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Then, transfer the data to develop a documented recipe book for these meals, which is intended to be an initial phase of promoting them as a unique component of the Egyptian cultural legacy. The main argument of the current study is firstly to identify a set of genuine heritage foods of Egyptian Bedouins by using explicit criteria. Keywords: Cultural Heritage Heritage food Egyptian Bedouins Bedouin food Food heritage Despite the issue of food heritage having an important debate around the globe, there is still inconclusive literature addressing Egyptian heritage food in general, and particularly the gastronomic heritage of Egyptian Bedouins.
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Therefore, this can be used as an educational tool for menu planning.
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Thus, the developed recipe book provides different recipes with way of preparation and nutrition composition of them. The recipes in the book have been presented under five food categories cereal based foods, sweets, dishes, mallum and kola kenda / herbal drinks.
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The developed recipe book consists of 50 recipes of Sri Lankan traditional foods, the method of preparation as well as the nutritional composition. Nutrition compositions of recipes were calculated using the Food Base 2000 software. The recipes which were taken from telephone calls were prepared at the University dietetics laboratory. Liquid foods were measured by measuring cylinder and household measures and expressed as millilitres. The amount of ingredients for solid foods were measured by using household measures and home scale and expressed as grams. Further, available traditional recipes were collected by reviewing the recipe books and searching internet. Different food recipes were collected from adult women in different areas (08 districts) by home visits, face to face interviews and through telephone calls. The survey was conducted to develop a recipe book by including traditional Sri Lankan food recipes and their nutrition composition. In Sri Lanka, there are many recipe books but they do not give an idea about nutrition composition. Therefore, surveys about traditional foods and dishes are essential to cut down many problems related with the modernized foods and to increase use of locally available food sources. However, in Sri Lanka,a very limited number of researcheshave been conducted on traditional foods. Although a number of various traditional foods and diversity of cooking styles and techniques were available in Sri Lanka, today most of them are getting lost as a result of ‘modernization’ dietary patterns.
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