International cookbook for quinoa: tradition and innovation
Quinoa, the so-called golden grain, was safeguarded for thousands of years by the inhabitants of the Andean regions of Latin America and has only recently been discovered by the world. In its honour, the United Nations declared 2013 as the International Year of Quinoa. In doing so, the UN paid tribute to the Andean indigenous peoples who have maintained, controlled, protected and preserved quinoa as a food for present and future generations thanks to their knowledge and traditional way of life in harmony with nature. But not only this; the United Nations General Assembly also noted the nutritional characteristics of quinoa and its adaptability to different agroecological conditions, properties that, coupled with its low cost of production, make it a strong partner in the fight against hunger and food insecurity The origin of this cookbook stems from that recognition by the United Nations. Its purpose is to serve as a means of publicizing quinoa and its benefits beyond its area of origin, to promote its production and consumption throughout the world and thus to reach those countries that suffer most from food insecurity. With this in mind, FAO resorted to tradition and innovation. Tradition takes the form of everyday recipes of peoples and communities living in the quinoa producing regions of Latin America. The dishes have varied origins, some going back many centuries, others only existing for a few generations. As for innovation, FAO used the Chefs Against Hunger campaign to contact dozens of chefs around the world and to invite them to present recipes that were inexpensive, healthy, nutritious, and simple to prepare and whose preparation was based on ingredients from their local region. Not an easy challenge. The outcome was 37 recipes with ingredients from all over the world, exotic flavours and varied textures and aromas. Evidence of the versatility of this grain, which can adapt to all cuisines. This publication combines both types of recipe, traditional and innovative, to offer more than 60 different dishes. We hope that you will enjoy this cookbook, that you will venture into the wide selection of quinoa flavours and, if you are able, that you will share it with those who can most benefit from it, thereby helping to disseminate this future sown thousands of years ago.
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| Format: | Texto biblioteca |
| Language: | eng |
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Rome (Italy) FAO
2014
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| Subjects: | Chenopodium quinoa, cereal crops, plant production, cultivation, nutritive value, |
| Online Access: | http://www.fao.org/3/a-i3525e.pdf |
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