Are we losing the art of cooking like our mothers? Dr. David Neo is a lecturer in Cultural and Film Studies in the Department of Digital and Imaging Arts at Universiti Teknologi MARA and is also Programme Leader of Intangible Cultural Heritage with UNESCO. During this conversation with Kita director Darren Teoh, he reflects on the rich heritage of Peranakan cuisine and the central role of the matriarch in preserving food culture. From preparing intricate dishes like nasi ulam, which demands care and precision, to documenting ancestral recipes for posterity, his insights remind us of the effort, love, and history behind traditional cooking. With changing family dynamics and modern convenience taking precedence, how do we ensure food traditions are preserved? Because every recipe carries a story worth saving. Watch the full conversation on our YouTube channel. Link is in our bio.
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It's like stepping back into time. This little 170-year-old store built in 1848 (the first year of the Kaei era), a National Important Cultural Landscape. At the back is the oldest active Horii-style tencha drying oven. The 6th generation farms their own Japanese tea according to the rare traditional Honzu method for 100 years. A method of covering the tea plants with lay reed and rice straw to cultivate that special umami taste. Honzu cultivation has been handed down in Uji for over 400 years and is considered the supreme cultivation method today. Handed down from generation to generation. https://lnkd.in/eQ_gp3pt #spiritedatwork #consciousleadership #wellbeingstrategist #Japanesetea #Uji
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New Article Written by Ms. Lucia Runggeari | Lucia Runggeari “Introducing Papuan Coffee” Read here: https://lnkd.in/g7kkHuRp
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Evolving Tradition with Precision: Niuzong Dian's Innovative Leap In the heart of Niuzong Dian's success lies a commitment to perfection and a deep respect for tradition. Yet, when faced with the challenge of meeting increasing demand without compromising on the artisanal quality of their signature dishes, they turned to innovation. After a thorough exploration of the market, they discovered a solution that revolutionized their kitchens, enhancing both efficiency and the well-being of their staff. 🚀 With an intelligent system that adjusts the force applied to each slice, this technology not only guarantees a gentle cut but also optimizes energy use and minimizes heat generation, preserving the integrity of each ingredient. Curious about how this innovative approach has transformed Niuzong Dian and set a new standard in culinary excellence? Dive into the full story behind this revolutionary integration of tradition and technology. ➡️ https://ow.ly/mRH850QSYAo #bizerba #solution #slicers
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Fueling the Food entrepreneurs | Freelancer | Content Writer | Creating social media posts for young Startups | Student At MIT ADT School of Food Technology | @FTCreator |
Did you know about 'kangina'? 🍇 . . . In Afghanistan, a traditional method of preserving grapes called "kangina" has been used for centuries. This involves placing bunches of ripe grapes inside airtight clay or mud pots, which are then buried underground to maintain a cool, stable temperature. This technique prevents spoilage and allows grapes to be stored for months, retaining their flavor and texture without the need for modern refrigeration. It’s an ingenious method that showcases ancient preservation techniques still in practice today. This ancient method kept them safe from spoilage without any modern preservatives. Imagine the natural science behind this practice! Do you know about this technique? or any other traditional preservation methods? Share your thoughts! 👇 Follow Arshad Shaikh for more.... #FoodScience #TraditionalPreservation #NaturalFoodStorage
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During Ramadan, there's a heightened demand for kuih, presenting a valuable opportunity for me to prepare a variety of unique kuih that aren't typically in demand on regular days. To name a few, Kuih Talam Banjar, Talam Nangka and Talam Pisang. What are some of the unique kuihs that you don’t usually see on the market? In picture, here are some of the kuih prepared during #ramadhan2024. Can you name them?
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Take a deeper dive into Indonesian coffee, looking beyond Sumatra, to the island of Sulawesi and the region of Toraja. The coffee that comes from here is truly exceptional, some would even say magical. https://lnkd.in/eqBnXhXX
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The Deep South team from Waikato has recently published their research, 'Eating With My Tuupuna: Practices, Kai and Haakari of Poukai, Waikato.' The project, led by Cheri van Schravendijk-Goodman and Rangitaho Mahuta, explores the speciality kai served at specific marae across Te Puuaha o Waikato during Poukai, examining the status of these kai stocks and their continued cultural significance. Check it out, e te whānau #KaiMaori
Eating With My Tuupuna – Full Handbook | Deep South Challenge
https://deepsouthchallenge.co.nz
