Today, we have a small interlude from the normal Sunday installment of #MeetTheGastronomes, due to our study trip in Calabria all of last week. I was supposed to have something whipped up for you, with someone’s story ready in the wings, but since I don’t, I thought I might explain the gastronomes. Every week they … …read more
Central to Farinetti’s success has been his perspective on the relationship between the future and the past. The past is something we can only remember, whereas the future we can do something about. He stressed the notion of an assisted destiny, a consideration of the important and positive aspects of our past, which informs the decisions we make in shaping our future….
A quick chat to the man behind the most sustainable and dynamic restaurants in Copenhagen
Thoughts and ideas of modern cuisine by Norbert Niederkofler and Christian Puglisi
A brief interview with Andrea Dopico & Mariana Müller, two top female chefs at Identità Golose 2017
Above: Some of the classic foods that American Jews eat for the Passover. Matzah (unleavened bread) is described explicitly in the Bible. Gefilte fish, a type of ground fish loaf, actually has nothing to do with the holiday but it is a tradition for Jews of Central European descent to serve it with the Passover … …read more
We hear from Dean Piercarlo Grimaldi about the extensive database that now contains more than a thousand life stories
These scary predators are disappearing from our oceans, but no one seems to be hungry for them
I keep wondering about the future of gastronomy and its role in our society. What is the role of a chef in 2017? What is the key of success?
If you ever traveled to the Italian regions of Marche (Marches), Umbria, or Abruzzo, you know that part of their charm is how underdeveloped they are. Especially when compared with the once pristine wine growing areas of the north, for example, where industrial expansion has radically reshaped the landscape over the last three decades, these … …read more