Journal articles on the topic 'Regional Cooking'

In this paper I examine the meanings and values articulated through the use of preserved and (ultra)processed foods in everyday cooking in Mérida, Yucatán. Most studies on the practices deployed in the kitchen have tended to focus on cooking instruments and appliances, as well as on the part played by cookbooks and other instruments in the reproduction of culinary knowledges and practices. In contrast, here I focus on the very ingredients used in by cooks, arguing that through their materiality and their aesthetics, cooking ingredients contribute to the objectification of local values. The choice of ingredients by one or another cook expresses values such as “modern” and cosmopolitan, and simultaneously support claims of “authenticity” and “tradition,” and thus are lived as constitutive of regional identity. The use of preserved and processed foods is a common practice in Yucatán’s domestic and restaurant kitchens, which, as elsewhere, has historical grounds. There have been in the city of Mérida, since the turn of the twentieth century, industrial plants making beer, cookies and crackers, vegetable oils, soda drinks, chili pepper sauces, and recados (different pastes of spices). More recently, local industries have begun to package local dishes to sell them frozen, canned or vacuum-packed in plastic containers. I argue that these ingredients are important in transforming the local taste of and for Yucatecan food, and that, as objects that receive and give meaning to regional culinary culture, they become an important locus for the discursive and praxis-based negotiations of local forms of “modernity.”

The concept of regional cooking plays a prominent part in the rhetoric of the Slow Food movement. But how is the notion of a regional cuisine translated into practice by the organizers of events which must satisfy the expectations of an informed and a discerning membership? This essay examines one such Australian event from an anthropological perspective. It is argued that ideas about region and community, heritage and tradition, the authentic and the original, were as carefully attended to by the organizers of Barossa Slow as the rich foods and fine wines that were put on the table. Particular attention is accorded to the part played by organized tours in which prominent artisans detailed the local materials, the well-tried technologies and the social relations which were brought together in the production of regionally specific foods and wines. In order to satisfy the cultural expectations of Slow Food's predominantly middle class membership, the manufacture of myth proved quite as significant as the consumption of cuisine in the success of this particular occasion.

This review demonstrates that recent contributions by archaeologists to the study of cuisine and cooking present a new addition to the field of anthropology. Archaeologists situate their work historically and contextually by examining cuisines that are culturally constructed. Studying cooking and food preparation helps elucidate relationships among material practices, understandings of taste, identity, power, and meaning in a society. Archaeologists can not only discover specific ingredients in food, but also reconstruct recipes, decipher regional cuisines, ascertain sensory experiences, recover the tools in spatial context, recreate techniques used to prepare food in the past, and overall learn more about the social and cultural contexts of the human experience. This type of investigation is possible because archaeological work uses complementary data to explain social practices and because advances in archaeological methods make accessible previously undetectable data. Experimental archaeology focused on cooking in the past has not only revealed important social information but also captured the imagination of the public. Archaeological research on cooking and cuisine reveals social, political, religious, and economic practices in the past, and it has a unique ability to engage the present with the past through public outreach and solutions to food-related problems.

Abstract This essay draws on critical studies of food, race, class, and environment to consider food's role in the cultivation of queer literary and political cultures in Appalachia. Texts such as Jeff Mann's Loving Mountains, Loving Men, a collection of poetry and essays, speak to a double-bind in which queer Appalachian writers often profess to find themselves: on the one hand, dismissed as coal-loving “white trash” by urban environmentalists; on the other, subjected to right-wing violence at home. Mann's writing negotiates this tension through poetic engagement with “hillbilly” gustatory traditions—namely, by adopting the recipe form. These poems, and the acts of foraging, preparing, and sharing food they represent, articulate queer communities gathered around tactile experiences of place. They also illustrate the promises and pitfalls of the recipe's representational potential. On the one hand, defining food by its regional character risks reiterating essentialist notions of nature and identity. On the other, focusing on food's disruption of conventional material boundaries neglects the lived social conditions facing marginalized peoples in the region. By focusing on the open-ended preparation of food rather than the end product, Mann mediates these extremes, typifying foodways, region, and queerness alike as ongoing phenomena.

Tourism development contributes to the development of countries and regions. Gastronomic tourism, organization of culinary master courses, inclusion of special meals in the tourist offer can contribute to the diversification, originality and competitiveness of regional tourist offers. The aim of the study is to examine culinary master workshops as a gastronomic tourist product. The research shows that master culinary courses are offered mainly in the capital, their supply is limited in other regions, and information about organized master classes is missing.

Culinary education programs are generally designed to improve participants’ food and cooking skills, with or without consideration to influencing diet quality or health. No published methods exist to guide food and cooking skills’ content priorities within culinary education programs that target improved diet quality and health. To address this gap, an international team of cooking and nutrition education experts developed the Cooking Education (Cook-EdTM) matrix. International food-based dietary guidelines were reviewed to determine common food groups. A six-section matrix was drafted including skill focus points for: (1) Kitchen safety, (2) Food safety, (3) General food skills, (4) Food group specific food skills, (5) General cooking skills, (6) Food group specific cooking skills. A modified e-Delphi method with three consultation rounds was used to reach consensus on the Cook-EdTM matrix structure, skill focus points included, and their order. The final Cook-EdTM matrix includes 117 skill focus points. The matrix guides program providers in selecting the most suitable skills to consider for their programs to improve dietary and health outcomes, while considering available resources, participant needs, and sustainable nutrition principles. Users can adapt the Cook-EdTM matrix to regional food-based dietary guidelines and food cultures.

Ancient carbon reservoirs in freshwater bodies have the potential to introduce ancient carbon into charred cooking residues adhering to pottery wall interiors when aquatic organisms are parts of cooked resource mixes. This ancient carbon results in old apparent ages when these cooking residues are subjected to accelerator mass spectrometry dating, the so-called freshwater reservoir effect (FRE). Roper's (2013) assessment of the FRE on14C ages from cooking residue in the Central Plains is only the second such peer-reviewed regional assessment in eastern North America. Roper suggests that 13 of 2314C ages on residue are too old as a result of ancient carbon from fish or leached from shell temper or old carbon introduced via maize nixtamalization. Herein, we re-assess Roper's data set of14C ages on cooking residues and annual plants and argue that she is mistaken in her assessment of the accuracies of14C ages from residues. This outcome is placed in the context of the larger FRE literature.

Described in the article, the rich material and moral culture of the population of southern Uzbekistan, being an inseparable part of the general national culture of the Uzbek people, at the same time has features characteristic only for this region, that is, the culture of regional and local significance. Therefore, the study of the culture of the population of this region requires constant and unwavering attention from researchers. This article scientifically researched the culture of the southern regions of the population of the country - Kashkadarya and Surkhandarya regions, which made its rich tape into the national ethnoculture of our people.

Abstract: In Iran, the northern province of Gilân displays a strong specificity, including the registers of food and cooking. The regional culinary style is characterised by five traits: the base is rice, with a predilection for green, acid, eggs and fish. Cooking methods are also original in the Iranian world: Gilân’s culinary culture is not about ovens or dry cooking or roasting, but about browning, simmering and steaming.Résumé : En Iran, la province septentrionale du Gilân présente une forte spécificité, en particulier dans les domaines de l’alimentation et de la cuisine. Le style culinaire régional se caractérise par cinq traits : la base est le riz avec une prédilection, en accompagnement, pour le vert et l’acide, pour les oeufs et pour le poisson. Les techniques de cuisson présentent aussi une certaine originalité dans le monde iranien : au grillé et à la cuisson sèche, on préfère le mijoté, le revenu.

Gastronomy tourism is defined as a type of tourism that deals with the relationship between food and beverages and culture in the context of the local culinary culture. Local dishes, recipes, and culinary culture, which express the lifestyle of cities, are an important part of tourists’ choice of destinations. According to many studies undertaken in recent years, tourists have seen an increase in the number of trips conducted to taste a cultural dish and to learn cooking techniques and cooking skills. In this study, the Trabzon (Turkey) and Podhale (Poland) regions were selected as a study area. These regions are characterised by unique, very interesting culture and art and, especially, folklore. The cuisines from Podhale and from the Trabzon region are equally attractive. The study was conducted on 151 people in Trabzon and 102 respondents in the Podhale region. The study revealed that only 15 out of 253 respondents had not heard about regional and traditional products. The authors analyzed whether people from different age groups had specific habits concerning the place of purchasing regional products in the analysed regions of Poland and Turkey. Regarding the question of whether the motivation to buy regional products was the same in households with a larger and smaller number of residents, it was found that only one correlation proved to be statistically significant: the correlation between household size and buying regional products because of their price.

The Roman Aqaba Project seeks to reconstruct diachronically the economic history of the ancient port of Aila on the Red Sea (now modern Aqaba in southern Jordan). Excavations of Aila between 1994 and 2003 yielded an enormous quantity of stratified ceramic evidence. This paper focuses on coarse ware cooking vessels recovered from Aila dating to the 1st to early 5th centuries. Although the potters of Aila were influenced by the ceramic traditions of the Nabataean capital at Petra, they also developed an independent ceramic tradition. Further, the Roman annexation of Nabataea in 106 CE, including Aila, seems to have had little impact on the local ceramic industry, which continued with little change until the mid-3rd century, which seems to mark an important transition characterized by the disappearance of many long established types and the appearance of new types, including cooking vessels. Although most of these were produced locally, a significant minority was imported to Aila, mostly from the Petra region about 100 km away. This paper presents a typology of these cooking vessels and offers some explanation for the differing quantities of various types of imported cooking vessels over these centuries, with implications for the regional economy in this period.

AbstractObjectiveTo investigate the experiences of women participating in a cooking and nutrition component of a health promotion research initiative in an Australian Aboriginal regional community.DesignWeekly facilitated cooking and nutrition classes were conducted during school terms over 12 months. An ethnographic action research study was conducted for the programme duration with data gathered by participant and direct observation, four yarning groups and six individual yarning sessions. The aim was to determine the ways the cooking and nutrition component facilitated lifestyle change, enabled engagement, encouraged community ownership and influenced community action.SettingRegional Bindjareb community in the Nyungar nation of Western Australia.SubjectsA sample of seventeen Aboriginal women aged between 18 and 60 years from the two kinships in two towns in one shire took part in the study. The recruitment and consent process was managed by community Elders and leaders.ResultsMajor themes emerged highlighting the development of participants and their recognition of the need for change: the impact of history on current nutritional health of Indigenous Australians; acknowledging shame; challenges of change around nutrition and healthy eating; the undermining effect of mistrust and limited resources; the importance of community control when developing health promotion programmes; finding life purpose through learning; and the need for planning and partnerships to achieve community determination.ConclusionsSuggested principles for developing cooking and nutrition interventions are: consideration of community needs; understanding the impact of historical factors on health; understanding family and community tensions; and the engagement of long-term partnerships to develop community determination.

Abstract. We use a three dimensional regional chemical transport model (PMCAMx) with high grid resolution and high resolution emissions (4 km × 4 km) over the Paris greater area to simulate the formation of carbonaceous aerosol during a summer (July 2009) and a winter (January/February 2010) period as part of the MEGAPOLI (Megacities: Emissions, urban, regional, and Global Atmospheric POLlution and climate effects, and Integrated tools for assessment and mitigation) campaigns. Model predictions of carbonaceous aerosol are compared against Aerodyne aerosol mass spectrometer and black carbon (BC) high time resolution measurements from three ground sites. PMCAMx predicts BC concentrations reasonably well reproducing the majority (70 %) of the hourly data within a factor of two during both periods. The agreement for the summertime secondary organic aerosol (OA) concentrations is also encouraging (mean bias = 0.1 μg m−3) during a photochemically intense period. The model tends to underpredict the summertime primary OA concentrations in the Paris greater area (by approximately 0.8 μg m−3) mainly due to missing primary OA emissions from cooking activities. The total cooking emissions are estimated to be approximately 80 mg d−1 per capita and have a distinct diurnal profile in which 50 % of the daily cooking OA is emitted during lunch time (12:00–14:00 LT) and 20 % during dinner time (20:00–22:00 LT). Results also show a large underestimation of secondary OA in the Paris greater area during wintertime (mean bias = −2.3 μg m−3) pointing towards a secondary OA formation process during low photochemical activity periods that is not simulated in the model.

Abstract. We use a three-dimensional regional chemical transport model (PMCAMx) with high grid resolution and high-resolution emissions (4 × 4 km2) over the Paris greater area to simulate the formation of carbonaceous aerosol during a summer (July 2009) and a winter (January/February 2010) period as part of the MEGAPOLI (megacities: emissions, urban, regional, and global atmospheric pollution and climate effects, and Integrated tools for assessment and mitigation) campaigns. Model predictions of carbonaceous aerosol are compared against Aerodyne aerosol mass spectrometer and black carbon (BC) high time resolution measurements from three ground sites. PMCAMx predicts BC concentrations reasonably well reproducing the majority (70 %) of the hourly data within a factor of two during both periods. The agreement for the summertime secondary organic aerosol (OA) concentrations is also encouraging (mean bias = 0.1 µg m−3) during a photochemically intense period. The model tends to underpredict the summertime primary OA concentrations in the Paris greater area (by approximately 0.8 µg m−3) mainly due to missing primary OA emissions from cooking activities. The total cooking emissions are estimated to be approximately 80 mg d−1 per capita and have a distinct diurnal profile in which 50 % of the daily cooking OA is emitted during lunch time (12:00–14:00 LT) and 20 % during dinner time (20:00–22:00 LT). Results also show a large underestimation of secondary OA in the Paris greater area during wintertime (mean bias = −2.3 µg m−3) pointing towards a secondary OA formation process during low photochemical activity periods that is not simulated in the model.

Introduction and aim: Air pollution, a major environmental threat to human health, contributes to the premature deaths of millions of people worldwide. Cooking with solid fuels, such as charcoal and wood, in low- and middle-income countries generates very high emissions of particulate matter within and near the household as a result of their inefficient combustion. Women are especially exposed, as they often perform the cooking. The purpose of this study was to assess the burden of disease attributable to household air pollution exposure from cooking among women in Adama, Ethiopia. Methods: AirQ+ software (WHO Regional Office for Europe, Copenhagen, Denmark) was used to assess the health impact of household air pollution by estimating the burden of disease (BoD) including Acute Lower Respiratory Infections (ALRI), Chronic Obstructive Pulmonary Disease (COPD), Ischemic Heart Disease (IHD), lung cancer, and stroke, among a cohort of women in Adama. Household air pollution exposure estimated by cooking fuel type was assessed through questionnaires. Results: Three-quarters (75%) of Adama’s population used solid fuel for cooking; with this, the household air pollution attributable mortality was estimated to be 50% (95% CI: 38–58%) due to ALRI, 50% (95% CI: 35–61%) due to COPD, 50% (95% CI: 27–58%) due to lung cancer, (95% CI: 23–48%) due to IHD, and (95% CI: 23–51%) due to stroke. The corresponding disability-adjusted life years (DALYs) per 100,000 women ranged between 6000 and 9000 per disease. Conclusions: This health impact assessment illustrates that household air pollution due to solid fuel use among women in Adama leads to premature death and a substantial quantity of DALYs. Therefore, decreasing or eliminating solid fuel use for cooking purposes could prevent deaths and improve quality of life.

In the era of the digital economy, farmers’ digital literacy has a profound impact on household green cooking energy consumption. Based on data from the China Family Panel Studies (CFPS) in 2018, this paper constructs a digital literacy index using an entropy method and employs the Probit model regression and mediation effect model test to study the impact effect and theoretical mechanism of individual digital literacy on household green cooking energy consumption. The research results show that the improvement of digital literacy can effectively promote the consumption of green cooking energy in households. After using the IV-Probit model and CMP model to solve the endogeneity, this conclusion remains valid; The heterogeneity analysis shows that the impact of digital literacy on green cooking energy consumption of households in different regions and different income stages is different. This performance is specific to the eastern and western regions and low-income households. The improvement in digital literacy can significantly promote green cooking energy consumption in rural households; however, in the central region and high-income households the improvements were insignificant. Mechanism analysis shows that digital literacy has a significant positive impact on household green cooking energy consumption through non-agricultural employment and information acquisition. Based on this, it is suggested that the construction of a digital countryside should not only consider the construction of digital infrastructure, but also reasonably guide the cultivation of the internal digital literacy of the construction subject. Moreover, the cultivation of digital literacy should not only focus on regional differences, but also focus on key subjects and implement precise cultivation. We should give full play to the synergistic effect of digital literacy, and pay attention to the non-agricultural employment of farmers and information elements.

Abstract The focus of this study involved measuring two variables of meat quality: tenderness and cooking loss. Experiments were conducted on a premium cut of meat – the loin. The loin contains the Longissimus muscle, with pieces of the Iliocostalis and Spinalis dorsi muscles. The Longissimus muscle was cored for tenderness. Two sources of loins were evaluated: Akaushi breed, and from a commercial grocery store. Meat used consisted of Akaushi loins from 6 different animals (prime grade) and one select grade loin (control). The protocol involved dividing each loin into 6 (907-1134g) roasts, cooking at 104.40 C (to internal temperature of 73.90 C), measuring by weight the cooking loss of the roasts after a 30-minute resting period, and determining tenderness by Warner-Bratzler Shear Force (WBSF) (after overnight storage in a cooler). Cores were taken at 6 different locations of the roast, over the same regional area for WBSF determinations. The WBSF coring instrument used was provided. Tenderness of each loin was measured in 36 cores (n = 36). In overall tenderness, the control loin ranked third out of the seven loins and had the least amount of cooking loss. No differences were found in tenderness (P > 0.05). However, a difference was found in average cooking loss 181.44g ± 0.03 (control); 254.01g ± 0.03 (Akaushi) (P < 0.05). When observing tenderness consistency, the control loin had a somewhat larger standard deviation (1.38 vs 0.756) than the Akaushi loins.Loins used in this study showed variation in cooking loss, tenderness, and consistency between a commercial grocery store source and the Akaushi beef source. These data indicates that quality attributes of beef loins used in this study may be different in ways not related to grade.

This study models the frequency use of wood, charcoal, liquid gas, electricity, and kerosene in urban households in Ghana and supplements the literature on cooking fuel choices. The modeling is based on survey data collected in several major Ghanaian cities. Survey results indicate that charcoal and liquid gas are frequently used in meal preparation, while the frequency use of firewood, kerosene, and electricity is limited. Frequency use is estimated using the ordered probit technique. Five cooking fuel use equations identify income, socio-demographic characteristics, and location of urban residents as influencing the frequency use. Statistically significant effects measure probability changes in each of the four fuel categories. Income and education increase the probability of often or very often of using liquid gas or electricity to cook. The effect of being employed by the government is similar but less consistent. Age, household size, and marital status are linked to frequency use, but differently affect specific fuels. As the number of children or adults increases in a household, so does the probability of using firewood or charcoal, but this also increases the probability that such households never use liquid gas or electricity for cooking. Regional differences indicate Tamale residents heavily rely on wood and charcoal, and infrequently use liquid gas or electricity. Multiple cooking fuel use behavior may reflect risk aversion to fuel shortages. Increasing incomes and improving education will drive the probability of an increased use of cleaner cooking fuels and decreased use of fuel mixes, benefiting meal preparers’ health and the environment.

Abstract. Regional concentrations and source contributions are calculated for airborne particle number concentration (Nx) and ultrafine particle mass concentration (PM0.1) in the San Francisco Bay Area (SFBA) and the South Coast Air Basin (SoCAB) surrounding Los Angeles with 4 km spatial resolution and daily time resolution for selected months in the years 2012, 2015, and 2016. Performance statistics for daily predictions of N10 concentrations meet the goals typically used for modeling of PM2.5 (mean fractional bias (MFB) < ±0.5 and mean fractional error (MFE) < 0.75). The relative ranking and concentration range of source contributions to PM0.1 predicted by regional calculations agree with results from receptor-based studies that use molecular markers for source apportionment at four locations in California. Different sources dominated regional concentrations of N10 and PM0.1 because of the different emitted particle size distributions and different choices for heating fuels. Nucleation (24 %–57 %) made the largest single contribution to N10 concentrations at the 10 regional monitoring locations, followed by natural gas combustion (28 %–45 %), aircraft (2 %–10 %), mobile sources (1 %–5 %), food cooking (1 %–2 %), and wood smoke (0 %–1 %). In contrast, natural gas combustion (22 %–52 %) was the largest source of PM0.1 followed by mobile sources (15 %–42 %), food cooking (4 %–14 %), wood combustion (1 %–12 %), and aircraft (2 %–6 %). The study region encompassed in this project is home to more than 25 million residents, which should provide sufficient power for future epidemiological studies on the health effects of airborne ultrafine particles. All of the PM0.1 and N10 outdoor exposure fields produced in the current study are available free of charge at http://webwolf.engr.ucdavis.edu/data/soa_v3/hourly_avg/ (last access: 20 November 2019).

AbstractThe histories of maize utilization in eastern North America have been substantially revised recently, primarily because of the analysis of charred cooking residues encrusted on pottery. A multifaceted research strategy of bulk δ13C assays coupled with accelerator mass spectrometry radiocarbon data and microbotanical evidence can yield coherent regional maize use histories. Bulk δ13 C assay interpretation complications include (1) variations among vessels by site, (2) a potential for false negatives, and (3) a wide range of variation potentially present for any given time period. Regional histories using this approach can be quite variable without appropriate use of multiple lines of evidence.

Cooking with polluting and inefficient fuels and technologies is responsible for a large set of global harms, ranging from health and time losses among the billions of people who are energy poor, to environmental degradation at a regional and global scale. This paper presents a new decision-support model–the BAR-HAP Tool–that is aimed at guiding planning of policy interventions to accelerate transitions towards cleaner cooking fuels and technologies. The conceptual model behind BAR-HAP lies in a framework of costs and benefits that is holistic and comprehensive, allows consideration of multiple policy interventions (subsidies, financing, bans, and behavior change communication), and realistically accounts for partial adoption and use of improved cooking technology. It incorporates evidence from recent efforts to characterize the relevant set of parameters that determine those costs and benefits, including those related to intervention effectiveness. Practical aspects of the tool were modified based on feedback from a pilot testing workshop with multisectoral users in Nepal. To demonstrate the functionality of the BAR-HAP tool, we present illustrative calculations related to several cooking transitions in the context of Nepal. In accounting for the multifaceted nature of the issue of household air pollution, the BAR-HAP model is expected to facilitate cross-sector dialogue and problem-solving to address this major health, environment and development challenge.

Indoor combustion processes associated with cooking, heating, and smoking are a major source of aerosols in Jordanian dwellings. To evaluate human exposure to combustion-generated aerosols in Jordanian indoor environments, regional inhaled deposited dose rates of indoor aerosols (10 nm to 25 µm) were determined for different scenarios for adult occupants. The inhaled deposited dose rate provides an estimate of the number or mass of inhaled aerosol that deposits in each region of the respiratory system per unit time. In general, sub-micron particle number (PN1) dose rates ranged from 109 to 1012 particles/h, fine particle mass (PM2.5) dose rates ranged from 3 to 216 µg/h, and coarse particle mass (PM10) dose rates ranged from 30 to 1600 µg/h. Dose rates were found to be dependent on the type and intensity of indoor combustion processes documented in the home. Dose rates were highest during cooking activities using a natural gas stove, heating via natural gas and kerosene, and smoking (shisha/tobacco). The relative fraction of the total dose rate received in the head airways, tracheobronchial, and alveolar regions varied among the documented indoor combustion (and non-combustion) activities. The significant fraction of sub-100 nm particles produced during the indoor combustion processes resulted in high particle number dose rates for the alveolar region. Suggested approaches for reducing indoor aerosol dose rates in Jordanian dwellings include a reduction in the prevalence of indoor combustion sources, use of extraction hoods to remove combustion products, and improved ventilation/filtration in residential buildings.

Cooking vessels collected during three surveys that took place in 2014 and 2015 around the ancient settlements of Abila, Gadara and Umm al-Jimal in the north of Jordan are the subject of this paper. The fragmentation and poor surface preservation of the sherds from this assemblage resulted in the study being focused on an analysis of clay fabrics in relation to vessel forms and their provenance. An examination of fabrics grouped into wares and cooking vessel forms demonstrated an apparent shift from wares produced in the region around Lake Tiberias, which had dominated at the sites of Abila and Gadara until the 4th century CE, to wares produced most likely in Gerasa. Thus, the results of pottery studies from the three sites located at the core of the Austrian Decapolis survey project shed light on the pattern of changes in regional ceramic trade in the Decapolis and adjoining regions.

The exploratory investigation of two sites in Kenya throws new light on the transition from a ‘stone age’ to an ‘iron age’. The model of widespread cultural replacement by Bantu-speaking iron producers is questioned and instead the authors propose a long interaction with regional variations. In matters of lithics, ceramics, hunting, gathering, husbandry and cooking, East African people created local and eclectic packages of change between 1500BC and AD500.

Abstract. Continuous particle number concentration and chemical composition data were collected over one month during summertime in Beijing to investigate the source apportionment of ambient fine particles. Particle size distributions from 15 nm to 2.5 μm in diameter and composition data, such as organic matter, sulfate, nitrate, ammonium, chlorine, and gaseous pollutants, were analyzed using positive matrix factorisation (PMF) which indentified eight factors: cooking, solid mode exhaust, nucleation mode exhaust, accumulation mode, secondary nitrate, secondary sulfate, coal-fired power plant and road dust. Nearly two-thirds of particle number concentrations were attributed to cooking (22.8%) and motor vehicle (37.5%), whereas road dust, coal-fired power plant and regional sources contributed 69.0% to particle volume concentrations. Local and remote sources were distinguished using size distributions associated with each factor. Local sources were generally characterised by unimodal or bimodal number distributions, consisting mostly of particles less 0.1 μm in diameter, and regional sources were defined by mostly accumulation mode particles. Nearly one third of secondary nitrate and secondary sulfate was transported from the surrounding areas of Beijing during study period. Overall the introduction of combination of particle number concentration and chemical composition in PMF model is successful at separating the components and quantifying relative contributions to the particle number and volume population in a complex urban atmosphere.

Abstract: Cooking is a daily chore for many individuals and hence can become a monotonous activity. Sometimes it is difficult for one to decide what new & interesting can be cooked from the available ingredients. Lack of culinary expertise can lead to disproportionate use of ingredients resulting in wastage. Also while cooking, one’s hands are unclean to be able to look the recipe in their smart device or recipe books. For beginners cooking can also become a hassle because they might not know names of many ingredients. Our proposed system intends to help everyone with their daily cooking. Using our application one will be able to escape their monotonous cooking routine by using ingredients detection system along with recommendation model. Using our application user will be able to scan the available ingredients through which we will recommend best suitable recipe for them. For detecting the ingredients we will apply CNN algorithm with parameter optimization. CNN is the state-of-theart approach to the deep learning, with significantly higher accuracy then traditional support-vector-machine-based algorithm. Our application will store the detected ingredients of the user in the database and recommend recipe accordingly in the home page. Further recommendation on the home page would be based on the historical patterns of the user, while recommending we will be using various factors such as cuisine preference, ingredients, cooking time, etc. Using NLP we will serve the voice control feature to the users through which they will be able to hear the recipe at their own pace, in case their hands are unclean. Through NLP our motive is to overcome the regional barrier so anyone unfamiliar with English will also be able to use our application and can experience the culture of different regions through their cuisine. Keywords: object detection, deep learning, convolution neural network, recipe recommendation, natural language processing, voice assistance, hybrid based recommendation.

In order to identify the principal constraints and trends for common bean production and commercialization and the priorities for future common bean research in Africa, Latin America and the Caribbean (LAC), a priority setting process was developed at the International Center for Tropical Agriculture (CIAT). The results suggested that the principal research included breeding and selecting for several traits, such as drought tolerance and water use efficiency, improved yields, and consumer acceptance (improved cooking time and desired texture after cooking). Additionally, the results of the priority setting process suggested that institutional measures are needed, such as improving formal seed production and distribution channels and the development of national and regional seed policies. On the other hand, the identified principal constraints included diseases, pests, and market constraints. Finally, the identified principal trends were: increase in demand and production, and development of high-yield varieties and improvement in nutritional quality.

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.

This essay touches upon questions about the use of food as an identity marker, the nature of local food, and the influence of foreign food. Since 1830, Belgium witnessed two international food waves that alternated with two local food waves, both opposing as well as using each other's characteristics. In this process, local food was continuously redefined. Belgium reveals a relationship between local and foreign food both in the sense of incorporation and exclusion. Foreign food always influenced local cooking and eating. The opposition between the ““self”” and the ““other”” is at times strongly upheld: local food is labeled as ““our,”” ““authentic,”” ““national,”” or ““regional”” (the ““self””) to make the difference with ““their,”” ““artificial,”” or ““international”” (the ““other””). This classification of foodways as national/regional is used to forge sentiments of belonging, especially in Belgium where strong separatist political feelings lead to intense regional reactions.

Energy supply and utilization is one of the economic indices of regional development and standard of living. Energy availability in the rural areas of Nigeria is fast becoming a great challenge with the high cost of cooking gas and kerosene and environmental problems associated with firewood. The paper demonstrated the use of a pilot model study (floating drum plant) of bio-decomposition of animal waste (cattle dung and fodder) in an anaerobic condition (single batch system) to generate methane for domestic cooking. This is a unique way of waste management with additional values of energy accessibility, reliability, quality, cost and benefits including environmental and social aspects. Method involved the pre-treatment of the substrate and its inoculation. Material compositions were batched by weight. Gas produced was monitored for 10 times at 3 days interval effective from the fifth day of retention. Efficiency increased to peak at the 11th day (32.8% of the total cumulative, TC) and reduced to 1.2% TC at the 22nd day.

AbstractObtaining radiocarbon assays on objects of chronological interest is always preferable to obtaining assays on spatially associated charcoal. The development of Accelerator Mass Spectrometer (AMS) dating has expanded the number of objects that can be directly assayed because it requires only a few milligrams of material. Pottery can be directly assayed when charred cooking residues adhering to the interior walls are present. The accuracy of AMS ages derived from residues has been questioned in cases where cooking freshwater aquatic organisms may have introduced carbon from ancient carbon reservoirs into residues. Here we provide analytic protocols for examination of this phenomenon and the results of systematic modeling of age estimates on residues formed from fish and maize with varying percentages of dead carbon. We present a regional case study using a large series of AMS age estimates on residues from the Finger Lakes region of northeastern United States to demonstrate how the paleolimnological record and lipid analysis of residues can help to determine if dates on residues from a given region are likely to have been affected by the presence of ancient carbon. In the case of the Finger Lakes, there is no evidence that ancient carbon affected the age estimates.

Fu Pei-mei (1931–2004), cookbook author and television personality in postwar Taiwan, was often called the “Julia Child of Chinese Cooking.” While Child sought to introduce American audiences to the unfamiliar tastes and traditions of French cuisine, Fu was demonstrating Chinese cooking to a new generation of postwar housewives in Taiwan, who needed her expertise and guidance in the kitchen. Fu authored more than thirty cookbooks, many of which were bilingual Chinese-English, and hosted Taiwan television's first instructional program on Chinese cooking for almost four decades, beginning in 1962. From a political vantage point, Fu's culinary talent, linguistic skills, and gracious demeanor perfectly filled the existing needs of the ruling Nationalist Party on Taiwan. Fu's comprehensive survey of Chinese regional cuisines united an otherwise fractious and fragile postwar nation. Yet Fu would not have attained the level of popularity that she did, had she not also connected deeply with her female audience. Over decades of dramatic social change for women in Taiwan, Fu embraced both the practical and emotional needs of ordinary housewives and career women alike, who sought out her expert guidance in the onerous daily task of feeding their families. This article compares the political, gender, and media contexts of Child's and Fu's culinary careers, in order to highlight the distinctive impact each had on millions of television viewers and would-be home cooks.

This research explores Buddhist heritage-based tourism in South Korea. It examines temple food experiences provided in tandem with templestay programs that emphasize the Buddhist cooking tradition and share aspects of traditional Buddhist culture with visitors. Based primarily on participant observation, this ecologically friendly form of tourism is described and the ongoing development of temple food programs is documented. A "person-centric" perception is adopted from two perspectives: an emphasis on the holistic well-being of individual visitors, and the importance of a specific person in the provision of tourism experiences. Rich description and narrative interpretation are used to explain the phenomenon and provide a foundation on which future research can be grounded.

This article looks at French Michelin favorite Thierry Marx and his unique approach not just to cooking, but also to the notion of terroir itself. From his near-obsession with the Paulliac lamb born and bred in the Medoc region to his nomadic culinary background, he simultaneously embraces and rejects the classic identification with one's own soil and the harvest the latter reaps. This renegade and seemingly oxymoronic stance begs for and inspires a re-defining of that micro-regional concept in an age where globalism and multiculturalism dominate.

This paper aims to design a robust waste cooking oil- (WCO-) for-biodiesel supply chain under WCO supply and price as well as biodiesel demand and price uncertainties, so as to improve biorefineries’ ability to cope with the poor environment. A regional supply chain is firstly introduced based on the biggest WCO-for-biodiesel company in Changzhou, Jiangsu province, and it comprises three components: WCO supplier, biorefinery, and demand zone. And then a robust mixed integer linear model with multiple objectives (economic, environmental, and social objectives) is proposed for both biorefinery location and transportation plans. After that, a heuristic algorithm based on genetic algorithm is proposed to solve this model. Finally, the 27 cities in Yangtze River delta are adopted to verify the proposed models and methods, and the sustainability and robustness of biodiesel supply are discussed.

At the present moment worldwide waning fossil fuel resources as well as the tendency for developing new renewable biofuels have shifted the interest of the society towards finding novel alternative fuel sources. Biofuels have been put forward as one of a range of alternatives with lower emissions and a higher degree of fuel security and gives potential opportunities for rural and regional communities. Biodiesel has a great potential as an alternative diesel fuel. In this work, biodiesel was prepared from waste cooking oil it was converted into biodiesel through single step transesterification. Methanol with Potassium hydroxide as a catalyst was used for the transesterification process. The biodiesel was characterized by its fuel properties including acid value, cloud and pour points, water content, sediments, oxidation stability, carbon residue, flash point, kinematic viscosity, density according to IS: 15607-05 standards. The viscosity of the waste cooking oil biodiesel was found to be 4.05 mm2/sec at 400C. Flash point was found to be 1280C, water and sediment was 236mg/kg, 0 % respectively, carbon residue was 0.017%, total acid value was 0.2 mgKOH/g, cloud point was 40C and pour point was 120C. The results showed that one step transesterification was better and resulted in higher yield and better fuel properties. The research demonstrated that biodiesel obtained under optimum conditions from waste cooking oil was of good quality and could be used as a diesel fuel.

Abstract. The Nepal Ambient Monitoring and Source Testing Experiment (NAMaSTE) characterized widespread and under-sampled combustion sources common to South Asia, including brick kilns, garbage burning, diesel and gasoline generators, diesel groundwater pumps, idling motorcycles, traditional and modern cooking stoves and fires, crop residue burning, and heating fire. Fuel-based emission factors (EFs; with units of pollutant mass emitted per kilogram of fuel combusted) were determined for fine particulate matter (PM2.5), organic carbon (OC), elemental carbon (EC), inorganic ions, trace metals, and organic species. For the forced-draft zigzag brick kiln, EFPM2.5 ranged from 12 to 19 g kg−1 with major contributions from OC (7 %), sulfate expected to be in the form of sulfuric acid (31.9 %), and other chemicals not measured (e.g., particle-bound water). For the clamp kiln, EFPM2.5 ranged from 8 to 13 g kg−1, with major contributions from OC (63.2 %), sulfate (23.4 %), and ammonium (16 %). Our brick kiln EFPM2.5 values may exceed those previously reported, partly because we sampled emissions at ambient temperature after emission from the stack or kiln allowing some particle-phase OC and sulfate to form from gaseous precursors. The combustion of mixed household garbage under dry conditions had an EFPM2.5 of 7.4 ± 1.2 g kg−1, whereas damp conditions generated the highest EFPM2.5 of all combustion sources in this study, reaching up to 125 ± 23 g kg−1. Garbage burning emissions contained triphenylbenzene and relatively high concentrations of heavy metals (Cu, Pb, Sb), making these useful markers of this source. A variety of cooking stoves and fires fueled with dung, hardwood, twigs, and/or other biofuels were studied. The use of dung for cooking and heating produced higher EFPM2.5 than other biofuel sources and consistently emitted more PM2.5 and OC than burning hardwood and/or twigs; this trend was consistent across traditional mud stoves, chimney stoves, and three-stone cooking fires. The comparisons of different cooking stoves and cooking fires revealed the highest PM emissions from three-stone cooking fires (7.6–73 g kg−1), followed by traditional mud stoves (5.3–19.7 g kg−1), mud stoves with a chimney for exhaust (3.0–6.8 g kg−1), rocket stoves (1.5–7.2 g kg−1), induced-draft stoves (1.2–5.7 g kg−1), and the bhuse chulo stove (3.2 g kg−1), while biogas had no detectable PM emissions. Idling motorcycle emissions were evaluated before and after routine servicing at a local shop, which decreased EFPM2.5 from 8.8 ± 1.3 to 0.71 ± 0.45 g kg−1 when averaged across five motorcycles. Organic species analysis indicated that this reduction in PM2.5 was largely due to a decrease in emission of motor oil, probably from the crankcase. The EF and chemical emissions profiles developed in this study may be used for source apportionment and to update regional emission inventories.

Cooking pits – in clusters or in rowsCooking pits can occur either arranged in one or more rows, following a roughly parallel course, or in clusters of up to several hundred closely-spaced examples with no apparent pattern in their location. This type of structure is known from Southern Scandinavia, Germany and Poland. Most cooking-pit systems belong to the Bronze Age, but occasional examples date from the Early Iron Age.The cooking-pit complexes are described according to the following characteristics: 1) location in the landscape, 2) proximity to water, 3) distance to contemporary settlements, hoards and graves, 4) uniformity of form and content and 5) paucity of finds (Heidelk-Schacht 1989).In recent years in Denmark, attention has become focussed on cooking-pit systems and many new examples have been investigated (fig. 1). There are at least 42 known sites (fig. 2) comprising a total of at least 4300 cooking pits. However, as most rows or clusters of cooking pits have not been fully excavated, the real number is much greater. There are virtually no da­table finds from the pits, as a consequence of which there is a tendency to date these features alone on the basis of their form and structure. Radiocarbon dates are the most important source when dating and many new sites, especially with uni-seriate arrangements of cooking pits, have been scientifically dated.In this article, the cooking-pit question is examined with a point of departure in a uni-seriate system at Frammerslev in Salling and a complex system at Brok­bakken, Bjerringbro.FrammerslevDuring Skive Museum’s investigations in 2002 and 2006, discoveries included a uni-seriate cooking-pit system and a 31 m-long row of postholes 200 m further to the east, parallel to the row of cooking pits. The row of cooking pits (fig. 3) lies on a plateau located on a large promontory. The promontory hosts several concentrations and a row of burial mounds, constituting a marked feature in the landscape, also in the Late Bronze Age. The row of cooking pits runs directly towards a burial mound in both directions. Six cremation graves were found in the burial mounds, indicating that they were also used for burial purposes in the Late Bronze Age. There is no settlement in the vicinity.The row of cooking pits comprises 33 pits located in extension of one another, forming a 67 m-long northeast-southwest oriented row (fig. 4). Towards the northeast, the row continues in a more scattered fashion with a further seven cooking pits. In the middle of the series there is a complex of at least four cooking pits ( fig. 4, no. 1), of which two are included in the row. Repeated re-cutting can be seen in the complex and this is the only site so far where repeated use can be documented. At Frammerslev, there are subsidiary cooking pits associated with the row – a feature also seen at Roerstensgård and Bækmarksgård.The other cooking pits in the Frammerslev row are circular or elongate-oval. On the basis of the deposits in the pits, a typology has been constructed (fig. 5).When the cooking pits are classified according to the presence or absence of a compact charcoal-rich layer at their base, as well as one or two overlying layers, two main types can be identified, one with three, and one with two sub-types:Type 1 includes cooking pits with a black, compact charcoal-rich basal layer. Type 1a has a basal layer of charcoal and over this a yellow to brownish-yellow layer with red-burnt areas and, uppermost, brown topsoil material with scattered fire-shattered stones and charcoal. There may be red-burnt soil at the edge of the pit. There are, accordingly, three layers within the cooking pit and the red-burnt layer over the charcoal is unbroken and follows the course of any subsidence in the pit. Type 1b has brown topsoil-like fill directly over the basal charcoal layer. There are, accordingly, only two layers in the cooking pit. Type 1c comprises a black charcoal-rich basal layer with a substantial content of fire-shattered stones in the same layer as the charcoal, by which it distinguishes itself from types 1a and 1b. Type 2 covers cooking pits lacking black charcoal layers and possibly also without fire-shattered stones. In the case of type 2a, the whole pit is filled with brown clay, possibly lacking, or with only occasional scattered, fire-shattered stones and with very little charcoal. There is no red-burnt subsoil associated with these pits. With type 2b, the basal layer comprises clay with a very low content of charcoal and occasional fire-shattered stones or yellow to brownish-yellow clay with many small pieces of fire-shattered stone but no charcoal and no red-burnt clay.As can be seen from the overview (fig. 6) of the cross-sections of the cooking pits, there is great uniformity within, respectively, types 1a and 2a.Cooking pits of type 1 were primarily hearths where the cooking stones were heated in situ and the subsoil has become coloured by the effect of the intense heat. Subsequently, the pit served its purpose as, presumably, a cooking place for the roasting of meat. While the stones were still hot the fire was extinguished by being covered by thin layers of soil being thrown in; in several cases these can be seen to have acquired a reddish colour due to the effect of the heat. In several of the cooking pits there are very small fire-shattered stones, presumably the result of repeated use. Finally, the pit was either intentionally covered after its last usage or stood open and, with time, became filled with soil-rich culture layers. Accordingly, the cooking pit represents a complete series of events.The cooking pits of main type 2, with no or few fire-shattered stones, no or only a little charcoal and lacking red-coloured subsoil, must be explained in a different way. Either fire was never lit in the cooking pit – in which case it is difficult to maintain the term cooking pit and the pit could perhaps represent a kind of preliminary phase to its actual use, or the pit has been completely cleaned out after use, resulting in only the overlying layers being present. This type represents perhaps the pre- and post-phases of the actual cooking-pit activity.By examining the distribution of types 1 and 2, a pattern emerges which can provide the basis for an interpretation of the uni-seriate structure at Frammerslev (see fig. 4). Cooking pits of type 1 are the deepest and lie on both sides of the large central pit. Cooking pits of type 2 lie further away at both the northeastern and southwestern ends. This distribution of types suggest that the most commonly-used features are the central ones and that the row grew successively out from this core. Two shallow pits of type 2 furthest to the north could perhaps be the beginning of the next stage.The cooking pits at Frammerslev have not been archaeologically dated on the basis of artefacts. Two cooking pits of type 1 have been radiocarbon dated (fig. 7). If account is taken of the greatest uncertainty, the calibrated dates are, respectively, 860-790 BC and 1070-830 BC, i.e. Late Bronze Age, periods IV-V.Uni-seriate structures are found on Funen and Zealand and in Central and Northwestern Jutland and have many common features. They have often a marked location in the landscape, several occur on or near the highest point, for example on larger or smaller promontories extending out into a wetland area. Virtually all the uni-seriate cooking-pit rows lie in the vicinity of a wetland. Five out of 11 uni-seriate cooking-pit rows point in the direction of a burial mound. It is difficult to judge whether the cooking-pit rows lie remotely relative to settlements and burial grounds; investigation of even greater areas would be required in order to establish with certainty the absence of contemporary sites in the vicinity. This situation is further complicated by the fact that the houses from this period appear to be located quite a distance apart.The uni-seriate cooking-pit structures are, as a rule, lacking in finds. Nine uni-seriate cooking-pit rows have been radiocarbon dated (fig. 9). The radiocarbon dates reveal that the cooking-pit systems were used in the Late Bronze Age, periods IV-V, especially in the years between 950 and 800 BC.Brokbakken I-IIIIn the period between 1990 and 2008, Viborg Stiftsmuseum carried out several arch­aeological investigations on a 20 hectare site at Bjerringbro. These excavations have been named Brokbakken I-III. By way of the excavations at Brokbakken it has proved possible to demonstrate that large and small concentrations of cooking pits can be found in the vicinity of a multi-seriate system of cooking pits.Brokbakken comprises a delimited promontory (fig. 10), bordered on three sides by 8-10 m high steep slopes and gullies running out towards the flat Gudenå river valley. To the southeast, the promontory slopes gently without any natural boundary. The concentration of cooking pits at Brokbakken II lies a little withdrawn from the edge of the promontory, facing out towards a small gulley. The multi-seriate system of cooking pits, Brokbakken III, lies along the edge of an extensive valley which, 1.5 km distant, runs into the Gudenå.Brokbakken I yielded a concentration of 30 cooking pits, especially of type 1b, together with refuse pits from the Late Bronze Age, periods IV-V.At Brokbakken II, there is a concentration of 85 densely-placed cooking pits, primarily of type 1c (basal layer comprising a mixture of charcoal and fire-shattered stones), as well as several smaller clusters (fig. 11). There are a few finds, including a collection of sherds (fig. 12) from a c. 23 cm high vessel. Radiocarbon dating of a cooking pit shows that, when the greatest uncertainty is taken into account, it was in use between 1130 and 840 BC (see fig. 7), i.e. in Late Bronze Age, periods IV-V.At Brokbakken III, a multi-seriate system of cooking pits was investigated in 1997. This comprised 110 examples arranged in three to four rows (termed rows F, G, I and J), forming a fan shape (fig. 13), as well as 42 cooking pits lying individually or in smaller or larger concentrations. The majority of the cooking pits are circular or oval and they vary in size.The cooking pits at Brokbakken III are built up according to the same basic principles as those at Frammerslev, and cooking pits of types 1b, 2a and 2b are present. Cooking pits with a compact layer of charcoal at the base are, conversely, absent, but these are presumably replaced by cooking pits of type 1c. Overall, it can be seen that the majority of the cooking pits, in all 55% of all those which were sectioned, belong to type 1b.When account is taken of the greatest uncertainty in the radiocarbon dates, the cooking pit alignments can be seen to have been in use in the period 1020-800 BC, i.e. Late Bronze Age, periods IV-V.Multi-seriate cooking-pit systems are known from 10 localities on Zealand, Funen and Bornholm, and in Jutland. They are located on hillsides or level ground with small elevations or on flat promontories extending out into wetland areas. The cooking-pit rows are found by bogs, lakes and watercourses. The multi-seriate cooking-pit systems have no fixed orientation and several structures follow a meandering or curved course. At the known localities, there are between two and 15-16 rows of cooking pits, and it seems that systems comprising three to four rows are commonest. Five structures have been dated to the Late Bronze Age, periods IV, V and VI.Concentrations of cooking pits with more than 25 cooking pits are known from 20 localities on Zealand, Møn and Funen and in Jutland (see fig. 2). The concentrations have very diverse locations – some are on or by marked hill tops or on an even plateau, while others occur on sloping terrain as well as on the floor of a valley. The cooking-pit concentrations lie in the vicinity of lakes, watercourses or bogs or close to open water.A cooking-pit concentration at Fårdalgård (fig. 19) lies in undulating terrain, virtually a promontory. On the plateau behind the cooking pits, settlement traces from the Late Bronze Age have been found. Further away, there are burial mounds and only 100 m away lies the find site for the famous Fårdal hoard. The latter is dated to the Late Bronze Age, period V, and the system of cooking pits can, as a whole, be dated on the basis of pottery to the Late Bronze Age; this also applies to other concentrations of cooking pits.ConclusionSystems of cooking pits must be seen in a wider context, where their topographic location and information on the area’s settlements, burial grounds and hoards are included in the evaluation. On the basis of topographic location, it is reasonable to suggest that uni-seriate structures could have had a different function from multi-seriate examples, and that the complexity is further increased if there are both rows and concentrations of cooking pits at the same site.Uni-seriate structures are often located high up in the vicinity of, or pointing towards, burial mounds containing finds from both the Early and Late Bronze Age. These structures should probably be interpreted in conjunction with the burial mounds, and be seen as cultic features employed in connection with burials or other ceremonies associated with the cult. Their physical form, a long row of cooking pits at Frammerslev, constitutes a clear eastern demarcation and the associated row of postholes is a clear western demarcation of the row of burial mounds. The group of burial mounds towards the north could be a form of transverse demarcation of the area. In this way, areas are created within the landscape, each of different significance – outside and inside – a totally ritual landscape.The multi-seriate systems and large concentrations of cooking pits are often conspicuously located in areas with watercourses, lakes or bogs or facing out towards open water. Several sites, such as Brokbakken I-III and Fårdalgård, are located on marked promontories extending out into large river valleys where offerings have been found in the vicinity. It seems obvious to imagine these large concentrations and numerous rows of cooking pits as the result of many people’s activities in connection with great gatherings and cultic ceremonies. The argument can be made for an supra-regional presence of people, and the site can, therefore, be interpreted as a gathering place for a larger area.Figure 20 shows the location of the cooking-pit concentrations relative to the main watercourses in Central Jutland: Gudenå, Skals Å and Nørre Å. There is about 30 km in a straight line from the concentrations of cooking pits in Lynderup to the cooking pits of both Brokbakken I-III and Munkebo. Within this area, with its meandering river systems, and the areas of land they delimit, there are several systems of cooking pits. Their location in the landscape suggests some form of territorial division. We can almost predict the location of the next structure in the landscape!Brokbakken I-III also demonstrates, at a superior level, a form of division of the landscape. High up on the promontory there are cooking pits and traces of metalworking delimited by the slightly lower-lying multi-seriate system of cooking pits. Below the promontory by the Gudenå there is an offering area. On the plateau nearest the promontory there are scattered traces of settlement and in the burial mounds further away the rich graves of important people. If this interpretation of the landscape is correct, the systems of cooking pits can have had a function as markers in the ritual landscape.The investigations of rows of cooking pits show that there are differences in the physical composition of the individual structures, but it is the fill layers which form the basis for a more subtle interpretation of their function. These layers could represent various stages of use and cleaning out. The investigation at Frammerslev shows that the rows of cooking pits were used several times, and it is possible to argue for successive expansion. A form of division into separate sections is also seen at several sites.On the basis of many ethnographic parallels and practical experiments, it has been suggested that the cooking pits were used to cook meat. If we accept that the cooking pits of type 1 were used for cooking, and that food for 10 people can be prepared in a single pit, the systems of cooking pits at Frammerslev could have been used to prepare food for 60-100 people, while those at Brokbakken III could perhaps provide for 800-1000 individuals.Inge Kjær KristensenMuseum SallingSkive Museum

Background In sub-Saharan Africa, more than 42% of children are at risk for vitamin A deficiency, and control of vitamin A deficiency will prevent more than 600,000 child deaths annually. In the West African Economic and Monetary Union (UEMOA), an estimated 54.3% of preschool-age children are vitamin A deficient and 13% of pregnant women have night blindness. Objective To project the achievements of this West African coalition. Methods This article documents the achievements, challenges, and lessons learned associated with the development of a public—private partnership to fortify vegetable oil in West Africa through project reports and industry assessments. Results National-level food consumption surveys identified cooking oil as a key vehicle for vitamin A. Stakeholders therefore advocated for the production of fortified vegetable oil at large scale, supported industrial assessments, and reinforced the capacity of cooking oil industries to implement vitamin A fortification through effective coordination of public and private partnerships tied with standards, regulations, and social marketing. Strong alliances for food fortification were established at the regional and national levels. Stakeholders also developed policies, adopted directives, built capacity, implemented social marketing, and monitored quality enforcement systems to sustain fortification for maximum public health impact. The synergy created resulted from the unique and complementary core competencies of all the partners under effective coordination. The initiative began with the 8 UEMOA member countries and now includes all 15 countries of the Economic Community of West African States (ECOWAS), plus Cameroon, Tanzania, and Mozambique, forming a sub-Saharan Africa-wide initiative on food fortification. All members of the Professional Association of Cooking Oil Industries of the West African Economic and Monetary Union (AIFO-UEMOA) now fortify edible oil with vitamin A. Through multisector cooperation, an estimated 70% of the population has access to vitamin A–fortified edible oil in participating countries. Conclusions Sustainable fortification of cooking oil is now a reality in all UEMOA countries.

Culinary tourism is often a process of negotiation. This article explores the links between food production, place, and identity in the operation of bed and breakfasts (B&Bs) on Newfoundland’s west coast and the Labrador Straits. This area encompasses one of Newfoundland and Labrador’s major attractions, the Viking Trail. Due to the large number of tourists coming through and the relatively few restaurants in this area, some B&Bs offer evening meals as well as breakfast. Many offer local specialties, and almost all emphasize “home cooking.” Conversations around the dining table often concern the province and its culture, and provide B&B owners with an opportunity to perform local identities for their guests. Such presentations of self and place range from assertive refutations of the “Newfie” stereotype to semi-formal instruction. Proprietors may further frame the social aspects of the meal, and thus the performance as a whole, by assigning seating or moving guests through different spaces as the meal progresses. Through participant-observation and interviews with proprietors, this article concludes that these relatively informal social situations may facilitate significant intra- and intercultural exchanges. They enable communication that supports, personalizes, disrupts, and deconstructs both esoteric and exoteric grand narratives by utilizing a variety of strategies. These competing identities are shaped and maintained through formal and informal metaculinary discourse.

Abstract Ferguson’s Accounting for Taste reveals a gap in our understanding: How did French culinary discourse move beyond the bourgeois sphere in which it emerged in the nineteenth century? Picking up on her comparison of the Proustian synthesis of regional and national culinary culture in the Recherche to the project of national identity creation in the Third Republic’s best-selling textbook, Le Tour de la France par deux enfants, this essay argues that the culinary model Ferguson describes was in fact widely disseminated through mass primary education under the Third Republic. Examining an overlooked corpus of primary school readers and textbooks, I show that food and cooking provided object lessons imparting practical and scientific knowledge to enlighten the masses, and textbooks canonized regional specialties as part of a new national geographic consciousness. At the same time, I underscore the limits of this consensual image of a national culinary culture, which collided with the class habits and horizons of the urban and rural masses attending l’école républicaine.

Diana Kennedy, culinary historian and cookbook author, explains regional Mexican cuisines to a global audience. L. Peat O'Neil interviews Kennedy and the wide-ranging discussion covers organic agriculture in Mexico, the effects of NAFTA on small farmers, rural activists and the diversity of Mexico's agricultural produce. Kennedy comments on chefs in Mexico City and contemporary Mexican cooking. Kennedy notes that progress in sustainable agriculture is slow in Mexico because of government disinterest and corruption. Kennedy discusses her many visits to the state of Oaxaca, where organic product branding as "Fair Trade organic" first was applied. Her current book project is focused on Oaxaca's regional recipes from remote areas of the state. Kennedy fosters all aspects of sustainable living. Other sources quoted include Pablo Span, a farmer-hotel owner in San Cayetano, Michoacan; and Salvador V. Garibay, a consultant with the Research Institute of Organic Agriculture (FiBL) based in Frick, Switzerland. Garibay works on organic agricultural projects in Mexico and Central America.

The instant noodle (IN) consumption increased significantly among the pasta. The use of regional products may increase the economic value chain, besides the increase of final product functional properties. The aim of this work was to evaluate the partial replacement of refined wheat flour by purple sweet potato, beet and carrot in IN production. The IN were evaluated regarding the fat content (after frying and rehydration), cooking properties, instrumental texture, antioxidant capacity and glycemic index. The results showed that is possible to do the replacement the wheat flour, between the studied conditions, and achieve an IN with similar characteristics to standard sample, but with higher antioxidant capacity and low glycemic index.