The Malaysian Insider :: Food
The Malaysian Insider :: Food |
| Wine for men and the French paradox Posted: 22 Jul 2013 05:38 PM PDT A wide sweeping study has found a link between moderate wine consumption and a lower risk of mortality from cardiovascular disease and cancer among middle-aged men, lending more credence to the French paradox. After following up with 35,292 men over about 28 years, researchers from the Université Paris Ouest Nanterre La Défense and Bordeaux Segalen University in France found that when more than 50 percent of their alcohol consumption came from wine, subjects showed a lower risk of death from heart disease as well as lung, lip, oral cavity, pharynx, larynx, bladder and rectal cancers. In numbers, moderate wine consumption was associated with a 40 percent reduced risk of mortality from cardiovascular disease, and a 20 percent reduced risk of death from cancer. At the beginning of the study, subjects ranged in age from 40 to 65 years and hailed from Eastern France. In the end, a total of 4,035 deaths from cancer were recorded. Numbers for heart disease-related deaths were unavailable. The results of the study were presented at WineHealth in Sydney, Australia, which wrapped up over the weekend. When it comes to the famous French paradox, however -- that long-standing belief that the health benefits of red wine negate the effects of the famously rich, high-fat diet and the risk of coronary heart disease -- the scientific community is divided. A study printed the Journal of Epidemiology and Community Health also suggested that drinking up to half a glass of wine a day can boost life expectancy in males by five years after studying the driking habits of randomly selected men over a 40-year period. But another study out of the Washington University School of Medicine in St. Louis, for instance, found that resveratrol, the magic ingredient in red wine thought to improve insulin sensitivity and reduce the risk of heart disease, had little effect in already healthy women. Though small, the study of 29 postmenopausal women found little health improvement in those who were given 75 mg of resveratrol daily -- a large amount equal to drinking 8 litres of red wine. – AFP/Relaxnews, July 23, 2013. |
| Confucius as gourmet chef may see revival Posted: 20 Jul 2013 06:30 PM PDT Confucius not only philosophised about traditions and morality but also had thoughts about food. His descendants are now trying to preserve and popularise the family's cuisine. "Confucius was undoubtedly a gourmet," said Kong Deban, a 77th-generation descendant of Confucius and resident of the city of Qufu -- Confucius's birthplace -- in east China's Shandong Province, reported Xinhua. The family's cuisine was included as part of China's national intangible cultural heritage in June 2011. Kong said the family's cuisine developed as a result of frequent visits by emperors, high-ranking officials and other distinguished guests to Confucius's home. Many banquets, ceremonies and royal commemorations were held there, giving the family the opportunity to develop its own style of formal cuisine, he said. Some of Confucius's views on food can be found in "The Analects," a collection of theories and sayings originating from Confucius and his students. "Food can never be too good and cooking can never be done too carefully. Food cannot be eaten if the cutting is not even and properly done," according to "The Analects." The names of the dishes are distinctive and tied to Confucius's philosophy and way of life. A dish known as "gingko poetry rites," originally called "honey gingko," was renamed by Yan Sheng, a 53rd-generation descendant of Confucius. He renamed the dish after learning that the gingko nuts used to make it were picked from trees in front of the poetry hall in the Confucius Temple, choosing the name to commemorate the way Confucius taught his son Kong Li about poetry and virtue, Kong said. "Each course in Confucius family cuisine has a special name with a profound meaning. The anecdotes and historical background behind the dish can turn any meal into a cultural experience," Kong added. Peng Wenyu, a descendant of a Confucius Mansion chef and a 30-year veteran of Confucius-style cuisine, has written several works on the food's history and recipes. "Cooking Confucius-style cuisine is complex, labour-intensive and demands great attention to detail," Peng said.However, he said that the cuisine must adapt to modern times in order to remain relevant. Ingredients like shark fin and bear paw that are common in Confucius-style cuisine are banned for use in cooking food due to animal protection concerns. "In ancient times, chefs at the Confucius Mansion handed down cooking skills and recipes only to their descendants or apprentices. But now I think we need to make it public so that it can be better preserved," Peng said. – July 21, 2013. |
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