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Reviews: Food & Wine Magazine – April 2023

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FOOD & WINE MAGAZINE – APRIL 2023 ISSUE:

Drinks Innovators of the Year 2023

Food & Wine Drinks Innovators of the Year 2023

For our second annual Food & Wine Drinks Innovators of the Year, we combed the ranks of brewers, winemakers, and distillers to single out the people changing the way we drink. But innovation doesn’t necessarily just mean a new tweak to a process or a new category of alcoholic (or non-alcoholic) beverage. 

Why This Island Is Considered the Culinary Capital of Greece

Chania, Crete, Greece

Greece‘s largest island, Crete, is home of the first European civilization, and, in many ways, it holds the mystery — and secret — of the Mediterranean diet. 

Crete checks everything off the list of Greek specialties: wine from centuries-old vineyards that is some of the best in the Mediterranean; olive oil dubbed the “elixir of life” and said to be the source of the high longevity rate; and the infamous cheese, which is so specific, villages have their signature. 

Anthony Bourdain Once Said This Restaurant in Paris Was a Must-Visit, Second Only to the Eiffel Tower

North Carolina’s ‘Triangle’ Is the Perfect Destination for a Weekend of Eating

Food, Profiles, Restaurants, Reviews, Travel, Videos, Views

Seafood Insider: Catching Spiny Lobsters In Bermuda

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Eater (March 8, 2023) – In Bermuda, spiny lobsters are only in season for seven months. Fisherman and restaurant owner Delvin Bean has been catching lobsters for 30 years, and he takes them straight to his restaurant where they are one of his most sought-after dishes.

Commonly referred to as the Florida spiny lobster, the Caribbean spiny lobster inhabits tropical and subtropical waters of the Atlantic Ocean, Caribbean Sea, and Gulf of Mexico. Spiny lobsters get their name from the forward-pointing spines that cover their bodies to help protect them from predators. They vary in color from almost white to dark red-orange. Two large, cream-colored spots on the top of the second segment of the tail make spiny lobsters easy to identify. They have long antennae over their eyes that they wave to scare off predators and smaller antennae-like structures called antennules that sense movement and detect chemicals in the water.

Food, Magazines, Previews, Reviews, Technology

Cover: Food Technology Magazine – February 2023

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February 2023 - IFT.org

Food Technology Magazine – February 2023:

Rebuilding Plant-Based Meat

Much-publicized market stumbles are triggering doubts about the potential of this onetime darling of investors, activists, and curious consumers. What’s it going to take to get it back on track?

Next-Generation Sensory Science

Sensory science is evolving thanks to a host of advanced methods and technologies that are helping food companies create successful products.

Culture, Magazines, Opinion, Previews, Reviews, Society

Culture: New York Times Magazine- January 22, 2023

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The New York Times Magazine – January 20, 2023:

Selling False Hope in India’s Cram City

In Kota, students from across the country pay steep fees to be tutored for elite-college admissions exams — which most of them will fail.

Cockfighting Is Illegal in the U.S. Why Does It Breed so Many Fighting Birds?

A rescued rooster named Twister at Vine Sanctuary in Vermont. The staff members there say he has two speeds: mellow and 100 miles per hour.

The long tradition of American game-fowl breeding has produced some of the world’s most coveted roosters.

A rescued rooster named Twister at Vine Sanctuary in Vermont. The staff members there say he has two speeds: mellow and 100 miles per hour .Credit…Andres Serrano for The New York Times

This Soup Is Yotam Ottolenghi’s Comfort Food

In this soup, lamb meatballs and semolina dumplings come with a zest of history.

Food, Restaurants, Reviews, Robotics, Technology, Videos

Technology: Will Robots Replace Food Workers?

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CNBC (January 10, 2023) – This robot named Flippy runs the fry station at a White Castle outside of Chicago. With a mechanical arm and using computer vision technology Flippy can cook everything from french fries and onion rings to cheese sticks. White Castle said it plans to add 100 Flippy’s to its kitchens’ nationwide.

Chapters: 0:00–2:23 – Intro 2:24–5:17 – Chapter 1 Miso Robotics 5:18–8:36 – Chapter 2 Workers quitting 8:37–10:59 – Chapter 3 Importance of Seeds

Up to 82% of restaurant positions could, to some extent, be replaced by robots. Automation could save U.S. fast food restaurants over $12 billion in annual wages. And restaurants are also struggling to find workers.

American restaurants are down more than 560,000 jobs or about 4.6% of its workforce from their pre-pandemic levels. So what impact will robots have on the fast food industry and the livelihood of its workers? CNBC got a behind the scenes look at restaurant robot maker Miso Robotics to find out.

Culinary Arts, Food, Profiles, Restaurants, Videos

Profiles: French Chef Hélène Darroze Of The Connaught in London

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Eater – Three-Michelin-starred restaurant Hélène Darroze in London offers its tasting menu at lunch and dinner, meaning nearly all the day’s preparation must be done before noon. The staff at the restaurant prepare dishes like langoustine, grouse wellington, chef’s table octopus, and more.

Food, History, Retail, Reviews, Videos, Views

French Views: The History Of The Ladurée Macaron

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Insider Food (December 17, 2022) – From the big screen to fashion catwalks, the French macaron has become a pop culture icon. And it’s thanks to Ladurée, the French company credited with inventing the colorful cookie over 130 years ago. Today, Laudrée has turned its colorful macarons into a cookie empire.

Agriculture, Food, Reviews, Videos

Food: Banana Plantations At Risk From Global Blight

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Financial Times (December 14, 2022) – Dire warnings about the banana’s impending extinction have been circulating for some time, but despite that, as the FT’s Clive Cookson explains, global production has expanded in recent years. That growth, however, is at risk from an outbreak of Panama disease, which has spread to at least 22 countries.

Culinary Arts, Culture, Food, Tours, Travel, Videos

French Cuisine: The Many Delights Of Normandy

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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.