Worldviews

....from duck fat

My daughter always complains that I insist too much on "Resteverwertung" (I was sure that "leo" did not know this, it means re-use of stuff). I always try to re-use the duck fat that I took away from the main duck dish.

In this case I got no criticism. I used the duck fat to deep fry sliced Zucchini. When they were nicely brown and cross, I added simply a handful of cashew nuts - Ready to serve.

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ICUDL 2009, Pittsburgh

From November 6-8 I participated in the 5th International Conference on Universal Digital Library. (Pittsburgh, USA ICUDL -

ICUDL is a worldwide initiative with strong operations in China and India to digitize library content and to make it online available.

The picture shows Prof. Jaime Carbonell giving his presentation on the state of art in machine translation

The presentation that I gave at the meeting is attached.

A steak

Now I am for two days in Malaysia. Yesterday I had dinner at the Buffet Restaurant of my palace of the "Golden Horses", Brr. Nothing had any distinguishable taste. After nearly 10 days of China my taste buds had become sophisticated.
A the end of the week I asked myself: Is there anything in the Chinese cooking that was lacking to my nutrition habits and my taste desires?

Johannes Keizer engaged as visiting Professor at the Chinese Academy of Science

I got today my letter of engagement for two years as visting professor at the Institute of Intelligent Machines of the Chinese Academy of Science (IIM, CAS). Professor Rujing Wang, Deputy Director of the Institute is very keen to intensify the contacts with our team at FAO in Rome.


Johannes Keizer at his presentation for staff of IIM, CAS

The 4th dinner

I get lazier and lazier. This time I did not record any dishes, but I can remember a memorable composition of fish puree, which is shown in one of the two photos. Another favourite of mine were shrimps cooked on a bed of onions, ginger and mushrooms,

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