Peruvian Cuisine Book will be Translated into Chinese

Secrets of Peruvian cuisine in Chinese characters are revealed. The Embassy of Peru in China, under the auspices of the Interbank Group, has translated into Mandarin the book "History, anecdotes and recipes of Peruvian cuisine," by Berit Knudsen.

The hardcover edition, which includes an English version will be presented July 28 at the Universal Exhibition of Shanghai , during Fiestas Patrias , which in turn coincides with the day dedicated to Peru in this international exhibition.

This is the first book of Peruvian cuisine that the Peruvian State published in this Asian nation. "We were lucky to find this work, which is a primer, friendly and interesting, delicious and tasty with anecdotes about the origin of our food , says the ambassador of Peru in China, Harold Forsyth.

EASTERN CONTRIBUTION

On the first page of the book, the author writes: "As part of our history, Peruvians recognize the great contributions of Chinese immigrants who arrived in Peru in 1849, bringing with them new ingredients, cooking techniques and an endless source of inspiration .

Now is the turn of Peru. With this initiative, the Peruvian Embassy not only seeks to create interest in our kitchen, but also promote the opening of restaurants Peruvians in major Chinese cities. So far, the only option is the string Shanghai pollerías Grilled Chicken and Blue Peruvian dishes from the restaurant, both businesses of the brothers Eduardo and Marco Vargas.

A litmus test is the restaurant La Cocina Peruana, which manages Eduardo Vargas in the flag of Peru in the Universal Exhibition in Shanghai. Due to the good impact when done this fair opens Vargas Chicha, its first store our food oriented.

Knudsen's book translated into Chinese will be distributed freely, according to Forsyth. "You will receive a copy of those linked to the food, hospitality, tourism, trade and business. Also widespread among the wives of ambassadors to the diplomatic life in Beijing on ceviche and the case begins to be part of the daily scene, "he says.

The diplomat stressed that the food is a non-traditional product, which can mean to us the ability to export a number of ingredients that distinguish the Peruvian dishes. The best cuisines in the world are already present in China, which boasts a vast culinary wisdom. Ladies and gentlemen, the table is served.

Shark Soup: a double-edged Chinese tradition

In China, shark fin is highly prized in the markets. With it prepares a soup called "Yuchi", whose recipe dates from the Song Dynasty (960-1279). Previously, this dish was unique to the palate of the emperors, but now is considered a delicacy and medicinal properties.

It is so much demand in Japan, Singapore, Korea and China that are caught each year about 79 million sharks, reports China Daily. And it is in the big Asian country where it is consumed and where there is little awareness of conservation.

Although no precise statistics on how many sharks for China, the president of Wild Aid, Steve Trent, said that the cities of Beijing, Shanghai and Shenzhen are the main consumers.

For this reason, the campaign organized by the Administration of Aquatic Wild Flora and Fauna, Ministry of Agriculture and one hundred environmental organizations across the country, was launched in Beijing and is spread through posters and documentaries of the many aquariums the country.

"People in big cities can afford to pay for shark fins, which are quite expensive," Trent said the newspaper "Metro" and added that due to economic growth in China, more and more consumers can afford this dish, so it is necessary to educate the public.

"The shark fin soup is part of Chinese culture and do not expect to change from night to morning," the ecologist added.

However, animal welfare organizations warn that the shark being a predator at the top of the food chain, accumulating a high content of mercury can cause fetal malformation or sexual dysfunction, among other diseases, like Dolphin consumption in Japan.

Diabetic Recipe: How to Cook Sweet Rice?

This recipe low in calories and suitable for diabetics is also super nutritious and low in fat.

It provides 100 calories per serving around, so it can be served with hearty but light dessert, cold to hot days and warm for winter.

Ingredientes:

• 2 cups water
• 2 cinnamon sticks, cut into bits
• 1 / 2 tsp salt
• Vanilla essence
• 1 piece of fresh ginger grated
• 1 cup of coarse rice
• 2 cups skim milk
• Sweetener suitable for cooking
• 1 / 2 cup raisins
• Ground cinnamon, optional

Preparation:

Boil water with pinch of salt, cinnamon and ginger for 3 minutes, then strain the liquid.

Turn back the heat and add the rice, cooking over medium heat and when almost ready, down to a simmer and cook until all liquid is absorbed.

Add raisins and sweetener, stir well and cook until rice is thick. Place in ramekins and sprinkle with cinnamon, served hot or cold.

Are you allergic to gluten?: Scientists have found a new cure

People who suffer from celiac disease have an immune system overreaction that damages the lining of the intestines, preventing the absorption of vitamins, minerals and other nutrients from food.

In addition, it makes suffering from chronic fatigue and have risk of being infertile, osteoporosis and even cancers of the digestive tract.

PROGRESS OF MEDICINE

The journal Science Translational Medicine published a series of results that could lead to more personalized treatment, compared to current treatment for life restricts foods containing gluten , including cereal , pasta , crackers and beer .

"You can (limit) the toxicity of an allergen to a few components, that allows you to create a highly personalized therapy so no longer need to attack the entire immune system, "said researcher Robert Anderson, Institute of Medical Research Walter and Eliza Hall in Australia.

The researchers analyzed the immune cells in blood samples of 244 persons affected with this disease who ate foods with gluten for three days. The results found are amazing.

"To our surprise, the majority of immune responses to gluten may be because only three of its components. That means the immune system is highly focused on specific fragments of gluten prohibited, "said Anderson.

THE NEW TREATMENT

Since then, the researcher and colleagues have designed an injectable drug with very mild dose of each of the three components. The idea is to expose the immune system but small regular doses of allergens responsible for the body to gradually get used to them.