骨头汤

choi

Julia Moskin, 不可思议，骨头汤成流行饮品. 纽约时报中文网, Jan 7, 2015
cn.tmagazine.com/food-wine/20150203/t03broth/

, which is translated from

Julia Moskin, Beef, Bone, Broth; Nourishing stocks pop up on menus and replaces caffeine in the cups of Americans on the run. New York Times, Jan 7, 2015 (in the front page of the weekly Food section).
cooking.nytimes.com/recipes/1017117-beef-bone-broth
("The difference between stock and broth is elusive in the bowl but clearer in the kitchen. Many people use the terms interchangeably, but strictly speaking, both broth and stock include bones and meat, but stock has a higher proportion of bones to meat. And to those who have taken up 'broth-ing,' it is the content of the bones — including collagen, amino acids and minerals — that is the source of its health benefits. Extracting the nutrients from bones is accomplished through long cooking and by adding some acid to the pot, like vinegar, wine or a bit of tomato paste, which loosens and dissolves the tough bits")

My comment:
(a) “'We were full-on Cantonese,” Ms [Michelle] Tam said, explaining that a light soup with herbs and perhaps a vegetable or two * * * act as a digestive, a palate cleanser and a drink."
(i) full-on (adj): "COMPLETE, FULL-FLEDGED"
www.merriam-webster.com/dictionary/full-on
(ii) digestive (n): "an aid to digestion especially of food"
www.merriam-webster.com/dictionary/digestive

(b) "Today, Ms Tam writes and illustrates the popular Nom Nom Paleo blog, one of many sources devoted to Paleo eating, the diet du jour that is an exercise in eating 'like our ancestors,' as adherents describe it, by which they mean the hunter-gatherers of the late Stone Age."
(i) nom (interjection, verb): "used to denote eating, or enjoyment of eating"
en.wiktionary.org/wiki/nom
(ii) What's the Paleo Diet? Nom Nom Paleo, undated
nomnompaleo.com/paleo101
("is based on the notion that for optimal health, modern humans should go back to eating real, whole unprocessed foods that are more healthful than harmful to our bodies")

(c) "the chef Marco Canora, who has just opened Brodo, a storefront window in the East Village attached to his restaurant, Hearth, where three different flavorful broths are dispensed in paper cups"

Italian English dictionary
brodo (noun masculine): "broth"
(d) "Korean seolleongtang [hanja: 雪濃湯, due to white color of the beef (always bovine) - bone broth] and Japanese tonkotsu 豚骨 [ie 猪骨汤 in Chinese] are broths that are thick and creamy with fats and myoglobin from bone marrow. In France, there are strict separations among stocks — light veal, dark veal, raw chicken, roasted chicken — but all of them are ideally of a perfect clarity, clear enough to read the date on a coin at the bottom of the pot, according to French tradition."

Of course we know myoglobin, related to hemoglobin in structure and function, is in skeletal muscle only.
(e) I am not so crazy about bone stock, whose chemical analysis I do not know. Theoretically, however, it is high fat (perhaps that is where the white color comes from), because in adult animals (including humans), bone marrow in long bones is composed of fat mostly (thus looking yellow), in contrast to that of youths which is hematopoietic (blood-making) and looks red.