Questions related to Food Studies
Entomophagy is practiced in various parts of Oaxaca, however, it's history is unclear. While its place in central Mexico is more evident, it has been difficult to find data and information on its practice in Oaxaca, and in particular where chapulines (toasted grasshoppers) might fit. Grateful for any insights.
I want to explore why some regional cuisines are more internationally known and have international presence than others (think for instance Cajun, Tex Mex, etc.)
I want to examine how the introduction of African populations into Brazil might be visible in types of food produced or ingredients used. For example in the US gumbo is a dish rooted in African cuisine named after the central ingredient okra.
I am looking for consumption data at the urban level in the EU, preferably 2 or 3 capital cities. Trade statistics (with the rest of the country and the rest of the world) or input-output data are also helpful, or even better. I would like to compare urban consumption data (per capita) with the average for the rest of the country. Thank you for any help in this!
The objective is to precipitate peptides without damaging them, so that they could be added as functional ingredients.
Is TCA precipitation a good approach?