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Food Security beyond Cereals: A Cross-Geographical Comparative Study on Acorn Bread Heritage in the Mediterranean and the Middle East
DM. Zocchi, C. Bondioli, S. Hamzeh Hosseini, MD. Miara, CM. Musarella, D. Mohammadi, A. Khan Manduzai, K. Dilawer Issa, N. Sulaiman, C. Khatib, HM. Ahmed, TA. Faraj, HIM. Amin, FHS. Hussain, A. Faiz, A. Pasqualone, F. Heinrich, MF....
Status neindexováno Jazyk angličtina Země Švýcarsko
Typ dokumentu časopisecké články
NLK
Directory of Open Access Journals
od 2012
PubMed Central
od 2012
Europe PubMed Central
od 2012
ProQuest Central
od 2020-01-01
Open Access Digital Library
od 2012-01-01
ROAD: Directory of Open Access Scholarly Resources
od 2012
PubMed
36496705
DOI
10.3390/foods11233898
Knihovny.cz E-zdroje
- Publikační typ
- časopisecké články MeSH
This article aims to contribute to the limited literature on traditional gastronomic knowledge concerning acorn-based bread by ethnographically documenting the ingredients, preparation techniques and consumption practices of baked goods made from acorn seeds and flour that are still used today or at least still present in living memory. A qualitative comparative case method was adopted, and ethnographic data were gathered from 67 people in six selected Mediterranean, Central Asian and Middle Eastern countries. The analysis highlighted distinct trajectories in the development of acorn-based bread, showing some differences in terms of ingredients, preparation techniques and baking methods in the two cultural and geographical macro-regions. By exploring the evolution of the alimentary role of acorn bread in the past century, our findings also support the hypothesis that the product, at least during the last two centuries, has mostly been used as a famine food. By acknowledging the cultural importance of acorn fruits and acorn-based products, this study suggests that the rediscovery of acorn-based products and associated traditional knowledge may foster the sustainable development of rural and marginal regions in the Mediterranean, Middle East and Central Asia. This could help to reinforce the resilience of local communities and thus increase food security. Furthermore, reassessing acorns as a foodstuff may aid in developing innovative products in line with emerging trends in the food sector, which is looking for new non-cereal-based bakery products and other novel culinary applications.
Department of Anthropology Durham University Stockton Road Durham DH1 3LE UK
Department of Basic Sciences College of Medicine Hawler Medical University Erbil 44001 Iraq
Department of Biology Faculty of Science University of Jiroft Jiroft P O Box 78671 55311 Iran
Department of Chemistry College of Science Salahaddin University Erbil Erbil 44001 Iraq
Department of Medical Biochemical Analysis Cihan University Erbil Erbil 44001 Iraq
Department of Pharmacognosy Faculty of Pharmacy Damascus University Damascus P O Box 30621 Syria
Faculty of Agriculture University of Herat Herat 3001 Afghanistan
Sulaimani Polytechnic University Slemani 46001 Kurdistan Region Iraq
University of Gastronomic Sciences Piazza Vittorio Emanuele 9 12042 Pollenzo Italy
Citace poskytuje Crossref.org
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