Andrea Nagel, Times Live A blue egg and unflavoured creme fraise are served with squid ink, chilli salt, goji berries and fresh herbs, and dished up on a once-off Mervyn Gers ceramic plate.This is breakfast at the start of the Spier Secret Food Festival on Friday, a day of talks
Sean Keane, Kilkenny People Thousands of food lovers from all over Ireland converged on Kilkenny this weekend for the biggest and tastiest Savour Kilkenny Food Festival to date.The rain did little to dampen the spirits of foodies who enjoyed a feast of menus, and the opportunity to dine in some
Oman Observer Swiss chef Denis Martin is serving a dessert with the aid of a balloon. The inflated balloon is placed in a container with liquid nitrogen to shrink it. Then the balloon is removed and slowly begins to expand at room temperature before it is punctured with a needle.
Matt Goulding, Roads & Kingdom KYOTO, Japan—The meal begins simply, almost religiously: a bowl of rice, a plate of pickles, a pot of green tea. Pour the tea over the rice and take a sip, then pinch a half moon of daikon between your chopsticks. Later comes a plate of
Claudia Alarcón, The Austin Chronicle After the death of her mother in 2008, Kate Heyhoe found herself submerged in grief and in need of an outlet. “I knew she wouldn’t want me to be sad, she would want me to find a way to celebrate her life,” Heyhoe says. Inspired
Visual Arts News Besk, Broad Way World This season, the Art Institute of Chicago invites visitors to feast their eyes on the rich tradition of food in American art with the opening of the major exhibition Art? and Appetite: American Painting, Culture, and Cuisine.Exploring the many meanings and interpretations of
Victor D. Infante, Telegram Cirque du Noir has become, in its way, a bit of a flashpoint for the Worcester arts scene — a bravura Halloween party with an all black or costumes-only dress code, a chance to see work by an eclectic combination of local artists in different disciplines,
Melissa Vander Plas, Hometown-Pages “Food, art and community – the trifecta of things that are most important to me,” said Courtney Bergey of Lanesboro regarding the upcoming “Fill More Bowls” event in Harmony. The third annual Empty Bowls fundraiser is expanding throughout the county this year, celebrating the work of
Julie Lasky, The New York Times For her “Itinerant Gastronomy” project, the artist Mary Ellen Carroll stages intimate dinners in non-culinary-oriented settings. On Sunday, she will host the heart surgeons Dr. Bud Frazier and Dr. Billy Cohn, the chef Hugo Ortega and several other formidable figures in a vacant office
Joanne Finkelstein, Columbia University Press Public spaces have become platforms for the invention and display of self-identity, especially in the affluent West where the restaurant, from local café to Michelin-starred establishment, deftly stages these performances. In this follow-up to her classic Dining Out: A Sociology of Modern Manners, Joanne Finkelstein
Jay Cheshes, The Wall Street Journal On the edge of Copenhagen, a calico pig hung from its hind legs under an enormous red tent. Some 600 off-duty chefs and their groupies watched from the bleachers as operatic butcher Dario Cecchini, in from Panzano, Italy, grabbed a knife. “This is the
Gillian Crowther, University of Toronto Press Eating Culture offers a highly engaging overview of how anthropologists understand food. It draws on a wide variety of food examples from different ethnic groups, times, and social contexts, while acknowledging the scholarship of anthropologists working in the field. The book follows a thematic approach
Isabelle Raphael, Parade Steal a glimpse into the world of food as seen through the eyes of former Microsoft executive turned cookbook author Dr. Nathan Myhrvold, who married his loves of photography and gastronomy and created a kaleidoscope of mesmerising images in his new book, The Photography of Modernist Cuisine…READ
Oman Observer Have a strong liking for oriental flavours? Enjoy Oishii Japan or Japanese Food Season, with events like cooking workshops, restaurant promotions, food retail promotions, recipe contests and food festivals organised in New Delhi and in Mumbai till February 2014 … READ MORE
Adi Robertson, The Verge In 2011, the runner peanut — used in peanut butter — had its worst harvest in three decades after a summer of severe heat and drought. Not long after, researchers suggested that the North Sea cod’s slow recovery from chronic overfishing is due partly to warmer
Virginia B. Wood, The Austin Chronicle During my forty year culinary career, there have been a select number of books that became touchstones, volumes that seemed to arrive just when inspiration was needed or direction was appropriate, books that somehow enhanced my sense of having found my calling. The newest
