“Does this have gluten in it?”
I hear this question almost every time I do a class or a demonstration. As a culinary and cultural instructor for Asian cooking classes and international market tours, I find myself both a subject matter expert and a student of cooking: teaching, interpreting and learning about a diverse and evolving menu which includes traditional and modern ethnic recipes and ingredients; instructing preparation techniques; and increasingly, learning about current and trending nutritional concerns and dietary data. I love highlighting how culture, history and tradition play a role through food around the world.
Keep reading Natalie’s published article and you’ll gain some insights on gluten intolerance from an Asian food and cultural perspective, the importance of culturally-competent health education, and a few tips and favorite recipes for enjoying delicious gluten-free Asian food.