Cooking Style Research Articles

特許公報からみた水産乾繰食品の変遷

Recently, preservation technologies of dried seafoods were at a very high level, then the dried foods were developed as manufactured foods, which are currently known all across in Japan.In this paper, the transition of dried seafoods in the patent gazette from the early days of the Showa era are considered. The conclusions are as follows;1) After World War II, the output of seafoods in processed marine products was about 70%, but in 1998, this output was about 35%.2) Recently, a dried fish sweet sake and an old style kusaya are changing into an ash or a herb dried fish, and a fish pickled in sake lees. Those products are patented as new goods for added value.3) The dried bonito is used not only prepare brew stock for cooking but it is also ap-plied as a food for provisions and carrying foods. In presently, this dried bonito is changing into a package of dried bonito shavings.4) The dried seafoods are being developed as foods to preserve for a long time and to simplify cooking compared to the former cooking styles, which is at present known as a instant foods, a seafood powder for sprinkling over rice (hurikake) and a dietary supplement.

Measurement of emissions of fine particulate organic matter from Chinese cooking

Abstract Cooking emissions may contribute significantly to atmospheric organic particles in urban environment in China, and thus need to be examined first for its chemical compositions and characteristics. The particulate organic emissions of the two cooking styles of Chinese cuisine, that is, Hunan Cooking and Cantonese Cooking, were characterized in Shenzhen. More than half of the PM 2.5 mass is due to organic compounds, and over 90 species of organic compounds were identified and quantified, accounting for 26.1% of bulk organic particle mass and 20.7% of PM 2.5 . Fatty acids, diacids and steroids were the major organic compounds emitted from both styles of cooking. Of the quantified organic mass, over 90% was fatty acids. The mass of organic species, and the molecular distribution of n-alkanes and PAHs indicated the dissimilarities between the two different cooking styles, but generally the major parts of the organic particulate emissions of the two restaurants were similar, showing less difference than between Chinese and American cooking.

Transitions in Taste in Vietnam and the Diaspora

This paper argues that food and styles of eating have become the predominant markers of social change for the Vietnamese in both Vietnam and in the diaspora. In post‐socialist Vietnam the transition to a market economy has allowed for a huge growth in the number of restaurants and cafés, and in the north, a return to an earlier style of cooking. The intense interest and emphasis on food as embodied pleasure has meant that it has come to stand for the transition away from a heavily state‐controlled economy. The new configurations of family and friendship are being framed by newly available ways of ‘eating out’, which are both a means of social display and distinction as well as an indicator of the tensions between reform and festivity within an authoritarian nation‐state struggling to define itself in a globalising world.At the same time as food in Vietnam is undergoing rapid transformation so too has the Vietnamese diaspora generationally changed its eating patterns. Although there has been a focus in the literature on food in the diaspora that emphasises the nostalgic and recuperative elements of ‘migrant food’, I argue that food is the prime mechanism of intercultural engagement for each diasporic generation. For older Vietnamese, Vietnamese restaurants and barbecues have been the sites of interplay between cultural ‘tradition’ and innovation, and between Australianness and Vietnameseness, and these interstitial places continue to be important for younger Vietnamese. Within this established framework of cross‐cultural interaction, for Vietnamese youth, the social settings of ‘ethnic food’, eaten at home and shared with family, have been grafted onto a sociality of eating fast food. This melding together of both invention and convention, of transgression and ordinariness provides the background against which young people from migrant backgrounds are reinvigorating the social spaces of food consumption and in the process both re‐enchanting and destabilising the notion of migrant food.

China to Chinatown: Chinese food in the West

China to Chinatown tells the story of one of the most notable examples of the globalization of food: the spread of Chinese recipes, ingredients and cooking styles to the Western world. Beginning with the accounts of Marco Polo and Franciscan friars who travelled to the East, J.A.G. Roberts describes how Westerners' first impressions of Chinese food were decidedly mixed, with many regarding Chinese eating habits as repugnant. Chinese food was brought back to the West merely as a curiosity. The Western encounter with a wider variety of Chinese cuisine dates from the first half of the 20th century, when more extensive travel became possible. The author describes the spread of Chinese food to the West with emigrant Chinese communities and the relatively recent phenomenon of Chinese restaurants. He also evaluates its position in relation to other cooking styles, such as Indian, Mexican and Japanese, in the process showing how Chinese cooking has come to be regarded by some as among the world's most sophisticated cuisines, and yet is harshly criticized by others, for example on the grounds that its preparation involves cruelty to animals. The author concludes by examining the extent to which Chinese food, as a facet of Chinese culture overseas, has remained differentiated and questions whether its ethnic identity is dissolving. Written in a lively style, the book should appeal to food historians and specialists in Chinese culture, as well as to a wide general audience interested in Chinese cuisine.

特許公報からみた乾燥食品の変遷

Recently, preservation technologies of dried seafoods were at a very high level, then the dried foods were developed as manufactured foods, which are currently known all across in Japan.In this paper, the transition of dried seafoods in the patent gazette from the early days of the Showa era are considered. The conclusions are as follows;1) After World War II, the output of seafoods in processed marine products was about 70%, but in 1998, this output was about 35%.2) Recently, a dried fish sweet sake and an old style kusaya are changing into an ash or a herb dried fish, and a fish pickled in sake lees. Those products are patented as new goods for added value.3) The dried bonito is used not only prepare brew stock for cooking but it is also ap-plied as a food for provisions and carrying foods. In presently, this dried bonito is changing into a package of dried bonito shavings.4) The dried seafoods are being developed as foods to preserve for a long time and to simplify cooking compared to the former cooking styles, which is at present known as a instant foods, a seafood powder for sprinkling over rice (hurikake) and a dietary supplement.

Source characterization of BTEX in indoor microenvironments in Hong Kong

Levels of benzene, toluene, ethylbenzene and the xylenes (BTEX) in different indoor microenvironments such as offices, homes, schools, shopping malls and restaurants were investigated in Hong Kong. Different indoor environments including six offices, six homes, six air-conditioned classrooms, six shopping malls and four restaurants were selected in Hong Kong for indoor and outdoor BTEX measurement. This study is aimed to determine qualitatively or semi-quantitatively sources of BTEX. Source identification is possible by determining the indoor/outdoor ( I/ O) concentration ratio. An I/ O ratio>1 was considered as an indicator for indoor sources. For BTEX in different indoor environments except for schools, some of the pollutants were dominated by outdoor sources while others mainly originated from indoor sources. In schools, however, the BTEX predominantly originated from outdoor sources. The potential sources of BTEX in indoor environments were also identified by using principal component analysis and nonparametric Kruskal–Wallis test. The number of variables was reduced to two and one new factors for indoor and outdoor data, respectively. These factors were related to certain source characteristics. It is shown that the type of land use, the use of printers, the traffic condition, the cooking style, the type of gas stove, smoking and internal decoration strongly influence the indoor concentrations of BTEX ( p<0.05). Significant difference of BTEX concentrations in the five types of indoor environments were also observed ( p<0.05).

The oral management of food: the bases of oral success and for understanding the sensations that drive us to eat

Everyone understands the verbs—to chew, to smell and to swallow. Most people subconsciously take eating for granted. As consumers, we enjoy eating without much need to understand how we succeed. But we do not all succeed equally, adapting as best we can with the teeth we have managed not to lose. Impaired dentitions lead to changes in food selection, style of cooking and other food preparation. The physiology of mastication is briefly reviewed. This process necessarily involves ingestion past the lips where temperature is monitored. Incision provides extremely sensitive detection of internal texture whilst the lips and tip of tongue detect external texture. Videofluorography (VFG) has provided the essential basis for visualizing and analyzing the processes by which food is moved to the cheek teeth and is subsequently manipulated. Data on the process of crushing food between the teeth explains the release of vapor and the sensation of food texture, which change progressively as the mouthful is chewed. Salivary flow rates and salivary proteins are critical for the developing coherence of the food bolus and its adhesion to the tongue prior to swallowing. The movement of odors from the mouth to the olfactory nerves in the roof of the nasal cavity involves the dynamic combination of tongue movement, continuing respiration and, late in the chewing sequence, the adhesion of the bolus to the moving tongue, which can be seen graphically on VFG. These coordinated interactive processes together provide the basis of oral success.

Indoor air quality at restaurants with different styles of cooking in metropolitan Hong Kong

Indoor air quality (IAQ) of a restaurant has increasingly received a lot of public concerns in Hong Kong. Unfortunately, there is limited data about the IAQ of Hong Kong restaurants. In order to characterize the current IAQ of local restaurants, four restaurants in metropolitan Hong Kong including a Korean barbecue style restaurant, a Chinese hot pot restaurant, a Chinese dim sum restaurant and a Western canteen were selected for this study. The results of this study showed that the mean concentrations of CO 2 at restaurants with gas stoves for food cooking in dining areas exceeded the range from 40 to 60% indoor CO 2 concentrations at restaurants without gas stoves in dining areas. The average levels of PM 10 and PM 2.5 at the Korean barbecue style restaurant were as high as 1442 and 1167 μg/m 3, respectively. At the Korean barbecue and Chinese hot pot restaurants, the levels of PM 2.5 accounted for 80–93% of their respective PM 10 concentrations. The 1-h average levels of CO observed at Korean barbecue style and hot pot restaurants were 15100 and 8000 μg/m 3, respectively. Relatively high concentrations of CO 2, CO, PM 10, PM 2.5 benzene, toluene, methylene chloride and chloroform were measured in the dining areas of the Korean barbecue style and the Chinese hot pot restaurants. The operations of pan-frying food and boiling food with soup in a hot pot could generate considerable quantities of air pollutants.

Case studies of food shopping, cooking and eating habits in older women with Parkinson's disease.

The principal aim of this study was to investigate how married and single-living older women diagnosed with Parkinson's disease managed to shop for food, cook and carry out their meals; and to observe whether their nutritional needs were satisfied. A secondary aim was to identify women with severe motor problems and describe their food-related situation. Parkinson's disease is associated with motor and eating problems, which, combined with age-related declines in physical functioning, may affect activities of daily living and dietary intake. Qualitative interviews and food survey were carried out in the homes of 10 women aged 67-80 years. The sample was recruited from outpatient registers. Decreased sense of smell, appetite and taste in combination with problems transporting food to the mouth and swallowing were risks for nutritional well-being. Food shopping was most difficult to manage, but six cooked even if their cooking style was changed. Married women with healthy husbands received support from their spouses. Single-living women suffering from motor problems had to call for help, which represented a threat to their well-being. Independence was given high priority. The whole situation - including psychosocial and stress factors - must be taken into account when discussing shopping, cooking and eating among old women with Parkinson's disease. A home-helper should not take over but facilitate procedures so that the woman can manage as long as possible. This gave them self-esteem.

Three-way Principal Component Analysis for the Visualization of Trace Elemental Patterns in Vegetables after Different Cooking Procedures

Studies on the nutritional content of foodstuffs often lead to large or complex data sets. The situation described here is complex in the sense that the table has a three-way structure (elemental content×type of vegetable×cooking style) and the question is to find the main trends in this data. The use of three-way principal component analysis (PCA) is proposed for this purpose and compared with the use of the better known two-way PCA. How vegetables can be classified according to their elemental content and the effect of cooking style on that content are shown. It is concluded from this example that three-way PCA can be a useful tool in the analysis of nutritional tables.

Indian cuisine and umami

India has a unique culinary history of its own. Many Indian curries are watery. There is more liquid which is usually served with rice or chapatti. Dal, sambar, and rasam are also watery and similar to soup. However, the distinct difference between these watery dishes and soup is that stock or bouillon is not used as a base for the dishes. In southern parts of India, people often use tomato, which was brought to India by the British, in their dishes. In Sri Lanka, stock made from thin pieces of dried bonito is used in curry. These may be examples of using umami in Indian cuisine. Though use of umami does not have a long history in India, Chinese or Western foods may have influenced their native cooking style.

Why do vegetarian restaurants serve hamburgers? Toward an understanding of a cuisine

Cuisines are mostly regarded as a collection of appropriate combinations of ingredients, cooking methods, and dishes into an acceptable repertoire out of which individuals could select their daily dishes and meals and at a specific historical context. The sociology of food discusses the formation of cuisines, looks at the latter as reflecting upon eating habits and culinary repertoires, and sees cuisines as subject to conventions that guide the correct combinations of ingredients, the order of appearance of dishes, and their cooking and serving methods (Douglas 1974,1984; Douglas and Gross 1981; Delamont 1983; Goode et al. 1984; Brett 1969; Douglas and Nicod 1974; Fitzgerald 1980; Frosterman 1984; Levi-Strauss 1966; Murcott 1983, 1982). Following this definition it is possible to claim that nowadays consumers in the U.S. are simultaneously exposed to various cuisines (French, Italian, Chinese, Jewish, Vegetarian, and so forth), each of which is associated with particular repertoires. Just as 'steak and chips' implies French (Barthes 1983), pasta, tomato sauce and parmesan cheese stand for Italian, sushi is associated with Japanese, and vegetarian means vegetables and wholesome foods. Associating cuisines with certain ethnic groups or cooking styles does not account for the dominance of similar forms in all cuisines regardless of their particular attributes. The present approach, therefore, will look at cuisines as systems of information, as gentrifications and tissues of culinary traditions whose distinctive features are obliterated in favor of constructing one generic cooking style by establishing formal and substantial similarities between what is originally perceived as different and segregated. 'Cuisine' as a term will refer not to segregated units, but to a larger culinary entity with a logic and dynamic of its own that encompasses and modifies the many culinary traditions practiced at a specific historical context. A definition as such accounts for the incorporation of new foods and cooking methods into established culinary forms and

A food shopping aid for international homemakers

Our university community includes a large population of foreign students and their families, many of whom find locating favorite or familiar food items to be a frustrating task. To assist individuals in identifying stores that cater to certain cultural or otherwise special cooking styles or food preferences, we developed a checklist of hard-to-find items (see Figure) and surveyed local merchants. The actual size of the checklist is 81/2 x 11. In theupperleft-hand corner of the form, there is space for basic store information (i.e., name, address, and hours of operation) as well as space for listing any foreign languages spoken by the store's staff. The left-hand column of the page contains a list of cooking styles. XX marked beside a cooking style indicates that the store carries food items commonly associated with that style. The middleand right-hand columns are devoted to identifying specialty food items that the store carries. Some food categories list more than one food item or more than one food form. If all items or forms are available, an X is placed next to the food category. However, if the store carries only some of the items or forms within a category, an X is placed next to the category, and the available items or forms are circled. Space at the bottom of the page allows listing of additional food items, cooking styles, or other information unique to a particular store. With local merchants' permission and markets. We arranged the checklists alphabetically, by store name, and bound the reference using an inexpensive softcover binder. To provide directions for using the resource and additional contacts for assistance, we inserted an introductory page preceding the store checklists. We have distributed copies to appropriate offices throughout the community, including the university's foreign student office, the student health center's nutrition clinic, a nutrition information center, and local social service agencies. Feedback from staff who have used the resource with their clients has been positive and enthusiastic.

The Arabn influence on Western European cooking

The importance of the spice trade to commercial development in Europe in the later middle ages has long been recognized, although the reasons for the demand for exotic condiments from the East have not been much considered. There seems little evidence to support the idea that spices were used either to mask the taste of rotting or “vulgar” food or as preservatives. There are sources, however, which do provide a basis for the unriddling of the taste for spices. Contained within the recipes of the period is evidence that the style of cooking was adopted from the Arabs, and that the heavy use of spices was but one of a cluster of characteristics of Arab food replicated in Europe. In order to establish the similarities between European and Arabic medieval cookery, a sample of French, Italian, Spanish, Flemish, English, and German texts is drawn upon and compared with the main features of the several Arabic works which have been translated into Spanish, French and English. Underlying the upheaval in the cooking of the élite in Europe from about 1300 was a changed attitude toward eating which was stimulated by the place of food in Moslem theology as represented in depictions of the Garden of Delights, a concept which is explored in its rather wide currency in Europe. I postulate that, intrigued with the sensual pleasures of eating as portrayed in the Garden, Europe began to associate luxurious dining with the food of the Arabs, and thus the passage of what was a strange and alien cuisine was facilitated.

Studies on the Nutritional Administration of Mass Feeding

Ten menues sampled from the common menues of Nagoya City in the beginning of July in 1951, 1960 and 1968 were investigated in their quantity, cooking style and nutrition.(1) In 1951, one cup of soup or one dish was served as a side dish, in 1960 two dishes were served in 40% of the cases and in 1968 all side dishes consisted of two dishes.The cooking style most frequently adopted was soup in 1951, boiled food in 1960 and fry in 1968.(2) Intake of fat increased as follows; 9.2g, 12.4g and 22.0g in 1951, 1960 and 1968 respectively. Intake of vitamins (A, B1, B2 and C) also increased, however that of protein and calcium did not change during the past time.In 1951 and 1960, some of the nutritive elements were not sufficient, however, in 1968 all elements were satisfied. It seemed that intake of soybeans, potatoes and vegetables was not sufficient even in 1968.

養殖ニジマスに香味をつける試み

During the experimental period of 32 days, diets each containing 0.8% by weight of anyone of the following commercial flavors: vanilla cream (I), nutmeg oil (II), clove oil (III), anis oil (IV), and sausage aroma (V), were fed to groups of rainbow trout differentiated in this order. On tasting the sample fishes, eviscerated and broiled with salt, the odors introduced from the dietal flavors were most outstanding on groups III and IV, followed by II and V, with I being the faintest. Though the odors were not found harmonizing with the Japanese style of cooking, it is thought possible to produce fish with a desirable flavor for western styles of cooking when better flavor materials are found. On roasting the livers of sample fish, a disagreeable odor besides that of the dietal flavor was percepted more strongly on III and IV than the others. None of the livers of sample fish, when roasted, smelled so appetizingly as did the liver of control fish. The fact may be interpreted that the sample fish had the liver which more or less suffered from the overdosed flavors. Similar odors to those of the livers were noticed on roasting the pyloric caeca of both the control and sample fishes. A reverse tendency of the odors of the liver and pyloric caeca was noticed in roasted visceral adipose tissue: a heavy suffocating odor in the adipose tissue of the control and I, but less unpleasant smell in those of II, III, IV, and V.