In the column of “the Guardian” writer Georges Monbo names itself fruitist: «I am fruitist, and my mission is to show people that they have lost the taste of real fruits. A unique way to return this real sensation is to start to cultivate fruit yourself».

The word «fruitist» is a neologism, it is not known yet to all existing dictionaries.

Monbo approves, that buying fruit in supermarkets, we rob ourselves by the opportunity to try all variety of existing grades and true taste of fruits. Flavoring variations of store fruit are reduced either to juicy-soft, or to dry-firm. The basic care of suppliers of fruits is to take the goods in a condition appropriate for sale, that is why only certain fruit are chosen for mass selling, only separate grades, and certainly unripe. What is the output? Go directly in those countries where fruits are cultivated in all flavoring variety, or, follow appeals of fruitist Monbo and cultivate fruits yourself.

How much the dish seems to us tasty, depends not only on products entering into it and a way of its preparation, but also it depends on external factors.

Scientists from German Culinary Academy have found out during their experiments, that if is too warm in the room or there are smells of perfumery, the taste of a dish is perceived absolutely differently than if surrounding conditions were others. Whether the meal is pleasant on taste depends, for example, on its smell, consistence and aroma, and also from its design. «If the design is not pleasant or the meal badly smells, the impression about this dish sharply spoils», explains Jurgen Dollaze, the head of experiments. The taste of various components making some dish always mixes up in a mouth. Things similar on a structure and aroma seem more pleasant to us. It concerns as for simple dishes, such as cutlets with mashed potatoes and boiled peas, and the refined French kitchen.

Cooks have prepared the record sized potato pancake (his weight is 118 kgs) at the international festival of potato pancakes, taken place in the city of Korosten in Ukraine.

This achievement of culinary art has been written in the national Ukrainian book of records. It took over 100 kgs of potato on preparation of the pancake. About ten assistants grated potatoes, and four Ukrainian cooks prepared it using the secret recipe. Six adult men have brought this miracle of the Ukrainian kitchen in the city centre.

It is not only tasty to eat eggs for breakfast, but it is also useful for waist slenderness. As informs the magazine “International Journal of Obesity”, consumption of 2 eggs for breakfast promotes improvement of diet results. Thus the author refers to research of the Louisiana University.

The command of researchers has divided 152 tested people into 2 control groups. One group ate rolls for breakfast, and another ate 2 eggs. Though both menus contained identical quantity of calories, results of the diets considerably differed. After 8 weeks at the group ate eggs the percent of fat fell on the average on 16 % more, than at the group ate rolls.

In researchers’ opinion, this effect was achieved due to the egg white. Eating for breakfast a plenty of protein causes long feeling of saturation, so people eat less. However, a person who has decided, that eating of eggs will make him slender, mistaken. This effect can be reached only in the combination with a low-calorie diet.

Researches show, that basil has important antioxidant and antiage properties. It is the close relative of a spicy grass which is widely used in kitchen of the western countries. In Asia its leaves possessing original sharp taste, are a component of many dishes. The native land of a basil is India. Since ancient times its extracts were used in ayurvedic medicine as a medicine returning youth.

First scientific research of basil properties, lead under direction of doctor Vabikhav Shind from Pharmaceutical College in Maharashtra (India), has shown, that the extract of this plant leaves is effective against free radicals — the chemical compounds causing a cancer.

Scientists have presented their conclusions at the British Pharmaceutical Conference in Manchester. «Our research confirms, that use of basil in traditional medicine as the means keeping a youth, is proved. Besides it shows, how this means acts on the cellular level», — doctor Shind has declared. Also he has added: «Now I always have basil on my kitchen and I add it in different dishes. Probably, it will appear effective».