History of food and eating

Exquisitos pollos borrachos, dorada chanfaina, pan de la vida, huevos moles, apetitoso mancha manteles, sabrosas lonjas de pebre blanco, vistosos pies de puerco, fresco guisado del loco, sugerente mondongo, buñuelos gachupines o estirados y pollos en caldo de ángeles eran algunos de los muchísimos guisos que se elaboraban en los conventos de monjas de la ciudad de Puebla.

Estos platillos nos dan una idea, por cierto equívoca, de las comidas que se creaban en los monasterios; sin embargo, al interior de ellos, las prácticas alimenticias implicaban muchas más cosas de las que nosotros nos imaginamos.

The purpose of the present study was to elucidate the transition from eating history to food palatability associated with diet selection in adults. Questionnaires were used to identify dominant and favorite recipes, flavorings, and breakfasts for 174 female university students. The participants' recollections for answering the questionnaire covered a six-stage time period: kindergarten, early elementary school years, late elementary school years, junior high school, high school, and the university years. The development of taste and diet choices at the university stage appeared to be influenced by the childhood diet during the kindergarten stage. Controlling food palatability in adults would change diet selection by promoting healthier eating habits, which may decrease the prevalence of noncommunicable diseases.

The acoustical environments, and the acoustical conditions to which customers and workers are exposed, were evaluated in ten existing eating establishments. The perceived quality of the EE acoustical environments for customers and employees, and how respondent-related factors and the EE acoustical characteristics affect it, were investigated. These objectives were achieved by way of physical and acoustical measurements, and customer and employee questionnaires and their statistical analysis. Summary statistics, and the results of correlation and stratification analyses of the data, are reported and interpreted. A simple regression model for the reduction of customer enjoyment of the dining experience is presented. Lessons learned for EE design are discussed.

Taking anorexia nervosa as an example, the attempt to write a history of a syndrome is defended on methodological grounds. Different approaches are considered: intellectual histories of concepts, histories of syndromes and the reconstruction of cultural influences on a syndrome. An early description of two cases of anorexia nervosa that have been rediagnosed retrospectively is presented and the intellectual and institutional context which made it possible is reconstructed. This early description represents a rare link between religiously-inspired forms of extreme fasting and the secular forms of fasting which have been identified by medical writers as anorexia nervosa. Finally, consideration is given to the influence of the Church and the degree to which the process of secularization affected the differences in the interest taken in extreme fasting by medicine in France, Germany and Italy.

Se realizó un ensayo de aceptabilidad sensorial para determinar la concentración óptima de jugo para preparar mate frío o tereré y un análisis descriptivo para estudiar la variación de la intensidad de cuatro descriptores seleccionados durante el consumo del tereré. Los resultados del análisis descriptivo fueron correlacionados con los valores de sólidos solubles obtenidos mediante la simulación del consumo del mate frío. Para la determinación de la concentración óptima de jugo se realizó un ensayo de aceptabilidad con consumidores, y los datos fueron analizados con herramientas de estadística de supervivencia. La concentración óptima de jugo fue de 6,38 ± 0,62 g/L, que corresponde a un 22,87% de consumidores que rechazan la muestra. El ensayo descriptivo indicó que en los primeros tererés predomina el sabor del jugo y que posteriormente el sabor a yerba mate se intensifica gradualmente. Los coeficientes de correlación lineal entre los puntajes asignados a los descriptores sensorial...

Se realizó un ensayo de aceptabilidad sensorial para determinar la concentración óptima de jugo para preparar mate frío o tereré y un análisis descriptivo para estudiar la variación de la intensidad de cuatro descriptores seleccionados durante el consumo del tereré. Los resultados del análisis descriptivo fueron correlacionados con los valores de sólidos solubles obtenidos mediante la simulación del consumo del mate frío. Para la determinación de la concentración óptima de jugo se realizó un ensayo de aceptabilidad con consumidores, y los datos fueron analizados con herramientas de estadística de supervivencia. La concentración óptima de jugo fue de 6,38 ± 0,62 g/L, que corresponde a un 22,87% de consumidores que rechazan la muestra. El ensayo descriptivo indicó que en los primeros tererés predomina el sabor del jugo y que posteriormente el sabor a yerba mate se intensifica gradualmente. Los coeficientes de correlación lineal entre los puntajes asignados a los descriptores sensorial...

La caracterización del producto es importante para la industria alimentaria, y las metodologías basadas en las percepciones de los consumidores se han vuelto ampliamente utilizadas, por ello los métodos sensoriales rápidos se han desarrollado como alternativas a los métodos clásicos de análisis descriptivo sensorial. Este estudio tuvo como objetivo comparar el Perfil de Libre Elección (Free Choice Profiling, FCP) con las preguntas marque todo lo que corresponda (Check All That Apply, CATA) mediante la caracterización de galletas sin gluten. En el FCP los consumidores describieron las galletas utilizado sus propios términos y luego los calificaron mediante una prueba de ordenación, mientras que en el CATA se seleccionaron los atributos adecuados para describir cada muestra. Las galletas fueron descriptas con coloración marrón, dulces, duras, olor extraño y porosas en el FCP, mientras que en el CATA las galletas tuvieron las características de color oscuro, crocantes, dulces, duras con olor extraño. De la comparación de los dos métodos sensoriales a través del coeficiente RV se obtuvo un valor de 0.84 ± 0.04, lo que indica una similitud entre ambas metodologías, por ello se sugiere emplear cada método según la investigación a realizar.

Resumen El huevo de codorniz es un producto con alto valor nutricional, su vida útil es corta, y es ampliamente utilizado en la industria de derivados cárnicos, por lo anterior un producto listo para su consumo se convierte en una buena alternativa. El objetivo de este proyecto fue evaluar el efecto de sales y conservantes orgánicos en la estabilidad del huevo de codorniz en conserva durante su almacenamiento. La investigación se dividió en dos fases, en la primera se evalúo el efecto de una combinación de sales (NaCl y KCl) en tres concentraciones (2, 3 y 4%) y dos concentraciones de ácido málico y ácido cítrico (0,25 y 0,50 % p/v), evaluando características sensoriales y fisicoquímicas después de 10 días de almacenamiento. En la segunda fase, se estimó la vida útil de los tratamientos seleccionados en la primera fase a tres temperaturas: 15, 25 y 37 °C durante 90 días, evaluando cambios sensoriales, fisicoquímicos y microbiológicos. Los resultados de la primera fase mostraron que la adición de sales tiene una relación directa con la pérdida de peso y con el endurecimiento de la cutícula. Las muestras que obtuvieron las mejores puntuaciones de las características sensoriales fueron las de 2% de sales con 0,25% de ácido cítrico y de 3% de sales con 0,25% de ácido málico. La alternativa de conservación presentada en este trabajo incrementa en 8 meses la vida útil del producto con características sensoriales y microbiológicas apropiadas para la comercialización.

El concepto de calidad en el mercado de ajo está divorciado, ya que muchas veces se confunde la calidad del bulbo con el calibre: a bulbos más grandes, mejores precios. Pero esto no es siempre así. Suele haber bulbos de calibres muy grandes pero que son de tercera calidad (Grado 3), y bulbos de calibres medios de primera calidad. El calibre es un concepto cuantitativo (más grande o más chico), mientras que el grado de calidad, como su nombre lo indica, es un concepto cualitativo (sin manchas, sin podredumbres, con buena presentación, sin daños visibles ni ocultos), pero a pesar de esto, los dos conceptos muchas veces se confunden. Para que esto no ocurra hay que medir. Así como se puede medir el calibre mediante varios aparatos simples, también se puede medir la calidad. Hay varios parámetros para medir la calidad, pero hemos seleccionado dos: el Índice de Aceptación Comercial (IAC), y el Índice de Conservación (IC). Para calcular este último es necesario conocer el Índice de Resistencia a la Presión (IRP), y el Índice Visual de Dormición (IVD).

El conocimiento de los productos de la biodiversidad para aplicaciones gastronómicas requiere de la interacción entre la tradición y los elementos que aporta la ciencia. En este sentido, se estudiaron el chontaduro (Bactris gasipaes Kunth) y el coco (Cocos nucifera L), dos ingredientes que se utilizan en las preparaciones del Pacífico colombiano y, que, se pueden encontrar disponibles ecológicamente o en los mercados. Así, esta investigación presenta aspectos culturales como la forma de cultivo, sus usos en la cocina y los significados simbólicos, que, en conjunto con la descripción de las características sensoriales a partir de Comment analysis y la estimación de su valor nutricional, facilitaron el diseño de preparaciones creativas y diversas como bebidas, entradas, platos fuertes y postres. En este artículo, se presentan los descriptores sensoriales de la pulpa de chontaduro y leche de coco, así como, 21 preparaciones con % p/p de incorporación entre (4-49 para el chontaduro y 10-50 para leche de coco), y con aportes calóricos de carbohidratos, grasas y proteínas dentro de los rangos sugeridos para una ingesta diaria admisible (IDA). El aporte de este trabajo radica en la interrelación entre aspectos culturales, de arte culinario y de ciencia (de la gastronomía como disciplina profesional), donde se tienen en cuenta la aceptabilidad y los valores nutricionales de las preparaciones para contribuir con la divulgación y uso de la biodiversidad colombiana.

A previously unknown version of Philip Gidley King's First Fleet journal has come to light in the Royal Collections Trust at Windsor, and is shortly to be published on RCT's Georgian Papers micro site. It differs from the two narrative versions, the so-called Private Journal and Fair Copy, held by the Mitchell Library in Sydney, and offers new insights into the voyage across the Southern Ocean, the early weeks in the settlement, King's time on Norfolk Island and his return to England in 1790.

Pleurotus ostreatus is an edible mushroom, relatively easy to grow, excellent sensory characteristics and balanced nutritional composition. They are grown in Europe, Asia, North America and recently in Latin America. It also has the ability to grow on lignocellulose materials, such as agrowastes. The Flash Profile is a combination of the Free Choice Profiling with a ranking method. Each assessor develops its own vocabulary to describe and order the samples compared simultaneously, providing a quick description and discrimination of a set of products compared to the traditional methods. This study aimed the sensory characterization by technique of Flash Profile, a sauce made from mushroom P. ostreatus. Five sauce formulations (A, B, C, D and E) with different percentages of P. ostreatus (12.98 13.63 %), modified starch (1.40 2.20 %), xanthan gum (0.25 0.45 %), vegetable shortening (1.20 2.00 %) and maltodextrin (up to 1.30 %), were prepared. The consumers proposed between 3 and 8 att...

Abstract: The purpose of the present study was to elucidate the transition from eating history to food palatability associ-ated with diet selection in adults. Questionnaires were used to identify dominant and favorite recipes, flavorings, and breakfasts for 174 female university students. The participants ’ recollections for answering the questionnaire covered a six-stage time period: kindergarten, early elementary school years, late elementary school years, junior high school, high school, and the university years. The development of taste and diet choices at the university stage appeared to be influ-enced by the childhood diet during the kindergarten stage. Controlling food palatability in adults would change diet selec-tion by promoting healthier eating habits, which may decrease the prevalence of noncommunicable diseases.

The acoustical environments, and the acoustical conditions to which customers and workers are exposed, were evaluated in ten existing eating establishments. The perceived quality of the EE acoustical environments for customers and employees, and how respondent-related factors and the EE acoustical characteristics affect it, were investigated. These objectives were achieved by way of physical and acoustical measurements, and customer and employee questionnaires and their statistical analysis. Summary statistics, and the results of correlation and stratification analyses of the data, are reported and interpreted. A simple regression model for the reduction of customer enjoyment of the dining experience is presented. Lessons learned for EE design are discussed.

Christmas 1788 was a desperate time for the eleven-month old fledgling penal colony of New South Wales. Alone, forlorn and increasingly short of the necessities of life, Australia's first Christmas was more 'observed' than 'celebrated' at three antipodean locations-Sydney Cove, Norfolk Island and on the high seas in the Sirius.

Mặt cong trên miền tham số tam giác kế thừa các ưu điểm của B-spline một biến và mặt cong tham số tứ giác, kết nối mềm dẻo và phù hợp cho mô phỏng các bề mặt có hình dạng phức tạp. Do đó, chúng đóng vai trò quan trọng và có triển vọng trong việc mô hình hóa hình học cũng như hỗ trợ thiết kế linh hoạt. Bài viết này đề xuất phương pháp tái tạo các mặt cong trên miền tham số tam giác có bậc thấp từ lưới tam giác mô phỏng bề mặt của đối tượng3D, cụ thể là các mặt cong Bézier tam giác, B-patch và Bspline tam giác. Hướng tiếp cận dựa trên tái hợp mảnh lưới để giảm bậc của mặt cong tham số tái tạo và sử dụng giải thuật xấp xỉ hình học nhằm tránh giải các hệ phương trình tuyến tính. Mô hình đề xuất gồm ba giai đoạn chính: tạo lưới điều khiển, dựng mặt cong và xấp xỉ hình học. Sự hội tụ của phương pháp đề xuất cũng được chứng minh về mặt toán học và thông qua các kết quả thực nghiệm. Hầu hết các mặt cong tham số được sử dụng trong thiết kế hình học có bậc thấp nên kết quả đạt được trong bài viết này có ý nghĩa thực tiễn.

INTRODUCCIÓN La harina de trigo y los panificados, proveen nutrientes a la alimentación que se relacionan con algunas de las enfermedades crónicas no transmisibles (ECNT) como son las enfermedades cardiovasculares (ECV), obesidad y el cáncer de alta prevalencia en Uruguay como en muchos países del mundo (1, 2). Existe evidencia científica sobre el papel preventivo de la fibra dietética (FD). Por otro las dietas ricas en sodio (Na) y un perfil lipídico particular aumentan el riesgo de ECV (3). Las que constituyen la primer causa de muerte del total de causas de defunción (4). La calidad de la materia prima y la formulación del pan francés e integral artesanales inciden en la composición de Na, lípidos y FD de estos alimentos. El hábito

The aim of this paper is to track the evolution of restaurants through history and art. While doing this, the paper first provides historical information about traditional eating places in Ancient and Medieval times before the evolution of modern restaurants. Humble dining places in history such as inns, taverns, coffee houses are examined in detail with their representations in art. Then the study draws on the evolution of Parisian restaurants. Since the origin of the modern-day restaurants is mostly cited as Paris, this paper emphasizes the depictions of Parisian restaurants in art. After this part, the study comes up with possible explanations of the reasons why restaurants evolved mainly in Paris. The following part focuses on the characteristics of new restaurants which differentiated them from early eating establishments. In every part paintings best reflecting the restaurants of that era are used in order to support the theoretical framework. Additionally one of the consequences of today's modern restaurant which is the intersection of public and private spheres of individuals is analyzed through Van Gogh's depictions of Parisian restaurants and Edward Hopper's diner representations.

Background and objectives The relationship between physical activity, sports and headache presents a growing interest, testified by numerous papers recently published. The correlation between headache and sporting activities or physical exercise dates back to the classical age. We aim at promoting the development of more studies focused on the relationship between headache and physical activity. Methods We analysed the book BDe arte gymnastica^, written by Girolamo Mercuriale (Forlì, Italy, 1530-1606), and considered the first Bsports medical textbook^. We discuss these classical literature findings in the light of the International Classification of Headache Disorders, 3rd edition. Results The Author's work derives from the systematic revision of Greek, Roman and Arabic literatures about the matter. Despite some references to inveterate headaches or cold-related pains, Mercuriale does not gather specific clinical characterisations of different types of headache. However, interestingly, he reports detailed descriptions of how the same sport, or the same physical activity, could cause or give relief from head pain, depending on the precise way of practising. Mercuriale summarises 18 sports or physical activities that can give relief from headache; conversely, running or heavy activities, such as boxing, appear among the 12 contraindicated sports for people suffering from headache. Conclusions BDe arte gymnastica^, by Girolamo Mercuriale, is the first textbook on sports medicine. Headache if often cited along the treatise: different sports and physical activities, or various ways of practising the same action could produce opposite effects for people suffering from headache.

Hệ tư vấn (recommender systems) là hệ thống tự động cung cấp thông tin phù hợp và gỡ bỏ thông tin không phù hợp cho mỗi người dùng. Hệ tư vấn được xây dựng dựa trên hai kỹ thuật lọc thông tin chính: Lọc cộng tác (collaborative filtering) và lọc nội dung (content-based filtering). Lọc nội dung thực hiện hiệu quả trên các dạng thông tin văn bản nhưng gặp khó khăn trong trích chọn đặc trưng đối với các dạng thông tin đa phương tiện. Lọc cộng tác thực hiện tốt trên tất cả các dạng thông tin nhưng gặp phải vấn đề dữ liệu thưa, người dùng mới và sản phẩm mới. Trong bài báo này, chúng tôi đề xuất một mô hình lọc kết hợp giữa lọc cộng tác và lọc nội dung bằng phương pháp học bán giám sát. Mô hình được xây dựng dựa trên hai thủ tục bán giám sát: bán giám sát tập đánh giá người dùng cùng tập đặc trưng sản phẩm và bán giám sát tập đánh giá sản phẩm cùng tập đặc trưng người dùng. Bán giám sát tập đánh giá người dùng cùng tập đặc trưng sản phẩm cho phép ta phát hiện ra những sản phẩm mới có khả năng phù hợp cao đối với người dùng này. Bán giám sát tập láng giềng theo sản phẩm cùng tập đặc trưng người dùng cho phép ta phát hiện ra những người dùngmới có khả năng phù hợp cao đối với sản phẩm này. Hai thủ tục bán giám sát thực hiện đồng thời và bổ sung qua lại cho nhau các giá trị dự đoán chắc chắn để nâng cao kết quả tư vấn. Kết quả thử nghiệm trên các bộ dữ liệu thực về phim cho thấy phương pháp đề xuất tận dụng hiệu quả ưu điểm và hạn chế đáng kể nhược điểm của mỗi phương pháp lọc. Từ khóa-Tư vấn cộng tác, tư vấn theo nội dung, hệ tư vấn lai, tư vấn bằng phương pháp học có giám sát, tư vấn bằng phương pháp học không giám sát, tư vấn bằng phương pháp học bán giám sát.

Las aceitunas negras fueron sometidas a proceso de fermentación, con dos tratamientos: uno con acetificación y otro sin acetificación de la salmuera inicial; con tiempos de fermentación en ambos tratamientos de 90 días. La acetificación de la salmuera inicial para el tratamiento con acetificación, se realizó hasta alcanzaron un pH de 3,8. El análisis sensorial se realizó para el color, olor, sabor, textura y aspecto general de las aceitunas negras fermentadas, evaluándose el efecto que tiene la presencia del ácido acético en la calidad sensorial de las aceitunas fermentadas, desde un punto de vista del consumidor teniendo como referencia las aceitunas fermentadas sin acetificación de la salmuera.

In this research, a functional mold bread was elaborated, with the addition of bean flour and linseed, in order to study the influence of this in the finished product. The formulations were made using a complete factorial delineation 2, considering as independent variables the levels of Bean Flour and Flax. The effects of these variables were evaluated according to the physical-chemical characteristics (specific volume, crust color and bread crumb), sensorial properties performed with 30 untrained panelists and texture profile analysis. The results were analyzed by the Response Surface Methodology (MSR). In the case of linseed meal had a statistically significant influence on the variables dependent on the angle of shade of the crumb, height parameter of the texture profile, sensory attributes color, aroma and flavor; As well as in the intention to purchase the bread. Bean flour had a significant influence on the angle of shade of the crumb, height parameter and on the color sensory...

Mặt cong trên miền tham số tam giác kế thừa các ưu điểm của B-spline một biến và mặt cong tham số tứ giác, kết nối mềm dẻo và phù hợp cho mô phỏng các bề mặt có hình dạng phức tạp. Do đó, chúng đóng vai trò quan trọng và có triển vọng trong việc mô hình hóa hình học cũng như hỗ trợ thiết kế linh hoạt. Bài viết này đề xuất phương pháp tái tạo các mặt cong trên miền tham số tam giác có bậc thấp từ lưới tam giác mô phỏng bề mặt của đối tượng3D, cụ thể là các mặt cong Bézier tam giác, B-patch và Bspline tam giác. Hướng tiếp cận dựa trên tái hợp mảnh lưới để giảm bậc của mặt cong tham số tái tạo và sử dụng giải thuật xấp xỉ hình học nhằm tránh giải các hệ phương trình tuyến tính. Mô hình đề xuất gồm ba giai đoạn chính: tạo lưới điều khiển, dựng mặt cong và xấp xỉ hình học. Sự hội tụ của phương pháp đề xuất cũng được chứng minh về mặt toán học và thông qua các kết quả thực nghiệm. Hầu hết các mặt cong tham số được sử dụng trong thiết kế hình học có bậc thấp nên kết quả đạt được trong bài viết này có ý nghĩa thực tiễn.

es una variedad autóctona aragonesa muy valorada que se caracteriza principalmente por su suculencia y escaso picor. Sin embargo, para su adaptación a los estándares de la demanda actual, requiere que se mejore su uniformidad en tamaño y nivel de picor, así como su capacidad de conservación. Para evaluar el estado actual de la problemática de esta variedad se ha caracterizado material vegetal representativo de la variabilidad existente en la zona tradicional de cultivo. Se han evaluado caracteres morfológicos (peso, altura y diámetro), se ha cuantificado el ácido pirúvico producido enzimáticamente, por su relación con el picor o pungencia, y se ha determinado el contenido en sólidos solubles, expresado en ºBrix, por su relación con la conservación. La variabilidad observada entre los diferentes parámetros evaluados sugiere acometer con esta variedad un programa de mejora. Así mismo, se pone de manifiesto la existencia de un material vegetal idóneo para el inicio del mismo, siendo el método de selección masal el que parece más adecuado.

The aim of this investigation was to evaluate the effects of the salt content in the sensorial quality of the bread. Samples of bread with and without salt, fresh and with one day of storage were analyzed. The intensity test of sensorial attributes was used with any non-structured scale with 15 cm for the attributes smell, fl avor and fi rmness, by an 8 persons trained panel. The typical smell was more pronounced in the bread with salt, fresh and with one day of storage (8.6 and 4.8 points respectively), compared with the bread without salt (7.7 and 4.4 points). The characteristic fl avor was signifi cantly more pronounced on the bread with salt compared to bread without salt, both fresh (8.4 and 3.5 points respectively) and with one day of storage (7.3 and 3.8 points respectively). Fresh bread with or without salt, was fi rm (4 and 4.2 points respectively), with fi rmness increasing after one day of storage, especially unsalted bread (7 and 9.7 points). We conclude that the bread with salt presents better sensorial quality than the bread without salt. The salt is important in the sensorial profi le of the bread, improving the smell, fl avor and texture.

In Spain, there is growing interest in the conservation of native goat breeds in grazing production systems, and the possibility of conventional farms transitioning to organic. This requires a complete understanding of the repercussions of this transition, including its effect on end product sensory quality. An evaluation was done of the sensory attributes of suckling goat meat from two indigenous Spanish breeds (Payoya and Blanca Andaluza) raised in conventional and organic grazing production systems. Of the 21 suckling kids used, 12 were raised in an organic system (6 Payoya and 6 Blanca Andaluza) and 9 in a conventional system (3 Payoya and 6 Blanca Andaluza). Meat sensory profile was evaluated by an analytical panel. The meat from kids raised in organic systems had less intensity of smell and a softer, more tender and juicier texture than meat from the conventional systems. Meat from Blanca Andaluza kids exhibited lower odor intensity and a softer, more tender and juicier textur...

En Aragón existe una cebolla autóctona denominada ‘Cebolla de Fuentes de Ebro’, se dice de ella que “no pica y tiene un sabor ligeramente dulzón”. Este producto cuenta desde 1997 con la C de Calidad Alimentaria y actualmente busca ser reconocida como Denominación de Origen Protegida. Estudios previos realizados con esta variedad muestran variabilidad en caracteres de interés, lo que permite contemplar la posibilidad de iniciar un programa de mejora con objeto de obtener una semilla seleccionada que produzca bulbos de mayor calidad y uniformidad. Para ello se está realizando un ensayo de caracterización del material vegetal. Se dispone de 15 ecotipos de la variedad Cebolla Fuentes de Ebro procedentes de la zona de cultivo tradicional y representativos de la variabilidad existente. Estos ecotipos se han sembrado en dos parcelas ubicadas en el Término Municipal de Fuentes de Ebro (Zaragoza). De los bulbos obtenidos por cada ecotipo y repetición se realizarán determinaciones morfológica...

CONCLUSIONES Los resultados obtenidos constituyen una nueva estrategia metodológica de evaluación sensorial modelando la información vaga y precisa a través de la lógica difusa, mejora la obtención de perfiles de calidad sensorial. Se puede afirmar que la Evaluación sensorial es una herramienta fiable y seria, indispensable para el control y el conocimiento del gusto de los productos alimentarios, clave de su éxito. La metodología planteada busca modificar la metodología cuantitativa actual en lo que respecta a representar las variables utilizadas en el proceso, como variables lingüísticas y también en permitir que los valores asignados a cada variable sean números difusos, es decir, que permitan representar conceptos vagos y valores numéricos imprecisos, reemplazando las medias aritméticas que están influenciadas por opiniones atípicas y difícil de interpretar y utilizar para una calificación global, cuando se utiliza escalas diferentes de medición. La informática ha contribuido al...

Entrada la tarde, en una sala de piedra vieja de Mas del Rivet, en Provence, dos docenas de profesionales del vino se reúnen para una experiencia inédita de descubrimiento del gusto de los pesticidas en cata a ciegas. Las manos se dirigen hacia los vasos, las miradas se cruzan y se cuestionan, los efluvios de los vinos blancos, uno biológico, el otro no, rocían las narices conocedoras. Las muestras de los pesticidas encontrados en el vino convencional y diluidas en el agua esperan para ser comparadas en el agua en una segunda línea - cada uno les lanza ya una mirada sospechosa - pero por ahora los catadores huelen, prueban y comparan ambos vinos. Se hace un silencio pesado, en el que resuena una exclamación conjunta (Douzelet y Séralini, 2018: 15; todas las traducciones de citas literales por los autores).

"'Spend a perfect day' - Hospitality for the Living and the Dead in Ancient Egypt" - Chapter (p. 34-47) and object entries (p. 170-179) concerning Ancient Egypt in the catalogue of the exhibition "Being a Patron - 4000 years of Hospitality" at Museum August Kestner, Hannover / Germany (14 May - 30 August 2009), Stadtmuseum Erfurt and Deutsches Klingenmuseum Solingen. Since there were no restaurants in Ancient Egypt - unlike e.g. in Roman cities - due to the fact that travelling was done on Nile boats on which the traveller used to eat and drink, the focus of the article were the mass bakeries and common eating halls which were discovered and excavated by Mark Lehner at Giza in 1988 - probably the world's oldest preserved "workmen's canteen". - (in German)

Eating-drinking is a biological need as well as consist of material
elements satisfying the needs of societies and individuals. Eatingdrinking habit which is an indispensable element of the culture, assumes
many functions from the past until now such as being a status symbol
in society, means of communication, means of spare time and
entertainment and making different cultures closer. The cuisine culture
are the accumulations which contain the food/beverages that a nation
consumes, preparation of such food/beverages and the tools and
materials used in protection of them. A formation of a cuisine culture is
possible by ages of accumulation and interaction. Turkish and Spanish
cuisines are one of the richest cuisines of the world in terms of their long
standing historical past, rich content and cultural features they possess.
In this context, it is important to review similar and different aspects of
these two rich cuisine cultures. In this regard, it is aimed to reveal
similarities and differences between Turkish cuisine culture and Spanish
cuisine culture. In addition to this, in the food and beverage field which
is one of the leading sectors of today, cuisine culture of the region that
tourists visit should be known in order to give better service to tourists.
Accordingly, secondary sources were used during data collection process
in this study which is designed as literature review. Besides, Turkish and
Spanish cuisine cultures were observed, similar and different aspects
were tried to be identified. According to the results of the research, it is
seen that there are many similarities between Turkish and Spanish
cuisine.

Sal común vs. sal marina La sal común o de mesa está compuesta por dos elementos: cloruro y sodio, por ello su nombre químico es cloruro de sodio. El organismo necesita sodio para funcionar apropiadamente. Éste realiza importantes funciones en la transmisión del impulso nervioso a través de los nervios, en la contracción muscular y mantiene el adecuado balance de los fluidos corporales. Los riñones son los encargados de controlar la cantidad de sodio en el cuerpo. Cuando se está sano, éstos eliminan el sodio extra para mantener el balance requerido. Por el contrario, si los riñones no son capaces de lograr el adecuado equilibrio, se puede terminar padeciendo de hipertensión arterial y retención de líquidos. Desmontando mitos La sabiduría popular señala a la sal marina como menos dañina que la sal común. Sin embargo, una reciente investigación llevada a cabo en el Reino Unido niega esta concepción. A pesar de que se suele presentar a la primera como un producto natural y más sano, tienen exactamente la misma composición química que la sal de mesa. El estudio lo condujo la revista Which? y la organización de apoyo al consumidor llamada Consenso en la acción sobre la sal y la salud (CASH, por sus siglas en inglés). Erróneamente se ha afirmado que la sal marina no es perjudicial o que contiene sustancias más beneficiosas para la salud que la sal común, ya que no ha sido procesada. No obstante, la conclusión principal que obtuvieron los especialistas es que no se encontraron diferencias entre el producto común y las marcas gastronómicas de sal de roca y sal marina. Durante la investigación se analizó el contenido químico de varias marcas gastronómicas de sal marina y de roca, y se les comparó con el contenido de la sal de mesa. Se encontró que todas contienen 100% de cloruro de sodio y son igualmente dañinas para la salud si se les consume en exceso. Graham MacGregor, professor del Instituto Wolfson de Medicina Preventiva y presidente de CASH, afirma que ya hay suficiente sal natural en la fruta, vegetales, carne y pescado. En consecuencia, lo más sano es dejar de agregar sal adicional a la comida.

As more scholars enter the field of Japanese food history, we are all becoming aware of how much more there is to learn. Our progress rests on the availability of primary sources which are plentiful for some topics but nonexistent for others, especially for premodern Japan (before1868). This essay explores several “known unknowns,” instances when my own research on sake, recipes, and restaurants faced unanswered questions due to a lack of sources. I also touch briefly on meat eating in premodern Japan, which is another longstanding issue of debate in food history.

El objetivo del estudio es analizar la concentración de ácido acético de seis marcas de vinagre de manzana comercializados en la ciudad de Chiclayo, Lambayeque-Perú, 2019. El enfoque es cuantitativo, experimental. Se realizaron titulaciones ácido-base para determinar las concentraciones de ácido acético en seis marcas de vinagre de manzana, considerando cinco repeticiones para minimizar el error de medición. Los resultados muestran que solo las marcas 1 y 5 se encuentran dentro del límite mínimo establecido de la concentración de ácido acético (mayor al 5 %). Por otro lado, las marcas 2, 3, 4 y 6 se hallan muy por debajo de dicho límite mínimo establecido para considerarse como vinagres. Palabras clave: Vinagre de manzana; ácido acético; titulación ácido-base.