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    International Cookbook for Quinoa: Tradition and innovation
    Quinoa a future sown thousands of years ago
    2014
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    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 w ay 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 benefit s 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 us ed 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 publicatio n 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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    Fish: Know it, cook it, eat it 2022
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    Fish may not suffice to ensure global food security, but there will no global food security without fish: even as more than 800 million of us suffer from hunger, seafood products make up a fifth of the animal protein intake for nearly half of the world’s population. To eat fish is to partake of one of our planet’s most vital resources – and a chance to shift consumption patterns towards more sustainable agrifood systems. Countless cuisines contribute to the gastronomic lore around fish and shellfish. From an Uzbek carp fry-up, dripping with garlic and herbs, to a Senegalese grouper thieboudienne, sharpened with sea snail; from an Indigenous Guyanese tuma pot, featuring the Amazonian tambaqui fish, to cured Dutch “Flag Day” herrings; from countries rich and poor, learn to cook and enjoy fish dishes across the traditions of 45 FAO Member States. In the process, get the lowdown on nutrition numbers; work out how to avoid fish fraud; learn about trade patterns, environmental concerns and ocean governance challenges; and glean scientific facts from a playful series of “fish interviews”. Five celebrated chefs – two of them Michelin-starred – complete our offer, with dishes rooted in a drive for zero waste, respect for biodiversity and the pursuit of healthy diets.
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    La quinoa in cucina 2013
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    Slow Food e l’Organizzazione delle Nazioni Unite per l’alimentazione e l’agricoltura (FAO) condividono la stessa visione di un mondo sosteni- bile, libero dalla fame e che tuteli la biodiversità a beneficio delle gene- razioni future. La collaborazione tra FAO e Slow Food nasce dall'unità di intenti nel lavoro di valorizzazione del patrimonio gastronomico tradizionale locale. Lavoro che viene portato avanti da anni in tanti Paesi, basato sulla difesa della biodiversità agroalimentare e sul s oste- gno agli agricoltori e produttori di piccola scala. Questo impegno congiunto si traduce oggi in molteplici iniziative condivise. Anche un libro atto a promuovere la conoscenza e l’utilizzo gastronomico della quinoa nell’anno internazionale a lei dedicato rap- presenta un importante passo verso la liberazione dalla fame e dalla malnutrizione.

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