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"Food habits"
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No one eats alone : food as a social enterprise
In today's fast-paced, fast food world, everyone seems to be eating alone, all the time--whether it's at their desks or in the car.Even those who find time for a family meal are cut off from the people who grew, harvested, distributed, marketed, and sold the foods on their table.
eBook
Food Culture in Colonial Asia
Presenting a social history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian domestic servants made towards the development of this cuisine between 1858 and 1963. Domestic cookbooks, household management manuals, memoirs, diaries and travelogues are used to investigate the culinary practices in the colonial household, as well as in clubs, hill stations, hotels and restaurants.
Challenging accepted ideas about colonial cuisine, the book argues that a distinctive cuisine emerged as a result of negotiation and collaboration between the expatriate British and local people, and included dishes such as curries, mulligatawny, kedgeree, country captain and pish pash. The cuisine evolved over time, with the indigenous servants preparing both local and European foods. The book highlights both the role and representation of domestic servants in the colonies. It is an important contribution for students and scholars of food history and colonial history, as well as Asian Studies.
eBook
Food Culture and Literary Imagination in Early Modern Italy
As the long sixteenth century came to a close, new positive ideas of gusto/ taste opened a rich counter vision of food and taste where material practice, sensory perceptions and imagination contended with traditional social values, morality, and dietetic/medical discourse. Exploring the complex and evocative ways the early modern Italian culture of food was imagined in the literature of the time, Food Culture and the Literary Imagination in Early Modern Italy reveals that while a moral and disciplinary vision tried to control the discourse on food and eating in medical and dietetic treatises of the sixteenth century and prescriptive literature, a wide range of literary works contributed to a revolution in eating and taste. In the process long held visions of food and eating, as related to social order and hierarchy, medicine, sexuality and gender, religion and morality, pleasure and the senses, were questioned, tested and overturned, and eating and its pleasures would never be the same.
eBook
Tasting history : explore the past through 4,000 years of recipes
\"What began as a passion project when Max Miller was furloughed during Covid-19 has become a viral YouTube sensation. The Tasting History with Max Miller channel has thrilled food enthusiasts and history buffs alike as Miller recreates a dish from the past, often using historical recipes from vintage texts, but updated for modern kitchens as he tells stories behind the cuisine and culture. From ancient Rome to Ming China to medieval Europe and beyond, Miller has collected the best-loved recipes from around the world and has shared them with his fans. Now, with beautiful photographs portraying the dishes and historical artwork throughout, Tasting History compiles over sixty dishes\"-- Provided by publisher
Book
Reconstructing obesity
In the crowded and busy arena of obesity and fat studies, there is a lack of attention to the lived experiences of people, how and why they eat what they do, and how people in cross-cultural settings understand risk, health, and bodies. This volume addresses the lacuna by drawing on ethnographic methods and analytical emic explorations in order to consider the impact of cultural difference, embodiment, and local knowledge on understanding obesity. It is through this reconstruction of how obesity and fatness are studied and understood that a new discussion will be introduced and a new set of analytical explorations about obesity research and the effectiveness of obesity interventions will be established.
eBook
Transcriptome sequencing and metabolome analysis of food habits domestication from live prey fish to artificial diets in mandarin fish (Siniperca chuatsi)
Background
As economical traits, food habits domestication can reduce production cost in aquaculture. However, the molecular mechanism underlying food habits domestication has remained elusive. Mandarin fish (
Siniperca chuatsi
) only feed on live prey fish and refuse artificial diets. In the present study, we domesticated mandarin fish to feed on artificial diets. The two groups were obtained, the fish did not eat artificial diets or ate artificial diets during all of the three domestication processes, named Group W or X, respectively.
Results
Using transcriptome and metabolome analysis, we investigated the differentially expressed genes and metabolites between the two groups, and found three common pathways related to food habit domestication, including retinol metabolism, glycerolipid metabolism, and biosynthesis of unsaturated fatty acids pathways. Furthermore, the western blotting and bisulfite sequencing PCR analysis were performed. The gene expression of
TFIIF
and histone methyltransferase
ezh1
were significantly increased and decreased in the fish of Group X, respectively. The total DNA methylation levels of
TFIIF
gene and tri-methylation of histone H3 at lysine 27 (H3K27me3) were significantly higher and lower in the fish of Group X, respectively.
Conclusion
It was speculated that mandarin fish which could feed on artificial diets, might be attributed to the lower expression of
ezh1
, resulting in the decreased level of H3K27me3 and increased level of DNA methylation of
TFIIF
gene. The high expression of
TFIIF
gene might up-regulate the expression of genes in retinol metabolism, glycerolipid metabolism and glycerophosphoric metabolism pathways. Our study indicated the relationship between the methylation of DNA and histone and food habits domestication, which might be a novel molecular mechanism of food habits domestication in animals.
Journal Article