2014
Monday Mon
Harnessing the Power of Food
"The anti-inflammatory diet and cancer" and "Nutritional influences on epigenetics and molecular signaling"
This seminar and tasting/demonstration, presented by medical experts and a chef-culinary educator, reviews the current research on anti-inflammatory and anti-cancer properties of foods as well as the emerging science of taste, to provide practical clinically relevant information and skills. Diet, nutrients and phytochemicals in plant foods (vegetables, fruit, spices) have long been known to play a role in cancer risk reduction, and are increasingly studied for their ability to inhibit cancer progression and perhaps improve survival. We are only now learning about the underlying mechanisms, including epigenetic mechanisms which will be discussed. Translating that science to the plate, the presenters created nutritious and delicious dishes.
Video
Menu and Recipes
- Curry Cauliflower Soup
- Miso Ginger Glazed Black Cod
- Asian Slaw with Broccoli Sprouts
- Ginger-Scented Forbidden Rice.
- Chocolate Walnut
- Black Cherry Truffle
Download the complete set of recipes.
