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Articles on Modern Cuisine
Nathan Myhrvold, at the forefront of contemporary cuisine invites Ferran Adrià, the godfather who started the movement 50 years ago, to a 50 course tasting event. The meeting is recorded for the New York Times by Dwight Garner.
It opened less than a year ago but imagine tens of millions of local, sustainable gourmet meals, served with the efficiency and economy that one expects from a national fast-food chain.
The Exhibition illuminates the fascinating, accessible science at work every day in our kitchens. We have selected 100 photos taken over the last seven years. A new way to look at food. Did I mention its Ferran Adrià and a feature article is also at this site.
In 2004 Nathan Myhrvold, previously Microsoft’s chief technology officer, began to contribute to the culinary discussion board egullet.org on the subject of a kitchen technique called “sous vide.
We have all heard of Heston Blumenthal and his endless experimental techniques, some of which are frankly bizarre, but the question on many people’s lips is “can this style of cuisine be considered as cooking, or is it science”?
A fascinating website with plenty of sous vide recipes and an articles section which includes an introduction to modernist cooking.
Nathan Myhrvold on TED
Cookbook author (and geek) Nathan Myhrvold talks about his magisterial work, “Modernist Cuisine” — and shares the secret of its cool photographic illustrations, which show cross-sections of food in the very act of being cooked.
A cuisine is primarily influenced by the ingredients that are available locally or through trade. Cuisine can be stated as the foods and methods of food preparation traditional to a region or population. Some of the most popular cuisines are:
And here lies the most important thing about cuisine. The misconception being that it’s a universal type of preparing food for that region, for example that all Chinese people eat the same Chinese foods.
The truth is, in almost all instances that a national cuisine is not a true reflection of the foods in that country. For example, moussaka has little to do with Greek traditional food, Indian food like Phall and Bhuna curries or onion bahji do not exist in India they are a British creation in the UK.
In India, in China et al, there will be a new and exciting cuisine in every single village you come across. One only has to see Madhur Jaffrey travelling through India to see just how diverse the cuisine can get from town to town. Mexican cuisine consists of many different regional cuisines, a mix of indigenous ingredients and European influence. The local foods in northern India are characterized by the wide use of dairy products and meat whereas in the South coconut and fish dominate.
So a cuisine is more about the cooking traditions and practices associated with a region, i.e. a culture, although the primary influence on that cuisine would be the available ingredients.
We refer to these as regional. national or global cuisines. You could define contineental cuisines such as African, European, Australasian, Americas and Asian cuisines.
Types of cuisine are defined styles such as:
~ Haute cuisine
~ Nouvelle cuisine
~ Fusion cuisine
Or based on religion such as:
~ Jewish cuisine
~ Buddhist cuisine
Source article: Natural News
Carrots may contain 25 percent more cancer-fighting power when they are cooked whole and then chopped, rather than being chopped up before cooking, according to a study conducted by researchers from Newcastle University.
Carrots are known to contain a number of important nutrients, including fiber, beta-carotene and other vitamins. Previous studies have also shown that they contain high levels of a chemical known as falcarinol, which has been shown to significantly decrease the risk of tumor developments in rats. As with many nutrients, however, the falcarinol content of carrots appears to decrease with cooking.
In the current study, researchers compared the falcarinol content of carrots that were cut up and then boiled with carrots that were boiled and then cut up. They found that the carrots that have been cooked whole contained 25 percent higher levels of falcarinol.
The researchers then had nearly 100 participants perform taste test on the two batches of carrots. Nearly 80 percent preferred to taste of the carrots had been cooked whole.
Researchers believe that like falcarinol, the naturally occurring sugars in carrots pass more readily through cell membranes that have been weakened by heat. Both the anti-cancer chemical and the sugars fare better in the whole carrots because there is less surface area available through which molecules can exit the vegetable.
“The great thing about this is it’s a simple way for people to increase their uptake of a compound we know is good for you,” said researcher Kirsten Brandt. “All you need is a bigger saucepan.”
Nutritionist Carrie Ruxton greeted the study as beneficial, even while noting that carrots are probably healthiest when eaten raw.
“This is good news as boiling them whole appears to help them keep more of the nutrients,” she said. “This could apply to other vegetables, such as parsnips which are from the same family and have a roughly similar size and texture.”