Come ogni anno, l’altro ieri (lunedì 10 febbraio) ho fatto la mia solita capatina ad Identità Golose (un importante congresso di cucina che si svolge da 10 anni a Milano). E, sentendo lo chef Massimo Bottura parlare di cucina e filosofia di lavoro ad una platea rapita, mi è venuto da pensare.
Fish sauce — that funky, flavor-enhancing fermented condiment — is part of what gives Southeast Asian cooking its distinctive taste. But it turns out, this cornerstone of Eastern cooking actually has a long history on another continent: Europe. And it goes all the way back to the Roman Empire.
We gave them fish sauce they gave us the noodle. Seems fair.
These amazing portraits feature pictures of families from different countries with a week’s worth of food purchases. The photos, from the book Hungry Planet: What the World Eats by Peter Menzel and Faith D’Aluision, reveal a stark contrast between cultures and expose the proliferation of processed foods in the western diet and in the diets of many developing countries. Some people have more to eat and, too often, eat more nutritionally questionable food. And their health suffers. It’s no wonder that we are seeing an increase in diseases related to diet & lifestyle choices. We also learn that diet is determined largely by uncontrollable forces like poverty, conflict and globalization.