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SAMSARA food sequence from Baraka & Samsara on Vimeo.

In telemea we trust

Cheese and Culture – A History of Cheese and Its Place in Western Culture
Paul S. Kindstedt

The storage of milk protein through the separation of curds and whey was the vital technological development. Rennet, extracted from the stomachs of weaning animals, was discovered later on and the first cheese-makers found other ways, notably wild fig sap to coagulate milk. Once separated, the curds could be salted and sun-dried for grating; or stored in brine, much like some Turkish or Balkan cheeses today. Indeed, if you want a good idea of what ancient cheese was about, try feta.

Another practice vital to cheese-making in the warmer parts of the world was also soon discovered: transhumance. Sheep, goats and, much later, cows were taken up the mountain in the summer months where the pastures were richer and the milk would be less likely to spoil prior to renneting.

Once renneting was mastered, sophistication increased. Cheesemakers learned to press or not to press, to mix milkings, to cut or cook the curds, to age in damp or dry places, to wax, bind or rub the surfaces and a whole plethora of styles was born. The best were exported and soon there was a notion of good and bad: for example, a discerning Greek public went to markets to buy the products of Chios (also famous for wine), just as later the Dutch would make handsome profits by making durable, export-style cheeses in Edam and Gouda. 


Mexica și Mexicul, limba și cu lexicul (Odă ceaunului ! )

Deci ce se vorbește în Mexic ? ! Spaniolă, multă, și nahuatl, mai puțină, dar la fel de vioaie.

Punerea politică a problemei. Adică avem rude la voi, în SUA, oricum.

O introducere scurtă sub propaganda The Mexica Movement.

Există o întrebare. Cum se spune mămăligă în nahuatl ? Simplu ! Elotamaltlapictli !


Se poate observa că adevărații mexicani pregăteau mămăliga învelită în foi de păpușoi, nu aveau ceaun.

Ceaunul pentru mămăligă va fi inventat în spațiul carpato-danubiano-pontic de dacii liberi. Din cercetările arheologice ceaunul de mămăligă a fost inventat cu mii de ani înaninte de ceaunul de gulaș, el era și mult mai mare, pe măsura poporului dac întins de la Caucaz la Rotterdam, ăla de gulaș era mic și prăpădit căci nu văd eu cal să care un ceaun de 10-15 kile cum era al nostru.

Ceaunul este aproape o matrice culturală românească, așa cum este halba pentru nemți și sauna pentru ruși. Daia se și spune: ”Mămăliga la teflon e ca berea la castron !” Cum nu bei bere din castron, nici mămăliga nu o faci la teflon. Daia zic că ceaunul de mămăligă este un simbol.

Dacii liberi vorbeau daca liberă, adică colocvial, doar la radio și alte mijloace de comunicare în masă vorbeau limba oficială, limba latină. În daca liberă, când se servea mămăligă haiducească se spunea ”Ia cu brânză” iar oficial, se spunea ”Mă rog frumos, amu, servus cu mozzarela ! mio carro !

Un concept- food diplomacy

Câteva exemple de food diplomacy, un concept care pare marginal dar la care recurgem pentru că oferă multe câștiguri pentru cât de putin presupune: un chef.
Food Diplomacy: Mexican Dinner invitation  
Pittsburgh cafe offers cuisine from the U.S. conflict du jour  
The cafe opened in 2010, with Iranian food the first featured cuisine. That was followed by periods of Afghan and Venezuelan food. This month, in a sign of the lingering tension between Washington and Tehran, the Conflict Kitchen is wrapping up another Iranian iteration. One recent Saturday, it featured a Persian dinner party attended by customers in Pittsburgh and diners in Tehran, who were linked via video chat. 

From Manila to Montego Bay, Meatless Monday Goes Global  
What started in 2003 as a U.S. public health campaign has now become a full-fledged global movement with homegrown versions of a „cut out meat one day a week” program in 21 countries, from „Kottfri Mandag” in Sweden to „Segunda Sem Carne” in Brazil. This rapid global growth isn’t the result of a big-budget NGO or a federation with bylaws and quarterly meetings; it’s driven by committed advocates from all walks of life – celebrities like Sir Paul McCartney, foodies and chefs, prominent scientists and physicians and regular moms and students who share the belief that eating less meat is good for our health and good for the planet. 
Romania’s Ambassador on Her Love of Ribs, Cherries, Adour 
Welcome to the Ask the Ambassador, in which Eater meets with different diplomats to discuss their eating and drinking preferences and where they can get a taste of home while they serve their mission in New York City.  


Frequently asked questions
Q: What is Nordic Food Diplomacy?
A: Nordic food is making its name all over the world. This has been recognised by the Nordic Council of Ministers and by the creation of the New Nordic Food Programme. As part of the programme, Nordic Food Diplomacy work to highlight the Nordic cuisine at official meetings, at events at the Nordic embassies abroad and on many other occasions when promoting opportunities can arise.  
The New Nordic Food Program springs from the great Manifesto of New Nordic Cuisine that was created by a group of innovative Nordic chefs in the year of 2004.
It reads:
As Nordic chefs we find that the time has now come for us to create a New Nordic Kitchen, which in virtue of its good taste and special character compares favourable with the standard of the greatest kitchens of the world.