Trying a dish from a foreign country is one thing, but have you ever wanted to know what the countries average diet might consist of? This article gives us a sample of Peter Menzal’s book Hunary Planet, where he explores…
Category: Culture
Food Matters
We all need to eat but how many of us are concerned where the food comes from and what we actually put into our bodies? The amount of people in this planet is growing and growing every year and many have estimated that Earth has already way over the maximum capacity.
The growing amount of people has led to mass production of food: the cheaper we can get it the better.
One of the most worrying side effects of this, for me at least, if what we let our children to eat. Schools spend less and less money for food served in schools. Unfortunately, this means that the food is mostly processed in many countries. In Finland we are privileged to have a lunch everyday free of charge. The food is always prepared at the site and it is never pizzas or burgers.
I was browsing the Internet about this topic and found this very inspiring video about Birke Beahr, an 11-year-old boy, who is concerned about how food is marketed to children and is very interested in sustainable and organic farming practices.
The Best Kind of Food is Local Food
I think it is safe to say that one of the biggest food movements right now is towards local foods. People are realizing the benefits that buying local have on their local farmers, the economy and their overall health. A…
Students Study More Than Textbooks
Cooking for one or cooking on a specific budget can be challenging for young adults who have just ventured away from their family’s dining services or the one they paid for in their college dorms. Not to mention, cooking healthy…
Jewish cookbook survived Holocaust
A cookbook recently purchased by a Maryland woman provides a lens to mid-twentieth-century Jewish cooking. The book is a rare find in that it came out of the holocaust, and contains a handwritten recipe, indicating it was a personal possession.…
Bolivia Misk’i Mikuhna
Andean Flavor Printed in 2004, is one of the best cooking books that represent the ethnicity of the native Bolivians.
Bolivia Misk’i Mikuhna (Tasty Bolivian food in Quechua). Where the magic flavor of their spicy food, the color of the pictures, the history behind its recipes will transport you back to incas imperium.
This cookbook was written by one of the most famous Bolivian Chefs Magaly Sarmiento De Dupleich.
If you ever get to visit Bolivia your will find that every region has its own type of food, as the climate ranges with the altitud the food changes with altitude as well. In the region with the Andes mountains you will find food to comfort “the cold” lots of carbs, different types of potatoes, rice, and noodles; the people there are more conservative and serious, They love spicy food so a easoning called “llajwa” is a must!
It is a whole different story if you go to the tropical area you will taste amazing dishes that are mostly made with fresh fruits and vegetables. Fresh fish, beef are always part of their dishes. People there are outgoing love music, they like dishes that feel refreshing.
What both areas have in common is a pasty like food called “Saltena”. This delicious food could be filled with chicken, beef, pork, potatoes, pees; they come different levels of heat (spicy).
Bolivia is a great place to go but if you really want to taste the differences of food in each region you will need to stay there at least a month.
Sexism Seeping Into The Food Industry
Time magazine has posted a very controversial article about “The Gods of Food,” and has ruffled up many female feathers in the process. In their list of the top 13 Food Gods, only 4 women get mentioned, none of whom are chefs. That is only the tip of the iceberg when it comes to ignoring the female food talent. The Huffington Post published an article in response where female chefs speak their mind about sexism in the food workplace, and they aren’t the only ones responding. Emily Shire, from The Week, also gives her own opinion to the flawed representation and total ignorance of Time Magazine.
Renaissance of Canning
It seems the lost art of pickling and canning has found a home in American kitchens. In the spirit of eating local and seasonal produce, canning helps the thrifty consumer stock the pantry. This process is a strong connection to to our…
Oh, Sweet Basil Reinventing Dinner For the Everything-Woman
Oh, Sweet Basil is a food blog/website that claims to reinvent the idea of family dinner. Like many food blogs, it was created by a mother. One look and you can tell that the website is not just a hobby…
High Culture and Hunger
The idea ThinkFoodGroup raises some interesting questions about the relationship between first-world and third-world food practices. Award-winning Chef José Andrés markets his high-end culinary creations along with a platform of education and advocacy in the form of organizations such as http://www.worldcentralkitchen.org. His mission, “To change the world with the power of food.” His restaurants are advertised as “telling a story of a culture through food.” Check out the high production value of this “food preparation” video. How might we think about the relationship between these different projects and what they represent?