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| Title Details: | |
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Biocultural aspects of human nutrition |
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| Other Titles: |
Local cuisines |
| Authors: |
Matala, Antonia |
| Reviewer: |
Giannakoulia, Maria |
| Subject: | MEDICINE AND HEALTH SCIENCES, LIFE SCIENCES, BIOLOGICAL SCIENCES > LIFE SCIENCES LAW AND SOCIAL SCIENCES > ANTHROPOLOGY (NON PHYSICAL) > SOCIAL AND CULTURAL ANTHROPOLOGY > ANTHROPOLOGY OF MATERIAL CULTURE LAW AND SOCIAL SCIENCES > ANTHROPOLOGY (NON PHYSICAL) > SOCIAL AND CULTURAL ANTHROPOLOGY > APPLIED ANTHROPOLOGY LAW AND SOCIAL SCIENCES > ANTHROPOLOGY (NON PHYSICAL) > SOCIAL AND CULTURAL ANTHROPOLOGY > CULTURE AND LIFESTYLE > CULTURAL HERITAGE |
| Description: | |
| Abstract: |
Cultural changes and dietary transition are interconnected. Historically, the development of new food processing methods, besides contributing to food security, has also sparked processes of biological adaptation. Thermal processing and other methods of food processing render raw materials safer, more digestible and of enhanced nutritional value. The chapter presents selected existing evidence on how food processing has contributed to the biological evolution of humans. Through the various cooking and food processing techniques, human societies have confronted nutritional challenges which biology could not have resolved by itself. The case of fermented beverages is employed as a paradigm whereby to illustrate the way that this ancient method affected human well-being through the ages.
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| Table of Contents: |
4.1. The processing of food by humans
4.1.1. The first food processes 4.1.2. Limitations imposed by the Neolithic Revolution 4.1.3. Cuisine as a safeguard of prosperity in traditional societies 4.1.4. The role of cuisine in enhancing nutritional value of foods 4.1.4.1 The paradigm of maize processing 4.1.4.2. Discovering the nutritional value of traditional dishes 4.2. Food fermentation. Microbes in man’s service 4.2.1. The process of fermentation of raw materials 4.2.2. Fermented foods 4.2.3. The tradition of fermentation and its significance for society 4.3. Cultural advances and biological adaptation. Lessons learned from the history of cuisine. 4.4. Case study 1. Traditional cuisine as a means for combating undernutrition 4.4.1. The troubling phenomenon of hidden hunger 4.4.2. Traditional gastronomy and the battle against vitamin Α deficiency 4.5. Case study 2. Traditional fermented foods. An asset of health and culture 4.5.1. Fermented alcoholic and non-alcoholic beverages 4.5.1.1. Alcoholic beverages 4.5.1.2. Beverages produced via lactic acid fermentation 4.5.2. The significance of fermented beverages Bibliography |
| Linguistic Editors: |
Xifara, Foteini |
| Graphic Editors: |
Kapantoni, Kleio |
| Type: |
Chapter |
| Creation Date: | 2015 |
| Item Details: | |
| License: |
http://creativecommons.org/licenses/by-nc-nd/3.0/gr |
| Handle | http://hdl.handle.net/11419/3805 |
| Bibliographic Reference: | Matala, A. (2015). Biocultural aspects of human nutrition [Chapter]. In Matala, A., & Grivetti, L. 2015. Food and Culture [Undergraduate textbook]. Kallipos, Open Academic Editions. https://hdl.handle.net/11419/3805 |
| Language: |
Greek |
| Is Part of: |
Food and Culture |
| Number of pages |
25 |
| Publication Origin: |
Kallipos, Open Academic Editions |