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🔗 Russia 🔗 Food and drink 🔗 Russia/demographics and ethnography of Russia 🔗 Lithuania 🔗 Ukraine 🔗 Food and drink/Beverages 🔗 Beer

Kvass is a fermented cereal-based non-alcoholic or low alcoholic (0.5–1.0% or 1–2 proof) beverage with a slightly cloudy appearance, light-dark brown colour and sweet-sour taste. It may be flavoured with berries, fruits, herbs, honey

🔗 Biography 🔗 Biography/science and academia 🔗 Food and drink 🔗 Alternative medicine 🔗 Papua New Guinea

August Engelhardt (27 November 1875 – 6 May 1919) was a German author and founder of a sect of sun worshipers.

🔗 Food and drink 🔗 Chemistry

The Maillard reaction ( my-YAR; French: [majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis-Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis.

The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 °C (280 to 330 °F). Many recipes call for an oven temperature high enough to ensure that a Maillard reaction occurs. At higher temperatures, caramelization (the browning of sugars, a distinct process) and subsequently pyrolysis (final breakdown leading to burning) become more pronounced.

The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid, and forms a complex mixture of poorly characterized molecules responsible for a range of aromas and flavors. This process is accelerated in an alkaline environment (e.g., lye applied to darken pretzels; see lye roll), as the amino groups (RNH₃⁺ → RNH₂) are deprotonated, and hence have an increased nucleophilicity. This reaction is the basis for many of the flavoring industry's recipes. At high temperatures, a probable carcinogen called acrylamide can form. This can be discouraged by heating at a lower temperature, adding asparaginase, or injecting carbon dioxide.

In the cooking process, Maillard reactions can produce hundreds of different flavor compounds depending on the chemical constituents in the food, the temperature, the cooking time, and the presence of air. These compounds, in turn, often break down to form yet more new flavor compounds. Flavor scientists have used the Maillard reaction over the years to make artificial flavors.

🔗 Food and drink 🔗 Trains 🔗 Finland 🔗 Trains/Streetcars 🔗 Food and drink/Pubs

SpåraKoff is a HM V type tram converted into a mobile bar in Helsinki, Finland. Known as the pub tram, the vehicle does circular tours of downtown Helsinki picking up passengers for a fee during summer months. It is operated jointly by Sinebrychoff, HOK-Elanto (part of the S Group), and Helsinki City Transport.

The pub tram is immediately distinguishable in the Helsinki traffic by its vivid red colour (as opposed to the normal colours, green and cream, used on the Helsinki tram network of the Helsinki City Transport), and by the destination board that reads "PUB".

It is one of the four HM V trams that remain operational in Helsinki. Two of them are museum trams, and one is used as a non-passenger carrying advertisement tram.

🔗 California 🔗 California/San Francisco Bay Area 🔗 Food and drink

Caffè Mediterraneum, often referred to as Caffè Med or simply the Med, was a café located on Telegraph Avenue in Berkeley, California, US, near the University of California, Berkeley. The Med was a landmark of Telegraph Avenue history, "listed for years in European guidebooks as 'the gathering place for 1960s radicals who created People's Park'" and as of 2009 described in Fodor's guidebook as "a relic of 1960s-era café culture". It was located at 2475 Telegraph Avenue, between Dwight Way and Haste Street.

🔗 Food and drink 🔗 Chemistry

Alcohol powder or powdered alcohol or dry alcohol is a product generally made using micro-encapsulation. When reconstituted with water, alcohol (specifically ethanol) in powder form becomes an alcoholic drink. In March 2015 four product labels for specific powdered alcohol products were approved by the United States Alcohol and Tobacco Tax and Trade Bureau (TTB) which opened the doors for legal product sales. However, as of 4 January 2016, the product is not yet available for sale and legalization remains controversial due to public-health and other concerns. Researchers have expressed concern that, should the product go into production, increases in alcohol misuse, abuse, and associated physical harm to its consumers could occur above what has been historically associated with liquid alcohol alone.

🔗 Finance & Investment 🔗 Economics 🔗 Food and drink 🔗 Food and drink/Foodservice 🔗 Retailing 🔗 Globalization

The Big Mac Index is a price index published by The Economist as an informal way of measuring the purchasing power parity (PPP) between two currencies and provides a test of the extent to which market exchange rates result in goods costing the same in different countries. It "seeks to make exchange-rate theory a bit more digestible."

The index, created in 1986, takes its name from the Big Mac, a hamburger sold at McDonald's restaurants.

🔗 Food and drink 🔗 Food and drink/Foodservice

An automat is a fast food restaurant where simple foods and drink are served by vending machines. The world's first automat was named Quisisana, which opened in Berlin, Germany in 1895.

🔗 Medicine 🔗 Food and drink 🔗 Medicine/Toxicology 🔗 Pharmacology 🔗 Medicine/Society and Medicine

Some fruit juices and fruits can interact with numerous drugs, in many cases causing adverse effects. The effect was first discovered accidentally, when a test of drug interactions with alcohol used grapefruit juice to hide the taste of the ethanol.

The effect is most studied with grapefruit and grapefruit juice, but similar effects have been observed with certain other citrus fruits. One medical review advises patients to avoid all citrus juices until further research clarifies the risks. Effects have been observed with apple juice, but their clinical significance is not yet known.

One whole grapefruit, or a small glass (200 mL (6.8 US fl oz)) of grapefruit juice, can cause drug overdose toxicity. Fruit consumed three days before the medicine can still have an effect. The relative risks of different types of citrus fruit have not been systematically studied. Affected drugs typically have an auxiliary label saying “Do not take with grapefruit” on the container, and the interaction is elaborated upon in the package insert. People are also advised to ask their physician or pharmacist about drug interactions.

The effects are caused by furanocoumarins (and, to a lesser extent, flavonoids). These chemicals inhibit key drug metabolizing enzymes, such as cytochrome P450 3A4 (CYP3A4). CYP3A4 is a metabolizing enzyme for almost 50% of drugs, and is found in the liver and small intestinal epithelial cells. As a result, many drugs are affected. Inhibition of enzymes can have two different effects, depending on whether the drug is either

1. metabolized by the enzyme to an inactive metabolite, or
2. activated by the enzyme to an active metabolite.

In the first instance, inhibition of drug-metabolizing enzymes results in elevated concentrations of an active drug in the body, which may cause adverse effects. Conversely, if the medication is a prodrug, it needs to be metabolised to be converted to the active drug. Compromising its metabolism lowers concentrations of the active drug, reducing its therapeutic effect, and risking therapeutic failure.

Low drug concentrations can also be caused when the fruit suppresses drug absorption from the intestine.

🔗 Italy 🔗 Food and drink

Radiatori are small, squat pasta shapes that are said to resemble radiators. Although it is rumored that they were created in the 1960s by an industrial designer, their invention was actually between the First and Second World War. They are often used in similar dishes as rotelle or fusilli, because their shape works well with thicker sauces. They are also used in casseroles, salads, and soups. The form is sometimes called pagoda pasta..