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Human Uses Of Fungi
Human interactions with fungi include both beneficial uses, whether practical or symbolic, and harmful interactions such as when fungi damage crops, timber, food, or are pathogenic to animals. Yeasts have been used since ancient times to leaven bread and to ferment beer and wine. More recently, mould fungi have been exploited to create a wide range of industrial products, including enzymes and drugs. Medicines based on fungi include antibiotics, immunosuppressants, statins and many anti-cancer drugs. The yeast species ''Saccharomyces cerevisiae'' is an important model organism in cell biology. The fruiting bodies of some larger fungi are collected as edible mushrooms, including delicacies like the chanterelle, cep, and truffle, while a few species are cultivated. Mould fungi provide the meaty (umami) flavour of fermented soybean products such as tempeh, miso and soy sauce, and contribute flavour and colour to blue cheeses including Roquefort and Stilton. Moulds also yield vege ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomb Of Nakht (13)
The Thebes, Egypt, Theban Tomb TT52 is located in Sheikh Abd el-Qurna, part of the Theban Necropolis, on the west bank of the Nile, opposite to Luxor. It is the burial place of Nakht, an ancient Egyptian official who held the position of a Scribe (Ancient Egypt), scribe and astronomer of Amun, probably during the reign of Thutmose IV (1401–1391 BC or 1397–1388 BC) during the Eighteenth Dynasty of Egypt, Eighteenth Dynasty, the first dynasty of the New Kingdom of Egypt, New Kingdom. Architecture The tomb architecture and decoration conforms to the standard design of Thebes, Egypt, Theban tombs of the New Kingdom of Egypt, New Kingdom by using such scenes that are commonly found in contemporary tombs. Some of these decorations display differences from scenes found in Old Kingdom of Egypt, Old Kingdom mastabas of Memphis, Egypt, Memphis, where one of the principal functions of the tomb was to ensure magical sustenance for the ka, whereas in the New Kingdom tombs, the primary fu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mushroom
A mushroom or toadstool is the fleshy, spore-bearing Sporocarp (fungi), fruiting body of a fungus, typically produced above ground on soil or another food source. ''Toadstool'' generally refers to a poisonous mushroom. The standard for the name "mushroom" is the cultivated white button mushroom, ''Agaricus bisporus''; hence, the word "mushroom" is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (Stipe (mycology), stipe), a cap (Pileus (mycology), pileus), and gills (lamellae, sing. Lamella (mycology), lamella) on the underside of the cap. "Mushroom" also describes a variety of other gilled fungi, with or without stems; therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. The gills produce microscopic Spore#Fungi, spores which help the fungus spread across the ground or its occupant surface. Forms deviating from the standard Morphology (biology), morphology usually have more specific names, such as "bolete", " ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetarian
Vegetarianism is the practice of abstaining from the Eating, consumption of meat (red meat, poultry, seafood, insects as food, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slaughter. A person who practices vegetarianism is known as a vegetarian. Vegetarianism may be adopted for various reasons. Many people ethics of eating meat, object to eating meat out of respect for Sentience, sentient animal life. Such ethical motivations have been codified vegetarianism and religion, under various religious beliefs as well as animal rights advocacy. Other motivations for vegetarianism are health-related, political, Environmental vegetarianism, environmental, cultural, aesthetic, Economic vegetarianism, economic, gastronomy, taste-related, or relate to other personality psychology, personal preferences. A small number of towns and cities around the world are exclusively vegetarian or have outlawed meat, including Rishikesh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stilton Cheese
Stilton is an English cheese, produced in two varieties: blue, which has ''Penicillium roqueforti'' added to generate a characteristic smell and taste, and white, which does not. Both have been granted the status of a protected designation of origin (PDO) by the European Commission, requiring that only such cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire may be called Stilton. The cheese takes its name from the village of Stilton, now in Cambridgeshire, where it has long been sold, but cannot be made because it is not in one of the three permitted counties. History Frances Pawlett (or Paulet), a cheesemaker of Wymondham, Leicestershire, has traditionally been credited with setting up the modern Stilton cheese shape and style in the 1720s, but others have also been named. Early 19th-century research published by William Marshall provides logic and oral history to indicate a continuum between the locally produced cheese of Stilton, and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roquefort
Roquefort () is a sheep milk blue cheese from southern France. Though similar cheeses are produced elsewhere, European Union law, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, and has a protected designation of origin. Roquefort is white, tangy, creamy and slightly moist, with veins of blue Mold (fungus), mold. It has a characteristic fragrance and flavor with a taste of butyric acid; the blue veins provide a sharp tang. It has no rind; the exterior is edible and slightly salty. A typical wheel weighs between 2.5 and 3kg (5.5 to 6.6lbs), and is about thick. Each kilogram of finished cheese requires about 4.5 liters of milk to produce. In France, Roquefort is often called the "king of cheeses" or the "cheese of kings", although those names King of Cheeses, are also used for other cheeses. History According to legend, Roquefort cheese was discovered wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blue Cheese
Blue cheese is any cheese made with the addition of Microbial food cultures, cultures of edible Mold (fungus), molds, which create blue-green spots or veins through the cheese. Blue cheeses vary in flavor from mild to strong and from slightly sweet to salty or sharp; in colour from pale to dark; and in consistency from liquid to hard. They may have a distinctive smell, either from the mold or from various specially cultivated bacteria such as ''Brevibacterium linens''. Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in temperature-controlled environments. History Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels which happened to be favorable environments for varieties of harmless mold. Analysis of paleofeces sampled in the salt mines of Hallstatt , Hallstatt, Au ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''Aspergillus sojae'' Mold (fungus), molds. It is recognized for its saltiness and pronounced umami taste. Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. Since then, it has become an important ingredient in List of Asian cuisines, East and Cuisine of Southeast Asia, Southeast Asian cooking as well as a condiment worldwide. Use and storage Soy sauce can be added directly to food, and is used as a dip or Salt#Edible salt, salt flavor in cooking. It is often eaten with rice, Japanese noodles, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for the salty seasoning of various foods are common on restaurant tables in many co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Miso
is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus ''Aspergillus oryzae''), and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads; pickling vegetables, fish, or meats; and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple food. Miso is high in protein and rich in minerals, and it played an important nutritional role in feudal Japan. Miso is widely used in both traditional and modern cooking in Japan, and as of 2018 had been gaining worldwide interest. Typically, miso is salty, but its flavor and aroma depend on the ingredients and fermentation process. Different varieties of miso have been variously described as salty, sweet, earthy, fruity, or savory. History The origin of miso of Japan is not completely clear. *Grain and fish misos had been manufactured in Japan since the Neolithic era (Jōmon period, 14,000–300 BC). These are ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tempeh
Tempe or tempeh (; , ) is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, '' Rhizopus oligosporus'' or '' Rhizopus oryzae'', is used in the fermentation process and is also known as tempeh starter. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole-soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages. Etymology The term ''tempe'' is thought to be derived from the Old Javanese , a whitish food made of fried batter made from sago or rice flour which resembles '' rempeyek''. The historian Denys Lombard also sugg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soybean
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean. Soy is a staple crop, the world's most grown legume, and an important animal feed. Soy is a key source of food, useful both for its protein and oil content. Soybean oil is widely used in cooking, as well as in industry. Traditional unfermented food uses of soybeans include edamame, as well as soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. Soy based foods are traditionally associated with East Asian cuisines, and still constitute a major part of East Asian diets, but processed soy products are increasingly used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Umami
Umami ( from ), or savoriness, is one of the five basic tastes. It is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products. Glutamates are commonly added to some foods in the form of monosodium glutamate (MSG), and nucleotides are commonly added in the form of disodium guanylate, inosine monophosphate (IMP) or guanosine monophosphate (GMP). Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste. Foods that have a strong umami flavor include meats, shellfish, fish (including fish sauce and preserved fish such as Maldives fish, '' katsuobushi'', sardines, and anchovies), '' dashi'', tomatoes, mushrooms, hydrolyzed vegetable protein, meat extract, yeast extract, kimchi, cheeses, and soy sauce. In 1908, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edible Mushroom
Edible mushrooms are the fleshy fruit bodies of numerous species of macrofungi (fungi that bear fruiting structures large enough to be seen with the naked eye). Edibility may be defined by criteria including the absence of poisonous effects on humans and desirable taste and aroma. Mushrooms that have a particularly desirable taste are described as "''choice''". Edible mushrooms are consumed for their nutritional and culinary value. Mushrooms, especially dried shiitake, are sources of umami flavor. To ensure safety, wild mushrooms must be correctly identified before their edibility can be assumed. Deadly poisonous mushrooms that are frequently confused with edible mushrooms include several species of the genus ''Amanita'', particularly '' A. phalloides'', the death cap. Some mushrooms that are edible for most people can cause allergic reactions in others; old or improperly stored specimens can go rancid and cause food poisoning. Additionally, mushrooms can absor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
