DOCSLIB.ORG

Brain Food Brain Food Brain Fo

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Brain Food Brain Food Brain Fo BRAIN FOOD B RAIN FOOD BRAIN FOOD BRAIN FOOD B R A IN FOOD BRAIN FOOD BRAIN FOOD WHEN A CULINARY DREAM TEAM announced they were raising money on Kickstarter to self- publish a biographical cookbook called Unforgettable: Bold Flavors from Paula Wolfert’s Renegade Life, food world illuminati rushed to back the project, rallying around Paula as word spread of her dementia. In Part 1 of the following story, cookbook author Peggy Knickerbocker shares tales of the making of Unforgettable and Paula’s influence on the country’s culinary awakening. In Part 2, we distill the emerging science from the next frontier in food—the gut–brain connection—and share a plan for what to eat for better cognition, focus, and mental health. We conclude with a tool kit of resources for anyone who wants to know more about the aging brain. Why now? Paula’s story inspired us to take a deeper look at Alzheimer’s prevention and advocacy through the lens of food. Too much about the country’s sixth-most fatal disease remains a mystery. A healthier diet is not a cure-all, but com- bined with sleep and exercise, it’s a great place to start. As Knickerbocker writes about her friend’s experience, “There’s hope in taking charge.” —HUNTER LEWIS NOVEMBER 2016 COOKING LIGHT 167 BRAIN FOOD PART 1 PPAULAAULA WWOLFERTOLFERT at the enormous kitchen island in her home in the hills above Sonoma, A RENEGADE’S LAST STAND California. A RENEGADE’S LAST STAND A RENEGADE’S LAST STAND A RENEGADE’S LAST STAND A RENEGADE’S LAST STAND A RENEGADE’S LAST STAND A RENEGADE’S LAST STAND A RENEGADE’S LAST STAND A RENEGADE’S LAST STAND A RENEGADE’S LAST STAND A RENEGADE’S LAST STAND A RENEGADE’S LAST STAND A RENEGADE’S LAST STAND A RENEGADE’S LAST STAND CULINARY LEGEND PAULA WOLFERT FIGHTS A SPIRITED BATTLE AGAINST ALZHEIMER’S USING FOOD, FRIENDS, AND LAUGHTER AS MEDICINE. STORY BY PEGGY KNICKERBOCKER PHOTOGRAPHY BY ERIC WOLFINGER NOVEMBER 2016 COOKING LIGHT 169 pesto, for instance, or they might argue A DIAGNOSIS made an appointment with a nutri- At age seven, after her that a true Genovese pesto could only tionist, Sharon Meyer, an associate grandparents moved to be made with the tiny leaves of basil of Madison’s, who approved of Paula’s from Liguria. Paula would say to use [Bill Bayer] felt drawn well-researched regimen. Paula read Manhattan, she ran away what we had on hand and not to take to Paula’s strength, which blogs and newsletters in support of to their Midtown apartment pesto making too seriously. belied her vulnerability. her newly found dietary path. [See by riding the subway. Her While she never nitpicked the size “A Tool Kit of Resources,” page 190.] of a basil leaf, Paula went to pains- “She had children to Since no real cure has yet been grandmother lovingly taking lengths to document authentic support, and she’d made discovered, Paula did what she knew played along, “hiding” her recipes from the source. There was a a career out of basically best: She treated food as medicine. in the basement and telling gentle joke among her food writer Paula was never comfortable with friends that Saveur magazine had nothing,” he recalled. physical exertion. In 2000, you would her she’d feed her onion asked for 600 words on the canelé de “She was a powerhouse. have thought she had run a marathon sandwiches. (“They’ll smell Bordeaux, which she described as Aggressive, but not in walking a few blocks from our hotel in me out!” the young Paula “a magical bakery confection, a cake Bologna, Italy, to the opening ceremony with a rich custardy interior enclosed an off-putting way. There of a Slow Food conference. She begged protested.) But that night by a thin caramelized shell.” But was something about for water, her face grew bright red, and Bertha took her back Paula learned so much, having become her eyes. There was a she panted along the way. So when she to Brooklyn. Concerned friendly with a secret brotherhood told me recently she jogged daily for of Bordeaux bakers, that she sent in vulnerability in them, 30 minutes on a treadmill, I didn’t about her reckless behavior, thousands of words. which was at odds with believe her. “Not only that,” she said, her mother sent her to a She sought “Big Taste . food that her brassy personality.” “I also take yoga and qigong classes, preeminent psychiatrist, is deeply satisfying and that appeals to and I meditate.” all the senses,” as described in Paula EMILY KAISER THELIN, Unforgettable: Bold Paula also finds comfort in a social a relative, who told her Wolfert’s World of Food. As we became Flavors from Paula Wolfert’s Renegade Life routine. She organized a local Memory parents, “She’s a renegade. close, we were both testing recipes for Café (a spot for people with memory Do not worry about her.” our cookbooks, my first and her fifth. loss to support each other and socialize), I’ll never forget bringing her a taste of NE DAY in 2013, Paula and she meets weekly with six women EMILY KAISER THELIN, Unforgettable: Bold romesco. She put the roasted pepper told me her memory had for “Lunch Bunch.” She traveled to Flavors from Paula Wolfert’s Renegade Life sauce in her mouth, closed her eyes, O been perilously slipping, Washington, D.C., as a spokeswoman and said, “Are you in love with the so she’d gone in for tests. for the Alzheimer’s Association to flavors? I mean madly in love?” If I I called to hear the outcome: It was as discuss the importance of getting HERE WAS PAULA hesitated, even for a second, she’d say, she’d suspected. Catherine Madison, tested, taking medication to slow the Wolfert—queen of couscous, “Dump it.” The recipe stayed inOlive MD, a San Francisco neurologist spe- cognitive decline, and speaking out doyenne of Mediterranean Oil: From Tree to Table. She was oblivi- cializing in dementia and now director for a cure. “You can’t be ashamed; you T and Middle Eastern cooking, ous to the ways like this in which she of the Ray Dolby Brain Health Center, have to come out and fight,” Paula five-time James Beard Award–winning helped my career. She’d never let me detected mild cognitive impairment, insisted. She treated her diagnosis with author—disembarking my long flight call her my mentor because it carried a precursor to Alzheimer’s disease, in the same vigor she put forth when we to Casablanca, Morocco. Paula was my too much weight. Anointed by Paula, Paula’s MRI. traveled thousands of miles to Spain to Julia Child, M. F. K. Fisher, and Elizabeth Back home, we became fast friends. PAULA REVIEWS a recipe from her I was on a fast track to my master’s “I’m not one to feel sorry for myself,” track down the production of Bomba David all wrapped into one, and I was From the first time I picked her up seminal 1983 book The Cooking of degree in gastronomic writing. Paula told me then. “Besides, I’d rice, the ideal grain for making paella. standing beside her, by chance, in 1994, to go to a Spanish restaurant on Southwest France. And then after a few years, yearn- already done my homework and had She was serious about slowing down along with a couple hundred chefs and Russian Hill, where we both lived, ing for a taste of country living, Paula been studying alternative treatments the disease. food writers. I, the newcomer to food she was open and funny. I ate her and Bill bought a contemporary for dementia on the Web,” especially After the diagnosis, I put off visiting writing, was charmed to be listening to words. I loved her upbeat energy, cardoons. Alice Waters invited her to house in a wooded enclave above the work of Dale E. Bredesen, MD, because of my own self-centered fear. I her greet and gossip with her cohorts. her inquisitiveness, her immediacy. dinners at Chez Panisse and parties at Sonoma. She’d had it with San of the Buck Institute for Research on had some skin in the game, too: I’d seen “Hey,” she said, squinting at my Since she didn’t drive, I took her her house. “Why is everybody being so Francisco’s hills, the wind and fog. Aging and UCLA’s Alzheimer’s research my brilliant drama critic father’s debil- name tag. “We both write for the same grocery shopping and to the Ferry nice to me around here?” Paula, the She’d grown weary of all the dinners center. Paula immediately embarked on itating demise as a result of Alzheimer’s magazine.” She immediately made me Plaza Farmers Market weekly. There, former New Yorker, would ask. She sat and lunches, the constant chatter her own improvised dietetic therapy. In in 1985, and that, too, of his rosy- feel like a colleague. As the line inched young chefs timidly approached her to on culinary panels where she shared about food. She was ready to make her research on the effects of nutrition cheeked Irish mother in the mid-’60s. along, we found we were neighbors in extend an invitation to their fledgling generously and injected moments of new friends who didn’t cook and to on brain function, Paula contacted I’d been in an inter mittent state of San Francisco, where she and her restaurants.
Load more

Recommended publications
  • CLAY POT COOKING RECIPES Chicken with 40 Cloves of Garlic
    3. Separate garlic cloves and add to casserole. Stir in wine, chicken stock, thyme, rosemary, bay leaf, and remaining l/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat to medium- CLAY POT low, cover, and cook until chicken is no longer pink in center, about 25 minutes. Remove and discard bay leaf. Transfer chicken and garlic to a serving dish. COOKING 4. Skim fat from cooking liquid and discard. Bring cooking liquid to a boil and cook until liquid is reduced to 1 cup, 2 to 3 minutes. Stir in RECIPES remaining 2 tablespoons butter and pour over chicken. Chicken Tagine with Green Olives & Preserved Lemon Chicken With 40 Cloves Of Garlic If you can, make this dish as Moroccan women have for centuries, in the When garlic is slowly simmered, it mellows and becomes almost sweet in cone-topped clay cooker that gives it its name - otherwise a Dutch oven works well. Traditionally, preserved lemons require curing in salt for at least flavor. Serve this stew with crusty bread onto which the softened garlic may two weeks. But this method, discovered by Paula Wolfert, takes only five be spread. days. And, you can preserve just one or two lemons instead of making a Ingredients large batch. Try them chopped and mixed with green olives for an hors d'oeuvre, or place one inside a chicken before roasting, or chopped, in the 2 heads of garlic cavity of a fish. 4 tablespoons butter 1 tablespoon olive oil Ingredients 1 (3-pound) chicken, cut into serving pieces 8 large chicken thighs, skinned 1 teaspoon salt 3/4 cup finely chopped
    [Show full text]
  • International Research Scientific Review on Foo International Journal of Trend in Scientific Research and Development (IJTSRD)
    International Journal of Trend in Scientific Research and Development (IJTSRD) International Open Access Journal ISSN No: 2456 - 6470 | www.ijtsrd.com | Volume - 2 | Issue – 4 Scientific Review on Food Custom of Siddha G. Rathiga1, T. Lakshmi Kantham2 1PG Scholar, Dept. of Maruthuvam, National Institute of Siddha, Chennai, Tamil Nadu, India 2Lecturer, Dept. of Maruthuvam, National Institute of Siddha, Chennai, Tamil Nadu, India ABSTRACT Now a days prevalence of life style diseases like “Thiraviyalum thilunarnthae thinranupa vippar diabetes, blood pressure, cancer etc. are very high when compared to few decades before. Our ancestors Paraviyanoi kaanarayp pala rivayather had much better overall health than us. This is just Meyyaing kalithidukon mikkayul pechreraezh because of their lifestyle which was very close to nature. Preventive medical care was gained an Vaiyaing kaliththudavazh vaar.” important place in Siddha system of medicine. New strategies have been developed for combating specific - pathartha gunapadam deficiencies for example nutritional blindness and This poem emphasises the importance of choosing the iodine deficiency disorders. The recognition of the quality and seasonal aspect of food items, to get a role of vitamins, minerals, proteins and other nutrients strength and long life. and more recently dietary fibre emphasize the pivotal role of the nutritive components in preventive Traditional wisdom about processing of food its medicine. This review focuses the scientific basis of preservation techniques and their therapeutic effects certain traditional Siddha food customs which would have been established for many generations in India. be supportive in the prevention of life style diseases. Indian traditional foods are recognized as functional food because of the presence of functional Keywords: Preventive medicine, Siddha, Life style components like body healing, antioxidant, dietary disorders, Dietary pattern, Nutritional blindness fibers and probiotics.
    [Show full text]
  • Cooking Encyclopedia Final
    Table of Contents Introduction 02 Know Your Cuts! 03-04 Help Yourself 05-06 Count Your Calories 05-06 Eat Smart - Calorie-Cutting Tips 07 Healthy, Wealthy & Wise (Health Section) 08 Herbs That Heal 08 Drink Your Way to Health 09 Eat Fit to Burn Fat 10 Eat Well, Live Well 11 What’s Cooking 12 Diabetic-Friendly Recipes 12-14 Blood Pressure-Friendly Recipes 15-16 Cholesterol-Friendly Recipes 17 Pregnancy-Friendly Recipes 17-19 Dishwashing Recipe for Sparkling Dishes 20 Kitchen SOS (Kitchen Tips Section) 21 Brush Up on Your Cooking Terminology (Glossary) 22-24 INTRODUCTION Food, as an art form, is unique in many ways. Reaching the perfect balance of unique flavors and textures is the essence of a good meal. Although being a chef requires craftsmanship, it is all the more important to be invested in the meal you are cooking than the cooking technique, intricacies & skills involved. To satiate your cooking sensibilities, Lemon Max Paste is here with a Cooking Encyclopedia that not only covers essential everyday ingredients, but includes cooking techniques, delicious recipes, helpful hints & masterful instructions to ensure you achieve a culinary masterpiece, whatever you choose to cook! So gear up, arm yourself with the ingredients listed in your favorite recipe in this Book. Remember to keep Lemon Max Paste handy for a quick clean-up afterwards Let’s get cooking! KNOW YOUR CUTS Each cut of meat has its own unique flavor and texture. That’s why choosing the right cut of meat is important; in fact, it can make or break your meal! See our visual guide to help you choose your cut of meat & get the most out of it.
    [Show full text]
  • 900 Series Kamado Grill Owner’S Manual
    900 Series Kamado Grill Owner’s Manual Welcome to Kamado cooking! Our Icon Kamado is based on 3,000+ years of clay pot cooking from around the world. Over generations our ancestors have continued to refine Kamado techniques for grilling, smoking, baking and cooking all types of food, including meats, poultry, fish and vegetables. Kamado cooking locks in moisture and provides a variety of ways to infuse different tastes into your foods, turning weekend grillers into neighborhood chefs. Our Icon Kamado builds on this heritage with fresh aesthetics, safety and convenience features, a user-friendly easy-lift lid with spring assist and high-quality materials to define a new industry standard for design and innovation. The thick ceramic construction of our grill provides superior thermal insulation allowing you to grill, cook, bake or smoke regardless of the season - from the hot summer days in our Patented home town of St. Louis to the cold snowy days in Bangor, Maine. In this manual we provide the basics to get you cooking and invite you to our website, www.icongrills.com, where we share recipes, detailed Use & Care information and contact information if you need more help. From our entire team here at Icon Grills, thanks for your purchase. Here’s to becoming the destination eatery in your neighborhood! Cooking with your Kamado Your new Icon Kamado is the complete outdoor cooking appliance that allows you to sear, grill, bake and smoke all types of food. For best results, we recommend using natural lump charcoal made from hardwoods. Compared to briquettes, natural charcoals start faster, burn cleaner and longer, reach higher temperatures and produce less ash.
    [Show full text]
  • Decline in the Use and Production of Red-Earthenware Cooking Vessels in the Northeast, 1780-1880," Northeast Historical Archaeology: Vol
    Northeast Historical Archaeology Volume 42 Foodways on the Menu: Understanding the Lives of Households and Communities through the Article 7 Interpretation of Meals and Food-Related Practices 2013 Decline in the Use and Production of Red- Earthenware Cooking Vessels in the Northeast, 1780-1880 Meta F. Janowitz Follow this and additional works at: http://orb.binghamton.edu/neha Part of the Archaeological Anthropology Commons Recommended Citation Janowitz, Meta F. (2013) "Decline in the Use and Production of Red-Earthenware Cooking Vessels in the Northeast, 1780-1880," Northeast Historical Archaeology: Vol. 42 42, Article 7. https://doi.org/10.22191/neha/vol42/iss1/7 Available at: http://orb.binghamton.edu/neha/vol42/iss1/7 This Article is brought to you for free and open access by The Open Repository @ Binghamton (The ORB). It has been accepted for inclusion in Northeast Historical Archaeology by an authorized editor of The Open Repository @ Binghamton (The ORB). For more information, please contact [email protected]. 92 Janowitz/Decline of Red–Earthenware Cooking Vessels Decline in the Use and Production of Red-Earthenware Cooking Vessels in the Northeast, 1780–1880 Meta F. Janowitz Ceramic collections from archaeological sites dating to and before the early 19th century are often dominated by red-earthenware vessels used in the foodways complex. By the late 19th century, redware vessels are much less common in New England and the Middle Atlantic region. This decline in the use and production of red earthenwares has many causes, including decreased costs of alternative materials (stoneware, refined earthenware, metal, and glass) and an awareness of the harmful effects of lead glazes, but the most important factor is the change in food-preparation technology from open-hearth to stove cooking.
    [Show full text]
  • Old Finnish Hunting and Fishing Techniques ....25 Primitive Process Pottery
    An Outdoorsman's Guide to Shelters, Tools, Weapons, Tracking, Survival, and More Compiled by Richard and Linda Jamison Table of Contents Introduction ................................i Acknowledgments ...........................ii Contributors' Biographies ....................iii Our Human Family ..........................l The Ultimate Weapon .......................15 Old Finnish Hunting and Fishing Techniques ....25 Primitive Process Pottery .....................35 Stone Survival Tools .........................53 Yucca ....................................61 Make Your Own Hide Glue ...................77 Traditional Basketry Materials .................85 Tracking Skills .............................99 The Primal Gourmet ....................... 109 Whole-Shoot Willow Baskets .................121 A Paleo Prescription ........................137 Barking Up the Right Tree ...................149 The Remarkable Fire Piston ..................163 An Introduction to the Atlatl ................. 177 Badgerstone .............................. 191 Pine Needle Basketry ....................... 199 "Rocking On" with the Paiute Deadfall .........209 Philosophy of a Caveman ....................225 Living with Nature .........................231 References ...............................247 Index ...................................254 Introduction It has only been in the last few hundred years that we humans have become disconnected with our life force. And as a consequence, our perception of our place in nature has deteriorated to the point that we are
    [Show full text]
  • Real and Healthy Chinese Cooking
    Real and Healthy Chinese Food Recipes Real and Healthy Chinese Cooking Nicholas Zhou http://www.chinesefooddiy.com/ http://www.chinesefooddiy.com Real and Healthy Chinese Food Recipes TABLE OF CONTENTS All Purpose Sauce Almond Boneless Chicken Almond Chicken Almond Cookies Almond Float Ants Climbing a Tree Apples in Spun Syrup Asian Style Snap - Orange Almond Biscuit Asian Style Roast Pork Tenderloin Asian Vinaigrette Asparagus with Cashews Baby Back Ribs Bang Bang Chicken Barbecued Spareribs Baked Chicken Chow Mein Baked Hoisin Sauce Chicken Wings Baked Lamb Cutlets in Honey Sesame Marinade Barbecued Pork with Hoisin Sauce Basic Chinese Yeast Dough BBQ Pork BBQ Pork Lo Mein Bean Curd Casserole Bean Curd Cocoons Bean Curd in Sauce Bean Curd in Sesame Paste Bean Curd with Crab Bean Curd with Fresh Shrimps Bean Curd with Mushrooms and Oyster Sauce Bean Curd Rolls with Seaweed Beef and Peppers in Black Bean Sauce Beef and Snow Peas in Oyster Sauce Beef and Tofu Beef and Vegetables Beef Braised in Soy Sauce Beef Fried Rice Beef Lo Mein Beef Satay Beef Stew Beef Stir Fry with Tri-Color Peppers Beef Teriyaki (Hawaii) Beef with Assorted Vegetables Beef with Broccoli Beef with Broccoli and Vegetables Beef with Chestnut Stew TABLE OF CONTENTS http://www.chinesefooddiy.com Real and Healthy Chinese Food Recipes Beef with Red Onions Beef with Satin Eggs Beef with Spicy Black Bean Sauce Beef with String Beans Beef with Three Vegetables Beef with Tomatoes Beggar's Chicken Beijing Hot Pot Bird's Nest Soup with Rock Sugar Boiled Beef Boiled Dumplings
    [Show full text]
  • What You Need to Know About Clay Pots
    What You Need to Know About Clay Pots By Paula Wolfert There are several types of clay pots, each with its own set of attributes. Earthenware, which can be glazed, partially glazed, or unglazed, and is sometimes called redware or terra cotta, is the most common. When using earthenware either on the stove top or in the oven, moderation is always key, as quick changes of temperature may cause the clay to crack. A heat diffuser should always be used as a buffer when cooking with earthenware pots on an electric or ceramic stove. Unglazed earthenware pots, including those made from micaceous clay, should be seasoned before use as directed by the manufacturer. Glazed and partially glazed earthenware pots need simply be soaked once. Glazed pots are generally dishwasher safe, but porous unglazed pots should be washed by hand to prevent absorption of detergent. Related: The Joys of Clay Pot Cooking >> Flameware, the popular name for flameproof ceramic cookware, is newer on the market, but it's extremely practical. This type of stoneware contains mineral elements that keep vessels from expanding and contracting with sudden changes in temperature (as conventional stoneware does), thus allowing them to be used more easily over direct heat on a stove top or even under the broiler. Clay pots also come under different names, depending on the shape and country of origin. A Spanish cazuela is a round earthenware vessel glazed all over except on the very bottom. Cazuelas come in a wide range of sizes, but for most recipes a 10-, 11- or 12-inch pot will be most handy.
    [Show full text]
  • 20 Module Title: Roasting and Smoking of Food
    Paper No : 02 Paper: Principles of the Food processing and Preservation Module No: 20 Module Title: Roasting and Smoking of Foods 20.1 Introduction Food processing techniques dates back to the prehistoric ages. Cooking is evolved as one of the widely practiced food preservation method. Cooking is a type of heating process in which the primary objective is to produce a more palatable food. During cooking heat is transferred to the food either by conduction, convection, radiation or by the energy of microwaves-electronic heat transfer. In general, cooking takes place either by moist or dry heat as mentioned in the following table 20.1. Water or steam and air or fat or combinations of these are used as cooking media. Moist heating (cooking) involves water and steam. Air or fat are most commonly used in dry heat. The word cooking is a broad term embodying at least six forms of heating, including baking, broiling, roasting, boiling, frying, and stewing. The method of applying heat energy and the duration differs somewhat for each of these processes. Baking, broiling, and roasting usually require dry heat at relatively high temperatures (greater than 100°C), boiling and stewing are done by placing the product in boiling water, and frying involves cooking oil and temperatures much greater than 100°C. 20.2 What is Roasting Until the late 19th century, roasting by dry heat in an oven was called baking; and it is one of the oldest forms of cooking known. Roasting was originally meant turning meat or a bird on a spit in front of a fire.
    [Show full text]
  • Owner's Manual
    100 Series Kamado Grill Owner’s Manual Welcome to Kamado cooking! Our Icon Kamado is based on 3,000+ years of clay pot cooking from around the world. Over generations our ancestors have continued to refine Kamado techniques for grilling, smoking, baking and cooking all types of food, including meats, poultry, fish and vegetables. Kamado cooking locks in moisture and provides a variety of ways to infuse different tastes into your foods, turning weekend grillers into neighborhood chefs. Our Icon Kamado builds on this heritage with fresh aesthetics, safety and convenience features, a user-friendly easy-lift lid with spring assist and high-quality materials to define a new industry standard for design and innovation. The thick ceramic construction of our grill Patent Pending provides superior thermal insulation allowing you to grill, cook, bake or smoke regardless of the season - from the hot summer days in our home town of St. Louis to the cold snowy days in Bangor, Maine. In this manual we provide the basics to get you cooking and invite you to our website, www.icongrills.com, where we share recipes, detailed Use & Care information and contact information if you need more help. From our entire team here at Icon Grills, thanks for your purchase. Here’s to becoming the destination eatery in your neighborhood! Cooking with your Kamado Your new Icon Kamado is the complete outdoor cooking appliance that allows you to sear, grill, bake and smoke all types of food. For best results, we recommend using natural lump charcoal made from hardwoods. Compared to briquettes, natural charcoals start faster, burn cleaner and longer, reach higher temperatures and produce less ash.
    [Show full text]
  • Arxiv:1909.08859V1 [Cs.CL] 19 Sep 2019 Derstanding and Reasoning About Procedural Texts Is Quite Easy to Distinguish Raw Meat from Cooked (E.G
    Procedural Reasoning Networks for Understanding Multimodal Procedures Mustafa Sercan Amac Semih Yagcioglu Aykut Erdem Erkut Erdem Hacettepe University Computer Vision Lab Dept. of Computer Engineering, Hacettepe University, Ankara, TURKEY fb21626915,n13242994,aykut,[email protected] Abstract instruction “salt and pepper each patty and cook for 2 to 3 minutes on the first side” in Step 5 entails This paper addresses the problem of com- mixing three basic ingredients, the ground beef, prehending procedural commonsense knowl- edge. This is a challenging task as it re- salt and pepper, together and then applying heat quires identifying key entities, keeping track to the mix, which in turn causes chemical changes of their state changes, and understanding tem- that alter both the appearance and the taste. From poral and causal relations. Contrary to most a natural language understanding perspective, the of the previous work, in this study, we do main difficulty arises when a model sees the word not rely on strong inductive bias and explore patty again at a later stage of the recipe. It still cor- the question of how multimodality can be ex- responds to the same entity, but its form is totally ploited to provide a complementary semantic signal. Towards this end, we introduce a new different. entity-aware neural comprehension model aug- Over the past few years, many new datasets and mented with external relational memory units. approaches have been proposed that address this in- Our model learns to dynamically update en- herently hard problem (Bosselut et al., 2018; Dalvi tity states in relation to each other while read- et al., 2018; Tandon et al., 2018; Du et al., 2019).
    [Show full text]
  • Owner's Manual
    ENGLISH KAMADO CADET OWNER’S MANUAL PATENT PENDING *Colors and finishes may vary based on model purchased. WELCOME Welcome to Kamado cooking! Our Vision Grills Kamado our grill provides superior thermal insulation, is based on 3,000+ years of clay pot cooking from allowing you to grill, sear, bake or smoke around the world. regardless of the season. Over generations, our ancestors have refined Kamado In this manual we provide the basics to get techniques for searing, grilling, smoking and baking all you cooking and invite you to our website, types of foods. Kamado cooking locks in moisture and www.visiongrills.com, where we share recipes, provides a variety of ways to infuse different flavors into detailed Use & Care information and contact your foods, turning weekend grillers into neighborhood information if you need more help. chefs. From our entire team here at Vision Grills, thanks Our Vision Grills Kamado builds on this heritage with for your purchase and welcome to becoming the fresh aesthetics, safe and convenient features, a user- destination eatery in your neighborhood! friendly easy-lift lid with spring assist, and high quality materials to define a new industry standard for design PATENT PENDING and innovation. The thick ceramic construction of *Colors and finishes may vary based on model purchased. COOKING WITH YOUR KAMADO Your new Vision Grills Kamado is the complete outdoor cooking appliance which allows you to sear, grill, bake and smoke all types of food. For best results, we recommend using natural lump charcoal made from hardwoods. Compared to briquettes, natural charcoals start faster, burn cleaner and longer, reach higher temperatures and produce less ash.
    [Show full text]