Magazine - Bean

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Food is a really important topic when it comes to talk about society, in general the human being and his perspective on what surronds him. This magazine is dedicated to exploring the complex relationships among food, culture, and society from numerous disciplines in the humanities, social sciences and art.

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Introduction to the magazine and the main topics on which it focuses. An insight on the porpouses of the magazine and on its goal of spreading awareness.

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Cultural value 8 The value that food have from a cultural point of view, here we talk about identity, traditions and ethnic differences between countries.

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Provenance 18 How much is important to be aware of the provenance of what we eat? In this chapter we analyze where food comes from, how it is prepared and how it is produced.

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Introduction 6

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Social impact 28 How food is important in the social context, when we are with our friends, family and in general with other people.

In-depth analysis on how gender expectation and social interaction influences our food choice.

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Food and environment 46

In which way different ethical values are able to influence what we decide to eat. From caring about animals to health reasons.

Food production produces waste and pollutio. How can we reduce it? Here some tips to eat better, to not pollute and to preserve our planet.

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Ethical aspect 38

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Health 58

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Food in art 72

Food is one of the main elements to consider when talking about health. What are the main illness related to bad eating habits? How can we avoid them through a correct diet?

Artists and artworks that have food as a subject. From advertsiment for commercial product to abstract photography and sculpture.

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Introduction The wonderful thing about studying food is that one cannot unravel the biological aspects of food use and traditions without considering the cultural aspects as well. Food is a principal medium for social interaction, for human comfort and reassurance, for anxieties and fear; it is at the heart of ideological construction. It is difficult to separate the economic uses of food from the political or individual customs from those of one group.

The study of food production, of cuisine, and of meals, of preparation and presentation, gives rise to grand views of regional economic production or intimate portraits of families sitting around hearths. Food, curiously, also brings into focus the hidden aspects of power relations and social life, as well as the production of social facts and people. These are just some of the reasons anthropologists are drawn to the study of food – it is indeed the definitive anthropological topic reflecting our fundamental natures, those of sociality, transformation, and sharing.

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Food cultures are created through memories. Recipes and cooking methods passed down from grandparents, parents, and other relatives evoke and maintain the memory of the family, with cooking becoming an identity-making experience whatever the emotional associations. There is a cultural importance to food that participates in creating the largest society as well as the individual.

00 Food sharing is probably the most common social act in human history. “... those who eat and drink together are by this very act tied to one another by a bond of friendship and mutual obligation ... We are to remember that the act of eating and drinking together is the solemn and stated expression of the fact that all those who share the meal are brethren. In some societies eating alone is considered inappropriate, even sinister; in others, it is a requirement. Identifying eating habits can convey views about social interaction as well as personhood. How one shares food speaks about the place of the participants in society, their age, status, and situation.

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Cultural Value

Have you ever wondered what the food you eat everyday can tell you about where you come from? Have you ever wondered why people from different parts of the world eat different types of food? Do you ever ask yourself why certain foods or culinary traditions are so important to your culture?

There is more of a connection between food and culture than you may think.

On an individual level, we grow up eating the food of our cultures. It becomes a part of who each of us are. Many of us associate food from our childhood with warm feelings and good memories and it ties us to our families, holding a special and personal value for us. Food from our family often becomes the comfort food we seek as adults in times of frustration and stress.

On a larger scale, food is an important part of culture.

Traditional cuisine is passed down from one generation to the next. It also operates as an expression of cultural identity.

Immigrants bring the food of their countries with them wherever they go and cooking traditional food is a way of preserving their culture when they move to new places.

Chinese noodles with meat, beans, carrots, soy sauce, green soy sprouts, ginger, peeled zucchini, hot chili pepper, onion and soup.

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Even the role of conversation during mealtime varies from place to place. Many families believe that mealtime is a good time to converse and to “catch up� on the lives of family and friends. Among other families, conversation during a meal is acceptable, but the topics of conversation are limited. In some Southeast Asian countries it is considered polite to limit conversation during a meal.

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Further, families vary from their own daily routines on holidays, when traveling, or when guests are present. Men eat differently from women. People of different age groups eat differently. However, in most parts of the world, food is associated with hospitality and expression of friendship. Therefore, sensitivity to food rules and customs is important in building and strengthening cross-cultural relationships.

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Food traditions vary widely throughout the world. Even among people who share similar cultural backgrounds and some of the same food habits, eating patterns are not identical.

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Food plays an important role in the lives of families in most cultures. However, the degree of importance varies from culture to culture. For example, in American Samoa most family activities and ceremonies center on eating. A host family demonstrates its prosperity or societal rank by providing large quantities of food. Among other families in other locations, activities and celebrations include food, but food is not necessarily the center of the event.

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Continuing to make food from their culture for family meals is a symbol of pride for their ethnicity and a means of coping with homesickness. Many open their own restaurants and serve traditional dishes. However, the food does not remain exactly the same. For example, some ingredients needed to make traditional dishes may not be readily available, so the taste and flavor can be different from the taste and flavor of the dishes that they would prepare in their home countries.

Additionally, when immigrants sell food in another country, they do not only sell it to people from the same countries as them, but to people from different countries. Therefore, they have to alter the original dishes to cater to a wider range of customers with distinct tastes and flavor preferences.

Alterations to original dishes can create new flavors that still retain the cultural significance of the dish. Â

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On an individual level, we grow up eating the food of our cultures. It becomes a part of who each of us are. Many of us associate food from our childhood with warm feelings and good memories and it ties us to our families, holding a special and personal value for us. Food from our family often becomes the comfort food we seek as adults in times of frustration and stress.

What stays the same though is the extent to which each country or community’s unique cuisine can reflect its unique history, lifestyle, values, and beliefs.

In China, harmony is a vital trait in almost every aspect of life.

This is reflected in Chinese cuisine, where almost every flavor (salty, spicy, sour, sweet, and bitter) is used in a balanced way creating delicious dishes with flavors that go well together. Historically, Chinese people have an ornate style, which can be seen in their architecture and costumes, as well as in their food. They believe that food not only needs to be nutritious but also needs to look appealing, so they put a lot of effort into decorating the dishes and making them look colorful, with vibrant red as their traditional color.

As the world becomes more globalized, it is easier to access cuisines from different cultures.

We should embrace our heritage through our culture’s food but we should also become more informed about other cultures by trying their foods. It’s important to remember that each dish has a special place in the culture to which it belongs, and is special to those who prepare it. Food is a portal into culture, and it should be treated as such.

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Countries and food People connect to their ethnic group through similar food patterns.

Immigrants often use food as a means of retaining their cultural identity, so people from different cultural backgrounds eat different foods.

The ingredients, methods of preparation, preservation techniques, and types of food eaten at different meals vary among cultures.

The areas in which families live influence food likes and dislikes. These food preferences result in patterns of food choices within a cultural or regional group.

Food items themselves have meaning attached to them. In many Western countries a box of chocolates would be viewed as an appropriate gift. The recipient of the gift would react differently to a gift of cabbage or carrots than to chocolate. In other countries chocolates might be a less appropriate gift.

Regional food habits do exist, but they also change over time. As people immigrate, food practices are imported and exported.

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Families move to other locations, bringing their food preferences with them. They may use their old recipes with new ingredients, or experiment with new recipes, incorporating ingredients to match their own tastes.

The amount people eat and leave uneaten also varies from group to group. Some people from Middle Eastern and Southeast Asian countries might leave a little bit of food on their plates in order to indicate that their hunger has been satisfied. Cooks from other locations might be offended if food is left on the plate, indicating that the guest may have disliked the food.

Similarly, a clean plate might signify either satisfaction with the meal or desire for more food.

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In addition to impacting food choices, culture also plays a role in food-related etiquette.

Some people eat with forks and spoons; more people use fingers or chopsticks. However, utensil choice is much more complicated than choosing chopsticks, fingers, or flatware.

Among some groups who primarily eat food with their fingers, diners use only the right hand to eat. Some people use only three fingers of the right hand. Among other groups, use of both hands is acceptable. In some countries, licking the fingers is polite; in others, licking the fingers is considered impolite (and done only when a person thinks no one else is watching). Rules regarding polite eating may increase in formal settings. At some formal dinners, a person might be expected to choose the “right� fork from among two or three choices to match the food being eaten at a certain point in the meal.

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Recipe 1

Sriracha ramen noodle soup with egg, shrimp and snow peas.

This piping hot Sriracha Shrimp Ramen Noodle Soup is quick, easy, and crazy delicious! It is a characteristic dish from the asian culture, especially in Japan and China.

COURSE Soup

SERVINGS 2 servings

PREP TIME 10 minutes

CUISINE Asian

CALORIES 434 kcal

COOK TIME 10 minutes

KEYWORD Shrimp Ramen

AUTHOR Jenn Laughlin

TOTAL TIME 20 minutes

Ingridients • • • • • • • • • •

8 oz raw shrimp (fresh or defrosted from frozen) 1 tsp sesame oil or avocado oil 3 TBSP minced shallot 4-6 oz baby portobello mushrooms 4 cups quality vegetable broth* 4 oz ramen noodles ½ tsp soy sauce 2 TBSP Sriracha 2-3 TBSP chopped green onions ½ lime (cut into wedges, plus 1/2 tsp fresh lime juice)

* chicken broth may be used in place of veggie broth if needed

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Add as much extra shrimp and mushrooms as your heart desires. The recipe above has lunch-appropriate serving sizes but if you need a big ole filling dinner, load it up! This dish is crazy flexible like that. No shallots? No problem! You could also use minced garlic in place of the shallots, just adjust the amount based on garlic preference. I’d use maybe 1-2 cloves max.

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on toppings and extras and enjoy!

Instructions 1. Thaw shrimp if using frozen. If you can, buy cleaned tail-on shrimp and keep the tail on for extra flavor for your broth. It basically turns vegetable broth into a seafood stock of sorts and is totally optional but totally tasty!

You’ll remove the peel/tail before diving in.

2. In a medium pot over medium-high heat, add a teaspoon of oil and sauté your shallot and mushrooms.

3. Once golden and tender, remove the veggies (set aside on a plate) and add a quart of broth to your pot.

4. Bring broth to a boil and cook ramen noodles following the instructions of the package.

When you have about a minute left on the noodle’s cook time, add soy sauce, Sriracha, and shrimp to the pot.

5. Stir in your lime juice. Give the broth a little taste and further season if/as desired. Extra Sriracha will add heat while extra soy sauce will add saltiness and umami.

6. Use tongs to divide your ramen between to two bowls. Repeat for your sautéed veggies.

7. Pour the broth and shrimp over each bowl and top with lime wedges, green onion, sesame seeds and all your favorite toppings from the list above (here below you can see the nutrition facts). Enjoy while it’s hot!

Nutrition Facts Amount Per Serving Calories 434 Calories from Fat 108% Daily Value* Fat 12g 18% Saturated Fat 4g 25% Cholesterol 285mg 95% Sodium 4348mg 189% Potassium 432mg 12% Carbohydrates 48g 16% Fiber 2g 8% Sugar 7g 8% Protein 31g 62% Vitamin A 1060IU 21% Vitamin C 22.5mg 27% Calcium 186mg 19% Iron 5.2mg 29% * Percent Daily Values are based on a 2000 calorie diet.

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Provenance

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Green grocer in France. Among other families in other locations, activities and celebrations include food, but food is not necessarily the center of the event.

When it comes to food one of the main factors that we have to consider is its provenance. It allows us to get a lot of information about the product, as its quality, what it is made of and where it comes from.

For this reason it is important for us to understand the food supply chain.

“The food supply chain represents the steps that your food goes through from it leaves the farm, until it reaches your fork.�

All your food begins its journey on a farm. This is known as the agricultural sector. Food is then transported to a factory to go through primary and secondary processing. Food may then be stored here for some time before it is required in the retail sector. From storage, food enters the distribution sector.

This is where it is transported to the shops to be sold. The retail sector is where food is sold to you, the consumer. The retail sector does not only include large supermarkets, but also small corner shops and local farmers’ markets.

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Where do they come from?

It is important to understand the processes that food goes through before it reaches our fork.

Being aware of its provenance is the first stage.

Food provenance means: knowing where food was grown, caught or raised; knowing how food was produced and knowing how food was transported. Now this article will explain you tha main production process of food, starting from the agricoltural sector and the primary processing to the secondary one and the distribution and retail sectors. In the first field we can indentify 3 main groups of food: food that is grown, food that is caught and food that is raised.

Food that is grown

Farmers go through many steps to produce the best crops they can. They are:

A wide variety of foods can be grown within the United Kingdom, examples of these include: apples, which are grown in orchards (eg Bramley apples in County Armagh); potatoes and carrots, which are grown in fields and lettuce, which is often grown in polytunnels. In the UK we have the ideal soil and weather conditions suited to these crops, while crops like bananas or pineapples require a much hotter climate.

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Preparing the soil with specific substances and tools to ensure it is ready to grow crops.

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Sowing seeds, this must be done at the correct time of year to get the best crop.

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The area must be kept watered and free from weeds and pests which could damage the crops.

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Crops are harvested when they are ready, and are inspected to ensure they are of a high standard.

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Food that is caught

There are a number of methods which can be used to catch fish, these include:

Foods that are caught within the UK are fish and shellfish.

In terms of ports, the boats which constitute the sea fishing industry in Northern Ireland are mainly located in the three County Down fishing villages of Portavogie, Kilkeel and Ardglass. Fish which can be caught in UK waters include: mackerel, haddock, mussels, scallops and tuna.

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Trawling – a method where boats go out to sea and release nets which are pulled along the seabed.

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Line caught – where a fishing rod, line and bait is used to catch fish.

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Pots – used to catch lobster or crab, they are placed on the seabed and collected at a later date.

Wild fish numbers are decreasing. As a result, sometimes fish are intensively farmed. This means that they are kept in big pens. Fish that are farmed include salmon and rope-grown clams.

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Food that is reared Farming is a massive part of the economy throughout the UK. It is one of Northern Ireland’s most important industries.

There are two main types of farming, intensive and organic.

Intensive is usually a large scale operation where the farmer is relying on it for his income. Organic is usually on a much smaller scale where the animals and environment are the priority.

Animals that are reared for food include: cows – for their meat and milk, sheep, pigs and chickens – for their meat and eggs.

Animals can be reared indoors or outdoors. In the case of chickens farmed intensively indoors, we are speaking about what is often known as battery hen farming. Here chickens are reared in large numbers indoors to produce a high income for the farmer. On the other side, when they are reared outdoors, chickens are allowed to roam outside during daylight hours and are given much more space. In this case the animal welfare is the top priority.

There are a number of quality assurance schemes in place to help consumers recognise that they are buying a top quality product, where the animal has been reared in the best conditions possible. These schemes assure the consumer of the quality of the product. They also help to promote high standards within the food industry. Examples include the Northern Ireland Beef and Lamb Farm Quality Assurance Scheme and the Bord Bia Quality Mark. When consumers see meat on the supermarket shelves with these logos, they can be confident that the animal was reared in conditions of a high standard, that the animal’s welfare was always of top priority and that no unnatural substances were used.

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Food processing Food processing refers to the stages raw ingredients go through in order to become something we can eat. Why do we process food? It is a really important stage of the pruduction of food and it must happen for a number of reasons, these include:

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making food safe to eat by killing harmful bacteria,

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making food look and taste its best by adding colour after processing,

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making foods become available that are out of season, like frozen strawberries,

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making foods easier to prepare, this is important for people who live busy lifestyles,

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making foods have a longer shelf life by adding preservatives.

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Food production Food production refers to the three-part production of food – input, process and output.

The process of making a smoothie is a good example of food production – there is the input of ingredients followed by the process of blending them to create the final output.

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Recipe 2

Simple Side Salad Recipe The perfect add-on to any meal, this simple side salad recipe is a great way to sneak extra veggies onto your dinner plate! Since a good dressing totally makes the salad, in this receipe there are also a few delicious (and really easy!) homemade dressing recipes. This is a recipe which combines food that has been grown, caught and reared.

COURSE Salad

SERVINGS 4 servings

PREP TIME 10 minutes

CUISINE American

CALORIES 178 kcal

COOK TIME 00 minutes

KEYWORD Side salad

AUTHOR Jonathan Borba

TOTAL TIME 10 minutes

Ingridients • • • • • • • •

5 oz chopped lettuce (a 5 ounce bag or 3-4 cups) 1-2 Roma tomatoes 1 avocado ½ cup shredded carrots ¼ cup thinly sliced red onion 8 strawberries ¼ cup grated Parmesan cheese or crumbled feta 4 tuna tins

Italian dressing • 3 TBSP quality olive oil • 1 TBSP white wine vinegar • 1 tsp Dijon mustard • 1 tsp seasoning blend • ½ tsp garlic powder • ¼ tsp salt • ¼ tsp black pepper

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Greek dressing • ¼ cup quality olive oil • 2 TBSP red wine vinegar • 1 TBSP Dijon mustard • ½ tsp dried parsley • ½ tsp garlic powder • ¼ tsp basil and oregano • ¼ tsp black pepper

Balsamic dressing • ¼ cup quality olive oil • 2 TBSP balsamic vinegar • 1 TBSP red wine vinegar • 1 TBSP Dijon mustard • 2 tsp honey • 1 small clove garlic • ¼ tsp black pepper

Veg it up! Other great vegetable options include pepperoncini peppers, sliced olives, banana peppers, chopped broccoli, etc… Mix and match based on what you have handy and have fun with it!

Nutrition Facts below are estimated for the salad with Italian dressing using an online recipe nutrition calculator. Adjust as needed based on dressing chosen (they’re all similar nutritionally) and extras/swaps and enjoy!

Dijon mustard

Instructions 1. Choose your dressing from the list on the left page (though if you have a go-to homemade or store bought dressing that’s okay too!).

2. Combine dressing ingredients in a small bowl and whisk *or* add dressing ingredients to a mason jar and shake well to mix.

3. Let’s get our veggie on! Clean and chop lettuce or snag a bag of your favorite chopped/washed lettuce.

4. Slice and quarter Roma tomato(es), strawberries and slice avocado. I usually peel traditonal avocado or leave the skin on English/ seedless cucumber.

5. Freshly shred/grate carrots or use pre-shredded here. Thinly slice or mince red onion.

6. Combine veggies croutons, 4 tins of tuna and cheese in a big bowl and mix it all up.

7. Whisk or shake dressing once more and dip a lettuce leaf in to taste. Adjust seasoning/ingredients to taste if desired.

8. Pour half the dressing over the salad before serving. Toss to combine and serve with remainig dressing for each person to add their ideal amount to their salad, on the left page there are different types of dressing, choose the one that you prefer. Enjoy!

Nutrition Facts Amount Per Serving Calories 178 Calories from Fat 117% Daily Value* Fat 13g 20% Saturated Fat 3g 19% Cholesterol 6mg 2% Sodium 331mg 14% Potassium 232mg 7% Carbohydrates 11g 4% Fiber 2g 8% Sugar 2g 2% Protein 5g 10% Vitamin A 5507IU1 10% Vitamin C 8mg1 0% Calcium 105mg 11% Iron 1mg 6% * Percent Daily Values are based on a 2000 calorie diet.

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Social impact

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Take a moment to think of one occasion, gathering, celebration or holiday that does not involve food in some fundamental way. Having trouble? I’m not surprised. We live in a food-centric society, a culture so obsessed with eating that we incorporate this behavior in almost every social activity imaginable. If you plan to associate with other people in practically any fashion, there will be a meal, drink or refreshment involved. Food is nowadays frequently associated with social activities and occasions where we spend time with other people.

But why? For one, food is a form of social currency.

We offer others food to show them that we care. Food is a versatile gift that everyone can accept, understand and appreciate. When people are gathering, food welcomes and puts people at ease. As well, food is a great distraction and adds a bit of entertainment to any situation. Food at a gathering creates a positive atmosphere and ensures a group of happy campers.

While food will likely always remain on the invitee list, it behooves us -- given the nation’s obesity epidemic -- to think about ways that we can scale down the importance of food in our social world.

The table is the centre araund which all reputations are formed. De La Reyniere (1968) Historically, food has always been linked to social prestige and status. Some foods confer high status on the eaters, others assume high status because of the groups who habitually eat them. The discrepancy between the nobility

and peasantry of Medieval England was exemplified by the cantrast in their food intakes.

While the poor sustained themselves with bread, cheese and other simple fare, nobles and landowners might sit down to suppers consisting of 20 or 30 different dishes. So we can see how food become also a symbol of social status.

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While it is true that food and the act of eating have innumerable non-biological associations and meanings, nowhere is this more evident than in the common everyday experiences of social interaction. For food is a vehi-cle for expressing friendship, for smoothing social intercourse, for showing concern. lt is also ridden with status symbolism and is manipulated, subtly or blatantly, to demonstrate differences in social standing. There might almost be a dieturn which says where two or more people gather together then let there be food and drink.

Rituals and celebrations They are usually centred around food; sometimes the type of food served can define the event, as with the Thanksgiving turkey or the Christrnas pudding. The major transitional crises of life, the rites of passage, are marked in almost all societies by ritual or ceremonial distribution and consumption of food. Cohen (1968) hypothesizes that these important life events signify changes in socioeconomic relationships and responsibilities; as food usages commonly symbolize social relationships changes in the latter are noted symbolically by displays, exchanges and consumption of foods. Food is distributed and shared according to complex rules and customs which reflect social values and structures.

Cohen identifies four patterns: Recurrent exchange and sharing is a feature of societies where community solidarity is maximal. Kin groups are highly integrated, farnilies live in close physical proximity, and there is little change in community membership. Under these conditions there is an almost constant flow of food between groups.

Among the Warnirans of Papua New Guinea, pigs are controlled and exchanged by men; they are symbols of female sexuality.

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marriage. Piglet exchanges are ways of maintaining links between affines, forcing men to engage in repetitive and reciprocal exchange and reinforcing the connection between a married woman and her own lineage members. Mutual assistance and sharing in times of need is characteristic of a second type of social structure. Narrowed and reluctant sharing, Cohen's third type, is characterized by reluctant and grudging rendering of assistance between social units. It is associated with a fragmented social system in which the isolated nuclear family is the predominant social form.

Food is served to the immediate family only, and this serves to define the boundaries of the family and to symbolize its separateness from other nuclear families. Physical and social distance is great, and there are rarely any functioning kin groups outside the immedi-ate family. Although ideals of generosity and mutual assistance in times of need are articulated, in practice they are severely restricted in quality and quantity and to a limited group, usually based on kinship.

Non-sharing Finally, non-sharing is characteristic of societies in which there are no stable social groupings and where the accumulation of individual wealth and power is paramount. Cohen comments that this is an uncommon social form, citing the Alorese and the highland peasants of Jamaica as rare examples. Khare (1986) comments that in India hospitality is based on values of duty, gifting, sacrifice and compassion. Food behaviour is thus a guide to both social relationships and to social structure.

A rich tapestry of social meaning is woven araund every food event in complex strands; assimilation of these meanings begins in childhood and so become an implicit part of adult behaviour and routine, understood and carried out without conscious thought or effort.

Because food events may have more than one meaning depending on the actors and the circumstances of the play, some overlap will be apparent in the categories created below for purposes of discussion.

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Gender differences This study examines gender differences in the social interactions of elementary school students during their lunchtime.

This period initiates gender role behaviors that reflect how future views on gender will grow.

The role of social interaction between peers relatesto the food choices made in the lunchroom. The datafor this studywas collected through observations that took place over the course of two months in an urban public elementary school in southeastern Massachusetts. Observations were collectedto closely examine how students in elementary grades are intermixing by age and gender in an informal, school-based setting. The observational data shows that genderroles and norms are controlled through speaking interactions, food consumption, and chosen seating arrangements. This research showsthat at the gender mixed tables, the girls were more likely to eat less than when they were sitting at a single gender table, however, this was not the case for the boys.

The findings in this study are consistent with the previous research of Eder (1995), Orenstein (1994), and Thorne (1993), yet in focusing exclusively on lunchroom activity this study more deeply analyzes social interactions in the lunchroom setting specifically as aplace to examine gender norms and roles.

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Outside of family, children’s first social experience is in school. These peer led experiences teach children different gender-role expectations. While school days are highly structured, lunchtime is peer-focused time. Here, children develop an understanding of what their peers expect. Lunch period allows for socialization around food, including social rules about consumption and gender. “Another important way that children may obtain information about novel foods prior to tasting them is through observing others’ reactions.

Girls are expected to be caretakers, and behave in ways that demonstrate gentleness, where boys are expected to be strong and forceful, often demonstrating that strength through fighting.

Social learning of this sort plays an important role in children’s preferences across a wide range of domains (Bandura, 1977). However, food is a particularly important domain within which to examine social learning” (Frazier, Gelman, Kaciroti, Russell & Lumeng, 2012, p. 87). Social learning becomes central to children’s decision making around food during the lunch period. Girls are often expected to eat less than boys and to eat healthier. Boys are expected to eat large quantities without fear of peer judgment. Elementary schools are a place of classroom learninghowever, they are also where children often first learn social norms and gender expectations. Social norms along with gender expected behaviors become a central learned behavior from the children’s peers. The decisions made about food consumption, interactions around food and what is socially acceptable becomes a large part of the elementaryschool experiencefor children.

Gender socialization plays a large role in the consumption of food within social settings. Among peers, gender expectations arebased on several different influences.

Some of these influences have to do with what they are actually eating, and how much of a certain food may be consumed.

Studies have shown that the different types of food that are consumed by girls and boys are often related to peers expectations and social interaction. Food preferences become an important difference between boys and girlsin the elementary school years. According to Caine-Bish and Scheule (2009)“boys demonstrated higher preferences for ‘ethnic’ foods (ie, fajitas, tacos, etc.), ‘fish and casseroles,’and ‘beef, pork, and barbeque’ than girls. Conversely, the ‘starches and sweets’ factor wassignificantly more preferred by the girls than the boys”.

Additionally girls also showed a greaterpreference for fruits and vegetables than boys did. These preference differences between the two genders contributes to the consumption expectations of peers and the reinforcement of gender.

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Gender Role Expectations

Family influence

Gender roles in society are upheld by the behavior expectations placed on each sex.

Different gender role expectations are predetermined for an individual based on their sex. These gender roles are different for males and females, often limiting behaviors and activities. According to Arrindell, Well, Kolk, Barelds, Oei and Lau (2013) “masculinity stands for a society in which gender roles are clearly distinct: Men are supposed to be assertive, tough, and focused on material success, whereas women are supposed to be more modest, tender, and concerned with the quality of life”. These expectations limit the ways that girls and boys are permitted to act without facing negative feedback from their peers. Gender expectations and role orientations are anticipated in society, as are gender-typed activities. According to Donald and Linington (2008) “Gender role orientation includes ‘the beliefs individuals hold about normal roles of men and women in meeting family and work responsibilities’ (Mintz & Mahalik, 1996).

Family has a large influence on children’s food choices. Food choices are often made from the foundation of what families buy, eat, or cook. Adults are influential on children’s food choices because they are usually the ones providing the foods in the household.

These influences begin inearly childhood. Yet, children prefer the information provided by the adult unless it is seen as unreliable then, children prefer information from a peer.

According to Martin, Kornienko, Schaefer, Hanish, Fabesand Goble (2013) “Interest in shared gender-typed activities is one of the predominant explanations of sex segregation (Mehta & Strough, 2009), but few studies have tested this explanation. Also, questions have arisen about whether sex segregation emergesbecause children are attracted to peers who are interested in the same-gendertyped activities, which then brings them into contact with same-sex peers”.

This selective segregation often leaves boys and girls choosing to be with their peers of the same sex. Gender-typed activities and behaviors reinforce gender role expectations.

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Although parental influences may not be what a child wants, the influence of the parent being present helps control what is being eaten.

For example, if a parent insists a child eats his/her vegetables or they will not have dessert, the child is influenced by the presence of the adult to eat the vegetables even if he/ she may not actually like them. As we can see children start to be influenced also in the family context since when they are really young.

Eating disorders Eating disorders can begin as early as the elementary school years in children. These disorders affect the types and quantities of foods an individual’s body may be consuming or lack of nourishment may be receiving.

With the lack of nutrition these bodies are receiving, the likelihood of them consuming healthy foods is lower than those who do not show weight controlled behaviors.

Individuals who suffer from unhealthy weight control through disordered eating are also more likely to focus on what their surrounding peers are doing. According to Bevelander, Anschütz, Creemers, Kleinjan and Engels“ youngsters with so called ‘‘damaged’’ self-esteem (i.e. higher ISE than ESE) were found to follow peer intake more closely than those with lower ISE than ESE”.This shows that those who were facing eating disorders were more likely to want to please their peers when eating in front of them.

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Receipe 3

Food and social life in Turkey: Güllaç Celebrations are other important occasions where communities, small or large come together. In Anatolian culture, there are certain types of food that are associated with certain types of celebrations. For example “Güllaç” (Starch wafers soaked in milk syrup and layered with walnuts) is a typical dish that they prepare for Ramadan.

COURSE Dessert

SERVINGS 8 servings

PREP TIME 15 minutes

CUISINE Turkish

CALORIES 143 kcal

REST TIME 1 hour

KEYWORD gullac sheet

AUTHOR Tom Hardwin

TOTAL TIME 1 h 15 m

Ingridients • • • • • • • •

10 Gullac Sheets 6 cups of milk 1 and ¼ cup sugar 1 pomegranete (pieces) 10 Strawberries to cut into slices* 1 cup of walnuts, coarsly chopped 1 cup of pistachios, coasrly chopped 2 TBSP Rose water (optional)

* You can see gullac at pastry shops and at markets just in Ramadan. Just like dates, in Turkey it is special for Ramadan. This simple and easy dessert is made from gullac sheets. Gullac sheets are so white, thin and crispy.

Today, people don’t make these sheets themselves as it requires special talents. These are sold in packages at the markets. And there are about 15 sheets in a package. There are two main big companies producing and selling these sheets to markets, Saffetabdullah Gullaclari and Istanbul Gullac.

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The ‘Güllaç‘ word derived from the combination of ‘Güllü’ and ‘Aş’ words in Turkish. ‘Gül’ word means ‘rose’ and ‘Aş’ word means food in English. So basically, it may sound as food with rose. The word ‘Güllü-Aş’ eventually turn to ‘Güllaç’ word within those years. You may curious about the relation of rose with this dessert.

It is not the rose flower itself, but the rose water has a relation with this dessert. In Ottoman culture, rose water has a special place because in Islamic beliefs good smell is important. So for this reason, using rose water as a fragrant and as a food sweetener was very common at Ottoman Palace. However, today, some people use rose water, some don’t in this dessert.

Instructions 1. Place the milk and sugar in a pot and bring the heat to medium and stir the mix untill the sugar dissolves. Stir it occasionally. It shouldn’t be too hot to touch, so let it cool a little. When it gets warm enough, we can start to make our dessert. If you use it hot, it could get soggy.

2. If you desire you can add rose water, but this is totally optional, it would only give a quite refreshing flavor to the dessert.

2. Turn off the heat and let the mix cool down at room temprature.

3. After the mix coold down, place one Güllaç sheet to a midsize tray and sprinkle

milk on it. Then wait for the milk to soak and repeat the same steps with the other four Güllaç sheets.

4. Spread the chopped walnuts and pistachios on top of the fifth layer evenly. And repeat the same procedure with the other five layers of Güllaç sheets as you do same as the first five.

5. Finally, pour the rest of the milk over the Güllaç and then place the Güllac tray to the refregirator.

6. When the Güllaç is cooled one hour, cut it into square shape pieces and sprinkle it with pistachio, pomegranate pieces and walnuts.

Nutrition Facts Amount Per Serving (1 slice) Calories 342 Calories from Fat 108% Daily Value* Fat 15g 19% Saturated Fat 4g 25% Cholesterol 18mg 6% Sodium 164mg 7% Potassium 7mg 0% Carbohydrates 36g 13% Fiber 2g 8% Sugar 23g 8% Protein 16g 32% Vitamin A 1060IU 0% Vitamin C 3mg 1% Calcium 186mg 19% Iron 5.2mg 29% * Percent Daily Values are based on a 2000 calorie diet.

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Ethical eating

04 We all know what food is, but what about ethics? The word may sound rather forbidding or only relevant to experts or the specially committed, but in fact we all regularly make ethical decisions about food.

Consumers increasingly want to make ethical food choices, taking into account their personal values and the interests of the planet and the people living on it.

Food and lifestyle are increasingly linked. Consumers think more about what they eat. They want to act responsibly and eat ethically. Especially millennials want their food decisions to be in line with their values.

“I am what I eat, I choose my food carefully!�

So what do these conscientious consumers care about? Responsible eating goes beyond the personal benefit. The main concerns can be summarized into three key subjects: planet, people and future generations.

Consumers strongly feel that we have only one planet. So they highly value sustainably-produced products and increasingly try to limit plastic packaging when buying food. But they also take into account animal welfare, and fair trade food. These concerns all impact consumers’ food choices. Some of the main reasons of these choises are: >>> next page 39

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Animal welfare Some people are vegetarians; they have decided not to eat meat. If their decision was driven by the simple fact that they don’t like the taste of meat, it is not an ethical position. If they follow a vegetarian diet because they think that meat-eating involves unacceptable suffering for the animals which are reared for food, then their reasons are ethical reasons.

They think that it is wrong to eat meat.

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Saving the planet Some people are committed to eating ‘organic’ food. They believe that industrialised farming methods, involving widespread use of chemical pesticides and artificial fertilisers, wipe out wildlife such as birds, insects and wild flowers, destroy the soil, and are unsustainable in the long run. This concern to protect the natural environment is an ethical commitment.

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Healthy eating Many people are increasingly worried about the rising levels of obesity and other harmful effects which they attribute to the consumption of processed foods and additives. Theirs is an ethical concern, not just for their own health but for the health of people generally, especially that of the young. They may advocate stricter regulation or clearer labelling to tackle the problem.

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Fair trade A high proportion of our food and drink is produced by farmers in other parts of the world whose standard of living is much lower than ours and who are struggling to survive and to lift themselves out of poverty. Many people think it unfair that such a small proportion of what we pay for our food finds its way back to the primary producers, and they support certification schemes which provide an assurance that farmers receive a fair price for what they produce. They have taken an ethical position.

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Why are they ethical choises?

Many people do not take any of these positions. They may have various reasons for not doing so. In this section of the article we are going to look through some examples.

They could dispute the facts about animal suffering, and argue that good animal husbandry can ensure that animals raised for food have good lives. They may argue that modern industrialised farming methods are essential to feed an ever-growing world population and promote human well-being.

Or maybe they could also contest the need for regulation and argue that people should be free to make their own choices about what they eat. The can claim that ‘fair trade’ is not really fair – that farmers and workers in developing countries do not receive enough of the benefits; or they may believe that fair trade entrenches inefficient farming practices, and a free market economy is more likely to raise people out of poverty in the long run.

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These too are all ethical positions. So we cannot avoid ethical choices, even if we make them unthinkingly. What makes these choices ethical choices? They are defined by our values (what we think is good) and our principles (what we think is right), in order to redirect our thinking.

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04

Receipe 4

Vegan Roasted Butternut Squash Fettuccine Alfredo

This dish is made with ethical ingredients, it has a low impact on the environment and it is completly vegan. The pasta is topped with butternut squash and vegan parmesan.

COURSE Pasta

SERVINGS 4 servings

PREP TIME 20 minutes

CUISINE Italian

CALORIES 302 kcal

COOK TIME 25 minutes

KEYWORD Vegan, light

AUTHOR Ashley May

TOTAL TIME 45 minutes

Ingridients • • • • • • • • • • • • •

1 medium butternut squash, cut into small cubes 2 TBSP of extra-virgin olive oil, divided Sea salt as needed 4-6 oz baby portobello mushrooms 12 ounces fettuccine or linguine pasta 2 cups small fresh cauliflower florets 1 cup filtered water 1/3 cup raw cashews, soaked for at least two hours 3 TBSP nutritional yeast flakes 1 TBSP apple cider vinegar Freshly ground black pepper 6 cloves garlic, minced 1 recipe Vegan Parmesan Cheese* (optional)

*Ingridients: 1/3 cup raw nuts or seeds (e.g., cashews, almonds, pepitas, hemp seeds, sunflower seeds, etc.), 1 tablespoon nutritional yeast flakes, 1 clove garlic, smashed and peeled, 1/4 + 1/8 teaspoon sea salt or to taste.

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Instructions: 1. Add all ingredients to a small food processor and pulse until ground ground into a texture that resembles grated parmesan cheese. 2. Store in an airtight container in the refrigerator for up to 2 weeks.

Nutrition Facts Amount Per Serving Calories 434 Calories from Fat 108% Daily Value* Fat 12g 18% Saturated Fat 4g 25% Cholesterol 285mg 95% Sodium 4348mg 189% Potassium 432mg 12% Carbohydrates 48g 16% Fiber 2g 8% Sugar 7g 8% Protein 31g 62% Vitamin A 1060IU 21% Vitamin C 22.5mg 27% Calcium 186mg 19% Iron 5.2mg 29% * Percent Daily Values are based on a 2000 calorie diet.

Instructions 1. Preheat the oven to 400F. Line a large baking tray with parchment paper.

2. Spread the squash into an even layer in the lined pan, drizzle with 1 tablespoon of the olive oil, and toss to coat. Roast for 25 to 30 minutes, or until tender (but not mushy) and beginning to caramelize, tossing at the halfway point.

3. Bring a large pot of water to a boil and add 1 tablespoon sea salt. Add the pasta and cook according to package instructions (you want the pasta to have a nice al dente bite to it). Drain the pasta, reserving 1 cup of the cooking water, and set aside.

4. Meanwhile, bring a medium pot of water to a boil. Add the cauliflower florets and boil for 7 minutes, or until very fork-tender. Strain off the water.

5. Add the boiled cauliflower florets, filtered water, cashews, nutritional yeast, vinegar, 1 teaspoon sea salt, and black pepper to a

blender. Blend on high for 2 minutes, or until completely smooth and creamy. Set within reach of the stove.

6. Heat the remaining 1 tablespoon olive oil and the garlic in a large sautĂŠ pan over low heat. Cook for 2 minutes, or until soft and fragrant.

7. Stir in the cauliflower sauce, and simmer for 1 minute, or until warmed through.

8. Turn off the heat, add the pasta to the pan, and toss to coat. If a slightly thinner sauce is desired, add a bit of the reserved cooking water, one small splash at a time, as needed to thin. (Note: If you add cooking water, you’ll need to increase the seasoning to accommodate.)

9. Taste and generously season with more sea salt and black pepper, if desired.

10. Divide the pasta between bowls and top with the roasted butternut squash and parmesan (if using). Serve immediately.

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Food and environment 46

Food plays a central role in all our lives. We need to eat to survive, but what, how and when we eat is based on more than just staying alive. It’s about meeting and sharing, our traditions and rituals, our senses, feelings and memories. It opens doors to different experiences and cultures. And it’s becoming a lot clearer how our diets affect the environment.

From growing crops to processing, transporting, selling, storing and throwing away food – everything we eat has an impact on the environment and the climate. In the UK, agriculture is responsible for 10% of greenhouse gas emissions, 83% of ammonia air pollution, and 16% of water pollution*. More intensive forms of farming are the leading cause of harm to UK farmland wildlife. Also wasting food is bad for the environment, including the climate. Nowadays that is a big issue considering that we waste about a third of all food produced for human consumption**. But we keep throwing good food away. Over 10 million tonnes of food are binned each year in the UK***.

On the next page there are other facts about how food affects the environment.

*According to “Beyond the CAP�, Eating Better, for a fair green healthy future, UK, july 2017

**IPCC 2019 (Intergovernmental panel on climate change)

***Wrap 2016, Estimates of Food Surplus and Waste Arisings in the UK

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50% of habitable land around the world is used to produce food. WWF 2018

83% of ammonia production is caused by the food industry.

Beyond the CAP 2017

10% of greenhouse gas emissions is created by the agricoltural sector. Beyond the CAP 2017

16% of water pollution is created by the agricoltural sector.

Beyond the CAP 2017

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ÂŁ470 the money an average UK family spends on food which is binned, not eaten. Wrap 2016

10 m tonnes of food is wasted in the UK annually. Wrap 2016

1/3 of all food produced across the globe is lost or wasted. IPCC, SOFA 2019

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Why is food wasted?

Food is lost or wasted throughout the supply chain. Food that gets spilled or spoilt before harvesting – or when being stored, packed or transported – is known as food loss.

Food loss can be caused by weather or insects, or by high temperatures and poor storage. Food that is fit for human consumption, but isn’t eaten, is called food waste.

It’s been left to go off or is thrown away.

One cause of food waste is when shops suddenly stop ordering unpopular food products – or change supplier – leaving stocks to go bad.It also happens in shops and homes when we buy more food than can be sold or eaten.

Our food system plays a big part in climate change – so it makes sense to reduce the amount of food we waste.

One of the biggest factors to food waste is many people simply do not realize how much food they throw away, nor do they realize the environmental impacts of that waste. A survey by Johns Hopkins revealed there is a sizable amount of people who know food waste breaks down in a landfill so “it doesn’t bother” them. They may not be aware of the negative effects to the environment that are

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caused by rotting food. Growing awareness to the problem is the first step towards a reduction in waste.

Another reason for high amounts of food waste is due to affection. One study showed that preparing and over-serving large portions of food is a way of showing love and affection for friends and family. The leading source of food waste in the study was food leftovers that went uneaten. Don’t blame Mom entirely. Just be sure to finish those Brussels sprouts next time.

Ask any group of people why they throw out uneaten food, and a majority will say they do so for their own safety. We worry about getting food poisoning from any products that have passed their expiration date. In reality, many of those dates are confused with “sell-by” dates or are labeled incorrectly. Additionally, consumers normally want the freshest and finest quality foods. If foods aren’t perceived as fresh, they can be wasted.

03/09/2021

I07247120 16 04:07 Storing foods at the ideal conditions is a large part of preventing food waste, and effective commercial refrigeration is necessary for properly storing food.

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Tips: how can you cut food waste at home?

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In light of this situation, many app developers are creating new ways of connecting people to food that would otherwise go to waste, aiming to reduce the amount of avoidable food waste created. An example could be Too Good To Go, it links customers to restaurants with excess food and allows them to order the surplus food at a discounted price – between £2 and £3.80 a meal. So far, according to the app’s website, over 13,000 meals have been saved and 27 tonnes of CO2 emissions have been avoided.

Understanding ‘best before’ and ‘use by’ dates on food labels and how you must treat them differently. Food may contain bacteria and if stored for too long or at the wrong temperature, can cause food poisoning (Opens in a new window). So it’s important to understand the different types of dates and advice on food packaging. The best before date, sometimes shown as BBE (best before end), is about quality and not safety.

Compost your food waste or recycle it through your local council.

Recycle your food regularly. Your kitchen food waste bin fills up pretty quickly, right? Empty it out as soon as food nears the lid and you’ll never need to deal with mould or the other kinds of gunk that form when food breaks down. Also composting is the most environmentally-friendly way of dealing with kitchen and garden waste, plus it produces compost that can be used as an excellent soil improver. >>> right page Fridge full of leftovers? Get creative in the kitchen and learn how to make some of our favourite fermented foods – from spicy kimchi to salty sauerkraut. Fermented vegetable treats offer a cunning way to use up your leftovers and cut your food waste, which is great for the planet. Many foods can be fermented in just a few days without any special equipment.

Compost Composting is useful in all gardens. Only in the very smallest gardens will it be difficult to find space for a compost heap and material to fill it. Owners of such small plots could consider worm composting instead. Although councils offer green waste collections, the RHS encourages home composting because it does not involve heavy transport, with its associated environmental costs. Composting is done all year, as and when suitable materials are generated in the garden or home.

However late summer to early winter is the peak time for making compost.

How to compost It is important that the site is not subjected to extremes of temperature and moisture, as the micro-organisms (bacteria and fungi) that convert the waste to compost work best in constant conditions. Position the bin in light shade or shade; it is often more convenient to use a shady area of the garden. An earth base allows drainage and access to soil organisms, but if you have to compost on a hard surface, then add a spadeful of soil to the compost bin. Bins retain some warmth and moisture and make better compost more quickly, but even an open heap (not enclosed in a bin) will compost eventually. Any of the compost bins on the market should produce compost as long as they exclude rain, retain some warmth, allow drainage and let in air.

Bins less than 1 cubic m (1.3 cubic yd) in size are much less effective than larger ones.

Getting the right balance of materials Aim for between 25 and 50 percent soft green materials (e.g. grass clippings, annual weeds, vegetable kitchen waste, or manure) to feed the micro-organisms. The remainder should be woody brown material (e.g. prunings, wood chippings, paper, cardboard, straw or dead leaves). The bacteria and micro-organisms that produce the compost function best when the balance of green and brown materials is correct. You should avoid letting any one material dominate the heap.

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o

w

n

k What is a wonky veg?

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The hilariously-shaped carrot has been a source of joy for allotment owners for years – but for years our supermarkets just wouldn’t stock them. When food waste charity Feedback visited one Kenyan exporter, it found that an average of 50% of each batch was rejected for cosmetic reasons. But are wonky veg making a comeback? In recent years many supermarkets have begun to sell ‘imperfect’ veg. You can join a gleaning network yourself and get out on a farm to save funny-looking fruit from going to waste.

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Can you cut food packaging waste too?

You can reduce black bin waste by buying products packaged in recyclable and biodegradable materials. Feeling more radical? Search for shops (like Bulk Market in London)that allow you to refill your oils, washing liquids and a whole host of other things. Manufacturers and supermarkets need to do much more to cut down on unneeded packaging. We want to see 100% reusable or recyclable materials. That’s why we’re asking coffee shops to develop reusable and recyclable alternatives to their one-use cups. But we also need recycling companies to invest in the technology that can make the most out of these materials. After all, over 1 billion black plastic food trays go to landfill every day because their recyclable material isn’t picked up by scanners at recycling plants.

We can all cut the amount of packaging we pick up at the shops, and get the rest in the recycling bin. Nowadays exist zero-waste supermarkets have a ban on packaging and stock only ethical goods. An example is the Earth.Food.

Love., launched by Richard Eckersley and his wife, selling 200 pesticide-free products. As awareness of plastic pollution has soared in recent months, the Eckersleys say it is no longer only committed environmentalists who show up in search of a cleaner way to shop. “We’re seeing people of all nationalities, careers and ages,” says Nicola. It’s such an exciting time: a new wave of people are realising they don’t want toxic packaging around their food. It’s definitely going mainstream.”

Growth in the application of plastic packaging has increased alongside the growth in food waste, with Europe’s total demand for plastic rising to 49 million tonnes per year, of which 40% is used for packaging. (Unwrapped: How Throwaway Plastic is Failing to Solve Europe’s Food Waste Problem, 2016)

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Receipe 5

Budget potato, onion and ‘bacon’ hotpot.

This recipe can help to reduce your impact on the environment, infact eating a low-meat diet and avoiding to consume certain products can protect climate and nature. You can add vegetarian ‘bacon’, or leave it out and add other veggies if you wish. This recipe is really family money saver and additionally it is very easy to prepare.

COURSE Hotpot

SERVINGS 4 servings

PREP TIME 10 minutes

CUISINE American

CALORIES 370 kcal

COOK TIME 1 h 15 m

KEYWORD Vegan

AUTHOR Liz Swinden

TOTAL TIME 1 h 25 min

Ingridients • • • • • • • • • •

8 potatoes 2 onions 50 g of butter 1-2 TBSP of plain flour 6 TBSP of milk 1 TBSP Seasoning Grated cheese* (optional) Vegetarian bacon, or extra vegetables Basil 2 Broccoli

* for vegan chees see the previous recipe on page 32 - 33

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Instructions 1. Slice several potatoes finely. Chop several onions. Chop some veggie bacon if you’re using it. Layer all of this up in a casserole dish, ending with the potato.

2. Make some white sauce by gently melting some butter in a pan, and adding 1-2 tablespoons of flour.

3. Cook together for a few minutes, or until the mixture starts to thicken. Gradually add milk and stir until you have a fairly thick (or however you like it) sauce. Add salt, pepper and grated cheese if using.

4. Pour the sauce over the potatoes and tap the dish several times on the work surface to mix the sauce with the vegetables.

5. Cook for about an hour and a quarter in a moderate oven until golden brown.

Nutrition Facts Amount Per Serving Calories 370 Calories from Fat 108% Daily Value* Fat 10g 12% Saturated Fat 8g 23% Cholesterol 242mg 80% Sodium 3291mg 120% Potassium 287mg 11% Carbohydrates 31g 20% Fiber 5g 4% Sugar 2g 2% Protein 45g 60% Vitamin A 1060IU 10% Vitamin C 24mg 20% Calcium 128mg 10% Iron 5mg 10% * Percent Daily Values are based on a 2000 calorie diet.

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Health

How Does Food Impact Health? The food we eat gives our bodies the “information” and materials they need to function properly. If we don’t get the right information, our metabolic processes suffer and our health declines. If we get too much food, or food that gives our bodies the wrong instructions, we can become overweight, undernourished, and at risk for the development of diseases and conditions, such as arthritis, diabetes, and heart disease.

In short, what we eat is central to our health. Consider that in light of Webster’s definition of medicine: “The science and art dealing with the maintenance of health and the prevention, alleviation, or cure of disease.”

Food acts as medicine - to maintain, prevent, and treat disease.

Consuming a healthy diet throughout the life-course helps to prevent malnutrition in all its forms as well as a range of noncommunicable diseases (NCDs) and conditions. However, increased production of processed foods, rapid urbanization and changing lifestyles have led to a shift in dietary patterns.

People are now consuming more foods high in energy, fats, free sugars and salt/sodium, and many people do not eat enough fruit, vegetables and other dietary fibre such as whole grains. The exact make-up of a diversified, balanced and healthy diet will vary depending on individual characteristics (e.g. age, gender, lifestyle and degree of physical activity), cultural context, locally available foods and dietary customs. However, the basic principles of what constitutes a healthy diet remain the same.

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What does food do in our bodies?

The nutrients in food enable the cells in our bodies to perform their necessary functions. This quote from a popular textbook describes how the nutrients in food are essential for our physical functioning.

In other words, nutrients give our bodies instructions about how to function. In this sense, food can be seen as a source of “information” for the body. Thinking about food in this way gives us a view of nutrition that goes beyond calories or grams, good foods or bad foods. This view leads us to focus on foods we should include rather than foods to exclude.

Instead of viewing food as the enemy, we look to food as a way to create health and reduce disease by helping the body maintain function.

Examples of the Roles Nutrients Play Here are some examples of nutrients essential for specific body functions. These nutrients provide “information” so the body can complete the necessary processes. (Note: This is a simplification for illustrative purposes. There are no doubt many more substances involved in all of these processes, including trace minerals and co-factors.)

1 2 3 4

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Immune function: vitamin A, vitamin E, zinc, folic acid, vitamin B-6, riboflavin, magnesium, selenium, vitamin C Nerve impulses: sodium, potassium, magnesium, calcium, vitamin B6, folic acid, B-12, copper, vitamin C Tissue repair and formation: vitamin A, vitamin E, copper, riboflavin, magnesium, vitamin B6, vitamin C Metabolism: potassium, thiamin, niacin, vitamin B6, magnesium, riboflavin, folic acid, vitamin C

“Nutrients are the nourishing substances in food that are essential for the growth, development and maintenance of body functions.

Essential meaning that if a nutrient is not present, aspects of function and therefore human health decline. When nutrient intake does not regularly meet the nutrient needs dictated by the cell activity, the metabolic processes slow down or even stop.�

- Perspectives in Nutrition, Wardlow and Insel

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nuts

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dark green vegetables

The role of magnesium rice and whole cereals

Magnesium is needed for all of the functions listed on the previous page. Let’s take a closer look at magnesium as “information”.

Magnesium is a mineral found in whole grain, wheat germ, nuts, and seeds (especially pumpkin seeds), soybeans, tofu, chocolate, dark-green vegetables, legumes, yogurt, and other dairy products. However, the amount of magnesium in any magnesium-rich food is influenced by the soil content in which the food was grown. In many commercial farms, magnesium has been depleted from the soil.

Functions of magnesium: • • • • • • • • • • •

yogurt

Needed for healthy bones Involved in nerve transmission Initiates muscle release Activates energy synthesis Inhibits platelet aggregation Lowers blood pressure Increases HDL cholesterol Involved in temperature regulation Helps control blood sugar Promotes wound healing Enhances immune function

If a person did not get enough magnesium over a period of time, these functions would decline. The magnesium insufficiency might manifest as the following: • Blood pressure issues, such as hypertension • Spasming of a muscle (arrhythmia, cramps) Eating magnesium-rich foods with magnesium would provide the information needed to restore function and reduce risk.

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The connection between food and disease As a society we are facing significant health problems.

The United States ranks ninth in life expectancy among nations in the developed world; we have a workforce plagued with absenteeism and reduced productivity because of chronic health problems, including depression and additionally the 78 percent of healthcare expenditures are for the treatment of chronic disease.

Many researchers now believe that these problems are partly related to diet. While they used to believe that diseases-such as type II diabetes, obesity, heart disease, stroke, and certain cancers - were caused by a single gene mutation, they are now generally attributing these conditions to a network of biological dysfunction. And the food we eat is an important factor in that dysfunction, in part because our diets lack the necessary balance of nutrients (Proceedings of the Nutrition Society, 2004).

To prevent the onset of these diseases, we need to know how multiple nutrients in a diet interact and affect the human body’s functions, according to the Nutrition Society, Europe’s largest nutritional 64

organization. Functional Medicine is a dynamic approach to assessing, preventing, and treating complex and chronic diseases using nutrition. This area of healthcare also conducts research on the role that nutrition plays in health.

What do specific food do and how?

You need only to view the movie Super Size Me to understand how foods impact the body. In the movie, the director Morgan Spurlock chronicles the adverse health outcomes he experienced from eating nothing but fast food for several weeks. He not only gained weight, he experienced alarming metabolic changes that put him at risk for heart disease, diabetes, and hypertension.

Spurlock was eating foods that gave his body the wrong messages. For instance, in just a few weeks, the excessive amounts of saturated and trans-fatty acids in the fast food diet led to inflammation and higher blood cholesterol.

In addition, the fast food diet failed to provide the information necessary for normal metabolic function, which also contributed to the health changes. Morgan Spurlock is an example of what happens

when food is broken down into nutrients, which then impact the metabolic programming of cells and the homeostasis (balance) in the body.

There is a growing realization that the effects of nutrition on health and disease cannot be understood without a profound understanding of how nutrients act.

How do nutrients interact with genes?

One of the breakthrough concepts from the Human Genome Project is that “genes in and of themselves do not create disease. Only when they are plunged into a harmful environment unique to the individual do they create the outcome of disease.”

An advancing area of study called Nutrigenomics looks at how different foods may interact with specific genes to modify the risk of common chronic diseases such as Type II diabetes, obesity, heart disease, stroke and certain cancers.

Nutrigenomics also seeks to identify the molecules in the diet that affect health by altering the expression of genes. (For example, by triggering the genes that start the onset of Type II diabetes.)

Fruits and vegatables

This section looks at how food influences the maintenance of health and the prevention, alleviation, or cure of disease. In this article we look at the role of some categories of foods:

While the health-related benefits of a diet rich in fruits and vegetables is known to most, the scientific literature in the last nine to ten years has increasingly pointed out the influence of these food groups on a variety of diseases.

For example, several studies, such as one recently published in the American Journal of Clinical Nutrition, show that the higher the consumption of fruit and vegetables, the lower the incidence of cardiovascular disease including stroke. The following is a list of resources that fruits and vegetables provide to the body: • Vitamins and minerals (A, C, E and selium); • Phytonutrients; • Fiber, which assists digestion.

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Whole grains Protein 66

Whole grains offer a number of important health benefits, including: regulate blood sugar; aid digestion by producing good bacteria in the gut; control appetite (because the fiber in the grains signals satiety-the sense of being full); reduce cholesterol; remove toxins (because fiber binds to toxins in the gut and removes them during elimination); improve digestive system function; synthesize neurotransmitters (the chemical messengers made by the body, such as serotonin for sleep and mood).

Meats, fish, and beans are key sources of protein in our diet. It is known that protein is abundant in the body and regulates multiple messengers that keep us functioning. Protein provides the body with amino acids, which we need daily because the body does not store them. Proteins provide information to help the body do the following: regulate blood sugar and insulin balance, produce hormones that regulate sleep, make connective tissue, build muscle, promote wound healing, aid thyroid function, produce feeling of satiety.

Fats and oils

The prevalence of low-fat diets in our culture leads many of us to assume that eating any fat is bad, but our bodies require some fat to be healthy. As scientific and public opinion of fats is slowly shifting, the emerging consensus is that eating the right kind of fats is important to health and the prevention of disease.

Fats provide information to help the body do the following: provide insulation for the organs, pransport fat-soluble vitamins (A, D, E, K), provide materials critical to the integrity of cellular membranes, lubricate mucous membranes and skin, provide materials used to make hormones, facilitate immune system function, increase or decrease inflammation.

Generally we want to eat fats that decrease inflammation, such as oils from plants, nuts, and seeds and fats from fish whose diet is made up of algae (these all contain a predominance of omega 3 fatty acids).

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Our Standard Diet (SD) is not contributing to our health. Learn about some of the issues.

Processing removes nutrients Our supermarkets are full of convenient packaged foods that appeal to our taste buds, but compromise our nutrition.

Because most of these foods’ natural nutrients are removed in the refining process, we need to get them elsewhere.

Processed foods have additives Our Standard Diet relies heavily on processed foods that include artificial color, additives, flavorings, and chemically-altered fats and sweeteners. These additives and chemically altered substances may be giving our bodies the wrong signals, instead of the information they need to function properly.

Even “natural� foods have fewer nutrients Our food is not the same as it was 20 years ago. Nutrients in the soil have been depleted, so food grown in that soil has fewer nutrients. Chemicals are increasingly used in raising both plants and animals, particularly on huge industrial farms that specialize in a few products.

We are eating less variety of foods Ironically, while 17,000 new products are introduced each year, two-thirds of our calories come from just four foods: corn, soy, wheat, and rice.

We eat for convenience, not pleasure We tend to eat for convenience and speed, not health and pleasure. Our fast foods also remove us from the pleasures of creating and savoring a wonderful meal, and our fast pace often prevents us from connecting over a good, slow meal.

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Recipe 6

Sesame butterflied chicken As we have seen finding the right balance in what we eat is very important for health. In this dish you can find meat, veggies and also good fats. Adding a lovely bit of crunch to this simple dish, slaw ingredients Chinese cabbage and sugar snap peas are a source of vitamin C, which we need to make cell-protecting vitamin E. COURSE Meat

SERVINGS 2 servings

PREP TIME 5 minutes

CUISINE Chinese

CALORIES 489 kcal

COOK TIME 18 minutes

KEYWORD Chicken

AUTHOR Jamie Oliver

TOTAL TIME 23 minutes

Ingridients • • • • • • • • • • • • • •

3 ½ oz fine rice noodles 2 x 4-oz boneless, skinless chicken breasts peanut oil 4 scallions ½ a Napa cabbage (5 oz) 7 oz sugar snap peas ½–1 fresh red chile 2 limes 1 TBSP reduced-sodium soy sauce 2 TBSP plain yogurt ¾-inch piece of fresh gingerroot 2 teaspoons raw sesame seeds 4 tomatoes 1 TBSP penaut butter

* chicken broth may be used in place of veggie broth if needed

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Chicken is a lean meat with high nutritional value, and eating it regularly will help you stay healthy. Chicken has a very high protein content, which plays a very important role in sustaining our muscles. Eating chicken is a must for those who want to build strength. Apart from protein, chicken is also chock full of calcium and phosphorous. Both these minerals help keep your bones healthy. Eating chicken regularly also cuts the risk of arthritis.

Additionally it helps bolster immune cells in the body, while the steam from the soup clears the nasal passages. Eating chicken in the form of soup is the best way to recover from most infections and colds.

Instructions 1. Put a grill pan on a high heat.

2. In a bowl, cover the noodles with boiling kettle water to rehydrate them.

3. Use a sharp knife to slice into the chicken breasts, then open each one out flat like a book.Rub each with 1 teaspoon of peanut oil and a small pinch of sea salt and black pepper, then grill for 8 minutes, or until golden and cooked through, turning halfway.

4. Trim the scallions and rattle them through the finest slicer on your food processor, followed by the Napa cabbage, tomatoes, sugar snap peas, and chile.

5. Dress with the juice of 1 lime and the soy sauce. In a small bowl, mix the peanut butter with the yogurt and the juice of the remaining lime, peel and finely grate in the ginger, mix again, taste, and season to perfection.

6. Remove the chicken to a board and slice, lightly toasting the sesame seeds in the residual heat of the grill pan and sprinkling them over the chicken before serving.

7. Drain the noodles, divide between your plates with the chicken, slaw, and peanut sauce, mix it all up and tuck on in.

Enjoy!

Nutrition Facts Amount Per Serving Calories 489 Calories from Fat 108% Daily Value* Fat 12.9g 18% Saturated Fat 3g 17% Cholesterol 230mg 91% Sodium 3904mg 181% Potassium 420mg 8% Carbohydrates 52g 20% Fiber 3.3g 5% Sugar 8.5g 9% Protein 40g 80% Vitamin A 1060IU 20% Vitamin C 24mg 18% Calcium 125mg 10% Iron 6mg 33% * Percent Daily Values are based on a 2000 calorie diet.

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Food in art 72

Food is essential to our survival. It is also one of the great pleasures in life. It’s no surprise then that fruit, vegetables, meat and drink have been common motifs in painting and sculpture from the Roman-era until today. In the moment that the porpouse of food isn’t anymore to feed or isn’t related with the taste, it can become something pleasing to the eye, something with an aesthetic function.

Filippo Tommaso Marinetti was the first artist in the modern era to think of the preparation and consumption of food as art. The avant-garde Futurist movement, formed by Marinetti and other artists in Milan in 1909, embraced the industrial age and all things mechanical—from automobiles and planes to manufacturing methods and city planning. They thought cooking and dining, so central to everyone’s day-to-day lives, should also be central to their farsighted, far-out ideals.

In 1932, Marinetti published The Futurist Cookbook. It was not merely a set of recipes; it was a kind of manifesto. He cast food preparation and consumption as part of a new worldview, in which entertaining became avant-garde performance. The book prescribed the necessary elements for a perfect meal.

Such dining had to feature originality, harmony, sculptural form, scent, music between courses, a combination of dishes, and variously flavored small canapés. The cook was to employ high-tech equipment to prepare the meal. Politics could not be discussed, and food had to be prepared in such a way that eating it did not require silverware.

Marinetti’s musings could not have predicted the role food would come to play in art nearly a century later. Contemporary artists have used food to make statements: political (especially feminist), economic, and social. They’ve opened restaurants as art projects, conducted performances in which food is prepared and served in galleries, and crafted elaborate sculptures from edible materials like chocolate and cheese. Horrifying as it might have seemed to Marinetti, some artists today even embrace food as a rejection of everyone and everything that is future-obsessed.

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1800s

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1600s

1500s

Looking back, food has always played a role in art: Stone Age cave painters used vegetable juice and animal fats as binding ingredients in their paints, and the Egyptians carved pictographs of crops and bread on hieroglyphic tablets.

During the Renaissance, Giuseppe Arcimboldo, a painter for the Habsburg court in Vienna, and later, for the Royal Court in Prague, painted whimsical puzzle-like portraits in which facial features were composed of fruits, vegetables, and flowers.

When we think of food and art, intuitively we can recall the big, beautiful still lifes of the Dutch golden age that I first encountered in a northern Renaissance art history class. In these glorious paintings, each surface, from the glistening feathered coats of duck carcasses on shiny silver platters to the dewy skin of fruit and berries, is carefully rendered to create the illusion that the feast is sitting right in front of the viewer. In the 1600s, such paintings attested to the owners’ wealth and intellectual engagement. The foods depicted had symbolic significance often related to biblical texts, and how the objects were arranged— and which had been consumed— conveyed a message about the fleeting nature of time or the need for temperance.

For Post-Impressionist painters like Cezanne, observation from life was just the beginning of a largely imaginative process. They valued vivid color and lively brushstrokes over the hyperrealism of the past.

1950s

During the pop art era, food became a social metaphor. Wayne Thiebaud painted rows of pies and cakes in bright pastel colors that brought to mind advertisements and children’s toys. Presented like displays at a diner, rather than homely features of private life, his arrangements reflected an itinerant society in which sumptuous desserts signified American abundance.

1960s 1970s The feminist artists of the late 1960s and early 1970s regarded the American relationship with food in terms of the constraints it put on women. Feminists asserted that the personal— including the most mundane aspects of daily life—was political. In 1972, Miriam Schapiro and Judy Chicago rented a vacant 17-room house in Los Angeles that was scheduled for demolition and turned it into a massive art installation. Schapiro and other female artists created an immersive installation in the dining room, mimicking the process girls follow when decorating dollhouses. Their project, both a performance and an installation, condemned society’s double standard—the disparity in expectations and opportunities for men and women analysing their roles. While boys were trained to succeed in the world, girls were expected to keep house for their husbands.

At around the same time, artists began using real food as an art material. In 1970, the sardonic Swiss-German artist Dieter Roth, also known as Dieter Rot, made a piece titled “Staple Cheese (A Race)”—a pun on “steeplechase”—that comprised 37 suitcases filled with cheese, and other cheeses pressed onto the walls with the intention that they would drip, or “race,” toward the floor.

A few days after the exhibition opened in Los Angeles, the exhibition gave off an unbearable stench. The gallery became overrun with maggots and flies, and public health inspectors threatened to close it down. The artist declared that the insects were in fact his intended audience.

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1980s

In 1974, Chicago riffed on the dining room theme again when she began “The Dinner Party,” a conceptual tour de force now housed in the Elizabeth A. Sackler Center for Feminist Art, at the Brooklyn Museum. With a team of talented artisans, over the course of several years, Chicago crafted a 48-foot-long triangular dinner table with place settings for 39 culturally notable women, some real and some mythical, from prehistory to the modern women’s movement. Each setting includes a handmade napkin, a ceramic plate, a goblet, and a runner. As the time line converges on the present, the plates become more and more three-dimensional, symbolizing women’s growing freedom and political power.

During the 1990s, many artists became attuned to the personal alienation that would result from the introduction of the home computer and other screen-based activities. To remedy nascent anomie, some inaugurated the discipline of “relational aesthetics”—now known less opaquely as “social sculpture”— according to which human interaction, including eating together, was conceived as an art form in itself. One of the most prominent practitioners was Rirkrit Tiravanija, who began cooking and serving food to viewers at galleries, leaving the pots, pans, and dirty dishes in the gallery for the duration of his exhibitions.

1990s

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and now?

Today, beginning artists still learn to paint still lifes of fruit and vegetables. Many later turn away from painting to pursue newer, more experimental media, but food-centered artists often continue to believe in the power of pigment on canvas. Overall, there’s a healthy tension between tradition and iconoclasm in contemporary food art. Some 85 years after its publication, Marinetti’s cookbook still seems ahead of the curve, though perhaps not too far ahead.

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Geometry and shapes In some fruit and vegetables there are naturally occurring geometric shapes. Shapes that indicate growth patterns. Number sequences that better our understanding of natural growth.

We just need to open our eyes and really look and before you know it you see them everywhere.

Fractals Fractals are naturally occurring patterns that you can find in nature. You can find them in succulent growth spirals (below) and ferns, or in how tree branches grow. If you’ve ever had romanesco broccoli, you’ve even eaten a fractal!

Fruits and textures, american lifestyle photographer Valerie Petralia, 2019.

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Concentric circles Have you ever dropped a pebble into a pond and seen the circles that ripple out? Or the rings that circle one another on a tree stump? Those are all concentric circles! Concentric circles are circles that are different sizes but share the same center. They circle each other, growing out and getting bigger and bigger. They’re not just in ponds and on tree stumps — they’re in your kitchen! Slice an onion and count how many circles you find.

Symmetry Human beings are attracted to symmetry. It’s proportionate, harmonious, and pleasing to the eye.

There are two types of symmetry: reflective and rotational.

Reflective symmetry is the one we most often think of when we think of symmetry — that one side of an image matches another (a sliced apple). Rotational symmetry is when the object has a central point where if you rotate it, it will match its own shape (the middle part of melon).

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Decontex

Tin and Bread, QUARANTINE ENTERTAINMENT, 2020, Barcelonabased artist, designer and photographer Octavi Serra.

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extualized

By removing objects from their original locations, purposes, and histories, they are immediately “artified� and given a superior precedence that would not have been offered to them in their original context.

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Castle Bread, QUARANTINE ENTERTAINMENT, 2020, Barcelonabased artist, designer and photographer Octavi Serra.

Decontextualisation is a term sometimes used in art to describe what happens to an artwork when its context or value has been removed or transferred to another non-art object.

The purpose of this is to demonstrate a possible way that value is created and communicated. The aim in using decontextualisation is to create something that bears no relation to anything and to create an artwork that is aware of its cultural, visual and psychological standing, using this awareness to negate all attempts at clarifying, classifying and identifying its origin, use and value.

Art is also a product of context. That is to say, it is a product of a person’s reaction to the stimuli around him/her. These stimuli take the form of everything that the senses deliver to the consciousness and those that arouse the subconscious or spark a memory. This person then becomes the artist when they translate these sensory inputs into a physical output. This is the primary context, it is what gives the work its initial value.

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Context in Art Imagine something without context. Is it possible? How would we know what a thing is without the ability to compare it to something else? Without context we cannot make value judgements. What is big without small? What is red without blue?

Good is only better because it exists concurrently with bad.For art, context delivers a wide source of information that enables us to make judgements about a work. ‘Not as good as Hirst’ perhaps? Or ‘better than Renoir.’

We are all familiar with the process of likening something to something else - we see something new and the rst thing we do, quite automatically, is think of what it reminds us of. This is a natural response; it enables us to make sense of what we are looking at.

From the project “me myself everything else”, 2020, swiss photographer Nicolas Polli.

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A subject for photography The difference for the artists emerging today is that their work is born out of a culture that has turned food into fetish. What does it mean?

In the disembodied world of social media, food is appreciated as an almost exclusively visual medium, enshrined in hyper-processed, highly mannered photos without true corollaries in the physical world. It exists in a kind of suspended state of imagined deliciousness, never to be actually tasted by most viewers: a totem of eternally unconsummated desire.

This is a perspective of extraordinary privilege, to be so secure in our food supply that we see food not as a requirement for biological survival but as entertainment. Long before it became a source of irony, food was a figurative object in still lifes. Critics initially disdained the genre as merely decorative, lacking the moral heft of narrative art. But food has always had a story: It is ephemeral — destined to be consumed or spoiled — and thus, in a subgenre of still lifes called vanitas, a reminder of mortality.

Untitled, german photographer and graphic designer Erli GrĂźnzweil, 2020.

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Untitled, lifestyle photographer Valerie Petralia, 2020.

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Recipe 7

Homemade bittersweet Chocolate Brownies Many of us grew up enjoying brownies made from a boxed mix, which while easy to make, really don’t replicate a homemade recipe. These moist, dark chocolate brownies are made from bittersweet chocolate, and flour with chopped walnuts added in for extra flavor and a bit of crunch, for a “creative” version of the traditional one.

COURSE Dessert

SERVINGS 12 servings

PREP TIME 10 minutes

CUISINE American

CALORIES 390 kcal

COOK TIME 25 minutes

KEYWORD Bittersweet

AUTHOR Diana Rattray

TOTAL TIME 35 minutes

Ingridients • • • • • • •

8 oz bittersweet chocolate (broken into pieces)* 4 oz (1 stick) butter (cut into pieces) 4 big eggs ¼ TS salt 1 ¼ cups granulated sugar 1 ½ TS vanilla extract ¾ cup all-purpose flour**

*Always let the chocolate cool slightly to avoid curdling the egg. **Always grease and flour the pan to ensure the brownies release from the pan easily. Cocoa powder can replace the flour in this step.

A sheet of parchment paper (greased) is another option, especially if you want to remove the entire pan of uncut brownies.

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Use the correct size pan. If the pan is too large, the batter will spread out and result in thin, dry, over-baked brownies. If too small, you risk under-baking the brownies.

As tempting as those warm brownies may be, resist the temptation to cut them immediately. Let them cool completely—for at least 1 hour.

Avoid overcooking the brownies. Unlike cakes and custards, baked brownies will still have some moist crumbs on a toothpick.

Instructions 1. Gather the ingredients. Heat oven to 350 F and grease and flour a 9-inch square baking pan. Line the pan with greased parchment paper, if desired.

2. Melt chocolate and butter in a bowl or pan over simmering water, stirring until smooth and warm. Set aside to cool.

3. In a mixing bowl with an electric mixer, beat the eggs with the salt, sugar, and vanilla until the mixture is light in color and thickened.

4. Stir in the cooled, melted chocolate and butter mixture. Fold in the flour and walnuts.

5. Spread the brownie batter in the prepared pan and bake for about 25 minutes, or until a toothpick comes out with a few moist crumbs when inserted in the center.

6. Remove the brownies to a rack and let them cool completely before cutting into squares. Enjoy your dessert after dinner or during your afternoon break!

Nutrition Facts Amount Per Serving Calories 390 Calories from Fat 108% Daily Value* Fat 25g 32% Saturated Fat 11g 54% Cholesterol 97mg 32% Sodium 151mg 7% Potassium 420mg 8% Carbohydrates 37g 10% Fiber 3g 12% Sugar 30g 32% Protein 6g 5% Vitamin A 1060IU 7% Vitamin C 18mg 5% Calcium 53mg 4% Iron 3mg 10% * Percent Daily Values are based on a 2000 calorie diet.

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Credits

Markus Winkler on Unsplash

Annie Spratt on Unsplash

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10 - 11

Wengang Zhai on Unsplash

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Nadia Clabassi on Unsplash

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13

Erli Gruenzweil

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Johann Husser

Nicolas Polli

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Michele Blackwell on Unsplash

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Lesly Juarez on Unsplash

18 - 19

Osanna Davi

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Clemintine Passet

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Jonathan Borba on Unsplash

26 - 27

Valerie Petralia

28 - 29

Osanna Davi

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Valerie Petralia

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Pixabay

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Valerie Petralia

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Valerie Petralia

Valerie Petralia

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Michele Blackwell on Unsplash

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Pixabay

Nick Shandral on Unsplash

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Laura Baiardini

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Osanna Davi

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Tobjørn Rødland

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Dogan Arslanoglu

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Tom Sean on Unsplash

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Osanna Davi

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Nicolas Polli

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Osanna Davi

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Valerie Petralia

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Pixabay

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Valerie Petralia

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Mgg Vitchakorn on Unsplash

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Osanna Davi

Chaman Ray on Unsplash

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Free University of Bozen-Bolzano Faculty of Design and Art Bachelor in Design and Art – Major in Design WUP 20/21 | 1st-semester foundation course Project Modul: Editorial Design Design by: Julia Beruffi Magazine | Bean Supervision: Project leader: Prof. Antonino Benincasa Project assistants: Andreas Trenker, Emilio Grazzi

Format: 210 x 270 mm Layout Grid: 6 Column Grid Module proportion: 1 : 1.286

Fonts | Font Sizes & Leading: Body Text Futura Medium 11,5/14 pt Caption Text Futura Medium 7/9,32 pt Title Text Futura Bold 33/39,6 pt Subtitle Text Futura Italic 15/17 pt CPL | Character per line - Body Text: 78 characters including spaces (5 column)

Printed: Bozen-Bolzano, January 2021 Digital Printing

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