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Races of Maize in Bolivia
RACES OF MAIZE IN BOLIVIA Ricardo Ramírez E. David H. Timothy Efraín DÍaz B. U. J. Grant in collaboration with G. Edward Nicholson Edgar Anderson William L. Brown NATIONAL ACADEMY OF SCIENCES- NATIONAL RESEARCH COUNCIL Publication 747 Funds were provided for publication by a contract between the National Academythis of Sciences -National Research Council and The Institute of Inter-American Affairs of the International Cooperation Administration. The grant was made the of the Committee on Preservation of Indigenousfor Strainswork of Maize, under the Agricultural Board, a part of the Division of Biology and Agriculture of the National Academy of Sciences - National Research Council. RACES OF MAIZE IN BOLIVIA Ricardo Ramírez E., David H. Timothy, Efraín Díaz B., and U. J. Grant in collaboration with G. Edward Nicholson Calle, Edgar Anderson, and William L. Brown Publication 747 NATIONAL ACADEMY OF SCIENCES- NATIONAL RESEARCH COUNCIL Washington, D. C. 1960 COMMITTEE ON PRESERVATION OF INDIGENOUS STRAINS OF MAIZE OF THE AGRICULTURAL BOARD DIVISIONOF BIOLOGYAND AGRICULTURE NATIONALACADEMY OF SCIENCES- NATIONALRESEARCH COUNCIL Ralph E. Cleland, Chairman J. Allen Clark, Executive Secretary Edgar Anderson Claud L. Horn Paul C. Mangelsdorf William L. Brown Merle T. Jenkins G. H. Stringfield C. O. Erlanson George F. Sprague Other publications in this series: RACES OF MAIZE IN CUBA William H. Hatheway NAS -NRC Publication 453 I957 Price $1.50 RACES OF MAIZE IN COLOMBIA M. Roberts, U. J. Grant, Ricardo Ramírez E., L. W. H. Hatheway, and D. L. Smith in collaboration with Paul C. Mangelsdorf NAS-NRC Publication 510 1957 Price $1.50 RACES OF MAIZE IN CENTRAL AMERICA E. -
Impact of Food Processing on the Safety Assessment for Proteins Introduced Into Biotechnology-Derived Soybean and Corn Crops ⇑ B.G
Food and Chemical Toxicology 49 (2011) 711–721 Contents lists available at ScienceDirect Food and Chemical Toxicology journal homepage: www.elsevier.com/locate/foodchemtox Review Impact of food processing on the safety assessment for proteins introduced into biotechnology-derived soybean and corn crops ⇑ B.G. Hammond a, , J.M. Jez b a Monsanto Company, Bldg C1N, 800 N. Lindbergh Blvd., St. Louis, Missouri 63167, USA b Washington University, Department of Biology, One Brookings Drive, Campus Box 1137, St. Louis, Missouri 63130, USA article info abstract Article history: The food safety assessment of new agricultural crop varieties developed through biotechnology includes Received 1 October 2010 evaluation of the proteins introduced to impart desired traits. Safety assessments can include dietary risk Accepted 10 December 2010 assessments similar to those performed for chemicals intentionally, or inadvertently added to foods. For Available online 16 December 2010 chemicals, it is assumed they are not degraded during processing of the crop into food fractions. For intro- duced proteins, the situation can be different. Proteins are highly dependent on physical forces in their Keywords: environment to maintain appropriate three-dimensional structure that supports functional activity. Food Biotech crops crops such as corn and soy are not consumed raw but are extensively processed into various food frac- Introduced proteins tions. During processing, proteins in corn and soy are subjected to harsh environmental conditions that Processing soy and corn Denaturation proteins drastically change the physical forces leading to denaturation and loss of protein function. These condi- Dietary exposure tions include thermal processing, changes in pH, reducing agents, mechanical shearing etc. -
Ecosystems and Agro-Biodiversity Across Small and Large-Scale Maize Production Systems, Feeder Study to the “TEEB for Agriculture and Food”
Ecosystems and agro-biodiversity across small and large-scale maize production systems, feeder study to the “TEEB for Agriculture and Food” i Acknowledgements We would like to acknowledge TEEB and the Global Alliance for the Future of Food on supporting this project. We would also like to acknowledge the technical expertise provided by CONABIO´s network of experts outside and inside the institution and the knowledge gained through many years of hard and very robust scientific work of the Mexican research community (and beyond) tightly linked to maize genetic diversity resources. Finally we would specially like to thank the small-scale maize men and women farmers who through time and space have given us the opportunity of benefiting from the biological, genetic and cultural resources they care for. Certification All activities by Comisión Nacional para el Conocimiento y Uso de la Biodiversidad, acting in administrative matters through Nacional Financiera Fideicomiso Fondo para la Biodiversidad (“CONABIO/FFB”) were and are consistent under the Internal Revenue Code Sections 501 (c)(3) and 509(a)(1), (2) or (3). If any lobbying was conducted by CONABIO/FFB (whether or not discussed in this report), CONABIO/FFB complied with the applicable limits of Internal Revenue Code Sections 501(c)(3) and/or 501(h) and 4911. CONABIO/FFB warrants that it is in full compliance with its Grant Agreement with the New venture Fund, dated May 15, 2015, and that, if the grant was subject to any restrictions, all such restrictions were observed. How to cite: CONABIO. 2017. Ecosystems and agro-biodiversity across small and large-scale maize production systems, feeder study to the “TEEB for Agriculture and Food”. -
Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
Restaurant Oriental Wa-Lok
RESTAURANT ORIENTAL WA-LOK DIRECCIÓN:JR.PARURO N.864-LIMA TÉLEFONO: (01) 4270727 RESTAURANT ORIENTAL WA-LOK BOCADITOS APPETIZER 1. JA KAO S/.21.00 Shrimp dumpling 2. CHI CHON FAN CON CARNE S/.17.00 Rice noodle roll with beef 3. CHIN CHON FAN CON LAN GOSTINO S/.20.00 Rice noodle roll with shrimp 4. CHIN CHON FAN SOLO S/.14.00 Rice noodle roll 5. CHIN CHON FAN CON VERDURAS S/.17.00 Rice noodle with vegetables 6. SAM SEN KAO S/.25.00 Pork, mushrooms and green pea dumplings 7. BOLA DE CARNE S/.19.00 Steam meat in shape of ball 8. SIU MAI DE CARNE S/.18.00 Siumai dumpling with beef 9. SIU MAI DE CHANCHO Y LANGOSTINO S/.18.00 Siumai dumpling with pork and shrimp 10. COSTILLA CON TAUSI S/.17.00 Steam short ribs with black beans sauce 11. PATITA DE POLLO CON TAUSI S/.17.00 Chicken feet with black beans 12. ENROLIADO DE PRIMAVERA S/.17.00 Spring rolls 13. ENROLLADO 100 FLORES S/.40.00 100 flowers rolls 14. WANTAN FRITO S/.18.00 Fried wonton 15. SUI KAO FRITO S/.20.00 Fried suikao 16. JAKAO FRITO S/.21.00 Fried shrimp dumpling Dirección: Jr. Paruro N.864-LIMA Tel: (01) 4270727 RESTAURANT ORIENTAL WA-LOK 17. MIN PAO ESPECIAL S/.13.00 Steamed special bun (baozi) 18. MIN PAO DE CHANCHO S/.11.00 Steamed pork bun (baozi) 19. MIN PAO DE POLLO S/.11.00 Steamed chicken bun (baozi) 20. MIN PAO DULCE S/.10.00 Sweet bun (baozi) 21. -
Antojitos Brasas Calentado Brasas
Antojitos APPETIZERS - Let yourself be seduced by these delicious bites Chicharrón con Arepa Fried pork belly with corn cake 7.50 Papas Criollas Yellow potatoes 3.99 Chorizo con Arepa Corn cake and chorizo 6.50 Arepa Pequeña Small corn cake 1.50 Morcilla con Arepa Blood sausage with corn cake 6.50 Yuca Frita Fried cassava 4 Arepa de Chocolo con Queso 5.50 Tajadas Maduras o Tostones Plantain slices 3.50 Sweet corn cake with cheese Arroz Blanco white rice (Regular & Large) 2.50 - 3.50 Tequeños Fried Breaded Cheese Sticks 2 Frijoles Traditional Criollo Beans (Regular & Large) 3.50 - 7.50 Papas Fritas French fries 3.50 Buñuelos Fried Cheese Balls (Regular & Small) 2 - 1.25 Maduro con Queso Sweet plantain with cheese & 5.50 Bocadillo Ensalada del Dia o Repollo Salad 3.50 - 4.90 Empanadas de Carne, Pollo o Vegetariana 2.50 Antojitos Brasas Beef, chicken or veggie empanadas Arepa con Queso Corn cake with cheese 3.99 Papa Rellena Stuffed Potato 3.50 Sopa Pequeña o Grande Soup Small or Large 5 - 7.50 Mazamorra Con Bocadillo o Panela 4.50 Sweet Corn Potion with Guava Dessert or Panela Desayunos BREAKFAST Includes cofe, hot cocoa or aguapanela. Incluye café, chocolate, o aguapanela. All breakfasts come with a choice of beverage: coffee, hot chocolate, or panela water. Huevos Pericos 12.99 Huevos revueltos con hogado y arepa con queso. / Scrambled eggs with Colombian Creola sauce and corn cake with cheese. Omelettes 12.99 Jamón, queso, champiñones, espinacas, con arepa o pan tostado. / Ham, cheese, mushrooms, spinach, with a side of corn cake or toast. -
Let There Be Fry Sa~Ce Which Opened in 1950
{ FOOD & DRINK } 'NEW FLAVOR' OUR FOOT: FRY SAUCE, A REGIONAL CULINARY DELIGHT, IS IN THE NATIONAL SPOTLIGHT By JENNIFER K. BAUER • [email protected] he ketchup company Heinz sparked an international internee temper tantrum lase month when it announced the potential launch of a new product: Mayochup. Heinz plugged ir as a new thing, a pre-made combo of ketchup and mayonnaise. Those of us in the western United Scares know it's norT a new thing. Ir's our beloved fry sauce. Internee outrage poured our. There were those appalled at the idea of mixing ketchup and mayo. Others cried cultural appropriation. A Washington Pose srory listed multiple Latin American countries laying claim to the invention of fry sauce, &om Argentina where its legend begins in the 1920s as "salsa golf," to Puerto Rico, whose residents call it "my-oh-ketchup." In Costa Rica, Colombia, and Venezuela it's called "salsa rosada" or "pink sauce." Germany has a version called rott weiss, which translates to "red-white." But probably those who cried fouJ loudest were members of the Church of Jesus Christ of Latter-day Saines, who widely uphold &y sauce as a Mormon invention. According to this version of the origin story, the condiment was PUBLIC DOMAIN invented by a Salt Lake City chef and Mormon named Don Carlos Joseph Smith receiving the golden plates. Edwards. Edwards got his start selling burgers at a stand at a Pioneer Day celebrarion in 1924 (Pioneer Day being the official Utah holiday commemorating the arrival of Brigham Young and the first Mormon pioneers to the Salt Lake Valley). -
Pisco Y Nazca Doral Lunch Menu
... ... ··············································································· ·:··.. .·•. ..... .. ···· : . ·.·. P I S C O v N A Z C A · ..· CEVICHE GASTROBAR miami spice ° 28 LUNCH FIRST select 1 CAUSA CROCANTE panko shrimp, whipped potato, rocoto aioli CEVICHE CREMOSO fsh, shrimp, creamy leche de tigre, sweet potato, ají limo TOSTONES pulled pork, avocado, salsa criolla, ají amarillo mojo PAPAS A LA HUANCAINA Idaho potatoes, huancaina sauce, boiled egg, botija olives served cold EMPANADAS DE AJí de gallina chicken stew, rocoto pepper aioli, ají amarillo SECOND select 1 ANTICUCHO DE POLLO platter grilled chicken skewers, anticuchera sauce, arroz con choclo, side salad POLLO SALTADO wok-seared chicken, soy and oyster sauce, onions, tomato wedges, arroz con choclo, fries RESACA burger 8 oz. ground beef, rocoto aioli, queso fresco, sweet plantains, ají panca jam, shoestring potatoes, served on a Kaiser roll add fried egg 1.5 TALLARín SALTADO chicken stir-fry, soy and oyster sauce, onions, tomato, ginger, linguini CHICHARRÓN DE PESCADO fried fsh, spicy Asian sauce, arroz chaufa blanco CHAUFA DE MARISCOS shrimp, calamari, chifa fried rice DESSERTS select 1 FLAN ‘crema volteada’ Peruvian style fan, grilled pineapple, quinoa tuile Alfajores 6 Traditional Peruvian cookies flled with dulce de leche SUSPIRO .. dulce de leche custard, meringue, passion fruit glaze . .. .. .. ~ . ·.... ..... ................................................................................. traditional inspired dishes ' spicy ..... .. ... Items subject to -
La Comida Peruana
LA COMIDA COMO CULTURA 2 LA COMIDA COMO CULTURA MARÍA ANGÉLICA MATARAZZO DE BENAVIDES La comida como cultura Lima, 2010 Derechos de la primera edición © María Angélica Matarazzo Dall´Aste de Benavides (Autora – Editora) E-mail: [email protected] Website: www.mariabenavides.com Derechos exclusivos en Perú y el extranjero 1era. Edición, octubre de 2010 Diseño: Carlos Cuadros Impresión: Tarea Asociación Gráfica Educativa Pasaje María Auxiliadora 156-Breña Hecho el depósito legal en la Biblioteca Nacional del Perú Nº 2010-13729 ISBN: 978-612-00-0384-8 Prohibida la reproducción total o parcial del contenido de este libro por cualquier medio sin permiso de la autora. Impreso en el Perú Agradecimientos Desde el año 2005, cuando empecé a pensar en escribir un libro sobre la gran diversidad que existe entre las costumbres dietéticas en nuestro planeta, encontré mucha aceptación entre mis familiares y amigos, y muchos deseos de colaboración sobre el tema. Uno de los primeros fue mi amigo Javier Puga Cobián, cuya colaboración aparece en el capítulo que lleva su nombre. Javier también me regaló el libro de su padre, Relatos trujillanos, y me autorizó citarlo. Mi hermana Filomena me regaló el libro Frutas Brasil Frutas y me mandó una parte considerable de su gran colección de recetas originales. Mi hermana Livia me envió por correo el libro más conocido sobre la comida tradicional brasileña: Dona Benta. Mi nieta Livia Ahr me trajo de Alemania Das Buch vom Kochen und Essen, que conseguí leer con diccionario en mano… Livia y su esposo Markus se han interesado por los aspectos creativos del libro. -
Health Benefits of Purple Corn (Zea Mays L.) Phenolic Compounds
Health Benefits of Purple Corn (Zea mays L.) Phenolic Compounds Fei Lao, Gregory T. Sigurdson, and M. Monica´ Giusti Abstract: Purple corn (Zea mays L.), a grain with one of the deepest shades in the plant kingdom, has caught the attention of the food industry as it could serve as a source for alternatives to synthetic colorants. Also being rich in phenolic compounds with potential health-promoting properties, purple corn is becoming a rising star in the novel ingredients market. Although having been widely advertised as a “healthy” food, the available information on purple corn health benefits has not yet been well reviewed and summarized. In this review, we present compositional information focused on the potential functional phenolic compounds correlated to health-promoting effects. Studies evaluating potential health-benefitting properties, including in vitro tests, cell models, animal and human trials, are also discussed. This paper emphasizes research using purple corn, or its extracts, but some other plant sources with similar phenolic composition to purple corn are also mentioned. Dosage and toxicity of purple corn studies are also reviewed. Purple corn phenolic compounds have been shown in numerous studies to have potent antioxidant, anti-inflammatory, antimutagenic, anticarcinogenic, and anti-angiogenesis properties. They were also found to ameliorate lifestyle diseases, such as obesity, diabetes, hyperglycemia, hypertension, and cardiovascular diseases, based on their strong antioxidant power involving biochemical regulation amelioration. With promising evidence from cell and animal studies, this rich source of health-promoting compounds warrants additional attention to better understand its potential contributions to human health. Keywords: anthocyanins, antioxidants, bioactive compounds, dosage, phenolics Introduction orant has been increasing around the world in recent decades, as Purple corn (Zea mays L.), also known as purple maize, is observed by the increasing importation of purple corn and color native to the Andes region of what is now Peru. -
SKEWERS Mushrooms 15.00 Beef Heart
` Dinner SOPA Y ENSALADAS Chicken Noodle Soup Classic Peruvian hangover soup with rice noodle, cilantro-ginger base, and veggies 13.00 Quinoa Salad Mixed field greens, tomato, Andean corn, queso fresco with passion fruit vinaigrette 13.50 Palta Rellena Stuffed half avocado with chicharron de pollo lime and house mayonnaise 12.00 Mariquita Farm Beet Salad Lime vinaigrette, onions, choclo, cancha, mint, cilantro, potatoes & feta cheese 13.50 CEBICHES WILD CAUGHT N ational dish of Peru (Raw Fish) briefly marinated in leche de tigre, served with tuki-tuki Cebiche Pescado Fresh fish of the day, aji rocoto leche de tigre 19.50 Cebiche Mixto Calamari, mussels, shrimp, and fish in rocoto leche de tigre 23.50 Cebiche Chino-Peruano Ahi tuna, rocoto tamarindo, sweet chili sauce and tuki tuki 22.50 House Made Chips Highly recommended for your cebiche 5.00 BOCADITOS Yucca Fries with huancaina sauce and cotija cheese 11.00 Fried Plantains with tamarindo sauce and cotija cheese 9.00 Mac N Cheese smoked bacon, aged cheddar cheese and Huancaina 14.50 Costillitas Pork spareribs with Gochuang-Inca Kola BBQ sauce, salsa fusion and coleslaw 17.50 Tequeños Crispy wontons filled with ham-Oaxaca cheese. Served with avocado puree and tamarind sauce 13.50 Empanada Hecha en Casa Chicken 13.00 Wild Mushroom 15.00 Beef 14.00 ANTICUCHOS - SKEWERS Peruvian inspired kart street vendor grilled skewers, marinated in panca paste and Peruvian spices. Our selections: Chicken 15.00 Mushrooms 15.00 Beef Heart 16.00 Pork Belly 17.00 CHICHARRONES Nothing is better than our chicharrones…Breaded with rice flour and fried. -
Mazamorra Morada Featured on October 12, 2019 for “Salsa Con Salsa” Demo with Chef Daniela Hurtado
Mazamorra Morada Featured on October 12, 2019 for “Salsa con Salsa” demo with Chef Daniela Hurtado Mazamorra Morada Recipe courtesy of Chef Daniela Hurtado-Castro Yield: 4 cups Ingredients Chica Morada 2 pounds dried purple corn kernels 12 cups water 3 cinnamon sticks 4 cloves 1 apple, cut in chunks 1 pineapple core (you will use the pulp for the mazamorra) Mazamorra 4 cups chicha morada ¼ cup chuño (Peruvian potato starch) ¾ cup water 8 dried and pitted prunes 1 cup Granny Smith apples, diced 1 cup pineapple, diced 2 limes, juiced 1 cup sugar Cinnamon powder for garnish Directions To prepare the mazamorra, you will need to prepare chicha morada first. This will be the base for the preparation of this Peruvian dessert. Place all ingredients in a pot over high heat. When the liquid begins to boil, reduce to a simmer, partially covered, for 2 hours. Strain the liquid into an open container and let cool. Store refrigerated in an airtight container or freeze it for future use. If using the chicha as a refresher, season with sugar and lime juice to taste. Pour the four cups of the chicha morada into a saucepan with the prunes, diced fruit and sugar. Bring to a boil, stir to dissolve the sugar, and reduce to a simmer. In a small bowl, sift the chuño, add the water, and whisk until a smooth paste is formed. Add the chuño paste to the saucepan, keep at a simmer, and stir continuously until the mixture thickens. Turn off heat, stir in the juice of the limes and serve in ramekins or cups.