New local cookbook documents 230 traditional Malaysian recipes

It is a cold, balmy evening… one of those gloomy, overcast days when the rain has cast a miserable pallor over the sky. But in 78-year-old Datin Kalsom Taib’s cool patio overlooking a fecund, foliage-laden garden, both the howling of the wind and the drip-drip patter of rain are ably drowned out by the animated conversation taking place between Kalsom and her 70-year-old cousin Datin Hamidah Abdul Hamid.

“I am not happy with this, the inside is okay but the outside is not cantik, ” says Hamidah, frowning at a disc-shaped kuih, the famed Borneo sweet treat, kuih penyaram (also

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Food from afar triggers festive memories of home

A portrait of the food received by Liu Yang in Tokyo from her parents in Beijing. [Photo provided to chinadaily.com.cn]

Red sausage, a scoop of fried pork and pickled Chinese cabbage — these are a few of the hometown foods sent by family members that Li Hongfei is excited to share with his colleagues.

He is not going home for Spring Festival, but that doesn”t mean he can’t enjoy a taste of home.

Li, from Liaoyuan, Jilin province, works in Wuhan, Hubei province, on the staff of Second Harbor Engineering Co. His duties include safety inspections at construction sites and

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How Innovation In Food Robotics Systems Helping Us

Food Robotics Market

Innovation in food robotics systems is transforming the traditional ways in which food has been manufactured, delivered, packed, held, and blended in factories as well as restaurants. As technology has penetrated various sectors across the world, the food sector is no exception. Robots are making their way into different processes from manufacturing to packaging and manufacturers are embracing the systems to save time and improve the efficiency of the entire process. Automation of different processes is a major focus of food industry players and necessary steps have been taken to deploy such systems. From facilities to restaurants,

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Nutrition program offering migrants culturally sensitive food choices thrives during pandemic

Growing up, Leila Cassandra Bocanegra, 26, was used to eating the traditional Mexican food her parents, immigrants from Monterrey, would make. She acknowledges that some of the food, consisting of lots of tortillas and breads and meats, were heavy. 



graphical user interface, application: Iluminada Vilca (highlighted) offers nutrition education courses via Zoom for migrants who would otherwise not have access to the program.


© Iluminada Vilca, Cornell Cooperative Extension Monroe County
Iluminada Vilca (highlighted) offers nutrition education courses via Zoom for migrants who would otherwise not have access to the program.

But with the Fruit and Vegetable Prescription Program (FVRx) run by Cornell University’s Cooperative Extension in Monroe County running several clinics in the Finger Lakes, Bocanegra and her family have learned that it’s

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