Le Ménagier de Paris, written near the end of the century was arguably the first cookbook written as a set of instructions for a second party to use when managing a third party, in this case, for the young wife of an elderly gentleman to use as a guide for household management including supervising the cook.
It's not indicated well here in the text, but this was written in 1393 according to the footnote.
Le Ménagier de Paris, 2 vols (Paris: the author, 1393; repr. Paris: Jerome Pichon, 1846)
recipe is simply ‘a statement of the ingredients and procedure required for making something’.2 There is no guarantee implied or stated that the cook will understand either the statement of ingredients or the procedure.
So far, the cooking team — which includes a food historian, a curator, a chemical biologist specializing in food, a professional chef and an expert on cultural heritage — has re-created three stews. "One is a beet stew, one is vegetarian, and the final one has lamb in it," says Barjamovic.
Sounds tasty!
dried cuttlefish
The dried cuttlefish is a type of seafood product, which is also known as dried shredded squid/cuttlefish.
It is commonly found in coastal Asian countries, Russia and of course, Hawaii.
The text source comes from https://en.wikipedia.org/wiki/Dried_shredded_squid;
The picture source comes from https://www.alibaba.com/product-detail/EXCELLENT-QUALITY-DRIED-SHREDDED-SQUID_50029615713.html.
Tortilla Press
Hard to take this article seriously when one generally would never use a press for flour tortillas (only corn), and here they prominently feature a photo of flour tortillas!
"... the FDA acknowledged that many consumers want to know if food is derived from GMO/ GE technology or not," (Sax and Doran 630). Direct quote to support MP#1 Food labeling is necessary.
"FDA acknowledged that many consumers want to know if food is derived from GMO/ GE technology or not" (Sax and Doran 630). This direct quote is in support of MP#1 Food labeling is necessary for educating the public.
oseethemeatisenoughtodisgustforeverahungryman.Allcollectaroundthekettleorbigbirch-barkdisheeachuseshisfingersorwholehandJustwhichhefindsmosttohisadvantage.Childrenasnakedastheywereborn,savethecloth.rcundtheloine&hungrydogssittingontheirhindlegswiththeirnosesoverthedishin-tentlywatchingeverymotion&staringyourintheface.allthis.couldbeendured,buttoseeasquatlickakettlecoverbothindiameter&circumference,thisismorethaneverywhitemanchuldwellendure
here the author provides some insights into the eating habits of the Natives, describing it as disgusting, mentioning the naked children and how the mothers lick the lids of the pots
Using a tactic now known as gastrodiplomacy or culinary diplomacy, the government of Thailand has intentionally bolstered the presence of Thai cuisine outside of Thailand to increase its export and tourism revenues, as well as its prominence on the cultural and diplomatic stages.
The data was analyzed to examine food consumptions and waste patterns across different demographic groups and the findings confirm the presence of food wastage. The results are used as a basis for further research on demand-side food security policy options.
All these reasons have led to an increase in food waste in Kuwait .
Many of these countries are predicted to run into a serious food security crisis in the near future
We have to be responsible for our lives and not waste food because it causes a crisis in the future .
The World Food Summit of 1996 defined food security as “when all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active life”. Food security is often tackled as a supply-side issue
I like this idea. It is a good decision to keep our life healthy with out waste.
Whiten and Erdal focused on food-sharing as the most visible aspect of hunter-gatherer egalitarianism.
which was a lovely sight to see, but I could not get a taste thereof.
Beggars can not be choosers
13
13
4
4
2
2
Meringues
The recurrence of "meringues" until this point warrants further examination. In addition to tracing this motif and performing contextual analyses, we can use word collocations and concordances to better understand the physical and figurative resonances of this dessert. This reading could then feed into a broader analysis of all of the story's ingestible substances.
drink
eaten
drink
Indian fig
rhubarb
wild liquorice
whose taste the palate charms
apple
apple
apple
English field-pea
beans
melasses
flour
food
cassada
roasted crabs
Osyters
wine
tamrinds
cates
WIth heartning food, with turtle, and which conchs; The flowers of sulphur, and hard niccars burnt
this unwholesome food
turtle
rice, or yams, or lofty maize
nectar
Am starved for meat, giddy for lack of sleep, With oath kept waking and with brawling fed:
I fancy she was wanted about the mince-pies
Recipe
-Pastry for 23 cm / 9 in double crust pie
Preheat your oven to 220° C / 425° F.
Mix together the suet, apple, raisins and sugar. Add the remaining spices, fruit and brandy or juice. Line a deep dish pie plate with pastry, and add the mince filling. Roll out the remaining crust and cut a pattern in the top to vent the pie. Place the top crust on the pie and crimp the edges together. Bake for 35-40 minutes (Boyle)
white soup
A chicken and veal cream soup with nuts."Put a knuckle of veal into six quarts of water...send it up hot." (Farley,John. The London Art of Cookery, 1783) Full recipe here: https://www.telegraph.co.uk/foodanddrink/recipes/10323828/Jane-Austen-recipes-white-soup.html
Picture here:https://www.telegraph.co.uk/template/ver1-0/i/tmglBody.gif
A mince pie https://www.janeausten.co.uk/wp-content/uploads/2011/06/mincepie2-copy.jpg
Mince pie Recipe
INGREDIENTS: -Pastry for 23 cm / 9 in double crust pie
Preheat your oven to 220° C / 425° F. Mix together the suet, apple, raisins and sugar. Add the remaining spices, fruit and brandy or juice. Line a deep dish pie plate with pastry, and add the mince filling. Roll out the remaining crust and cut a pattern in the top to vent the pie. Place the top crust on the pie and crimp the edges together. Bake for 35-40 minutes (Boyle, "Mrs. Lucas' Mince Pie, Jane Austen Centre)
pg.80 Mince pies: big in size and may contain meat. (Panko, Smithonsian.com)
have been selectively bred
There's a difference between selective breeding and altering via genetic engineering. I believe that genetic modification falls into the second category, always.
A beneficial impact of the fat quality on insulin sensitivity is not seen in individuals with a high fat intake (> 37E%).
This is likely do to the reduced carbohydrate intake rather than increased fat intake. Since carbohydrates generally insulin sensitivity, it's likely that this additional insulin resistance is acting as a confounder (as well as, presumably, a standard deviation widener). Thus, I would expect similar results during hypocaloric carbohydrate restriction.
ould come with
I am a comment
The draft Plan of Implementation for the World Summit on Sustainable Development,recognizes poverty eradication as the greatest global challenge facing the world today andan indispensable requirement for sustainable development.
Human rights and poverty reduction
As in Slow Food—with its unhygienic soil, disorderly farmers’ markets, and inconvenient seasons—the annoyances of Slow Computing have become pleasures. With community-made software, there’s no one to blame but us, the community. We’re not perfect, but we’re working on it.
I really feel like the analogy works. I have for example begun to take pleasure in the messiness of vegetables bought at a farmers' market compared to the seeming perfection of those a a grocery store.
when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life.
は製造業者
tomato
International Food Information Council
This may be a front group. Investigate, find additional sources, and leave research notes in the comments.
International Food Information Council
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International Food Information Council
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International Food Information Council
This may be a front group. Investigate, find additional sources, and leave research notes in the comments.
International Food Information Council
This may be a front group. Investigate, find additional sources, and leave research notes in the comments.
International Food Information Council
This may be a front group. Investigate, find additional sources, and leave research notes in the comments.
International Food Information Council
This may be a front group. Investigate, find additional sources, and leave research notes in the comments.
International Food Information Council
This may be a front group. Investigate, find additional sources, and leave research notes in the comments.
International Food Information Council
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International Food Information Council
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International Food Information Council
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Alliance for Abundant Food and Energy
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Alliance for Abundant Food and Energy
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Alliance for Abundant Food and Energy
This may be a front group. Investigate, find additional sources, and leave research notes in the comments.
Alliance for Abundant Food and Energy
This may be a front group. Investigate, find additional sources, and leave research notes in the comments.
Alliance for Abundant Food and Energy
This may be a front group. Investigate, find additional sources, and leave research notes in the comments.
Alliance for Abundant Food and Energy
This may be a front group. Investigate, find additional sources, and leave research notes in the comments.
Alliance for Abundant Food and Energy
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Alliance for Abundant Food and Energy
This may be a front group. Investigate, find additional sources, and leave research notes in the comments.
Alliance for Abundant Food and Energy
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Alliance for Abundant Food and Energy
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Minimalism doesn’t foreclose either expressive breadth or conceptual depth. On the contrary, the minimalist program—as it initially emerged in fine art of the 20th century—has been about diverting the viewer’s attention from overt signs of authorship to the deeper purity of the ingredients.
This also sounds like a great way to cook!
Using 3-D cameras, it builds a picture of the crops, looking for individual plants under stress. Should the tower spot something awry, it dispatches Vinobot. The rover uses its robotic arm to create a detailed 3-D model of the plant, showing scientists the exact angles of leaves, for instance, to determine how different kinds of corn handle drought.
Really interesting!
Ainsley grills spiced lobster and make green bean and salsa salad
Got to check it out.
Never Out of Season: How Having the Food We Want When We Want It Threatens Our Food Supply and Our Future, Copyright © 2017
Would be very interesting to read this book.
The club, F.H. King Students for Sustainable Agriculture, provides students with, among other things, fresh produce from the student-maintained farm,
Cool idea!
And this body should be understood not as a body of doctrine but, rather —following an often evoked metaphor of digestion— as the very body of the one who, by transcribing his readings, has appropriated them and made their truth his own: writing transforms the thing seen or heard “into tissue and blood” (in vires et in sanguinem). It becomes a principle of rational action in the writer himself.
Might be the asshole in me talking, but this sounds like a high school teacher talking. Either way, even though it's cliché, I appreciate this claim. Essentially, saying that we all take in information differently because we are all different. Just like how we digest food differently.
Cupcakes de chocolate, fácil y sin gluten
delicious
Little attention was paid to the slaves' meals in Dr. Flint's house.
so sad!
Ronnie de Jonge
very little data to show yet, just in process of setting up. Looking at the rhizosphere to help increase yield of crops without increasing the need for extra land (i.e. food security).<br> Much lost yield is due to "stress" of various sorts (drought, flood, etc).
and it is more common to serve single plates with a number of dishes mixed.
I find that this is also pretty common in the US.
Most Salvadorans eat three meals a day.
This seems like most salvadorans have the money to afford 3 meals a day, which not all countrys can do
Lechona is also another Tolima specialty
food in colombia
Quickly and with his eyes watering with satisfaction, he ate one after the other the cheese, the vegetables, and the sauce. The fresh food, by contrast, didn’t taste good to him. He couldn’t bear the smell and even carried the things he wanted to eat a little distance away.
This passage depicts one of the pivotal moments in the Metamorphosis in which Gregor loses another piece of his humanity. An important image in the book is that of Gregor’s sweet bowl of milk. After Gregor’s transformation he longs for the bowl of milk as a way to hold on to his humanity as this is one of the symbols of his lost self. This is something that Gregor the working man enjoyed and symbolizes what Gregor no longer is. Therefore this quote is important because it shows that Gregor slowly becoming inside what his outside has already transformed into. The refusal of fresh food that he would have quickly indulged in as a human shows that Gregor is conforming to his shell. By eating the rotten vegetables and spoiled food because he enjoys the smell and it has become appealing to him, it shows that Gregor is losing sight of himself. He is also far less introspective, a prevalent literary element in the rest of the story. The moment he realizes he is vermin the story is riddled with Gregor’s almost comical deadpan description and reflection on his newfound condition. However, this passage is lacking that aspect; it is mainly the omniscient narrator who tells of this event, despite it’s importance; suggesting Gregor would have a lot to say on the subject.
kids are led to believe all the marketing and advertising on TV,
Is it just the kids? What role do teachers, doctors, and parents play? And older siblings?
So where exactly might you find a GMO label if it existed? 1.GMOs or foods containing GMOS This is obvious. Actual whole GMO produce such as pest-resistant sweet corn, or disease-resistant squash would be labeled. Processed foods obviously containing these ingredients such as salsa with GM corn or trail mix with dried GM papayas would also be labeled. 2.Meat/Dairy from animals fed GMOs This is a bit trickier, and still up in the air. As Ben and Jerry’s points out on their website, eating a GMO does not make YOU a GMO. For this reason, they have advertised that their ice-cream is “GMO free” for years, even though it is made from the milk of cows fed genetically modified feed. This logic seems fair enough. After all, the gene that makes alfalfa a GMO cannot be found in a pint of Cherry Garcia. 3.Processed foods made with oil/sugar extracted from GMOs As with meat/dairy, this is a toughy. Just as the genes unique to GMOs don’t make it through a cow’s gut, they also don’t show up in high-fructose corn syrup or soybean oil. These processed ingredients are 100% identical to organic alternatives. 4.Foods produced by (or with ingredients produced by) GM microorganisms The production pipeline of some foods and food additives relies on genetically modified fungi or bacteria. Cheese is pretty much universally made using enzymes produced by genetically modified microorganisms. Genetically modified microorganisms can also produce vitamins, which can then be used to fortify cereals. This might explain why several vitamins went missing when Grape Nuts and Cheerios went GMO-free. The GM microorganisms themselves are not present in the final product, so the only difference is a decrease in vitamin A, B12, D and Riboflavin in the GMO-free version.
The New York City Health Department closed the Chipotle at Broadway and West 111th Street this week, with the fast-food outpost not expected to open again until Friday, staff said. The department slapped the eatery with violations for improper refrigeration and evidence of flies, after inspectors visited the restaurant Monday to find its walk-in refrigerator had broken down that same day, employees and DOH officials said.
Mariquitas are a traditional Cuban snack. Resembling what many refer to as “chips,” mariquitas are made with green plantains. They are thinly sliced then fried in hot oil and sprinkled with salt, creating an easy snack that Cubans love to enjoy while sitting or grab on the run.
This page shows how to make mariquitas, a delicious snack made from green plantains in oil.
Plantains are higher in starch than bananas, low in sugar and is similar to a potato in texture. Plantains have similar nutritive value as fresh bananas plus vitamin A, and are an excellent source of carbohydrates, according to the University of Florida Extension. Plantains are also a good source of vitamin C and are low in sodium and calories.
Plantains are high in starch and low in sugar, but they are just as good for you as bananas, plus they are healthier! I love them!
Green plantains taste more like a potato with a starchy texture. Because of this, plantains are not suitable for eating raw unless they're very ripe,
Plantains look like bananas, but they are more like potatoes. They are starchy, and like a potato, you would want to cook them first. I love cooking plantains!
This problem of plastic has to be solved – and quickly. This guide for kids gives a good run down and should make anyone think twice before using plastics frivolously.
hospitable network means that information can flow relatively easily between nodes
I like this definition. I am really interested in riffing on a Derridian notion of hospitality, this kind of networked hospitality, food networks, and the hospitality industry. There are a couple of things that I'm wondering at this point: what constitutes "information" and what constitutes "ease." I'm thinking about environments that are hospitable to certain microorganisms, but not others. So one kind of bacteria might move through with ease, while another might be killed off.
Can We Eat Grass?
HEres one for Dan and nicki!
8 Profound Marketing Lessons I Learned From Selling at a Food Market
A great article of basics for any stall-holder, the lessons can easily be applied to non-food...
What we need is an ethos that comes to terms with contemporary, industrialized food, not one that dismisses it, an ethos that opens choices for everyone, not one that closes them for many so that a few may enjoy their labor, and an ethos that does not prejudge, but decides case by case when natural is preferable to processed, fresh to preserved, old to new, slow to fast, artisanal to industrial.
That we may judge each thing on its own merits is the most important part of this to me and the source of all my frustration with efforts to paint with broad and dull brushes, such as GMO labeling.
If we urge the Mexican to stay at her metate, the farmer to stay at his olive press, the housewife to stay at her stove instead of going to McDonald’s, all so that we may eat handmade tortillas, traditionally pressed olive oil, and home-cooked meals, we are assuming the mantle of the aristocrats of old.
grab food beforehand
Nandos Chickenland is on the way: