Saturday, June 28, 2014

loved their veggies


The Neanderthals loved their veggies



Neanderthals weren't the culinary philistines they'd had us believe, scientists say, as they discover that the extinct human species actually rather quite liked vegetables.

Archaeologists examined 50,000-year-old fossilised faeces taken from a location in Alicante, Spain, amid a longheld notion that their diet of the time was almost entirely made up of meat.

The El Salt site is a Middle Palaeolithic open-air clearing that is thought to have once been the stomping ground of Neanderthals.

After analysing faecal biomarkers in five samples considered to be the oldest poo matter ever discovered, researchers were able to more clearly understand the nutrients that were digested.

They found that while the Neanderthals had a largely carnivorous diet as previously thought, they also had "significant plant intake as shown by the presence of a compound often found in plant sources," archaeologist Ainara Sistiaga said.

The group of researchers comprised of those from the Massachusetts Institute of Technology and University of La Laguna, Spain. "Diet reconstruction remains difficult. Current methods of dietary analysis use isotopes and focus on the role of meat in the diet, which may be overemphasized," Sistiaga added. "This study represents the first approach to Neanderthal diet through the analysis of faecal markers found in archaeological sediment." It was thought that the matter had been deposited on an unlit campfire. The rest of their diet is believed to have been made up from berries, nuts and root vegetables.

"It's important to understand all aspects of why humanity has come to dominate the planet the way it does," said co-author Roger Summons. "A lot of that has to do with improved nutrition over time."  [a lot of Americans are pure non-veggies- call them pre Neanderthal generation?]     










 

Monday, June 9, 2014

Idli Origin-Gujarati origin-Indonesia origin-Karnataka origin

Simple dish Idly has been in controversy regarding the origin.

Idly in literature
‘iddalige’, first mentioned in a Kannada work Vaddaradhane of Sivakotyacharya in 920 AD. The Sanskrit Manasollasa of 1130 AD has ‘iddarika’. Tamil apparently only first mentions ‘itali’ in the 17th century.

Gujarati origin
Gujarat have IDADA which is steamed dhokla made from same ingredients as Idly.Namely Urad dhaal and Rice which are fermented overnight and next day steamed.Gujarathis claim Idaly is a dish which came to south from Gujarat during 10/12th century AD.when lot of silk weavers from saurashtra came to south via Maharashtra.The dukkia is first mentioned in AD 1068 in Gujurathi Jain literature, and dhokla appears in AD 1520 in the Varanaka Samuchaya. Besan flour is fermented overnight with curd, and steamed in slabs which are then cut into pieces and dressed with fresh coriander leaves, fried mustard seeds and coconut shreds. A coarser version is khaman and both are popular breakfast and snack foods in Gujurat. But we have to note that Gujart was ruled by chalukyas and Rastrakutas for many centuries before that and Idada may be from iddalige. Since we dont find references to that before that.

Indonesia origin
Acharya notes:the use of rice grits along with urad dhal,the long fermentation of the mix, and the steaming of the batter to fluffiness. Only after 1250 AD are there references to what seem to be idlis as we know them. Achaya’s contention is that this absence from the historical record could mean that idlis are an imported concept — perhaps from Indonesia which has a long tradition of fermented products, like tempeh (fermented soy cakes), kecap (from where we get ketchup) or something called kedli, which Achaya says, is like an idli. This is plausible enough given the many links between Southeast Asia and South India, through rulers and traders. Acharyra also adds many legendary stories ,but there is no basis for them.
Heuan tsang says no steaming vessels south india in seventh century.But steaming vessels are not required for steaming dishes , steam can be produced using cloth over the vessel, still this method is used in south India.

Karnataka origin
Vaddaradhane by Shivakoti Acarya ( Rashtrakoota times)of the 10th century names Iddalige ( Idli ), Holige (Poli) and Savige ( Vermicelli). The 12th century encyclopedia Manasollaasa of Somashekhara Ballala III (Kalyani Chalukya) is a veritable treasure house of recipes and cooking styles. Lets not forget that these were empires with catholic tastes and wide trading hinterlands.