Ruud Streefkerk

Part of my 'Cross-section project' is the Onion. Onions are used worldwide in the kitchen as a vegetable and are found in all kinds of shapes and colors. The plant probably originates from Central Asia, although wild specimen have never been found there. Around 3000 BC, the onion was cultivated in China, India, Iran and Afghanistan. From India, it was brought to Greece and Egypt. The pyramid builders were given onions as a ration and in decorations and hieroglyphics in pyramids the onion is frequently depicted. After the introduction by the Romans, the onion quickly became popular as a vegetable in Europe. When cutted, onions have a sharp smell that even stimulates tear production. By cutting them, cells are destroyed which contain the enzyme alliinase, but also sulfur. Consequently sulfuric acid compounds are formed, from which the gas propaanthial-S oxide is released. In contact with the eye fluid, this gas irritates the nerve endings in the eye, causing them to water.