Search results for "recipe"
showing 10 items of 20 documents
Selection of a Sustainable Functional Pasta Enriched with Opuntia Using ELECTRE III Methodology
2017
In the last decade, the nutritional and health benefits of Opuntia (Opuntia ficus-indica (L.) Mill.) were discussed by academic scientists and private companies. In particular, the introduction of this substance in frequently consumed foods, like, for example, pasta and bakery products, could have a wide diffusion due to its rich composition in polyphenols, vitamins, polyunsaturated fatty acids, and amino acids. The identified natural cactus compounds are responsible for biologically relevant activities including anti-inflammatory, antioxidant, hypoglycemic, antimicrobial, and neuro-protective properties. The aim of this paper is the evaluation of the best combination of Opuntia quantity an…
The “recipe” of the stucco sculptures of Giacomo Serpotta
2002
Abstract Mineralogical and chemical data (organic) of some representative samples collected from stucco-works by the famous Sicilian sculptor Giacomo Serpotta (Palermo, 1656–1732) have been combined with the aim of ascertaining their manufacture technology in the light of local historical sources. A complete correspondence between samples belonging to the “Victory” statue (1723) and the S.S. Rosario oratory (1685–1689) as regards stratigraphy, mineralogy of sand aggregate, composition of binder matrix, and nature and concentrations of organic additives is pointed out. Considering that the studied works of art cover more than 35 years of the artist’s activity, it is consequential to think of…
Fiktiiviset reseptit ja mahdottomat ateriat kirjallisen komiikan lajina
2017
Fictitious recipes, impossible meals: a subgenre of comical literature The article looks into ctitious and imaginative food recipes and comical potentiality of such food related text types as listings of ingredients, foodstuffs, dishes, or portions. The focus is on imaginary, fantastic, and impossible meals and recipes: portions that could not be implemented in the real world. The recipe as a form is covered from genre-theoretical, narratological, poetic and procedural perspectives. The special point of reference is experimental literature and its interests in literary forms, rules, constraints, and procedures − the terms that could be used to define also culinary recipes as codes or script…
Alimentación y salud en la Valencia medieval. Teorías y prácticas
2013
The aim of this article is to provide an initial survey about the relationship between food habits and health in a Mediterranean city during the Late Middle Ages, by comparing medical treatises, gastronomic recipes and the archival sources that tell us about the actual expenses in food. Through this comparison, and by using accounting records of aristocratic houses, merchant enterprises, convents and hospitals, we can observe the dietary guidelines that were applied, and their concordance with the galenic principles of University medicine. Moreover, we attempt to assess what were the key factors in the evolution of these theories’ guidelines, and how they were probably rather a way to appro…
Fictitious Meals, Culinary Constraints: The Recipe Form in Four Oulipian Texts
2021
AbstractThis article looks into fictitious meals and the use of culinary recipe form in experimental and procedural literature, namely, works of constrained writing associated with OuLiPo (Ouvroir de Littérature Potentielle). The recipe form is first scrutinized from the procedural, structural, and historical viewpoints, also concerning its lesser-known imaginative and esoteric genealogy. In addition, its connections to the notions of narrativity and fiction are discussed. The recipe's relationship to action is depicted by a simple procedural model. There is a metaphorical and conceptual, but also formal and operational, similarity between the coded procedures of cooking and writing. A reci…
What Ingredients are Essential for the Recipe of a Study?
2019
In this investigation [1], the authors evaluated among other objectives, the analgesic efficacy and the duration of analgesia from a cohort of 60 patients for arthroscopic shoulder surgery. The gro...
How to read a recipe: the semiotic point of view
2020
Writing a recipe is no easy task. It requires great care to render those various steps clearly, placing them in order, explaining the reasons for their importance in achieving the final result. However, over time the technique for writing a recipe, and consequently for composing an entire recipe book, has not just been perfected, but has reached fairly stable standards that, when reproduced, make teaching others to cook using the written word a fairly common practice. So, this article try to answer to the answers: How are recipes structured? What order do they follow when describing a culinary procedure?
Codici trapanesi: busiate (con il pesto) e cuscus (di pesce)
2020
Se ogni gastrosfera, come ogni semiosfera, è inserita all’interno di un gioco di scatole cinesi, tali per cui può essere considerata come parte inglobata in una gastrosfera più ampia o parte inglobante di una più ristretta, in questo contributo si propone un’incursione in una porzione della gastrosfera siciliana, andando a considerare due piatti tipici della zona del trapanese, molto diversi tra loro, ma per certi versi anche molto simili: il cuscus (la cui variante più tipica è quella con il pesce) e le busiate (un formato di pasta che trova il suo accompagnamento migliore nel pesto locale). Ripercorriamo brevemente le due ricette a partire dalle istruzioni per la preparazione fornite dai …
Recipe Books and the Structure of Recipes
2020
Learning to cook is no easy task. It takes time and patience, hard work and plenty of passion. Sometimes it can take years and a certain predisposition is necessary. As a result, many give up and few are truly successful. But teaching to cook is equally difficult. In the kitchen, when the teacher and their apprentices are in direct contact working together, things are relatively simple. The teacher carefully demonstrates the various steps to follow when preparing a particular dish or stock or sauce. The appren tices listen and, most importantly, play close attention. Then, slowly, tasting as they go, and - most importantly - imitating the teacher’s movements and gesture, they are able to at…
Grammatica della ricetta, retorica della cucina
2021
Cooking is - precisely - more a practical know-how than a form of theoretical knowledge. Much like swimming, driving a car, riding a bike, talking. All things that you don't learn in books or lessons but by doing them, putting them into practice with assiduity, courage, stubbornness. As long as it is the body itself that acquires the ways, the techniques, the rules. Of course, in the kitchen scientific and technical knowledge, theoretical knowledge, history, culture, traditions also count for a lot. But when it comes to rolling out a pastry, flipping an omelette, kneading a pizza dough (to limit ourselves to very elementary preparations), what counts is manual dexterity, a clinical eye, the…