Taakanon
Taakanon nopo nga roromu di milo akanon i koubasanan do kiharo karbohidrat, lunok, waig om/toi ko' inumon do tulun om nogi dupot montok maganu nutrien/kounsikahan[1].
Kogumuan tinaru nopo nga' haro nasankan koubasanan sondii: koubasanan om pogogonsok di poimbida, kopoguluanan dan koubasan. Ponoriukan kokomoi diti pinungaranan gastronomi [2]. Ponoriukan kokomoi taakanon nopo lohowon sabaagi do sains taakanon.
Roromu di noroitan tolonon do organisma om diasimilasi do sel-sel organisma montok manahak ginoris, popotindohoi kopooposion, toi ko' mongunsub sinunion. Monikid dupot kiwaa woyo pangaangakanan di mogisuusuai montok momogonop kosukupan metabolisme ogingo diolo', kumingkiap montok momogonop pisuk ekologi pointantu id suang konteks geografi pointantu.
Koonuan taakanon[simbanai | simbanai toud]
Osomok no do toinsanan taakano nopo nga' aanu mantad susumuni toi ko' tayam. Om milo noggi poboroson do osomok no oinsanan i poimpasi koumbal poposiliu do taakanon, i akanon sabaagi do diet toi ko' ababayan amal do tongotulun.
Sukuon[simbanai | simbanai toud]
- ↑ McGee, Harold (16 November 2004). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. pp. pp. 792-793. ISBN 0-684-80001-2.
{{cite book}}:|pages=has extra text (help); Check date values in:|date=(help) - ↑ Mead, Margaret (5 Ogos 1997). "The Changing Significance of Food". In Carole Counihan and Penny Van Esterik (Ed.), Food and Culture: A Reader, pp. 11-19. Routledge (UK), ISBN 0-415-91710-7.