Lyon 1312. Rattacher la ville au Royaume ?, éd. Alexis Charansonnet, Jean-Louis Gaulin et Xavier Hélary, 2020

Depuis les travaux anciens de Bonnassieux, l’histoire complexe de Lyon et de son intégration au royaume de France méritait d’être remise sur le métier en analysant précisément le moment 1312, jalon marquant de la construction territoriale française mais dont la signification demeurait trouble et dont la mémoire urbaine n’était guère vive. Il fallait pourtant le replacer dans le double cadre du jeu d’acteurs, entre Empire et Royaume, et d’une séquence débordant nécessairement en amont et en av..

Le « savoir-être » noble : étude sur les facteurs et les modalités de transmission d’un savoir valorisé de part et d’autre des Alpes au Moyen Âge

Dans le cadre d’une réflexion sur la noblesse médiévale, ses contours plus ou moins mouvants et ses représentations dans l’arc alpin, il conviendra de s’interroger sur ce que l’on peut appréhender comme étant un véritable « savoir-être noble ». L’étude portera sur les différents éléments de transmission de ce savoir et s’appuiera tout particulièrement sur les archives de la principauté savoyarde suivant une approche plurielle incluant les sources pragmatiques (spécialement la comptabilité domaniale, bien mise en valeur par les travaux de Claude Guilleré et de Jean-Louis Gaulin) et littéraires. L’examen des chroniques comme celle de Cabaret, permet de repérer certains canaux de diffusion d’un véritable idéal nobiliaire. Le « savoir-être » noble s’accompagne alors d’un « savoir-vivre » noble passant par la réalisation de demeures dignes du rang que l’on tient ou que l’on espère tenir ainsi que par la gestion raffinée de l’hôtel seigneurial

Attention à la marche ! La politique des confins chez les comtes de Savoie et les ducs de Bourgogne (xiiie-xve siècles)

Par l’étude comparée de deux principautés de la fin du Moyen Âge, la Savoie et la Bourgogne, cet article vise à montrer l’importance du contrôle des marches dans la pratique des pouvoirs princiers. Il convient de repérer et d’analyser les différentes stratégies mises en place pour intégrer ces zones et ces lignages nobles de confins. Le paradigme de la centralité est ainsi à revisiter à la lumière de cette question territoriale.Through the comparative study of Savoy and Burgundy, two principalities of the late Middle Ages, this article will demonstrate the importance of controlling marches in the exercise of princely powers. The different strategies used to integrate these zones as well as the dynastic lineages of the frontiers themselves will be identified and investigated. Through the lense of this territorial question, we will reinvestigate the paradigm of centrality

Comparing the quality of two traditional fried street foods from the raw material to the end product: The Beninese cowpea‐based ata and the Italian wheat‐based popizza

Abstract Street food plays a recognized socioeconomic role, offering opportunities of employment particularly for women and providing cheap food to lower income people. West Africa is characterized by a great diversity of traditional foods, widely consumed but poorly investigated. Ata is a fried dough made of cowpea flour, very popular in Benin. In Southern Italy, popizza is prepared in a very similar way as ata, but using wheat flour. This work aimed at comparing the main physicochemical characteristics of ata and popizza, from the raw material to the end product. Cowpea flour showed significantly higher levels of proteins (23.25 vs. 13.48 g 100 g−1 on dry matter), total phenolic compounds (0.73 vs. 0.41 mg g−1 of ferulic acid d.m.), antioxidant activity (2.84 vs. 0.86 μmoL Trolox g−1 d.m.), as well as higher water absorption capacity (1.01 vs. 0.61 g water per gram flour) and particularly higher water solubility index (23.01 vs. 6.69 g 100 g−1) than wheat flour. The two flours showed different pasting characteristics: starch swelling occurred at a lower temperature in cowpea than in wheat flour and produced a less viscous gel. Due to absence of gluten and limited viscosity of starchy fraction, ata was less porous and more springy than popizza. Moreover, ata showed higher oil uptake than popizza (22.2 vs. 14.1 g oil 100 g−1 product) and was also characterized by a browner surface than popizza. Knowledge about the quality features of these traditional foods and their raw material could enhance their marketing, with positive effects on local economy

Modelling Processes and Products in the Cereal Chain

[EN] In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it possible to explore new approaches and optimize proceedings, potentially helping companies reduce costs and limit carbon emissions. Nevertheless, as the different phases of the food processing chain are highly specialized, advances in modelling are often unknown outside of a single domain, and models rarely take into account more than one step. This paper introduces the first high-level overview of modelling techniques employed in different parts of the cereal supply chain, from farming to storage, from drying to milling, from processing to consumption. This review, issued from a networking project including researchers from over 30 different countries, aims at presenting the current state of the art in each domain, showing common trends and synergies, to finally suggest promising future venues for research.The authors would like to acknowledge networking and article processing charge support by COST Action CA15118 (Mathematical and Computer Science Methods for Food Science and Industry).Carvalho, O.; Charalambides, MN.; Djekic, I.; Athanassiou, C.; Bakalis, S.; Benedito Fort, JJ.; Briffaz, A.... (2021). Modelling Processes and Products in the Cereal Chain. Foods. 10(1):1-18. https://doi.org/10.3390/foods10010082S11810

Modelling Processes and Products in the Cereal Chain

ReviewIn recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it possible to explore new approaches and optimize proceedings, potentially helping companies reduce costs and limit carbon emissions. Nevertheless, as the different phases of the food processing chain are highly specialized, advances in modelling are often unknown outside of a single domain, and models rarely take into account more than one step. This paper introduces the first high-level overview of modelling techniques employed in different parts of the cereal supply chain, from farming to storage, from drying to milling, from processing to consumption. This review, issued from a networking project including researchers from over 30 different countries, aims at presenting the current state of the art in each domain, showing common trends and synergies, to finally suggest promising future venues for researchinfo:eu-repo/semantics/publishedVersio