Recipe Book Research Articles

Taspuyujun

In Mexico, corn is the main ingredient used to make various dishes, drinks, desserts and sweets. In some peoples of Mesoamerican tradition, corn breads prepared with corn or nixtamalized corn are also consumed, however, it has been little documented. Based on the above, the objective of this article is to show, through ethnographic analysis and testimonies, the validity of the preparation and consumption of Taspuyujun, a nixtamalized corn bread that is consumed daily among the Totonac people of the coast of Veracruz. Fieldwork was conducted in different periods (between 2019 and 2022), privileging ethnographic recording (participant observation, and semi-structured interviews and field diary), questionnaires were carried out through instant messaging applications, interviews through video calls and as well as reviews of printed recipe books of Totonaca cuisine.

Dieta para controlar la hipertensión arterial en el barrio Primavera Occidental de Bogotá

The study seeks to evaluate the effect of a diet on the health of patients with high blood pressure in the Primavera neighborhood of Bogotá. The research adopts a quantitative, descriptive and non-experimental cross-sectional approach, with a sample of 35 individuals from the Primavera Occidental neighborhood of Bogotá, who were the subject of surveys and interviews. The findings reveal that the majority of respondents experience symptoms that could affect their quality of life and receive both pharmacological and non-pharmacological treatments. It was observed that these residents maintain a balanced diet according to the instruments used, although they show ignorance about the impact of certain foods consumed on their health. The application of the recipe book developed in this study is recommended to improve your diet.

Edward Kidder, with an introduction and glossary by Jane Jakeman: Kidders Receipts. An Eighteenth Century Recipe Book

Edward Kidder, with an introduction and glossary by Jane Jakeman: Kidders Receipts. An Eighteenth Century Recipe Book

Distilling the Art of Distillation in an Unstudied Manuscript of “Chymicall Notions”

This article focuses on a curious manuscript treatise in the British Library, Harley MS 6940, which the learned physician Samuel Bispham composed for the English patron and horseman William Cavendish (1593–1676), most likely in the mid-1640s. Sitting somewhere between a practical medical recipe book and theoretical chymical treatise, while being peppered with traditional causal explanations and Galenic precautions, Harley MS 6940 testifies to the erosion of the entrenched dichotomy between chymical and Galenic medicine in the mid-seventeenth century. Harley MS 6940 also lays bare how a learned physician used (and taught the use of) practice to confirm and sometimes challenge his learning, offering a counterpoint to recent scholarship that underscores the learning that apothecaries used to shore up their practice. Produced at the behest of a leading Royalist who sought both to acquire techniques for distilling and fermenting herbs and to advance his knowledge of chymical conceptions of spirits, seeds, and salts, the manuscript allows us to appreciate that the chymical art animated a broader set of individuals than the historiography often implies.

The ‘full-flowing stomach’: unwholesome food, climate, and colonialism in King Lear and Kristian Levring’s The King is Alive

Abstract This article considers Kristian Levring’s 2000 film The King is Alive from a radically open historicist methodology, analysing the film as a product of multiple interleaved archives. An adaptation of King Lear, the film’s relevant archive includes documents from the English Renaissance like the early modern recipe books and seventeenth-century medical treatises that this article uncovers. Yet because The King is Alive was filmed in an abandoned German mining colony in the Namib desert, the archive must also include accounts of the colonialist ‘Scramble for Africa’ more than two centuries after King Lear was written. The methodological deftness of history-as-adaptation allows us to see the film’s anxieties about food that rest at the nexus of these two archives. Shakespeare’s play worries about liminal foods—species-specific foods, foods that fail to nourish, and foods that become poison—but the film updates these concerns to implicate Western imperialism and global capitalism. Surrounded (and, in one instance, killed) by potentially botulistic cans of carrots that remain after the German occupation, the characters in the film must grapple with the toxic leftovers of colonialism, including Shakespeare’s playtext. The film thus asks its audience to consider further archives related to the imperialist roots of the invention of canning, the discovery of vitamins, and the export of Shakespeare as a ‘civilizing’ figure. Finally, the film gestures to the foodway challenges exacerbated by both capitalism and climate change, becoming a palimpsest of archives from across multiple temporalities: a Shakespearean past, a colonialist present, and a warming future.

#854 Developing a free renal recipe resource, Kidney Kitchen, in collaboration with Kidney Care UK and the Renal Nutrition Group

Abstract Background and Aims In 2018 Kidney Kitchen (KK), a free resource that can turn renal dietary restrictions into enjoyable and nutritionally adequate meals was launched. Together with the British Dietetic Association's Renal Nutrition Specialist Group (RNG), trained chefs, food photographer, a videographer and Kidney Care UK, KK became a reality. Today, KK offers >200 online recipes and have produced four free patient recipes books/magazines. Recipes aim to be tasty, culturally diverse, and family-friendly and are for all stages of kidney disease. Method Each recipe goes through a rigorous four stages of development before patients can access: Results Since its launch in 2018, KK have >200 RNG approved recipes, available online, with downloadable recipe cards, and 50 with accompanying videos (https://kidneycareuk.org/get-support/healthy-diet-support/kidney-kitchen/). Analytics during 2021 indicated the following: Results recipe books KK is about to release its forth free recipe book/magazine. In 2021 KK produced a printed recipe book containing 40 recipes, making this free resource available to all UK renal dietitians and patients (Fig. 2). A total of 12,000 copies have been provided. In 2022, and in response to the cost of living crisis, KK developed a 21-budget friendly recipe magazine (Fig. 3), along with a guide for Foodbanks (Fig. 4). A total of 15,000 copies have been made available at no cost to patients. In 2023 KK launched a weight loss recipe magazine (Fig. 5), with a range of healthy recipes and healthy eating advice. A total of 10,000 copies were printed at the time. January 2024 will see the launch of a South Asian recipe magazine containing 20 recipes and dietary tips to manage salt and potassium within the South Asian diet. During 2024 and into 2025 we will continue adding recipes to the recently updated website. In addition, we will review the initial recipe book produced in 2021, create a recipe magazine for African and Caribbean diets, and develop a children friendly section of the KK website. Conclusion In summary, KK have produced a resource, valued by both patients and dietitians, that provides free, practical guidance on implementing renal dietary restrictions in a safe, enjoyable and nutritionally adequate way.

Ignaz Diener

Ignaz Diener was Vienna’s foremost restaurateur in the mid-1930s. Son of a Jewish tavern keeper, he spent the ten years before the outbreak of the First World War working in top hotels in Paris, London, Geneva and Berlin, acquiring both the culinary knowledge and linguistic skills required to move easily amongst an international clientele, adding Russian to his repertoire while a prisoner of war in Siberia. After the war, he worked for more than a decade for the world-famous Hotel Sacher, latterly as bar manager, before jumping ship to a newly opened restaurant, Zu den drei Husaren (The Three Hussars). His name and reputation were used to promote the Three Hussars ruthlessly as the place to go for smart Viennese society, leading to a lawsuit by Hotel Sacher, claiming unfair competition, which they lost. Diener’s success ended abruptly with the Anschluss in 1938, when The Three Hussars was sold to Otto Horcher, Göring’s favourite restaurateur, and he himself was imprisoned in the Gestapo HQ. Rescue came from the Duke of Windsor’s equerry who had sponsored him to go to England with his family – The Three Hussars was Edward Windsor’s favourite place to eat in Vienna. A year after arriving in London, Diener was interned on the Isle of Man, where he helped to run the canteens. On release, he wrote a highly successful recipe book called Kitchen Parade, explaining how the average family could make best use of rationed food. A friend from Vienna, Alexander Korda, then recruited him to run the canteens at Shepperton Studios, including, appropriately, for the filming of The Third Man. The final chapter of Diener’s career was as proprietor of a restaurant called The Green Monkey on the outskirts of Reading. He died in 1968.

‘Botha Cake’ and ‘Belgian Onion Soup:’ Gendered Patriotism Through Three South African, First World War, Community Cookbooks

ABSTRACT This article considers three South African community cookbooks – including The Overseas Contingent Fund Recipe Book (Turffontein, 1915) and the Paarl Cookery Book in Aid of War Funds (Paarl, 1918) alongside Wartime Cookery (Cape Town, 1915) – as expressions of gendered patriotism. These community-created cookbooks enabled contributors to participate meaningfully in the First World War by drawing together two established gendered practices: philanthropic fundraising and food and household management. This ‘domesticity in action’ enabled participants to contribute to, and feel connected to, both local and trans-empire causes. These values of philanthropy, economy and patriotism are revealed in the constitutive components of the texts – the titles, aims, prefaces and even the recipes themselves. Apart from supporting specific funds, the call for economy in the cookbooks reflected both experiences and perceptions of wartime material hardship in South Africa. A further consideration of the contributors involved with the books’ compilations highlights the intersection of local and trans-empire networks, and wartime (white) identity politics within urban South Africa. The networks suggest locally-grounded loyalisms, many marked by personal connections to men serving, as well as friend and family networks with overseas reach. Lastly, the article is a reminder of the importance of cookbooks as neglected sources in the writing of history.

Cozinhas, milpa e coleta: resistências culinárias locais no litoral totonaco, em Veracruz (México)

Local cuisines can be considered spaces of resistance for knowledges and culinary practices in the presence of the implementation of various tourism and heritage projects. Some of these resistances are the transmission of knowledges, rituals around cooking, and the sale of harvested and collected products. In consideration of the above, this article aims to show through ethnographic analysis the resistance carried out by Totonaca women with the sale of products harvested and collected in milpas and the mountain, which are acquired and used in daily and ritual foods, or as basic ingredients in the preparations of restaurants on the Totonaca coast of Veracruz. The fieldwork was conducted in different periods (between 2019 and 2022), privileging ethnographic recording, participant observation, and semi-structured interviews. Market tours were also carried out, as well as reviews of printed recipe books of Totonaca cuisine. The conclusion evidenced that resistances—such as the sale of harvested and collected edible plants—have made possible the construction of the so-called Totonaca cuisine, a cuisine that, although it has incorporated new and varied ingredients throughout its history, continues to have an intimate relationship with the milpa system and harvesting.

Challenging the Palate and the Mind. Introducing Western Baking Vocabulary Into Chinese

Challenging the Palate and the Mind. Introducing Western Baking Vocabulary into Chinese. Starting from the first Western recipe book published in China in 1866, the paper analyzes the attempts to translate Western bakery vocabulary into Chinese. Although the Chinese cuisine was already very rich and refined, with a complex vocabulary, dessert had never been an integral part of a traditional meal, and, in fact, there was no specific word for it. After China’s defeat in the two Opium Wars, in the mid-19th century, the increasing foreign presence on Chinese soil meant both an increase in demand for cooks able to satisfy the dietary needs of the Westerners, and of restaurants serving Western food, especially in cities with foreign concessions, like Shanghai, where dining in such a place had become very “modern”. Zao yang fan shu (Foreign Cookery in Chinese) compiled and translated by Martha Foster Crawford, and published at The American Presbyterian Mission Press, in Shanghai, in 1866, was the first Western recipe book to be translated into Chinese. Out of the 271 recipes, 139 are desserts. Considering the resistance of the Chinese language to loanwords, especially phonetic loans, the paper looks at the solutions employed by Crawford to translate the new vocabulary, find out when were the phonetic loans used and how were they transcribed, if it was possible to identify equivalents in Chinese for the new terms, which terms were translated as semantic loans, and which are still in use today. Keywords: Zao yang fan shu, translation, recipe book, baking, phonetic/semantic loan

Cosmic recipe book updated

Cosmic recipe book updated

A community-based intervention study involving family gardens with aromatic herbs on changes in dietary and urinary sodium

ObjectiveTo measure dietary and urinary changes in sodium (Na) intake and excretion through the implementation of family gardens with aromatic herbs and workshops for cooking, using the herbs as a substitute for salt and seasoning powder.MethodsThirty-five participants from a neighborhood of Mexico City were included. A general questionnaire was administered to collect information on sociodemographic factors. At baseline and 3 months later, a dietary evaluation was conducted, and 24-hour urine samples were collected. Food items reported were classified according to the NOVA classification. Visits to participants´ houses were conducted to measure the amount of salt and seasoning powder added to food during the preparation of meals as well as a home food inventory. All participants were given a family garden with 6 aromatic herbs and a recipe book. The intervention included 7 cooking and 3 garden care workshops. Qualitative information on the experience was also collected. Linear regression models were run in order to estimate the contribution of each NOVA group, salt, and seasoning powder to total dietary Na intake.ResultsParticipants were 44 years old on average and were mainly women (91.4%). The participation compliance in the workshops was 69.5%. After 3 months, there was a Na intake mean reduction of 976 mg. There was also a reduction in the excreted urinary Na of 325 mg per day.ConclusionA positive level of involvement in this program had a direct influence on dietary habits to lower Na consumption.

A framework for more equitable, diverse, and inclusive Patient and Public Involvement for palliative care research

BackgroundThere are marked inequalities in palliative care provision. Research is needed to understand how such inequalities can be addressed, so that everyone living with advanced illness can receive the care they need, when they need it. Research into inequalities in palliative care should be guided by Patient and Public Involvement (PPI) that includes people from diverse backgrounds, who are less likely to receive specialist services. Multi-disciplinary research partnerships, bringing together primary care (the main providers of palliative care to diverse communities) and specialist palliative care, have the potential to work together in new ways to do research to address inequalities and improve palliative care in practice. This report describes a research partnership between primary care and palliative care that aimed to: (1) create opportunities for more inclusive PPI in palliative care research, (2) co-design new resources to support more equitable, diverse and inclusive PPI for palliative care, (3) propose a new framework for inclusive PPI in palliative care research.MethodsPPI members were recruited via primary care and palliative care research networks from three diverse areas of the UK. A pragmatic, collaborative approach was taken to achieve the partnership aims. Online workshops were carried out to understand barriers to inclusive PPI in palliative care and to co-design resources. Evaluation included a “you said, we did” impact log and a short survey. The approach was informed by good practice principles from previous PPI, and existing theory relating to equity, equality, diversity, and inclusion.ResultsIn total, 16 PPI members were recruited. Most were White British (n = 10), other ethnicities were Asian (n = 4), Black African (n = 1) and British mixed race (n = 1). The research team co-ordinated communication and activities, leading to honest conversations about barriers to inclusive PPI. Resources were co-designed, including a role description for an Equity, Equality, Diversity and Inclusion Champion, a “jargon buster”, an animation and an online recipe book (http://www.re-equipp.co.uk/) to inform future PPI. Learning from the partnership has been collated into a new framework to inform more inclusive PPI for future palliative care research.ConclusionCollaboration and reciprocal learning across a multi-disciplinary primary care and palliative care research partnership led to the development of new approaches and resources. Research team commitment, shared vision, adequate resource, careful planning, relationship building and evaluation should underpin approaches to increase equality, diversity and inclusivity in future PPI for palliative care research.

Eat, Sleep, Lust, Repeat: Bedtime Routine, Health and Herbals in Early Modern England

ABSTRACT Getting a good night’s sleep was of great importance to early modern people because it was central to healthy routine and the practice of piety. Re-examining printed regimens and herbals reveals that lust was thought to interrupt slumber and that managing sexual impulse and activity is a hitherto unexplored aspect of sleep care. Aspects of routine had to be repeated moderately and in succession in order to prevent disease and imbalance. Feeling sleepy and feeling lustful were, this article finds, connected in complicated and often conflicting ways in bedtime routine. Printed herbals and domestic recipe books shows that soporific materials were also useful in lessening lust. Such findings point to a shared culture of herbal knowledge that centred around bedtime and beds. Early modern people grappled with social, practical, moral and medical concerns when deciding how and when to use their beds, revealing the ways in which sleep care, sexuality and the pursuit of a healthy body and soul intersected.

The legacy of loss: a contemporary take on the Bengal partition of 1947 through the lens of art

ABSTRACT Sample this: a hypothetical menu book of fish recipes from both sides of the Bengal border; a barbed wire running through the Ichhamati, showing the river’s indifference to political borders; a sandstone and fabric pillar standing as a metaphoric monument of unity between religions, commemorating Gandhi’s peace march in Noakhali in 1946; an accordion book opening out, unfolding narratives immortalised in Ritwik Ghatak’s films. These are some of the artworks that were showcased at The Legacy of Loss: Perspectives on the Partition of Bengal, an Art Exhibition that the Kolkata Partition Museum Trust (KPMT) organised in collaboration with the Kolkata Centre for Creativity (KCC), to commemorate the 74th anniversary of India’s Partition. The Exhibition ran from 17 to 29 August 2021 at KCC, and was supported by Tata Steel and the Emami Foundation. Conceptualised and conceived by the late art historian, Dr. Rajasri Mukhopadhyay, and curated by KCC, this was an unique Exhibition on the Bengal Partition by five contemporary artists – Paula Sengupta, Vinayak Bhattacharya, Debasish Mukherjee, Amritah Sen and Dilip Mitra – each with a distinct style and perspective on the theme. As Rajasri Mukhopadhyay put it, Partition provided ‘the psychological topography for this Exhibition. The pictorial narratives … [found here] are embedded in the geographical sites of ancestry, the physical border, the trajectories of nostalgia in refugee colonies, and stories of inherited memories.’ This paper will delve into the uniqueness of this Exhibition and argue for the importance of the Arts in preserving cultural memory, something that KPMT strongly believes in.

Pencegahan Stunting Melalui Peningkatan Pengetahuan dan Keterampilan Ibu dengan Balita dalam Proses Pembuatan dan Pemberian MPASI Di Desa Bukian Payangan Gianyar Bali

Background: Stunting is a linear growth disorder characterized by body length or height inappropriate for age. One of the determinants of stunting is the manufacture and provision of complementary foods for breast milk (MPASI) that do not meet nutritional requirements. This PKM aims to increase the knowledge and skills of mothers and toddlers in making and providing MPASI. Method: Providing intervention in the form of counseling using MPASI recipe books and training on how to make good and correct MPASI, followed by evaluating the results, namely measuring the mother's knowledge and skills before and after the intervention. Results: Of the 15 mothers with toddlers who attended the counseling at the Bukian Village Office, only 71% had good knowledge, and 69% had good skills in making and providing MPASI. Meanwhile, after the intervention was carried out, there was an increase in the knowledge and skills of mothers with toddlers, 92% and 83%, respectively. From home monitoring, after one month of intervention, almost 92% of mothers with toddlers had properly implemented the method of making and giving MPASI. Conclusion: There was a significant increase in the knowledge and skills of mothers with toddlers before and after the intervention. Hopefully, this PKM can indirectly reduce the stunting rate in Bukian Payangan Village, Gianyar.

A PEMBERDAYAAN KELOMPOK WANITA TANI (KWT) AYU TANI PEKON BULUKARTO KABUPATEN PRINGSEWU MELALUI DIVERSIFIKASI OLAHAN BERBASIS BAYAM DAN JAHE

The development of various preparations from spinach and ginger well includes efforts to support government programs through food diversification. The target of this activity is Kelompok Wanita Tani (KWT) Ayu Tani. The problem that occurs with partners is the limited ideas for processing spinach and ginger cultivation products. The solution offered to partners is to diversify processed spinach and ginger into Kembang Goyang and instant ginger drinks. This product was chosen to develop traditional food and drinks and has gone through a trial process and nutritional content analysis using a nutrisurvey application. The media used as a presentation tool is a product development recipe book. Apart from increasing knowledge and skills regarding food diversification, the team also provides education regarding packaging and product marketing techniques on social media as whatsapp, instagram, and facebook.
 
 Keywords: Food Diversification; Spinach; Ginger; Nutrition Products

Peningkatan Pengetahuan Gizi Ibu Balita Stunting dengan Metode Edukasi melalui Konseling dan Buku Resep Pangan Lokal

One of the nutritional problems faced today is stunting, a condition in which a child's growth is restricted due to a lack of adequate dietary intake. Providing nutrition education to mothers of toddlers with stunted children is crucial in overcoming this problem. This activity aims to increase mothers' nutritional knowledge of toddlers with stunted children in Nanggalo District, Padang City. The method used education through counselling and local food recipe books. The target group of this activity was 22 mothers of stunted toddlers. The results of this activity were effective in enhancing mothers' understanding and awareness of the importance of balanced nutrition for children. These results can be seen from the answers given by stunted toddler mothers, who initially did not know but became aware, with correct answers reaching 90% after the counselling sessions. The counselling methods allow mothers to understand more deeply the concept of nutrition and the nutritional needs of children. Food recipe books are a source of information that mothers can access again at home, providing practical guidance in choosing and preparing healthy foods quickly and affordably. With a holistic approach through counselling and food recipe books, it is hoped that mothers with toddlers can have better nutrition knowledge, implement changes in family eating patterns, and ultimately help overcome the problem of stunting in their children.

The Unwritten

Abstract For many years, having searched for the foods with which I had grown up within the pages of published recipe books, I realised that there was a lack of written representation around what I had understood as ancestral foods. Neither could I find the voices of the mothers and grandmothers who had fed our bodies and spirits. Through the lens of Indian indenture, a colonial system of servitude that had introduced my ancestors to South Africa, I attempt to understand why. While published recipe books offer multiple readings, they are also powerful forms of knowledge production, contributing to narrow formulations of identity. Power dictates what is published and how. By exploring how recipes live beyond words on the page, I suggest that the possibility exists to revisit hidden food narratives while recognising the creativity, ingenuity, and adaptability of many women, who are usually rendered invisible within food texts. Through poetry, story, and my mother’s handwritten recipe book, I search for my mother and the taste of home.

Yellow Dyes of Historical Importance: A Handful of Weld Yellows from the 18th-Century Recipe Books of French Master Dyers Antoine Janot and Paul Gout

Antoine Janot and Paul Gout were 18th-century master dyers who specialised in the piece-dyeing of fine wool broadcloths manufactured in Languedoc (southern France) for exportation to the Levant. They wrote treatises, similarly entitled Mémoires de Teinture (Memoirs on Dyeing), illustrated with dozens of dyed textile samples. Janot’s is dated 1744, and Gout’s is dated 1763. These books are full of extremely valuable information, which is unique to its time: the books are composed of carefully described recipes for every colour, each originally preceded by a sample swatch. The yellows of both master dyers made from weld (Reseda luteola L.), belonging to recipes described as Jaune (yellow), were reproduced. The influence of the ingredients, in both the mordanting and dyeing baths, was assessed, and the timings for both baths, which in many recipes are not clear, were tested. This provided key knowledge on the technological processes for dyeing with weld from these 18th c. French masters. The resulting reference samples were preliminarily analysed by a multi-analytical approach. Their chromatic specifications, expressed in the CIEL*a*b*, were compared with those in the Mémoires. Moreover, the influence of the recipe on the percentages of the chromophores was assessed by HPLC-DAD. It was found that the bran and tartar in the mordanting bath influence the final obtained colour and that lime is essential to obtain a bright yellow.