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this page:  The food 2 - chemistry   air and water.
  bottom French

The water, air of futur,  the taste, arnaques, food synthetic, food in the world, human body .

The water of jellyfish. The nightmare of both swimmers who are stung and fishers, which get them back in their nets, it is jellyfish. Composed of 98% water, they think at occasionally utilise them for irrigation, burying them in the soil. The Japanese are developing sodas and ice cream to make a change from soups and salads - jellyfish ones of course - already popular in China. The largest of them - confined to China and Japan seas - can reach 2 meters in diameter and weighs 200 kg and at 3 to 500 million jellyfish per day, they do not go unnoticed. Unfortunately, they absorb eggs, larvae, fry, small fish, shrimp, anchovies .. Horror movie, monstrous packs "Pelagia noctiluca," the purple jellyfish known by the swimmers in the Mediterranean, covered an area of 27 square km in the Irish Sea, with 13 meters thick. 250,000 salmon were wiped out aquatic farms, affected by the poisonous filaments, that launch (like corals, of the same family, see on this subject coral, tentacles


 And the air ? they sell pure mountain air, in cans ! .

The man say "quick, air please" ! "Sorry, we are short in supply". Tthe picture click read "In 2007, we are to pay a tax on the pure air."


No more jokes, air quality standards are established, as usual, from what exists, so as not to pushing too hard or getting angry.

When we will pay the air? when it becomes unbearable : Gradual depletion of oxygen by all combustions. Chemical and particulate pollution: mine dust, incessant work (rapid urbanisation, infrastructure, etc.), wear and tear on materials (tyres, etc.), various coatings, "modern" textiles, etc 		Others see it as a new market : air purifiers. Here, a small tower captures stale air from above, retains impurities by electrostatic attraction (ionization), then rejects the air all around. Consumption would be low, but probably less so with the multiplication of the device.

We would see the fog of particles disappearing above; people settle around for a breath of fresh air. If elected officials believe in it, and with their inclination, it is likely models will multiply.

It would be better to limit the production of particles in factories, on construction sites, especially in buildings, but well, we prefer palliatives.


The fifth taste.
Identified by a Japanese, this fifth taste would be proteins taste, as mellitus refers to carbohydrates, as the bitter to toxins, salty minerals and acid to a probable fermentation. From a book "but who eats wasps".

flavor agent (after sweet, bitter, salty and acid). The monosodium glutamate is widely used in the Chinese and Japanese cooking, and East in general. For thousands of years, the Japanese have put seaweed, the kombu in their food to improve its taste. In 1908, glutamate mosodique has been identified as the main component in kombu. Excerpt from industrial slow processes until 1956, it rose to the fermentation of molasses from sugar beet and sugar cane. Output is currently about a few hundred thousand tons. The glutamate is an amino acid (protein) that is found in meat, vegetables, poultry, milk and derivatives (Roquefort, Parmesan). There is some pizza in Italy, soups and stews in the USA, cereals and chips in England.
This fifth taste is described as being close to a meat broth. 		The sixth taste changes the taste !
! A berry from West Africa, called "miraculous berry", renowned since the 18th century, alters the taste perception of foods. The Tabasco sauce is a taste of hot donuts, the lemon sorbet is a chocolate shake (milk?), Lemon softened granulated sugar.

Once chewed for a minute, the red berries as big as cherry tomatoes, alter the perception of taste : cheese, mustard, Brussels sprouts, pickles, dark beers or strawberries, lose their acidity, bitterness or unpleasant taste. The effect lasts for half an hour. It is a protein of the fruit Synsepalum ducificum called Miraculin, which reacts with the acidity. But everyone did not react, or do not like her contact in the mouth. Drinks containing this fruit are still produced. "The World", June 2008 (New York Times).

 

About eggs.
Transport at (very) high risk !! here are which illustrates and justifies the French saying "do not put all your eggs in the same basket", meaning in English "do not put your two feet in the same shoe."

Talking about eggs eggs. Rémy, stockbreeder in Vaucluse, recalls that the eggs are soft at the time of the laying and that they harden with the air. One can thus give them the form one wants, or make some marks that call upon  miracles, specially at the time of eclipses ; like this lady which found an egg reproducing 12 dents alike a pendulum dial (June 2004, eclipse due to Venus).

Omelette without breaking eggs (restaurants).
In a "conditioning"eggs plant, the machine breaks 30,000 eggs per hour, separating the white from yellow. ("Marianne" Jan. 2009). Everything can be shipped in bags to restaurants, which would no longer break eggs for long. The  problem is thepreservation of the two "products" quality. The famous Baril.. pasta factories "with fresh eggs", were closed at one time due to rotten eggs or with embryos. Television Reporting.

Industrial breeding class. There are conveyor belt and chick dumping machines. Hens are free inside a shed, with a maximum of 7 animals per square metre. This breeding count for 90% of the eggs in France. It would deserve a tourist classification at UNESCO..

 

Social culture food.
fresh worms, roasted insects, garlic jellyfish..


The Adams familly, fantastic characters of an old TV sitcom very British, were eating some big eyes boiling inside a rather "full of life" sauce.

In Mexico, at the lunch time, we were presented with a certain smile, a set of grasshoppers roasted.
But let's go in China where they are eating nearly everything ; dogs and insects including such like herdsmen, beetles and other scorpions. All size of Jellyfish too, dried up into translucid gatlet shaped. Not to mention dried flying fish, shark wings, dogs, cats, scented duck tongues, stir fried bindweed, sea cucumbers with slices of pork (a delicacy all over the Pacific). May be monkeys brains cut alive, if nor elsewhere, India ?
Let's add it the beliefs practises, everything you need to heal or boost yourself (paws, horns, claws, penises...).

What in France or elsewhere too ? One day in France, during a professional lunch, somebody criticised Africans throwing alive monkeys in the fire and eating worms and grasshoppers. The African replied “And you, who eat alive oysters, snails, and tighs of frogs, it is disgusting !".

Some English people would have a penchant for the sheep's belly, while others shiver, probably as for some of our dishes: calf's head or sweetbreads, tripe and various offal.

Lamb eyes and rancid shark.
Brian Tacker, a comedian travel writer, reports that in Iceland, among the locals, he ate smoked puffins, whale steak - until then everything was normal - lamb's eyes and "rancid shark", a quite original specialty.
You put the shark in a hole and pee on it (quite copiously?, I don't know). We cover it up to bury it properly and forget it for a while.. 6 months!! it is then - as we can imagine - medium rotten.. It is served cold like sashimi. According to Brian, it's pretty good but the smell is terrible. According to the magazine "Ulysses", 01-02 2008.

There is an equivalent in Polynesian cuisine, but in seawater.


Mercury. A few decades ago, the unfortunate Japanese fishermen and fish consumers were severely affected - and their descendants - by bad diseases caused by mercury infecting the sea near Minamata, city name become the sad reference to the man-made damages, unfortunately followed by many others.

Lead: a while late, however, the dangers of lead have also been denounced . In particular lead in decorative paints, including murals. Later is better than never, but we didn't become more cautious after.. Very timidly, Europe has set up a list of dangerous chemical molecules but they are constantly being created. See " "unsympathetic chemistry"

Rich people with lead disease (lead poisoning) ? how is this possible? for the same reason, the lead ! paints with lead, glass with lead !  paints are applied to richly decorated dishes and plates ; as for the glasses, the most beautiful crystal is thbest glass to which lead is added. These people at that time, used this tableware daily for their meals.



Christmas Pudding. The Christmas Pudding, is the typical English desert, whose name would comes from the French "pate". It is prepared at the beginning of autumn. The mixture macerates for several days, while giving it a few turns of spoon and also adding, some additional ingredient or alcohol.
Do not forget to make a wish or say a short prayer so the time is sacred. The time then come to cook it in a bain-marie - a dozen hours anyway - then let rest until Christmas.
It will then reheated while preparing an additional sauce. Traditionally, a symbolic object is put in it such as ring (love), button (old boy), or a little pig (greedy).

In a British thriller, a killer had added bits of broken glass, and the success of the pudding was fatal. . 		The said "quatre quarts" in french (four quarts cake) is well known for each component of the dough - water, flour, butter and sugar - count for a quarter of the total weight.

The "quatre quarts" of the dentist, much less tasty, is our "amalgam fillings" : 1/4 tin, 1/4 of mercury, 1/4 of antimony, 1/4 of something else I can't remember, but no lead, I think. Only good things, whose swallowed by infinitesimal amounts, would rather be "poisonous" for some and not at all for others, the alloy becoming neutral in their opinion. Eternal debate.

 

snails, foie gras and Brandy. Anglish fancy to mock us, the French but they ended up putting eating snails and foie gras like us. Perhaps do they also eat frogs' legs. This after having made a bad copy of our good Cognac with their Brandy.

snails they have opted for organic farming to Ensure a unique taste, while allowing these little animals to live with dignity. For that, nothing but clover and radish Their "horse-radish is black. And 35 inches of living space for everyone. So they can run.

Red or black radish ? English are fond of "horse radish", the black radish. 		Goose liver "British". Tthey produce a regular block of foie gras standard - unfilled goose - to which they add 50% goose fat, I guess. It seems quite similar.. according to them. However we Français Distrust the taste. To be "fair play", note in their defense that forced feeding of geese, already hard enough for them "in the old manner" animals held between the legs, funnel and stick - I saw in my childhood - is now provided by machines, if not properly unbearable foul! horror, like everything else besides. The poor beast died elsewhere of his diseased liver if you didn't kill it in time. Like everything else besides. Which liver should be monitored because it contains nice little critters that can, for a malicious purpose just revenge, having your skin. Batches are sometimes removed from commerce. Laetitia, the joyful Veterinary RMC, never eat them. In short, like the liver or duck f'oie but still.. would they be right?


Bird story. The famous nest of swallow, best of the gastronomy among so much others, is produced - and not built - by the swallow. It is indeed only made with its saliva. In front of the financial interest of the thing, we greet - in China - swallows in his own house, and one let them the whole if necessary. Buildings for swallows are also built, like for the pigeons in old time, but much vaster. Pigeons were brought up for the meat, not for their nest. The nest of swallow, once on the table, it resembles a whitish mass a little translucent and sticky, because one moists and makes cook what you know.

Beef of hormones and chicken of bleach
France has been long refusing the meat from hormone-bred beef that the United States want to impose. We know it's war. Refusal of our goose liver, raw milk cheeses etc.. everything is a pretext.

Today's breeding bulls, huge and barely able to walk, are quite far from the bulls of yesteryear, living in the fields amid the herd", and that it was better not to get exciteds. The deformed hormone-bred beef/cows "made USA", with their monstrous square hindquarters and their mammals dragging on the ground, are much worse.

In France, for a few sad years we have known chickens fed on hormones and eating fish meal, with soft bones and pinkish flesh. Until consumers refuse them.
Now the North Americans would like to impose bleach-treated chickens and I don't know what else. 		Obsessed with microbes, the Yankees want to kill everything (and probably themselves with), but that doesn't stop them from eating dirty products ! Their meat slices are passed through permanganate to purify them (butchers). I believe that this has happened in our country in order to present for sale red slices that tend to turn black in the air (with hydrogen peroxide?).

Unsavoury treatments are probably still being practiced here and there, but some practices have been banned, like the tenderizing by the piercing with spikes.
Pre-cut meat is not allowed in butcher shops, however, supermarkets and fast food restaurants - Mac Do in particular - have the right to do so.
With the deadly dangers that this can present in the event of contamination, untimely thawing and refreezing, exceeding the date, or reconditioning".

English advice After dinner sit a while ; after supper, walk a mile"

Franco-Russian seaweed dessert.
Today, algae are the future, because when we have eaten our last IPod, we will have to find something else (it's not from me, but a criticism of the technological invasion).
So we think of feeding the farmed fish with algae, of course, of breeding. These algae, Franco-Russian or not, are already everywhere.
One of these celebrities is the red alga "Chondrus Chrispus". Very common, it is used to produce thickeners and stabilizers used in flanks, ice creams, or toothpastes.

French Fries (pancakes ?) They are well known in the USA and occdental countries. French fries are fried in a vegetable oil. In USA, fries are fried in animal fat, as they are in Belgium.

Here are the unexpected "Crêpes de France" (Hamburg). We didn't dare to taste them; My daughter did, and told the man it wasn't French ones !
Mainly compared with Brittany ones, very thin. hibis


Ancestral cooking.
Sometimes on our tables or in restaurants, the electrically heated stone cooking plate, the Spanish plancha, is just the modern variant of ancestral cooking on burning stone, which required the prior preparation of a good wood fire. Some tribes also bake buried stones in the oven (see "words", then "Bougnat", in this site), including in the Pacific. Opposite, a cooking fire lit in the indigenous house of Irian Jaya, at the top of a tree in the primary forest!  see "cooking in the trees" (page bas).

Our food is part of the great merry-go-round of life.
They are very complex and contain countless vivid or mineral elements that they have collected from vivid soil, vivid air and solar radiation.

We owe absolutely everything, from vegetables, fruit to coffee or chocolate, to these "savages", and even to the previous stage, to animals.
The plants, shoots, roots, roots, leaves, fruit and berries that we naturally buy in grocery stores have been selected for hundreds of millions of years, first by animals - before eating it, the monkey cuts the tip of the banana that may contain a germ, and Kenya coffee has been spotted by the behaviour of an animal that ate it, and the natives have consumed it as it was at first.
We are currently tracking an African monkey which know how recover itself for its intestinal problems. It is only one of many cases. This quest for food and medicine has killed many people and it is not over, if only with mushrooms. The origin of our loves and medicines, when we know "a part of their history", is edifying, such as the potato, inedible, put to freeze on the high plateaus.. What are we proposing again today? at best algae - rather scorned until then - at worst chemistry, including the latest news, animal-free meat, which will grow in a factory. 		The sea is within us. The first land ancestor of a animals branch that will generate mammals, came out of the ocean and took it with him, for its surviving. Since then, his descendants have accurately reconstituted all his main constituents of the sea, including, first, water and its salinity, unchanged or very little: 37 grams per litre, over perhaps half a billion years. In particular, mammals - who we are - capture oxygen from the air instead of water. The gills have become lungs, which oxidize the 3 grams of iron in the blood (red blood cells) to deliver oxygen. For the majority of them, at least, because diseases are also part of the "great ride" of life.

The majority of humanity, and all animals, find the necessary elements, except famine or exceptional deficiency, and regulate their quantity whatever the food absorbed, as long as it comes from living organisms. Spinach - it's a joke - broccoli, quinoa or not ! Many people feed 80% only on rice, or beans, chewed leaves... ! For some animals, it is the only dish. like the panda (bamboo). This does not prevent them from living a long time like the land turtle, which does not know "food supplements". On the other hand, our pets are starting to get our diseases...

The human body and its composition (source, Quid 2004 and 2005) 60% water, 39% fat, carbohydrates, proteins and 1% mineral salts: the quantity of water varies according to time and heat. Body composition for a 70 kg individual. quantities in kilos: oxygen 45.5 (including that contained in water, formula H2O, i.e. one atom oxygen for two hydrogen)- carbon 12.6 (structuring element of cells, bones...) - hydrogen 7 (including that contained in water, see oxygen) - nitrogen 2.1 - calcium 1. macroelements: sulphur, phosphorus, magnesium, iron, calcium ; trace elements (minute quantities) : boron, cobalt, copper, manganese, molybdenum, zinc. Quantities in grams: magnesium 39 mg - iron 3 - zinc 2 - manganese 0.2 - copper 0.15 - iodine 0.03 - traces of nickel, cobalt, aluminium, molybdenum, vanadium, lead, tin, titanium, bromine.

Vegetables grown in a "nourishing juice" without good living soil, and under artificial lighting, will never contain everything that the very mysterious life concocts and which is largely necessary to us.
They are disguised foods whose known deficiencies will have to be compensated by harmful pills (..) which suits many in science and finance. Because science and industry isolate THE useful and profitable molecule, when tribal humans use a complete leaf often associated with several others. Our researchers have mainly used the resources of nature and are currently trying to unlock the secrets of a great ape that cures its intestinal problems! When the time comes, they will draw a molecule from it and synthesize it. Women with cancer for taking chemical (synthetic) estrogens, and the luckiest women who have benefited from naturals, will understand me (information from my doctor).

   vehicules - cars, cycles, in altitude..


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