DOCSLIB.ORG

Food Composition and Biodiversity

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Food Composition and Biodiversity ������� �������������� ��������� ���������� ��������������������������������� ������������������ ������������������� ��������������������� ������������������� ������������������� ����������������� �������������������� ���������������� ����������������������������������������������������������������������������������������������������� ������������������������������������������������������������������������������������ SEVENTH INTERNATIONAL FOOD DATA CONFERENCE Preface The Seventh International Food Data Conference (7th IFDC) is convened by the University of Sao Paulo (USP), the Brazilian Network of Food Data Systems (BRASILFOODS) and Food and Agriculture Organiza- tion of the United Nations (FAO), in conjunction with FAO International Expert Consultation and in coop- eration with the 9th National Congress of the Brazilian Society for Food and Nutrition (SBAN). The main ob- jective of the Conference is to discuss subjects that will define guidelines on the activities related to food composition worldwide, considering the importance of biodiversity in this context. The conclusions and recommendations of the Confer- ence will be prepared by BRASILFOODS and divulged on the 7IFDC website (www.fcf.usp.br/7ifdc). English will be the official language of the Conference Sao Paulo, Brazil, 2007 SEVENTH INTERNATIONAL FOOD DATA CONFERENCE Food Composition and Biodiversity October 21-24, 2007 Sao Paulo, SP, Brazil Coordination: Elizabete Wenzel Menezes and Franco M. Lajolo University of Sao Paulo (USP)/ BRASILFOODS www.fcf.usp.br/7ifdc in conjunction with FAO INTERNATIONAL EXPERT CONSULTATION Indicator Development for Nutrition and Biodiversity October 21, 2007 Sao Paulo, Brazil Coordination: Barbara Burlingame Food and Agriculture Organization of the United Nations (FAO) Upon invitation only in cooperation with 9th NATIONAL CONGRESS OF THE BRAZILIAN SOCIETY FOR FOOD AND NUTRITION (SBAN) October 24-27, 2007 Sao Paulo, Brazil www.sban.com.br Sao Paulo, Brazil, 2007 Conference convened by the University of Sao Paulo (USP), the Brazilian Network of Food Data Systems (BRASILFOODS) and the Food and Agriculture Organization of the United Nations (FAO) SEVENTH INTERNATIONAL FOOD DATA CONFERENCE Event plant Transamerica Flat International Plaza Al. Santos, 981 – Cerqueira Cesar Sao Paulo, SP, Brazil AMERICA ROOM EUROPE ROOM VIP Service Balcony area ELEVATORS Hotel Kitchen FOYER POSTER Hotel Staff ROOM Acess to lateral stairs 1st floor This book of abstracts contains the collective views tation of material in this publication do not imply the of an international group of experts and does not expression of any opinion whatsoever on the part necessarily represent the decisions or the stated of USP, BRASILFOODS or FAO concerning the legal policy of the University of Sao Paulo, BRASILFOODS status of any country, territory, city or area or of and Food and Agriculture Organization of the United its authorities, or concerning the delimitation of its Nations.The designations employed and the presen- frontiers or boundaries. © Brazilian Network of Food Data Systems (BRASILFOODS)/USP 2007 Message from the Chairs of Seventh International Food Data Conference, Elizabete Wenzel Menezes and Franco M. Lajolo We would like to welcome all participants in the Sev- The 7IFDC is a unique opportunity of interaction be- enth International Food Data Conference. We hope tween renowned researchers and participants from you enjoy Sao Paulo and have a great time during several countries; international organs such as FAO, the next days. INFOODS, EuroFIR, UNU; Brazilian regulatory organs Thinking about food composition studies over the and government agencies like ANVISA, Ministry of past decades, they have passed through four revo- Environment, Foreign Affairs Agency; industries; food lutions. The first one, with Atwater, who described producers; nutritionists and other health profession- the energetic value of foods; the second one, with als. We hope everyone takes full advantage of these the characterization of vitamins and minerals, days, exchanging experiences and knowledge, meet- shown to be important in order to prevent diseases ing old colleagues, structuring new partnerships and, caused by their deficiency; the third revolution hap- more than ever, discussing aspects that may improve pened when food composition was known better the food composition area. and associations between diet and diseases were Our grateful thanks to the colleagues and profes- made, including the ones related to malnutrition sionals Eliana B Giuntini and Milana CT Dan for their and non-transmissible chronic diseases. The fourth great cooperation in all phases of the conference or- revolution is about the discovery of other food sub- ganization, from the preparation of texts for the first stances that also have effects on human health, version of the website in 2006 until now, during the such as bioactive compounds. The fifth revolution event, trying to solve eventual problems. will possibly be related to biodiversity. According Also, we would like to thank the Brazilian Society for to FAO, the wide knowledge of information about Food and Nutrition (SBAN) for having faith in this the composition of foods of different cultivars, re- event and for trusting us its juridical structure, with- gions and countries is extremely important in order out which it would be impossible to receive any kind to guarantee the preservation and sustainable use of financial support. of biodiversity in food security and human nutrition We appreciate all industries and national and in- programs. The main objective of the Seventh Inter- ternational organs for their cooperation and spon- national Food Data Conference “Food Composition sorships. Finally, we thank the Local Arrangements and Biodiversity” is to discuss subjects that will Committee and other professionals from Pharma- define guidelines on the activities related to food ceutical Science School and University of Sao Paulo composition worldwide, considering the importance for organizing numerous logistical details required of biodiversity in this context. to hold a successful conference. Message from the Program Chairs of Seventh International Food Data Conference, Elizabete Wenzel Menezes and Franco M. Lajolo On behalf of the Scientific Advisory Committee, we Several authors required oral presentation at the would like to welcome all participants in the Seventh conference; however, due to the lack of time avail- International Food Data Conference. Thank you all ability in the program, several solicitations could not for the prompt reply to the abstract solicitation. We be accomplished, even with the excellent quality of received more than 142 abstracts from 46 countries. the works. We thank the members of this committee for evalu- ing topics are considered: data quality, food sam- ating the abstracts in a short period of time and for pling, analytical methods, food composition database cooperating with great suggestions. The scientific (compilation, new features, applications and sustain- program, based on the submitted abstracts, is made ability), national food composition database and of 55 oral presentations and 87 posters. Part of the tables, bioactive compounds and functional foods, program has biodiversity as the main subject, there- regional foods and specific nutrients/ products, food fore special attention was given to researches about consumption and nutrient intake. We would like to variety and wild, uncommon and subutilized species; express our sincere thanks to Barbara Burlingame ecosystems and the environment influence over food (FAO) and Paul Finglas (EuroFIR), for the cooperation composition; and the contribution of these foods to in the scientific program, not only for their valuable the nutrition field and food security. Another part is suggestions but also for allowing the participation of related to food composition issues, and the follow- several researchers in this conference. Message from the Chair of FAO International Expert Consultation, Barbara Burlingame OBJECTIVES To identify existing data and data sources needed to linkage between biodiversity, food and nutrition and develop a nutrition indicator for biodiversity related the need to enhance sustainable use of biodiversity to to food composition combat hunger and malnutrition, and thereby contrib- To propose a nutrition indicator for biodiversity re- ute to Target 2 of Goal 1 of the MDGs (Decision VII/32). lated to food composition The initiative on biodiversity for food and nutrition To identify data gaps and research needs (e.g. sam- was formally established by decision VIII/23 A of the pling, reporting) to improve the indicator Conference of the Parties, in March 2006. To develop a mechanism for reporting, which will al- During this same period, the Commission on Genetic low FAO to monitor the indicator over time Resources for Food and Agriculture (CGRFA 10th ses- To identify agencies and institutes that will report to sion) requested the Intergovernmental Technical FAO on the indicator on a yearly basis Working Group on Plant Genetic Resources for Food and Agriculture to “provide guidance to FAO on how BACKGROUND it could best support countries, on request, to gener- Development of nutrition indicators for biodiversity ate, compile and disseminate cultivar-specific nutri- is an international collaborative process, led by the ent composition data, as well as indicate the relative Food and Agriculture Organization of the United Na- priority of obtaining cultivar-specific dietary con- tions
Load more

Recommended publications
  • No Greens in the Forest?
    No greens in the forest? Note on the limited consumption of greens in the Amazon Titulo Katz, Esther - Autor/a; López, Claudia Leonor - Autor/a; Fleury, Marie - Autor/a; Autor(es) Miller, Robert P. - Autor/a; Payê, Valeria - Autor/a; Dias, Terezhina - Autor/a; Silva, Franklin - Autor/a; Oliveira, Zelandes - Autor/a; Moreira, Elaine - Autor/a; En: Acta Societatis Botanicorum Poloniae vol. 81 no. 4 (2012). Varsovia : Polish En: Botanical Society, 2012. Varsovia Lugar Polish Botanical Society Editorial/Editor 2012 Fecha Colección Alimentos; Alimentación; Pueblos indígenas; Etnobotánica; Plantas; Hierbas; Temas Colombia; Perú; Guayana Francesa; Brasil; Amazonia; Venezuela; Artículo Tipo de documento "http://biblioteca.clacso.edu.ar/clacso/engov/20140508112743/katz_no_greens_in_the_forest.pdf" URL Reconocimiento CC BY Licencia http://creativecommons.org/licenses/by-nc-nd/2.0/deed.es Segui buscando en la Red de Bibliotecas Virtuales de CLACSO http://biblioteca.clacso.edu.ar Consejo Latinoamericano de Ciencias Sociales (CLACSO) Conselho Latino-americano de Ciências Sociais (CLACSO) Latin American Council of Social Sciences (CLACSO) www.clacso.edu.ar Acta Societatis Botanicorum Poloniae Journal homepage: pbsociety.org.pl/journals/index.php/asbp INVITED REVIEW Received: 2012.10.15 Accepted: 2012.11.19 Published electronically: 2012.12.31 Acta Soc Bot Pol 81(4):283–293 DOI: 10.5586/asbp.2012.048 No greens in the forest? Note on the limited consumption of greens in the Amazon Esther Katz1*, Claudia Leonor López2, Marie Fleury3, Robert P. Miller4,
    [Show full text]
  • Brazilian Cuisine Is a Result of a Combination of Key Ingredients Brought by Different Cultures That Arrived Into Our Country
    Betsy Sallade-Farina, President Phone: 734-648-0632 Cell: 412-242-9763 Tabletop Solutions Fax: 412-291-1215 Food Service Consultants Email:[email protected] Brazil Photo from http://isabellars.wordpress.com/ Meals: Breakfast: or café-da-manhã is a small meal with strong coffee, fruit, toast/pastry and jelly. Brunch: Elevenses ,² the lanche-da-manhã (mid-day snack) fruit, sandwiches, crackers, cookies Lunch: almoço is the largest meal of the day and a social time. Rice and beans are a staple of the Brazilian diet. “Tea” the lanche-da-tarde "afternoon snack": It is a meal had between lunch and dinner. Brazilians drink small - but potent - cups of coffee all day long. Dinner the jantar: For most Brazilians, jantar is a light affair featuring soups, salads, pasta, hamburgers; pizza or repeating midday dinner foods are the most common dishes. Frequently used Foods: 3662 Windwheel Point Drive, MI 48169 (P) 734-648-0632 (C) 412-291-1215 (FX) 412-291-1215 email: [email protected] Fruits and Vegetable: Oranges, corn, banana, guava, pineapple, tomato, onions, red pepper, yams, açaí, cupuaçu, mango, papaya, guava, orange, passion fruit, pineapple, and hog plum,okra, onion, garlic Protein eggs, peanuts, legumes, shrimp, cod, lamb, cashews, chicken Spices cinnamon, garlic, coriander Oils/misc: palm oil, coconut milk Ten Regional Favorite dishes with links to interesting recipes: Feijoada: http://allrecipes.com/recipe/feijoada-brazilian-black-bean-stew/ Acarajé: http://www.cynthiapresser.com/recipe-blog/appetizers-a-starters/236-
    [Show full text]
  • Culture and Food
    IT’S MORE Table of Contents Introduction . 101 THAN A MEAL Why Consider Culture? . 102 Culturally Sensitive Interactions . 103 103 . Cultures Have Different Styles of Communication 104 . Build Communication Bridges with Participants and Families 104 . Create Open Dialogues About Foods 105 . “LEARN” to Negotiate Solutions in a Culturally Sensitive Way Cultural Foods . 106 109 . Caribbean: Cuba, Dominican Republic, Haiti, Jamaica, Puerto Rico 107 . South American: Brazil 108 . European: Ireland, Italy, Poland, Portugal, Russia Culture 113 . Middle Eastern: Bahrain, Egypt, Iran, Iraq, Israel, Jordan, Kuwait, Lebanon, Oman, Saudi Arabia, Syria, Turkey, The United Arab Emirates, Yemen and 114 . West African: Benin, Burkina Faso, Cape Verde, Gambia, Ghana, Guinea, Guinea Bissau, Ivory Coast, Mali, Mauritania, Niger, Nigeria, Senegal, Food Sierra Leone, Togo 115 . Asian: China, India, Japan 118 . Southeast Asian: Burma, Cambodia, Laos, Thailand, Vietnam Sources of Information on Culture and Food . 119 Massachusetts Department of Education Child and Adult Care Food Program 99 Developed for the Massachusetts Department of Education Child and Adult Care Food Program by the University of Massachusetts Extension Nutrition Education Program. © 2006 Massachusetts Department of Education. Permission is hereby granted to copy any or all parts of this document for non-commercial educational purposes. Please credit the “Massachusetts Department of Education.” Nutrition Resource Manual for Adult Day Health Programs 100 CULTURE AND FOOD his section will
    [Show full text]
  • The Cultural Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking
    Louisiana State University LSU Digital Commons LSU Doctoral Dissertations Graduate School 2015 Just Throw it in the Pot! The ulturC al Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking Corey David Hotard Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_dissertations Part of the Social and Behavioral Sciences Commons Recommended Citation Hotard, Corey David, "Just Throw it in the Pot! The ulturC al Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking" (2015). LSU Doctoral Dissertations. 1493. https://digitalcommons.lsu.edu/gradschool_dissertations/1493 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Doctoral Dissertations by an authorized graduate school editor of LSU Digital Commons. For more information, please [email protected]. JUST THROW IT IN THE POT! THE CULTURAL GEOGRAPHY OF HIDDEN LANDSCAPES AND MASKED PERFORMANCES IN SOUTH LOUISIANA GUMBO COOKING A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Doctor of Philosophy in The Department of Geography and Anthropology by Corey David Hotard BA, Louisiana State University, 1999 MA, Louisiana State University, 2003 December 2015 Dedicated to those who left before me: Dr. Thomas Eubanks, Lester Landry, Dr. Miles Richardson, Augie Fragala and Jamie Lapeyrouse Cox ii ACKNOWLEDGEMENTS If it takes a village to raise a child, it takes a city to complete a dissertation! The first people that deserve acknowledgements are definitely my parents.
    [Show full text]
  • SABORES E SABERES DO PEQUI - Caryocar Brasiliense Cambess.,(CARYOCARACEAE) - E OS VALORES CULTURAIS DO CERRADO
    CENTRO UNIVERSITÁRIO DE ANÁPOLIS - UNIEVANGÉLICA PRO-REITORIA DE PÓS-GRADUAÇÃO, PESQUISA E EXTENSÃO E AÇÃO COMUNITÁRIA PROGRAMA DE PÓS-GRADUAÇÃO EM SOCIEDADE, TECNOLOGIA E MEIO AMBIENTE SABORES E SABERES DO PEQUI - Caryocar brasiliense Cambess.,(CARYOCARACEAE) - E OS VALORES CULTURAIS DO CERRADO Estêvão Luiz Santoro dos Santos ANÁPOLIS – GOIÁS 2015 ESTÊVÃO LUIZ SANTORO DOS SANTOS SABORES E SABERES DO PEQUI - Caryocar brasiliense Cambess., (CARYOCARACEAE) - E OS VALORES CULTURAIS DO CERRADO Dissertação apresentada ao Programa de Pós- graduação Pesquisa e Extensão e Ação Comunitária da UniEvangélica – Centro Universitário de Anápolis, como requisito para qualificação e exigência para obtenção do título de Mestre em Ciências Ambientais, sob a orientação do Prof. Dr. Sandro Dutra e Silva ANÁPOLIS – GOIÁS 2015 FOLHA DE APROVAÇÃO Dissertação de Mestrado intitulada “SABORES E SABERES DO PEQUI - Caryocar brasiliense Cambess., (CARYOCARACEAE) - E OS VALORES CULTURAIS DO CERRADO”, apresentada ao Centro Universitário de Anápolis – UniEVANGÉLICA, como requisito para obtenção do título de Mestre em Ciências Ambientais. Defendida em: _______________________ BANCA EXAMINADORA: ________________________________________ Prof. Dr. Sandro Dutra e Silva – UniEVANGÉLICA/UEG (orientador) ___________________________________________ Prof. Drª. Samira Peruchi Moretto – Universidade Estadual de Goiás - UEG (professora convidada) ____________________________________________ Prof. Drª. Josana de Castro Peixoto – UniEVANGÉLICA/UEG (professora convidada) _________________________________________________
    [Show full text]
  • The Food and Culture Around the World Handbook
    The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks.
    [Show full text]
  • COOKING and WELL-BEING CLASSES at HEALTHEAST WAYS to WELLNESS in WOODBURY Open to the Public WAYS to WELLNESS
    JULY – SEPTEMBER 2018 COOKING and WELL-BEING CLASSES at HEALTHEAST WAYS TO WELLNESS IN WOODBURY Open to the public WAYS to WELLNESS Discover your WELL-POWER at Ways to Wellness and be the best YOU! Our expert staff is here to guide you whether you want to lose weight, improve your fitness, reduce your stress, or get a jumpstart on improving your health and well-being. It’s all about you, so get started today on your journey. OUR INTEGRATIVE A MESSAGE FROM THE FOUNDER: PROGRAMS INCLUDE*: < Functional nutrition < Cooking classes < Personal training < Nutrition consultations < Chef consultations < Pilates reformer < Yoga and meditation < Group fitness < Massage < Life coaching Brenda Navin < Metabolic calorie test Senior Director, Community Health and Well-being < Cardio/fitness test < BODPOD (body composition test) Nothing is more important than your personal GET STARTED TODAY: You can schedule a complimentary health and well-being. It is my hope that Ways to consultation to learn about our broad Wellness can help you discover just how good you range of services, or simply book your cooking or well-being class today. can feel and challenge you to step out of your comfort Call 651-232-1926 or visit zone to try something new. Nothing inspires me more discoverw2w.org. than having a client stop by my office to share their SAVE WITH COOKING personal journey and what they have learned along CLASS PACKS the way. Come join our community. You won’t regret 3-pack of cooking classes: $138 5-pack of cooking classes: $199 feeling the Well-Power within you! First-time attendees can use promo code letscook! to save $20.
    [Show full text]
  • Medlcinal PLANTS of JAMAICA. PARTS 1 &
    MEDlCINAL PLANTS OF JAMAICA. PARTS 1 & 11. By G. F. Asprey, M.Sc., Ph.D. (B'ham.), Professor of Botany, U.C.W.l. and Phyllis Thornton, B.Sc. (Liverpool), Botanist Vomiting Sickness Survey. Attached to Botany Depart- ment, U.C.W.l. Reprinted from the West Indian Medical Journal. Vol. 2 No. 4. Vol. 3 No. 1. MEDICINAL PLANTS OF JAMAICA G. F. ASPREY AND PHYLLIS THORNTON PART I The use of local plants for medicinal remedies is a very prevalent practice in Jamaica. Among the poorer families, the morning meal frequently consists of nothing more than a cup of bush-tea prepared by steeping the leaves in hot water, with perhaps a small piece of bread or a little corn meal porridge. It is perhaps significant that the term breakfast is not used but 'taking' or ‘drinking' tea is substituted. Many of the plants used for treatment of colds and indigestion also provide the normal morning drinks. The large number of 'cold', 'fever' (which includes malaria) and 'indigestion' remedies is of some interest as providing a guide to the frequency of these complaints. The claims made for some of the plants may occasionally be justified by their chemical constituents. Some of them are, or have been, in the pharmacopoeias. On the other hand, in many cases the claims either have little justification or remain to be substantiated. Many of the doses used are of an unpleasant and even drastic nature. This may account for their popularity in view of the general impression that medicine must be unpleasant to be efficacious.
    [Show full text]
  • Food in African Brazilian Candomblé
    Food in African Brazilian Candomblé PATRICIA RODRIGUES DE SOUZA he aim of this article is to highlight the importance of food in the rituals of African Brazilian TCandomblé, as well as in its cosmovision (world view). A brief description of Candomblé’s his- torical trajectory is provided in order to show how food offerings became part of its rituals and how specific ingredients became symbolically significant in this belief system. According to the theories applied, it is possible that food has at least two functions in Candomblé: to materialize principles and also to work as a ritual language. To show the role of food in Candomblé the state of Bahia was taken as a case study – firstly because Candomblé started there and secondly because, as this article shows, the sacred foods of Candomblé are also consumed in everyday life, outside of reli- gious situations, but just as importantly constituting a part of Bahian cultural identity. The dishes that feature in the ritualised meals and at the same time in Bahians’ everyday eating are described at the conclusion of the article, with a mention of their ingredients and to whom they are offered. The research sources included publications by Candomblé believers and scholars of religion, as well as cooks and journalists specialising in Bahian cuisine. Most studies about food and religion are carried out by scholars of religion rather than of food or nutrition and it would seem that religious studies have been more concerned with understanding food practices in the religious field than food studies have been concerned with the impact of religion on food habits.
    [Show full text]
  • Download Complete Issue
    ISLAND STUDIES JOURNAL Volume 13 | Issue 2 | November 2018 islandstudies.ca ISSN: 1715-2593 ISLAND STUDIES JOURNAL Island Studies Journal is a peer-reviewed open access journal published by the University of Prince Edward Island’s Institute of Island Studies. https://www.islandstudies.ca Executive editor Adam Grydehøj (University of Prince Edward Island, Canada) Editorial board Laurie Brinklow (University of Prince Edward Island, Canada) Lead Copyeditor Gordon Cooke (Memorial University of Newfoundland, Canada) Deputy Editor for Business & Economics Scholarship Lisa Fletcher (University of Tasmania, Australia) Deputy Editor for Book Reviews Ilan Kelman (University College London, UK) Deputy Editor for Excellence & Disciplines Ulunnguaq Markussen (Ilisimatusarfik/University of Greenland, Kalaallit Nunaat) Deputy Editor for Indigenous Research & Outreach G. Edward MacDonald (University of Prince Edward Island, Canada) Deputy Editor for Institutional Relations Maeve McCusker (Queen's University Belfast, Northern Ireland) Deputy Editor for Literature Scholarship Yaso Nadarajah (RMIT University, Australia) Deputy Editor for Diversity & Regions Jan Petzold (Alfred Wegner Institute for Polar and Marine Research, Germany) Deputy Editor for Climate Change and Environment Scholarship Evangelia Papoutsaki (Unitec Institute of Technology, New Zealand) Deputy Editor for Digital Communications Elaine Stratford (University of Tasmania, Australia) Deputy Editor for Policy Impact Godfrey Baldacchino (University of Malta, Malta) Editor Emeritus Editorial
    [Show full text]
  • Cooking Com Bigode
    cooking com bigode vegetarian improvisational peasant fusion cuisine for the twenty-second century ii cooking com bigode copyright c 2006 all printed and electronic content are owned by somethingconstructive.net. this is electronic revision 0.1.3. licensed under the Creative Commons Attribution-NonCommercial-ShareAlike 2.5 license. To view a copy of this license, visit http://creativecommons.org/licenses/by-nc-sa/2.5/ or send a letter to “Creative Commons, 543 Howard Street, 5th Floor, San Francisco, California, 94105, USA.” You are free: • to copy, distribute, display, and perform the work • to make derivative works Under the following conditions: Attribution. You must attribute the work in the manner specified by the author or licensor. Noncommercial. You may not use this work for commercial purposes. Share Alike. If you alter, transform, or build upon this work, you may dis- tribute the resulting work only under a license identical to this one. • For any reuse or distribution, you must make clear to others the license terms of this work. • Any of these conditions can be waived if you get permission from the copyright holder. Your fair use and other rights are in no way affected by the above. Contents 0 some preliminary notes 1 1 feij˜ao. arroz . mango salsa . picante 7 2 zucchini steaks . coconut-wheat bread . passionfruit hummus . tomato salad 21 3 stirfried vegetables . coconut polenta . cabbage slaw 41 4 chana masala . chapattis . cilantro-peanut chutney . carrot salad . raitu 59 5 veggie burgers . buns . ratatouille . carrot mayonnaise . condi- ments 73 6 stuffed peppers . couscous . roasted tomato salsa 85 7 squash and potato empadas .
    [Show full text]
  • Volume 1 of 1
    TITLE PAGE: VOLUME 1 OF 3 CROP GROUPING PETITION – LEAFY VEGETABLES, TECHNICAL AMENDMENT (ADDITION) TO 40 CFR 180.41 (c) AND 180.1 (g) (Alexanders, leaves; Amaranth; Amaranth, bush greens; Amaranth, Chinese; Amaranth, slender; Amaranth, slim; Amaranth, spiny; Amaranth, spleen; Arugula; Aster, Indian; Beet, garden, leaves; Bellflower, Chinese, leaves; Blackjack; Blue ape, leaves; Broccoli raab; Broccoli, Chinese; Cabbage, Abyssinian; Cabbage, Seakale; Cassava, leaves; Cat’s Whiskers; Cham-chwi; Cham-na-mul; Chayote, leaves; Chervil; Chicory, leaves; Chinese cabbage (bok choy); Chinese flat cabbage; Chipilin; Chrysanthemum, corn; Chrysanthemum, edible-leaved; Chrysanthemum, garland; Chrysanthemum, tricolor; Collards; Corn salad; Corn salad, Italian; Cosmos; Cress, American; Cress, Garden; Cress, Upland; Dandelion; Dock; Dol-nam-mul; Ebolo; Endive; Fameflower; Feather cockscomb; Fern, Black lady; Fern, Bracken; Fern, Broad buckler; Fern, Cinnamon; Ferns, Edible (Fiddleheads); Fern, Lady; Fern, Leather; Fern, Mother; Fern, Ostrich; Fern, Vegetable; Fern, Zenmai; Flowering white cabbage (choi sum); Good King Henry; Hanover salad; Huauzontle; Iceplant; Jute; Kabuna; Kale; Kale, branching bush; Kale, Jersey; Kale, marrow-stem; Lamb’s lettuce; Lettuce, bitter; Lettuce, head; Lettuce, leaf; Lettuce, Romaine; Maca; Mizuna; Mustard greens; Mustard, field greens; Mustard, leaf; Mustard, big-stem; Mustard, tuberous rooted Chinese; Orach; Parsley, fresh; Parsley, Italian; Peppergrass; Plantain, buckhorn; Plantain, common; Primrose, English; Purple-stem
    [Show full text]