Category Archives: Food

French Cuisine: The Many Delights Of Normandy

One of the best things about France is its food. Each region has its own culinary wonders that reflect the area’s culture and history. Join Genie Godula and Florence Villeminot as they embark on a road trip to discover France’s regions through gastronomy.

Their first stop is Normandy. Known for its world-famous beaches and towering monuments – like the Mont-Saint-Michel – the region is also a foodie’s paradise. From the creamy delight that is Camembert to the apple brandy named Calvados, we take you to discover the region of Normandy through its culinary specialties.

International Reviews: Top Books On Food In 2022

NOVEMBER 23, 2022

BUDMO!: Recipes from a Ukrainian Kitchen

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In this colorful  cookbook  you’ll find recipes for dishes like cold borscht, dark cherry varenyky and sweet pumpkin rice kasha from Ukrainian native Anna Voloshyna, who moved to California in 2011. Known for hosting pop-up dinners and cooking classes,  Voloshyna is also a food stylist, photographer and blogger. In her debut cookbook, she offers modern and American spins on the typical dishes she grew up with, and she also includes details like food origins, customs and traditions in each recipe’s headnote. Budmo, which is how Ukrainians say “cheers,” shares the country’s complicated history that has led up to the current war, while simultaneously celebrating its varied and vibrant cuisine.

A Waiter in Paris: Adventures in the Dark Heart of the City

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“It’s the boundary between two worlds: the Paris you see and the Paris you don’t,” writes Edward Chisholm, an Englishman who moved to Paris in 2012 and spent several years as a waiter while trying to build up his writing career. Now, his debut book, a no-holds-barred memoir detailing his time waiting tables in one of the world’s hottest restaurant cities, reveals what really goes on behind the scenes of fine dining establishments. This book is the next generation of Anthony Bourdain’s Kitchen Confidentialand Stephanie Danler’s Sweetbitter, with Chisholm exposing the often-shocking mayhem of the restaurant kitchen in visceral detail. He deftly uses the Parisian restaurant as a microcosm for France as a whole, with immigrants, people of color and blue-collar workers at the bottom of the food chain.

Sweet Land of Liberty: A History of America in 11 Pies

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Ever wonder how apple pie became a symbol of America? Food writer and editor Rossi Anastopoulo slices into the history of pie in the good ol’ US of A, from pumpkin pie on Thanksgiving to apple pie on Independence Day, using the iconic American dessert to tell the story of a country. Still, it’s not all sweet, as she details how molasses pie traces its origin to slavery and Jell-O pie reveals the history of gender disparity in our country. All in all, Anastopoulo shares interesting facts behind 11 all-American pies, like how the first recipe for American apple pie appeared in a 1796 cookbook called American Cookery, which is believed to be the first cookbook ever published in the newly minted United States. The book includes a recipe for each pie, too.

Diasporican: A Puerto Rican Cookbook

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Part memoir and part cookbook, this debut from our country’s first Puerto Rican food columnist Illyanna Maisonet dives into the author’s personal family recipes, which she painstakingly documented from her extended relatives through the years, and also includes her interpretation of dishes by Puerto Rican friends, chefs and roadside food vendors. There are 90 recipes including traditional Puerto Rican dishes like tostones, pernil and mofongo. Other highlights include sloppy joes and sancocho. But more than just the recipes, Maisonet shares how migration and colonization have influenced and progressed Puerto Rican food, ingredients and techniques. In explaining why her family wraps their pasteles in foil, Maisonet writes in her intimate, conversational style, “When you think of my grandma coming to Sacramento as a 17-year-old mother of two in 1956, you have to wonder where the hell would she have found banana leaves in Northern California?” She posits that this progression is no less authentic than the original method, and that the resourcefulness of Puerto Ricans has evolved their cuisine into what it is today: dynamic and delicious.

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Food & Culture: Inside Zabar’s In New York City

CBS MorningsZabar’s is an appetizing store at 2245 Broadway and 80th Street, on the Upper West Side of Manhattan in New York City, founded by Louis Zabar and Lillian Zabar. It is known for its selection of bagelssmoked fisholives, and cheeses.

Indoor Farms: AppHarvest – 90% Less Water With Tech

Business Insider – AppHarvest is exploring the future of indoor farming and agriculture technology by using up to 90% less water, human-assisting AI, and the power of the sun for reliable food growth. Alongside local education efforts, AppHarvest’s main focus is to provide US consumers with sustainable, reliable produce so that we can all enjoy a healthier, more vibrant planet in the future.

Previews: Food & Wine Magazine – November 2022

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FOOD & WINEInside Food&Wine Magazine November 2022 Issue:

  • On the cover this month we have Irish chef Trevor Moran who runs Locust in Nashville, which was recently named America’s best restaurant. The restaurant is unique in many ways, but mostly because it only has 36 seats, doesn’t post menus on its website, and opens for just three days a week. 
  • In spirits this month, our expert Oisin Davis chats with Remy Savage, the Franco-Irishman bringing art into cocktail bars. Savage is known for being one of the most creative and dynamic forces in the global cocktail industry and has been behind some of the most celebrated and awarded cocktail bars in the world, all of which are fueled by his intense love of philosophy and art. 
  • Korean-style fried chicken restaurant Chimac has just opened its second outlet in Terenure, Dublin and has shared delicious Sunday lunch recipes to try this month. We also have recipes from Rosheen Kaul and Joanna Hu’s cookbook Chinese-ish and Thai recipes from the new Giggling Squid cookbook. 

East Africa Views: Makuzi Beach Eco Lodge, Malawi

Located on the shores of Lake Malawi, Africa’s third largest lake, Makuzi Beach Lodge is secluded, isolated and offers fantastic views of the water. Guests’ meals are cooked with ingredients from the lodge’s huge garden — or from the lake on the doorstep. With concepts like this, eco-friendly and sustainable tourism is being promoted in Africa.

Malawi, a landlocked country in southeastern Africa, is defined by its topography of highlands split by the Great Rift Valley and enormous Lake Malawi. The lake’s southern end falls within Lake Malawi National Park – sheltering diverse wildlife from colorful fish to baboons – and its clear waters are popular for diving and boating. Peninsular Cape Maclear is known for its beach resorts.

Cannes View: La Palme d’Or Chef Christian Sinicropi’s Brilliant Ceramic Dishes

Set right on the spectacular coast of Cannes, France, La Palme d’Or rests inside the Grand Hyatt Cannes Hotel Martinez. This restaurant has won two Michelin stars, and is most known for its Mediterranean-style dishes. However, the most notable thing about this restaurant is the head chef, who creates bespoke ceramic dishware to for the restaurant to best compliment his unique recipes.

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CHEF CHRISTIAN SINICROPI

Some places you fall in love with at first sight and La Palme d’Or is one of them. In the fabulous Art Deco setting of the Hotel Martinez, diners look down on the famous promenade of La Croisette and the Bay of Cannes, while savouring the luxury and refinement so beautifully brought together here. Of course, all this would be worth nothing without high-calibre cuisine. No worries on that score: chef Christian Sinicropi, a local man, has matters entirely in hand. At each stage of the “Mouvements” set menu, he homes in on one ingredient, supporting it with elements from its own ecosystem. The result is coherent and sophisticated, right down to the remarkably precise desserts by Julien Ochando. Definitely worthy of a Golden Palm award.

Travel Guide: The Food & Sights In Valencia, Spain

Our Valencia travel guide! Never before has a city taken me quite like Valencia did. A weekend break to this Spanish gem inspired me to return just two weeks later to film an episode in Valencia.

Video timeline: 00:00 – Intro 01:05 – Transport 03:19 – Sponsor 04:31 – Food 10:28 – Money

Spain has a lot of great cities but there’s something about Valencia that just makes me…happy. The weather maybe? Or perhaps the food? Or the friendly people? Most likely it’s that elusive combination of all three. Valencia is one of those cities that has something to offer all year round.

The port city of Valencia lies on Spain’s southeastern coast, where the Turia River meets the Mediterranean Sea. It’s known for its City of Arts and Sciences, with futuristic structures including a planetarium, an oceanarium and an interactive museum. Valencia also has several beaches, including some within nearby Albufera Park, a wetlands reserve with a lake and walking trails. 

Plant-Based Meat: Why It Hasn’t Gone Mainstream

As people’s eating habits change and environmental concerns grow, plant-based protein used as a meat substitute has gained popularity. However, some barriers are preventing it from becoming truly mainstream. Watch what needs to be done to truly realize a future with less meat.

World Hunger: Is Biofuel Feeding A Food Crisis?

The UN’s World Food Programme has described 2022 as “a year of unprecedented hunger”, with millions of people in dozens of countries facing famine. At the same time, significant amounts of farmland are being used to produce so-called biofuels. But could a global food crisis change that?

Biofuels are liquid fuels produced from renewable biological sources, including plants and algae. Biofuels offer a solution to one of the challenges of solar, wind, and other alternative energy sources. These energy sources have incredible potential to reduce our dependence on fossil fuels and yield environmental and economic benefits. But many of these sources have a limitation: they can’t replace liquid fuels such as jet fuel, gasoline, and diesel fuel that are critical to our transportation needs. That’s where biofuels could help.