning

confidence: 99%

Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape

Ojeda-Linares

Álvarez-Ríos

Figueredo-Urbina

et al. 2021

Foods

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Mexico is one of the main regions of the world where the domestication of numerous edible plant species originated. Its cuisine is considered an Intangible Cultural Heritage of Humanity and ferments are important components but have been poorly studied. Traditional fermented foods are still diverse, but some are endangered, requiring actions to promote their preservation. Our study aimed to (1) systematize information on the diversity and cultural history of traditional Mexican fermented beverages (TMFB), (2) document their spatial distribution, and (3) identify the main research trends and topics needed for their conservation and recovery. We reviewed information and constructed a database with biocultural information about TMFB prepared and consumed in Mexico, and we analyzed the information through network approaches and mapped it. We identified 16 TMFB and 143 plant species involved in their production, species of Cactaceae, Asparagaceae, and Poaceae being the most common substrates. Microbiological research has been directed to the potential biotechnological applications of Lactobacillus, Bacillus, and Saccharomyces. We identified a major gap of research on uncommon beverages and poor attention on the cultural and technological aspects. TMFB are dynamic and heterogenous foodscapes that are valuable biocultural reservoirs. Policies should include their promotion for conservation. The main needs of research and policies are discussed.

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Section: Introductionmentioning

confidence: 99%

Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape

Ojeda-Linares

Álvarez-Ríos

Figueredo-Urbina

et al. 2021

Foods

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Analysis of Hydrological Drought Trends In australia Watershed

Shahraki

2021

Int. J. Big Data Mini. Glob. Warm.

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This paper is about the problem of drought and its future. The research methods are both theoretical and field studies. This paper presents a mathematical model for drought analysis in Australia that can predict its future trend. It analyses three meteorological indicators, including annual rainfall, increases in temperature, and water consumption volume. Surveys about the mentioned indicators are from the past to the present and now to the future intervals. This paper suggests practical solutions to change the conditions of drought-affected regions. The research method, simulated exemplary, and outcomes of this paper are applicable everywhere in the world affected by the hydro-drought crisis.

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Follow the Ferments

El-Sayed¹,

Spackman²

2022

Gastronomica

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Fermented foods/drinks are one of many traditional food preservation practices known to ameliorate flavor and nutritional value and extend shelf life. They are also an essential element in creating a regenerative food system, one that seeks to create conditions that enhance already existing systems rather than just sustaining them. However, many gastronomic, traditional, and heritage foods such as noncommercial fermented products are not eligible to be sold at local or global markets and are considered hazardous and unfitting of food safety standards. Subsequently, these foods are often produced in homes, or as cottage industry products sold at farmers markets. In the United States, many of these products are made by marginal communities, Latin, Middle Easterners, Southeast Asians, and Indigenous communities. These foods carry meanings of value, identity, and sacredness and have created a trans-local food ecosystem. This paper explores how Arizona, with its large and growing population of marginal communities, governs such modes of food production. Using an ethnographic multisite methodology of “follow the thing,” the authors follow two fermented foods—gundruk, and yoghurt/soft cheese—observing how they are produced, consumed, and valorized in Arizona. We explore how the production of these foods unravels microbiopolitical entanglements, described through personal narratives and contextualized within the history of a larger regulatory structure. Like fermentation itself, these narratives reveal that we should welcome the unseen actors for a more diverse and inclusive food governance atmosphere while redefining what a local and place-based food system should look like.

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Laws and Regulations of Traditional Foods: Past, Present and Future

Cited by 4 publications

References 53 publications

Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape

Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape

Analysis of Hydrological Drought Trends In australia Watershed

Follow the Ferments

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