We haven’t met anyone who doesn’t love
the smell of freshly baked bread and cake.
Either because we associate it with our own childhood, or because bread is one of the oldest staples of the human diet, the fact is that we all seem easily captivated by the aroma of baked flour and sugar.
So it may take a very high level of craftsmanship, and a good deal of insight, for anyone to put a dent on such deep-seated reaction.
That’s what Dan Gentle, a designer and cake hobbyist, and Kittiwat Unarrom, a baker and sculptor, seemed to have Continue reading →
The short-comings of public campaigns about people’s bad health habits are well known. The best example, of course, are the billions of dollars spent trying to warn people about the devastation that cigarette smoking may cause.
The graphic depictions of terminal diseases caused by the nasty habit, tough rhetoric and even government-sponsored draconian laws restricting its practice, as it happened in New York, have all but failed to make a real dent in the profits of the tobacco industry, let alone the smokers’ pleasure.
At the end of the day, scary tactics notwithstanding, to quit smoking remains a deeply personal decision, akin of choosing a particular diet regime, or becoming a vegetarian.
Which brings us to the age-old discussion over whether we should or are we even supposed to have the flesh of dead animals as so central a staple of our food consumption.
Since last century, growing criticism of the meat industry has reached strident levels. Beyond the usual health-minded Continue reading →
Roadkill is all that an Englishman has been eating for 30 years. While in France, don’t ask for ketchup. And during the war, nothing beat serving your family a whole wolf.
Food is a crucial ID for any culture, and it can be source of praise and pride, or war and mayhem, depending on what side of the table you sit.
No wonder that what fueled the Discovery Era was the European drive to control the spice trade of the Far East. Besides flavor, in the 16th century spices helped to extend the food’s shelf life.
Take this quick tour of culinary trends to see that, when it comes to what we eat, we remain as parochial and insular as any small village Continue reading →
Hard Times Bring Changes & Crazy Ideas to Eating Places
Restaurants are like churches, someone already said: they exist solely to cater to the hungry, and yet they often leave them with an even bigger gap inside.
The other day, we caught an interesting and very useful take on restaurants fulfilling yet another function in our convoluted social relations: our home office.
The online discussion was about the benefits of becoming a regular at your favorite eatery, so to use it as a place to conduct your personal business too, along with eating and meeting people socially.
The idea, of course, is not new. But the article was instructive because of the author’s detailed strategy pursuing his dream of having an extended home office away from home.
So, there was the advantage of be known by the staff, of having Continue reading →
Novel Ways of Eating, Drinking & Getting Right Back at Your Mate
In the world of breaking news, there comes a time when one needs to look at the other way, the unbeaten path, the road less traveled, the jump into the dark of existence to make sense of it all.
It’s a path that may lead to yet more bewilderment and WTFs, but also to thrills one would experience only while riding a faulty roller-coaster in the middle of the night.
It may feel like a jolt of electricity but it does beat the diet of Continue reading →
The world may be getting smaller, with satellite imaging readily available and fast travel and instant communications shortening distances, but there are still magnitudes too hard for us to grasp.
The depth of the oceans, the width of a mega-hurricane, the height of the Everest seen from its foot. Even the size of a whale is so out of scale from our own, that we need to compare it to a school bus to visualize it.
Now add to that the space that all living people would occupy if Continue reading →
With all their tough talk about ridding the U.S. of its hard-working but illegal immigrant force, there’s one thing no one wants to live without: Vidalia onions. The sweet bulbs are a food trademark of Georgia and one of the state’s main sources of revenue. Above all, the variety’s popularity goes way beyond state and country borders, and no chef or gourmet worth his or her apron would know how to replace it.
Unfortunately, Georgia has just passed some draconian Continue reading →