James W Daily
Biographic Data
| ID | 874749 |
|---|---|
| NAME | James W Daily |
| GIVEN NAMES | James W |
| FAMILY NAME | Daily |
| SIGNATURE | DAILY J W |
| AFFILIATIONS | Rockwell Automation (United States) |
| ORCID | 0000-0002-2536-2847 |
| VERIFIED | Yes |
| TOTAL WORKS | 7 |
| TOTAL CITATIONS | 16 |
| AUTHOR COUNT | 7 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2015 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 2 |
Gim (laver, red algae): A journey through Korean history, culture, and nutrition
Gim (laver, Porphyra spp.) is a traditional Korean edible seaweed that occupies a central place in Korean dietary culture and has gained international recognition through foods such as gimbap and sushi . This study examines the historical, cultural, and culinary significance of gim . Archeological evidence from Neolithic shell middens in Busan indicates that its consumption dates back to prehistoric times. The term “ gim ” originally referred to …
Geohistorical evolution of kimchi as an ethnic food
Kimchi, a fermented vegetable dish, holds a pivotal role in this culinary tradition, serving not only as a flavor enhancer but also as a crucial source of nutrition. Despite kimchi's significance in Korean dietary culture, its origins and historical evolution have often been subject to misinterpretation. This is largely due to an overreliance on non-scientific, humanities-based approaches to studying kimchi's history, coupled with a lack of inter…
Scientific knowledge and wisdom of kimchi: A blessing Korean
Kimchi, a unique traditional fermented food of Korea, is a product of agricultural necessity and scientific serendipity. This blessed food, born from the efforts of Korean women striving to create delicious and lasting sustenance, has become an integral part of Korean cuisine. Always present in the traditional Korean bapsang, which means meal table setting alongside bap (rice), kuk (soup), and banchan (side dishes), kimchi's appeal remains consta…
Fermented marine foods of the indigenous arctic people (Inuit) and comparisons with Asian fermented fish
The Inuit, sometimes referred to as Eskimos, are indigenous people to the remote circumpolar regions of the northern hemisphere that remain relatively inaccessible to outsiders. The traditional diet consisted almost entirely of raw animal foods eaten fresh, dried, or fermented and was similar to the diets of wild carnivorous animals. From the 1950s onward, the Inuits gradually adopted Western foods. With the adoption of a more Western diet, there…
Science and philosophy of Korea traditional foods (K-food)
The foods, diets, lifestyles, and cultures that can be encountered throughout the world are different depending on the environment of each region and each ethnic group. Ethnic food has been developed according to the constraints of the given environment in terms of philosophical, agricultural, and geohistorical conditions. In other words, ethnic food is a product of efforts to cope with and overcome food safety, desirability, and the need for foo…
Native American foods: History, culture, and influence on modern diets
Approximately 12,000–15,000 years ago people from northeast Asia crossed the Bering Land Bridge to enter and inhabit North America beginning in Alaska but rapidly spreading throughout North and South American and the Caribbean islands. These people rapidly adapted to the available food sources and soon developed new foods. It is estimated that about 60% of the current world food supply originated in North America. When Europeans arrived, the Nati…
Efficacy of ginger for treating Type 2 diabetes: A systematic review and meta-analysis of randomized clinical trials
Science and philosophy of Korea traditional foods (K-food)
The foods, diets, lifestyles, and cultures that can be encountered throughout the world are different depending on the environment of each region and each ethnic group. Ethnic food has been developed according to the constraints of the given environment in terms of philosophical, agricultural, and geohistorical conditions. In other words, ethnic food is a product of efforts to cope with and overcome food safety, desirability, and the need for foo…
Native American foods: History, culture, and influence on modern diets
Approximately 12,000–15,000 years ago people from northeast Asia crossed the Bering Land Bridge to enter and inhabit North America beginning in Alaska but rapidly spreading throughout North and South American and the Caribbean islands. These people rapidly adapted to the available food sources and soon developed new foods. It is estimated that about 60% of the current world food supply originated in North America. When Europeans arrived, the Nati…
Geohistorical evolution of kimchi as an ethnic food
Kimchi, a fermented vegetable dish, holds a pivotal role in this culinary tradition, serving not only as a flavor enhancer but also as a crucial source of nutrition. Despite kimchi's significance in Korean dietary culture, its origins and historical evolution have often been subject to misinterpretation. This is largely due to an overreliance on non-scientific, humanities-based approaches to studying kimchi's history, coupled with a lack of inter…
Fermented marine foods of the indigenous arctic people (Inuit) and comparisons with Asian fermented fish
The Inuit, sometimes referred to as Eskimos, are indigenous people to the remote circumpolar regions of the northern hemisphere that remain relatively inaccessible to outsiders. The traditional diet consisted almost entirely of raw animal foods eaten fresh, dried, or fermented and was similar to the diets of wild carnivorous animals. From the 1950s onward, the Inuits gradually adopted Western foods. With the adoption of a more Western diet, there…
Efficacy of ginger for treating Type 2 diabetes: A systematic review and meta-analysis of randomized clinical trials
Native American foods: History, culture, and influence on modern diets
Approximately 12,000–15,000 years ago people from northeast Asia crossed the Bering Land Bridge to enter and inhabit North America beginning in Alaska but rapidly spreading throughout North and South American and the Caribbean islands. These people rapidly adapted to the available food sources and soon developed new foods. It is estimated that about 60% of the current world food supply originated in North America. When Europeans arrived, the Nati…
Science and philosophy of Korea traditional foods (K-food)
The foods, diets, lifestyles, and cultures that can be encountered throughout the world are different depending on the environment of each region and each ethnic group. Ethnic food has been developed according to the constraints of the given environment in terms of philosophical, agricultural, and geohistorical conditions. In other words, ethnic food is a product of efforts to cope with and overcome food safety, desirability, and the need for foo…
Fermented marine foods of the indigenous arctic people (Inuit) and comparisons with Asian fermented fish
The Inuit, sometimes referred to as Eskimos, are indigenous people to the remote circumpolar regions of the northern hemisphere that remain relatively inaccessible to outsiders. The traditional diet consisted almost entirely of raw animal foods eaten fresh, dried, or fermented and was similar to the diets of wild carnivorous animals. From the 1950s onward, the Inuits gradually adopted Western foods. With the adoption of a more Western diet, there…
Geohistorical evolution of kimchi as an ethnic food
Kimchi, a fermented vegetable dish, holds a pivotal role in this culinary tradition, serving not only as a flavor enhancer but also as a crucial source of nutrition. Despite kimchi's significance in Korean dietary culture, its origins and historical evolution have often been subject to misinterpretation. This is largely due to an overreliance on non-scientific, humanities-based approaches to studying kimchi's history, coupled with a lack of inter…
Scientific knowledge and wisdom of kimchi: A blessing Korean
Kimchi, a unique traditional fermented food of Korea, is a product of agricultural necessity and scientific serendipity. This blessed food, born from the efforts of Korean women striving to create delicious and lasting sustenance, has become an integral part of Korean cuisine. Always present in the traditional Korean bapsang, which means meal table setting alongside bap (rice), kuk (soup), and banchan (side dishes), kimchi's appeal remains consta…
Gim (laver, red algae): A journey through Korean history, culture, and nutrition
Gim (laver, Porphyra spp.) is a traditional Korean edible seaweed that occupies a central place in Korean dietary culture and has gained international recognition through foods such as gimbap and sushi . This study examines the historical, cultural, and culinary significance of gim . Archeological evidence from Neolithic shell middens in Busan indicates that its consumption dates back to prehistoric times. The term “ gim ” originally referred to …
Geography (4 works) · Anthropology (3 works) · Culinary Culture and Tourism (3 works) · Sociology (3 works) · Agriculture (2 works) · Ethnic group (2 works) · Food culture (2 works) · Food Quality and Safety Studies (2 works) · Indigenous Studies and Ecology (2 works) · Pacific and Southeast Asian Studies (2 works)