Academic literature on the topic 'Dominican Cooking'

Hazard analyses were conducted at four street-vending stands in the Dominican Republic. Temperatures of foods were measured during cooking, display (holding), and reheating (when done). Samples were taken at each step of the operation and at 5 to 6-h intervals during display. Foods usually attained temperatures that exceeded 90°C at the geometric center during cooking and reheating. At three of the stands, foods (e.g., fish, chickens, pork pieces) were fried and held until sold. Leftovers were held overnight at ambient temperatures in the home of the vendor or in a locked compartment of the stand. They were usually reheated early in the morning and displayed until sold. During the interval of holding, aerobic mesophilic counts progressively increased with time from about 103 after cooking to between 105 to 109/g. The higher counts were usually associated with holding overnight. Escherichia coli (in water, milk and cheese samples), Bacillus cereus (in bean and rice samples), and Clostridium perfringens (in meat, chicken and bean samples) were isolated, but usually in numbers less than 103/g. At the other stand, foods (e.g. beans, rice, meat and chicken) were cooked just before serving as complete meals. There were no leftovers. This operation was less hazardous, although there were many sanitary deficiencies. Recommendations for prevention and control of microbial hazards (mainly reducing holding time, periodic reheating and requesting reheating just before purchasing) are given. The need and suggestions for implementing educational activities to alert and inform those concerned about hazards and preventive measures are presented.

Food insecurity negatively affects HIV prevention and care, and sustainable interventions are needed. Here we describe the development of an integrated urban gardens and peer nutritional counseling intervention to address food insecurity and nutrition among people with HIV, which included: (1) peer nutritional counseling, (2) gardening training, and (3) garden-based nutrition and cooking workshops. The intervention was developed using community-based participatory research over multiple years and stages of data gathering and implementation and evaluation. Lessons learned include the importance of cross-sectoral partnerships to achieve multifaceted, integrated, and sustainable interventions and a shared commitment among partners to an ongoing cycle of action-oriented research, and the need for home-based and community-based gardens to enhance food security and social support. The development process successfully combined an evidence-based framework and community engagement to yield a multicomponent yet integrated food security and nutrition intervention appropriate for people with HIV and potentially adaptable for other chronic conditions.

Black Sigatoka, caused by Mycosphaerella fijiensis, is the most important disease of banana worldwide (1). It affects cultivars of the Cavendish subgroup that are used for export and important, locally consumed cooking and dessert bananas and plantains, reducing yields by 50% or more. Black Sigatoka first appeared in the Western Hemisphere in 1972 in Honduras, and has spread to all other countries in Central America (1980), Mexico (1980), and the following islands in the Caribbean: Cuba (1992), Hispanola (Dominican Republic) (1996), and Jamaica (1994). In South America, the disease has spread to Colombia (1981), Ecuador (1986), Venezuela (1992), and Peru (1994) (1). In June 1996, symptoms of the disease were observed in the San Carlos area in the western Chapare region of Bolivia. During surveys conducted in March and June 1997, several Cavendish clones, Dulce Cajita (Pisang mas), Guineo (Silk), Morado (Red), and Platano (French and Horn plantain) were affected. In each of eight major banana-producing areas in the region, disease incidence and severity were recorded at several representative sites on Cavendish cultivars, which were the most widely spread and susceptible clones in the region. Disease incidence was 100% in all areas from San Carlos to Ingavi B, 30 km to the east, and disease severity, rated as the youngest leaf spotted (YLS), ranged from means of 4.5 to 8 in the same areas. The disease was less common or rare in the Valle Sajta area, 60 km east of San Carlos, the reserve of the Yuqui indigenous group at the confluence of the Rio Chimore and Rio Useuta, 15 km northeast of San Carlos, and the southernmost settlements of the Yuracare indigenous group on the Rio Chapare, 20 km north of Ingavi B (incidences = 0 to 50%). Symptoms began as brown streaks on the abaxial leaf surface, 1 to 3 mm in length, and became visible on the adaxial surface and enlarged to wet, dark brown streaks, 1 to 2 × 10 to 20 mm, with chlorotic haloes. Ultimately, large portions of the leaf became blackened and watersoaked. The presence of the disease in the San Carlos, Ingavi B, and Senda B areas and the Yuqui reserve was confirmed after microscopic examination of the anamorph, Paracercospora fijiensis, on affected leaf tissue: scars were present on the base of conidia, and only simple conidiophores were found (2). This is the first report of black Sigatoka in Bolivia, and represents the southernmost extent of the disease on the South American continent. High rainfall in western portions of the Chapare (4 to 7 meters per year) makes it unlikely that the disease could be controlled effectively or economically in the region with fungicides. We believe this is the closest approach of the disease to Brazil (ca. 700 km), the last major banana-producing country in which black Sigatoka has not been reported. Moreover, the outbreaks in the northern Chapare are thought to be the first across the colonist frontier to indigenous Amazonian populations that rely on plantains and bananas as staple foods. References: (1) X. Mourichon and R. A. Fullerton. Fruits 45:213, 1990; (2) N. Pons. Trans. Br. Mycol. Soc. 89:120, 1987.

El presente estudio registra por primera vez a la especie Uranotaenia cooki (Diptera: Culicidae) en República Dominicana, concretamente en el municipio de Jarabacoa. Con este hallazgo, el culícido se encuentra oficialmente presente en todos los países que conforman las Antillas Mayores.

The potential of Gunungkidul district as a tourist destination is growing and the demands for entrepreneurship are increasing at this time. It encourages Dominikus Wonosari Gunungkidul High School as a partner, to launch Culinary and Entrepreneurship program. Community Service activity was carried out in order to support the program. The activity aimed to provide education, training, and grow the spirit of nutripreneurship for Dominican High School students. In addition, the activity aimed to produce graduates who are ready to work and experienced in running entrepreneurship for Dominican High School students or even when they cannot continue their education. The nutripreneurship empowerment of students was carried out by providing education and training. The education provided were include material on the concept of entrepreneurship, food product development, processing technology, packaging technology, hygiene and sanitation, as well as food safety and quality. The training provided was the practice of processing food products based on mocav flour which is a typical commodity of Gunungkidul district. Mocav flour will be processed into snack products that support Gunung Kidul district as a tourist destination. The traditional food products are pie, cookies, cake and snack food products, specifically milk pie, othello cookies, fruits, and chocochips, cake brownies and telur gabus snacks. The Empowerment of Nutripreneurship to the partners can be seen in the increasing of knowledge, skills, motivation and commitment to run Nutripreneurship. This were indicated by the results of pre- and post-test assessments, product quality from practice results, evaluation of the implementation of activities, and the implementation of follow-up programs independently by partners. The follow-up program that was carried out independently included stage 3 food processing training activities, to further strengthen the mastery of food products followed by the production and marketing process of training products in the Culinary Exhibition Program event organized by Dominikus Wonosari Gunungkidul High School

Encuesta realizada a Ada Parellada, Alejandra Sumasi, Anna Riera, Carme Ruscadella, Miquel Sen, Paco Solé Parellada, Quim Aranda y Toni Polo Bettonica sobre el panorama gastronómico español al final del franquismo y principios de la Transición, y las ideas de Manuel Vázquez Montalbán sobre la gastronomía. Biodatos de las personas encuestadas: Quim Aranda es periodista, actualmente corresponsal en el Reino Unido del diario ARA. Entre sus numerosos trabajos sobre la obra del escritor barcelonés, destacan el libro-entrevista Què pensa Manuel Vázquez Montalbán? (Dèria Editors, 1996), una serie de epílogos a las ediciones con-memorativas del 25 aniversario del nacimiento de Pepe Carvalho y el prólogo a la también edición conmemorativa de Los mares del Sur. Igualmente, es autor de El país de la infancia. Viaje de Ida y Vuelta, biografía novelada de Pepe Carvalho, bendecida por el propio Montalbán y publicada por Planeta (1997), dentro del estuche conmemorativo del 25 aniversario del detective. Además, ha escrito tres novelas: El avión de madera que logró dar media vuelta al mundo (Candaya, 2007, premio Nuevo Talento FNAC), La noia d’Aberdeeen (RBA, 2014) y Els tres cognoms de Lucía Van Haart (Columna, 2021). Anna Riera es periodista, escritora y profesora universitaria. Escribe sobre gastronomía en el Periódico de Catalunya desde hace casi dos décadas, dónde coordina los contenidos del suplemento Gourmet’s del Periódico de Catalunya. Es coautora del libro A Taste of Barcelona: The History of Catalan Cooking and Eating (Rowman and Littlefied 2019) y dirige el primer Postgrado en Marketing y Comunicación Gastronómica y Enológica de España, en la Universidad Abat Oliba de Barcelona, donde también imparte clases de historia de la gastronomía. Ha sido miembro del jurado internacional en el World Cheese Competition en Suiza, en el Concurso Habano Sommelier del Festival del Habano en la Habana y en la World Class Cocktail Competition. Carme Ruscalleda nació en Sant Pol de Mar (1952) en una familia cam-pesina y comerciante que le transmitió los valores de la tierra y de la cocina de kilómetro cero. Con inclinaciones artísticas, desde pequeña se sintió atraída por la cocina, pero aceptó estudiar comercio mercantil y formarse como cocinera para ponerse al frente del negocio familiar. Gracias al apoyo incondicional de su marido, Toni Balam, Ruscalleda transformó la tienda de los padres, un supermercado con sección de carnicería, en una delicatessen de éxito comarcal. En 1988 el matrimonio siente la fuerza de los emprendedores para atravesar la calle y convertir el antiguo Hostal Sant Pau en un restaurante gastronómico, abierto hasta el año 2018. Carme Ruscalleda es una cocinera autodidacta y perfeccionista. Su discurso gastronómico se articula en un diálogo constante con el recetario tradicional, que reinterpreta con imaginación y un escrupuloso respeto por el producto. Ha publicado varios libros de cocina, y es infatigable en la difusión de hábitos alimenticios saludables en las escuelas. Su restaurante Sant Pau de Sant Pol de Mar ha obtenido los máximos galardones profesionales. En 2004 abre un restaurante en Tokio y obtiene la Cruz de Sant Jordi. En 2009, junto a su hijo, Raül Balam, abre el restaurante Moments en el hotel Mandarin Oriental, Barcelona, donde desde 2017 es también responsable del área de gastronomía.Al abrigo de la “marca” CR, ha obtenido 7 estrellas estrellas Michelin, 3 en Sant Pol, 2 en Tokio y 2 más en Barcelona. Ruscalleda cree con firmeza que la cocina es cultura, en 2019 recibió el Premio Nacional de Cultura. También cree que la gastronomía nos proyecta en el mundo. Su apuesta por una cocina saludable, en sintonía con el paisaje y su entorno, es un reflejo de su compromiso con la sociedad. Ada Parellada nació en 1967 en la Fonda Europa de Granollers, estable-cimiento con más de 250 años de historia. En 1993 empezó su aventura culinaria en solitario abriendo Semproniana en Barcelona. Ha escrito una veintena de libros de recetas e incluso una novela, Sal de vainilla (2012). Sopas (2022) es el más reciente. Ha colaborado en diversos medios de comunicación, transmitiendo la necesidad de recuperar los hábitos culina-rios en los domicilios. Ha impartido numerosas charlas y talleres de co-cina, destacando una larga trayectoria dedicada a la educación en alimen-tación a niños. En 2020 comisarió una exposición que pretende responder a la pregunta ¿Por qué comemos como comemos actualmente? expuesta en el Museo Torre Balldovina en Santa Coloma de Gramanet. Es muy activa en la lucha contra el despilfarro alimentario. Es patrona de la Fundació Espigoladors y ha participado en diversas acciones para denunciar este problema mundial. También es patrona de la Fundación ASCA, Acció So-lidària contra l’Atur. Recibió la Cruz de Sant Jordi en 2016. Toni Polo Bettonica (Barcelona, 1969) es periodista y escritor. Estudió en el Liceo Italiano de Barcelona, se licenció en Historia contemporánea en la Universitat de Barcelona y cursó el Máster de Periodismo del diario El País y la Universidad Autónoma de Madrid. Ha colaborado en distintos medios de comunicación y actualmente trabaja en la unidad de Edición de El País, donde también colabora con la sección de Cultura desde la redacción de Barcelona. Antes fue el responsable de la sección Culturas del diario Público en Cataluña. Es cofundador de la plataforma digital para la divulgación de las artes escénicas Recomana.cat. Ha publicado, junto con el biólogo Sergio Rossi, Medusa y El cementerio de icebergs (ambas en Plaza y Janés), dos novelas con trasfondo ecológico y las novelas juveniles Los vagabundos del hielo y El pez de oro (Ediciones B), también con un importante mensaje medioambiental. Miquel Sen nació en Barcelona en 1946. Estudió biología en la Universidad de Barcelona. Su actividad periodística le ha llevado a interesarse por la gastronomía y su historia, publicando numerosos libros: Viaje por los vinos de España, Les cases de menjar, El país del cava, Paseo por los restaurantes de Cataluña, Les receptes de la nova cuina catalana, Enciclopedia del cava, Comer por cuatro pesetas, más una biografía: El escultor Emili Armengol, y distintas novelas: La noche siempre llega, Un artículo de encargo, y La memoria muda. Luces y sombras del reinado de Ferran Adrià supone una ampliación de su registro literario hacia el ensayo. Confieso que he comido, una reflexión autobiográfica sobre la gastronomía. Su última publicación es una novela: El gato de Balzac. Es colaborador de las revistas: Vinos y Restaurantes. Hasta el año 2012 ha colaborado en La Guía del Ocio, dónde escribió durante 24 años una crónica semanal y del diario Avui en el que ha mantenido durante ocho años una sección en el Suplemento Dominical. A partir de julio de 2006 es columnista de El Periódico de Cataluña. Ha sido director del programa Cuines de la televisión autonómica catalana TV3 durante 15 años. Ha realizado más de 3800 programas, situándose ininterrumpidamente entre los ocho programas más vistos de la cadena, por lo cual ha recibido el premio de la Academia Catalana de Gastronomía al mejor programa de divulgación. Miquel Sen detenta también Le Prix France de Gastronomie. Paco Solé Parellada es ingeniero industrial, licenciado en Ciencias Económicas y Máster en Gestión de la Tecnología. Actualmente es catedrático emérito de la Universitat Politècnica de Catalunya y vicepresidente de la Fundación Conocimiento y Desarrollo. Durante su vida académica ha ejercido, entre otros, los cargos de Vicerrector, impulsor y director de la Cátedra UNESCO de Dirección de Universidades, Programa Innova y Parque Científico, entre otros. Ha ejercido la docencia en la UPC y en la Universidad de Quebec. Ha escrito numerosos libros y artículos sobre desarrollo, emprendimiento, gastronomía e innovación. Desde 2014 dirige la Colección de Recetarios Históricos. Medalla, a título individual, al Mé-rito Turístico del Ministerio de Industria, Comercio y Turismo; Medalla Narcís Monturiol en el Mérito Científico. Miembro, entre otras instituciones, de la Real Academia Española de Economía y Finanzas y de la Aca-demia Catalana de Gastronomía y Nutrición. Propietario del Restaurante 7 Portes en el que nació y que ha regentado desde los 28 años. Alexandra Sumasi es periodista especializada en gastronomía. Estudió en la Universitat Autónoma de Barcelona, y tiene experiencia en medios de comunicación de más de 20 años. Ha trabajado en radio, televisión y prensa escrita, siempre enfocada en gastronomía. Ha sido guionista del programa Origen de La 2 de RTVE, centrado en el producto gastronómico español, y coordinadora de la revista gastronómica Beef!, y ahora es re-dactora de gastronomía de Fuera de Serie, corresponsal de Food & Wine edición en español para el sur de Europa, es columnista en Bon Viveur, y moderadora / presentadora en distintos encuentros gastronómicos.

The purpose of this study is to determine factors associated with indoor cooking practices and specific vital signs across two middle-income countries, Dominican Republic and Nicaragua. This study used data from Nicaragua (n=76) and Dominican Republic (n=62) (collected in 2018-2019). Multivariable linear regression was utilized to determine factors associated with carbon monoxide levels and systolic blood pressure. Among all participants (n=138), approximately half lived in Nicaragua (n=76, 55.1%) and half lived in Dominican Republic (n=62, 44.9%). The overall smoking prevalence in each country was low (9.2% in Nicaragua and 4.8% in Dominican Republic). Age was associated with higher carbon monoxide levels and higher systolic blood pressure measurements in each country. Future studies should examine a broader range of contextual and behavioral factors related to carbon monoxide and peak flow measurements in the two countries.

AbstractTepary bean (Phaseolus acutifolius A. Gray) is a viable and nutritious alternative to common bean (P. vulgaris L.) in areas with excessively high temperatures and/or chronic drought. Tepary bean is a traditional crop of the Tohono O'odham Indians of the Sonoran Desert in the Southwest United States and Mexico, as well as other Indigenous peoples of the United States, Mexico, and Central America. Despite its potential for broad applications for reduced water‐input agriculture or for hot, semi‐arid, marginal production zones, tepary bean remains an orphan crop. ‘USDA Fortuna’ (Reg. no. CV‐352, PI 698459) is an improved tepary bean cultivar with enhanced seed size, seed quality, tolerance to Bean golden yellow mosaic virus, and resistance to local strains of rust in Puerto Rico. It has leafhopper pest resistance, common bacterial blight resistance, and moderate resistance to powdery mildew. USDA Fortuna is a high‐yielding tepary bean with an attractive black speckled seed color and a quick cooking time. This cultivar was developed cooperatively by the USDA‐ARS, the University of Puerto Rico, Zamorano University, the Instituto Dominicano de Investigaciones Agropecuarias y Forestales (IDIAF) of the Dominican Republic, Quisqueya University of Haiti, the National Seed Service of Haiti, Instituto Nacional de Innovación y Transferencia en Tecnología Agropecuaria (INTA) of Costa Rica, and Iowa State University.

ABSTRACT Objective: Food security interventions with people living with HIV (PLHIV) are needed to improve HIV outcomes. This process evaluation of a pilot intervention involving urban gardening and peer nutritional counseling with PLHIV assesses feasibility, acceptability, and implementation challenges to inform scale-up. Design: Mixed methods were used, including quantitative data on intervention participation and feasibility and acceptability among participants (n=45) and qualitative data from a purposive sample of participants (n=21). Audio-recorded interviews were transcribed and coded using a codebook developed iteratively. Setting: An HIV clinic in the northwest-central part of the Dominican Republic. Results: The intervention was feasible for most participants: 84% attended a garden workshop and 71% established an urban garden; 91% received all three core nutritional counseling sessions; and 73% attended the cooking workshop. The intervention was also highly acceptable: nearly all participants (93-96%) rated the gardening as “helpful” or “very helpful” for taking HIV medications, their mental/emotional wellbeing, and staying healthy; similarly high percentages (89-97%) rated the nutrition counseling “helpful” or “very helpful” for following a healthy diet, reducing unhealthy foods, and increasing fruit/vegetable intake. Garden barriers included lack of space and animals/pests. Transportation barriers impeded nutritional counseling. Harvested veggies were consumed by participants’ households, shared with neighbors and family, and sold in the community. Many emphasized that comradery with other PLHIV helped them cope with HIV-related marginalization. Conclusion: An urban gardens and peer nutritional counseling intervention with PLHIV was feasible and acceptable; however, addressing issues of transportation, pests, and space is necessary for equitable participation and benefit.

Based on interviews with Dominicans, Cubans and Puerto Ricans and the author’s experiences, this chapter examines food practices as drivers for dietary change and maintenance in the Hispanic Caribbean community. The analysis demonstrates the influence of structural factors (particularly gender, social class, and migratory status) in food practices, underscoring that migrants’ eating patterns are the result of much more than ethnic identity and changes upon migration.

This chapter examines the conflict that Jordan of Giano and Thomas of Eccleston allow to simmer just beneath the surface of their texts and that Salimbene of Adam then angrily exposes. What exactly was Brother Elias's attitude during his generalship? If one takes at face value Salimbene of Adam's most explicit accusations, one might wonder whether Elias gave in to a temptation similar to the one Dominic flirted with for the Order of Preachers: entrusting the administration of the Order of Lesser Brothers to the lay brothers, on the model of Grandmont, which was well known to them at the time. The chapter argues that Elias sought to maintain the status quo just as it had been established in Francis's day, but this was enough to cause discontent, indeed scandal, because the world had changed around the order, and the order, inevitably, had changed with it. The status quo was that priests were not to claim that their priesthood exempted them from domestic chores, dishwashing and cooking, within the community; that brothers of any status could be promoted to any kind of office; that all were allowed to participate in general chapters.