Tag: Food
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Entomophagy: History, global food shortage, and climate change
James L. FranklinChicago, Illinois, United States On a recent wildlife adventure to the Kalahari Desert in Botswana, our group of adventurers was treated to an afternoon walk with a group of local Khoisan villagers. They were eager to show us how they were able to live off the land. Highlights of that visit included hearing…
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The tomato in medicine and the Bloody Mary
Tomatoes and a Pewter Tankard on a Table. Oil painting by Paul Gauguin, 1883. art-Gauguin.com. No known restrictions on publication. The tomato first grew on the slopes of the Andes Mountains in present-day Bolivia, Chile, Ecuador, and Peru, where it was neither cultivated nor eaten but perhaps used as a flavoring agent. It was transplanted…
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Marmite versus Vegemite
James Franklin George Dunea Chicago, Illinois, United States Marmite and Vegemite are similar but not quite the same. Both are classified as spreads and are typically spread with a knife on bread or crackers. They may be regarded as cousins and are both derived from yeast. Marmite, though discovered by a German, is a…
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Asparagus in history and medicine
A bundle of asparagus. Photo by Evan-Amos on Wikimedia. CC BY-SA 3.0. In Germany, in the spring, everyone goes wild about asparagus. It is on the menu in all restaurants—asparagus with steak, with ham, or with schnitzel. Its delicious stalks are white if grown in the shade, green from chlorophyll if grown in sunlight.…
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Beans: an indelicate subject of conversation
Beans from Nepal. Crop of photo by Gaurav Dhwaj Khadka on Wikimedia. CC BY 4.0. Anatomy books describe kidneys as bean shaped, but the converse does not apply. This is because beans, multitudinous in their species, come in different shapes and sizes. Many look like small kidneys, but only one is called a kidney…
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Garlic in medicine and at dinner
Garlic. Photo by Amin on Wikimedia. CC BY-SA 4.0. Garlic (Allium sativum) is a bulbous flowering plant that belongs to the same genus as onions, shallots, chives, and leeks. Its bulbous part consists of 65% water, carbohydrates, organosulfur compounds, protein, and free amino acids. It also produces a substance called allicin which gives it…
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Marmite: Its place in medical history, Lucy Wills, and the discovery of folic acid
James L. FranklinChicago, Illinois, United States On a recent visit to Botswana in southern Africa, the author was introduced to a food spread known as Marmite.* Apparently very popular in Africa, a distinctive jar of this condiment was present on the table at every meal. Our South African Apex Expedition guide, Liam Rainier, a consummate…
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“Panama disease”: A pandemic…for bananas
Elizabeth RudaChicago, Illinois, United States The average person does not go to the grocery store, look around the produce section, and think, “Wow, these foods could be extinct within the next few years.” Yet extinction is possible in the case of the most common cultivar of banana sold today, the Cavendish.1 At the same time…
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The Grand Army and horsemeat
Howard Fischer Uppsala, Sweden Horse sirloin (contre-filet), in France. Photo by Jiel Beaumadier, October 9, 2010. Via Wikimedia. CC BY-SA 4.0. “An army travels on its stomach.” — Attributed to Napoleon Out of all of the innovations of Dominique Jean Larrey (1766-1842), one has yet to be properly appreciated. In his own words,…