Bread and Class in Medieval Society
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Consumer Trends Bakery Products in Canada
International Markets Bureau MARKET INDICATOR REPORT | JANUARY 2013 Consumer Trends Bakery Products in Canada Source: Shutterstock Consumer Trends Bakery Products in Canada MARKET SNAPSHOT INSIDE THIS ISSUE The bakery market in Canada, including frozen bakery and Market Snapshot 2 desserts, registered total value sales of C$8.6 billion and total volume sales of 1.2 million tonnes in 2011. The bakery Retail Sales 3 category was the second-largest segment in the total packaged food market in Canada, representing 17.6% of value sales in 2011. However, the proportional sales of this Market Share by Company 6 category, relative to other sub-categories, experienced a slight decline in each year over the 2006-2011 period. New Bakery Product 7 Launches The Canadian bakery market saw fair value growth from 2006 to 2011, but volume growth was rather stagnant. In New Bakery Product 10 addition, some sub-categories, such as sweet biscuits, Examples experienced negative volume growth during the 2006-2011 period. This stagnant volume growth is expected to continue over the 2011-2016 period. New Frozen Bakery and 12 Dessert Product Launches According to Euromonitor (2011), value growth during the 2011-2016 period will likely be generated from increasing New Frozen Bakery and 14 sales of high-value bakery products that offer nutritional Dessert Product Examples benefits. Unit prices are expected to be stable for this period, despite rising wheat prices. Sources 16 Innovation in the bakery market has become an important sales driver in recent years, particularly for packaged/ Annex: Definitions 16 industrial bread, due to the increasing demand for bakery products suitable for specific dietary needs, such as gluten-free (Euromonitor, 2011). -
Alkaline Foods...Acidic Foods
...ALKALINE FOODS... ...ACIDIC FOODS... ALKALIZING ACIDIFYING VEGETABLES VEGETABLES Alfalfa Corn Barley Grass Lentils Beets Olives Beet Greens Winter Squash Broccoli Cabbage ACIDIFYING Carrot FRUITS Cauliflower Blueberries Celery Canned or Glazed Fruits Chard Greens Cranberries Chlorella Currants Collard Greens Plums** Cucumber Prunes** Dandelions Dulce ACIDIFYING Edible Flowers GRAINS, GRAIN PRODUCTS Eggplant Amaranth Fermented Veggies Barley Garlic Bran, wheat Green Beans Bran, oat Green Peas Corn Kale Cornstarch Kohlrabi Hemp Seed Flour Lettuce Kamut Mushrooms Oats (rolled) Mustard Greens Oatmeal Nightshade Veggies Quinoa Onions Rice (all) Parsnips (high glycemic) Rice Cakes Peas Rye Peppers Spelt Pumpkin Wheat Radishes Wheat Germ Rutabaga Noodles Sea Veggies Macaroni Spinach, green Spaghetti Spirulina Bread Sprouts Crackers, soda Sweet Potatoes Flour, white Tomatoes Flour, wheat Watercress Wheat Grass ACIDIFYING Wild Greens BEANS & LEGUMES Black Beans ALKALIZING Chick Peas ORIENTAL VEGETABLES Green Peas Maitake Kidney Beans Daikon Lentils Dandelion Root Pinto Beans Shitake Red Beans Kombu Soy Beans Reishi Soy Milk Nori White Beans Umeboshi Rice Milk Wakame Almond Milk ALKALIZING ACIDIFYING FRUITS DAIRY Apple Butter Apricot Cheese Avocado Cheese, Processed Banana (high glycemic) Ice Cream Berries Ice Milk Blackberries Cantaloupe ACIDIFYING Cherries, sour NUTS & BUTTERS Coconut, fresh Cashews Currants Legumes Dates, dried Peanuts Figs, dried Peanut Butter Grapes Pecans Grapefruit Tahini Honeydew Melon Walnuts Lemon Lime ACIDIFYING Muskmelons -
Fatty Liver Diet Guidelines
Fatty Liver Diet Guidelines What is Non-Alcoholic Fatty Liver Disease (NAFLD)? NAFLD is the buildup of fat in the liver in people who drink little or no alcohol. NAFLD can lead to NASH (Non- Alcoholic Steatohepatitis) where fat deposits can cause inflammation and damage to the liver. NASH can progress to cirrhosis (end-stage liver disease). Treatment for NAFLD • Weight loss o Weight loss is the most important change you can make to reduce fat in the liver o A 500 calorie deficit/day is recommended or a total weight loss of 7-10% of your body weight o A healthy rate of weight loss is 1-2 pounds/week • Change your eating habits o Avoid sugar and limit starchy foods (bread, pasta, rice, potatoes) o Reduce your intake of saturated and trans fats o Avoid high fructose corn syrup containing foods and beverages o Avoid alcohol o Increase your dietary fiber intake • Exercise more o Moderate aerobic exercise for at least 20-30 minutes/day (i.e. brisk walking or stationary bike) o Resistance or strength training at least 2-3 days/week Diet Basics: • Eat 3-4 times daily. Do not go more than 3-4 hours without eating. • Consume whole foods: meat, vegetables, fruits, nuts, seeds, legumes, and whole grains. • Avoid sugar-sweetened beverages, added sugars, processed meats, refined grains, hydrogenated oils, and other highly processed foods. • Never eat carbohydrate foods alone. • Include a balance of healthy fat, protein, and carbohydrate each time you eat. © 7/2019 MNGI Digestive Health Healthy Eating for NAFLD A healthy meal includes a balance of protein, healthy fat, and complex carbohydrate every time you eat. -
Wic Approved Food Guide
MASSACHUSETTS WIC APPROVED FOOD GUIDE GOOD FOOD and A WHOLE LOT MORE! June 2021 Shopping with your WIC Card • Buy what you need. You do not have to buy all your foods at one time! • Have your card ready at check out. • Before scanning any of your foods, tell the cashier you are using a WIC Card. • When the cashier tells you, slide your WIC Card in the Point of Sale (POS) machine or hand your WIC Card to the cashier. • Enter your PIN and press the enter button on the keypad. • The cashier will scan your foods. • The amount of approved food items and dollar amount of fruits and vegetables you purchase will be deducted from your WIC account. • The cashier will give you a receipt which shows your remaining benefit balance and the date benefits expire. Save this receipt for future reference. • It’s important to swipe your WIC Card before any other forms of payment. Any remaining balance can be paid with either cash, EBT, SNAP, or other form of payment accepted by the store. Table of Contents Fruits and Vegetables 1-2 Whole Grains 3-7 Whole Wheat Pasta Bread Tortillas Brown Rice Oatmeal Dairy 8-12 Milk Cheese Tofu Yogurt Eggs Soymilk Peanut Butter and Beans 13-14 Peanut Butter Dried Beans, Lentils, and Peas Canned Beans Cereal 15-20 Hot Cereal Cold Cereal Juice 21-24 Bottled Juice - Shelf Stable Frozen Juice Infant Foods 25-27 Infant Fruits and Vegetables Infant Cereal Infant Formula For Fully Breastfeeding Moms and Babies Only (Infant Meats, Canned Fish) 1 Fruits and Vegetables Fruits and Vegetables Fresh WIC-Approved • Any size • Organic allowed • Whole, cut, bagged or packaged Do not buy • Added sugars, fats and oils • Salad kits or party trays • Salad bar items with added food items (dip, dressing, nuts, etc.) • Dried fruits or vegetables • Fruit baskets • Herbs or spices Any size Any brand • Any fruit or vegetable Shopping tip The availability of fresh produce varies by season. -
Recent Trends in Jewish Food History Writing
–8– “Bread from Heaven, Bread from the Earth”: Recent Trends in Jewish Food History Writing Jonathan Brumberg-Kraus Over the last thirty years, Jewish studies scholars have turned increasing attention to food and meals in Jewish culture. These studies fall more or less into two different camps: (1) text-centered studies that focus on the authors’ idealized, often prescrip- tive construction of the meaning of food and Jewish meals, such as biblical and postbiblical dietary rules, the Passover Seder, or food in Jewish mysticism—“bread from heaven”—and (2) studies of the “performance” of Jewish meals, particularly in the modern period, which often focus on regional variations, acculturation, and assimilation—“bread from the earth.”1 This breakdown represents a more general methodological split that often divides Jewish studies departments into two camps, the text scholars and the sociologists. However, there is a growing effort to bridge that gap, particularly in the most recent studies of Jewish food and meals.2 The major insight of all of these studies is the persistent connection between eating and Jewish identity in all its various manifestations. Jews are what they eat. While recent Jewish food scholarship frequently draws on anthropological, so- ciological, and cultural historical studies of food,3 Jewish food scholars’ conver- sations with general food studies have been somewhat one-sided. Several factors account for this. First, a disproportionate number of Jewish food scholars (compared to other food historians) have backgrounds in the modern academic study of religion or rabbinical training, which affects the focus and agenda of Jewish food history. At the Oxford Symposium on Food and Cookery, my background in religious studies makes me an anomaly. -
A PLACE on the FRINGE of SAGALASSOS the Excavations at the Rock Sanctuary
A PLACE ON THE FRINGE OF SAGALASSOS The excavations at the Rock Sanctuary Peter TALLOEN, Philip BES, Mücella ALBAYRAK, Bea DE CUPERE, Katrien VAN DE VIJVER and Jeroen POBLOME* Abstract The so-called Rock Sanctuary, a distinctive limestone rock outcrop with natural cavities situated in the periphery of the Pisidian city of Sagalassos (SW-Turkey), was a natural feature that was served a variety of functions throughout its his- tory. Rescue excavations carried out at the site mainly yielded evidence for the deposition of specialised offerings in the form of ceramic, glass, metal and stone vessels, pieces of personal adornment, instruments for textile production, but especially many thousands of fragments of terracotta figurines. All of these iden- tified RS as a ‘special-purpose site’, a natural landform that was given a cultural significance, not by means of monumentalisation but through the activities that took place there during the Hellenistic and Roman Imperial periods. It was the combination of all these objects as a whole and the very context in which these were used and placed that made it possible to identify the site as a sanctuary, more particularly, a site of popular worship. This paper presents an overview of those excavations, highlighting the significance of this site in the landscape of Sagalassos and what it can tell us about the community that conceived it and used it as a cult site, outside of the sphere of official religious practice. RS thus offered a unique glimpse into an aspect of ancient life not previously known -
Early Byzantine Pottery from Limyra's West and East
ISSN 1301-2746 ADALYA 23 2020 ADALYA ADALYA 23 2020 23 2020 ISSN 1301-2746 ADALYA The Annual of the Koç University Suna & İnan Kıraç Research Center for Mediterranean Civilizations (OFFPRINT) AThe AnnualD of theA Koç UniversityLY Suna A& İnan Kıraç Research Center for Mediterranean Civilizations (AKMED) Adalya, a peer reviewed publication, is indexed in the A&HCI (Arts & Humanities Citation Index) and CC/A&H (Current Contents / Arts & Humanities) Adalya is also indexed in the Social Sciences and Humanities Database of TÜBİTAK/ULAKBİM TR index and EBSCO. Mode of publication Worldwide periodical Publisher certificate number 18318 ISSN 1301-2746 Publisher management Koç University Rumelifeneri Yolu, 34450 Sarıyer / İstanbul Publisher Umran Savaş İnan, President, on behalf of Koç University Editor-in-chief Oğuz Tekin Editors Tarkan Kahya and Arif Yacı English copyediting Mark Wilson Editorial Advisory Board (Members serve for a period of five years) Prof. Dr. Mustafa Adak, Akdeniz University (2018-2022) Prof. Dr. Engin Akyürek, Koç University (2018-2022) Prof. Dr. Nicholas D. Cahill, University of Wisconsin-Madison (2018-2022) Prof. Dr. Edhem Eldem, Boğaziçi University / Collège de France (2018-2022) Prof. Dr. Mehmet Özdoğan, Emeritus, Istanbul University (2016-2020) Prof. Dr. C. Brian Rose, University of Pennsylvania (2018-2022) Prof. Dr. Charlotte Roueché, Emerita, King’s College London (2019-2023) Prof. Dr. Christof Schuler, DAI München (2017-2021) Prof. Dr. R. R. R. Smith, University of Oxford (2016-2020) © Koç University AKMED, 2020 Production Zero Production Ltd. Abdullah Sok. No. 17 Taksim 34433 İstanbul Tel: +90 (212) 244 75 21 • Fax: +90 (212) 244 32 09 [email protected]; www.zerobooksonline.com Printing Fotokitap Fotoğraf Ürünleri Paz. -
Inscriptions from Northwest Pisidia 3
Habelt-Verlag · Bonn Epigraphica Anatolica 48 (2015) 1–85 IINSCRIPTIONSNSCRIPTIONS FFROMROM NNORTHWESTORTHWEST PISIDIAPISIDIA The inscriptions published below were all found or studied as a part of the Isparta Archaeologi- cal Survey from 2009 to 2015,1 thirty-one of which are published here for the first time.2 1 I am particularly grateful to Director of the Isparta Archaeological Survey (IAS), Bilge Hürmüzlü, for all her support and encouragement. Thanks also go to Andrea De Giorgi (co-Director of the IAS until 2011), as well as to the T. C. Kültür ve Turizm Bakanlığı for the survey and museum permits and financial support, to the min- istry representatives in 2009–2015, and to Süleyman Demirel Üniversitesi for providing support, including the IAS’s Survey House. Also special thanks go to İlhan Güceren and Mustafa Akaslan of the Isparta Museum and Hacı Ali Ekinci of the Burdur Museum for granting access to the collections, and to the Case Western Reserve University’s College of Arts and Sciences, Department of Classics, and the Baker Nord Center for the Humanities for their financial support. 2 On the research of the Isparta Archaeological Survey, see bibliography cited by Iversen 2012, p. 103, n. 2. Since then, also see B. Hürmüzlü and P. Iversen, Notes on Cultural Interaction in Northwest Pisidia in the Iron Age, in N. Chr. Stampolidis, Ç. Maner, K. Kopanias (eds), NOSTOI: Indigenous Culture, Migration, and Integration in the Aegean Islands and Western Anatolia During the Late Bronze and Early Iron Ages (Istanbul 2015), pp. 531–537; A. De Giorgi, Between Continuity and Change: Northern Pisidia Through Classical and Late Antiquity, MDAI(I) 64 (2014), pp. -
Environmental Studies: Overview and Context
. chapter eleven . Environmental Studies: Overview and Context David Meiggs The rescue excavations at Zeugma in 2000 included three curs mainly during the winter and spring months.3 These detailed investigations into land and environment. These amounts increase substantially toward the piedmont of derived from a sampling program supervised by Oxford the anti-Taurus (the “marginal folds”) and the mountains Archaeology, which also identified personnel to under- themselves. This region of Turkey has likely always been take the technical reporting in the following chapters. The well within the zone for rain-fed agriculture.4 purpose of these prefatory remarks is to frame these tech- The vegetation in southeastern Turkey has been less ex- nical reports within the context of recent research on the tensively studied than other areas of the Mediterranean, but land and environment around Zeugma, and to interpret, in some observations about Zeugma are possible. The ancient broad strokes, the collective impact of this data for analyses city was located on a boundary between two vegetation of life and culture at Zeugma as presented in chapters on zones: the Mediterranean woodland climax, and the Irano- architecture, decoration, and artifacts elsewhere in these Turanian steppe.5 The boundary of forest and steppe areas volumes of final reports for Zeugma 2000. currently follows a jagged line connecting Nizip-Kızılın- Integrating disciplines toward a holistic approach to Adiyaman-Siverek (along the right bank of the Euphrates) study of the human past is not new.1 Indeed, a wide ar- with forest delimited to the north and west.6 The Mediter- ray of specialists now focus on the reconstruction of the ranean zone in southeastern Turkey can be subdivided into environmental context of ancient societies. -
Biblical World
MAPS of the PAUL’SBIBLICAL MISSIONARY JOURNEYS WORLD MILAN VENICE ZAGREB ROMANIA BOSNA & BELGRADE BUCHAREST HERZEGOVINA CROATIA SAARAJEVO PISA SERBIA ANCONA ITALY Adriatic SeaMONTENEGRO PRISTINA Black Sea PODGORICA BULGARIA PESCARA KOSOVA SOFIA ROME SINOP SKOPJE Sinope EDIRNE Amastris Three Taverns FOGGIA MACEDONIA PONTUS SAMSUN Forum of Appius TIRANA Philippi ISTANBUL Amisos Neapolis TEKIRDAG AMASYA NAPLES Amphipolis Byzantium Hattusa Tyrrhenian Sea Thessalonica Amaseia ORDU Puteoli TARANTO Nicomedia SORRENTO Pella Apollonia Marmara Sea ALBANIA Nicaea Tavium BRINDISI Beroea Kyzikos SAPRI CANAKKALE BITHYNIA ANKARA Troy BURSA Troas MYSIA Dorylaion Gordion Larissa Aegean Sea Hadrianuthera Assos Pessinous T U R K E Y Adramytteum Cotiaeum GALATIA GREECE Mytilene Pergamon Aizanoi CATANZARO Thyatira CAPPADOCIA IZMIR ASIA PHRYGIA Prymnessus Delphi Chios Smyrna Philadelphia Mazaka Sardis PALERMO Ionian Sea Athens Antioch Pisidia MESSINA Nysa Hierapolis Rhegium Corinth Ephesus Apamea KONYA COMMOGENE Laodicea TRAPANI Olympia Mycenae Samos Tralles Iconium Aphrodisias Arsameia Epidaurus Sounion Colossae CATANIA Miletus Lystra Patmos CARIA SICILY Derbe ADANA GAZIANTEP Siracuse Sparta Halicarnassus ANTALYA Perge Tarsus Cnidus Cos LYCIA Attalia Side CILICIA Soli Korakesion Korykos Antioch Patara Mira Seleucia Rhodes Seleucia Malta Anemurion Pieria CRETE MALTA Knosos CYPRUS Salamis TUNISIA Fair Haven Paphos Kition Amathous SYRIA Kourion BEIRUT LEBANON PAUL’S MISSIONARY JOURNEYS DAMASCUS Prepared by Mediterranean Sea Sidon FIRST JOURNEY : Nazareth SECOND -
Medieval Cuisine
MEDIEVAL CUISINE Food as a Cultural Identity CHRISTOPHER MACMAHON CALIFORNIA STATE UNIVERSITY CHANNEL ISLANDS When reflecting upon the Middle Ages, there are many views that might come to one’s mind. One may think of Christian writings or holy warriors on crusade. Perhaps another might envision knights bedecked in heavy armor seeking honorable combat or perhaps an image of cities devastated by plague. Yet few would think of the Middle Ages in terms of cuisine. Cuisine in this time period can be approached in a variety of ways, but for many, the mere mention of food would provoke images of opulent feasts, of foods of luxury. David Waines takes this approach when looking at how medieval Islamic societies approached the idea of luxury foods. Waines begins with the idea invoked above, that a luxury food was one which was “expensive, pleasurable and unnecessary.”1 But, Waines goes on to ask, could not luxury also be considered a dish, no matter how humble the origin, whose preparation was so exquisite that it was beyond compare?2 While challenging the traditional thinking in regards to how one views cuisine, it must be noted that Waines’ focus is upon luxury foods. Whether prohibitively expensive or expertly prepared, such dishes would only be available to a very select elite. Another common method for looking at the role food played in medieval life is to look at the relationship between food and the economy. This relationship occurred in both local and international trade. Derek Keene investigates how cities “profoundly influenced the economies… of their hinterlands” by examining the relationship between the city of London and the area surrounding the city.3 Keene demonstrates that a network of ringed zones worked outward from the city, each with a specific support function. -
Paul's Journeys in 3D: the Apostle As Ideal Ancient Traveller
Journal of Early Christian History ISSN: 2222-582X (Print) 2471-4054 (Online) Journal homepage: http://www.tandfonline.com/loi/rech20 Paul's Journeys in 3D: The Apostle as Ideal Ancient Traveller Mark Wilson To cite this article: Mark Wilson (2018): Paul's Journeys in 3D: The Apostle as Ideal Ancient Traveller, Journal of Early Christian History, DOI: 10.1080/2222582X.2017.1411204 To link to this article: https://doi.org/10.1080/2222582X.2017.1411204 Published online: 18 Jun 2018. Submit your article to this journal View related articles View Crossmark data Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=rech20 ARTICLE Paul’s Journeys in 3D: The Apostle as Ideal Ancient Traveller Mark Wilson https://orcid.org/0000-0002-8536-2718 University of South Africa Department of Biblical and Ancient Studies, South Africa [email protected] ABSTRACT Travel in Asia Minor during the Roman period was ubiquitous. The apostle Paul is used as a heuristic model of the ideal ancient traveller. His first journey in provincial Galatia— geographical Pamphylia, Pisidia, and Phrygia—is examined, particularly as it relates to suggested routes and time of travel. It will utilise Bekker-Nielsen’s pioneering 3D methodology that applies Naismith’s rule to produce more objective outcomes. Practical issues related to ancient travel, such as equipment, load, and weather, will also be explored. This investigation will help to refine travel times and itineraries, and thus hopefully produce more accurate Pauline chronologies. Keywords: Paul’s first journey; ancient travel; Naismith’s rule; Via Sebaste Introduction “I have been on frequent journeys experiencing dangers from rivers, dangers from robbers, … dangers in the city, dangers in the countryside, dangers at sea, … fatigue and hardship, frequent sleepless nights, hunger and thirst, frequent missed meals, cold and exposure.”1 Paul’s descriptive summary could easily sum up the vicissitudes of travellers in Asia Minor during the Roman period.