Academic literature on the topic 'Cuisine de rue'

The interest in the study of natural products has grown steadily worldwide. In Brazil, it has occurred due to the large number of species of flora which are popularly used in alternative medicine cuisine, and even as cosmetics. However, due to big diversity, there are few that have been targets of more systematic studies by the scientific communities. The Ruta Graveolens (rue) is known in various regions of the country by presenting analgesic,antihemorrhagic and soothing activity when ingested tea leaves and abortive when the juice of the leaves is mixed with garlic and cumin plant. The infusion of the leaves is used against menstrual cramps, diarrhea, fever, and syrup from the leaves used against severe coughs. However, few researches have been conducted with a view to analyzing their chemical composition and their antioxidant activity. In this sense, this research was to examine the antioxidant activity of leaf extracts of Ruta Graveolens. The extractions were performed by the methods of infusion of dried leaves and through the extractor lipids with fresh and dried leaves with hexane solvents, alcohol and water. The antioxidant activity was determined by 2,2-diphenyl-1-picryl-hydrazyl stable free radical (DPPH*) following the method described by Lima (2008). The aqueous extracts achieved better performance compared to extraction with hexane solvents and alcohol and fresh leaves have presented a lower yield than dried leaves. The specie has presented antioxidant activities confirmed through calculations of EC50, the aqueous extract of dried leaf has showed the highest antioxidant activity, inhibiting 78.98% of DPPH* radicals.

DNA barcoding as a tool for genetic certification and identification of taxonomic membership of organisms has recently become very popular. We have applied DNA barcoding method for taxonomic identification of fish ingredients (salmon, tuna, flying fish roe, shark) in product of Japanese cuisine. We have analyzed 27 samples from 6 retail outlets and 3 restaurants of the city of Voronezh. It was found that for products designated as containing “salmon” in all selected outlets were used as a fillet of Atlantic salmon (Salmo salar), which is considerably less valuable than Pacific salmon. Results of DNA barcoding showed that one of the samples of «salmon» was in fact, yellowfin tuna, whereas one sample of “tuna” was a fillet of Atlantic salmon. However in general, the “salmon” and “tuna” samples were substituted infrequently. Analysis of “flying fish roe” samples revealed that only one sample from 6 was really Fourwing flyingfish (Hirundichthys affinis). The remaining samples were identified as DNA of capelin (Mallotus villosus). By analyzing the “double” sequences in 2 samples, we have found that two samples of «flying fish roe» were mixtures of Fourwing flyingfish roe and capelin roe. A sample labeled “shark” was identified as Mozambique tilapia. This species is a freshwater fish. Bacterium Pseudomonas fluorescens was identified in one of the “salmon” samples. Analysis of “double” sequences of “salmon” samples revealed presence of P. fluorescens DNA. Analysis of salmon meat with the use of species-specific primers for this bacterium revealed contamination of all samples by P. fluorescens. This bacterium causes the disease in salmon and can be harmful to patients with compromised immune systems. Primers used for DNA barcoding were shown to have high homology to DNA of bacterial group P. fluorescens.

A home-use test (HUT) is one method that provides a measure of ecological validity as the product is consumed in home under common daily use circumstances. One product that benefits from being evaluated in-home are ready-to-eat (RTE) meals. This study determined consumer acceptance of microwave-thermally-pasteurized jambalaya, a multi-meat and vegetable dish from American Cajun cuisine, and a control (cooked frozen jambalaya) through an on-line home-use test (HUT) over a 12-week storage period. Paralleling the HUT, an online auction determined consumers’ willingness to pay. The study also explored how the social environment may impact the liking of the meals when a partner of the participants joined the sensory evaluation of the meals. Consumers (n = 50) evaluated microwave-processed jambalaya stored at 2 °C and a control (cooked frozen jambalaya stored at −31 °C) after 2, 8 and 12 weeks of storage. Consumer liking of different sensory attributes was measured. Participants could choose to share the meals with a partner as a way to enhance ecological validity. The responses from 21 partners to the sensory-related questions were collected. After the sensory evaluation, the participants bid on the meal they had just sampled. Results showed that processing method (microwave vs. control) did not significantly influence the measured sensory attributes. Only flavor liking decreased over storage time (p < 0.05). The inclusion of partners significantly increased (p = 0.04) the liking of the appearance of the meals. The mean values of the bids for the meals ranged from $3.33–3.74, matching prices of commercially available jambalaya meals. This study found suggests that the shelf- life of microwave-processed meals could be extended up to 12 weeks without changing its overall liking. The study also shows the importance of exploring HUT methodology for the evaluation of consumers’ acceptance of microwave-processed jambalaya and how including a partner could contribute to enhance ecological validity.

Les toxi-infections alimentaires sont un problème majeur pour tous les Etats de la planète. Parmi les causes principales se trouvent Salmonella et Campylobacter, présents dans la nourri­ture vendue dans les restaurants de rue. Madagascar, plus grande île de l’océan Indien, possède peu de données exploitables pour quantifier l’ampleur de cette contamination. Or, ce pays possède une importante population porcine dont une partie de la viande est servie dans les plats des gargotes en ville. Pour ces raisons, le gouvernement malgache souhaite une meilleure maîtrise de la qualité microbiologique des produits. Cette étude a été conçue dans cette optique et regroupe la direction des services vété­rinaires de Madagascar, le Cirad, la faculté de médecine et le Centre d’infectiologie Charles Mérieux d’Antananarivo.Les objectifs étaient de déterminer la prévalence potentielle de Salmonella spp. et de Campylobacter spp. directement présents dans les plats cuisinés à base de porc, vendus par les restaurants de rue de la capitale, ainsi que de caractériser les facteurs de risque à l’origine des contaminations des plats par ces bactéries.Pour la réaliser, soixante gargotes sélectionnées aléatoirement dans treize quartiers d’Antananarivo ont été visitées sur une période de trois mois. Les propriétaires des établissements ont été questionnés sur leurs pratiques de préparation et trois plats à base de porc ont été achetés à chacun d’eux. Chaque échantil­lon récolté a ensuite été traité suivant un protocole comprenant un pré-enrichissement non sélectif suivi d’un pré-enrichisse­ment en bouillons sélectifs. Les colonies suspectées d’être du genre Salmonella ou Campylobacter ont été récupérées à par­tir de géloses sélectives, confirmées ou infirmées par tests bio­chimiques, puis par la méthode RapID ONE, et enfin isolées. Salmonella a ensuite été sérotypée selon la méthode de Kaufmann White Le Minor (2). En cas de contamination confirmée d’un plat échantillonné, le restaurant dont il était issu était défini comme contaminé, constituant ainsi la variable à expliquer. Dès lors, une analyse statistique en plusieurs étapes était réalisée afin de déterminer quelles pratiques de préparation des établissements enquêtés devaient être considérées comme des facteurs de risque.La confirmation des bactéries suspectes par la méthode RapID ONE a permis d’identifier uniquement neuf plats contaminés par des salmonelles. Aucun Campylobacter n’a été détecté. Les séro­typages réalisés ont mis en évidence trois sérotypes : Salmonella Typhimurium, Salmonella Newport et Salmonella Seftenberg. L’analyse globale des pratiques des gargotiers enquêtés a mon­tré que ces derniers présentaient certaines lacunes concernant les bonnes pratiques d’hygiène à appliquer dans leur secteur d’activité. Enfin, l’analyse des facteurs de risque a révélé que, dans le contexte de l’étude, l’utilisation des nappes (odds ratio [OR] = 8,83 ; intervalle de confiance [IC] 95 % : [1,24–62,2]) et la température de service des plats (OR = 5,41 ; IC 95 % : [1,25–35,22]) étaient fortement associées à l’augmentation du risque de contamination des plats par Salmonella. A l’inverse, la situation géographique du quartier de l’établissement enquêté (OR = 0,15 ; IC 95 % : [0,022–0,98]), le type de construction (OR = 0,03 ; IC 95 % : [0,0025–0,29]), le port d’habits spécifiques (OR = 0,15 ; IC 95 % : [0,018–0,99]) et de couvre-chef intégral par le personnel (OR = 0,05 ; IC 95 % : [0,004-0,57]) ont sem­blé associés à une diminution des risques de contamination des plats par les salmonelles. Campylobacter n’a pas été retrouvé en raison notamment de sa sensibilité à la chaleur ; il a été vraisem­blablement détruit par la cuisson. Une étape de sensibilisation a été engagée pour améliorer les pratiques et les propriétaires des restaurants ont été très réceptifs aux conseils prodigués.

Every continent has its unique beauty, and Europe isn’t an exception. Here you will find a variety of tourist destinations ranging from beaches, beautiful sceneries, cultural and art centers among others. It’s no wonder Europe has always been voted among the best continents to visit. So, if you are planning for a romantic getaway, cultural tour, family vacation, or a getaway with your friends, this content has something to offer and more in what you are looking for. However, with 51 countries and thousands of destinations to discover, narrowing down on a single destination can be overwhelming. We are here to make your decision easier with the following 5 places that will guarantee you a getaway of your lifetime. Tuscany, Italy There is no better way to tour Tuscany than taking a road trip. Plan to land in Florence and start your tour there as it is home to the largest airport. While there, you can visit the Uffizi Gallery and savor the art in the display or enjoy a beautiful view of the city from up the hill at Piazzale Michelangelo. After enjoying the city, start your journey to the countryside stopping at stunning sceneries to enjoy the sites. You can make your first stop in Lucca. Enjoy the breathtaking Piazza d’Anfiteatro and take a stroll along the tops of the city’s fortifying walls. After that, make other stops at Pisa, San Gimignano, Siena, Val d’Orcia, and Montepulciano to enjoy all that these spots have to offer; beautiful sceneries, food and get to taste the local wine before heading back to Florence. While you can move around using public transport, renting a car and driving yourself around offers a more convenient option. To do this, however, you would need to possess an international driver's license, a document that allows you to drive in a foreign city. Make sure you obtain one before leaving for your trip. Madeira, Portugal If you love nature, Madeira in Portugal is one of the best destinations for this. This place is full of flowers, trees, beaches, and unique landscapes that are home to birds and other incredible wildlife. If you are in for some amazing scenery, head to the Valley of the Nuns also known as Camara De Lobos, or to Miradouro das Flores viewpoint to enjoy the cliffs around. The geological formation of Pico de Ana Ferreira will not disappoint either. If you haven’t experienced black sandy beaches, Madeira Island has this to offer. You can head to Praia do Porto do Seixal to savor this and enjoy a swim or to the sea to search for dolphins. Of course, a nature trip wouldn’t be complete without a hike to a nature trail; head to Ribeiro Frio Natural park for some rugged mountains and forest experience. San Sebastian, Spain If you are looking for the best beach experience, this gem along the northern coastline of the Basque Country is your best bet. The famous La Concha Beach offers the best atmosphere to chill out or take a walk. You can also go surfing off Zurriola Beach or take a ferry to Santa Clara Island. Apart from the beaches, San Sebastian is surrounded by green hills and numerous historical and cultural attractions. You can dive into this after you are done enjoying the beach. A visit to the San Vicente Church, the oldest in San Sebastian, a tour around the cobbled streets of the Old Town, or a funicular ride up the top of Monte Igueldo will leave you mesmerized. Paris, France Paris is one of the most romantic cities in the world. If you have been looking for the best destination for your honeymoon, proposal, anniversary or your spouse’s birthday weekend, the City of Love is perfect for a romantic getaway. Sip a glass of champagne from the top of the famous Eiffel Tower overlooking the beautiful views of the city and wait for the dark to see the tower sparkle with numerous gold lights. You can also take a stroll or cycle around the city and linger at romantic spots such as the iron footbridge at the intersection of rue de la Grange aux Belles and Quai de Jemmapes to see the road bridge open to let canal boats through. Explore the city’s art galleries to savor romantic works or go boat riding in Bois de Boulogne and afterward head to Jardin Shakespeare through the woods to see flowers, plants, and trees in Shakespeare plays grow. Rotterdam, Netherlands With diverse cultures, Rotterdam is one of the best destinations for a cultural tour. Start your tour at The Markthal, a huge, horseshoe-shaped building that houses a gigantic food court. You will enjoy different local cuisines as you marvel at some of the largest artworks the planet has to offer. You can then take a stroll through Witte de Withestraat to enjoy contemporary art in galleries located along the street. Head to WORM to enjoy some concerts of the local music or to Kinderdijk, a UNESCO heritage site to witness 300 years old windmills that pump water from swamps. Complete the cultural experience by renting a suite in one of the city’s iconic buildings such as Hotel New York and enjoy beautiful views from there. Conclusion There you have it! Five European destinations that are bound to blow your mind away. You can determine the best time to visit the continent by considering the weather, your budget, and your personal preferences. If you want the best weather for hikes and adventurous activities, the summer that runs from June to August is the best time to visit. However, be prepared to pay more and deal with crowds. The rest of the months can be cheaper since they are off-peak seasons, but you might have to endure unfavorable weather.

L’alimentation se trouve à la croisée des domaines économiques et sociaux, culturels et religieux, matériels et environnementaux. Cette caractéristique se trouve renforcée dans le cas de la viande en raison de ses modalités de production et de consommation et de ses représentations. Sources de tensions et d’ambiguïtés, de désirs et de dégoûts, la chair animale subit de multiples processus menant de l’obtention de « la matière première » à la consommation de cet aliment qui apparaît comme une construction éminemment culturelle fabriquée grâce à des techniques matérielles. L’historiographie a traditionnellement caractérisé la viande comme étant un aliment rare, cher et consommé essentiellement, voire uniquement par les élites. Alors que cette vision a récemment été nuancée et fortement pondérée pour l’Occident chrétien médiéval, il s’avère essentiel de réinterroger l’image issue des sources textuelles à l’aune des données archéologiques dans l’Occident islamique médiéval. Les discours produits des sources arabes – telles que les traités culinaires, diététiques ou juridiques – concourent à valoriser l’aliment carné au moyen d’un large spectre argumentaire associant les dimensions matérielles, socio-économiques, socioculturelles et symboliques. Toutefois, la confrontation avec les données archéozoologiques mène à considérer les trois paramètres majeurs qu’étaient la quantité, la qualité et la fréquence de consommation de cette denrée particulière. Il convient de même d’appréhender l’ensemble de la population d’al-Andalus et du Maghreb médiéval et de percevoir dans quelle mesure la saisonnalité représentait un enjeu majeur dans l’approvisionnement et dans la consommation des viandes
Food is at a crossroads of various fields: economical, social, cultural, religious, material, and environmental. This characteristic is heightened in the case of meat because of its modalities of production, consumption, and representation. Being a source of tensions and ambiguities, of desire and disgust, animal flesh goes through multiple processes leading from the procurement the “raw material” to its consumption as an aliment, which appears as an eminently cultural construction made by material techniques. The historiography has traditionally characterized meat as an aliment being rare, expensive, and mainly, or even, only consumed by the elites. While this vision for the Medieval Christian West has been nuanced and pondered since, it is all the more fundamental to question the traditional image of a rare and expensive aliment for the Medieval Islamic West, by the confrontation of the textual and the archæological data available for this space. All the discourses provided by the Arabic sources—culinary, dietetic, and juridical ones—are unanimous in the valorisation of meat, by means of a large spectrum of arguments that associate the material, socio-economic, socio-cultural, and symbolic dimensions. However, confronting the textual and archæozoological data leads to consider three major parameters, which are the quantity, the quality, and the frequency of the consumption of this particular commodity. Moreover, it is crucial to apprehend, socio-economically and socio-culturally, all the strata of the population of al-Andalus and of the Medieval Maghreb, in order to perceive how far seasonality represented a major issue in the supply and the consumption of meat

A questão da segurança alimentar vem ganhando atenção global face as milhões de vítimas de doenças transmitidas pelos alimentos. Mudanças demográficas, econômicas e sociais têm provocado transformações nas sociedades que resultam em maiores riscos à saúde pública. A difusão do comércio de alimento de rua, principalmente nos grandes centros urbanos, pode ser considerada um forte reflexo dessas mudanças. Os bentôs constituem um lanche ou refeição pronta para consumo, considerado o primeiro alimento de rua no Japão, há mais de um século. Em vista das características de comercialização e dos alimentos envolvidos questionou-se a qualidade microbiológica e nutritiva de bentôs comercializados no bairro oriental em São Paulo. Foram analisadas 60 amostras coletadas durante a primavera e o verão e classificadas segundo seu risco epidemiológico. A composição variou de preparações à base de pescado cru às refeições completas. Fez-se a determinação de macronutrientes e a pesquisa de microrganismos indicadores, Escherichia coli, Staphylococcus aureus, Bacillus cereus e Salmonella spp. O valor nutritivo oscilou bastante, sendo a proporção média em relação ao valor energético total igual a 16% de proteína, 19% de lipídeos e 65% de carboidratos. O valor energético das porções variou de 136 a 885Cal. 65% das amostras foram observadas em condições higiênicas insatisfatórias. Dentre as bactérias patogênicas, B. cereus apresentou o maior risco percentual, sendo que 40% das amostras estavam fora dos padrões considerados seguros. Não houve diferença estatística na contagem microbiana em relação à época de coleta ou ao tipo de amostra. A constatação de que 73,3% das amostras encontravam-se impróprias para consumo pode se agravar, em vista das características intrínsecas e de conservação observadas. O consumo de bentôs representa um perigo potencial à saúde, sendo necessários maiores investimentos em educação em saúde a todos os envolvidos na cadeia alimentar, incluindo os consumidores, como uma forma efetiva de inibir os riscos à saúde pública.
Food safety has become one of the biggest concerns to public health authorities, in view of the millions of victims of foodborne diseases world spread. Face to the social and economical changes in the societies, the public health risks are arising. As a reflex, the popularity of street food commerce exposes the consumers\' health to other threats. Bento is an ancient Japanese tradition of bringing ready-to-eat meals wherever you are, which surpassed the modem way of life and is still a convenience way to have a fast meal. But face to the trading features and composition its quality is doubtful. Therefore, the aim of this study was to evaluate the nutritional and microbiological qualities of bentos sold at the oriental district, in São Paulo. Sixty samples were purchased during spring and summer seasons from 17 points of sale and they were classified according to their epidemiological risk. The macronutrients were determined and the sanitary conditions were evaluated through the research of coliform organisms, Escherichia coli, Staphylococcus aureus, Bacillus cereus and Salmonella spp. The samples composition ranged from raw fish to :full course meals. The nutritive value presented a large variation and the average proportions of macronutrients in relation to the total energy value was 16% of protein, 19% of lipids and 65% of carbohydrates. The portion energy value ranged from 136 to 885Cal. B. cereus posed the greatest percentage risk of contamination, among the pathogens. The hygienic conditions of the bentos were critical in 65% of the samples. No statistical difference was observed in the microbiological counts related to the sample collection season or its sort. In general, 73.3% of the samples were unsuitable for consumption and considering the time-temperature abuse such proportion can reach higher degrees. The consumption of bentos poses a potential health hazard, showing to be necessary greater investments in health education for every sector of the food chain, including the consumers, as an effective way of inhibiting the risks to public health.

This chapter examines the set of relations that hold between food and cuisine, eating and dining, and norms, social roles, and identities, in a way that continues to be informed by current work in empirical moral psychology. It unpacks the notion of a social role in terms of social norms, the often unwritten rules that regulate behavior and social interactions, and describes recent empirical work that illuminates the power and psychological underpinning of norm-based cognition, with an emphasis on how disgust animates many food norms. Finally, it discusses the ethical implications of this perspective for assessing food norms and considers how attempts to alter a person’s eating habits can run up against deep and distinctive forms of psychological resistance when they are also attempts to change who she is.

From mad cows to McDonaldization to genetically modified maize, European food scares and controversies at the turn of the millennium provoked anxieties about the perils hidden in an increasingly industrialized, internationalized food supply. These food fears have cast a shadow as long as Africa, where farmers struggle to meet European demand for the certifiably clean green bean. But the trade in fresh foods between Africa and Europe is hardly uniform. Britain and France still do business mostly with their former colonies, in ways that differ as dramatically as their national cuisines. The British buy their "baby veg" from industrial-scale farms, pre-packaged and pre-trimmed; the French, meanwhile, prefer their green beans naked, and produced by peasants. Managers and technologists coordinate the baby veg trade between Anglophone Africa and Britain, whereas an assortment of commercants and self-styled agro-entrepreneurs run the French bean trade. Globalization, then, has not erased cultural difference in the world of food and trade, but instead has stretched it to a transnational scale. French Beans and Food Scares explores the cultural economies of two "non-traditional" commodity trades between Africa and Europe--one anglophone, the other francophone--in order to show not only why they differ but also how both have felt the fall-out of the wealthy world's food scares. In a voyage that begins in the mid-19th century and ends in the early 21st, passing by way of Paris, London, Burkina Faso and Zambia, French Beans and Food Scares illuminates the daily work of exporters, importers and other invisible intermediaries in the global fresh food economy. These intermediaries' accounts provide a unique perspective on the practical and ethical challenges of globalized food trading in an anxious age. They also show how postcolonial ties shape not only different societies' geographies of food supply, but also their very ideas about what makes food good.

The late twentieth century was one of the great periods of Mediterranean migration. Migrations out of North Africa and into and out of Israel have been discussed in the previous chapter. The history of migration out of Sicily and southern Italy began as far back as the late nineteenth century, and it was largely directed towards North and South America. In the 1950s and 60s it was redirected towards the towns of northern Italy. Southern Italian agriculture, already suffering from neglect and lack of investment, declined still further as villages were abandoned. Elsewhere, colonial connections were important; for example, British rule over Cyprus brought substantial Greek and Turkish communities to north London. Along with these migrants, their cuisines arrived: pizza became familiar in London in the 1970s, while Greek restaurants in Britain had a Cypriot flavour. Not surprisingly, the food of the south of Italy took a strong lead among Italian émigrés: the sublime creation of Genoese cooks, trenette al pesto, was little known outside Italy, or indeed Liguria, before the 1970s. But the first stirrings of north European fascination with Mediterranean food could be felt in 1950, when Elizabeth David’s Book of Mediterranean Food appeared. It drew on her often hair-raising travels around the Mediterranean, keeping just ahead of the enemy during the Second World War. Initially, the book evoked aspirations rather than achievements: Great Britain was still subject to post-war food rationing, and even olive oil was hard to find. With increasing prosperity in northern Europe, the market for unfamiliar, Mediterranean produce expanded and finally, in 1965, Mrs David found the confidence to open her own food shop. By 1970 it was not too difficult to find aubergines and avocados in the groceries of Britain, Germany or Holland; and by 2000 the idea that a Mediterranean diet rich in fish, olive oil and vegetables is far healthier than traditional north European diets often based on pork and lard took hold. Interest in regional Mediterranean cuisines expanded all over Europe and North America – not just Italian food but Roman food, not just Roman food but the food of the Roman Jews, and so on.

The new millennium brings new twists, as we are witnessing old becoming new again and cultures and cuisines repeating themselves. Culture has always followed or imposed contemporary challenges. Consequently, food culture also participates in global occurrences, such as the recurrence of economic collapses, health cataclysms, natural disasters, the consequences of climate change, etc. The 2020 global pandemic has indicated that the planet is not going in the right direction. The aim is to observe deeper meanings and paradoxes, predict the consequences and describe the role of new approaches and technologies in the traditional gastronomy of the region on the basis of empirical evidence and a case study for the location of Serbia. The dynamics of experience, authenticity, re-representations in the form of new aesthetics are being examined. New culinologies, as a combination of culinary art and food science, will define the future of food in the age of pandemic and as well as new challenges in general, in order to neutralize them or use their power for the sake of humanity.