Function of Traditional Foods and Food Culture in China

A comparative study on medicinal plants used in Akha's traditional medicine in China and Thailand, cultural coherence or ecological divergence?

“…For instance, the Chinese Akha use plant medicines for hyperthermia and hypothermia regulation which is not the case among the Thai Akha; this may be an influence from the Chinese Akha foods which is similar to traditional Chinese foods concept, in which the function of food resembles Chinese medicine related to the negative (Yin) and the positive (Yang). According to this theory, foods have either positive or negative properties which must be combined to let the human body reach harmony of the positive and the negative such as hot and cold (Li et al, 2004;Sakatani, 2007). The plant species used were also quite different; of the 95 species recorded in the five villages only 16 were shared between Chinese and Thai Akha villages, and of those only 12 had similar uses between the Chinese and Thai Akha healers.…”

Antioxidant Properties and Total Phenolics of Thua Nao (a Thai Fermented Soybean)as Affected by Bacillus-fermentation

“…It is essential in several local recipes as flavouring agents and has long been used as an important protein source in the Northern region of Thailand. The consumption of soy-fermented foods has been shown to promote several beneficial effects on human health; these include a good source of protein and soy-isoflavones which are well known for their pharmacological and antioxidant properties [1,2]. Although known as an important source of nutritive protein, these fermented soybeans have been described to possess biological activities such as anticancer [3], antidiabetic [4], antimicrobial [5], and antioxidant activities [6].…”

Impact of Technology Advancement on the Malaysian Ethnics Festival Foods and its Foodways

“…Although, technological advances, particularly in the kitchen, and the invasion of modern business techniques, such as branding and business process engineering, have brought new activities, the need for the traditional knowledge and skills remains. Modernization also contribute to the changes of people lifestyle (Othman et al, 2012) According to Li, Yin & Saito (2004), a few traditional food practices are on the verge of being lost, but improvements through modernization benefit food industries, especially in the poorer regions and suggested more of them need some improvements with the existence of the modern world. However, they were looking at it from the perspectives of healthy eating habits.…”