Food News Daily: October 20, 2011

Published by Thursday, October 20, 2011 Permalink 0

Mainstream Anglo Media and Press

The world’s first vegan strip club: Will topless dancers really be able to teach customers at Casa Diablo to shun meat?, The Guardian

Shared Meals, Shared Knowledge, The New York Times

Angela Hartnett’s wood pigeon salad recipe, The Guardian

Energy Shots: The Next Big Thing in Marketing Caffeine to Children (Marion Nestle), The Atlantic

Prevent Alzheimer’s, Cancer: The Positive Effects of Drinking Coffee, The Guardian

How to make dandelion and burdock beer – dig for victory and a very British root beer, The Guardian

Best of the Anglo Food and Travel Blogs

The Pawpaw: Foraging For America’s Forgotten Fruit, NPR

Pinch Me – A Culinary Dream Tour of Germany, Doc Sconz

The Danish food revolution: How the Danes went local, sustainable, and DIY, Culinate

Baked Sweet Potato Fries, She Wears Many Hats

Cheese flavour map charts cheddar/blue/regional/goats cheeses by how nutty/earthy/tangy/savoury, British Cheese Board

Alternative Press/Sites

Feeding frenzy: Who’s behind the unsavory food stamp parodies, grist

Kraft recalls Velveeta mac and cheese, may contain wire bristles, Digital Journal

Book Review: “25 Years of Recipes from ‘The Art of Eating.” (Julia Child called the founder, Ed Behr, a cultist!), Zester Daily

Shrimp Po’ Boys with a Spicy-Sweet Remoulade, Feast on the Cheap


Gandhi Tour developed in India, Time

Grilled Halloumi and Turkish Fig salad with Persian Pomegranate, Shiyam Sundar

« Bio-logique » : Sur la logique de production et de consommation du « bio » aujourd’hui en France, exploratrice de saveurs

NO-GO zones for coal seam gas projects should be set up to protect high food-production areas, Victorian farmers say (Australia), Weekly Times Now/Slow Food Melbourne


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French Food Quote: Daily Food Quote, August 16, 2011

Published by Tuesday, August 16, 2011 Permalink 0

by Jonell Galloway

Noncooks think it’s silly to invest two hours’ work in two minutes’ enjoyment; but if cooking is evanescent, so is the ballet.–Julia Child

Julia Child, (1912 – 2004), American cookbook writer, TV personality and tremendous contributor to the food world, introduced Americans to the techniques of French cooking with her classic book, Mastering the Art of French Cooking, Volumes I and II.

Julia Child brought French food to post-war America. When her husband Paul was posted to Paris, she studied at L’Ecole du Cordon Bleu, and went on to form her own cooking school with fellow students Simone Beck and Louisette Bertholle. The threesome went on to write the 2-volume classic Mastering the Art of French Cooking, which covered all the basic techniques and dishes of classic French cuisine.

Julia Child, Miami Book Fair International, 1989

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