London Chocolate Show: where fashion meets indulgence
Smudging deliciously brown the sweet teeth of chocolate lovers, the London Chocolate Show, tempts through chocolates made in Britain, but also from Denmark, Italy, Spain, and as far East as […]
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Plane food: airlines unhealthy habits compromise your well-being
I love food too much as I cherish my well-being so I dug in, taking notes on hundreds of flights. This is what I found out about the food offered on planes.
Small farms back in our food chain
Now, that a vast proportion of reputable restaurants list either on their menus or websites the sources of their raw material, small farmers can applaud the chefs and the owners […]
Cartagena de Indias: embark on romance in Latin America
People like to romanticize Cartagena. As the horse coaches leisurely clap through its narrow cobbled streets, and the setting sun caresses the colorful heritage façades with its gentle soft and […]
Tartine Book No3: the art of slow bread and pastry
Tartine Bakery in San Francisco’s hip Mission district, where the current “foodfarians” cook almost anything from scratch, was one of the initiators of truly artisanal movement in the Bay area. […]
BALSAMIC VINEGAR: slow evolution, family tradition and purity for top quality
Balsamic vinegar is a vinegar made by cooking the grape must (defrutare in latin) so it is reduced to about one-third. Unlike a wine vinegar that is not heated and […]
Jugetsudo: seaweed and tea transplanting Japanese health from Tokyo to Paris
Jugetsudo was founded by the Maruyama family, that has been originally sourcing best seaweed in Japan since late 19th century. Its location at the famous Tsukiji Chuo-ku fish market in Tokyo, did […]
CLOSED Red Medicine: lifting the level of culinary creativity in LA
The head chef at Red Medicine Jordan Kahn trained in a number of America’s best restaurants including the lauded French Laundry. Native of Savannah, his youthful American curiosity directed Kahn’s career […]
Pura: Uruguayan food sample at Four Seasons hotel in Carmelo
Seasonal, international cuisine influenced starters, traditional BBQ. Dishes are being cooked either in the wood-burning clay oven or in the indoor barbecue pit, where the traditional Uruguayan asado is being made.
Sra Bua by Kiin Kiin: modern Thai molecular lab in Bangkok
Located inside in the fresh and artistic Kempinski hotel in the heart of the Bangkok’s shopping district, the Sra Bua restaurant became the preferred dining destination of the Thai gourmands.