Blog page 425




                                               

Food vs. feed

The food vs. feed competition refers to the competition for resources, such as land, between growing crops for human consumption and growing crops for animals. The term food vs. feed competition is often used in the livestock industry to compare ...

                                               

Food waste recycling in Hong Kong

Food waste recycling is a process to convert food waste into useful materials and products for achieving sustainability of the environment. Food waste is defined as all parts of food, inedible and edible, created before, during, and after food pr ...

                                               

FoodCycle

FoodCycle is a UK charity that combines surplus food, spare kitchen spaces and volunteers to create three-course meals for people at risk of food poverty and social isolation. FoodCycle operates from London, England, but has operations throughout ...

                                               

Gender and food security

Gender inequality both leads to and is a result of food insecurity. According to estimates women and girls make up 60% of the worlds chronically hungry and little progress has been made in ensuring the equal right to food for women enshrined in t ...

                                               

Henry the Hexapus

Henry the Hexapus was a six-limbed lesser octopus found by British marine scientists in 2008. The name alludes to King Henry VIII, who had six wives. While the name Hexapus is descriptive, Henry the Hexapus should not be confused with Hexapus, th ...

                                               

Livestock's Long Shadow

Livestocks Long Shadow: Environmental Issues and Options is a United Nations report, released by the Food and Agriculture Organization of the United Nations on 29 November 2006, that "aims to assess the full impact of the livestock sector on envi ...

                                               

Maggot farming

Maggot farming is the act of growing maggots for industry. It is distinct from vermicomposting, as there is no separate composting process going on, and maggots are used, which are distinct from earthworms, and which consume only flesh, not plant ...

                                               

Environmental impact of meat production

The environmental impact of meat production varies because of the wide variety of agricultural practices employed around the world. All agricultural practices have been found to have a variety of effects on the environment. Some of the environmen ...

                                               

Pagpag

Pagpag is the Tagalog term for leftover food from restaurants scavenged from garbage sites and dumps. Pagpag food can also be expired frozen meat, fish, or vegetables discarded by supermarkets and scavenged in garbage trucks where this expired fo ...

                                               

Peak farmland

Peak farmland is the maximum usable amount of land needed for crop cultivation for a given region. Supporters of the peak farmland theory argue that even with the growing world population, the need for more farmland is decreasing, as food product ...

                                               

Circle of Poison

The Circle of Poison refers to the export of domestically banned pesticides for use on foods elsewhere, some of which returns by way of import. The "circle" is complete when the toxic chemicals that were exported are then used to grow fruit, meat ...

                                               

Pesticide residue

Pesticide residue refers to the pesticides that may remain on or in food after they are applied to food crops. The maximum allowable levels of these residues in foods are often stipulated by regulatory bodies in many countries. Regulations such a ...

                                               

Planetary diet

The planetary diet was created by the EAT-Lancet commission as part of a report released in The Lancet on 16 January 2019. The aim of the report and the diet it developed is to create a dietary paradigms that have the following aims: To feed a wo ...

                                               

Sustainable diet

Sustainable diets are defined as "those diets with low environmental impacts that contribute to food and nutritional security and to healthy lives for present and future generations. Sustainable diets are protective and respectful of biodiversity ...

                                               

Waste No Food

Waste No Food is a that provides a web-based food rescue "marketplace" allowing excess food to be donated from the food service industry to qualified charities that work with the needy. It facilitates the donation of food waste from farms, restau ...

                                               

Wildcrafting

Wildcrafting is the practice of harvesting plants from their natural, or wild habitat, primarily for food or medicinal purposes. It applies to uncultivated plants wherever they may be found, and is not necessarily limited to wilderness areas. Eth ...

                                               

Food swap

Food swaps are events where members of a local community meet up to share homemade, homegrown, and foraged foods with each other. Apart from diversifying their larders and redistributing surpluses and gluts, they provide opportunities for buildin ...

                                               

Seoul International Cafe Show

Seoul International Cafe Show is an annual coffee, tea, bakery and dessert event held at the COEX Convention & Exhibition Center in November in Gangnam District, Seoul, South Korea. In 2013, MOU signed between International Coffee Organization an ...

                                               

Slametan

The slametan is the communal feast from Java, symbolizing the social unity of those participating in it. Clifford Geertz considered it the core ritual in Javanese religion, in particular the abangan variant. The feast is common among the closely ...

                                               

Tales of the Cocktail

Tales of the Cocktail is an annual trade conference, festival, and gathering of cocktail and spirits industry professionals in New Orleans, Louisiana. The conference was founded in 2003 by cocktail enthusiast Ann Tuennerman, and as of 2016 hosts ...

                                               

Taste

The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste. Taste is the perception produced or stimulated when a substance in the mouth reacts chemically with taste receptor cells locat ...

                                               

Acquired taste

An acquired taste is an appreciation for something unlikely to be enjoyed by a person who has not had substantial exposure to it. It is the opposite of innate taste which is appreciation for things that are obviously enjoyable by any person witho ...

                                               

Aftertaste

Aftertaste is the taste intensity of a food or beverage that is perceived immediately after that food or beverage is removed from the mouth. The aftertastes of different foods and beverages can vary by intensity and over time, but the unifying fe ...

                                               

Astringent

An astringent is a chemical that shrinks or constricts body tissues. The word derives from the Latin adstringere, which means "to bind fast". Calamine lotion, witch hazel, and yerba mansa, a Californian plant, are astringents. Astringency, the dr ...

                                               

Astringent (taste)

Astringent is a taste that puckers the mouth, numbs the tongue, and constricts the throat. This taste is caused by astringents such as tannins. The astringent taste is in unripened bananas, unripe persimmons and acorns dominantly, which prevents ...

                                               

BitterDB

Basic taste qualities like sour, salty, sweet, bitter and umami serve specific functions in identifying food components found in the diet of humans and animals, and are recognized by proteins in the oral cavity. Recognition of bitter taste and av ...

                                               

Blind wine tasting

Blinded wine tasting is wine tasting undertaken in circumstances in which the tasters are kept unaware of the wines identities. The blind approach is routine for wine professionals who wish to ensure impartiality in the judgment of the quality of ...

                                               

Bliss point (food)

In the formulation of food products, the bliss point is the amount of an ingredient such as salt, sugar, or fat which optimizes deliciousness. Pioneering work on the bliss point was carried out by American market researcher and psychophysicist Ho ...

                                               

Chemesthesis

Chemesthesis is defined as the chemical sensitivity of the skin and mucous membranes. Chemesthetic sensations arise when chemical compounds activate receptors associated with other senses that mediate pain, touch, and thermal perception. These ch ...

                                               

Chewiness

Chewiness is the mouthfeel sensation of labored chewing due to sustained, elastic resistance from the food. Foods typically considered chewy include caramel, rare steak, and chewing gum. Chewiness is empirically measured by the metrics of chew co ...

                                               

Coffee cupping

Coffee cupping, or coffee tasting, is the practice of observing the tastes and aromas of brewed coffee. It is a professional practice but can be done informally by anyone or by professionals known as "Q Graders". A standard coffee cupping procedu ...

                                               

Crunchiness

Crunchiness is the sensation of muffled grinding of a foodstuff. Crunchiness differs from crispness in that a crisp item is quickly atomized, while a crunchy one offers sustained, granular resistance to jaw action. While crispness is difficult to ...

                                               

Degustation

Degustation is the careful, appreciative tasting of various food, focusing on the gustatory system, the senses, high culinary art and good company. Degustation is more likely to involve sampling small portions of all of a chefs signature dishes i ...

                                               

Dysgeusia

Dysgeusia, also known as parageusia, is a distortion of the sense of taste. Dysgeusia is also often associated with ageusia, which is the complete lack of taste, and hypogeusia, which is a decrease in taste sensitivity. An alteration in taste or ...

                                               

Electrogustometry

Electrogustometry is the measurement of taste threshold by passing controlled anodal current through the tongue. When current passes through the tongue a unique and distinct metallic taste is perceived. Electrogustometry has been in existence sin ...

                                               

Electronic tongue

The electronic tongue is an instrument that measures and compares tastes. Chemical compounds responsible for taste are detected by human taste receptors, and the seven sensors of electronic instruments detect the same dissolved organic and inorga ...

                                               

Gustatory technology

Virtual taste refers to a taste experience generated by a digital taste simulator. Electrodes are used to simulate the taste and feel of real food in the mouth. In 2012 a team of researchers at the National University of Singapore developed the d ...

                                               

Kafbikh

KafBikh or KafBeex in Persianis a kind of traditional sweet in Khorasan in Iran specially in the city of Gonabad. In part of Iran there are some special classical traditions specially for the night of yalda. during this longest night in south Kho ...

                                               

Monell Chemical Senses Center

The Monell Chemical Senses Center is a non-profit independent scientific institute located at the University City Science Center campus in Philadelphia, in Pennsylvania. Monell conducts and publishes interdisciplinary basic research on taste, sme ...

                                               

Neurogastronomy

Neurogastronomy is the study of flavor perception and the ways it affects cognition and memory. This interdisciplinary field is influenced by the psychology and neuroscience of sensation, learning, satiety, and decision making. Areas of interest ...

                                               

Palatability

Palatability is the hedonic reward provided by foods or fluids that are agreeable to the "palate", which often varies relative to the homeostatic satisfaction of nutritional, water, or energy needs. The palatability of a food or fluid, unlike its ...

                                               

Pungency

Pungency is the condition of having a strong, sharp smell or flavor that is often so strong that it is unpleasant. Pungency is the technical term used by scientists to refer to the characteristic of food commonly referred to as spiciness or hotne ...

                                               

Supertaster

A supertaster is a person who experiences the sense of taste with far greater intensity than average, with some studies showing an increased sensitivity to bitter tastes. It may be a cause of selective eating.

                                               

Sweetness

Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are generally regarded as pleasurable, except when in excess. In addition to sugars like sucrose, many other chemical compounds are sweet, including ...

                                               

Taste confusion matrix

Taste Confusion Matrix is a method in which many compounds are tested at the same time. It is a study of human taste perception. It characterizes the quality of taste with identification patterns of some 10 stimuli which are analyzed.

                                               

Taste receptor

A taste receptor is a type of receptor which facilitates the sensation of taste. These receptors are of four types. When food or other substances enter the mouth, molecules interact with saliva and are bound to taste receptors in the oral cavity ...

                                               

Tastes like chicken

Tastes like chicken is a declaration used when trying to describe the flavor of an unusual food. The expression has been used so often in popular culture that it has become a cliche. As a result, the phrase is also sometimes used to provide incon ...

                                               

Tasting room

A tasting room is a part of a winery or brewery, typically located on the premises of the winery or brewerys production facilities, at which guests may sample the winery or brewerys products. Originally an informal public relations outreach effor ...

                                               

Tea tasting

Tea tasting is the process in which a trained taster determines the quality of a particular tea. Due to climatic conditions, topography, manufacturing process, and different clones of the Camellia sinensis plant, the final product may have vastly ...

                                               

Tongue map

The tongue map or taste map is a common misconception that different sections of the tongue are exclusively responsible for different basic tastes. It is illustrated with a schematic map of the tongue, with certain parts of the tongue labeled for ...