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Jonell eats her way through Trieste: take a culinary and cultural stroll through Trieste

Published by Jonell Galloway + Monday, July 23, 2012 Permalink 0

Trieste holds a unique place in European history and culture. Next to the Balkans (5 km from Slovenia and 10 km from Croatia), a port built by the Austro-Hungarian Empire on an ancient Roman site, for a short time an independent principality, now part of Italy: the influences are many. It has a mini-culture all its own, with influences from all these countries and periods. You’ll see it in the architecture, churches, food, and, we heard it in the language and names of dishes and foods. The author James Joyce lived in Trieste for 15 years, partially to get away from the “crowd” and get some writing done, and partially to be near his writer friend, the Italian author, Triestine Italo Svevo, whose statue you will see in this photo documentary, and who some say served as a model for Joyce’s character Leopold Bloom in Ulysses.

You can either watch this as a slideshow, or if you want to see the full shot, just click on the photo.

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Dietitian Ariane Grumbach’s 10 rules for eating the French way and staying skinny

Published by Jonell Galloway + Friday, July 20, 2012 Permalink 0

translated and adapted by Jonell Galloway

10 rules that could be called Slow Food rules?

I discovered Ariane Grumbach on one of my favorite food sites, Larousse Cuisine. I’ve translated Grumbach’s 10 rules for eating à la française, adapting them slightly for a wider audience.

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Simon Says: Daily Food Quote, July 20, 2012

Published by Jonell Galloway + Friday, July 20, 2012 Permalink 0

by Simón de Swaan

Over-the-hill eggplant betrays its age precisely in the same manner as over-the-hill debutantes: slack skin and slightly puckered posteriors.–Dione Lucas

Dione Lucas was an English chef, and the first female graduate of L’Ecole du Cordon Bleu in Paris. Lucas was fundamental in establishing an unprecedented extension of the famous Paris Culinary School in London in the 1930s. She later wrote a book, the Dione Lucas Gourmet Cooking School Cookbook.

Food Art: This Side of the Matterhorn: Valais apricots, by Jenn Oliver

Published by Jonell Galloway + Thursday, July 19, 2012 Permalink 0

Simon Says: Daily Food Quote, July 19, 2012

Published by Jonell Galloway + Thursday, July 19, 2012 Permalink 0

by Simon de Swaan

A boiled egg raised its little lid and revealed its buttercup yolk.–Colette

Colette was the surname of the French novelist and performer Sidonie-Gabrielle Colette. She is best known for her 1944 novel Gigi, upon which Lerner and Loewe based the stage and film musical comedies of the same title.

Jonell Eats Her Way through Paris, June 2012

Published by Jonell Galloway + Wednesday, July 18, 2012 Permalink 0

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Food Art: Myriad Cheese Spread, food photography by Meeta Khurana Wolff

Published by Jonell Galloway + Wednesday, July 18, 2012 Permalink 0

See more beautiful photo compositions at Meeta K. Wolff.

Food Art: The Red, White & Blue of Food, food photography by Meeta Khurana Wolff

Published by Jonell Galloway + Wednesday, July 18, 2012 Permalink 0

See more food photo compositions at Meeta K. Wolff.

Simon Says: Daily Food Quote, July 18, 2012

Published by Jonell Galloway + Wednesday, July 18, 2012 Permalink 0

by Simon de Swaan

“Often, admiring a chef and getting to know him is like loving goose liver and then meeting the goose.”–George Lang

“Mr. Lang, a native of Hungary who escaped a forced-labor camp and imminent execution during World War II, came to New York in 1946 with a few dollars, no English and dreams of becoming a concert violinist,” says The New York Times, but found his calling as a restaurateur. He created the restaurant The Four Seasons and Café des Artistes in New York, as well as a long list of other restaurants.

The Art of Tasting Wine

Published by Jonell Galloway + Tuesday, July 17, 2012 Permalink 0

by James Flewellen

I learned to taste wine through the medium of blind tasting. Contrary to popular perception, blind tasting does not involve fumbling around a table laden with wine glasses with your sight impeded by blindfolds. Rather, it simply means the identification of wine is unknown before tasting and assessing the wine. Without knowledge of the wine’s origin, prestige or price you can assess a wine objectively and without the prejudice of knowing the label. It is the method of tasting employed by wine professionals at most wine competitions and is an important component of Master of Wine and sommelier examinations.

Steven Spurrier, wine expert, Paris

Famously, a blind tasting organised by Steven Spurrier in 1976 – the Judgement of Paris – shattered the perception of France as the supreme producer of wine. Top whites (Chardonnay) and reds (Cabernet Sauvignon dominated blends as found in Bordeaux) from both California and France were submitted to a blind tasting in Paris. Eleven judges, nine of whom were French, assessed the wines blind for their quality with the surprising result that California came out on top in a number of categories. The tasting has proved controversial for many; nevertheless, it served to highlight the importance of objectivity when tasting wine and not to pay undue attention to the label!