The cuisine of Tao ... Kezako?

In Asian cuisine , each food has an energy , a thermal effect and specific therapeutic actions, which make it yin or yang. The cuisine of the Tao , of Chinese origin , therefore takes into account the "external" climates of nature and "internal" of the body to achieve a good balance between yin and yang, and to repress any disease. Thus, in summer, "fire season", the Tao favors fresh food : seafood, seaweed, yoghurts and fresh cheeses, fruits and seasonal vegetables, herbs (mint, tarragon. ..). The vintage keeps a moderate place, just like ice cream or cold drinks. While green or white teas are welcome, as they hydrate much better in strong heat.

To your woks!

The golden rule is to practice hara hachi bu or the art of eating at 80% of one's hunger . So you compose your meal for half solid, a quarter of liquid and the last quarter of ... empty, to get out of the table light and alert! We start with solid foods , fresh and the closest to their natural state, if possible from organic farming . To eat cooked (steamed soft or quickly wok) and warm because if they are at a temperature close to our 37 ° C, they facilitate the digestive work. We end with the liquid: soup, broth or tea. And we keep a little hollow. Considered by the Taoist sages as a sacred act, the meal must be held in a calm and "mindful" way, to listen to his body. A true philosophy of life!

To introduce you

In his latest book, "Cuisine du Tao", Emmanuel Duquoc introduces us to dietetics of Chinese origin , far removed from Western principles. Diet plays indeed a therapeutic role , without neglecting gourmet pleasures. The author proves it through 60 simple and tasty recipes, including the three proposed links, where he says "why it's good", "in which case avoid it" and the virtues of the food used. Over the pages and seasons, we have only one desire: to test this ancestral cuisine to feel the benefits in the short term and as long as possible! Cuisine of the Tao, by Emmanuel Duquoc, Minerva editions, 28,90 €.