DOCSLIB.ORG

The Aetiology of Food and Drink Preferences, and Relationships with Adiposity

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

THE AETIOLOGY OF FOOD AND DRINK PREFERENCES, AND RELATIONSHIPS WITH ADIPOSITY Andrea Dominica Smith A thesis submitted for the degree of Doctor of Philosophy in Epidemiology and Public Health UCL DECLARATION I, Andrea Dominica Smith, confirm that the work presented in this thesis is my own. Where information has been derived from other sources, I confirm that this has been indicated in the thesis. 3 4 ACKNOWLEDGEMENTS I would like to express my immense gratitude and appreciation towards Professor Jane Wardle who was imperative in supporting me in securing the PhD Studentship to join the Health Behaviour Research Centre. It is with great sadness that Jane passed away one year into my PhD, but she was the most supportive and academically forward- thinking source of wisdom and advice during that much too brief period. I will forever be grateful for the initial discussions with Jane that shaped the early ideas for this PhD thesis. A big thank you to my fiercely intelligent supervisors - Dr Clare Llewellyn, Dr Alison Fildes and Dr Lucy Cooke. I will never be able to fully convey how grateful I am for your first-class support and your genuine mentorship. Most importantly, thank you for your generosity – for taking so much of your own time to share your knowledge with me, and for answering all my questions over the past years. It has been an amazing and fulfilling journey, and because of your guidance I have been able to learn more and grow beyond anything I ever could imagine. Thank you for making this process so enjoyable. I would also like to thank Dr Frühling Rijsdijk for her statistical advice, and all the input from the various co-authors and anonymous reviewers on the publications that have fed in to this this PhD. Importantly, I would like to thank all my friends (‘colleagues’) at the BSH. Thank you Moritz for introducing me to the wonders of Mx, for being my travel companion to the most wonderful and weird conferences, and for being such a positive friend. And thank you to especially to Anna, Claire, Monica, Alexia, Gemma and all my other BSH PhD friends, I couldn’t have done it without all your support, hugs, and the countless times that you have made me laugh. I would like to thank Professor Plomin for granting me access to the TEDS twin cohort to collect data for this PhD. I am also grateful to the TEDS twins and the RESIST participants that participated in the research that made this PhD possible. I would like to express my gratitude to the MRC for funding my PhD at the BSH, and for giving me the academic liberty to use these funds to self-direct the scope of the research. Thank you to my parents for their unconditional support, love, and trust in me. I cannot thank you enough for investing in my education from day one, and for encouraging me to be happy by doing whatever I want with my life. And thank you to my brother Christopher, for being an infinite source of advice on everything and anything, especially if it is related to IT issues. A big thank you to my friends, near and far. Special shout out to my Brussel’s ‘crew’, and to Mohsin and Uttara. Even if we are spread across four continents, your messages of support are always much appreciated. Thank you to Stratos and Marilina, your friendship means the world to me. And lastly, thank you to my sister Nici. Without you, I would have never considered embarking on this PhD journey. Thank you for being so self-less and hilarious, and for being there for me at any time of the day. You never fail to push and pull me when necessary, and I cannot thank you enough for being so ever-supportive. 5 6 ABSTRACT Food preferences are important drivers of actual food choice, determining micro- and macronutrient intake; and poor dietary quality increases the risk for nutrition-related disease. Greater liking for sweets, fats and snacks has sometimes been related to higher body fat in childhood, yet the relationship in adults remains unclear. Twin studies are a powerful design to understand the importance of nature and nurture in these behaviours. So far, twin research on food preferences has only used young paediatric or adult populations but the relative importance of genes and the environment in shaping these preferences in early adulthood, a period of increasing independence and autonomous food selection, remains unknown. In addition, drink preferences have received little attention, and there is a need to find out if ‘unhealthy’ preferences are modifiable. This thesis uses data from TEDS, a large population-based cohort of 18-19 year old British twins, to assess the aetiology of food and drink preferences, and to investigate the association of food and drink preferences and adiposity, in late adolescence/early adulthood. Study 1 describes the development of a self-reported food and drink preference questionnaire, confirming that food preferences cluster in six traditional categories: vegetables, fruits, meat/fish, dairy, snacks and starches. Study 2 used the twin design to identify substantial genetic influences on preferences for six identified food categories and seven non-alcoholic drink types. In general, genetic effects were slightly higher for food than drink preferences, but the remaining inter-individual variation for all dietary preferences were influenced by non-shared environmental factors (any influences in the wider environment that make twins less similar despite their shared genes and home environment). Study 3a established that cross-sectional associations between dietary preferences and BMI are limited in this age group; only higher liking for dairy foods and non-nutritive sweetened beverages was positively associated with higher adiposity in older adolescents. Study 3b used a BMI- discordant MZ twin design to show that when genetic and shared-environmental confounding is eliminated, food and drink preferences do not explain adiposity differences in genetically-matched individuals. This design allowed to rule-out genetic or shared environmental factors as contributors to BMI-discordance. Lastly, Study 4 developed and piloted a short three-arm randomized controlled trial comparing two sugar reduction strategies (gradual vs. immediate cessation) to assess the feasibility of sweetness preference modification in relation to hot beverages, i.e. hot tea. Intake of sugar in tea decreased substantially in both sugar reduction conditions, without a loss in overall liking of tea. A better understanding of the aetiology of food and preferences, particularly identifying the importance of the wider environment as a salient shaper of both food and drink preferences, and their relationships with adiposity, has important implications for researchers, policy makers and clinicians. Establishing the feasibility of sweetness preference modification in beverages without loss of liking for the beverage is also important for public health initiatives, suggesting that such preference change is possible and likely sustainable over the long-term. 7 8 Contents DECLARATION............................................................................................................... 3 ACKNOWLEDGEMENTS ............................................................................................... 5 CHAPTER 1:LITERATURE REVIEW ON FOOD AND DRINK PREFERENCES .......... 21 1.1 THE IMPORTANCE OF FOOD AND DRINK PREFERENCES FOR HEALTH AND ENERGY BALANCE ....................... 21 1.1.1 Healthcare and societal costs of poor nutrition .......................................................... 21 1.1.2 Measuring food and drink preferences ....................................................................... 22 1.1.3 Associations of food and drink preferences and adiposity or adiposity ...................... 27 1.1.4 Summary of the findings, strengths and limitations of the current literature on the association between food and drink preferences, and measures of adiposity ..................... 27 1.1.5 Aetiology of food and drink preferences ..................................................................... 36 1.2 SUMMARY OF FOOD AND DRINK PREFERENCE RESEARCH .................................................................... 50 CHAPTER 2: AIMS OF THE THESIS ............................................................................ 53 2.1 KEY OBJECTIVES OF THE THESIS ...................................................................................................... 53 2.2 MY CONTRIBUTIONS TO THE RESEARCH OF THIS THESIS ...................................................................... 55 CHAPTER 3:SAMPLING AND METHODOLOGY ......................................................... 57 3.1 STUDY POPULATION, MEASURES AND METHODOLOGY FOR STUDIES 1, 2, AND 3: THE TWINS EARLY DEVELOPMENT STUDY (TEDS) ............................................................................................................. 57 3.2 THE TWINS EARLY DEVELOPMENT STUDY ....................................................................................... 57 1.1.1 Recruitment process and study structure ................................................................... 57 1.1.2 Representativeness of the TEDS sample ...................................................................... 60 1.1.3 Data Collection ............................................................................................................. 62 3.3 MEASURES ................................................................................................................................ 63 1.1.4 Socio-demographic information .................................................................................
Recommended publications
  • Find Moths with Moth Traps

    Find Moths with Moth Traps

    3.5 Sugaring Moth traps will attract the greatest variety of moths, but not all moths are equally attracted to light. Some can be observed using sugary bait instead. Moths come to “sugar” because they feed on nectar, sap and honeydew, all of which are unrefined sources of sugar (however, some moths do not feed as adults, and therefore will never be seen at sugar sources). The success of the technique is variable - warm humid nights with a light wind are best for sugaring (as they are for most forms of mothing), but the technique will also work on far from ideal nights, and not work on nights that seem good for no apparent reason. Ingredients 454g Tin of Black Treacle 1Kg Brown Sugar (the darker the better) 500ml Brown Ale or Bitter (fizzy drink like cola will do as an alternative) Paint brush. Slowly heat the ale (or cola) in a large pan and simmer for five minutes. Stir in and dissolve the sugar, followed by the treacle and then simmer for two more minutes. Allow to cool before decanting into a container. A drop of rum stirred in just before use is recommended but not essential. Paint the mixture about eye level onto 10- 20 tree trunks or fence posts just before dusk and check for moths by torch-light for the first two hours of darkness. A variation of this technique is “ wine roping ”. This works on a similar principle to the above. Ingredients Bottle of cheap red wine 1kg sugar 1m lengths of thick cord or light rope made from absorbent material.
  • Cabot Creamery Cooperative Receives U.S. Dairy Sustainability

    Cabot Creamery Cooperative Receives U.S. Dairy Sustainability

    June 24, 2016 • Vol. 80, Num ber 6 Published monthly by the Vermont Agency of Agriculture • www.vermontagriculture.com Cabot Creamery Cooperative Receives U.S. Dairy Sustainability Award for Real Farm Power™ Program Effort to Reduce Food Waste and Energy Use Has Cows Providing Cream and Electricity for Cabot Butter By Laura Hardie, New England Dairy U .S . Dairy®, established under Promotion Board the leadership of dairy farmers, announced its fifth annual U .S . abot Creamery Cooperative Dairy Sustainability Awards during has been recognized with a a ceremony May 11 in Chicago . C2016 U .S . Dairy Sustainability The program recognizes dairy farms, Award for Outstanding Dairy businesses and partnerships whose Processing & Manufacturing sustainable practices positively Sustainability . The cooperative impact the health and well-being of was selected for its Real Farm consumers, communities, animals Power™ program which is the and the environment . latest in a series of sustainability Real Farm Power™ reduces projects pioneered by the 1,200 greenhouse gas emissions by 5,680 dairy-farm families of Agri-Mark tons annually while generating 2,200 dairy cooperative, owner of Cabot megawatt hours (MWh) of clean, Members of Cabot Creamery Cooperative accept the 2016 U.S. Dairy Creamery Cooperative . The program renewable energy per year to offset Sustainability Award for Outstanding Dairy Processing & Manufacturing takes a closed-loop approach, the power needed to make Cabot™ Sustainability in Chicago, Illinois on May 11, 2016. From Left to right: Amanda recycling cow manure, food scraps butter . The $2 .8 million project is Freund of Freund’s Farm Market and Bakery, Ann Hoogenboom of Cabot and food processing by-products expected to have a six-year payback, Creamery Cooperative, Steven Barstow II of Barstow’s Longview Farm, Phil to produce renewable energy on a and it offers a blueprint for scaling Lempert journalist and the Supermarket Guru, Caroline Barstow of Barstow’s Massachusetts dairy farm .
  • Maple Cream Machine

    Maple Cream Machine

    USER MANUAL CDL MAPLE CREAM MACHINE CDL Maple Sugaring Equipment Inc. [Type a quote from the document or the summary of an interesting point. You can position the text box anywhere in the document. Use the Text Box Tools tab to change the formatting of the pull quote text box.] Thank-you for choosing a CDL Maple Cream Machine. Our years of experience serving maple producers guarantees that you have acquired an efficient and good quality piece of equipment. Before installing and operating the equipment, make sure you understand all of the instructions in this manual. In addition, if any problem occurs upon receipt of your equipment, immediately contact your local representative or CDL. TAKE NOTES Take note of the following details for future reference: Brand: _________________________________________ Purchase date: ___________________________________ Model number: ___________________________________ Serial number: ___________________________________ Serial Number Location: The serial number is located on the side of the machine. Dimensions 8 liters 16 liters Width : 63cm /25po 64cm /25.5po Height: 68cm /27po 76cm /30po Depth: 50cm /20po 71cm /28po Total weight : 41kg /90lb 55kg /120lb CDL Maple Sugaring Equipment Inc. 2 [Type a quote from the document or the summary of an interesting point. You can position the text box anywhere in the document. Use the Text Box Tools tab to change the formatting of the pull quote text box.] Must be done before using the cream machine for the first time Prepare a solution of soapy water and add ¼ cup (250 ml) of vinegar or acetic acid in 1 gallon (4 liters) of soapy water. Pour the solution in the funnel of the cream machine and run it for at least 5 minutes.
  • Sugar and Wine Ropes

    Sugar and Wine Ropes

    SUGAR AND WINE ROPES Another approach to the capture of moths is the use of sugar traps and wine roping. In this approach, a strong, sweet mixture is painted onto posts, fences or trees, or an impregnated rope is draped over suitable supports. Moths will visit the `trap' to feed, and can then be potted for examination. Light traps will attract the greatest variety of moths, but some species, which are very rare at light, can be found more frequently by sugaring e.g. Old Lady. The simplest form of sugaring consists of the use of rotting fruit as an attractant. A netting bag can be suspended over the bait, and the moths will be attracted to the fruit by scent, will feed, and then be captured in the trap. This is the classic method of trapping some tropical butterflies but can also be used for moths in this country. Alternatively ‘sugaring’ can be tried and there are may different or secret recipes that have been tried over many years but the standard recipe seems to be the following: Place approximately ½ a pint of beer (stout works well) in a saucepan together with about 1kg of brown sugar (unrefined sugar is good, and dark molasses sugar is even better) and about 0.5kg of dark treacle. Bring the mixture to the boil stirring continuously to dissolve the sugar and treacle into the mixture. Simmer for about five minutes, and then remove from the heat and allow to cool. While the mixture cools, a scum will form on the surface. This is sugar crystallizing out of the solution and it should be stirred back into the mixture.
  • O/484/20 156Kb

    O/484/20 156Kb

    O/484/20 TRADE MARKS ACT 1994 IN THE MATTER OF APPLICATION NO. UK00003400546 BY FARMHOUSE FARE LIMITED TO REGISTER: GUDPUD AS A TRADE MARK IN CLASS 30 AND IN THE MATTER OF THE OPPOSITION THERETO UNDER NO. 417541 BY MOLKEREI ALOIS MÜLLER GMBH & CO. KG BACKGROUND AND PLEADINGS 1. On 20 May 2019, Farmhouse Fare Limited (“the applicant”) applied to register the trade mark shown on the cover page of this decision in the UK. The application was published for opposition purposes on 31 May 2019 and registration is sought for the following goods: Class 30: Puddings; dessert puddings; ready-to-eat puddings; prepared desserts [confectionery]; farinaceous foods; non-medicated flour confections; frozen dairy confections; frozen confections; chocolate confections. 2. On 2 September 2019, the application was opposed by Molkerei Alois Müller GmbH & Co. KG (“the opponent”). The opposition was initially based on sections 5(2)(b), 5(3) and 5(4) of the Trade Marks Act 1994 (“the Act”). 3. In its written submissions, the opponent confirmed that it wished to withdraw its opposition based upon sections 5(3) and 5(4) of the Act and that the opposition would proceed based on section 5(2)(b) of the Act only. On 13 January 2020, the Tribunal wrote to the opponent confirming that: “It is noted you wish to limit your opposition to the grounds of section 5(2)(b) only. The opposition will now proceed under section 5(2)(b). As no statement of use is claimed in your notice of opposition, the proceedings will continue.” 4.
  • Common Questions Asked About Maple Sugaring in North America; Answered Using Documentation from the Colonial Era

    Common Questions Asked About Maple Sugaring in North America; Answered Using Documentation from the Colonial Era

    Common Questions asked about Maple Sugaring in North America; Answered using Documentation from the Colonial Era. Compiled by Jeff Pavlik colonialbaker.net The purpose of this paper is to present an extensive survey of primary source documents that relate to the making of maple sugar in the seventeenth and eighteenth centuries. I have included some authors from the nineteenth century who provided observations of common practices and terms that sharpen the details of our understanding of sugaring during this era. The structure of this paper allows for people interested in public education, historical reenactment or further research to look at the subject through the eyes of those who witnessed these events rather than my own interpretation and prose. I hope that by providing answers to common questions about sugaring the educator can anticipate what the public might be interested in, and then fashion a narrative explanation that focuses attention to historical knowledge of a specific time and place. What was said by those who were sugaring in the colonial era is always more interesting than broad statements and wide-sweeping generalizations of modern writers. My own bias and interest in Native and French cultures of the Great Lakes during this period is evident from the sources I draw upon. But it should be noted that these sources tended to be more extensive and illustrative than documents from this era in the British colonies. There is quite a bit of information on sugaring during the first decades of the United States, some of these documents reference in passing sugaring at an early time in the colonies.
  • Sweet Sugaring

    Sweet Sugaring

    WHAT’S HAPPENING? WINTER Sweet Sugaring WHAT’S THE Big Idea? Materials Enduring Understandings Cycles Sugarbush • We can impact cycles: Humans can use the water cycle to Spring by Change over Time Marsha Wilson their benefi t. Chall • Sap, consisting mainly of water, can be changed into sweet access to sugar syrup by heating the sap to evaporate most of the water. maple tree(s) early spring weather, when Objectives days are above freezing temperatures, but nights dip • Children demonstrate an understanding of the sugaring process. into freezing • Children show interest and curiosity about the water cycle. electric drill • Children discover what happens to sap when it is boiled. taps (also called spouts or spiles) bucket or plastic container Directions soup pot 1. Ask the children, Have you ever tasted maple syrup? Do you know where candy thermometer we get maple syrup? Discuss the changes in the weather that signal its wool or cotton fi lter sugaring time, as winter turns into spring. Cold nights and warm days are a signal for the sap in trees to start moving. 2. Read Sugarbush Spring by Marsha Wilson Chall and Tip!Check www.leaderevaporator.com to talk about what had to happen to make maple syrup. purchase taps and other sugaring equipment. 3. If possible, tap a sugar maple tree in your school- yard. Trees that are 31–53 inches in circumference can safely take one tap, 54–75 inches 2 taps, and over Cultivating Joy & Wonder 150 Sap Facts All trees have sap but the sugar maple has a higher sugar content than other trees.
  • Vermontville Maple Syrup

    Vermontville Maple Syrup

    , A aoser Look, by Richard M. Klein Maple Syrup: Confection from the Forest The sap that comes from the tree is comparable taste. The sugar concen­ Fortunately, sugaring in upper New rainwater-dear and with comparable nation averages less than 3 percent England and adjacent Canada is a taste, but boiling turns it into sucrose, almost below the amount part-time job during the farm's slack the only topping fit for pancakes capable of Stimulating taste buds. But season and is rarely seen as much more averages can be misleading. Syrup than icing on a family's economic producers have known for over a cen­ cake. Even in romantic, nostalgia­ JUSt about everyone has seen nostalgic tury that the magnificent, Stately trees filled, picture-postcard-scenic Ver­ Currier and Ives prints of 19th-century that line country roads in New En­ mont, maple sugar amounts to a very maple sugaring, an operation that gland or the umbrella-shaped giants small fraction of the «anomy of the made Vermont's most renowned growing in solitary grandeur in state-dairying and those lovely product-next to Calvin Coolidge, of pastures tend to produce sweeter saps tourists and skiers are what keep the course. Modern producers in the syrup than do the average run of trees in a state semi-solvent. states of Vermont, New York, Ohio sugarbush (a stand of maple). Some of and in La Belle Province, Quebec, these trees contain sap with up to 8 Native American enterprise plug their trees into plastic tube sys­ percent sugar and this high sugar con­ The early settlers of the North Amer­ tems and vacuum pumps, feed the sap centration usually goes along with a ican colonies probably were unfamil­ directly into oil-fired stainless steel high rate of sap flow.
  • Minced & Moist Diet

    Minced & Moist Diet

    Minced & moist diet Information for patients, relatives and carers Speech and Language Therapy (SLT) My speech therapist’s name is: Telephone number: SLT recommendations · · · · _______________________________________________________________ · _______________________________________________________________ Dietetics My dietitian’s name is: Telephone number: Dietary recommendations · · · · · Berkshire Healthcare Speech & Language Therapists 0118 938 2136 Berkshire Healthcare Dietitians 01635 273 422 Why do I need to have a minced and moist diet? Your swallow has been assessed by a qualified speech and language therapist. The assessment revealed that if you eat food that is not minced and moist you will be at increased risk of one or more of the following: · Choking/coughing. · Repeated chest infections. · Pneumonia. · Weight loss. What is a minced and moist diet? · Can be eaten with a fork or spoon · Can be scooped and shaped on a plate · Small lumps (maximum size =4mm) · Lumps are easy to squash with tongue · Meat and fish should be tender and finely minced or chopped. This should be served in very thick, smooth, non-pouring sauce or gravy. If this texture cannot be achieved, meat should be puréed*. · Hard cheese should be fully melted into hot dishes. · Lentils and beans should be well cooked and mashed or sieved to remove husks · Regular bread should be avoided unless specific recommendations have been provided by your speech and language therapist (SLT). How to test if food is suitable · Fork and spoon pressure – when pressed with a fork, food easily comes through the prongs of a fork. Food is easily mashed with a fork. · Spoon tilt – will hold its shape on a spoon. A spoonful may slide or pour from a spoon when it is turned sideways or slightly shaken.
  • Matrix-Induced Sugaring-Out: a Simple and Rapid Sample Preparation Method for the Determination of Neonicotinoid Pesticides in Honey

    Matrix-Induced Sugaring-Out: a Simple and Rapid Sample Preparation Method for the Determination of Neonicotinoid Pesticides in Honey

    molecules Article Matrix-Induced Sugaring-Out: A Simple and Rapid Sample Preparation Method for the Determination of Neonicotinoid Pesticides in Honey Wenbin Chen 1,* , Siyuan Wu 2, Jianing Zhang 2, Fengjie Yu 2, Jianbo Hou 3, Xiaoqing Miao 1,2 and Xijuan Tu 1,* 1 College of Bee Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China 2 College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China 3 Zhejiang Academy of Science and Technology for Inspection and Quarantine, Hangzhou 310016, China * Correspondence: [email protected] (W.C.); [email protected] (X.T.) Academic Editor: Tomasz Tuzimski Received: 6 July 2019; Accepted: 29 July 2019; Published: 30 July 2019 Abstract: In the present work, we developed a simple and rapid sample preparation method for the determination of neonicotinoid pesticides in honey based on the matrix-induced sugaring-out. Since there is a high concentration of sugars in the honey matrix, the honey samples were mixed directly with acetonitrile (ACN)-water mixture to trigger the phase separation. Analytes were extracted into the upper ACN phase without additional phase separation agents and injected into the HPLC system for the analysis. Parameters of this matrix-induced sugaring-out method were systematically investigated. The optimal protocol involves 2 g honey mixed with 4 mL ACN-water mixture (v/v, 60:40). In addition, this simple sample preparation method was compared with two other ACN-water-based homogenous liquid-liquid extraction methods, including salting-out assisted liquid-liquid extraction and subzero-temperature assisted liquid-liquid extraction. The present method was fully validated, the obtained limits of detection (LODs) and limits of quantification (LOQs) were from 21 to 27 and 70 to 90 µg/kg, respectively.
  • Meniu Orhideea RO-EN 2018.Pdf

    Meniu Orhideea RO-EN 2018.Pdf

    BUN VENIT LA RESTAURANTUL ORHIDEEA! La noi, sănătatea are savoare! Descoperă paradisul sofisticat al florii de orhidee în meniul restaurantului Orhideea by Nevis. Indiferent de alegerea făcută, calitatea și finețea meniurilor propuse de bucătarii noștri vor fi o încântare pentru sufletul dumneavoastră deoarece pentru noi prepararea mâncărurilor chiar este o plăcere! Poftă bună!!! Deoarece folosim în mare măsură ingrediente proaspete, este posibil ca unele preparate să nu fie disponibile. SĂNĂTATEA ÎNCEPE DIN FARFURIE WELCOME TO RESTAURANT ORHIDEEA! The place where You can eat healthy and delicious food! Discover the orchid’s sophisticated paradise in the menu of Ora- dea’s first wellness restaurant. No matter what You chose, the quality and delicacy of the dishes prepared by our chefs will delight Your soul – because preparing great food is a real pleasure for us! Bon appétit!!! As our products are mostly made of fresh ingredients, some of them may not be permanently available. HEALTH BEGINS AT YOUR TABLE! Vă mulțumim că ați ales restaurantul Orhideea by Nevis Suntem atenți la cele mai mici detalii pentru că ne dorim să aveți o experiență culinară cât mai plăcută, de aceea vă informăm asupra faptului că produsele preparate pe care le găsiți în meniul nostru pot conține alergeni precum : • Cereale care conțin gluten • Crustacee și produse derivate • Ouă și produse derivate • Pește și produse derivate • Arahide și produse derivate • Lapte și produse derivate • Țelină și produse derivate • Muștar și produse derivate • Semințe de susan și
  • Dalmatian Cooking: Cuisine of the Slavic Mediterranean Ebook, Epub

    Dalmatian Cooking: Cuisine of the Slavic Mediterranean Ebook, Epub

    DALMATIAN COOKING: CUISINE OF THE SLAVIC MEDITERRANEAN PDF, EPUB, EBOOK John J Goddard | 274 pages | 17 Oct 2012 | Createspace | 9781468166187 | English | United States About Croatia — Fešta - The Croatian Food & Wine Festival Brudet , brodet or brodeto is a fish stew made in Croatian regions of Dalmatia, Kvarner and Istria, as well as along the coast of Montenegro. It consists of several types of fish stewed with spices and red wine, and the most important aspect of brudet is its simplicity of preparation and the fact that it is typically prepared in a single pot. It is usually served with polenta which soaks up the fish broth, while other recipes serve it with potatoes or bread. Brudets can significantly vary in style, composition and flavor, depending upon the types of ingredients and cooking styles used. Kulen is a type of flavoured sausage made of minced pork that is traditionally produced in Croatia Slavonia and Serbia Vojvodina. In parts of Slavonia, kulen is called kulin in Ikavian accent. The meat is low-fat, rather brittle and dense, and the flavour is spicy with the hot red paprika bringing it aroma and colour, and garlic for additional spice. The original kulen recipe does not contain black pepper; its hot flavour comes from the paprika. The traditional time of producing kulen is during the pig slaughter done every autumn by most households. Kulen matures during the winter; it can be eaten at this time, although not fully dried and cured yet, with very hot taste, but it will develop its full taste by the following summer.