Pinaceae Species: Spruce, Pine and Fir as a New Culinary Herb and Spice

The Pinaceae family has traditionally been used as medicine, resorted to as a famine food and for ornamental purposes as Christmas trees. In the last few years numerous restaurants have been using different species of Pinaceae family as a garnish or an aromatic spice, using them in different culinary applications like oils and infusions to flavor dressings and broths. Abies grandis (Grand fir), Pseudotsuga menziesii (Douglas fir), Pinus sylvestris (Scots pine) and Picea abies (Norway spruce) were researched on taxonomy, habitats and non-edible uses, culinary traditions, health and nutritional properties, aroma profile. The main compounds in Pinaceae family are monoterpenes, oxygenated monoterpenes, sesquiterpenes, oxygenate sesquiterpenes, diterpenes and hydrocarbons, especially α-β-pinene, limonene, α-terpinene, and even bornyl acetate, responsible for aroma compounds such as citrusy-, woody-, herbal-, or piney aromas. Modern gastronomy uses, sensory analysis and culinary applications were applied for demonstrating the possibilities on modern culinary application in this novel yet traditional spice.

Wkład Alfonsa V Wspaniałomyślnego w upowszechnienie katalońskich zwyczajów kulinarnych w Królestwie Neapolu w XV wieku

Contribution of Alfonso V the Magnanimous to the Popularization of Catalan Culinary Customs in the Kingdom of Napl es in the 15th century The wars for Naples ended in 1442 with the victory of Alfonso V the Magnanimous, the ruler of the Crown of Aragon (1416–1458). The emergence of foreign authority in southern Italy entailed the transfer of the Catalan culture, language and customs to the area of Italian Mezzogiorno. In this process, Catalan culinary traditions which developed at the end of the fourteenth century also occupied an important place. One of them was a separate sweet snack, referred to by the Catalan term col·lació (collatio in Latin). The organization and celebration of col·lació became an important form of ostentation for the Catalan ruling and financial elites. In this article, the author discusses excerpts from historical sources whose authors include, among others, Antonio Beccadelli, Jordi de Centelles, Vespasiano da Bisticci, Giovanni Pontano, as well as the ambassadors of Barcelona and Portugal and other anonymous authors writing about the times of Alfonso V the Magnanimous. The data provided by these sources clearly indicate that this ruler followed the custom of eating sweet colazione known in Italy at this time and gave it a new meaning at least as early as in the 1440s. Thanks to this ruler of Aragon and new Neapolitan king, the sweet snack became one of the instruments of the ostentation of wealth and prestige for the new rulers of the southern part of Italy and soon after also for other princes and lords of the area.

Localized management of non-indigenous animal domesticates in Northwestern China during the Bronze Age

The movements of ancient crop and animal domesticates across prehistoric Eurasia are well-documented in the archaeological record. What is less well understood are the precise mechanisms that farmers and herders employed to incorporate newly introduced domesticates into their long-standing husbandry and culinary traditions. This paper presents stable isotope values (δ13C, δ15N) of humans, animals, and a small number of plants from the Hexi Corridor, a key region that facilitated the movement of ancient crops between Central and East Asia. The data show that the role of animal products in human diets was more significant than previously thought. In addition, the diets of domestic herbivores (sheep/goat, and cattle) suggest that these two groups of domesticates were managed in distinct ways in the two main ecozones of the Hexi Corridor: the drier Northwestern region and the wetter Southeastern region. Whereas sheep and goat diets are consistent with consumption of naturally available vegetation, cattle exhibit a higher input of C4 plants in places where these plants contributed little to the natural vegetation. This suggests that cattle consumed diets that were more influenced by human provisioning, and may therefore have been reared closer to the human settlements, than sheep and goats.

Characteristics and Dynamics of the Freshwater Fish Market in Chengdu, China

The drivers and characteristics of trends in aquatic product consumption are a crucial component of fish food system sustainability. The Chinese market for aquatic products is the largest in the world, yet little has been published on the characteristics of the freshwater fish market. This Paper draws on interviews with key informants to understand the social characteristics of the freshwater fish market in Chengdu, Sichuan province. Price, food safety and quality, freshness and local culinary traditions are important influences on patterns of freshwater fish consumption. However, imported species such as pangasius and branded products are increasing in popularity, indicative of changes in the Chengdu freshwater fish market and the Chinese market for aquatic products more generally.

Can a brief interaction with online, digital art improve wellbeing?: A comparative study of the impact of online art and culture presentations on mood, state-anxiety, subjective wellbeing, and loneliness

When experienced in-person, engagement with art has been associated—in a growing body of evidence—with positive outcomes in wellbeing and mental health. This represents an exciting new field for psychology, curation, and health interventions, suggesting a widely-accessible, cost-effective, and non-pharmaceutical means of regulating factors such as mood or anxiety. However, can similar impacts be found with online presentations? If so, this would open up positive outcomes to an even-wider population—a trend becoming accelerated due to the current Covid-19 pandemic. Despite its promise, this question, and the underlying mechanisms of art interventions and impacts, has largely not been explored. Participants (N = 84) were asked to engage one of two online exhibitions from Google Arts and Culture (a Monet painting or a similarly-formatted display of Japanese culinary traditions). With just 1-2 minutes’ exposure, both improved negative mood, state-anxiety, loneliness, and wellbeing. Stepdown analysis suggested the changes can be explained primarily via negative mood, while improvements in mood correlated with aesthetic appraisals and cognitive-emotional experience of the exhibition. However, no difference was found between exhibitions. We discuss the findings in terms of applications and targets for future research.

Nutritional Analysis of Five Wild Edible Vegetables Traditionally Consumed by the Orang Asli in Perak

The significance of wild edible plants may be traced back to antiquity, and methodological studies are the focus of present food movements to restore culinary traditions. Ethnobotanical appraisal was first done to determine the names and the significance of the five wild edibles used by the Orang Asli, which were Erechtites valerianiaeolia (Link ex Spring) DC, Dendrocalamus asper (Schult.) Backer, Solanum nigrum L., Gomphandra quadrifida (Blume) Sleumer, and Pleocnemia irregularis (C. Presl) Holttum collected from Sungkai, Perak in Malaysia. These wild edibles were then assessed for their proximate and mineral compositions. The present study revealed that the fiber content present in these wild edibles ranged from 2.7 to 12.5 g/100 g, whereas the protein content ranged from 1.8 to 6.8 g/100 g with Gomphandra quadrifida containing the highest amount of fiber and Solanum nigrum recording the highest protein content among the 5 wild edibles. In regard to the micronutreint content, iron was the highest in Gomphandra quadrifida, followed by Pleocnemia irregularis. Calcium and magnesium contents were the highest in Solanum nigrum. The results obtained in this study echo the urgency to conserve these plants in order to promote consumption as well as to improve the health and nutritional status of the Orang Asli.

Signs of desacralization of eastern slavic food in modern conditions: culturological analysis

The purpose of this article is to highlight the ways in which some foods in the modern East Slavic diet lose their sacred significance and acquire the status of everyday food, and to highlight the consequences of these processes as well. Methodology. In the work the complex of the following methods was applied: comparative, logical-analytical, semiotic, synchronic, diachronic. The scientific novelty is to implement a culturological analysis of the food products’ image the main desacralization signs in the East Slavic culinary traditions, which have been transformed at the present stage due to the development of globalization and integration processes in the world cultural space. Conclusions. It was the study found that the format of food consumption "fast food" with its principles of universality and speed, sustainable development of new food technologies, the availability of variety in food, numerous promotional products on the gastronomic theme, the emergence of catering establishments in East Slavic cities with elements of other gastronomic traditions have led to a certain situation: 1) leveling of national traditions in food culture; 2) devaluation of the sacred status of certain types of food, which were sacred among the Eastern Slavs a century ago; 3) resacralization in gastronomic culture. Traditional edible products have been replaced by other products from different cultures, that is, some sacred objects have been replaced by others depending on social, historical, political conditions. This occurs against the background of cultural expansion (Americanization, Easternization, and other processes in the culture of cooking and eating); 4) remythologization of modern culture, when the process of myth-making is revived. It was revealed, that new myths are being created in society, which is often illusory.