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The human food connection: A new study reveals more about our relationship to food
Date:4/15/2014

f the American Journal of Botany, includes the analysis of nearly 100 tropical crops and offers a new approach to understanding their meaning.

Results showed that consumers were often willing to pay more for culturally significant crops despite the availability of less-expensive nutritional equivalents. Fresh starchy plants, called viandas, were the most essential food group for re-creating a sense of home. Examples include true yams, cassava, breadfruit, and malangas. Their preparation, such as fried, mashed or boiled, was also important.

These observations inspired two new scientific concepts. The first is "Culinary Cultural Conservation," or the preservation of cuisine over time and distance. The second is "Cultural Keystone Food Group," or food groups that prove to be more vital to the cuisine than others, like the viandas in this study. Taylor and Anderson designed these concepts to help scientists analyze the cuisines of different communities and draw important comparisons between them.

According to Taylor, a major challenge in the study was the long wait period. "Our first market survey studies showed what was important. By continuing these studies nearly two decades later, and 'ground truthing' them with markets in Puerto Rico, we were able to see trends and behaviors that could not be perceived with our first study alone."

In between collecting data and analyzing results, they overcame the long waiting periods by being patient, encouraging each other, and savoring the rewards of getting to know a rich culture, including the delicious cuisine.

"One of our favorite dishes was Mofongo, a meal composed of green plantain mashed to form a hollow ball that is then cooked with a filling inside." Taylor shares. "We also had a side-by-side taste-testing of the three, boiled, cultivars of yauta (yellow, white, and pink), a 'root' cr
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Contact: Richard Hund
rhund@botany.org
314-577-9557
American Journal of Botany
Source:Eurekalert  

Page: 1 2 3

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