Cooking Habits Research Articles

Cumplimiento de la dieta mediterránea en el personal sanitario de la provincia de Las Palmas

Introduction and objectivesGiven the proven protective effect of the Mediterranean Diet, adherence to it by healthcare personnel and the influence of different factors on dietary compliance were evaluated. MethodsA cross-sectional study was conducted on healthcare personnel, obtaining the data through anonymous surveys that collected demographic characteristics, professional activity, history of cardiovascular risk factors, alcohol, and tobacco consumption, physical activity, and adherence to the Mediterranean Diet, using the 14-point Mediterranean Diet Adherence Score (MEDAS). Adherence and related factors were measured. Results and conclusionsOf a total of 922 respondents (664 women) mean aged 42.61 years (range 20 to 69), 61.2% showed a good adherence to the Mediterranean Diet. Adherence was significantly associated with the professional categories of physicians (OR = 1.92; 95% CI: 1.20-3.06; p = 0.01) and nurses (OR = 1.67; 95% CI: 1.08-2.57). Furthermore, it was associated with physical exercise (OR = 1.78; 95% CI: 1.29 – 2.47; p < 0.001) and cooking at home (OR = 1.35; 95% CI: 1.00 – 1.80; p = 0.05). However, adherence was not significantly associated with age or sex, comorbidities, working hours, alcohol, or tobacco consumption. Quantifying knowledge of the diet would be useful, as well as increasing educational programs, promoting physical exercise and cooking habits.

Cooking habits and food choices of individuals with Type 1 Diabetes Mellitus during the pandemic of COVID-19

ABSTRACT Objective To verify the association between cooking habits, socioeconomic data, and food choices of individuals with Type 1 Diabetes Mellitus during the pandemic of COVID-19. Methods Transversal study with individuals with Type 1 Diabetes Mellitus carried out in July 2020. Socioeconomic data and information about social distancing and food practices were collected with an online form. The research was approved by the university’s Ethics and Research Committee (Process number 4.147.663). Results Out of the 472 participants, 50.9% reported that they have been cooking more during the pandemic. An association between cooking more and having a university degree (p&lt;0.000) was observed. Not being able to comply with social distancing rules because of work necessities was associated with not cooking (p=0.006). Cooking more during the quarantine was associated with eating less than five meals per day (p=0.04), having an appropriate consumption of fruits (p=0.02) and vegetables (p=0.04), and increased water intake (p=0.01). Conclusion In Brazil, the habit of cooking during the pandemic may represent an increase in domestic work, reinforced by social inequalities. Therefore, comprehending the cooking habits and food choices of people with diabetes may widen the perspectives of health professionals involved in the treatment of the disease and contribute to the elaboration of public policies that take the country's inequalities into account. We emphasize the importance of investing in policies that encourage the development of culinary skills, as well as the habit of cooking as part of the actions of Food and Nutrition Education.

Polycyclic and nitro-polycyclic aromatic hydrocarbon pollution characteristics and carcinogenic risk assessment of indoor kitchen air during cooking periods in rural households in North China.

Medium-flow atmospheric samplers were used to collect particulate (PM2.5) and gaseous samples from the indoor kitchen of each of 35 randomly selected rural houses in North China while a meal was being cooked. The concentrations of 16 polycyclic aromatic hydrocarbons (PAHs) and 9 nitro-PAHs (NPAHs) in the samples were quantified by high-performance liquid chromatography (HPLC). This study provided the real PAH and NPAH pollution characteristics and carcinogenic risk produced by cooking in rural indoor kitchens in North China. The mean PAH and NPAH concentrations in air in the indoor kitchens during cooking periods were 4049.1 and 1741.6 ng/m3, respectively. The PAH and NPAH concentrations were lower in the particulate phase than the gaseous phase. The mean PAH and NPAH concentrations were much higher for cooking using coal than for cooking using liquefied petroleum gas (LPG) or electricity. The PAH and NPAH benzo[a]pyrene toxic equivalent (TEQBaP) concentrations for cooking using coal were 1823.3 and 2760.9 ng/m3, respectively. Lower PAH and NPAH concentrations were found in kitchens with than without range hoods. Range hoods decreased the PAH and NPAH TEQBaP concentrations by 68.8% and 61.9%, respectively. Appropriate fuel and ventilation choice will improve air pollution in indoor kitchens during cooking. The results provide important evidence for changing cooking habits and developing policies for cooking in rural China.

Impacts of the COVID-19 Lockdown on Cooking Fuel Use Patterns, Income and Food Security in an Informal Settlement in Nairobi, Kenya

Background: Approximately 2.5 billion individuals use solid fuels (e.g. wood, coal) for cooking, exposing them to health-damaging household air pollution (HAP). A COVID-19 lockdown may impact the cooking habits, earning power, food security and health of millions of the urban poor living in informal settlements in low-income countries, Methods: Nairobi went into COVID-19-related lockdown on April 7, 2020. A telephone-based survey was conducted from April 20-30 to document socioeconomic impacts and fuel use among consenting participants (N=196) in the informal settlement of Mukuru kwa Reuben in Nairobi, Kenya. Change in cooking habits was assessed through comparison with baseline survey data collected from a random sample of primary cooks (N=285) in Mukuru kwa Reuben from December 2019-March 2020. Results: Nearly all participants (&gt;90%; 178) reported reduced (60%) or cessation (31%) of income and insufficient food (88%) as a result of the lockdown. A majority (52%) of participants reported cooking less frequently in response to the lockdown; most commonly (52%) in order to reduce household expenses and half (51%) had changed their diet (20% stopped consuming meat/fish). Half (n=38) of respondents using liquefied petroleum gas (LPG) for cooking had reduced (n=17; 23%) or stopped using LPG (n=21; 28%) as a clean primary fuel. Households switching primary fuels (n=29) commonly substituted LPG for wood (n=8; 28%) or kerosene (n=7; 24%); or kerosene for wood (n=9; 31%). Three-quarters of residents continuing to use LPG were paying a higher price since the lockdown; unavailability of LPG was not indicated as a major barrier. Conclusions: The COVID-19 lockdown has had a substantial impact on the livelihoods, fuel use and diets of families in peri-urban Kenya, including a likely increase in HAP exposures among families that stopped/reduced LPG fuel use for cooking. Increased exposure to HAP may have been compounded by being quarantined inside the home.

Analysis of winter formaldehyde and volatile organic compound pollution characteristics of residential kitchens in severe cold regions of northeast China

The formaldehyde (HCHO) and volatile organic compound (VOCs) pollution characteristics of the residential kitchen in severe cold regions of northeast China were investigated by on-site measurement, questionnaire and correlation analysis. A total of 33 residential kitchens in three cities were selected as samples. Gas chromatography–mass spectrometry, phenol reagent spectrophotometer and 2,4-dinitrophenylhydrazine were applied. The change of VOC concentration during cooking was tracked by parts per billion ppb RAE detector. Moreover, the CO2 tracer gas method was used to measure air changes when the range hood was open under different window-opening angles. The results demonstrate that though the excess rate of HCHO in the kitchen was only 5.3% before cooking, the average VOC concentration (1.269 mg/m3) exceeded far beyond the standard and was obviously higher than other climate zones. During cooking, the VOC concentration was in a state of seriously exceeding standard. The average concentration of aldehyde and ketone pollutants during cooking was 0.431 mg/m3. Frying produced more VOCs than stewing. The influence factors of HCHO and VOC pollution characteristics were explored. Increasing make-up air and optimizing cooking habits are significant in alleviating kitchen pollution in northeast China.

P154 Impact of Cooking Classes on Students’ Knowledge and Ability to Make Culinary Recommendations for Low-Phe Diets

<h3>Background</h3> Nutrition students receive traditional theoretical instruction in Medical Nutrition Therapy (MNT) concepts. Integrating culinary instruction into academic coursework has been shown to improve medical students' ability to counsel patients on nutrition-related topics. Little is known on the impact of culinary nutrition for nutrition students. <h3>Objective</h3> This pilot study examines the impact of a hands-on cooking module on nutrition students' knowledge of low-phenylalanine (Phe) foods and their ability to make appropriate culinary recommendations to adapt recipes for low-Phe diets. <h3>Study Design, Setting, Participants</h3> Using quasi-experimental design with a non-probability, purposive sampling technique, students (n = 10) were recruited from advanced MNT classes at San Jose State University and randomly assigned to either control or treatment group. All students received a lecture on PKU and low-Phe diet principles. Following the lecture, the intervention group received a 1-hour culinary module related to the low-Phe diet. A 49-question survey was administered at 3 time points (Pre, post, and 6-week follow-up) with a 100% response rate testing student's knowledge of Phe-containing foods and techniques for adapting standard recipes. <h3>Measurable Outcome/Analysis</h3> Data was indexed (Knowledge, Cooking Habits, Cooking Confidence, and Application Confidence) and descriptive statistics reported as means compared pre-, post-, and follow-up scores using SPSS version 25. <h3>Results</h3> The treatment group's mean knowledge of low-Phe foods doubled from 14 (SD = 6.24) to 27.2 (SD = 2.77) from pretest to post-test. The treatment group recipe modification mean test score improved from 4.8/10 (SD = 2.38) questions correct to 6.6/10 (SD = 1.14) after intervention while decreasing for the control group. <h3>Conclusions</h3> Positive trends indicate improvement in knowledge of low-Phe foods and in participants' ability to make culinary recommendations for low-Phe recipes. Culinary nutrition may be a beneficial addition to nutrition coursework warranting future investigation with a larger population and a longer cooking module.

Unpasteurised milk consumption as a potential risk factor for toxoplasmosis in females with recurrent pregnancy loss

In women with a bad obstetric history, certain infections are associated with recurrent foetal loss. One of the common infectious agents is a protozoan parasite, Toxoplasma gondii. The aim of this study was to assess unpasteurised milk consumption as a potential risk factor for toxoplasmosis in females with recurrent pregnancy loss from the province of Khyber Pakhtunkhwa, Pakistan. In this study, we recruited a total of 360 females, comprising a study group of 180 females with previous history of recurrent pregnancy loss and a control group of 180 females with no such history. Blood serum from the participants was analysed for Toxoplasma gondii IgM antibodies by enzyme linked immunosorbent assay. Among the study group, 23 (12.8%) females were serologically positive for IgM antibodies against Toxoplasma gondii, whilst 157 (87.2%) were IgM negative. In the control group, only two (4.8%) females were IgM positive, whilst 178 (95.2%) were IgM negative. Bad pregnancy outcome in the study group and control group was observed to be significantly different (p < .0001). In both of these groups, unpasteurised milk consumption was found as a major risk factor for Toxoplasma gondii infection. A routine serological investigation should be carried out in pregnant women to rule out toxoplasmosis and reduce the risk of recurrent pregnancy loss as well as congenital toxoplasmosis in newborns.Impact statementWhat is already known on this subject? Seropositivity for Toxoplasma gondii antibodies ranges from 7% to 51% in different regions of the world. The prevalence rate varies because of differences in climate, culture, food habits, behaviour, personal hygiene and cooking habits of different societies and ethnic groups. Various risk factors have been identified that contribute to a high prevalence rate of the disease, including consumption of raw or poorly cooked meat, physical contact with cats or cat litter, consumption of unwashed raw vegetables and fruits, drinking of contaminated water and milk. We presumed that consuming unpasteurised milk could be a potential risk factor for developing toxoplasmosis in pregnant women.What the results of this study add? This study demonstrates high seroprevalence of Toxoplasma gondii antibodies in females of child bearing age that have consumed unpasteurised milk and is a potential risk factor for developing toxoplasmosis.What the implications are of these findings for clinical practice and/or further research? Our findings suggest that primary preventive measures (personal hygiene, frequent hand washing and consuming pasteurised milk) should be taken by health surveillance authorities to focus on families, especially pregnant women, to educate them about personal hygiene, contact with cattle or using their milk and milk products. The latter is especially important to aware them about the hazards of consuming unpasteurised and contaminated milk.

NOSE

How we cook and prepare our food has an enormous impact on our health and well-being. Specific cooking methods, like deep-frying, are linked to obesity and the degradation of food nutrients, which contribute to various diseases and health issues. We present NOSE, a Novel Odor Sensing Engine, that passively and continuously monitors gas emissions in the kitchen area using an array of six metal oxide semiconductor (MOS) gas sensors and detects the occurrence of deep-frying. To evaluate NOSE, we collected sensor data from five foods (chicken, fish, beef, potato, and onion) cooked with three methods (deep-frying, grilling, and boiling) and three common frying oils (canola, corn, and soybean) in three different kitchens in a controlled manner. We demonstrate that NOSE can classify cooking by deep-frying with an average F1-score of 0.89. Based on the in-laboratory findings, we deployed NOSE in two different real-world households throughout a three-week period and successfully detected the occurrence of frying cooking with an average F1-score of 0.72, which is a promising result considering the relatively small number of data samples collected. Our results show the potential of using NOSE as an assistive dietary monitoring tool that periodically reports to users about their cooking habits.

Informal learning and food sense in home cooking

This exploratory article examines the novel term food sense and informal learning in the context of home cooking. Its theory draws from Dewey's work and from his notions of reflexive thought and action. The data consist of a transcribed audio recording of an in-depth, video-based, stimulated-recall (SR) interview. The auto-ethnographic videos were used to stimulate conversation during the interview and were previously collected as part of a broader research project on home cooking in a Finnish family context. Based on the theory and the data, the definition of food sense was refined into a model consisting of three levels: ‘Understanding’ as the ability to define and interpret emerging ruptures in activity; ‘Applying’ as the competence to plan and execute solutions that function in context; and ‘Re-defining’ as the reformulation of activities to enable new ways of doing. In reference to the empirical examples, two of the three episodes represented ‘Understanding’ and ‘Applying’; whereas the third example included also the potential for re-defining habitual ways of action. However, despite possession of relevant knowledge and initial motivation, the emergence of negative emotions of the person in charge of the cooking process prevented reformulating existing cooking habits. By providing novel insights into the social, cultural, and situated nature of home cooking, the article complements the more individual-focused and/or knowledge-based approaches used by other recent studies of cooking skills and learning.

Present status of trichinellosis - a neglected zoonosis in India

Trichinellosis is a meat-borne helminthic zoonosis, caused by different species of the genus Trichinella. The disease is cosmopolitan in distribution and affects around 10,000 people annually around the globe. Based on genetic, biochemical and biological variability, 9 valid species (T. britovi, T. murrelli, T. nativa, T. nelsoni, T. papuae, T. patagoniensis, T. pseudospiralis, T. spiralis and T. zimbabwensis) and 3 genotypes (Trichinella T6, T8 and T9) of the parasite have been recognized. These species infect around 100 mammalian species including domestic and wild pigs, horses, game animals and wild carnivores. The infection starts with consumption of raw or undercooked meat or meat products containing encysted muscle larvae of the parasite. Most of the infections or outbreaks have been associated with the consumption of meat or meat products of pigs, wild boars, horses, crocodiles, walruses and dogs. Trichinoscopy is used in the veterinary inspection of pork in slaughterhouses and meat-packing facilities in many countries. It is a rapid process, but low in sensitivity and fails to detect mild infection. The muscle digestion method using HCl-pepsin is more sensitive and thus preferred. Recent outbreak of trichinellosis in Uttarakhand state opened up issues related to rapid diagnosis and lack of consumer awareness regarding safe cooking habits of meat of pig origin. This status report is an attempt to compile the information on Trichinella spp. infection in animals and humans in India at one place to draw the attention of medical and veterinary personnels involved in disease investigation and active research on zoonotic diseases.

Consumer Perception of the Quality of Lamb and Lamb Confit.

The patterns of food consumption in general and those of meat, in particular, are constantly changing. These changes are due not only to socioeconomic and cultural trends that affect the whole society but also to the specific lifestyles of consumer groups. Due to the importance of consumer lifestyle, the objectives of this study were (i) to identify the profiles of lamb meat consumers according to their orientation toward convenience, as defined by their eating and cooking habits; (ii) to characterize these profiles according to their socioeconomic characteristics and their preferences regarding the intrinsic and extrinsic quality signals of lamb meat; and (iii) to analyze the willingness to pay for lamb confit. In this study, four types of consumers have been differentiated according to their lifestyles related to lamb consumption. These groups, due to their characteristics, could be called “Gourmet”, “Disinterested”, “Conservative”, and “Basic”. The Gourmet group has characteristics that make it especially interesting to market a product such as lamb confit. However, this group is unaware of this product. Therefore, a possible strategy to expand the commercialization of light lamb and the confit product would be guided marketing to this niche market.

Identifying Factors Related to Food Agency: Cooking Habits in the Spanish Adult Population-A Cross-Sectional Study.

This study focuses on understanding factors that influence food agency in the Spanish population, specifically with regard to cooking habits, knowledge, and determinants and their possible relationship with body weight. A cross-sectional telephone survey was conducted. Individuals were asked about their cooking responsibilities, how they learned to cook, factors that affect their food choices, and their preferred cooking techniques. Anthropometric data were also recorded. Participants were randomly selected, and we finally had 2026 respondents aged ≥18 years (60% women, 40% men). A total of 90.5% of participants stated that they had cooking skills. Women were mainly responsible for cooking tasks (p < 0.05) at all ages. A significantly higher proportion of people under 50 years self-reported that they were “able to cook” in comparison with groups over 50 years. Regardless of age, most participants learned to cook either by practice (43.3%) or from a family member (42.2%). Men tended to be more autodidactic, whereas women reported learning from family. No relation was found between weight status and the evaluated factors investigated. In conclusion, women bear the responsibility for the entire cooking process in families, indicating a gender gap in the involvement of men in cooking responsibilities and competence. More research is needed to assess the influence of cooking knowledge on obesity prevention.

Exposure to cooking oil fumes and chronic bronchitis in nonsmoking women aged 40\xa0years and over: a health-care based study

BackgroundLittle is known about the effect of exposure to cooking oil fumes (COFs) on the development of non-malignant respiratory diseases in nonsmoking women. This study investigated the relationship between exposure to COFs and chronic bronchitis in female Taiwanese non-smokers.MethodsSearching the 1999 claims and registration records maintained by Taiwan’s National Health Insurance Program, we identified 1846 women aged 40 years or older diagnosed as having chronic bronchitis (ICD-9 code: 491) at least twice in 1999 as potential study cases and 4624 women who had no diagnosis of chronic bronchitis the same year as potential study controls. We visited randomly selected women from each group in their homes, interviewed to collect related data including cooking habits and kitchen characteristics, and them a spirometry to collect FEV1 and FVC data between 2000 and 2009.ResultsAfter the exclusion of thirty smokers, the women were classified those with chronic bronchitis (n = 53), probable chronic bronchitis (n = 285), and no pulmonary disease (n = 306) based on physician diagnosis and American Thoracic Society criteria. Women who had cooked ≥ 21 times per week between the ages of 20 and 40 years old had a 4.73-fold higher risk of chronic bronchitis than those cooking < 14 times per week (95% CI = 1.65–13.53). Perceived kitchen smokiness was significantly associated with decreased FEV1 (− 137 ml, p = 0.021) and FEV1/FVC ratio (− 7.67%, p = 0.008).ConclusionsExposure to COF may exacerbate the progression of chronic bronchitis in nonsmoking women.

Mommio's Recipe Box: Assessment of the Cooking Habits of Mothers of Preschoolers and Their Perceptions of Recipes for a Video Game.

BackgroundVegetables are an important part of a healthy diet because they help prevent several chronic diseases. Mothers of preschoolers reported difficulty getting their young children to eat vegetables, and many did not know how to cook child-pleasing recipes.ObjectiveThe cooking habits of mothers of preschoolers, their perceptions of recipes designed for their children, and the involvement of their children in food preparation were assessed to inform a food parenting video game called Mommio.MethodsA cross-sectional survey design was used. Eligibility criteria included mothers of 3- to 5-year-old children who reported difficulty getting their children to eat vegetables. Participants completed a demographic questionnaire with questions about their food preparation practices. They were asked to select up to 4 of the 10 provided recipes they wanted to try and to prepare and report back on their experiences.ResultsMost (46) of the 50 recipes included in Mommio’s in-game recipe box were evaluated at least once and some up to 5 times with a total of 85 evaluations. This well-educated, mostly employed, sample of 27 mothers of preschoolers preferred simple, quick recipes. They ate primarily at home, made dinners from scratch, and indicated that the 46 recipes were generally simple, quick, and easy to prepare. Involvement in preparation enhanced their child’s acceptance of the food. Prior food and preparation preferences influenced the children’s acceptance of the dish at the ensuing meal.ConclusionsThe high rate of home recipe preparation indicated that including a recipe selection and preparation component in a food parenting video game could be attractive and may enhance effectiveness. Mothers reported that the recipes provided were generally easy to prepare, tasted good, and the instructions were easy to understand, suggesting they could be helpful to the mothers when playing a vegetable parenting game. Some mothers reported that involving their children in recipe preparation influenced their children’s willingness to eat the vegetables. The highest rated recipes are being included in the game, and mothers will be encouraged to involve their children in recipe preparation.

Sixty Years (1957-2017) of Research on Toxoplasmosis in China-An Overview.

Toxoplasma gondii is a ubiquitous zoonotic pathogen belonging to apicomplexan parasites. Infection in humans and animals may cause abortion and other severe symptoms under certain circumstances, leading to great economical losses and public health problems. T. gondii was first discovered in China in 1955 and the corresponding work was published in 1957. Since then, a lot of work has been done on this parasite and the diseases it causes. This review summarizes the major progress made by Chinese scientists over the last 60 years, and gives our perspectives on what should be done in the near future. A wide variety of diagnostic approaches were designed, including the ones to detect T. gondii specific antibodies in host sera, and T. gondii specific antigens or DNA in tissue and environmental samples. Further work will be needed to translate some of the laboratory assays into reliable products for clinic uses. Epidemiological studies were extensively done in China and the sero-prevalence in humans increased over the years, but is still below the world average, likely due to the unique eating and cooking habits. Infection rates were shown to be fairly high in meat producing animals such as, pigs, sheep, and chickens, as well as in the definitive host cats. Numerous subunit vaccines in the form of recombinant proteins or DNA vaccines were developed, but none of them is satisfactory in the current form. Live attenuated parasites using genetically modified strains may be a better option for vaccine design. The strains isolated from China are dominated by the ToxoDB #9 genotype, but it likely contains multiple subtypes since different ToxoDB #9 strains exhibited phenotypic differences. Further studies are needed to understand the general biology, as well as the unique features of strains prevalent in China.

Carrot consumption in 2013: raw or cooked, a vegetable in need of rejuvenation

Carrot purchases have been fairly stable for many years. However, they are now threatened by new consumer trends such as two-course meals (without starters) instead of three-course meals, and the increasing share of catering, where it does not have the place it deserves. Carrots are still perceived as an excellent, local, very traditional vegetable. The quality is good, the product well known. But its uses are in dire need of rejuvenation, in order to adapt to new cooking and consumption habits of the young generations.

Personal characteristics, cooking at home and shopping frequency influence consumption.

This study examines how the consumption of fruits and vegetables is affected by home cooking habits and shopping patterns, including distance to patronized stores and frequency of shopping, in two low-income predominantly African American urban neighborhoods in New Orleans, Louisiana.In-person interviews were conducted in 2013 with 901 adult residents who identified themselves as the primary household shopper. Respondents were asked where and how often they shopped and answered a food frequency questionnaire. Addresses were geocoded and distances to the stores where respondents shopped were calculated. Multivariable logistic regression was used to examine the relationship between food consumption and personal factors, neighborhood factors and shopping habits.Consumption of daily servings of fresh produce increased by 3% for each additional trip to a grocery store, by 76% for shopping at a farmer's market, and by 38% for preparing food at home. Each additional trip to a convenience store increased the frequency of consumption of chips, candy and pastries by 3%. The distance from residence to the type of store patronized was not associated with consumption of produce or chips, candy or pastries.Shopping at full-service grocery stores, farmer's markets and cooking at home were positively associated with the consumption of fresh produce while shopping at convenience stores was associated with increased consumption of chips, candy and pastries. These findings are useful for designing programmatic interventions to increase fresh fruit and vegetable consumption among residents in low-income urban communities.

調理用エネルギー源の選択における食文化の影響 : ウガンダ・カンパラ首都圏における調理方法と木炭の需要

調理用エネルギー源の選択における食文化の影響 : ウガンダ・カンパラ首都圏における調理方法と木炭の需要

Agriculture itinérante sur brûlis (AIB) et plantes cultivées sur le haut Maroni: étude comparée chez les Aluku et les Wayana en Guyane française

Résumé Vers la fin du 18e siècle, les Noirs marrons Aluku, descendants d’esclaves rebelles fuyant les plantations hollandaises et les Amérindiens Wayana, arrivant du Brésil, où ils fuyaient les chasseurs d’esclaves, se sont rencontrés sur le haut Maroni, en Guyane française. Ce partage d’un même lieu de vie a été l’occasion d’échanger un grand nombre de techniques, notamment en ce qui concerne l’agriculture itinérante sur brûlis, et les plantes cultivées. Toutefois notre étude montre que le culte des ancêtres chez les Noirs marrons a modifié leur cycle cultural (via la culture du riz), influençant ainsi leur gestion de l’environnement. De même la nature et la diversité des plantes cultivées diffèrent sensiblement en fonction des usages traditionnels et habitudes culinaires des deux sociétés. Les Aluku ont sélectionné de nombreuses espèces et variétés de plantes qui leur sont propres et sont liées à leurs racines africaines. Les Amérindiens cultivent des plantes spécifiques utiles au chamanisme (tabac) et à leur artisanat traditionnel. De plus, leur perception de la nature implique des pratiques cultuelles différentes notamment avant le défrichage. Cette étude illustre l’influence de la diversité culturelle sur la gestion de l’agrobiodiversité et, de manière plus générale, sur l’adaptation de l’homme à son environnement.

Fuel Prices, Regional Diets and Cooking Habits in the English Industrial Revolution (1750–1830)

Fuel Prices, Regional Diets and Cooking Habits in the English Industrial Revolution (1750–1830)