In Noli, a small comune in Liguria, Italy, Thomas Jefferson reports that you’ll find “a miserable tavern, but they can give you good fish viz. sardines, fresh anchovies, [etc.] and probably strawberries; perhaps too Ortolans.” In Rozzano, a comune in Milan, he recommends that you “ask for Mascarponi, a rich and excellent kind of curd, and enquire how it is made.”
Last month the World Cocoa Foundation issued a stern statement that the measures taken by the cocoa and chocolate industries and by the United States and West African governments, “have not been sufficient to achieve significant reductions in the number of children working in unacceptable conditions in West Africa, often in circumstances defined as child labor.”
Canopy Bridge recently had a chance to sit down with Lourdes Páez, an outstanding social entrepreneur working to enhance appreciation for Ecuador’s excellent cocoa and create more value for farmers of the country’s fine flavor beans. Lourdes heads the Academia del Chocolate, an organization dedicated to training and research to improve the quality, recognition and benefits of fine cocoa, and she recently launched a beautiful book dedicated to Ecuador´s rich cocoa heritage, Ecuador tierra del cacao.36″ height=”111″ />
Virtually unknown outside its native Amazon rainforest home, ishpingo (or American Cinnamon) has a deep, earthy, fruity flavor that adds a surprising and hard-to-place dimension to both sweet and savory dishes. Once a promising spice that moved the dreams of adventurers, isphingo deserves to be rediscovered and better known.
Cuando Colón se encontró con el Nuevo Mundo, sus pueblos indígenas recibieron el nombre de “indios”, una designación errónea de magnitud histórica. Una fruta hasta entonces desconocida fuera de las Américas también recibió un nombre que pertenecía a otra: el pimiento. Para los españoles que probaron esta fruta por primera vez, su picor trajo a la mente los granos de pimienta que habían sido conocidos y comercializados en Eurasia, y así el fruto del Capsicum recibió el nombre de una especie totalmente diferente.
When Columbus stumbled upon the New World, its indigenous people became known as “Indians”, a misnomer of historical magnitude. Then, too, a fruit until then unknown outside of the Americas received a name that belonged to another: the pepper. To the Spaniards who tasted this fruit for the first time, its heat brought to mind the peppercorns that had been known and traded in Eurasia, and so the fruit of the Capsicum received the name of an entirely different species.
This Article was originally published by Mater Iniciativa. Recently, Latin America continued its rise to prominence on the global gastronomy scene, with nine restaurants from Mexico, Peru and Brazil joining the ranks of the world’s Top 50. The success of these leading chefs is a credit to their creativity and hard work and draws – as they frequently acknowledge – on the rich biology and diverse cultural traditions of their countries.
This Article was originally published on news.mongabay.com. Sofía Rubio was eight years old when she decided she wanted to be a biologist. “I would skip school to go to the woods with my father or mother,” who did research in what is now the Tambopata National Reserve in the southeastern Peruvian Amazon, she says. Today, dressed in a white lab coat, her ponytail caught up under a green hair net, Rubio hovers over a table, weighing Brazil nuts. But she’s not cloning them