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Foodways and cooking are intimately linked to daily life and to the identity of societies. In this article, we explore the culinary practices of a middle-status household of the Pre-Columbian Maya site of Sihó, Yucatán. We applied spot test chemical analyses on pottery fragments and analyzed starch grains from pottery and obsidian prismatic blades recovered from a kitchen context within domestic group 5D72. The main results are the identification of starch granules of cacao (Theobroma cacao), sweet potato (Ipomea batatas), chili (Capsicum sp.) and corn (Zea mays) in jars, bowls, and vessels, some of them with damage from culinary processes such as grinding and cooking. Based on above, we looked at the evidence to propose the possibility of certain prepared, served, and consumed dishes at this domestic group, to analyze the household's access to food goods and to compare it with the same topics in elite houses such as the Central Group, seat of the ruler elite, and Group 5D16, which housed secondary elite. In this way, we discussed some identity aspects of Group 5D72 and its relations to other households of Sihó. [ABSTRACT FROM AUTHOR]

Introduction. In the population diagnosed with cancer, challenges arise for their adequate nutrition, especially during treatment and in the later stages. Thus, identifying the nutritional knowledge, attitudes and practices of children and their parents during illness and treatment is very useful for proposing solutions to difficulties in feeding that may arise. Objective. Identify knowledge, attitudes and practices related to food by parents, caregivers and children with cancer in two foster homes located in Bogotá, Colombia. Methodology. For this, focus groups were carried out in which specialists, parents and children participated; in addition, the questionnaire designed and validated by the Food and Nutrition Organization of the United Nations was adjusted and applied for the evaluation of knowledge, attitudes and practices in nutrition, later the data were analyzed with a software (NVivo). Results. It was found that children and guardians recognize and practice good habits for nutritional status, although for a third of them it may be difficult to comply with some of them, either due to lack of knowledge, economic condition, myths or beliefs. Conclusion. Information, education and communication interventions are required along with strategies that allow healthy eating and overcoming challenges and symptoms during illness and treatment, especially in the outpatient stage or when being discharged and returning to their homes. [ABSTRACT FROM AUTHOR]

In this work, we delve into the intricate connections between the movement of people, especially muleteers, in the highlands of Jujuy (Argentina), and specific offerings of archaeological and ethnographic origin that shape the local landscape. These offerings, known as challas, are acullicos or chewed coca wads thrown fresh onto mountain walls, where they adhere and subsequently dry. The research focuses on Huachichocana, an indigenous community located between the valley and puna areas of the province of Jujuy, where there are several ancient natural passes historically used for human movement. Drawing on ethnographic data gathered from 2011 to 2019, we analyze the practices and contexts surrounding these offerings, exploring their sensory dimensions--textures, colors, and shapes. This study aligns with various academic precedents in the field. As our research progresses, we establish a connection between these coca offerings and pusno: processed plant matter retrieved from the carcasses of ruminant animals when they are butchered. Pusno, handled delicately and placed at specific points in space, serves as an offering to powerful locations. Inspired by Levi-Strauss's culinary analyses, we posit that acullicos and pusno function as intermediary terms between fresh coca and decomposed guano, akin to the circulation of human and animal bodies through space. This exploration opens up novel avenues in Andean studies, prompting a reflection on the intertwined existence of body and geography, navigating transformations and intermediate stages--a contemplation on the possibility that they are fractal reflections of each other. [ABSTRACT FROM AUTHOR]

Objective: Describe the main perspectives of memory studies in relation to peace agreements, their legal frameworks and the effects of these discussions by analyzing the theoretical links between the categories of ex-combatant, cultural memory and culinary practices. Methodology: Qualitative approach, through a documentary process that involved systematization, classification and comprehensive organization, where the main theses and arguments of the most relevant studies in the emerging field of social studies of the memory of the conflict in Colombia between 2016 and 2023. Results: The kitchens of war and the culinary practices of ex-combatants allow us to recognize the paths that put the frameworks of truth production in tension through cultural memory, contributing to the approach of more everyday perspectives for the construction of the historical story. Limitations: The research is part of the doctoral research project, so partial results of an ongoing investigation are presented. Conclusions It was decided to propose theoretical links between the categories of ex-combatant, cultural memory and culinary practices. Culinary practices in war, the preparation and consumption of food in ephemeral kitchens and the cultural memories associated with flavors, smells and colors, are modes of explanation associated with ways of making food that provide new understandings about the phenomenon of violence, peace and reconciliation. [ABSTRACT FROM AUTHOR]

This article relates Antioquian cuisine with the modernization process that was taking place in the late 19th century. Using methodological resources from people's history and subaltern studies, it seeks to unveil how ordinary people incorporated ideas of change and resistance in a society experiencing the first effects of modernisation. Food, from Claude Lévi-Strauss to Massimo Montanari, has been considered an object of structured study with a «grammar», or conventions, that give it order, meaning, and cultural and social significance. This has motivated the question: «To what extent did the modernisation process modify that structure and grammar of food?» The article conducts a literary and semiotic analysis of the three volumes of the work Hace tiempos by the costumbrist writer Tomás Carrasquilla, which is rich in details about Antioquian popular culture. First, it analyses the people's history category according to Carrasquilla's work. Then, it examines the concept of cuisine as a creator of identities, its identification in the work, and its relationship with the modernising project. Finally, it defines the terms of the tension between popular cuisine and haute cuisine. [ABSTRACT FROM AUTHOR]

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The present research preliminary analyzes the various strategic and logistical factors of the supply, use and functions of food in the Mexica military campaigns during their imperial stage. The research is based on the models of Military History, as well as the Anthropology of food, with the analysis of various research sources, such as the written sources of the 16th Century, iconographic sources, and nutritional sciences, which allows an interpretation and reflection on the food needs of the Mexica empire in warlike contexts, and all that this represented in terms of supply, transportation, equipment, food preparation and consumption, added to an initial reflection in terms of the meaning. [ABSTRACT FROM AUTHOR]

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Copyright of Actualización en Nutrición is the property of Sociedad Argentina de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The impact of some sociodemographic and socioeconomic characteristics of urban households in the city of Ibagué on greenhouse gas (GHG) emissions from electricity consumption and use of fossil fuels for transportation and food preparation was examined. A semi-structured survey was conducted in 1,816 households in the city of 170,170. GHG emissions in households in Ibagué are significantly related to socioeconomic status, household size, and household composition (p<0.01). The emissions per household in socioeconomic stratum 2 are the lowest, however for the year 2018 they contributed 41°% of the emissions. Cities require behavior-based mitigation strategies and nature-based solutions to reduce CO2 emissions from electricity consumption and the use of fossil fuels. [ABSTRACT FROM AUTHOR]

Copyright of Actualización en Nutrición is the property of Sociedad Argentina de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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The article analyzes the primary narrative sources on the conquest and colonization of the New World, highlighting the importance of critically examining the written record of chroniclers and explorers. The need to complement these observations with scientifically supported archaeological studies and a multidisciplinary approach is emphasized. The author conducts a critical analysis of 16 important texts and addresses the contradictions in the general chronicles of the Indies, focusing on language and physical appearance as variables used to differentiate cultural groups from the indigenous past. The work of Fray Bartolomé de las Casas is mentioned, and the use of archaeometry to obtain information about the use of the burén in food preparation is highlighted. The importance of combining historical and archaeological studies for a better understanding of the indigenous past is emphasized. [Extracted from the article]

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Copyright of Dilemas Contemporáneos: Educación, Política y Valores is the property of Dilemas Contemporaneos: Educacion, Politica y Valores and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this paper, we explore the connections between the culinary art and the poetic work by Sor Juana Inés de la Cruz. In particular, following a detailed study of the analogies between, on the one hand, food and culinary preparation, and on the other hand, poetry and composition, we show that culinary art functions as cause and catalyst of Sor Juana's poetic creation. Also, we show that, for the hieronymite nun, there is an intimate and profound relation between good seasoning, beauty and moral good. [ABSTRACT FROM AUTHOR]

The temperature and cooking time were optimized for processing tuna that guarantees a better yield of the fish cleaning. For the study, a response surface factorial design was used, through which the optimal technological parameters were reached with an oven temperature of 100 °C for 30 min, in which the tuna had 69.5 °C at the thermal center and 60.2% humidity as response variables. With these conditions yield was increased in 3.7%. [ABSTRACT FROM AUTHOR]

Mexican cuisine has stood out in the world for its rich variety of splendidly seasoned delicacies; in it, a long route of findings and combinations of ingredients can be appreciated, also the succulence of Mexican dishes that emanates from a constant concern to flatter the palate, smell, and sight, through the richness of nutrients and delicacy of flavors, seeking to enrich and refine the culinary practicality. The analysis of the present work is structured from a theoretical and exploratory approach, in turn, applying semi-structured interviews to members of the town of Valle de Banderas, which represent a rich heritage in gastronomy. Part of the results found is the central base of the gastronomic oral heritage that rescues an influence of family heritage, based on the spiritual being marking the palate and imagining the ancestral of the combinations of each ingredient, here is the happy taster of the hand who prepares it. [ABSTRACT FROM AUTHOR]

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Copyright of Anos 90 is the property of Anos 90 and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)