«A arte do prazer da comida motivou génios como Leonardo da Vinci, inventor de vários acessórios de cozinha, como o célebre "Leonardo" para esmagar alho, regras de etiqueta à mesa, para além de novas receitas. Percursor da nouvelle cuisine, Da Vinci fundou com outro sócio o restaurante "A Marca das Três Rãs" em Florença. A gastronomia despertou curiosas sensibilidades em músicos como Rossini e em escritores portugueses e estrangeiros. Camilo Castelo Branco era avesso a descrições mas não resistiu a descrever um saboroso caldo verde, enquanto que Eça de Queirós tem inúmeras menções a restaurantes nas suas obras. O culto dos prazeres da mesa chegou ao ponto de fazer com que os aficcionados se juntassem em associações gastronómicas como a belga "Ordre des Agathopédes" em 1585, a francesa "Confrérie de la Jubilation" ou o português "Clube dos Makavenkos" em 1884, para além de exemplos mais recentes como o Slow Food, que em reacção ao Fast Food tem como símbolo um caracol.» -wikipédia
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terça-feira, 13 de julho de 2010
segunda-feira, 12 de julho de 2010
Jamie Oliver Philosophy
«My philosophy to food and healthy eating has always been about enjoying everything in a balanced, and sane way. Food is one of life's greatest joys yet we've reached this really sad point where we're turning food into the enemy, and something to be afraid of. I believe that when you use good ingredients to make pasta dishes, salads, stews, burgers, grilled vegetables, fruit salads, and even outrageous cakes, they all have a place in our diets. We just need to rediscover our common sense: if you want to curl up and eat macaroni and cheese every once in a while – that's alright! Just have a sensible portion next to a fresh salad, and don't eat a big old helping of chocolate cake afterwards.
Knowing how to cook means you'll be able to turn all sorts of fresh ingredients into meals when they're in season, at their best, and cheapest! Cooking this way will always be cheaper than buying processed food, not to mention better for you. And because you'll be cooking a variety of lovely things, you'll naturally start to find a sensible balance. Some days you'll feel like making something light, and fresh, other days you'll want something warming and hearty. If you've got to snack between meals, try to go for something healthy rather than loading up on chocolate or potato crisps. Basically, as long as we all recognize that treats should be treats, not a daily occurrence, we'll be in a good place. So when I talk about having a 'healthy' approach to food, and eating better I'm talking about achieving that sense of balance: lots of the good stuff, loads of variety, and the odd indulgence every now and then.»
Knowing how to cook means you'll be able to turn all sorts of fresh ingredients into meals when they're in season, at their best, and cheapest! Cooking this way will always be cheaper than buying processed food, not to mention better for you. And because you'll be cooking a variety of lovely things, you'll naturally start to find a sensible balance. Some days you'll feel like making something light, and fresh, other days you'll want something warming and hearty. If you've got to snack between meals, try to go for something healthy rather than loading up on chocolate or potato crisps. Basically, as long as we all recognize that treats should be treats, not a daily occurrence, we'll be in a good place. So when I talk about having a 'healthy' approach to food, and eating better I'm talking about achieving that sense of balance: lots of the good stuff, loads of variety, and the odd indulgence every now and then.»
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