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"We only eat what we like" or do we still?
Georges M Halpern
Flavour , 2012, DOI: 10.1186/2044-7248-1-17
Abstract: When one thinks about food and oral intakes, and intends to share passion sprinkled with knowledge, ego and memories jump to the page. I discovered the pleasure of food when I started missing it during World War II in refugee camps in Switzerland. We were fed the same unappetizing gruel twice daily, and that lasted almost 18 months. Around me, older refugees (>65 years old), formerly rich and hedonistic, discussed recipes from Auguste Escoffier, Ali-Bab, or Curnonsky; these ladies refused to swallow the brew they were served. They said: “We are not pigs. We are civilized, educated human beings with a palate, a taste, a culture”. And they died, of self-inflicted starvation. They would only have accepted to eat what they liked. For these months and many, too many years after I thought of food every minute, every second; I dreamt of meals; I woke up craving for food, for fat cheeses, for aromatic sausages, for fresh-out-of-the-oven breads. I was obsessed. It never stopped. We know that we shall always like, love the food we liked, loved before the age of six. The foods, the dishes, the cuisines we pretend to like or even love later in life are very few. They are always judged against the enamored dishes we shared in our first childhood. I did not get these, or they were erased. I discovered the tastes of foods in 1947 in Denmark. Coming from France with its rationed 0%-fat Camemberts, Marshall-plan maize bread I had landed in the Land of Fabulous Foods: smoked eels. Danish blue cheeses, endless charcuteries, real milk, soooo many breads, the freshest fish and seafood, legs of lamb, and the pastries that were served to the King… YES there was FOOD, endless, diverse, bringing happiness and joy –and health. It started my quest; it never ended; it never will.What do we like in food? The list is long and open-ended. We obviously follow our senses: sight, smell, taste, texture, diverse sounds. We get messages from our genes, groomed for millennia. We do cherish memories and
PORQUé COMEMOS LO QUE COMEMOS? WHY WE EAT WHAT WE EAT?  [cached]
Alfonso Valenzuela B
Revista Chilena de Nutricíon , 2011,
Abstract: La composición de nuestra dieta refleja parcialmente nuestra composición corporal y de ello es posible obtener alguna información sobre la calidad de nuestra alimentación. Sin embargo, cabe la pregunta comemos lo que deberíamos comer? o porqué comemos lo que comemos? El organismo humano es el resultado de la expresión regulada de nuestros genes y nuestro patrimonio genético es el resultado de millones de a os de un proceso evolutivo constante. La casi totalidad de nuestro genoma se formó durante la época pre-agrícola y suponemos que este es el patrimonio de información óptimo para el desarrollo normal de nuestra vida. Este patrimonio genético nos ha permitido adaptarnos a las modificaciones del medio ambiente, particularmente a las variaciones climáticas, en las que se desarrollaron nuestros antepasados hace millones de a os atrás. Nuestro patrimonio informacional se fue moldeando lentamente, sin grandes cambios importantes, durante cada una de las etapas del proceso evolutivo desde el Ardipithecus ramidus de vida arbórea hasta el Homo sapiens sapiens actual, determinando así nuestros requerimientos nutricionales. Durante estas etapas evolutivas surgió el "gen ahorrador", expresado en una leptino resistencia e insulino resistencia diferencial en nuestros tejidos. Actualmente la expresión del gen ahorrador no es necesaria y los efectos de su acción están asociados con las enfermedades de la opulencia; la obesidad, las enfermedades cardiovasculares y la diabetes, entre otras. Este trabajo analiza el porqué hemos llegado a comer lo que comemos y como se relaciona la evolución de nuestra alimentación con las enfermedades de alta prevalencia en el mundo occidental. The composition of our diet partially reflects our body composition and from these it is possible to obtain some information about the quality of our feeding. However, the question may be, do we eat that we really need to eat? Or, why we eat what we eat? The human body is the result of the highly regulated expression of our genes, and our genetic heritage is the result of a constant evolutionary process of millions of years. Almost the totally of our genome was formed during the pre-agricultural era and we suppose that this is the optimal informational patrimony for the normal development of our life. This genetic patrimony has allowed our adaptation to the constant modifications of our environment, particularly to the climatic variations where our ancestors developed millions of years ago. Our genetic patrimony was slowly molded, without important changes, during each of the steps of the evolut
The molecules we eat: Food as a medium to communicate science
Amy C Rowat
Flavour , 2013, DOI: 10.1186/2044-7248-2-10
Abstract: Each day we consume a very large quantity of molecules. For example, a glass of water and a serving of steak each contain over 1024 molecules. These molecules are major determinants of food texture and flavor; they are also essential for an array of physiological functions in plants and animals that we eat. In particular, proteins, carbohydrates, and lipids are major determinants of the physical and mechanical properties of cells and nuclei. For example, the gluten protein network imparts a remarkable stretchiness to strudel dough; the carbohydrates that constitute plant cell walls are important for vegetable texture. Understanding the physical and molecular origins of the texture of cells, tissues, and biological materials is a major focus of research in our laboratory. Naturally, the major themes of our research share many commonalities with food; our findings may thus also provide unique perspective into the foods that we eat.Using food as a medium for teaching, we have been developing methods to captivate people in science. Engaging students in science education through food and cooking has been successful in many contexts around the world [1-6]. Food can incite curiosity about everyday foods that we eat and is also an excellent, inexpensive tool for experimentation. Here we highlight some central concepts of our interactive approach to communicating science for a general audience.aScientific lectures are an important component of teaching science. We also provide interactive demonstrations and activities to more fully engage participants in scientific concepts. For example, taste tests are an enticing way to further draw people in to learning scientific concepts. To demonstrate phase transitions and the effect of molecular composition on phase behavior, a popular taste test involves comparing milk and dark chocolates. Such a gustatory method also requires that individual audience members become scientists as they make observations of chocolate texture and flavo
Crispy in the french breakfast  [cached]
Alain Drouard
Anthropology of Food , 2003,
Abstract: Bien qu’il y ait eu du croquant et du croustillant dans l’alimentation des Fran ais avant l’époque contemporaine (pain, gateaux, fruits frais ou secs) sa place a augmenté récemment à la suite des changements intervenus dans le petit déjeuner. Le but de cet article est d’analyser historiquement la pénétration et la diffusion du croquant et du croustillant dans le petit déjeuner fran ais. Celle ci s’est faite d’abord dans les villes sous l’influence de modèles étrangers et principalement Anglo-Saxons qui font une place importante au croustillant. Les partisans des nouveaux petits déjeuners à base de lait, de céréales et de fruits ne cherchaient pas seulement à promouvoir le végétarisme mais aussi à lutter contre la dégénérescence qui mena ait à leurs yeux la société moderne. Après avoir rappelé la naissance du petit déjeuner fran ais, on étudiera le r le des modèles étrangers dans l’évolution de la consommation d’aliments croustillants. Though crispy items were present in French food before the contemporary period (what with bread, cakes, fresh or dried fruits), they have recently played a more important part as breakfast underwent a series of changes. The aim of this article is to make an historical analysis of the emergence and spread of crispy food in the French breakfast. The influence of foreign and more especially Anglo-Saxon models contributed to increasing its importance. Those who advocated these new breakfasts at the beginning of the XXth century were convinced to fight also against “degeneracy” which they thought was a threat to modern society. I shall first briefly explain how the French breakfast was born, then I shall focus on the influence and impact of foreign models.
The microbes we eat: abundance and taxonomy of microbes consumed in a day’s worth of meals for three diet types  [PDF]
Jenna M. Lang,Jonathan A. Eisen,Angela M. Zivkovic
PeerJ , 2015, DOI: 10.7717/peerj.659
Abstract: Far more attention has been paid to the microbes in our feces than the microbes in our food. Research efforts dedicated to the microbes that we eat have historically been focused on a fairly narrow range of species, namely those which cause disease and those which are thought to confer some “probiotic” health benefit. Little is known about the effects of ingested microbial communities that are present in typical American diets, and even the basic questions of which microbes, how many of them, and how much they vary from diet to diet and meal to meal, have not been answered.
P.R. Subramanian (Chief Editor). Tarkalat Tamil Maraputtotar Akarati (Tamil-Tamil-Ankilam) (Dictionary of Idioms and Phrases in Contemporary Tamil (Tamil-Tamil-English)  [cached]
G. Murugan
Lexikos , 2012, DOI: 10.5788/9-1-931
Abstract: Review of P.R. Subramanian (Chief Editor). Tarkalat Tamil Maraputtotar Akarati (Tamil-Tamil-Ankilam) (Dictionary of Idioms and Phrases in Contemporary Tamil (Tamil-Tamil-English) Resensie van P.R. Subramanian (Chief Editor). Tarkalat Tamil Maraputtotar Akarati (Tamil-Tamil-Ankilam) (Dictionary of Idioms and Phrases in Contemporary Tamil (Tamil-Tamil-English)
P.R. Subramanian (Chief Editor). Kriyavin Tarkalat Tamil Akarati (Tamil-Tamil-Ankilam) (Dictionary of Contemporary Tamil (Tamil-Tamil-English))
G. Murugan
Lexikos , 2012, DOI: 10.5788/9-1-930
Abstract: Review of P.R. Subramanian (Chief Editor). Kriyavin Tarkalat Tamil Akarati (Tamil-Tamil-Ankilam) (Dictionary of Contemporary Tamil (Tamil-Tamil-English)) Resensie van P.R. Subramanian (Chief Editor). Kriyavin Tarkalat Tamil Akarati (Tamil-Tamil-Ankilam) (Dictionary of Contemporary Tamil (Tamil-Tamil-English))
Spices form the basis of food pairing in Indian cuisine  [PDF]
Anupam Jain,Rakhi N K,Ganesh Bagler
Quantitative Biology , 2015,
Abstract: Culinary practices are influenced by climate, culture, history and geography. Molecular composition of recipes in a cuisine reveals patterns in food preferences. Indian cuisine encompasses a number of diverse sub-cuisines separated by geographies, climates and cultures. Its culinary system has a long history of health-centric dietary practices focused on disease prevention and promotion of health. We study food pairing in recipes of Indian cuisine to show that, in contrast to positive food pairing reported in some Western cuisines, Indian cuisine has a strong signature of negative food pairing; more the extent of flavor sharing between any two ingredients, lesser their co-occurrence. This feature is independent of recipe size and is not explained by ingredient category-based recipe constitution alone. Ingredient frequency emerged as the dominant factor specifying the characteristic flavor sharing pattern of the cuisine. Spices, individually and as a category, form the basis of ingredient composition in Indian cuisine. We also present a culinary evolution model which reproduces ingredient use distribution as well as negative food pairing of the cuisine. Our study provides a basis for designing novel signature recipes, healthy recipe alterations and recipe recommender systems.
Recently published papers: We are what we eat?
LG Forni
Critical Care , 2002, DOI: 10.1186/cc1527
Abstract: Anonymous English proverbOver the past few months yet more information bombards us. Several papers have concentrated on nutrition and markers thereof, in an attempt to make sense of much data.Current interest in blood glucose levels focuses on examining patients' glucose tolerance to predict outcomes. This is particularly pertinent to high-dependency and coronary care practice, as well as intensive care unit (ICU) work. The DIGAMI study highlighted the long-term post-myocardial infarction (MI) risk in patients with a deranged glycometabolic state [1]. Similarly, the intensive care population has been scrutinized with regard to glycometabolic control in septic critically ill patients. Strict glycaemic control in such individuals is now hopefully commonplace, with the aim of improving survival. This has prompted much work to delineate those individuals with impaired glycometabolic control, and the same group presented further evidence that abnormal glucose metabolism is associated with a high prevalence of acute MI [2]. A total of 181 consecutive nondiabetic patients admitted with acute MI were given standard glucose tolerance testing at discharge and 3 months later. Fewer than 35% of patients had normal glucose tolerance at 3 months of follow up. It would appear likely, then, that early detection of impaired glycometabolic control might improve outcome by allowing introduction of secondary preventative measures. This probably has little immediate relevance to the ICU, but for those of us who are involved in coronary care it is worthwhile bearing in mind that an HbA1c on admission may well indicate long-term risk and is a relatively quick and inexpensive test.Nutritional support is often regarded as the Cinderella of the intensivist's armamentarium, probably because it does not generate the same excitement as the latest test for inflammatory mediators or suchlike. However, rather like toothache, it is best not ignored. Intense debate continues as to the preferred rout
June Nash, We Eat the Mines and the Mines Eat Us  [cached]
Heraclio Bonilla
Revista Economía , 1980,
Abstract: No contiene resumen
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