Улитки как еда
Улитки едят люди во многих областях, таких как Африка, Юго -Восточная Азия и Средиземная Европа , в то время как в других культурах улитки рассматриваются как табу -пища . На английском языке съедобные земельные улитки обычно называют эскарго , от французского слова «улитка». [ 1 ] Уличины как еда датируются древним временам, с многочисленными культурами во всем мире, имеющих традиции и практики, которые подтверждают их потребление. В современную эпоху улитки выращиваются, отрасль, известная как гелицикультура .
Улитки собираются после дождей и становятся «чисткой» (пост). В прошлом потребление улиток имело заметную сезонность с апреля по июнь. [ 2 ] Теперь методы, погруженные на улицу, делают их доступными в течение всего года. Гелицикультура встречается в основном в Испании , Франции и Италии , которые также являются странами с величайшей кулинарной традицией улитки. [ 3 ] Хотя на протяжении всей истории улитка имела небольшую ценность на кухне, потому что она считается «бедностью», в последнее время ее можно классифицировать как деликатесу благодаря оценке, придающей ей поваров с высокой кухней . [ 4 ] [ 5 ]
Этимология эскаргота
[ редактировать ]Escargot, French pronunciation: [ɛskaʁɡo] , comes from the French term for snail. Usage of the French word "escargot" dates back to 1892. The French word, first recorded in the 14th century, derives from escaragol (Provençal) and then escargol (Old French). It ultimately traces back through Vulgar Latin coculium and Classical Latin conchylium to the Ancient Greek konchylion (κογχύλιον), which meant "edible shellfish, oyster". The Online Etymological Dictionary notes that the form of the word in Provençal and French seems to have been influenced by words related to the scarab. [6]
History
[edit]Researchers have not been able to pinpoint when humans began consuming snails, although archaeological discoveries point to earlier stages than the invention of hunting. A lot of broken snail shells have been found in the Franchthi Cave, in the Greek Argolis, from the year 10,700 BCE. In Historia de gastronomía (2004), Fernández-Armesto points out the possible reasons: snails are easy to handle, and their cultivation "seems like a natural extension of harvesting".[7]
It is difficult to go beyond the limits of a developmentalist and progressive model of the history of food, according to which it is unthinkable that no food was cultivated in such early times, but snail farming is so simple, requires so little technical effort and is conceptually so close to harvesting methods, that it seems doctrinaire to the point of stubbornness to exclude such a possibility.
- – Felipe Fernandez-Armesto.[7]
Many sites in the Zagros Mountains of Iraq and the Kermanshah region of western Iran are from the late Pleistocene and include snail shells that have been interpreted as food debris.[8] Specifically, these species were mainly Helix salomonica or Levantina spiriplana. The deposits with snails from the ancient Capsian culture (present-day Tunisia) are of notable importance, as well as those found in the Cantabrian Mountains, the Pyrenees and the northern Adriatic (present-day Croatia and Slovenia), in addition to many other remains of snails throughout the Mediterranean Basin.[9][10] The most convincing evidence for prehistoric land snail consumption is found in the Maghreb, beginning in the Iberomaurusian (20,000 BP) and continuing through the Capsian to at least 6,000 BP.[11] Outside the Mediterranean region, the occurrence of land snails as food debris is less common. According to Lubell (2004b), archaeological remains of land snails have been found in the Caribbean, Peru, Texas and other parts of North America, East Africa, Sudan, Nigeria, and the Philippines. Also, archaeological remains of freshwater snails have been found in Yunnan.
In ancient China, in The Book of Rites, a Confucian text, there is a mention of a snail sauce.[12][13]
Ancient Rome
[edit]The Romans considered escargots an elite food, as noted in the writings of Pliny the Elder. The Roman breeder Quintus Fulvius Lippinus is considered the "father" of heliciculture, or at least, the first written reference to snail farms. Lippinus established his study center in the Tuscan city of Tarquinia to feasibly domesticate various animals, such as dormouse and wild boar, among many others. However, he was best known for his enormous snails, of which he had several species brought from Illyria to Africa. With a fatty diet he devised to fatten them, he obtained large quantities of snails, which he then marketed in Rome. His snails set the trend among the Roman upper class, and the practice became popular. Lippinus was an innovator who managed a large company that marketed his snails beyond the Mare Nostrum.[n. 1] In De re coquinaria, one of the complete Roman cookbooks, four recipes based on snails are mentioned.[14] Shells of the edible species Cernuella virgata and Otala lactea have been recovered from the Roman-era city Volubilis, in present-day Morocco. They are a harbinger of the escargot found in modern souks of the country.[15]
Modern Age
[edit]Pope Pius V, who was an avid eater of snails, decided that they had to be considered as fish to continue eating them during Lent, exclaiming: Estote pisces in aeternum! ("you will be fish forever!").[16] In Spain, the custom continued to have continuity as can be seen in the gastronomic literature of that time. In the Libro del arte de cozina by Diego Granado, head chef of the Spanish royal household, a section was dedicated to the snail, explaining its biological characteristics, how to clean it, and various recipes on how to cook it, fry it, etc. This book was published in 1614 in Lleida, a city in western Catalonia famous for its culinary tradition of the snail.[17]
In the stricter Orthodox Church tradition of fasting, snails are still considered fully Lenten, being invertebrates, and are historically and presently popular.[18]
Species
[edit]Not all land snails are edible since many are too small—not worthwhile to prepare and cook—and the palatability of the flesh varies among species.
From the genus Helix:
- Helix lucorum, European snail
- Helix pomatia, Roman snail or Burgundy escargot, is the most consumed species in France
- Helix salomonica
From the family Achatinidae:
- Lissachatina fulica (formerly Achatina fulica), giant African snail, is very popular.
From the genus Cepaea:
- Cepaea nemoralis, grove snail, known as rayado ('striped' snail) in Spain
- Cepaea hortensis, white-lipped snail
From the genus Otala:
- Otala punctata, known as cabrilla in Spain, are bigger
- Otala lactea, Spanish snail
From the genus Pomacea:
- Pomacea canaliculata, apple snail, although native to South America, is widely consumed in Asia and is considered a highly invasive species
- Pomacea urceus, in Colombia and Venezuela, where it originates, is known as guarura
Others:
- Buccinum undatum, common whelk
- Cantareus apertus (formerly Helix aperta), garden snail
- Cornu aspersum (formerly Helix aspersa), common or garden snail, known as petit-gris in France
- Elona quimperiana, known as Escargot de Quimper in France and caracol moteado in the north of Spain
- Littorina littorea, common periwinkle
- Pachychilus sp. are consumed as food amongst the Maya
- Persististrombus latus, known as bilolá in Fang, kolobwidjo in Yoruba and búzio cabra in Cape Verdean Portuguese
Nutrition
[edit]| Nutritional value per | |||
|---|---|---|---|
| Energy | 377 kJ (90 kcal) | ||
2 | |||
| Sugars | 0 | ||
| Dietary fibre | -- | ||
1.4 | |||
16.1 | |||
| |||
| Other constituents | Quantity | ||
| Water | 79.2 | ||
| †Percentages estimated using US recommendations for adults,[19] except for potassium, which is estimated based on expert recommendation from the National Academies.[20] | |||
Snail meat has several benefits compared to other meats, highlighting its low calorie and fat content.[21] It is a source of protein (between 10 and 19%). Nutritional information can vary depending on the snail species and on who performs the nutritional analysis.[n. 2] Even so, it can be said that snails are rich in inorganic nutrients: 82% water, minerals such as magnesium and iron (mainly, but also calcium, phosphorus, potassium, and sodium), in addition to a high percentage of niacin (vitamin B3), since for every 100 g of snail meat, up to 55% of the DRI (in women) and 41% DRI (in men).[2] Snails are a good source of selenium. Of the recommended daily requirement of selenium, the snail provides up to 50% (in women) and 30% (in men).[21]
Snail flesh is a good supply of essential amino acids such as lysine, methionine, and cysteine, which are difficult to get in other sources of protein, according to Adeyeye et al. (2020). Scientists also point out that a variety of vitamins, including vitamins A, E, and B12, are present in snail meat and are crucial for maintaining general health and wellbeing.[22]
Due to high iron content, snails are recommended for consumption by people suffering from iron-deficiency anemia.[23] The fat content is low, but provides beneficial omega-3 fatty acids.[21]
Culinary use
[edit]Cleaning
[edit]Before use in the kitchen, snails must be cleaned to remove impurities.[2] The cleaning process (called purgado in Spanish) consists of leaving them alive for several days without eating, or only eating flour. The flour method is a homemade resource to clean the animal's digestive tract.[24] Formerly in Spain, snails were hung from mesh bags from which they could not escape. Snail chef Morell i Bitrià (1999) recommends not giving them anything to eat for at least eight days (ideally ten or twelve) and then washing them well. Snails that die during the purging process should be disposed of.[25]
Preparation
[edit]Snail slime should be removed with as many washes of water as possible, in a colander under running water or in a saucepan. Again they are washed, this time with salt water, which helps cut through the slime.[24] After being cleaned and washed several times, they are transferred to a pot with cold water and salt, and when they emerge from their shells, the heat is raised to the maximum, and they are cooked for approximately a quarter of an hour. After this, they are served in the chosen stew, sauce, or recipe. This intermediate action is popularly known as engañar ("cheating") the snail in Spain, since when they notice a certain heat, they come out of their shells, and once outside the flame is raised so that they die at that moment.[26]
Consumption
[edit]
In bars where snails are offered as a tapa, it is common for them to be served with toothpicks, as this is the typical rustic utensil for eating snails.[27] A serving commonly ranges between 25 and 30 snails.[5] In haute cuisine-style catering, snails are consumed by grasping the shell with a pince à escargot and extracting the snail with a fork called fourchette à escargot.
On a culinary level, they can be cooked in many ways: stews, baked, a la gormanta, a la brutesque. In the cuisine of Lleida, they are an ingredient in many traditional dishes, in many cases mixed with other meats such as pig's feet, rabbit, chicken, lobsters and prawns, etc.[5]
By region
[edit]African Guinea
[edit]
People in Cameroon, Ghana, Nigeria, and other countries in the area are used to eating African varieties of snail, which are larger. Typical of Equatorial Guinea is a giant sea snail called bilolá (Persististrombus latus), eaten stewed or sautéed, which in Cape Verde is known as búzio cabra, and is grilled on skewers. And is known as Igbin amongst the Yoruba of western Nigeria
Mediterranean Basin
[edit]
There is a tradition of consuming snails in Andorra, Spain, France, Italy, and Portugal on the European side and Algeria, Morocco, and Tunisia on the African side. Cornu aspersum is the most widespread species in the Mediterranean basin, the Iberian Peninsula, and the French Atlantic coast.
In French cuisine, snails are typically purged, killed, shelled, and cooked (usually with garlic butter, chicken stock or wine), and then placed back into the shells with the butter sauce and additional ingredients, such as garlic, thyme, parsley, or pine nuts. Special tongs for holding the shell and forks for extracting the meat are typically provided. Escargot is served on indented metal trays with places for six or 12 snails.
In Cretan cuisine, the snails are first boiled in white wine with bay leaves, celery, and onion and then coated with flour and fried with rosemary and vinegar.
In Maltese cuisine, snails (Maltese: bebbux) of the petit gris variety are simmered in red wine or ale with mint, basil and marjoram. The snails are cooked and served in their shells.
In Moroccan cuisine, snails also called Ghlal, are a popular street food. They are cooked in a jar filled with hot water, special spices, and herbs. After cooking, Moroccan snails are served in small bowls with broth and consumed hot. Moroccan snails are mostly enjoyed during winter as they are believed to be beneficial for health, especially when dealing with the common cold or rheumatism.[28]
A city known for its snail culture is the town of Lleida, in the north-Spanish region of Catalonia, where the L'Aplec del Cargol festival has been held since 1980, receiving some 300,000 visitors during a weekend in May.[17]
Snail were eaten periodically in Central-Europe sometimes, as food or medicine. In Hungary for example in Bereg, Ormánság, and Szilágyság (in the latter the Romani people as medicine against labor pains.)[29] [30]
Southeast Asia
[edit]Snails (balitong, siput sedut, heong lor, etc.) are consumed in Cambodia, the Philippines, Indonesia, Laos, Malaysia, Thailand, and Vietnam.
In Indonesia, snails from the rice fields are fried on satay (skewers), a dish known as sate kakul, or grilled Tondano's sate kolombi.
In West Java, snails from the rice fields are called tutut and are eaten with various sauces and curries.
South Asia
[edit]
Ghonghi is commonly consumed in the Terai region in Nepal. Ghongis are served with rice and have been a staple food of the indigenous people of Terai for ages.[31][32]
Northeast India (states of Manipur, Tripura and Nagaland). In Nagaland, snails are prepared with axone and pork meat, especially fats. Locally it is called 'hamok.'[33] In Manipur, they are called 'tharoi'.[34]
North India (states of Uttar Pradesh and Bihar). In Bihar, especially in Mithila region, they are called 'doka', at other places in Bihar and eastern Uttar Pradesh, they are called 'ainthi.' They are boiled and the meat is extracted to cook a curry, typically eaten with rice.
Other regions
[edit]- A growing demand in South America, in particular, Argentina, Chile, Peru, and Uruguay.[35]
- Snails are consumed by the Romani people in Europe.[36] Snail soup is a Romani delicacy.[37]
See also
[edit]
Notes
[edit]- ^ The story of Fulvius Lippinus is documented in the Rerum rusticarum libri III (chapters XII and XIV) by Marcus Terentius Varro, and a century later in the Naturalis Historia (books VIII and IX) by Pliny the Elder.
- ^ The nutritional information from the USDA database is shown in the nutritional table (it does not indicate which species of snail). Compare to "Calories in Snails (100 g) and Nutrition Facts". FatSecret. (species not indicated). A second USDA study, with different data and without indicating the species, can be consulted here: «Snails, cooked, NS as to cooking method». USDA. And as a reference for this article, the Spanish Ministry of Food data is taken, see Fundación Española de la Nutrición (2019).
External links
[edit]
References
[edit]- ^ "Escargot". Cambridge Dictionary. Retrieved 2022-06-22.
- ^ Jump up to: a b c Fundación Española de la Nutrición (2019). "Caracol de tierra" [Land snail] (PDF). Crustáceos y Moluscos (in Spanish). Ministerio de Agricultura, Pesca y Alimentación: 527–528. Retrieved 2022-02-04.
- ^ Villegas Becerril, Almudena (2014). Cocina española e internacional: arte culinario a través de los productos, recetas e Historia (in Spanish) (1 ed.). Vigo: Ideaspropias. pp. 45–46. ISBN 978-84-9839-470-2. OCLC 898010848.
- ^ Barbieri, Alberto (2018-04-30). "Alimentos: Caracoles, una larga historia de amor y odio". La Vanguardia (in Spanish). Retrieved 2022-05-28.
- ^ Jump up to: a b c Morell i Bitrià 1999, p. 12.
- ^ Harper, Douglas (2016). "Escargot". Online Etymological Dictionary. Retrieved April 9, 2016.
- ^ Jump up to: a b Fernández-Armesto 2004, p. 99.
- ^ Lubell, David (2004a). "Prehistoric edible land snails in the circum-Mediterranean: the archaeological evidence" (PDF). Petits animaux et sociétés humaines. Du complément alimentaire aux ressources utilitaires. XXIVe rencontres internationales d'archéologie et d'histoire d'Antibe. Antibes: Éditions APDCA: 84–85.
- ^ MacKinnon, Michael R. (2002). The excavations of San Giovanni di Ruoti. Volume 3, The faunal and plant remains. Alastair Small, Robert J. Buck. Toronto: University of Toronto Press. ISBN 978-1-4426-8123-1. OCLC 647736476.
- ^ Lubell, David (2004-12-31). "Are land snail a signature for the Mesolithic-Neolithic transition". Documenta Praehistorica. 31: 1–24. doi:10.4312/dp.31.1. ISSN 1854-2492.
- ^ Lubell 2004, p. 4b.
- ^ Li Chi: Book of Rites: An Encyclopedia of Ancient Ceremonial Usages, Religious Creeds, and Social Institutions. University Books. 1967.
- ^ Book of Rites (禮記), "The Pattern of the Family (內則)", 31; quote: (食：蝸醢而菰食，雉羹；……), Legge's translation: "For relishes, snail-juice and a condiment of the broad-leaved water-squash were used with pheasant soup; [...]"
- ^ Villegas Becerril, Almudena (2011). Gastronomía romana y dieta mediterránea: el recetario de Apicio (in Spanish). Bloomington: Palibrio. ISBN 978-1-61764-138-1. OCLC 744601447.
- ^ Hogan, C. Michael. Volubilis, The Megalithic Portal, ed. Andy Burnham (2007) megalithic.co.uk
- ^ Cattaneo-Vietti, Riccardo; Doneddu, Mauro; Trainito, Egidio (2016-02-04). Man and Shell Molluscs in the History. Bentham Science Publishers. pp. 48. ISBN 978-1-68108-225-7.
- ^ Jump up to: a b Morell i Bitrià 1999, p. 5.
- ^ Oberhelman, Steven M. (2020-07-06). Healing Manuals from Ottoman and Modern Greece: The Medical Recipes of Gymnasios Lauriōtis in Context. Walter de Gruyter GmbH & Co KG. ISBN 978-3-11-066443-0.
- ^ Управление по контролю за продуктами и лекарствами США (2024). «Ежедневная ценность на маркировках фактов питания и дополнений» . FDA . Архивировано из оригинала 2024-03-27 . Получено 2024-03-28 .
- ^ Национальные академии наук, инженерии и медицины; Отдел здравоохранения и медицины; Совет по питанию и питанию; Комитет по рассмотрению диетических эталонных потреблений на натрия и калия (2019). Ория, Мария; Харрисон, Меган; Сталлингс, Вирджиния А. (ред.). Диетические эталонные потребления для натрия и калия . Коллекция Национальных академий: отчеты, финансируемые Национальными институтами здравоохранения. Вашингтон, округ Колумбия: Национальная академическая пресса (США). ISBN 978-0-309-48834-1 Полем PMID 30844154 . Архивировано из оригинала 2024-05-09 . Получено 2024-06-21 .
- ^ Подпрыгнуть до: а беременный в «Нарельники доблесть де Караколы» [Пищевая ценность улиток]. Touchstone Snails, Helicicultura Comercial (на испанском). 2017-06-27 . Получено 2022-02-04 .
- ^ Adeyeye, Самуил, мы наше объятие Олалекан; Боладжи, Олусола Тимоти; Абедде, Тилопа Адебусола; Adesina, Managek Olalale (2020-01-01). «Обработка и использование мяса улитки в облегчении недоедания белка в Африке: обзор » Питание и пищевая наука 50 (6): 1085–1 Doi : 10.1108/nfs- 08-2019-0 ISSN 0034-6 S2CID 213550199
- ^ "Караколы" . Алимено (на европейском испанском). 2009-04-27 . Получено 2022-06-21 .
- ^ Подпрыгнуть до: а беременный Sánchez 2017 .
- ^ Cano, Julio César (2004). «Улитки. Ингредиенты, чтобы сделать хорошую улитку». Чарнега кухня (на испанском) (1 изд.). Барселона : GRUP 62. с. 60. ISBN 84-8307-619-5 Полем OCLC 55844574 .
- ^ Cano 2004 , p. 61.
- ^ Гарсия, Марио Коррал (2019-08-25). "Караколы" . Eldiario.es (на испанском) . Получено 2022-05-28 .
- ^ «10 лучших марокканских уличных блюд, которую вы должны попробовать - марокканест» . Марокканская цедра . 2018-09-03 . Получено 2018-09-29 .
- ^ https://mek.oszk.hu/02100/02115/html/1-1305.html
- ^ Gyula ortutay: венгерский этнографический лексикон. Академияй К., 1977-1982 гг Будапешт : .
- ^ «8 популярных этнических продуктов в Непале» . OnlineKhabar . 2021-04-10 . Получено 2022-12-29 .
- ^ «Гонги, деликатесная улитка - босс Непал» . Получено 2024-02-28 .
- ^ Экстраверт, Кесангунуан; Гум, а; Девушка!, любитель книг, мои друзья описывают меня как веселую любовь (2017-07-02). «Рецепт блюдо улитки - стиль Нага - корни и досуг» . Rootsandleisure.com . Получено 2024-02-28 .
- ^ "Tharoi Thongba" . Луктел . 2023-04-23 . Получено 2024-02-28 .
- ^ «Улитка в гастрономии » . Кухня и вино (на европейском испанском). 2016-10-25 . Получено 2022-06-21 .
- ^ Мы - римени народ . п. 80
- ^ Гоче Николовски. Вкус цыган (цыганская) кухня .
Библиография
[ редактировать ]- Морелл и Битри, Джозеп Ма. (1999). Кухни улитки (в каталонском языке). Lleida : Farmers Publishers. ISBN 84-7935-574-3 Полем OCLC 807889324 .
- Санчес, Энрике (2017-09-14). «Как очистить улиток » . YouTube Канал Андалуция кухня (1:55 мин) . Получено 2022-02-03 .