Jennifer Kimmel
- Published in print:
- 2013
- Published Online:
- November 2015
- ISBN:
- 9780231153454
- eISBN:
- 9780231526920
- Item type:
- chapter
- Publisher:
- Columbia University Press
- DOI:
- 10.7312/columbia/9780231153454.003.0002
- Subject:
- Sociology, Science, Technology and Environment
This chapter explains why certain varieties of cheese make better grilled cheese sandwiches. Melt is the ideal cheese characteristic needed to make a grilled cheese sandwich. Some cheeses melt better ...
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This chapter explains why certain varieties of cheese make better grilled cheese sandwiches. Melt is the ideal cheese characteristic needed to make a grilled cheese sandwich. Some cheeses melt better than others, i.e. turn into gooey masses instead of oily lumps, because of the molecular interactions within the cheese, primarily the interactions between the casein proteins and the calcium. The casein proteins are held together in the micelles by calcium bridges, and the number of these bridges is influenced by the acidity of the cheese. As cheeses age their pH decrease and thus become more acidic. This, in turn, causes a decline in the number of calcium bridges within the casein micelles. The loss of the calcium bridges allows for the casein proteins to become more soluble, which also helps to better bind the fat originally trapped in the cheese. Therefore, when the cheese is heated, the protein molecules are able to flow, resulting in a nice even melt. Examples of cheeses with good melting properties include Gruyère, Manchego, and Gouda. These varieties balance the final cheese pH to achieve both soluble calcium and soluble protein, resulting in a cheese mass that melts and flows upon heating while keeping the fat trapped within the matrix.Less
This chapter explains why certain varieties of cheese make better grilled cheese sandwiches. Melt is the ideal cheese characteristic needed to make a grilled cheese sandwich. Some cheeses melt better than others, i.e. turn into gooey masses instead of oily lumps, because of the molecular interactions within the cheese, primarily the interactions between the casein proteins and the calcium. The casein proteins are held together in the micelles by calcium bridges, and the number of these bridges is influenced by the acidity of the cheese. As cheeses age their pH decrease and thus become more acidic. This, in turn, causes a decline in the number of calcium bridges within the casein micelles. The loss of the calcium bridges allows for the casein proteins to become more soluble, which also helps to better bind the fat originally trapped in the cheese. Therefore, when the cheese is heated, the protein molecules are able to flow, resulting in a nice even melt. Examples of cheeses with good melting properties include Gruyère, Manchego, and Gouda. These varieties balance the final cheese pH to achieve both soluble calcium and soluble protein, resulting in a cheese mass that melts and flows upon heating while keeping the fat trapped within the matrix.
Andrew McGowan
- Published in print:
- 1999
- Published Online:
- September 2011
- ISBN:
- 9780198269724
- eISBN:
- 9780191683770
- Item type:
- book
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780198269724.001.0001
- Subject:
- Religion, Early Christian Studies
The early Eucharist has usually been seen as sacramental eating of token bread and
wine in careful or even slavish imitation of Jesus and his earliest disciples. In
fact the evidence suggests great ...
More
The early Eucharist has usually been seen as sacramental eating of token bread and
wine in careful or even slavish imitation of Jesus and his earliest disciples. In
fact the evidence suggests great diversity in its conduct, including the use of
foods, in the first few hundred years. Eucharistic meals involving cheese, milk,
salt, oil, and vegetables are attested, and some have argued that even fish was
used. The most significant exception to using bread and wine, however, was a
‘bread-and-water’ Christian meal, an ancient ascetic form of
the Eucharist. This tradition also involved rejection of meat from general diet, and
reflected the concern of dissident communities to avoid the cuisine —
meat and wine — characteristic of pagan sacrifice. This study describes
and discusses these practices fully for the first time, and provides important new
insights into the liturgical and social history of early Christianity.Less
The early Eucharist has usually been seen as sacramental eating of token bread and
wine in careful or even slavish imitation of Jesus and his earliest disciples. In
fact the evidence suggests great diversity in its conduct, including the use of
foods, in the first few hundred years. Eucharistic meals involving cheese, milk,
salt, oil, and vegetables are attested, and some have argued that even fish was
used. The most significant exception to using bread and wine, however, was a
‘bread-and-water’ Christian meal, an ancient ascetic form of
the Eucharist. This tradition also involved rejection of meat from general diet, and
reflected the concern of dissident communities to avoid the cuisine —
meat and wine — characteristic of pagan sacrifice. This study describes
and discusses these practices fully for the first time, and provides important new
insights into the liturgical and social history of early Christianity.
David Goldstein
- Published in print:
- 2007
- Published Online:
- February 2021
- ISBN:
- 9781904113669
- eISBN:
- 9781800340183
- Item type:
- chapter
- Publisher:
- Liverpool University Press
- DOI:
- 10.3828/liverpool/9781904113669.003.0004
- Subject:
- Religion, Judaism
This chapter focuses on the poetry of Isaac Ibn Kalpon. Isaac came from a North African Jewish family and was born in the middle of the tenth century. He lived a while in Cordoba and spent a great ...
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This chapter focuses on the poetry of Isaac Ibn Kalpon. Isaac came from a North African Jewish family and was born in the middle of the tenth century. He lived a while in Cordoba and spent a great deal of his life wandering from one city to another. His poems are full of complaints against his patrons and contemporaries. However, he had a firm friend in his considerably younger contemporary, Samuel ha-Nagid. The chapter then presents Isaac’s poem A Present of Cheese. The poem talks about a ‘dearest friend’ who gifted the poet ‘a portion of cheese’ At the end, the poet asks ‘And what’s the good of cheese, when I am dry with thirst?’ Isaac died some time after 1020.Less
This chapter focuses on the poetry of Isaac Ibn Kalpon. Isaac came from a North African Jewish family and was born in the middle of the tenth century. He lived a while in Cordoba and spent a great deal of his life wandering from one city to another. His poems are full of complaints against his patrons and contemporaries. However, he had a firm friend in his considerably younger contemporary, Samuel ha-Nagid. The chapter then presents Isaac’s poem A Present of Cheese. The poem talks about a ‘dearest friend’ who gifted the poet ‘a portion of cheese’ At the end, the poet asks ‘And what’s the good of cheese, when I am dry with thirst?’ Isaac died some time after 1020.
Robert Kirk
- Published in print:
- 1996
- Published Online:
- October 2011
- ISBN:
- 9780198236795
- eISBN:
- 9780191679353
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780198236795.003.0003
- Subject:
- Philosophy, Philosophy of Mind, Metaphysics/Epistemology
Philosophy is not in the business of discovering the mechanisms of the brain. But it can aspire to understand how the workings of any mere mechanisms could produce something so mysterious as raw ...
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Philosophy is not in the business of discovering the mechanisms of the brain. But it can aspire to understand how the workings of any mere mechanisms could produce something so mysterious as raw feeling. If raw feeling involves only physical processes, those processes must determine not only that it occurs, but what it is like. Thus, the connection from physical processes to raw feeling must be an absolutely necessary one. Yet if the Transformation thesis is true, it is hard to understand how that can be so. This chapter defends two propositions which, taken together, will help to make this understanding possible.Less
Philosophy is not in the business of discovering the mechanisms of the brain. But it can aspire to understand how the workings of any mere mechanisms could produce something so mysterious as raw feeling. If raw feeling involves only physical processes, those processes must determine not only that it occurs, but what it is like. Thus, the connection from physical processes to raw feeling must be an absolutely necessary one. Yet if the Transformation thesis is true, it is hard to understand how that can be so. This chapter defends two propositions which, taken together, will help to make this understanding possible.
Peggy Noe Stevens, Susan Reigler, and Fred Minnick
- Published in print:
- 2020
- Published Online:
- September 2020
- ISBN:
- 9781949669091
- eISBN:
- 9781949669121
- Item type:
- chapter
- Publisher:
- University Press of Kentucky
- DOI:
- 10.5810/kentucky/9781949669091.003.0007
- Subject:
- Society and Culture, Cultural Studies
Every spring, horses and whiskey meet to celebrate “The Greatest Two Minutes in Sports,” the Kentucky Derby, which is run at Churchill Downs in Louisville on the first Saturday in May. While the ...
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Every spring, horses and whiskey meet to celebrate “The Greatest Two Minutes in Sports,” the Kentucky Derby, which is run at Churchill Downs in Louisville on the first Saturday in May. While the horserace itself doesn't last long, it has given rise to what we in Kentucky like to think of as The Greatest Two Weeks in Partying. This chapter describes how to plan and arrange Derby-themed parties.Less
Every spring, horses and whiskey meet to celebrate “The Greatest Two Minutes in Sports,” the Kentucky Derby, which is run at Churchill Downs in Louisville on the first Saturday in May. While the horserace itself doesn't last long, it has given rise to what we in Kentucky like to think of as The Greatest Two Weeks in Partying. This chapter describes how to plan and arrange Derby-themed parties.
Massimo Montanari
- Published in print:
- 2015
- Published Online:
- November 2015
- ISBN:
- 9780231167864
- eISBN:
- 9780231539081
- Item type:
- chapter
- Publisher:
- Columbia University Press
- DOI:
- 10.7312/columbia/9780231167864.003.0008
- Subject:
- History, European Medieval History
This chapter talks about milk and cheeses. The image of milk is naturally associated with infancy, and it is generally rejected as a food for adults. The consumption of milk in adulthood thus became ...
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This chapter talks about milk and cheeses. The image of milk is naturally associated with infancy, and it is generally rejected as a food for adults. The consumption of milk in adulthood thus became the alimentary characteristic of barbarianism—a notion equivalent to infancy, transposed from the biological to the sociocultural: barbarians who do not yet know “civilization” are to “civilized” man what the infant is to the adult. However, milk still played an important role in the diet of medieval people. Few drank milk, but the practice of turning it into cheese was fairly universal, and it was an excellent means of assuring its long-term durability. But even with regard to cheese, medieval culture remained very doubtful. Aged cheese was the primary object of such negative judgments, and the mysterious mechanisms of coagulation and fermentation were viewed with suspicion by medical science.Less
This chapter talks about milk and cheeses. The image of milk is naturally associated with infancy, and it is generally rejected as a food for adults. The consumption of milk in adulthood thus became the alimentary characteristic of barbarianism—a notion equivalent to infancy, transposed from the biological to the sociocultural: barbarians who do not yet know “civilization” are to “civilized” man what the infant is to the adult. However, milk still played an important role in the diet of medieval people. Few drank milk, but the practice of turning it into cheese was fairly universal, and it was an excellent means of assuring its long-term durability. But even with regard to cheese, medieval culture remained very doubtful. Aged cheese was the primary object of such negative judgments, and the mysterious mechanisms of coagulation and fermentation were viewed with suspicion by medical science.
Laurene Mascola and S. Benson Werner
- Published in print:
- 2012
- Published Online:
- January 2014
- ISBN:
- 9780199892761
- eISBN:
- 9780199301515
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780199892761.003.0016
- Subject:
- Public Health and Epidemiology, Public Health
This chapter describes how a local health departmentbecame aware of a previously non-reportable serious infectious disease by having a good surveillance system and describes the epidemiologic steps ...
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This chapter describes how a local health departmentbecame aware of a previously non-reportable serious infectious disease by having a good surveillance system and describes the epidemiologic steps performed necessary to identify the cause. The chapter concludes by illustrating the important role local health departments play in impacting national policies on many different levels.Less
This chapter describes how a local health departmentbecame aware of a previously non-reportable serious infectious disease by having a good surveillance system and describes the epidemiologic steps performed necessary to identify the cause. The chapter concludes by illustrating the important role local health departments play in impacting national policies on many different levels.
Jim Reason
- Published in print:
- 2008
- Published Online:
- March 2012
- ISBN:
- 9780199228768
- eISBN:
- 9780191696336
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780199228768.003.0018
- Subject:
- Psychology, Cognitive Psychology
This chapter presents a personal narrative which explores experiences in an error study. It explains that the study started with a quite narrow and strictly cognitive focus and later included an ...
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This chapter presents a personal narrative which explores experiences in an error study. It explains that the study started with a quite narrow and strictly cognitive focus and later included an adequate theory of human skill that accounted for coherent action sequences that deviate from current intentions. In the mid-1980s, the distinction was made between unintended errors and intentional deviations from standard procedures, and by the late 1980s and 1990s, the study focused on organizational accidents and the so-called Swiss cheese model was developed.Less
This chapter presents a personal narrative which explores experiences in an error study. It explains that the study started with a quite narrow and strictly cognitive focus and later included an adequate theory of human skill that accounted for coherent action sequences that deviate from current intentions. In the mid-1980s, the distinction was made between unintended errors and intentional deviations from standard procedures, and by the late 1980s and 1990s, the study focused on organizational accidents and the so-called Swiss cheese model was developed.
David M. Freidenreich
- Published in print:
- 2011
- Published Online:
- May 2012
- ISBN:
- 9780520253216
- eISBN:
- 9780520950276
- Item type:
- chapter
- Publisher:
- University of California Press
- DOI:
- 10.1525/california/9780520253216.003.0011
- Subject:
- Religion, World Religions
Shi'is face an uphill battle in their efforts to justify prohibitions against nearly all foodstuffs associated with all non-Muslims. The Qur'an, after all, distinguishes People of the Book from ...
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Shi'is face an uphill battle in their efforts to justify prohibitions against nearly all foodstuffs associated with all non-Muslims. The Qur'an, after all, distinguishes People of the Book from idolaters, declaring that “the food of those who were given the Book is permitted to you.” This chapter examines the manner in which Shi'i authorities reconcile their positions with those expressed in the Qur'an. The examination provides the opportunity to reflect on the use of scripture within Jewish and Christian discourse about foreign food restrictions as well. Neither the Hebrew Bible nor the New Testament provides evident support for many of the statements articulated by later interpreters of these works. The chapter's final section analyzes Sunni and Shi'i discourse regarding cheese, a borderline case that reveals the affinities between Islamic authorities at loggerheads with one another.Less
Shi'is face an uphill battle in their efforts to justify prohibitions against nearly all foodstuffs associated with all non-Muslims. The Qur'an, after all, distinguishes People of the Book from idolaters, declaring that “the food of those who were given the Book is permitted to you.” This chapter examines the manner in which Shi'i authorities reconcile their positions with those expressed in the Qur'an. The examination provides the opportunity to reflect on the use of scripture within Jewish and Christian discourse about foreign food restrictions as well. Neither the Hebrew Bible nor the New Testament provides evident support for many of the statements articulated by later interpreters of these works. The chapter's final section analyzes Sunni and Shi'i discourse regarding cheese, a borderline case that reveals the affinities between Islamic authorities at loggerheads with one another.
Heather Paxson
- Published in print:
- 2012
- Published Online:
- May 2013
- ISBN:
- 9780520270176
- eISBN:
- 9780520954021
- Item type:
- book
- Publisher:
- University of California Press
- DOI:
- 10.1525/california/9780520270176.001.0001
- Subject:
- Anthropology, American and Canadian Cultural Anthropology
The Life of Cheese is an anthropological study of American artisan cheese and the people who make it. Telling the stories of individual cheesemakers, the book explores how craftwork has become a new ...
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The Life of Cheese is an anthropological study of American artisan cheese and the people who make it. Telling the stories of individual cheesemakers, the book explores how craftwork has become a new source of cultural and economic value within American landscapes of production and consumption. Heather Paxson’s innovative study shows how dairy farmers and artisans inhabit a world in which their colleagues and collaborators are, at various times, plants, animals, microorganisms, family members, employees, and customers. Cheese is alive with meaning, but it is also alive with the activity of organisms large and small. Many cheesemakers love the contingency of their craft and marvel at the unpredictability of transforming milk into cheese. That variability is a quality also valued by consumers, though it is what safety regulators fear. As “unfinished” commodities, living products whose qualities are not fully settled, handmade cheeses embody a mix of new and old ideas about taste and value. Artisan cheese thus offers a unique object through which to rethink the politics of food, land, and labor.Less
The Life of Cheese is an anthropological study of American artisan cheese and the people who make it. Telling the stories of individual cheesemakers, the book explores how craftwork has become a new source of cultural and economic value within American landscapes of production and consumption. Heather Paxson’s innovative study shows how dairy farmers and artisans inhabit a world in which their colleagues and collaborators are, at various times, plants, animals, microorganisms, family members, employees, and customers. Cheese is alive with meaning, but it is also alive with the activity of organisms large and small. Many cheesemakers love the contingency of their craft and marvel at the unpredictability of transforming milk into cheese. That variability is a quality also valued by consumers, though it is what safety regulators fear. As “unfinished” commodities, living products whose qualities are not fully settled, handmade cheeses embody a mix of new and old ideas about taste and value. Artisan cheese thus offers a unique object through which to rethink the politics of food, land, and labor.
Hervé This
- Published in print:
- 2014
- Published Online:
- November 2015
- ISBN:
- 9780231164863
- eISBN:
- 9780231538237
- Item type:
- chapter
- Publisher:
- Columbia University Press
- DOI:
- 10.7312/columbia/9780231164863.003.0006
- Subject:
- Sociology, Science, Technology and Environment
This chapter proposes how cooks who perform molecular cooking should respond to criticisms that their technique deconstructs traditional cooking. Molecular cooking artificially recreates traditional ...
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This chapter proposes how cooks who perform molecular cooking should respond to criticisms that their technique deconstructs traditional cooking. Molecular cooking artificially recreates traditional dishes by making artificial wines, artificial cheeses, and so on. Some people openly welcome this new way of cooking while others find it unacceptable. In cooking, it sometimes happens that people find new combinations of perfectly traditional ingredients shocking just because of their unfamiliarity. Culinary artists performing molecular cooking who grow weary of repeating what has already been done thousands of times before can take heart in knowing that all kinds of art, even ones that were jarring at first, will be accepted in the end.Less
This chapter proposes how cooks who perform molecular cooking should respond to criticisms that their technique deconstructs traditional cooking. Molecular cooking artificially recreates traditional dishes by making artificial wines, artificial cheeses, and so on. Some people openly welcome this new way of cooking while others find it unacceptable. In cooking, it sometimes happens that people find new combinations of perfectly traditional ingredients shocking just because of their unfamiliarity. Culinary artists performing molecular cooking who grow weary of repeating what has already been done thousands of times before can take heart in knowing that all kinds of art, even ones that were jarring at first, will be accepted in the end.
Heather Paxson
- Published in print:
- 2012
- Published Online:
- May 2013
- ISBN:
- 9780520270176
- eISBN:
- 9780520954021
- Item type:
- chapter
- Publisher:
- University of California Press
- DOI:
- 10.1525/california/9780520270176.003.0001
- Subject:
- Anthropology, American and Canadian Cultural Anthropology
“American Artisanal” situates artisan cheese and the people who make it in American agricultural and symbolic landscapes. I suggest that artisan cheesemaking signals a new chapter in dominant ...
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“American Artisanal” situates artisan cheese and the people who make it in American agricultural and symbolic landscapes. I suggest that artisan cheesemaking signals a new chapter in dominant conceptualizations of rural America, embodying a post-pastoral attitude that seeks collaboration with the organic agencies of “nature.”Less
“American Artisanal” situates artisan cheese and the people who make it in American agricultural and symbolic landscapes. I suggest that artisan cheesemaking signals a new chapter in dominant conceptualizations of rural America, embodying a post-pastoral attitude that seeks collaboration with the organic agencies of “nature.”
Heather Paxson
- Published in print:
- 2012
- Published Online:
- May 2013
- ISBN:
- 9780520270176
- eISBN:
- 9780520954021
- Item type:
- chapter
- Publisher:
- University of California Press
- DOI:
- 10.1525/california/9780520270176.003.0002
- Subject:
- Anthropology, American and Canadian Cultural Anthropology
“Ecologies of Production” draws from ethnographic fieldwork conducted on a sheep dairy farm to detail what goes into producing cheese and to analyze how cheesemakers draw meaning from that labor. The ...
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“Ecologies of Production” draws from ethnographic fieldwork conducted on a sheep dairy farm to detail what goes into producing cheese and to analyze how cheesemakers draw meaning from that labor. The cheesemakers at Vermont Shepherd have a farm-based ecology of production includes the pasture grasses, sheep, and microorganisms that contribute to the development of the cheese and its sensory qualities. In telling and selling a story of how cheese is made, cheesemakers depict livestock and microorganisms as sorts of co-laborers, a move that reflects an appreciation for their animals and the organic agencies of fermentation and cheese ripening. However, which particular properties of farm-based production should be considered as value-enhancing is a matter of debate carried out over the meaning of “farmstead” cheese.Less
“Ecologies of Production” draws from ethnographic fieldwork conducted on a sheep dairy farm to detail what goes into producing cheese and to analyze how cheesemakers draw meaning from that labor. The cheesemakers at Vermont Shepherd have a farm-based ecology of production includes the pasture grasses, sheep, and microorganisms that contribute to the development of the cheese and its sensory qualities. In telling and selling a story of how cheese is made, cheesemakers depict livestock and microorganisms as sorts of co-laborers, a move that reflects an appreciation for their animals and the organic agencies of fermentation and cheese ripening. However, which particular properties of farm-based production should be considered as value-enhancing is a matter of debate carried out over the meaning of “farmstead” cheese.
Jeffrey L. Pasley
- Published in print:
- 2004
- Published Online:
- July 2014
- ISBN:
- 9780807828892
- eISBN:
- 9781469605241
- Item type:
- chapter
- Publisher:
- University of North Carolina Press
- DOI:
- 10.5149/9780807898833_pasley.5
- Subject:
- History, American History: early to 18th Century
The Berkshire County in Cheshire, Massachusetts is a community of Baptists and supporters of Democratic Republicans. To demonstrate their political statement, the women of Cheshire prepared a four ...
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The Berkshire County in Cheshire, Massachusetts is a community of Baptists and supporters of Democratic Republicans. To demonstrate their political statement, the women of Cheshire prepared a four feet in diameter, eighteen inches tall and 1,200 pounds cheese as a tribute to President Jefferson. Federalists opposing Jefferson satirized Cheshire's gift as the “Mammoth Cheese” in the Federalist literary journal, the Philadelphia Port Folio. This chapter discusses the significance for the cheesemakers' veneration of Jefferson and how the political culture of the Jefferson era gave rise to mass participatory democracy. During this period, there was a surge in voting in the cheese- and word-producing region of Cheshire and Pittsfield, Berkshire County. The Berkshire numbers rose up immediately after the two major local political events of 1800, Jefferson's victory in the national election and the founding of the Sun.Less
The Berkshire County in Cheshire, Massachusetts is a community of Baptists and supporters of Democratic Republicans. To demonstrate their political statement, the women of Cheshire prepared a four feet in diameter, eighteen inches tall and 1,200 pounds cheese as a tribute to President Jefferson. Federalists opposing Jefferson satirized Cheshire's gift as the “Mammoth Cheese” in the Federalist literary journal, the Philadelphia Port Folio. This chapter discusses the significance for the cheesemakers' veneration of Jefferson and how the political culture of the Jefferson era gave rise to mass participatory democracy. During this period, there was a surge in voting in the cheese- and word-producing region of Cheshire and Pittsfield, Berkshire County. The Berkshire numbers rose up immediately after the two major local political events of 1800, Jefferson's victory in the national election and the founding of the Sun.
Arnold van Huis, Henk van Gurp, and Marcel Dicke
- Published in print:
- 2014
- Published Online:
- November 2015
- ISBN:
- 9780231166843
- eISBN:
- 9780231536219
- Item type:
- chapter
- Publisher:
- Columbia University Press
- DOI:
- 10.7312/columbia/9780231166843.003.0003
- Subject:
- Sociology, Politics, Social Movements and Social Change
This chapter presents six more insect delicacies. The scale insect cochineal from Peru produces a red dye called carmine, which is used for coloring candies, alcoholic drinks, and surimi (imitation ...
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This chapter presents six more insect delicacies. The scale insect cochineal from Peru produces a red dye called carmine, which is used for coloring candies, alcoholic drinks, and surimi (imitation crab). The casu marzu (literally, “rotten cheese”) of Sardinia is made from sheep's milk, and it is left to ripen for so long that it starts to rot and attract cheese flies. The cheese is then eaten with its mold. In Africa and Latin America, palm beetle larvae are panfried or barbecued, just as dragonflies in China are fried and eaten with rice. Meanwhile, tarantulas are eaten in the city of Skuon, about 45 miles from Cambodia's capital, Phnom Penh. Legend has it that during the terrifying Khmer Rouge regime, people were so starved that they started eating spiders. Lastly, in Carnia, Italy, children are known to eat moths during the summer. More specifically, they eat the sweet contents of the crop of Zygaena moths.Less
This chapter presents six more insect delicacies. The scale insect cochineal from Peru produces a red dye called carmine, which is used for coloring candies, alcoholic drinks, and surimi (imitation crab). The casu marzu (literally, “rotten cheese”) of Sardinia is made from sheep's milk, and it is left to ripen for so long that it starts to rot and attract cheese flies. The cheese is then eaten with its mold. In Africa and Latin America, palm beetle larvae are panfried or barbecued, just as dragonflies in China are fried and eaten with rice. Meanwhile, tarantulas are eaten in the city of Skuon, about 45 miles from Cambodia's capital, Phnom Penh. Legend has it that during the terrifying Khmer Rouge regime, people were so starved that they started eating spiders. Lastly, in Carnia, Italy, children are known to eat moths during the summer. More specifically, they eat the sweet contents of the crop of Zygaena moths.
Ole G. Mouritsen, Klavs Styrbæk, and Jonas Drotner Mouritsen
- Published in print:
- 2014
- Published Online:
- November 2015
- ISBN:
- 9780231168908
- eISBN:
- 9780231537582
- Item type:
- chapter
- Publisher:
- Columbia University Press
- DOI:
- 10.7312/columbia/9780231168908.003.0007
- Subject:
- Sociology, Science, Technology and Environment
This chapter focuses on three sources of umami that come from land animals: meat, eggs, and dairy products. In general, there are more free amino acids in the foodstuffs that are made from the ...
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This chapter focuses on three sources of umami that come from land animals: meat, eggs, and dairy products. In general, there are more free amino acids in the foodstuffs that are made from the organisms that grow in the earth than there are in those derived from the animals that live on it. On the other hand, animal-based foods are good sources of inosinate, which interacts synergistically to signal the presence of proteins. The umami content of meat and dairy products can be strengthened dramatically by preparing them in certain ways or by fermentation and curing. In particular, both simmering meat and bones over long periods of time and fermenting milk result in an abundance of umami. This chapter looks at umami sources found in the animal kingdom and the preservation of meats in the traditional ways. It also considers air-dried hams, salted beef, bacon and sausages, cheeses, and mayonnaise. Finally, it presents a recipe of Harry's crème from Harry's Bar in Venice.Less
This chapter focuses on three sources of umami that come from land animals: meat, eggs, and dairy products. In general, there are more free amino acids in the foodstuffs that are made from the organisms that grow in the earth than there are in those derived from the animals that live on it. On the other hand, animal-based foods are good sources of inosinate, which interacts synergistically to signal the presence of proteins. The umami content of meat and dairy products can be strengthened dramatically by preparing them in certain ways or by fermentation and curing. In particular, both simmering meat and bones over long periods of time and fermenting milk result in an abundance of umami. This chapter looks at umami sources found in the animal kingdom and the preservation of meats in the traditional ways. It also considers air-dried hams, salted beef, bacon and sausages, cheeses, and mayonnaise. Finally, it presents a recipe of Harry's crème from Harry's Bar in Venice.
Wayne Franklin
- Published in print:
- 2007
- Published Online:
- October 2013
- ISBN:
- 9780300108057
- eISBN:
- 9780300135008
- Item type:
- chapter
- Publisher:
- Yale University Press
- DOI:
- 10.12987/yale/9780300108057.003.0012
- Subject:
- Literature, American, 19th Century Literature
This chapter examines James Fenimore Cooper's literary career in New York City. It discusses his founding of the Bread and Cheese Club, or the “Lunch,” an all-male soiree of expansive membership, in ...
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This chapter examines James Fenimore Cooper's literary career in New York City. It discusses his founding of the Bread and Cheese Club, or the “Lunch,” an all-male soiree of expansive membership, in April 1823. It describes his journalistic work on horse racing and the challenges in finishing the novel The Pilot. This chapter also suggests that Cooper's literary and social life in the first half of 1823 hit the immovable wall of the world's opposition to mere desire.Less
This chapter examines James Fenimore Cooper's literary career in New York City. It discusses his founding of the Bread and Cheese Club, or the “Lunch,” an all-male soiree of expansive membership, in April 1823. It describes his journalistic work on horse racing and the challenges in finishing the novel The Pilot. This chapter also suggests that Cooper's literary and social life in the first half of 1823 hit the immovable wall of the world's opposition to mere desire.
Markus Lampe and Paul Sharp
- Published in print:
- 2019
- Published Online:
- September 2019
- ISBN:
- 9780226549507
- eISBN:
- 9780226549644
- Item type:
- chapter
- Publisher:
- University of Chicago Press
- DOI:
- 10.7208/chicago/9780226549644.003.0008
- Subject:
- Economics and Finance, Economic History
We explain that although Denmark, unlike most of the rest of Europe, remained a free trader in the final decades of the nineteenth century, it continued to impose tariffs on dairy products ...
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We explain that although Denmark, unlike most of the rest of Europe, remained a free trader in the final decades of the nineteenth century, it continued to impose tariffs on dairy products throughout. Of particular importance was an exceptionally high tariff on cheese which, since it was a by-product of butter production using traditional methods, implied a large subsidy to that industry and constitutes an (initially unintentional) form of infant industry protection, allowing early enterprises to be profitable. This implicit subsidy diminished and eventually disappeared in importance, however, as the main by-product of butter became pork (from pigs fed on waste products) rather than cheese. Elsewhere, however, there is no indication of a conscientious industrial policy, and the government mostly supported the industry through education and extension services, as well as through the regulation of margarine after its invention in the 1870s (in common with most other dairy producing countries). There was not even a law for cooperatives until 1999.Less
We explain that although Denmark, unlike most of the rest of Europe, remained a free trader in the final decades of the nineteenth century, it continued to impose tariffs on dairy products throughout. Of particular importance was an exceptionally high tariff on cheese which, since it was a by-product of butter production using traditional methods, implied a large subsidy to that industry and constitutes an (initially unintentional) form of infant industry protection, allowing early enterprises to be profitable. This implicit subsidy diminished and eventually disappeared in importance, however, as the main by-product of butter became pork (from pigs fed on waste products) rather than cheese. Elsewhere, however, there is no indication of a conscientious industrial policy, and the government mostly supported the industry through education and extension services, as well as through the regulation of margarine after its invention in the 1870s (in common with most other dairy producing countries). There was not even a law for cooperatives until 1999.
Massimo Montanari
- Published in print:
- 2015
- Published Online:
- November 2015
- ISBN:
- 9780231167864
- eISBN:
- 9780231539081
- Item type:
- chapter
- Publisher:
- Columbia University Press
- DOI:
- 10.7312/columbia/9780231167864.003.0013
- Subject:
- History, European Medieval History
This chapter identifies the distinctions between poor food and rich food with regard to modes of preparation and tastes. A humble product is ennobled by making it part of a different gastronomic or ...
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This chapter identifies the distinctions between poor food and rich food with regard to modes of preparation and tastes. A humble product is ennobled by making it part of a different gastronomic or symbolic system, such as making it merely one ingredient—not the main one—of a prestigious dish. Another sign of ennoblement is the enrichment of a humble product with costly ingredients, such as spices. On the other hand, poor foods include polentas and gruels made of inferior grains, such as legumes and chestnuts—key elements in a cuisine marked by the need to fill the belly so as to assure daily survival. Another typical product of poor cooking, which both medieval and ancient cultures associate with the world of peasants and shepherds, is cheese.Less
This chapter identifies the distinctions between poor food and rich food with regard to modes of preparation and tastes. A humble product is ennobled by making it part of a different gastronomic or symbolic system, such as making it merely one ingredient—not the main one—of a prestigious dish. Another sign of ennoblement is the enrichment of a humble product with costly ingredients, such as spices. On the other hand, poor foods include polentas and gruels made of inferior grains, such as legumes and chestnuts—key elements in a cuisine marked by the need to fill the belly so as to assure daily survival. Another typical product of poor cooking, which both medieval and ancient cultures associate with the world of peasants and shepherds, is cheese.
Massimo Montanari
- Published in print:
- 2015
- Published Online:
- November 2015
- ISBN:
- 9780231167864
- eISBN:
- 9780231539081
- Item type:
- chapter
- Publisher:
- Columbia University Press
- DOI:
- 10.7312/columbia/9780231167864.003.0015
- Subject:
- History, European Medieval History
This chapter talks about the food of pilgrims. When a traveler treads the roads to or from Rome, or other sacred places of Christianity, whether on foot or on horseback, his sack must contain foods ...
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This chapter talks about the food of pilgrims. When a traveler treads the roads to or from Rome, or other sacred places of Christianity, whether on foot or on horseback, his sack must contain foods that can keep for days or even weeks. It is for this reason that bread was the primary item in the traveler's equipment: dry bread, often very dry, to be eaten after being moistened with water or wine. Other foods of long conservation to eat with bread are cold cuts, cheeses, and dried meats. For drinking, the pilgrim may have had some water, but he certainly carried wine—the universal beverage of the Middle Ages—by far preferred to water for reasons of hygiene: water was not always safe to drink, and when it was, it did not stay for so long.Less
This chapter talks about the food of pilgrims. When a traveler treads the roads to or from Rome, or other sacred places of Christianity, whether on foot or on horseback, his sack must contain foods that can keep for days or even weeks. It is for this reason that bread was the primary item in the traveler's equipment: dry bread, often very dry, to be eaten after being moistened with water or wine. Other foods of long conservation to eat with bread are cold cuts, cheeses, and dried meats. For drinking, the pilgrim may have had some water, but he certainly carried wine—the universal beverage of the Middle Ages—by far preferred to water for reasons of hygiene: water was not always safe to drink, and when it was, it did not stay for so long.
