Timothy Ingold, i am his admirer

Hello everyone, I have a bad warning, this is my last post on this blog, unfortunately, but anyway, let's start.

In contemporary anthropology, there are different eminences, such as Philippe Descola or Maurice Godelier, but, in this post we will only meet Timothy Ingold.

The British professor and social anthropologist, from the University of Aberdeen, is my first inspiration in terms of anthropology, his works on ecology and its relation with anthropology, or better yet, his works on technology and his practical skills. But before we continue, we must know a little about his context and his life.

Son of the most famous mycologist of the last century, Cecil Terrence Ingld, Timothy and Tim to his friends, he was born on November 1, 1948 in Kent, England. His early studies were at Leighton Park School, finishing his studies at Churchill College, Cambridge, officially studying natural sciences but changing to anthropology. 

I admire his work principally because the topics he treats interest me a lot, his perspective of the world and obviously of what anthropology says about the common reality of people, and exactly this new point of view that Ingold gives is his contribution to the social sciences.

Timothy Ingold gives a conference.

Ingold in Juan Gomez Millas, in 2012 he gives a seminar

The vegan chaufan rice, my favorite food

Hello everyone, today I am going to talk about my favorite food, vegan chaufa rice, also known as Chinese rice or chaufan rice. This mixture of fried rice, vegetables, seasonings and soy meat is a really delicious meal, it is truly a meal worthy of gods.

The original recipe comes from Peru (like everything rich in this world), and its history is not boring at all, it all comes from the cultural exchange between Peruvians and Chinese. After Peru's independence, there was a boom of emigrants, and the number of Chinese grew exponentially. At the end of the 19th century there were more than 2,500,000 Chinese in the country, these new inhabitants of Peru were supposed to be free, but they were practically reduced to slave labor. It is in this context where the famous recipe was born, since the only payment they received in the haciendas of their employers was a plate of rice, using their ingenuity and the products brought from their territory they created a spectacular dish, receiving the name of chaufan rice from the Cantonese word chaofan which means fried rice.

The dish is simple to prepare, requiring only cooked rice, soy meat, meat spice, onion, bell bell pepper, soy sauce and the key element ginger. The first step is to stir-fry the chopped spring onion with the bell pepper and ginger until they are cooked, then add the meat and finish stir-frying everything. Finally add the rice and the soy sauce until the rice takes that characteristic color. It can be served with salad, but it is very good on its own, feeling all the flavors in your mouth.

I don't really know the nutritional impact on my health, but as I see it this food is very balanced, it contains no saturated fats (I think) and is a good carbohydrate contribution, however, maybe you can say that it contains a lot of salt thanks to the soy sauce, but if you don't add more salt I think it would be fine.

It's something like this (it doesn't look as nice on me ;( but probably better XD)