The richness of the studies presented is disappearing under a thick sauce of left-wing ideology and perceptions of globalization, making it too easy for ‘the enemy’ to neglect this book. Quotes like ‘To put it crudely, market tyrannies and state despotism have deepened inequalities and abrogate freedom both within and among nations’, are not very helpful in starting a more open debate on the marginalization of young people in different cultures and countries. I think the studies themselves are very convincing and do not need too obvious links to globalizing evil. The research observations are in contrast with the rather blunt social political analyses. The position of social work, given its empowering tradition with regard to excluded groups (such as many of the youth gangs and cultures in this publication), needs to be a self confident approach, focused on giving insight into and improving practices in the life world contexts of young people.
DOCUMENT
Le chevalier delibere (1483) by Olivier de la Marche has an extensive hermit scene: the hermit receives the author, Acteur, gives him food and drink and instructs him in the important issues of life. Le chevalier delibere thus stands in two main Western European literary traditions: stories about hermits as such (who do or do not provide travellers with food and shelter) and stories in which food and drink have an allegorical function. This paper will discuss both traditions, without attempting to cover all hermit stories or all allegories about food and drink.
DOCUMENT
Understanding taste is key for optimizing the palatability of seaweeds and other non-animal-based foods rich in protein. The lingual papillae in the mouth hold taste buds with taste receptors for the five gustatory taste qualities. Each taste bud contains three distinct cell types, of which Type II cells carry various G protein-coupled receptors that can detect sweet, bitter, or umami tastants, while type III cells detect sour, and likely salty stimuli. Upon ligand binding, receptor-linked intracellular heterotrimeric G proteins initiate a cascade of downstream events which activate the afferent nerve fibers for taste perception in the brain. The taste of amino acids depends on the hydrophobicity, size, charge, isoelectric point, chirality of the alpha carbon, and the functional groups on their side chains. The principal umami ingredient monosodium l-glutamate, broadly known as MSG, loses umami taste upon acetylation, esterification, or methylation, but is able to form flat configurations that bind well to the umami taste receptor. Ribonucleotides such as guanosine monophosphate and inosine monophosphate strongly enhance umami taste when l-glutamate is present. Ribonucleotides bind to the outer section of the venus flytrap domain of the receptor dimer and stabilize the closed conformation. Concentrations of glutamate, aspartate, arginate, and other compounds in food products may enhance saltiness and overall flavor. Umami ingredients may help to reduce the consumption of salts and fats in the general population and increase food consumption in the elderly.
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