O gênero Eugenia: da química à farmacologia

Research on natural products is extremely important either for new compound discovery with possible pharmacology uses or for its impact on economy, which moves millions of dollars for year. Scientific studies related on utilization and characterization of bioactive substances are important due to the fact that many drugs currently used by the population were synthetized from isolated compounds of natural products. Among many medicinal species commonly used, there are that ones from the genus Eugenia, witch belongs to Myrtaceae family. Eugenia is one of the biggest genus from this family and has about 5000 species and Brazil has 400 of them, which are appreciated on gastronomy for its fruits, for example, pitanga (Eugenia uniflora), cherry (Eugenia involucrata), clove (Eugenia caryophyllata) and cagaita (Eugenia dysinterica). Phytochemical studies of plants from this genus report the presence of several secondary metabolites like flavonoids, tannins, coumarins, anthocyanins and more. Eugenia species have important pharmacology activity as antioxidant, hypothermic, antidiarrheal, antihypertensive, antimicrobial and fungicide. Thus, Eugenia is a genus which has species with potencial phytotherapic products

Pasta secca e identità nazionale. Note di storia dell'alimentazione

In the wide range of data that the nutrition subject offers to the historical observation, this investigation focuses on one of the functions that food serves in the social context: that is, to signify cultural identity. In this context, we will analyse the ways in which industrially produced pasta has come to its status as one of the symbolic forms of twentieth-century Italian food, contributing to a sense of social identity that forms part of the process of nation-building developed during the XX century. The nature of the relationship between pasta and Italian food is analysed for a period of almost a century (1886-1984) through a variety of different sources: government enquiries, cookery books, gastronomic guides and menus of official dinners. The assemblage of such documents in one study allows investigation of certain themes throughout a wide range of gastronomical cultures active within the national borders. In this way, links are made between the production, adoption, reception and dissemination of the ingredients and Italian Unification.This method has made it possible to restore one possible form of historical knowledge of twentieth-century gastronomy and of the experiences by which it was influenced.

Valorization of agrobiodiversity products and strengthening of local identities in the Peruvian Andes: Experiences from the BioAndes Programme

In the Peruvian Andes, a long history of interaction between the local populations and their natural environment has led to extraordinary levels of agrobiodiversity. However, in sharp contrast with this biological wealth, Andean indigenous populations live under most precarious conditions. Moreover, natural resources are undergoing severe degradation processes and local knowledge about biodiversity management is under serious pressure. Against this background, the BioAndes Programme is developing initiatives based on a biocultural approach that aim at fostering biodiversity through the enhancement of cultural processes. On the basis of intercultural dialogue, joint learning and capacity development, and transdisciplinary action-research, indigenous communities, development practitioners, and researchers strive for the creation of innovative ways to contribute to more sustainable economic, socio-cultural, and political valorization of Andean biodiversity. Project activities are diverse and range from the cultivation, transformation, and commercialization of organic Andean fruits in San Marcos, Cajamarca Department, to the recuperation of natural dying techniques for alpaca wool and traditional weaving in Pitumarca, Cusco Department, and the promotion of responsible ecotourism in both regions. Based on the projects’ first two-years of experience, the following lessons learnt will be presented and discussed: 1. The economic valorization and commercialization of local products can be a powerful tool for the revival and innovation of eroded know-how; at the same time it contributes to the strengthening of local identities, in parallel with the empowerment of marginalized groups such as smallholders and women. 2. Such initiatives are only successful when they are embedded within activities that go beyond the focus on local products and seek the valorization of the entire natural and cultural landscape (e.g. through the promotion of agrotourism and local gastronomy, more sustainable management of local resources including the restoration of ecosystems, and the realization of inventories of local agrobiodiversity and the knowledge related to it). 3. The sustainability of these initiatives, which are often externally induced, is conditioned by the ability of local actors to acquire ownership of projects and access to the knowledge required to carry them out, which also means developing the personal and institutional capacities for handling the whole chain from production to commercialization. 4. The confrontation of different economic rationalities and their underlying worldviews that occur when local or indigenous people integrate into the market economy implies the need for a dialogical co-production of knowledge and collective action by local people, experts from NGOs, and political authorities in order to better control the conditions relating to the market economy. The valorization of local agrobiodiversity shows much potential for enhancing natural and cultural diversity in Southern countries, but only when local communities can participate in the shaping of the conditions under which this happens. Such activities should be designed in the mid- to long-term as part of social learning processes that are carefully embedded in the local context. Supporting institutions play a crucial role in these processes, but should see themselves only as facilitators, while ensuring that control and ownership remain with the local actors.

Cocolos, emigración y narrativa dominicana

El desarrollo de la industria azucarera en la República Dominicana requirió mano de obra para el corte de caña y el trabajo en el ingenio. La dificultad en atraer trabajadores locales resultó en la contratación de obreros de las islas inglesas Anguila, St. Kitts, Antigua, Nevis, Tórtola, etc., donde el masivo desempleo provocado por la industrialización facilitaba el traslado de los isleños hacia las zafras dominicanas. En San Pedro de Macorís, lugar de su asentamiento, se los llamaba despectivamente “cocolos". Esta ponencia intenta estudiar la historia y delineación de estos obreros inmigrantes, su conducta, su idiosincrasia y modo de vida en el ingenio desde la narrativa dominicana del siglo XX. Las obras seleccionadas son un espejo del racismo, del rechazo cultural y de la explotación de los cocolos en el cañaveral. Cabe destacar que las novelas recientes asumen tardíamente una actitud reivindicatoria ante la ausencia de estudios críticos al respecto.

Contribución al conocimiento de los macrohongos en la provincia de Tambopata -Madre de Dios, Perú

El presente trabajo de investigación es una contribución al conocimiento científico de los macrohongos de los Phyllum Ascomycetos y Basidiomycetos en el departamento amazónico Madre de Dios (Perú), investigación desarrollada en la región durante los años 2006 al 2014. Durante estos años se han recorrido las trochas de investigación dentro de las 6 áreas, seleccionadas según su grado de intervención antrópica, recolectando y fotografiando todos los carpóforos que en ellas se encontraban. Así mismo se ha realizado una revisión bibliografía exhaustiva para poder identificar a estas especies de los Phylum Basidiomycetos y Ascomycetos, fotografiando las esporas en los casos que esto fue posible. Las muestras fueron recolectadas en 6 áreas con diferentes grados de intervención humana, para poder determinar si se encontraba diferencia significativa en la composición de especies de Macrohongos entre ellas. Así mismo se consideró el tipo de bosque donde se encontraba la muestra y el sustrato donde se desarrollaba. Las muestras fueron buscadas y recolectadas en las dos épocas del año (seca y lluviosa), para saber si este factor climatológico era determinante y afectaba el número de carpóforos encontrados. Se han identificado completamente 70 especies pertenecientes a 25 familias, siendo la familia Xylariaceae la más representativa para el Phyllum Ascomycetos y la familia Polyporaceae para el caso del Phyllum basidiomycetos, resultando cinco especies nuevos registros para el Perú. De las especies identificadas 23 son de interés comestible, 13 son de interés medicinal, 2 de interés mágico religioso, 2 tóxicas, 2 micorrizógenas y de 30 especies no se conocen sus usos para la ciencia. Así mismo se identificó a 6 especies promisorias (géneros Auricularia sp. y Pleurotus sp.) para el cultivo con fines alimentarios de autoconsumo y la posible comercialización a pequeña y gran escala, puesto que estas especies promisorias transforman los residuos lignocelulosicos en alimento. Se ha confeccionado una guía de campo para la identificación de los macrohongos, sus usos y recomendaciones para su consumo, con lo cual queda abierta otra puerta de nuestra biodiversidad al interés científico, gastronómico y turístico. ABSTRACT This investigation is a contribution to the scientific knowledge of the Phyllum Ascomycetos and Basidiomycetos mushrooms in the Amazonian department Madre de Dios (Peru). The study was carried out from 2006 till 2014, during which forest study paths were crossed in six areas were all types of found carpophores were collected and photographed. In order to identify the Phylum Basidiomycetos and Ascomycetos species, an intensive biographical review was carried out and photographs were taken from the spores in case it was possible to assist the identification. Samples were collected in six areas with different human intervention and forest types so that any significant difference in the species´ composition could be analyzed between these different zones and between the species specific area. The samples were searched and collected during two different seasons (dry and rainy season) to analyze if this climatologically factor affects the number of found species. In total 70 species were completely identified, belonging to 25 families. The most representative families were the Xylariaceae for the Phyllum Ascomycetos and the Polyporaceae in the case of the Phyllum Basidiomycetos. Of all the identified species, 23 are considered edible, thirteen are identified as medicinal, and two are known for psychedelic and religious practices, two are toxic, two are mycorrhizal species and of 30 species the use is unknown to science. Five species are newly registered for Peru, Moreover, six species of the Auricularia sp. and Pleurotus sp. gender were identified as promising species for cultivation to serve auto consumption and possibly small and large scale commercialization. These species transform lignocelular waste in food. Part of this study was the development of a field guide to identify mushrooms and which can be used to open doors to our biodiversity for multiple interests such as scientific, gastronomy, and tourism.

La gastronomía en la prensa española del siglo XIX

En esta investigación, se ha analizado la gastronomía en la prensa española del siglo XIX a través del catálogo online de la Biblioteca Nacional. Los resultados, casi todos inéditos, revelan la importante presencia de la gastronomía en noticias, artículos y reportajes, y su desarrollo a partir de 1860, pero sobre todo en las dos últimas décadas de la centuria. Igualmente, ha sido posible plantear una categorización, así como esbozar parte de su historia y evolución en España.

La gastronomía como Industria Creativa en un contexto digital. Análisis de webs y redes sociales de los restaurantes españoles con estrella Michelin

En los últimos años es evidente el éxito creciente de la gastronomía, no sólo como mercado económico sino también desde una perspectiva comunicativa. Entendida como una Industria Creativa, la gastronomía está adquiriendo cada vez más peso en el mercado de la comunicación y se están desarrollando planes estratégicos que acercan progresivamente el sector gastronómico a todos los públicos, democratizando el arte de la cocina y haciendo de éste un talento accesible y disponible para todos los públicos. En pleno contexto de crecimiento, las estrategias y recursos comunicativos que utilizan tanto los mass media como los propios restaurantes y profesionales de la cocina, se han de convertir en objeto de estudio necesario para entender, por ejemplo, de qué manera se explotan los recursos comunicacionales y cuál es el alcance de los mismos así como sus oportunidades. El presente artículo se centra en un análisis de contenido de las páginas webs y las redes sociales utilizadas por los ocho restaurantes españoles galardonados con tres estrellas por la Guía Michelin España-Portugal (2014), sometidos a estudio en la misma semana (del 15 al 21 de septiembre). El objetivo principal es tratar de conocer estrategia de comunicación online llevada a cabo por estos restaurantes y establecer la importancia que se les atribuye a los recursos web a la hora de contribuir tanto a la consolidación de sus propias marcas como a la propia Industria Creativa gastronómica. Los resultados muestran cierta disparidad en el uso tanto de los recursos web como de los social media y avanzan que el sector gastronómico y de la restauración española tiene un reto: seguir comunicando implicándose en mayor medida con la bidireccionalidad e invitación a la participación de sus públicos, con el objetivo de captar nuevos contactos, fidelizar a los clientes actuales y convertir a todos ellos en prescriptores de sus servicios.

Essays in miniature /

Our friends, the books.--Trials of a publisher.--The oppression of notes.--Conversation in novels.--A short defence of villains.--A by-way in fiction.--Comedy of the custom house.--Mr. Wilde's intentions.--Humors of gastronomy.--Children in fiction.--Three famous old maids.--The charm of the familiar.--Old World pets.--Battle of the babies.--The novel of incident.

Gastronomie : récits de table /

In prose and verse.

Chef's holiday.

Mode of access: Internet.

Delicate feasting.

Mode of access: Internet.

Crumbs from the round table : a feast for epicures /

Publisher's advertisements on p. [1]-[6] (2nd group).

A guide to the selection, combination, and cooking of foods /

Some recipes include wine or liquor as ingredients.

Athenaei Naucratitae Deipnosophistarum libri quindecim : ex optimis codicibus nunc primum collatis emendavit ac supplevit, nova Latina versione /

Vols. 6-14 have title 'Animadversiones in Athenaei Deipnosophistas post Isaacum Casaubonum conscripsit Iohannes Schweighaeuser' and are numbered vols. 1-9.

Food and flavor : a gastronomic guide to health and good living.

Mode of access: Internet.