- 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. 1 “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.
Nibbles: History of beer, St Bridget, Gaulish bread, Ancient cocktails, PGR course, ECHO, Breakfast pix, Development vs biodiversity, Fairtrade African veggies, Indian medicinals, Phytoliths, CC adaptation
- I say ale, you say beer.
- Ireland has a patron saint of beer. Well of course it does.
- The bread of the Gauls was made from beer foam.
- Reviving ancient beers. Wait, what’s with all this beer today?
- Genetic Resources in Plant Breeding: Conservation, Characterization and Utilization, 17-28 August 2015, Swedish University of Agricultural Sciences (SLU), Alnarp, Sweden: More detailed information on this course coming soon…
- Not that these guys in Florida need it.
- Pix of kids’ breakfasts from around the world.
- Development and biodiversity can coexist: here come the data.
- African leafy veggies have truly arrived, haven’t they, if they’re getting the Fairtrade treatment.
- But it might be too late for some medicinal plants.
- Phytoliths 101.
- What’s that you say? You want to integrate agrobiodiversity in your climate adaptation plans? Got just the thing for you.
Brainfood: Organic convergence, Wine yeast diversity, Cassava genome, Potato wild relatives, PREDICTS predicts, Seed cryo, Community seedbanks, Maize OPV evolution, Conservation conflict, Biofortification
- Organic and Non-Organic Farming: Is Convergence Possible? Yes, but conversion is more likely.
- The vintage effect overcomes the terroir effect: a three years survey on the wine yeast biodiversity in Franciacorta and Oltrepò Pavese, two Northern Italian vine-growing areas. Year more important than place as determinant of yeast diversity.
- Cassava genome from a wild ancestor to cultivated varieties. The genes that have been selected are the ones you’d think. And here’s the thing actually being used.
- Taxonomy and Genetic Differentiation among Wild and Cultivated Germplasm of Solanum sect. Petota. The genes that have been selected are the ones you’d think. Oh, and the taxonomy is fine.
- The PREDICTS database: a global database of how local terrestrial biodiversity responds to human impacts. Could prove useful. But it doesn’t look like the data is available yet.
- C-2001: Survival of short-lived desiccation tolerant seeds during long-term storage in liquid nitrogen: Implications for the management and conservation of plant germplasm collections. It’s not always great.
- Ensuring food security in the small islands of Maluku: A community genebank approach. Won’t be easy.
- Evaluation of Evolution and Diversity of Maize Open-Pollinated Varieties Cultivated under Contrasted Environmental and Farmers’ Selection Pressures: A Phenotypical Approach. Maize OPVs changed a bit in farmers’ fields over 3 years, but not in how they looked.
- Conservation planning in agricultural landscapes: hotspots of conflict between agriculture and nature. Threatened mammals and cropland areas where yield gap is highest are, not surprisingly, mostly found together in sub-Saharan Africa. I wonder if the same could be said for threatened crop wild relatives?
- Biofortification for Selecting and Developing Crop Cultivars Denser in Iron and Zinc. Current strategy is QTL detection followed by MAS, but much more downstream work on processing, extension and acceptance needed.
Nibbles: Tonga, Seeds, Fusarium wilt, Fungal beer, Cover crops, Gates Foundation
- Tonga joins the ITPGRFA. About time too. I started talking to them about it 10 years ago.
- What exactly does it mean to be “amped” about seeds? And do they have to be organic? And do these Filipino ones qualify?
- Enough with the banana scare stories already!
- Go on, nominate someone for the World Food Prize.
- Mushroom beer? Yeah, ok.
- USDA waxes nerdy about cover crops.
- Gateses’ Big Bet for African agriculture. Move along, nothing to see here.