National Dish Research Articles

Microbiological Analysis of Solar and Freeze-Dried Jameed Produced from Cow and Sheep Milk with the Addition of Carrageenan Mix to the Jameed Paste

3 Abstract: Jameed is a fermented dried dairy product in the form of stone hard balls or other shapes produced by straining the heated buttermilk on cloth mesh bags, salting the formed paste by kneading , shaping and drying in the sun. This product is reconstituted after disintegration to be used in the preparation of Mansaf, the national dish in Jordan, which is basically lamb meat cooked in Jameed sauce (Sharab, Mareece) and served on cooked rice. The addition of Carrageenan (0.15%), to the Jameed paste resulted in improvement of solar dried Jameed with significant result for Carrageenan treatment as evaluated by wettability and syneresis test. Whipping of the paste to which carrageenan was used, added an additional improvement to the solubility of Jameed and stability of its dispersion. The standard plate, yeast and mould counts in goat Jameed were higher than their levels in sheep Jameed. Also the count of the freeze-dried samples are general higher than solar dried ones.

Evaluation of the Chemical and Sensory Attributes of Solar and Freeze-Dried Jameed Produced from Cow and Sheep Milk with the Addition of Carrageenan Mix to the Jameed Paste

Jameed is a fermented dried dairy product in the form of stone hard balls or other shapes produced by straining the heated buttermilk on cloth mesh bags, salting the formed paste by kneading, shaping and drying in the sun. This product is reconstituted after disintegration to be used in the preparation of Mansaf, the national dish in Jordan, which is basically lamb meat cooked in Jameed sauce (Sharab, Mareece) and served on cooked rice. The addition of Carrageenan (0.15%), to the Jameed paste resulted in improvement of solar dried Jameed with significant result for Carrageenan treatment as evaluated by wettability and syneresis test. Whipping of the paste to which carrageenan was used, added an additional improvement to the solubility of Jameed and stability of its dispersion The sensory evaluation of the sauce prepared From sheep milk using hedonic scale test had higher mean scores than control market sample which was karaki jameed considered as the best quality in Jordan.

Government support for small- and medium-size business enterprises in Scotland and Wales since devolution

This paper summarises the findings of a recent review of government efforts to support Small- and Medium-sized Enterprises (SMEs) in Scotland and Wales since the devolution, in 1999, of some administrative powers from the UK central government in London to new national governments in Edinburgh and Cardiff, respectively. Although governed by London for many generations, the indigenous Scots and the Welsh have both maintained strong national identities. The Scots still celebrate St. Andrew's Day, when the national dish haggis is still served with ceremony at formal Scots functions. The Welsh, equally proudly, celebrate St. David's Day on March 1.

Modernizing Mansaf: The Consuming Contexts of Jordan's National Dish

Mansaf is the national feast dish of Jordan. As such, it is commonly associated with a traditional culture based on an agro-pastoral lifestyle in which meat and yogurt were readily available and hosts had ample time to attend to the needs of guests. This nostalgic ideal is not representative of contemporary Jordanian experience, yet mansaf remains—especially for those of Bedouin origin—the most appropriate measure of a host's respect for “his” guests. The relationship between mansaf as a domestic product and mansaf as a national icon are examined here in historical and contemporary contexts. Utilizing diverse source materials, I analyze the reactions of Jordanian Bedouin to general efforts to commodify, rationalize, and nationalize the meaning, making, and political utility of mansaf. This process sheds light on current analytical engagements with modernity, public culture, tourism, and the performance of national identity.

The haggis tolerance test in Scots and Sassenachs.

To find out if the Scottish national dish, haggis, contributes to the high incidence of coronary heart disease in Scotland the lipaemic effect of a meal of 200 g of haggis was measured in six Scottish and 10 Sassenach men. The Scots had higher fasting cholesterol and triglyceride concentrations and a lower proportion of high density lipoprotein cholesterol than the Sassenachs. Four subjects were found to have hyperlipoproteinaemia, which had been unrecognised previously. Serum cholesterol concentrations did not change after haggis was eaten (mean dose 2.6 g/kg body weight). Serum concentrations of triglycerides increased by 51% at 90 minutes in the Sassenachs but were unaltered in the Scots. There were no serious adverse effects. This study shows that Scots have higher lipid concentrations than Sassenachs but seem to be resistant to the lipaemic effect of haggis. The haggis tolerance test may be useful in Sassenachs.

America's National Dish: The Style of Restaurant Menus

The American inclination to substitute affect for content, showmanship for information, has been variously noted and lamented. Our purpose here is not merely to add to this literature; rather, we propose to examine the American restaurant menu as a genre, to show the conventions that govern its form, and to investigate the menu register as a solution to conflicts between the diverse aims of menus. Our study is based on a sample of about 200 menus (from restaurants in a variety of price ranges, offering many different sorts of food, in diverse regions of the United States and Canada)1 and on material specifically designed to instruct restaurant owners in the writing and layout of menus (Dahl 1945, Hoke 1954, and especially Seaberg 1973), a rich source of advice and of hundreds of illustrative menus beyond our own sample. Our study indicates that the language of American restaurant menus presents information about food, whether familiar or unfamiliar, in certain standard formats and in wording recognizable as restaurant advertising. Regional variation is negligible, and the major difference in menus from restaurants varying in price is the amount of descriptive material: some of the most expensive and some of'the cheapest can dispense with the descriptions. In the following discussion, we examine the relationship between the form of menu entries and the functions they are to serve, and then we consider some specific instances of characteristic menu style.

Diphyllobothrium pacificum, a Tapeworm from Sea Lions Endemic in Man Along the Coastal Area of Peru

Insisting on the difficulty of identifying species of the genus Diphyllobothrium, the author draws attention to the peculiar life cycle of Diphyllobothrium norvegicum, which needs four hosts. Diphyllobothrium pacificum (Nybelin, 1931) Margolis, 1956, evolves entirely in a marine habitat; it is a tapeworm of sea lions and is much more frequent in man in Peru than was supposed (60 cases). Because of the ecological food chain in the Peru Current and the fact that the anchoveta is only used for fish meal, the author concludes that man is infested through a paratenic host. Although more than 700 current food fish have been examined for plerocercoid larvae, it has not been possible to identify with certainty a particular plerocercoid since both human and canine experimental infestations were unsuccessful. The mode of human infestation is without doubt through the Peruvian national dish known as cebiche, consisting of raw fish steeped in lime juice with peppers, which is sold not only in restaurants but also on the streets. It is also more than likely that D. pacificum was already a parasite of pre-Columbian man.