Many institutions worldwide currently deliver left breast radiotherapy in free breathing mode, mostly due to the unavailability of a Deep Inspiration Breath Hold technique (DIBH). This study aims at ...quantifying the error in dose delivery (compared to treatment plan) due to respiratory motion in free breathing irradiation of left breast or chest wall. Since subfields often consist in small, fine-tuned, highly targeted fields, slight intrafractional target motion may compromise their subtle benefit. Thus we analyzed the respiratory motion effect on target dose coverage, dose homogeneity and left lung dose.
Treatment plans for twenty left breast or chest wall cancer patients previously treated at our center were retrieved and retrospectively planned with the introduction of an appropriate shift in isocenter location to simulate free breathing target motion.
No clinically significant dosimetric changes were found in all twenty cases when breathing motion was accounted for. Changes in target dose coverage (V95%), in target maximum dose (D2%) and in V20Gy lung dose were respectively less than 1.5%, 0.3% and 2.6%.
The findings suggest that breast irradiation in free breathing mode does not undermine the dosimetric merits of the field-in-field technique and does not produce clinically significant dosimetric differences in dose delivery for target and lung compared to plan.
•Breathing has a negligible effect on dose delivery accuracy in breast cancer radiotherapy.•Free breathing during breast radiotherapy treatment does not invalidate the use of field-in-field technique.•The dosimetric error from free breathing breast motion during radiotherapy treatment is clinically negligible.
Melding the rural and the urban with the local, regional, and
global, Levantine cuisine is a mélange of ingredients, recipes, and
modes of consumption rooted in the Eastern Mediterranean.
Making ...Levantine Cuisine provides much-needed scholarly
attention to the region's culinary cultures while teasing apart the
tangled histories and knotted migrations of food. Akin to the
region itself, the culinary repertoires that comprise Levantine
cuisine endure and transform-are unified but not uniform. This book
delves into the production and circulation of sugar, olive oil, and
pistachios; examines the social origins of kibbe, Adana kebab,
shakshuka, falafel, and shawarma; and offers a sprinkling of family
recipes along the way. The histories of these ingredients and
dishes, now so emblematic of the Levant, reveal the processes that
codified them as national foods, the faulty binaries of Arab or
Jewish and traditional or modern, and the global nature of
foodways. Making Levantine Cuisine draws from personal
archives and public memory to illustrate the diverse past and
persistent cultural unity of a politically divided region.
Conclusion ANNY GAUL; ZEINA AZZAM
Making Levantine Cuisine,
12/2021
Book Chapter
The contributors and editors of this volume—an assembly of food writers, historians, anthropologists, and literature scholars—gathered for a workshop on its contents in June 2019. Sitting in a ...seminar room at Georgetown University, we shared and discussed our group of essays on Levantine food in a relatively conventional format. But our conversation also delved into the practical matters of cooking. We talked about the difference between writing recipes for home use versus for a restaurant kitchen and rolled in a table for Antonio Tahhan to explain and serve hayṭaliyya, a milk pudding served with rose ice cream and
The many different ethnic and religious communities in the Muslim Empire all contributed to an exciting blending of culinary traditions in medieval times. The sherbet we know today is a descendant of ...a cold drink, sharab, that was made with fruits such as apricots and peaches, fruit juice, a sweetener such as honey, and ice.
