{"id":456,"date":"2016-10-07T10:07:56","date_gmt":"2016-10-07T08:07:56","guid":{"rendered":"http:\/\/www.newtritionink.de\/cucina_tuberosa\/?page_id=456"},"modified":"2021-09-02T10:39:27","modified_gmt":"2021-09-02T08:39:27","slug":"home","status":"publish","type":"page","link":"http:\/\/www.newtritionink.de\/cucina_tuberosa\/en\/home\/","title":{"rendered":"Home"},"content":{"rendered":"

\n\t\"Peter-Knollen\"<\/a>\n<\/p>\n

\n\t \n<\/p>\n

\n\tIn addition to my fascination for unusual types of food, in this project I would also like to fill in the gaping holes in food preparation training, the food pyramid and our whole culinary culture, with numerous delicate forms of tubers that have been seldom used up until now and which we could eat instead of potatoes.<\/span>\n<\/p>\n

\n\tBecause: \u201cLooking behind the moon of everyday potato
consumption, whole galaxies of delightful aromas and
possible forms of health prophylaxis open up for me.\u201d<\/strong><\/span>\n<\/p>\n

\n

\n\tOn the basis of this finding I offered my first seminar in 2004 under the name \u201cIt need not always be potatoes,\u201d because on the third of our plates where the starch side\u2010dish is placed, in this country you will find almost nothing but potatoes. Although this monotony may be the easiest way to fill our stomachs and it suits the arrangements of the food trade very well, such a one-sided form of mass consumption is in fact not suitable for omnivorous \u201clife forms“ such as us humans. Besides which, huge potato monocultures require the constant use of pesticides and reduce the variety of species in our cultivation landscapes.<\/span>\n<\/p>\n

\n\tConsumers can make all the difference, with their choice of various fresh tubers from the farmers market, instead of frozen french fries!<\/span>\n<\/p>\n

\n\tFROZEN FRENCH FRIES VS. FRESH TUBER VARIETY<\/strong><\/span>\n<\/p>\n

\n\t\"tk<\/a> \"Knollen\"<\/a>\n<\/p>\n

\n

\n\tOn the other hand, there are literally dozens of other plants whose storage organs can just as well meet our requirements for calories but additionally have vital nutrients that are unique to them. And all we have to do to share in their long biochemical success story that goes back millions of years, is eat them.<\/span>\n<\/p>\n

\n\tTo start with my comprehensive information on tubers and root vegetables, I will go back in time to the very beginning of civilization, because many potentially useful forms of tubers have never been domesticated.<\/span>\n<\/p>\n

\n\t\"knollen\"<\/a>\n<\/p>\n

\n\t \n<\/p>\n

\n\t \n<\/p>\n

\n\tIn the first part of my tuber tutorial I will present 18 alternatives to potatoes in my Kosmos cookbook, \u201cBuried Kitchen Treasures of the World\u201d. There is already a certain amount of infrastructure for these tubers. Some of them are already available on the market, others are imported, and the rest are available from various plant nurseries as seed to cultivate for your own use.<\/span>\n<\/p>\n

\n

\n\t\"cover_kuechenschaetze_front\"<\/a>\n<\/p>\n

\n\t \n<\/p>\n

\n\tIn the second part, „Deeper buried Kitchen Treasures“, I put forward 70 more, hardly known, tubers and root vegetables as new plants for cultivation because this would revolutionize the culinary world, it could change agriculture and world trade on a long-term basis, and expand the range of what we eat in a way that suits us.<\/span>\n<\/p>\n

\n\tBoth books will be published in 2016.
\nI`m seeking publishing houses in the U.K. or U.S.A. to publish these books in english.<\/span>\n<\/p>\n

\n

\n\tThis is not about simply replacing potatoes with another starch tuber, this extensive curriculum opens up a whole new world! In my \u201cTuber Kitchen\u201d I`ve been processing, from top left to bottom right: the chicory root into the most delicate BBQ Sauce, am preparing fantastic ice cream of dandelion root, bake incredible cookies with truffle potatoes and violet flowers and developed a unique cheesecake with purple sweet potatoes.<\/span>\n<\/p>\n

\n

\n\t\"links<\/a> \"rechts<\/a> \"links<\/a> \"rechts<\/a>\n<\/p>\n

\n

\n\tThese plants I introduce could be the answer to the question as to how agriculture will change when the sea level rises by 2 meters and tolerance to salt water becomes more important than the greatest possible yields.
\nOr, which cultivated plants flourish best at high altitudes?<\/span>\n<\/p>\n

\n\tThese vegetables are good candidates for niche products so that farmers as cultivators with a unique feature could set their own prices and also be able to get 100% of the money through direct marketing.<\/span>\n<\/p>\n

\n\tOnce these tubers have a market value, this will also encourage intensive research and lead to important scientific findings as a result.<\/span>\n<\/p>\n

\n\tI would like to set up a network for tuber science with the following links, which will be updated constantly, and at the same time put out a \u201cdragnet\u201d to find specialists for the individual plants.<\/span>\n<\/p>\n

\n\tWorldwide, who has done the most intensive research on growing the around 90 tubers and root vegetables that exist? Where can you find seeds or seed tubers to grow your own, or buy them as vegetables?<\/span>\n<\/p>\n

\n\tWhich communities, like somewhere in Africa, could specialize in sending to Germany a kilo-\u00ad or hundredweight of tubers, at Fairtrade terms and conditions, so that I would have the appropriate material for my seminars?<\/span>\n<\/p>\n

\n\tWhich gardening club or farmer would be willing to sponsor a particular type of tuber and grow it for me or test its cultivation?<\/span>\n<\/p>\n

\n\tIf you have any suggestions, tips for new links, news of dealers or interested gardeners, then please send me an e\u2010mail at: info@newtritionink.de<\/span>\n<\/p>\n

\n\tLinks to follow soon<\/strong><\/span>\n<\/p>\n

\n\tMy english Cucina Tuberosa Blog<\/a><\/strong><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

  In addition to my fascination for unusual types of food, in this project I would also like to fill in the gaping holes in food preparation training, the food pyramid and our whole culinary culture, with numerous delicate forms of tubers that have been seldom used up until now and which we could eat […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"http:\/\/www.newtritionink.de\/cucina_tuberosa\/wp-json\/wp\/v2\/pages\/456"}],"collection":[{"href":"http:\/\/www.newtritionink.de\/cucina_tuberosa\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.newtritionink.de\/cucina_tuberosa\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.newtritionink.de\/cucina_tuberosa\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.newtritionink.de\/cucina_tuberosa\/wp-json\/wp\/v2\/comments?post=456"}],"version-history":[{"count":3,"href":"http:\/\/www.newtritionink.de\/cucina_tuberosa\/wp-json\/wp\/v2\/pages\/456\/revisions"}],"predecessor-version":[{"id":484,"href":"http:\/\/www.newtritionink.de\/cucina_tuberosa\/wp-json\/wp\/v2\/pages\/456\/revisions\/484"}],"wp:attachment":[{"href":"http:\/\/www.newtritionink.de\/cucina_tuberosa\/wp-json\/wp\/v2\/media?parent=456"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}