If China’s diverse culinary landscape were a grand,bustling banquet,the different regional cuisines would treat its vips to an epicurean vdelight.Sichuan would be the life of the par ty,thrilling and shocking the p...If China’s diverse culinary landscape were a grand,bustling banquet,the different regional cuisines would treat its vips to an epicurean vdelight.Sichuan would be the life of the par ty,thrilling and shocking the palate with numbing spice.Cantonese cuisine would be the sophisticated epicure,whispering elegance with delicate,steamed freshness.Hunan would be the intense,fiery debater,leaving no taste bud unconvinced of its powerful,chili-laden arvguments.And Henan?Quietly seated at the head of the table would be Henan cuisine.展开更多
Comprehensively promoting curriculum ideological and political education is a strategic measure to implement the fundamental task of establishing moral integrity and educating people.Culinary raw materials is the core...Comprehensively promoting curriculum ideological and political education is a strategic measure to implement the fundamental task of establishing moral integrity and educating people.Culinary raw materials is the core curriculum of culinary majors,which is rich in ideological and political elements.In this study,taking livestock and poultry raw materials as an example,the teaching design of integrating curriculum ideological and political education into culinary raw materials were investigated by sorting out its teaching contents and excavating its ideological and political elements.Taking livestock and poultry raw materials in Teochew Cuisine Raw Materials as an example,the teaching design of curriculum ideological and political education was conducted,aiming to provide some reference and guidance for curriculum ideological and political education of the curriculum.展开更多
With the continuous deepening of higher education reform,curriculum ideological and political education has become a key path to achieving the fundamental task of cultivating morality and talents.In this paper,through...With the continuous deepening of higher education reform,curriculum ideological and political education has become a key path to achieving the fundamental task of cultivating morality and talents.In this paper,through a detailed review and analysis on the content of the textbook Teochew Cuisine Raw Materials Science,the ideological and political elements of the curriculum in the field of culinary raw materials are revealed,and multidimensional ideological and political elements such as craftsmanship spirit,cultural confidence,and professional ethics are summarized.These elements aim to guide students to establish correct values and worldviews,providing valuable theoretical support for curriculum teaching.展开更多
With the development of international communication,the differences between china and west become more and more obvious.Diet,as an important part of culture,is affected by culture;meanwhile,it reflects the differences...With the development of international communication,the differences between china and west become more and more obvious.Diet,as an important part of culture,is affected by culture;meanwhile,it reflects the differences among cultures.A diet stands for its nation or race's culture,and the culture influences the diet.This article aims at pointing out the differences and analyzing,finally,finds out the inner relationship in the differences of the two kinds of diet culture.展开更多
The development of cultural tourism in Ubud has contributed to the rise of its image as a culinary destination. Surprisingly, the ascent of this new image was mainly reinforced by women＇s role in practicing local cul...The development of cultural tourism in Ubud has contributed to the rise of its image as a culinary destination. Surprisingly, the ascent of this new image was mainly reinforced by women＇s role in practicing local culinary entrepreneurship. Even it is acknowledged that culture is a dynamic entity, Balinese women get very rare exposure in the culinary world as it is commonly known mastered by men. On the other hand, culinary tourism has now taken a major part in many tourist destinations. As an emerging trend, culinary tourism faces the fears the world is surrendering to： McDonaldization and cultural homogenization. With this emerging trend, Ubud＇s cooking culture and tastes own a major potential in promoting the destination. However, as a part of culture local culinary in Ubud is rarely being studied or visible to the academic literatures. Becoming fertile terrain for researches that explore the discipline of cultural tourism, very little research also has been carried out into gender dimension in culinary tourism in Ubud. This paper is a first attempt to unpack women＇s role in promoting Ubud＇s image as an emerging culinary destination. Using qualitative method, the paper explores women who have not only succeeded in lifting local culinary as traveller＇s preferences but also in opening up job opportunities in rural areas. The data presented in this article were collected through observation and in-depth interviews of four leading Ubud women who have run successful local culinary outlets or restaurants offering local dishes. The four women surveyed are the owner of Kedewatan Chicken Rice （Nasi Ayam Kedewatan） Ibu Mangku, the owner of the infamous suckling pig in Ubud Ibu Oka, the owner of Bebek Bengil Agung Raka Suenl, and the owner of Paon Bali cooking class Ibu Puspawati. Combining literature reviews and data obtained through observation and in-depth interviews, this paper aims to provide an overview of the potential of culinary tourism to contribute to the gender equality. The result of this structured evaluation shows that one of the main key elements that played an important role in Ubud＇s success, as a culinary destination, is women empowerment. By understanding what and how known restaurants and local talents like Ibu Oka, Ibu Mangku, Bebek Bengil, and Paon Bali are achieving their success, food can certainly become a large contribution to sustaining cultural heritage as well as a stepping point to Balinese women empowerment.展开更多
Savoring food is capable of triggering tangible and vivid emotional interactions that transcend language and geographical boundaries.Culinary diplomacy represents one of the most enthusiastic instruments of cultural d...Savoring food is capable of triggering tangible and vivid emotional interactions that transcend language and geographical boundaries.Culinary diplomacy represents one of the most enthusiastic instruments of cultural diplomacy.Culinary diplomacy,gastrodiplomacy under certain contexts,is outlined as using food and national cuisine to create multicultural connections,with the aim of improving communication and long-term cultural understanding.Research on Egyptian youth’s acculturation with respect to food attitudes,habits,and environment is very limited.Hence,this study examines the role of culinary diplomacy as a public diplomacy instrument aiming to enhance foreign publics’perceptions.This study analyzes the usage of culinary diplomacy as a means to develop an edible nation-brand,reflected in foreign publics’behavior,perceptions,and consumption patterns.A quantitative survey has been distributed among Egyptians to assess and evaluate their perception,attitude,and behavior towards the use of food as a public diplomacy tool and its tagged symbolic connotations,ideas,values,identities,and behavior.展开更多
Sor</span></span></span></span><span><span><span><span><span style="font-family:"">i</span></span></span></span></span>...Sor</span></span></span></span><span><span><span><span><span style="font-family:"">i</span></span></span></span></span><span><span><span><span><span style="font-family:"">z (</span></span></span></span></span><span><span><span><span><span style="font-family:""><i></span></span></span></span></span><span><span><span><span><i><span style="font-family:"">Sorghum</span></i></span></span></span></span><span><span><span><span><span style="font-family:""> <i>oryzoidum</i></span></span></span></span></span><span><span><span><span><i><span style="font-family:""></i></span></i></span></span></span></span><span><span><span><span><span style="font-family:"">) is a relatively new cereal of hybrid origin ob</span></span></span></span></span><span><span><span><span><span style="font-family:"">tained at the Research Institute for Maize and Sorghum of Moldova. This paper presents and analy</span></span></span></span></span><span><span><span><span><span style="font-family:"">z</span></span></span></span></span><span><span><span><span><span style="font-family:"">es the results of the study of essential minerals content (K, Na, Ca, P, Mg, Fe) in native and hulled sorghum grains and their changes <span>under the effect of hydrothermal treatment. The results show that the sorghum grains are a good source of essential minerals, especially of K, P and</span> Mg and are less rich in Ca, Na and Fe. The experimental data have demonstrated that the technological process applied to obtain hulled sorghum leads to a considerable decrease </span></span></span></span></span><span><span><span><span><span style="font-family:"">in</span></span></span></span></span><span><span><span><span><span style="font-family:""> minerals content. Culinary treatment had a greater impact on the K content and lower on P and Mg content. The results will be used to op<span>timize the parameters of raw material processing and culinary</span> treatment with <span>the aim of minimizing the mineral loss as well as for </span></span></span></span></span></span><span><span><span><span><span style="font-family:"">the </span></span></span></span></span><span><span><span><span><span style="font-family:"">nutritional value</span></span></span></span></span><span><span><span><span><span style="font-family:""> balance of sor</span></span></span></span></span><span><span><span><span><span style="font-family:"">i</span></span></span></span></span><span><span><span><span><span style="font-family:"">z sorghum dishes.展开更多
Different from literary English which tends to give a subjective description, culinary English tends to give an objective one. In addition, culinary English has other unique features as shown in this paper.
With a list of ingredients and a whiteboard filled with assignments,instructor Rachael Randel announces today's recipe:gluten-free blueberry muffins.Black aprons,gloves and hair nets on,the students are ready to w...With a list of ingredients and a whiteboard filled with assignments,instructor Rachael Randel announces today's recipe:gluten-free blueberry muffins.Black aprons,gloves and hair nets on,the students are ready to work.The first step is ensuring the kitchen is clean before gathering blueberries,baking soda and almond flour.展开更多
Culinary Heritage From China's Chongqing Showcases at UN Tourism HQ in Madrid The Chinese city of Chongqing brought its rich cultural and culinary heritage to the heart of Madrid at the United Nations Tourism head...Culinary Heritage From China's Chongqing Showcases at UN Tourism HQ in Madrid The Chinese city of Chongqing brought its rich cultural and culinary heritage to the heart of Madrid at the United Nations Tourism headquarters.The event,held under the theme“Nihao!China:Chongqing Flavor 360 Bowls,”was part of China’s efforts to spotlight its gastronomic treasures on a global stage.This event showcased Chongqing’s diverse food traditions,blending the city’s unique flavors with its cultural landscapes.vips were treated to an array of signature dishes,including Clay Pot Snow Mountain Lamb,Braised Beef Brisket,and Kung Pao Chicken,offering a taste of Chongqing’s culinary mastery.展开更多
Greek cuisine and culture come alive in an East-meets-West culinary journey cookbook by the wife of the Greek ambassador to China."The stomach is the quickest path to a person’s heart."This sentiment has lo...Greek cuisine and culture come alive in an East-meets-West culinary journey cookbook by the wife of the Greek ambassador to China."The stomach is the quickest path to a person’s heart."This sentiment has long echoed across cultures worldwide.展开更多
The paper aims to provide insights into the use of semiotic modes used in the shop signs of culinary businesses in Greece and Cyprus.In this context,we examine,comparatively,culinary shop signs collected from the comm...The paper aims to provide insights into the use of semiotic modes used in the shop signs of culinary businesses in Greece and Cyprus.In this context,we examine,comparatively,culinary shop signs collected from the commercial centre of Thessaloniki and Limassol,two European Mediterranean cities with a significant gastronomic tradition and a lively city centre.These semiotic modes are represented in a sample composed of shop signs whose verbal message constitutes verbo-cultural palimpsest or is written in a local dialect,as well as of shop signs that focus on their iconic visual message using intersemiotic translation or visual rhetoric to make their message appealing to consumers.The main conclusion is that the shop signs under scrutiny seem to be addressed mainly to the native people of the two countries who are considered in the common cultural practice much better consumers than tourists as concerns their culinary habits.The study also provides evidence of creative use of culinary shop signs in both cities.Intracultural interpretation,as well as the design of the verbal element,seem to make shop signs more appealing for the consumers.展开更多
Chief chef of Four Seasons—Ping Baoguo Ping Baoguo,chief chef of Four Seasons Restaurant in Minzu Hotel,Beijing is a national treasure in theculinary line.He has been working for
BACKGROUND The GALAD score has improved early hepatocellular carcinoma(HCC)detection rate.The role of the GALAD score in staging and predicting tumor characteristics or clinical outcome of HCC remains of particular in...BACKGROUND The GALAD score has improved early hepatocellular carcinoma(HCC)detection rate.The role of the GALAD score in staging and predicting tumor characteristics or clinical outcome of HCC remains of particular interest.AIM To determine the diagnostic/prognostic performances of the GALAD score at various phases of initial diagnosis,tumor features,and 1-year mortality of HCC and compare the performance of the GALAD score with those of other serum biomarkers.METHODS This prospective,diagnostic/prognostic study was conducted among patients with newly diagnosed HCC at the liver center of Vajira Hospital.Eligible patients had HCC staging allocation using the Barcelona Clinic Liver Cancer(BCLC)categorization.Demographics,HCC etiology,and HCC features were recorded.Biomarkers and the GALAD score were obtained at baseline.The performance of the GALAD score and biomarkers were prospectively assessed.RESULTS Exactly 115 individuals were diagnosed with HCC.The GALAD score increased with disease severity.Between BCLC-0/A and BCLC-B/C/D,the GALAD score predicted HCC staging with an area under the curve(AUC)of 0.868(95%CI:0.80–0.93).For identifying the curative HCC,the AUC of GALAD score was significantly higher than that of Alpha-fetoprotein(AFP)(0.753)and Lens culinaris agglutinin-reactive fraction of AFP-L3(0.706),and as good as that of Protein induced by vitamin K absence-II(PIVKA-II)(0.897).For detecting aggressive features,the GALAD score gave an AUC of 0.839(95%CI:0.75–0.92)and significantly outperformed compared to that of AFP(0.761)and AFP-L3(0.697),with a trend of superiority to that of PIVKA-II(0.772).The performance to predict 1-year mortality of GALAD score(AUC:0.711,95%CI:0.60–0.82)was better than that of AFP(0.541)and as good as that of PIVKA-II(0.736).The optimal cutoff value of GALAD score was≥6.83,with a specificity of 72.63%for exhibiting substantial reduction in the 1-year mortality.CONCLUSION The GALAD model can diagnose HCC at the curative stage,including the characteristic of advanced disease,more than that by AFP and AFP-L3,but not PIVKA-II.The GALAD score can be used to predict the 1-year mortality of HCC.展开更多
Cell cycle kinetic activity in the cortical cells of the lentil (Lens culinaris Me-die. cv. Verte du Puy) primary root during germination was examined both temporally and spatially. Immunohistochemical and cytological...Cell cycle kinetic activity in the cortical cells of the lentil (Lens culinaris Me-die. cv. Verte du Puy) primary root during germination was examined both temporally and spatially. Immunohistochemical and cytological evidence indicated that DNA replication and cell division started in the cortical cells of tire lentil primary root after around 13 and 17 h of imbibition, respectively. The first cells in DNA synthesis and the First mitotic figures all appeared in the cortical cells about I mm front the root-cap junction, but these divided cells had synthesized their DNA during the maturity of seed instead of during germination. The kinetic pattern of activity of the first cell cycle showed that these cells were not activated synchronously, but re-entered the cell cycle in turn depending on their places in the root tip, However, the adjacent cells partially synchronously proceeded their cell cycle.展开更多
<div style="text-align:justify;"> Cereals and cereal products are the basic element in ensuring the food security of the population. Most cereal-based foods contain gluten. Nutritional therapy is the o...<div style="text-align:justify;"> Cereals and cereal products are the basic element in ensuring the food security of the population. Most cereal-based foods contain gluten. Nutritional therapy is the only treatment for people with gluten-related disorders. No gluten-free products are manufactured in the Republic of Moldova, and the imported ones are sold at very high prices. In this context, Moldova is an unexplored field and research is required. The paper investigated the impact of hydrothermal treatments on whole grains and sorghum groats. It was found that whole grains and sorghum groats have a cooking time of about 130 and 40 minutes, respectively, which can be reduced by about 2 times by prior hydration in water. Hydration media and their concentrations (NaCl solutions;sol. NaHCO<sub><span style="font-family:Verdana;">3</span></sub><span style="font-family:Verdana;"> and C</span><sub><span style="font-family:Verdana;">6</span></sub><span style="font-family:Verdana;">H8O</span><sub><span style="font-family:Verdana;">7</span></sub><span style="font-family:Verdana;"> concentrations 0.5%;1.0% and 2.0%</span>) differently influence the cooking time, mass, volume and firmness of the grains. </div>展开更多
Tourist industry had been promoted and become one of the important strategies of Thai government for socioeconomic development for years and become successful by ranking--Thailand becomes well-known as top ranking to ...Tourist industry had been promoted and become one of the important strategies of Thai government for socioeconomic development for years and become successful by ranking--Thailand becomes well-known as top ranking to visit from tourists around the world. When people travel, foods are always needed to fulfill human needs and the satisfaction of the travelers. The objectives of the research were to： （1） survey and determine the local food image and identity of Northern region of Thailand to support tourist industry; （2） survey program＇s tourism in Thailand and study the promotion of local food that had added in the programs＇ tours as tourist destination; （3） find out the possibility of local food and culture for promotion in tourist industry of Northern region in Thailand; （4） develop gastronomy tourism＇s routing. The population were the subject persons who are experts in tourist industry, Northern foods restaurant owner, and program＇s tour. Mixed method was used for data collection and analysis. The result of the research is revealed into four parts： Phase 1： （1） Thai Northern region had been divided into two part： upper Northern and lower Northern region. There are eight provinces in upper Northern region： Chingmai, Chingrai, Lampoon, Lampang, Prayao, Phare, Nan, and Mae-Hongsorn. Chingmai was the capital of ＂Lanna territory （1558-1774）＂ rich with culture; （2） Upper Northern local foods related to the legend, have their own characters and are still available to get to eat; （3） Northern local food contained with Northern ingredient and indicated as geographical indications; （4） The lower Northern region related with ＂Sukhothai territory （1157-1370）＂, Sukhothai was the capital. There are six provinces in the region： Sukhothai, U-taradid, Tag, Kampangpet, Pidsanuloak, and Petchaboon. Food of the lower Northern provinces had their own characteristics but some of the dishes were influenced with Chinese cuisine, such as noodles. Phase 2： Most of tour companies had included local food in the tour programs to promote Northern local foods in low level. Phase 3： Life＇s pathway of the Northern people lived related to the three seasons： rainy season, cool season, and summer. Each season had different kinds of vegetables and fruits which influence the menus and foods. Eating foods as medicine also related to the season, such as shallot and garlic had added more in foods in cool season, in order to prevent cold of family＇s members. Northern life style always celebrated in all ceremonies with foods, snack, and sweet, such as： wedding, cremation, and community cerebrations which may be promoted in tour program as their ways of living with sustainable, in order to promote socioeconomic development in the community. Phase 4： The gastronomy tourism was developed into five routings to promote tourist industry in the Northern part of Thailand as the following： （1） gateway to reach ＂Lanna＂; （2）window to visit the Northern part of Thailand; （3） pay respect to the Buddha and visit dynasty heritage; （4） visit the peaceful and tranquilly heritage; and （5） visit Thailand＇s border with boundless. Conclusion： Thai local lifestyle, culture, and local foods in the Northern part of Thailand, contained rich image and identity of history, legend, and human diversity, which are worth and valuable for promoting as tourist industry in the Northern part of Thailand and also conserved job absorption and community development. Therefore the government of Thailand and tour companies ought to promote Thai local foods as value added and tourist industry which also benefit for the sustainable socioeconomic development in long future.展开更多
Nowadays in the range of gastronomic trends, there are important roles of local high quality basic materials, organic products, culinary delight of food-drink pair, and thee fifth basic taste so called umami. There ar...Nowadays in the range of gastronomic trends, there are important roles of local high quality basic materials, organic products, culinary delight of food-drink pair, and thee fifth basic taste so called umami. There are technical new methods and raw materials coming to Hungary but it is a very important task to fmd the suitable balance in using them to colour nation cuisine. The appearance of new trends and new guidelines is more and more characteristic of the world＇s wine-making today. A very importmat role is played by innovation, respecting the existence of traditions, the roots of grape producing, and wine-making cultures. Over the last two years, skin-contact fermented white wines, the so-called orange wines, have attracted international attention in wine sector and in gastronomy. Orange wines owning high alcohol content and spicy taste are being able to find good pairs for them in menu. By the way, they are not well-known and should be taught for chefs and consumers too. Hungarian consumers often have neofobia, they are afraid of eating or drinking new type of foods and that is why renewed conceptions of traditions have important role in the national cuisine展开更多
文摘If China’s diverse culinary landscape were a grand,bustling banquet,the different regional cuisines would treat its vips to an epicurean vdelight.Sichuan would be the life of the par ty,thrilling and shocking the palate with numbing spice.Cantonese cuisine would be the sophisticated epicure,whispering elegance with delicate,steamed freshness.Hunan would be the intense,fiery debater,leaving no taste bud unconvinced of its powerful,chili-laden arvguments.And Henan?Quietly seated at the head of the table would be Henan cuisine.
基金Supported by 2021 Continuing Education Teaching Reform and Research Practice Project of Continuing Education Quality Improvement Project in Guangdong Province(JXJYGC2021KY0667)2021 Online and Offline Mixed First-class Undergraduate Curriculum"Culinary Raw Materials"of Hanshan Normal University.
文摘Comprehensively promoting curriculum ideological and political education is a strategic measure to implement the fundamental task of establishing moral integrity and educating people.Culinary raw materials is the core curriculum of culinary majors,which is rich in ideological and political elements.In this study,taking livestock and poultry raw materials as an example,the teaching design of integrating curriculum ideological and political education into culinary raw materials were investigated by sorting out its teaching contents and excavating its ideological and political elements.Taking livestock and poultry raw materials in Teochew Cuisine Raw Materials as an example,the teaching design of curriculum ideological and political education was conducted,aiming to provide some reference and guidance for curriculum ideological and political education of the curriculum.
基金Supported by 2021 Continuing Education Teaching Reform and Research Practice Project of Continuing Education Quality Improvement Project in Guangdong Province(JXJYGC2021KY0667)2021 Online and Offline Mixed First-class Undergraduate Curriculum"Culinary Raw Materials"of Hanshan Normal University.
文摘With the continuous deepening of higher education reform,curriculum ideological and political education has become a key path to achieving the fundamental task of cultivating morality and talents.In this paper,through a detailed review and analysis on the content of the textbook Teochew Cuisine Raw Materials Science,the ideological and political elements of the curriculum in the field of culinary raw materials are revealed,and multidimensional ideological and political elements such as craftsmanship spirit,cultural confidence,and professional ethics are summarized.These elements aim to guide students to establish correct values and worldviews,providing valuable theoretical support for curriculum teaching.
文摘With the development of international communication,the differences between china and west become more and more obvious.Diet,as an important part of culture,is affected by culture;meanwhile,it reflects the differences among cultures.A diet stands for its nation or race's culture,and the culture influences the diet.This article aims at pointing out the differences and analyzing,finally,finds out the inner relationship in the differences of the two kinds of diet culture.
文摘The development of cultural tourism in Ubud has contributed to the rise of its image as a culinary destination. Surprisingly, the ascent of this new image was mainly reinforced by women＇s role in practicing local culinary entrepreneurship. Even it is acknowledged that culture is a dynamic entity, Balinese women get very rare exposure in the culinary world as it is commonly known mastered by men. On the other hand, culinary tourism has now taken a major part in many tourist destinations. As an emerging trend, culinary tourism faces the fears the world is surrendering to： McDonaldization and cultural homogenization. With this emerging trend, Ubud＇s cooking culture and tastes own a major potential in promoting the destination. However, as a part of culture local culinary in Ubud is rarely being studied or visible to the academic literatures. Becoming fertile terrain for researches that explore the discipline of cultural tourism, very little research also has been carried out into gender dimension in culinary tourism in Ubud. This paper is a first attempt to unpack women＇s role in promoting Ubud＇s image as an emerging culinary destination. Using qualitative method, the paper explores women who have not only succeeded in lifting local culinary as traveller＇s preferences but also in opening up job opportunities in rural areas. The data presented in this article were collected through observation and in-depth interviews of four leading Ubud women who have run successful local culinary outlets or restaurants offering local dishes. The four women surveyed are the owner of Kedewatan Chicken Rice （Nasi Ayam Kedewatan） Ibu Mangku, the owner of the infamous suckling pig in Ubud Ibu Oka, the owner of Bebek Bengil Agung Raka Suenl, and the owner of Paon Bali cooking class Ibu Puspawati. Combining literature reviews and data obtained through observation and in-depth interviews, this paper aims to provide an overview of the potential of culinary tourism to contribute to the gender equality. The result of this structured evaluation shows that one of the main key elements that played an important role in Ubud＇s success, as a culinary destination, is women empowerment. By understanding what and how known restaurants and local talents like Ibu Oka, Ibu Mangku, Bebek Bengil, and Paon Bali are achieving their success, food can certainly become a large contribution to sustaining cultural heritage as well as a stepping point to Balinese women empowerment.
文摘Savoring food is capable of triggering tangible and vivid emotional interactions that transcend language and geographical boundaries.Culinary diplomacy represents one of the most enthusiastic instruments of cultural diplomacy.Culinary diplomacy,gastrodiplomacy under certain contexts,is outlined as using food and national cuisine to create multicultural connections,with the aim of improving communication and long-term cultural understanding.Research on Egyptian youth’s acculturation with respect to food attitudes,habits,and environment is very limited.Hence,this study examines the role of culinary diplomacy as a public diplomacy instrument aiming to enhance foreign publics’perceptions.This study analyzes the usage of culinary diplomacy as a means to develop an edible nation-brand,reflected in foreign publics’behavior,perceptions,and consumption patterns.A quantitative survey has been distributed among Egyptians to assess and evaluate their perception,attitude,and behavior towards the use of food as a public diplomacy tool and its tagged symbolic connotations,ideas,values,identities,and behavior.
文摘Sor</span></span></span></span><span><span><span><span><span style="font-family:"">i</span></span></span></span></span><span><span><span><span><span style="font-family:"">z (</span></span></span></span></span><span><span><span><span><span style="font-family:""><i></span></span></span></span></span><span><span><span><span><i><span style="font-family:"">Sorghum</span></i></span></span></span></span><span><span><span><span><span style="font-family:""> <i>oryzoidum</i></span></span></span></span></span><span><span><span><span><i><span style="font-family:""></i></span></i></span></span></span></span><span><span><span><span><span style="font-family:"">) is a relatively new cereal of hybrid origin ob</span></span></span></span></span><span><span><span><span><span style="font-family:"">tained at the Research Institute for Maize and Sorghum of Moldova. This paper presents and analy</span></span></span></span></span><span><span><span><span><span style="font-family:"">z</span></span></span></span></span><span><span><span><span><span style="font-family:"">es the results of the study of essential minerals content (K, Na, Ca, P, Mg, Fe) in native and hulled sorghum grains and their changes <span>under the effect of hydrothermal treatment. The results show that the sorghum grains are a good source of essential minerals, especially of K, P and</span> Mg and are less rich in Ca, Na and Fe. The experimental data have demonstrated that the technological process applied to obtain hulled sorghum leads to a considerable decrease </span></span></span></span></span><span><span><span><span><span style="font-family:"">in</span></span></span></span></span><span><span><span><span><span style="font-family:""> minerals content. Culinary treatment had a greater impact on the K content and lower on P and Mg content. The results will be used to op<span>timize the parameters of raw material processing and culinary</span> treatment with <span>the aim of minimizing the mineral loss as well as for </span></span></span></span></span></span><span><span><span><span><span style="font-family:"">the </span></span></span></span></span><span><span><span><span><span style="font-family:"">nutritional value</span></span></span></span></span><span><span><span><span><span style="font-family:""> balance of sor</span></span></span></span></span><span><span><span><span><span style="font-family:"">i</span></span></span></span></span><span><span><span><span><span style="font-family:"">z sorghum dishes.
文摘Different from literary English which tends to give a subjective description, culinary English tends to give an objective one. In addition, culinary English has other unique features as shown in this paper.
文摘With a list of ingredients and a whiteboard filled with assignments,instructor Rachael Randel announces today's recipe:gluten-free blueberry muffins.Black aprons,gloves and hair nets on,the students are ready to work.The first step is ensuring the kitchen is clean before gathering blueberries,baking soda and almond flour.
文摘Culinary Heritage From China's Chongqing Showcases at UN Tourism HQ in Madrid The Chinese city of Chongqing brought its rich cultural and culinary heritage to the heart of Madrid at the United Nations Tourism headquarters.The event,held under the theme“Nihao!China:Chongqing Flavor 360 Bowls,”was part of China’s efforts to spotlight its gastronomic treasures on a global stage.This event showcased Chongqing’s diverse food traditions,blending the city’s unique flavors with its cultural landscapes.vips were treated to an array of signature dishes,including Clay Pot Snow Mountain Lamb,Braised Beef Brisket,and Kung Pao Chicken,offering a taste of Chongqing’s culinary mastery.
文摘Greek cuisine and culture come alive in an East-meets-West culinary journey cookbook by the wife of the Greek ambassador to China."The stomach is the quickest path to a person’s heart."This sentiment has long echoed across cultures worldwide.
文摘The paper aims to provide insights into the use of semiotic modes used in the shop signs of culinary businesses in Greece and Cyprus.In this context,we examine,comparatively,culinary shop signs collected from the commercial centre of Thessaloniki and Limassol,two European Mediterranean cities with a significant gastronomic tradition and a lively city centre.These semiotic modes are represented in a sample composed of shop signs whose verbal message constitutes verbo-cultural palimpsest or is written in a local dialect,as well as of shop signs that focus on their iconic visual message using intersemiotic translation or visual rhetoric to make their message appealing to consumers.The main conclusion is that the shop signs under scrutiny seem to be addressed mainly to the native people of the two countries who are considered in the common cultural practice much better consumers than tourists as concerns their culinary habits.The study also provides evidence of creative use of culinary shop signs in both cities.Intracultural interpretation,as well as the design of the verbal element,seem to make shop signs more appealing for the consumers.
文摘Chief chef of Four Seasons—Ping Baoguo Ping Baoguo,chief chef of Four Seasons Restaurant in Minzu Hotel,Beijing is a national treasure in theculinary line.He has been working for
基金The study was approved by the Institutional Review Board of the Faculty of Medicine Vajira Hospital(No.COA 165/2564).
文摘BACKGROUND The GALAD score has improved early hepatocellular carcinoma(HCC)detection rate.The role of the GALAD score in staging and predicting tumor characteristics or clinical outcome of HCC remains of particular interest.AIM To determine the diagnostic/prognostic performances of the GALAD score at various phases of initial diagnosis,tumor features,and 1-year mortality of HCC and compare the performance of the GALAD score with those of other serum biomarkers.METHODS This prospective,diagnostic/prognostic study was conducted among patients with newly diagnosed HCC at the liver center of Vajira Hospital.Eligible patients had HCC staging allocation using the Barcelona Clinic Liver Cancer(BCLC)categorization.Demographics,HCC etiology,and HCC features were recorded.Biomarkers and the GALAD score were obtained at baseline.The performance of the GALAD score and biomarkers were prospectively assessed.RESULTS Exactly 115 individuals were diagnosed with HCC.The GALAD score increased with disease severity.Between BCLC-0/A and BCLC-B/C/D,the GALAD score predicted HCC staging with an area under the curve(AUC)of 0.868(95%CI:0.80–0.93).For identifying the curative HCC,the AUC of GALAD score was significantly higher than that of Alpha-fetoprotein(AFP)(0.753)and Lens culinaris agglutinin-reactive fraction of AFP-L3(0.706),and as good as that of Protein induced by vitamin K absence-II(PIVKA-II)(0.897).For detecting aggressive features,the GALAD score gave an AUC of 0.839(95%CI:0.75–0.92)and significantly outperformed compared to that of AFP(0.761)and AFP-L3(0.697),with a trend of superiority to that of PIVKA-II(0.772).The performance to predict 1-year mortality of GALAD score(AUC:0.711,95%CI:0.60–0.82)was better than that of AFP(0.541)and as good as that of PIVKA-II(0.736).The optimal cutoff value of GALAD score was≥6.83,with a specificity of 72.63%for exhibiting substantial reduction in the 1-year mortality.CONCLUSION The GALAD model can diagnose HCC at the curative stage,including the characteristic of advanced disease,more than that by AFP and AFP-L3,but not PIVKA-II.The GALAD score can be used to predict the 1-year mortality of HCC.
文摘Cell cycle kinetic activity in the cortical cells of the lentil (Lens culinaris Me-die. cv. Verte du Puy) primary root during germination was examined both temporally and spatially. Immunohistochemical and cytological evidence indicated that DNA replication and cell division started in the cortical cells of tire lentil primary root after around 13 and 17 h of imbibition, respectively. The first cells in DNA synthesis and the First mitotic figures all appeared in the cortical cells about I mm front the root-cap junction, but these divided cells had synthesized their DNA during the maturity of seed instead of during germination. The kinetic pattern of activity of the first cell cycle showed that these cells were not activated synchronously, but re-entered the cell cycle in turn depending on their places in the root tip, However, the adjacent cells partially synchronously proceeded their cell cycle.
文摘<div style="text-align:justify;"> Cereals and cereal products are the basic element in ensuring the food security of the population. Most cereal-based foods contain gluten. Nutritional therapy is the only treatment for people with gluten-related disorders. No gluten-free products are manufactured in the Republic of Moldova, and the imported ones are sold at very high prices. In this context, Moldova is an unexplored field and research is required. The paper investigated the impact of hydrothermal treatments on whole grains and sorghum groats. It was found that whole grains and sorghum groats have a cooking time of about 130 and 40 minutes, respectively, which can be reduced by about 2 times by prior hydration in water. Hydration media and their concentrations (NaCl solutions;sol. NaHCO<sub><span style="font-family:Verdana;">3</span></sub><span style="font-family:Verdana;"> and C</span><sub><span style="font-family:Verdana;">6</span></sub><span style="font-family:Verdana;">H8O</span><sub><span style="font-family:Verdana;">7</span></sub><span style="font-family:Verdana;"> concentrations 0.5%;1.0% and 2.0%</span>) differently influence the cooking time, mass, volume and firmness of the grains. </div>
文摘Tourist industry had been promoted and become one of the important strategies of Thai government for socioeconomic development for years and become successful by ranking--Thailand becomes well-known as top ranking to visit from tourists around the world. When people travel, foods are always needed to fulfill human needs and the satisfaction of the travelers. The objectives of the research were to： （1） survey and determine the local food image and identity of Northern region of Thailand to support tourist industry; （2） survey program＇s tourism in Thailand and study the promotion of local food that had added in the programs＇ tours as tourist destination; （3） find out the possibility of local food and culture for promotion in tourist industry of Northern region in Thailand; （4） develop gastronomy tourism＇s routing. The population were the subject persons who are experts in tourist industry, Northern foods restaurant owner, and program＇s tour. Mixed method was used for data collection and analysis. The result of the research is revealed into four parts： Phase 1： （1） Thai Northern region had been divided into two part： upper Northern and lower Northern region. There are eight provinces in upper Northern region： Chingmai, Chingrai, Lampoon, Lampang, Prayao, Phare, Nan, and Mae-Hongsorn. Chingmai was the capital of ＂Lanna territory （1558-1774）＂ rich with culture; （2） Upper Northern local foods related to the legend, have their own characters and are still available to get to eat; （3） Northern local food contained with Northern ingredient and indicated as geographical indications; （4） The lower Northern region related with ＂Sukhothai territory （1157-1370）＂, Sukhothai was the capital. There are six provinces in the region： Sukhothai, U-taradid, Tag, Kampangpet, Pidsanuloak, and Petchaboon. Food of the lower Northern provinces had their own characteristics but some of the dishes were influenced with Chinese cuisine, such as noodles. Phase 2： Most of tour companies had included local food in the tour programs to promote Northern local foods in low level. Phase 3： Life＇s pathway of the Northern people lived related to the three seasons： rainy season, cool season, and summer. Each season had different kinds of vegetables and fruits which influence the menus and foods. Eating foods as medicine also related to the season, such as shallot and garlic had added more in foods in cool season, in order to prevent cold of family＇s members. Northern life style always celebrated in all ceremonies with foods, snack, and sweet, such as： wedding, cremation, and community cerebrations which may be promoted in tour program as their ways of living with sustainable, in order to promote socioeconomic development in the community. Phase 4： The gastronomy tourism was developed into five routings to promote tourist industry in the Northern part of Thailand as the following： （1） gateway to reach ＂Lanna＂; （2）window to visit the Northern part of Thailand; （3） pay respect to the Buddha and visit dynasty heritage; （4） visit the peaceful and tranquilly heritage; and （5） visit Thailand＇s border with boundless. Conclusion： Thai local lifestyle, culture, and local foods in the Northern part of Thailand, contained rich image and identity of history, legend, and human diversity, which are worth and valuable for promoting as tourist industry in the Northern part of Thailand and also conserved job absorption and community development. Therefore the government of Thailand and tour companies ought to promote Thai local foods as value added and tourist industry which also benefit for the sustainable socioeconomic development in long future.
文摘Nowadays in the range of gastronomic trends, there are important roles of local high quality basic materials, organic products, culinary delight of food-drink pair, and thee fifth basic taste so called umami. There are technical new methods and raw materials coming to Hungary but it is a very important task to fmd the suitable balance in using them to colour nation cuisine. The appearance of new trends and new guidelines is more and more characteristic of the world＇s wine-making today. A very importmat role is played by innovation, respecting the existence of traditions, the roots of grape producing, and wine-making cultures. Over the last two years, skin-contact fermented white wines, the so-called orange wines, have attracted international attention in wine sector and in gastronomy. Orange wines owning high alcohol content and spicy taste are being able to find good pairs for them in menu. By the way, they are not well-known and should be taught for chefs and consumers too. Hungarian consumers often have neofobia, they are afraid of eating or drinking new type of foods and that is why renewed conceptions of traditions have important role in the national cuisine
