The Food News Daily keeps you up to date on what’s going on in the food world around the world. Click here to continue.
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Oscar Wilde: Plexiglass Kisses, Tomorrow’s the Day
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Oscar Wilde: Commemorating with Plexiglas
Gastronome that he was, I thought it only appropriate to share David Downie’s commemoration to Oscar Wilde.
The only thing Oscar Wilde devotees cannot resist is temptation — the temptation to kiss, embrace, draw upon, carve and otherwise show their delectably destructive love for the great, tormented genius who wrote, among many other things, The Importance of Being Earnest.
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Thankful Moments — Honey-Ginger and Pomegranate Salad
by Renu Chhabra
“For each new morning with its light,
For rest and shelter of the night,
For health and food, for love and friends,
For everything Thy goodness sends.”
– Ralph Waldo Emerson
Last Sunday, I went for a walk with my daughter in our neighborhood. It was a lovely autumn afternoon, and sunshine was gracing the landscape with its golden rays. Everywhere we looked, the view was stunning with trees dressed in red, green and golden tones. “Look at that red tree – it looks so majestic. Let’s take a picture of it,” I said. “And what about that wall covered with golden leaves? That’s very charming too,” she pointed out with excitement. Enjoying these simple moments was worth treasuring. We clicked several pictures of this beautiful scenery.
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Simon Says: Daily Food Quote, November 29, 2011
There are people who eat the earth and eat all the people on it like in the Bible with the locusts. And other people who stand around and watch them eat it.–Lillian Hellman, 1939
Lillian Florence “Lily” Hellman (June 20, 1905 – June 30, 1984) was an American playwright, linked throughout her life with many left-wing causes. She was romantically involved for 30 years with mystery and crime writer Dashiell Hammett (and was the inspiration for his character Nora Charles), and was also a long-time friend and literary executor of author Dorothy Parker.
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Food Art: That Cake is Nutty, food photography by Meeta Khurana Wolff
See more food photo compositions at Meeta K. Wolff.
Meeta introduces herself
Meeta — that’s the name given to me by my dad! I was born back in the summer of 1972, one beautiful day in Bombay, India. I was practically delivered in a hotel! My father has worked most of his life in the hotel business, and that’s what injected the hotelier’s blood into my veins. This hotel lifestyle enabled me to travel the world, get close to many cultures, learn a few languages and experience many great adventures.
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Health Challenge: The Hot Soups of Winter, Nourishment of Body and Soul
by Tamar Chamlian
There are many reasons to love winter. For some, it might be gorgeous change of colors as the new seasons ease in; for others it’s festivities that bring celebration and lots of activity. I like both the colors and the festivities, but most of all I like the abundance and versatility of vegetables available that can be used in endless combinations to make hot soup.
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Simon Says: Daily Food Quote, November 28, 2011
American table manners are, if anything, a more advanced form of civilized behavior than the Europeans, because they are more complicated and further removed from the practical result, always a sign of refinement.–Miss Manners, 1982
Judith Martin, better known by the pen name Miss Manners, is an American journalist, author, and etiquette authority. Martin’s uncle was the economist and labor historian Selig Perlman. Click here to read her Washington Post column.
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Food Art: Caramelized Onion Tart with Grilled Goat Cheese, food photography by Steve Homer
Our ongoing series of tapas photos from our latest food artist discovery: food photographer Steve Homer of Sabor de Almería in the southeast of Spain.
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Not to miss: Bittman on Thanksgiving as a model for Sustainable Cooking
Don’t miss Mark Bittman‘s “Thanksgiving as a model for sustainable cooking” in The New York Times.
The one thing that is different about Thanksgiving is that we are less wasteful. For the rest of the year, Americans have a record for throwing out at least 40% of their food, while even before Thanksgiving we are figuring out what do do with all the leftovers. Perhaps we should make this our model for the rest of the year.
…The holiday also contains a solution to one of our greatest problems today: our eating. We’re finding it incredibly hard to feed ourselves the way we want. It’s not, as many think, because food is so expensive or we’re so short on time, but because we have a perspective on cooking that impedes our getting real value from our ingredients, or the most from our time.
On Thanksgiving, though, we get it right.
Click here to read the rest of this very important article.
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