Frank Hendriks
- Published in print:
- 2010
- Published Online:
- May 2010
- ISBN:
- 9780199572786
- eISBN:
- 9780191722370
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780199572786.003.0009
- Subject:
- Political Science, Comparative Politics, Political Theory
If it is to have any chance of success in terms of furthering good governance, democratic reform must be contingent – sensitive to local conditions and cultures – and creative in uniting disparate ...
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If it is to have any chance of success in terms of furthering good governance, democratic reform must be contingent – sensitive to local conditions and cultures – and creative in uniting disparate views of democracy. The fact that rationally‐designed reform need not be superior in this respect to incrementally unfolding reform – ‘reinventing tradition’ – is demonstrated by the case of the Netherlands, where democratic reform has a long and instructive history. Every other country (or region, or town) requires such an individual approach, it is argued here. Reform models that are not case‐specific – that offer one‐size‐fits‐all garments or sell coats for all seasons – should be treated with the utmost suspicion, along with models that vow to bring purity and uniformity to democracy. As this chapter explicates, it is not uniform, pure models but multiform, mixed models that have the best credentials in practice.Less
If it is to have any chance of success in terms of furthering good governance, democratic reform must be contingent – sensitive to local conditions and cultures – and creative in uniting disparate views of democracy. The fact that rationally‐designed reform need not be superior in this respect to incrementally unfolding reform – ‘reinventing tradition’ – is demonstrated by the case of the Netherlands, where democratic reform has a long and instructive history. Every other country (or region, or town) requires such an individual approach, it is argued here. Reform models that are not case‐specific – that offer one‐size‐fits‐all garments or sell coats for all seasons – should be treated with the utmost suspicion, along with models that vow to bring purity and uniformity to democracy. As this chapter explicates, it is not uniform, pure models but multiform, mixed models that have the best credentials in practice.
Pamela C. Ronald and Raoul W. Adamchak
- Published in print:
- 2008
- Published Online:
- May 2008
- ISBN:
- 9780195301755
- eISBN:
- 9780199867196
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780195301755.003.0012
- Subject:
- Biology, Plant Sciences and Forestry
This chapter describes a typical family dinner. It offers a discussion of genetically engineered and organic foods, and gives some family recipes.
This chapter describes a typical family dinner. It offers a discussion of genetically engineered and organic foods, and gives some family recipes.
Carol Bonomo Jennngs and Christine Palamidessi Moore
- Published in print:
- 2010
- Published Online:
- September 2011
- ISBN:
- 9780823231751
- eISBN:
- 9780823241286
- Item type:
- chapter
- Publisher:
- Fordham University Press
- DOI:
- 10.5422/fordham/9780823231751.003.0013
- Subject:
- Literature, American, 20th Century Literature
Authors of commercial, community, and self-published cookbooks reflect on their decisions to write about immigrant kitchens and cooking. In getting to know the women and the lives of Madison, ...
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Authors of commercial, community, and self-published cookbooks reflect on their decisions to write about immigrant kitchens and cooking. In getting to know the women and the lives of Madison, Wisconsin's Greenbush neighborhood, Murray came to know her own grandmother, and she collect memories, pictures, and family memorabilia along with recipes. Cassandra Vivian tells the story of her decision to write and publish a cookbook, and she provides insight into the financial and creative choices that contribute equally to successful publication.Less
Authors of commercial, community, and self-published cookbooks reflect on their decisions to write about immigrant kitchens and cooking. In getting to know the women and the lives of Madison, Wisconsin's Greenbush neighborhood, Murray came to know her own grandmother, and she collect memories, pictures, and family memorabilia along with recipes. Cassandra Vivian tells the story of her decision to write and publish a cookbook, and she provides insight into the financial and creative choices that contribute equally to successful publication.
Eric Rath
- Published in print:
- 2010
- Published Online:
- March 2012
- ISBN:
- 9780520262270
- eISBN:
- 9780520947658
- Item type:
- book
- Publisher:
- University of California Press
- DOI:
- 10.1525/california/9780520262270.001.0001
- Subject:
- History, Asian History
How did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? This look at Japanese culinary history delves into the writings of medieval ...
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How did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? This look at Japanese culinary history delves into the writings of medieval and early modern Japanese chefs to answer these and other questions, and to trace the development of Japanese cuisine from 1400 to 1868. The book shows how medieval “fantasy food” rituals—where food was revered as symbol rather than consumed—were continued by early modern writers. It offers the first extensive introduction to Japanese cookbooks, recipe collections, and gastronomic writings of the period and traces the origins of dishes such as tempura, sushi, and sashimi while documenting Japanese cooking styles and dining customs.Less
How did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? This look at Japanese culinary history delves into the writings of medieval and early modern Japanese chefs to answer these and other questions, and to trace the development of Japanese cuisine from 1400 to 1868. The book shows how medieval “fantasy food” rituals—where food was revered as symbol rather than consumed—were continued by early modern writers. It offers the first extensive introduction to Japanese cookbooks, recipe collections, and gastronomic writings of the period and traces the origins of dishes such as tempura, sushi, and sashimi while documenting Japanese cooking styles and dining customs.
Farah Karim-Cooper
- Published in print:
- 2006
- Published Online:
- March 2012
- ISBN:
- 9780748619931
- eISBN:
- 9780748652204
- Item type:
- book
- Publisher:
- Edinburgh University Press
- DOI:
- 10.3366/edinburgh/9780748619931.001.0001
- Subject:
- Literature, Shakespeare Studies
This study examines how the plays of Shakespeare and his contemporaries dramatise the cultural preoccupation with cosmetics. The author analyses contemporary tracts that address the then-contentious ...
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This study examines how the plays of Shakespeare and his contemporaries dramatise the cultural preoccupation with cosmetics. The author analyses contemporary tracts that address the then-contentious issue of cosmetic practice and identifies a ‘culture of cosmetics’, which finds its visual identity on the Renaissance stage. She also examines cosmetic recipes and their relationship to drama, as well as to the construction of early modern identities.Less
This study examines how the plays of Shakespeare and his contemporaries dramatise the cultural preoccupation with cosmetics. The author analyses contemporary tracts that address the then-contentious issue of cosmetic practice and identifies a ‘culture of cosmetics’, which finds its visual identity on the Renaissance stage. She also examines cosmetic recipes and their relationship to drama, as well as to the construction of early modern identities.
Bernard Bailyn
- Published in print:
- 2007
- Published Online:
- January 2012
- ISBN:
- 9780197264249
- eISBN:
- 9780191734045
- Item type:
- chapter
- Publisher:
- British Academy
- DOI:
- 10.5871/bacad/9780197264249.003.0005
- Subject:
- History, Cultural History
This lecture discusses a ‘recipe for bloodshed’ in terms of the popular derivatives of Isaiah Berlin's doctrines, instead of the formal discourses he discussed. It presents a sketch of the fate of ...
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This lecture discusses a ‘recipe for bloodshed’ in terms of the popular derivatives of Isaiah Berlin's doctrines, instead of the formal discourses he discussed. It presents a sketch of the fate of perfectionist aspirations in the open amplitudes of the Western Hemisphere. The lecture presents a review of several perfectionist projects of Atlantic dimensions, concluding that the horrors Berlin deplored were derived not from the search for perfection, but from the uses and misuses of power.Less
This lecture discusses a ‘recipe for bloodshed’ in terms of the popular derivatives of Isaiah Berlin's doctrines, instead of the formal discourses he discussed. It presents a sketch of the fate of perfectionist aspirations in the open amplitudes of the Western Hemisphere. The lecture presents a review of several perfectionist projects of Atlantic dimensions, concluding that the horrors Berlin deplored were derived not from the search for perfection, but from the uses and misuses of power.
Hannah Newton
- Published in print:
- 2012
- Published Online:
- September 2012
- ISBN:
- 9780199650491
- eISBN:
- 9780191741647
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780199650491.003.0003
- Subject:
- History, British and Irish Early Modern History, History of Science, Technology, and Medicine
Historians have often assumed that early modern doctors neither treated children, nor recognised the need to adapt medicines to complement their distinctive temperaments. This chapter discredits ...
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Historians have often assumed that early modern doctors neither treated children, nor recognised the need to adapt medicines to complement their distinctive temperaments. This chapter discredits these assumptions, demonstrating that a concept of ‘children’s physic’ existed in early modern England: physicians and laypeople regularly administered medical treatments to children, and were careful to adapt these treatments to suit their tender bodies. The chapter is divided into three: the first part asks how doctors diagnosed children’s diseases, and shows that the traditional techniques used for diagnosing the patient’s condition were considered inappropriate for children. The second part examines the types of treatments that were considered most and least suitable for children, thereby providing evidence to suggest that there was an awareness of children’s special medical needs. The third part then identifies the various ways in which the remedies were tailored to children’s distinctive physiologies.Less
Historians have often assumed that early modern doctors neither treated children, nor recognised the need to adapt medicines to complement their distinctive temperaments. This chapter discredits these assumptions, demonstrating that a concept of ‘children’s physic’ existed in early modern England: physicians and laypeople regularly administered medical treatments to children, and were careful to adapt these treatments to suit their tender bodies. The chapter is divided into three: the first part asks how doctors diagnosed children’s diseases, and shows that the traditional techniques used for diagnosing the patient’s condition were considered inappropriate for children. The second part examines the types of treatments that were considered most and least suitable for children, thereby providing evidence to suggest that there was an awareness of children’s special medical needs. The third part then identifies the various ways in which the remedies were tailored to children’s distinctive physiologies.
Elaine Leong
- Published in print:
- 2018
- Published Online:
- May 2019
- ISBN:
- 9780226583495
- eISBN:
- 9780226583525
- Item type:
- book
- Publisher:
- University of Chicago Press
- DOI:
- 10.7208/chicago/9780226583525.001.0001
- Subject:
- History, History of Science, Technology, and Medicine
Early modern English men and women were fascinated by recipes. Across the country, people of all ranks enthusiastically collected, exchanged, and experimented with medical and cookery instructions. ...
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Early modern English men and women were fascinated by recipes. Across the country, people of all ranks enthusiastically collected, exchanged, and experimented with medical and cookery instructions. They sent recipes in letters, borrowed handwritten books of family recipes, and consulted popular printed medical and culinary books. Recipes and Everyday Knowledge is the first major study of knowledge production and transfer in early modern households. It places the production and circulation of recipes at the heart of “household science”—quotidian investigations of the natural world—and situates these practices in larger and current conversations in gender and cultural history, the history of the book and archives and the history of science, medicine and technology. Household recipe knowledge was made through continual, repeated, and collective trying, making, reading, and writing. And recipe trials were one of the main ways householders gained deeper understandings of sickness, health and the human body, and the natural and material worlds. Recipes were also social knowledge. Recipes and recipe books were gifted between friends, viewed as family treasures, and passed down from generation to generation. By recovering the knowledge activities of householders—masters, servants, husbands and wives—this project recasts current narratives of early modern science through elucidating the very spaces and contexts in which famous experimental philosophers worked and, crucially, by extending the parameters of natural inquiry.Less
Early modern English men and women were fascinated by recipes. Across the country, people of all ranks enthusiastically collected, exchanged, and experimented with medical and cookery instructions. They sent recipes in letters, borrowed handwritten books of family recipes, and consulted popular printed medical and culinary books. Recipes and Everyday Knowledge is the first major study of knowledge production and transfer in early modern households. It places the production and circulation of recipes at the heart of “household science”—quotidian investigations of the natural world—and situates these practices in larger and current conversations in gender and cultural history, the history of the book and archives and the history of science, medicine and technology. Household recipe knowledge was made through continual, repeated, and collective trying, making, reading, and writing. And recipe trials were one of the main ways householders gained deeper understandings of sickness, health and the human body, and the natural and material worlds. Recipes were also social knowledge. Recipes and recipe books were gifted between friends, viewed as family treasures, and passed down from generation to generation. By recovering the knowledge activities of householders—masters, servants, husbands and wives—this project recasts current narratives of early modern science through elucidating the very spaces and contexts in which famous experimental philosophers worked and, crucially, by extending the parameters of natural inquiry.
Mark D. LeBlanc and Betsey Dexter Dyer
- Published in print:
- 2007
- Published Online:
- April 2010
- ISBN:
- 9780195305890
- eISBN:
- 9780199773862
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780195305890.003.11
- Subject:
- Biology, Biomathematics / Statistics and Data Analysis / Complexity Studies
This chapter provides guidelines for designing and outlining programs with two sequence aligning programs — BLAST and BLAT — as well as making a DNA Dictionary as examples. Algorithms (‘recipes’) are ...
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This chapter provides guidelines for designing and outlining programs with two sequence aligning programs — BLAST and BLAT — as well as making a DNA Dictionary as examples. Algorithms (‘recipes’) are typically represented in pseudocode, a set of instructions that resembles the organization, tempo, flow, and content of a set of directives from a programming language, such as Perl. Beginning programmers often wonder: Why bother with an algorithm on the whiteboard? Why not just sit down at the computer and start hacking together the program? If it doesn't run immediately just keep making little tweaks and adjustments until it does. The chapter argues that while some small programs can be written on the fly and plenty of programmers write them that way, the most reliable experimental software (and results) are based on a solid algorithmic design. Side boxes include: the importance of beauty, execution speed, and encouragement to talk with programmers.Less
This chapter provides guidelines for designing and outlining programs with two sequence aligning programs — BLAST and BLAT — as well as making a DNA Dictionary as examples. Algorithms (‘recipes’) are typically represented in pseudocode, a set of instructions that resembles the organization, tempo, flow, and content of a set of directives from a programming language, such as Perl. Beginning programmers often wonder: Why bother with an algorithm on the whiteboard? Why not just sit down at the computer and start hacking together the program? If it doesn't run immediately just keep making little tweaks and adjustments until it does. The chapter argues that while some small programs can be written on the fly and plenty of programmers write them that way, the most reliable experimental software (and results) are based on a solid algorithmic design. Side boxes include: the importance of beauty, execution speed, and encouragement to talk with programmers.
Arnold van Huis, Marcel Dicke, and Henk van Gurp
- Published in print:
- 2014
- Published Online:
- November 2015
- ISBN:
- 9780231166843
- eISBN:
- 9780231536219
- Item type:
- book
- Publisher:
- Columbia University Press
- DOI:
- 10.7312/columbia/9780231166843.001.0001
- Subject:
- Sociology, Politics, Social Movements and Social Change
This book makes the case for insects as a sustainable source of protein for humans and a necessary part of our future diet. It provides consumers and chefs with the essential facts about insects for ...
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This book makes the case for insects as a sustainable source of protein for humans and a necessary part of our future diet. It provides consumers and chefs with the essential facts about insects for culinary use, with recipes simple enough to make at home yet boasting the international flair of the world's most chic dishes. The book features delicious recipes and interviews with top chefs, insect farmers, political figures, and nutrition experts, including chef René Redzepi, whose establishment was elected three times as “best restaurant of the world”; Kofi Annan, former secretary-general of the United Nations; and Daniella Martin of Girl Meets Bug. The book contains all you need to know about cooking with insects, where to buy them, which ones are edible, and how to store and prepare them at home and in commercial spaces.Less
This book makes the case for insects as a sustainable source of protein for humans and a necessary part of our future diet. It provides consumers and chefs with the essential facts about insects for culinary use, with recipes simple enough to make at home yet boasting the international flair of the world's most chic dishes. The book features delicious recipes and interviews with top chefs, insect farmers, political figures, and nutrition experts, including chef René Redzepi, whose establishment was elected three times as “best restaurant of the world”; Kofi Annan, former secretary-general of the United Nations; and Daniella Martin of Girl Meets Bug. The book contains all you need to know about cooking with insects, where to buy them, which ones are edible, and how to store and prepare them at home and in commercial spaces.
Jon Stobart
- Published in print:
- 2012
- Published Online:
- January 2013
- ISBN:
- 9780199577927
- eISBN:
- 9780191744884
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780199577927.003.0010
- Subject:
- History, British and Irish Early Modern History, Economic History
This chapter examines the ways in which groceries were consumed, linking the practicalities of everyday activities with theorisations of consumer motivation. The chapter begins by critically ...
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This chapter examines the ways in which groceries were consumed, linking the practicalities of everyday activities with theorisations of consumer motivation. The chapter begins by critically examining novelty as a motivating factor, arguing that it is especially problematic in the context of groceries. Luxury is perhaps more useful, with its dual significance as a marker of distinction and as sensual pleasure, although ideas of utility and comfort better encapsulate the appeal of sugar, tea, etc. to the poor. A more nuanced reading of consumer practices is offered through analysing recipe books to assess changes in the use of groceries as ingredients. This chapter argues for strong continuities and against the idea that empire was an important point of culinary reference. The actual dining practices of various social groups confirm a strong conservatism, especially amongst the middling sorts who sought to create their own culinary identity rather than emulate elite practices.Less
This chapter examines the ways in which groceries were consumed, linking the practicalities of everyday activities with theorisations of consumer motivation. The chapter begins by critically examining novelty as a motivating factor, arguing that it is especially problematic in the context of groceries. Luxury is perhaps more useful, with its dual significance as a marker of distinction and as sensual pleasure, although ideas of utility and comfort better encapsulate the appeal of sugar, tea, etc. to the poor. A more nuanced reading of consumer practices is offered through analysing recipe books to assess changes in the use of groceries as ingredients. This chapter argues for strong continuities and against the idea that empire was an important point of culinary reference. The actual dining practices of various social groups confirm a strong conservatism, especially amongst the middling sorts who sought to create their own culinary identity rather than emulate elite practices.
Elaine Leong
- Published in print:
- 2018
- Published Online:
- May 2019
- ISBN:
- 9780226583495
- eISBN:
- 9780226583525
- Item type:
- chapter
- Publisher:
- University of Chicago Press
- DOI:
- 10.7208/chicago/9780226583525.003.0002
- Subject:
- History, History of Science, Technology, and Medicine
Centered on the notebooks of Archdale Palmer (1610–73) and the Somerset-based Bennett family, this chapter presents a general overview of patterns of recipe collecting: adopting “starter” collections ...
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Centered on the notebooks of Archdale Palmer (1610–73) and the Somerset-based Bennett family, this chapter presents a general overview of patterns of recipe collecting: adopting “starter” collections and gathering single recipes. The chapter shows that many families cultivated local social relationships and used them to extend their treasuries of recipes. It situates the gathering and writing down of recipe knowledge alongside a range of social practices from forming alliances to giving gifts. Thus, it demonstrates that manuscript recipe collections had a dual role: on one hand as repositories of recipe knowledge and on the other as ledgers recording social ties, credits, and debts. Social structures, local networks and alliances shaped recipe knowledge in crucial ways, from information access to record keeping to practices of trying and testing.Less
Centered on the notebooks of Archdale Palmer (1610–73) and the Somerset-based Bennett family, this chapter presents a general overview of patterns of recipe collecting: adopting “starter” collections and gathering single recipes. The chapter shows that many families cultivated local social relationships and used them to extend their treasuries of recipes. It situates the gathering and writing down of recipe knowledge alongside a range of social practices from forming alliances to giving gifts. Thus, it demonstrates that manuscript recipe collections had a dual role: on one hand as repositories of recipe knowledge and on the other as ledgers recording social ties, credits, and debts. Social structures, local networks and alliances shaped recipe knowledge in crucial ways, from information access to record keeping to practices of trying and testing.
Elaine Leong
- Published in print:
- 2018
- Published Online:
- May 2019
- ISBN:
- 9780226583495
- eISBN:
- 9780226583525
- Item type:
- chapter
- Publisher:
- University of Chicago Press
- DOI:
- 10.7208/chicago/9780226583525.003.0004
- Subject:
- History, History of Science, Technology, and Medicine
This chapter explores how early modern men and women assessed recipe knowledge and tried and tested cures. It contends that contemporary men and women evaluated potential know-how through multiple ...
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This chapter explores how early modern men and women assessed recipe knowledge and tried and tested cures. It contends that contemporary men and women evaluated potential know-how through multiple steps before assimilating new medical recipes into their treasure chest of homemade cures. Within this scheme of codifying knowledge, making and trying recipes played a central role. It explores this process in three settings. First, it uses the letters of Edward Conway (1594–1655) and Edward Harley (1689–1741) to outline how two historical actors conveyed this process of codifying knowledge. Second, it turns to a series of three notebooks created by Sir Peter Temple (d. 1660) to demonstrate how recipe compilers copied and recopied recipes from notebook to notebook as the knowledge was assessed, tested, and evaluated. Finally, using an analysis of users’ annotations and marks in several household books, it shows that the schemes outlined in the Conway/Harley and Temple case studies were widely adopted.Less
This chapter explores how early modern men and women assessed recipe knowledge and tried and tested cures. It contends that contemporary men and women evaluated potential know-how through multiple steps before assimilating new medical recipes into their treasure chest of homemade cures. Within this scheme of codifying knowledge, making and trying recipes played a central role. It explores this process in three settings. First, it uses the letters of Edward Conway (1594–1655) and Edward Harley (1689–1741) to outline how two historical actors conveyed this process of codifying knowledge. Second, it turns to a series of three notebooks created by Sir Peter Temple (d. 1660) to demonstrate how recipe compilers copied and recopied recipes from notebook to notebook as the knowledge was assessed, tested, and evaluated. Finally, using an analysis of users’ annotations and marks in several household books, it shows that the schemes outlined in the Conway/Harley and Temple case studies were widely adopted.
Elaine Leong
- Published in print:
- 2018
- Published Online:
- May 2019
- ISBN:
- 9780226583495
- eISBN:
- 9780226583525
- Item type:
- chapter
- Publisher:
- University of Chicago Press
- DOI:
- 10.7208/chicago/9780226583525.003.0005
- Subject:
- History, History of Science, Technology, and Medicine
Opening with Sir Edward Dering’s busy summer of trying and testing drugs, this chapter explores recipe trials. Building on the arguments presented in earlier chapters, this chapter argues that the ...
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Opening with Sir Edward Dering’s busy summer of trying and testing drugs, this chapter explores recipe trials. Building on the arguments presented in earlier chapters, this chapter argues that the domestic and family setting brought a particular set of considerations in determining expertise, authority, and value. Investigations into “making trials” on medical recipes in the household thus offer us insight into the assessment and testing in a new spatial and social context and give us a rare glimpse of practices on the ground, outside academic institutions. Within this context, making goes hand in hand with testing and writing down. As householders produced medicines and foods from written recipes, they were continually testing them for efficacy, for the way materials behaved in particular contexts and environments, and to see how they reacted with the human body.Less
Opening with Sir Edward Dering’s busy summer of trying and testing drugs, this chapter explores recipe trials. Building on the arguments presented in earlier chapters, this chapter argues that the domestic and family setting brought a particular set of considerations in determining expertise, authority, and value. Investigations into “making trials” on medical recipes in the household thus offer us insight into the assessment and testing in a new spatial and social context and give us a rare glimpse of practices on the ground, outside academic institutions. Within this context, making goes hand in hand with testing and writing down. As householders produced medicines and foods from written recipes, they were continually testing them for efficacy, for the way materials behaved in particular contexts and environments, and to see how they reacted with the human body.
Clive E. West and Wija A. van Staveren
- Published in print:
- 1997
- Published Online:
- September 2009
- ISBN:
- 9780192627391
- eISBN:
- 9780191723704
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780192627391.003.0005
- Subject:
- Public Health and Epidemiology, Public Health, Epidemiology
This chapter summarizes the approaches to measuring food consumption and nutrient intake at the individual level. It then examines the role of food analysis in determining nutrient intake, and the ...
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This chapter summarizes the approaches to measuring food consumption and nutrient intake at the individual level. It then examines the role of food analysis in determining nutrient intake, and the issues in the development, maintenance, and application of food composition data to estimates of nutrient intake. It touches on missing values, cooking and recipe analysis (and the problems of estimating water losses and vitamin and mineral retention values), and bioavailability. It looks at comparability between databases. Lastly, it summarizes the issues relating to accurate determination of estimates of nutrient intake using databases (such as coding and errors in data entry), and concludes by looking at food groups and food scores, and the limitations of food composition tables and nutrient databases in nutritional epidemiological studies.Less
This chapter summarizes the approaches to measuring food consumption and nutrient intake at the individual level. It then examines the role of food analysis in determining nutrient intake, and the issues in the development, maintenance, and application of food composition data to estimates of nutrient intake. It touches on missing values, cooking and recipe analysis (and the problems of estimating water losses and vitamin and mineral retention values), and bioavailability. It looks at comparability between databases. Lastly, it summarizes the issues relating to accurate determination of estimates of nutrient intake using databases (such as coding and errors in data entry), and concludes by looking at food groups and food scores, and the limitations of food composition tables and nutrient databases in nutritional epidemiological studies.
Eric C. Rath
- Published in print:
- 2010
- Published Online:
- March 2012
- ISBN:
- 9780520262270
- eISBN:
- 9780520947658
- Item type:
- chapter
- Publisher:
- University of California Press
- DOI:
- 10.1525/california/9780520262270.003.0001
- Subject:
- History, Asian History
This book traces the development of Japanese cuisine from 1400 to 1868. It discusses previous research on Japanese foodways, as well as cuisine in other historical settings and the ideas of a few ...
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This book traces the development of Japanese cuisine from 1400 to 1868. It discusses previous research on Japanese foodways, as well as cuisine in other historical settings and the ideas of a few contemporary chefs working in Kyoto, Japan's present-day self-proclaimed “culinary capital.” The book examines the work of the most elite culinary experts in late medieval and early modern Japan, the hōchōnin, who traced their lineages and art back to the earliest periods of Japanese history. Their vocation crystallized in the fifteenth and sixteenth centuries, when they formulated distinct styles of food preparation and began to write treatises on culinary art. The chapter also describes a collection of recipes inspired by Iberian foodways, considers ruptures in the old culinary practices that were facilitated by the introduction of foreign ingredients and cooking techniques, and discusses the rise of a publishing business which produced different types of cookbooks for a wider audience. It also comments on the use of menus found in published collections in the early modern period as vehicles for the imagination.Less
This book traces the development of Japanese cuisine from 1400 to 1868. It discusses previous research on Japanese foodways, as well as cuisine in other historical settings and the ideas of a few contemporary chefs working in Kyoto, Japan's present-day self-proclaimed “culinary capital.” The book examines the work of the most elite culinary experts in late medieval and early modern Japan, the hōchōnin, who traced their lineages and art back to the earliest periods of Japanese history. Their vocation crystallized in the fifteenth and sixteenth centuries, when they formulated distinct styles of food preparation and began to write treatises on culinary art. The chapter also describes a collection of recipes inspired by Iberian foodways, considers ruptures in the old culinary practices that were facilitated by the introduction of foreign ingredients and cooking techniques, and discusses the rise of a publishing business which produced different types of cookbooks for a wider audience. It also comments on the use of menus found in published collections in the early modern period as vehicles for the imagination.
Eric C. Rath
- Published in print:
- 2010
- Published Online:
- March 2012
- ISBN:
- 9780520262270
- eISBN:
- 9780520947658
- Item type:
- chapter
- Publisher:
- University of California Press
- DOI:
- 10.1525/california/9780520262270.003.0002
- Subject:
- History, Asian History
Shōsekiken Sōken, in his book Collected Writings on Cuisine and an Outline on Seasonings, included definitions of technical terms for cooking, model menus, recipes, and serving suggestions for ...
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Shōsekiken Sōken, in his book Collected Writings on Cuisine and an Outline on Seasonings, included definitions of technical terms for cooking, model menus, recipes, and serving suggestions for ingredients, and gave miscellaneous comments about food preparation. His model menus follow a format of dining called honzen, or main table dining, which is rarely seen today. According to scholars of Japanese food, there is a much wider conceptual gap between the meals eaten in Shōsekiken's time and today. Japanese cuisine is as much about what modern Japanese people think about themselves as a group and as a nation as it is about food. This chapter traces the development of the Japanese's fantasy with food and how it culminated, in the early modern era, with the publication of cookbooks, which disseminated earlier customs and made new fantasies possible. It describes Kyoto as a city of restaurants, its chefs and cuisine, food ingredients, the importance of water to Kyoto cuisine, the evolution of different styles of cooking, and the importance of uneaten foods in Japan.Less
Shōsekiken Sōken, in his book Collected Writings on Cuisine and an Outline on Seasonings, included definitions of technical terms for cooking, model menus, recipes, and serving suggestions for ingredients, and gave miscellaneous comments about food preparation. His model menus follow a format of dining called honzen, or main table dining, which is rarely seen today. According to scholars of Japanese food, there is a much wider conceptual gap between the meals eaten in Shōsekiken's time and today. Japanese cuisine is as much about what modern Japanese people think about themselves as a group and as a nation as it is about food. This chapter traces the development of the Japanese's fantasy with food and how it culminated, in the early modern era, with the publication of cookbooks, which disseminated earlier customs and made new fantasies possible. It describes Kyoto as a city of restaurants, its chefs and cuisine, food ingredients, the importance of water to Kyoto cuisine, the evolution of different styles of cooking, and the importance of uneaten foods in Japan.
Eric C. Rath
- Published in print:
- 2010
- Published Online:
- March 2012
- ISBN:
- 9780520262270
- eISBN:
- 9780520947658
- Item type:
- chapter
- Publisher:
- University of California Press
- DOI:
- 10.1525/california/9780520262270.003.0005
- Subject:
- History, Asian History
The Southern Barbarians' Cookbook is a culinary text that speaks to important changes in Japan's foodways in the sixteenth and seventeenth centuries. Written in the seventeenth century, if not ...
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The Southern Barbarians' Cookbook is a culinary text that speaks to important changes in Japan's foodways in the sixteenth and seventeenth centuries. Written in the seventeenth century, if not earlier, the book is a collection of Portuguese and Spanish recipes, making it unique among premodern culinary writings in Japan. Accordingly, it offers insight into historical developments outside of cooking and is the missing link in the transition from culinary texts to culinary books. The Barbarians' Cookbook also reveals broader developments in foodways in the late sixteenth and early seventeenth centuries. It describes the introduction of new food ingredients, cooking techniques, and dishes that would reshape the Japanese cuisine. The book may not have been widely circulated until modern times, but it offers a chance to examine the links and the gaps between the elite medieval culinary world and the developing popular trends in the Edo period in terms of ingredients (food) and thinking about food (fantasy).Less
The Southern Barbarians' Cookbook is a culinary text that speaks to important changes in Japan's foodways in the sixteenth and seventeenth centuries. Written in the seventeenth century, if not earlier, the book is a collection of Portuguese and Spanish recipes, making it unique among premodern culinary writings in Japan. Accordingly, it offers insight into historical developments outside of cooking and is the missing link in the transition from culinary texts to culinary books. The Barbarians' Cookbook also reveals broader developments in foodways in the late sixteenth and early seventeenth centuries. It describes the introduction of new food ingredients, cooking techniques, and dishes that would reshape the Japanese cuisine. The book may not have been widely circulated until modern times, but it offers a chance to examine the links and the gaps between the elite medieval culinary world and the developing popular trends in the Edo period in terms of ingredients (food) and thinking about food (fantasy).
Eric C. Rath
- Published in print:
- 2010
- Published Online:
- March 2012
- ISBN:
- 9780520262270
- eISBN:
- 9780520947658
- Item type:
- chapter
- Publisher:
- University of California Press
- DOI:
- 10.1525/california/9780520262270.003.0008
- Subject:
- History, Asian History
By the mid-eighteenth century, published recipe books focused increasingly on the intellectual appreciation of Japanese cuisine. Culinary historian Harada Nobuo describes these works as full of ...
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By the mid-eighteenth century, published recipe books focused increasingly on the intellectual appreciation of Japanese cuisine. Culinary historian Harada Nobuo describes these works as full of “amusements,” exemplified by the abundance of puns and wordplay in the names of recipes, particularly in the recipe collections Delicacies from the Mountains and Seas (1750) and Anthology of Special Delicacies (1764). These “amusing” cookbooks of the late Edo period did not represent a radical departure from earlier culinary writings. The novelty of the late eighteenth-century cookbooks rests less in their playful use of abstract qualities associated with certain foods and more in the fact that their authors, recognizing the capacity of existing culinary rules to make food signify other things, incorporated new references into the culinary code, including poetry, natural phenomena, and geography. Delicacies from the Mountains and Seas, for example, contains recipes for fantasy foods ranging from fried wheat gluten to sushi, pickles, sake, sweets, fish salads, and soups. Secret Digest of Exceptional Radish Dishes throughout the Land features recipes for daikon.Less
By the mid-eighteenth century, published recipe books focused increasingly on the intellectual appreciation of Japanese cuisine. Culinary historian Harada Nobuo describes these works as full of “amusements,” exemplified by the abundance of puns and wordplay in the names of recipes, particularly in the recipe collections Delicacies from the Mountains and Seas (1750) and Anthology of Special Delicacies (1764). These “amusing” cookbooks of the late Edo period did not represent a radical departure from earlier culinary writings. The novelty of the late eighteenth-century cookbooks rests less in their playful use of abstract qualities associated with certain foods and more in the fact that their authors, recognizing the capacity of existing culinary rules to make food signify other things, incorporated new references into the culinary code, including poetry, natural phenomena, and geography. Delicacies from the Mountains and Seas, for example, contains recipes for fantasy foods ranging from fried wheat gluten to sushi, pickles, sake, sweets, fish salads, and soups. Secret Digest of Exceptional Radish Dishes throughout the Land features recipes for daikon.
Eric C. Rath
- Published in print:
- 2010
- Published Online:
- March 2012
- ISBN:
- 9780520262270
- eISBN:
- 9780520947658
- Item type:
- chapter
- Publisher:
- University of California Press
- DOI:
- 10.1525/california/9780520262270.003.0009
- Subject:
- History, Asian History
Sashimi, tempura, and sushi are foods associated with Japanese cuisine found in restaurants worldwide today, and this book has touched on their history. However, there is more to the history of ...
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Sashimi, tempura, and sushi are foods associated with Japanese cuisine found in restaurants worldwide today, and this book has touched on their history. However, there is more to the history of Japanese cuisine than the stories of just a few representative dishes or even a few esoteric ones such as crane soup. The Southern Barbarians' Cookbook, which probably dates to the early 1600s, and which contains mostly Iberian recipes, lacks a recipe for tempura but includes one for tenpurari, a type of fried chicken. Simmering and grilling were methods of cooking familiar to medieval chefs called hōchōnin, who worked for the military and imperial elite, and these methods remain central to preparing Japanese food. Cookbooks, like plays and novels, present ideals, not direct reflections of reality. What defines cuisine is not necessarily a particular dish or style of cooking, although these are important; rather, a cuisine, according to the approach used in this book, is a way to conceptualize food. Cuisine is an association of food with the imaginary, or a fantasy with food.Less
Sashimi, tempura, and sushi are foods associated with Japanese cuisine found in restaurants worldwide today, and this book has touched on their history. However, there is more to the history of Japanese cuisine than the stories of just a few representative dishes or even a few esoteric ones such as crane soup. The Southern Barbarians' Cookbook, which probably dates to the early 1600s, and which contains mostly Iberian recipes, lacks a recipe for tempura but includes one for tenpurari, a type of fried chicken. Simmering and grilling were methods of cooking familiar to medieval chefs called hōchōnin, who worked for the military and imperial elite, and these methods remain central to preparing Japanese food. Cookbooks, like plays and novels, present ideals, not direct reflections of reality. What defines cuisine is not necessarily a particular dish or style of cooking, although these are important; rather, a cuisine, according to the approach used in this book, is a way to conceptualize food. Cuisine is an association of food with the imaginary, or a fantasy with food.
