Need not assume that etiquette and table manners - the lot of princesses, lords and royal families, pathetically sat behind very long tables in their castles at social events. Advice in this text are the basic manners of behavior that must be followed at every meal, not only in the dining room at a party, but also in their homes, not to interrupt the appetite of your friends and family. If you learn the cultural table manners at home, away and the restaurants you'll feel much more comfortable learning the simple rules of etiquette. comfortably seat at the table, make sure that your neighbor is enough space. Hands, not your elbows should be on the table on both sides of plates, where are the utensils. In the dining room food service, often need to make room, but do not win a seat with his elbows, clasping plate, like a tiger prey. remember simple rules that your mom was trying to explain to you: - Do not throw food - Do not talk with your mouth full - chew silence and mouth closed - Do not fidget in his chair - not to make a noise at the table - Do not throw food - Do not eat with your hands - Do not reach across the table for a meal if you come to a restaurant or to visit and saw the napkin on the plate, do not push her to me by the collar. You must deploy the half and put on his lap. Guests serve themselves, passing food and drinks. Custom has it that men are responsible for the care of women - and this applies not only to drink, but edible food. If you do not want to drink, leave your glass full, not to be filled again. Before taking a drink from the glass, do not forget to wipe your lips to keep the glass clean for the whole meal. Also rub the lips after drinking, holding his napkin with both hands. If you do not like a dish, eat at least a little, so as not to offend the host. Do not leave leftovers on the plate, "not to seem greedy," or show that you ate. Leaving food on your plate, you risk offending the hostess, who tried to please you, and choosing vygotavlivaya dishes. Few etiquette on a visit: - at the table sits the owner first! And just as the first feast opens a glass and a piece of food. - There is no need to lay out on the table, wallet, keys, cell phone and other items. At the table, when you need it. - If you do not know how to use cutlery, first use those furthest lie on your plate. Then, during meals, gradually return to those that are closer to the plate. - If you are not sure how to eat a particular dish or what to do, podsmorite that makes your neighbor. - If you are not sure whether any food is hands better to use cutlery. - It is not necessary to use the device to spread on the tablecloth. - If you spill something on the table, do not fuss. - Keep both hands on the table, so as not to cause concern for the purity of the hosts edges of the tablecloth. - At the table do not get bits of food stuck in his teeth. If this is really a roadblock - apologize and leave the bathroom. Or wait for the feast. - Do not use your devices, to put a meal on a plate. In all dishes have to be shared devices. - Before you leave the table to talk on the phone or in the dressing room, apologize - When you have finished eating, place the cutlery together and in parallel on your plate. Some countries have also decided to put instruments wise - this means that you have finished trapeznichat. - Do not leave a trace of lipstick on glasses and be polite! Do not forget to say "please" and "thank you."
Everyone knows that food is a source of energy. However, apart from the necessary materials it may contain different chemical structure of the compound, not only have no nutritional value, but also dangerous to the human body - are harmful and toxic substances.
It must be remembered that human activity has steadily lead to contamination of their environment, from which we get the food, hence the need to understand the diversity of food contaminants and to try to prevent their release into the environment. Harmful food substances can be conventionally divided into two groups. First group - this is actually the natural components of food (specific to a certain type of product of animal or vegetable origin), which in normal or excessive use can cause adverse reactions. She is represented by a large list of biologically active and toxic elements, which in turn are divided into groups that differ in structure and mechanism of action. These include: antivitamin, alkaloids, substances that inhibit the assimilation of minerals, alcohol, cyanogenic glycosides, etc. These are substances on the harmful effects are known, usually in advance (for example, that you can not eat green potatoes, as it contains solanine). second group is represented by agents, not peculiar foods that fall into the food from the environment. As a rule, are chemicals that are made in food specifically to technological effect, or contaminants of food chemical or biological nature. Food contaminants that enter from the environment, are the most dangerous to health, especially when it comes to children. In turn, the true food contaminants are divided into substances of natural (biological) and chemical origin. biological food contaminants:
- bacterial toxins;
- botulinum toxins;
- mycotoxins (toxins of microscopic fungi);
- toxins unicellular and multicellular algae.
Chemical food contaminants:
- metals, these include mercury, lead, chromium, arsenic, cadmium, cobalt, tin, nickel;
- pesticides and their metabolites: organic insecticide, methyl bromide, etc.;
- nitrates, nitrites, polycyclic aromatic compounds, growth of farm animals, etc.;
- radioisotopes (isotope 1 of an element that emits radiation levels during its transformation into other element). The main route of food contamination by radioisotopes is the soil, where they soak up the plant, and then he and vegetable products enter the body. The greatest risk to health is of strontium 90 and cesium 137.
The degree of contamination of the food depends on the degree of pollution. Foreign substances that enter into it as a result of human activity, accumulate in the soil, air, water, and, therefore, moving up the chain, will inevitably enter the body and cause health problems. In terms of the distribution and toxicity of the most dangerous food contaminants are heavy metals, pesticides and their metabolic products, radionuclides, polycyclic aromatic hydrocarbons, nitrates, nitrites.
Food Safety on the content of chemicals and pollutants, veterinary drugs and medicines, as well as microbiological and radiation by their respective health standards set by the state of technical regulations and monitored by government agencies at all levels. So the acquisition of products in shops and public markets is a kind of guarantee of their security.
The degree of contamination of the food depends on the degree of pollution. Foreign substances that enter into it as a result of human activity, accumulate in the soil, air, water, and, therefore, moving up the chain, will inevitably enter the body and cause health problems. In terms of the distribution and toxicity of the most dangerous food contaminants are heavy metals, pesticides and their metabolic products, radionuclides, polycyclic aromatic hydrocarbons, nitrates, nitrites.
Food Safety on the content of chemicals and pollutants, veterinary drugs and medicines, as well as microbiological and radiation by their respective health standards set by the state of technical regulations and monitored by government agencies at all levels. So the acquisition of products in shops and public markets is a kind of guarantee of their security.
Nitrates and nitrites
In agriculture as highly fertilizer widely used of nitrate - nitrates, sodium, potassium, ammonium, and calcium. The process of getting to the soil nitrate is accompanied by accumulation of these compounds in plant tissues. Nitrates are toxic, but they are the precursors of N-nitroso compounds, carcinogenic effects, that is, predispose to the development of cancer. In grains and vegetables in wet conditions, as well as in the gastrointestinal tract microflora involving nitrates to nitrite (Nitrate). On admission of nitrite in the blood formed methemoglobin, which in contrast to the hemoglobin can not carry oxygen. At a concentration of methemoglobin in the blood of about 15% (slight degree of poisoning) appears lethargy, drowsiness. Symptoms of poisoning appear after 1-6 hours of receipt of nitrates in the body. Acute poisoning begins with nausea, vomiting, diarrhea, there is an increase, and tenderness to palpation of the liver, lower blood pressure. Pulse with irregular, weak, cold limbs, breathing quickens, headache, tinnitus, weakness, muscle cramps face, poor coordination, loss of consciousness, coma. Sodium nitrite is widely used as a preservative in the food industry in the preparation of sausages, canned meat, ie "Adult products" and are not used in the production of baby food. Avoid poisoning by nitrates in our power. Possible to reduce the concentration of harmful substances by heating does not use canned food. There are agricultural pollutants that intact into the environment, accumulate in plants, meat and fat of animals, and in the same unaltered enter the body, causing irreparable harm to health. In addition, all of these substances, unfortunately, able to penetrate into the breast milk, so the children are not immune from intoxication.
Dioxins
Dioxins are among the most hazardous environmental pollutants and food. They are by-products of the production of plastics, pesticides, paper. Dioxins are carcinogenic, immunotoxic, very stable in the environment, therefore, fall into animal feed, accumulate in their fatty tissue, milk and get into fat-containing products - oils, fats, meat, and milk. Particularly heavily contaminated with dioxins seafood because they are biological filters habitats, passed through a contaminated water. Common symptoms of prolonged exposure to dioxins are a wide variety of skin manifestations and neurological disorders, reproductive disorders. Can occur and symptoms - persistent heterogeneous rash, nervous conduction, the cause of which is very difficult to establish
Heavy metals
Heavy metals are widely distributed in nature and are continually being found in food. Most heavy metals are essential nutrients, and potentially dangerous to the health, ie toxic include cadmium, mercury, lead and tin. For all foods set limit values for heavy metals, and the appropriate authorities verify compliance. The presence of each metal in food is controlled by chemical analysis, and in the human body - maximum residue limits. Food contamination with heavy metals is due to industrial emissions and urban transport. Regular use of products with a high content of heavy metals will inevitably lead to disruption of many body systems (cardiovascular, respiratory, digestive, excretory, etc.), but for the majority of heavy metals there is no "specific" symptoms of poisoning and destruction of the body, making it difficult to identify the causes disease, and therefore the treatment. By handling food stuff - thorough washing, cleaning products, separation of low-value parts can be removed from 20 to 40% of heavy metals. Poisoning by toxic heavy metals - mercury, lead, tin, as a rule, is only possible in hazardous environments.
It would seem that what the relationship between food and sex? It turns out that the most that neither is on the line. And it's not that those who eat a lot, it is necessary to engage in sex, and much more, to quickly lose those extra calories, even though it takes place. However, psychologists have noted one interesting feature: a person eats the same way as ... having sex.
eating together will tell a lot about a person
At the stage of courtship, men often invite women to restaurants . And it is not because, as quipped writer Arkady Arcana, the ladies are hungry or can not buy your own food, and the duty of every true man - feed them. While eating together is a lot to understand about the person. First, people with similar culinary habits is easier to agree among themselves. Second, it means a lot of table manners: if it annoys you, you would not long soak company of this man. Oh, and, finally, during the meal, you can learn all about the sexuality of your chosen one, unless, of course, had not visited him in bed. However, there is no special harm - then by his behavior during intimacy you will understand that, and how he likes to eat. And - take advantage of this knowledge for the benefit of yourself, did rule that the way to a man's heart is through his stomach, has not been canceled.
Foodies
Among us are foodies who love to cook a special recipe. They are willing to put up with any number, but will not have, as they say, horrible. Also important to them is not the quantity but the quality of the food , its exclusivity. Foodies in food are foodies and sex . They do not chase the large number of partners, and so therefore, the one and only, do not seek to enter into a relationship at the first available opportunity. But every time sex for a person becomes a subtle act, as it were, for example, the characters of the famous painting "9 1/2 Weeks."
Aesthetes
There aesthetes who do not sit at the table, if it is not served as it should be. Important to them starched tablecloths, cutlery - better silver - and china - better vintage. In bed, these men love the exquisite tenderness, silk sheets and scented candles, from which all the other sick males.
Primitive
If a man loves a so-called simple food - fried potatoes with sauerkraut, spaghetti with meatballs and herring with onions, as he nepriveredliv and sex. It is unlikely that he will make you day and night learning the postures of the "Kama Sutra", he knows, it's probably only one - a missionary, but even the simplest - you could even say primitive - sex can get a lot of fun.
Perverts
There, sorry for the comparison, perverts, is ready beetles, worms and cockroaches. Missionary posture here obviously do not get off, you need to be prepared for a variety of eventualities like BDMS, and well even if it is "nice" hobby is mild.
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Hammer in the search engine the word "aphrodisiac" - will show a long list of products from the "avocado" to the word "balls." The length of the list depends on the imagination of the author and the volume allocated for the article. But in general, you can catch a number of patterns and to understand how this or that food gets into the coveted location.
External characters: bananas, carrots and cucumbers remind member. Peaches - beautiful female anatomy. Avocado and eggs - hit upon herself. All of this excites a purely visual. That is, it aphrodisiacs for those in itself is young, hot and finds everything a hint of sex.
THE PRICE: caviar, oysters and champagne really enhance sexual attraction to a man who is capable to provide them.
On a set of vitamin A: The list of aphrodisiacs always get products containing vitamins A and E - vegetable oils (and that from which they squeeze), and fatty fish. They are really important to maintain the hormonal (which is reflected in sexual activity). That there was an effect, it is necessary to take them regularly, not once a month before sex.
By chemical composition: Exciting and energeziruyuschie products (such as coffee and ginseng) improve the overall tone, and therefore sexy. But they have a lot pobochnyheffektov (including a diuretic), so it is important not to overdo it.
All life processes in the body are in a great matter of what constitutes his food since the first days of life, as well as diet. Every living organism in the process of life continuously spends its constituent substances. Much of these substances "burned" (oxidized) in the body, resulting in energy is released. This energy the body uses to maintain a constant body temperature, to ensure the normal functioning of the internal organs (heart, respiratory system, circulatory system, nervous system, etc.) and in particular to perform physical work. Nutrition is necessary and the first condition of life. Not surprisingly, all the universal natural science concepts included as an important and necessary part of the theory of supply. History of science are two theories of supply. The first occurred in ancient times, the second - the classical theory of a balanced diet - finally formed at the end of XIX - the first half of XX century. ancient theory of nutrition is associated with the names of Aristotle and Galen, and is part of their representations of the living. According to this theory the power to all structures of the body is due to the blood, which is continuously formed in the digestive system of nutrients as a result of a complex process of unknown nature, in a way similar to the fermentation. The liver cleans the blood, then it is used to supply all organs and tissues. Based on these representations were built numerous therapeutic diets, which were to provide an easier transformation of food into the blood as the best qualities of the latter. From the classical theory of a balanced diet are closely related to common belief about the ideal food and optimal balanced diet. This theory is based on a balanced approach to the assessment and diet, which retains its value and the present time. In its simplest form, this approach is to ensure that the body should do the molecular composition of the substance, which compensates for their expense and losses from the main exchange, work, and for young organisms also increase. Classical theory of a balanced diet based on the following fundamental provisions :
1.inflow of substances must exactly match their expenses;
2.influx of nutrients provided by the destruction of structures and absorption of food nutrients - nutrients needed for metabolism and construction of structures of the body;
3.utilization of food is carried out by the body;
4.food consists of several components of different physiological significance: food, ballast and toxic substances;
5.metabolism is determined by the level of amino acids, sugars, fatty acids, vitamins and some salts, so we can create a so-called element (monomer) diet.
Nutrients called such chemicals or individual elements, essential to the normal course of its vital processes. The common property of proteins, fats and carbohydrates is their ability to meet energy needs. However, they have relatively high levels of energy released when exposed to the digestive enzymes. food should contain proteins, fats, carbohydrates, vitamins, minerals and water. Need as well, the quantity of food, and in the individual nutrients in children depends primarily on the age and adults - the type of work and living conditions. To better meet this need of the body, it is necessary to know how much energy they consumed per day. Found that the energy produced in the body eventually released as heat. Under the best nutritional standards understand such rules, which have grown completely cover all the costs of the body, and the children provide, in addition, the needs of growth and development. Proper diet promotes disability rights, and is one of the most important conditions for the normal activity of the gastrointestinal tract.
Nutrition is an important factor in the maintenance of health, normal growth and development of children and adolescents, prevention of diseases, maintaining high availability of the adult population, preservation of active longevity.
Raw materials have not undergone processing, is a collection of various substances - proteins, fats, carbohydrates, minerals, , vitamins and other compounds. The chemical composition of food is due to genetic factors (plant varieties, animal breeds), but to some extent varies depending on the conditions for obtaining raw materials and food processing (chemical composition of the soil, agrochemical and agricultural practices in crop production, forage quality, conditions of farm animals, the technological process and the formulation of the product).
Intensive development of various branches of industry, energy, transportation, and consumer sphere is accompanied by increasing intake of toxic compounds in the soil, water and air. Once in the environment, foreign substances can be included in biogeochemical cycles and gradually accumulate in food products of plant and animal origin, creating a threat to human health (Figure 1).
According to the documents of international organizations in the field of quality and food safety, in particular the Codex Alimentarius, contaminants are considered substances inadvertently contaminating food raw materials and food products at any stage of the product life cycle. These include toxic elements, persistent organic compounds, radionuclides, which have different physical and chemical properties, toxicity, and the ability cumulated in food. Of food contaminants to select a group of mycotoxins - toxic substances of natural origin. They are secondary metabolites of microscopic fungi contaminating raw food. Ingress of foreign substances in the human body are a variety of ways - from the inspired air, water, through the skin, but, according to the World Health Organization, the greatest "contribution" to make a chemical loading food: all of the substances entering the body with food, can accumulate in the respective target organs and under certain conditions have a negative impact on health.
food safety as a factor in maintaining health
by safe food commodities and food products means a series of properties in which they are not harmful and do not pose a risk to the life and health of present and future generations, under normal conditions of use.
toxic substances present in the environment and, in particular, food contamination can cause certain diseases (such as Minamata disease associated with the consumption of fish, contaminated with organic forms of mercury;-itai disease itai due to the presence in the diet of plant foods that contain large amounts of cadmium, nitrate-nitrite methemoglobinemia in young children, caused by ingestion of food and water of high doses of nitrates and nitrites), or a risk factor for various pathological conditions. Exposure to contaminants of food is in general toxic effects on the body and the appearance of specific and long-term effects (allergic, mutagenic, teratogenic or carcinogenic). Currently defined the role of the individual toxic substances in the development of some forms of cancer, cardiovascular and nervous systems, as well as liver and kidney.
Under current conditions foods contain small amounts of contaminants that are well below the established health standards. However, the effect of modifying certain proven chemical factors of low intensity, causing the nonspecific effects on human health. It is based on a systemic violation of homeostasis, which resulted in an increase in the number and worsening of almost all diseases associated with exposure to both environmental and social factors. Therefore, improving the methodological approach in supervising the performance of food safety, to explore the possible negative effects of low doses of foreign chemicals on health, contribution of food to the overall chemical load - an important scientific and practical problems.
Our country has developed a number of regulatory documents that contain requirements for food safety. They are constantly reviewed and updated as new scientific evidence on the effects of foreign substances on the health, development of food industry, globalization of food trade, improvement of material and technical equipment of the laboratories of sanitary-epidemiological service of the Republic, the development of modern high-sensitivity methods. Maintaining safety monitoring of food raw materials and products by bodies and institutions in the public health surveillance of Belarus. Studies to determine the regulated contaminants carried out in all stages of production of food - in the formulation of production (for domestic products) and imported into the country (for imported products), at the stage of industrial production (in the framework of public health surveillance and industrial control), and also in its implementation.
legislative, regulatory and logistics monitoring system for food safety in the country has led to a significant improvement in the area under discussion. In recent years, a small number of food samples in excess of health standards for chemical parameters (Fig. 2).
Information technology in the monitoring of safety of food
accumulation and analysis of performance monitoring food safety allow quantitative and qualitative data on levels of contamination and to assess the risk of its impact on public health. However, the collection, storage and processing of large amounts of information - is time consuming and complicated process, so the modern information technology - a key elementetoy system.
There is a world of information and experience in the application software in the field of supervision over the quality of food raw materials and food products. Since the mid 70's. The twentieth century. implementing a program of GEMS / FOOD (Global Environment Monitoring System / Food). This project is an important part of international and national attention to the provision of safe products, substantiation of corrective actions in the field, supervision of food safety and management of food resources. Information and software GEMS / FOOD serves to collect and store information about the levels of contamination of food in different regions of the world and, in particular, in Europe. The main purpose of the program - the automated database levels of contamination of food raw materials and food products in different countries. Analysis of the collected data allows to establish baseline levels of contamination of alien substances, identify trends in this indicator to assess the effectiveness of measures to reduce chemical contamination, to justify the permissible levels of toxic substances.
Data obtained using these information and software tools that show that in European countries in recent decades have seen relatively good situation to reduce chemical contamination of certain types of food and diet as a whole as a result of the prohibition, restriction or reduction of the use of certain toxic substances - number of samples exceeding the criteria established hygienic insignificant. A similar trend, as already noted, there is in the Republic of Belarus. At the same time, the delivery of some contaminants above safe levels with food may occur among certain populations, such as among people in large numbers consuming certain types of products.
in the Russian Federation in the organs and institutions of Rospotrebnadzor for implementing social and health monitoring also widely used in information technology. In par ¬ particular, to develop a standardized program scorecard for monitoring food safety. Development of a database begins at the municipal level, where the main volume on making food contamination levels in the appropriate knowledge base. Further information is sent to the regional level, which provides support for reference registers, analyzes information assets separate territory. Based on these databases formed Federal Information Fund. Application of the above information and the software allows the ranking of individual types of food raw materials and food frequency and level of contamination, assess the dynamics of chemical contamination of food in different areas, to determine the most dangerous toxic substances.
should be noted that the information on food safety is heterogeneous and depends on the model for monitoring these indicators, implemented in the country. In a number of states, including the Republic of Belarus, the system of computer recording levels of food contamination does not apply, although there is some experience in the use of computer workstations to establish research protocols food samples and individual reports. Currently, in accordance with the requirements to be summarizing information about the total number of test samples, the percentage of samples with detection of foreign substances, as well as in excess of permissible levels. But the data are not sufficient to obtain information about the background pollution levels and trends in safety performance and forecast situation.
Application of information technology in the monitoring of food safety will ensure the integrity of the collected information, adaptability to dynamic change and improve the regulatory framework in the area of food safety, the ability to validation and statistical analysis of data arrays, protection and the ability to transfer between users. The information in the database is unified by reference, including the identifying characteristics of the investigated samples of food products in accordance with existing regulations, standard information about the location and time of the survey and sampling, the value of hygienic standards for individual contaminants.
Information forming Information Facility contamination can be used in the development of schemes for monitoring the safety of food products, based on a real situation, characteristic of a particular region, justifying the priority measures to improve food quality and environmental protection. In addition, information about average content of various toxic substances in food is the basis for the development of regional health standards based nutritional chemical load on the human body, and to assess the public health risk.
Thus, information technology is an important part of the monitoring of safety food, allow space-time analysis of data on contamination of food products, to assess the effectiveness of preventive measures, optimize approaches and more efficient use of resources of the institutions that supervise in the field.
Food security exists when all people, both physically and economically have the opportunity to obtain sufficient safe and healthy food, meet their dietary needs and food preferences and enable them to live an active and healthy lifestyle.
Food security and nutrition concerns everyone. CFS is a multilateral forum, which allows customers to view at agreeing on specific measures to address these problems affecting the food security and nutrition, as the economic crisis and the growing demand for food.
What is CFS?
Committee on World Food Security (CFS) was established in 1974 as an intergovernmental body, which serves as a forum for consideration and follow-up on policy in the area of food safety. In 2009, have been reformed CFS, through which a wide range of stakeholders the opportunity to participate in the debate on food security and nutrition at the global level. According to the reform plan, the CFS should be the most inclusive international and intergovernmental platform for a joint and coordinated work of a range of stakeholders, aimed at ensuring food security and nutrition for all. CFS was reformed in order to resolve not only the short-term crisis management, but long-term structural problems. The Committee shall submit an annual report on its activities to the Economic and Social Council of the United Nations (ECOSOC). Who are the members of CFS? CFS The structure consists of members of the Committee, participants and observers . Committee members may be all the Member States of the Food and Agriculture Organization of the United Nations (FAO), International Fund for Agricultural Development (IFAD) and the World Food Programme (WFP), as well as Member States of the United Nations that are not members of the FAO. Member States are encouraged to take part in the sessions of the CFS at the highest possible level. Participants can be representatives of the institutions and bodies of the UN system, civil society and non-governmental organizations and their networks, intergovernmental agricultural research systems, international and regional financial institutions, as well as representatives of private sector associations and private foundations. The Committee may invite other interested organizations relevant to its work to participate as observers in the entire sessions or on specific agenda items.
High Level Panel on Food Security and Nutrition (HLEG) was established in October 2009 as part of the reform of CFS. The Steering Committee appointed by the CFS and HLPE responsible for the development and coordination of project teams that prepare analyzes and recommendations based on scientific knowledge. HLPE reports prepared independently of the CFS, and their findings and recommendations form the basis of discussions held in the CFS.
Food security and nutrition concerns everyone. CFS is a multilateral forum, which allows customers to view at agreeing on specific measures to address these problems affecting the food security and nutrition, as the economic crisis and the growing demand for food.
What is CFS?
Committee on World Food Security (CFS) was established in 1974 as an intergovernmental body, which serves as a forum for consideration and follow-up on policy in the area of food safety. In 2009, have been reformed CFS, through which a wide range of stakeholders the opportunity to participate in the debate on food security and nutrition at the global level. According to the reform plan, the CFS should be the most inclusive international and intergovernmental platform for a joint and coordinated work of a range of stakeholders, aimed at ensuring food security and nutrition for all. CFS was reformed in order to resolve not only the short-term crisis management, but long-term structural problems. The Committee shall submit an annual report on its activities to the Economic and Social Council of the United Nations (ECOSOC). Who are the members of CFS? CFS The structure consists of members of the Committee, participants and observers . Committee members may be all the Member States of the Food and Agriculture Organization of the United Nations (FAO), International Fund for Agricultural Development (IFAD) and the World Food Programme (WFP), as well as Member States of the United Nations that are not members of the FAO. Member States are encouraged to take part in the sessions of the CFS at the highest possible level. Participants can be representatives of the institutions and bodies of the UN system, civil society and non-governmental organizations and their networks, intergovernmental agricultural research systems, international and regional financial institutions, as well as representatives of private sector associations and private foundations. The Committee may invite other interested organizations relevant to its work to participate as observers in the entire sessions or on specific agenda items.
High Level Panel on Food Security and Nutrition (HLEG) was established in October 2009 as part of the reform of CFS. The Steering Committee appointed by the CFS and HLPE responsible for the development and coordination of project teams that prepare analyzes and recommendations based on scientific knowledge. HLPE reports prepared independently of the CFS, and their findings and recommendations form the basis of discussions held in the CFS.
The Russian Federation has allocated 2,000 tons of flour to help the needy in Palestine through the UN World Food Programme
|On the West Bank as a humanitarian cargo delivered 2,000 tons of Russian flour, which will be distributed to the most needy Palestinians in humanitarian programs of the World Food Programme.
JERUSALEM - On the West Bank as a humanitarian cargo delivered 2000 tons of Russian flour, which will be distributed to the most needy Palestinians in humanitarian programs of the World Food Programme.
According to the WFP, about 40% of the residents of the Gaza Strip and the West Bank live below the poverty line due to food security and economic constraints. That they sent humanitarian programs of the organization. In 2012, WFP plans to assist about 285 tsyacham people in the Gaza Strip and about 360 thousand people in the West Bank.
"Help from Russia will give us the ability to provide food for 90,000 people for a month - said Anna Troll Lindgren, WFP representative in the Palestinian Authority. - This is the poorest and most vulnerable people in the West Bank, which no one else to rely on. In recent months, the Palestinian Authority has grown a living wage price inflation on food and fuel. So generous donations from donors who are ready, like Russia, to respond flexibly to changes allow us to continue the humanitarian programs and prevent emergency situations which otherwise would have been inevitable. "
The first residents have received humanitarian aid Bedouin village Michmash in the Dead Sea and a female Orthodox orphanage in Jerusalem suburb of Bethany, where pupils, in a medium of Arab Christians do nuns Russian Orthodox Church abroad.
Each year, the Russian Federation provides about 35-37 million to support WFP humanitarian programs in the world and is one of the largest donors to the organization. Only in 2012, with the generous financial support of the Russian Federation of the program, WFP implemented in Armenia, the Kyrgyz Republic, Tajikistan, North Korea, Kenya, the Palestinian Authority and other countries.
Culinary art of all peoples of the world, respectively, developed state of civilization, customs, geography and climate, the state of agriculture and commerce, the influence of religion. Gradually developing, acquired the art of cooking times, such as in all European countries, a luxury rather quantitative than qualitative terms. So, in the middle of the XVI century, in France at a banquet in Paris in honor of Catherine de Medici, the menu consisted of 30 peacocks 33 pheasants, 21 storks, cranes 9, 33 ducks, 33 herons with long feathers, 33 young herons, 30 goats, 66 chickens cooked, 6 pigs, 99 deer, 99 pigeons, 99 quails, 33 birds, 66 rabbits, 33 young Goose, 27 partridges, 99 other species of quail, 12 dozen artichokes, asparagus, etc. The main court of Louis XIV was the cook dinner menu for 30 people from 8 sections, and each input 25-30 dishes, that is, each section is more than a full lunch for participants. Himself Louis XIV liked to eat well and was a foodie. From the letters of the Princess Palatine known that he often ate at dinner, four full plates of different soups, a whole pheasant, a big plate of salad, two big pieces of ham, lamb sauce, a plate of sweets, fruits and boiled eggs. One day, being sick and no appetite, at the direction of a physician, he ate only: a crust of bread, chicken soup and three fried chicken. Since mid-XVIII and the beginning of XX century in France has the classic culinary arts. first who introduced the culinary art of adornment bouquet of vegetables, thus declaring the fight excessive consumption of spices, was a Frenchman, Pierre de Lune. Meanwhile, Francis Pierre de la Varenne, recognized the great chef and as such is the forefather of modern French cuisine in the XVI century, firmly put into practice the vast use of sauces and spices, it was he who propagated the succulent food with delicate sauces and butter to enhance the flavor of dishes. Having talent, imagination, culinary arts, who studied at the Italian chef, La Varenne published several cookbooks, but "mannerisms" culinary art all is not completely gone. in XIX century the development of culinary arts has reached its culmination. At that time, Paris was the center of the world of culture and culinary arts patron. Inspired by the unforgettable master cook Careme, chefs have strived to be a true artist. From a trusted them material they created more new taste sensations, with the greatest attention the external design courses. Fish, oysters, large pieces of meat served on a luxuriously decorated pedestals. Desserts consisted mostly of artfully arranged fruit, stacked towers of pastries, etc. Day and night, a cook in their kitchens chadnyh, to give the dish the most spectacular and magnificent view. Secular people admired artistically made pedestals - a symbol of the culinary arts. gloss and appearance, are false and threatened to oust the gastronomic essence of the background. This luxury flooded the whole of Europe. In the imperial palaces of St. Petersburg, Berlin and Vienna dominated French chefs in the kitchen, and everyone tried to get Prince French chef. Even in prosperous in the late XIX century hotels Switzerland appointed top chefs only French. in XIX century in France were published numerous books on cooking, mostly French, and in the history of French culinary art of written thousands. It is impossible to imagine what it would take to try all the French food. In the lexicon of many countries of the world came from the French names of dishes such as omelets, burgers, steak, sauce, mayonnaise, meatballs, broth, etc. France is famous for its cuisine and now. Characteristic of French cuisine is the wide variety of sauces. They say that in France there are more than three thousand sauces that without most of them, it can not do, because to a large extent based sauces are a kind of French cooking, give it a unique character and flavor. Savaren Brij-known chef and author of " psychology of taste, "wrote that you can learn to cook and cook, but you can not learn how to cook the sauce, it requires talent, and the talent to be born. As there were new sauces to the tradition of French cuisine called or first names, or names of famous personalities: the invention of béchamel sauce credited Louis de Bechamel, onion sauce Soubise invented Princess de Soubise. Mayonnaise is associated with the name of the Duc de Richelieu (a relative of the Duke and the Cardinal Armand Jean du Plessis de Richelieu, who lived from 1585 to 1642, that in " The Three Musketeers "besieged fell in 1628 Huguenot fortress of La Rochelle, and the siege of which actually involved the royal musketeers Rene Descartes.) In 1757, the French captured Mahon under his leadership. Soon, the town was besieged by the British. Like its ancestor, Richelieu was going to hold the position even under pain of death by starvation to the finish. And with products in the besieged city was intense - there were only olive oil and turkey eggs. Are there many be made from this set? Garrison chefs who own and tired of this meager "menu", during the siege tried to diversify its utmost, experimenting as they could, but the set of available products was too poor. When the French garrison and Richelieu himself has not been able to see all sorts of omelettes and eggs, Chef Duke also showed outstanding soldier wit, finally found the perfect solution to glorify him forever, but, unfortunately, did not save the name (in a heavy siege fight he forgot his own name called sauce.) So this resourceful cook thoroughly rubbed fresh egg yolks with sugar and salt and gradually surging in small portions and always actively stirring to complete homogeneity, mixed them all with olive oil, then add the lemon juice and mix again thoroughly mix. (This is a classic recipe of mayonnaise.) Even the simple soldier's bread with the addition of getting amazingly tasty! This sauce is called maonskogo, French mayonnaise. French sauces created such as Italian, Spanish, Portuguese, English, German, Dutch, etc., that is, given names associated with a country or a people, reflecting their understanding of other people, though none of them has no relation to the national cuisines. French considered, for example, that the Tartars eat pickles, hence the name of the tartar sauce. Russian dressing is so named because it includes some caviar, although it mainly consists of mayonnaise and lobster broth. The same names sauces named foreign cities - Venice, Rome, Bristol, Geneva, etc. On the other hand, there are sauces that bear the names of cities and provinces in the France - Rouen, Provencal, Norman, Breton, Lyon, Gascon, etc. . These sauces actually use the products specific to these provinces. One of the main dishes in France is the salad. Salad was invented in ancient Rome. At the end of XVI - early XVII century salads Apennine peninsula came to France. It was in France in the XVII-XVIII centuries, salads found a second home with its soft, but cooler climate, where especially good at growing lettuce plants. Salad in Lyons, a salad of green beans with Swiss cheese, salad of endive with orange, wild lettuce salad with grapes, spinach salad with tomatoes - you name it. home to a variety of vegetable dishes of potatoes, cabbage, carrots, asparagus, Sauerkraut is Alsace and Lorraine. Speaking of vegetables, is widely used in France, not to mention the bow, which is not only in sauces, salads, etc., and is a major component of the famous French onion soups: onion soup with grated cheese, onion soup is Gascon, onion soup in the Lyon, etc. Known France and cheese, without which there is no traditional national cuisine: Conte, Chevre, Camembert, Roquefort, Cantal, Mimolet and many other varieties are used as in the dishes and is served on dessert. should be noted egg dishes and a variety of omelets eggs, stuffed with onions and cheese and eggs in a pot with chicken, eggs, bourbon, eggs, Dijon, scrambled eggs with chicken liver, eggs in the Lyon, etc. A special place in French cooking pastes take: pork liver pate, terrine of chicken liver pate rabbit meat, pork, duck pate, etc. The French are widely used fish, which is so rich in its washing water: mackerel in sauce with mushrooms, meatballs Pike, the famous fish soup bouillabaisse, native to the coast near Marseille. Fishermen say that only here the soup prepared by all the rules, because its preparation is needed not only fresh fish, possibly of different varieties, but the smell of the sea and seaweed. In other parts of France fish soup cooked with nuts, in Brittany - add a little vinegar. has a leading place in the world for the production of wine, French cuisine is widely used in the preparation of their dishes: Provencal, Burgundy, Kangxi, Medoc, Chablis, Sauvignon, St. Emilion and other varieties. For example, the French are encouraged to apply to the fish is the same wine in which it was prepared. Common dishes such as hake with mustard sauce in French, ling in the wine in French, Molveno in Burgundy, in addition, serve wine ingredient in meat dishes, with sauces, chicken dishes, turkey, duck, venison , desserts, etc. An example of perfection in the art of cooking the European nations has always been France. For centuries, it cooks carried their skills far beyond his country. Many recipes and sauces the French national dishes have become available to other countries. Under "FRENCH CUISINE" presents recipes of national dishes of various regions of France and its former colonial territories. HISTORY OF FRENCH CUISINE 1400 BC The first French cookbooks imitated kitchen Moors. Sugar, which is still a luxury, makes the dish sweeter. Saffron staining, rose water adds flavor and almond milk and make them more saturated. In our time, the taste of tagine and couscous reminds us of the culinary traditions of the Middle Ages. 1500 The Renaissance: kitchen "artists" have dropped palette Moors. New cooks inspired sharp, salty and viscous preferences of ancient Rome. The doctor at the court of Henry II (life years 1519 - 1559) was concerned about the use of fungi as food: these "slimy waste", he warned, were ancient murder weapons that could "put" all participants in the banquet of old. Good wine, more one hobby Romans played a supporting role, stimulating the appetite and aids digestion. Monteyn essayist (1533-1592) recommended the Chateau Latour as a digestif - he was a foodie who ate with such excitement that istuplenno for lunch bite their own fingers. 1600 Royal Court "promoted" French cuisine. Henry IV (1553 - 1610), which set a goal of putting "for the chicken in every pot poor" organized whole banquet in support of its policies. On the table of Louis XIII (1601 - 1643) stood 22 varieties of fish and 28 types of fruit. His successor, Louis XVI (1638 - 1715) introduced in the court of enlightened gluttony. His daughter watched as he ate "four soup, pheasant, partridge, a plate of lettuce, sliced lamb with garlic, two slices of ham, a platter of pastries, fruit and jam" in one sitting. Even on their wedding night, he stuffed so that he might become incapacitated. And one of his butler even committed suicide when cooked lobster brought too late. Secrets cuisine Louis described in two books: to 1691, when Francois Massalot (1760 - 1733) published a book, "The bourgeois royal kitchen," where have social stratification began "burzhuazirovanie" high culinary art. Meanwhile, Dom Perignon (1639 - 1715) invented the art of making champagne, keep it in a bottle of spirits that they were able to move petillance (vigorous effervescence) re-fermentation. Coffee, which appeared in 1644, revived interest for the exotic, and in 1686, the emergence of a croissant celebrated Christian victory over Islam in Austria Turks. 1700 increased attractiveness of French cuisine with the prestige of French culture. Only England could have resisted and remained loyal to the roast beef and skeptical about the abundance of sauces. Imperialism began the era of sugar, chocolate and the global food supply. Extreme abundance inspired gastronomic invention for the elite. Culinary philosophy was to 1765, when the "home health" began M. boulangerite restaurant movement. Born on a new kind of journalist - restaurant and culinary critics - they have made Paris the temple of gastronomic pilgrims. Later, when the revolution has descended to the world of cooking beheaded aristocrats, French culinary style, slowly spread over the centuries, had suddenly become universal. 1800 XIX century - the century of French superiority. Antonin Careme (1784-1833), founder of the "high" cuisine, elegant dinners organized in Roman style. In 1825, Jean Anthelme Brij-Savarin wrote a book, which is still the best in the world - "The Psychology of taste." Brij-Savarin treated cooking as an art and science, inviting friends'll experiment with aphrodisiacs and dating back to the kitchen, as laboratory science of nutrition. He justified gourmandise on the grounds that it "evinces obedience to the command of the Creator, who has commanded us to live, gave us an appetite, taste and rewarding pleasure." interfered industrialization, but the French are exploiting new technologies to the table. In 1804, Nicolas Appert (1750-1841) began experiments on conservation: first on the needs of the army, but when he publicly announced his success in 1810, he applied by the housewives and gourmets. Sardines are commercial breakthrough, first in canned form at 1820h, by 1880 th French canneries produced 50 million cans per year. Muris Inter-Hippolyte (1817-1880) responded to the crisis in the supply of oil in 1869, mixing beef tallow with skim milk and a small amount of the udder. He called his product "margarine" because its pale color resembled pearls, known as "Margarita". Science saved even after the production of wine grape as aphids attacked the vineyards. 1900 French food but relied more on individual elegant cookery and gastronomic inventiveness, not industrialists. August Escoffier (1846-1935) founded the exquisite culinary style that left the amateur chefs and traditional cuisine of other countries on the other side of the gorge. His books have become the most influential culinary books with vremenm main Roman chef, Apikusa. He created a dish for the "stars" of the new era: cuisses de Nymphe Aurore (a dish with frog's legs) to the Prince of Wales, Peach Melba in honor of the owner of the most amazing voices in those days, but of which only remember the menu. His slow, brilliant, drunk liqueur flavored cream dishes prevailed in French cuisine to the 70's, when it became easy to make, easy on the stomach, "a new kitchen." It has become fashionable, and led to what we eat now. 2000 Pessimists predict drop superiority of French cuisine. International cuisine and fusion became fashionable gastronomic component of cultural pluralism, while the French wines are considered the best of the worst. Country can no longer dominate the tables of the world, not even in the West, but centuries passion for French cuisine can not be forgotten so easily. The French have gone through all the crises of the past, never mind the quality. Perhaps primacy of French cuisine in the world will not be able to keep the plate (in the whole world has pressed its contemporary American cuisine), but its perfection and remains unshakeable. "discovery of a new dish confers humanity more happiness than the discovery of a new star. " Brij-Savarin , Jean Anthelme Brij-Savarin (April 1, 1755, Bell, France - February 2, 1826, Paris) was a French lawyer and politician, and the most famous French epikuriets and cook. Bellamy was born in France to a family of lawyers, a good knowledge of the art of oratory. He studied law, chemistry and medicine in Dijon, and first worked as a lawyer in his native city. In 1789, after the French Revolution, he was sent as ambassador to the States General, which soon became a national constituent assembly, where he gained a reputation, especially for his public speech in defense of the death penalty. however, it is necessary to snails. Not least because they are, according to archaeologists, was our first game.
Birthplace of the great gourmet - France has long enjoyed an excellent reputation culinary trendsetter. The most important element of life that characterizes the man almost on all sides - that's what the food for the French. French were not all the same - that is, how, with what, when and how. This French is the author of the famous European table manners, which until still in awe learn cultural offspring of parents around the world. Human behavior at the table with one hand and the level of service on the other guests - the universal assessment criteria and guest and house owners. Once one of the royal cooks, not having to serve two at a banquet table of twenty-five, killed himself in despair. Needless to say, French cuisine - the most popular in the world today. Though we see new trends and tastes in the world of cooking, such as passion eastern cooking, including Chinese and Japanese, but the classic is always a winner. And what can we say about the classical French cuisine, which to this day remains a very popular and world dictates its own rules. and so let us take a closer look with classic French cooking, which absorbed all the best that has been thought up in cooking food and raised to an art. French has the same special meaning in the world of cooking, as European classical music in the world music culture . history of classical French cuisine can start as from King Francis I (1494-1547 gg., the king and 1515) It is this king began to pursue a deliberate policy of attracting the feudal nobility to the royal court. At this time, the general tone in the development of forms of court life asked Italy. therefore borrowed from the Italian experience has been learned so well that during the reign of Louis XIV (1638-1715 gg., the king and in 1643) France herself becomes setter forms of court life in Europe. Due to excessive passions of the King of glory and to the perpetuation of his person , came to light one of the wonders of world culture - the Palace of Versailles (1682). It is here that life became one big holiday, a continuous feast. entire court etiquette based on the deification of persons "Sun King." Even a simple ceremony filing a meal becomes a complex process: process out of the kitchen, which was headed by two guards with the maître d 'between them, then the duty chamberlain, then some court officials who carried the dish. Closed the procession again two guards. King himself liked to eat nicely, though, and told to prepare themselves "small" or "very small" table. If he stayed on the second option, then his dinner usually consisted of three courses and a dessert. Although it is usually claimed second bowl of soup, and the second used the few pieces of fried or stewed meat, partridge, etc. In addition the king absorbed so much salad, which we usually cook for a family of 3 people. And ends with a rich royal meal dessert. All of this food is not a cup of flavored Burgundy, diluted with water. He never drank undiluted wine, and liquor, coffee and chocolate. ministered to the king during daily meals oberkamerger, and in his absence - a senior gentleman of the bedchamber, he and the other were usually at the royal chair. Although classic French cuisine and fed back to kitchens regional, its formation and flourishing obliged outstanding masters of culinary art. Their names are legendary, and are known throughout the world - Savarin, Careme, Dyuglere, Escoffier. Antoine Careme for 12 years, led kitchen Talleyrand, prepared for the Russian Emperor Alexander I, and later in life worked for Baron Rothschild. Karem in the death 1833 him as chef Rothschild succeeded by his pupil Adolf Dyuglere, nicknamed "Mozart in the kitchen." After 33 years Dyulere became a chef English cafe in Paris, which thanks to his name and skill was the most prestigious. June 7, 1867 in one of the rooms of the historic café meal, called "Dinner of the Three Emperors." It was organized in honor of the rescue of Alexander II, on the eve of which has been made a failed attempt at returning the Russian monarch with great looking French troops. In addition to the king in the feast attended by the Prussian King Wilhelm, Chancellor Bismarck, the sons of Alexander II Grand Duke Alexander Alexandrovich and Vladimir, as well as his close friends and Adlerberg Shuvalov. precious experience great masters recorded in the books. Brij-known chef Savaren wrote fine "psychology of taste," A. Karem was "The Art of French cuisine", and Escoffier in 1912 published a cookbook, featuring thousands of recipes, which were described by the fine details of cooking. And while the whole "technology" was strictly regulated, and the followers blindly follow recipes, he did not accept the rules of Escoffier. He believed that the chef should not impose their clients taste, and is obliged to follow the fashion trends and changes in tastes. In defense of his position, he cited the words Karem that have no other cookery art principles, except the necessity of satisfying flavors people that they serve. classic French cuisine has had a tremendous impact on the culinary arts in Europe. No, probably not one of the national dishes, which would clearly not be seen "French connection". In Russia in the XIX century were the restaurants, in which the master of culinary art from France taught Russian cooks recipes and methods of preparation of jewelry that had not previously been taken in Russia. In Europe, from the XVIII century, the ability to decorate the dish is the highest manifestation of the culinary arts. , in its traditional form of French cooking - kitchen rich. For example, one of the recipes in 1837, sole in Normandy is served with a sauce consisting of oysters, mussels, lobster, shrimp, mushrooms, truffles and champagne. Karem believed that savings - the enemy of good cuisine . However, the complexity of composition and preparation of dishes is not the primary quality French cuisine. In the last century, many French chefs prepare a simple meal, differing from those delicacies that indulged itself felt. main feature and the main advantage of French cuisine is the presence of hundreds of sauces, which make each dish unique and allows the cook to demonstrate their art and to express their individuality. Brij-Savaren wrote that you can learn to cook and cook, but you can not learn how to cook the sauce, it requires talent, and the talent to be born. As soon as there were new sauces to the tradition of French cuisine called or the names of the creators, or the names of famous people. The invention of the sauce bechamel credited Louis de Bechamel, onion sauce Soubise invented Princess de Soubise, mayonnaise associated with the name of the commander of the XVIII century the Duke Louis Krilonskogo, who as the Spanish service, won the British capital city of the island of Menorca Mahon. French sauces created such as Italian, Spanish, Portuguese, English, German, Dutch , etc., ie were given names associated with a country or a people, reflecting their understanding of other nations, even though none of them has anything to do with the respective national cuisines. French believed, for example, that the Tartars eat pickles, hence the name of tartar sauce. Russian dressing is so named because it includes some caviar, although it mainly consists of mayonnaise and lobster broth. The same names sauces named foreign cities - Venice, Rome, Bristol, Geneva and others. On the other hand, there are sauces that bear the names of cities and provinces in the France - Rouen, Provencal, Norman, Breton, Lyon, Gascon , etc. . These sauces actually use the products specific to these provinces. One of the main dishes in France are the salads. They came to France in the peninsula in the late XVI - early XVII century. France and is known for its cheese , without which there is no traditional French cooking: Conte, Chevre, Camembert, Roquefort, Cantal, Mimolet and many other varieties are used in the dishes and are served for dessert. special place in French cooking took pies : pork liver, chicken or goose liver pate of rabbit meat, pork, duck pate, etc. The structure of the classic French dinner Its traditional scheme is as follows: soup (soup ), Hors d'oeuvre (appetizer), Removes (dishes after meals), entrees (main course), roasts (fried dishes), eutremrns (light meal), desserts (dessert). As in the past, and today France reputed to be a paradise of gourmets. France's interest in food and drink is very natural in this country, men also have some professional knowledge of the quality of the products and methods of preparation of these. This is reflected already in purchases. While supermarket and self-service is constantly expanding, the French mistress instead of prepackaged products prefer to buy products on regular markets, old benches with mixed goods or in narrowly specialized stores. Frenchwoman not content with the first available cabbages or how horrible bunch of parsley - it wants to see the goods , compare and choose. Before you buy a piece of meat, a French mistress first discuss in detail with the butcher quality. French fundamentally based on fresh products. quality and inherent features of each product should be maintained even after heat treatment. This principle of French housewives and chefs learned at that time, when Catherine de 'Medici in 1533, married the future King of France, Henry II. Catherine de Medici brought into the country a new cooking technology and has significantly enhanced the value of the formal part of the meal. Obviously, under the influence of French cuisine some vegetables or side dishes for a long time served separately as a separate dish. growing volume of international communication and the impact of alien cuisine meant that in France, the custom file salads, vegetables separately receded into the background, while While in Germany, for example, by contrast, has become a fashion to file before the second salad. Though the Italian masters of culinary art also began to focus on the preservation of the individual ingredients taste dishes in French cuisine attached great importance to food harmoniously, not just mixed "in one pot." Of course, like everything in the world, French cuisine is gradually changing. At one time, French chefs have made a major contribution to the invention of cooking sauces and bringing them to perfection. But in the end, and modern "Nouvelles kyuizin" (the "new kitchen"), which in accordance with the requirements of the fighters for a slim figure goes to the "light" low-calorie dishes, did not give up sauces. On the contrary, it is an improved method of preparing them and in fact, come up with a special spoon for the sauce. Yet contemporary French cuisine is not limited to a single "Nouvelle kyuizin" which is just a few upgraded cooking, just as seventy years ago did a master of cooking Auguste Escoffier. Most of the French revolutionary does not seek to change the foundation of the kitchen, and many of them, including a large part of French chefs prefer to stick with proven by centuries of tradition. population, however, derive some new principles of a balanced diet, but if I disappeared from the menu, such as , regional, national dish "in one pot", it would be tantamount to the collapse of real French cuisine. More significantly changed in relation to the French wine. It is still the national drink, which is served in almost every dish, but its consumption is significantly reduced, especially at dinner, perhaps because the work load of the French.
Instruction
1. Melt the butter in a deep pan, add the finely chopped onion and fry until soft.
2. Add finely chopped leeks and saute until soft now leeks. Then peeled potatoes, cut into small cubes, and broth. Bring to a boil, add salt and pepper and simmer for half an hour.
3. finished soup whipped in a blender together with cold cream to a gentle puree state. For greater tenderness can wipe the soup through a fine sieve. Cool and serve, sprinkled with finely chopped green onions. In the French tradition vishisuaz often served with a salad of lightly fried shrimp with garlic and finely chopped fennel, mixed with lemon juice and olive oil.
4. Another option garnish - chopped into small cubes cucumber with green onions and sour cream. Cucumber salad is better for such a pre-peeled to their tender, defenseless texture blended with the creamy texture of the soup.
Vishisuaz - a traditional Parisian soup of leeks, potatoes and cream, made into a puree and served cold with a garnish of chopped green onions and stuff, that was found in the house. Vishisuaz was coined not in the French town of Vichy, and in New York, chef "Ritz-Carlton" in the beginning of the last century. Cook took the classic Parisian leek soup, which is eaten hot, turned it into a puree and served ice cold, providing the name, refers to the famous French resort.
1. Melt the butter in a deep pan, add the finely chopped onion and fry until soft.
2. Add finely chopped leeks and saute until soft now leeks. Then peeled potatoes, cut into small cubes, and broth. Bring to a boil, add salt and pepper and simmer for half an hour.
3. finished soup whipped in a blender together with cold cream to a gentle puree state. For greater tenderness can wipe the soup through a fine sieve. Cool and serve, sprinkled with finely chopped green onions. In the French tradition vishisuaz often served with a salad of lightly fried shrimp with garlic and finely chopped fennel, mixed with lemon juice and olive oil.
4. Another option garnish - chopped into small cubes cucumber with green onions and sour cream. Cucumber salad is better for such a pre-peeled to their tender, defenseless texture blended with the creamy texture of the soup.
Vishisuaz - a traditional Parisian soup of leeks, potatoes and cream, made into a puree and served cold with a garnish of chopped green onions and stuff, that was found in the house. Vishisuaz was coined not in the French town of Vichy, and in New York, chef "Ritz-Carlton" in the beginning of the last century. Cook took the classic Parisian leek soup, which is eaten hot, turned it into a puree and served ice cold, providing the name, refers to the famous French resort.
October 15 is the International Day of Rural Women, 16 October - World Food Day. In this regard, the World Food Organization organized a press tour for journalists to the village Madaniyat Chui region of Kyrgyzstan. The purpose of the visit was to familiarize journalists with successful women, who three years ago were on the edge of poverty, but because of that international aid agencies were able to get up and have started to grow such crops that they lack not only to support the family, but also for sale. Now, these women together in a cooperative, intend to establish preservation of vegetables and work is exported.
It is known that many Kyrgyz, especially rural people survive on relatives who have left to work abroad, or by cultivating their own plots. However, those who are on the edge of poverty, no money even to buy seed.
Three years ago, in 2010, the World Bank has helped unemployed women, women from large, poor families and those whose husbands have migrated for work - provided the seeds. Later joined by the World Bank WFP (World Food Organization) and UN Women . As a result of three years, many of those who receive the "first aid", were able to feed their own families.
With the support of international organizations, women have agrotreningi on crop rotation, fertilizer, training records management, business planning, accountancy whether accounting and so on. During this time, WFP provided a family of women products.
How to tell "Fergana" specialist PR WFP Elizabeth Salkind, having training, mastering the entirety of its holdings, women, especially, have proved their worth. "You should have seen the women of the villages were happy, holding their first euros in the sale of vegetables foreigners. And now they even have bank accounts, "- said Salkind.
***
We came to the village of Madani. Women gathered to celebrate the holiday, prepare a small concert, covered mess and cooked pilaf.
For three years the international project became a personal business project for rural women. From the first crop, women are not only able to feed their families, but also a profit, part of which was sent to them by village funds. Any woman can now take out a grant for seed.
Implementing partner of the international agencies is CDA (Community Development Alliance). How to tell "Fergana" the coordinator of the Alliance of Community Development Bubumayram Sariyev only Chui now 10 such rural funds, the program covered 470 people. Total Kyrgyzstan similar funds established in 90 villages, is 4,100.
"In April 2011, we have combined all the funds and organized the NGO" Agency development initiatives ", based on which plan to set up a cooperative. For this purpose, the Ministry of Justice we need to register all rural funds, while only three were registered. Our main goal is to help fund rural women open their own businesses, to create additional space for the same unemployed women and help them to earn "- explained Sariyev.
Zharkyn Smanalieva, a mother of four whose husband unsuccessfully went to work in Russia, came to the program three years ago. Now she's one feeds the family of nine.
"When I first heard about this program, that the women of the neighboring village of distributing seed - and not some, but the best varieties of Dutch - I did not believe it - the beginning of his story Smanalieva. - She went and checked personally. Everything was true. Then I went to the program coordinator Chui, and he gave us a seed, and at the same time led to the training sessions. We created six self-help groups, for 6-7 people, which later became the foundation of our rural fund. In the first year we went to the Agency initiatives and have already received interest-free loans for the two types of vegetables: cucumbers and tomatoes. With the harvest money back and took an even greater credit, has 11 kinds of vegetables, and confidence to take effect. "
Smanalieva noted, especially their women pride themselves on account of their fund rural village (where only 1,300 people) is 69,739 soms (the fund involved only 57 women). The fund receives part of the proceeds received by women, and savings. For example, last year it was purchased wholesale dozens of tons of seeds (after the seeds are distributed separately to each household), and was obtained for the purchase of a 10 per cent discount. The money saved was decided to leave the fund.
Rising to his feet, women are going to expand your business. "Previously we just bought seeds and grew vegetables for themselves, now that yields exceed our needs, we started thinking about implementing or sale of products, - says the coordinator of the Alliance of Community Development Bubumayram Sariyev. - Our vegetables - organic. To do this, we conducted a series of trainings on conservation to women, even in the villages could well preserved vegetables and fruits that their products meet quality standards. We need to get a certificate and signing sanitary station to get permission to sell. After that, we want to draw up contracts with shops and sell their products through them. We think that by the end of the year we will prepare all the papers, and the new year will begin a full-scale output is for sale "- shared plans Bubumayram Sariyev.
Table of contents of protein, fat, carbohydrate and energy value per 100 g
Saturday, 10 November 2012 |
Flour, cereals, bread,
Product
(100 g)
|
Proteins
(D)
|
Fats
(D)
|
Carbohydrates
(D)
|
Caloric
( kcal )
|
Wheat flour, in . seconds.
|
10.30
|
1.08
|
69.00
|
334.00
|
Wheat flour, 1 with .
|
10.60
|
1.30
|
67.40
|
331.00
|
Rye seeded
|
6.90
|
1.39
|
64.30
|
304.00
|
Wholemeal rye flour
|
10.70
|
1.94
|
56.80
|
293.00
|
Millet
|
11.50
|
3.30
|
67.20
|
348.00
|
Buckwheat unground
|
12.60
|
3.26
|
54.30
|
335.00
|
Rice groats
|
7.00
|
1.00
|
73.20
|
330.00
|
Buckwheat slipped
|
12.60
|
3.26
|
63.50
|
329.00
|
Semolina
|
10.30
|
1.00
|
67.70
|
328.00
|
Barley groats
|
10.00
|
1.30
|
66.31
|
324.00
|
Pearl barley
|
9.30
|
1.13
|
67.50
|
320.00
|
Groats "Hercules"
|
11.00
|
6.20
|
49.24
|
305.00
|
Oats
|
11.0
|
6.10
|
49.94
|
303.00
|
White bread formed, one with .
|
7.63
|
0.86
|
50.15
|
239.06
|
Bread, a . s.
|
7.59
|
0.81
|
50.15
|
238.00
|
Hearth bread table
|
7.08
|
1.17
|
50.07
|
206.00
|
Bread wheat grain
|
8.13
|
1.38
|
45.62
|
195.00
|
Rye bread tin
|
6.62
|
1.20
|
41.82
|
181.00
|
Sugar cookies
|
7.50
|
11.80
|
74.40
|
436.00
|
Cream crackers
|
8.50
|
10.80
|
69.63
|
398.00
|
Pasta, a . s.
|
10.40
|
1.13
|
74.90
|
337.00
|
Butter Pie
|
7.61
|
5.28
|
56.80
|
295.00
|
Long loaf
|
7.70
|
3.02
|
53.33
|
235.00
|
Yeast
|
12.70
|
2.73
|
0.00
|
75.35
|
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