Monthly Archives: December 2011

Maple Syrup Paintings

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Painting number 13 of the 50 Paintings for 2012 goal, now available in two “grades” as a standard greeting card or museum-quality fine art print– rolled, under glass or on canvas.

Photography Prints

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Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species such as the bigleaf maple. In cold climates, these trees store starch in their trunks and roots before the winter; the starch is then converted to sugar that rises in the sap in the spring. Maple trees can be tapped by boring holes into their trunks and collecting the exuded sap. The sap is processed by heating to evaporate much of the water, leaving the concentrated syrup.

Maple syrup was first collected and used by aboriginal people of North America. The practice was adopted by European settlers, who gradually improved production methods.

Both maple syrup and maple sugar were used during the American Civil War and by abolitionists in the years prior to the war because most cane sugar and molasses were produced by Southern slaves.

Technological improvements in the 1970s further refined syrup processing. The Canadian province of Quebec is by far the largest producer, responsible for about three-quarters of the world’s output; Canada exports more than C$145 million (approximately US$141 million) worth of maple syrup per year. Vermont is the largest producer in the United States, generating about 5.5 percent of the global supply.

Maple products are considered emblematic of Canada, in particular Quebec, and are frequently sold in tourist shops and airports as souvenirs from Canada. The sugar maple’s leaf has come to symbolize Canada, and is depicted on the country’s flag. Several US states, including New York and Vermont, have the sugar maple as their state tree. A scene of sap collection is depicted on the Vermont state quarter, issued in 2001.

Maple syrup is graded according to the Canada, United States, or Vermont scales based on its density and translucency. Sucrose is the most prevalent sugar in maple syrup. In Canada, syrups must be at least 66 percent sugar and be made exclusively from maple sap to qualify as maple syrup. In the United States, a syrup must be made almost entirely from maple sap to be labelled as “maple”.

The basic ingredient in maple syrup is the sap from the xylem of sugar maple or various other species of maple trees. It consists primarily of sucrose and water, with small amounts of other sugars such as fructose and glucose. Organic acids, the most notable one being malic acid, make the syrup slightly acidic. Maple syrup has a relatively low mineral content, consisting largely of potassium and calcium, but also contains nutritionally significant amounts of zinc and manganese. Maple syrup also contains trace amounts of amino acids, which may contribute to the “buddy” flavour of syrup produced late in the season, as the amino acid content of sap increases at this time. Additionally, maple syrup contains a wide variety of volatile organic compounds, including vanillin, hydroxybutanone, and propionaldehyde. It is not yet known exactly which compounds are primarily responsible for maple syrup’s distinctive flavour.

Maple syrup and its various artificial imitations are widely used as toppings for pancakes, waffles, and French toast in North America. They can also be used to flavour a variety of foods, including fritters, ice cream, hot cereal, and fresh fruit. It is also used as sweetener for granola, applesauce, porridge, baked beans, candied sweet potatoes, winter squash, cakes, pies, breads, ice cream, tea, coffee, and hot toddies. Maple syrup can also be used as a replacement for honey in wine (mead).

(Visit Wikipedia for the complete original article on Maple Syrup.)

Hot Chili Pepper Molecule Painting

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Painting number 12 of the 50 Paintings for 2012 goal, now available as a standard greeting card or museum-quality fine art print– rolled, under glass or on canvas.

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Chili pepper (also chile pepper or chilli pepper, from Nahuatl chilli) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India, Malaysia and other Asian countries is just chilli without pepper.

Chili peppers originated in the Americas. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine. Chili peppers have been a part of the human diet in the Americas since at least 7500 BC. There is archaeological evidence at sites located in southwestern Ecuador that chili peppers were domesticated more than 6000 years ago, and is one of the first cultivated crops in the Central and South Americas that is self-pollinating.

Christopher Columbus was one of the first Europeans to encounter them (in the Caribbean), and called them “peppers” because they, like black and white pepper of the Piper genus known in Europe, have a spicy hot taste unlike other foodstuffs. Upon their introduction into Europe chilis were grown as botanical curiosities in the gardens of Spanish and Portuguese monasteries. But the monks experimented with the chilis’ culinary potential and discovered that their pungency offered a substitute for black peppercorns, which at the time were so costly that they were used as legal currency in some countries.

The substances that give chili peppers their intensity when ingested or applied topically are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids. This painting represents a capsaicin molecule.

When consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and release of endorphins.

The “heat” of chili peppers was historically measured in Scoville heat units (SHU), which is a measure of how much a chili extract must be diluted in sugar syrup before its heat becomes undetectable to a panel of tasters. Bell peppers rank at 0 SHU, New Mexico green chilis at about 1,500 SHU, jalapeños at 2,500–5,000 SHU, and habaneros at 300,000 SHU. The modern commonplace method for quantitative analysis of SHU rating uses high-performance liquid chromatography to directly measure the capsaicinoid content of a chili pepper variety. Pure capsaicin is a hydrophobic, colorless, odorless, and crystalline-to-waxy solid at room temperature, and measures 16,000,000 SHU.

Psychologist Paul Rozin suggests that eating chilis is an example of a “constrained risk” like riding a roller coaster, in which extreme sensations like pain and fear can be enjoyed because individuals know that these sensations are not actually harmful. This method lets people experience extreme feelings without any risk of bodily harm.

Eating chili is viewed as a warrior’s ritual in Japan because of its spicyness that gives individual fear and mental block. By forcing themselves to eat chili, warriors’ mental state gets stronger and may even feel invincible when stepping onto the battlefield. Eating chili has been a popular practice among the karate athletes who use it to strengthen their minds and determination.

(Visit Wikipedia for the complete original article on Chili Pepper.)

Cola Painting

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Painting number 11 of the 50 Paintings for 2012 goal, now available as a standard greeting card or museum-quality fine art print– rolled, under glass or on canvas.

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Cola is a carbonated beverage that was typically flavored by the kola nut as well as vanilla and other flavorings, however, some colas are now flavored artificially. It became popular worldwide after druggist John Pemberton invented Coca-Cola in 1886. His non-alcoholic version of the recipe was inspired by the Coca Wine of pharmacist Angelo Mariani, created in 1863; it still contained cocaine. Coca-Cola is a major international brand, and is associated with the United States. It usually contains caramel color, caffeine and sweeteners such as sugar or high fructose corn syrup.

Despite the name, the primary flavoring ingredients in a cola drink are sugar, citrus oils (from oranges, limes, or lemon fruit peel), cinnamon, vanilla, and an acidic flavorant. Manufacturers of cola drinks add trace ingredients to create distinctively different tastes for each brand. Trace flavorings may include nutmeg and a wide variety of ingredients, but the base flavorings that most people identify with a cola taste remain vanilla and cinnamon. Acidity is often provided by phosphoric acid, sometimes accompanied by citric or other isolated acids. Many cola drink recipes are maintained as corporate trade secrets, notably Coca-Cola.

Other popular cola drinks in North America include Pepsi and Royal Crown (RC) Cola.

(Visit Wikipedia for the complete original article on Cola.)

SALE: $5 off Heart Shaped Box Valentines

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Heart Shaped Box was derived from a sketch of a valentine heart that turned into two people in a passionate embrace. If you look closely you can still see the heart shape in their hips and crossed legs.

The 10-packs of Valentine cards are $5 off through Valentine’s Day and the 25 packs are discounted for wholesale orders (SRP $4.95 ea).

“Heart Shaped Box” comes in three styles.

Original:

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Dirty Pink:

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Passionate Bold:

Art Prints

Saint Valentine’s Day, commonly shortened to Valentine’s Day, is an annual commemoration held on February 14 celebrating love and affection between intimate companions. The day is named after one or more early Christian martyrs named Saint Valentine, and was established by Pope Gelasius I in 496 AD. It was deleted from the General Roman Calendar of saints in 1969 by Pope Paul VI. It is traditionally a day on which lovers express their love for each other by presenting flowers, offering confectionery, and sending greeting cards (known as “valentines”). The day first became associated with romantic love in the circle of Geoffrey Chaucer in the High Middle Ages, when the tradition of courtly love flourished.

Modern Valentine’s Day symbols include the heart-shaped outline, doves, and the figure of the winged Cupid. Since the 19th century, handwritten valentines have given way to mass-produced greeting cards.

Though popular modern sources link unspecified Greco-Roman February holidays alleged to be devoted to fertility and love to St. Valentine’s Day, Professor Jack Oruch of the University of Kansas argued that prior to Chaucer, no links between the Saints named Valentinus and romantic love existed.

In the ancient Athenian calendar the period between mid-January and mid-February was the month of Gamelion, dedicated to the sacred marriage of Zeus and Hera. In Ancient Rome, Lupercalia, observed February 13–15, was an archaic rite connected to fertility. Lupercalia was a festival local to the city of Rome. The more general Festival of Juno Februa, meaning “Juno the purifier “or “the chaste Juno”, was celebrated on February 13–14. Pope Gelasius I (492–496) abolished Lupercalia.

In 1797, a British publisher issued The Young Man’s Valentine Writer, which contained scores of suggested sentimental verses for the young lover unable to compose his own. Printers had already begun producing a limited number of cards with verses and sketches, called “mechanical valentines,” and a reduction in postal rates in the next century ushered in the less personal but easier practice of mailing Valentines. That, in turn, made it possible for the first time to exchange cards anonymously, which is taken as the reason for the sudden appearance of racy verse in an era otherwise prudishly Victorian.

Paper Valentines became so popular in England in the early 19th century that they were assembled in factories. Fancy Valentines were made with real lace and ribbons, with paper lace introduced in the mid-19th century. In the UK, just under half of the population spend money on their Valentines and around 1.3 billion pounds are spent yearly on cards, flowers, chocolates and other gifts, with an estimated 25 million cards being sent. The reinvention of Saint Valentine’s Day in the 1840s has been traced by Leigh Eric Schmidt. As a writer in Graham’s American Monthly observed in 1849, “Saint Valentine’s Day… is becoming, nay it has become, a national holyday.” In the United States, the first mass-produced valentines of embossed paper lace were produced and sold shortly after 1847 by Esther Howland (1828–1904) of Worcester, Massachusetts.

Her father operated a large book and stationery store, but Howland took her inspiration from an English Valentine she had received from a business associate of her father. Intrigued with the idea of making similar Valentines, Howland began her business by importing paper lace and floral decorations from England.

Since the 19th century, handwritten notes have given way to mass-produced greeting cards. The mid-19th century Valentine’s Day trade was a harbinger of further commercialized holidays in the United States to follow.

In the second half of the 20th century, the practice of exchanging cards was extended to all manner of gifts in the United States. Such gifts typically include roses and chocolates packed in a red satin, heart-shaped box. In the 1980s, the diamond industry began to promote Valentine’s Day as an occasion for giving jewelry.

The U.S. Greeting Card Association estimates that approximately 190 million valentines are sent each year in the US. Half of those valentines are given to family members other than husband or wife, usually to children. When you include the valentine-exchange cards made in school activities the figure goes up to 1 billion, and teachers become the people receiving the most valentines. In some North American elementary schools, children decorate classrooms, exchange cards, and are given sweets. The greeting cards of these students sometimes mention what they appreciate about each other.

(Visit Wikipedia for the complete original article on Valentine’s Day.)

Cinnamon Molecule Painting

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Painting number 10 of the 50 Paintings for 2012 goal, now available as a standard greeting card or museum-quality fine art print– rolled, under glass or on canvas.

Art Prints

Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. Cinnamon trees are native to South East Asia, and its origin was a mystery to Europeans until the sixteenth century.

Cinnamon bark is widely used as a spice. It is principally employed in cookery as a condiment and flavoring material. It is used in the preparation of chocolate, especially in Mexico, which is the main importer of true cinnamon. It is also used in many desserts recipes, such as apple pie, donuts, and cinnamon buns as well as spicy candies, tea, hot cocoa, and liqueurs. True cinnamon, rather than cassia, is more suitable for use in sweet dishes. In the Middle East, it is often used in savory dishes of chicken and lamb. In the United States, cinnamon and sugar are often used to flavor cereals, bread-based dishes, and fruits, especially apples; a cinnamon-sugar mixture is even sold separately for such purposes. Cinnamon can also be used in pickling. Cinnamon bark is one of the few spices that can be consumed directly. Cinnamon powder has long been an important spice in Persian cuisine, used in a variety of thick soups, drinks, and sweets. It is often mixed with rosewater or other spices to make a cinnamon-based curry powder for stews or just sprinkled on sweet treats. It is also used in sambar powder or BisiBelebath powder in Karnataka, which gives it a rich aroma and tastes unique. It is also used in Turkish cuisine for both sweet and savory dishes.

Its flavor and odor are due to an aromatic essential oil, Cinnamaldehyde. Its molecular structure is depicted in this painting. The essential oil of cinnamon bark is about 9.0% cinnamaldehyde. This oil is prepared by roughly pounding the bark, macerating it in seawater, and then quickly distilling the whole. This pale yellow viscous liquid occurs naturally in the bark of cinnamon trees and other species of the genus Cinnamomum.

The most obvious application for the organic compound cinnamaldehyde is as flavoring in items like chewing gum, ice cream, candy, and beverages. It is also used in some perfumes of natural, sweet, or fruity scents. Almond, apricot, butterscotch, and other aromas may partially employ the compound for their pleasant smells. Cinnamaldehyde can be used as a food adulterant; powdered beechnut husk aromatized with cinnamaldehyde can be marketed as powdered cinnamon.

Cinnamon has been known from remote antiquity. It was imported to Egypt as early as 2000 BC, but those who report that it had come from China confuse it with cassia.

The Hebrew Bible makes specific mention of the spice many times: first when Moses is commanded to use both sweet cinnamon and cassia in the holy anointing oil; in Proverbs where the lover’s bed is perfumed with myrrh, aloes, and cinnamon; and in Song of Solomon, a song describing the beauty of his beloved, cinnamon scents her garments like the smell of Lebanon. Cinnamon was a component of the Ketoret which is used when referring to the consecrated incense described in the Hebrew Bible and Talmud. It was offered on the specialized incense altar in the time when the Tabernacle was located in the First and Second Jerusalem Temples. The ketoret was an important component of the Temple service in Jerusalem.

It was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and even for a god: a fine inscription records the gift of cinnamon and cassia to the temple of Apollo at Miletus. Though its source was kept mysterious in the Mediterranean world for centuries by the middlemen who handled the spice trade, to protect their monopoly as suppliers, cinnamon is native to Malabar Coast of India, Sri Lanka, Burma and Bangladesh. It is also alluded to by Herodotus and other classical writers. It was too expensive to be commonly used on funeral pyres in Rome, but the Emperor Nero is said to have burned a year’s worth of the city’s supply at the funeral for his wife Poppaea Sabina in AD 65.

Before the foundation of Cairo, Alexandria was the Mediterranean shipping port of cinnamon. Europeans who knew the Latin writers who were quoting Herodotus knew that cinnamon came up the Red Sea to the trading ports of Egypt, but whether from Ethiopia or not was less than clear. When the Sieur de Joinville accompanied his king to Egypt on crusade in 1248, he reported what he had been told—and believed—that cinnamon was fished up in nets at the source of the Nile out at the edge of the world.

Through the Middle Ages, the source of cinnamon was a mystery to the Western world. Marco Polo avoided precision on this score. In Herodotus and other authors, Arabia was the source of cinnamon: giant Cinnamon birds collected the cinnamon sticks from an unknown land where the cinnamon trees grew and used them to construct their nests; the Arabs employed a trick to obtain the sticks. This story was current as late as 1310 in Byzantium, although in the first century, Pliny the Elder had written that the traders had made this up in order to charge more.

The first mention of the spice growing in Sri Lanka was in Zakariya al-Qazwini’s Athar al-bilad wa-akhbar al-‘ibad (“Monument of Places and History of God’s Bondsmen”) in about 1270. This was followed shortly thereafter by John of Montecorvino, in a letter of about 1292.

(Visit Wikipedia for the complete original article on Cinnamon.)