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Food SUISSE OYSTER PERPETUAL SUBMARINER DATE CREDIT SUISSE Bulletin 2015 / 2 magazine. banking oldest world’s e Th . 1895 Since With Elena Arzak, the best female chef in the world. Page 28 Food Daily Bread and Culinary Delights OYSTER PERPETUAL SUBMARINER DATE bucherer.com 15_0010_BUC_Ins_Bulletin.indd 1 07.04.15 15:31 — Editorial — Back to the Kitchen 4 3 2 1 Th e following contributed to this issue: e – and this mainly means women – are spending less and less time cooking. In 1920, the average American woman W spent 30 hours a week, or 70 percent of a typical work week, 1 Andreas Fink in the kitchen; today that fi gure has dropped to 5.5 hours. Th e fi gures for Journalist Andreas Fink, 49, reports from Switzerland are likely to be similar. Th at’s one side of the story. Buenos Aires for the magazines Focus and he other is this: We focus more attention on food than any pre- Die Presse. For this issue, he traveled to Peru vious generation. Cookbook sales are better than ever (in con- and ate his way through one of the world’s trast to overall trends in the book trade). Gyros can be found most exciting culinary regions. Th e trip cer- T even on the ski slopes, and every grocery store carries star anise, tacos tainly expanded his horizons – he sampled guinea pig, sweet clay, crocodile, cactus milk and curry dishes. Products are available in “budget,” “local” and “or- and cyanobacteria. Returning to Buenos ganic” versions; prime-time television demonstrates how to prepare a Aires, Fink resolved to use more chilies, souffl é or make sushi. Th e market for kitchen appliances and equipment herbs and potatoes in cooking for his family. is booming, and we are seeing an explosion of best-restaurant Page 46 lists, home-delivery services, food blogs and photos of food on social networking sites. 2 Simon Koy What happened? Cooking and food have been upgraded from an ev- Photojournalist and portraitist Simon Koy, eryday chore to an art form (and now represent a signifi cant sector of the 36, accompanied Andreas Fink on his trip to economy). Meal preparation is no longer simply a necessary task; for the culinary paradise of Peru. Koy, who hails from Munich, has taken two trips around the many, it has become a recreational activity. It’s no wonder, now that our world in his professional capacity. He works male compatriots, too, have discovered the joys of cooking. While they for a wide variety of magazines, from Der spend only half as much time as women in the kitchen (3.4 hours per Spiegel and Stern to the food-focused period- week), the trend for men, in contrast to women, is rising. Since 2000, icals Feinschmecker and Essen und Trinken. there has been a 34-percent increase in the time men devote to cooking. With his extensive background, Koy was his issue of Bulletin captures in words and images the aromas, uniquely qualifi ed to explore Peru’s culinary tastes and textures of food from Peru to Bangkok, from Swiss challenges. Page 46 T muesli to the Hungarian fried bread called lángos. But we have by no means forgotten that even now, people are going hungry. Roughly 3, 4 Mikael Krogerus, Roman Tschäppeler Th is congenial duo has made its name as the 805 million people worldwide suff er from hunger – more than the total authors of such bestsellers as Th e Test Book, population of Europe. And this is despite the fact that the world is ca- Th e Decision Book: 50 Models for Strategic pable of producing enough food to feed everyone. We look at what Th inking and Th e Change Book: How Th ings might be done to solve this problem. Happen. Krogerus, who was born in Stock- holm, and Tschäppeler, from Bern, are known Your editorial team for pointed and insightful questions that quickly get to the heart of the matter. Th ey PS: Th is year’s Universal Exposition, Expo Milano 2015, will be held in were an ideal choice to compile a last page for Milan, Italy, from May 1 to October 31 under the theme “Feeding the this issue of Bulletin that is both informative and entertaining. Page 72 Planet, Energy for Life.” We highly recommend a visit. PERFORMANCE neutral Printed Matter No. 01-15-932809 – www.myclimate.org © myclimate – The Climate Protection Partnership Cover photo: Norman Konrad Bulletin 2 / 2015 — 1 Real hunters know when to pounce. The new CLA Shooting Brake for CHF 289.–/month* The new CLA Shooting Brake combines the best of two worlds – the performance of a coupé with the interior of an estate. And with its low CO2 emissions, it is also kinder to the environment. Choose from front-wheel drive and our 4MATIC all-wheel drive system and take advantage of our attractive fleet conditions. Your Mercedes-Benz partner will be happy to make you an offer that meets your needs. www.mercedes-benz.ch/fleet CLA Shooting Brake 180 CHF 41 200.– Your rebate CHF 8224.– Purchase price in cash CHF 32 976.– 2,9 % leasing from CHF 289.–/month* brand Daimler A 3 * CLA Shooting Brake 180, 1595 cm , purchase price in cash CHF 32 976.– (catalogue price CHF 41 200.– less 13% rebate, less 8% fleet discount). 5.5 l/100 km, 128 g CO2/km (average of all new models sold: 144 g CO2/km), energy efficiency category: C. Leasing example: Term: 48 months, odometer count: 10 000 km/year, effective annual interest rate: 2.94%, first major instalment: CHF 7850.–, instalment from the second month: CHF 289.–. Excluding payment protection insurance (PPI). An offer from Mercedes-Benz Financial Services Schweiz AG. Comprehensive insurance is mandatory. It is prohibited to grant credit where this would lead to over-indebtedness of the lessee. The fleet discount of 8% is based on a fleet size of 1 to 7 vehicles. The offer is valid for commercial use only. Car must be kept for a minimum of 6 months. Offer valid until 30 June 2015. Registration must be completed by 30 September 2015. Displayed model including custom equipment: CLA Shooting Brake 180 «OrangeArt Edition», CHF 43 638.–: metallic paint, «OrangeArt Edition» equipment package, Intelligent Light System, PARKTRONIC, panoramic roof. All prices include 8% VAT. Subject to change. Non-binding price recommendation. — Food — Contents 4 We Are What We Eat 24 Best before…? 60 “ Pirate Potatoes” for Dinner In the beginning there was: Honey rarely goes bad, prepared Strategies for getting kids cooking. Wolf Lotter on what salads do so almost immedia- to eat their vegetables – tips fi rst made us human. tely: the shelf life of foods. for stressed-out parents. 10 A Little More of Everything 28 “Good taste is infectious” 62 Feasts Fit for Kings Coff ee and energy drinks as Discussing Basque cuisine with How the palates of the powerful Swiss export successes. Elena Arzak, the world’s have changed over the centuries. best female chef. 12 Terror on the Table Focus: Hunger Do we need to fear what’s 33 Food for Th ought in the refrigerator? Helpful and strange facts 64 Ertharin Cousin about our daily bread. A portrait of the woman who 13 Tomatoes Offl ine, Wine Online wants to beat world hunger. Why online retail is barely growing. 14 Slimming Down Taxing unhealthy food is the wrong way to go. 16 Finger Food Hot dogs in LA and lángos in Budapest: street food 69 Fewer Empty Plates around the world. Facts, fi gures and tables on undernourishment 38 Food Is the Best Medicine Nestlé is conducting research 70 Th e Digital Farmer in Lausanne about foods that Sensors, apps, computers: help us live longer and healthier. Farmers are using technology to maximize their harvests. 42 Recipes for Tomorrow (and after) Th e future of food: vegetarian fi sh and appetizing insects. 72 Am I a Connoisseur? Th e questionnaire to determine 43 A Million Flavors your individual eating profi le. How world cuisine came to Switzerland and recommen- dations from the editor of Gault Millau. Available on the App Store. Th e Land of Plenty 46 Th e News & Expertise app, A journey through Peru, including the Bulletin and other whose culinary treasures are current publications of Credit Suisse. conquering the world. www.credit-suisse.com/bulletin Publishing details: Published by: Credit Suisse AG, project management: Daniel Huber, content design, editing: Ammann, Brunner & Krobath AG (www.abk.ch), design concept, layout, production: Craff t Kommunikation AG (www.craff t.ch), photo editing: Studio Andreas Wellnitz, Berlin, pre-press: n c ag (www.ncag.ch), printer: Stämpfl i AG, circulation: 125,000, contact: [email protected] (content), [email protected] (subscriptions) Photos: Kent Andreasen; Rob Bailey; WFP / Rein Skullerud Bulletin 2 / 2015 — 3 — Food — YOU ARE WHAT — Food — YOU EAT Photo: James Ransom — Food — In the beginning there was cooking. Humans conquered hunger and thus began their cultural history. By Wolf Lotter arbecue — Humanity has asked the same and your accomplishments. And at the very top, at the questions over its existence: Where did fi fth level of need, is human self-actualization, which is we come from, where are we going, and based on what a person’s full potential is and the reali- why did we become what we are? Th ese zation of that potential. Th e enormous popularity of questions have always been the subject this model stems from the fact that Maslow shows us in Bnot only of peaceful refl ection, but also of heated de- a very simple and clear manner what drives us.
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