Raw snacks by Raw revolution

a raw snack by Raw Revolution Organic Live Food Bars

Eating raw, live foods enliven cells and contribute to a better functioning body. As more people awaken to the incredible benefits of this natural way of eating, the global ecology also begins to flourish. But besides grabbing an apple, how can eating raw become convenient to keep up with a busy lifestyle? There are high quality options for raw foodies on the run!! 

Registered nurse and natural foods chef Alice Benedetto turned her passion into an organic raw-food product. Raw Revolution Organic Live Food Bars, available at various international wholefood retailers and on Amazon.com, are raw, gluten free, vegan and free of wheat, corn, soy, trans-fat, cholesterol and refined sugar.

Molecular gastronomy

two examples of cook with liquid nitrogen

United States Patents
US-7087003

Inventor of molecular gastronomy is Pierre Gilles de Gennes, Nobel Prize  for Physics in 1991. He, since 1992, broughttogether chemists biologists and chefs in order to make scientific experiments in the kitchen to get to develop a "theory of thedish. 

"Frenchman Hervè This, author of several books on molecular gastronomy, wasthe first chef to put on paper innovation dishes prepared with scientific methods.

The principal point of this method is the review of cooking method to create new flavors and improved dishes from the gastronomic point of view; cooking is often done without a flame. Alternative methods, based on the study of modification of the molecules of food, to create new flavors,  but even more they can offer new and more advantageous features of dishes,including its diet. For example it's possible cook fish in a mix of cast sugar , without oil and discovered that with this mixture halves cooking time, retaining the moisture of the fish. 

It'a new method all to discover. You can see a video of molrcular food preparation.

Evolution of cooking methods

The first type of cooking has appeared with the discovery of fire and consisted in roasting directly on coals. Next method is boiling food, but not directly on the fire but in some water which was closed in animal skin, that was placed in a hole filled with hot stones. The our boiling are introduced with the invention of crockery hot resistance (about IX sec. a.C.).

The cooking on the stove was born at 3000 a.c., when Egyptians were developing the method for makeing bread.

Last method is frying, thanks to the discovery of metal crockery.

博客介紹

    歡迎來到“生和熟”的博客，我們的博客主要探討了有關生和熟的材料、文化和歷史。

    分析主要圍繞兩個區域：食物和材料。兩者都從不同的方面進行了調研，包括含義、概念、歷史、藝術、文學，還有音樂、電影、廣告、動畫等其他方面。

    通過博文的鏈接，你可以知道生和熟的主題是如何各自代表不同的領域。事實上，我們可以在健康、生活方式、宗教還有材質和創新中發現他們。瀏覽我們的博客，你能找到關於生和熟的所有信息。盡情的瀏覽吧！

Synonyms of cooked

1. Uncooked

2. Unripe, immature

3. Natural, crude, rustic

4. Hard, Pungent

5. Tough, realistic, sharp, blunt, brutal, nasty, unpleasant

6. Cruel, painful

Synonyms of raw

1.uncooked, undercooked

2.natural, unprocessed

3.rough,unruly,inhuman,cruel,unforgiving,painful,inexorable,relentles

6.tough, realistic, sharp, blunt, brutal, nasty, unpleasant

7.hard, cold, pungent, harsh

Presentation du blog

Bienvenue dans le blog Cuit et cru. Notre blog aborde le theme du cuit et du cru dans l’histoire de la culture materiélle.

L’analyse de ce couple d’agjectifs concerne deux importants domanines: les aliments et les matériaux. Chaqu’un des themes à été examiné à travers plusierurs points de vue: les senses, les concepts-clé, l’histoire, l’art, la literature ainsi que la musique, le cinéma, la publicité, les bandes dessinées et bien encore.

En surfant entre les hyperliens, on remarque que le theme du cuit et du cru croise plusieurs secteurs: on le retrouve dans le bien-être, le mode de vie, la religion, autant que dans la recherche de la qualité des materiaux et des innovations. Pour découvrir tout celà et plus encore à propos de l’univers du cuit et du cru nous vous invitons à visiter le blog. Bonne visite!