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Estonian Approaches to Culture Theory

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Book Series: Approaches to Culture Theory ISBN: 9789949326136 9789949326143 Year: Pages: 335 DOI: 10.26530/OAPEN_500356 Language: English
Publisher: University of Tartu Press
Subject: Social Sciences --- Science (General)
Added to DOAB on : 2014-09-18 11:01:07
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Abstract

The fourth volume in the Approaches to Culture Theory series is a contemporary Estonian anthology in culture theory. Most of the authors are members of the research groups of the Centre of Excellence in Cultural Theory: archaeology, cultural communication studies, contemporary cultural studies, ethnology, folkloristics, religious studies, landscape studies, and semiotics. These scholars have revised their recent work to highlight current topics in culture theory in Estonia and use theoretical analyses to advance the self-description and self-understanding of culture. Contributors include Aili Aarelaid-Tart, Martin Ehala, Halliki Harro-Loit, Tiiu Jaago, Anne Kull, Kalevi Kull, Kristin Kuutma, Valter Lang, Art Leete, Kati Lindström, Mihhail Lotman, Hannes Palang, Rein Raud, Raul Tiganik, Peeter Torop, Ülo Valk, and Tõnu Viik.

The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets

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ISBN: 9783039213832 / 9783039213849 Year: Pages: 216 DOI: 10.3390/books978-3-03921-384-9 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Nutrition and Food Sciences
Added to DOAB on : 2019-12-09 11:49:16
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The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes, and Sustainable Diets” is focused on the close correlation between the potential benefits and “functional role” of food and territory, and it includes papers on the characterization of local foods and traditional recipes as well as on the promotion of traditional dietary patterns and sustainable diets.

Keywords

Italian garlic --- carbohydrates --- fructans --- dietary fibre --- soluble sugars --- cultivar --- environmental conditions --- agave sap --- actinomycetes --- anticancer activity --- saponins --- metabolomics --- ecosystem goods and services --- environmental sustainability --- livelihood needs --- Schinziophyton rautanenii --- Southern Africa --- sustainable development goals --- sustainable diets --- alkaloids --- antimicrobial activity --- germplasm --- Klebsiella --- landraces --- lupanine --- Pseudomonas --- varieties --- traditional food --- antimicrobial --- bioassay --- PIRG --- fractions --- consumer culture theory --- post millennials --- cheese --- loyalty --- Cyprus --- traditional food --- traditional sausages --- conventional sausages --- traditional hams --- conventional hams --- traditional meat products --- pork --- fatty acids --- mountain --- sustainability --- altitude --- food --- health --- FTIR-ATR --- traditional Italian recipes --- chemometrics --- PCA --- Olea europaea L. --- olive oil --- geographical origin --- processing system --- harvesting time --- olive oil quality --- fatty acid composition --- sensorial evaluation --- consumer preferences --- agro-ecology biodiversity --- climate resilience --- health --- local foods --- bioactive components --- traditional recipes --- traditional dietary patterns --- edible plants --- Mediterranean --- innovative gastronomy --- tetraploid wheat --- metallomics --- macronutrients --- micronutrients --- plants adaptability --- Provolone del Monaco --- traditional foods --- biodiversity --- sustainability --- nutritional composition --- bioactive components --- typical/local foods --- environmental and socio-demographic factors --- traditional recipes --- sustainable diets --- traditional dietary patterns --- Food Composition Databases

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