Category: Diet & Nutrition 423

Gastronomic Identity Ethnography: Casa Mono Table of Contents Background Representation Environmental Considerations Visiting Experience References Background This paper will base its inquiry into the aspects of the gastronomic identity of Spain on Casa Mono dining. Opened in 2004 and awarded a Michelin star in 2009, Casa Mono is a tapas bar restaurant inspired by the…

Fish Carcass Flours in Tapioca Cookies The article is an experimental procedure to evaluate the various methods used to obtain flour from tilapia carcasses. The results of this experiment were obtained through multiple procedures, and many researchers contributed to the writing of this article. Some of the participants of this article includes; Maria Luiza Rodrigues…

Eating Patterns: People-Eating and Insect-Eating One of the main reasons for the differences in eating patterns that can be found in the world is of an environmental and ecological nature. In particular, Harris (1985) emphasizes that differences in eating habits are attributed not to cultural differences but to cost and benefit considerations. In this case,…

Nutritional Changes in Risotto Recipes Risotto Recipes Recipes help people prepare food and discern the accurate calorie intake in a meal. Making alterations to these recipes results in major changes that determine whether a person is getting nutritional benefits or reducing these foods benefits. Portobello risotto exhibits many differences to shiitake risotto, showcasing minor variations…

Feeding Desire by Popenoe: A Book Review Table of Contents Introduction Methods and Phenomenon Understanding Conclusion Reference Introduction Beauty is a subjective concept, but searching for its ideal has always occupied researchers and philosophers. Many cultures have different ideas about this phenomenon, and this understanding is in the nature of objectivity among particular peoples. European…

Eat Healthy  MyPlate Kitchen Table of Contents MyPlate Kitchen: Description of the Content Area Review of the Entire Area Cultural and Life Stage Diversity Information Efficiency Closing Thoughts Reference MyPlate Kitchen: Description of the Content Area In this section of the site, at the very top of the page, the user is greeted by…

Experimental Persuasion for Eating Well Table of Contents Background Macronutrients Analysis Carbohydrates Proteins Fats Vitamins Minerals References Background Nutrition science is one of the evolving topics that catch the attention of many in society. New trends in nutrition have been contributed to the advancement in technology and the use of social media by people. The…

Juici Patties in Jamaican Cuisine Jamaican cuisine is a colorful blend of local products and is capable of combining spicy sweetness, spiciness, and subtlety of all the flavors of the world in one dish. The culinary traditions of Jamaica reflect all of the islands history: Spanish, English, Indian, and Chinese cuisines, and African motifs are…

Charcuterie Items: Prosciutto and Manchego Cheese Prosciutto Prosciutto is one of the most classic charcuterie items, belonging to the category of cured meats. Prosciutto is dry-cured ham and is one of the oldest forms of Southern European characterize, tracing its roots back to the Romans. Although it might be found all along the Mediterranean coast,…

Myplate and Pyramid: Nutrition Education and Behavior MyPlate has assumed the function of the prior Pyramid image as the tool to assist Americans in making better food choices. Its main idea is to encourage people to consider preparing a healthy plate when dining. The servings recommended for each food group in MyPlate and Pyramid are…