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Posts Tagged ‘canning

“First we eat, then we do everything else”*…

 

food flow

How food flows between counties in the U.S.: each line represents the transportation of all food commodities, along transit routes, like roads or railways.

 

My team at the University of Illinois just developed the first high-resolution map of the U.S. food supply chain.

Our map is a comprehensive snapshot of all food flows between counties in the U.S. – grains, fruits and vegetables, animal feed, and processed food items.

To build the map, we brought together information from eight databases, including the Freight Analysis Framework from Oak Ridge National Laboratory, which tracks where items are shipped around the country, and Port Trade data from the U.S. Census Bureau, which shows the international ports through which goods are traded…

Food counties

These nine counties — mostly in California — are most central to the overall structure of the food supply network. A disruption to any of these counties may have ripple effects for the food supply chain of the entire country.

 

Megan Konar, one of the principal investigators on the study, explains in fascinating detail how food gets to your home… and lists some of the bottlenecks and vulnerabilities to which we’d be wise to pay attention.  Read the study in full here.

* M. F. K. Fisher

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As we dig in, we might send well-preserved birthday greetings to Nicolas Appert; he was born on this date in 1749.  A confectioner and inventor, he is known as “the father of canning.”

In 1795, Napoleon, who famously understood that an army travels on its stomach, had offered a prize of 12,000 francs for a method of preserving food and transporting it to its armies.  Appert, who worked 14 years to perfect a method of storing food in sterilized glass containers, won the award in 1810.

Interestingly, that same year (1810), Appert’s friend and agent, Peter Durand, took the invention to the other side.  He switched the medium from glass to metal and presented it to Napoleon’s enemies, the British– scoring  a patent (No. 3372) from King George for the preservation of food in metal (and glass and pottery) containers… the tin can.

One of Appert’s/Durand’s first cans

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Written by LW

November 17, 2019 at 1:01 am

The nose knows?…

Researchers at the Weizmann Institute of Science have discovered “olfactory white,” the nasal equivalent of white noise, Live Science reports:

Almost any given smell in the real world comes from a mixture of compounds. Humans are good at telling these mixtures apart (it’s hard to mix up the smell of coffee with the smell of roses, for example), but we’re bad at picking individual components out of those mixtures…

Mixing multiple wavelegths that span the human visual range equally makes white light; mixing multiple frequencies that span the range of human hearing equally makes the whooshing hum of white noise. Neurobiologist Noam Sobel from the Weizmann Institute of Science in Israel and his colleagues wanted to find out whether a similar phenomenon happens with smelling…

Spoiler alert:  it does.  Find out how– and learn more about the most mysterious of our senses at Live Science.  (And download the paper from the journal Proceedings of the National Academy of Sciences.)

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As we reach for our hankies, we might recall that it was on this date in 1858 that Philadelphia tinsmith John Landis Mason received the patent for Mason Jars.  With it’s threaded mouth, metal lid, rubber gasket ring– and the hermetic seal that they can form– the Mason Jar quickly became a staple for food preservation (usually, and ironically, called “canning”).  While they are still used to that end, they have more lately flourished as collectables.

A Mason Jar in use

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