Analyzes the news from the standpoint of the theory of knowledge. What conclusions about the interaction of knowledge sources can be drawn? Ferran
Hospital boosts food Adrià flavored
star Michelin meal Rethinking crushed facilitates feeding of patients who can not chew Ferran Adrià, the Foundation Alicia, and the Hospital de Sant Andrea de Manresa create techniques to improve on hospital food
ALBA FELIP Manresa Updated 29/09/2010 at 02:19 pm
Citizens Who said hospital food is bland and boring? The poor reputation of the hospital catering, which competes in the ranking of the aircraft, can have their days numbered. Food tasteless boiled and passed through the mixer already belongs to another century. Ferran Adrià, his team and chefs Alicia Foundation Hospital de Sant Andreu de Manresa (FSSM) have created a new food concept crushed to facilitate the intake of all food to the sick who can not chew. The result? Eating throughout life deconstructed with techniques of haute cuisine served with great creativity. "Purees hospitals always have the same appearance and taste. This removes any desire to eat," admits the chef de Sant Andreu, Joan Cardona. His challenge is that the chicken with roasted peppers, the salad, the cod empedrat or omelette with tomato bread with its original taste "and enter the view, although it into mush." The result is an authentic dish with a texture similar to crème brûlée.
A case of Sant Andreu de Manresa tasting food / LV / Alba Felip
"seems bechamel ... is well ... Today I finished the plate!" Teresa exclaims Serrallonga nurse who has served a bowl of macaroni. The woman, 87, could not chew normal food is distributed to other patients. On your plate, like that of the 165 hospitalized patients should also eat crushed, we could clearly distinguish the white pulp, red bolognese and cheese dusted. Second, chicken with mushrooms. For long-stay patients in the hospital or the residence of day, "food is now the only moment of pleasure the day," said the nurse Ester Cruse. The quality of the new ground has not only allowed patients to go back to eat dishes and flavors and smells that long ago that did not prove, but they have been reawakened the desire to eat. "When a patient with dysphagia will give the second tablespoon of food and opens the mouth is the unmistakable sign that he likes eating," he adds. Patients were able to test a new concept of "escudella i carn d" pot "deconstructed." One man said he was reminded on Christmas Day, "said chef de Sant Andreu, who put up the cream escudella a strip of black pudding, beans and other condiments a typical soup-ever Christmas porridge, obviously. His most immediate challenge: mashed Sant Jordi cake and bread and wine and sugar. "Sure you will like it. Thanks to odors can remember times spent," says Cardona. This is not the first time the Foundation Alicia (Food and Science), assisted by the cardiologist Valenti Fuster, culinary works to respond to people with special or restricted diet. The foundation, created by the Generalitat and Caixa Manresa has developed programs for diabetics, allergic, PKU or cystic fibrosis patients.
