Thursday, 27 November 2014

Nourishment has turned into a piece of material society

Nourishment has turned into a piece of material society, and food is significantly more than a substance. In the seventeenth and eighteenth hundreds of years, nourishment was an exemplary marker in Europe. In the nineteenth-century "Period of Nationalism" cooking turned into a characterizing image of national character. Correspondence between the Old World and the New World affected the historical backdrop of sustenance in light of the development of sustenances from and to Europe, for example, potatoes, tomatoes, corn, yams, and beans. Pioneer nourishment in America reflected customs adjusted from Europe, however up until the end of this century, the vicinity of new fixings alongside the contact between different ethnic gatherings impacted experimentation. Industrialization likewise denote a defining moment that changed how sustenance influenced the country.

An emulsion of starch with fat or water can, when tenderly warmed, give thickening to the dish being cooked. In European cooking, a mixture of margarine and flour called a roux is utilized to thicken fluids to make stews or sauces. In Asian cooking, a comparative impact is acquired from a mixture of rice or corn starch and water. These systems depend on the properties of starches to make less complex adhesive saccharides amid cooking, which causes the well known thickening of sauces. This thickening will break down, in any case, under extra high temperature.

Cooking regularly includes water, as often as possible present in different fluids, which is both included request to inundate the substances being cooked (normally water, stock or wine), and discharged from the sustenances themselves. Fluids are so essential to cooking that the name of the cooking system utilized is frequently focused around how the fluid is joined with the nourishment, as in steaming, stewing, bubbling, braising, and whitening. Warming fluid in an open compartment brings about quickly expanded dissipation, which thinks the remaining flavor and fixings – this is a basic part of both stewing and sauce making.

Research has demonstrated that barbecuing, grilling and smoking meat and fish builds levels of cancer-causing Polycyclic sweet-smelling hydrocarbons (PAH). In Europe, barbecued meat and smoked fish for the most part just help a little extent of dietary PAH admission since they are a minor segment of eating regimen – most admission originates from grains, oils and fats. In any case, in the US, barbecued/grilled meat is the second most astounding patron of the mean every day admission of benzo pyrene at 21% after 'bread, grain and grain' at 29%.

Ceviche is these days a prevalent universal dish arranged in an assortment of routes all through the Americas, arriving at the United States in the 1980s. The best assortment of ceviches are found in Peru, Colombia, and Ecuador; yet other uniquely one of a kind styles can likewise be found in seaside Honduras, El Salvador, Guatemala, the United States, Mexico, Panama, the Caribbean, and a few different countries.

In Cuba, ceviche is regularly made utilizing mahi-mahi readied with lime juice, salt, onion, green pepper, habanero, and a touch of allspice. Squid and fish are likewise famous. In Puerto Rico and different places in the Caribbean, the dish is readied with coconut milk. In The Bahamas and south Florida, a conch ceviche known as 'conch greens' is exceptionally famous. It is arranged by marinating diced new conch in lime with hacked onions, celery, and ringer pepper. Diced pequin pepper and/or scotch hood pepper is frequently included for flavor. 

Wednesday, 13 March 2013


Cooking is the art or practice of preparing food with the use of heat for consumption. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions. Cooks themselves also vary widely in skill and training.

Cooking can also occur through chemical reactions without the presence of heat, most notably as in Ceviche, a traditional South American dish where fish is cooked with the acids in lemon or lime juice. Sushi also utilizes a similar chemical reaction between fish and the acidic content of rice glazed with vinegar. Preparing food with heat or fire is an activity unique to humans, and some scientists believe the advent of cooking played an important role in human evolution.

Most anthropologists believe that cooking fires first developed around 250,000 years ago. The development of agriculture, commerce and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as pottery for holding and boiling water, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation.

Thursday, 3 May 2012


General appearance

Size varies between types, but most tapirs are about 2 metres (7 ft) long, stand about a metre (3 ft) high at the shoulder, and weigh between 150 and 300 kg (330 to 700 lb). Coats are short and range in color from reddish-brown to grey to nearly black, with the notable exceptions of the Malayan tapir, which has a white, saddle-shaped marking on its back, and the mountain tapir, which has longer, woolly fur. All tapirs have oval, white-tipped ears, rounded, protruding rumps with stubby tails, and splayed, hooved toes, with four toes on the front feet and three on the hind feet, which help them to walk on muddy and soft ground. Baby tapirs of all types have striped-and-spotted coats for camouflage. Females have a single pair of mammary glands.

Thursday, 8 December 2011

American Tree Sparrow

The American Tree Sparrow (Spizella arborea), formerly known as the Winter Sparrow, is a medium-sized sparrow.

Adults have a rusty cap and grey underparts with a small dark spot on the breast. They have a rusty back with lighter stripes, brown wings with white bars and a slim tail. Their face is grey with a rusty line through the eye. Their flanks are splashed with light brown. They are similar in appearance to the Chipping Sparrow.
Their breeding habitat is tundra or the northern limits of the boreal forest in Alaska and northern Canada. They nest on the ground.

These birds migrate to the United States or southern Canada to spend the winter. Usually, Chipping Sparrows are moving south around the same time as these birds arrive.

These birds forage on the ground or in low bushes, often in flocks when not nesting. They mainly eat seeds and insects, some berries. They are commonly seen near feeders with Dark-eyed Juncos.

This bird's song is a sweet high warble descending in pitch and becoming buzzy near the finish.