Bits About Cheese

He much-talked-of green cheese of the moon has not yet been tested for it\u27s quality and flavor, but students in the experimental cookery classes have done all sorts of interesting things with every other kind of cheese with results that may prove helpful to cheese-loving cooks

Medical Science of Milk Included in Celsus’ Treatise De medicina

Milk was a very significant food product in the Mediterranean. The present study is not devoted to milk as such, but to therapeutic galactology, galaktologia iatrike (γαλακτολογία ἰατρική), a version of which is extant in De medicina penned by a Roman encyclopaedist called Celsus. The author places milk and milk-derived products among therapeutic substances, indicates the methods of processing such substances, and also provides the readers with details on dietary and pharmacological characteristics of dairy foods as well as indicating their place in a number of cures. It is necessary to pay attention to the fact that the characterizations of milk and dairy products with regard to their dietary properties and application as pharmakon (φάρμκον) are not an exclusive feature of De medicina, but they are regularly mentioned not only in medical works, such as De diaeta I–IV, teachings of Dioscorides, extant fragments penned by Rufus of Ephesus, Galen, Oribasius, Aetius of Amida and Paul of Aegina, but also in Historia naturalis by Pliny. This is a clear sign that milk was considered to be significant from the medical point of view and was as such very interesting both for the medical profession and for general public. Therefore De medicina appears as a typical work, and details contained in it are simply a testimony of the evolution of the doctrine that was already present in De Diaeta I–IV and later developed by the most prominent physicians

Milk

PDF pages: 3

Cooking for Ohio Families

PDF pages: 14

Meat

PDF pages: 4

Sustainable Gastronomy: the Environmental Impacts of How We Cook Now and How the “Sustainable Diets” Agenda Might Shape How We Cook in the Future?

The 2019 Eat-Lancet report has proposed a global healthy sustainable diet, which would provide not only for human health but also sustain a healthy planet. The main recommendations are to increase consumption of healthy foods (such as vegetables, fruits, whole grains, legumes, and nuts), and a decrease in consumption of unhealthy foods (such as red meat, sugar, and refined grains). A critique of the EAT-Lancet diet is that it lacks consideration of local and traditional diets, food ways or systems of production, and the report has limited suggestions for how a global healthy sustainable diet could be implemented (Edman et al., 2019; Jonas, 2019; Torjesen, 2019). This paper firstly explores the sustainability impacts of cooking food, and how different foods have different environmental impacts from production, consumption, and cooking. It reports on a 2019 survey of cooking methods and habits in the UK, Australia and USA, examining how these different nations’ unique culinary and cooking habits lead to different environmental impacts. This paper then examines what dietary shifts are being recommended by current academic literature, and how these dietary shifts may change the methods of cooking in the future

Food Expenses in the Rhythm of Daily Life. An Analysis of Household Accounts

The subject of detailed analysis presented in the article is the daily shopping and food expenses incurred by a single family resident in a large Polish city in the period of the People’s Republic of Poland. The source material for the analysis is the ledger of daily food expenses originating from a set of household accounts in the household of a female clerk in Łódź, which in its entirety covers the period from August 1952 to August 2004. The analysis presented herein, however, is based on a detailed analysis of records pertaining to only three selected months of the autumn of 1960, that is expenses dated from 1st September to 30th November 1960. The main aim of the analysis is not to exhaustively document the specificity of the period of the People’s Republic of Poland, but only to present the source material and its interpretative capability, as well as to show a small section from the picture of daily life revealed by one family’s three-month expenses. The author demonstrates that a detailed description of the daily shopping may constitute a very clear illustration of the specificity of private life in the given time and cultural space, as well as a reflection of not only the socio-economic, but also the political conditions in which the shopping is done

Lessons Learnt: Fanny Marion Higgens, Military School of Cookery, Alexandria, Egypt, 1915-1918

Within weeks of the declaration of war in 1914, military training camps were set up throughout New Zealand and in July 1915 the New Zealand Volunteer Sister Society was formed. The first group of volunteers sisters left for Egypt in 1915 under the leadership of Fanny Marion Higgens. This paper tells their remarkable stor