The use of mechanical metaphors when describing the body has its applications but it also has profound limitations. Treating the body as a machine has helped medical science to develop great insights but it is also obvious that the rise of alternative medicine has partly been driven by a lack of bedside manner amongst Doctors who see their role as fixing broken machinery. Thankfully medicine is heavily populated by bright, alert people and this approach, highly prevalent in the 20^th century, is now fading out. 

Another way in which these metaphors are dangerous is in the way they simplify things to get the message over. We all know now that our stomachs are the furnace that burns the calories that give us the energy to live. If we do not eat enough calories relative to the energy we expend we will lose weight and ultimately die, too many calories and we will get fat. Well yes, but more importantly, and no. 

It is now possible to go to websites that count your calories for you and tell you how much you should eat given how much energy you expend. Think about it; before the internet how could you ever have eaten the right amount of food? Infact, if we are to trace the history of the calorie, how did anyone manage before it was first defined by Nicolas Clement in 1824? More importantly, how is it that obesity and type 2 diabetes are all but non-existent in the animal kingdom whilst your average caribou has very little insight into units of energy and colobus monkeys are not high intensity users of the World Wide Web? 

The answer that you will have immediately proposed to that question is that we are lazy and they are not. We live in abundance whilst they do not. Both of these points use the internal logic of the calories in calories out metaphor. Let’s step outside it for a second into the, somewhat more complicated, real world. It will presumably surprise you to hear that childhood malnutrition often goes hand in hand with adult obesity in poorer parts of the world. This is because the type of food being eaten causes both conditions. Not the amount of food, the type of food. 

So, the inconvenient truth is that calories in, calories out is only a very small part of the story. What is more important is the metabolic effect of food because in truth not all calories are created equal. If this post elicits interest then I will go on to explain how it is possible to eat a varied, delicious diet without restricting calories and yet to be slim and more importantly be healthy.

 

Dominic W

 

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Send your video recipe on Cookshow.com until Jan. 31st, 2010 and win a Nespresso Citiz machine!  

HOW TO PARTICIPATE ?

All you need to do is to upload a video of one or several of your cooking recipes on cookshow.com. You can put several videos online to increase your chances of success!

The contest will favor recipes using coffee or accompanying one of the Nespresso Grands Crus.

WHO CAN PARTICIPATE ?

The contest is open to all persons above 18, from any nationality.

Recipes have to be either in English or in French. 

LIST OF PRIZES

1st and 2nd prize:     a Nespresso Citiz machine

3rd and 4rth prize:    a Nespresso chronos watch

5th to 8th prize:         a polo shirt

RULES

Click here

CLIQUER ICI POUR LES DETAILS DU CONCOURS EN FRANCAIS

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Reflecting the bad economy, Gourmet, which usually writes about expensive restaurants and faraway travel, has added a feature about what to do with leftovers, and put a ham sandwich — albeit a fancy one — on its March cover.

Food & Wine’s March issue includes an essay on buying the cheapest bottle on a wine list. Bon Appétit’s April cover trumpets a “low-cost, big-flavor” pizza party.

“There is an incredible opportunity,” said Ruth Reichl, the editor in chief of Gourmet. “People need help learning to cook again, and they need advice on less-expensive ingredients, and we’re trying to give it to them.”

The budget-minded approach is one that seems to resonate with readers. Despite the economy, food magazines remain popular: most recorded gains or only slight drops in the most recent Audit Bureau of Circulations report, which compared the last six months of 2008 with the period a year earlier.

SOURCE : http://www.nytimes.com, Published: March 1, 2009

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This menu was as fun to come up with as it is to eat. They say oysters are an aphrodisiac but as shucking a raw one can be lethal, I steam mine just until they open and I can easily pry off the shell. They are easy to prepare and look very impressive on the table. The poussins (Cornish hens) require very little by way of preparation. The artichoke makes a great side and the heart is the best part. The molten chocolate cakes are also quick and very sexy, oozing with chocolate on the plate.

Happy Valentine’s Day...

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Vitamin C-packed citrus fruit such as ORANGES, GRAPEFRUITS and CLEMENTINES are at their best this time of year, as are KIWIFRUIT. As for  vegetables, CORN, BUTTERNUT, and HUBBARD SQUASH are peaking now, too--and are rich in vitamins A and C. Because frost sweetens greens like KALE and SWISS CHARD, they're also a smart seasonal buy. Plus, they're loaded with vitamins A and K. In addition to these picks, we recommend checking out a farmers' market. (Find one here: www.ams.usda.gov/farmersmarkets.) "This way, you're guaranteed to get local produce that's in season and fresh," says Tara Gidus, RD, spokesperson for the American Dietetic Association. (The fresher the food, the better it is for you--and your tastebuds.)

You can also join a community-supported agriculture (CSA) program, in which you buy a share of a farm's crops for a set period of time. As a member, you enjoy weekly or monthly harvests of fruits and veggies, from fingerling potatoes to broccoli, depending on where you live. Bonus: Because you never know what you'll get, it can inspire you to experiment with new foods.

SOURCE : http://www.prevention.com

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No New Year celebration is complete without a Champagne toast.

Learn about Champagne, other sparkling wines, and how to serve them:

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Vintage vs. Non-Vintage Champagne

All Champagnes are made from grapes grown in France's northeastern region, the Champagne province. Most Champagnes are non-vintage: that is, they are made from a blend of grapes from different years, aged in the bottle for 18 months. Vintage Champagne is made with high-quality grapes from the same year; they must be aged three years before they are released.

 

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Champagnes from Dry to Sweet

In addition to classifying Champagne as vintage or non-vintage, 6 classifications are used to refer directly to the Champagne's sweetness:

• Brut: dry, less than 1.5% sugar
• Extra Sec: extra dry, 1.2 to 2% sugar
• Sec: medium sweet, 1.7 to 3.5% sugar
• Demi-Sec: sweet, 3.3 to 5% sugar (Served as a dessert champagne)
• Doux: very sweet, over 5% sugar (Served as a dessert champagne)

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You'll find no tricks here, just tasty treats!

Thrill Halloween Trick-or-Treaters of all ages with the following recipes that are fun-to-make and fun-to-eat:

Hallowieners

Pumpkin Crème Brulée 

Yummy Mummy 

Pumpkin Gratin 

Pumpkin Pie 

Pumpkin Soup

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Sinking your teeth into the tender skin and flesh of a sweet fresh fig and nibbling the crunchy seeds is one of summer’s greatest pleasures. All types of fresh figs are in season during the hot sunny months and all can be deliciously used for both sweet and savory dishes. Try grilling, stuffing, sauteing or simply eating them raw for that fresh summer culinary vibe.

CHOOSING THE PERFECT FIG

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Fennel is crunchy and slightly sweet, adding a refreshing contribution to the ever popular Mediterranean cuisine. Most often associated with Italian cooking, be sure to add this to your selection of fresh vegetables from the autumn through early spring when it is readily available and at its best.Fennel is composed of a white or pale green bulb from which closely superimposed stalks are arranged. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible. Fennel belongs to the Umbellifereae family and is therefore closely related to parsley, carrots, dill and coriander. Fennel's aromatic taste is unique, strikingly reminiscent of licorice and anise, so much so that fennel is often mistakenly referred to as anise in the marketplace. Fennel's texture is similar to that of celery, having a crunchy and striated texture.

How to Select and Store

Good quality fennel will have bulbs that are clean, firm and solid, without signs of splitting, bruising or spotting. The bulbs should be whitish or pale green in color. The stalks should be relatively straight and closely superimposed around the bulb and should not splay out to the sides too much. Both the stalks and the leaves should be green in color. There should be no signs of flowering buds as this indicates that the vegetable is past maturity. Fresh fennel should have a fragrant aroma, smelling subtly of licorice or anise. Fennel is usually available from autumn through early spring. Store fresh fennel in the refrigerator crisper, where it should keep fresh for about four days. Yet, it is best to consume fennel soon after purchase since as it ages, it tends to gradually lose its flavor. While fresh fennel can be frozen after first being blanched, it seems to lose much of its flavor during this process. Dried fennel seeds should be stored in an airtight container in a cool and dry location where they will keep for about six months. Storing fennel seeds in the refrigerator will help to keep them fresher longer.

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         Kara Vanni (left) and Kristina Vanni (right) at Jean-Georges in New York City 

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Cupcakes have always been a popular childhood treat but recently these little indulgences have made their way onto the trendiest adult dessert menus. Cupcakes aren't just for Kids!

Many people believe this cupcake mania is due in no small part to the TV show Sex In The City. Carrie is often seen unabashedly devouring cupcakes from her favorite bakery, “Magnolia” in New York City. Magnolia is one of most well-known bakeries devoted to cupcakes, but certainly not the only one. In the last ten years, bakeries devoted entirely to cupcakes have sprung up on the East and West coasts and every major city in between.

What makes cupcakes so popular? Are they really the perfect dessert?

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Make your life easier! Packing leftovers in your child’s lunch can save you time and energy, and kids love them.

When you’re deciding what to cook for dinner, think about how you might incorporate leftovers into a lunch for the following day. Make a few extra servings for dinner and set them aside for the next day’s lunch. While you’re doing the after dinner kitchen clean-up, place the Laptop Lunches on the counter. As you’re putting away the food, pack some of the extras in the Laptop Lunches and refrigerate overnight. Here are a few ideas for making it work:

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Apples: Hardness is a good indication of crispness. Give the fruit a good flick with your fingers or press your thumb into it - a good solid sound and cracking of the skin into the flesh lets you know just how crisp it is. Apples bought in summer have less flavor, as they've been in cold storage for months (March to October is apple season). Store fruit in your fridge's crisper.

Apricots: Avoid fruit with soft, shriveled pieces and green tinges. You want fruit that yields to gentle pressure, with velvety skin and a sweet aroma. Colour doesn't indicate ripeness or flavor (a pale apricot might still be rich and sweet).

Bananas: Avoid buying bananas that are bruised and split. Green fruit is okay as bananas ripen off the plant. To speed up the ripening, just put them in a brown paper bag with a ripe banana or apple (storing bananas in the fridge makes the skin turn black but stops them ripening).

Cherries:  Choose large, firm cherries with a rich red colour. Use as soon as possible

Grapes: Look for new, fresh stalks – dead stalks mean overripe grapes. Give the bunch a good shake if too many grapes fall off, they're too mature. White grapes tinged yellow are sweeter, but this depends on personal taste.

Mangoes: The stronger and sweeter the aroma the better! Watch out for too many black spots. Green mangoes will ripen at room temperature in two to five days. Once ripe, eat as soon as possible.

Nectarines: Smaller than a peach, a nectarine should be smooth, bright, shiny and unblemished. The flesh near the stem should yield slightly when ripe. Will ripen at room temperature out of direct sunlight.

Oranges: Pick them up in the palm of your hand. They should be firm and heavy. Brown to black blemishes on the skin (followed by the fruit shriveling) indicate deterioration.

Peaches: When ripe, the flesh should be firm but yield to gentle pressure. You're after a rich yellow colour at the stem end and a distinct peachy aroma – give them a good sniff!. Those that are bruised or green (under ripe) should be avoided.

Pears: Yellowing at the base indicates ripeness, softness and sweetness. When ready to eat, pears should yield to medium pressure around the stem.

Pineapples: The tip is to pull out the top leaves – the easier they pull, the riper the pineapple. Pineapples also lose their green colour when ripe.

Plums: Plums should be firm, bright and show no sign of wrinkling.

SOURCE : http://www.marinobros.com.au

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Cookshow's second contest has eventually ended. It was initially planned to last 2 months but it was so successful that we extended it over 6 months!

As many as 20.000 persons participated in this contest.

Questions were simple as pie, most participants provided the right answer.

The winners are the participants who sponsored most friends to collect a maximum of points.

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Most of you know the difference between ice cream and sorbet. What about oher ice cream terms?

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When you crave a comfort food do you crave steak or ice cream?

A survey conducted conducted at the University of Illinois over 1,000 North Americans found that America’s favorite comfort foods are:

1. Potato chips (23%),

2. Ice cream (14%),

3. Cookies (12%),

4. Chocolate (11%),

5. Pizza or Pasta (11%),

6. Steak/Burgers (9%),

7. Casseroles (9%),

8. Soup (7%),

9. Vegetables (4%), and

10. Salad (3%).

But females tend to prefer snack-related comfort foods while males prefer more meal-related comfort foods. In particular, women were more likely to prefer foods like candy and chocolates while men preferred items such as pizza, pasta, steak or casseroles. Yet, regardless of what they ate, women tended to feel less healthy and guiltier than men about their comfort food choices.

Researchers speculate that preference differences among men and women may relate to the notion that the upbringing of men may have conditioned them to prefer hot or labor intensive meals, while women seek convenient comfort foods that require less preparation.

SOURCE : Brian Wansink, Matthew M. Cheney, and Nina Chan (2003), “Exploring Comfort Food Preferences Across Gender and Age,” Physiology and Behavior, 79:4-5, 739-747.

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WOMEN may be able to determine the sex of their children through their diet, scientists claim.

Mothers who eat high-calorie foods around the time of conception are more likely to give birth to girls, while more women who consume high-energy, nutrient rich foods give birth to boys, researchers have found.

Interestingly eating cereal for breakfast was also linked with producing sons.

Common knowledge says the father’s sperm is believed to be responsible for deciding a baby's sex. Now researchers argue that women may also influence the sex of her child.

The eating habits of 740 first-time pregnant mothers in the United Kingdom of average weight, health and lifestyle were recorded before and after early stages of pregnancy.
56% of mothers who ate a higher quantity and wider range of nutrients including potassium, calcium and vitamins C, E and B12 gave birth to boys compared with 45% of woman who were on lower calorie diets.

Recent studies show that in the last 40 years the proportion of boys being born in industrialised countries has fallen by one per 1000 births a year. Dr Fiona Mathews from the University of Exeter and lead author on the paper, says "This research may help to explain why in developed countries, where many young women choose to have low calorie diets, the proportion of boys born is falling."
“Here we have evidence of a ‘natural’ mechanism that means that women appear to be already controlling the sex of their offspring by their diet,” Dr Mathews said.

In a separate study in November 2007, scientists at the University of Pretoris in South Africa changed the diet of mice to increase the amount of blood-sugar in the female diet during conception. Their conclusions were similar. Mice given sugar-diets were found to have a higher incidence of female offspring.

Source : Journal of Proceedings of The Royal Society B : Biological Sciences, 22 avril 2008

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As you may have read in our March Newsletter, Cookshow just signed a partnership with Dailymotion to become official contributor for their cooking channel.

Created in February 2005, Dailymotion is the world's largest independent video sharing site. Videos are generated by users or partners. In terms of traffic, Dailymotion ranks 15th worldwide and saw a growth of more than 75% during the second half of 2007. In January 2008, Dailymotion was getting about 16,000 new videos posted daily, and page views in excess of 26 million per day.

Whether you uploaded them before or after the partnership, your videos continue to be visible on Cookshow of course but are also now visible on Dailymotion's Lifestyle channel, under the Cookshow-intl account for videos in English and in the Cookshow account for videos in French.

For you, this means a much wider exposure beyond cooking fans and a perfect video quality (high definition broadcast).

As for your future videos, please continue to upload them on Cookshow, they will then appear both on Cookshow and on Dailymotion as « Official Content » under the Cookshow brand.

Now that should be reason enough to start cooking, recording and sharing !

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You may have to hunt for your Easter eggs, but look no further for a tasty Easter menu.

Here are Cookshow’s suggestions for you to enjoy with family and friends :

Tired with the traditional baked ham and roasted lamb ?

Try out one of Cookshow’s numerous fish recipes...

... unless you prefer an original egg-based menu with Handmade TV’s Deviled Eggs, Foodwishes’ Frittata Flattata or CookingLab’s Œufs en Meurette part 1 and 2.

Last but not least, wow your family and friends with one of our chocolate-based dessert.

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You are more than 10.000 to have already paticipated in the new contest!!

The contest turning out to be so successful and further to your many requests, we have decided to prolong it until February 10th. 

May we remind you that the contest is free, it is very simple and you can easily win a dinner for 2 in the restaurant of your choice.

To participate you simply need to click on the green button which is on the top right of the Home page. You then need to answer the following 4 questions about Cookshow’s website:

• What can be found on Cookshow.com?
  - Video recipes, cooking tips and tricks, a blog, articles on health and nutrition
  - Interviews with some of the greatest movie stars
  - Free games for PS2
  
• Who can upload video recipes on Cookshow.com?
  -  Famous chefs only
  - Amateurs only
  - Everyone !
  
• How much does Cookshow donate to a humanitarian organization each time a new video is put on line?
  -  Nothing
  - 10€
  - 1000€
  
• How much does it cost to watch videos on Cookshow?
  -  Price is set on a completely subjective basis
  - 500€ for each video viewed
  - All services are free of charge and Cookshow gives you the opportunity to import video recipes to put on your own blog.

If you answer all the questions correctly you receive 20 points.

You can gain 1 additional point each time you sponsor a new player to participate in the contest. 

The winner will be the participant with the highest score.

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