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e-book Gastronomica: The Journal of Food and Culture, Volume 9, Number 2

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More than mere fuel, food, you have shown, both conveys and develops culture as much as do art, literature, and music. Goldstein broadened her scholarship by publishing Fire and Ice , [27] a cookbook of classic Nordic home cooking that was nominated for awards in by both the IACP and the James Beard Foundation. Also in , Goldstein published the page Oxford Companion to Sugar and Sweets , for which she served as editor-in-chief. Goldstein credits an article she published in as the impetus for creating Gastronomica.


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Petersburg, Russia. Wanting to create a platform for academics and food writers to come together and help legitimize the budding field of food studies, Goldstein approached the University of California Press about the creation of a new food studies journal. Food celebrities praised the journal Goldstein created. For many, Gastronomica is best known for its covers where Goldstein blends her passions for art and food.

Goldstein stepped down as editor-in-chief of Gastronomica at the end of when the University of California Press decided to cut its production budget. From Wikipedia, the free encyclopedia. Darra Goldstein. Retrieved Jackman Humanities Institute.

Darra Goldstein

University of Toronto. Retrieved 29 March University of Melbourne. Retrieved 1 September Shanken Communications,. Archived from the original on Berkeley, California: Ten Speed Press. New York: Random House. Slavic Review. Nikolai Zabolotsky. Cambridge University Press. The Russian Review. Berman Collection". Southwest Review. The Huffington Post. The Slavonic and East European Review. Namespaces Article Talk. It will be appreciated that the network connections shown are exemplary and other means of establishing a communications link between the computers may be used.

It should be understood that the various technologies described herein may be implemented in connection with hardware, software or a combination of both.

Thus, various technologies, or certain aspects or portions thereof, may take the form of program code i. One or more programs that may implement or utilize the various technologies described herein may use an application programming interface API , reusable controls, and the like. Such programs may be implemented in a high level procedural or object oriented programming language to communicate with a computer system. However, the program s may be implemented in assembly or machine language, if desired.

In any case, the language may be a compiled or interpreted language, and combined with hardware implementations.

About culture and food - Claudia Roden - TEDxHackney

The following description of method is made with reference to computing system of FIG. It should be understood that while the operational flow diagram indicates a particular order of execution of the operations, in some implementations, certain portions of the operations might be executed in a different order. In one implementation, method for categorizing foods into a food level may be performed by the food level categorizer At step , the food level categorizer 60 may receive a food description from a user.

USA1 - Nutritional Food Level System - Google Patents

In one implementation, the food description may include a detailed list of all of the foods eaten during each meal for a time period, e. In another implementation, the food description may include a detailed list of foods for each meal that the user may plan to consume during a time period, e. Although a month has been given as an example for the time period, it should be understood that the time period can be any time period, such as a week, a day, a year, etc. In one implementation, the computer system may include information pertaining to all types of foods in the database system Such information may include fundamental characteristics of each type of food, an extent of processing of each type of food, nutritional characteristics of each type of food, and the potential effects of each type of food to a human body.

At step , the food level categorizer 60 may determine the fundamental characteristics of each food listed in the food description. The fundamental characteristics of a food may include whether the food is plant-based, animal-based or synthetic. Plant-based foods consists of only plants, animal-based foods includes any type of animal or meat, and synthetic foods include vitamins, supplements, cloned animal products and the like.

Plant-based foods may be considered as superior to animal-based foods and animal-based foods may be considered as superior to or inferior to synthetic foods, e. Generally, animal-based and synthetic foods are considered to be inferior to plant foods by the food level categorizer Food Classification Factors may be used to specify foods. For instance, a plant-based food may be classified as a 1 A food and an animal-based food may be classified as a 1 B food.

At step , the food level categorizer 60 may determine the extent in which each food listed in the food description is processed. Category A of Food Classification Factor 2 is further subcategorized into five groups.

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Group 1 includes: a foods that have been juiced; b foods that have been blended; c foods that have been ripened; and d foods that have been chopped. Generally, Group 1 is defined as including processed foods that may have beneficial effects from its processing. Generally, Group 2 is defined as including processed foods that may have neutral to mildly adverse effects from its processing. Generally, Group 3 is defined as including processed foods that may have mild adverse effects from its processing with potentially greater adverse effects from its processing than processed foods in Group 2.

Generally, Group 4 is defined as including processed foods that may have mildly adverse effects to likely adverse effects from its processing with more adverse effects from its processing than processed foods in Group 3.

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Generally, Group 5 is defined as including processed foods that are likely to have adverse effects from its processing with more adverse effects from its processing than foods in Group 4. Generally, Group 6 is defined as including processed foods that are very likely to have adverse effects from its processing. Category B of Food Classification Factor 2 may categorize foods as being a mono-food, pauci food or a complex food. Mono-food may include one ingredient, a pauci food may include five or fewer ingredients and a complex food may include more than five ingredients.

At step , the food level categorizer 60 may determine the nutritional characteristics of each food listed in the food description. Group A of sublevel 1 includes foods that have a low glycemic index. In one implementation, low glycemic index foods have a glycemic index of less than Group B includes foods that have a mid glycemic index.

In one implementation, mid glycemic index foods have a glycemic index between 55 and Group C includes foods that have a high glycemic index. In one implementation, high glycemic index foods have a glycemic index of more than Group A of sublevel 2 includes foods that have a high nutrient density. In one implementation, the nutrient density may be measured by the food's Aggregate Nutrient Density Index, which is described in more detail in Eat For Health, Book One; pgs.

In one implementation, foods that have a high nutrient density may include those foods that have an Aggregate Nutrient Density Index greater than Group B of sublevel 2 includes foods that have a medium to low nutrient density. In one implementation, foods that have a medium to low nutrient density may include those foods that have an Aggregate Nutrient Density Index less than Although the nutrient density of a food has been measured by an Aggregate Nutrient Density Index, it should be understood that in other implementations the nutrient density of a food may be measured by another type of measurement.

International Journal of Gastronomy and Food Science

In one implementation, sublevel 3 may be a minor sub-factor or a subcomponent of sublevel 2. Similarly, sublevel 4 may be a minor sub-factor or a subcomponent of sublevel 1. Sublevel 5 may also be a minor sub-factor based on the percentage fats, carbohydrates and proteins in a food.

At step , the food level categorizer 60 may determine the origin or the development of each food listed in the food description. Food Classification Factor 4 Group A foods may include those that are harvested from its, natural and wild conditions, which may be considered to be superior foods. Food Classification Factor 4 Group B foods may include those that are cultivated in organic conditions, which may be considered to be good foods. Food Classification Factor 4 Group C foods may include those that are unnaturally cultivated i.

At step the food level categorizer 60 may determine the possible effects of the food on the body. Generally, foods that promote hydration, alkalization and reduce inflammation are considered to be superior foods. In one implementation, step may be optional. At step , the food level categorizer 60 may categorize each food listed in the food description into a food level in a food level system based on the fundamental food characteristics of the food, the extent of processing of the food, the nutritional characteristics of the food, the origin of the food and the food's possible effects on the body as determined in steps - The food level system may be a food classification scheme that consists of food levels 0 through Each food level may denote a food type, preparation method, and a source of origin e.