1.
China
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China, officially the Peoples Republic of China, is a unitary sovereign state in East Asia and the worlds most populous country, with a population of over 1.381 billion. The state is governed by the Communist Party of China and its capital is Beijing, the countrys major urban areas include Shanghai, Guangzhou, Beijing, Chongqing, Shenzhen, Tianjin and Hong Kong. China is a power and a major regional power within Asia. Chinas landscape is vast and diverse, ranging from forest steppes, the Himalaya, Karakoram, Pamir and Tian Shan mountain ranges separate China from much of South and Central Asia. The Yangtze and Yellow Rivers, the third and sixth longest in the world, respectively, Chinas coastline along the Pacific Ocean is 14,500 kilometers long and is bounded by the Bohai, Yellow, East China and South China seas. China emerged as one of the worlds earliest civilizations in the basin of the Yellow River in the North China Plain. For millennia, Chinas political system was based on hereditary monarchies known as dynasties, in 1912, the Republic of China replaced the last dynasty and ruled the Chinese mainland until 1949, when it was defeated by the communist Peoples Liberation Army in the Chinese Civil War. The Communist Party established the Peoples Republic of China in Beijing on 1 October 1949, both the ROC and PRC continue to claim to be the legitimate government of all China, though the latter has more recognition in the world and controls more territory. China had the largest economy in the world for much of the last two years, during which it has seen cycles of prosperity and decline. Since the introduction of reforms in 1978, China has become one of the worlds fastest-growing major economies. As of 2016, it is the worlds second-largest economy by nominal GDP, China is also the worlds largest exporter and second-largest importer of goods. China is a nuclear weapons state and has the worlds largest standing army. The PRC is a member of the United Nations, as it replaced the ROC as a permanent member of the U. N. Security Council in 1971. China is also a member of numerous formal and informal multilateral organizations, including the WTO, APEC, BRICS, the Shanghai Cooperation Organization, the BCIM, the English name China is first attested in Richard Edens 1555 translation of the 1516 journal of the Portuguese explorer Duarte Barbosa. The demonym, that is, the name for the people, Portuguese China is thought to derive from Persian Chīn, and perhaps ultimately from Sanskrit Cīna. Cīna was first used in early Hindu scripture, including the Mahābhārata, there are, however, other suggestions for the derivation of China. The official name of the state is the Peoples Republic of China. The shorter form is China Zhōngguó, from zhōng and guó and it was then applied to the area around Luoyi during the Eastern Zhou and then to Chinas Central Plain before being used as an occasional synonym for the state under the Qing
2.
Soybean
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Glycine max, commonly known as soybean in North America or soya bean, is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant, classed as a rather than a pulse by the UN Food and Agriculture Organization. Fat-free soybean meal is a significant and cheap source of protein for animal feeds, for example, soybean products, such as textured vegetable protein, are ingredients in many meat and dairy substitutes. The beans contain significant amounts of acid, dietary minerals. Soy vegetable oil, used in food and industrial applications, is product of processing the soybean crop. Traditional non-fermented food uses of soybeans include soy milk from which tofu and tofu skin are made, fermented soy foods include soy sauce, fermented bean paste, natto and tempeh. The main countries growing soybeans are the United States, Brazil, the English words soy and soya are ultimately derived from the Japanese pronunciation of shōyu, the Sino-Japanese word for soy sauce, by way of the Dutch adaptation of the same word, soja. The genus Glycine Willd. is divided two subgenera, Glycine and Soja. Includes the cultivated soybean, Glycine max Merr. and the wild soybean, Glycine soja is the wild ancestor of Glycine max, and grows wild in China, Japan, Korea and Russia. The subgenus Glycine consists of at least 25 wild perennial species, for example, Glycine canescens F. J. Herm. and G. tomentella Hayata, perennial soybean originated in Africa and is now a widespread pasture crop in the tropics. Like some other crops of long domestication, the relationship of the soybean to wild-growing species can no longer be traced with any degree of certainty. It is a variety with a very large number of cultivars. Like most plants, soybeans grow in distinct morphological stages as they develop from seeds into fully mature plants, the first stage of growth is germination, a process that first becomes apparent as a seeds radicle emerges. This is the first stage of growth and occurs within the first 48 hours under ideal growing conditions. The first photosynthetic structures, the cotyledons, develop from the hypocotyl and these cotyledons both act as leaves and as a source of nutrients for the immature plant, providing the seedling nutrition for its first 7 to 10 days. The first true leaves develop as a pair of single blades, subsequent to this first pair, mature nodes form compound leaves with three blades. Mature trifoliolate leaves, having three to four leaflets per leaf, are often between 6–15 cm long and 2–7 cm broad, under ideal conditions, stem growth continues, producing new nodes every four days. Before flowering, roots can grow 1.9 cm per day, if rhizobia are present, root nodulation begins by the time the third node appears
3.
Nutrition
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Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism, the diet of an organism is what it eats, which is largely determined by the availability, the processing and palatability of foods. A healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and they also provide preventive and therapeutic programs at work places, schools and similar institutions. Government regulation especially in terms of licensing, is less universal for the CCN than that of RD or RDN. Another advanced Nutrition Professional is a Certified Nutrition Specialist or CNS and these Board Certified Nutritionists typically specialize in obesity and chronic disease. In order to become certified, potential CNS candidate must pass an examination. This exam covers specific domains within the health sphere including, Clinical Intervention, a poor diet can cause the wasting of kwashiorkor in acute cases, and the stunting of marasmus in chronic cases of malnutrition. The first recorded dietary advice, carved into a Babylonian stone tablet in about 2500 BC, scurvy, later found to be a vitamin C deficiency, was first described in 1500 BC in the Ebers Papyrus. According to Walter Gratzer, the study of nutrition probably began during the 6th century BC, in China, the concept of Qi developed, a spirit or wind similar to what Western Europeans later called pneuma. Food was classified into hot and cold in China, India, Malaya, humours developed perhaps first in China alongside qi. Ho the Physician concluded that diseases are caused by deficiencies of elements, the first recorded nutritional experiment with human subjects is found in the Bibles Book of Daniel. Daniel and his friends were captured by the king of Babylon during an invasion of Israel, selected as court servants, they were to share in the kings fine foods and wine. But they objected, preferring vegetables and water in accordance with their Jewish dietary restrictions, the kings chief steward reluctantly agreed to a trial. Daniel and his friends received their diet for ten days and were compared to the kings men. Appearing healthier, they were allowed to continue with their diet, around 475 BC, Anaxagoras stated that food is absorbed by the human body and, therefore, contains homeomerics, suggesting the existence of nutrients. Around 400 BC, Hippocrates, who recognized and was concerned with obesity, the works that are still attributed to him, Corpus Hippocraticum, called for moderation and emphasized exercise. Salt, pepper and other spices were prescribed for various ailments in various preparations for example mixed with vinegar, in the 2nd century BC, Cato the Elder believed that cabbage could cure digestive diseases, ulcers, warts, and intoxication. Living about the turn of the millennium, Aulus Celsus, an ancient Roman doctor, believed in strong and weak foods
4.
Protein (nutrient)
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Proteins are essential nutrients for the human body. They are one of the blocks of body tissue. As a fuel, proteins provide as much energy density as carbohydrates,4 kcal per gram, in contrast, the most important aspect and defining characteristic of protein from a nutritional standpoint is its amino acid composition. Proteins are polymer chains made of amino acids linked together by peptide bonds, during human digestion, proteins are broken down in the stomach to smaller polypeptide chains via hydrochloric acid and protease actions. This is crucial for the synthesis of the amino acids that cannot be biosynthesized by the body. There are nine amino acids which humans must obtain from their diet in order to prevent protein-energy malnutrition. They are phenylalanine, valine, threonine, tryptophan, methionine, leucine, isoleucine, lysine, there are five dispensable amino acids which humans are able to synthesize in the body. These five are alanine, aspartic acid, asparagine, glutamic acid and these six are arginine, cysteine, glycine, glutamine, proline and tyrosine. Humans need the essential amino acids in certain ratios, some protein sources contain amino acids in a more or less complete sense. This has given rise to various ranking systems for protein sources, Dietary sources of protein include both animals and plants, meats, dairy products, fish and eggs as well as grains, legumes and nuts. Vegetarians and vegans can get enough essential amino acids by eating a variety of plant proteins and it is commonly believed that athletes should consume a higher-than-normal protein intake to maintain optimal physical performance. Protein is a nutrient needed by the body for growth. Aside from water, proteins are the most abundant kind of molecules in the body, Protein can be found in all cells of the body and is the major structural component of all cells in the body, especially muscle. This also includes body organs, hair and skin, proteins are also used in membranes, such as glycoproteins. When broken down into amino acids, they are used as precursors to acid, co-enzymes, hormones, immune response, cellular repair. Additionally, protein is needed to form blood cells, proteins are believed to increase performance in terms of athletics. Amino acids, the blocks of proteins, are used for building muscle tissue. Protein is only used as fuel when carbohydrates are low
5.
Soy milk
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Soy milk is a plant based drink produced by soaking dried soybeans and grinding them in water. A traditional staple of East Asian cuisine, soy milk is an emulsion of oil, water. Soy milk can be produced at home using a soy milk machine and it is often used as a substitute for dairy milk. Soy milk originated in China, probably during the early Han dynasty, after the rotary millstone was introduced and it did not become widely used in China until the 1800s, when it was discovered that extended heating made it taste better and easier to digest. Soy milk was introduced to the US market by Vitasoy in 1979, the first domestic manufacturer of soy milk was Sunrich Food Group, there is a certain amount of confusion prevalent when it comes to beverages named soy beverage, soy drink or soy milk respectively. Often only cows milk is allowed to be named milk on the packaging and this leads the manufacturers of plant milks to name their products beverage or drink instead. Therefore, a preference or competition of soy drinks versus soy milks may exist. In a 100 ml serving, one commercial, nutrient-fortified brand of soy milk provides 80 calories from 4 g of carbohydrates, including 1 g of sugar,4 g of fat and 7 g of protein. This processed soy milk contains appreciable levels of vitamin A, B vitamins and vitamin D in a range of 10 to 45% of the Daily Value, soy milk flavor quality differs according to the cultivar of soybean. In a study of taste attributes, soy milk flavored with vanilla or sweet flavors and higher viscosity was preferred by most subjects. In another study, 54% of participants preferred the taste of milk, while 27% preferred soy milk, with sweetness. Soy milk is made from whole soybeans or full-fat soy flour, the dry beans are soaked in water overnight or for a minimum of 3 hours or more depending on the temperature of the water. The ratio of water to beans on a basis is 5,1 for traditional soy milk or 20,1 for soy beverages. The resulting slurry or purée is brought to a boil in order to improve its properties by heat inactivating soybean trypsin inhibitor, improve its flavor. Heating at or near the point is continued for a period of time, 15–20 minutes. Processing requires the use of an agent or natural defoamer during the boiling step. Bringing filtered soy milk to a boil avoids the problem of foaming and it is generally opaque, white or off-white in color, and approximately the same consistency as cows milk. Soy milk is used to manufacture soy yogurt and soy ice cream
6.
Tofu
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Tofu, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines, Tofu can be soft, firm, or extra firm. Tofu has a flavor and can be used in savory. It is often seasoned or marinated to suit the dish, tofu-making was first recorded during the Chinese Han dynasty some 2,000 years ago. Chinese legend ascribes its invention to prince Liu An, Tofu and its production technique were introduced into Korea and then Japan during the Nara period. Some scholars believe tofu arrived in Vietnam during the 10th and 11th century and it spread into other parts of Southeast Asia as well. This spread probably coincided with the spread of Buddhism because it is an important source of protein in the diet of East Asian Buddhism. Li Shizhen in the Ming Dynasty described a method of making tofu in the Compendium of Materia Medica, Tofu has a low calorie count and relatively large amounts of protein. It is high in iron, and depending on the used in manufacturing. The term tofu is used by extension for similarly textured curdled dishes that do not use soy products, such as tofu, tamago-dōfu, goma-dōfu. The English term comes from Japanese tōfu, borrowed from the original Chinese equivalent transcribed tou4-fu3 or dòufu, a reference to the word towfu exists in a letter dated 1770 from the English merchant James Flint to United States statesman and scientist Benjamin Franklin. This is believed to be the first documented usage of the word in English, the term bean curd for tofu has been used in the United States since at least 1840. It is not frequently used, however, in the United Kingdom, the typical tofu making procedures are cleaning, soaking, grinding beans in water, filtering, boiling, coagulation, and pressing. Coagulation of the protein and oil suspended in the soy milk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants, in the case of salts, the positively charged ion in the particular salt reacts with the various protein in the milk causing the proteins to precipitate with the oil to form a curd. Two types of coagulants are used commercially, calcium sulfate, The traditional and most widely used coagulant to produce Chinese-style tofu, it produces a tofu that is tender but slightly brittle in texture. The coagulant itself has no perceivable taste, Also known as gypsum, calcium sulfate is quarried from geological deposits and no chemical processing or refining is needed, making it the cheapest coagulant used in tofu production. When used in production, the reaction is slower due to its low solubility, forming a smooth, more gelatinous network with relatively high water content
7.
Chopsticks
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Chopsticks are shaped pairs of equal-length sticks that have been used as the traditional ancient kitchen and eating utensils in virtually all of East Asia for over 6000 years. Chopsticks are smoothed and frequently tapered and are made of bamboo, plastic, wood. They are less commonly made from gold, silver, porcelain, jade, Chopsticks are held in the dominant hand, between the thumb and fingers, and used to pick up pieces of food. The English word chopstick may have derived from Chinese Pidgin English, according to the Oxford English Dictionary, the earliest published use of the word is in the 1699 book Voyages and Descriptions by William Dampier, they are called by the English seamen Chopsticks. The Standard Chinese term for chopsticks is kuàizi, the first character is a semantic-phonetic compound with a phonetic part meaning quick, and a semantic part meaning bamboo. In ancient written Chinese, the character for chopsticks was zhu, although it may have been widely used in ancient spoken Chinese, its use was eventually replaced by the pronunciation for the character kuài, meaning quick. The original character, though used in writing, is rarely used in modern spoken Chinese. It, however, is preserved in Chinese dialects such as Hokkien, for written semantic differentiation between the fast versus chopsticks, a new character was created for chopsticks by adding the bamboo radical to it. In Japanese, chopsticks are called hashi and they are also known as otemoto, a phrase commonly printed on the wrappers of disposable chopsticks. Te means hand and moto means the area under or around something, the preceding o is used for politeness. In Korean, 저 is used in the compound jeotgarak, which is composed of jeo chopsticks, jeo cannot be used alone, but can be found in other compounds such as sujeo, meaning spoon and chopsticks. In Vietnamese, chopsticks are called đũa, which is written as
8.
Cash (Chinese coin)
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Cash was a type of coin of China and East Asia from the 2nd century BC until the 20th century AD. The English term cash referring to the coin was derived from the Tamil kāsu, the English word cash, meaning tangible currency, is an older and unrelated word from Middle French caisse. There are a variety of Chinese terms for cash coins, usually descriptive, confusingly, Chinese qián is also a weight-derived currency denomination in Chinese called mace in English. Traditionally, Chinese cash coins were cast in copper, brass or iron, in the mid-19th century, the coins were made of 3 parts copper and 2 parts lead. Cast silver coins were produced but are considerably rarer. Cast gold coins are known to exist but are extremely rare. Chinese cash coins originated from the barter of farming tools and agricultural surpluses, around 1200 BC, smaller token spades, hoes, and knives began to be used to conduct smaller exchanges with the tokens later melted down to produce real farm implements. These tokens came to be used as media of exchange themselves and were known as spade money, the hole enabled the coins to be strung together to create higher denominations, as was frequently done due to the coins low value. The number of coins in a string of cash varied over time, a string of 1000 cash was supposed to be equal in value to one tael of pure silver. A string of cash was divided into ten sections of 100 cash each, local custom allowed the person who put the string together to take a cash or a few from each hundred for his effort. Thus an ounce of silver could exchange for 970 in one city and 990 in the next, in some places in the North of China short of currency the custom counted one cash as two and fewer than 500 cash would be exchanged for an ounce of silver. A string of cash weighed over ten pounds and was carried over the shoulder. Paper money equivalents known as flying cash sometimes showed pictures of the number of cash coins strung together. The Koreans, Japanese, and Vietnamese all cast their own copper cash in the part of the second millennium similar to those used by China. The last Chinese cash coins were struck, not cast, in the reign of the Qing Xuantong Emperor shortly before the fall of the Empire in 1911, the coin continued to be used unofficially in China until the mid-20th century. Vietnamese cash continued to be cast up until 1933, in AD666, a new system of weights came into effect with the zhū being replaced by the mace with 10 mace equal to one tael. The mace denominations were so ubiquitous that the Chinese word qián came to be used as the word for money. Other traditional Chinese units of measurement, smaller subdivisions of the tael, were used as currency denominations for cash coins
9.
Kyoto
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Kyoto is a city located in the central part of the island of Honshu, Japan. It has a close to 1.5 million. Kyoto is also known as the thousand-year capital, in Japanese, the city has been called Kyō, Miyako, or Kyō no Miyako. In the 11th century, the city was renamed Kyoto, after the Chinese word for capital city, after the city of Edo was renamed Tokyo in 1868, and the seat of the Emperor was transferred there, Kyoto was known for a short time as Saikyō. Obsolete spellings for the name include Kioto, Miaco and Meaco. Another term commonly used to refer to the city in the period was Keishi. His last choice for the site was the village of Uda, the new city, Heian-kyō, a scaled replica of the then Tang capital Changan, became the seat of Japans imperial court in 794, beginning the Heian period of Japanese history. The city suffered destruction in the Ōnin War of 1467–1477. Battles between samurai factions spilled into the streets, and came to involve the court nobility and religious factions as well, nobles mansions were transformed into fortresses, deep trenches dug throughout the city for defense and as firebreaks, and numerous buildings burned. The city has not seen such widespread destruction since, Hideyoshi also built earthwork walls called odoi encircling the city. Teramachi Street in central Kyoto is a Buddhist temple quarter where Hideyoshi gathered temples in the city, throughout the Edo period, the economy of the city flourished as one of three major cities in Japan, the others being Osaka and Edo. The Hamaguri rebellion of 1864 burnt down 28,000 houses in the city, the modern city of Kyoto was formed on April 1,1889. The construction of Lake Biwa Canal in 1890 is one taken to revive the city. The population of the city exceeded one million in 1932, stimson, Secretary of War in the Roosevelt and Truman administrations, the city was removed from the list of targets and replaced by Nagasaki. The city was spared from conventional bombing as well, although small-scale air raids did result in casualties. As a result, the Imperial City of Kyoto is one of the few Japanese cities that still have an abundance of prewar buildings, however, modernization is continually breaking down the traditional Kyoto in favor of newer architecture, such as the Kyōto Station complex. Kyoto became a city designated by government ordinance on September 1,1956, in 1997, Kyoto hosted the conference that resulted in the protocol on greenhouse gas emissions that bears the citys name. Kyoto is located in a valley, part of the Yamashiro Basin, in the part of the mountainous region known as the Tamba highlands
10.
Dim sum
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Dim sum /ˈdimˈsʌm/ is a style of Chinese cuisine prepared as small bite-sized portions of food served in small steamer baskets or on small plates. Dim sum dishes are served with tea, and together form a full tea brunch. Dim sum traditionally are served as fully cooked, ready-to-serve dishes, in Cantonese teahouses, carts with dim sum will be served around the restaurant for diners to order from without leaving their seats. The Cantonese tradition of having endless cups of tea and dim sum is also called Yum Cha, Dim sum is usually linked with the older tradition from yum cha, which has its roots in travelers on the ancient Silk Road needing a place to rest. Thus, teahouses were established along the roadside, an imperial physician in the third century wrote that combining tea with food would lead to excessive weight gain. People later discovered that tea can aid in digestion, so teahouse owners began adding various snacks, the unique culinary art dim sum originated with the Cantonese in southern China, who over the centuries transformed yum cha from a relaxing respite to a loud and happy dining experience. In Hong Kong, and in most cities and towns in Guangdong province and it is a tradition for the elderly to gather to eat dim sum after morning exercises. For many in southern China, yum cha is treated as a family day. More traditional dim sum restaurants typically serve dim sum until mid-afternoon, however, in modern society, it has become commonplace for restaurants to serve dim sum at dinner time, various dim sum items are even sold as take-out for students and office workers on the go. Many dim sum restaurants also offer plates of steamed vegetables, roasted meats, congee. Dessert dim sum is also available and many places offer the customary egg tart, Dim sum is usually eaten as breakfast. Dim sum can be cooked by steaming and frying, among other methods, the serving sizes are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party, because of the small portions, people can try a wide variety of food. Dim sum brunch restaurants have a variety of dishes, usually several dozen. Among the standard fare of dim sum are the following, Dumpling Shrimp dumpling, teochew dumpling, Steamed dumpling with peanuts, garlic, chives, pork, dried shrimp, and Chinese mushrooms. Xiao long bao, Dumplings are filled with meat or seafood and are famous for their flavor, guotie, Pan-fried dumpling, usually with meat and cabbage filling. Shaomai, Steamed dumplings with pork and prawns, usually topped off with crab roe and mushroom. Taro dumpling, Deep fried dumpling made with mashed taro, stuffed with diced mushrooms, shrimp, haam Seui Gok, Deep fried dumpling with pork and chopped vegetables
11.
Milk
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Milk is a pale liquid produced by the mammary glands of mammals. It is the source of nutrition for infant mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mothers antibodies to its young and it contains many other nutrients including protein and lactose. As an agricultural product, milk is extracted from non-human mammals during or soon after pregnancy, Dairy farms produced about 730 million tonnes of milk in 2011, from 260 million dairy cows. India is the worlds largest producer of milk, and is the leading exporter of skimmed milk powder, the ever increasing rise in domestic demand for dairy products and a large demand-supply gap could lead to India being a net importer of dairy products in the future. The United States, India, China and Brazil are the worlds largest exporters of milk and milk products, China and Russia were the worlds largest importers of milk and milk products until 2016 when both countries became self-sufficient, contributing to a worldwide glut of milk. Throughout the world, there are more than six billion consumers of milk and milk products, over 750 million people live in dairy farming households. The term milk comes from Old English meoluc, milc, from Proto-Germanic *meluks milk, there are two distinct types of milk consumption, a natural source of nutrition for all infant mammals and a food product for humans of all ages that is derived from other animals. In almost all mammals, milk is fed to infants through breastfeeding, the early milk from mammals is called colostrum. Colostrum contains antibodies that provide protection to the baby as well as nutrients. The makeup of the colostrum and the period of secretion varies from species to species, for humans, the World Health Organization recommends exclusive breastfeeding for six months and breastfeeding in addition to other food for at least two years. In some cultures it is common to breastfeed children for three to five years, and the period may be longer, fresh goats milk is sometimes substituted for breast milk. This introduces the risk of the child developing electrolyte imbalances, metabolic acidosis, megaloblastic anemia, in many cultures of the world, especially the West, humans continue to consume milk beyond infancy, using the milk of other animals as a food product. Initially, the ability to digest milk was limited to children as adults did not produce lactase, Milk was therefore converted to curd, cheese and other products to reduce the levels of lactose. Thousands of years ago, a chance mutation spread in human populations in Europe that enabled the production of lactase in adulthood and this allowed milk to be used as a new source of nutrition which could sustain populations when other food sources failed. Milk is processed into a variety of products such as cream, butter, yogurt, kefir, ice cream. Modern industrial processes use milk to produce casein, whey protein, lactose, condensed milk, powdered milk, whole milk, butter and cream have high levels of saturated fat. The sugar lactose is found only in milk, forsythia flowers, the enzyme needed to digest lactose, lactase, reaches its highest levels in the small intestine after birth and then begins a slow decline unless milk is consumed regularly
12.
Clotted cream
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Clotted cream is a thick cream made by indirectly heating full-cream cows milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and it forms an essential part of a cream tea. Although its origin is uncertain, the production is commonly associated with dairy farms in southwest England and in particular the counties of Cornwall. The current largest commercial producer in the UK is Roddas at Scorrier, Redruth, Cornwall, in 1998 the term Cornish clotted cream became a Protected Designation of Origin by European Union directive, as long as the milk is produced in Cornwall and the minimum fat content is 55%. Clotted cream has been described as having a nutty, cooked milk flavour, and it is a thick cream, with a very high fat content, in the United States it would be classified as butter. For comparison, the fat content of single cream is only 18 percent, due to its high saturated fat content, the regular consumption of clotted cream is usually thought to be bad for health, though some dairy fat in the diet is considered beneficial. A2006 survey of nutrition professionals ranked clotted cream as the least healthy of 120 foods selected to be representative of the British diet, according to the United Kingdoms Food Standards Agency, a 100-gram tub of clotted cream provides 586 kilocalories, roughly equivalent to a 200-gram cheeseburger. While there is no doubt of its strong and long association with Cornwall and Devon, it is not clear of its actual antiquity, the Oxford Companion to Food follows traditional folklore by suggesting it may have been introduced to Cornwall by Phoenician traders in search of tin. It is similar to kaymak, a Near Eastern delicacy that is throughout the Middle East, southeast Europe, Iran, Afghanistan, India. A similar clotted cream known as urum is also made in Mongolia, contemporary ancient food experts, noting Strabos commentaries on Britain have proposed that the early Britons would probably have clotted cream to preserve its freshness. Similar functions are ascribed to the linhay stone-built form, often used as a dairy in later medieval longhouses in the same regions and it has long been disputed whether clotted cream originated in Devon or Cornwall, and which county makes it the best. There is evidence that the monks of Tavistock Abbey were making clotted cream in the early 14th century, after their abbey had been ransacked by Vikings in 997 CE, the monks rebuilt it with the help of Ordulf, Earl of Devon. Local workers were drafted in to help with the repairs, and the monks rewarded them with bread, clotted cream, the 1658 cookery book The Compleat Cook had a recipe for clouted cream. In the 19th century it was regarded as better nourishment than raw cream because that cream was liable to go sour and be difficult to digest, an article from 1853 calculates that creating clotted cream will produce 25 percent more cream than regular methods. In Devon, it was so common that in the century it was used in the formative processes of butter. The butter made in this way had a longer lifespan and was free from any negative flavours added by the churning. In 1993, an application was made for the name Cornish clotted cream to have a Protected Designation of Origin in the European Union for cream produced by the recipe in Cornwall. Cornish clotted cream must be made from milk produced in Cornwall and have a minimum content of 55 percent
