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1
Desloges, Yvon. "Les Québécois francophones et leur “identité” alimentaire : de Cartier à Expo 67." Cuizine 3, no. 1 (June 28, 2011): 0. http://dx.doi.org/10.7202/1004727ar.
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Tout nous vient des Amérindiens … ou presque ! Combien de fois avons-nous lu ou entendu ce cliché lorsqu’il est question de l’alimentation des francophones. Ce lieu commun débouche sur l’inévitable corollaire de la tradition et donc sous-entend la pérennité des aliments. Mais qu’en est-il vraiment? À l’analyse de quatre produits de base – le maïs, le sucre, le lard et la pomme de terre –, il devient évident que la tradition alimentaire n’existe pas; notre cuisine soi-disant « traditionnelle » se veut plutôt une construction identitaire du 19e siècle. Il existe plutôt des modèles alimentaires qui perdurent de trois à quatre générations jusqu’à ce que la quatrième ne soit plus en contact avec la première qui se veut la gardienne des valeurs. Et ces valeurs reflètent la culture, car, pour reprendre l’expression de Massimo Montanari, « Cibo come cultura – Food is culture ». Manger reflète par conséquent le savoir et l’apprentissage et se définit ainsi au moyen de goûts et de dégoûts, d’associations et d’exclusions d’aliments, mais aussi à travers la production et de la consommation de ceux-ci. L’acte reflète donc une certaine altérité, qui se situe également au carrefour de quatre cultures – l’amérindienne, la française, la britannique et l’américaine – avant de s’internationaliser. Dès lors faut-il parler d’identité alimentaire ou d’identification alimentaire, selon l’expression de Peter Scholliers ?
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Cwiertka, Katarzyna J. "Eating the World: Restaurant Culture in Early Twentieth Century Japan." European Journal of East Asian Studies 2, no. 1 (March 24, 2003): 89–116. http://dx.doi.org/10.1163/15700615-00201005.
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In this paper, I examine the rise of Western-style and Chinese-style dining in early twentieth century Japan, and the role multicultural eating played in the process of turning Japan into a modern, mass society. I argue that the new dining facilities not only played an important role in the mass entertainment of the urban population, but also that they facilitated the rise of a completely new consciousness among Japanese people, connecting them to a world beyond. Food serves here as a medium for identifying the agency of China and the West in the process of Japan’s self-definition. The popularity of Western and Chinese cuisine in interwar Japan denotes the cultural implications of imperialism in East Asia. The eagerness with which the Japanese masses engaged in ‘eating the West’ and ‘eating Asia’ suggests an ambiguity in the position of Japan at the time—a coloniser with a consciousness that had been colonised by the West. ‘Ethnic’ cuisines, unfamiliar foodways, exotic ingredients, ‘fusion’ cooking, multi-cultural culinary influences and more, are all now familiar elements on the contemporary (industrialised) social scene. Indeed, the final decade of the twentieth century seems to have witnessed curiosity on a mass-scale about unfamiliar eating that represents a striking interest in unaccustomed tastes, recipes and cuisines.
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Naulin, Sidonie. "Le plaisir affranchi de la nécessité ?" Sociologie et sociétés 46, no. 2 (October 28, 2014): 109–31. http://dx.doi.org/10.7202/1027144ar.
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La presse gastronomique spécialisée s’adresse aux amateurs de cuisine et de gastronomie à la fois pour les informer, pour les guider et pour les divertir. Si le plaisir de cuisiner et le plaisir de manger sont à la racine de son existence, elle conjugue depuis toujours ces plaisirs à différentes « nécessités » pratiques qu’elle intègre dans son contenu (contrainte d’accessibilité des denrées, contrainte de temps, contrainte économique, contrainte d’information des consommateurs, etc.). Loin d’être opposées, ces dimensions de plaisir et de nécessité sont au contraire toujours combinées. Leur nature ainsi que la place qui leur est respectivement dévolue varient en revanche au cours du temps selon l’environnement socioculturel et le contexte gastronomique, mais aussi en fonction du type de professionnalité des journalistes et de la figure dominante de l’amateur.
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Stalker, Nancy K. "Gourmet Samurai: Changing Food Gender Norms in Japanese TV." Gastronomica 16, no. 4 (2016): 78–90. http://dx.doi.org/10.1525/gfc.2016.16.4.78.
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Japan's obsession with food TV is rooted in its gourmet boom, beginning in the 1980s, when the strong economy encouraged mass consumption of expensive foods and foreign cuisines. Gourmet TV dramas are often based on a popular manga comic and typically reproduce hegemonic gendered food norms, with professional male chefs embodying food authority and expertise often acting as protagonists. In recent years, however, several popular new TV series have introduced a new gender archetype: masculine loners who care deeply about traditional or home-style foods, so-called B-kyū gurume (second-class gourmet) cuisine. This article analyzes four such recent programs and argues that the emerging “gourmet samurai” archetype resonates with audiences because of the recent elevation of B-kyū cuisine and, more fundamentally, the steep decline in the marriage rate, a topic of intense media speculation. The expanding ranks of Japanese singles suggest that many men now face increased responsibilities for choosing or preparing their own meals. The everyman heroes of these shows offer role models to the growing cadres of unmarried men, encouraging them to become manly connoisseurs or cooks of simple, traditional foods and conveying the message that food knowledge and pleasure is as acceptable and satisfying a pursuit as romance, career, or family.
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Tuaillon Demésy, Audrey. "La cuisine des reconstitutions historiques." Hors-thème 42, no. 1 (May 1, 2018): 289–309. http://dx.doi.org/10.7202/1045134ar.
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La reconstitution historique consiste à mettre en vie des manières de faire d’un temps passé, à travers des costumes et des techniques artisanales. Prenant appui sur un travail de terrain réalisé principalement en France, l’objectif de cet article est de comprendre le système culinaire mis en place dans la communauté des reconstituteurs. En effet, la consommation alimentaire dans ce loisir est une manière de faciliter l’immersion dans le passé. L’alimentation n’est pas laissée au hasard mais informe autant sur la sociabilité mise en oeuvre dans le groupe que sur les reproductions qu’il est possible de réaliser. Mais l’expérimentation connaît aussi des limites, imposées par le poids des habitudes contemporaines. C’est la nécessité de trouver des compromis, tout en s’inscrivant dans une dialectique passé/présent, qui explique la structuration de la dimension culinaire en reconstitution.
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Trudelle, Pierre. "Chacun fait sa cuisine, mais est-elle bonne ?" Kinésithérapie, la Revue 6, no. 59 (November 2006): 1. http://dx.doi.org/10.1016/s1779-0123(06)70250-9.
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Ognika, Alexis Jonas, Silvère Dimi Ngatse, Lucien Menga, Parisse Akouango, and Gildas Maba. "Evaluation des élevages porcins du district de Lékana en République du Congo." International Journal of Biological and Chemical Sciences 16, no. 4 (October 29, 2022): 1411–22. http://dx.doi.org/10.4314/ijbcs.v16i4.5.
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La présente étude a été menée dans le but d’améliorer la production de porcs dans le district de Lékana par l’introduction de nouvelles techniques de conduite. La filière porcine intègre les préoccupations du Gouvernement congolais qui tient à améliorer la sécurité alimentaire et l’épargne des producteurs dans les districts. L’objectif de l’étude a été d’améliorer les pratiques de conduite, le profil des producteurs et les paramètres socioéconomiques des élevages porcins du district de Lékana. L’étude a été menée de mai à septembre 2019. Les résultats obtenus montrent que les éleveurs de porcs sont en majorité chrétiens et scolarisés. Les hommes (97,0%) sont plus représentés que les femmes, (3,0%). A Lékana, la majorité des porcheries sont traditionnelles. Les porcs de race locale dominent avec une proportion de 92,4%. La taille moyenne des troupeaux est de 14,2±51,8 porcs. Les animaux se nourrissent principalement des feuilles et tubercules, les avocats, les noix de palme, les papayes, le chou, les déchets issus de la fabrication artisanale d'alcool, le maïs, le riz, le taro, la canne à sucre, les goyaves et le sel de cuisine. L’accès aux aliments composés est très limité et ne concerne que 3,2% des exploitations. L’exploitation des animaux en termes de taux de vente est relativement faible avec une moyenne de 2,5±1,3 porcs vendus par an. Les prix moyens d’un porc à l’engrais et d’un porcelet sevré sont respectivement de 35746±3650 FCFA et 22444±1118 FCFA. Ces résultats constituent un outil important de prise de décision, notamment, dans l’élaboration des programmes d’amélioration des conditions de conduite afin d’augmenter les performances techniques et économiques des élevages du district de Lékana.
This study was conducted with the aim of improving pig production in the Lékana district by introducing new management techniques. The pork sector incorporates the concerns of the Congolese government, which is keen to improve food security and savings for producers in the districts. The objective of the study was to improve management practices, the profile of producers and the socioeconomic parameters of pig farms in the Lékana district. The study was conducted from May to September 2019. The results obtained show that the majority of pig farmers are Christians and educated. Men (97.0%) are more represented than women (3.0%). In Lékana, the majority of pigsties are traditional. Local breed pigs dominate with a proportion of 92.4%. The average herd size is 14.2 ± 51.8 pigs. The animals feed mainly on leaves and tubers, avocados, palm nuts, papayas, cabbage, waste from the artisanal manufacture of alcohol, corn, rice, taro, sugar cane, guavas and cooking salt. Access to compound feed is very limited and concerns only 3.2% of farms. L’exploitation des animaux en termes de taux de vente est relativement faible avec une moyenne de 2,5±1,3 porcs vendus par an. Les prix moyens d’un porc à l’engrais et d’un porcelet sevré sont respectivement de 35746±3650 FCFA et 22444±1118 FCFA. Ces résultats constituent un outil important de prise de décision, notamment, dans l’élaboration des programmes d’amélioration des conditions de conduite afin d’augmenter les performances techniques et économiques des élevages du district de Lékana.
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Aprilinda, Luh Putu Devi, and I. Wayan Kastawan. "The Effect of Site Environmental Analysis of Mass Building Orientation in Restaurant and Course of Cooking Asian Cuisine in Ubud, Bali." Journal of A Sustainable Global South 1, no. 2 (August 31, 2017): 14. http://dx.doi.org/10.24843/jsgs.2017.v01.i02.p04.
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Restaurant and Asian Cuisine Cooking Courses are culinary and tourism which is strategically located in Ubud tourism area, Ubud district, Gianyar Regency. The principal things the development of tourist attractions in this region are the high number of domestic and international visitors. The high desires of the tourists are a fundamental consideration of the development of Restaurant and Asian Cuisine Cooking Courses with its main dishes based on Asian cuisine. With the high trade of competition in the culinary in Ubud, Restaurant and Asian Cuisine Cooking Courses in Ubud is packed uniquely by adding other facilities such as cooking classes and agro tourism. The development of the tourism area is utilized as good as possible by providing tourists with high quality facilities. The most important thing that un-derlies this design is the direction of the building orientation that is comfortable for the community who carries out ac-tivities in it. There are some activities that can be done by users, such as culinary and cooking courses. Therefore, ac-cording to its function, zoning is determined in accordance with its function in order to make it conform to the function. The site chosen in this design carried out several analyzes to determine the accurate direction of orientation.
Index Terms— Tourism, Culinary, Restaurant, Ubud
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Guzek, Dominika, and Dominika Głąbska. "Food Neophobia, Familiarity with French Cuisine, Body Mass, and Restaurant Food Choices in a Sample of Polish Women." Nutrients 14, no. 7 (April 3, 2022): 1502. http://dx.doi.org/10.3390/nu14071502.
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Food neophobia, a condition characterized by a reluctance or avoidance of unknown foods and meals, may influence food choice, and is also associated with body mass and familiarity with food items. This study aimed to analyze the associations between food neophobia, familiarity with French cuisine, body mass, and French restaurant menu food choices in a sample of 203 young Polish women. The Computer-Assisted Web Interview (CAWI) method was used in the study. The food choice questionnaire used for assessment was based on a model French restaurant menu, with dishes planned using a 2 × 2 factorial design for the components of neophobic potential (unfamiliar to Polish consumers) and animal-based components. Food neophobia, familiarity with French cuisine, and body mass were considered independent variables. The food neophobia scale (FNS) developed by Pliner and Hobden was used to assess food neophobia among respondents. The results showed an association between food neophobia and familiarity with French cuisine and French restaurant menu food choices (p ≤ 0.05), but no association with body mass was observed (p > 0.05). The respondents with a high level of food neophobia chose dishes with neophobic components (for soups and desserts) less often compared to those with a low neophobia level, and in the absence of such an association, they chose dishes with animal-based components (for starters and main courses) less often (p ≤ 0.05). The respondents who declared that they were familiar with French cuisine chose dishes with animal-based components (for starters and desserts) more often than those with no familiarity, but a reverse association was observed for soups (p ≤ 0.05). Based on the findings of the study, it may be concluded that food neophobia and familiarity with French cuisine may be important determinants of food choice within a French restaurant menu. The study did not show any association between body mass and the choice of dishes from the model French restaurant menu. The findings suggest that the presence of unfamiliar and animal-based ingredients may reduce the frequency of choosing specific dishes within a French restaurant menu, which may reduce the diversity of individuals’ diets.
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Carastro, Marcello. "Le cuisinier fanfaron chez Athénée." Nuntius Antiquus 2 (December 31, 2008): 3–24. http://dx.doi.org/10.17851/1983-3636.2..3-24.
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Nos Deipnosophístai, Ateneu põe em cena a figura do alazōn mágeiros, o cozinheiro fanfarrão, que intervém no espaço do banquete não somente para apresentar seus pratos, mas também para celebrar longamente sua arte culinária. Recorrendo a numerosas citações eruditas (o mais das vezes, das comédias), o cozinheiro rivaliza com os doutores à mesa. Mas este gosto partilhado pela erudição não saberia ocultar a separação que existe entre o mágeiros e os convivas. Afim de apreender a distância que os separa, este artigo propõe um estudo da noção de alazoneía, fanfarronice. Aparece, assim, uma vasta rede de noções e de representações que articulam a fala épica, as sonoridades agudas ou ainda o discurso dos sophístai (doutores) com o prazer, a enganação, a imobilização e o esquecimento.
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Sidi Boumedine, Rachid. "Cuisines traditionnelles d’Algérie." Anthropology of the Middle East 17, no. 2 (December 1, 2022): 48–63. http://dx.doi.org/10.3167/ame.2022.170204.
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Pour les touristes, la cuisine de l’Algérie n’est pas codifiée comme celle des autres pays voisins. Conscient de la variation climatique et la diversité des productions agro-pastorales, ainsi que de l’histoire du contact avec les anciennes civilisations de Rome à Ottomane, Abbasside, Perse et Andalus l’auteur montre l’importance et la richesse de la nourriture. Dans les milieux urbains, les aliments des migrants rappellent leurs origines. Des plats comme «dolma» et «kefta», des sauces de tomate ou l’utilisation du cumin en sont témoins et l’auteur souligne bien les relations historiques et toutes les adaptations locales. Un autre sujet abordé par l’auteur c’est l’ordre et la manière de la présentation des repas, différents selon les situations : une fête, une occasion particulière ou bien un repas quotidien et de tous les jours. Autrement dit, les repas sont considérés comme un cadeau impliquant un rituel ou une continuation des relations. La nourriture identifie les classes sociales et explique les relations entre les gens. Elle n’est pas donc la simple compilation d’ingrédients, mais une donne culturelle ayant une identité à la fois sociale, économique et historique explorée historiquement par l’auteur.
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Carastro, Marcello. "Le cuisinier fanfaron chez Athénée." Nuntius Antiquus 2 (December 31, 2008): 3. http://dx.doi.org/10.17851/1983-3636.2.0.3-24.
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<p>Nos <em>Deipnosophístai</em>, Ateneu põe em cena a figura do <em>alaz</em>o_<em>n mágeiros</em>, o cozinheiro fanfarrão, que intervém no espaço do banquete não somente para apresentar seus pratos, mas também para celebrar longamente sua arte culinária. Recorrendo a numerosas citações eruditas (o mais das vezes, das comédias), o cozinheiro rivaliza com os doutores à mesa. Mas este gosto partilhado pela erudição não saberia ocultar a separação que existe entre o <em>mágeiros </em>e os convivas. Afim de apreender a distância que os separa, este artigo propõe um estudo da noção de <em>alazoneía</em>, fanfarronice. Aparece, assim, uma vasta rede de noções e de representações que articulam a fala épica, as sonoridades agudas ou ainda o discurso dos <em>sophístai </em>(doutores) com o prazer, a enganação, a imobilização e o esquecimento.</p> <p> </p> <p>PALAVRAS-CHAVE: cozinheiro; fanfarronice; fala; <em>sophístai</em>; Ateneu.</p>
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de Tapia, Stéphane. "De Berlin à la conquête du monde." Anthropology of the Middle East 15, no. 2 (December 1, 2020): 194–204. http://dx.doi.org/10.3167/ame.2020.150214.
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Abstract: Döner-kebab became the emblem of Turkish gastronomy. It is nowadays present in all the world. In fact, this culinary preparation is somewhat new in Turkey, and in its worldwide form of sandwich, it appears in Germany with the immigration of Turkish workers, and being offered by the Turks, the Greeks and the Lebanese cooks. However, it is not known by the other Turkic countries, except if imported by Turkish migrants. Turkish Gastronoms and Gourmets are often sad to see that this speciality became the symbol of Turkish cuisine in foreign countries.Résumé : Le döner-kebab est devenu la spécialité emblématique de la cuisine turque, aujourd’hui consommé dans le monde entier. En réalité, c’est une préparation apparue relativement récemment en Turquie et sous sa forme internationale avec l’immigration turque en Allemagne. Il est revendiqué par les Turcs, les Grecs ou les Libanais, mais reste étranger aux autres pays turcophones, sauf importation récente apportée par les immigrés turcs. Gastronomes et gourmets turcs sont souvent attristés de voir que cette préparation est devenue le symbole de la cuisine turque à l’étranger.
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Vitasović-Kosić, Ivana, Mitja Kaligarič, and Josip Juračak. "Divergence of Ethnobotanical Knowledge of Slovenians on the Edge of the Mediterranean as a Result of Historical, Geographical and Cultural Drivers." Plants 10, no. 10 (October 1, 2021): 2087. http://dx.doi.org/10.3390/plants10102087.
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State boundaries limit human contacts in a homogenous context of a landscape and its natural features, including plants. After nine centuries of separation, finally the two territories in Slovenia share the same political history. In this paper we tried to answer the question to which extent the past political borders, geographical and cultural drivers affect today’s traditional knowledge on wild plants use of Slovenians, living unified in the same political entity. Data were collected using 60 in-depth semi-structured interviews, from March to August 2019, in two municipalities: Komen at Karst and Izola in Istria concerning food, medicinal, economic use, and local customs. The results indicate a quite large divergence in ethnobotanical and ecological knowledge between the two studied areas. In the Komen area, many people still use wild plants daily for various purposes (Taraxacum officinale, Melissa officinalis, Urtica dioica, Cornus mas, and Sambucus nigra). In contrast, this is limited to fewer people in the Izola area and mainly to seasonal use of specific plants (Asparagus acutifolius, Rosa canina, Salvia officinalis, Foeniculum vulgare and Rubus caesius). Unusual for the Mediterranean is the use of young shoots of Clematis vitalba, in the Izola area prepared as omelettes. We can assume that these differences are partly due to minor differences in climatic conditions and partly due to the influence of different cultures and cuisines. In the first place, the impact of Austro-Hungarian eating habits and cuisine can be seen on the area around Komen. Moreover, temporal “layers of knowledge” across the time scale are additionally mixed by the immigration of people from other parts of Slovenia or abroad, or with the influence of local herbal specialists. At last, we conclude Komen area knowledge is alive and homogeneous, and more connected to their local identity.
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Hojabri, Afsaneh. "Iranian Women’s Food Writing in Diaspora." Anthropology of the Middle East 15, no. 2 (December 1, 2020): 179–93. http://dx.doi.org/10.3167/ame.2020.150213.
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Abstract: In light of the recent surge of Iranians’ autobiographies and fictions in the West, this article will examine ‘food writing’ as an emerging genre of diasporic narrative dominated by Iranian women. It will explore the multiple avenues through which these cookbooks/food memoirs seek not only to make accessible the highly sophisticated Persian culinary tradition but also to ameliorate the image of Iran. Such attempts are partly in response to the challenges of exilic life, namely, the stereotypical portrayal of Iranians in the Western media. Three books with strong memoir components will be further discussed in order to demonstrate how the experiences of the 1979 revolution, displacement, and nostalgia for prerevolutionary Iran are interwoven with the presentation of Iranian food and home cooking abroad.Résumé : À la lumière de la vague récente d’autobiographies et de fictions d’Iraniens dans l’ouest cet article examinera “l’écriture culinaire” en tant que genre émergent de récit diasporique dominé par les femmes iraniennes. Il explorera les multiples voies pas lesquelles ces livres de cuisine / mémoires culinaires cherchent non seulement à rendre accessible la tradition culinaire persane très sophistiquée, mais aussi à améliorer l’image de l’Iran. Une telle tentative est une réponse aux défis de la vie en exil, à savoir la représentation stéréotypée des Iraniens dans les médias occidentaux. Trois livres avec de fortes composantes de mémoire seront discutés plus en détail afin de démontrer comment les expériences de la révolution de 1979, le déplacement et la nostalgie de l’Iran pré-révolutionnaire sont entrelacés avec la présentation de la cuisine iranienne et de la cuisine maison à l’étranger.
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Kober, Marc. "voie du goût." ALTERNATIVE FRANCOPHONE 2, no. 9 (April 13, 2021): 56–71. http://dx.doi.org/10.29173/af29422.
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L’intégration d’éléments qui renvoient aux singularités de la gastronomie et des pratiques culinaires du Japon est un phénomène assez courant que ce soit dans les romans, les essais, les guides, les albums dessinés, les productions numériques, ou les films. Ces insertions ont un rôle direct d’information sur ce pays (ou sur ses excroissances mondialisées) mais aussi un rôle de consolidation d’un imaginaire de la culture japonaise. Cette présence sera interrogée ici à la fois sous l’angle d’une production esthétique et sensorielle (la cuisine élevée au rang des beaux-arts), et sous l’angle d’une construction herméneutique.
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Salazar, Erika, José Correa, María José Araya, Marco A. Méndez, and Basilio Carrasco. "Phenotypic diversity and relationships among Chilean Choclero maize (Zea mays L. mays) landraces." Plant Genetic Resources 15, no. 5 (May 10, 2016): 461–73. http://dx.doi.org/10.1017/s1479262116000137.
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AbstractChoclero is a Chilean traditional floury maize, consumed as a vegetable, with large economic and cultural value due to its culinary properties that give unique characteristics to the traditional local cuisine. Market diversification demands new materials with different ear and kernel characteristics, which are at present not fulfilled by breeders due to lack of genetic diversity. At present, the Instituto de Investigaciones Agropecuarias has a Choclero germplasm collection composed of 96 accessions, which can supply this lack of diversity, or increase the gene pool. In the present study, 34 selected Chilean Choclero landraces were characterized for 41 agromorphological traits. Phenotypic evaluation in three environments representative of the core production area revealed significant genetic variability for most of the evaluated traits, leading to the identification of several promising accessions. The greater contribution of genotype in most phenological plant, ear and kernel traits suggest their potential usefulness for breeding purposes. Principal component analysis explained over 75% of the total variation for 29 quantitative agromorphological traits. Cluster analysis separated accessions into four major groups, differentiated mainly by plant phenology and ear trait. These findings indicate a number of useful traits at an intra-racial level and a wide range of phenotypic variation that provides a good source of diversity for use in the development of new Choclero varieties.
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Marrone, Gianfranco. "Formas da camuflagem gastronômica: veridicção na cozinha." Estudos Semióticos 18, no. 2 (August 26, 2022): 159–72. http://dx.doi.org/10.11606/issn.1980-4016.esse.2022.198278.
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Neste ensaio, analisamos os regimes da verdade e as formas de camuflagem culinária inscritas em alguns dos pratos mais emblemáticos de célebres chefs italianos, cujo trabalho condensa as diversas tendências ficcionais que circulam no campo da gastronomia. Para tanto, partimos do chamado quadrado semiótico de veridicção, que a semiótica discursiva propôs e utiliza há algum tempo. A análise revela como o discurso gastronômico da haute cuisine italiana produz efeitos de ilusão, segredo, falsidade e verdade. A concorrência desses diferentes modos de veridicção desembocam em um modelo que dá conta dos vários estilos de camuflagem, descrevendo assim tendências atuais na cozinha contemporânea.
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Pitchon, Véronique. "Luxe (taraf) et raffinement (ẓarf) à la table abbasside." Archimède. Archéologie et histoire ancienne 7 (June 9, 2020): 327–38. http://dx.doi.org/10.47245/archimede.0007.var.04.
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Avec l’avènement de la dynastie abbasside et la création de Bagdad, la culture arabo-musulmane va connaître un rayonnement sans précédent entre le viiie et le xe s. Dans cette capitale urbaine, se presse une élite pour qui l'alimentation répond autant au besoin de se sustenter qu'à celui de jouir des plaisirs inhérents aux classes privilégiées. Dans un contexte de diversité sociale et ethnique mais aussi de diversité des produits alimentaires largement disponibles, la cuisine évolue et s'insère comme un des loisirs préférés de ces consommateurs socialement privilégiés. Autour de la gastronomie, va se créer un système de valeurs au sein duquel luxe et raffinement deviennent une norme.
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Calle-Gruber, Mireille. "L’essai comme forme de réécriture : Cixous à Montaigne1." Études françaises 40, no. 1 (June 21, 2004): 29–42. http://dx.doi.org/10.7202/008474ar.
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Résumé Où l’on considère, exemplaire dans les livres d’Hélène Cixous, la réécriture comme le processus génésique par excellence, et le lieu d’une exigeante réflexion théorique. Pas de genèse du texte littéraire sans une mise en oeuvre de ses généalogies. Mais aussi l’affirmation d’une réécriture qui procède sans (se) couper le nez, c’est-à-dire en revendiquant sa singularité. Où l’on voit comment Hélène Cixous défaçonne la langue de Montaigne pour en tirer un alphabet cixousien. Comment elle pratique la réécriture plutôt en tiers qu’en double mimétique. Comment la forme de l’essai se trouve reprise dans la poétique cixousienne. Comment, enfin, c’est à la cuisine du texte que nous sommes conviés.
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Capponi, Matteo. "Cucumis, σίκυος, ‘concombre’." Cahiers du Centre de Linguistique et des Sciences du Langage, no. 60 (February 24, 2020): 75–80. http://dx.doi.org/10.26034/la.cdclsl.2020.151.
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Un concombre ? C’est plutôt une couronne de fleurs qu’on attendrait pour un hommage. A la rigueur une couronne d’olivier, de laurier ou de céleri, comme pour un athlète triomphant. Mais un concombre ? Patience cependant. La suite de ce discours montrera que le concombre (σίκυος grec et cucumis latin) n’a rien d’anodin. Il peut être source d’inspiration aussi bien pour le linguiste que pour le poète et le gourmet. Mieux encore : il révèle leur talent. C’est ce que nous prouverons à travers ces lignes, saluant au passage la capacité du professeur Wachter à jongler avec les trois rôles, lui qui cultive l’art des Muses et le goût de la cuisine autant que la science des mots.
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Costa, Hermenegildo R., Inês Simão, Helena Silva, Paulo Silveira, Artur M. S. Silva, and Diana C. G. A. Pinto. "Aglaomorpha quercifolia (L.) Hovenkamp & S. Linds a Wild Fern Used in Timorese Cuisine." Foods 10, no. 1 (January 4, 2021): 87. http://dx.doi.org/10.3390/foods10010087.
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Aglaomorpha quercifolia (L.) Hovenkamp & S. Linds is an extensively used species in traditional medicinal systems in several areas of the world due to some important medicinal properties such as antioxidant, antibacterial, analgesic, and anti-inflammatory activities. In East Timor, different parts of this fern are used either as remedies or as food. The ingestion of a broth made from its rhizome improves lactation, and young fronds of this fern are boiled and eaten with rice by the locals. Nevertheless, its chemical profile is far from being established. The present work aims to establish the chemical profile of both rhizomes and leaves n-hexane extracts by Gas Chromatography- Mass Spectrometry (GC-MS). The results showed the leaves richness in fatty acids with interesting nutritional values (ω−6/ω−3 = 0.68, AI = 0.59, TI = 0.30), being linolenic acid (253.71 ± 0.93 mg/g dry leaves) and palmitic acid (237.27 ± 0.59 mg/g dry leaves) the significant compounds in the extract. Whereas the rhizome extract is mostly rich in terpenoids, such as steroid, cycloartane, and hopanoid derivatives, being hop-16-ene (166.45 ± 0.53 mg/g dry rhizome) and β-sitosterol (50.76 ± 0.11 mg/g dry rhizome) the major compounds. Several compounds are reported for the first time in the species, and the data herein reported contributes to confirming the species nutritional value.
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Pavithran, Nivedita, Harish Kumar, Arun Somasekharan Menon, Gopala Krishna Pillai, Karimassery Ramaiyer Sundaram, and Omorogieva Ojo. "The Effect of a Low GI Diet on Truncal Fat Mass and Glycated Hemoglobin in South Indians with Type 2 Diabetes—A Single Centre Randomized Prospective Study." Nutrients 12, no. 1 (January 8, 2020): 179. http://dx.doi.org/10.3390/nu12010179.
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Background: There has been no previous study that has investigated the effect of a low glycemic index (LGI) diet with local recipes of South Indian cuisine on the body fat composition using dual-energy X-ray absorptiometry (DXA). Truncal obesity has been associated with the risk of metabolic disorders and cardiovascular diseases. Aim: The aim of this study was to examine the effect of a low GI diet on glycemic control and body composition in people with type 2 diabetes in South India. Method: This was a prospective and randomized controlled study that was conducted over a period of 24 weeks. A total of 40 participants were recruited from the Department of Endocrinology and Diabetes Outpatient in Kerala, South India. All the patients had type 2 diabetes and were randomly assigned and given advice and instructions to follow either a low GI diet plan (n = 18) or their usual diet, which served as control (n = 18). The advice was reinforced throughout the study period. Dietary compliance was evaluated based on a 24 h dietary recall at weeks 3, 11, 12, 18, 23, and 24. The age of the subjects ranged from 35 to 65 years. Anthropometric, body composition, and cardio-metabolic parameters were measured according to standard procedures. T-tests were conducted to compare differences between intervention and control groups and the Pearson correlation coefficient was used to evaluate associations between the variables. Results: There were significant reductions (p < 0.05) in the low GI diet compared to the control group with respect to weight, body mass index (BMI), and triceps skinfold thickness. Similarly, significant reductions were observed in the low GI diet group with respect to region, total fat, android, and gynoid fat mass and the differences between the groups were significant at p < 0.05. There was also a positive correlation between BMI and android fat mass (r = 0.745), total fat mass (r = 0.661), total truncal mass (r = 0.821), and truncal fat (r = 0.707). There was a significant reduction in glycated hemoglobin in the low GI diet group compared to the control group at p < 0.05. Conclusion: This study has demonstrated that there was a significant reduction (p < 0.05) of truncal obesity and glycated hemoglobin in patients with type 2 diabetes on a local diet of South Indian cuisine with low GI compared with the control.
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Jeanjean, Agnès. "Habiter les restes (Résider dans les résidus)." psychologie clinique, no. 52 (2021): 88–98. http://dx.doi.org/10.1051/psyc/20215088.
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Ce texte propose une réflexion sur les restes déchus et plus particulièrement lorsque ceux-ci contribuent à donner prise sur le monde, à le rendre « habitable » non seulement parce que leur présence est ressource (économique, matérielle) mais parce qu’elle permet d’élaborer des significations « autres ». La réflexion prend appuie sur deux enquêtes de terrain. L’une menée en France dans les cuisines d’ateliers de services techniques; l’autre au Maroc auprès de collecteurs de moules informels vivants dans un bidonville sur la frange côtière de Temara.
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Oliveira, Job Teixeira de, Rubens Alves de Oliveira, Lucas Allan Almeida Oliveira, Paulo Teodoro, and Rafael Montanari. "Spatial Variability of Irrigated Garlic (Allium sativum L.) Production Components." HortScience 55, no. 3 (March 2020): 300–303. http://dx.doi.org/10.21273/hortsci14409-19.
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Among the crops that are usually grown under irrigation, one can mention garlic, which is a product with high demand in Brazil and the world, it is highly valued in the cuisine of several countries, and is an aggregated crop with high economic value. In 2018, this work was conducted in Yellow Red Latosol. The objective was to characterize the structure and magnitude of the spatial distribution of garlic production components and to map the productive components to visualize spatial distribution and to evaluate the spatial correlation between garlic bulb yield (BY) and other variables of the crop: total plant mass (TPM), number of leaves (NL), floral tassel length (FTL), leaf length (LL), leaf width (LW), pseudostem diameter (PD), shoot wet mass (SWM), shoot dry mass (SDM), number of cloves per bulb (NCB), clove mass (CM), root dry mass (RDM), and irrigation (IRR). All these traits were sampled in a 90-point grid georeferenced. Data analysis using statistical and geostatistical techniques made it possible to verify that the production components and BY, TPM, NL, FTL, LL, LW, PD, SWM, SDM, CM, and IRR presented special dependence. The spatial correlation between BY and TPM, LW, and CM showed a moderate spatial dependence.
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Palaniswamy, Usha. "696 Asian Horticultural Crops and Human Dietetics." HortScience 35, no. 3 (June 2000): 519B—519. http://dx.doi.org/10.21273/hortsci.35.3.519b.
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Great mass of epidemiological evidence linking better health and lower risk of major diseases and chronic conditions such as heart disease and cancer to Asian dietary practices have stimulated interest in the Asian food crops. Another reason why Asian crops are gaining popularity is the dramatic growth in the Asian American population in North America, increasing more than 20% in the United States in the 1990s. The Asian populations are also increasing in diversity by the growing numbers of Indians, Thais, Vietnamese, and Cambodians, who are adding up to the more-established Asian Americans of Chinese, Japanese, and Korean origin. In addition to the diverse “fresh” vegetarian cuisine, the Asian medical systems that predominantly use herbs have fueled an interest in “foods used as medicine” and have acclaimed popularity among the general public.
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Djebabla, Mourad. "Marcelle Cinq-Mars, La cuisine rationnée. Nourrir un peuple et une armée. 1914-1918, Montréal, Athéna Éditions, 2011, 173 p." Bulletin d'histoire politique 20, no. 3 (2011): 210. http://dx.doi.org/10.7202/1055934ar.
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Djebabla, Mourad. "Marcelle Cinq-Mars, La cuisine rationnée. Nourrir un peuple et une armée. 1914-1918, Montréal, Athéna Éditions, 2011, 173 p." Bulletin d'histoire politique 20, no. 3 (2012): 210. http://dx.doi.org/10.7202/1056211ar.
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Sevin, Élodie, and Thomas Heller. "Cuisine (scientifique) et dépendance (entrepreneuriale). Enrôlement du chercheur dans l’activité entrepreneuriale et enrôlement de l’entrepreneur dans la recherche académique." Revue Communication & professionnalisation, no. 10 (October 16, 2020): 96–112. http://dx.doi.org/10.14428/rcompro.vi10.55633.
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Nous revenons sur une recherche ethnographique au côté de deux prestataires de services alimentaires aux entreprises dans les Hauts-de-France. Un retour réflexif sur la genèse de ce travail nous permet de rendre compte de ce que les professionnels « font à la recherche » dans le contexte de transformations multiples du côté de la production de la recherche publique académique et du côté des entreprises. La réflexion proposée permet de pointer le risque d’instrumentalisation d'une recherche par des professionnels dont le rôle glisse de « commanditaires » à coproducteurs à des fins économiques, le risque de dépendance de chercheurs vis-à-vis de professionnels enquêtés, mais aussi les possibilités de trouver un espace différent qui s’écarte de la recherche évaluative.
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Desjardins, Renée. "L’étude du menu comme représentation de l’identité culinaire québécoise : le cas des menus au Château Frontenac." Cuizine 3, no. 1 (June 28, 2011): 0. http://dx.doi.org/10.7202/1004729ar.
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Les arts de la table et la bonne bouffe font partie intégrante de la culture québécoise et lui donnent en grande partie son charme et son cachet. Avec plus de 400 ans d’histoire, la ville de Québec représente un lieu propice et riche non seulement pour l’étude de l’identité culinaire québécoise et franco-canadienne, mais aussi quant à l’évolution de la cuisine canadienne en général. Notre objet d’étude, le menu, se situe au croisement de l’historiographie, des food studies, des études canadiennes et de la traductologie. Nous y faisons valoir, à partir d’un corpus unique (les menus archivés du Château Frontenac), que le menu est un lieu discursif riche en pistes d’analyse et relativement inexploré. D’ailleurs, notre étude se propose d’analyser les normes langagières, sociales et culinaires présentes dans ces menus, et ainsi de dégager quelques tendances relatives aux identités culinaires québécoise, canadienne et franco-canadienne.
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Sing, Pamela V. "Cuisine et identité culturelle: discours et représentations chez des écrivains franco-canadiens et métis d’ascendance française contemporains." Articles, essais 20, no. 1-2 (March 15, 2010): 33–54. http://dx.doi.org/10.7202/039394ar.
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Résumé Dans cet article, Pamela V. Sing s’intéresse à une écriture révélatrice de l’importance du lien entre la langue maternelle ou ancestrale et l’identité, et ce, même chez ceux dont les pratiques linguistiques sont hautement diglossiques. Les trois écrivains dont il est question ici, Paulette Dubé, Sharon Proulx-Turner et Joe Welsh, ont des liens avec les Franco-Métis du XIXe siècle dont la culture et les pratiques ont subi une cruelle stigmatisation dès 1885, l’année de la défaite des Métis à la bataille de Batoche, suivie de la mise à mort de Louis Riel, condamné pour haute trahison. Pendant presque un siècle, celui du «Grand Silence», ils ont constitué le «peuple oublié du Canada», et lorsqu’ils sont retournés sur la scène publique, c’était en tant qu’anglophones pour qui bien des pratiques culturelles ancestrales avaient été oubliées. Aujourd’hui, les écrivains d’ascendance franco-métisse pratiquent une écriture qui, en se rappelant certains aspects de leur patrimoine, subvertit les stéréotypes réducteurs et dévalorisants dont les leurs sont victimes depuis longtemps. Il en résulte, entre autres, un discours culinaire dont le fonctionnement consiste à transformer une pratique culturelle en code culturel. Comme la remémoration de mets traditionnels fait presque inévitablement appel à la langue ancestrale, on a affaire à des textes hybrides écrits principalement en anglais, mais où viennent surgir des bribes dans une langue première dont le souvenir est aussi indestructible qu’il est imparfait. Il s’agit d’une écriture «bi-langue» étonnamment poétique, innovatrice et traditionnelle en même temps.
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Ulfah, Nurnaningsih Herya, and Pokkate Wongsasuluk. "The consumption of Indonesian local food and its relationship with body mass index among female university students." International Journal of Public Health Science (IJPHS) 11, no. 3 (September 1, 2022): 911. http://dx.doi.org/10.11591/ijphs.v11i3.21618.
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The study aimed to determine trend of Indonesian local food consumption and its association with body mass index (BMI) among female university students. It was cross-sectional study that involved 217 Indonesian female university students (18-25 years old) in April-May 2021 using conventional sampling by a self-administered online questionnaire in Malang City, East Java, Indonesia. Sociodemographic and dietary habits were collected along with body BMI data. Descriptive and Ordinal Logistic Regression were applied to analyze the data. The results showed the average BMI of 217 participants was 21.28+3.30 kg/m2. From 167 local Indonesian food that were identified, local cuisine with high carbohydrates and sugar such as fried noodles, meatballs, mixed vegetable soup, biscuits/pastry, fritters with topping, and iced milk tea with topping had a positive impact on overnutrition. Interestingly, chicken porridge had an inverse association with overnutrition. The ordinal regression results depicted the length of stay in study area had a significant association with BMI. However, meal frequency and snack time consumption also affected BMI. The preferred high-carbohydrate food is significantly associated with overnutrition (p<0.05). It is crucial to adjust nutritional education and people's food menu in reducing high-carbohydrate and sugar food to provide healthy food for university students.
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HIRENKO, Nataliia, and Dmytro KRAMARENKO. "RESEARCH OF DISPERSED THREE-COMPONENT SYSTEM AS A BASIS FOR STUFFED MASS WITH POULTRY MEAT AND VEGETABLE HYDROBIOTS." Herald of Khmelnytskyi National University. Technical sciences 309, no. 3 (May 26, 2022): 189–93. http://dx.doi.org/10.31891/2307-5732-2022-309-3-189-193.
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Proper nutrition of Ukrainians is one of the most important problems of today, which shapes the health and well-being of the nation as a whole. In a rational diet a special role is played by the creation of new, balanced in composition products that are enriched with deficient functional components – minerals, vitamins, dietary fiber. Analysis of the publications of domestic and foreign scientists shows the relevance of such a direction of creating new functional products as expanding the range of multicomponent stuffed mass with a variety of raw materials of animal and vegetable origin. According to scientific studies, the value of yield strength (YS) in the case of a change in the moisture content of minced sausages by 1% changes by 10… 15%, while the numerical values of other properties (viscosity, elasticity) change slightly. Thus, yield strength is a parameter by which you can effectively control the quality characteristics of minced meat. Fat retention capacity (FRC) is a technological characteristic that is important during all stages of the technological process of production of finished meat products and semi-finished products and is the ability of the system to adsorb fat balls on the surface and convert some fat into bound state. The ability of minced meat to bind moisture strongly depends on the degree of dispersion of the particles and the moisture-binding capacity (MBC). According to theoretical studies, taking into account the traditional trends of Ukrainian cuisine, the authors chose the main mass components to create minced meat with poultry and vegetable hydrobionts, these were – minced chicken, boiled beans and onions. The aim was to study an important rheological characteristic of minced meat – changes in the YS of dispersed systems, to create multicomponent stuffing. The aim of the study was also to determine the patterns of changes in MBC and FRC three-component model systems during the introduction of different concentrations of components. The paper presents the results of experimental studies of rheological and physicochemical properties of dispersed systems for creating minced meat with poultry and plant aquatic organisms. The dependences of the main rheological indicator for the stuffing system – the yield strength. Data on the moisture-binding and fat-retention capacity of the three-component polydisperse system were also obtained. Changes of the specified indicators from change of a parity of components are investigated.
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Firdayanti R.P, Thesya, and Wirnelis Syarif. "The Effect Of Banana Mas Flour Substitution On The Quality Of Semprit Cookies." Jurnal Pendidikan Tata Boga dan Teknologi 2, no. 3 (December 31, 2021): 182. http://dx.doi.org/10.24036/jptbt.v2i3.223.
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Cookies are one type of pastry product that people like. Cookies have many variations, one of which is a syringe cookie. Spray cookies are spray cookies that have a sweet taste, made from the basic ingredients of wheat flour, fat with a syringe technique. Wheat flour as the main ingredient for making cookies can be replaced by using banana flour. This study aims to analyze the effect of banana flour substitution on the quality of the syringe cookies with the percentages of 0%, 25%, 50%, and 75% on the organoleptic test of the shape, color, aroma, texture, and taste of the syringe cookies. This type of research is a pure experiment using a completely randomized design (CRD) method with four treatments and three repetitions. The data collection technique was carried out by giving questionnaires to 5 expert panelists who were lecturers of Family Welfare Science with the concentration of UNP Cuisine with primary data types. The data were analyzed using ANAVA, if Fcount Ftable then continued with Duncan's test. The results of this study indicate that there is a significant effect on the quality of the syringe cookies except for the shape, color, and sweet taste. The results of the quality of the best banana flour substitution syringe cookies were in the second treatment (X1) with a percentage of 25%.
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Boutaud, Jean-Jacques. "L’esthésique et l’épiphanique: Traces figuratives de la saveur." Semiotica 2016, no. 211 (July 1, 2016): 203–29. http://dx.doi.org/10.1515/sem-2016-0109.
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RésuméLe discours gastronomique prend une place toujours plus grande dans la société et se repose plus que jamais sur l’image pour communiquer sur la cuisine, le goût, l’émotion gastronomique. Au cœur de ce discours, la saveur et les sensations gustatives. Les sciences expérimentales ne définissent pas autrement le goût, mais les sciences humaines n’hésitent pas à donner une définition extensive du goût, dans toute son amplitude figurative. Pour autant, la saveur constitue le point d’origine et l’essence du goût et, à travers tous les possibles de communication, l’image se heurte à une problématique foncière: comment figurer la saveur? Nous faisons l’hypothèse qu’il faut d’abord penser le cadre figuratif en termes de figures, du figural à la figurativité, en passant par les figures rhétoriques. Puis situer cet espace figuratif dans la perspective d’une sémiotique esthésique, selon quatre modes de valorisation qui font système: les valorisations synesthésique (primat figuratif: la composition culinaire), esthésique (primat figuratif: une modalité sensorielle), hyperesthésique (primat figuratif: la matière) et anesthésique (primat figuratif: l’univers et l’esprit des lieux). Le figuratif de la saveur exige donc une réduction considérable par rapport au figuratif du goût, mais il ne conjugue pas moins la trinité du sensible, entre esthésie, esthétique et éthique.
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Sun, Jie, Baoguo Sun, Fazheng Ren, Haitao Chen, Ning Zhang, and Yuyu Zhang. "Influence of Different Frying Processes on the Flavor Characteristics and Sensory Profile of Garlic Oil." Molecules 24, no. 24 (December 5, 2019): 4456. http://dx.doi.org/10.3390/molecules24244456.
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Fried garlic oil has been widely used in traditional Chinese cuisine and, recently, has become increasingly popular in food manufacturing. In this study, the effects of different initial and final frying temperature on the flavor characteristics and sensory profile of fried garlic oil were investigated using solvent-assisted flavor evaporation (SAFE) combined with gas chromatography–mass spectrometry (GC–MS). Results showed that the content of flavor compounds changed significantly as the frying temperature was increased. The sample that was treated at an initial temperature of 115 °C and a final temperature of 155 °C contained the highest amount of thioethers and heterocycles, mainly comprising dimethyl trisulfide, diallyl disulfide, and 2-vinyl-4H-1,2-dithiin. Partial least-squares regression elucidated the sensory attributes of fried and roasted garlic, showing a high correlation with thioethers and pyrazines. Furthermore, changes in the 2,6-dimethylpyrazine, dimethyl trisulfide, and diallyl disulfide concentrations were detected every 5 °C during the frying process (initial temperature, 115 °C; final temperature, 155 °C). Dimethyl trisulfide and diallyl disulfide concentrations showed irregular, downward trends, while 2,6-dimethylpyrazine concentration exhibited an increasing trend.
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Bontempo, Paola, Paola Stiuso, Stefania Lama, Assunta Napolitano, Sonia Piacente, Lucia Altucci, Anna Maria Molinari, Luigi De Masi, and Daniela Rigano. "Metabolite Profile and In Vitro Beneficial Effects of Black Garlic (Allium sativum L.) Polar Extract." Nutrients 13, no. 8 (August 13, 2021): 2771. http://dx.doi.org/10.3390/nu13082771.
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Over the centuries, humans have traditionally used garlic (Allium sativum L.) as a food ingredient (spice) and remedy for many diseases. To confirm this, many extensive studies recognized the therapeutic effects of garlic bulbs. More recently, black garlic (BG), made by heat-ageing white garlic bulbs, has increased its popularity in cuisine and traditional medicine around the world, but there is still limited information on its composition and potential beneficial effects. In this study, the metabolite profile of methanol extract of BG (BGE) was determined by high-performance liquid chromatography coupled to tandem mass spectrometry in high-resolution mode. Results allowed to establish that BGE major components were sulfur derivatives, saccharides, peptides, organic acids, a phenylpropanoid derivative, saponins, and compounds typical of glycerophospholipid metabolism. Characterization of the BGE action in cancer cells revealed that antioxidant, metabolic, and hepatoprotective effects occur upon treatment as well as induction of maturation of acute myeloid leukemia cells. These results are interesting from the impact point of view of BG consumption as a functional food for potential prevention of metabolic and tumor diseases.
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Aviz, William Lee Carrera de, Joaquim Alves de Lima Junior, André Luiz Pereira da Silva, Rafaelle Fazzi Gomes, Rodrigo Otávio Rodrigues de Melo Souza, Helane Cristina Aguiar Santos, and Pedro Daniel de Oliveira. "Productivity of jambu (Acmella oleracea) using different soil water tensions and nitrogen rates under greenhouse condition." 2019 13, (03) 2019 (May 20, 2019): 360–66. http://dx.doi.org/10.21475/ajcs.19.13.03.p1178.
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Acmella oleracea (L.) R.K. is a native Amazon vegetable, known as jambu, which is widely used in regional cuisine and has aroused the interest of the pharmaceutical and cosmetic market. Thereby, this work aimed to study the effect of different soil water tensions and nitrogen rates on Jambu cultivation in the State of Pará. The experiment was conducted in a greenhouse for 30 days in 2016 testing Jamburana cultivar in a 10 × 10 cm spacing in the experiment. The experimental design was based on randomized blocks in a 4 × 4 factorial scheme with three replications. The treatments consisted of four soil water tensions (12, 18, 24 and 30 kPa) adjusted using drip irrigation, and four doses (0, 50, 100 and 150 kg ha-¹) of nitrogen. The analyzed variables were fresh mass, plant height, productivity and water use efficiency. There was no interaction between soil water tensions factors and nitrogen rates for all variables. The results showed that the best water tension in the soil and nitrogen dose that provided better development and productivity of jambu were 18 kPa and 79 kg ha-¹, respectively.
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Silva, Bruno Guzzo, Ana Maria Frattini Fileti, Mary Ann Foglio, Paulo de Tarso Vieira Rosa, and Osvaldir Pereira Taranto. "Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifolius Raddi)." Journal of Food Quality 2017 (2017): 1–12. http://dx.doi.org/10.1155/2017/3152797.
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Pink peppercorns are among the most sophisticated condiments in the international cuisine. This culinary spice is obtained from dried fruits of Schinus terebinthifolius Raddi, a species native to South America. In this work, a methodology for the assessment of pink peppercorn quality under various drying conditions was defined. Experiments were performed in a pilot tray dryer, which ensured integrity of the product. A central composite rotatable design with 11 experiments was devised to study the influence of drying air temperature (35–75°C) and air velocity (0.3–0.9 m/s) on product quality, assessed by moisture content, color (CIELAB system), and volatile compounds. The essential oils of fresh and dried fruits were extracted by hydrodistillation and analyzed by gas chromatography coupled to mass spectrometry. Air temperature had the greatest influence on the quality parameters under study, while air velocity had no statistically significant effect. Considering all quality criteria, temperatures between 40 and 55°C provided the best compromise, yielding an adequate moisture content in the dried product without dramatic degradation of color and essential oil.
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Schinto, Jeanne. "Remembering Dione Lucas." Gastronomica 11, no. 4 (2011): 34–45. http://dx.doi.org/10.1525/gfc.2012.11.4.34.
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A remembrance and reconsideration of Dione Lucas (1909–1971), one of America's first television-cooking-show hosts. Credited with being the first to introduce the techniques and traditions of French cuisine to the American home kitchen in the late 1940s, Lucas was superseded by Julia Child and today has been largely forgotten. Worse, food-world insiders who do remember her don't often have kind things to say. Working with her papers, donated to the Schlesinger Library at the Radcliffe Institute for Advanced Study at Harvard University, and in extensive interviews with her elder son, Mark Lucas, the author sets straight many questions about one of our first culinary celebrities, a woman who saw cooking as an art and believed herself to be an artist—a stance distinctly at odds with the idea of television's mass appeal and with the approach of many of her colleagues. Yet, the author argues Lucas deserves her modest place in culinary history and was, in Mark's words, “an extraordinarily complex person, but essentially unsophisticated in the best sense of the term.”
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Mo, Hongwei, Shoubing Yin, and Yunxia Liu. "The Development of Traditional Food in Tourist Destinations from the Perspective of Dramaturgy." Sustainability 14, no. 24 (December 16, 2022): 16900. http://dx.doi.org/10.3390/su142416900.
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The sustainable development of traditional diets in the tourist industry is an important issue. This article analyses the historical evolution and the opportunities for a traditional Chinese dish in tourism. Taking mandarin fish in Anhui cuisine as the research object and the world heritage site Hongcun as the case, this paper investigates the evolution process of the local traditional die driven by tourism and its influence on the construction of gourmet tourism destinations. Primary data were obtained via interview. It was found that, to cater to the mass tourists, the destination created the diet frontstage. Traditional food changed through menu simplification, taste changes, the standardization and scale of production, and the immobilization of presentation. The dieter’s frontstage and backstage are not entirely separated; the “middle stage”—Homestay diet is a fusion of them; it is the product of functional differentiation of the frontstage and active integration of the backstage. By expressing the actual state behind the scenes, the middle stage transforms the tourist system from a “supportive experience” to a “peak experience”.
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Ferlampin-Acher, Christine. "Perceforest : de l’entremets et de l’entrelardement au pastiche, ou l’art de cuisiner les textes." Études françaises 46, no. 3 (December 21, 2010): 79–97. http://dx.doi.org/10.7202/045119ar.
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Perceforest est un vaste roman en prose que Christine Ferlampin-Acher propose de dater, non du xive siècle, mais du xve. C’est sur cette datation qu’est basée l’étude qui suit. S’interroger sur le pastiche dans une oeuvre médiévale est tributaire d’une approche stylistique, problématique. À l’inverse, le questionnement sur le pastiche peut contribuer à nourrir une réflexion sur le style dans les oeuvres médiévales. Perceforest se présente comme une suite, à la fois de l’Historia Regum Britaniae et des Voeux du Paon, et comme une préhistoire du Graal du cycle de la Vulgate : y a-t-il continuité stylistique (et donc pastiche) entre Perceforest et les textes qui le bornent, en amont et en aval ? Le sujet, vaste, est abordé à travers l’étude du maintien de déclinaisons à morphologie latine (sera étudiée la relation entre Perceforest et ses modèles en amont) et de deux discours, du Christ et d’Alain (sera ciblée la relation avec le cycle Vulgate). Par ailleurs, Perceforest, comme chronique fictive, présente des traits qui vieillissent le texte et qui pourraient ressortir du pastiche : cependant, la patine naît surtout d’une nouvelle conception du passé, nostalgique, du fait de la confrontation avec le présent. L’étude du Conte de la Rose, dont la version en vers peut se lire comme un pastiche de lai et la version en prose comme un pastiche de mise en prose, confirme que c’est par la prise en charge du présent (les mises en prose sont un genre « moderne ») que l’écart temporel avec le passé se trouve le mieux mis en perspective. Finalement, comme les entremets et l’entrelardement (ce terme désigne dans Perceforest une conception esthétique fondée sur la variété), le pastiche a pour enjeu essentiel de redonner du goût à ce qui risque de devenir plat, monotone, routinier, topique.
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Kashchenko, Nina I., Gunay S. Jafarova, Javanshir I. Isaev, Daniil N. Olennikov, and Nadezhda K. Chirikova. "Caucasian Dragonheads: Phenolic Compounds, Polysaccharides, and Bioactivity of Dracocephalum austriacum and Dracocephalum botryoides." Plants 11, no. 16 (August 15, 2022): 2126. http://dx.doi.org/10.3390/plants11162126.
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Dracocephalum botryoides Steven and Dracocephalum austriacum L. are unexplored species of the Dracocephalum genus (Lamiaceae family) with a distribution in the Caucasus, where they are used in folk medicine and local cuisine. There are no data on the chemical composition of these Dracocephalum species. In this study, the application of a liquid chromatography-mass spectrometry technique for the metabolite profiling of methanol extracts from herbs and roots of D. austriacum and D. botryoides resulted in the identification of 50 compounds, including benzoic acid derivatives, phenylpropanoids, flavonoids and lignans. Water-soluble polysaccharides of the herbs and roots of D. austriacum and D. botryoides were isolated and characterized as mostly pectins with additive arabinogalactan-protein complexes and starch-like compounds. The antioxidant potential of the studied extracts of Dracocephalum and selected phenolics and water-soluble polysaccharides were investigated via radical-scavenging and ferrous (II) ion chelating assays. This paper demonstrates that herbs and roots of D. austriacum and D. botryoides are rich sources of metabolites and could be valuable plants for new biologically active products. To the best of our knowledge, this is the first study of whole plant metabolites and their antioxidant activity in D. austriacum and D. botryoides.
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Oh, Min-Ji, Hee-Jin So, Eun-Sik Hong, Jung-Ah Shin, and Ki-Teak Lee. "Presence of Cholesterol in Non-Animal Organisms: Identification and Quantification of Cholesterol in Crude Seed Oil from Perilla frutescens and Dehydrated Pyropia tenera." Molecules 26, no. 12 (June 21, 2021): 3767. http://dx.doi.org/10.3390/molecules26123767.
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Studies have reported that cholesterol, a molecule found mainly in animals, is also present in some plants and algae. This study aimed to determine whether cholesterol exists in three dehydrated algae species, namely, Pyropia tenera, Saccharina japonica, and Undaria pinnatifida, and in one plant species, namely, Perilla frutescens (four perilla seed oil samples were analyzed). These species were chosen for investigation because they are common ingredients in East Asian cuisine. Gas chromatography-flame ionization detection (GC-FID) analysis found that cholesterol was present in P. tenera (14.6 mg/100 g) and in all four perilla seed oil samples (0.3–0.5 mg/100 g). High-performance liquid chromatography with evaporative light-scattering detection (HPLC-ELSD) also demonstrated that cholesterol was present in P. tenera (14.2 mg/100 g) and allowed the separation of cholesterol from its isomer lathosterol. However, cholesterol could not be detected by HPLC-ELSD in the perilla seed oil samples, most likely because it is only present in trace amounts. Moreover, liquid chromatography-tandem mass spectrometry (LC-MS/MS) confirmed the presence of cholesterol in both P. tenera and perilla seed oil. MRM results further suggested that lathosterol (a precursor of cholesterol) was present in P. tenera.
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Kauma, Bryan, and Sandra Swart. "« En ville, les Africains sophistiqués ne mangent pas de ces plats-là »." Revue d'histoire contemporaine de l'Afrique, no. 2 (October 1, 2021): 89–116. http://dx.doi.org/10.51185/journals/rhca.2021.e554.
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Fondée en 1840, la ville de Bulawayo témoigne du développement urbain et de l’évolution des cultures alimentaires en Afrique australe et en Rhodésie du Sud (actuel Zimbabwe). Au temps du Gouvernement Responsable de 1923, la ville compte une population très diverse et s’impose non seulement comme le centre économique de la colonie britannique naissante, mais aussi comme le lieu emblématique des relations complexes entre Noirs et Blancs qui caractérisent la période coloniale. En s’appuyant sur l’histoire de la cuisine et des habitudes alimentaires liées aux petites céréales africaines – sorgho, millet et rapoko –, cet article retrace le développement de pratiques alimentaires nouvelles à Bulawayo. Basé sur les Archives nationales du Zimbabwe et l’historiographie existante, il a recours à l’histoire de ces petites céréales dans l’alimentation des citadins pour repenser certains aspects des relations socio-politiques entre Noirs et Blancs dans les cultures urbaines africaines, du début des années 1920 à l’aube de la Fédération des Rhodésies et du Nyassaland en 1953. Contribuant à une historiographie des villes africaines en plein essor, cet article démontre aussi comment, à l’époque coloniale, l’histoire des relations sociales et des changements de consommation à Bulawayo peut être analysée au prisme de l’estomac.
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Canbay, Hale Seçilmiş. "Effectiveness of Liquid-Liquid Extraction, Solid Phase Extraction, and Headspace Technique for Determination of Some Volatile Water-Soluble Compounds of Rose Aromatic Water." International Journal of Analytical Chemistry 2017 (2017): 1–7. http://dx.doi.org/10.1155/2017/4870671.
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Steam distillation is used to isolate scent of rose flowers. Rose aromatic water is commonly used in European cuisine and aromatherapy besides its use in cosmetic industry for its lovely scent. In this study, three different sampling techniques, liquid-liquid extraction (LLE), headspace technique (HS), and solid phase extraction (SPE), were compared for the analysis of volatile water-soluble compounds in commercial rose aromatic water. Some volatile water-soluble compounds of rose aromatic water were also analyzed by gas chromatography mass spectrometry (GCMS). In any case, it was concluded that one of the solid phase extraction methods led to higher recoveries for 2-phenylethyl alcohol (PEA) in the rose aromatic water than the liquid-liquid extraction and headspace technique. Liquid-liquid extraction method provided higher recovery ratios for citronellol, nerol, and geraniol than others. Ideal linear correlation coefficient values were observed by GCMS for quantitative analysis of volatile compounds (r2≥0.999). Optimized methods showed acceptable repeatability (RSDs < 5%) and excellent recovery (>95%). For compounds such as α-pinene, linalool, β-caryophyllene, α-humulene, methyl eugenol, and eugenol, the best recovery values were obtained with LLE and SPE.
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Riera Melis, Antonio. "Jerarquía social y desigualdad alimentaria en el Mediterráneo Noroccidental en la Baja Edad Media. La cocina y la mesa de los estamentos populares." Anuario de Estudios Medievales 24, no. 1 (April 2, 2020): 857. http://dx.doi.org/10.3989/aem.1994.v24.1003.
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Comme conséquence de l'expansion économique et de l'établissernent du système féodal, l'Occident a éprouvé, pendant la période centrale du Moyen Age, toute une série de changements alimentaires. Le pain devint, donc, l'aliment primordial pour les couches les plus basses de la société. Étant donné que la croissance des sociétés féodales avait atteint son plus haut point vers la fin du XIIIe siècle, l'équilibre -toujours précaireentre la population et les ressources s'est finalement rompu et la faim apparaît de nouveau. La ville et la campagne étaient, dépuis 1200, deux domaines économiques complémentaires, mais les cuisines de leurs subalternes respectifs n'étaient tout à fait égales vers la fin du Moyen Age. Or, les différences principales étaient une conséquence des mécanismes d'approvisionnement: ainsi les campagnards produisaient la plupart de leurs invariables nourritures, tandis que les classes inférieures urbanes dépendaient du marché dans lequel le changement alimentaire fut done plus rapide.
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Piché, Geneviève. "Du jardin à l’assiette : aperçu d’une recherche sur le patrimoine culinaire des Augustines de Québec." Terrains 15 (September 29, 2017): 101–9. http://dx.doi.org/10.7202/1041119ar.
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Jusque dans les années 2000, l’histoire de l’alimentation au Québec n’avait été que peu explorée, si ce n’est pour dresser l’inventaire des plats traditionnels et offrir des recettes au goût d’antan. En 2001, l’historien Bernard Audet initie de nouvelles recherches dans un champ historiographique encore relativement vierge, mais qui devient vite fructueux. Mis à part l’ouvrage de François Rousseau sur le régime des malades de l’Hôtel-Dieu de Québec (1983), les historiens sont cependant bien rares à s’intéresser aux pratiques culinaires des communautés religieuses, notamment hospitalières. Et pourtant, leurs archives regorgent de détails sur l’alimentation de la communauté, ainsi que sur celle des patients de l’hôpital. Afin de démystifier les origines de notre propre patrimoine culinaire, que peut-on tirer de leurs jardins, de leurs fermes et de leurs cuisines ? Cet article vise à faire le point sur un projet de recherche inédit, qui mènera à une publication future.
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Oliveira, Josildete Pereira de, Lara Carolina Becegato, and Luciano Torres Tricárico. "Hospitalidade urbana de destinos turísticos." Revista Brasileira de Pesquisa em Turismo 16 (August 9, 2022): 2621. http://dx.doi.org/10.7784/rbtur.v16.2621.
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Este artigo teve como objeto de estudo o destino turístico Santo Antônio de Lisboa, em Florianópolis (SC, Brasil), um destino tradicional de “sol e praia” da cidade, do turismo cultural focado no patrimônio da arquitetura colonial e, mais recentemente, impulsionado pela gastronomia da nouvelle cuisine com a releitura da gastronomia tradicional dos pescados. Assim, o objetivo principal desta pesquisa foi analisar as condições da hospitalidade do espaço físico desse destino turístico, dotado de paisagens naturais singulares, onde a memória histórico-cultural marca a paisagem edificada para habitantes, visitantes e turistas; além da demanda turística recente acentuada em virtude dos atributos culturais e da preservação ambiental. A metodologia está amparada na pesquisa descritiva e qualitativa com abordagem empírica e sensorial, apoiada na pesquisa documental, bibliográfica e iconográfica. Os dados foram analisados à luz de métodos focados em conceitos e paradigmas que dão suporte aos estudos da hospitalidade do espaço edificado, visando, outrossim, relacionar e inferir pressupostos, sistematizar modelos teóricos e categorias de análise. Os resultados ampliaram a construção epistemológica e contribuir com os métodos de análise da hospitalidade urbana de destinos turísticos. Os resultados da análise apontam para a pertinência e adequabilidade das categorias de análise de legibilidade, identidade do lugar e conforto ambiental urbano. Entretanto, a categoria de análise acessibilidade foi comprometida neste estudo.
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Sun, Wang Hu, Li Sha Li, and Shu Chen Xu. "Study on the Spirit of Place and the Spatial Representation of Traditional Settlement – Taking Shanghai Xinchang Old Town as Example." Advanced Materials Research 374-377 (October 2011): 1676–79. http://dx.doi.org/10.4028/www.scientific.net/amr.374-377.1676.
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This Article focus attention on the regional non-material cultural identity of the cities and towns around the the Yangtze River Delta . Historical and geographical context, rural festival temple fair, the daily living space is the three most representative components. It has great significance to the formation of regional economic, cultural and recreational attributes during the historical period Paper to the Xinchangtown of Nanhui County, take the historical maps of boiling down the wave; theannual festival, field activities, "March 28 Festival Temple Fair,"and traditional local cuisine as the main object of study: First, from thespirit of the idea, industry background and political and cultural backgroundand so, it analysis the impact of the history of formation and evolution of thesalt pan and the impact of salt industry for the spirit of the ancient localpeople, culture and life; Secondly, the elements of field culture arediscussed, then ,the festival market, business, entertainment space areanalyzed; Further attention later in the article section was taken to theinteraction of the field activities and the settlement pattern and itsmanifestations in daily life, which discusses the existence and impact of thelocal market place to the rural section and conduct the basic research for thethe rehabilitation of Festival Temple Fair