Food and drink culture

Question

This piglix contains articles or sub-piglix about Food and drink culture

Answer 1

Tea culture

This piglix contains articles or sub-piglix about Tea culture

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Wikipedia

Answer 2

2013 horse meat scandal

The 2013 horse meat scandal was a scandal in Europe; foods advertised as containing beef were found to contain undeclared or improperly declared horse meat – as much as 100% of the meat content in some cases. A smaller number of products also contained other undeclared meats, such as pork. The issue came to light on 15 January 2013, when it was reported that horse DNA had been discovered in frozen beefburgers sold in several Irish and British supermarkets. Horse meat is not harmful to health and is eaten in many countries.

The analysis stated that 23 out of 27 samples of beef burgers also contained pig DNA; pork is a taboo food in the Muslim and Jewish communities.

While the presence of undeclared meat was not a health issue, the scandal revealed a major breakdown in the traceability of the food supply chain, and the risk that harmful ingredients could have been included as well. Sports horses, for example, could have entered the food supply chain, and with them the veterinary drug phenylbutazone which is banned in food animals. The scandal has since spread to 13 other European countries, and European authorities have decided to find an EU-wide solution. They initiated meat testing of about 4,000 horse meat samples for the veterinary drug.

Investigations by the Food Safety Authority of Ireland (FSAI) resulted in Ireland being the first EU state to report the presence of horse meat in beef and make the results public. The first positive test for equine DNA was on 10 December 2012. It carried out additional tests on 18 and 21 December. The FSAI then sent samples to the Eurofins laboratory in Germany. Professor Alan Reilly of the FSAI testified to the Oireachtas on 5 February 2013 that the results indicated the presence of equine DNA, but not the amount. The IdentiGen Laboratory and the Eurofins Laboratory were asked to determine the amount of horse meat in the samples. On 21 December 2012, the FSAI requested that the Department of Agriculture, Food and the Marine in Ireland obtain further samples. These were sent to the Identigen laboratory on 4 January 2013. Results were received back from Eurofins and Identigen on 11 January 2013. Professor Reilly reported on 5 February that 'quantitative results from Identigen were received by the FSAI late on the evening of 11 January 2013. Of the ten burger products that tested positive for equine DNA, all but one was at low levels. The quantification of the equine DNA in this one burger product gave an estimated amount of 29% equine DNA relative to the beef DNA content of the burger product. This product was manufactured by Silvercrest on behalf of Tesco. At this point, there was no explanation for the finding of 29% equine DNA relative to beef DNA in this single sample. On 14 January 2013 the FSAI informed the Department of Health and the Department of Agriculture, Food and the Marine of the final results. On the same day it also informed the Food Standards Agency in the United Kingdom.

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Answer 3

Dunking (biscuit)

To dunk or to dip a biscuit or some other food means to submerge it into a drink, especially tea, coffee, or milk. Dunking releases more flavour from confections by dissolving the sugars, while also softening their texture. Dunking can be used to melt chocolate on biscuits to create a richer flavour.

Dunking is a popular way of enjoying biscuits in many countries. A popular form of dunking in Australia is the "Tim Tam Slam", also known as 'tea sucking'. The physics of dunking is driven by the porosity of the biscuit and the surface tension of the beverage. A biscuit is porous and, when dunked, capillary action draws the liquid into the interstices between the crumbs.

Dunking is first reported with ancient Romans softening their hard unleavened wafers (in Latin "bis coctum": twice baked) in wine. Modern day dunking has its roots in naval history when, in the 16th century, biscuits known as "hard tack" were on board Royal Navy ships, which were so hard that the British sailors would dunk them in beer in order to soften them up. The most popular biscuit to dunk in tea in the United Kingdom is McVitie's chocolate digestive. In the US, Oreos are frequently dunked in milk, while the Dunkin' Donuts franchise is named for the practice of dunking doughnuts into coffee. In South Africa and in India, rusks are a popular food for dunking in both tea and coffee. In the Netherlands, stroopwaffels are commonly dunked in tea or coffee, often after having been set on above the hot drink for a few minutes to melt the caramel inside.

Dunking is also used as a slang term for intinction: the Eucharistic practice of partly dipping the consecrated bread, or host, into the consecrated wine, by the officiant before distributing.

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Answer 4

Culinary diplomacy

Culinary diplomacy, also known as gastrodiplomacy, is a type of cultural diplomacy, which itself is a subset of public diplomacy. Its basic premise is that "the easiest way to win hearts and minds is through the stomach." Official government-sponsored culinary diplomacy programs have been established in Thailand, South Korea, Malaysia, Peru, and the United States.

The terms "culinary diplomacy" and "gastrodiplomacy" have been in use since the early 2000s, and have been popularized by the work of public diplomacy scholars Paul Rockower and Sam Chapple-Sokol. An early mention of the concept was in a 2002 Economist article about the Thai Kitchen of the World program. In a 2011 article published in the Taiwanese journal Issues & Studies, Rockower wrote that "Gastrodiplomacy is predicated on the notion that the easiest way to win hearts and minds is through the stomach." Chapple-Sokol wrote in a 2013 article in the journal The Hague Journal of Diplomacy that culinary diplomacy is "the use of food and cuisine as an instrument to create cross-cultural understanding in the hopes of improving interactions and cooperation."

The two terms "culinary diplomacy" and "gastrodiplomacy" are used interchangeably by many, though some scholars have differentiated the terms. Rockower, for example, claims that gastrodiplomacy refers to a tool of public diplomacy, while culinary diplomacy serves as "a means to further diplomatic protocol through cuisine." Chapple-Sokol writes that both of these fall under the broad categorization of "culinary diplomacy," and differentiates between public and private culinary diplomacy. The former refers to culinary diplomacy being used as a tool of public diplomacy, and more specifically cultural diplomacy, while the latter "occurs behind closed doors," akin to Rockower's definition.

The Global Thai program, launched in 2002, was the first government-led culinary diplomacy initiative. Its intention was to build the number of Thai restaurants worldwide; according to the Thai government, the number went from 5,500 in 2002 to more than 10,000 in 2013, as well as to encourage more people worldwide to eat Thai cuisine.

That program was followed by Thailand: Kitchen of the World, an eBook published to promote the program states the following:

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Answer 5

Chef's Table

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Answer 6

Camera eats first

‘Camera Eats First’ is the behavior and global phenomenon of people taking photos of their meals with digital or smartphone cameras before they eat, mostly followed by uploading the photos to the social media. The term refers to how people feed their cameras first by taking photos before eating themselves. It derives from professional food photography while the behavior of the ‘Camera Eats First’ is generally for personal use such as keeping photographic food diaries instead of commercial purposes. It can also be referred as online food photography, food porn and photogenic food.

One reason for the rise of the ‘Camera Eats First’ is the rise of digital convenience. The global participation in social media is on continual surge with the advancement in technology and commonness of digital devices that serve as mediums for social media. The veteran food photographer of The New York Times, The Wall Street Journal and Saveur magazine Dave Hagerman mentioned that Instagram, one of the social media that has the most posts of ‘Camera Eats First’ photos, provides a way for people to share and indulge their common obsession of food globally, thus encouraging taking pictures of food for personal use. More importantly, keeping a photogenic food diary is being treated as a form of self representation, showing who they are from what they eat in accordance to the quote of “Tell me what you eat, and I will tell you what you are.”, by the French philosopher and gourmand Jean Anthelme Brillat-Savarin, 1825.

The 'Camera Eats First' phenomenon is becoming more common all over the world with the emergence of smartphone and social media. After taking photos of their food, people will usually share the photos on social media such as Instagram, Facebook, Twitter and Pinterest. According to Webstagram, there are more than 180 million photos with the hashtag #food on Instagram currently. Other hashtags such as #foodporn and #foodie are often added to the photos. It is estimated that 90 new photos hash-tagged #foodporn are uploaded to Instagram every minute. The phenomenon is especially more prevalent among the younger generation. According to a survey done by News Limited, “54 per cent of 18-24 year olds have taken a photo of their food while eating out, while 39 per cent have posted it somewhere online. This compares with only 5 per cent of over-50s who say they share food snaps on forums such as Facebook and Twitter.”

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Wikipedia

Answer 7

Food heritage

Food heritage is a term that encompasses the origins of plants and animals and their dispersal, the sites where people first cultivated plants and domesticated animals, as well as the earliest locations around the world where people first processed, prepared, sold and ate foods. These locations include farms, all types of mill, dairies, orchards, vineyards, breweries, restaurants and cafes, markets and groceries, hotels and inns. Food museums help to preserve global and local food heritage. Agropolis Museum in Montpellier, France is an example of an actual museum.

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Answer 8

Food trends

Food trends refer to changes in direction of the types of foods consumed. Although certain food trends may be more of a fad, some become long lasting and at times a permanent fixture in the culture of food. In an article by Bon Appetite the difference between a food trend versus a fad is discussed. David Saks, author of Tastemakers: Why were crazy for cupcakes but fed up with Fondue states, "Think about extra virgin olive oil—with the gourmands it hit big in the late '70s, early '80s, and it trickled down to everyone else in the '90s. It became the "thing." Now it's not a trend, nobody really talks about it. But it's the default oil. It becomes a part of your eating culture. Trends do that. Fads don't."

Authorities from Bon Appetit and Food & Wine magazines to the top chefs of the world have driven and reported on these trends. For instance, Bon Appetit recently released their top 25 food trends for 2013 in their article The BA 25: What to eat, drink, and cook in 2013, Food & Wine host annual events attended by thousands, Vegas Uncork’d promises to be the Spring 2013 event of the season, and Veritage Miami will host Daniel Boulud, one of America’s A-list chefs.

Pinterest and Twitter give links to sites listing what to serve this season. Pinterest is designed to display trends and food is one of their biggest categories.

Smaller, blog-style sites have also appeared; examples include Violas Pantry,Mouth from the South,The Daily Meal, and Spiced that recruit smaller numbers of readers and provide entertaining, colloquial content to more targeted audiences.

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Wikipedia

Answer 9

Gastronomy

Gastronomy is the study of the relationship between food and culture, art of preparing and serving rich or delicate and appetizing food, a style of cooking of particular region, and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Gastronomy can be subdivided into four main areas, which are practical gastronomy, theoretical gastronomy, technical gastronomy, and food gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. Theoretical gastronomy supports practical gastronomy. It is related with a system and process approach, focused on recipes and cookery books. Food gastronomy is connected with food and beverages and their genesis. Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to evaluation of gastronomic topics.

Etymologically, the word "gastronomy" is derived from Ancient Greek γαστήρ, gastér, "stomach", and νόμος, nómos "laws that govern", and therefore literally means "the art or law of regulating the stomach". The term is purposely all-encompassing: it subsumes all of cooking technique, nutritional facts, food science, and everything that has to do with palatability plus applications of taste and smell as human ingestion of foodstuffs goes.

Gastronomy involves discovering, tasting, experiencing, researching, understanding and writing about food preparation and the sensory qualities of human nutrition as a whole. It also studies how nutrition interfaces with the broader culture. Later on, the application of biological and chemical knowledge to cooking has become known as molecular gastronomy, yet gastronomy covers a much broader, interdisciplinary ground.

The culinary term appears for the first time in a title in a poem by Joseph Berchoux in 1801 entitled "Gastronomie".

The derivative gourmet has come into use since the publication of the book by Brillat-Savarin, The Physiology of Taste. According to Brillat-Savarin, "Gastronomy is the knowledge and understanding of all that relates to man as he eats. Its purpose is to ensure the conservation of men, using the best food possible."

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Answer 10

Grace (prayer)

A grace is a short prayer or thankful phrase said before or after eating. The term most commonly refers to Christian traditions. Some traditions hold that grace and thanksgiving imparts a blessing which sanctifies the meal. In English, reciting such a prayer is sometimes referred to as "saying grace".

· 'The Church of Jesus Christ of Latter-Day Saints "Dear Heavenly Father, we thank thee for the food that has been provided and the hands that have prepared the food. We ask thee to bless it that it may nourish and strengthen our bodies. In the name of Jesus Christ, Amen.

The Jewish mealtime prayer is known as Birkat Hamazon.

With the destruction of the Temple in Jerusalem in 70 AD, the offering of the prescribed sacrifices ceased in Judaism. Thereafter, the Rabbis prescribed the substitution of other ritual actions to fill this void in Jewish obedience to the Torah. The ritual washing of hands and eating of salted bread is considered to be a substitute for the sacrificial offerings of the kohanim (Jewish priests).

Though there are separate blessings for fruit, vegetables, non-bread grain products, and meat, fish, and dairy products, a meal is not considered to be a meal in the formal sense unless bread is eaten. The duty of saying grace after the meal is derived from Deuteronomy 8:10: "And thou shalt eat and be satisfied and shalt bless the Lord thy God for the goodly land which he has given thee." Verse 8 of the same chapter says: "The land of wheat and barley, of the vine, the fig and the pomegranate, the land of the oil olive and of [date] syrup." Hence only bread made of wheat (which embraces spelt) or of barley (which for this purpose includes rye and oats) is deemed worthy of the blessing commanded in verse 10.

After the meal, a series of four (originally three) benedictions are said, or a single benediction if bread was not eaten.

The Bahá'í Faith has these two prayers, which are meant for those who wish to thank God before they eat:

"He is God! Thou seest us, O my God, gathered around this table, praising Thy bounty, with our gaze set upon Thy Kingdom. O Lord! Send down upon us Thy heavenly food and confer upon us Thy blessing. Thou art verily the Bestower, the Merciful, the Compassionate."

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