The original contributors to The Rambling Epicure.

Would you like to join The Rambling Epicure team?

Published by Thursday, July 5, 2012 Permalink 0

Join The Rambling Epicure Team

The Rambling Epicure is a daily international food chronicle, and the first online newspaper to follow global food trends and news.

Based in Switzerland, The Rambling Epicure joins the voices of some of the best food and wine writers and artists from around the world interested in promoting a mindful, responsible approach to real food shopping, cooking, and eating, as well as food politics, safety, history, art, literature and philosophy.

Our ambition is to feature contributions in numerous languages, with all articles being translated into the common language, English, conveying the differing points of view of chefs, home cooks, and diners of different cultures.

Our ambitious goal is to cover food and wine from every corner of the globe. We are still looking for writers and artists/photographers.

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Introducing Rebecca Varidel, a new Voice, a new column: Epicurean Adventure

Published by Tuesday, February 22, 2011 Permalink 0

by Rebecca Varidel

Rebecca Varidel believes in the generosity of food and enjoys home and restaurant cookery that uses fresh local seasonal produce as its base.

Australian born and bred, Rebecca worked as a chef, in restaurants and later, cooked for the rich and famous in award-winning, private catering. Her latest endeavour is contributing editor for the popular food and travel website Inside Cuisine.

The 2011 Foodies Guide to Sydney says, “Rebecca Varidel seems to live a fortunate life. When she’s not quizzing celebrity chefs, she pops up at the best food parties, escapes to fabulous locations, or dissects a major foodie festival. Prize recipes from big name chefs only add to the caché.”

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The Rambling Epicure Voices

Published by Monday, February 7, 2011 Permalink 0

Food writer, Culinary Chemistry, The Rambling EpicureJenn Oliver writes our column Culinary Chemistry. She has a Ph.D. in science, where she explains the scientific aspects of what really goes on when you cook (the next Harold McGee?). She’s been running a gluten-free blog, Jenn Cuisine, since 2008 and her kitchen is more like a laboratory than a kitchen. She’s focuses her chemical calculations and experiments on figuring out how to make traditionally glutinous food gluten-free.

Esmaa Self writes the Wild Woman on Feral Acres column. She lives on a small farm in Colorado where she employs organic and sustainable methods to grow fruits, vegetables and herbs, raise chickens, bees and fish and where she routinely turns out imaginative, healthy, guilt-free meals from scratch. One of her numerous blogs recounts her farming adventures: Backyard Eggs. She also writes novels and contributes to numerous organic farming and green publications, and runs a sustainable living site, Homeostasis.

Simon de Swaan is Food and Beverage Director at the Four Seasons hotel in New York City. He studied at the Culinary Institute of America and has an incredible collection of antique cookbooks and books about food and eating, from which he often posts interesting and unusual quotes. In his column Simon Says, he gives us daily food quotes from his tomes.

Jean-Philippe de Tonnac is an essayist, editor and journalist. He directed the special editions of the Nouvel Observateur for almost ten years and and has published twenty books. As preparation for publication of his Universal Dictionary of Bread (Dictionnaire universel du pain, Bouquins Laffont, 2010), he obtained a baker’s certificate (CAP) at the Ecole de Boulangerie et Pâtisserie de Paris in 2007, and traveled worldwide to countries where bread held a particular cultural significance.

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