We dedicate this column to the kitchen or rather to the different currents of thought that have marked a turning point in gastronomy and therefore in the history of peoples.
The column will be divided into individual recipes instead of "currents of thought" that have generated more or less unique recipes and menus, illustrated by means of videos that attempt to acclimate to the era in which the recipes originated.
If you want to add news, information or give us suggestions on which topics to deal with, to make this column a point of reference for all lovers of history and good food, do not hesitate to write to us.
Types of cuisine
FUTURIST CUISINE by F.T. Marinetti and L.C. Fillia
The Futurist cuisine of F. T. Marinetti and L. C. Fillia was born at the beginning of 1900 e it is not a set of recipes but a real new way of life. Marinetti with his current of thought, Futurism, set out to radically change not only "the art of good food" but all social life in all its sectors (art, music, literature, architecture, etc.), deeply marking history cultural heritage of Italy at the beginning of the 20th century.
THE ECONOMIC CUISINE by Anna Laura
We are in a recession. All families have to jump through hoops to make it to the end of the month and it is increasingly difficult to combine taste with economy and health. We dedicate this section to illustrate some recipes that are very simple to make but at the same time tasty, very cheap, quick to prepare sanee.
Raw food or raw food is a diet that involves the consumption only or in large part of raw foods, unprocessed and sourced from biological agriculture. It can include raw fruit, vegetables, nuts, seeds, sprouts and, depending on individual choices, even products of animal origin.
The consumption of raw food as a dietary treatment stems from the studies of the Swiss doctor Maximilian Bircher-Benner, who conducted experiments on the effects of one raw vegetable diet on human health.
THE raw foodists they believe that uncooked food keeps higher nutritional values and is more digestible, thanks to the presence of enzymes. Foods are heated or cooked at temperatures below 42 °, precisely in order not to destroy enzymes and guarantee a greater supply of vitamins and minerals. Instead of cooking, foods are cut, sliced, blended, centrifuged, marinated or dehydrated.
Cooking well with cookbooks is easy, just follow the best and indispensable cookbooks
A series of cookbook titles for all tastes and needs, even for beginners
If you love to cook you will surely have gods at home cooking books. But what are the best cookbooks to have, to buy and to give as gifts?
Today we offer you a series of titles from cookbooks divided by nutritional needs and gastronomic sections but also i best selling cookbooks, the texts on how to learn to cook, without forgetting the cookbooks of the most famous chefs such as Carlo Cracco or Gordon Ramsay. But if none of these cookbooks satisfy you in the end, have you ever thought about writing your own cookbook?
Small changes do not change the result: there are ways and ways of cooking and the ideal of a perfect dish it is practically subjective. Yet many recipe authors continue to argue that theirs is the only right way to proceed.
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There are books to learn how to cook? Yes sure. They are clear and simple cookbooks that explain in detail how to approach the techniques and know the basics of cooking.
1. Cooking for beginners (Ed. Demetra): are you really scarce in the kitchen? Do not worry, try to read this book and try the recipes, explained with photos and detailed and clear instructions.
2. Cooking easy. Complete cooking course for absolute beginners (by Matthias F. Mangold): a series of recipes explained very clearly thanks to many photographs and which show all the steps.
3. Cooking for beginners (by Monica Del Soldato): Simple and clear manual to consult with classic recipes, but also with practical advice on how to organize the kitchen and prepare an optimal pantry. Useful for those who go to live alone.
4. Beginner's Kitchen: MyHome.Kitchen's Beginner's Kitchen Pantry (by Luca Rusconi): a small pantry dedicated to beginners with advice on cooking techniques, 140 recipes and a dictionary on various culinary terms.
5. Easy ethical cooking. Cheap, simple, quick and tasty recipes. For beginners, students and singles (by Emanuela Barbero): 220 vegan recipes, from appetizers to desserts, designed for beginners. Each dish is presented step by step and the cost is also indicated, very useful for those who are students, who live away from home and must pay attention to expenses.
There are times when you have to rely on a recipe book and others when it is better to follow your palate. And the taste is subjective, so it is sometimes difficult to blindly indulge a recipe from start to finish. Behind every cookbook there is a complicated and painstaking job but if you don't love a dish described, it doesn't mean it's wrong. Neither from you, nor from the author.
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They are professional cookbooks, dedicated to those who are studying as a cook or in hotel institutes and who have basic technical knowledge.
1. Cooking techniques (ALMA): it is a book for hotel establishments that teaches cooking with clear and simple examples and explanations. The volume also follows the themes of nutrition, raw materials, basic preparations, cooking food and food preservation.
2. Grammar of flavors and their infinite combinations (by Niki Segnit): a cookbook for beginners and also for experienced chefs because it offers combinations of different flavors, starting with 99 ingredients and reaching 900 combinations.
3. Chef's Manual. Technique, tools, recipes. The chef's advice to hone skills and creativity in the kitchen (by Claudio Sadler): the Italian chef Claudio Sadler explains in a clear, simple and exhaustive way the basic cooking techniques: boiling, frying, baking and 60 recipes for many different occasions.
4. Alchemy in the kitchen. Ingredients, techniques and tricks for dishes that look like magic (by Shamira Gatta): the young chef Shamira Gatta offers a cookbook that analyzes the ingredients, techniques, preparations and tricks of great chefs.
Some children have the urge to cook in their blood. If they are good and curious, try these books all for them.
1. I learn to cook (by Wheatley Abigail): clear, simple but complete recipes for little cooks aged 5 to 8. Graphically beautiful with many designs.
2. My first cookbook (by Angela Wilkes and Stephen Cartwright): A book to explain basic cooking techniques to little cooks aged 5 to 8 and to learn how to cook many tasty dishes. Simple instructions and lots of drawings.
3. The little chef's manual (by Maija Koski and Mikka Jarvinen): A cookbook for parents who want to involve their children (aged 3 and up) in cooking together.
4. My baby did this! Recipes and seasonal stories for little cooks (by Daniela Maniscalco and Carlotta Benedetti): 36 easy recipes for children aged 4 and up and for parents who want to cook with their children.
Little child cooks are growing up. We have chosen for them these 3 fun and curious cookbooks with many culinary recipes.
1. Japanese cuisine with manga (by Yoko Ishihara and Chihiro Hattori): How many times in manga do you see a Japanese dish? How do you cook? What does it taste like? You can find out with this illustrated guide dedicated to kids but also to those who love oriental cuisine and Japanese comics.
2. I am the chef! Junior Masterchef Italy: A selection of recipes from the Junior Masterchef Italia TV program. Dishes for great little chefs.
3. Grandma Duck Handbook (by M. Gentilini): this is the magnificent reproduction of the famous first edition of the "Manual of Nonna Papera", published in 1970 with many recipes and nice curiosities.
4. ABC of cooking for children (by Corrado Trevisan and Zoe Bertotti): Corrado Trevisan, one of the founders of slow food, wrote this fun cookbook suitable for children and teenagers with his niece Zoe. Ages 8 and up.
If you have chosen to become vegan, you often find yourself not knowing what to cook because you don't know how to combine the ingredients and how to use them. Vegan cookbooks are now many and all valid, and they are an excellent gift for vegans.
1. Italian regional vegan cuisine (by Gabriele Palloni): the vegan chef Gabriele Palloni, offers 250 simple recipes of Italian cuisine, here revisited in a vegan key. The book deals with appetizers, first courses, main courses, side dishes and desserts.
2. Vegans born. 500 easy, simple, delicious, nutritious and genuine recipes (by Douglas McNish and L. Better): 500 innovative but simple vegan recipes, for all occasions. Delicious dishes even for those who are not vegan.
3. Vegulous flavors. Toppings, sauces and ideas for delicious vegan cuisine (by Cristiano Bonolo and Silvia De Bernardin): A book dedicated to sauces, dressings, sauces and creams to make a dish tastier. 50 recipes of appetizers, first and second courses, ethnic dishes and desserts.
4. Vegan sweets. Small vegan pastry manual: all the basics and many easy recipes: even the pastry can be vegan! 50 easy-to-make recipes with tricks, curiosities and detailed explanations.
5. The vegan diet: The Best Recipes and Food Tips to Live Health and Fit, without sacrifices (by Barbara Gallo): Recipes but not only: also tips, benefits and curiosities about vegan nutrition.
Even vegetarian cuisine now knows no bounds, you can cook practically anything.
1. Vegetarian (by Martha Stewart): Over 200 illustrated recipes for savory and delicious dishes to amaze your family and guests every day.
2. The green spoon. The bible of vegetarian cuisine (by W. Pedrotti and G. Piangiani): Over 700 recipes for appetizers, first courses, main courses, desserts but also herbal teas. The book also offers advice and practical information on vegetarian nutrition.
3. The Green Spoon. Over 700 vegetarian recipes (by W. Pedrotti): A cookbook-guide with very useful nutritional information for vegetarians. And then over 700 recipes, fully and comprehensively explained.
4. The Silver Spoon. Italian vegetarian dishes: over 100 recipes from appetizers to desserts. Because vegetables are not just a salad dish.
5. Vegetarian cooking school (by Lena Tritto): a real vegetarian cooking course with illustrated recipes, explained by Lena Tritto, cooking and energy nutrition teacher.
Our Italian cuisine, traditional, tasty, typical of the Mediterranean diet. But are we sure we're cooking all his beautiful dishes?
1. Italian regional cuisine in over 5000 recipes (by Alessandro Molinari Pradelli): a cookbook and recipe book to be kept with care, more than 5000 regional recipes (appetizers, soups, pasta dishes, risottos, meat and fish main courses, side dishes, desserts). Plus a section dedicated to cheeses, sausages and wines.
2. Italian cuisine: The great recipe book (by Gualtiero Marchesi): A real manual of Italian cuisine with over 1,500 recipes by the great Gualtiero Marchesi. A name synonymous with quality and seriousness.
3. The 365 best recipes of Italian cuisine. Seasons, flavors, ingredients, emotions (by Carlo Cambi): Carlo Cambi, author of "Mangiarozzo", the guide of the best trattorias in Italy, recommends 365 recipes, one for each day of the year according to the different seasons.
4. Italian cuisine. Illustrated Encyclopedia. Techniques, rules, secrets, recipes (by Aa.Vv.): An indispensable text for those who approach cooking because it contains explanations of the various techniques and practical suggestions.
5. My Italian cuisine. From Trentino to Sicily: the recipes of our tradition reinterpreted in a healthy and tasty way (by Marco Bianchi): the cook and science writer Marco Bianchi has decided to revive the concepts of Ancel Keys, an American nutritionist biologist, who in the 1950s began to study the links between the Mediterranean diet and the low incidence of cardiovascular and gastrointestinal disorders. "My Italian cuisine" thus offers 200 recipes divided into 20 regions, obviously from North to South.
The 4 best blogs to find diabetic recipes
Sugar free dessert
To cope with her husband's type 1 diabetes mellitus and another autoimmune disease from which she herself suffers, Ivy was forced to radically change her eating habits. And with them, he radically changed his approach to cooking, adopting one a completely natural and organic diet with a low glycemic index . In his blog he talks about this path, his beliefs and the benefits he has drawn. And above all, it shares many resources with its readers: from pdf manuals to download with instructions for diabetic diet to the numerous recipes she conceived (such as those collected in her book Sweet without sugar).
No sugar please
When you discover you suffer from diabetes but are not ready to give up the little pleasures of the table, what do you do? Serena began experimenting with dessert recipes "Differently sweet" and to publish them in a blog. Although the blog is not updated that frequently (especially now that Serena is pregnant), the dessert recipes for diabetics published are enough to satisfy any desire. Cakes, pies, biscuits, cupcakes, cheesecakes, ice creams, chocolates and parfaits ... In short, in the recipe book of No sugar please there is something for all tastes.
Diary of a cook and a diabetic
Old history, new (indeed recent) blog. The more than old story of Annalisa is that of many people who find themselves having to change their cooking habits when one of the family members has to follow a diabetic diet. And Annalisa helps her husband to live with diabetes by designing, and sharing in her blog, tasty and healthy recipes for diabetics . The only flaw? To get the list of old posts you have to click on the barely visible "categories" drop-down menu.
QB stands for Quanto Basta and, although it is not really a blog specialized in diabetic recipes, it contains tips and recipes for those who want to eat healthy without penalizing the taste. Put two nutritionists , Paola Salgarelli and Paola Richero, in the kitchen and in front of a PC and the result is a rich blog useful for those in the kitchen who must and / or want to be more aware of what they eat. Many recipes, including those of desserts for diabetics, simple and low-calorie, light but with taste. The extra aspect? Each recipe is accompanied by nutritional values .
We diabetics cook healthy
It is not a blog but a Facebook group that brings together a wide community of diabetics … Around a table. Yes, because the group was created with the intention of sharing tips and recipes for diabetics. All recipes published by group members are collected by administrators in photo albums, thus creating a real one online cookbook , especially rich in sugar-free sweets.
After reporting you blog with lactose-free recipes , nickel-free recipes , I hope this cooking blog list has managed to sate your hunger for Recipes for Diabetics. And, as always, please help extend the blog list with your comments: do you know others who specialize in diabetic diets?
- 1 History
- 2 Italian cuisine
- 2.1 The regional cuisines of Italy
- 3 Cuisine from other countries
- 3.1 North America
- 3.2 Caribbean
- 3.3 South America
- 3.4 Europe
- 3.5 Africa
- 3.6 Middle East
- 3.7 Asian cuisine
- 3.8 Other types of cuisine
- 4 Notes
- 5 Bibliography
- 6 Related items
- 7 Other projects
- 8 External links
The history of cooking concerns the set of practices and traditions related to the production of raw materials, their conservation and the preparation of food and drinks intended for human consumption, for example using the cooking method. Each single geographical region usually differs even from those immediately nearby as it is influenced by the raw materials available and by specific traditions, up to particular religious precepts. Even the use of accessories to consume food affects the kitchen, as happens with the use of chopsticks, cutlery or with the custom of using your hands directly.
The development of food production and preservation, storage and transport techniques, combined with the increase in intercultural exchanges (favored by tourism and migratory flows), has led to the spread of ethnic cuisines alongside traditional cuisine, to the modification of habits secular brought to know industrial products. Starting from the end of the twentieth century, the rediscovery of tradition, fashion and the push towards consumption in some countries has led to a continuous search for new preparations and experiments by numerous chefs. The kitchen has a strong cultural value and with oenology, and gastronomy in general, it is an aspect that characterizes the lifestyle of the various populations.
Humanity at its origins experimented with cooking by exposing meat and other foods to the heat of fire, discovering cooking as a method of preparing food, and since then this journey has never stopped.
Traditional Italian cuisine, even more so than that of other Mediterranean countries, is very rich and varied. This situation is also due to the different contributions of the cultures and peoples who arrived on the Italian territory: Greeks, Etruscans, Romans, Arabs, Normans, Austrians, Spaniards, French and so on. These cultural contributions, combined with the great climatic, environmental and geopolitical variety of the country, have led to an almost unique situation in the world, in this way Italian cuisine is appreciated (and imitated) in the world for its variety and its quality (linked to raw materials and their preparation). The variety is evident by the number of regional cuisines and their multiple specialties.
Several distinctive features of Italian cuisine include many elements considered typical of the Mediterranean diet.
Since the early nineties, a considerable interest in gastronomy and oenology has awakened in the public, and numerous associations are involved in the rediscovery and preservation of Italian regional traditions (for example Slow Food and the Italian Academy of Cuisine).
Raw chef: creative raw food cuisine
And since raw food does not mean settling for sad raw carrots or tasteless tomatoes, but allows recipes worthy of starred chefs, the culinary art is born to satisfy the gluttony of raw foodists more demanding! Not only raw chefs, like Vito Cortese, but also home chef services.
10 rules to reduce food waste
1. Make a reasonable expense, buying what you actually need and plan to consume. Limit stocks to non-perishable products only, do not be seduced by offers of products that we do not really need, always look at the label, composition and expiry date.
2. Buy fresh and seasonal products directly from the producer, in this way you will have more intact foods, harvested for less time, and which have undergone less passage and transport. So with a longer life ahead. Furthermore, fresh products are tastier, more fragrant, rich in vitamins, tender and generally have less waste. There are several initiatives that market good foods but which risk remaining unsold on the stalls of large retailers, just think of Bella Dentro, which restores dignity to ugly fruit and vegetables, which is therefore not very attractive in traditional circuits.
3. Store properly food prolongs its life, if you are not sure, here is a little help.
4. Keep the pantry tidy, consume the most perishable foods first, always display those with the shortest shelf life without leaving them behind and not very visible. "Preferably by" is an indicative indication, therefore it does not mean that the product expires inexorably before throwing it, check that it is not yet suitable for consumption.
5. Rediscover the broths: they allow to use all parts of the products, the external and leathery leaves of the vegetables, the carcasses of the meats, the heads and bones of the fish. Then allowing you to make tasty recipes. Just think of a seafood risotto, if prepared with a good comic, it will have a lot of flavor without adding anything else.
6. Learn to cook the products in all their parts, even the less noble ones, both to make bottoms, broths, soups (according to the long tradition of popular cuisine) and discovering that what we are used to considering waste is a part of the products that - perhaps, but not always - it just needs to be worked in another way. If you don't know where to start, many books deal with the subject, after all, cooking with scraps is a very heartfelt topic. An example? The green part of the spring onions is perfect in omelettes or omelettes, while the cabbage leaves can be used as you do with turnip greens, the outer leaves of the salad are good cooked, while the potato skins are excellent fried, to taste as a snack. A world opens up on the skins, without considering that they are rich in nutritional values.
7. It is never too little. If you have small quantities of a product, let it become the ingredient for a more complex recipe: if vegetables are not enough for the side dishes, they can become the filling of a rustic cake or perhaps the dressing of a dry pasta.
8. Don't overcook and don't throw away leftovers. If you have prepared too much food, think about a second life for your dishes, Italian cuisine is full of recovery recipes. Bread is one of the main ingredients, but not only. But nothing prevents you from setting your imagination in motion.
9. At the restaurant, ask for the doggy bag and take home what you haven't eaten.
10. Ask for help from technology, there are many apps that set in motion a virtuous circuit of "saving" food that is still good, be it the one on sale in large retailers - an example is Bestbefore which offers expiring products or unsold stocks at discounted prices - in bars and restaurants such as Too Good to go, or even Bring the Food, created to donate surplus food to those in need that in the last year has also turned to restaurateurs offering itself as a showcase.