Famine Ghosts and the Fiar Gortach: a Strand of Irish Belief
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The Safety Evaluation of Food Flavouring Substances
Toxicology Research View Article Online REVIEW View Journal The safety evaluation of food flavouring substances: the role of metabolic studies Cite this: DOI: 10.1039/c7tx00254h Robert L. Smith,a Samuel M. Cohen, b Shoji Fukushima,c Nigel J. Gooderham,d Stephen S. Hecht,e F. Peter Guengerich, f Ivonne M. C. M. Rietjens,g Maria Bastaki,h Christie L. Harman,h Margaret M. McGowenh and Sean V. Taylor *h The safety assessment of a flavour substance examines several factors, including metabolic and physio- logical disposition data. The present article provides an overview of the metabolism and disposition of flavour substances by identifying general applicable principles of metabolism to illustrate how information on metabolic fate is taken into account in their safety evaluation. The metabolism of the majority of flavour substances involves a series both of enzymatic and non-enzymatic biotransformation that often results in products that are more hydrophilic and more readily excretable than their precursors. Flavours can undergo metabolic reactions, such as oxidation, reduction, or hydrolysis that alter a functional group relative to the parent compound. The altered functional group may serve as a reaction site for a sub- sequent metabolic transformation. Metabolic intermediates undergo conjugation with an endogenous agent such as glucuronic acid, sulphate, glutathione, amino acids, or acetate. Such conjugates are typi- Received 25th September 2017, cally readily excreted through the kidneys and liver. This paper summarizes the types of metabolic reac- Accepted 21st March 2018 tions that have been documented for flavour substances that are added to the human food chain, the DOI: 10.1039/c7tx00254h methodologies available for metabolic studies, and the factors that affect the metabolic fate of a flavour rsc.li/toxicology-research substance. -
16354 Hutch-MSD Oct03.Qxd
METABOLISM OFF-FLAVOR IN MAPLE SYRUP Part II: Remediation of metabolism off-flavor in maple syrup Abby K. van den Berg1, Timothy D. Perkins1, Mark L. Isselhardt1, Mary An Godshall2 and Steven W. Lloyd3 INTRODUCTION 'Metabolism' is an off-flavor described as 'earthy to bitter' which significantly reduces the economic value of maple syrup (Perkins et al. 2006). It periodically occurs in syrup simultaneously over a wide geographic range, and in some years can affect up to 25% of the total annual maple syrup crop (Perkins and van den Berg in press). Research on metabolism at the University of Vermont Proctor Maple Research Center (PMRC) had two main objectives: 1) to identify the primary compound or compounds responsi- ble for metabolism off-flavor in maple syrup, and 2) to develop a technique maple pro- ducers and packers could use to effectively remediate the flavor of metabolized maple syrup. The primary compound associated with metabolism off-flavor was identified as 2,5- dimethylpyrazine (2,5-DMP) (van den Berg et al. 2009a). 2,5-dimethylpyrazine is a nat- urally-occurring volatile flavor compound found in a variety of heat-processed foods, including roasted beef, cocoa, bacon, and coffee (Maga 1992), as well as maple syrup (Alli et al. 1992, Akochi-K. et al. 1997). In maple syrup with metabolism off-flavor, how- ever, 2,5-DMP occurs in much greater concentrations (up to 40 times greater) than in syrup without the off-flavor (van den Berg et al. 2009a). In practice, producers and packers attempt to blend out the off-flavor by mixing metabolized syrup in with good-tasting syrup. -
Irish Antropoly Journal.Indd
Irish Journal of Anthropology Volume 13(2) 2010 1 Irish Journal of Anthropology Volume 13(2) 2010 Special Section: Health, Care, and Death Winning Essay: AAI Annual Postgraduate Essay Prize ‘Genocide site and memorial, Ntarama church, Rwanda (Photo: Eadaoin O’Brien) Volume 13(2) 2010 ISSN: 1393-8592 Irish Journal of Anthropology !e Irish Journal of Anthropology is the organ of the Anthropological Association of Ireland. As such, it aims to promote the discipline of anthropology on the island of Ireland, north and south. It seeks to provide coverage of Irish-related matters and of issues in general anthropology and to be of interest to anthropologists inside and outside academia, as well as to colleagues in a range of other disciplines, such as Archaeology, Cultural Studies, Development Studies, Ethnology and Folk Studies, Gaeilge, Irish Studies, and Sociology. Editor: Dr Séamas Ó Síocháin, Department of Anthropology, NUI Maynooth. [email protected] Associate Editor: Dr Fiona Magowan, School of History and Anthropology, !e Queen’s University of Belfast. f.magowan@ qub.ac.uk Editorial Advisory Board: Dr Dominic Bryan, School of History and Anthropology, !e Queen’s University of Belfast Dr Anthony Buckley, Ulster Folk and Transport Museum, Cultra, Co. Down Dr Maurna Crozier, Northern Ireland Community Relations Council, Belfast Dr Fiona Larkan, Department of Anthropology, NUI Maynooth Dr John Nagle, Lecturer in Anthropology, University of East London Dr Carles Salazar, University of Lleida, Spain Professor Elizabeth Tonkin, Oxford, England Book Review Editors: Dr Chandana Mathur, Department of Anthropology, NUI Maynooth. [email protected]; Professor Máiréad Nic Craith, University of Ulster, Magee Campus. -
Food Words Describing Taste and Flavor
Food Words Describing Taste and Flavor Look thorough this list and write down 15-20 you think would help your descriptive writing for your restaurant review paper. Make sure you are suing the word correctly and in its correct form. Acerbic is anything sour, bitter or sharp - cutting, caustic, acid, mordant, barbed, prickly, biting, pointed. The opposite flavor would be mild, sweet, or honeyed. Acid or Acidic food can be sharp, tart, sour, bitter. Just the opposite of sweet, sugary, honey. Acrid taste can be considered pungent, bitter, choking, sharp, unpleasant, harsh - sharp, cutting, caustic, bitter, vitriolic, mordant, trenchant - sour, tart, sharp, biting, acerbic. Aftertaste is the trace, hint, smack, relish, savor food leaves behind. Ambrosia is the food of the gods, and epicurean delight, food fit for a king, delicacy, heavenly spread, gastronomical delight, some apply this term to the pièce de résistance in a meal. Ambrosial is, therefore, fit for the gods, delectable, mouthwatering, heavenly, savory, delicious, tasty, toothsome, divine. It is not distasteful or disgusting at all. Appealing food is attractive, tempting, interesting, pleasing, alluring, likable, engaging, charming, fascinating, glamorous. It is never repulsive, disgusting, or repellent. Appetite is the hunger, craving, desire, taste, ravenousness, sweet tooth, thirst, penchant, or passion we experience. When we have an appetite for something, we don't find it repulsive or distasteful. Appetizer is the tidbit, snack, starter, hors d'oeuvre, finger food, dip, cold cuts, kickshaw, olives, anchovies - canapés, dim sum, aperitif, rollmops, antipasto, crudités we might have to open a meal. Appetizing is everything we find appealing, mouth-watering, delectable, savory, delicious, palatable, inviting, tantalizing, toothsome, luscious, tempting, tasty, enticing. -
Formulating for Foodservice
[Foodservice] Vol. 20 No. 2 February 2010 ww Formulating for Foodservice By Charlie Baggs, Contributing Editor The market for manufacturing products for foodservice is dynamic and full of opportunities. A product- development team has many areas to focus upon, including flavor building, nutritional management, cost and operational limitations. And although each foodservice client will pose unique challenges, with a dedicated and targeted approach to product development, the process can be very efficient. Initial steps Regardless of whether a food will be cooked in a A Formulating for Foodservice Case Study: manufacturing facility or in the back of the house, Strongbow Solutions formulators need to start with a gold standard that should Strongbow Inn, Valparaiso, IN, has many great menu be mirrored in the finished product. This might be a items, but the restaurant is best known for its turkey current menu item that the operator wants to streamline dishes. When Strongbow put in new ovens to cook their preparation for, or it might require the development of a turkeys more efficiently, the chef, Dave Hemdel, found completely new concept to pique interest. But for any that the turkey drippings produced in these new ovens product, it is critical that the product-development team didn’t match the flavor profile and appearance of the understands both the manufacturing and operator drippings that were coming out of the old ovens. He capabilities. With this knowledge, you can design a contacted us to see if we had a turkey base that he could product that delivers on flavor and key culinary touch use in place of the pan drippings. -
Pietilla 1 (Talisman Energy USA Inc.)
STATE OF NEW YORK DEPARTMENT OF ENVIRONMENTAL CONSERVATION In the Matter of the Integration of Interests Pursuant to Environmental Conservation Law (AECL@) ' 23-0901(3) Within an Individual Spacing Unit Known As DEC Order No. DMN 07-05 Well Name: Pietilla 1 (the AWell@) API Number: 31-015-23925-00-00 Well Operator: Talisman Energy USA Inc. Whereas: 1. The Department of Environmental Conservation (ADepartment@) issued a well permit as defined by ECL 23-0501(1)(b)(3) for the subject well on November 10, 2006, establishing a spacing unit for the Black River formation. A map of the spacing unit is attached as Exhibit A, and a tabulation of tracts therein is attached as Exhibit B. The Well is presently owned and operated by Talisman Energy USA Inc. (ATalisman@ or Athe well operator@). 2. In accordance with ECL 23-0901(3), the matter of integration of interests within the spacing unit was heard before the Department on January 9, 2007, at the New York State Department of Environmental Conservation, 625 Broadway, Room PA-129, Albany, New York 12233 (Acompulsory integration hearing@). The affidavit of publication attached as Exhibit C attests that notice of this hearing was provided pursuant to ECL 23-0901(3)(c) and DEC Program Policy DMN-1. 3. Objections were stated at the compulsory integration hearing that raised substantive and significant issues regarding notice, elections, or integration of interests in the spacing unit as set forth on Exhibit D. 4. Pursuant to ECL 23-0901(3)(d), the matter was referred to the Department’s Office of Hearings and Mediation Services for adjudicatory proceedings under 6 NYCRR part 624. -
Flavordb: a Database of Flavor Molecules
D1210–D1216 Nucleic Acids Research, 2018, Vol. 46, Database issue Published online 20 October 2017 doi: 10.1093/nar/gkx957 FlavorDB: a database of flavor molecules Neelansh Garg1,2,†, Apuroop Sethupathy1,3,†, Rudraksh Tuwani1,4,†, Rakhi NK5,†, Shubham Dokania1,6,†,ArvindIyer1,†, Ayushi Gupta1,†, Shubhra Agrawal1,†, Navjot Singh1,6,†, Shubham Shukla1,7,†, Kriti Kathuria1,8,†, Rahul Badhwar5, Rakesh Kanji5, Anupam Jain5, Avneet Kaur1, Rashmi Nagpal1 and Ganesh Bagler1,* 1Center for Computational Biology, Indraprastha Institute of Information Technology (IIIT-Delhi), New Delhi, India, 2University School of Information, Communication and Technology, Guru Gobind Singh Indraprastha University, New Delhi, India, 3Ashoka University, Sonepat, Haryana, India, 4Sri Venkateswara College, Delhi University, New Delhi, India, 5Department of Bioscience and Bioengineering, Indian Institute of Technology Jodhpur, Jodhpur, India, 6Delhi Technological University, New Delhi, India, 7Northern India Engineering College, Guru Gobind Singh Indraprastha University, New Delhi and 8Maharaja Agrasen College, Delhi University, New Delhi, India Received August 15, 2017; Revised September 18, 2017; Editorial Decision October 05, 2017; Accepted October 06, 2017 ABSTRACT INTRODUCTION Flavor is an expression of olfactory and gusta- Flavor is a complex, multi-sensory human experience with tory sensations experienced through a multitude of a rich evolutionary history (1). Molecules form the chemi- chemical processes triggered by molecules. Beyond cal basis of flavor expressed primarily via gustatory and ol- their key role in defining taste and smell, flavor factory mechanisms. The perception of flavor arises from molecules also regulate metabolic processes with interaction of flavor molecules with the biological machin- ery and could be perceived as an emergent property of a consequences to health. -
Exotic Sugar Guide
51 Barnard Street • Savannah, GA 31401 • 912-447-0200 • www.SaltTable.com Flavored Sugar Guide Organic, fair-trade certified pure cane evaporated sugar is combined with all-natural flavors to create delicious, flavorful and colorful food enhancements. These sugars are great for sprinkling, baking, hot and cold drinks, or anywhere else you need a touch of sweetness and flavor! Wild Blueberry Sugar - Straight from the wild blueberry fields and condensed into a deliciously sweet package, the taste of fresh, whole blueberries explodes in your mouth. The beautiful indigo color of blueberry sugar will make you want to use it on everything. Sweet: Top a fresh berry tart with whipped cream and sprinkle with blueberry sugar. Sprinkle on muffins before baking. Fresh: Toss with fresh spinach, walnuts and a vinaigrette for a fruity summer salad. Savory: Sprinkle over grilled salmon with balsamic vinegar for a sweet demi-glaze. Liquid: Rim a blueberry cosmopolitan or a virgin piña colada for a frosty treat. Twist: Mix blueberry sugar into pancake batter for a sweet addition. Cinnamon Sugar - Bring back warm memories of childhood with this classic cinnamon & sugar flavor combination. Made with real Korjintie Cinnamon, this gourmet cinnamon sugar adds a spicy sweet dimension to any meal. Sweet: Sprinkle on apple pie crust before baking, or on coffee cake before serving. Fresh: Dust cinnamon sugar over apple slices -- this makes a delicious snack. Savory: Use cinnamon sugar to top Indian spiced basmati rice or tandoori chicken. Liquid: Stir a little cinnamon sugar into your mocha latte for a tasty twist. Twist: Spread cinnamon sugar over buttered bread and toast in the oven Clove Sugar - A warm winter spice, clove sugar brings a taste of real clove to your kitchen year round. -
MAGICAL AMULETS in Thai Culture
MAGICAL AMULETS In Thai culture By Chris Jones of Thai-amulets.com There are four types of magical amulets in Thai culture. The term to describe these amulets as a whole is khawng-khlang, which may be translated as 'sacred, potent objects.' The first type is the khruang-rang, which means material substances transformed into stone or copper. These amulets will protect people if they are held in the mouth or on the body. They include khot, which are stones found in nature such as stone eggs or meteoric ores and various types of seeds found in jack-fruit and tamarind plants. These amulets are used mostly by poor people, since they depend upon being found freely rather than having to be bought. The second type is the phra-khruang, which are small statues or figurines of the Buddha which also protect the person or, if larger, a household. They may be cast from a mould or else be in the form of a votive tablet. These may be used to complete a vow – i.e. to thank the Buddha for a blessing – or else as a talisman carried around the neck. The third type is the khruang-pluk-sek. Pluk-sek means 'to arouse the potency of a person or object by means of a spell or incantation' so a khruang-pluk-sek is a more powerful form of amulet. Most of the spells used are incantations based on ancient Sanskrit verses – Sanskrit is known as Pali in Thailand. When the spells call for being written down, the Khmer (Cambodian) alphabet is used rather than Thai which is not considered to be suitable for magic.Khmer characters are believed to have runic qualities. -
Talisman: Batman™ Super-Villains Edition Rules
INTRODUCTION Key Components and The object of the game is to sneak, fight and search your way through Arkham Asylum, and be the first of the Concepts Overview Villains to reach the Security Control Room at the top of This section will introduce new players to the key concepts the Guard Tower. Once there you must subdue Batman and components of Talisman. For players who are familiar and turn off all security systems. The first player to do with Batman Talisman, or the original Talisman game, we this will free all of the Villains and become the leader of recommend jumping ahead to ‘Game Set-up’ on page 6. Gotham City’s underworld, and will win the game. In order to reach the end, you’ll need to collect various Items, gain Followers and improve your Strength and Cunning. Game Board Most importantly, you will need to locate a Security Key Card The game board depicts the Villains’ hand drawn maps of to unlock the Security Control Room. Without one of these Arkham Asylum. It is divided into three Regions: First Floor powerful cards there is no hope of completing your task. (Outer Region), Second Floor (Middle Region), and Tower (Inner Region). Number of Players Up to six players can play Batman Talisman, but the more players that are participating, the longer the game will last. For this reason we suggest using the following rules for faster play. If you have fewer players, or would like to experience the traditional longer Talisman game there are alternative rules provided at the end of this rulebook on page 14. -
2021 Flavor Trends
2021 FLAVOR TRENDS 2021 Flavor Trends 2020 reintroduced many to their home kitchens, it was a year of asking for family recipes, baking bread, and experimenting with new avors. As we look ahead to 2021, undoubtedly there is no better time to innovate around avor. We will reinvigorate classic comfort foods, travel through our tastebuds, and focus on foods that promote immunity and health. Comfort Foods At Signature Sauces, comfort foods are our forte. We have multiple foodservice partners that have mastered the BBQ game and their menus proved success throughout the pandemic. Nothing says down home comfort more than a plate of barbequed meat and a bowl of hearty mac and cheese. Not to mention, our company’s humble beginning started with producing pasta sauce recipes that had been handed down through generations. Those recipes are authentic, homemade, and will warm your belly and your heart. As we refocus on the comforts of Grandma’s Sunday Gravy, we nd ourselves redening authenticity. These recipes originated in Italy, so why are we not using Italian tomatoes? After some dedicated R&D time, we realized the Italian tomatoes are rich in avor and lower in sodium. So, in this instance we produced a comfort food that became healthi- er, which is not always easily achieved. Healthy Ingredients As families continue to cook more often at home, the reality of the foods we eat and how it aects our overall health becomes more apparent. We have all been forced to slow down, spend time at home, and eat simply. As we battle this pandemic one common thread remains prominent- if we are unhealthy, we are more apt to contract the virus and ultimately face a harder battle in our healing process. -
English As We Speak It in Ireland
ENGLISH AS WE SPEAK IT IN IRELAND. ENGLISH AS WE SPEAI^ IT IN IRELAND P. W. JOYCE, LLD., T.O.D., M.R.I.A. One of the Commissioners for the Publication of the Ancient Laws of Ireland Late Principal of the Government Training College, Marlbcrough Street, Dublin Late President of the Royal Society of Antiquaries, Ireland THE LIFE OF A PEOPLE IS PICTURED IN THEIR SPEECH. LONDON : LONGMANS, GREEN, & CO. DUBLIN: M. H. GILL & SON, LTD. i\ 1910 . b PEEFACE. THIS book deals with the Dialect of the English Language that is spoken in Ireland. As the Life of a people according to our motto is pictured in their speech, our picture ought to be a good one, for two languages were concerned in it Irish and English. The part played by each will be found specially set forth in and VII and in farther detail Chapters IV ; throughout the whole book. The articles and pamphlets that have already appeared on this interesting subject which are described below are all short. Some are full of keen observation but are lists ; very many mere of dialectical words with their meanings. Here for the first time in this little volume of mine our Anglo-Irish Dialect is subjected to detailed analysis and systematic classification. I have been collecting materials for this book for more than not indeed twenty years ; by way of constant work, but off and on as detailed below. The sources from which these materials were directly derived are mainly the following. First. My own memory is a storehouse both of idiom and for the reason vocabulary ; good that from childhood to early manhood I spoke like those among whom I lived the rich dialect VI PREFACE.