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The Global Kitchen

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The Western cuisine and The North America cooking influences What is Western Cuisine? this is for sure a hard question to answer, since food is always cross with culture and that means diversity. We can give different answers to our main question, on one hand we can say that is related with the strong influence of French Cuisine that made rules about cooking with the Auguste Escoffier’s modernization of classical French cooking techniques. On the other hand, we also can say that is related with main ingredient, flavors and spices this part of the world uses (pasta, mother sauces, meats, plating, salt and pepper, etc). At the same time, many countries in the Western have some of this influences but other are stronger, like the case of Latin American countries cuisines that are mixed with local tradition, like the Mexican mole or the Japanese influences in Peru that blend with local ingredients and are far from French tradition, the corn as main ingredient in many dishes (something no ...
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The exotic Dragon Fruit

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 Dragon fruit is a fruit I always wanted to try. In my former city, Tucuman (Argentina Northern area), it is impossible to get it. It is funny since this fruit belongs to South America originally. However, despite the fact my city is in a tropical region there are not crops of this fruit. I discovered its existence through internet and social media, it seems really popular in the vegetarian and vegan diets, usually it is used in smoothies. I did some research about Dragon Fruit and I found that this fruit is produced by a cactus, originally the plant is from Mesoamerica. The original name is pitaya and pitahaya , and it cames from the Taino language; it means "scaly fruit". In this century the fruit became very popular in the market, and now there are crops in Asia and other parts of the world with tropical climate; Vietnam is the main producer of dragon fruit around the world. The color of the skin can vary, there are pink, yellow and white; the flesh is always white with bl...
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Narda Lepes and social activism in the culinary industry

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A little about Narda Narda Lepes was born in Buenos Aires, Argentina, in 1972. She lived in different countries with her family and developed the loved for cooking from an early age, deciding finally to dedicate her life to this profession. Her first approach was with the Japanese cuisine where she discovered cooking practices, valuable to develop habits to improve healthfulness. She led two Japanese restaurants and then, in 2008, published her first book called "Comerla y pasarla bien" (Eat and have fun) that is a manual to enjoy food and built good habits, with a plus of nutrition and shopping tips and how choose the ingredients. After that she also published, in 2017, "Ñam ñam. Manual para alimentar a un pequeño omnívoro" (Ñam, Ñam, manual to feed the little omnivore) orientated to develop good practices in food since an early age. Her Activism Her motto in Spanish is "comer rico" (eating well, or literally, eating richly) but this not is a reference on...
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