Friday, January 31, 2020

ヘルシーで満足感あり♪簡単食べるスープのレシピ (2020年2月1日) - エキサイトニュース - エキサイトニュース

 ゴロゴロとした具材のたっぷり入った食べるスープは、それだけでお腹がいっぱいになるくらい食べ応えがありますよね。特に寒い時期はカラダがぽかぽかと温まるのもうれしいポイントです。

今回は食べるスープのメリットとおすすめレシピをご紹介します。

ヘルシーで満足感あり♪簡単食べるスープのレシピ

食べるスープのメリット

ダイエットにおすすめ
具だくさんの食べるスープは、野菜中心にすると1杯50kcal程度、タンパク源を入れても80~100kcal程度です。
カロリーは抑えながらもお腹いっぱいになるので、食事の1品として取り入れたり、食事の前に食べたりすることで、食べ過ぎ予防に役立ちダイエット効果が期待できます。野菜を加熱することで消化がよくなるため、ヘルシーな夜食としてもおすすめできます。

食物繊維をたっぷり摂れる
野菜は加熱することでカサが減るため、たっぷりの量を摂ることができます。
じゃがいも・里芋・かぼちゃなどは糖質が含まれるため他の野菜よりカロリーは高めですが、キャベツや白菜、きのこなどのヘルシーなものを中心にすれば、よりカロリーを抑えたスープを作ることができます。
野菜に含まれる食物繊維には、便秘予防や、血糖値を上げにくくしたりコレステロールを下げてくれたりする効果が期待できます。

作り置きできるので時短になる
まとめて作っておくと、忙しいときでも手軽に野菜をとることができます。カット野菜や冷凍野菜を活用すると、さらに時短ができますよ。
タンパク源として、大豆などの豆や豆腐・エビやあさり・鶏肉や豚肉などを入れれば、それだけでメインのおかずとして立派な1品になります。

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ヘルシーで満足感あり♪簡単食べるスープのレシピ (2020年2月1日) - エキサイトニュース - エキサイトニュース
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恵方巻き、豆、いわし…節分の日に食べる習慣のある食べ物の意味や由来、知ってる? - @DIME

節分というと恵方巻や豆まきのイメージが強いですが、なぜそれらの食べ物を食べる習慣があるのかご存知でしょうか。節分の食べ物の由来を知ることでもっと節分を楽しめるはずです。子どもともっと節分を楽しむために、節分の食べ物について紹介していきます。

そもそも節分って?

お正月が過ぎると一気に世間は節分モードに変わります。子どものときから親しみ深いイベントではありますが、節分がどういう行事なのか知らないまま過ごしている人もいるのではないでしょうか。

節分の食べ物について紹介する前に、節分そのものについて知っておきましょう。

立春の前日

昔は、立夏・立秋・立冬などの季節の変わり目の前日を節分と呼び、春夏秋冬それぞれに節分がありました。今でこそ1月が年始とされていますが、昔は春の始まり『立春』から新しい年が始まるとされていたのです。

その立春の前日にあたる節分の日に、豆まきで鬼(病気)を祓うことで新しい年の健康を願うようになったのが今の節分の始まりです。

厄を祓う風習

今でも行われている豆まきは、昔の人が病気を鬼に見立てて厄を祓う目的から始まったといわれています。

豆まきに福豆が使われているのは、昔から穀物には精霊が宿るとされており、その中でもサイズの大きい大豆には鬼を祓うくらい精霊が宿っていると考えられていたためです。節分では、大豆を炒った福豆が使用されています。

節分の定番の食べ物の意味や由来

節分は鬼退治の豆まきもイベントの一つですが、恵方巻や福豆といった節分ならではの食べ物が食べられるのも醍醐味です。

今では定番として食べられている恵方巻や福豆ですが、節分に食べるのにはきちんとした意味や由来があります。子どもに聞かれたときに答えられるよう、覚えておくとよいでしょう。

黙って丸かじり 恵方巻

節分に食べる恵方巻は、その年の恵方に向かって恵方巻を食べることで病気をせず、幸福が訪れることから、江戸時代末期頃から食べられていました。

もともとは関西を中心に流行していたといわれていて、巻き寿司を食べるのは福を巻き込むからという意味があります。

恵方巻を食べるときは黙って丸かじりするのがルールです。しゃべってしまうと運が逃げてしまうことから、黙って食べるようになりました。

恵方巻は長いので切りたくなりますが、切ってしまうと縁も同時に切れてしまうといわれています。そのまま丸かじりして食べましょう。

年の数だけ食べる 大豆

節分で鬼退治として撒いた福豆は、食べることでより運を強くするといわれています。福豆を食べることで、体内からも病気を追い出すとともに、一年の健康を祈るという意味があるのです。

年の数だけ食べるとされている大豆ですが、実は年の数+1個を食べるとされています。というのも節分を節目に、新しい年が始まるという意味から、1個余分に食べるというわけです。

年齢を重ねると大豆を食べるのが苦しくなる人が増えてくるかもしれませんが、その場合は福茶を飲んでもOKです。

関東・関西の食べ物の違い

節分というと恵方巻と大豆が一般的に有名な食べ物ですが、実は節分にゆかりのある食べ物は他にもあります。例えばイワシです。イワシは焼くと煙が出やすいため、煙で鬼が近寄らなくなることから、イワシを食べるのがよいとされています。

また関東では、けんちん汁も節分に欠かせない食べ物です。寒さをしのぐために食べられており、寒い節分に身体を温める目的で食べられることが多いようです。

関西では節分を年越しと考え、そばを食べる文化がありました。同時に今では貴重なクジラを食べる文化もあり、今でもその文化が残っている地域もあります。

節分の食べ物が手軽にできるレシピ

毎年の恵方巻や福豆に飽きてしまった人のために、節分に向けたレシピを紹介します。簡単に作れるレシピなので、お子さんとも一緒に作って楽しんでみてください。

ラップで作る簡単恵方巻

恵方巻はラップで簡単に作ることができます。7つの具材が主とされている恵方巻ですが、自宅で楽しむ場合はこだわりすぎず、自分の好きな具材を入れて作りましょう。

  1. にんじんを細かくみじん切りにします。
  2. 耐熱皿に鶏ささみ、にんじんをのせてまんべんなくお酒と塩をふって、ラップをかけて3分間電子レンジにかけます。
  3. 卵を溶き、フライパンに流し入れたら、ポロポロになるよう混ぜながら炒めます。
  4. 卵を炒め終わったら、酢飯に混ぜて切りながら混ぜます。
  5. ラップの上に海苔の上に混ぜた酢飯と具材をのせて、具材が動かないよう押さえながら巻いていきます。

一気に巻くのではなく、左右交互にギュッと押さえながら巻いていくときれいに巻くことができます。

大豆を使ったお菓子

節分で使用した大豆が余ったらお菓子にするのがおすすめです。ホットケーキミックスを用意するだけで簡単にクッキーを作れます。

  1. すり鉢に大豆を入れて細かくなるまですりつぶします。
  2. ホットケーキミックスと大豆、バター、きなこを加え、ポロポロした状態になるまで混ぜます。
  3. 豆乳を加えて生地がまとまるまで混ぜ合わせましょう。生地が固まったら10分ほど冷蔵庫で冷やします。
  4. 生地が冷えたらクッキーの形にちぎり、クッキングシートの上に並べます。
  5. 180°に予熱したオーブンで15分焼いたら完成です。

大豆の食感が味わえるクッキーです。簡単に作れるので、おやつ代わりにもよい一品ですよ。

文/編集部

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恵方巻き、豆、いわし…節分の日に食べる習慣のある食べ物の意味や由来、知ってる? - @DIME
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英がEUを離脱、47年間の加盟に幕 通商協議焦点に - 日本経済新聞

英がEUを離脱、47年間の加盟に幕 通商協議焦点に - 日本経済新聞

英首相官邸の壁に投影されたEU離脱へのカウントダウン(31日、ロンドン)=ロイター

英首相官邸の壁に投影されたEU離脱へのカウントダウン(31日、ロンドン)=ロイター

【ロンドン=篠崎健太】英国は31日午後11時(日本時間2月1日午前8時)、欧州連合(EU)から離脱した。EUの前身である欧州共同体(EC)から47年間にわたる加盟国の地位に幕を下ろした。ジョンソン首相は「新たな時代の夜明けだ」と訴え、EUから権限を取り戻す意義を強調した。離脱前と同じ環境が保たれる年末までに、英・EU間で新たな経済・通商関係を築けるかが大きな焦点となる。

EUは母体となった欧州石炭鉄鋼共同体ができた1952年以来、加盟国の数が初めて減った。2度の世界大戦後に出発した欧州統合と拡大の歩みは、重しとなってきた主要国の離反で歴史的な節目を迎えた。

ジョンソン氏は離脱にあたり国民向けの動画メッセージを出し「国家として真の再生と変革の瞬間だ」と語った。16年6月の国民投票から約3年半の曲折を経ての実現に「最も重要なのは終わりではなく始まりだということだ」と述べた。「この国を1つにまとめて前に進めることが私の仕事だ」と強調し、離脱と残留で意見の対立が続く国民に団結を呼びかけた。

激変を避けるための「移行期間」として、20年末までは現状の英・EU関係が保たれる。加盟国とほぼ同じ状況が続くこの間に、英国は新たな将来関係をまとめる必要がある。EU経由で貿易自由化を進めてきた、日本など第三国とも通商協定の再構築が必要だ。移行期間は22年末まで延ばせるが、ジョンソン氏は拒む方針を貫いている。時間切れによる「無秩序な離脱」のリスクは続く。

英政府は離脱前最後の閣議を同日、英北部サンダーランドで開いた。国民投票時に「離脱」多数の結果が最も早く判明した象徴的な地で、ジョンソン氏は「3年半の分断から新たなページをめくる」と力を込めた。今後のEUとの通商交渉に関し、貿易の8割をカバーする自由貿易協定(FTA)を3年以内に結ぶ目標を確認した。

EU加盟国として最後の日を迎え、ロンドンの英国会議事堂前には離脱支持者と反対派がそれぞれ集結した。広場を埋め尽くした市民からは歓声や悲嘆の声が響いた。

世論が激しく分断している状況を踏まえ、英政府は離脱の祝賀ムードの演出を控えた。ジョンソン氏が事前収録のメッセージを出したり、首相官邸の壁に離脱までのカウントダウンを投影したりするにとどめた。一方、EU本部があるブリュッセルでは31日夜、欧州理事会や欧州議会といったEU施設から英国旗がひっそりと降ろされた。

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2020-01-31 23:00:00Z
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Dining at Restaurants Is a Recipe for Unhealthy Eating — How You Can Eat Better - EcoWatch

By Moira McCarthy

  • Researchers say eating at restaurants is generally bad for our overall health.
  • They note that 50 percent of full-service restaurant meals and 70 percent of fast-food meals are of poor dietary quality.
  • Experts say you can avoid unhealthy eating habits at restaurants by checking the menu beforehand and saving a portion of your meal for lunch the next day.

There was a time not so long ago when dining out was a rare treat and most of our meals were prepared at home.


Today, restaurants are lined up along main roads, and fast-food joints are tucked into every corner of our world. We even have the ability to summon just about any kind of food to our couch with the tap of an app.

The result: A solid 20 percent of the calories we consume as a nation comes from some type of restaurant.

Those factors are bad news for the health of people in the U.S., according to a studyTrusted Source published today in The Journal of Nutrition by the Friedman School of Nutrition Science and Policy at Tufts University in Massachusetts.

The study analyzed the dietary selections of more than 35,000 U.S. adults from 2003 to 2016 in the National Health and Nutrition Examination Survey (NHANES) to determine how often they dined at full-service or fast-food restaurants.

The researchers assessed nutritional quality by evaluating specific foods and nutrients in the meals, based on the American Heart Association 2020 Diet Score.

The researchers found that at fast-food restaurants, about 70 percent of the meals Americans consumed were of poor dietary quality.

At full-service restaurants, about 50 percent were of poor nutritional quality.

The researchers also report that less than 0.1 percent of all the restaurant meals consumed over the study period were of ideal quality.

The study authors point out that consumer choice comes into play here, but they add that restaurant choices don't make healthy ordering easy.

"Our findings indicate that major efforts are needed to improve the nutritional quality of meals consumed at U.S restaurants — both what's available on the menu and marketed, and what Americans actually choose," Dariush Mozaffarian, MD, BS, dean of the Friedman School of Nutrition Science and Policy at Tufts University and a co-author of the study, told Healthline.

"Looking at how close or far each meal was from ideal, the biggest problem is actually too few healthy components," he said.

The lowest scores — and the greatest room for improvement — were seen for whole grains, fish and other seafood, and legumes, nuts, and seeds, Mozaffarian says.

"Adding more healthy foods to restaurant meals, while reducing salt, is the biggest opportunity for improving their healthfulness," he said.

Making Quality Food Available

The study results come as no surprise to food entrepreneur Shannon Allen and her husband, former NBA star Ray Allen.

Eight years ago, while driving along a suburban Boston highway and realizing her young son with type 1 diabetes needed to eat quickly, Shannon Allen was faced with the realization that not one of the many restaurants she passed — fast food or otherwise — came close to offering the kind of meals she chooses to feed her children.

In reaction, Allen took action. She formed Grown, a group of organically certified restaurants.

Her goal is to place a healthy spot to eat quickly close enough for anyone to access.

So far, Grown has four locations, including one in the Florida stadium that will host Super Bowl 2020.

Allen agrees personal choice plays a role in ordering, but she places the responsibility squarely on the restaurants themselves.

"I think that for the most part, the food industry is broken," Allen told Healthline. "For some families, it's cost prohibitive to eat real food. Delicious, fresh, nutrient dense, organic ingredients are about three times more expensive than conventional grown ingredients, and it only costs pennies to eat traditional fast food, like burgers, tacos, and fries."

Allen says those choices aren't necessarily a bad thing if they're an occasional meal. However, if that's the only kind of food a person can afford, it will affect their health over time.

"If we lead with what's right, what is real, and what is obvious — that real food made with fresh, organic ingredients should be the right of every family," she said, "now we are really doing something to change busy people's lives for the better."

Getting the Government to Act

Mozaffarian agrees that restaurants must take action, but he adds this problem should be attacked with a societal and governmental effort as well.

He says federal, state, and local governments should reward restaurants that are doing the right thing.

Those officials, for example, can link the Opportunity Zones legislation to healthier menu items, or provide tax or regulatory policy that encourages and lowers the cost of healthier options and eating.

He adds that more messaging is needed to consumers about how critical their food choices are for health and healthcare costs.

"Many chefs are showing that healthier options can taste even better than unhealthy ones. We need more of this innovation," Mozaffarian said.

What You Can Do

So, what's a busy diner to do?

Susan Weiner, MS, RDN, CDE, FAADE, owner of Susan Weiner Nutrition, suggests diners take time to think ahead, study menus, and not fall prey to special "value deals."

"If you're with other people, it's always best to order first," she told Healthline. "You are less likely to be peer influenced."

She also suggests the following:

  • Review the menu before you go to the restaurant so you have a heads-up on the offerings. You can also call in advance to see if food can be prepared in a way that's satisfactory to you.
  • Try to avoid the "upsell" meal deals. Stick to the basics.
  • Your server is your friend. Be kind, and ask for recommendations that would fit your needs.
  • Put some away for lunch tomorrow. Think about how much you would eat at home. Chances are restaurant portions are much larger. Or, share a meal.

Mozaffarian would also like to see the presidential candidates not just take this up as a talking point, but take action on the campaign trail.

"With the 2020 elections in full swing, everyone is talking about healthcare and healthcare costs, but no one is addressing a leading driver: poor food," he said.

"In fact, it sometimes seems like the candidates are trying to outdo each other on the campaign trail by eating the worst food possible. We will never get healthcare costs under control until we fix our food system. This is a leading opportunity for innovation and better health," Mozaffarian said.

Reposted with permission from Healthline. For detailed source information, please view the original article on Healthline.

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恵方巻きの正しい食べ方は?醤油はつける、つけない?立って食べる、座って食べる?素朴な疑問を徹底解説 - @DIME

節分の代名詞「豆まき」と並び、「恵方巻き」が日本の風習として定着してきた。しかし、毎年"なんとなく"恵方巻きを食べている方も多いのではないだろうか。

そこで、本記事では、正しい恵方巻の食べ方について紹介する。今年の節分から"正しい食べ方"ぜひ試してみてほしい。

恵方巻きを食べる日、時間は?

恵方巻は節分、つまり「立春の前日」に食べるのが一般的だ。食べる時間帯については特にルールはないが、家族揃って楽しむなら夜の時間帯がいいだろう。

2020年の節分は

2020年の節分は2月3日(月)。しかし、あまり知られていないが「2月3日=節分」とは限らないことをご存知だろうか。1985年から2020年までは2月3日が節分であったが、実は暦の関係で2021年は2月2日が節分になる。

その年の「恵方」を向いて食べる

恵方巻きは、「その年の恵方を向いて食べる」と良いとされている。恵方とは、福徳を司るとされる「歳徳神(としとくじん)」のいる方角のことで、2020年の恵方は「西南西」。恵方は毎年変わるため、節分の前にその年の方角を確認しておこう。

恵方巻きは口から離さず黙々と食べるべし!

すでに解説したように、「節分の日に」「恵方を向いて食べる」のが恵方巻の基本ルールだが、もう少し詳しい決まりごとがある。

1人1本の恵方巻きを準備する

1本の恵方巻きを家族分に切り分けてしまいがちだが、恵方巻きを切ることは「福、縁を切る」といった意味から、本来は1人1本の恵方巻きを準備するのが良いとされている。最近では小さいサイズの恵方巻きも販売されているため、1人で食べ切れるサイズのものを人数分用意しよう。

無言で一気に食べ切る

「口を離してしまうと福が逃げてしまう」と言われているため、一度食べ始めたら無言で最後まで食べ切るようにしよう。特に食べ切るまでの時間に決まりはないため、ゆっくりでも1人1本を食べ切るようにするのがいいだろう。

願い事を思い浮かべる

恵方巻きは、願い事を思い浮かべながら食べるのが良いとされている。家内安全や健康など、具体的な願い事を思い浮かべながら恵方巻きを食べよう。

恵方巻きの食べ方に関する疑問

ここまでに紹介したものが恵方巻きの基本的なルールだ。しかし、実際に恵方巻きを食べる時には、いくつか疑問が湧いてくる。ここでは、その疑問に対する回答を紹介する。

醤油はつけていいの?

「醤油をつけてはいけない」というルールは存在しないが、丸かじりして最後まで食べ切る以上、「最初の一口」にしか醤油はつけられないだろう。

立って食べる?座って食べる?

恵方巻きを立って食べるか、座って食べるかに関しても特定のルールは存在しない。「お行儀」の点で言えば、座って食べる方がいいだろう。家族全員で、恵方を向きながら食べるのも行事としては面白いかもしれない。

笑いながら食べるの?

「邪気を払う」「笑う門には福来たる」の意味から、「恵方巻きは笑いながら食べる」という説がある。しかし、先述したように願い事をしている間は喋らずに食べるのが基本。「口を離さない」「無言」というルールがあるため、「笑顔で」程度に意識してみるのもいいかもしれない。

恵方巻きの由来は?

最後に、恵方巻きの由来について紹介したい。実は、恵方巻きには「〜年にここで生まれた」と、はっきりとした由来が見当たらない。しかし、「大阪をはじめとした近畿地方が発祥」という説が有力だ。

名前の由来はセブンイレブン?

節分に食べる太巻きは、「恵方寿司」「幸運巻寿司」「招福巻」などのさまざまな呼び方が存在する。「恵方巻き」という名称は、大手コンビニチェーンセブンイレブンが発祥とされ、2000年前後からその名称が全国的に普及したとされている。

下ネタ説は本当?

一部では、「恵方巻き下ネタ説」が取り沙汰されている。遊女が太巻きを男性のアレに見立てて食べていたとする説だが、これは「花街で発祥した」という説から派生したデマ話のようだ。

文/oki

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恵方巻きの正しい食べ方は?醤油はつける、つけない?立って食べる、座って食べる?素朴な疑問を徹底解説 - @DIME
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Coronavirus Panic Buys Into Racist Ideas About How Chinese People Eat - Eater

While panic and fear abound in response to the new coronavirus (2019-nCoV) outbreak that has killed at least 213 people in China and infected more than 9,700 worldwide, there has also been a conspicuous — if not entirely surprising — lack of empathy for those who are suffering most from the virus: the Chinese people who face lockdowns, supply shortages, and a higher chance of contracting the illness.

The outbreak has had a decidedly dehumanizing effect, reigniting old strains of racism and xenophobia that frame Chinese people as uncivilized, barbaric “others” who bring with them dangerous, contagious diseases and an appetite for dogs, cats, and other animals outside the norms of Occidental diets. These ideas, perennially the subtext behind how Chinese people are viewed by the Western gaze, have been given oxygen anew after preliminary reports linked the coronavirus outbreak to a Wuhan wet market where produce and meat are sold alongside livestock and more exotic wildlife like snakes, civet cats, and bamboo rats; and to bats, which are frequent carriers of viruses that cause human disease.

Tabloids like the Daily Mail quickly resurfaced old videos of Chinese people eating bat and mice that had nothing to do with the current outbreak (the bat video, as Foreign Policy’s James Palmer points out, didn’t even take place in China, but the Pacific archipelago of Palau; meanwhile, the “delicacy” shown in the mice video has been debunked; it is not popular or mainstream by any means). People commented “This is not human behaviour” on the articles; on Twitter, searching for anything related to keywords like “China,” “eat,” “virus,” and “food” is enough to bring up an endless scroll of statements that suggest that Chinese people “deserve” the karmic retribution in the form of the deaths and illnesses that the virus has wrought, at least in part because of what they eat.

There are a few threads to untangle in this recent wave of Sinophobia. First, as Palmer writes for Foreign Policy, the supposition that Wuhan’s Huanan Seafood Market is the source of the outbreak has not yet been confirmed. According to a study in the Lancet by Chinese researchers and doctors, more than a third of the earliest known cases of this virus — including the outbreak’s first known case — had no connection to the market. Without more research and evidence, it’s premature to assert definitively that the virus jumped from bat to humans through meat consumption at the market. As Charlie Campbell writes for Time, the “Child Zero” victim of Ebola in West Africa was likely infected via contact with bat droppings, and “MERS was also primarily spread from live camels to humans through association, rather than the eating of camel meat.”

Second, the hypocritical idea that some animals are socially permissible to eat, while others are not, is a belief in one’s own cultural hegemony. American meat companies produced 26.3 billion pounds of beef in 2017; in India, the slaughter or sale of cows is prohibited in multiple states, and has been weaponized by Hindu nationalists against the Muslim minority. Eating horse meat has historic precedence in Europe (including France) and Asia; the appearance of horse tartare on an episode of Top Chef Canada in 2011 was enough to trigger a boycott and mass outrage. Wild game — including deer, squirrel, and feral hogs — are still hunted and eaten in the U.S., a tradition that would surely make residents of some other nations turn up their nose. And that’s not to mention the mass-produced and overly processed junk that has overtaken Americans’ plates, leaving people “simultaneously overfed and undernourished.”

Vice’s Bettina Makalintal puts it perfectly:

In the United States, where we’re used to a limited protein range and a shopping model that puts plastic-wrapped, disembodied animal parts in cold cases at grocery stores, there’s an undercurrent that what people in Asia eat is inherently “weird” and unsettling. When those eating practices are linked, however inconclusively, to health scares—as they are currently—those beliefs become loud rationalizations for dehumanizing Chinese people and treating their lives as less worthy.

Some of the complaints about China’s eating habits are concerned more with the cruelty of select slaughter methods, like the treatment of dogs at the annual Lychee and Dog Meat Festival in Yulin. If the aim is, rightly, ethical and humane treatment of animals, then of course those practices should be eliminated (there are plenty of Chinese people who advocate for better animal welfare), but so too should the relentless U.S. model of intensive farming.

There are legitimate objections to the lack of hygiene and regulations in China’s wet markets and food system that allows for the spread of dangerous pathogens. “The country’s food-safety standards are notoriously bad, despite numerous government-led initiatives to improve them,” Palmer writes for Foreign Policy. “Food scandals are common, and diarrhea and food poisoning are a distressingly regular experience. Markets, like Huanan, that aren’t licensed for live species nevertheless sell them. Workers are undertrained in basic hygiene techniques like glove-wearing and hand-washing. Dangerous additives are commonly used to increase production.”

But, as Palmer points out, these conditions aren’t unique: “It looks, in fact, a lot like the United States did in the past, before muckraking exposés led to the creation of modern regulation systems.” Even today, the U.S. is far from a paragon of food-safety regulations gone right. The routine use of antibiotics in factory farming has helped create drug-resistant bacteria that cause foodborne illnesses. Food recalls have become more common — with E. coli found in lettuce practically every other week — at least in part because “regulations and enforcement mechanisms are not keeping pace with changes in food production,” per Time. Under the Trump administration, regulations have gotten even more lax — a new rule last fall eliminated slaughter-line speed limits and reduced the number of Department of Agriculture inspectors in pork plants.

Chinese people are calling for improved standards and practices. Per Palmer: “Seventy-seven percent of the public ranks food safety as their single biggest concern.” In response to the current outbreak, there’s been an “unusual outpouring of public sentiment against the trade of live animals,” the New York Times reports. “A campaign on Weibo, the social media platform, drew 45 million views with the hashtag #rejectgamemeat.” The government has once again issued a ban on wildlife trade, and leading scientists and many Chinese people are calling for that ban to be made permanent.

A viral outbreak like this undoubtedly requires action, both immediate and in the long term. But fearmongering and callously using rhetoric that suggests that Chinese people — who, it should be made clear, are not one and the same as the Chinese government and the ruling Communist Party — deserve this outbreak as some kind of payback for “barbarian” customs is, at its core, blatant prejudice. Racist memes and unsympathetic language are not just pixels on a screen: the anti-Chinese sentiment is having a very real effect. Businesses have posted signs barring Chinese customers from entry; families overseas are being targeted and asked to quarantine themselves. “The subreddit r/CoronavirusMemes casually jokes about nuking the entire city of Wuhan,” Makalintal reports for Vice.

The coronavirus outbreak, which the World Health Organization just declared a global health emergency, is alarming. A degree of apprehension and caution is perfectly warranted. But it’s telling that sympathy — or any regard, for that matter — for the outbreak’s vast majority of victims in China seems to be in short supply. As if devaluing other humans’ lives will protect your own.

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Takeaway buys Just Eat for $7.8 billion, must wait to merge operations - Reuters

FILE PHOTO: Signage for Just Eat is seen on the window of a restaurant in London, Britain, August 5, 2019. REUTERS/Toby Melville./File Photo

AMSTERDAM (Reuters) - Dutch online food ordering company Takeaway.com on Friday declared its $7.8 billion takeover of British peer Just Eat unconditional, though the two companies still need a competition authority’s approval before merging operations.

Takeaway said in a statement that shares in the combination will begin trading on the London Stock Exchange on Monday, Feb. 3.

But the company said an investigation by Britain’s Competition and Markets Authority (CMA) is still ongoing and the two companies must continue operating under separate management and branding until that is complete.

Takeaway said it expects that to happen on March 5.

The CMA competition investigation centers on whether Takeaway might have re-entered the UK market - which it quit in 2016 - if its takeover of Just Eat had not succeeded. Takeaway says that is not the case.

Just Eat said in a separate statement it is sure the merger will not result in a “significant lessening” of competition in the UK food delivery market, adding that it would fully abide by the CMA’s order and work with it through the investigation.

On Jan. 10, Takeaway claimed victory in its all-stock bid for Just Eat, beating out a rival cash bid from tech investment giant Prosus NV(PRX.AS) after a lengthy battle.

It said on Friday that 92.2% of shareholders have now tendered shares to its offer. Takeaway intends to launch a squeeze out process to acquire the rest.

Just Eat on Tuesday forecast 2019 core earnings of about 200 million pounds ($262.88 million) and said it agreed to partner with McDonald’s in Britain and Ireland, becoming the fast-food chain’s second delivery provider after Uber Eats.

Reporting by Toby Sterling; Additional reporting by Pushkala Aripaka in Bengaluru; Editing by Elaine Hardcastle

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Intuitive eating: The anti-diet, or how pleasure from food is the answer, say its creators - CNN

It's a way of thinking about eating that takes you back to babyhood, when you ate what you wanted for as long as you wanted and when full, turned away.
Intuitively, your baby self knew when you'd had enough, thank you, so you shut your mouth. And you didn't open it to food again until you were hungry.
This is the idea behind "Intuitive Eating," a concept and a book created 25 years ago by registered dietitians Elyse Resch and Evelyn Tribole, but is now experiencing a renaissance.
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"It's a backlash to diet culture. People are getting sick of being told what to do," said Tribole, who has authored nine books on nutrition.
"It's time to let go of a dieting system that is toxic," said Resch, a nutrition therapist who specializes in eating disorders. "The data show that 95% of people who go on diets fail at them, and if they've lost weight, two thirds of them gain even more weight back."
"The only alternative is to start trusting the body and feeling the freedom and enjoyment of food that comes with that," she said.
So forget the word "diet." Intuitive eating teaches you to listen to your body's cues about food, once your mind is free of the "dos and don'ts" of eating.

10 Principles

The scientific mechanism behind intuitive eating is called "interoceptive awareness," or the ability to perceive physical sensations that arise within the body.
"Intuitive eating is really instinct, emotion and thought," Resch said. "It's the instinct, hunger, fullness. What we like, what we don't like. But you also monitor your emotions and your thoughts because the cognitive distortions, the diet myths that are in our culture, can affect our eating."
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Studies show people who are in touch with their body's needs have enhanced wellbeing and quality of life, Tribole said.
"People who score high on intuitive eating have more body appreciation, they enjoy their eating better, they have less disordered eating," such as restrictive eating, meal skipping, chronic dieting, and feelings of guilt and shame about food, Tribole said.
How does one learn -- or relearn -- how to become an intuitive eater? By following 10 basic principles, say Tribole and Resch.

Discover the satisfaction factor

If you aren't experiencing pleasure from the food you eat, then you'll never feel satisfied by eating. Yet many people deny themselves foods that will "hit the spot."
"To me, satisfaction is the guiding force of intuitive eating because if you put your focus on being satisfied, then it's going to inform hunger, fullness and respecting your body, and it's going to inform making peace with food," Resch said.
"Satisfaction is the vehicle to get you to decide to start eating when comfortably hungry, rather than not hungry at all," she adds, while stressing that weight control is not a part of intuitive eating.

Reject the diet culture

This is a key principle in intuitive eating -- rejecting the "toxic" diet culture that says you have to look a certain way in order to be an acceptable person worthy of love and acceptance.
You will never -- ever -- get on a scale while eating intuitively, say Resch and Tribole.
"Weight stigma, which is part of diet culture, basically says there's something wrong with you if you're not conforming to that culturally thin ideal," Resch said. "But what if you are DNA programmed to be in a larger body? It's cruel and toxic to tell people that they need to shrink to conform."
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The danger of dieting, said Tribole, is that it works in the short term. But she added science has shown that within two to five years, the weight comes back -- in spades.
Resch cites a 2012 study of 2,000 twin pairs which found that twins who had dieted at least once were heavier later in life than their non-dieting twins. "Dieting itself may induce a small subsequent weight gain, independent of genetic factors," the study concluded.
Dieting can also lead to dangerous eating behaviors, such self-induced vomiting, binge eating and laxative abuse, she said. In fact, research shows disordered eating is on the rise: A 2019 study found that eating disorders doubled when measured in five year increments between 2000 and 2018.
"Our model is about engaging in healthy behaviors that are sustainable," Tribole said. "Weight is not a behavior. So intuitive eating is all about taking the focus off weight."

Make peace with food

Once you have a "don't eat" sign on a food, Resch said, you'll only want it more.
"The brilliant survival part of our brain recognizes that the organism is in danger and is being starved, and sends out chemicals to get you to overeat emotionally," she said.
To combat this, Tribole suggests listing all the foods you reject or restrict, and then rank them from "scariest" -- what you think is worse for you or makes you gain weight -- to least "scary."
Pick one (maybe the least scary, Tribole suggests) and then a couple of hours after a meal, find a calm, quiet place and eat as much of that food as you like.
"Making peace with food means giving yourself license to eat. There's no judgment. There's no good food, there's no bad food," Resch said.
By bringing out the "peace pipe" with that food, you end its power over you, she said.
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"It will help you make sure that all foods are 'emotionally equivalent,' " Resch said. "They may not be nutritionally equivalent, but they're emotionally equivalent, meaning that you have the same emotional reaction to whatever you eat -- you don't feel guilty or bad about eating something."
Sound too good to be true?
"After a couple of days, all my clients end up with really great balance," Resch said. "They want a salad because that instinct in your body wants balance."

Honor your hunger

Hunger is not the enemy, say Resch and Tribole. It's your body's signal for survival, and thus deserves to be treated with respect. By learning to "honor" your hunger, they say, you can heal your relationship with food -- and learn to trust your body.
A key principle is not waiting until you're ravenously hungry to eat.
"Then you're in that primal hunger, as we call it, where you can't think straight and you just got to get the food in as fast as you can," Resch said.
Signs of hunger may vary from person to person. Some might feel a "subtle gnawing" in the throat or esophagus; other might get sleepy and lethargic; still others might get a headache; or have no signs at all until they begin to eat (and overeat). Those signs can flux when sleep deprived, traveling or stressed at work as well.
Learning your unique signs of hunger will put you on the path to getting back in touch with your body's needs, say Resch and Tribole.

Feel the fullness

Once you've learned how to recognize your hunger, it's time to feel the fullness. That's difficult in a busy culture which encourages eating while working, on our smartphones or driving in the car.
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To counter that, the intuitive eating philosophy recommends making meals "sacred time," as much as possible. The idea, Tribole said, is to create a space free of distraction, including TVs, smartphones and other electronics. Eat sitting down. In the middle of the meal, pause, and ask yourself how you feel -- any signs of fullness?
If that's tough, Tribole has a "3-bite option." After the first bite, check in and see how you feel about the food -- pleasant, unpleasant or neutral? In the middle of the meal, pause for bite two and do the same while checking for signs of fullness. At your last bite check in again and rate your fullness -- does it feel good, bad or neutral?
She even has another tip: Try eating a meal with your non-dominant hand. That's one way to get your mind to pay attention!

Challenge the food police

At some point along the intuitive eating journey, the food police ingrained in your brain will begin to guilt you, say Tribole and Resch. How could it not when you've spent your life in a culture that tells you what is good and bad to eat? Or shames you for the size and shape of your body?
"The psychological part of it is so powerful," Resch said. "We have to be aware of what is accurate thinking and what is distortive thinking by diet culture."
The solution is to say a loud "No!" to those thoughts in your head, she said. If you have trouble, reach out to a trained nutritionist or counselor.

Cope with emotions without using food

Everyone eats for comfort now and again. That's ok, Resch said, and becoming connected with your body will allow you to recognize when you're stress eating or sad eating. That's because you'll realize you're not hungry.
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"We have to be aware of how our emotions may cause us to make different decisions about eating," Resch said. "It's getting to the point where you can separate the emotions of comfort from using food in a destructive way."
Food doesn't fix feelings, Tribole said. Try reaching out to friends and family, taking a walkabout in nature, meditating, even reading or playing with a pet. You could also find a good counselor.
"Talking about your wellness and health can lead to increased physical health and emotional health," Resch said. "And then we just have to really listen to hunger and fullness and get back in tune with that."

Respect your body | Feel the difference | Gentle nutrition

These last three pillars of intuitive eating are broader than just understanding your relationship with food.
"The whole point of intuitive eating is about either healing or cultivating a healthy relationship with food, mind and body," Tribole said. "It's really an inside job. It's listening to what's going on with your entire body."
That means addressing all aspects of health, Resch said: "Enough sleep, stress reduction, work-life balance, exercise that makes you happy, all the things that you do as part of self-care and wellness."
But be careful about embracing the "wellness movement" until you have freed yourself from the diet culture, Resch said.
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"So many people are avoiding certain foods and saying it's for wellness, but really the intent is to change their bodies, she said. "The wellness movement can be a cover for getting thinner.
"Anytime there is a focus on weight loss, it will sabotage the intuitive eating process, " Resch added, "because someone will eat something that is not on the diet and get into that same cycle of, 'I feel bad that I ate it. Now I'm broken it and I'll keep eating it.' "
Resch said it also means rejecting society's negative opinion about your body -- if you have experienced that -- and banishing your own sense of shame. Bodies come in all shapes and sizes.
"I've been in practice 38 years and there are many people who are just absolutely in tune with their bodies, and with eating, and they live in larger bodies," Resch said. "They've been larger all their lives and they are healthy -- great cholesterol, great blood pressure -- cause their bodies are meant to be there."
"The majority of us are born with all of this internal wisdom about eating," Resch said. "We just need to listen to it."

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Las Vegas restaurants guide: Where to eat on and off the Strip - Los Angeles Times

You’ve won the jackpot and all that crazed screaming made you hungry. You will celebrate with a blowout meal at Joël Robuchon, from which, four hours later, you will emerge no longer famished — or wealthy. Yes, at $445 for the full degustation menu, it’s expensive. And yes, it’s worth it. It just feels right: the plush purple banquettes, the Baccarat crystal, the impeccable service, the … framed photo of Nicolas Cage? OK, maybe not that. Then there’s the food: indulgently overstuffed langoustine ravioli in foie gras sauce, Robuchon’s signature mashed potatoes and, naturally, a flawless chocolate souffle with the texture of the inside of a marshmallow just roasted on a campfire. If you’ve got money to roast, go for it. — AC and LKP

3799 S. Las Vegas Blvd., Las Vegas, (702) 891-7925, mgmgrand.mgmresorts.com/en/restaurants/joel-robuchon-french-restaurant.html

Price: 💰💰💰💰

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Which restaurant is Staten Island’s oldest? - SILive.com

STATEN ISLAND, N.Y. -- Which restaurant is the borough’s oldest? If you’ve been following our food coverage in the last few weeks, you’ve noted some interesting discoveries of vintage Staten Island in the restaurant realm.

Just to recap: Earlier this year we traveled to the beautifully refurbished ornate bar at Mac’s Public House in Grant City. It’s a Lincoln Avenue fixture. When O’Henry’s Publick House opened in Tompkinsville last week, co-owner Lisa McFarland proudly showed off its centerpiece -- a handsome wood bar. It was salvaged from The Choir Loft, a bar on Bay Street that lived from the ’70s through the early ’90s. And then there was another nostalgic journeythis January -- a little reminiscing at Adobe Blues with saloonkeeper Jim Stayoch.

The building at 63 Lafayette Avenue, New Brighton, in the early 1980s. Pamela Silvestri

The Adobe building at 63 Lafayette Ave. in New Brighton, as pointed out by Stayoch, has been a restaurant since 1859. It says so on a map rendered when the now Livingston section was called Elliotville. Back then it was a three-story building with a brothel called Cottage Inn. Technically, that makes it the oldest existing structure still functioning as a restaurant.

Oldest restaurants

In the 1960s, the days of Pat McCarthy's at 63 Lafayette Avenue. Pamela Silvestri

The old Sailors at Snug Harbor, referred to as “Snuggies” would drink there, Stayoch noted. But in 1907 there was a fire, and that’s when a flat roof repair shaped the building we now recognize as Adobe Blues. In the mid-'60s, the place became Pat McCarthy’s Tavern, home of the singing waiters. The Tavern begat another rendition of Cottage Inn a century later; Adobe came into play in 1992 with its Southwestern theme. The rest is Staten Island restaurant history.

Recognize the blueprint for the sign? It's been on other renditions of restaurants at the same location. (Staten Island Advance/Pamela Silvestri)

But wait -- there’s more. And it goes back before Leroy Moresco bartended at Lee’s Tavern, a Dongan Hills mainstay, with his namesake. Lee owned the place from 1939 to 1969 (plus he was the proprietor of Harmony Park Restaurant and Picnic Grounds, now the Staten Island Advance property). The Palemine family now owns Lee’s. But that establishment is about 70 years too new for our search for the oldest.

Staten Island Nightlife: Lee's Tavern, the iconic neighborhood bar in Dongan Hills

Diego Palemine Jr., co-owner of Lee's Tavern, Dongan Hills, serves up their famous clam pie. (Staten Island Advance/Carol Ann Benanti) Staff-Shot

Enter Basilio Inn, that sleepy and sweet restaurant at the base of a gravel driveway that closes up each year in winter. (Owner Maurizio Asperti takes time to go back to Italy, since there is no plow access to the restaurant road.)

Basilio Inn was established in 1921. However, the building itself is a carriage house built around 1850, says BaslioInn.com.

The oldest restaurant on Staten Island, established in 1921, is located in that carriage house. It was founded by Italian immigrant Basilio Giovannini.

Basilio Inn is closed for the winter. It will reopen in early April. (Staten Island Advance/Pamela Silvestri)Staff-Shot

Old-timers might remember some of the family members who ran the place -- the late Giovanni, Amedeo and Adelaide. These days, that job rests on Maurizio, who maintains the gardens and fig trees that bloom in the warmer weather.

The bocce ball court at Basilio Inn, South Beach. (Staten Island Advance/Pamela Silvestri) Staff-Shot

And Liedy’s -- it might not be the oldest structure, but it is the longest-running, family-owned drinking establishment in the borough and among those in New York City. Larry Liedy’s clan has run the Richmond Terrace destination for four generations. It opened in 1905.

- Liedy's is a North Shore tavern replete with history and nostalgia for Staten Island. (Staten Island Advance/Pamela Silvestri)(Staten Island Advance/Pamela Si

Historian Pat Salmon told the Advance, ““We see Jacob Liedy listed as a saloon keeper in the 1910 census and as a gardener in the 1920 census (Prohibition was in effect).”

She also determined that Killmeyer’s is the oldest Staten Island tavern.

DINING OUT  Top restaurant picks for eating al fresco on Staten Island

The beer garden at Killmeyer's Old Bavaria Inn, CharlestonStaff-Shot

“The oldest section of the building that today houses Killmeyer’s Old Bavaria Inn dates from around 1845,” said Salmon of the digs at 4254 Arthur Kill Rd. Originally used as a store, Salmon says that Balthazar Kreischer purchased the place in 1855 and sold it to Nicholas Killmeyer in 1859. The Killmeyer’s ran the place until 1947 and it was taken over by the Simonson family, first named Simonson’s Inn and then the Century Inn.

Flip forward to 1995, when Ken Tirado took the place over with two business partners. They called it “Killmeyer’s Old Bavaria Inn.” And, so it lives on the corner of Sharrotts Road with the world’s largest Hummel. That 8-foot, super-sized version of the “The Merry Wanderer” figurine travelled to Staten Island from its former home in Mercer County, N.J. And since 2014 it’s carved out its own history and Tirado’s kept true to his original word of providing the Hummel a “happy home.”

MORE IN FOOD:

New Mac’s Public House invokes Grant City nostalgia with restored bar

O’Henry’s Publick House: A taste of the food in the new Tompkinsville tavern

Bravo Pizza comes to the former Gennaro’s location

How Greek It Is fires up pizza oven

Wasn’t Staten Island supposed to get a Fairway?

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新型コロナウイルス この先どうなる? - NHK NEWS WEB

新型コロナウイルス この先どうなる? - NHK NEWS WEB

新型コロナウイルス この先どうなる?

中国を中心に感染が広がる新型コロナウイルス。WHO=世界保健機関は、「国際的に懸念される公衆衛生上の緊急事態」を宣言しました。日本でもヒトからヒトへの感染が確認され、この先、新型コロナウイルスはどうなっていくのでしょうか?

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2020-01-31 13:49:14Z
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Poke, ramen and Hawaiian barbecue: these 20 Sacramento-area restaurants opened in January - Sacramento Bee

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Poke, ramen and Hawaiian barbecue: these 20 Sacramento-area restaurants opened in January  Sacramento Bee https://www.sacbee.com/food-drink/restaurants/article239700373.html 2020-01-31 13:00:00Z
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5th Street Station welcoming more new restaurants - - CBS19 News

"What we love over here is it's really a walking type of environment so we see a lot of people, especially when the weather is nice, walking by all the different shops,” said Schwartz. “You can taste different cuisines. You have Mediterranean, you have Hawaiian. We specialize in more paninis and finger foods and stuff like that. So I think it's a more unique shopping center unlike any other shopping center in town for sure."

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中国、封じ込め失敗した国の烙印 威信失墜、経済へ打撃拡大 WHO緊急事態宣言 - 産経ニュース

中国、封じ込め失敗した国の烙印 威信失墜、経済へ打撃拡大 WHO緊急事態宣言 - 産経ニュース

中国・武漢の病院で、防護服姿で新型肺炎の患者の手当てをする看護師=1月29日(新華社=共同)
中国・武漢の病院で、防護服姿で新型肺炎の患者の手当てをする看護師=1月29日(新華社=共同)

 【北京=西見由章】世界保健機関(WHO)が肺炎を引き起こす新型コロナウイルスの感染拡大を「国際的に懸念される公衆衛生上の緊急事態」と宣言したことを受けて、中国当局は経済的な影響の拡大に加えて、感染の封じ込めに失敗した国として烙印(らくいん)を押され、国内外で威信が失墜する事態を懸念している。

 中国は2003年に流行した重症急性呼吸器症候群(SARS)への対応で、情報隠蔽(いんぺい)などを理由に国際的な批判を浴びた苦い経験がある。中国外務省の華春瑩(か・しゅんえい)報道官は緊急事態宣言後の声明で「中国政府は最も全面的で厳格な予防・抑制措置をとり、その多くは(宣言の根拠となる)国際保健規則の要求をはるかに超えている」と強調した。感染拡大に対応できない中国が、国際機関から指図を受けたかのような印象は避けたい思惑がのぞく。

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Ooh La La! Fine Westfield Restaurant Chez Catherine Written up in Food & Wine - TAPinto.net

WESTFIELD, NJ — A fine French restaurant on North Avenue is one of the best classics in the country.

So writes Food & Wine in its report “The Best Classic Restaurants in Every State,” which included Chez Catherine as one of five restaurants from New Jersey for its roundup of eateries.

“I’m very humbled … very happy with that because it does prove that at some point, I did something right,” said Stephan Bocket, owner of Chez Catherine, on Thursday. “It came as a surprise for me.”

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Food & Wine described Chez Catherine as an unlikely spot for classic French cooking.

“Chez Catherine probably did not strike skeptics as a place where classic French cooking might thrive for as long as it has, but hey, joke’s on them,” the magazine writes. "Since the 1970s, this has rather quietly been one of the nicest restaurants in the Garden State.”

Initially opened in 1979, the restaurant took on Christine Migton as its executive chef in 2017, Bocket said. Migton has started at the restaurant in 2003.

Bocket said it is all about serving food that is simple, but good. “We try to keep the tradition,” he added.

If you go:

Reservations are taken by phone and online.
Website: www.chezcatherine.com
Address: 431 North Ave. West
Phone: 908-654-4011

 Email Matt Kadosh at mkadosh@tapinto.net | Twitter: @MattKadosh

Read More Westfield NJ Local News

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MORE: Open Gov’t Advocates Balk as Westfield Joins in Call for OPRA ‘Study Commission’

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中国の野生動物取引はどうなる?「なんでも食べる中国人」は神話 - ナショナル ジオグラフィック日本版

中国、深センの野生動物市場で生きた爬虫類や哺乳類を売る人々。中国では54種の野生動物が食用として合法的に取引されている。新型コロナウイルス感染症の流行は生きた野生動物の取引に世界の目を向けさせた。(PHOTOGRAPH BY AFP, GETTY)

 2019年9月、中国、北京近郊の農場の納屋に多数の生きた鳥が隠されているのを、環境保護団体が発見して警察に通報した。

 鳥たちは違法に捕獲されたもので、中国南部の中華料理店や市場に売られることになっていた。警察は約1万羽の鳥を没収して放したが、その中には、シマアオジという絶滅危惧種も含まれていた。シマアオジが近年激減している主な理由は、一部の中国人が好んで食用にしているからだ。

 1月30日に世界保健機関(WHO)が国際的な緊急事態とした新型コロナウイルスの感染拡大が、さまざまな野生動物を売っていた武漢の市場から始まったことで、中国での野生動物の取引に注目が集まっている。

 中国政府は1月26日に、危機が終息するまで野生動物の取引を禁止すると発表した。メディアは市場で売られる痛々しい動物たちの写真や、生きたままスープ鍋で茹でられるコウモリの動画を流して世界中の人々を憤らせ、中国ではだれもが生きた野生動物を買って食べているという印象を作り出している。(参考記事:「すでに数千人が発症か、中国の新型肺炎、疫学者らが発表」

ギャラリー:中国の野生動物取引はどうなる?「なんでも食べる中国人」は神話 写真6点

2019年12月に新型コロナウイルス感染症の流行が始まった中国、武漢の野生動物市場で、市場閉鎖後に生きたサンショウウオを運び去る労働者。(PHOTOGRAPH BY FEATURE CHINA, BARCROFT MEDIA/GETTY)

 しかし、現実はそう単純ではない。広州(中国南東部の1400万の人口を抱える都市で、シマアオジの主な渡り先でもある)では野生動物を食べることはごく一般的だが、北京市民が野生動物を食べることはめったにない。

 実際のところ、多くの中国人は、野生動物を食べる文化に馴染みがない。チャイナデイリー紙などの政府系メディアは、厳しい言葉でこの習慣を批判し、野生動物の取引を永久的に禁止するべきだとする社説を発表している。こうした呼びかけは、国が検閲している微博(ウェイボー)などのSNS上で多数の中国市民によって増幅されており、中国政府がこの流れを後押ししていることを示唆している。

 専門家によると、中国での生きた野生動物の取引の規模ははっきりしない。多くの動物が、食用、医薬品用、記念品用、ペット用に密猟され、違法に輸出入されている。この取引を強力に支えているのは、動物の体の一部に病気を癒やす力があると信じる中国の伝統医学産業だ。(参考記事:「珍しい動物のペットが中国で人気上昇、心配の声も」

ギャラリー:中国の野生動物取引はどうなる?「なんでも食べる中国人」は神話 写真6点

中国の伝統薬に使われるセンザンコウのうろこ。需要は非常に大きく、ヒトを除いて、世界を飛び交う数が最も多い哺乳類だ。(PHOTOGRAPH BY FRITZ HOFFMANN, NAT GEO IMAGE COLLECTION)

 中国政府は、ミンク、ダチョウ、ハムスター、カミツキガメ、シャムワニを含む54種の野生動物について、農場で繁殖させ、食用に販売することを許可している。北京を拠点とするNGO団体で、2019年9月に鳥を救出した中国生物多様性保護・グリーン発展基金会(緑発会)のジョウ・ジンフェン事務総長は、ヘビや猛禽類など、多くの野生動物が密猟されて、国の許可を受けた農場に連れてこられているという。ジョウ氏によると、一部の繁殖業者は、自分たちの動物は保全のために飼育下で合法的に繁殖させたものだと主張しているが、市場やコレクターへの販売も認めているという。

 中国に生きた野生動物を取引する市場がいくつあるのかは不明だが、専門家は、数百に及ぶのではないかと見積もっている。カエルは大衆的で安価な食材です、と言うのは、ヒューメイン・ソサイエティー・インターナショナルの中国政策の専門家で、米ヒューストン大学ダウンタウン校の東アジア政治学教授であるピーター・リー氏だ。一方、ハクビシンのスープ、コブラの揚げ物、熊の手の煮込みなどの高級料理を食べられるのは金持ちだけだと説明する。(参考記事:「ヤマアラシの密猟が横行、狙いは体内の「石」」

 リー氏自身は、子どもの頃からそのような料理は食べたことはないと言う。「両親が野生動物を料理することはなく、家族で野生動物を食べたことは一度もありません。ヘビを食べたこともありませんし、ましてやコブラなんて」

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中国の野生動物取引はどうなる?「なんでも食べる中国人」は神話 - ナショナル ジオグラフィック日本版
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