Food Maps

L’artiste néozélandais Henry Hargreaves a travaillé avec la styliste Caitlin Levin et le graphiste Sarit Melmed pour la série « Food Maps ».

Le projet consistait à former des cartographies de différents pays en utilisant des aliments correspondant aux représentations gastronomiques de chaque pays.

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Turmeric: a condiment very healthy

The yellow root of turmeric is commonly used as a flavoring in curries and has one of the most extensive stories of all folk remedies. Currently, modern science has begun to recognize its value.

Turmeric is most commonly used as a colorant, as a spice and as a preservative of food, but the truth is that the turmeric has applications much more profound and radical mainly related with their curative properties.

This condiment, full of color, has been used to treat pain and to parasites. Each time there are more potential uses which are in this food of easy availability, which is found in most supermarkets. It is no secret that today is considered a superalimento which is becoming the main ingredient anti-inflammatory, in the kitchens of all our countries.

Among the properties that it has the turmeric stand out:

Antimicrobial: Helps eliminate microbes since it is a spice that prevents the wounds are infected.

Natural antidepressant: assistance to the disorders associated with depression, sadness or unhappiness. Consume turmeric serves to stimulate the nervous system, immune and in the mood. In addition, increases the production of serotonin, the hormone of happiness.

Relieves the arthritis: to be a natural anti-inflammatory, turmeric helps alleviate the symptoms of pain. Reduces the acidity in the stomach. Turmeric is a natural tonic facilitating digestion.

Benefits for the liver. This spice is protective of the liver and helps eliminate bile stones.

It increases the defenses. It is important to consume it in times of stress or winter to raise the immune system and combat diseases such as influenza virus and strong.

Natural remedy for breathing problems. Turmeric has an action antibronquial and antiinflammatory which helps us to improve when there are conflicts in breathing.

Delicious summer salad recipes.

Shrimp, avocado and roasted corn salad.avocado

 

Berry pistachio spinach salad with berry vinaigrette.blueberry

 

Bok Choy Salad with Spicy Asian Vinaigrette.bok

 

Armenian Cucumber With Heirloom Tomatoes, Spring Onions and Dill.cocumber

 

Apple cranberry walnut salad.colorful_salad

 

 

The everyday superfood salad.everyday_Salad

 

 

Kale and blood orange salad.kale

 

 

Pear, Pomegranate and Spinach Salad.pear

 

Easy asian quinoa slaw.quinoa

 

Quinoa Lentil and Smokey Eggplant Salad.quinoa1

 

 

Roasted butternut squash and red onion with tahini.rosted

 

Blueberry, Nectarine, and Burrata Salad with Maple Balsamic Vinaigrette.salad_2

 

 

Seared Tuna with Chili and Mango Cilantro Ginger Vinaigrettesalad_cool_summer

 

Chioggia Beet, Endive & Quinoa Rainbow Salad.salad_quinoa

 

Vietnamese chicken salad with rice noodles.salad

 

Sriracha Lime Chicken Chopped Salad.salad3

GOURMET CINEMA: ALICE IN WONDERLAND

Last year marked 150 years of this classic of literature, a situation that inspired the chef Paulina Abascal to offer the ritual of tea attendants Glass House Coffee in St. Regis Mexico City.

At 4pm this practice which at first was only a habit of the British aristocracy to become an increasingly common habit in different parts of the world is commemorated.

First, one of the variants of Dammann Frères is selected: white, green, herbal, black and oolong tea. With delicate accents of candy, fruit or flowers surround diners with their aroma to the first approach. Depending on the type of tea requires 3-5 minutes to allow the flavor to mix in the water. Therefore, some hourglasses appear to follow the indication and then the infuser is removed so that the leaves do not embitter.

5 assiettes mexicaines seulement pour des étrangers extrêmes

Le Mexique est un pays complètement riche, et non par cela nous nous rapportons à un argent, mais aux merveilles naturelles, des endroits pour visiter et, naturellement, une gastronomie. Et c’est que, la nourriture mexicaine, ce toujours était l’un des attraits principaux pour que les étrangers décident de venir à visiter notre pays.

Selon une information sur le portail guioteca.com, la nourriture, tu pousses à l’extrême pour les étrangers, ils ont une histoire fertile au Mexique. L’époque précolombienne est bon exemple. En plus des scorpions enchocolatados, les chroniqueurs disent que les chats étaient dépêche substantielle du paysage culinaire et que les chiens xoloscuincles étaient expressément allaités pour aller donner sur la table.

Chiles pleins

Chiles pleins très pareil au chile le coup, le chile poblano est l’ingrédient principal de cette délicieuse assiette. Le chile est rôti pour pouvoir desvenarlo et pour lui retirer les graines et ainsi, donner un pied à être rempli d’une viande, un riz ou simplement un fromage; par la suite il est surmonté et se baigne dans un caldillo de tomate. De plus, à l’intérieur de cette assiette nous trouvons aussi les connaissances “Chiles dans nogada” une assiette typique des fêtes de la patrie et qui porte des noix et une grenade.

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Pozole

Une assiette traditionnelle, aussi de la saison de fêtes de la patrie, et considéré comme un vrai chef-d’oeuvre de la gastronomie mexicaine. Il est préparé par des grains de maïs et de viande, soyez déjà d’un poussin ou un porc, en plus de chile, des radis, une laitue et quelques autres ingrédients en dépendant de l’état mexicain dans celui qui se prépare. Il faut mentionner que la recette de ce plateau vient depuis l’époque préhispanique.

pozole

Micheladas

Un mélange de citron, de sel, de sauce Maggi, une sauce anglaise et une sauce tabasco, avec la bière de ta préférence. Ils se rendent actuellement même à ajouter de divers ingrédients comme chile piquín, gomitas et jusqu’à Clamato. Un délice assez piquant.

3_micheladas

Des galettes noyées

Typiques de l’Ivre. Il consiste en pain plein de viande de porc et d’oignon, plus d’infaltable la sauce qui est ce qui lui donne le nom : une confiture quand il ne pique pas; noyée quand le niveau est moyen, mort quand la sauce est seule digne de ceux-ci qui croient La Masse, ainsi Guioteca le mentionne.

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Mole

L’une des assiettes les plus assaisonnées et picosos de la liste, et l’assiette mexicaine par excellence. Confus dans son origine, certains ils le situent au Mexique précolombien; les autres dans la colonie, quand supposément le Frère Pascual l’a inventé par accident après avoir mêlé les restes de tout celui qui existait dans une marmite. Basiquement la masse est un mélange de graines de chile et un cacao. Dans d’autres mots : une sauce piquante de chocolat. Le goût de la masse est invasif, fort. Il s’emploie à accompagner des viandes, riz et d’autres choses. Cependant, ce n’est pas un accompagnement : c’est une assiette principale.

mole

 

Wine & Art

Dom Pérignon & Andy Warhol

Dom Pérignon commissioned the Design Laboratory at Central Saint Martin’s School of Art & Design to reinterpret its timeless bottle. The result is a unique collection of three bottles, each with its distinct label in red, blue or yellow, paying homage to Warhol’s iconic colour games.
The bottles look stunning, that splash of colour definitely changes the presence of walking into a dinner party or hotel room carrying this dressed up bottle of Vintage 2000 Dom! 

Andy Warhol had a thought and he wasn’t afraid to convey it. Before Damien Hirst and Jeff Koons came along, contemporary art’s household bad boy, was none other than the great and late Andy Warhol. The collection of bottles is vintage Dom Pérignon champagne, and comes in three colors; red, blue and yellow. 

Food Paradise: Indian cuisine

Indian cuisine encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits. Indian food is also heavily influenced by religious and cultural choices and traditions.

The development of these cuisines have been shaped by Dharmic beliefs, and in particular by vegetariansm, which is a growing dietary trend in Indian society. There has also been Central Asian influence on North Indian cuisine from the years of Mughal rule. Indian cuisine has been and is still evolving, as a result of the nation’s cultural interactions with other societies.

Historical incidents such as foreign invasions, trade relations and colonialism have also played a role in introducing certain foods to the country. For instance, the potato, a staple of the Indian diet was brought to India by the Portuguese, who also introduced chillies and breadfruit. Indian cuisine has also shaped the history of international relations; the spice trade between India and Europe is often cited by historians as the primary catalyst for Europe’s Age of Discovery. Spices were bought from India and traded around Europe and Asia. It has also influenced other cuisines across the world, especially those from Southeast Asia, the British Isles and the Caribbean.

Gastronomy of the first level: Latin America

Latin America is in the last years to the maximum world level in gastronomy, emphasized in Panama the Spanish chef Ferrán Adriá, The chef 52-year-old Catalan inaugurated on the banks of the Canal of Panama a didactic exhibition where they tell themselves aspects of his historical restaurant The Bulli, qualified as the best of the world in 2002, 2006, 2007, 2008 and 2009.

The exhibition opened under the dough of irons and ceilings of multiple colors of the Biomuseo, allows to the visitor across the new technologies to get in Adriá’s ultramodern kitchen, one of 100 more influential persons from the world of agreement to the magazine Time.

The summit of the Latin-American kitchen would have to see, according to Adriá, with the possibilities of knowledge that offers Internet and the reappearance of the culture and the products of former civilizations as the Aztec, Maya or Inca.

Winner of more than 40 prizes, between them the golden medal to the merit of the Fine arts of Spain, Adriá introduced new technologies as the deconstrucción, which consists of the isolation of the ingredients of a plate to reconstruct it with another aspect and texture but equal flavor. It is famous also for the composition of foams with siphons and the utilization of liquid nitrogen in his culinary works of minimalist style influenced by the French Nouvelle Cuisine.

Adriá thinks that the innovation and the new technologies can be in use in the region for the gastronomy, an economic activity that can attract the tourism in the region.