Encyclopedia of Food and Culture

Encyclopedia of nutrition and tradition (3 quantity Set)
This reference publication deals informtion on all features of nutrients in human tradition

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Extra resources for Encyclopedia of Food and Culture

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The chickengroundnut stew—made from chicken, peanuts, tomato, onion, and chili pepper—is common in Central Africa, as it is throughout sub-Saharan Africa. Peanut sauces are served with roasted meats or fried fish, or boiled yams, sweet potatoes, or rice. Greens are cooked in groundnut sauce; meat, fish, or fowl can be added to produce a variety of stews. As with red palm oil, there are similarities between the ways peanuts are used in Central African and West African cooking. West Africa’s groundnut chop is similar to the muamba nsusu (chicken soup) of the Kongo people, though the Central African version—made with chicken, onion, palm oil, tomato, ground peanuts, and hot chili pepper—is the less elaborate of the two.

Chinese television advertisements tend to signify family values, tradition, and technology, whereas themes in American advertisements tend to symbolize the importance of enjoyment, cost savings, and individualism. With the emergence of global culture, specific values such as global cosmopolitanism and modernity (often symbolized by the hamburger) will be spread around the world. Food advertising reflects changing food tastes, diet, and dietary habits. The extent of the references to nutrition, health claims, and weight loss has altered in advertisements in recent decades.

Many delicate products such as artichokes must be acidified in order to be thermally processed (canned) with a less severe heat process because the usual high temperatures used for canning vegetables would destroy their shape and texture. Acids are also required to release carbon dioxide from leavening agents. Sequestering agents. These agents act as sponges to gather or reduce in concentration any trace metal ions (especially copper and iron) that might, for example, pro- ENCYCLOPEDIA OF FOOD AND CULTURE ADDITIVES mote oxidation or otherwise cause spoilage in foods.

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