A Literary Culinary Journal
How thrilling to be interviewed by Gourmet Live!
Click here to read.
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by Meeta Khurana Wolff
The macaron is a desert of legendary proportions, which easily transcends the cookie genre. Technically, it is simply a pastry, in which two shells made from ground almonds, egg whites, icing sugar and sugar encase a delicate filling flavored with a symphony of different flavors. In reality, its finesse goes far beyond that of cookies.
It is believed that macarons made their way to the French court from Italy with the chefs of Catherine di Medici who married King Henry II of France in 1533. This dessert of all desserts really came into its own in 1792 when two nuns seeking asylum in Nancy during the French Revolution baked and sold macarons to support themselves and became known as the macaron sisters! At that time, the macaron was just plain pastry no flavor and no filling.
It was not until the 1900s that Ladurée‘s Pierre Desfontaines revolutionized the macaron by taking two pastry shells and filling them with ganache. Today, besides Ladurée, there is, of course, Pierre Hermé, both whom have elevated the macaron to new heights and made them celebrated.
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We love this article on Kuriositas about Brazilian grape trees, known as Jabuticaba, where the plump purple grapes grow directly on the trunk of the tree.
With its lovely close-up photos, the article also gives you a brief explanation for why the grapes grow like this, as well as some geographic and historical information.
Click here to read it.
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We love this video that gives a real layman’s definition of Mindful Eating. If you’re interesting in changing your eating habits and eating more healthily, this is a MUST by Dr. Susan Albers.
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Simone van den Berg is a food photographer in the Netherlands. She runs a professional photography studio, Junglefrog Images, as well as a personal food photography site, Fresh Food Photos. She also gives photography workshops for food bloggers and beginners, teaching them to use the photo gear they have to the best of its advantage. She also runs the culinary magazine De Glazen Vork in Dutch.
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Jamie Schler‘s latest article on the The Huffington Post, “You are What You Eat: a Food Blogger’s Dilemma,” is a must-read for any serious food blogger.
You might ask, “what is a serious food blogger?” One who has 2 million followers, one who gets a zillion hits a month, one with a goal in mind, such as a book or television show, or is it someone one who encourages healthy eating, who is interested in educating the public and sees it as almost a civic duty? That is a really good question in today’s topsy-turvy world, where famous is not necessarily good or good for you, and on the Internet, anything goes.
Image courtesy of CoffeeMuffins.com
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Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. 
