Inside a warehouse in an industrial zone in Copenhagen vast stacks of plants soar almost to the ceiling. In time, this newly opened vertical farm will be one of the largest in Europe, while power from Denmark’s windfarms will ensure it is carbon-neutral, according to the company behind it.
Category Archives: Food
Food & Travel: How Barese Focaccia Bread Is Made
Breaking away from the more well-known olive oil seasoned flatbread, focaccia in Bari, Italy is a feast of flavors made with tomatoes, olives, oregano, and olive oil. We visited Panificio Fiore, a local bakery that’s been churning fresh focaccia every day for over a century. The bakery is just a few steps away from the city’s Basilica di San Nicola, an important destination for pilgrims all over the world. For those foodies exploring the old town on another kind of pilgrimage, a slice of focaccia here will cost only 1 euro and will for sure open the doors of heaven.
Food & Culture: ‘Demise Of The Traditional Sushi Restaurant’ In Japan
Even before coronavirus, soaring fish prices and competition from big chains had wiped out more than half of Japan’s traditional sushi restaurants. With most owners at or near retirement, the pandemic is accelerating the demise of neighborhood sushi. Correspondent Lucy Craft looks at how fast-food sushi is remaking a dining tradition.
Travel & Food: Christmas Market In Berlin, Germany
Christmas is unfortunately different this year. Annual tradition of Christmas Market is officially not taking place. However, in Berlin, there are some food stands selling typical christmas street foods. It is called Christmas Market “to-go” where you can get the foods/drinks to go. Nevertheless, it gives us opportunity to taste Christmas Street Foods. And by the way, the foods are great!
Video timeline: 0:00 Overview 1:03 Hygiene Precautions 1:39 Churro 2:51 Half a meter Sausage 4:12 Warm Glühwein and Eggnog 6:07 Bulette im Brötchen 7:15 Germknödel with Cherry and Vanilla Sauce
Fermentation: What To Know About ‘Yeast’ (Video)
Whether you’re making a recipe for cinnamon rolls or French bread, yeast factors into the equation. Yeast is a required ingredient for almost all bread recipes. While we typically just buy yeast at the grocery store and toss it in our mixing bowl, yeast has quite an interesting backstory.
Yeast are fungi, living organisms found all around us, floating in the air. According to producer Red Star Yeast, yeast is made up of egg-shaped cells, only visible through a microscope. They’re fungi just like the molds found on blue cheese, mushrooms, or even in antibiotics such as penicillin. However, yeast grows in a different form than other fungi, which are typically composed of tubular chains of cells called hyphae. Yeast is found in small clusters of cells, or as an individual cell. And since it’s alive, yeast can also die.
According to Red Star Yeast, their yeast is stamped with a best by date of two years from when the yeast is packaged. Keeping it in a cool, dry place such as your pantry or refrigerator will ensure it’ll live up to that date. If you’re not sure if your yeast is alive, pour it over warm water with a teaspoon of sugar. If it bubbles, it’s still kicking, The Spruce Eats advises.
Also? Yeast has been around for longer than pretty much any of us. In researching the ancient tomb of the Egyptian ruler Scorpion from around 3100 B.C., archaeologists found 700 jars of resinated wine. According to Scientific American, the resin was used to slow the wine’s natural progression into vinegar. Researchers found evidence of the same species as modern-day brewer’s yeast in the jars. While that isn’t solid evidence the ancient Egyptians knew that the addition of yeast could turn their juice into alcohol, it certainly does show that yeast has been prevalent for a very, very long time.
Timeline: It’s alive, and ancient | 0:00 Hundreds of varieties | 1:52 Commercial production | 2:38 Adult beverages | 3:24 Ooh, that smell | 4:36 The amount makes a difference | 5:30 Yeast-free bread | 6:17 Sourdough starter is DIY yeast | 7:01 2020’s yeast shortage | 7:45
Dining: German Cooking School Delivers Meals To Motorhome Diners (Video)
A German cookery school gets creative amid lockdown by delivering high-class meals to diners in their own motorhomes.
Culinary BBQ: Cooking A ‘Kagoshima A5 Wagyu’ – The World’s Finest Steak
Japanese A5 Wagyu (600g) from Kagoshima, the winner of the ‘Japanese Wagyu Olympics’ – 全国和牛能力共進会 held every 5 years in Japan – Wagyu Olympics: 全国和牛能力共進会 – short 全共 (Zenkyo) – winners in recent years: 2007 – Miyazaki / 2012 – Miyazaki / 2017 – Kagoshima
Dining: ‘New Orleans Magazine’ (Dec 2020 Issue)
New Orleans Magazine – December 2020
Food Lovers Guide
New Orleans is a food town, with a dedicated population that holds on tightly to old favorite haunts, while embracing and celebrating new traditions and new faces. For our annual December list of restaurant, food and drink “bests,” our team…
From the Editor
In New Orleans, we have a special relationship with food and dining (and, of course, imbibing). This year, due to COVID-19, our love affair with food took on especially new meaning, as many of us turned to comfort food, take-out…
Christmas Unwrapped
You can always tell who, in a Zoom meeting, is not wearing a bra. They are the ones you see just from the eyeballs up. My sister-in-law Gloriosa goes to a lot of them meetings, being socially active and all.…
Book Podcast: ‘Borough Market – Edible Histories’ Author Mark Riddaway
Award-winning food writer Mark Riddaway travels back through the centuries to tell the fascinating, surprising and often downright bizarre stories of some of the everyday ingredients found at London’s Borough Market.
Discover how the strawberries we eat today had their roots in a clandestine trip to South America by a French spy whose surname happened to be Strawberry, why three-quarters of Britain’s late-18th-century intake of tea was sold on the black market, and what Sigmund Freud found so fascinating about eel genitalia.
From the humble apples and onions that we’ve grown on these shores for centuries, to more exotic ingredients like cinnamon and bananas that travel from across the world to finesse our food, Borough Market: Edible Histories offers a chance to digest the charming stories behind every last morsel.
Food & Travel: A Michelin Guide To ‘Malta’ (Video)
The MICHELIN Guide makes you travel to Malta to discover the treasures of this island, their products and their producers. Following the launch of the first MICHELIN Guide Malta in February 2020, we take a closer look at this popular destination in the centre of the Mediterranean Sea.
At the crossroads of cultures, the Maltese gastronomic scene is a reflection of its rich past by marrying culinary influences from Italy, Mediterranean countries, North Africa, and also Great Britain – not to mention contemporary trends. “Malta is a very attractive cultural destination with a unique cuisine style which beautifully combines European influences and local traditions”, explained Gwendal POULLENNEC, International Director of the MICHELIN guides.
Let’s discover some quality products and producers which make the gastronomic reputation of the country! Know more about the destination: https://guide.michelin.com/mt/en/arti…
Malta is an archipelago in the central Mediterranean between Sicily and the North African coast. It’s a nation known for historic sites related to a succession of rulers including the Romans, Moors, Knights of Saint John, French and British. It has numerous fortresses, megalithic temples and the Ħal Saflieni Hypogeum, a subterranean complex of halls and burial chambers dating to circa 4000 B.C.
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