In this country, we are hard on our food.
We want it fast, fried or flame-broiled. Outside of America, such as in Europe, cooking techniques are gentler and focus on maintaining the inherent qualities of the ingredients in a recipe. Poaching, slow cooking, steaming, baking and simmering are commonly-used techniques that preserve both the flavor and health benefits of food, and are easily to employ, given the right tools. I often say that we should eat with awareness, but more importantly, we should cook with attentiveness.