A Literary Culinary Journal
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SandeeA does original, exciting food photography, always in a playful manner. A woman of many talents, she is also author of our Food Play column. She writes in both English and Spanish and runs the popular food blog La Receta de la Felicidad, where you can find the recipes for these beautiful creations.
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Knepfle is originally from Alsace in France, but it is also eaten in Switzerland, in particular in the Jura region, which borders Alsace.
You can buy them at the supermarket, but they’re much better when you make them at home.
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We are proud to announce that James Flewellen has started a wine glossary. It’s just the beginning, but we will be building on it soon.
Click here to see it.
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See more food photo compositions at Meeta K. Wolff or in our Food Art category.
Meeta, that’s my 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. That’s where my father has worked for most of his life and it’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.
Knowing only a hotel life, I decided to follow my dad’s footsteps and studied Hotel Management, specializing in Marketing and Guest Relations. I trained in one of the finest luxury hotels of this world in Doha, Qatar. That is when a tiny spark for food was ignited in my soul.
I now have settled down in Germany, with the two men I adore, Tom, my loving partner for almost 10 years, and Soeren my adorable son of 5 6 7 years.
Hotels are not a part of my life in Germany. After graduating I came to Germany and worked in an advertising firm, an architecture and design firm and a couple of software firms. Don’t ask how that came about – it just happened. Glad it did too because along this path I bumped into and fell in love with Tom.
We are now in Weimar and you’ll laugh when I tell you this my traveling feet have begun to itch again! Let’s see where life takes us.
I love photography, always have, but it was with the start of this blog that I discovered the world of Foodography. Since then the passion for photography I developed has taken a complete new angle and opened so many exciting doors. I try to capture shots that speak a thousand words, that makes one feel as if they were a part of the scene and experience the photo with their senses. You tell me if I am succeeding!
You can see more of Meeta’s work at What’s For Lunch Honey.
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I was not born with a hunger to be free. I was born free. Free in every way that I could know. Free to run in the fields near my mother’s hut, free to swim in the clear stream that ran through my village, free to roast mealies [corn] under the stars … It was only when I learnt that my boyhood freedom was an illusion … that I began to hunger for it.–Nelson Mandela
Photo courtesy of The Guardian
“Only the truly food obsessed would read such a statement and consider the stomach from whence it came, but I did and the result is a gastro-political biography entitled Hunger for Freedom, the story of food in the life of Nelson Mandela,” he told Ana Trapedo of The Guardian.
When in prison, he wrote to former wife Winnie: “How I long for amasi (traditional South African fermented milk), thick and sour! You know darling there is one respect in which I dwarf all my contemporaries or at least about which I can confidently claim to be second to none – healthy appetite,” he told Trapedo.
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Au Carnivore, French cuisine, 30 place du Bourg-de-Four, 1204 Geneva. Tel. (+41) 022 311 87 58, open 7 days a week.
L’Auberge au Renfort de Sézegnin, French cuisine, 19, route du Creux-du-Loup, 1285 Sézegnin (Athenaz). Tel. (+41) 022 756 12 36.
Bistrot du Boucher, French cuisine, 15, avenue Pictet-de-Rochement, 1207 Geneva. Tel. (+41) 022 736 56 36. Closed Wednesday lunch, Saturday lunch and Sunday.
La Broche, French cuisine, 36, rue du Stand, 1204 Geneva. Tel. (+41) 022 321 22 60. Closed Saturday lunch and Sunday dinner.
Restaurant Café de Paris, French cuisine, 26 rue du Mont-Blanc, 1201 Geneva. Tel. (+41) 022 732 84 50. Open 7 days a week, non-stop from 11 a.m. to 11 p.m.
Restaurant/Café de l’Ecu, French cuisine, 65, route de Rougemont, 1286 Soral. Tel. (+41) 022 756 33 50. Open 7 days a week, non-stop from 8 a.m. to 12 a.m.
L’Entrecôte Couronnée, 5, rue des Pâquis, 1201 Geneva. Tel. (+41) 022 732 84 45.
L’Entrecôte Saint-Jean, French cuisine, 79 boulevard Carl-Vogt, 1205 Geneva. Tel. (+41) 022 321 99 41, Closed Saturday lunch,, Sunday, and Monday.
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Yvette Evers grew up camping, hiking and skiing in the Swiss Alps. A Canadian with Dutch roots, her career in international development allowed her to explore mountain areas around the world. Since moving to the Geneva area in 2009 with her husband and two teenage daughters, she also works as a sustainability consultant specializing in tourism. She refers to her work as “slow tourism,” says Know It All.
Yvette is the founder of fraiche air, an outdoor club that fills a gap in the market for global locals who are looking for information about outdoor recreation and tourism in English. The outings in small groups provide a wonderful opportunity to discover new outdoor activities and join an active community of like-minded athletic friends – power walks, hiking, snowshoeing, ski-touring, and family days.
Here’s a recent outing: Slow tourism along the Lavaux vineyard terraces. The first vines in Lavaux were planted in the 12th century, according to Know It All. The area between Lausanne and Vevey is now a UNESCO World Heritage site with stunning views of the Alps and Lac Léman, referred to as Lake Geneva in English.
FraicheAir is located in Geneva. For more information, look on their website at http://www.fraicheair.ch/ or call them at (+41) 79 904 46 22. Visit their Facebook page at http://www.facebook.com/FraicheAir.
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by Renu Chhabra
Ponder well on this point: the pleasant hours of our life are all connected by a more or less tangible link, with some memory of the table.–Charles Pierre Monselet
Summer afternoon and a glass of cold milkshake! Mango milkshake. Something I am always ready for. Why wouldn’t I be? It brings back memories of my childhood — fun and comforting memories.
Growing up in India, summer meant boxes of mangoes showing up in our house throughout the season. Not just one or two varieties, but several of them. Different sizes, tastes, and textures to relish, and we all had our own favorite.
It was the summer fruit to indulge in — messy but syrupy sweet and wonderfully juicy. Most of all, it was fun to sit around the table; and enjoy this tropical fruit and celebrate the season.
And with such abundance pouring in, we were treated with mango ice cream, mango custard, mango salad, and not to forget mango milkshake, the simplest of all for warm summer days. Simple because it can be put together in no time.
Its creamy texture and sunshine yellow color always lifts my spirits. Simply said, it’s a happy reminder of my childhood. Little moments that enable us to travel miles away!
I have accented the mango shake with cardamom in this recipe. Cardamom, as I call the soul of Indian desserts. Just a hint of it makes the recipe sing fragrant notes. A little goes a long way; otherwise it gets bitter. Like we say, “Too much of a good thing can be bad.”
I used honey as sweetener, but you can use sugar or agave to taste. The amount will also depend on the sweetness of the mango.
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We have yet to focus on the tragedy that the absence of hunger causes.–Amélie Nothomb, The Life of Hunger, 2006
L’absence de faim est un drame sur lequel nul ne s’est penché.–Amélie Nothomb, La biographie de la faim, 2006
Amélie Nothomb was born in Japan in 1967 to Belgian diplomats. She has had long periods of anorexia, which she swears to have conquered, and truly knows the feeling of hunger.
Her eccentric, complex personality, behavior and dress have made her somewhat of an icon on the French-language literature scene. She publishes one novel every fall in September, drinks champagne while she works, always wears a tall black hat similar to a witch’s hat, and only sleeps four hours a day.
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Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. 
