Cooking

“Bir kişinin çalışmadan yiyebilmesi için çok sayıda insanın yemeden çalışması gerekir.”
Zaven Biberyan

İlerlemeci bilim uzun yıllar insanın tarihsel yolculuğunun karnını doyurmakta güçlük çeken, akılsız hayvandan modern, akıllı, tok bir varlığa doğru olduğu öyküsünü anlattı. Avcı-toplayıcı ataları tüm gün karınlarını doyurma peşindeki yarı-aç ilkeller olarak betimleyen bu bilimsel söylem, elde edilen arkeolojik veriler ışığında nihayet terk edilmeye başlandı. Yiyecek bulmak için özel bir zamana dahi gereksinim duymayan, günlük hareketliliği içerisinde karşısına çıkan yiyeceklerle karnını doyuran avcı-toplayıcı insana kıyasla modern insanın yaşamı, yemek üzerine kuruludur. Bu “yemek” uygarlaşma süreci boyunca öylesine bir dönüşüm geçirir ki insanı doğadan ve birlikte evrimleştiği diğer tüm canlılardan ayırır. Evcilleşip kentcilleşmiş insanın midesi bedeninden taşar. Yemek artık sınıfsal bir ayraçtır ve bu yolda iştah da uygarlaşmıştır.

Atalarımız ne yiyordu? Besinlerini ilk kez ne zaman pişirdiler? Et yemek ile ataerkil şiddet arasında bir ilişki var mı? GDO tarımla birlikte mi başladı? İçinde bulunduğumuz uygarlık bir buğday ve ekmek uygarlığı mı? Yaşam ne zamandan bu yana ekmek kavgasına dönüştü? Antikçağın sofralarında neler vardı? Ne yiyorsan o musun yoksa neysen onu mu yiyorsun? Zenginin şöleninden, fakirin ekmeğine kadar sınıfsal sofra savaşları…

İsmail Gezgin’in milyonlarca yıllık insan-besin ilişkisi üzerine düşündüğü bu çalışmada, atalarımızın ne yediğinden başlayarak buğday uygarlığına, ilk ehli tohumlardan hayvan yemeye, antikçağın ataerkil şölenlerinden lezzet tüccarlarına, yemeğin iktidarla doğrudan bağına, farklı çağlardan geçerek ve türlü türlü sofralara konuk olarak tanıklık ediyoruz.

District heating networks are commonly addressed in the literature as one of the most effective solutions for decreasing the greenhouse gas emissions from the building sector. These systems require high investments which are returned through the heat sales. Due to the changed climate conditions and building renovation policies, heat demand in the future could decrease, prolonging the investment return period. The main scope of this paper is to assess the feasibility of using the heat demand – outdoor temperature function for heat demand forecast. The district of Alvalade, located in Lisbon (Portugal), was used as a case study. The district is consisted of 665 buildings that vary in both construction period and typology. Three weather scenarios (low, medium, high) and three district renovation scenarios were developed (shallow, intermediate, deep). To estimate the error, obtained heat demand values were compared with results from a dynamic heat demand model, previously developed and validated by the authors. The results showed that when only weather change is considered, the margin of error could be acceptable for some applications (the error in annual demand was lower than 20% for all weather scenarios considered). However, after introducing renovation scenarios, the error value increased up to 59.5% (depending on the weather and renovation scenarios combination considered). The value of slope coefficient increased on average within the range of 3.8% up to 8% per decade, that corresponds to the decrease in the number of heating hours of 22-139h during the heating season (depending on the combination of weather and renovation scenarios considered). On the other hand, function intercept increased for 7.8-12.7% per decade (depending on the coupled scenarios). The values suggested could be used to modify the function parameters for the scenarios considered, and improve the accuracy of heat demand estimations. Abstract This paper firstly reviews the current state of knowledge on sustainable cookery and the environmental impacts of the food consumption phase. It then uses the example of a dish of roast beef and Yorkshire pudding to explore energy use in food production and consumption. Part 1 of this paper conducts a meta-analysis of 33 roast beef and Yorkshire pudding recipes in order to create a representative recipe for analysis. Part 2 of this paper then uses life cycle assessment and energy use data is coupled with the representative recipe of roast beef and Yorkshire pudding, to calculate the embodied energy of the meal. Seven interventions are modelled to illustrate how sustainable cookery can play a role as part of a sustainable food system. Interventions show that sustainable cookery has the potential to reduce cookery related energy use by 18%, and integrating sustainable cookery within a sustainable food system has the potential to reduce the total energy use by 55%. Finally, the paper discusses the issue of how the adoption of the sustainable cookery agenda may help or hinder attempts to shift consumers towards sustainable diets.

Citric acid (CIT, 0.3%) was assessed for its ability to reduce the pink color defect in ground, cooked (80C) turkey breast associated with nicotinamide hemochrome (NICHEME) and nitrosyl hemochrome (NITHEME). CIT incorporation in nicotinamide-treated (NIC, 1.0%) samples (CIT plus NIC) reduced (P<0.05) redness by 51% compared to the control and 63% compared to the NIC-only treatment. CIT addition in sodium nitrite-treated (NIT, 10 ppm) samples (CIT plus NIT) was similar (P>0.05) in redness to the control and reduced (P<0.05) the redness by 43% compared to the NIT- only treatment. All treatments containing citric acid lowered the pH and increased (P<0.05) cooking loss compared to samples without citric acid. At the level tested, addition of citric acid would provide poultry processors a means to eliminate or significantly reduce the pink defect. However, the use of citric acid may require the addition of nonacid

A 6-month intervention trial was conducted among 542 Filipino children aged 4 to 7 years to determine the effect of vitamin A-fortified coconut cooking oil intake on their vitamin A status and to identify factors that influence this. Children were randomly assigned to the Experimental group, with vitamin A-fortified cooking oil ration; to Control-1 group with unfortified cooking oil ration; and to Control-2 group without cooking oil ration. In all groups, children&#39;s serum retinol concentration improved. Relative change in serum retinol concentration was significantly higher among the Experimental group, with one-third of total vitamin A intake coming from vitamin A-fortified cooking oil intake, than in the Control groups, with more than half of intake from other vitamin A-rich foods. Determinants of post-intervention serum retinol concentration included baseline serum retinol concentration, caregiver&#39;s education, receipt of high-dose vitamin A capsule, interaction between co...

This review explores cooking courses in the UK in the context of promoting ‘home-cooking’ community based courses for adults. IOE Research Briefings are short descriptions of significant research findings, based on the wide range of projects carried out by IOE researchers.

Evidence demonstrates that a gardening and nutrition intervention improves dietary intake in children, although no study has evaluated the effect of this type of intervention on obesity measures. The objective of this pilot study was to develop and test the effects of a 12-week, after-school gardening, nutrition, and cooking program (called LA Sprouts) on dietary intake and obesity risk in Latino fourth- and fifth-grade students in Los Angeles, CA. One hundred four primarily Latino children (mean age 9.8±0.7 years), 52% boys and 59% overweight, completed the program (n=70 controls, n=34 LA Sprouts participants). Weight, height, body mass index, waist circumference, body fat (via bioelectrical impendence), blood pressure, and dietary intake (via food frequency screener) were obtained at baseline and postintervention. LA Sprouts participants received weekly 90-minute, culturally tailored, interactive classes for 12 consecutive weeks during spring 2010 at a nearby community garden, whereas control participants received an abbreviated delayed intervention. Compared to subjects in the control group, LA Sprouts participants had increased dietary fiber intake (+22% vs −12%; P=0.04) and decreased diastolic blood pressure (−5% vs −3%; P=0.04). For the overweight subsample, LA Sprouts participants had a significant change in dietary fiber intake (0% vs −29%; P=0.01), reduction in body mass index (−1% vs +1%; P=0.04) and less weight gain (+1% vs +4%; P=0.03) compared to those in the control group. We conclude that a gardening, nutrition, and cooking intervention is a promising approach to improve dietary intake and attenuate weight gain in Latino children, particularly in those who are overweight.

&lt;strong&gt;For severely overweight individuals&lt;/strong&gt; that have failed to see results from diet and exercise alone, weight-loss surgery has become the safest and Kirstie Alley Diet most effective means of achieving significant weight loss. In fact, studies have shown that with diet and exercise alone, nearly 95% of obese patients will gain all the lost weight back within 5 years. Studies show that most patients that undergo weight-loss surgery will lose between 50-70% of their excess body weight within the first three years following their procedure. Those that undergo gastric bypass surgery will lose excess body weight more rapidly in the first 12 months than those that choose LAP-BAND surgery. However, gastric bypass patients typically experience a greater number of complications and side effects than LAP-BAND patients, as the LAP-BAND procedure allows for more gradual and natural long-term weight loss. &lt;strong&gt;From a clinical perspective, a weight-loss surgery&lt;/strong&gt; is considered Kirstie Alley Diet successful when the patient loses at least 50% of their excess body weight and keeps the weight off for at least five years. While important lifestyle changes need to be made to ensure that the weight loss is maintained in the long term, studies have shown that most weight loss surgery patients are able to maintain a 50-60% loss of excess body weight 10 years after the surgical procedure. While patients will certainly look and feel better after weight-loss Kirstie Alley Diet surgery, there are also numerous health benefits associated with successful weight loss. In most cases, health conditions that develop as a result of excessive body weight or are worsened by obesity can be improved upon or, in some cases, remedied by weight-loss surgery. &lt;strong&gt;But there are other ways to measuring success with weight-loss&lt;/strong&gt; surgery, like the Kirstie Alley Diet LAP-BAND System. For instance, many weight loss surgery patients take great pride in being able to perform certain activities that may not have been possible fo [...]

People&#x27;s behaviours play an important role in energy consumption, especially whilst dealing with high consumption, highly interactive appliances such as cookers. In a user observation study conducted among university students, participants were asked to perform a simple cooking task. Their behaviours were analysed and compared with a set of recommended practices. The electricity usage and time to complete the activity were also measured. The results show that participants performed in several different ways, presenting diverse ...

According to World Health Organization’s report upon household air pollution and health (2018), it has been estimated that globally around 3 billion of population uses kerosene and solid fuels (i.e. cow dung, charcoal, wood, coal and crop waste) for cooking food in ineffectual stoves and in open fires. However, the majority of the population lives in rural areas and has low income. As the process of such type of cooking is inefficient which results in producing high level of toxic compounds and gases within the surroundings of household, these gases then directly penetrates into the lungs causing health diseases. Such gases and compound fall into household air pollution or indoor air pollution categories.
This report examined the impact of household air pollution upon the health of household members and the minimizing this impact through usage of efficient cookstoves (i.e. Jaan Pakistan Supreme Stove). The survey was conducted upon the respondents residing in some of the off-grid districts of Pakistan by asking questions regarding their own understandings of danger of household air pollution and feasibility of using efficient biomass fuel combustion technology and its impact upon their lives.

Following breast cancer diagnosis, women often attempt to modify their lifestyles to improve their health and prevent recurrence. These behavioral changes typically involve diet and physical activity modification. The aim of this study was to determine association between healthy eating habits and physical activity with quality of life among Iranian breast cancer survivors. A total of 100 Iranian women, aged between 32 to 61 years were recruited to participate in this cross-sectional study. Eating practices were evaluated by a validated questionnaire modified from the Women&#39;s Healthy Eating and Living (WHEL) study. Physical activity was assessed using the International Physical Activity Questionnaire (IPAQ). A standardized questionnaire by the European Organization of Research and Treatment of Cancer Quality of Life and its breast cancer module (EORTC QLQ-C30/+BR-23) were applied to determine quality of life. Approximately 29% of the cancer survivors were categorized as having h...

The accumulation of cytoplasmic polyhydroxyalkanoates (PHAs) and the heterogeneity of bacterial populations were analysed by flow cytometry and SYTO-13 and Nile red staining in rhamnolipid-producing Pseudomonas aeruginosa cultures grown in waste frying oil as carbon source. A combination of SYTO-13 and Nile red fluorescence with cytometric forward and side scatter values may allow increases in the final production of polyhydroxyalkanoates

The average calorie increase in 18 classic American recipes has increased 35.2 percent per serving over the past 70 years. Part of this is due to the use of more caloric ingredients and part to serving sizes that showed small increases in the late 1940s and early 1960s, but showed a 33.2% increase since1996. 
The calories and portion sizes of classic recipes may reflect prevailing tastes and norms.  Yet they may also establish or reinforce exaggerated norms in others, such as new families.  Although this study is largely descriptive, it does imply a prescriptive recommendation for families.  The serving size and calorie composition of classic recipes need to be downsized to counteract growing waistlines.

Health gains that environmental interventions could achieve are main questions when choosing environmental health action to prevent disease. The World Health Organization has recently released profiles of environmental burden of disease for 192 countries. These country profiles provide an estimate of the health impacts from the three major risk factors &#39;unsafe water, sanitation & hygiene&#39;, &#39;indoor air pollution from solid fuel use&#39; and &#39;outdoor air pollution&#39;. The profiles also provide an estimate of preventable health impacts by the environment as a whole. While the estimates for the three risk factors are based on country exposures, the estimates of health gains for total environmental improvements are based on a review of the literature supplemented by expert opinion and combined with country health statistics. Between 13% and 37% of the countries&#39; disease burden could be prevented by environmental improvements, resulting globally in about 13 million d...

To identify socio-demographic, behavioral, and health-related correlates of food preferences in Puerto Rico that will help determine Caribbean-region populations vulnerable to nutrition transition. Data from a cross-sectional study of a representative sample of 858 adults residing in the San Juan Metropolitan Area of Puerto Rico were analyzed. Multivariable ordinal logistic regressions were used to model the frequency of consumption of 1) fruits and vegetables, 2) tubers/starchy root vegetables, 3) fried foods, and 4) Western-style fast foods as a function of socio-demographic, behavioral, and health-related characteristics. Higher frequency of consumption of fruits and vegetables was associated with being physically active and older and having a medium to high level of education, whereas intake of tubers was associated with being older, having a low income, not using government insurance, and having elevated levels of triglycerides. Frequency of consumption of fast food was associa...

Overcoming fear is the test of humanity Civilization, having arrived at a dead end in its "progress," is trying in vain to find the way out, acting on the suggestions of science, religion, politics, economics, and the other usual instruments and means. These ATTEMPTS FAIL not due to the mistakes or inadequate qualifications of those offering remedies, nor to the lack of technical knowledge. The problem is much deeper. It lies in a false materialistic worldview-an incorrect understanding of the nature of Man (even the Chinese information on acupuncture points is incomplete-the possibilities of the impact on the body are wider and constant even without acupuncture) and the surrounding world. Some scientists smash particles in accelerators, trying to "piece together" a picture of reality from fragments; others try to definitively answer why wind blows and rain falls; and the boldest of all try to explain changes taking place without understanding their source; and all of them operate from misconceptions about the purpose of human existence on the Earth. The fundamental worldview of modern science is based on the flawed sequence of solid-> liquid-> gas-> unorganized plasma. But it must be considered in a different order: strictly organized plasma-> material structures (solid, liquid, gaseous), including not only the material ("visible") part, built on the Earth in octaves from 12 to 63 (frequencies-2 8-2 60) but also non-material (2 62-2 512). Atomic structures-found only in the UPPER OCTAVES (frequencies) of PLASMA, have nothing to do with the planetary model of Niels Bohr. The ACCELERATING CHANGES in the surrounding reality-manifesting as changing climate, increasing number of natural disasters, changes in flora and fauna, epidemics of "unknown" diseases, and the increasingly obvious uselessness of strategies for combating diseases, which only yesterday seemed to be effective-are unsuccessfully TRYING TO DRAW PEOPLE'S ATTENTION to the necessity of reconsidering their views and relations with the surrounding world. It is time to stop playing the role of the "Master of Nature" on the Earth, and to find our appropriate place in it.

More than ever we make food decisions in distracting, media-filled, food-rich environments. It is not surprising that some clients - even some registered dietitians - become fatalistic about the limited influence they believe they have over the nutrition of their family. They come to power when competing against incessant advertising and easily available, inexpensive, tempting foods.
As food and nutrition professionals, it is difficult to encourage or empower a fatalistic person to provide better nutrition for their family. It can even lead us to be pessimistic, "How can we possibly empower anybody when we are overworked, overstressed, and over budget?"

Recipes are filled with sensory directions related to taste, appearance, texture, and smell, but less often to the sounds of food cooking. While cooking and eating, whether at home or in a restaurant, is recognized as a sonic experience, we are rarely specifically instructed to “listen in.” Some scholars argue that such skills cannot be written into recipes, but rather must be passed on in practice. While I largely agree with this claim, I was challenged to find exceptions in cookbooks. In this essay, I discuss some of the few but delightful examples of sonic instruction in recipes. I conclude that while sounds are rare in cookbooks, as these examples show, listening is a skill that provides valuable information in the kitchen.

Household air pollution exposure is a major health risk, but validated interventions remain elusive. The Ghana Randomized Air Pollution and Health Study (GRAPHS) is a cluster-randomized trial that evaluates the efficacy of clean fuels (liquefied petroleum gas, or LPG) and efficient biomass cookstoves in the Brong-Ahafo region of central Ghana. We recruit pregnant women into LPG, efficient cookstove, and control arms and track birth weight and physician-assessed severe pneumonia incidence in the first year of life. A woman is eligible to participate if she is in the first or second trimester of pregnancy and carrying a live singleton fetus, if she is the primary cook, and if she does not smoke. We hypothesize that babies born to intervention mothers will weigh more and will have fewer cases of physician-assessed severe pneumonia in the first year of life. Additionally, an extensive personal air pollution exposure monitoring effort opens the way for exposure-response analyses, which w...