Everyone knows a lucky so-and-so who hates the gym, eats junk food and drinks wine every night, yet somehow maintains an enviably tiny and firm figure. But some experts are warning that, in fact, there really is no such thing as a free lunch — because regardless of what your body looks like, your face will tell the truth about your bad habits. ‘You can tell a lot about someone’s lifestyle from their face, including what their diet is like and how much they smoke or drink,’ says Dr Tabi Leslie, dermatologist and spokesperson for the British Skin Foundation. Alcohol seems to be one of the worst offenders for the face. Dr Michael Prager, a Harley Street cosmetic surgeon, says he is treating increasing numbers of women whose faces have become podgy, pallid and wrinkly because of their nightly wine habit. ‘They often say to me: “My mother looked so well at my age, I don’t understand why I look so much older.” I tell them it’s … [Read more...] about The health warnings written on your face: From overdoing it at the gym to eating spicy food, how your looks reveal your lifestyle
White people food
VietNamNet Bridge – Sticky rice cakes are a popular finger food among Vietnamese people. However, sticky rice cakes of Muong ethnic minority group in the mountainous district of Tan Son in the northern province of Phu Tho are special because they come with a variety of colors. Muong people in Tan Son usually make those cakes after their glutinous rice harvest. Rice used for making the cakes comes from valleys where there is cool weather all year round while water for rice cooking is from a crystal clear stream in the forest. To color their cakes, Muong people use different types of forest leaves. Only Muong people know what leaves should be picked for coloring their sticky rice cakes because different types of leave give different colors including orange yellow, pink, red, light and dark purple. After cleaning the leaves, people grind and squeeze them to get liquid which is mixed with the white sticky rice dough to make balls of different colors for steaming. … [Read more...] about Muong ethnic people’s colorful cakes
VietNamNet Bridge – As the New Year holidays are coming, contaminated sausage, smoked pork legs made of expired frozen meat, and dried grapes dyed of industrial colorings are slipping into stores and supermarkets. Spoiled pork caught by the police. Lieutenant Tran Anh Tuan, deputy head of the environmental crime prevention police agency (PC49) of Hanoi Police, said that combating unsafe food was still a big problem in the Lunar New Year 2016. In fact, many food processing facilities are using banned chemicals and substances of new kinds, which are hard to guess the name, causing difficulty for the authorities in detection. Lieutenant Colonel Nguyen Van Phac, also from PC49, said that the police recently detected many firms and household-sized facilities processing unsafe food, which were made from expired materials or used toxic chemicals. Among the most popular foods for the Lunar New Year, pork piesare at the highest risk of being contaminated with chemicals and … [Read more...] about How unsafe food reaches Vietnamese’s dining-table?
NEW DELHI -- For Bhaskar Kumar it is a struggle to name green leafy vegetables found in India for his homework as his staple diet is rice and salt with vegetables served only on festive occasions. But the eight-year-old from Pilakhana village in India’s northern state of Uttar Pradesh decides not to ask his mother Shakuni Bai, aware she skipped dinner four times that week. For Bai is among 194 million Indians going hungry daily, according to the United Nations’ Food and Agriculture Organization (FAO) - despite India wasting food worth about $14 billion a year, according to government figures. India, one of the world’s largest food producers, is trying to tackle waste during production, processing, retailing and consumption by funding internal initiatives and by partnerships on best practice and technology with overseas investors. But many of those struggling to get enough to eat are concerned that progress is too slow in India which ranked 100 among 119 countries in … [Read more...] about As millions go hungry, India eyes ways to stop wasting $14 billion of food a year
French sociologist and anthropologist Jean-Pierre Poulain spoke at Hanoi’s l’Espace last Saturday. His presentation focused on Vietnamese identity through the lens of social science and gastronomy. Director of the Centre d’Etudes du Tourisme of the University of Toulouse Le Mirail, Poulain has spent years studying world gastronomy and is the author of a number of books in his field. He won the Grand Prix of l’Academie Nationale de Cuisine for his book Histoire de la Cuisine et les Cuisiniers (The Story of Cuisine and its Cooks) in 1988. He spoke about his impressions of Vietnamese food. * When were you first interested in Vietnamese gastronomy? I began to love Vietnamese food in 1993 during my first trip to Vietnam. I had the chance to taste a variety of local food, and it was delicious. With colleagues from Hue, I was part of a seminar on Vietnamese gastronomy from 1994-97. I directed the writing of a book on gastronomic traditions from Central of Vietnam, … [Read more...] about French sociologist and anthropologist talks about Vietnamese food