When Did Humans Learn to Boil?
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Experimentation Preceding Innovation in a MIS5 Pre-Still Bay Layer from Diepkloof Rock Shelter (South Africa): Emerging Technologies and Symbols
RESEARCH ARTICLE Experimentation preceding innovation in a MIS5 Pre-Still Bay layer from Diepkloof Rock Shelter (South Africa): emerging technologies and symbols. Guillaume Porraz1,2, John E. Parkington3, Patrick Schmidt4,5, Gérald Bereiziat6, Jean-Philip Brugal1, Laure Dayet7, Marina Igreja8, Christopher E. Miller9,10, Viola C. Schmid4,11, Chantal Tribolo12,, Aurore 4,2 13 1 Cite as: Porraz, G., Parkington, J. E., Val , Christine Verna , Pierre-Jean Texier Schmidt, P., Bereiziat, G., Brugal, J.- P., Dayet, L., Igreja, M., Miller, C. E., Schmid, V. C., Tribolo, C., Val, A., Verna, C., Texier, P.-J. (2020). 1 Experimentation preceding Aix Marseille Université, CNRS, Ministère de la Culture, UMR 7269 Lampea, 5 rue du Château innovation in a MIS5 Pre-Still Bay de l’Horloge, F-13094 Aix-en-Provence, France layer from Diepkloof Rock Shelter 2 University of the Witwatersrand, Evolutionary Studies Institute, Johannesburg, South Africa (South Africa): emerging 3 technologies and symbols. University of Cape Town, Department of Archaeology, Cape Town, South Africa EcoEvoRxiv, ch53r, ver. 3 peer- 4 Eberhard Karls University of Tübingen, Department of Early Prehistory and Quaternary reviewed and recommended by PCI Ecology, Schloss Hohentübingen, 72070 Tübingen, Germany Archaeology. doi: 5 10.32942/osf.io/ch53r Eberhard Karls University of Tübingen, Department of Geosciences, Applied Mineralogy, Wilhelmstraße 56, 72074 Tübingen, Germany. 6 Université de Bordeaux, UMR CNRS 5199 PACEA, F-33615 Pessac, France Posted: 2020-12-17 7 CNRS-Université Toulouse Jean Jaurès, UMR 5608 TRACES, F-31058 Toulouse, France 8 LARC DGPC, Ministry of Culture (Portugal) / ENVARCH Cibio-Inbio 9 Eberhard Karls University of Tübingen, Institute for Archaeological Sciences & Senckenberg Recommender: Anne Delagnes Center for Human Evolution and Paleoenvironment, Rümelinstr. -
IE Decoction Instructions
Inner Ecology Decoction Instructions What tools might I require? Always use glass, ceramic, and stainless steel tools. Do not use plastic, aluminum, or coated cookware or utensils. 1. Water, preferably filtered 2. Stovetop or slow cooker 3. Large pot with lid (around 3 qt.) 4. Strainer 5. Bowl 6. Liquid measuring cup Your formula 7. Small pot with a lid (around 1 qt.), if your formula contains any medicinal requires a small pot. that requires separate decoction A “decoction” is a liquid extract made by boiling medicinals in water. Making a decoction is like making tea, but stronger, as the herbs are simmered in the water, rather than just steeping. Making a Basic Decoction Your formula 1. Read all instructions received with your formula before cooking. contains herbs that • If your formula contains smaller, labeled bags, remove these from the require special primary formula and set aside. These are herbs that require special preparation. preparations. Please see below for detailed instructions. • If your formula contains unlabeled teabags, leave these unopened in the primary formula. Unlabeled teabags do not require special preparation. 2. Place your primary formula (all medicinals not in specialized bags) into your large pot. Add enough water to keep the herbs well covered, and soak for 30 minutes. Make sure to have enough water to keep the herbs covered throughout the cook process; you may add water if needed. Simmer your 3. With the lid in place, bring your medicinals to a boil. Reduce to a simmer formula for ____ for 30-60 minutes, according to your herbalist’s instructions. -
The Sustainer of Human Life 20 Mekong River
THE SUSTAINER OF HUMAN LIFE Water is, of course, fundamental to life, but those of us Wat in Cambodia or Wat Phou in Laos. Or it may mean who live in cities, where water comes from a tap and dredging channels and building dikes, as in the Mekong food comes from a supermarket, can easily forget how Delta, to handle the immense floods that inundate the heavily human life depends on a regular supply of water. area in the rainy season. In the Mekong region, water from rainfall or diverted Important as it is to agriculture, water is equally vi from rivers into irrigation systems sustains rice fields, tal for countless varieties of fish, mammals, crustaceans, vegetable gardens, fruit plantations, and bamboo groves. mollusks, and amphibians that, together with the staple The immense plains of Northeast Thailand, much of rice, are mainstays of the diet of Mekong residents. Cambodia, and the Mekong Delta of Vietnam are the Before rice is planted, the flooded paddies teem with world's rice bowl. The peoples living in the region have small fish, snails, crabs, and frogs, and children are sculpted the surface of the land to bring water to rice often sent out to the fields to catch the evening meal. crops. Upriver, this may mean constructing elaborate In streams, ponds, and rivers, larger fish are caught in irrigation systems with waterwheels to bring water out all kinds of nets and a dizzying variety of traps. Recent of rivers and into paddies. Downriver, it may involve decades have seen intensive aquaculture in the region. -
Gordon Ramsay Uncharted
SPECIAL PROMOTION SIX DESTINATIONS ONE CHEF “This stuff deserves to sit on the best tables of the world.” – GORDON RAMSAY; CHEF, STUDENT AND EXPLORER SPECIAL PROMOTION THIS MAGAZINE WAS PRODUCED BY NATIONAL GEOGRAPHIC CHANNEL IN PROMOTION OF THE SERIES GORDON RAMSAY: CONTENTS UNCHARTED PREMIERES SUNDAY JULY 21 10/9c FEATURE EMBARK EXPLORE WHERE IN 10THE WORLD is Gordon Ramsay cooking tonight? 18 UNCHARTED TRAVEL BITES We’ve collected travel stories and recipes LAOS inspired by Gordon’s (L to R) Yuta, Gordon culinary journey so that and Mr. Ten take you can embark on a spin on Mr. Ten’s your own. Bon appetit! souped-up ride. TRAVEL SERIES GORDON RAMSAY: ALASKA Discover 10 Secrets of UNCHARTED Glacial ice harvester Machu Picchu In his new series, Michelle Costello Gordon Ramsay mixes a Manhattan 10 Reasons to travels to six global with Gordon using ice Visit New Zealand destinations to learn they’ve just harvested from the locals. In from Tracy Arm Fjord 4THE PATH TO Go Inside the Labyrin- New Zealand, Peru, in Alaska. UNCHARTED thine Medina of Fez Morocco, Laos, Hawaii A rare look at Gordon and Alaska, he explores Ramsay as you’ve never Road Trip: Maui the culture, traditions seen him before. and cuisine the way See the Rich Spiritual and only he can — with PHOTOS LEFT TO RIGHT: ERNESTO BENAVIDES, Cultural Traditions of Laos some heart-pumping JON KROLL, MARK JOHNSON, adventure on the side. MARK EDWARD HARRIS Discover the DESIGN BY: Best of Anchorage MARY DUNNINGTON 2 GORDON RAMSAY: UNCHARTED SPECIAL PROMOTION 3 BY JILL K. -
Kosti: Jedna Od Najranijih Sekundarnih Sirovina Selena Vitezović
Kosti: jedna od najranijih sekundarnih sirovina Selena Vitezović DOI: 10.17234/9789531757232-03 Uvod Recikliranje i ponovna uporaba raznih materijala i predmeta javljaju se kroz cijelu ljudsku po- vijest, još od samih početaka (Amick 2015). Međutim, odnos prema praksi recikliranja dosta se mijenjao tijekom vremena i u različitim kulturama. U novije vrijeme recikliranje i ponovna uporaba prošli su kroz nagle i drastične promjene, prvo s industrijskom revolucijom, naglim povećanjem proizvodnje i stvaranjem „potrošačkog društva”, a potom, posljednjih desetljeća, s rastućom svijesti o neophodnosti zaštite okoliša i održivosti resursa (Cooper 2008; Amick - 2015: 4-5). - Recikliranje i ponovna uporaba često se vezuju za nedostatak i štednju (vremena, truda, ma- terijala itd.), osobito iz današnje perspektive, gdje se prikupljanjem sekundarnih sirovina naj češće bave najsiromašniji slojevi društva ili ekonomski vrlo siromašne zemlje. I arheološki do kumentirani primjeri ponovne uporabe često se interpretiraju kroz prizmu današnjeg pogleda,- odnosno kao odraz štednje i ekonomske isplativosti. Razlozi i motivi za recikliranje u različitim kulturama, međutim, nisu bili samo ekonomski, već i kulturni, odražavajući kulturni odnos pre ma određenim predmetima i sirovinama od kojih su nastali (cf. Drackner 2005; Amick 2015). - Arheološki primjeri reciklaže i ponovne uporabe u različitim društvima brojni su i raznovrsni.- Najuočljiviji su primjeri koji se odnose na sekundarno korištenje građevinskoget al. materijala (Bar ker 2010; 2015), kao i u slučajevima -
Hummus Perfected Warm.Whipped
H E R O P K T I M S B I A R | L Jerk-Rubbed Traybake Chicken Rich & Simple French Apple Cake H L C ✩ ✩ C K H O A Amatriciana | Caramel-Braised Chicken O Rome’s Robust Vietnam’s N C G E U O T H Y E W A Y CHANGE THE WAY YOU COOK ◆ THE NEW HOME COOKING SPECIAL ISSUE ◆ Hummus Perfected Warm.Whipped. Drizzled. Kitchen Guide: Sweeteners, measured up … Weeknight Easy Thai Fried Rice 19_MSM_Sample_FrontCover_CTWYC.indd 1 3/18/20 3:28 PM ◆ Special Issue Christopher Kimball’s MILK STREET Magazine The New Home Cooking ◆ RECIPE INDEX Rigatoni with Roman Broccoli Sauce In which broccoli becomes a light and silky pasta sauce ����������������������������������������������6 Whole-Roasted Cauliflower Simply seasoned, tender and lightly charred: Cauliflower perfected ����������������������������� 7 Salt-Crusted Potatoes (Papas Arrugadas) Wrinkled and salty outside, tender and creamy inside: Tenerife’s potatoes ������������������� 8 Salt-Crusted Potatoes ......................Page 8 French Apple Cake ..........................Page 29 Pasta all’Amatriciana In Rome, red sauce is rich, robust and ��� barely there? ��������������������������������������������� 10 Chickpea and Harissa Soup (Lablabi) In Tunisia, soup is rich, bright, loaded with chickpeas and assembled in the bowl ���������11 Charred Brussels Sprouts with Garlic Chips Crunchy slivers of garlic punch up the flavor—and texture—of sprouts ���������������������� 13 Thai Fried Rice Andy Ricker makes the case for fried rice as a weeknight staple ���������������������������������14 Sichuan Chicken Salad -
Diet in the Transatlantic World During the Long Eighteenth Century Lindsey Nicole Phillips
Florida State University Libraries Electronic Theses, Treatises and Dissertations The Graduate School 2012 Edible Economies and Tasteful Rhetoric: Diet in the Transatlantic World during the Long Eighteenth Century Lindsey Nicole Phillips Follow this and additional works at the FSU Digital Library. For more information, please contact [email protected] THE FLORIDA STATE UNIVERSITY COLLEGE OF ARTS AND SCIENCES EDIBLE ECONOMIES AND TASTEFUL RHETORIC: DIET IN THE TRANSATLANTIC WORLD DURING THE LONG EIGHTEENTH CENTURY By LINDSEY NICOLE PHILLIPS A Dissertation submitted to the Department of English in partial fulfillment of the requirements for the degree of Doctor of Philosophy Degree Awarded: Fall Semester, 2012 Lindsey Nicole Phillips defended this dissertation on October 10, 2012. The members of the supervisory committee were: Candace Ward Professor Directing Dissertation Martin Munro University Representative Meegan Kennedy Hanson Committee Member Jerrilyn McGregory Committee Member Cristobal Silva Committee Member The Graduate School has verified and approved the above-named committee members, and certifies that the dissertation has been approved in accordance with university requirements. ii To my fellow gardeners and cooks because through our gardens and kitchens we taste the world iii ACKNOWLEDGEMENTS I want to thank Candace Ward for her support, encouragement, and guidance throughout my graduate studies. My discussions with her shaped my project from its earliest phases to its final days, and her insights are evident at every turn. This project would not have gone forward without her. I would also like to thank the other members of my committee: Cristobal Silva, Meegan Kennedy, Jerrilyn McGregory, and Martin Munro. Their advice and support has been invaluable to me. -
Learning to Build a Wood Fired Earth Oven
Learning To Build A Wood Fired Earth Oven Dedicated to all lovers of planet Earth 1 | P a g e www.apieceofrainbow.com 3 weeks ago I attended an earth oven building class taught by one of the best teachers in this field, Kiko Denzer, at the fabulous Grain Gathering. Kiko and the event organizers graciously allowed me to share my amazing class experience. This article is not meant to be used as a building manual. If you are planning to build one, make sure to check out the indispensable resources here http://www.apieceofrainbow.com/build-a-wood- fired-earth-oven/#Helpful-Resources as well as safety and local building codes. During the 6 hour long class, we built 2 portable earth ovens, which were auctioned the next day. I learned so much about building with earth and other readily available materials. There's such simplicity and beauty to the process that I find deeply inspiring. The wood fired earth ovens(aka- cob ovens) are easy to build, and can give 12 hours of cooking after each firing, to make super delicious goodies from pizzas, bread, cookies to casseroles. 2 | P a g e www.apieceofrainbow.com Above is a top section of an earth oven. Materials, Design and Foundation The ovens we made measure about 24" in finished diameter, and have an inside cooking area of 12" diameter by 14" high. They each weigh about 250 lbs, and each took about two 5-gallon buckets of clay and sand mixture to build. If you want a larger oven, please adjust the materials accordingly. -
Steeping Time and Cooking Temperature Dependence of Calcium Ion Diffusion During Microwave Nixtamalization of Corn
Journal of Food Engineering 76 (2006) 568–572 www.elsevier.com/locate/jfoodeng Steeping time and cooking temperature dependence of calcium ion diffusion during microwave nixtamalization of corn J.L. Ferna´ndez-Mun˜oz a,*, E. San Martı´n-Martinez a, J.A.I. Dı´az-Go´ngora a, A. Calderon a, A. Alvarado-Escobar a, H. Ortiz-Ca´rdenas a, M. Leal-Perez b a Centro de Investigacio´n en Ciencia Aplicada y Tecnologı´a Avanzada del IPN, Legaria 694, Col. Irrigacio´n, C.P.11500 Me´xico D. F., Mexico b Union de Ganaderos Asociados de Quere´taro S. A. de C. V., Carretera Quere´taro-Celaya, Km. 6.5, Mexico Received 5 November 2004; accepted 5 June 2005 Available online 10 August 2005 Abstract We report the calcium ion diffusion through the different parts of the maize kernel during microwave nixtamalization, as a func- tion of steeping time, and for two cooked processes, one for 100 min at 72 °C and the other for 45 min at 92 °C. In each case, we carried out several nixtamalization processes, with different steeped time, from 0 to 24 h. By means of atomic absorption spectros- copy we measured calcium content in pericarp, germ and endosperm obtained from maize kernel after each nixtamalization process. We obtained a notable difference of calcium content in those different parts of the maize kernel, being a bigger quantity in the peri- carp and smaller in the endosperm. Calcium ion diffusion in the pericarp and endosperm show a no linear dependence with the steep- ing time and a notable increasing with the cooked temperature. -
Withania Somnifera
1 2 Letter from the Publisher Amanda Klenner Ashwagandha is one of the best-known Ayurvedic herbs used in Western herbalism, and has thousands of years of traditional use in India as a rasāyana (rejuvenative) and an adaptogen. Its name means “smell of the stallion” or “strength of a stallion,” depending on the translator. Some say it is because Ashwagandha tea smells like horse sweat. I disagree. I choose to believe it is because ashwagandha is brilliant at helping us gain strength, stamina, and vigor. As an adaptogen, ashwagandha can moderate stress and immune responses by supporting healthy function of the Hypothalamus- Pituitary-Adrenal (HPA) axis. In other words, it helps reduce our stress hormones, balance our hormones, and nourish the body in a generally safe and effective way. Because of its popularity, it has been studied extensively and is being incorporated into medical treatments for people recovering both from basic illness and from damage done to the body by chemotherapy and radiation. I myself have just come out of having a nasty flu, and am still suffering side effects from it. I am taking ashwagandha and some other adaptogens to help me recover my vitality and nourish my body after a long and debilitating illness. Traditionally, ashwagandha is used in Ayurveda to help balance those with Kapha and Vata leanings, who both tend toward a cold constitution. Kapha people, when imbalanced, are stagnant, damp, and slow. Vata people are scattered, thin, cold, dry, and always busy, but not often in a functional way, when they’re out of balance. -
Wege Zur Musik
The beginnings 40,000 years ago Homo sapiens journeyed up the River Danube in small groups. On the southern edge of the Swabian Alb, in the tundra north of the glacial Alpine foothills, the fami- lies found good living conditions: a wide offering of edible berries, roots and herbs as well as herds of reindeer and wild horses. In the valleys along the rivers they found karst caves which offered protection in the long and bleak winters. Here they made figures of animals and hu-mans, ornaments of pearls and musical instruments. The archaeological finds in some of these caves are so significant that the sites were declared by UNESCO in 2017 as ‘World Heritage Sites of Earliest Ice-age Art’. Since 1993 I have been performing concerts in such caves on archaic musical instruments. Since 2002 I have been joined by the percussion group ‘Banda Maracatu’. Ever since prehis- toric times flutes and drums have formed a perfect musical partnership. It was therefore natu- ral to invite along Gabriele Dalferth who not only made all of the ice-age flutes used in this recording but also masters them. The archaeology of music When looking back on the history of mankind, the period over which music has been docu- mented is a mere flash in time. Prior to that the nature of music was such that once it had fainted away it had disappeared forever. That is the situation for music archaeologists: The music of ice-age hunters and gatherers has gone for all time and cannot be rediscovered. Some musical instruments however have survived for a long time. -
La Fracturation Lato Sensu De L'os Et Du Bois De Cervidé
« À coup d’éclats ! » La fracturation des matières osseuses en Préhistoire : discussion autour d’une modalité d’exploitation en apparence simple et pourtant mal connue Actes de la séance de la Société préhistorique française de Paris (25 avril 2017) Textes publiés sous la direction de Marianne Christensen et Nejma Goutas Paris, Société préhistorique française, 2018 (Séances de la Société préhistorique française, 13), p. 23-42 www.prehistoire.org ISSN : 2263-3847 – ISBN : 2-913745-2-913745-74-1 La fracturation lato sensu de l’os et du bois de cervidé Un bref historique des recherches Marianne Christensen, Nejma Goutas, Céline Bemilli, Aude Chevallier, Jessica Lacarrière, Charlotte Leduc, Olivier Bignon-Lau, Pierre Bodu, Tiphanie Chica-Lefort, Bénédicte Khan, Siegfried Léglise, Romain Malgarini, Élise Tartar, José-Miguel Tejero, Julien Treuillot et Catherine Schwab Résumé : Le présent article propose un bilan historiographique des recherches sur la fracturation de deux matières dures d’origine animale depuis les premières interrogations concernant sa reconnaissance à partir des restes osseux au xixe siècle, l’identification de son origine anthropique ou taphonomique au début du xxe siècle, jusqu’aux recherches ciblées sur ses objectifs, technique et/ou ali- mentaire, au début du xxie siècle. Dans ce but, l’axe de recherche « Ressources animales : acquisition, transformation et utilisation » de l’équipe Ethnologie préhistorique (UMR 7041, ArScAn) a développé, à partir des années 2010-2011, une nouvelle dynamique de recherche sur la fracturation. Les travaux menés ont bénéficié des recherches antérieures, mais en s’inscrivant plus spécifiquement dans une optique très technique. Cet article est ainsi orienté vers l’exploitation technique de l’os et du bois de cervidé et la production de supports potentiels pour des outils dits « peu élaborés ».