The Rambling Epicure

Ethical Coffee: How far can one go to suit customers and remain ethical? - The Rambling Epicure | The Rambling Epicure

jonell@theramblingepicure.com — Tue, 21 May 2013 07:36:49 +1200

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When you choose a coffee shop, do you think about ethics? How far are you willing to go to be ethical and natural?

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Food Art: Tiramisù, food photography by Alessandro Boscolo Agostini - The Rambling Epicure | The Rambling Epicure

jonell@theramblingepicure.com — Tue, 21 May 2013 07:35:51 +1200

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Food Art: Tiramisù, food photography by Alessandro Boscolo Agostini

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Food Poetry: Organic Fruit, by Diane Lockward - The Rambling Epicure | The Rambling Epicure

jonell@theramblingepicure.com — Tue, 21 May 2013 07:18:49 +1200

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Diane Lockward has written food poetry for The Poet’s Cookbook, edited by Grace Cavalieri.

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Culinary Chemistry: The Truth about Soy Sauce and Gluten Content | The Rambling Epicure

jonell@theramblingepicure.com — Sat, 11 May 2013 22:04:44 +1200

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The Rambling Epicure’s insight:

It’s not as obvious as it might seem. ALWAYS read the label.

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Miraval Rosé: “We increased our order significantly this year to well over 100 cases and in 10 days it’s already 80% sold. Another week or so and all of it will be gone.”

jonell@theramblingepicure.com — Sat, 11 May 2013 21:45:07 +1200

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So you’re a big Hollywood star and you have it all — heaps of money, a Beverly Hills mansion, and more Porsches than Jerry Seinfeld. What more could one want? A Ferris wheel? A helipad? Nope, a winery.

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With Warming Climes, How Long Will A Bordeaux Be A Bordeaux?

jonell@theramblingepicure.com — Sat, 11 May 2013 21:44:14 +1200

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Climate change is already creating new winners among Europe’s winemaking regions. (Great bubbly from Britain — who knew?

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Thé Vert : A la rencontre d’un Art Millénaire

jonell@theramblingepicure.com — Sat, 11 May 2013 21:28:24 +1200

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Hugo, Jasmin, François, Kevin… Un carré de prénoms, prénoms de l’équipe de la Maison de Thé Camellia Sinensis, de l’autre côté de l’atlantique pour nous autres Français.

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Local food -- put a sticker on it!

jonell@theramblingepicure.com — Sat, 11 May 2013 21:27:57 +1200

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As the public’s appetite grows for locally grown eats, so do the smart marketing campaigns designed to help local farmers, and foster more of them.

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Reference Recipes: Melissa Clark’s Small-Batch Pulled Pork | The Rambling Epicure

jonell@theramblingepicure.com — Sat, 11 May 2013 21:22:57 +1200

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Over half the world's population could rely on food imports by 2050

jonell@theramblingepicure.com — Sat, 11 May 2013 21:22:31 +1200

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Although many countries choose to import food right now, the model showed that there are surprisingly few that could not maintain the same diet and still be food self-sufficient. “Today, 66 countries are not able to be self-sufficient due to water and/or land constraints,” said Fader. This equates to 16% of the world’s population depending on food imported from other countries.

The countries with the most reliance on imports were found in North Africa, the Middle East and Central America, with over half the population depending on imported food in many of these locations. Outside those locations many countries could become food self-sufficient if they chose to.

But roll the clock forward to 2050 and population pressure paints a very different picture.

Vast swathes of the global map are coloured red and orange, highlighting those countries that would have to maximize food production – by improving agricultural productivity, and expanding cropland, for example – in order to feed their population. The figures suggest that over half the world’s population could depend on imported food by 2050.

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Custard Pudding カスタードプリン

jonell@theramblingepicure.com — Sat, 11 May 2013 21:22:06 +1200

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Just One Cookbook shares quick and easy Japanese home cooking with step by step photos.

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Gluttony: Deconstructing Dinner | The New York Academy of Sciences

jonell@theramblingepicure.com — Sat, 11 May 2013 21:21:14 +1200

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May 23, 2013

In 2008, Steve Ettlinger took apart a particularly iconic treat in his book “Twinkie, Deconstructed,” tracing the origins of its ingredients back to unexpected places, like the gypsum mines of Oklahoma. In his forthcoming book with photographer Dwight Eschliman, Foodstuff, 75 of the most common food ingredients are examined in detail—for better or for worse. Ettlinger and Eschliman will share some of their findings, raising important questions about whether or not the fact that something is edible means that we should be eating it.

The event will be moderated by Dan Pashman, the creator and host of the James Beard Award-nominated podcast and blog The Sporkful.

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Arte y Gastronomía: La cocina de la pintura

jonell@theramblingepicure.com — Mon, 29 Apr 2013 04:42:00 +1200

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El Instituto Valenciano de Arte Moderno (IVAM) nos da la posibilidad de contemplar la exposición titulada Arte y Gastronomía: La cocina de la pintura.

The Rambling Epicure’s insight:

Food art exhibit in Valencia, Spain!

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What's Cooking? 3 Books That Are More Filling Than Food - NPR

jonell@theramblingepicure.com — Mon, 29 Apr 2013 04:39:42 +1200

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NPR
What’s Cooking? 3 Books That Are More Filling Than Food
NPR
Or when, perhaps, you’re on a diet, or a deserted island, or attempting celibacy, or learning to live without gluten?

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New Uses For Old Things Like Jeans, Wine Corks And Egg Cartons (PHOTOS) - Huffington Post

jonell@theramblingepicure.com — Mon, 29 Apr 2013 04:38:26 +1200

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New Uses For Old Things Like Jeans, Wine Corks And Egg Cartons (PHOTOS)
Huffington Post
We’re always happy to find new uses for old things.

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New on The Rambling Epicure: List Your Real Food or Photo Blog | The Rambling Epicure

jonell@theramblingepicure.com — Sat, 27 Apr 2013 22:25:40 +1200

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MarketDay: End April in Switzerland, a Documentary Slide Show, by Jonell Galloway | The Rambling Epicure

jonell@theramblingepicure.com — Sat, 27 Apr 2013 00:58:31 +1200

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The Rambling Epicure’s insight:

Jonell Galloway walks you through the farmers market in Switzerland: what’s in season at the end of April, a slide show

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Kentuckian Bill Sanders’ Extra Virgin Olive Oil Named “One of the Best Olive Oils in the World” | The Rambling Epicure

jonell@theramblingepicure.com — Fri, 26 Apr 2013 21:42:49 +1200

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La gastronomie française est-elle victime de son succès ?

jonell@theramblingepicure.com — Fri, 26 Apr 2013 20:32:53 +1200

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Plusieurs chefs français ont lancé le label “restaurant de qualité” pour séparer les vrais cuisiniers des simples “assembleurs”. Une initiative qui laisse perplexe quant à sa nécessité dans le pays censé incarner la gastronomie.

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Fighting Mold to Reduce Food Waste

jonell@theramblingepicure.com — Fri, 26 Apr 2013 20:21:27 +1200

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Have you ever noticed that sourdough bread takes longer to get moldy than other types of bread? Canadian scientists have discovered the reason for this phenomen (Coming to a breadbox near you?

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