French cuisine sometimes gets a bad rap, as some dishes can be rather indulgent. The cuisine in Lebanon has much in common with Greek eating, according to Ayoob. While there are also some high-fat options — mainly those that are lamb-based or feature butter — ordering a meze will present a host of healthful options, like potato-garlic dip, eggplant dip, beans, salads, and grilled meats.
Expand your palate by going global. Traditional Thai cuisine is made with healthful ingredients that may provide a variety of benefits, but you may wonder about Westernized Thai food…. Throwing together a quick, nutritious meal requires a well-stocked kitchen. Here are 15 healthy staples that you should always have on hand.
Broccoli is loaded with nutrients, but you can do more with it than boil. These are our favorite recipes. Many "fast food" restaurants do offer healthy alternatives that taste just as good. Here are 10 fast food places that actually serve healthy foods. Getting your meals delivered can save major time on meal prep. Numerous foods are marketed as healthy but contain hidden ingredients.
Here are 14 "health foods" that aren't as nutritious as you thought. If you're considering adding or removing meat from your diet, you may wonder whether meat is healthy. This article explores the environmental and…. For optimal health, it's a good idea to choose the foods that contain the most nutrients. Here are the 11 most nutrient-dense foods on earth. What is umami? On this site, we use cookies to provide better service to our customers.
When using this site, we regard as agreeing to use of our cookie. For cookies used by this site, please check the website Terms of Use. Close Privacy Overview This website uses cookies to improve your experience while you navigate through the website.
Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary Necessary. Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website.
These cookies do not store any personal information. Non-necessary Non-necessary. Humans may be omnivores, but we're damned picky omnivores. One nation's succulent horse fillet is another's scandalous counterfeit beef. While terrain, climate, flora, fauna and religion have influenced traditional cuisines, individual cultures also develop unique preferences and aversions within these confines.
The anthropologist Jeremy MacClancy has observed that the hunter-gatherer tribes on Earth today — nomadic peoples who do not farm and can eat only what nature has to offer — are as finicky as the next person. The Mbuti pygmies in Angola understandably find the idea of feasting on leopards a bit gross, because leopards eat humans. And primates resemble people too much to be appetising.
Kalahari bushmen know about desert plants to be edible, but only 14 varieties are considered desirable. They hunt giraffes, warthogs and antelope, but think ostrich tastes bad, and zebra meat is dismissed as smelly. Culinary peculiarities also exist among different ancient tribes who live side by side. In Kenya, the Masai drink plenty of cow's milk and blood, whereas the neighbouring Akikuyu people are all about spuds and cereals. Along with environmental and cultural factors affecting our food choices, there is evidence that genetic makeup influences how we experience taste.
The basic tastes of sweet, sour, salty, bitter and umami are detected when chemicals that produce those tastes bind with certain receptors on our tongues. We all have different amounts of these various receptors, depending on our DNA, and research has shown that sensitivity to one particular bitter compound which is easy to measure, and is a marker of overall taste sensitivity varies wildly between different countries.
Ethnic Europeans sit at the lower end of the scale. Most of our food loves and hates are learned. Foetuses and breastfed babies can taste what their mothers eat , and have been shown to develop early affinities to certain flavours in their mothers' diets.
0コメント