Diversity Of Textures Research Articles

HENRY PURCELL AND THE GROUND BASS

important and so prevalent in the century and a half culminating in the monumental work of J. S. Bach. After the Baroque period the bass virtually loses its melodic character and henceforth is confined to a purely harmonic function. A device having a certain affinity with this dual function of the Baroque bass, although not confined to this period, was nevertheless a widely used one. This device, known as basso ostinato, consists of a reiterated bass melody over which a diversity of textures are written. The English term for basso ostinato is ground bass , or simply ground . It would appear that this term is used in two senses. A ground, strictly speaking, means a bass melody of this sort or the theme itself. It is also used to mean the entire

Pickle investigations during 1919

Fermented foods are of great significance because they provide and preserve vast quantities of nutritious foods in a wide diversity of flavors, aromas and textures which enrich the human diet. Fermented foods have been with us since humans arrived on Earth. They will be with us far into the future as they are the source of alcoholic foods/beverages, vinegar, pickled vegetables, sausages, cheeses, yogurts, vegetable protein amino acid/peptide sauces and pastes with meat-like flavors, leavened and sour-dough breads. While the Western world can afford to enrich its foods with synthetic vitamins, the developing world must rely upon biological enrichment for its vitamins and essential amino acids. The affluent Western world cans and freezes much of its foods but the developing world must rely upon fermentation and dehydration to preserve its foods at costs within the budgets of the average consumer. All consumers today have a considerable portion of their nutritional needs met through fermented foods and beverages. This is likely to expand in the twenty-first century when world population reaches 8–12 billion.