Asia Food Quotes

Indians are the Italians of Asia and vice versa. Every man in both countries is a singer when he is happy, and every woman is a dancer when she walks to the shop at the corner. For them, food is the music inside the body and music is the food inside the heart. Amore or Pyar makes every man a poet, a princess of peasant girl if only for second eyes of man and woman meets.

In your name, the family name is at last because it's the family name that lasts.

The Indians are the Italians of Asia", Didier pronounced with a sage and mischievous grin. "It can be said, certainly, with equal justice, that the Italians are the Indians of Europe, but you do understand me, I think. There is so much Italian in the Indians, and so much Indians in the Italians. They are both people of the Madonna - they demand a goddess, even if the religion does not provide one. Every man in both countries is a singer when he is happy, and every woman is a dancer when she walks to the shop at the corner. For them, food is music inside the body, and music is food inside the heart. The Language of India and the language of Italy, they make every man a poet, and make something beautiful from every banalite. They are nations where love - amore, pyaar - makes a cavalier of a Borsalino on a street corner, and makes a princess of a peasant girl, if only for the second that her eyes meet yours.

A block of blood should not have the word "cake" after it...they might as well say "shite gateau

We quickly became friends with other art faculty members such as the ceramist Jim Leedy and his wife Jean and art historian/artist Bill Kortlander and his wife Betty. I also began taking classes in Southeast Asian history with John Cady, who had resigned from his position at the U.S.[CB4] [mo5]  State Department because he thought it would be a huge mistake to get involved in a “land war in Southeast Asia.” In 1966, his warnings were starting to become all too obvious as the Vietnam war grew and protests against it emerged. Dr. Cady was in the thick of the protests and was even being shadowed by the F.B.I. After I finished my BFA in art in 1966, I began work on a master’s degree in history at Dr. Cady’s urging. He and his wife became frequent guests at our parties

A 22-year-old woman who spends six months backpacking across Asia sends a powerful message about her curiosity, open-mindedness, and even courage. Similar (if weaker) signals can be bought for less time and money simply by eating strange foods, watching foreign films, and reading widely.

There’s one last way we can cut down on emissions from the food we eat: by wasting less of it. In Europe, industrialized parts of Asia, and sub-Saharan Africa, more than 20 percent of food is simply thrown away, allowed to rot, or otherwise wasted. In the United States, it’s 40 percent. That’s bad for people who don’t have enough to eat, bad for the economy, and bad for the climate. When wasted food rots, it produces enough methane to cause as much warming as 3.3 billion tons of carbon dioxide each year.

You can take the Indian out of the family, but you cannot take the family out of the Indian.

They" hate us because they feel--and "they" are not wrong--that it is within our power to do so much more, and that we practice a kind of passive-aggressive violence on the Third World. We do this by, for example, demonizing tobacco as poison here while promoting cigarettes in Asia; inflating produce prices by paying farmers not to grow food as millions go hungry worldwide; skimping on quality and then imposing tariffs on foreign products made better or cheaper than our own; padding corporate profits through Third World sweatshops; letting drug companies stand by as millions die of AIDS in Africa to keep prices up on lifesaving drugs; and on and on. We do, upon reaching a very high comfort level, mostly choose to go from ten to eleven instead of helping another guy far away go from zero to one. We even do it in our own country. Barbara Ehrenreich's brilliant book Nickel and Dimed describes the impossibility of living with dignity or comfort as one of the millions of minimum-wage workers in fast food, aisle-stocking and table-waiting jobs. Their labor for next to nothing ensures that well-off people can be a little more pampered. So if we do it to our own, what chance do foreigners have?

We are asked to believe that it always existed, that poor countries are poor because their lands have always been infertile or their people unproductive. In fact, the lands of Asia, Africa, and Latin America have long produced great treasures of foods, minerals, and other natural resources. That is why Europeans went through so much trouble to steal and plunder them. One does not go to poor places for self-enrichment. The Third World is rich. Only its people are poor—and it is because of the pillage they have endured.

Love Connect" program from Gau Do

TO ANYONE INTERESTED in world history, human societies of East Asia and the Pacific are instructive, because they provide so many examples of how environment molds history. Depending on their geographic homeland, East Asian and Pacific peoples differed in their access to domesticable wild plant and animal species and in their connectedness to other peoples. Again and again, people with access to the prerequisites for food production, and with a location favoring diffusion of technology from elsewhere, replaced peoples lacking these advantages. Again and again, when a single wave of colonists spread out over diverse environments, their descendants developed in separate ways, depending on those environmental differences.

The hanging question isn’t why Berner and Carnegie were attacked and killed, but why wolf attacks on humans on this continent, and pretty much everywhere except remote areas of south-central Asia, are as rare as they are. Wolves are opportunistic, adaptable predators. Why not choose humans—comparatively slow, small, and weak compared to most wild prey—on a regular basis? Surely, if North American wolves saw humans as potential food, thousands should have died at their fangs. Instead, just two.

Some subjects are timeless, and I would say that food is one of them. Yet only by comparing notes this way can We of the World Who Have Known Real Hunger actually get together and form our own sort of imaginary club. Our members today would be from everywhere, from Africa, from Europe, from Asia, everywhere. But regardless of our assorted languages, regardless of our assorted politics, the members would have something far more in common than the members of most clubs do. Would would at least know that the universal implement we all have, the stomach, usually behaves the same way under duress and causes us all to have much the same kinds of dreams.

The journey of the first humans to Australia is one of the most important events in history, at least as important as Columbus’ journey to America or the Apollo II expedition to the moon. It was the first time any human had managed to leave the Afro-Asian ecological system – indeed, the first time any large terrestrial mammal had managed to cross from Afro-Asia to Australia. Of even greater importance was what the human pioneers did in this new world. The moment the first hunter-gatherer set foot on an Australian beach was the moment that Homo sapiens climbed to the top rung in the food chain on a particular landmass and thereafter became the deadliest species in the annals of planet Earth.

A Wrong Planet Chef always take an interest in the origins of the food he cooks. A particular dish of vegetables, herbs and spices could, for instance, have begun life 5000 years ago on the Indian subcontinent, perhaps in Central India where vegetarian Hindi food is considered as God (Brahman) as it sustains the entire physical, mental, emotional and sensual aspects of the human being. The dish may then have migrated to the Punjab region of the Indian-Pakistan border - The Land of Five Waters - around 250 BC, and from here could have moved on to Western Asia or North Africa as soldiers and merchants moved west with their families into the Eastern parts of the Roman empire, where the cooks would have experimented with new combinations of food, adding fruits, shellfish or poultry to the exotic dish. The dish could then have travelled in any direction heading North through Germany or Sweden to Britain or maybe migrating through Persia or North Africa to Spain and Portugal, creating two very distinct and separate menus but meeting once again in France

But beyond the extravagance of Rome's wealthiest citizens and flamboyant gourmands, a more restrained cuisine emerged for the masses: breads baked with emmer wheat; polenta made from ground barley; cheese, fresh and aged, made from the milk of cows and sheep; pork sausages and cured meats; vegetables grown in the fertile soil along the Tiber. In these staples, more than the spice-rubbed game and wine-soaked feasts of Apicius and his ilk, we see the earliest signs of Italian cuisine taking shape. The pillars of Italian cuisine, like the pillars of the Pantheon, are indeed old and sturdy. The arrival of pasta to Italy is a subject of deep, rancorous debate, but despite the legend that Marco Polo returned from his trip to Asia with ramen noodles in his satchel, historians believe that pasta has been eaten on the Italian peninsula since at least the Etruscan time. Pizza as we know it didn't hit the streets of Naples until the seventeenth century, when Old World tomato and, eventually, cheese, but the foundations were forged in the fires of Pompeii, where archaeologists have discovered 2,000-year-old ovens of the same size and shape as the modern wood-burning oven. Sheep's- and cow's-milk cheeses sold in the daily markets of ancient Rome were crude precursors of pecorino and Parmesan, cheeses that literally and figuratively hold vast swaths of Italian cuisine together. Olives and wine were fundamental for rich and poor alike.

But the remarkable thing about the beetles was their sensitivity to all the grammar and directives and slogans and even unstated desires of the ant world, which they learned to manipulate. They first memorized the proper antenna-vibration and foreleg-tap which the ants themselves used to request food. The poor workers, busy going here and there and back again all day and never getting a chance to think, automatically assumed that these fearsome strangers had been authorized by the Central Committee since they knew the password, and so they regurgitated a drop or two of fruit juice on cue, much the same as when one is traveling across Europe or Asia on the train and a person in uniform requests one’s passport, one’s ticket, takes them away, and comes back, or else does not come back, having sold them; a badge and a superior manner can obtain anything in this world.

Tomatoes, chilli peppers and cocoa are all Mexican in origin; they reached Europe and Asia only after the Spaniards conquered Mexico. Julius Caesar and Dante Alighieri never twirled tomato-drenched spaghetti on their forks (even forks hadn’t been invented yet), William Tell never tasted chocolate, and Buddha never spiced up his food with chilli. Potatoes reached Poland and Ireland no more than 400 years ago. The only steak you could obtain in Argentina in 1492 was from a llama.

She was still obliged to leave the house every day, on her usual hunt for food; and especially on days of bad weather she had no other solution but to leave Useppe alone, his own guard, locking him in the room. It was then that Useppe learned to pass time thinking. He would press both fists to his brow and begin to think. What he thought about is not given to us to know; and probably his thoughts were imponderable futilities. But it's a fact that, while he was thinking in this way, the ordinary time of other people was reduced for him almost to zero. In Asia there exists a little creature known as the lesser panda, which looks like something between a squirrel and a teddy bear and lives on the trees in inaccessible mountain forests; and every now and then it comes down to the ground, looking for buds to eat. Of one of these panda it was told that he spent millennia thinking on his own tree, from which he climbed down to the ground every three hundred years. But in reality, the calculation of such periods was relative: in fact, while three hundred years had gone by on earth, on that panda's tree barely ten minutes had passed.

If I’d been alone, I wouldn’t have eaten at all. I’d have taken a shower, thrown on an oversize T-shirt, and gone to bed surrounded by a few select penguins. Now I had a fancy dinner to eat, by candlelight nonetheless. If I said I wasn’t hungry, would he be insulted? Would he pout? Would he yell about all the work going to waste and tell me about starving kids in Southeast Asia? “Shit,” I said softly and with feeling. Well, hell, if we ever were going to cohabitate, he’d have to know the truth. I was unsociable, and food was something you ate so you wouldn’t die. I

The journey of the first humans to Australia is one of the most important events in history, at least as important as Columbus’ journey to America or the Apollo 11 expedition to the moon. It was the first time any human had managed to leave the Afro-Asian ecological system – indeed, the first time any large terrestrial mammal had managed to cross from Afro-Asia to Australia. Of even greater importance was what the human pioneers did in this new world. The moment the first hunter-gatherer set foot on an Australian beach was the moment that Homo sapiens climbed to the top rung in the food chain on a particular landmass and thereafter became the deadliest species in the annals of planet Earth.

Raskin's memoir is oddly entertaining. Perhaps it is his earnestness and determination. So long as he believes Ando will guide and support him, who are we to spoil the illusion? Who are we to doubt? Perhaps it is the way Raskin peculiarly juxtaposes love with food, history with pop culture, and his life in San Francisco with his travels through Asia. Perhaps it is his voice, confident yet humble, self-effacing and unassuming. Or perhaps it is simply how he reminds us of the guys we knew in college, the ones who frequently faltered but genuinely meant well, who were inherently messed up but had significant potential, the ones who carried themselves a certain way, in short, the ones we couldn't help rooting for.

Dinner starts with a ceviche of beef, the love child of northern Italy's raw beef culture and the couple's interest in assertive flavors from around the world. Depending on the day, you may find lemongrass, cilantro, and miso- perfect strangers across Italy- canoodling with cured anchovies and handmade pastas. "It's not fusion," says Francesca. "We don't ever think 'How can we work a bit of Asia into this plate?' If it makes sense on the fork, then we go for it." From there Francesca takes me through the entire menu: from the esoteric and unexpected- fried snails over a dashi-spiked potato puree, glazed pork belly with cavolo nero kimchi- to gentle riffs on the soul food you'd find in a traditional trattoria- fried artichokes dipped into an anise-spiked mayonnaise, tender pork sweetbreads with tiny candy-sweet asparagus and a slick of Mazzo's exceptional olive oil.

The identification we feel towards the places where we live or were born can give us an anchor in a chaotic world and strengthen our connections to family, community, and the generations that preceded and will follow us. At their best, such feelings are a celebration of culture and all that comes with it in the form of literature, language, music, food, folktales, and even the wildlife we associate with our homelands--the eagle in America, for instance, or in the Czech Republic what's left of our lions, wolves, and bears. There is, however, a tipping point, where loyalty to one's own tribe curdles into resentment and hatred, then aggression towards others. That's when Fascism enters the picture, trailed by an assortment of woes, up to and including the Holocaust and global war. Because of that history, postwar statesmen established organizations to make it harder for deluded nationalists to trample on the rights of neighbors. These bodies include the United Nations--hence Truman's speech--and regional institutions in Europe, Africa, Asia, and the Americas.

FOOD Adobo (uh-doh-boh)--- Considered the Philippines' national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (though there are many regional and personal variations) Bibingka (bih-bing-kah)--- Lightly sweetened rice cake, commonly consumed around Christmas. There are many varieties, but the most common is baked or grilled in a banana leaf-lined mold and topped with sliced duck eggs, butter, sugar, and/or coconut. Buko (boo-koh)--- Young coconut Champorado (chahm-puh-rah-doh)--- Sweet chocolate rice porridge Lambanog (lahm-bah-nohg)--- Filipino coconut liquor Lumpia (loom-pyah)--- Filipino spring rolls (many variations) Matamis na bao (mah-tah-mees nah bah-oh)--- Coconut jam (also known as minatamis na bao) Pandan (pahn-dahn)--- Tropical plant whose fragrant leaves are commonly used as a flavoring in Southeast Asia. Often described as a grassy vanilla flavor with a hint of coconut. Pandesal (pahn deh sahl)--- Lightly sweetened Filipino rolls topped with breadcrumbs (also written pan de sal) Patis (pah-tees)--- Fish sauce Pinipig (pih-nee-pig)--- Young glutinous rice that's been pounded flat, then toasted. Looks similar to Rice Krispies. Salabat (sah-lah-baht)--- Filipino ginger tea Tuyo (too-yoh)--- Dried, salted fish (usually herring) Ube (oo-beh)--- Purple yam

The first human footprint on a sandy Australian beach was immediately washed away by the waves. Yet when the invaders advanced inland, they left behind a different footprint, one that would never be expunged. As they pushed on, they encountered a strange universe of unknown creatures that included a 200-kilogram, two-metre kangaroo, and a marsupial lion, as massive as a modern tiger, that was the continent’s largest predator. Koalas far too big to be cuddly and cute rustled in the trees and flightless birds twice the size of ostriches sprinted on the plains. Dragon-like lizards and snakes five metres long slithered through the undergrowth. The giant diprotodon, a two-and-a-half-ton wombat, roamed the forests. Except for the birds and reptiles, all these animals were marsupials – like kangaroos, they gave birth to tiny, helpless, fetus-like young which they then nurtured with milk in abdominal pouches. Marsupial mammals were almost unknown in Africa and Asia, but in Australia they reigned supreme. Within a few thousand years, virtually all of these giants vanished. Of the twenty-four Australian animal species weighing fifty kilograms or more, twenty-three became extinct.2 A large number of smaller species also disappeared. Food chains throughout the entire Australian ecosystem were broken and rearranged. It was the most important transformation of the Australian ecosystem for millions of years. Was it all the fault of Homo sapiens? Guilty

I can smell fennel, lemongrass and cinnamon. But there's something more... something that ties those three spices together. What is this powerful aroma underneath it all? "'Holy basil'! And he used fresh leaves!" Holy... ... basil? "It's a spice native to Southeast Asia and sacred to the Hindu religion. Just one whiff of it... ... sends a refreshing sensation throughout the entire body. In Ayurvedic medicine, it's even considered an elixir of life!" *Ayurveda is the name of Hindu traditional medicine in which proper diet plays a large role.* "Really? What an amazing spice!" "However... ... holy basil rarely makes it to Japan while still fresh! It should be nearly impossible to procure! How on earth did you get it?!" "Oh, that? We raise it year-round for our seminar. And how do we cultivate it? Well... that's a trade secret." "What?! He raises his own uber-rare spices?!" "That's the Shiomi seminar for you." ""Shiomi"? They must mean Professor Jun Shiomi, the academic expert on spices!" "Man, this scent is not just powerful, it's addictive! But that's not the only thing going on in this dish. There's something else, something that spurs you on to the next bite... tartness? Yogurt!" "Good guess, Yukihira. Holy basil is so strong it can easily overpower all other spices if you aren't careful. But adding in yogurt mellows it out." Not only that, the spices he used have the curcumin compound, which is known to aid the liver in detoxifying the blood. That together with the lactic acids in yogurt increases how well the body absorbs it!

Professor Joseph Stiglitz, former Chief Economist of the World Bank, and former Chairman of President Clinton's Council of Economic Advisers, goes public over the World Bank’s, “Four Step Strategy,” which is designed to enslave nations to the bankers. I summarise this below, 1. Privatisation. This is actually where national leaders are offered 10% commissions to their secret Swiss bank accounts in exchange for them trimming a few billion dollars off the sale price of national assets. Bribery and corruption, pure and simple. 2. Capital Market Liberalization. This is the repealing any laws that taxes money going over its borders. Stiglitz calls this the, “hot money,” cycle. Initially cash comes in from abroad to speculate in real estate and currency, then when the economy in that country starts to look promising, this outside wealth is pulled straight out again, causing the economy to collapse. The nation then requires International Monetary Fund (IMF) help and the IMF provides it under the pretext that they raise interest rates anywhere from 30% to 80%. This happened in Indonesia and Brazil, also in other Asian and Latin American nations. These higher interest rates consequently impoverish a country, demolishing property values, savaging industrial production and draining national treasuries. 3. Market Based Pricing. This is where the prices of food, water and domestic gas are raised which predictably leads to social unrest in the respective nation, now more commonly referred to as, “IMF Riots.” These riots cause the flight of capital and government bankruptcies. This benefits the foreign corporations as the nations remaining assets can be purchased at rock bottom prices. 4. Free Trade. This is where international corporations burst into Asia, Latin America and Africa, whilst at the same time Europe and America barricade their own markets against third world agriculture. They also impose extortionate tariffs which these countries have to pay for branded pharmaceuticals, causing soaring rates in death and disease.

We still talk a lot about ‘authentic’ cultures, but if by ‘authentic’ we mean something that developed independently, and that consists of ancient local traditions free of external influences, then there are no authentic cultures left on earth. Over the last few centuries, all cultures were changed almost beyond recognition by a flood of global influences. One of the most interesting examples of this globalisation is ‘ethnic’ cuisine. In an Italian restaurant we expect to find spaghetti in tomato sauce; in Polish and Irish restaurants lots of potatoes; in an Argentinian restaurant we can choose between dozens of kinds of beefsteaks; in an Indian restaurant hot chillies are incorporated into just about everything; and the highlight at any Swiss café is thick hot chocolate under an alp of whipped cream. But none of these foods is native to those nations. Tomatoes, chilli peppers and cocoa are all Mexican in origin; they reached Europe and Asia only after the Spaniards conquered Mexico. Julius Caesar and Dante Alighieri never twirled tomato-drenched spaghetti on their forks (even forks hadn’t been invented yet), William Tell never tasted chocolate, and Buddha never spiced up his food with chilli. Potatoes reached Poland and Ireland no more than 400 years ago. The only steak you could obtain in Argentina in 1492 was from a llama. Hollywood films have perpetuated an image of the Plains Indians as brave horsemen, courageously charging the wagons of European pioneers to protect the customs of their ancestors. However, these Native American horsemen were not the defenders of some ancient, authentic culture. Instead, they were the product of a major military and political revolution that swept the plains of western North America in the seventeenth and eighteenth centuries, a consequence of the arrival of European horses. In 1492 there were no horses in America. The culture of the nineteenth-century Sioux and Apache has many appealing features, but it was a modern culture – a result of global forces – much more than ‘authentic’.

As Dr. Fauci’s policies took hold globally, 300 million humans fell into dire poverty, food insecurity, and starvation. “Globally, the impact of lockdowns on health programs, food production, and supply chains plunged millions of people into severe hunger and malnutrition,” said Alex Gutentag in Tablet Magazine.27 According to the Associated Press (AP), during 2020, 10,000 children died each month due to virus-linked hunger from global lockdowns. In addition, 500,000 children per month experienced wasting and stunting from malnutrition—up 6.7 million from last year’s total of 47 million—which can “permanently damage children physically and mentally, transforming individual tragedies into a generational catastrophe.”28 In 2020, disruptions to health and nutrition services killed 228,000 children in South Asia.29 Deferred medical treatments for cancers, kidney failure, and diabetes killed hundreds of thousands of people and created epidemics of cardiovascular disease and undiagnosed cancer. Unemployment shock is expected to cause 890,000 additional deaths over the next 15 years.30,31 The lockdown disintegrated vital food chains, dramatically increased rates of child abuse, suicide, addiction, alcoholism, obesity, mental illness, as well as debilitating developmental delays, isolation, depression, and severe educational deficits in young children. One-third of teens and young adults reported worsening mental health during the pandemic. According to an Ohio State University study,32 suicide rates among children rose 50 percent.33 An August 11, 2021 study by Brown University found that infants born during the quarantine were short, on average, 22 IQ points as measured by Baylor scale tests.34 Some 93,000 Americans died of overdoses in 2020—a 30 percent rise over 2019.35 “Overdoses from synthetic opioids increased by 38.4 percent,36 and 11 percent of US adults considered suicide in June 2020.37 Three million children disappeared from public school systems, and ERs saw a 31 percent increase in adolescent mental health visits,”38,39 according to Gutentag. Record numbers of young children failed to reach crucial developmental milestones.40,41 Millions of hospital and nursing home patients died alone without comfort or a final goodbye from their families. Dr. Fauci admitted that he never assessed the costs of desolation, poverty, unhealthy isolation, and depression fostered by his countermeasures. “I don’t give advice about economic things,”42 Dr. Fauci explained. “I don’t give advice about anything other than public health,” he continued, even though he was so clearly among those responsible for the economic and social costs.

Birch bark lends a mild wintergreen flavor to brewed sodas. Birch beer, flavored with sassafras and birch, is a classic American brew. Birch bark is usually sold in homebrew stores. Bitter Orange (Bergamot) s highly aromatic, and its dried peel is an essential part of cola flavor. The dried peel and its extract are usually available in spice shops, or any store with a good spice selection. They can be pricey. Burdock root s a traditional ingredient in American root beers. It has a mild sweet flavor similar to that of artichoke. Dried burdock root is available in most Asian groceries and homebrew stores. Cinnamon has several species, but they all fall into two types. Ceylon cinnamon is thin and mild, with a faint fragrance of allspice. Southeast Asian cinnamon, also called cassia, is both stronger and more common. The best grade comes from Vietnam and is sold as Saigon cinnamon. Use it in sticks, rather than ground. The sticks can be found in most grocery stores. Ginger, a common soda ingredient, is very aromatic, at once spicy and cooling. It is widely available fresh in the produce section of grocery stores, and it can be found whole and dried in most spice shops. Lemongrass, a perennial herb from central Asia, contains high levels of citral, the pungent aromatic component of lemon oil. It yields a rich lemon flavor without the acid of lemon juice, which can disrupt the fermentation of yeasted sodas. Lemon zest is similar in flavor and can be substituted. Lemongrass is available in most Asian markets and in the produce section of well-stocked grocery stores. Licorice root provides the well-known strong and sweet flavor of black licorice candy. Dried licorice root is sold in natural food stores and homebrew stores. Anise seed and dried star anise are suitable substitutes. Sarsaparilla s similar in flavor to sassafras, but a little milder. Many plants go by the name sarsaparilla. Southern-clime sarsaparilla (Smilax spp.) is the traditional root-beer flavoring. Most of the supply we get in North America comes from Mexico; it’s commonly sold in homebrew stores. Wild sarsaparilla (Aralia spp.) is more common in North America and is sometimes used as a substitute for true sarsaparilla. Small young sarsaparilla roots, known as “root bark” are less pungent and are usually preferred for soda making, although fully mature roots give fine results. Sassafras s the most common flavoring for root beers of all types. Its root bark is very strong and should be used with caution, especially if combined with other flavors. It is easily overpowering. Dried sassafras is available in homebrew stores. Star anise, the dried fruit of an Asian evergreen, tastes like licorice, with hints of clove and cinnamon. The flavor is strong, so use star anise with caution. It is available dried in the spice section of most grocery stores but can be found much more cheaply at Asian markets.

What a joy this book is! I love recipe books, but it’s short-lived; I enjoy the pictures for several minutes, read a few pages, and then my eyes glaze over. They are basically books to be used in the kitchen for one recipe at a time. This book, however, is in a different class altogether and designed to be read in its entirety. It’s in its own sui generis category; it has recipes at the end of most of the twenty-one chapters, but it’s a book to be read from cover to cover, yet it could easily be read chapter by chapter, in any order, as they are all self-contained. Every bite-sized chapter is a flowing narrative from a well-stocked brain encompassing Balinese culture, geography and history, while not losing its main focus: food. As you would expect from a scholar with a PhD in history from Columbia University, the subject matter has been meticulously researched, not from books and articles and other people’s work, but from actually being on the ground and in the markets and in the kitchens of Balinese families, where the Balinese themselves learn their culinary skills, hands on, passed down orally, manually and practically from generation to generation. Vivienne Kruger has lived in Bali long enough to get it right. That’s no mean feat, as the subject has not been fully studied before. Yes, there are so-called Balinese recipe books, most, if I’m not mistaken, written by foreigners, and heavily adapted. The dishes have not, until now, been systematically placed in their proper cultural context, which is extremely important for the Balinese, nor has there been any examination of the numerous varieties of each type of recipe, nor have they been given their true Balinese names. This groundbreaking book is a pleasure to read, not just for its fascinating content, which I learnt a lot from, but for the exuberance, enthusiasm and originality of the language. There’s not a dull sentence in the book. You just can’t wait to read the next phrase. There are eye-opening and jaw-dropping passages for the general reader as Kruger describes delicacies from the village of Tengkudak in Tabanan district — grasshoppers, dragonflies, eels and live baby bees — and explains how they are caught and cooked. She does not shy away from controversial subjects, such as eating dog and turtle. Parts of it are not for the faint-hearted, but other parts make you want to go out and join the participants, such as the Nusa Lembongan fishermen, who sail their outriggers at 5.30 a.m. The author quotes Miguel Covarrubias, the great Mexican observer of the 1930s, who wrote “The Island of Bali.” It has inspired all writers since, including myself and my co-author, Ni Wayan Murni, in our book “Secrets of Bali, Fresh Light on the Morning of the World.” There is, however, no bibliography, which I found strange at first. I can only imagine it’s a reflection of how original the subject matter is; there simply are no other sources. Throughout the book Kruger mentions Balinese and Indonesian words and sometimes discusses their derivations. It’s a Herculean task. I was intrigued to read that “satay” comes from the Tamil word for flesh ( sathai ) and that South Indians brought satay to Southeast Asia before Indonesia developed its own tradition. The book is full of interesting tidbits like this. The book contains 47 recipes in all, 11 of which came from Murni’s own restaurant, Murni’s Warung, in Ubud. Mr Dolphin of Warung Dolphin in Lovina also contributed a number of recipes. Kruger adds an introduction to each recipe, with a detailed and usually very personal commentary. I think my favorite, though, is from a village priest (pemangku), I Made Arnila of the Ganesha (Siwa) Temple in Lovina. water. I am sure most will enjoy this book enormously; I certainly did.” Review published in The Jakarta Globe, April 17, 2014. Jonathan Copeland is an author and photographer based in Bali. thejakartaglobe/features/spiritual-journey-culinary-world-bali

The first human footprint on a sandy Australian beach was immediately washed away by the waves. Yet when the invaders advanced inland, they left behind a different footprint, one that would never be expunged. As they pushed on, they encountered a strange universe of unknown creatures that included a 200-kilogram, two-metre kangaroo, and a marsupial lion, as massive as a modern tiger, that was the continent’s largest predator. Koalas far too big to be cuddly and cute rustled in the trees and flightless birds twice the size of ostriches sprinted on the plains. Dragon-like lizards and snakes five metres long slithered through the undergrowth. The giant diprotodon, a two-and-a-half-ton wombat, roamed the forests. Except for the birds and reptiles, all these animals were marsupials – like kangaroos, they gave birth to tiny, helpless, fetus-like young which they then nurtured with milk in abdominal pouches. Marsupial mammals were almost unknown in Africa and Asia, but in Australia they reigned supreme. Within a few thousand years, virtually all of these giants vanished. Of the twenty-four Australian animal species weighing fifty kilograms or more, twenty-three became extinct.2 A large number of smaller species also disappeared. Food chains throughout the entire Australian ecosystem were broken and rearranged. It was the most important transformation of the Australian ecosystem for millions of years. Was it all the fault of Homo sapiens?

Khalil always gives me food as though I’m worse than a dog. Misty-eyed, I note he doesn’t look the same as usual. He stares at me. He’s about to say something, laughs and tells me: ‘Your guardian angel has just been assassinated because of you. Your beloved Governor Salman Taseer, that Muslim traitor, is now bathing in his own blood. He was killed with twenty-five bullets in Islamabad for defending you. Good riddance! You’d better keep your head down!’ Salman Taseer was a good man. He was governor of my province, the largest and richest in Pakistan. With its ninety million inhabitants, they call Punjab the ‘land of the five rivers’ and ‘the land of the pure’; Salman Taseer was one of those. He wasn’t a typical politician, he wasn’t power-hungry and greedy like some, he was a humanist who was quick to oppose the Taliban and the Islamic extremists. When he heard about my death sentence, he defended me in public.

Meanwhile, at a Tokyo 7-Eleven, someone right now is choosing from a variety of bento boxes and rice bowls, delivered that morning and featuring grilled fish, sushi, mapo tofu, tonkatsu, and a dozen other choices. The lunch philosophy at Japanese 7-Eleven? Actual food. On the day we missed out on fresh soba, Iris had a tonkatsu bento, and I chose a couple of rice balls (onigiri), one filled with pickled plum and the other with spicy fish roe. For $1.50, convenience store onigiri encapsulate everything that is great about Japanese food and packaging. Let's start in the middle and work outward, like were building an onion. The core of an onigiri features a flavorful and usually salty filling. This could be an umeboshi (pickled apricot, but usually translated as pickled plum), as sour as a Sour Patch Kid; flaked salmon; or cod or mullet roe. Next is the rice, packed lightly by machine into a perfect triangle. Japanese rice is unusual among staple rices in Asia because it's good at room temperature or a little colder. Sushi or onigiri made with long-grain rice would be a chalky, crumbly disaster. Oishinbo argues that Japan is the only country in Asia that makes rice balls because of the unique properties of Japanese rice. I doubt this. Medium- and short-grain rices are also popular in parts of southern China, and presumably wherever those rices exist, people squish them into a ball to eat later, kind of like I used to do with a fistful of crustless white bread. (Come on, I can't be the only one.) Next comes a layer of cellophane, followed by a layer of nori and another layer of cellophane. The nori is preserved in a transparent shell for the same reason Han Solo was encased in carbonite: to ensure that he would remain crispy until just before eating. (At least, I assume that's what Jabba the Hutt had in mind.) You pull a red strip on the onigiri packaging, both layers of cellophane part, and a ready-to-eat rice ball tumbles into your hand, encased in crispy seaweed. Not everybody finds the convenience store onigiri packaging to be a triumph. "The seaweed isn't just supposed to be crunchy," says Futaki in Oishinbo: The Joy of Rice. "It tastes best when the seaweed gets moist and comes together as one with the rice." Yamaoka agrees. Jerk. Luckily, you'll find a few moist-nori rice balls right next to the crispy ones.

Many people outside Korea subscribe to the belief that Korean food contains mystic healing properties. The SARS bird flu epidemic of 2003 made kimchi ubiquitous throughout Asia. SARs raged throughout China, Southeast Asia, and even Canada and parts of Europe, with about 8,000 reported cases and about 750 deaths. Meanwhile, South Korea experienced zero bird flu–related deaths (there were two cases, both nonfatal). Many theories as to South Korea’s immunity have been postulated; none were conclusive. One study suggested that the enzymes contained in kimchi strengthened immunity in birds; some people made the mental leap to assume that this also protected them from bird flu. Through

I make a list of my assets- caviar of aubergine, pepper salad, spiced fish, cheese pasties, potato salad with chilies, taramasalata, artichokes with oranges, broad beans with cumin, filou parcels of tuna and capers, triangular patties of meat, egg and coriander... I arrange intersections, detours, associations, improbable meetings. The exoticism will stretch from the Far East to Asia Minor. My battalions are lining up, an infantry of vegetables and a cavalry of crunchiness. I inspect my munitions between the flanks of my spice rack, curcuma and ras-el hanout standing to attention in their glass phials. Oregano, sage, poppy seeds, nigella, red berries, black peppercorns. I need mountains of garlic, pine kernels, olives, preserved lemons...

Every consumer has the right to know who produces their clothing and under what conditions, whether it be labor conditions or environmental, just like the ingredients written on the food packaging that you buy.” —Anannya Bhattacharjee, Asia Floor Wage Alliance, and Garment and Allied Workers Union

In the hot climate of South Asia both food and clothing are no problem, since one can sleep almost naked under the trees and sustain oneself by eating wild fruit. In the severe climate of North Asia this is impossible. As the priests in South Asia do not do any manual labor, they are able to make do with only one meal a day, but in China this system is impossible. Even in the collection of regulations of the Zen sect written in the Tang dynasty (618–907) by the Chinese Zen master Pai-chang, provision is made for two daily meals: breakfast, consisting of rice gruel, and lunch, consisting of vegetables and rice. Later on, even an evening meal known as yaku seki (baked sone) came to be tacitly permitted.

Many UPF products contain ingredients from four or five continents. Your lasagne or ice cream may have palm oil from Asia, cocoa from Africa, soy from South America, wheat from the USA, flavouring from Europe and so on. Many of these ingredients will be shipped more than once – from a farm in South America to a processing plant in Europe, then to a secondary processing and packaging plant in another part of Europe, then to consumers, who might be back in South America right next to the farm.

This intensive two-year campaign by a public health worker in a Peruvian village of 200 families, aimed at persuading housewives to boil drinking water, was largely unsuccessful. Nelida was able to encourage only about 5 percent of the population, eleven families, to adopt the innovation. The diffusion campaign in Los Molinas failed because of the cultural beliefs of the villagers. Local tradition links hot foods with illness. Boiling water makes water less “cold” and hence, appropriate only for the sick. But if a person is not ill, the individual is prohibited by village norms from drinking boiled water. Only individuals who are unintegrated into local networks risk defying community norms on water boiling. An important factor regarding the adoption rate of an innovation is its compatibility with the values, beliefs, and past experiences of individuals in the social system. Nelida and her superiors in the public health agency should have understood the hot-cold belief system, as it is found throughout Peru (and in most nations of Latin America, Africa, and Asia). Here is an example of an indigenous knowledge system that caused the failure of a development program.

FOOD Adobo (uh-doh-boh)--- Considered the Philippines's national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (though there are many regional and personal variations) Arroz caldo (ah-roz cahl-doh)--- A savory rice porridge made with chicken, ginger, and other aromatics Champorado (chahm-puh-rah-doh)--- Sweet chocolate rice porridge Escabeche (es-cah-beh-che)--- A dish that exists in many countries, but in the Philippines is specifically a sweet and sour fish dish consisting of fried fish covered or marinated in a sauce of vinegar, garlic, sugar, bell peppers, and other aromatics Ginataan (gih-nah-tah-ahn)--- Any dish cooked with coconut milk; can be sweet or savory Ginataang mais (gih-nah-tah-ahng mah-ees)--- A sweet porridge consisting of glutinous rice and corn cooked in sweetened coconut milk Keso (keh-so)--- Cheese (same pronunciation as the Spanish "queso") Lugaw (loo-gow)--- Savory rice porridge, similar to Chinese congee or Korean jook Lumpia (loom-pyah)--- Filipino spring rolls (many variations) Mais (mah-ees)--- Corn (same pronunciation as the Spanish "maiz") Mamon (mah-mohn)--- A Filipino chiffon cake, made in individual molds as opposed to a large, shared cake Matamis na bao (mah-tah-mees nah bah-oh)--- Coconut jam (also known as minatamis na bao) Pandan (pahn-dahn)--- Tropical plant whose fragrant leaves are commonly used as a flavoring in Southeast Asia; often described as a grassy vanilla flavor with a hint of coconut Patis (pah-tees)--- Fish sauce Salabat (sah-lah-baht)--- Filipino ginger tea Tokwa't baboy (toh-kwat bah-boy)--- Filipino side dish consisting of fried tofu and boiled pork cooked in soy sauce, vinegar, and chili, and usually topped with green onions Ube (oo-beh)--- Purple yam Yelo (yeh-loh)--- Ice (same pronunciation as the Spanish "hielo")

Sweet Heat Mahogany Chicken Wings 6 SERVINGS The flavor palate of Southeast Asia — sweet, sour, salty, and hot — is captured in this one-pot chicken wing orgy. The streamlined method takes about half an hour and results in the gooiest, most pungent, sticky-fingered chicken wings you can imagine. They’re the perfect food for tailgating, afternoons watching ballgames, or just hanging out. Ingredients 1 tablespoon canola oil 2 garlic cloves, minced 1 dried hot chile pepper 1 tablespoon freshly grated gingerroot 1 cup root beer, any type, purchased or homemade 1⁄3 cup soy sauce 2 pounds chicken wings, sectioned, third joint discarded 1 tablespoon dark sesame oil Instructions Heat the oil in a large skillet over medium-high heat. Add the garlic, chile pepper, and ginger, and sauté until fragrant, about 30 seconds. Add the root beer and soy sauce. Bring to a boil, add the wings, cover, and let simmer for 5 minutes. Uncover the skillet and cook at a slow simmer until the liquid reduces enough to glaze the wings, about 20 minutes. Toss gently every few minutes near the end of cooking to prevent scorching, and stir in the sesame oil. Serve hot.

The earth isn't utopia and never will be--but insisting that we can feed nine billion people with organic food is nothing more than utopian extremism, and the most distressing and pernicious kind of denialism. An organic universe sounds delightful, but it would consign millions of people in Africa and throughout much of Asia to malnutrition and death. That is a risk everyone should be able to understand.

Lentil-Mushroom Burgers For any reluctant vegan who worries that nothing will ever replace the taste or texture of a juicy beef patty, consider the lentil burger. It might not matter so much that lentils are an excellent source of protein, that they are one of the fastest-cooking legumes, or that they are consumed in large quantities all over Europe, Asia, and Africa (even Idaho!). What will impress you is how tender, juicy, and “meaty” they taste. I grew up grilling over campfires, and I know burgers. These are as delicious as they come. Sometimes I’ll even take a few patties with me on long training runs and races.        1 cup dried green lentils (2¼ cups cooked)      2¼ cups water      1 teaspoon dried parsley      ¼ teaspoon black pepper      3 garlic cloves, minced      1¼ cups finely chopped onion      ¾ cup finely chopped walnuts      2 cups fine bread crumbs (see Note)      ½ cup ground flax seed (flax seed meal)      3 cups finely chopped mushrooms   1½ cups destemmed, finely chopped kale, spinach, or winter greens      2 tablespoons coconut oil or olive oil      3 tablespoons balsamic vinegar      2 tablespoons Dijon mustard      2 tablespoons nutritional yeast      1 teaspoon sea salt      ½ teaspoon black pepper      ½ teaspoon paprika   In a small pot, bring the lentils, water, parsley, 1 garlic clove, and ¼ cup of the onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft. While the lentils are cooking, combine the walnuts, bread crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well. Sauté the remaining onion, remaining garlic, the mushrooms, and greens in the oil for 8 to 10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard, and mash with a potato masher or wooden spoon to a thick paste. In a large mixing bowl, combine the lentils, sautéed veggies, and bread crumb mixtures, and mix well. Cool in the refrigerator for 15 to 30 minutes or more. Using your hands, form burger patties to your desired size and place on waxed paper. Lightly fry in a seasoned skillet, broil, or grill until lightly browned and crisp, 3 to 5 minutes on each side. Extra uncooked patties can be frozen on wax paper in plastic bags or wrapped individually in aluminum foil, making for a quick dinner or wholesome burger for the next barbecue.   MAKES A DOZEN 4-INCH DIAMETER BURGERS   NOTE: To make the bread crumbs, you’ll need about half of a loaf of day-old bread (I use Ezekiel 4:9). Slice the bread, then tear or cut into 2- to 3-inch pieces and chop in a food processor for 1 to 2 minutes, until a fine crumb results. The walnuts can also be chopped in the food processor with the bread.  

Island Studies Prove the Value of Coconut The good news on coconut actually started with research back in the 1960s and 1970s. It has long been observed that people from the Pacific Islands and Asia whose diets are very high in coconut oil are surprisingly free from cardiovascular disease, cancer, and other degenerative

January 2013 Andy’s Message   Hi Young, I’m home after two weeks in Tasmania. My rowing team was the runner-up at the Lindisfarne annual rowing competition. Since you were so forthright with your OBSS experiences, I’ll reciprocate with a tale of my own from the Philippines.☺               The Canadian GLBT rowing club had organised a fun excursion to Palawan Island back in 1977. This remote island was filled with an abundance of wildlife, forested mountains and beautiful pristine beaches.               It is rated by the National Geographic Traveller magazine as the best island destination in East and South-East Asia and ranked the thirteenth-best island in the world. In those days, this locale was vastly uninhabited, except by a handful of residents who were fishermen or local business owners.               We stayed in a series of huts, built above the ocean on stilts. These did not have shower or toilet facilities; lodgers had to wade through knee-deep waters or swim to shore to do their business. This place was a marvellous retreat for self-discovery and rejuvenation. I was glad I didn’t have to room with my travelling buddies and had a hut to myself.               I had a great time frolicking on the clear aquiline waters where virgin corals and unperturbed sea-life thrived without tourist intrusions. When we travelled into Lungsodng Puerto Princesa (City of Puerto Princesa) for food and a shower, the locals gawked at us - six Caucasian men and two women - as if we had descended from another planet. For a few pesos, a family-run eatery agreed to let us use their outdoor shower facility. A waist-high wooden wall, loosely constructed, separated the bather from a forest at the rear of the house. In the midst of my shower, I noticed a local adolescent peeping from behind a tree in the woods. I pretended not to notice as he watched me lathe and played with himself. I was turned on by this lascivious display of sexual gratification. The further I soaped, the more aroused I became. Through the gaps of the wooden planks, the boy caught glimpses of my erection – like a peep show in a sex shop, I titillated the teenager. His eyes were glued to my every move, so much so that he wasn’t aware that his friend had creeped up from behind. When he felt an extra hand on his throbbing hardness, he let out a yelp of astonishment. Before long, the boys were masturbating each other. They stroked one another without mortification, as if they had done this before, while watching my exhibitionistic performance carefully. This concupiscent carnality excited me tremendously. Unfortunately, my imminent release was punctured by a fellow member hollering for me to vacate the space for his turn, since I’d been showering for quite a while. I finished my performance with an anticlimactic final, leaving the boys to their own devices. But this was not the end of our chance encounter. There is more to ‘cum’ in my next correspondence!               Much love and kisses,               Andy

A young gentleman, inspired for whatever motive to take the cross, had first to raise his passage money, often by mortgaging his land or by ceding some feudal rights. He heard a farewell sermon in his village church and kissed his friends and kinsmen good-by, very likely for ever. Since the road across Asia Minor had become increasingly unsafe, he rode to Marseilles or Genoa and took passage with a shipmaster. He was assigned a space fixed at two feet by five in the ‘tween decks; his head was to lie between the feet of another pilgrim. He bargained for some of his food with the cargador, or chief steward, but he was advised to carry provisions of his own - salt meat, cheese, biscuit, dried fruits, and syrup of roses to check diarrhea.

Historians were slow to take up globalization as a source of interest. They had their own reasons for ignoring it, chief among them the straitjacket of nation-centered history writing. The fate of a textbook commissioned in 1949 by UNESCO for fourteen-year-old French students is particularly revealing of the pressures of national and nationalist history. UNESCO wanted to encourage “international comprehension” by providing an example of a more capacious national history, one that would show how much every nation, in this case France, owed to other peoples. Officials hoped that this example would encourage other countries to follow suit. The authors, Lucien Febvre, leader of the Annales school, and François Crouzet, a noted French specialist on British economic history, embraced their mission with enthusiasm and produced a model history of the global influences on life in France. Look at the people around you, they suggested. Are they one race? Hardly: one look would convince anyone that the “French” are a mixture of peoples, including Arabs and Africans. Look at the plants in the local park, they continued. The most “French” of trees came from Asia: the plane tree arrived in the mid-sixteenth century, for example, and the chestnut in the early seventeenth. Similarly, many of the most “classic” French foods originated elsewhere: green beans, potatoes, and tomatoes in the New World; citrus in the Far East; and so on. In short, much of the impact of the world on France was already well known sixty years ago. What happened? Febvre and Crouzet’s book was published for the first time in 2012, its original publication apparently having been blocked by those who disliked its de-emphasis on the nation and Europe.5

The nutrient-rich biotech crops could arguably do much more good in the world than the original pesticide-resistant crops, but many of the entrepreneurs and inventors who have developed the biofortified crops lack the legal teams, political power, and financial resources to clear the regulatory hurdles. Potrykus is hopeful that golden rice will be approved by regulators throughout Asia by 2019, two decades after its creation.

This table only counts physical health effects due to disruptions that took place in the Illusion of Control phase. It considers both short-run and long-run effects. Each of the claimed effects is based on a published study about that effect. First on the list is the disruption to vaccination programs for measles, diphtheria, cholera, and polio, which were either cancelled or reduced in scope in some 70 countries. That disruption was caused by travel restrictions. Western experts could not travel, and within many poor countries travel and general activity were also halted in the early days of the Illusion of Control phase. This depressive effect on vaccination programs for the poor is expected to lead to large loss of life in the coming years. The poor countries paying this cost are most countries in Africa, the poorer nations in Asia, such as India, Indonesia and Myanmar, and the poorer countries in Latin America. The second listed effect in the table relates to schooling. An estimated 90% of the world’s children have had their schooling disrupted, often for months, which reduces their lifetime opportunities and social development through numerous direct and indirect pathways. The UN children’s organisation, UNICEF, has released several reports on just how bad the consequences of this will be in the coming decades.116 The third element in Joffe’s table refers to reports of economic and social primitivisation in poor countries. Primitivisation, also seen after the collapse of the Soviet Union in the early 1990s, is just what it sounds like: a regression away from specialisation, trade and economic advancement through markets to more isolated and ‘primitive’ choices, including attempted economic self-sufficiency and higher fertility. Due to diminished labour market prospects, curtailed educational activities and decreased access to reproductive health services, populations in the Illusion of Control phase began reverting to having more children precisely in those countries where there is already huge pressure on resources. The fourth and fifth elements listed in the table reflect the biggest disaster of this period, namely the increase in extreme poverty and expected famines in poor countries. Over the 20 years leading up to 2020, gradual improvements in economic conditions around the world had significantly eased poverty and famines. Now, international organisations are signalling rapid deterioration in both. The Food and Agriculture Organisation (FAO) now expects the world to have approximately an additional 100 million extremely poor people facing starvation as a result of Covid policies. That will translate into civil wars, waves of refugees and huge loss of life. The last two items in Joffe’s table relate to the effect of lower perinatal and infant care and impoverishment. Millions of preventable deaths are now expected due to infections and weakness in new mothers and young infants, and neglect of other health problems like malaria and tuberculosis that affect people in all walks of life. The whole of the poor world has suffered fewer than one million deaths from Covid. The price to be paid in human losses in these countries through hunger and health neglect caused by lockdowns and other restrictions is much, much larger. All in the name of stopping Covid.

JJ, as a professional chef, defends the ground on which he stands. “ When we were promoting the cuisine of the Cecil, I got into a little argument with one sister. I said our cuisine is the celebration of the food of slaves. She winced. ‘ How can you celebrate the slaves?’ No, I’m not celebrating slavery, I’m celebrating how they survived, and you have to know the source and what happens when people from that background met incoming migrants from Asia. But that’s the part I really need to know. I never made it to the slave castle and that’s why I need to get back. I’m going to learn more about our cooking, the way our ancestral grandmothers cooked because at the end of the day, your goal as a chef is you want to cook like your grandmother.

Should you be eating soy? There’s been some debate about soy due to the perception of its carrying estrogen, but I want you to understand that phytoestrogens aren’t estrogen, nor do they act like human estrogen. Instead, phytoestrogens are isoflavones, one of the unique phytochemicals in soy beans. There are actually three soy isoflavones: genistein, daidzein, and glycitein. They have a number of health benefits, including: lowering cholesterol, strengthening bones, treating menopausal symptoms, lowering risk of coronary heart disease, and reducing risk of prostate/colon/breast/ovarian cancers. Want even more good news about soy? There are certain gut bacteria that can convert soy isoflavones into an even more beneficial compound called equol. This is like a supercharged isoflavone, giving you even more cardiovascular, bone, and menopausal health benefits. Unfortunately, you need to have the bacteria in order to do this. Equol can be produced by 50 to 60 percent of Asian people but just 30 percent of Westerners. For what it’s worth, diets high in carbohydrates (really meaning fiber) and low in saturated fat are associated with equol production, while antibiotics appear to hinder it. I recommend consuming only non-GMO and organic soy in its whole-foods forms: edamame, tofu, miso, tempeh, tamari, and unsweetened soy milk. Model your soy consumption after the way they do it in Asia. For some delicious ways to consume soy, check out the recipes in Chapter 10.

In fact, the lands of Asia, Africa, and Latin America have long produced great treasures of foods, minerals, and other natural resources. That is why Europeans went through so much trouble to steal and plunder them. One does not go to poor places for self-enrichment. The Third World is rich. Only its people are poor—and it is because of the pillage they have endured.

The Black Death, or bubonic plague, was first seen in Asia but in 1346 it reached the shore of the Black Sea; soon, merchants from Italy carried the disease home. The disease broke out in October 1347 in Messina and infected the entire peninsula by April of the following year. When it arrived in Paris in 1348, there were 800 people a day dying from the disease. The front lines of the plague’s progress were the cities, those growing, thriving, crowded centers of population. To put the number of deaths in perspective, by 1351, the population had been devastated; it was the equivalent of what the numbers would be if everyone in California, Texas, Illinois, New York, Pennsylvania, and Florida had died. It would take 150 years for the population to return to its former numbers. The loss of life led to the loss of labor and scarcity of food. The ones who were most affected by this, the peasantry, were desperate.

In the thousands of years before European colonists landed in the West, the area that would come to be occupied by the United States and Canada produced only a handful of lasting foods---strawberries, pecans, blueberries, and some squashes---that had the durability to survive millennia. Mexico and South America had a respectable collection, including corn, peppers, beans, tomatoes, potatoes, pineapples, and peanuts. But the list is quaint when compared to what the other side of the world was up to. Early civilizations in Asia and Africa yielded an incalculable bounty: rice, sugar, apples, soy, onions, bananas, wheat, citrus, coconuts, mangoes, and thousands more that endure today. If domesticating crops was an earth-changing advance, figuring out how to reproduce them came a close second. Edible plants tend to reproduce sexually. A seed produces a plant. The plant produces flowers. The flowers find some form of sperm (i.e., pollen) from other plants. This is nature beautifully at work. But it was inconvenient for long-ago humans who wanted to replicate a specific food they liked. The stroke of genius from early farmers was to realize they could bypass the sexual dance and produce plants vegetatively instead, which is to say, without seeds. Take a small cutting from a mature apple tree, graft it onto mature rootstock, and it'll produce perfectly identical apples. Millenia before humans learned how to clone a sheep, they discovered how to clone plants, and every Granny Smith apple, Bartlett pear, and Cavendish banana you've ever eaten leaves you further indebted to the people who figured that out. Still, even on the same planet, there were two worlds for almost all of human time. People are believed to have dug the first roots of agriculture in the Middle East, in the so-called Fertile Crescent, which had all the qualities of a farmer's dream: warm climate; rich, airy soil; and two flowing rivers, the Tigris and Euphrates. Around ten thousand years before Jesus walked the earth, humans taught themselves how to grow grains like barley and wheat, and soon after, dates, figs, and pomegranates.

THE INDIANS are the Italians of Asia,’ Didier pronounced with a sage and mischievous grin. ‘It can be said, certainly, with equal justice, that the Italians are the Indians of Europe, but you do understand me, I think. There is so much Italian in the Indians, and so much Indian in the Italians. They are both people of the Madonna—they demand a goddess, even if the religion does not provide one. Every man in both countries is a singer when he is happy, and every woman is a dancer when she walks to the shop at the corner. For them, food is music inside the body, and music is food inside the heart. The language of India and the language of Italy, they make every man a poet, and make something beautiful from every banalité. These are nations where love—amore, pyaar—makes a cavalier of a Borsalino on a street corner, and makes a princess of a peasant girl, if only for the second that her eyes meet yours. It is the secret of my love for India, Lin, that my first great love was Italian.

Adobo (uh-doh-boh)---Considered the Philippines's national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (though there are many regional and personal variations) Arroz caldo (ah-rohz cahl-doh)---A savory rice porridge made with chicken, ginger, and other aromatics Champorado (chahm-puh-rah-doh)---Sweet chocolate rice porridge Lumpia (loom-pyah)---Filipino spring rolls (many variations) Malunggay (mah-loong-gahy)---An edible plant, also known as moringa, with many health benefits Mamon (mah-mohn)---A Filipino chiffon cake, made in individual molds as opposed to a large, shared cake Matamis na bao (mah-tah-mee nah bah-oh)---Coconut jam (also known as minatamis na bao) Pandan (pahn-dahn)---Tropical plant whose fragrant leaves are commonly used as a flavoring in Southeast Asia. Often described as a grassy vanilla flavor with a hint of coconut. Patis (pah-tees)---Fish sauce Salabat (sah-lah-baht)---Filipino ginger tea Ube (oo-beh)--- Purple yam

And it is one thing to genetically modify grain corn for animal feeding and another to tinker with wheat, the staple of nutrition and one of the foundations of Western civilization. As a result, genetically modified wheat varieties have been developed and tested, but none is commercially produced in North America, Europe, Asia, or Australia. In the US, Canadian, and Australian cases there is an additional obvious concern: these countries are major grain exporters and would not be able to send their wheat to most of the world’s countries that do not accept any genetically modified food.

Hainanese Chicken Rice An entire chicken is steeped in broth at sub-boiling temperatures and is then served with rice steamed in the same broth. Originally a Chinese dish, it was spread across Southeast Asia by migrants from the Hainan Province. A well-loved staple, it is also known as Khao Man Tai or Singapore Chicken Rice. *Many restaurants that serve it will also serve chicken soup on the side. "That makes perfect sense! This dish is an excellent choice for emphasizing the unique deliciousness of the Jidori! I already know it can't help but be good!" "That one's yours." "Uh, thanks. I'll dig right in." Delicious! It's too delicious! The tender meat so perfectly steeped! Each bite is sheer decadence! The delicate yet bold umami flavors! But that's not all... Next comes the very best part! As if that one bite wasn't enough, after it's swallowed... ... There's the subtle and sophisticated aftertaste! "Mmm! That decadent flavor lingers in the mouth for so long! Exquisite! Simply exquisite! This dish is the pinnacle of Jidori cooking!" "Don't stop yet. I've made three dipping sauces to go along with it. Chili sauce, ginger sauce and some See Ew Dum." *See Ew Dum is a dark, thick and sweet soy sauce commonly used in Thai cooking. Its viscosity is similar to tamari. "I made the chili sauce by grinding red peppers and adding them to the broth from the steeped chicken. The ginger sauce is fresh ginger mixed with chicken fat I rendered out of the bird.

CHAPTER 1: BUG CIRCUS CHAPTER 2: THE MYSTERY PHOTO CHAPTER 3: PIP CHAPTER 4: THE DOORBELL CHAPTER 5: THE BARN CHAPTER 6: THE DOORBELL RINGS CHAPTER 7: HATCHING SNAKES CHAPTER 8: THE FOOD EXPERIMENT CHAPTER 9: SASSAFRAS? CHAPTER 10: THE CALL CHAPTER 11: WHAT SHOULD BABY DRAGONS EAT? CHAPTER 12: CARNIVORE? OMNIVORE?

I'd wanted to travel through Asia most of my life, sample all the incredible street food in Thailand and Vietnam, tour Japan's famous convenience stores that sold food as good as their restaurants, slurp cumin lamb hand-torn noodles in China.

Most of us remember fondly our grandmothers' and mothers' kitchens but it can hardly be true that all of them enjoyed cooking. For most of history, and even today, cooking has not been a choice for women and, in the most extreme of cases, it has been the reason for their deaths. The luxury to be able to choose to cook is a class privilege. What to make of it, then?!

There are perhaps few cuisines that demand as much time and patience as Pakistani food. We do have our quick karahis, balti goshts and tikkas, but the bulk of Pakistani cooking is a masterclass in patience.

The cracks in the Pakistani glass ceiling have been slow to form, and they only materialize with a combination of education, class privilege and familial support. So, when women like me who have been afforded such immense privilege choose to step into the kitchen, we do it on the shoulders of entire communities.

What a strange and fraught thing it is to be able to study and work and yet come back to the kitchen to preserve our heritage, to feed loved ones, to keep traditions alive, or simply to satisfy a craving.

My grandmother smiled at Ammi's simplicity. My mother, with her university degree, had learned that the world existed In binaries of sanity and madness, and was caught between her faith, which believed in both sorcery and creatures that morphed into cats, and modern rationality, to which these were but collective hallucinations.

As citizens we recognize this "collateral damage," deplore it, and frequently decry it. But as consumers we habitually downplay and ignore it. We rail against exploitation of low-paid workers in Asia as we drive twenty minutes to the Big Box to save three bucks on tube socks and a dollar on underpants. We fume over the mistreatment of animals by agribusiness but freak out at an uptick in food prices. We lecture our kids on social responsibility and then buy them toys assembled by destitute child workers on some far-flung foreign shore. Maintaining cognitive dissonance is one way to navigate a world of contradictions, and on an individual basis there's much to be said for this. But somehow the Age of Cheap has raised cognitive dissonance to a societal norm.

Inextricably linked to the climate emergency is a broader environmental crisis. A third of the Earth’s land is now acutely degraded, with fertile soil being lost at a rate of 24 billion tonnes a year through intensive farming.[19] Generating three centimetres of top soil takes 1,000 years, and, the UN said in 2014, if current rates of degradation continue all of the world's top soil could be gone within 60 years.[20] 95% of our food presently comes from the soil. Unless new approaches are adopted, the global amount of arable and productive land per person in 2050 will be only a quarter of the level in 1960. The equivalent of 30 football pitches of soil are being lost every minute. Heavy tilling, monocropping multiple harvests and abundant use of agrochemicals have increased yields at the expense of long-term sustainability. Agriculture is actually the number one reason for deforestation. In the past 20 years, agricultural production has increased threefold and the amount of irrigated land has doubled, often leading to land abandonment and desertification. Decreasing productivity has been observed, due to diminished fertility, on 20% of the world’s cropland, 16% of forest land, 19% of grassland, and 27% of rangeland. Furthermore, tropical forests have become a source rather than a sink of carbon.[21] Forest areas in South America, Africa and Asia – which have until recently played a crucial role in absorbing GHG – are now releasing 425 teragrams of carbon annually, more than all the traffic in the US. This is due to the thinning of tree density and culling of biodiversity, reducing biomass by up to 75%. Scientists combined 12 years of satellite data with field studies. They found a net carbon loss on every continent. Latin America – home to the world’s biggest forest, the Amazon, which is responsible for 20% of its oxygen – accounted for nearly 60% of the emissions, while 24% came from Africa and 16% from Asia. Every year about 18 million hectares of forest – an area the size of England and Wales – is felled. In just 40 years, possibly one billion hectares, the equivalent of Europe, has been torn down. Half the world’s rainforests have been razed in a century and they will vanish altogether at current rates within another. Earth’s “sixth mass extinction”[22] is well underway: up to 50% of all individual animals have been lost in recent decades and almost half of land mammals have lost 80% of their range in the last century. Vertebrate populations have fallen by an average of 60% since the 1970s, and in some countries there has been an even faster decline of insects – vital, of course, for aerating the soil, pollinating blossoms, and controlling insect and plant pests.

We began with two buttery sweet edamame and one sugar syrup-soaked shrimp in a crunchy soft shell. A lightly simmered baby octopus practically melted in our mouths, while a tiny cup of clear, lemony soup provided cooling refreshment. The soup held three slices of okra and several slippery cool strands of junsai (water shield), a luxury food that grows in ponds and marshes throughout Asia, Australia, West Africa, and North America. In the late spring the tiny plant develops leafy shoots surrounded by a gelatinous sheath that floats on the water's surface, enabling the Japanese to scoop it up by hand from small boats. The edamame, okra, and water shield represented items from the mountains, while the shrimp and octopus exemplified the ocean. I could tell John was intrigued and amused by this artistic (perhaps puny?) array of exotica. Two pearly pieces of sea bream, several fat triangles of tuna, and sweet shelled raw baby shrimp composed the sashimi course, which arrived on a pale turquoise dish about the size of a bread plate. It was the raw fish portion of the meal, similar to the mukozuke in a tea kaiseki. To counter the beefy richness of the tuna, we wrapped the triangles in pungent shiso leaves , then dunked them in soy. After the sashimi, the waitress brought out the mushimono (steamed dish). In a coal-black ceramic bowl sat an ivory potato dumpling suspended in a clear wiggly broth of dashi thickened with kudzu starch, freckled with glistening orange salmon roe. The steamed dumplings, reminiscent of a white peach, was all at once velvety, sweet, starchy, and feathery and had a center "pit" of ground chicken. The whole dish, served warm and with a little wooden spoon, embodied the young, tender softness of spring.

Traveling across Australia, Asia, and Africa, he searched for people with little contact with the West who he could examine. Porteus found that the so-called Bushmen of the Kalahari scored a mental age of seven. Yet his subjects were navigating their way through Porteus’s printed mazes in the middle of a vast desert that they could navigate without a map, finding all the food and shelter they required.

Our culinary memory is short and we live in a very different food world now. Chances are you won’t remember the late nineties as a time when restaurants were basically inaccessible to most Americans, but it was. Our dining culture was, by and large, bifurcated. On one side, you had prohibitively expensive, mostly French-inspired restaurants with excellent service and comfortable dining rooms. On the other, there were far more affordable options serving the cuisines of Asia, Africa, and Latin America in humble settings—a genre that’s been lumped together as “ethnic food” since the 1960s. But as delicious as those places could be, they were usually locked into the traditions and time periods from which their immigrant proprietors first came. There really wasn’t a place where you could find something in between: innovative cuisine that was neither married to France nor fixed to the recipes of the motherland, made with high-quality ingredients, and available for, say, twenty bucks. I could tell that race played a major role in America’s slow uptake on this concept, which only made it more personal for me.* 9

food prices in Japan are 60 per cent higher than world market prices, and the price of rice is a multiple of the world price. A sense of the extremity of the situation is given by the fact that a single apple in Japan can cost USD5. On my trip from Tokyo to Niigata, I bought apples in convenience stores in Tokyo and Chichibu for USD4 and USD3 respectively, although I balked at paying USD10 for ten strawberries.123 You know that something is wrong when a few strawberries cost what Japan’s lowest-paid temporary workers now make in an hour.

banks in which oil exporters had invested were lending money to anyone who’d take it. It was a system ready to collapse at the slightest breath of change. When that change came, with the high interest rates and global recession at the end of the 1970s, the accumulated debt set large parts of Latin America, Africa and eventually Asia on the route to bankruptcy.

I know it difficult to teach of 6 billion people to love each others... But atleast some can give up hate... Just trail of thoughts for you.. The beings on the planet came to existance. Somehow.. Not willing to debate about the source being God or Science.. Then they started evolving and adapting with the natural srrounding.. Some went to Africa the nature burnt their skins and raised the melanin content in their bodies and made them "Blacks".. Some went to Europe the same malanin was washed away as wasnt required and they became "Whites".. And the most fortunate like us came to Southern Asia and became "Browns" Similar was the case with adaptation to the fooding habits too... These habits took ages to settle in and were forced by nature... With passage of time humans gathered some wisdom and wanted too move away from the natural coarse of life designed by nature for them. In most of the ancient paintings found people have been shown killing or exploiting others.. In most of the recorded history maximum elaboration is about Battles and Wars. Where winners were always HEROES and losers were VILLAINS.. In recorded history very few VILLAINS actually won final wars. People started choosing the Victorious as heroes out of fear. The victorious could define and dictate terms to the society. This continues for ages till further evolution of human brains started. The evolution of human brains led to disloyalty towards the victorious and powerful rulers. Their brains taught them the power of togetherness clubbed with conspiracy could uproot the rulers. They started resisting the powerful. May be this is the time when something called religions came to existence to tame the behaviour of Man from the fear of unknown... i.e. Heaven and Hell. They held the societies together got in rules and regulations but again these were based on hating others and protecting community, cities or co-followers. Unfortunately now These Fears of Unknown from different geographical locations are confronting each other stating my fear is bigger than your fear.. But eventually every one has some path i.e. Birth to Death ... During this lengthy thoughts i have understood that its not the fault of a Black to be black and there is no contribution of a White in being born a white... So being Brown is Great... Eternal life is fro the people who did things for generations to remember that's what heaven and hellz all about. - A Black can show supremacy by being Nelson Mandella - A White can help and heal people to Become Mother Teressa - A Brown can liberate and fight for Kids and become Kailash Satyarthi At this point you must also know that Thousands of Years have Gone.. and one thing that remains constant after "CHANGE" is "HATE" Can we change or let it be as was written on the WALL...

Hawaii is our Gibraltar, and almost our Channel Coast. Planes, their eyes sharpened by the year-round clearness of blue Pacific days, can keep easy watch over an immense sea-circle, of which Hawaii is the centre. With Hawaii on guard, a surprise attack on us from Asia, the experts believe, would be quite impossible. So long as the great Pearl Harbor Naval Base, just down the road from Honolulu, is ours, American warships and submarines can run their un-Pacific errands with a maximum of ease. Pearl Harbor is one of the greatest, if not the very greatest, maritime fortresses in the world. Pearl Harbor has immense reserves of fuel and food, and huge and clanging hospitals for the healing of any wounds which steel can suffer. It is the one sure sanctuary in the whole of the vast Pacific both for ships and men. John W. Vandercook, in Vogue, January 1, 1941

Take the mad cow “threat” for example: Over a decade of hype, it only killed people (in the highest estimates) in the hundreds as compared to car accidents (several hundred thousands!)—except that the journalistic description of the latter would not be commercially fruitful. (Note that the risk of dying from food poisoning or in a car accident on the way to a restaurant is greater than dying from mad cow disease.) This sensationalism can divert empathy toward wrong causes: cancer and malnutrition being the ones that suffer the most from the lack of such attention. Malnutrition in Africa and Southeast Asia no longer causes the emotional impact—so it literally dropped out of the picture. In that sense the mental probabilistic map in one’s mind is so geared toward the sensational that one would realize informational gains by dispensing with the news.

Henrique Dubugras, the co-founder of Brex, told me he was most excited about companies focused on rebuilding insurance. Mario Schlosser, the co-founder of Oscar Health, pointed to the wealth of opportunities still left to revamp healthcare. Max Mullen, who co-founded Instacart, raved about the future of food; Max Levchin of Affirm and PayPal talked about the importance of “clean water, access to food, climate change, and improvement in education.” For Neha Narkhede of Confluent, it was “the consumerization of the enterprise,” meaning a bottom-up adoption of tools to make enterprise sales happen. Michelle Zatlyn, the co-founder of Cloudflare, was excited about the future of social networks. And on the life science and healthcare side, Arie Belldegrun of Kite Pharma was excited about cell therapy, while Nat Turner of Flatiron Health was keen on the application of data in “neurology, neurodegenerative disease, and cardiovascular diseases.” The most interesting response came from Tony Fadell, the co-founder of Nest. “I think it’s more important to look at the markets than spaces and industries,” he told me. Beyond Silicon Valley, big changes are happening in India, in Southeast Asia, and across Latin America. “These places are going through massive transitions, just like China has already. You need to pay attention to these new markets and see what unique problems you can solve for these markets. You always need to think in the context of the problems of the place you’re going after.

AUTHOR'S INTRODUCTION: More than twenty-five years ago while researching the fourth Saint-Germain book, Path of the Eclipse, I ran across references to the Year of the Yellow Snow, sometimes called the Year of the Dark Sun, in Western reckoning A.D. 535-36, which was characterized by catastrophic drops in temperature, crop failures, and famine throughout Asia and Europe, with disruption of trade and movements of populations resulting from these losses—just the sort of event to set the speculative juices, flowing, but not the object of my research, nor the period with which I was dealing, promising though it appeared. Then, about ten years ago, other researchers did some serious scholarship on those disastrous events and tried to determine the cause of what turned out to be a worldwide famine and, after considering a number of different scenarios from meteor collisions to a mini-ice age—which indeed occurred—at last identified the probable source of the trouble as an eruption of that all-time bad-boy volcano, Krakatoa; this eruption was more overwhelming than many of its others, for, according to records in Indonesia, this eruption broke Sumatra off from Java—Krakatoa is at the hinge position of those two islands—and opened the Sundra Strait to a deep-water sea passage instead of only the shallowest-draft boats, which it had been for centuries. The eruption occurred in late February or early March of A.D. 535, and its explosion was heard all the way to Beijing. It had been heralded by many months of regional instability, earthquakes, and drastic variations in ocean temperatures in and around what was becoming the Sundra Strait, making the shipping lanes more treacherous than they had been in the past. Many ships' captains reported dangerous sailing in and around Indonesia, and over time, merchant ships avoided the region. ¶ In April, following the eruption, the ash from the volcano had spread all around the world, and disaster followed after it, impacting global weather patterns and lowering the average temperatures sufficiently to keep crops from growing in most of Asia and Europe, as well as large portions of Africa and Americas. Although every part of the world was affected, there were regions that bore more of the brunt of the tragedy than others. Many of the nomadic people of the Central Asian Steppes were driven out of their traditional grazing lands when their herds began to die because of lack of food as the grasslands became arid plains, and their struggle to find new pastureland was made much more difficult by the impact of the colder weather; the significant westward migration from Central Asia began as an attempt to find grass for their herds. In China and Tibet, the snow that continued to fall all the way into June and July was yellow due to the high levels of sulfur in the upper atmosphere. Closer to the eruption site, actual flakes of sulfur fell from the sky, burning people, animals, and fields alike and contaminating wells, springs, and rivers; the devastation of the Indonesian Islands was calamitous, with tens of thousands of people killed in tsunamis spawned by the eruption, by gaseous emanations, and by sulfur contamination, records of which still exist in the royal archives of the Srivijava Empire, which comprised most of modern Indonesia. For months afterward, the remains of humans, animals, trees, sea-life, and buildings washed up on the shores of what are now Indonesia, the Malay Peninsula, the Philippines, China, and India.

Empirical studies suggest that East Asians might think differently from Westerners, such as valuing material needs higher than abstract rights and democracy.2 But such differences could be the result of economic development. So-called East Asian values could be a consequence of the work ethic of the poor and needy, who are likely to consider food and shelter more important than certain abstract rights, or they could be the values of a more agrarian people – China, and East Asia generally, has a higher percentage of poor and agrarian people than the West. More importantly, these values are hardly Confucian. For example, a pupil asked Confucius: if we had to choose between food and trust among people, which one should we give up? Confucius answered: Give up food. Death has always been with us since the beginning of time, but when there is no trust the common people will not be able to stand on their feet. (Analects 12.7)

Everyone in the city remembers the day the floodwater drained out, differently. Some were relieved, some were still in shock, some continued to look for loved ones, while others came home to devastation. But for almost all of us it was heartbreak. The city wore its defeat for days and nights on end. For a week after the floods, on the footpaths outside most homes were stinking piles of mattresses, pillows, quilts, cushions, straw mats, bedsheets and swollen rotting wood and food grains, and cars left open, even as the sun came down hard on us, making a mockery of it all.

In Europe, industrialized parts of Asia, and sub-Saharan Africa, more than 20 percent of food is simply thrown away, allowed to rot, or otherwise wasted. In the United States, it’s 40 percent. That’s bad for people who don’t have enough to eat, bad for the economy, and bad for the climate. When wasted food rots, it produces enough methane to cause as much warming as 3.3 billion tons of carbon dioxide each year.

None of this would be in any way remarkable were it not for the fact that every other Polynesian food crop comes from the opposite side of the Pacific. Assuming that Polynesians carried all their most important plants—bananas, breadfruit, taro, sugarcane, yam, and so on—into the Pacific from Asia, how did they come to be growing the American sweet potato? How, in other words, did the sweet potato get to Polynesia?

Soy Even though a wide range of products made from soybeans have been marketed as a health food in recent years, research proves that (unfermented) soy is extremely unhealthy. Most soy products in the United States are not fermented. Unfermented soy is a problem for the following reasons: 1. It contains dangerous quantities of antinutrients, which are substances that block the body from absorbing important nutrients. The most notable are hemagglutinin, goitrogens, and phytic acid. Hemagglutinin promotes unhealthy blood clotting and blocks oxygen. Goitrogens prevent iodine from reaching the thyroid. Without iodine, the thyroid can enlarge and malfunction. Phytic acid blocks the body's absorption of essential minerals like calcium and magnesium. 2. It has lots of phytoestrogens, which do damage by mimicking estrogen inside the body. 3. It contains lysinoalanine, a known toxin, and nitrosamines, which are known carcinogens. 4. It has harmful levels of the mineral manganese and dangerous amounts of aluminum from being processed in aluminum containers. 5. It has a high risk of contamination with mycotoxins. 6. It is almost always genetically modified. As you can see, soy has pretty much everything going against it. Fortunately, it's easy to avoid processed soy in the United States because it must be listed as an ingredient on product labels. Most soy in Asian cuisine is different because it's been fermented. Fermentation greatly decreases the antinutrient and phytic acid levels. Fermented soy products include tempeh, miso, and natto. Most of these products are still highly processed and artificial, though, and soy sauce naturally contains MSG. To avoid GMO soy, make sure that any fermented soy product you eat is organic, or better yet just don't eat it at all. Even in areas of the world like Asia where fermented soy is common, people actually don't eat much of it. A 1998 study found that Japanese men eat only about eight grams of soy per day (a teaspoon or two). The average misguided American consumes far more than this when he drinks a glass of soy milk or eats a soy burger (and these soy products aren't even fermented).

This point was driven home for me for the first time when I was traveling in Asia in 1978 on a trip to a forest monastery in northeastern Thailand, Wat Ba Pong, on the Thai-Lao border. I was taken there by my meditation teacher, Jack Kornfield, who was escorting a group of us to meet the monk under whom he had studied at that forest hermitage. This man, Achaan Chaa, described himself as a “simple forest monk,” and he ran a hundred-acre forest monastery that was simple and old-fashioned, with one notable exception. Unlike most contemporary Buddhist monasteries in Thailand, where the practice of meditation as the Buddha had taught had all but died out, Achaan Chaa’s demanded intensive meditation practice and a slow, deliberate, mindful attention to the mundane details of everyday life. He had developed a reputation as a meditation master of the first order. My own first impressions of this serene environment were redolent of the newly extinguished Vietnam War, scenes of which were imprinted in my memory from years of media attention. The whole place looked extraordinarily fragile to me. On my first day, I was awakened before dawn to accompany the monks on their early morning alms rounds through the countryside. Clad in saffron robes, clutching black begging bowls, they wove single file through the green and brown rice paddies, mist rising, birds singing, as women and children knelt with heads bowed along the paths and held out offerings of sticky rice or fruits. The houses along the way were wooden structures, often perched on stilts, with thatched roofs. Despite the children running back and forth laughing at the odd collection of Westerners trailing the monks, the whole early morning seemed caught in a hush. After breakfasting on the collected food, we were ushered into an audience with Achaan Chaa. A severe-looking man with a kindly twinkle in his eyes, he sat patiently waiting for us to articulate the question that had brought us to him from such a distance. Finally, we made an attempt: “What are you really talking about? What do you mean by ‘eradicating craving’?” Achaan Chaa looked down and smiled faintly. He picked up the glass of drinking water to his left. Holding it up to us, he spoke in the chirpy Lao dialect that was his native tongue: “You see this goblet? For me, this glass is already broken. I enjoy it; I drink out of it. It holds my water admirably, sometimes even reflecting the sun in beautiful patterns. If I should tap it, it has a lovely ring to it. But when I put this glass on a shelf and the wind knocks it over or my elbow brushes it off the table and it falls to the ground and shatters, I say, ‘Of course.’ But when I understand that this glass is already broken, every moment with it is precious.”5 Achaan Chaa was not just talking about the glass, of course, nor was he speaking merely of the phenomenal world, the forest monastery, the body, or the inevitability of death. He was also speaking to each of us about the self. This self that you take to be so real, he was saying, is already broken.

Cooking for him is a craft of spice and oil. His food burns the tongue and clogs the arteries. When he looks around him here, he does not see prickly leaves and hairy little berries for an effervescent salad, tan stalks of wheat for a heavenly balloon of sone-ground, stove-top-baked flatbread. He sees instead units of backbreaking toil. He sees hours and days and weeks and years. He sees the labor by which a farmer exchanges his allocation of time in this world for an allocation of time in this world.