Academic literature on the topic 'Maya cooking'
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Journal articles on the topic "Maya cooking"
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López-Martínez, Octavio, and Heriberto Emilio Cuanalo de la Cerda. "Participatory action research in the design, construction and evaluation of improved cook stoves in a rural Yucatec Maya community." Action Research 18, no. 4 (April 29, 2017): 490–509. http://dx.doi.org/10.1177/1476750317704047.
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Different initiatives have promoted the use of improved cook stoves around the world. Their goal has been to eradicate cooking over open flame inside dwellings because it is associated with health problems, inefficient resource use and greenhouse gas emissions. Most of these improved cook stoves initiatives depend heavily on expert-generated solutions, treating users as mere recipients. However, they have had little success in terms of adoption rates. Their failures are due to myriad factors, highlighting the complexity of this problem. In the rural community of Yaxcabá, Mexico, most households use wood as a cooking fuel in small fire pits. As an alternative approach to this problem, we proposed a project to create an improved cook stoves based on dialogue with community members. We used a systems approach to analyze the large number of variables involved in the problem. Following participatory action research approach, we worked with 17 participants forming two groups in a process of self-diagnosis, design, construction and evaluation of two improved cook stoves models. The participants stated that the resulting improved cook stoves offered multiple advantages over previous devices, particularly in sociocultural, environmental and comfort aspects.
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Halperin, Christina T. "Ancient cosmopolitanism: Feminism and the rethinking of Maya inter-regional interactions during the Late Classic to Postclassic periods (ca. 600–1521 CE)." Journal of Social Archaeology 17, no. 3 (September 8, 2017): 349–75. http://dx.doi.org/10.1177/1469605317730628.
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The consideration of cosmopolitanism in archaeology provides a useful lens for thinking about and expanding how to conceive of inter-regional interactions and experiences of belonging in the ancient world. Previous models in Mesoamerican archaeology often implicitly follow a cosmopolitanism of elite male citizens of the world. In incorporating a feminist perspective to the analysis of inter-regional relations, this paper examines Maya women’s roles in cosmopolitan encounters during the Late Classic to Postclassic periods (ca. 600–1521 CE) with a particular focus on merchant women, clothing as a statement of belonging in a larger world, and the adoption of new cooking practices. Such a perspective underscores the ways in which inter-regional interactions in Pre-Columbian Mesoamerica may have been unevenly and contingently experienced, rather than homogenously adopted, and that the articulation of different worlds need not require everyone to be highly mobile.
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Trabanino, Felipe, and Aurora Muriente Pastrana. "Ancient and modern use of pine at the site of Chinikihá, Chiapas, México." Estudos do Quaternário / Quaternary Studies, no. 16 (June 22, 2017): 107–14. http://dx.doi.org/10.30893/eq.v0i16.148.
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Archaeobotanical remains of ocote pine have been recovered from different Classic Period (AD 300 - 900) Maya sites indicating use in ritual ceremonies and in household refuse for the fertilization of agricultural fields. Our results in the Palenque region, at the archaeological site of Chinikihá dating to Cal AD 620, suggest that there was no difference in the use of ocote in the residential units compared to that in the palace units. Ocote wood charcoal remains were found in ceremonial contexts, burials, household refuse deposited in home gardens, and patio’s soils. We consider the ancient use of ocote pine alongside modern use of ocote in Guatemala and Chiapas, which has an economic importance with the cutting of pine sticks to sell in regional markets to use as torch for illumination and lighting daily cooking fires.
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Vázquez López, Verónica Amellali, Kathyrn Reese-Taylor, Debra S. Walker, Mikaela Radford, Jessica Shaw, and Armando Anaya Hernández. "Prácticas rituales mayas durante el periodo Preclásico en el Complejo Grazia, Yaxnohcah, Campeche." Estudios de Cultura Maya 60 (September 7, 2022): 57–95. http://dx.doi.org/10.19130/iifl.ecm.60.23x00s702.
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During the Middle (1000–400 BC) and Late (400 BC–AD 200) Preclassic periods, Yaxnohcah was an extensive settlement containing more than 15 civic-ceremonial complexes spread over 40 km2. Our research focuses on one of the principal peri-urban nodes known as the Grazia Complex, which consists of a monumental platform featuring a triadic group, a ballcourt, and other minor structures. Excavations revealed several construction phases, as well as the remains of repetitive ritual activities. A hearth associated with an altar and a cache deposit with a triadic layout was uncovered on the platform in front of the triadic group. This deposit and its location represent one of the earliest and clearest examples of the conceptual equivalence of household hearths and three stone places in the Maya lowlands. It provides explicit evidence for the replication of household ritual associated with cooking hearths to the public ritual analog, feeding the gods, a religious ideology intimately related to the emergence of kings. Below the Late Preclassic triadic hearth, we identified an earlier altar, and below that, a much earlier Middle Preclassic hearth that probably preceded construction of the triadic group. These ritual contexts evidence the antiquity of community ritual practices at Grazia that involve repetitive ritual burning associated with placemaking activities. Here, we focus on ritual practices as vehicles to construct social relations within the local community, and their implications for the urban landscape at Yaxnohcah.
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Mooney, Edward S. "Solve It! The Three Bears Cookie Store." Mathematics Teaching in the Middle School 13, no. 5 (December 2007): 283. http://dx.doi.org/10.5951/mtms.13.5.0283.
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The Bear family decided to open a cookie store that featured bear-sized cookies. Mama and Baby Bear decorated the cookies, and Papa Bear sold the cookies. Mama Bear could completely decorate a cookie every 7 minutes. Baby Bear could completely decorate a cookie every 12 minutes. Unfortunately, Papa Bear was eating one of the cookies every 9 minutes. If they open the store and have no cookies decorated, how long will it take them to produce 500 decorated cookies that can be sold?
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TJANDRA, MIKI. "ANALISIS KRITIS VISUALISASI GAME COOKING MAMA DALAM KONTEKS IDEOLOGI DAN SIMULASI." Serat Rupa Journal of Design 1, no. 1 (January 19, 2018): 16. http://dx.doi.org/10.28932/srjd.v1i1.438.
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Cooking Mama is a famous cooking simulation game which can be played in a variety of mobile platforms and smartphones. The game introduces players to the world of cooking in a virtual environment. The visualization of gaming, especially the characters and objects in the game, exposing some interpolation of ideological perspectives through the images to generate specific meanings. The players follow the instructions of a lead character named ‘Mama’ and do an array of kinesthetic activities of ‘cooking’ in a simulation, which is in the form of the abstraction of real cooking activities. This essay analyzes the critical context of ideology and simulation in the Cooking Mama game. Keywords: character; cooking; ideology; simulation; visual
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Habibi, M. A. Muazar, Nurhasanah Nurhasanah, Ika Rachmayani, and Sulistian Sulistian. "MENGEMBANGKAN FUN COOKING DALAM MENINGKATKAN KREATIVITAS ANAK USIA DINI DI KABUPATEN LOMBOK TENGAH: STUDI KASUS." Jurnal Mutiara Pendidikan 1, no. 2 (August 26, 2021): 74–83. http://dx.doi.org/10.29303/jmp.v1i2.2903.
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Kegiatan kreativitas yang biasanya difasilitasi di sekolah, kini anak tidak dapat lagi leluasa melakukannya di rumah. Karena angka pembelajaran selama masa covid-19 dialihkan menjadi angka daring. Salah satu kegiatan yang bisa dilakukan di rumah untuk meningkatkan kreativitas anak adalah kegiatan Fun Cooking. Fokus penelitian ini adalah bagaimana fun cooking dapat meningkatkan kreativitas anak usia 5-6 tahun di Desa Janapria. Tujuan penelitian ini adalah untuk meningkatkan kreativitas anak usia 5-6ÃÂ tahun melalui kegiatan fun cooking di Desa Janapria. Metode penelitian ini adalah metode kualitatif deskriptifÃÂ dengan jenis penelitian studi kasus. Penelitian ini dilakukan di Desa Janapria Kecamatan Janapria Kabupaten Lombok tengah dengan subjek penelitian sejumlah 5 orang anak yang berusia 5-6 tahun. Penelitian ini menggunakan 3 menu fun cooking yakni sate buah, angkah lapis, dan coklat karakter. Alat pengumpulan data menggunakan angkahnt observasi. Hasil penelitian ini menunjukkan bahwaÃÂ setiap anak mencapai perkembangan kreativitasÃÂ dengan berbagai kategori penilaian. Kategori penilaian perkembangan kreativitas pada penelitian ini ada tiga yakni perkembangan kreativitas Kurang Baik (KB), perkembangan kreativitas Cukup Baik (CB), dan perkembangan kreativitas Baik (B). dari hasil penelitian yang didapatkan, maka fun cooking dapat meningkatkan kreativitas anak dengan angkah-langkah yang terdiri tahap persiapan, tahap pelaksanaan, dan tahap peyelesaian.
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C.V, Papade, and Shirsikar A.B. "EXPERIMENTAL ANALYSIS OF SOLAR OPERATED AUTOMATIC MAWA MAKING MACHINE." International Journal of Innovative Research in Advanced Engineering 9, no. 8 (August 31, 2022): 345–55. http://dx.doi.org/10.26562/ijirae.2022.v0908.35.
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The hasty development of India and a upward population has directed to natural resources and available energy for everyday use becoming sparse. Many areas in rural India use wood as their main source of fuel for cooking. This demand has led to deforestation of the land, as well as increased health issues due to smoke inhalation during wood-fueled cooking. So, efforts should be made to solve these problems. An enormous amount of energy is expended regularly on cooking. So the demand can be fulfilled by solar reflector. The main purpose of system is to reduce human effort by implementing the stirring mechanism and to prevent the fuel consumption by use of solar energy In this research project mawa made in both Ways, direct heating and storing thermal energy in oil. So it’s available for day night. From 5 liter of milk, made 1kg of mawa in 3.5 Hours, by direct method. By storing thermal energy in oil its takes more time, but by providing insulation made mawa also in night time. Total mawa made capacity of system is 2.5kg per day.
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Losoya-Sifuentes, Carolina, Karen Pinto-Jimenez, Mario Cruz, Rosa M. Rodriguez-Jasso, Hector A. Ruiz, Araceli Loredo-Treviño, Claudia Magdalena López-Badillo, and Ruth Belmares. "Determination of Nutritional and Antioxidant Properties of Maya Nut Flour (Brosimum alicastrum) for Development of Functional Foods." Foods 12, no. 7 (March 25, 2023): 1398. http://dx.doi.org/10.3390/foods12071398.
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Maya nut (Brosimum alicastrum) is a novel food with high nutritional value. This research aimed to evaluate the nutritional and antioxidant properties of Maya nut flour (MNF) made from seeds dried by different methods (sun-dried and using hot air at 45 °C and 60 °C) to explore its incorporation into cookies and evaluate its nutritional and functional properties. The naturally sun-dried flour (NF) had the highest content of ash (3.64 ± 0.11 g/100 g), protein (6.35 ± 0.44 g/100 g), crude fiber (6.75 ± 0.29 g/100 g), and functional properties (water and oil absorption). The color of the flour was affected by the different drying methods. While the drying methods influenced the total polyphenolic content (TPC) and antioxidant activity (AA) of MNF, they did not affect the morphology of the native starch or generated important molecular-structural changes. The substitution of 60% of wheat flour with NF in the cookie’s formula increased the protein and fiber content, whereas 20% substitution increased its AA. MNF is a source of protein, dietary fiber, micronutrients, and functional compounds that can enrich cookie formulations.
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Hati, Intan Permata, Bhakti Etza Setiani, and Valentinus Priyo Bintoro. "OPTIMASI PENAMBAHAN TEPUNG KOMPOSIT TERIGU, BEKATUL, DAN KACANG MERAH TERHADAP KUALITAS KIMIA COOKIES." Journal of Nutrition College 9, no. 2 (June 4, 2020): 100–105. http://dx.doi.org/10.14710/jnc.v9i2.27023.
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Latar Belakang: Cookies banyak disukai berbagai kalangan karena rasanya yang manis dan praktis, namun cookies yang beredar di pasaran mengandung serat dan protein rendah. Maka dari itu, dibutuhkan bahan lokal untuk meningkatkan serat dan protein cookies. Bekatul dan kacang merah merupakan bahan lokal yang dapat dijadikan alternatif sebagai bahan baku cookies, namun bahan lokal tersebut memiliki masa simpan pendek, sehingga perlu dijadikan bahan setengah jadi, yaitu tepung. Tujuan: Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung komposit terigu, bekatul, dan kacang merah pada kualitas kimia cookies. Kualitas kimia pada cookies yang diamati adalah serat kasar, protein, abu, dan aktivitas antioksidan. Metode: Rancangan percobaan menggunakan 4 perlakuan Terigu : Tepung BKM (Bekatul Kacang Merah), yaitu perlakuan 1 (T1) 90%:10% (b/b), perlakuan 2 (T2) 85%:15% (b/b), perlakuan 3 (T3) 80%:20% (b/b), dan perlakuan 4 (T4) 75%:25% (b/b). masing-masing perlakuan dilakukan 5 kali ulangan. Data serat kasar, protein, dan abu dianalisis dengan ANOVA (p<0,05) jika terdapat pengaruh, maka dilanjutkan dengan DMRT, sedangkan data aktivitas antioksidan dianalisis secara deskriptif dengan melihat rerata. Hasil: Kadar serat kasar cookies terdapat pada perlakuan T4 sebesar 17,92% , kadar protein tertinggi terdapat pada perlakuan T4 sebesar 10,65%, kadar abu tertinggi terdapat pada perlakuan T4 sebesar 2,26%, dan kadar aktivitas antioksidan tertinggi terdapat pada perlakuan T4 sebesar 81,16%. Kesimpulan: Hasil penelitian menunjukkan bahwa perlakuan terbaik cookies adalah perlakuan T4 (Tepung terigu 75% : Tepung BKM 25%) cookies tepung komposit terigu, bekatul, dan kacang merah karena mampu meningkatkan serat kasar, protein, abu, dan aktivitas antioksidan. Namun, kadar abu cookies belum memenuhi syarat mutu cookies. Penelitian selanjutnya disarankan untuk menambahkan bahan lain untuk menutupi warna gelap pada cookies yang dikarenakan cookies penelitian ini berwarna hitam, serta melakukan pengujian aktivitas antioksidan setelah pembuatan produk cookies.
Dissertations / Theses on the topic "Maya cooking"
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Fernández, Upiachihua Yanet, Chávez David Lezama, Rodriguez Andrea Morocho, Quevedo Lucero Ninapayta, Saji Alarcón, and Zaily. "The Cookie Dough Company." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652302.
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En América Latina, existe un 49% de jóvenes que están dispuestos a probar nuevas experiencias, nuevos e inusuales sabores según el estudio realizado por la irlandesa Kerry, especializada en Taste & Nutrition y publicado en “Taste Charts 2019 Latam”. Es por ello que un grupo de amigos al ver la necesidad que existe en el sector de postres decide crear a The Cookie Dough Company. Un emprendimiento que tiene como objetivo ofrecer productos de pastelería, cuya base es una de masa de galleta comestible, acompañada de diferentes sabores, los cuales están inspirados en diferentes frutas y postres tradicionales de la pastelería peruana e internacional, dando ello como resultado una primera línea de productos que incluye diferentes sabores. Estas combinaciones permiten que se tenga un equilibrio entre sabores dulces, agrios y amargos. Además, dado que nos encontramos en una tendencia por cuidar el medio ambiente, se ofrece los productos en envases de vidrio, los cuales pueden ser reciclados o reutilizados permitiendo que se disminuya la contaminación ambiental, el cual es un factor importante para todo consumidor en la actualidad, ya que valoran más a las empresas eco friendly, generando que tengamos una imagen positiva para los clientes. Dichos productos están dirigidos para hombres y mujeres jóvenes - adultos que sean amantes de los postres, busquen darse una pausa dulce y estén dispuestos a probar nuevos productos/sabores teniendo la opción de poder adquirir una cookie dough en plataformas virtuales como Facebook e Instagram.In Latin America, there are 49% of young people who are willing to try new experiences, new and unique flavors. According to the study carried out by the irish Kerry, specialized in Taste & Nutrition and published in “Taste Charts 2019 LATAM”. Therefore, a group of friends realized that there is a need in the dessert sector and decided to create The Cookie Dough Company. An entrepreneurship that has as purpose to offer pastry products whose base is edible cookie dough, accompanied by different flavors which are inspired in different fruits and traditional desserts of peruvian and international pastry, resulting in a front line of products that includes different flavors. These combinations allow a balance between sweet, sour and bitter flavors. In addition, since the The Cookie Dough Company are in a trend to care the environment, our products are offered in glass containers that can be recycled or reused, allowing environmental pollution to decrease, currently it’s an important factor for every consumer because they value eco friendly companies more, generating a positive image for our customers. These products are targeted to young men and women - adults who are willing to try new products / flavors having the option of being able to purchase a cookie dough on virtual platforms such as Facebook and Instagram.
Trabajo de investigación
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Canales, Montoya Joana Vanessa, Schnaiderman Berko Heringman, Almonte Cuadra Diego Renato Jara, Cohen Gabriela Adriana Jimenez, and Orchessi Jose Luis Valdivia. "Ey! Dough." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/626528.
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Nuestro trabajo de investigación se basa en un plan de negocio, el cual demuestra como una industria o mercado estático puede revolucionarse integrando la innovación y personalización en conjunto. En este sentido, se ha creado la marca “Ey! Dough”, un nuevo formato para consumir masa de galletas, en donde el cliente puede diseñar su pedido, combinando diferentes sabores y toppings en base a sus gustos y preferencias. A partir del uso de métodos de validación, como encuestas y focus group, hemos podido determinar que nuestro público objetivo se encuentra en un entorno cambiante y busca seguir las tendencias, sobre todo cuando se trata del sector gastronómico, que es uno de los más fuertes en nuestro país. La ventaja competitiva de nuestra marca es la diferenciación. Actualmente, los competidores de nuestro sector solo ofrecen productos hechos a base de masa de galletas en un formato predeterminado y con un único sabor, ninguno de ellos aplica nuestro formato personalizable. Por otro lado, se ha logrado validar la aceptación del producto a través de nuestros canales de ventas. De ellos, el más importante son las redes sociales, ya que nos han generado las ganancias más significativas de la empresa hasta el momento. Ha sido tan buena la aceptación de la marca que una de las plataformas móviles de entrega a domicilio más importantes, Uber Eats, nos han ofrecido afiliarse con nosotros por un periodo de prueba determinado.Our research work is based on a business plan, which demonstrates how an industry or static market can be revolutionized by integrating innovation and personalization together. In this sense, the brand "Ey! Dough", a new format to consume cookie dough, where the customer can design their order, combining different flavors and toppings based on their tastes and preferences. From the use of validation methods, such as surveys and focus group, we have been able to determine that our target audience is in a changing environment and seeks to follow trends, especially when it comes to the culinary sector, which is one of the strongest in our country. The competitive advantage of our brand is differentiation. Currently, the competitors of our sector only offer products made from cookie dough in a predetermined format and with a unique flavor, none of them applies our customizable format. On the other hand, we have validated the acceptance of the product through our sales channels. Of these, the most important are social networks, since they have generated the most significant earnings of the company so far. Acceptance of the brand has been so good that one of the most important mobile home delivery platforms, Uber Eats, has offered to join us for a certain trial period.
Trabajo de investigación
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Shandu, Siphiwokuhle. "Genetic diversity, correlations and path coefficient analysis in popcorn (Zea mays L. everta)." Thesis, 2012. http://hdl.handle.net/10413/10017.
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Popcorn is the most popular snack food in the world. Genetic diversity is of major concern in popcorn breeding. High genetic diversity allows manipulation of different genotypes to breed new varieties. There is very little published work on popcorn production in Sub-Saharan Africa primarily in South Africa. Popcorn production in South Africa could be hampered by the lack of superior and adapted varieties with large genetic base, good popping ability and high yield. Studies relating popping expansion volume and grain yield are of fundamental importance for popcorn improvement, but they are limited. Furthermore, there is limited number of studies
regarding popcorn genetic diversity among locally developed popcorn varieties. The objectives of the study were; (i) to investigate genetic variability among the popcorn inbred lines, (ii) to study the magnitude of genetic diversity among the popcorn inbred lines, (iii) to establish the relationship between popping ability and seed yield, and with secondary traits, and (iv) to evaluate the effect of popping methods on popping ability of different popcorn inbred lines. Two populations designated as Population 1 and Population 2 with 83 and 81 inbred lines, respectively, were used in the study.On the study of the appraisal of popping methods, the highest popping expansion volume (cm³) and less number of unpopped kernels were obtained from hot air popping than in the microwave popping method. The study revealed that hot air popping method is more effective and efficient in discriminating popping ability of the inbred lines. The study further revealed that the two methods rank genotypes differently. The presence of genotype × popping method interaction resulted in three
different groups. (i) Genotype adaptation across methods, (ii) specific adaptation to microwave popping, and (iii) specific adaptation to hot air popping method. Hence, when breeders evaluate popping ability of different genotypes, they should consider the method, depending on the way consumers will do the popping. The study of relationship between traits showed that popping expansion volume and seed yield was positively and significantly correlated. Nevertheless, the relationship
between seed yield and popping expansion volume was weak. Popping expansion volume was negatively and weakly correlated with most secondary traits except kernel aspect and number of unpopped kernels. The direct effects of kernel aspect score on popping expansion volume were large and negative. Other traits showed small direct and indirect effects on popping expansion volume. Traits including days to anthesis, ear prolificacy and ear aspect exhibited large direct effects on seed yield. Indirect and direct effects of other traits on seed yield were small. Relationship among several secondary traits was small. The results obtained showed that selection for high seed yield will not negatively impact popping expansion volume and vice versa, therefore, popping expansion volume and seed yield can be improved concurrently. Overall, indirect effects of secondary traits on seed yield and popping expansion volume were small; this supported the focus on direct selection of these traits to improve seed yield and popping ability. Based on the study of genetic diversity and variability, inbred lines showed large genetic variation and high heritability for 18 traits. Phenotypic and genetic coefficient of variation was high in seven and six traits, respectively. A large percentage of genetic advance was recorded in 11 traits. Dendogram derived from phenotypic data grouped the inbred lines into four to seven clusters depending on heritability. Dendogram produced from 22 SSR markers grouped inbred lines into five clusters. Overall, the study showed that, maximum popping ability of inbred lines is dependent on the method used. Simultaneous improvement of seed yield and popping expansion volume is possible through selection of inbred lines combining both high popping expansion volume and seed yield. Improvement of the two traits should be
based on selection for traits with large direct effects. The magnitude of genetic diversity among the inbred lines was large; therefore, distant inbred lines can be selected as parents and crossed to develop new varieties that are locally adapted. Above all, the results have implications for the methods which would be used to process popcorn by consumers especially in developing rural communities.Thesis (M.Sc.Agric.)-University of KwaZulu-Natal, Pietermaritzburg, 2012.
Books on the topic "Maya cooking"
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On, Adela Ajquijay. Cholq'utu'n. 2nd ed. Iximulew [Guatemala City], Guatemala, C.A: Cholsamaj, 2007.
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Miller, Loretta Scott. A Yucatan kitchen: Regional recipes from Mexico's mundo Maya. Gretna, La: Pelican Pub. Co., 2003.
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Hoyer, Daniel. Mayan cuisine: Recipes from the Yucatan region. Layton, Utah: Gibbs Smith, Publisher, 2008.
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Hoyer, Daniel. Mayan cuisine: Recipes from the Yucatan region. Layton, Utah: Gibbs Smith, Publisher, 2008.
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Roberto, Maldonado Castro, ed. Recetario maya del estado de Yucatán. México, D.F: CONACULTA, 2000.
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Gómez, María Luisa Curruchich. Nimawaʼin. [Guatemala]: Asociación de Escritores Mayances de Guatemala, 1990.
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Gerlach, Nancy. Foods of the Maya: A taste of the Yucatan. Freedom, CA: Crossing Press, 1994.
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Gerlach, Nancy. Foods of the Maya: A taste of the Yucatan. Albuquerque: University of New Mexico Press, 2002.
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Hampton, Bob. Jamba maya: Marrying the cuisines of Louisiana and Mexico. Roswell, Ga: Hampton Publishers, 1990.
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Moreno-Damgaard, Amalia. Amalia's Guatemalan kitchen: Gourmet cuisine with a cultural flair. Edina, MN: Beaver's Pond Press, 2013.
Find full textBook chapters on the topic "Maya cooking"
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Cheetham, David. "Corn, Colanders, and Cooking: Early Maize Processing in the Maya Lowlands and Its Implications." In Pre-Columbian Foodways, 345–68. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-1-4419-0471-3_14.
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Nzengya, Daniel M., Paul Maina Mwari, and Chrocosiscus Njeru. "Barriers to the Adoption of Improved Cooking Stoves for Rural Resilience and Climate Change Adaptation and Mitigation in Kenya." In African Handbook of Climate Change Adaptation, 1641–58. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-45106-6_133.
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AbstractMajority of Kenya’s citizens reside in the rural areas where wood fuel is still the primary source of energy for cooking. Continuing reliance on wood fuel against the backdrop of burgeoning population poses huge threats to the country’s forest cover, undermining capacity for climate change mitigation and adaptation. This study conducted in Machakos and Laikipia counties explored; (i) women’s perceptions of the health risks associated with dependence of firewood for cooking, (ii) women’s attitudes and perceptions towards improved cooking charcoal stoves (ICS) as cleaner alternatives to traditional firewood stoves for cooking, and (iii) women’s perceptions of barriers to adoption of improved cooking stoves. Study findings revealed that women were aware of the health risks associated with the use of firewood for cooking. However, despite these perceptions, upward trends in demands for firewood as a source of energy for cooking in the rural areas may persist in the next coming decades. Barriers to adoption of improved cooking stoves vary by sociocultural contexts. The study concludes that innovations that involve stakeholders especially participatory designs, monitoring, and evaluation of ICS might improve adoption levels. Moreover, innovations to increase adoption need to leverage on the opportunities provided by Sustainable development goal number 7 to accelerate adoption of ICS among other forms of cleaner, affordable, and sustainable sources of energy for cooking.
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Tsujimura, Natsuko. "Cooking verbs and the cultural conceptualization of cooking processes in Japanese." In Cultural Linguistics and Critical Discourse Studies, 127–45. Amsterdam: John Benjamins Publishing Company, 2023. http://dx.doi.org/10.1075/dapsac.103.05tsu.
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This chapter provides a semantic analysis of Japanese cooking verbs in comparison with English counterparts. It will be shown that some of the semantic components that are lexicalized (or incorporated) to form a verb’s meaning reflects a cultural conceptualization of food preparation. Building upon Lehrer’s (1972) analysis of Japanese cooking verbs but further revising it, the chapter will showcase relevant aspects of a culturally constructed conceptualization of food preparation reflected in the Japanese language. Interestingly, a comparison between Japanese and English appears to show a relatively meager inventory of cooking verbs in Japanese. However, while Japanese may have a more limited number of cooking verbs in which semantic components are lexicalized, the language makes available other linguistic means such as use of mimetics and compounding that detail the cooking process. These additional mechanisms help maintain the broad range of fine-grained descriptions pertinent to the cooking process, while simultaneously preserving a culturally constructed conceptualization of food preparation.
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Cau, M. A., G. Montana, D. Pagliarello, and E. Tsantini. "Ethnoarchaeometric Study of the Traditional Cooking Ware Production Centre of Pabillonis (Sardinia): Investigating Raw Materials and Final Products." In Proceedings of the 37th International Symposium on Archaeometry, 13th - 16th May 2008, Siena, Italy, 41–47. Berlin, Heidelberg: Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/978-3-642-14678-7_6.
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Koetke, Chris, Lauren Miller, and Jonathan Deutsch. "Practicalities from Culinology®: How Umami Can Contribute to Culinary Arts and Sciences." In Food and Health, 183–96. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-32692-9_9.
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AbstractThis chapter focuses on umami from a practical gustatory and culinary standpoint. The overall objective of this chapter is to apply the science of umami to daily culinary preparation. It focuses on the umami experience and the traditional role that umami plays in foods loved around the globe. Informed by culinary science, the field at the intersection of culinary arts and food science, this chapter is about the intentional incorporation of umami to create balanced dishes. Umami may be introduced from foods intrinsically rich in umami, foods manipulated by further processing to further develop umami (e.g., fermentation), or the addition of MSG (monosodium glutamate), the purest form of umami available to everyday cooks. This chapter addresses benefits of umami in cooking, which include to aid in salt reduction, to provide a bass note for flavor, to increase salivation, and to aid in perception of meatiness. The benefits of umami make it an attractive option to improve both health and flavor.
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Greati, Vitor, and João Marcos. "Finite Two-Dimensional Proof Systems for Non-finitely Axiomatizable Logics." In Automated Reasoning, 640–58. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-10769-6_37.
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AbstractThe characterizing properties of a proof-theoretical presentation of a given logic may hang on the choice of proof formalism, on the shape of the logical rules and of the sequents manipulated by a given proof system, on the underlying notion of consequence, and even on the expressiveness of its linguistic resources and on the logical framework into which it is embedded. Standard (one-dimensional) logics determined by (non-deterministic) logical matrices are known to be axiomatizable by analytic and possibly finite proof systems as soon as they turn out to satisfy a certain constraint of sufficient expressiveness. In this paper we introduce a recipe for cooking up a two-dimensional logical matrix (or -matrix) by the combination of two (possibly partial) non-deterministic logical matrices. We will show that such a combination may result in -matrices satisfying the property of sufficient expressiveness, even when the input matrices are not sufficiently expressive in isolation, and we will use this result to show that one-dimensional logics that are not finitely axiomatizable may inhabit finitely axiomatizable two-dimensional logics, becoming, thus, finitely axiomatizable by the addition of an extra dimension. We will illustrate the said construction using a well-known logic of formal inconsistency called mCi. We will first prove that this logic is not finitely axiomatizable by a one-dimensional (generalized) Hilbert-style system. Then, taking advantage of a known 5-valued non-deterministic logical matrix for this logic, we will combine it with another one, conveniently chosen so as to give rise to a -matrix that is axiomatized by a two-dimensional Hilbert-style system that is both finite and analytic.
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Shirima, Kelvine C., and Claude G. Mung'ong'o. "Agroecosystems' resilience and social-ecological vulnerability index to climate change in Kilimanjaro, Tanzania." In Climate change impacts and sustainability: ecosystems of Tanzania, 34–43. Wallingford: CABI, 2020. http://dx.doi.org/10.1079/9781789242966.0034.
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Abstract The concept of resilience has gained momentum during the current climate change era. Resilience is said to be the measure of the amount of change the system can undergo while still retaining the same controls on function and structure. Taking into account the effects of changing climate, the term resilience has been used to assess the vulnerability of social-ecological systems. Most agroecosystem studies have focused on dryland ecosystems and this prompted the need to shift concern on to mountainous ecosystems whose susceptibility to climate change is not adequately addressed. This chapter assesses the resilience of maize-coffee-banana agroecosystems on the southern slope of Mount Kilimanjaro in Tanzania. Also, it assesses agronomic practices and the social-economic status of farmers and computes a social-ecological vulnerability index for the ecosystem. The study depicts variation of agronomic practices with altitude due to microclimatic differences, terrain and soil characteristics that determine the type of crops and their farming system which have both positive and negative implications. Climatic shocks (e.g. drought frequency, floods and below average rains) were found to have an impact on agricultural yield. Social-economic indicators (e.g. the number of household dependants, social safety nets, off-farm contribution, possession of land title, usage of wood for cooking energy and access to extension services) have also shown a significant influence on household vulnerability to changing climate which may later affect the agroecosystem productivity as these parameters are associated with the natural environment. Indicators chosen for the vulnerability index depict slight variations of vulnerability altitude wise, except for the mid-lower zone which appears to be more vulnerable.
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García, Julián, and Lorenzo Juárez. "Technology and culinary affectivity among the Ch’orti’ Maya of Eastern Guatemala." In Cooking Technology, 29–40. Bloomsbury Publishing Plc, 2015. http://dx.doi.org/10.5040/9781474234719.ch-002.
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Arnold, Dean E. "Production Units Derived from Traditional Households: Cooking Pottery." In The Evolution of Ceramic Production Organization in a Maya Community, 177–96. University Press of Colorado, 2015. http://dx.doi.org/10.5876/9781607323143.c005.
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Anderson, E. N. "Managing the Rainforest: Maya Agriculture in the Town of the Wild Plums." In Ecologies of the Heart. Oxford University Press, 1996. http://dx.doi.org/10.1093/oso/9780195090109.003.0009.
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Noemy Chan, a young Maya woman of Mexico, looked up from her cooking and spied her children switching butterflies out of the air with twigs. She immediately dropped her knife, ran to the yard, picked up the butterflies—and made the children eat them. The lesson was explicit: You kill only for food. In the traditional Maya world of the interior rainforests of Quintana Roo, animals are killed only from pressing need. If they are not to be eaten, they can be killed only if they are eating the crops on which humans depend. Ideally, they are slain only when both motives operate. Early one morning I met a family carrying a dead coati in a bag; they said, “It was eating our corn, so we are going to eat it.” In Noemy’s home town, Chunhuhub, even the sale of game is confined to local marketing to other subsistence farmers. The unfortunate habit of poaching game for sale to cities has not—so far—spread into the bush. Noemy and her husband are well off by Mexican standards—he manages heavy equipment for road construction. They saved their money and built an urban-style concrete block house. It stands empty; they live in a traditional Maya pole-and-thatch hut, of a style used continuously for thousands of years in the area. As they correctly point out, the hut is much cooler, cleaner, less damp, and in every way more efficient than the European-style house. The Maya civilization, one of the greatest of the ancient cultures, is by no means dead. Millions of Maya Indians, speaking two dozen related languages, still live in Central America. They practice traditional corn agriculture and maintain many pre-Columbian rituals. Yet they are no more “survivors” of the “past” than are modern Englishmen who still eat bread and beef and worship in the Church of England. Maya civilization is dynamic, living, changing, and, above all, creative. Tough and independent, its bearers have adapted to the modern world; many are doctors, lawyers, and degree-holding professors. They still speak Maya languages, and usually Spanish as well.
Conference papers on the topic "Maya cooking"
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Giorges, Aklilu T. G., John Stewart, and John A. Pierson. "Experiment and 2D Numerical Simulation of Cooking Process of Chicken Breast." In ASME 2009 International Mechanical Engineering Congress and Exposition. ASMEDC, 2009. http://dx.doi.org/10.1115/imece2009-12859.
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In this work, we presented the experimental and numerical work of the cooking process of chicken breast muscles. The experimental cooking process was done in a convection oven where the chicken breast was placed on top of the plate. The experimental thermal history of the cooking and cooling process was measured using thermal probes at six locations. The measured temperature is used to evaluate the numerical model and define the heat transfer coefficient. Indeed, the result illustrates that the surface irregularity and the shape have a significant effect on the local temperature profile. In addition, the two-dimensional model illustrates the significance of the product variation in thickness. Although the computational simulation can generate detailed local data, there is no new method developed to quantify and evaluate the efficiency of cooking. Therefore, quantitiave estimation of the degree of cooking process (over- or undercooking) is attempted. Based on the cooking requirement (critical temperature), cooking process, and product shape, the two-dimensional analysis allows quantification of the shape factors that can lead to over and/or undercooking. Furthermore, knowing the cooking profile effect and the product shape and variations, the cooking process may be adjusted and optimized. In addition, the result of the numerical work shows that it is possible to realistically simulate the cooking process of a complicated shape like a chicken breast.
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Ramirez, Angel D., Edgar F. Perez, Andrea J. Boero, and Daniel A. Salas. "Carbon Footprint of Energy Systems: Liquefied Petroleum Gas Based Cooking vs Electricity Based Cooking in Ecuador." In ASME 2017 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/imece2017-70351.
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Cooking is one of the most important final household uses of energy. In Ecuador, the main energy carrier for this use is liquefied petroleum gas (LPG), which normally is supplied in bottles. LPG is imported and heavily subsidized for household consumption. The Government has promoted the use of electric induction stoves provided the hydropower generation capacity in Ecuador is projected to grow. Sustainability issues should be considered when changes in energy systems are analyzed. Life cycle assessment (LCA) is a methodological framework that can be used to quantify the environmental performance of any product or service, including energy systems. LCA can be used to quantify a range of environmental impact categories including Climate Change. The life cycle greenhouse gas emissions of a product or service are also known as carbon footprint. The objective of this study is to quantify the change in the carbon footprint of the household cooking system from the current based on LPG to the proposed based on electricity, and the cumulative energy demand (CED) for cooking with both technologies, using the LCA methodology, in order to provide a basis for the development of policies to reach the maximum mitigation of greenhouse gases (GHG). Several scenarios that consider different electricity generation mixes, cooking efficiency and emissions profile are studied. The functional unit for comparison was defined as “1 effective MJ”, which is 1 MJ transferred to the food during cooking. System boundaries for the assessment included resources extraction, processing, energy carrier supply, cooking and manufacturing of the stove. The results depend highly on the carbon footprint of the electricity system and, in a lesser extent, on the stove efficiency. Main results indicate that a carbon footprint mitigation occurs when changing the conventional LPG to a highly hydropower based cooking system, and that a higher life cycle energy efficiency is obtained when a high stove efficiency is considered. However, a greater carbon footprint may occur when cooking is performed using fossil derived power, which is a possible case when cooking is performed during peak demand of electricity.
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Abdelgawad, Ahmed, Ahmed Emara, Mohamed Gad, and Ahmed Elfatih. "Combustion Characteristics of a Swirled Burner Fueled With Waste Cooking Oil." In ASME 2015 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2015. http://dx.doi.org/10.1115/imece2015-53437.
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Due to the intensive and extensive consumption of fossil fuels in all life sectors such as transportation, power generation, industrial processes, and residential consumption lead to find other new alternative fuels should be the target to cover this fuel demand. Fossil fuel resources are considered non-renewable sources and they will be depleted in the near future. In addition to its environmental impact which causes global warming, harmful exhaust emissions, and its price instability. Waste cooking oil (WCO) was considered as one of these alternative fuels and additives which will provide the industry with low price fuel and may solve the problem of getting rid of waste cooking oil. The present work demonstrated a comparative study for combustion characteristics between light diesel oil (LDO) and waste cooking oil in a swirled oil burner. Waste cooking oil was used directly as a fuel inside a cylindrical combustor using a swirled liquid oil burner at different operating conditions. Waste cooking oil was preheated to 90 °C before entering oil burner to decrease its viscosity and near to light diesel oil. Physical and chemical properties of waste cooking oil were measured and characterized according to ASTM standards. Combustion characteristics of this swirled oil burner using waste cooking oil and light diesel oil were experimentally investigated. Axial and radial inflame temperatures; exhaust gas emissions concentrations and combustor efficiency were analyzed. The experimental results showed that the increase of primary air pressure led to increase in exhaust gas temperature for LDO and WCO. CO2 emissions values for LDO increased compared to WCO. Hydrocarbons a emissions for WCO were higher than LDO. Percentage of heat transferred to the combustor wall increased for WCO compared to LDO. Increase of radial inflame temperature of WCO compared to LDO was due to the increase in heat release at high equivalence ratio. Waste cooking oil tended to produce luminous flames compared to diesel oil due to higher carbon content in its chemical composition.
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Wijaya, Karna, Wega Trisunaryanti, Iqmal Tahir, Nasih Widya Yuwono, Didik Haryono, Uke Fransiska, Eko Daryanto, et al. "Diversification of Used Cooking Oil into Biodiesel as an Attempt to Increase BumDes Mangesti Sejahtera’s Revenue in Gentan Village, Baki District, Sukoharjo Regency." In 3rd International Conference on Community Engagement and Education for Sustainable Development. AIJR Publisher, 2023. http://dx.doi.org/10.21467/proceedings.151.24.
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One of the types of waste produced by the Gentan community is used cooking oil. Previously, the people and the business actors in Gentan reused it in their daily activities. However, they acknowledge that it may damage food nutrition and even cause cancers for its fatty acids. In response to such problems, the Regency Government worked jointly to construct a waste recycling technology called TPS3R. In 2021, the head of Gentan stated that they had started an activity called GELIMPAH (Gentan Peduli Sampah, the community’s action of concern towards waste) program by collecting wastes from households and converting those into gold savings under the waste-to-gold program supported by PT Pegadaian. BUMDes (Badan Usaha Milik Desa or Village-Owned Enterprise) also collected used cooking oil from residents and business units as much as 30-50 m3 per week—even collected 70 m3 in the last week of March 4th, 2022. The collected oil was expected to be appropriately processed and economically valuable for the community. Together with the head of Gentan, the team worked in diversifying used cooking oil to become a biodiesel fuel. This activity was expected to be a parameter or benchmark for the collaboration’s fruitfulness regarding constructing a biodiesel development zone from used cooking oil. Furthermore, it was also expected that there would be the re-establishment of the used cooking oil processing technology into biodiesel (using biodiesel refinery technology) by building a biodiesel reactor with 100 L capacity. This application aimed to develop Gentan as a biodiesel or bio-energy development zone in Sukoharjo, as it produces a reactor as a technological handover from the university to the community, along with establishing cooperation between universities, other higher education institutions, and the community or BUMDes. This appropriate technology’s implementation has resulted in a reactor for processing used cooking oil into biodiesel with the characteristics according to SNI-2015.
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OLOPADE, Christopher, Oluwafemi Oluwole, Godson Ana, Kunle Akerele, Taiwo Aderemi, Damilola Adu, Dayo Adepoju, Adeyinka Falusi, and Ganiyu Arinola. "Respiratory Symptoms In Children And Women Exposed To Biomass Smoke During Cooking." In American Thoracic Society 2011 International Conference, May 13-18, 2011 • Denver Colorado. American Thoracic Society, 2011. http://dx.doi.org/10.1164/ajrccm-conference.2011.183.1_meetingabstracts.a3893.
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Simatupang, Nanda Agustian, and Laras Ayu Wulandari. "The Association between Indoor Household Polution and Acute Respiratory Infection in Children Under Five in Selat Community Health Center, Batanghari District, Jambi, Indonesia." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.01.54.
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ABSTRACT Background: Acute respiratory tract infections constitute the major causes of mortality and morbidity of the developing world. The risk factors of acute respiratory tract infections have been identified such as passive smoking, the practice of burning mosquito coils indoors, and firewood for cooking. The purpose of this study was examine Subjects and Method: A case control study was carried out at Selat community health center, Batanghari district, Jambi, Indonesia, from May to July 2020. A sample of 132 children under five aged 12-59 months was selected by purposive sampling. The dependent variable was acute respiratory infection. The independent variables were smoking behavior of family member, repellant coil use, and firewood use. The data were collected by questionnaire, medial record, and observation sheet. The data were analyzed by Chi square. Results: Acute respiratory infection in children under five increased with family member smoking behavior (OR= 4.73; 95% CI= 2.20 to 10.17; p<0.001), mosquito coils (OR= 1.26; 95% CI= 0.48 to 3.29; p= 0.627), and firewood use for cooking (OR= 1.28; 95% CI= 0.57 to 2.89; p= 0.538). Conclusion: Acute respiratory infection in children under five increased with family member smoking behavior, mosquito coils, and firewood use for cooking. Keywords: acute respiratory infection, smoking, children under five Correspondence: Nanda Agustian Simatupang. Masters Program in Public Health, Universitas Sebelas Maret. Jl. Ir. Sutami 36A, Surakarta 57126, Central Java. Email: nandaagustians9@gmail.com. Mobile: +6282247604322. DOI: https://doi.org/10.26911/the7thicph.01.54
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Pazouki, Mohammad, Farzane Zamani, Seyed Amir Hossein Zamzamian, and Ghasem Najafpour. "Study on Reaction Conditions in Whole Cell Biocatalyst Methanolysis of Pretreated Used Cooking Oil." In World Renewable Energy Congress – Sweden, 8–13 May, 2011, Linköping, Sweden. Linköping University Electronic Press, 2011. http://dx.doi.org/10.3384/ecp1105793.
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Banzaert, Amy, and Amos Winter. "Design of Agricultural Waste Charcoal Cooking Fuel for Developing Countries." In ASME 2013 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/detc2013-12219.
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Charcoal made from agricultural waste (AWC), intended for use in developing countries, has the potential to be a cooking fuel with health, economic, and environmental benefits. Investigations were undertaken to integrate the technical understanding of the fuel with the real-world context in which it may be produced and used. Multiple formulations of AWC were studied to understand the impact of raw material variation on charcoal briquette emissions. A key finding is the viability of manure as a binder, which should improve AWC production costs and proliferation. In Nicaragua, AWC emissions, end user interest, and producer economic viability was examined. Emissions of AWC appear to be similar to or less than wood and wood charcoal. End user interest seems moderate, a positive outcome given the lack of charcoal usage in the region studied. Based on the outcomes of pilot production, development of the manufacturing system must account for local preferences.
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Britto, Larissa, Luciano Pacífico, Emilia Oliveira, and Teresa Ludermir. "A Cooking Recipe Multi-Label Classification Approach for Food Restriction Identification." In Encontro Nacional de Inteligência Artificial e Computacional. Sociedade Brasileira de Computação - SBC, 2020. http://dx.doi.org/10.5753/eniac.2020.12133.
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Recipe sharing websites have become very popular in the past years, allowing individuals to use such systems in an attempt to find a desired recipe. But sometimes finding recipes which best fit the user's wishes, while still satisfying his food restrictions, may become a very time consuming and difficult task. In this work, we propose a recipe multi-label classification approach as part of a recipe recommendation system for people with food restrictions, in an attempt to automatically identify whether an input recipe or list of ingredients fits into one or more food restrictions, satisfying both user's expectations and needs. The experimental evaluation includes two approaches for feature selection, as a manner to reduce the computational costs for the proposed system.
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Albors, A., M. E. Martín-Esparza, G. B. Bressi, and A. Raga. "Technological and nutritional aspects of gluten-free pasta based on chickpea flour and tiger nut flour." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7760.
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Gluten-free (GF) dry egg pappardelle was prepared with tigernut flour (50%), chickpea flour (50%) and pregelatinized TNF (0, 5, 10%), and compared to plain pasta (100% durum wheat semolina). The GF pasta may have a significant higher content of insoluble fibre, minerals and fat rich in oleic acid and a similar protein content. It was not found any clear relationship between the flour functional properties and its proximate composition. The use of PG did not imply an improvement on the firmness but did provide some continuity to the pasta structure. Keywords: Gluten-free pasta, tigernut flour, chickpea flour, texture, cooking properties.
Reports on the topic "Maya cooking"
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Pearson, Karen, Svetlozara Chobanova, and Erica Kintz. The risk to vulnerable consumers from Listeria monocytogenes in ready to eat smoked fish. Food Standards Scotland, July 2023. http://dx.doi.org/10.46756/sci.fsa.qel826.
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Infection with the bacteria Listeria monocytogenes can cause serious illness in people who are more vulnerable to infection, and hospitalisation and death can occur in serious cases. There are several factors that make people more vulnerable to infection with this bacteria, such as: pregnancy (where infection may lead to miscarriage or illness in newly born babies) ageing (as the immune system weakens with age, older adults - usually defined as those who are aged 65 and over - can be more susceptible to listeriosis compared with the general population) people who are considered immunocompromised due to a medical condition or treatment Certain ready-to-eat foods (foods that are not expected to undergo cooking) can allow the survival and growth of Listeria monocytogenes. Ready-to-eat smoked fish (such as smoked salmon and trout) is recognised as one of these foods. This risk assessment was requested to provide evidence to support a review of the advice for vulnerable consumers on the risk of eating ready-to-eat smoked fish.
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Bolivar, Ángela, Juan Roberto Paredes, María Clara Ramos, Emma Näslund-Hadley, and Gustavo Wilches-Chaux. You Are What You Eat. Inter-American Development Bank, April 2016. http://dx.doi.org/10.18235/0006316.
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"You are what you eat." It's a familiar expression, but do youhave any idea how true it is? Food does a lot more than simply nourish our bodies; it's an essential part of who we are. When we gather together to produce, prepare, and consume food, we are part of a community. The passing down of food traditions from generation to generation helps form our very identity. One of the best ways to learn about the history of different places and cultures is to eat the local food. How people eat shows us how they've adapted to the geographical and climatic conditions in their region. The same food may have different names, uses, and methods of preparation in different places, depending on local traditions and needs as well as local geography and agricultural practices. Over the centuries, these differences have given rise to a wide range of traditional regional dishes, recipes, and cooking styles, some of which remain favorites.
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Weller, Joshua, Gulbanu Kaptan, Rajinder Bhandal, and Darren Battachery. Kitchen Life 2. Food Standards Agency, February 2022. http://dx.doi.org/10.46756/sci.fsa.wom249.
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The aim of the Kitchen Life 2 project is to identify the key behaviours relating to food safety that occur in domestic and business kitchens, as well as the factors that may reduce the likelihood to enact recommended food safety and hygiene behaviours. The outcomes will inform risk assessment and development of hypotheses for behavioural interventions. The goal of this literature review was to ensure that the research design and fieldwork techniques identify existing key behaviours, actors, triggers and barriers in domestic and business kitchens to develop successful behavioural interventions and risk assessment models. Additionally, we have included the impacts of Covid-19 pandemic and national lockdowns on food safety practices in domestic and business kitchens. This addition is important because FSA policy response to the pandemic should address the needs of both consumers and food businesses due to reduced ability to deliver inspection and enforcement activities, business diversification (for example, shifting to online delivery and takeaway), increasing food insecurity, and change in food consumption behaviours (for example, cooking from scratch) (FSA, 2020).
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Missbach, Leonard, Jan Christoph Steckel, and Adrien Vogt-Schilb. Cash transfers in the context of carbon pricing reforms in Latin America and the Caribbean. Inter-American Development Bank, November 2022. http://dx.doi.org/10.18235/0004568.
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One reason carbon prices are difficult to implement is that they might imply high additional costs on poor and vulnerable households. In response, studies often highlight that recycling revenues through cash transfers can render carbon pricing reforms progressive. This neglects that existing cash transfer programs target households from low-income groups often imperfectly and that impacts of a carbon price are heterogeneous within income groups. In this study we analyze the role of existing cash transfer schemes to alleviate distributional effects of carbon pricing in 16 Latin American and Caribbean countries. We find carbon pricing to be regressive in 11 countries, progressive in 5, and show that differences within income groups exceed differences between them. Beyond total household expenditures, car ownership and cooking fuel explain the variance in carbon pricing impacts. We show that households who are most affected by carbon pricing, some of them poor, do not necessarily have access to existing cash transfer programs. Governments aiming to compensate households may broaden coverage of existing cash transfer programs or consider complementing instruments such as in-kind transfers or removing existing distortionary taxes.
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Semaan, Dima, and Linda Scobie. Feasibility study for in vitro analysis of infectious foodborne HEV. Food Standards Agency, September 2022. http://dx.doi.org/10.46756/sci.fsa.wfa626.
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Hepatitis E virus (HEV) is a member of the Hepeviridae family capable of infecting humans producing a range of symptoms from mild disease to kidney failure. Epidemiological evidence suggests that hepatitis E genotype III and IV cases may be associated with the consumption of undercooked pork meat, offal and processed products such as sausages [1]. A study carried out by the Animal Health and Veterinary Laboratories Agency (AHVLA), found hepatitis E virus contamination in the UK pork production chain and that 10% of a small sample of retail pork sausages were contaminated with the virus [2]. Furthermore, studies have confirmed the presence of HEV in the food chain and the foodborne transmission of Hepatitis E virus to humans [reviewed in 5]. Likewise, Scottish shellfish at retail [6] have also been found positive for HEV viral nucleic acid and some preliminary studies indicate that the virus is also detectable in soft fruits (L Scobie; unpublished data). There are current misunderstandings in what this data represents, and these studies have raised further questions concerning the infectivity of the virus, the processing of these foods by industry and the cooking and/or preparation by caterers and consumers. There are significant gaps in the knowledge around viral infectivity, in particular the nature of the preparation of food matrices to isolate the virus, and also with respect to a consistent and suitable assay for confirming infectivity [1,3]. Currently, there is no suitable test for infectivity, and, in addition, we have no knowledge if specific food items would be detrimental to cells when assessing the presence of infectious virus in vitro. The FSA finalised a comprehensive critical review on the approaches to assess the infectivity of the HEV virus which is published [3] recommending that a cell culture based method should be developed for use with food. In order to proceed with the development of an infectivity culture method, there is a requirement to assess if food matrices are detrimental to cell culture cell survival. Other issues that may have affected the ability to develop a consistent method are the length of time the virally contaminated sample is exposed to the cells and the concentration of the virus present. In most cases, the sample is only exposed to the cells for around 1 hour and it has been shown that if the concentration is less that 1x103 copies then infection is not established [3,5,10,11].
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Willis, C., F. Jorgensen, S. A. Cawthraw, H. Aird, S. Lai, M. Chattaway, I. Lock, E. Quill, and G. Raykova. A survey of Salmonella, Escherichia coli (E. coli) and antimicrobial resistance in frozen, part-cooked, breaded or battered poultry products on retail sale in the United Kingdom. Food Standards Agency, May 2022. http://dx.doi.org/10.46756/sci.fsa.xvu389.
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Frozen, breaded, ready-to-cook chicken products have been implicated in outbreaks of salmonellosis. Some of these outbreaks can be large. For example, one outbreak of Salmonella Enteritidis involved 193 people in nine countries between 2018 and 2020, of which 122 cases were in the UK. These ready-to-cook products have a browned, cooked external appearance, which may be perceived as ready-to-eat, leading to mishandling or undercooking by consumers. Continuing concerns about these products led FSA to initiate a short-term (four month), cross-sectional surveillance study undertaken in 2021 to determine the prevalence of Salmonella spp., Escherichia coli and antimicrobial resistance (AMR) in frozen, breaded or battered chicken products on retail sale in the UK. This study sought to obtain data on AMR levels in Salmonella and E. coli in these products, in line with a number of other FSA instigated studies of the incidence and nature of AMR in the UK food chain, for example, the systematic review (2016). Between the beginning of April and the end of July 2021, 310 samples of frozen, breaded or battered chicken products containing either raw or partly cooked chicken, were collected using representative sampling of retailers in England, Wales, Scotland and Northern Ireland based on market share data. Samples included domestically produced and imported chicken products and were tested for E. coli (including extended-spectrum beta-lactamase (ESBL)-producing, colistin-resistant and carbapenem-resistant E. coli) and Salmonella spp. One isolate of each bacterial type from each contaminated sample was randomly selected for additional AMR testing to determine the minimum inhibitory concentration (MIC) for a range of antimicrobials. More detailed analysis based on Whole Genome Sequencing (WGS) data was used to further characterise Salmonella spp. isolates and allow the identification of potential links with human isolates. Salmonella spp. were detected in 5 (1.6%) of the 310 samples and identified as Salmonella Infantis (in three samples) and S. Java (in two samples). One of the S. Infantis isolates fell into the same genetic cluster as S. Infantis isolates from three recent human cases of infection; the second fell into another cluster containing two recent cases of infection. Countries of origin recorded on the packaging of the five Salmonella contaminated samples were Hungary (n=1), Ireland (n=2) and the UK (n=2). One S. Infantis isolate was multi-drug resistant (i.e. resistant to three different classes of antimicrobials), while the other Salmonella isolates were each resistant to at least one of the classes of antimicrobials tested. E. coli was detected in 113 samples (36.4%), with counts ranging from <3 to >1100 MPN (Most Probable Number)/g. Almost half of the E. coli isolates (44.5%) were susceptible to all antimicrobials tested. Multi-drug resistance was detected in 20.0% of E. coli isolates. E. coli isolates demonstrating the ESBL (but not AmpC) phenotype were detected in 15 of the 310 samples (4.8%) and the AmpC phenotype alone was detected in two of the 310 samples (0.6%) of chicken samples. Polymerase Chain Reaction (PCR) testing showed that five of the 15 (33.3%) ESBL-producing E. coli carried blaCTX-M genes (CTX-M-1, CTX-M-55 or CTX-M-15), which confer resistance to third generation cephalosporin antimicrobials. One E. coli isolate demonstrated resistance to colistin and was found to possess the mcr-1 gene. The five Salmonella-positive samples recovered from this study, and 20 similar Salmonella-positive samples from a previous UKHSA (2020/2021) study (which had been stored frozen), were subjected to the cooking procedures described on the sample product packaging for fan assisted ovens. No Salmonella were detected in any of these 25 samples after cooking. The current survey provides evidence of the presence of Salmonella in frozen, breaded and battered chicken products in the UK food chain, although at a considerably lower incidence than reported in an earlier (2020/2021) study carried out by PHE/UKHSA as part of an outbreak investigation where Salmonella prevalence was found to be 8.8%. The current survey also provides data on the prevalence of specified AMR bacteria found in the tested chicken products on retail sale in the UK. It will contribute to monitoring trends in AMR prevalence over time within the UK, support comparisons with data from other countries, and provide a baseline against which to monitor the impact of future interventions. While AMR activity was observed in some of the E. coli and Salmonella spp. examined in this study, the risk of acquiring AMR bacteria from consumption of these processed chicken products is low if the products are cooked thoroughly and handled hygienically.
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Bryant, C. A., S. A. Wilks, and C. W. Keevil. Survival of SARS-CoV-2 on the surfaces of food and food packaging materials. Food Standards Agency, November 2022. http://dx.doi.org/10.46756/sci.fsa.kww583.
Full textAbstract:
COVID-19, caused by the SARS-CoV-2 virus, was first reported in China in December 2019. The virus has spread rapidly around the world and is currently responsible for 500 million reported cases and over 6.4 million deaths. A risk assessment published by the Foods Standards Agency (FSA) in 2020 (Opens in a new window) concluded that it was very unlikely that you could catch coronavirus via food. This assessment included the worst-case assumption that, if food became contaminated during production, no significant inactivation of virus would occur before consumption. However, the rate of inactivation of virus on products sold at various temperatures was identified as a key uncertainty, because if inactivation does occur more rapidly in some situations, then a lower risk may be more appropriate. This project was commissioned to measure the rate of inactivation of virus on the surface of various types of food and food packaging, reducing that uncertainty. The results will be used to consider whether the assumption currently made in the risk assessment remains appropriate for food kept at a range of temperatures, or whether a lower risk is more appropriate for some. We conducted a laboratory-based study, artificially contaminating infectious SARS-CoV-2 virus onto the surfaces of foods and food packaging. We measured how the amount of infectious virus present on those surfaces declined over time, at a range of temperatures and relative humidity levels, reflecting typical storage conditions. We tested broccoli, peppers, apple, raspberry, cheddar cheese, sliced ham, olives, brine from the olives, white and brown bread crusts, croissants and pain au chocolat. The foods tested were selected as they are commonly sold loose on supermarket shelves or uncovered at deli counters or market stalls, they may be difficult to wash, and they are often consumed without any further processing i.e. cooking. The food packaging materials tested were polyethylene terephthalate (PET1) trays and bottles; aluminium cans and composite drinks cartons. These were selected as they are the most commonly used food packaging materials or consumption of the product may involve direct mouth contact with the packaging. Results showed that virus survival varied depending on the foods and food packaging examined. In several cases, infectious virus was detected for several hours and in some cases for several days, under some conditions tested. For a highly infectious agent such as SARS-CoV-2, which is thought to be transmissible by touching contaminated surfaces and then the face, this confirmation is significant. For most foods tested there was a significant drop in levels of virus contamination over the first 24 hours. However, for cheddar cheese and sliced ham, stored in refrigerated conditions and a range of relative humidity, the virus levels remained high up to a week later, when the testing period was stopped. Both cheddar cheese and sliced ham have high moisture, protein and saturated fat content, possibly offering protection to the virus. When apples and olives were tested, the virus was inactivated to the limit of detection very quickly, within an hour, when the first time point was measured. We suggest that chemicals, such as flavonoids, present in the skin of apples and olives inactivate the virus. The rate of viral decrease was rapid, within a few hours, for croissants and pain au chocolat. These pastries are both coated with a liquid egg wash, which may have an inhibitory effect on the virus. Food packaging materials tested had variable virus survival. For all food packaging, there was a significant drop in levels of virus contamination over the first 24 hours, in all relative humidity conditions and at both 6°C and 21°C; these included PET1 bottles and trays, aluminium cans and composite drinks cartons.
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Hutchinson, M. L., J. E. L. Corry, and R. H. Madden. A review of the impact of food processing on antimicrobial-resistant bacteria in secondary processed meats and meat products. Food Standards Agency, October 2020. http://dx.doi.org/10.46756/sci.fsa.bxn990.
Full textAbstract:
For meat and meat products, secondary processes are those that relate to the downstream of the primary chilling of carcasses. Secondary processes include maturation chilling, deboning, portioning, mincing and other operations such as thermal processing (cooking) that create fresh meat, meat preparations and ready-to-eat meat products. This review systematically identified and summarised information relating to antimicrobial resistance (AMR) during the manufacture of secondary processed meatand meat products (SPMMP). Systematic searching of eight literature databases was undertaken and the resultantpapers were appraised for relevance to AMR and SPMMP. Consideration was made that the appraisal scores, undertaken by different reviewers, were consistent. Appraisal reduced the 11,000 initially identified documents to 74, which indicated that literature relating to AMR and SPMMP was not plentiful. A wide range of laboratory methods and breakpoint values (i.e. the concentration of antimicrobial used to assess sensitivity, tolerance or resistance) were used for the isolation of AMR bacteria.The identified papers provided evidence that AMR bacteria could be routinely isolated from SPMMP. There was no evidence that either confirmed or refuted that genetic materials capable of increasing AMR in non-AMR bacteria were present unprotected (i.e. outside of a cell or a capsid) in SPMMP. Statistical analyses were not straightforward because different authors used different laboratory methodologies.However, analyses using antibiotic organised into broadly-related groups indicated that Enterobacteriaceaeresistant to third generation cephalosporins might be an area of upcoming concern in SPMMP. The effective treatment of patients infected with Enterobacteriaceaeresistant to cephalosporins are a known clinical issue. No AMR associations with geography were observed and most of the publications identified tended to be from Europe and the far east.AMR Listeria monocytogenes and lactic acid bacteria could be tolerant to cleaning and disinfection in secondary processing environments. The basis of the tolerance could be genetic (e.g. efflux pumps) or environmental (e.g. biofilm growth). Persistent, plant resident, AMR L. monocytogenes were shown by one study to be the source of final product contamination. 4 AMR genes can be present in bacterial cultures used for the manufacture of fermented SPMMP. Furthermore, there was broad evidence that AMR loci could be transferred during meat fermentation, with refrigeration temperatures curtailing transfer rates. Given the potential for AMR transfer, it may be prudent to advise food business operators (FBOs) to use fermentation starter cultures that are AMR-free or not contained within easily mobilisable genetic elements. Thermal processing was seen to be the only secondary processing stage that served as a critical control point for numbers of AMR bacteria. There were significant linkages between some AMR genes in Salmonella. Quaternary ammonium compound (QAC) resistance genes were associated with copper, tetracycline and sulphonamide resistance by virtue of co-location on the same plasmid. No evidence was found that either supported or refuted that there was any association between AMR genes and genes that encoded an altered stress response or enhanced the survival of AMR bacteria exposed to harmful environmental conditions.
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Robinson, Richard N. S., Matt Brenner, Tin Doan, Nik Steffens, Jason Lodge, and Shelagh Mooney. The Mental Health and Wellbeing of Chefs in Commercial Kitchens: An Australasian Study. Auckland University of Technology, December 2023. http://dx.doi.org/10.24135/10292/17072.
Full textAbstract:
Following earlier qualitative research on chefs’ mental health and wellbeing from some members of the project team, this Australasian study sought to complement that work but also to quantify aspects of chefs’ wellbeing in the mid and post COVID-19 context. Surveys were disseminated via various channels, including peak culinary associations, educator networks and social media. After data cleansing, 300 completed surveys were retained for analysis: 226 from Australian and 74 from New Zealand / Aotearoa. Highest participation rates were from culinarians with less than three years cooking experience and those with greater than 21 years in professional kitchens. There was a higher education level than expected from respondents, which may be a self-selection bias in terms of willingness to complete a technical survey. Generally, the Australian and New Zealand / Aotearoa economic, social and industrial contexts are similar. Given this and due to the higher number of Australian respondents, we have benchmarked some findings to the Australian general population. Highlights from the findings showed a high rate of presenteeism, that is ‘working when sick’, which is disconcerting in the mid and post-COVID-19 context. The sample generally reported characteristics associated with poor lifestyle and health habits. These included low consumption of breakfast, low rates of regular to moderate levels of exercise, a less than recommended number of hours slept on a work night, and negative perceptions of their sleep quality. Interestingly, this contrasted with generally high self-reported perceptions of respondents’ own overall health. Other lifestyle factors did not match respondent’s optimistic views about their health. Higher rates of tobacco smoking than in the Australian and New Zealand / Aotearoa general population were reported. The alcohol consumption rates of the chef respondents were generally in line with those reported for the general population of Australia, with a few exceptions. For instance, nearly 7% of the chefs noted drinking daily in comparison to the rate of 5% for the general population. Similarly, 18% of the chefs reported drinking 1-2 days a week which is slightly higher than the rate of 17% reported for the general population of Australia. Similarly, 15% of the chefs indicated consuming alcohol 3-4 days a week which is higher than the rate of 11% reported for the general population of Australia. Finally, the general population chose to abstain from alcohol at a much higher rate (23%) than the nearly 15% reported by the chef respondents. Contrarily, cannabis use for non-medical purposes amongst the chefs was considerably lower than the general population. Similarly low rates of consumption were reported for a range of other illicit drugs. The survey included numerous scientific measures for individual wellbeing, organisational factors and outcomes. Although overall individual wellbeing, according to several measures, for the sample was in the lower range of normal, a fifth of the sample showed poorer outcomes which brought the overall rating down. Resilience among chefs was also lower than average.
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D’Agostino, Martin, Nigel Cook, Liam O’Connor, Annette Sansom, Dima Semaan, Anne Wood, Sue Keenan, and Linda Scobie. Optimising extraction and RT-qPCR-based detection of hepatitis E virus (HEV) from pork meat and products. Food Standards Agency, July 2023. http://dx.doi.org/10.46756/sci.fsa.ylv958.
Full textAbstract:
Hepatitis E is an infection of the liver caused by the hepatitis E virus (HEV). HEV infection usually produces a mild disease, hepatitis E. However, disease symptoms can vary from no apparent symptoms to liver failure. There are 4 main types (genotypes) of the virus that cause concern in humans. Genotypes 1 and 2 infections are mainly restricted to humans but 3 and 4 can be identified in numerous other animal species including pigs. Transmission routes of HEV genotypes 3 and 4 have been identified to include the consumption of food products derived from infected animals and shellfish, and via transfusion of infected blood products. Hepatitis E infection is still an emerging issue in the UK and there is evidence to suggest an association of this virus with undercooked pork and pork products. Currently, there is no standardized method for evaluating the stability of HEV that may be present in food during cooking processes. There is also lack of a suitable method that can detect only infectious HEV. The proposed project aimed to address a key gap in resources for methodology related to the detection of HEV in pork and pork products. Currently the lack of a standardised method for the detection of HEV has resulted in individual laboratories either utilising their own methods or adapting methods from previously published work. This leads to a high degree of variability between the interpretation of results and does nothing to progress or provide benefit to the food industry. By interrogating the existing published methods, the project sought to refine and optimise elements of existing protocols in order to enhance the performance characteristics of the method and to simplify the methodology wherever possible. The aim was to produce a validated method which is both robust and repeatable which can be easily integrated into food laboratories capable of performing virus related work. Overall, the final method chosen was devoid of hazardous reagents and utilised easily accessible equipment. To verify the robustness of the method, an international collaborative trial was performed, with 4 UK and 3 European participant laboratories. The participating laboratories conducted analyses of pork liver samples artificially contaminated with various levels of HEV (including uncontaminated samples). The trial showed that the HEV DETECT method was just as reproducible between laboratories as it was repeatable within a laboratory. It is envisaged that the developed system will be put forward as a suitable candidate for ISO certification as a standard method. The establishment of these methods in UK laboratories could result in the availability of independent testing services for both domestic and imported pork /pork-based products. The availability of this method is in essence innovation. This work is essential to industry to help support further research to ensure that public health safety and confidence in pork and other “HEV risk” food products is maintained and improved.