Food Fraud
https://www.facebook.com/DiscoveryourEarth/videos/241523226546184/
General
General
The Desperate and the Insane: 3 Reasons Why Chefs are a Dying Breed – 1
We live in the age of the Celebrity Chef. Portraits of the crisp white jacket and dental-advertisement smile assail us at every turn. Bookstore shelves heave under the voguish glut of cookbooks, the covers gleaming with photo-shopped images of a foodies wet dream. Sexed-up dishes artfully manipulated by food stylists defy the imperfect genius of …
The Desperate and the Insane: 3 Reasons Why Chefs are a Dying Breed – 1 Read More »
The Desperate and the Insane: 3 Reasons Why Chefs are a Dying Breed – 2
2. Clash of the Generations Marco Pierre White, the first British chef (and youngest chef anywhere) to win three Michelin stars, is considered by many to be the first modern-day culinary idol. Labelled by the press in the late-1980s as the “enfant terrible of haute cuisine” and the “anarchic Byron of the backburner,” he trained in …
The Desperate and the Insane: 3 Reasons Why Chefs are a Dying Breed – 2 Read More »
The Desperate and the Insane: 3 Reasons Why Chefs are a Dying Breed – 3
3. Social Media and the Rise of the Amateur Critic “If I came to your house for dinner an hour late, then criticised all your furniture and your wife’s haircut and said all your opinions were stupid, how would you feel? People still come here and expect a three-course meal in an hour. What do …
The Desperate and the Insane: 3 Reasons Why Chefs are a Dying Breed – 3 Read More »
Real or fake wasabi?
All but the most committed of sushi chefs have given up on using true wasabi (Wasabia japonica), a semiaquatic herb native to the mountain streams of central Japan’s Nagano Prefecture. Most sushi fans are actually eating a mixture of ground horseradish, Chinese mustard, and green food coloring. Fresh wasabi rhizomes—which are different from roots—prove extremely …
Medieval Egyptian Recipes
A newly translated cookbook provides a tantalizing glimpse of Cairo’s past. THE MARKETS FOUND IN MEDIEVAL Egypt were spectacles to behold—or rather, to taste. From street vendors selling fried-pigeon snacks to streets lined with jars of foamy beer, descriptions of streets like Bayn al-Qaṣrayn can make one salivate centuries later. Now, a newly translated cookbook offers …
America’s ‘Tamale Wars’
FOOD TRENDS DON’T USUALLY INCITE extreme violence. But in early 20th-century America, the popularity of one recently arrived street food caused turf wars, which the media breathlessly sensationalized. That food, as it happened, was the humble tamale. At the time, the tamale quickly became as popular in America as the hot dog. As Gustavo Arellano writes …
Japanese Navy Curry
Served alongside omelets or pork cutlets, or just on its own, thick, sweet curry is one of Japan’s most popular dishes. Introduced by British sailors in the 19th century, it quickly became a favorite aboard the ships of the Japanese Navy, creating the dish known as Japanese Navy curry. Curry had a number of benefits, …
Prague’s Communist Cookbook That Defined Cuisine
IN THE NEWLY INDEPENDENT CZECH Republic of the 1990s, cheap comfort food—such as goulash, pork knuckle, and dumplings—dominated every eatery. Meanwhile vegetarians were encouraged to feast on fried cheese and stewed cabbage. (The late Anthony Bourdain famously called it “the land vegetables forgot” in an episode of his travel show No Reservations.) For the most part, tourists …
Prague’s Communist Cookbook That Defined Cuisine Read More »
The RMS Olympic Dining Room
This restaurant was removed from the famed sister ship of the Titanic and placed within a hotel. The RMS Olympic was one of two sister ships—along with the HMHS Britannic—to the ill-fated RMS Titanic. She was the first of the three to launch in 1910 and soon went into service in the First World War, remaining in service until …
Amezaiku sugar art from Japan
For hundreds of years, children (and adults) in Japan gathered to watch their local amezaiku maker put on a show. Using bare hands, artisans mold hot rice syrup into fabulous shapes-on-a-stick, both lifelike and fantastical. Makers can add details using tiny scissors, pulling at the cooling taffy-like mass to create fins and wings. In the past, these …
World’s best molecular gastronomy chefs
The introduction of molecular gastronomy into modern cuisine took the culinary world by storm and started a movement that has become an international revolution. Using groundbreaking technology and molecular techniques pioneered by Ferran Adria, the chefs that followed in his footsteps have become the leaders of innovation in modernist cooking today. This award is designed …
Stories of their Dads’ cooking from Kiwi Chefs
Supplied John and Laura Greenfield. It seems that “dad cooking” is rarely a great inspiration behind top chefs’ success in the kitchen. But they love their dads anyway. We asked some of New Zealand’s top chefs to share memories of meals their dads cooked in the leadup to Father’s Day this weekend. They all found it easy …
Joël Robuchon’s Legacy
On August 3, 2005, at 9:57 a.m., with the summer sun high in the sky, I walked through the front door of L’Atelier de Joël Robuchon in Paris’s 7th arrondissement, my knife kit slung over my right shoulder. I approached the first person I saw — a lanky young man in a chefs’ coat, peering …
Rebuilding Puerto Rico, From the Ground Up
Tara Rodríguez Besosa looked tired. The founder of Puerto Rico’s El Departamento de la Comida, a sustainability-minded San Juan cafe qua food hub, she had been traveling for months — back and forth from the island to California, Brazil, Washington, D.C., New Orleans, New York City, Denver, Philadelphia, and, in mid-June, Detroit, where she was …
The Science of Gelatin
Easy to use, easy to find, and able to assume the flavor and color of whatever liquid it’s dissolved in, gelatin is a versatile thickener for both sweet and savory cooking-it’s the secret to the shimmering glaze of a perfectly reduced pan sauce and the silky mouth-feel of an ethereal panna cotta. Mix gelatin with …
Meyer lemons
Even if you know about his most famous discovery, chances are you don’t know anything about Frank N. Meyer. Most Americans don’t recognize the name Frank N. Meyer, but many are familiar with the fruit that bears his name. The Meyer lemon is a specialty-citrus sensation. Just ask Martha Stewart, who has more than 100 …
Honeycomb – Rescuing the flavour
If you ever have the problem of honeycomb having a bi carb taste add some vanilla extract, This adds colour and a nice touch to the flavour.
The Chile Pepper Research Institute
Researcher Danise Coon examines some purple peppers. ALL PHOTOS COURTESY OF THE CPI IT’S HARD TO IMAGINE NEW Mexico without its peppers, which in the region retain the Spanish spelling of chile. The long pods, whether green or red, are a tasty part of local life, where they’re essential ingredients, an artistic motif, and a …
Helsinki palace kitchen as it preps lunch for Putin & Trump
Russian President Vladimir Putin and US President Donald Trump during the Russia-US talks in the expanded format held at the Presidential Palace in Helsinki. / Sputnik / Aleksey Nikolskyi The two leaders allocated just 30 minutes to a working lunch after their face-to-face meeting in Helsinki’s presidential palace – which overran – meaning that a …
Helsinki palace kitchen as it preps lunch for Putin & Trump Read More »