Il cibo delle coccole


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WELCOME TO MY YOUTUBE CHANNEL!

Well, that's how I start all my videos, but today I'd like to tell you a little bit more about my digital project. I'm Benedetta, an Italian girl living in Zurich, and I love food in all its shapes (recipes, tastings, food travels, food cultures, food sustainability, food sovereignty, food pleasure, and so on). I did a master at UniSG in 2015 and since then food is even more important for me: what I'm trying to do is finding a way to give food the right role in my life.

For me food has always been like a cuddle, like those my lovely grandmother Maria (Nonna Mari) used to give me, by hugging me or by feeding me with genuine Italian cuisine. And this is why I decided to name my channel "Il Cibo delle Coccole" (The Food of Cuddles): 'Cause Food is like a Cuddle!

If at the beginning (almost 10 years ago) I opened my channel mostly to find a way to stay connected with my granny, after her death, today this channel is like a life challenge for me. So, after a long break of almost a year, during which I moved to Switzerland and started a new life here, I decided to take control again of this platform, giving it a new shape. Now all my videos are in English and I know what my channel should talk about: ITALIAN FOOD CULTURE.

When I was at UniSG I had the chance to open my mind and embrace all the other food cultures. I realised I was quite a food taliban (as my classmates and I defined those people who have a narrow mind when it comes to traditional recipes); at the end, AUTHENTICITY in the local cuisines is something subjective and always changing, like culture itself.

Said so, my plan is to explain foreigners from all over the world about Italian Food, giving them the reasons why a dish is cooked in a way rather than in another (when this is possible) or why a specific product is so important for us. I want to "teach" them Italian traditional recipes with humility and conscience, giving them 5-6 minutes of positive vibes through my videos.

If you want to discover more, or if you're simply curious to know more about some traditional Italian recipes, then feel free to visit my Youtube channel "Benedetta - Il Cibo delle Coccole" at the following link

APPELLO AGLI STUDENTI (E NON) ITALIANI:

Uno degli aspetti del mio canale è quello di diffondere alcune delle ricette della mia terra (Reggio Emilia) e di tutta Italia. Sappiamo bene però quanto l'autenticità in cucina cambi di famiglia in famiglia, cosa che però non viene molto considerata all'estero così come anche da molti italiani.
Premesso ciò, vorrei proporre sempre più ricette che tocchino ogni regione, provincia e città d'Italia.
A dicembre proverò con alcune ricette di famiglia arrivate da amici della Puglia e della Basilicata, ma la nostra penisola ha un'enorme biodiversità culinaria. Io ho diverse ricette che la mia cara nonna mi ha lasciato, ma vorrei creare questo mini progetto video proprio dai tesori che, son certa, tutti noi abbiamo ereditato dalle nostre nonne e mamme: le ricette di famiglia!

Quindi, se avete voglia di condividere con me, e dunque in formato video, uno o due piatti tipici della vostra terra, sarò felice di leggere le vostre proposte (ingredienti, procedimento e, se volete, aneddoti curiosi) all'interno di una mail che potete inviare a benedetta.salsi@gmail.com

Korean cuisine

During the fourth second of D.C. in the Three Kingdoms of Goguryeo, Baekjie and Silla, Buddhism was considered the official religion of the Korean nation. It was the key factor behind social unification and profoundly influenced the nation's culture and people's way of life. The spirit and values of this great religion were also actively reflected in people's diet and, consequently, a unique food culture was born. In the last 1700 years, this completely vegan cuisine, which does not use five pungent herbs: green onion, garlic, shallots, wild leeks and asafoetida has been religiously practiced by the Buddhist temples in Korea. Throughout history, Korean Buddhist monastic cuisine has developed distinctive flavors combining exclusively plant ingredients, innovative preservation techniques and original recipes. This kitchen is designed to provide the right nutritional needs for high quality protein from soybeans and unsaturated fatty acids from vegetable oils, along with vitamins, minerals, fibers and medicinal properties.

Cultivating, preparing and cooking food are the essential elements that constitute Buddhist practice. The use of seasonal vegetables that satisfy taste and nutritional needs is a must. The result is magnificent: it comforts the mind and the body so as to have a healthy container capable of containing the soul of a Buddhist. After a ceremony offered to Buddha, the monks share the food with the whole community, triggering an environment of conviviality and very important sharing in this religion. Lunch participants are expected to take what they can eat and not leave any leftovers on the plate.

Due to the harsh Korean climate, techniques for food storage have been extensively developed over time. The first example of this food preservation technique is the Kimchi, which groups a large number of different vegetables. There are also many types of sauces and pastas, such as fermented soy bean paste, Kochujang, soy sauce and so on. All have a fairly long life and are valid nutritional supplements. In addition, Korean cuisine uses only natural aromatic substances such as algae, mushrooms, wild sesame seeds and soy bean powder. Not only that, it also uses a large amount of spontaneous medicinal herbs available in the fields and near the mountains.

One of the lessons from which we should all learn about Korean times cooking is the "total consumption" of each food, that is, using every part of it. It is to prevent the waste of food and to use the maximum nourishment from it. This morality is their foundation on which all the temple food philosophy of Korean is based.

My Story about Food Waste Shame

"Imagine you eat crappy bread from Maxisconto for breakfast, longing for a fresh slice of sourdough bread with a soft, heavy and warm center, a crispy crust making a sound that fills your ears with every bite. And four hours later, after a tiring morning class, in the Uni’s mensa, you see some of just these slices of your foodie-dream in the used plates rack, untouched, abandoned by their time-limited owners. How can they become waste within half an hour, passing 20 meters from the towel-lined basket to the rack, loosing all their value? „They go to compost“, I get told. Everyone who has gone through the caring hour-long process of raising a sourdough baby might question this as a valid end for the slice (unspoken of the plowing, the months of growing, the harvest, the transport, the milling, the packaging, the selling of the flour).
So I want to take some slices from the rack, take them home, toast them for breakfast tomorrow. But I feel ashamed. Ashamed for my egoism, ashamed of people perceiving this as unhygienic and disgusting, ashamed of seeming „in need“.
So I go and buy my own lunch, my own slice of bread, slowly feel my belly filling up, the tiredness of the „abbiocco“ coming over me, and finally get back to the rack to dispose my empty plates just to realize: A lot less dramatic to see the abandoned bread now, I almost forget to notice it, carry on.
Are our bellies constantly too full to care for the food waste that surrounds us?
When I talk to my grandmother, after years of a relationship marked by superficial formalities, I’ve finally found ways to connect to her. One of them is food waste. When we talk about it our two realities overlap for a moment, for reasons that couldn’t be further apart. She grew up during war, fleeing her home country, hungry, valueing every bite of food she would get amongst the other family members. It’s this experience that makes her get into rage when she sees people loading their plates on a buffet and leaving half of it back untouched. And I share this rage, share it, after living in Germany’s Ecohipster Capital Leipzig, where you meet your friends to cook a vegan dinner from foodshared „wastes“ (www.foodharing.com), bakeries' old bread transformed into „Semmelbrösel" in many shelves, the cake for dessert made of fruit from forgotten trees marked on online maps (www.mundraub.de), stylish coffee shops selling second day baking goods from close-by bakeries. Yes, our backgrounds are different. But we’re in for the same cause.
But how to explain this enriched perception of the slice of bread to most of the people? In an economical system where abundance means low price, low value. In a legal system which has to label tons of comestible food passed though display as unsafe to avoid the responsibility of the exceptional case. In a time (&place) without hunger. And in a time, where I feel I should be ashamed of being in need, where I should be able to independently care for myself.)
So I decide to ignore the awkward feeling and take the slice home. Maybe it’s a little political act of every day life (Warning, ego alert!) or maybe it’s just my craving for this amazing bread"
-by ELISABETH BERLINGHOF