Acrylamide in starchy foods subjected to deep-frying, 20 years after its discovery (2002-2022): a patent review.

On the occasion of the 20th anniversary of the discovery of acrylamide in food, an analysis of patents related to the mitigation of this compound in food products obtained through immersion frying was carried out. For this purpose, a comprehensive search, compilation, and information analysis were conducted using free online databases such as Google Patents, Patenscope, and Lens. The search yielded a total of 79 patents within the considered time period (2002-2022). The countries with the highest number of granted patents were the United States, the European Union, and South Korea. The patents were classified into four main approaches: raw material modification (49%), application of pre-treatments (27%), process modification (16%), and measurement techniques (8%). Among the results, Frito-Lay, an American company, stands out as the food industry company with the highest number of granted patents, totaling 15. Based on this review, it is concluded that while a significant number of patents have been granted in recent years, there is still a lag in developing countries. Furthermore, more studies are needed to determine acrylamide in starchy food matrices subjected to immersion frying different from potatoes.

Glutenophilia: Chemistry and Flour Quality in Nineteenth-century France and Great Britain.

This article analyses how gluten was discussed by chemists in the nineteenth century in Great Britain and France as a proxy for both nutritive and baking quality. It examines the role of gluten in the broader quest to measure and render the quality of wheat and flour through a set of objective and quantifiable criteria. The paper also shows how measuring quality proved to be an extremely complex task, and how chemistry was, by itself, unable to reduce the complexity of the wheat grain, and the various demands made upon it, to a simple numerical indicator.

What about Dinner? Chemical and Microresidue Analysis Reveals the Function of Late Neolithic Ceramic Pans.

The Late Neolithic palafitte site, Ustie na Drim, in the northern part of Lake Ohrid (North Macedonia), excavated in 1962, offered ceramic fragments of large, flat, elongated pans. These artifacts could be dated by relative chronology to roughly around 5200-5000 BC. According to their shape and technological traits, the ceramic pans were probably used for baking. The attached materials on the surface of studied pan fragments were sampled for consequent chemical and microscopical analyses (i.e., analyses of starch, phytoliths, and microscopic animal remains). An immunological method revealed the presence of pork proteins in samples. The presence of organic residues of animal origin was, moreover, confirmed by the detection of cholesterol using gas chromatography coupled to mass spectrometry. Analysis of detected microscopic botanical objects revealed starch grains of several plants (i.e., oak, cattail, and grasses). An interesting find was the hair of a beetle larva, which could be interpreted contextually as the khapra beetle, a pest of grain and flour. Based on our data, we suppose that the ceramic pans from Ustie na Drim were used for the preparation of meals containing meat from common livestock in combination with cereals and wild plants.

New insights into early medieval Islamic cuisine: Organic residue analysis of pottery from rural and urban Sicily.

Sicily, during the 9th-12th century AD, thrived politically, economically, and culturally under Islamic political rule and the capital of Palermo stood as a cultural and political centre in the Mediterranean Islamic world. However, to what extent the lifeways of the people that experienced these regimes were impacted during this time is not well understood, particularly those from lesser studied rural contexts. This paper presents the first organic residue analysis of 134 cooking pots and other domestic containers dating to the 9th -12th century in order to gain new insights into the culinary practices during this significant period. Ceramics from three sites in the urban capital of Palermo and from the rural town of Casale San Pietro were analysed and compared. The multi-faceted organic residue analysis identified a range of commodities including animal products, vegetables, beeswax, pine and fruit products in the ceramics, with a complex mixing of resources observed in many cases, across all four sites and ceramic forms. Alongside the identification of commodities and how they were combined, new light has been shed on the patterning of resource use between these sites. The identification of dairy products in calcite wares from the rural site of Casale San Pietro and the absence of dairy in ceramics from the urban centre of Palermo presents interesting questions regarding the role of rural sites in food consumption and production in Islamic Sicily. This is the first time organic residue analysis of ceramics has been used to explore foodways in a medieval multi-faith society and offers new pathways to the understanding of pottery use and resources that were prepared, consumed and combined, reflecting cuisine in different socio-economic environments within the pluralistic population of medieval Sicily.

The prehistoric roots of Chinese cuisines: Mapping staple food systems of China, 6000 BC-220 AD.

We conducted a meta-analysis of published carbon and nitrogen isotope data from archaeological human skeletal remains (n = 2448) from 128 sites cross China in order to investigate broad spatial and temporal patterns in the formation of staple cuisines. Between 6000-5000 cal BC we found evidence for an already distinct north versus south divide in the use of main crop staples (namely millet vs. a broad spectrum of C3 plant based diet including rice) that became more pronounced between 5000-2000 cal BC. We infer that this pattern can be understood as a difference in the spectrum of subsistence activities employed in the Loess Plateau and the Yangtze-Huai regions, which can be partly explained by differences in environmental conditions. We argue that regional differentiation in dietary tradition are not driven by differences in the conventional "stages" of shifting modes of subsistence (hunting-foraging-pastoralism-farming), but rather by myriad subsistence choices that combined and discarded modes in a number of innovative ways over thousands of years. The introduction of wheat and barley from southwestern Asia after 2000 cal BC resulted in the development of an additional east to west gradient in the degree of incorporation of the different staple products into human diets. Wheat and barley were rapidly adopted as staple foods in the Continental Interior contra the very gradual pace of adoption of these western crops in the Loess Plateau. While environmental and social factors likely contributed to their slow adoption, we explored local cooking practice as a third explanation; wheat and barley may have been more readily folded into grinding-and-baking cooking traditions than into steaming-and-boiling traditions. Changes in these culinary practices may have begun in the female sector of society.

The dietary impact of the Norman Conquest: A multiproxy archaeological investigation of Oxford, UK.

Archaeology has yet to capitalise on the opportunities offered by bioarchaeological approaches to examine the impact of the 11th-century AD Norman Conquest of England. This study utilises an integrated multiproxy analytical approach to identify and explain changes and continuities in diet and foodways between the 10th and 13th centuries in the city of Oxford, UK. The integration of organic residue analysis of ceramics, carbon (δ13C) and nitrogen (δ15N) isotope analysis of human and animal bones, incremental analysis of δ13C and δ15N from human tooth dentine and palaeopathological analysis of human skeletal remains has revealed a broad pattern of increasing intensification and marketisation across various areas of economic practice, with a much lesser and more short-term impact of the Conquest on everyday lifestyles than is suggested by documentary sources. Nonetheless, isotope data indicate short-term periods of instability, particularly food insecurity, did impact individuals. Evidence of preferences for certain foodstuffs and cooking techniques documented among the elite classes were also observed among lower-status townspeople, suggesting that Anglo-Norman fashions could be adopted across the social spectrum. This study demonstrates the potential for future archaeological research to generate more nuanced understanding of the cultural impact of the Norman Conquest of England, while showcasing a method which can be used to elucidate the undocumented, everyday implications of other large-scale political events on non-elites.

Mechanisms of lipid preservation in archaeological clay ceramics revealed by mass spectrometry imaging.

Traces of lipids, absorbed and preserved for millennia within the inorganic matrix of ceramic vessels, act as molecular fossils and provide manifold information about past people's subsistence, diet, and rituals. It is widely assumed that lipids become preserved after adsorption into nano- to micrometer-sized pores, but to this day the distribution of these lipids in the ceramics was virtually unknown, which severely limits our understanding about the process of lipid preservation. Here we use secondary ion mass spectrometry (SIMS) imaging for direct in situ analysis of lipids absorbed in 700- to 2,000-y-old archaeological pottery. After sectioning from larger sherds, wall cross-sections of smaller fragments were used for SIMS analysis. Lipids were found in relatively large zones of 5- to 400-µm diameter, which does not support the notion of absorption only into individual nanometer-scale pores but indicates that more macroscopic structures in the ceramics are involved in lipid preservation as well. Furthermore, lipids were found concentrated on calcium carbonate inclusions in the ceramics, which suggests that precipitation of fatty acids as calcium salts is an important aspect of lipid preservation in archaeological samples. This has important implications for analytical methods based on extraction of lipids from archaeological ceramics and needs to be considered to maximize the yield and available information from each unique sample.

Memória, identidade e comensalidade: a feijoada da família portelense / Memory, identity and comensality: the feijoada of the portelense family

Analisa-se o agenciamento da memória coletiva e os processos de reconstrução e representação do passado de uma das principais escolas de samba do Rio de Janeiro –a Portela –por meio de um rito comensal: a feijoada da família portelense. Esta é promovida regularmente por representantes da ala de compositores dessa escola de samba. Examinam-se diversos aspectos que singularizam este evento de comensalidade: seu sistema culinário, seu modo de organização, seus conteúdos afetivos, os processos de identificação e de corporalidade lá produzidos. Os procedimentos de coletas de dados foram: revisão bibliográfica, entrevistas semiestruturadas e etnografia No que tange aos resultados, infere-se que o processo de construção da identidade portelense é uma marca social de distinção cujos principais esteios são: memória do passado da agremiação, considerado cheio de glórias e vitórias e o compartilhamento de práticas ditas tradicionais como rodas de sambas e feijoadas.

We analyze the agency of collective memory and the processes of reconstruction and representation of the past of one of Rio de Janeiro's main samba schools –Portela –through a commensal rite: the feijoada of the Portelense family. This rite is regularly promoted by representatives of the composers of the samba school. Several aspects that characterize this event of commensality are examined: its culinary system, its mode of organization, its affective contents, the processes of identification and corporality produced there. The procedures for data collection were: bibliographic review, semi-structured interviews and ethnography. Regarding the results, it is inferred that the process of the identity of being Portelense is a social mark of distinction whose main pillars are: memory of the past of the association, that is considered full of glory and victories, and the sharing of so-called traditional practices such as events with sambas and feijoadas.

Cooked starchy rhizomes in Africa 170 thousand years ago.

Plant carbohydrates were undoubtedly consumed in antiquity, yet starchy geophytes were seldom preserved archaeologically. We report evidence for geophyte exploitation by early humans from at least 170,000 years ago. Charred rhizomes from Border Cave, South Africa, were identified to the genus Hypoxis L. by comparing the morphology and anatomy of ancient and modern rhizomes. Hypoxis angustifolia Lam., the likely taxon, proliferates in relatively well-watered areas of sub-Saharan Africa and in Yemen, Arabia. In those areas and possibly farther north during moist periods, Hypoxis rhizomes would have provided reliable and familiar carbohydrate sources for mobile groups.

Bone marrow storage and delayed consumption at Middle Pleistocene Qesem Cave, Israel (420 to 200 ka).

Bone marrow and grease constitute an important source of nutrition and have attracted the attention of human groups since prehistoric times. Marrow consumption has been linked to immediate consumption following the procurement and removal of soft tissues. Here, we present the earliest evidence for storage and delayed consumption of bone marrow at Qesem Cave, Israel (~420 to 200 ka). By using experimental series controlling exposure time and environmental parameters, combined with chemical analyses, we evaluated bone marrow preservation. The combination of archaeological and experimental results allowed us to isolate specific marks linked to dry skin removal and determine a low rate of marrow fat degradation of up to 9 weeks of exposure. This is the earliest evidence of such previously unidentified behavior, and it offers insights into the socio-economy of the human groups who lived at Qesem and may mark a threshold to new modes of Palaeolithic human adaptation.

[Evolution of information about feeding and nutrition. Challenges for and by the consumer]. / Evolución de la información relacionada con la alimentación y la nutrición. Retos de adaptación para y por el consumidor.

INTRODUCTION: In today's society has a much disposal information, -the people have never had access to as much information or as many ways and means of communication as we do now-, we take for granted what foods and drinks are good for our health thanks to the transmission of information over the centuries, which has been through observational data and, more recently, also through analytical data based on scientific-technical research, although in some cases opinions are still issued based on observational rather than analytical data, when the latter many times they correct the first ones. We must also locate in our environment and our customs and all this will provide us with a better knowledge about the influence of nutrition and eating habits and lifestyle in health, including more and more the behavioral model as a basic axis for nutrition and dietetic sciences. What premises can we use to analyze: how was this transmission of information and knowledge in food and eating habits in previous times? From what ways and forms was transmitted information about the characteristics of food some citizens to others? intuition or everything based on experiences and observational data? were there substantial changes in periods prior to this large distribution of food and beverages that exists today…?

INTRODUCCIÓN: En la sociedad actual, con toda la información que tenemos a nuestro alcance -nunca hemos tenido acceso a tanta información ni a tantas vías y formas de comunicación como ahora-, damos por hecho qué alimentos y bebidas son buenos para nuestra salud gracias a la información transmitida durante siglos y obtenida por datos observacionales y, más recientemente, también por datos analíticos basados en la investigación científico-técnica, aunque en algunos casos sigan emitiéndose opiniones basadas más en datos observacionales que en analíticos, cuando los últimos en muchas ocasiones corrigen a los primeros. Toda esta información, incluso internacional, también debemos ubicarla en nuestro entorno y en nuestras costumbres, y todo ello nos proveerá de un mejor conocimiento sobre la influencia de la nutrición y de los hábitos alimentarios y el estilo de vida en la salud, incluyendo cada vez más el modelo comportamental como un eje básico en la nutrición y en la dietética. Pero ¿qué premisas podemos utilizar para analizar? ¿Cómo era esa transmisión de la información y el conocimiento en la alimentación y los hábitos alimentarios en épocas anteriores? ¿A partir de qué vías y formas se transmitía la información sobre las características de los alimentos de unos ciudadanos a otros: intuición o todo basado en experiencias y datos observacionales? ¿Hubo cambios sustanciales en periodos anteriores a esta gran distribución de alimentos y bebidas que existe hoy en día…?

Interpretation of bulk nitrogen and carbon isotopes in archaeological foodcrusts on potsherds.

RATIONALE: Foodcrust, the charred deposit adhering to the surface of containers, is a possible source of information on the function of ancient vessels and the subsistence of prehistoric humans. While the carbon isotope ratios in those materials are useful in detecting the usage of C4 plants, the reliability of nitrogen isotopic signatures has not been fully investigated. METHODS: The validity of bulk nitrogen isotope ratios has previously been investigated in coastal or riverine environments, where multiple resources from terrestrial and aquatic ecosystems were available, but not in terrestrial settings which provide a simpler mixing of terrestrial animals and plants. Hence, we conducted an exhaustive study on charred deposits on potsherds at two inland archaeological sites belonging to prehistoric Jomon hunter-gathers in central Japan, focusing on δ15 N values and atomic N/C ratios determined using an isotope ratio mass spectrometer and an elemental analyzer, respectively. RESULTS: For both sites, the δ15 N values showed significant correlations with the N/C ratios among samples from the inner surface, suggesting that these have recorded animal contribution. Furthermore, previous studies of Neolithic pottery from North Europe and Far East Russia bearing strong marine signatures had shown reasonably higher δ15 N values and N/C ratios in comparison with our data from terrestrial settings. On the other hand, some charred materials probably originating from plant starch showed lower values with both parameters. Samples from the outer surface produced less meaningful isotopic and elemental ratios altered by a thermal effect and/or contamination from soot. CONCLUSIONS: When the samples of foodcrusts were selected carefully from the inner surface, bulk nitrogen isotopes and N/C ratios reflect the composition of what was cooked or processed in containers. This will provide useful information for understanding the human adaptation from the Late Pleistocene to the Holocene in conjunction with residual lipid analyses.

Advice and recipes for invalid and convalescent cookery in Australian cookbooks 1860-1950.

AIMS: The aims of the present study were to assess the prevalence of recipes about invalid cookery in Australian cookbooks published from 1860 to 1950; describe the dishes regarded as suitable for invalids and summarise the advice about how best to feed invalids or convalescents in the home. METHODS: Using published bibliographies, the Trove database, and the author's private collection, all available cookbooks published in Australia up to 1950 were reviewed and all recipes and advice about feeding invalids were recorded. RESULTS: Eight hundred and eighty-nine book titles were examined and 25% contained some recipes specifically designed for people who were sick or convalescing. One thousand, four hundred and seventy-one different recipes were recorded with more than half for beverages, desserts and soups. The most common recipes were for beef tea, barley water, gruel and meat broths. Advice about feeding focused on the food requirements of invalids, safe and appealing meal service, cooking methods and suitable food choices. The recipes and advice did not appear to change substantially over the nine decades and most did not appear to be based on any clear scientific evidence. CONCLUSIONS: Many of the general principles of invalid cookery in these books are similar to the requirements of the light diet, commonly used in Australian hospitals up until the 1980s. Further research into the source and rationale for the advice in these books would be worthwhile.

Rabbit meat in need of a hat-trick: from tradition to innovation (and back).

Consumption of rabbit meat traces back to the ancient civilizations that prospered around the Mediterranean. Due to their small size, rabbits have mostly been included in traditional meals for direct consumption, with little historical urgency to develop preservation methods. Therefore, rabbit-based dishes are widespread throughout Europe, but few processed products are found. Despite its longstanding culinary value, an overall decline in the consumption of rabbit meat is discernible. As for all meat, this is related to a complex assemblage of contemporary anxieties about health, animal welfare, and the environment. Also, specific categorial dynamics are at play because rabbits have superimposed roles (e.g., livestock, game, vermin, and pets). For instance, their aspect of cuteness seems to interfere with their acceptability as a food. To counter the declining consumption of this valuable meat, reassuring discourses are required to point out its historical merit in health and culture ("story meat"). Also, its distinctive sensorial traits, nutritional profile, and technological properties should be valorized.

From Neandertals to modern humans: New data on the Uluzzian.

Having thrived in Eurasia for 350,000 years Neandertals disappeared from the record around 40,000-37,000 years ago, after modern humans entered Europe. It was a complex process of population interactions that included cultural exchanges and admixture between Neandertals and dispersing groups of modern humans. In Europe Neandertals are always associated with the Mousterian while the Aurignacian is associated with modern humans only. The onset of the Aurignacian is preceded by "transitional" industries which show some similarities with the Mousterian but also contain modern tool forms. Information on these industries is often incomplete or disputed and this is true of the Uluzzian. We present the results of taphonomic, typological and technological analyses of two Uluzzian sites, Grotta La Fabbrica (Tuscany) and the newly discovered site of Colle Rotondo (Latium). Comparisons with Castelcivita and Grotta del Cavallo show that the Uluzzian is a coherent cultural unit lasting about five millennia, replaced by the Protoaurignacian before the eruption of the Campanian Ignimbrite. The lack of skeletal remains at our two sites and the controversy surrounding the stratigraphic position of modern human teeth at Cavallo makes it difficult to reach agreement about authorship of the Uluzzian, for which alternative hypotheses have been proposed. Pending the discovery of DNA or further human remains, these hypotheses can only be evaluated by archaeological arguments, i.e. evidence of continuities and discontinuities between the Uluzzian and the preceding and succeeding culture units in Italy. However, in the context of "transitional" industries with disputed dates for the arrival of modern humans in Europe, and considering the case of the Châtelperronian, an Upper Paleolithic industry made by Neandertals, typo-technology used as an indicator of hominin authorship has limited predictive value. We corroborate previous suggestions that the Middle-to-Upper Paleolithic transition occurred as steps of rapid changes and geographically uneven rates of spread.

Invalid Cookery, Nursing and Domestic Medicine in Ireland, c. 1900.

This article uses a 1903 text by the Irish cookery instructress Kathleen Ferguson to examine the intersections between food, medicine and domestic work. Sick Room Cookery, and numerous texts like it, drew on traditions of domestic medicine and Anglo-Irish gastronomy while also seeking to establish female expertise informed by modern science and medicine. Placing the text in its broader cultural context, the article examines how it fit into the tradition of domestic medicine and the emerging profession of domestic science. Giving equal weight to the history of food and of medicine, and seeing each as shaped by historical context, help us to see the practice of feeding the sick in a different way.

The rise of alternative bread leavening technologies in the nineteenth century.

This article reveals how nineteenth-century chemists and health reformers tried to eradicate the use of yeast in bread, claiming they had devised healthier and more sanitary ways to raise bread. It describes the alternative technological solutions to baking bread, investigating factors that influenced their development and adaptation in the marketplace. A lack of scientific and cultural consensus surrounding yeast, what it was and what it did, fermented during this period. The conflict over yeast helped create a heterogeneous industrialization of the baking industry, changing processes and ingredients and creating new forms of bakery products. By examining the claims of promoters of rival scientific beliefs and technologies, as well as those of users and social commentators, we can see that technology's eventual adaptation and impact on society is not predictable at its outset. Exploring the relationship between differing scientific beliefs, cultural understandings and alternative technologies also shows how science and industry cannot be isolated from their social and cultural context. The examination of the nineteenth-century technological development of commonplace commodities such as bread, baking powder and yeast, also reveals and explores a story that has not been told before in the history of science and technology. Why it has not been told is as enlightening as the story itself, revealing as it does our own privileging of what is important in science and history.

Evidence-based creativity: Working between art and science in the field of fine dining.

This article examines how scientific knowledge drives creativity in the small but influential culinary movement of 'modernist cuisine'. Originating in the mid-1990s, modernist cuisine began with a small group of avant-garde chefs using science to produce wildly innovative culinary creations. Since then, many of the movement's innovations, as well as its more general 'science-based' approach to cooking, have gained adoption among a diverse range of culinary professionals. But while science has enabled modernist chefs to produce a wide array of innovations and refinements, the group's embrace of scientific values poses a potential threat to the subjective, intuition-driven logic of culinary creativity. Using data gathered through interviews and participant observation, I describe how modernist chefs navigate the potential challenges of using science in a creative field. I find that advocates of modernist cuisine address these challenges by adopting two separate rhetorical repertoires - one emphasizing science-based cooking's advantages over traditional methods, and another that minimizes the differences between these approaches. Observing the strategic deployment of these repertoires illustrates the challenges to incorporating science into creative fields and reveals a complex and nuanced relationship between objectivity, evidence, and aesthetic judgement.