2012-03-01T01:00:00+01:00 | Page 5 of 5

Food Art: Verrine, Verrine, food photography by Meeta Khurana Wolff

Published by Jonell Galloway + Saturday, March 3, 2012 Permalink 0

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See more food photo compositions at Meeta K. Wolff.

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Simon Says: Daily Food Quote, March 2, 2012

Published by Jonell Galloway + Friday, March 2, 2012 Permalink 0

by Simón de Swaan

Life is too short for cuisine minceur and for diets. Dietetic meals are like an opera without the orchestra.—Paul Bocuse

Paul Bocuse is a French chef based in Lyon, renowned for the high quality of his restaurants and his innovative approaches to cuisine. He is one of the most prominent chefs associated with the Nouvelle Cuisine, which is less opulent and calorific than the traditional cuisine classique associated with the Escoffier school of cooking, and stresses the importance of fresh ingredients of the highest quality. Paul Bocuse claims that Henri Gault first used the term Nouvelle Cuisine to describe food prepared by Bocuse and other top chefs for the maiden flight of the Concorde airliner in 1969.

Click here to see Bocuse’s restaurant website.

Europain 2012 starts Tomorrow March 3 in Paris

Published by Jonell Galloway + Friday, March 2, 2012 Permalink 0

The Europain bread trade show, which starts on March 3rd every second year, starts tomorrow, March 3, 2012. It runs until March 7.


: Food Art: Bread Pot, by SandeeA

This year’s show includes large sections for artisanal bread making, a smaller one for industrial bread baking, a pastry making section, as well as a new SuccessFood section, dedicated to creative catering and restaurant remakes. Click here for an overview of the various sections.

Click here for a list of the various events going on throughout the show.

It is located at Paris Nord Villepinte outside Paris, France. To get there from Paris, take the RER B commuter train from the Gare du Nord in the direction of “Aéroport Charles de Gaulle,” and get off at the station “Parc des Expositions.” From Roissy Charles-de-Gaulle airport, take the RER B, and get off at “Parc des Expositions.”

Feeding the World using Fossil Fuels vs. Without

Published by Jonell Galloway + Friday, March 2, 2012 Permalink 0

A film by Marija Jacimovic and Benoit Detalle

[youtube http://youtu.be/WvyV_idFAZA nolink]

Simon Says: Daily Food Quote, March 1, 2012

Published by Jonell Galloway + Thursday, March 1, 2012 Permalink 0

by Simón de Swaan

… there is nothing more delicious than an orange. The very sound of the word, the dazzling exotic color that shimmers inside the word, is a poem of surpassing beauty, complete in this line:

Orange

–Joyce Carol Oates

Joyce Carol Oates is an American author. Oates published her first book in 1963 and has since published over fifty novels, as well as many volumes of short stories, poetry, and nonfiction. Her novel Them (1969) won the National Book Award, and her novels Black Water (1992), What I Lived For (1994), and Blonde (2000) were nominated for the Pulitzer Prize.

The Rambling Epicure is Looking for International Culinary Ambassadors

Published by Jonell Galloway + Thursday, March 1, 2012 Permalink 0

As a global real-food site, we regularly seek to widen our coverage. We already cover at least 20 countries and have articles in 6 languages (always translated into our common language, English). Our ambitious aim is to have Culinary Ambassadors from countries all over the globe.

If you’re a food writer, blogger or photographer and you’re interested in working with our team, I suggest you read closely our aim and purpose and browse through our tabs and categories to see if you think you fit in. Your job would be to cover both traditional and new food and wine trends in your country.