A database for environmental contaminants in traditional foods in northern and arctic Canada: Development and applications

This article begins with a parody, a fictitious set of regulations for the production of “traditional” Italian polenta. Through analysis of primary and secondary historical sources we then discuss the various meanings of which polenta has been the bearer through time and space in order to emphasize the mutability of the modes of preparation, ingredients, and the social value of traditional food products. Finally, we situate polenta within its broader cultural, political, and economic contexts, underlining the uses and abuses of rendering foods as traditional—a process always incomplete, often contested, never organic. In stirring up the past and present of polenta and placing it within both the projects of Italian identity creation and the broader scholarly literature on culinary tradition and taste, we emphasize that for so-called traditional foods to be saved, they must be continually reinvented.

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Pergeseran Bahasa Sunda dalam Leksikon Makanan Tradisional Sunda di Kabupaten Bandung dalam Perspektif Sosiolinguistik Mikro

Metahumaniora ◽

10.24198/mh.v8i3.20710 ◽

2018 ◽

Vol 8 (3) ◽

pp. 312

Author(s):

Wagiati Wagiati

Keyword(s):

Qualitative Method ◽

Language Shift ◽

Traditional Food ◽

Traditional Foods ◽

Internal Factors ◽

Language Retention ◽

Data Source ◽

Linguistic Innovation ◽

Lexical Innovation ◽

Determining Factor

AbstrakPenelitian ini berjudul “Pergeseran Bahasa Sunda dalam Leksikon Makanan Tradisional Sunda di Kabupaten Bandung dalam Perspektif Sosiolinguistik Mikro”. Tujuan penelitian ini adalah menjelaskan bentuk-bentuk perubahan dan inovasi bahasa dalam leksikon-leksikon makanan tradisional Sunda yang menjadi faktor penentu terjadinya pemertahanan atau pergeseran suatu bahasa. Metode yang digunakan dalam penelitian ini adalah metode kualitatif-deskriptif. Sumber data pada penelitian ini berupa leksikon-leksikon makanan tradisional di Kabupaten Bandung. Hasil penelitian menunjukkan bahwa (1) bahasa Sunda dalam leksikon makanan tradisional Sunda sebagian besar telah mengalami inovasi; (2) gejala perubahan bentuk dari leksikon-leksikon makanan tradisional Sunda adalah inovasi leksikal penuh, inovasi fonetis, dan inovasi morfemis; (3) bahasa Sunda di Kabupaten Bandung dalam konsep makanan tradisional Sunda telah mengalami pergeseran bahasa secara sosiolinguistik mikro, mengingat faktor-faktor internal bahasa, yaitu berupa inovasi, telah terjadi. Inovasi tersebut meliputi inovasi leksikal penuh, inovasi fonologis, dan inovasi morfemis. Faktor-faktor internal bahasa ini menjadi faktor utama pemertahanan dan pergeseran bahasa.Kata kunci: pergeseran bahasa, makanan tradisional, sosiolinguistik mikroAbstractThe article is entitled "The shifting of Sundanese Language in Lexiconsof Sundanese Food in Bandung Regency studied by Micro Sociolinguistics". The purpose of this study is to describe the forms of change and linguistic innovation in the lexiconsof Sundanesetraditional food which become the determining factor of a language retention or shift. The methods used in this research is descriptive-qualitative method. The data source on this research are lexicons of Sundanese traditional foods in Bandung Regency. The results show that (1) Sundanese Language in the lexiconsof Sundanese Food in the majority hasundergone an innovation; (2) the morphemic change phenomemaof theSundanese traditional food lexicons consist of the full lexical innovation, innovation, innovation and phonetic morfemis; (3) There has been a shift in Sundanese language micro-sociolinguistically regarding the lexiconsof Sundanese traditional food in Bandung Regency based on internal factors of language, i.e. in the form of innovation. These innovations include the full lexical innovation, phonological innovation, and innovation morfemis. Internal factors of a language became a major factor of language retention and language shift.Keywords: language shift, traditional food, micro-sociolinguistic

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HOW ENVIRONMENTAL CONTAMINANTS AFFECT OVARIAN FUNCTIONS. PROTECTIVE EFFECT OF TWO DIFFRENT EXTENDERS ON THE SPERM MOTILITY OF ENDANGERED ORAVKA CHICKEN

RISK FACTORS OF FOOD CHAIN 2017 PROCEEDIINGS OF XVIII INTERNATIONAL SCIENTIFIC CONFERENCE ◽

10.24917/9788380840973.16 ◽

2017 ◽

Author(s):

A. Svoradová ◽

◽

L. Kuželová ◽

A. Baláži ◽

J. Vašíček ◽

...

Keyword(s):

Protective Effect ◽

Sperm Motility ◽

Environmental Contaminants

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Faculty Opinions recommendation of Uncertainties in human health risk assessment of environmental contaminants: A review and perspective.

Faculty Opinions – Post-Publication Peer Review of the Biomedical Literature ◽

10.3410/f.733112787.793545346 ◽

2018 ◽

Author(s):

Thomas J Weber

Keyword(s):

Risk Assessment ◽

Health Risk ◽

Human Health ◽

Health Risk Assessment ◽

Environmental Contaminants ◽

Human Health Risk ◽

Human Health Risk Assessment

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Reductive Dehalogenation of Environmental Contaminants: A Critical Review

Water Quality Research Journal ◽

10.2166/wqrj.1989.018 ◽

1989 ◽

Vol 24 (2) ◽

pp. 299-322 ◽

Cited By ~ 3

Author(s):

R. M. Baxter

Keyword(s):

Hydrogen Atom ◽

Aromatic Compounds ◽

Reductive Dechlorination ◽

Halogen Atom ◽

Environmental Contaminants ◽

Methanogenic Bacteria ◽

Photochemical Reactions ◽

Reductive Dehalogenation ◽

Iron Porphyrins ◽

Aliphatic Compounds

Abstract It is generally recognized that reductive processes are more important than oxidative ones in transforming, degrading and mineralizing many environmental contaminants. One process of particular importance is reductive dehalogenation, i.e., the replacement of a halogen atom (most commonly a chlorine atom) by a hydrogen atom. A number of different mechanisms are involved in these reactions. Photochemical reactions probably play a role in some instances. Aliphatic compounds such as chloroethanes, partly aliphatic compounds such as DDT, and alicyclic compounds such as hexachlorocyclohexane are readily dechlorinated in the laboratory by reaction with reduced iron porphyrins such as hematin. Many of these are also dechlorinated by cultures of certain microorganisms, probably by the same mechanism. Such compounds, with a few exceptions, have been found to undergo reductive dechlorination in the environment. Aromatic compounds such as halobenzenes, halophenols and halobenzoic acids appear not to react with reduced iron porphyrins. Some of these however undergo reductive dechlorination both in the environment and in the laboratory. The reaction is generally associated with methanogenic bacteria. There is evidence for the existence of a number of different dechlorinating enzymes specific for different isomers. Recently it has been found that many components of polychlorinated biphenyls (PCBs), long considered to be virtually totally resistant to environmental degradation, may be reductively dechlorinated both in the laboratory and in nature. These findings suggest that many environmental contaminants may prove to be less persistent than was previously feared.

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