- Professor wants to copyright the name biltong, should be forced to eat nothing else until he takes it back.
- Getting to the bottom of coco de mer.
- PGRFA course at Wageningen. Expensive, but worth it, and you can apply for a NFP/MENA Fellowship, check on the course overview PDF.
- The IRRI genebank manager has seen the future of genebanks: “…we need to work on building the system to estimate breeding value from genotype, and then we will be able to feed more detailed knowledge to the breeders.” He probably means DivSeek. Now IRRI really need to get a different stock image of him and his genebank.
- The UK now has a National Black Poplar Clone Bank. Not quite as big as the above.
- A different take on Bill’s Big Bet. And more along the same lines.
- Hybrid Kuroiler chickens a big hit in Uganda. Bill may be onto something after all.
- “As American as apple pie” is just the beginning. I want to see Kuroilers at KFC.
Nibbles: Conservation course history, Language and DNA, Entomophagy blog, IPBES help, Phenomics methods database, Sustainable Nestlé, Got other milk?, NCYC
- University of Birmingham conservation course alumnus/a? This one’s for you.
- Phonemes follow human genomes. Kinda. No word on crop and livestock genomes. Yet.
- A whole blog on eating insects.
- Interesting: “Each IPBES assessment must include reference citations to indigenous knowledge, and every review panel must include experts in this.”
- Curated list of methods in Plant Phenotyping and Phenomics.
- Nestlé’s sustainable agriculture guy visits CIAT, plants coconut, talks supply chains.
- Camelcino, anyone?
- UK yeast genebank reaches totally arbitrary milestone.
Nibbles: Food security course, Food foodprint infographic, Ganja genomics, Hop hope, French collections, Forest control, Australian poppies, Paraguayan resistance, Cacao improvement, Hot pepper, Endogenous viruses, Biofortification
- Our Hungry Planet: Agriculture, People and Food Security. Free online course from University of Reading.
- What if people in country X ate the same diet as people in country Y?
- The Man wants to fingerprint your stash.
- Or maybe fragrantly hopped beer is your poison?
- A new one on me: Conservatoire des Collections Végétales Spécialisées (CCVS).
- All politics is local. All control of forestry enterprises ought to be.
- Victoria takes to the poppy. Afghanistan unavailable for comment.
- The small farmers of Paraguay holding back the flood of soy. Or trying to.
- The promise — and curse — of CCN 51. And some context on the whole peak chocolate thing.
- Wait, some people think Bhut Jolokia is a cool name?
- The grapevine has gone viral. Millions of years ago.
- Global Panel of Wise Agricultural People says to biofortify your crops.
Nibbles: Taro recipes, Pawpaw Kickstarter, Pica, Slow seeds, Forest foods, Pork rises, Landscapes, Best friend, Cooking & CC
- Ok, now you have no excuse not to eat taro.
- Do your bit to help pawpaws (Asimina triloba) go viral. No, wait, that didn’t come out right.
- “Pica is an unexplainable food curiosity—the overwhelming desire to eat the inedible.” Or, as we say in my house, German food.
- Tuscan seed journey.
- Living off forest foods can be fun.
- Pork beats beef.
- Picturing the Earth. Some of it ain’t pretty. But even then it’s pretty.
- Picturing working dogs. All of them pretty.
- Kenyan chef Ali L’artiste tucks into Rwandan bananas and beans before it’s too late.
What a difference an en makes: kombucha != konbucha
Last week The Economist carried an article about kokumi, a putative sixth flavour longing to take its place alongside umami. In it, I read that:
Dr Sasano supplemented the diets of his volunteers with kombucha, an umami-rich infusion of kelp.
That brought me up short. As far as I know, kombucha is a sort of fermented sweet tea. I shared my perplexity on social media. Back, eventually, came a reply. ((Not, I should add, from Twitter but from the much more useful ADN.)) “I think it’s a classic case of the anglicised word being ascribed the wrong meaning,” said my friend who has lived in Japan, helpfully pointing me to the introductory paragraph in the Wikipedia article on kombucha:
In Japan, Konbucha (昆布茶, “kelp tea”) refers to a different beverage made from dried and powdered kombu (an edible kelp from the Laminariaceae family). For the origin of the English word kombucha, first recorded in 1995 and of uncertain etymology, the American Heritage Dictionary suggests: “Probably from Japanese kombucha, tea made from kombu (the Japanese word for kelp perhaps being used by English speakers to designate fermented tea due to confusion or because the thick gelatinous film produced by the kombucha culture was thought to resemble seaweed).”
So, that settles it? Not quite. For the original paper by Sasano et al. actually says:
We used Japanese Kobucha (kelp tea: tea made of powdered tangle seaweed) …
I can only guess that somewhere along the line a dumb spell-checker or an intelligent Economist proofreader overstepped the mark. Or, just possibly, the original authors got it wrong.