Abstract

Kishk is a popular traditional functional food in Egypt. This study was performed to investigate the effects of different levels of kishk as a dried fermented milk/whole wheat mixture on growth performance, relative weight of organs, lipid profile, and some biochemical parameters in rats fed a cholesterol-rich diet. Forty male rats were assigned to five groups, each consisting of eight rats. The first one presents the negative control group that received the basal diet, while the second group that serves as the positive (+) control group received a high-cholesterol diet (HCD). The last three groups received HCD supplemented with 10%, 20%, and 30% of kishk. Rats fed diets containing various levels of kishk for 8 weeks had significantly (p 

Abstract

Iranian national cuisine is very diverse and nutritious. A rice-based diet is commonly used by all people throughout the country. The current work aimed at documenting the ethnic and traditional rice-based foods prepared and consumed in Iran. The data were collected by individually interviewing people from 15 cities in five districts of Iran (north, south, west, east, and central parts), as well as searching literature and scientific sources. A list of 100 ethnic and traditional rice-based foods of Iranian cuisine is presented in three categories: main meals, soups/pottages, and sweets/desserts. The main ingredient of traditional and ethnic Iranian foods is rice. Iranian people develop many ways to create and consume rice-based foods.

Abstract

Nyonya cuisine echoes the cultural identity of the Peranakans, who are both Chinese and localized. Despite the fact that the food is much localized, its symbolism remains traditionally Chinese. This paper explores the history, ingredients, and cooking methods crucial in the production of the cuisine, the types of food served for daily consumption, festivities and ancestral worships, as well as their Chinese symbolism. Furthermore, this paper also discusses factors that contributed to the obscurity of the culture and the cuisine after the Second World War. Lastly, the revival of the culture through the immense interest in its cuisine, especially from the 1980s, and the extent of globalization of this cuisine are also examined. Findings reported are expected to highlight the significance of Nyonya cuisine in Malaysia in the past and the present.