DOCSLIB.ORG

LETTUCE October 1983 (New)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
LETTUCE October 1983 (New) Commercial Vegetable Recommendations Extension Bulletin E-1746, LETTUCE October 1983 (new) Bernard H. Zandstra, Department of not cover the heads well, leaving them peratures of 70° to 80° F. Tempera­ Horticulture; Darryl D. Warncke, subject to sun scald. Leaves are fre­ tures above 85°F result in sun scald Department of Crop and Soil quently quite ribby (i.e., very large (wrapper leaves break down and stick Sciences; Melvin L. Lacy, Depart­ midribs) which results in cracked to the head) and tipburn. Tempera­ ment of Botany and Plant Pathology midribs at harvest. Ithaca is very tures below 30° F will cause severe susceptible to brown rib. frost damage to the heads. Production Raleigh is a recently released varie­ ty that has done well in Michigan A good yield of head lettuce is 800 Water and Irrigation trials for 3 years. It produces large, 50-lb. boxes per acre; under ideal con­ firm, uniform heads with good flavor. Lettuce deteriorates rapidly under ditions, production can exceed 1,000 Large wrapper leaves give protection wet soil or very humid air conditions. boxes per acre. Other types of lettuce from sun scald. It has some tolerance Several foliar and root diseases thrive yield 600 to 800 25-lb. boxes per acre. to corky root rot. Ribs may become in a damp atmosphere. However, brittle and crack as heads become lettuce seeds need an adequate supply Use oversize. Because of its large size, of moisture to germinate uniformly, Raleigh may be a substitute for Ithaca. and the plants need a constant supply Approximately 80% of the head let­ Growers should try it on a trial basis of water throughout their growth and tuce grown in Michigan is packed in only. development to produce marketable cartons for the fresh market; 20% is heads. Balancing the need for mois­ shredded for use in restaurants. Montello, Green Lake, and Ithaca are also suitable for production on ture and the susceptibility to too Types and varieties mineral soil. much water is probably the most dif­ Butterhead: Bibb, Summer Bibb, ficult aspect of lettuce production in Several types of lettuce (Lactuca Buttercrunch, White Boston Michigan. sativa) are commonly grown commer­ Romaine: Parris Island, Lettuce seeds should be planted in cially: crisphead (iceberg), butterhead Valmaine, Rubra (red) moist soil. If the weather is hot at (bibb, Boston), romaine (cos), loose- seeding, irrigate with Vz inch of water Leaf: Domineer, Grand Rapids, leaf, and stem lettuce. Endive and immediately after seeding, and main­ Waldmann's Green escarole (Cichorium endivia) are close­ tain a moist soil surface until the ly related to lettuce and grow similar­ Stem lettuce: Celtuce seedlings emerge. ly in the field. Endive: Salad King, Green Curled After thinning", lettuce grown on The following crisphead varieties Escarole: Broad Batavian, Florida deep muck usually does not require are suitable for production on muck Deep Heart more irrigation before harvest. For soil: lettuce grown on lighter soils, and Montello forms uniform medium- Climatic Requirements during extended hot periods without large heads. Medium-size wrapper rain on muck soils, subsequent irriga­ leaves provide partial to good protec­ Lettuce requires a moderate climate tions may be needed. Irrigate with 1 tion for the head. The midribs are to grow well. It is sensitive to both inch of water every 10 to 14 days fairly smooth with little ribbiness, but high and low temperatures, and wet before heading and every 7 to 10 days they are quite subject to cracking. and dry conditions. Lettuce seed ger­ during heading. Irrigate in the morn­ Mature heads are firm with a light minates at temperatures as low as ing so that leaves dry out quickly. Be green basal color. Flavor is acceptable 40°F, but germinates best at 60° to conservative, and do not irrigate if to good. It has some tolerance to 70°. However, it is subject to thermo- rain is expected. corky root rot. dormancy at temperatures above Lettuce is often seeded on the outer Green Lake is a sister line of 80°F; i.e., the seed will not germinate, edges of raised beds, to avoid a Montello. The heads tend to be slight­ or will germinate erratically. saturated root zone in case of heavy ly larger but less firm than Montello. Lettuce grows best in sunny, dry rain or rain following irrigation. This Wrapper leaves provide good cover weather, with daytime high tem­ planting system also allows for better over the head. Flavor, midrib char­ acteristics, basal color and tolerance to corky root rot are similar to The authors acknowledge the help of Robert E. Lucas, Department of Crop and Montello. Soil Sciences (retired) and Edward J. Grafius, Department of Entomology, in Ithaca forms large firm heads with preparing this publication. good flavor. The wrapper leaves do Cooperative Extension Service • Michigan State University air circulation around the base of the symptoms disappear. On new mucks hand, using a small hoe or com­ plants, which helps avoid foliar testing below 20 ppm copper (Cu), parable tool. At 18 inches between diseases and bottom rot. apply 3 to 5 lb. copper per acre (12 to rows and 12 inches between plants, 20 lb. copper sulfate) in the broadcast there is a potential for 29,000 plants or Soil Requirements fertilizer each year until a total of 30 about 1,200 cartons of head lettuce to 40 lb. total copper has been applied. per acre. Lettuce grows well on both well- Cu deficiency should not subsequent­ Sow seeds V* to Vi inch deep into drained muck and mineral soils. It is ly be a problem. moist soil. During hot, sunny weather, usually grown on muck in Michigan Lettuce is susceptible to tipburn (see sow in the late afternoon or evening because muck maintains uniform below). To help avoid tipburn, spray so that seeds germinate before moisture levels better than mineral lettuce plants twice weekly during hot thermodormancy sets in. soil. Heavy soils hold moisture too weather with 10 lb. calcium chloride Sowing begins as soon as fields can long and result in root and bottom or 15 lb. calcium nitrate in 50 to 100 be worked in the spring. Plant twice a rots. gallons of water per acre. Direct the week until May 10 and 3 times a week Lettuce should be rotated with other spray into the center of the plant. thereafter until August 1. At each crops to avoid a buildup of soil-borne Once heads form, this will not help. date, plant an area of land that will diseases. Leafy type lettuce and endive and provide enough lettuce for 2 days of escarole are more susceptible to tip- harvest. After sowing, irrigate with Vi Fertilization burn than are heading types, and inch of water, unless soil is uniformly calcium sprays will be more effective moist. An 800-box per acre crop of head on them. lettuce uses approximately 125 lb. N, Harvest and Post Harvest 50 lb. P20B, and 200 lb. K20 from the soil. To maintain soil nutrient levels, Spacing and planting Head lettuce takes 55 to 75 days add 100 lb. N, 75 lb. P205, and 200 lb. from sowing to maturity, depending K20 per crop. On muck soil, maintain Land to be planted to lettuce should on temperatures. Lettuce sown in a pH of 5.2-6.0. On mineral soils, be plowed shortly before planting, to April matures in about 75 days; May maintain a pH of 6.0-6.8. a depth of 8 to 10 inches. Plowing too or August—70 days; July—60 to 65 Phosphorus and potassium ferti­ early results in loss of soil moisture. days; June—55 to 60 days. lizer rates should be based on soil test Plow deep enough to turn all trash Lettuce is cut and packed in the results. The following recommenda­ completely under. Disc or roll the field. If possible, harvest in the morn­ tions can be followed if a soil test is land to make a firm, smooth seedbed ing to avoid field heat. Head lettuce is not available. and sow immediately. If planting on packed 18 or 24 heads to a 1% bushel To prepare muck soil for planting beds, form the beds and sow in the carton, weighing about 50 lb. full. A lettuce, broadcast 300 lb. 0-0-60 (180 same operation or the same day. field is mature when most of the lb. K20); band at seeding (2 inches to Plant head lettuce in rows 15 to 18 heads have reached desirable size and the side and 2 inches below the seed) inches apart, with 12 to 14 inches be­ are solid. Most commercial fields are 300 lb. 8-32-16 and 25 lb. manganese tween plants in the row. Large-headed harvested only once. sulfate (24 lb. N, 96 lb. P205, 48 lb. varieties, such as Ithaca, need the To maintain quality, lettuce should K20, 6 lb. Mn). At thinning, sidedress wider spacing. Leaf lettuce may be be vacuum cooled for 30 minutes. If with 50 lb. N. An alternative method planted 6 to 10 inches apart. It takes % lettuce is dry, it should be sprinkled is to broadcast 1,000 lb. 5-20-20 before to Vz lb. of seed to plant an acre of with water before vacuum cooling. It planting, sidedress with 50 lb. N after lettuce. Planters that drop 3 to 4 seeds can be stored for 2 to 3 weeks at 32 to thinning, and apply manganese as per hill use about % lb. of seed per 34°F and 95% R.H. (relative humid­ foliar spray. acre in 18 inch rows with 12 inches ity).
Load more

Recommended publications
  • Homegrown Chinese Vegetables for the Houston Area Emily Chen Dunbar
    Homegrown Chinese Vegetables for the Houston Area Emily Chen Dunbar I love vegetables. As a child growing up in the countryside of Taiwan, I watched the rice farmers and their water buffaloes plow the fields. My brothers and I loved to chase each other up the narrow paths between the rice patties. After the farmer harvested the rice, the field became our playground. We would pick up pieces of dried clay and shape them into small square pieces to build an oven. We collected and burned dry hay to heat up the oven until the clay became red. While it heated, we would swipe some sweet potatoes from a nearby field and put them into the oven. After stomping down on the clay roof, the hot clay buried the potatoes and cooked them. After one hour we eager kids went back for the most delicious, baked sweet potatoes known to mankind. Even now, the sweet, earthy, hot flavors remain in my mind. I realized how much that I enjoyed eating and cooking on the day my husband pointed out that I scheduled my daily activities around shopping and cooking. Many Chinese people have this same trait. A typical meal for a Chinese housewife includes steamed rice with 3 dishes and a soup. One of the dishes would always be a stir-fried, green-leaf vegetable; another might be shredded meat with some kind of vegetable. Most soups also included vegetables. For Chinese people, vegetables are the major food source. I have grown Chinese vegetables in Houston for many years. I also often trade vegetables with my Chinese friends.
    [Show full text]
  • Carmel Pine Cone, December 9, 2011
    GIFT GUIDE A SPECIAL SECTION INSIDE THIS WEEK’S PAPER – DECEMBER 9, 2011 Volume 97 No. 49 On the Internet: www.carmelpinecone.com December 9-15, 2011 Y OUR S OURCE F OR L OCAL N EWS, ARTS AND O PINION S INCE 1915 County and city Heavy winds wreak havoc down the coast to collaborate on By CHRIS COUNTS nesses. “I’ve never experienced anything like this,” said Martha one-way Scenic Road WINDS GUSTING to 50 MPH blew through Big Sur Karstens, chief of the Big Sur Volunteer Fire Brigade. “It’s a late last week, killing a condor researcher, sparking four mess down here. The wind was howling like a freight train.” small fires and causing extensive damage to homes and busi- Mike Tyner, 35, was killed Wednesday, Nov. 30, at about By MARY SCHLEY 3 p.m. when high winds caused a branch to fall on him. Tyner, who served as a field super- THE COUNTY’S most notorious hairpin curve is about visor for the Ventana Wildlife Society’s condor to become a lot safer as Monterey County moves ahead with recovery program, was traveling along the plans to make Scenic Road one-way around Carmel Point. Coast Ridge Road near Marble Peak when part The switch, from the city limits to Carmel River State of a large oak tree snapped and landed on his Beach, should help relieve traffic jams, make walking and vehicle. Shortly before he was killed, Tyner bicycling safer, and preserve the bluffs — not to mention was monitoring the progress of a young con- reduce the likelihood somebody will drive off the edge.
    [Show full text]
  • A PHONOLOGY of STAU by A. CHANTEL VANDERVEEN A
    A PHONOLOGY OF STAU by A. CHANTEL VANDERVEEN A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF ARTS in THE FACULTY OF GRADUATE STUDIES Master of Arts in Linguistics, Analytic Stream We accept this thesis as conforming to the required standard ............................................................................... Dr. Roderic F. Casali, PhD; Thesis Supervisor ................................................................................ Dr. Keith L. Snider, Ph.D.; Second Reader ................................................................................ Dr. Jamin R. Pelkey, Ph.D.; External Examiner TRINITY WESTERN UNIVERSITY May 2015 © A. Chantel Vanderveen A phonology of Stau A. Chantel Vanderveen Trinity Western University ABSTRACT This thesis is a description of the phonology of Stau, a Rgyalrongic language of the Tibeto-Burman family, based on original field research. Stau is spoken by approximately 23,000 people in the west of Sichuan province, China. It is an almost unstudied language. Apart from a sketch of the phonology and grammar by Huang (1991), which provides a pho- netic (rather than phonemic) analysis of Stau sounds, lists attested onsets and rhymes, and discusses tone, there has been virtually no systematic study of the phonology of language. This thesis provides a more extensive study of Stau phonology, covering segmental phonol- ogy, acoustic analysis of stops and of vowels, syllable structure, phonotactics, phonological processes, and pitch phenomena. Of particular interest in this phonology are Stau’s large phonemic inventory of forty- two consonants and eight vowels, its large syllable canon which allows onset clusters of up to three consonants and single coda consonants, phonotactic constraints among its conso- nant clusters, and vowel changes in reduplication. ACKNOWLEDGEMENTS I am indebted to many people who helped and supported me over the course of researching and writing this thesis.
    [Show full text]
  • A Hydroponic System for Indoor Plant Growth
    International Research Journal of Engineering and Technology (IRJET) e-ISSN: 2395-0056 Volume: 06 Issue: 06 | June 2019 www.irjet.net p-ISSN: 2395-0072 A HYDROPONIC SYSTEM FOR INDOOR PLANT GROWTH SHREYASH MAHADEV GHATAGE1, SHUBHAM R. DONE1, SOHAIL AKHTAR1, SHRREGANESH JADHAV1, REVANASIDDAPPA HAVARAGI2 1Student, Dept. of Mechanical Engineering, Maratha Mandal Engineering College, Belagavi 2Assistant Professor, Dept. of Mechanical Engineering, Maratha Mandal Engineering College, Belagavi ----------------------------------------------------------------------***------------------------------------------------------------------------ Abstract - Growing certain plants and vegetables in The purpose of the project is to expand and remote areas such as deserts and the north and South improve the utilization of hydroponics as well as to Pole can be a challenge because of the extreme create an environmentally independent system for outside weather. Very few species of plants thrive in indoor plant growth. In a hydroponic system, a plant is such situations and are often not used as a food placed in a solution composed of soluble nutrients and source. [1] In this study, we created a system that can water as opposed to soil. In most conventional grow common plants and vegetables and can operate hydroponic systems, parameters such as EC and pH of without depending on the outside climate. We the water solution are set to the desired value while achieved this by using a technique called Hydroponics. setting up the system [4], [5]. In this project we built a Hydroponics is a method of growing plants without system that grows plant without use of soil. In general, using soil. System parameters can be maintained and the process goes as follows: create a nutrient solution controlled by a sensor such as pH sensor, water based on the plant being grown, apply this solution to a temperature sensor and air temperature/humidity bed of water, and place a germinated plant into the sensor.
    [Show full text]
  • The Practitioner's Guide to Delayed Food Sensitivities
    The Practitioner’s Guide to Delayed Food Sensitivities Brent L. Dorval, Ph.D. and Marissa Mirenda, M.S. Version: 1.4-04APR17 About the Authors Dr. Dorval has over 25 years of experience in strategic management of research, manufacturing and regulatory affairs in the area of medical devices and diagnostics. Previously, Dr. Dorval held a number of management positions and served as an advisor to the World Health Organization committee on vaccines and diagnostics. Dr. Dorval has several patents covering rapid assays, novel biomarkers and a novel Polio Virus vaccine. Dr. Dorval holds a Ph.D. in Medical Microbiology and Immunology from the College of Medicine, The Ohio State University and performed postdoctoral studies and was a Visiting Scholar in the Department of Chemistry at the Massachusetts Institute of Technology. Marissa Mirenda, M.S. performed her undergraduate studies in Biology and Psychology at Rutgers University and her graduate studies in BioMedical Forensics at Boston University School of Medicine. She currently works at KBMO Diagnostics in Hopedale, Massachusetts performing clinical lab work using the FIT test to study food sensitivities in patients from all over the world. 2 Table of Contents Section Page Introduction to Food Sensitivities 4 Differentiation of Food Allergies, Food Sensitivities and Food Intolerance 4 Comparison of Food Sensitivity, Food Allergies and Food Intolerance (Table) 4 Food Allergies: Type I, Immediate Hypersensitivity 4-5 Food Sensitivities: Types II & III, Delayed Hypersensitivity 5 Food Sensitivities: Food Intolerance 6 The Food Inflammation Test (FIT Test) Format 6 Comparison of the FIT Test with other available Tests 6-7 Interpretation of the FIT Test Results 7 Implementation of the FIT Test Results and Report 7 Elimination, Rotation and Challenge Diets based on the FIT Test Results 7-8 Food Sensitivity Testing of the Eight most common Food Groups using The FIT Test 8 I.
    [Show full text]
  • Nutritional Benefits of Lettuce Consumed at Recommended Portion Sizes1 Jesse J
    HS1416 doi.org/10.32473/edis-hs1416-2021 Nutritional Benefits of Lettuce Consumed at Recommended Portion Sizes1 Jesse J. Murray, Gilles Basset, and German Sandoya2 Lettuce in Florida as a garnish to cuisines, such as sandwiches, or even as simply a carrier for more nutritious or palatable foods The Florida lettuce industry ranks 3rd among all states in in salads. However, lettuce is the second most consumed the United States (Figure 1), generating $70–$80 million vegetable in the United States, averaging 32.8 lb per capita, annually (USDA Ag Census 2017). The majority of Florida’s and therefore contributes substantial amounts of several lettuce is planted on approximately 10,000 acres of rich or- vitamins and minerals to our diets. ganic soil, known as “muck,” in the Everglades Agricultural Area (EAA), where it is used as a rotation crop between sugarcane, rice, sweet corn, turf, and other commodities. During the cooler months of September and April, lettuce producers primarily plant iceberg, romaine, and Boston for whole-head markets (Figure 2), as well as baby leaf lettuces (Figure 3) to satisfy many types of lettuce markets along the US East Coast and Canada. This publication is intended for county Extension faculty, leafy vegetables stakeholders, and members of the public interested in understanding the nutritional benefits that lettuce provides. The article explains which nutrients are abundant among the major lettuce types compared to other leafy vegetables, encour- ages consumers to help satisfy dietary recommendations by eating lettuce at appropriate serving sizes, and outlines the basic growing conditions that help maximize its nutrition as a crop.
    [Show full text]
  • Your Source for Asian Vegetable Seeds for 104 Years
    $6.00 U.S./Catalog S I N C E 1 9 1 7 Your Source for Asian Vegetable Seeds for 104 Years ORDER # 541 MOMOTARO GOLD HYBRID ONLINE kitazawaseed.com 201 4th Street, #206 Oakland, CA 94607 NON-GMO ph: 510/595-1188 fx: 510/595-1860 K D MORE VARIETIES I T E A E [email protected] kitazawaseed.com ZAWA S ©2021 Kitazawa Seed Company ONLINE S I N C E 1 9 1 7 What's NEW in 2021 As we head into another year of contending We love hearing from our customers, with the COVID-19 global pandemic, we and we are continuing to add varieties know it is vitally important to our customers based on your requests. This year we that we keep our doors open. In response, are very excited to add 51 new varieties we have increased safety measures to celebrating Mexican and Chinese cuisine protect both our staff and our customers. vegetables which expand pepper (chiles) and Like many businesses, this has impacted pak choi options. Customers will be happy to our daily operations. To help us continue to know that we are finally bringing back Romano best serve you, we ask that you place your beans! Our cover vegetable this year is Momotaro order online. Online ordering is the fastest Gold, a spectacular Japanese orange tomato. Momotaro and most secure method of ordering, provides tracking, Gold is perfect for slicing on a sandwich and would also and ensures that your order gets shipped as quickly as make a stunning pico de gallo.
    [Show full text]
  • Urban Furnace: the Making of a Chinese City
    Urban Furnace: The Making of a Chinese City The Harvard community has made this article openly available. Please share how this access benefits you. Your story matters Citation Smith, Nicholas Russell. 2015. Urban Furnace: The Making of a Chinese City. Doctoral dissertation, Harvard University, Graduate School of Arts & Sciences. Citable link http://nrs.harvard.edu/urn-3:HUL.InstRepos:17467217 Terms of Use This article was downloaded from Harvard University’s DASH repository, and is made available under the terms and conditions applicable to Other Posted Material, as set forth at http:// nrs.harvard.edu/urn-3:HUL.InstRepos:dash.current.terms-of- use#LAA © Nick R. Smith 2015 All Rights Reserved. Dissertation Advisor: Professor Eve Blau Author: Nicholas Russell Smith Urban Furnace: The Making of a Chinese City ABSTRACT Urban transformation and the production of urban-rural difference have been defining characteristics of reform-era China. In recent years, the Chinese state has taken measures to relieve urban-rural inequity and coordinate urban and rural development. Beginning in 2003, these efforts took the form of “urban-rural coordination,” a national regime of policy reform that included local experiments throughout China. One of the earliest and most significant of these experiments was located in Chongqing, a provincial-level municipality in China’s southwest. In this dissertation, I explore Chongqing’s urban-rural coordination program as part of a larger process through which urban-rural difference is produced, contested, and mobilized in China. I pursue this project through an investigation of Hailong, a peri- urban village that has undergone rapid transformation over the last decade.
    [Show full text]
  • Ethnic Herbs and Greens Crop Production Manual
    ETHNIC HERBS AND GREENS CROP PRODUCTION MANUAL Sakthi Ramu September 2012 1 TABLE OF CONTENTS ASIAN INDIAN GREENS AND HERBS .................................................................................................................. 4 Purslane or Verdolaga ............................................................................................................................................. 5 Nightshade ................................................................................................................................................................ 8 Fenugreek ............................................................................................................................................................... 12 Indian Sorrel Spinach............................................................................................................................................ 15 Indian Sorrel (Roselle) .......................................................................................................................................... 18 Malabar Spinach .................................................................................................................................................... 21 Radish Greens ........................................................................................................................................................ 25 Amaranthus spp. ...................................................................................................................................................
    [Show full text]
  • Nutrition Information: How to Prepare
    Celtuce, also called stem lettuce or celery lettuce, is a type of lettuce that is grown for its delicious thick stem that has a mild, nutty flavor. It’s been a favorite vegetable in China and Taiwan for thousands of years. Plant: Like many annual lettuce varieties, celtuce is a cool season crop. Plant from seed in March to April or September to November when the soil is an average of 50 °F. Bury the seed no deeper than twice the width of the seed. Water the seeds after planting and every day for 5 days or until sprout emerges from the ground. These plants can also be transplanted much the same as lettuce. Each plant should be spaced 10-12 inches apart in a well composted bed or container. Grow: The young leaves are ready in 4-5 weeks and edible stems will grow up to 1 foot tall. As the large stem grows taller, the leaves become large and bitter. Harvest: Harvest when the plant has reached 10-12 inches tall. Take a knife and cut at the soil line. Keep the remaining leaves on the top of the plant until ready to prepare the stem. Nutrition Information: One pound of celtuce, which is about 2-15 spears or 2 servings, contains 80 calories, 1.5 g fat (none of it saturated and no cholesterol), 50 mg of sodium, 16 grams of carbohydrate (half of that is fiber) and 4 g of protein. It’s a great source of folate and other B vitamins as well as potassium and vitamin C.
    [Show full text]
  • 2017 Fall 24(3)
    FFlavorlavor & Fortune D edicated T o T he A rt A nd S cience O f C hinese C uisine GOJI BERRIES; TIBETAN BUTTER TEA; MILK IN THE CHINESE CULINARY; HUNAN AND THEIR FOODS; MORE ABOUT SOUPS AND CONGEES; BOOK AND RESTAURANT REVIEWS. AND MORE Summer 2017 V olume 24(3) $6.95 US/ $9.95 Elsewhere 2 F lavor & F ortune Fall 2017 FFlavorlavor & Fortune Volume 24, Number 3 Fall 2017 Food For Thought ........................................................................2 About the publisher; Table of Contents; Dear Reader Letters to the Editor ....................................................................5 Persimmon cakes; Animals in the zodiac; Confucius on knowledge; Bubble Tea and cooking IRVING BEILIN CHANG: A MEMORIAL (1923 - 2017) .............6 HUNAN: PROVINCE AND FOODS ................................................7 GOJI BERRIES: ONCE CALLED WOLFBERRIES ................................11 FOOD TIPS FROM A BLOGGER .......................................................13 by Rachel Stintson MILK: AND THE CHINESE CULINARY ..........................................14 DAI MINORITY: FESTIVALS AND FOOD ......................................16 ON OUR BOOKSHELVES ..................................................................18 China The Cookbook by Kei Lum Chan and Diora Fong Chan Dumpling Galaxy, The by Helen You Eating Asian American by Robert Ji-Song Ku, Martin F. Manalansan IV, and Anita Msannur Fresh Off the Boat by Eddie Huang Food in Shanghai by Chen Xiande and Chen Zhuyi Most Popular Quick and Easy Chinese Recipes by Lili Weng
    [Show full text]
  • Dietary Factors and the Risk of Pancreatic Cancer: a Case-Control Study in Shanghai, China1
    vol. 4. ‘85 893, De’ieniber 1995 Cancer EpidemioIo, Biomarkers & Prevention 885 Dietary Factors and the Risk of Pancreatic Cancer: A Case-Control Study in Shanghai, China1 Bu-Tian u,2 Wong-Ho Chow, Gloria Gridley, on consumptions well below the average intake in Western Joseph K. McLaughlin,3 Qi Dai, Sholom Wacholder, countries, where most previous studies on pancreatic cancer Maureen C. Hatch,4 Yu-Tang Gao, and were conducted. Our results suggest that dietary variations Joseph F. Fraumeni, Jr. have contributed little to the rising trends of pancreatic Division of Epidemiology. Columbia University, School of Public Health, cancer in Shanghai. However, given the improving food New York. New York 1(8)32 )B-T. J., M. C. H.): Department of availability and changing dietary patterns in China, further Epidemiology. Shanghai Cancer Institute, Shanghai. People’s Republic of study of dietary and nutritional risk factors for pancreatic China )B-T. I., Q. D.. Y-T. G.J: and Division of Cancer Epidemiology and cancer appears warranted. Genetics. National Cancer Institute, Bethesda, Maryland 20892 )W-H. C.. G. G.. J. K. M.. S. W.. I. F. F.) Introduction Abstract Diet is believed to play a role in pancreatic carcinogenesis ( I). although the specific components and mechanisms remain un- In Shanghai, China, age-adjusted incidence rates for clear. Several studies have reported inverse associations with pancreatic cancer have increased steadily, beginning in consumption of fruits and vegetables (2-8) and positive asso- the early 1970s. To examine the effects of diet on this ciations with intake of beef, pork, poultry. or fish (3-5, 9-1 I).
    [Show full text]