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Switzerland: Raphael of Fribourg making Fribourg-style Swiss fondue using cheese he makes
Fribourg-style Swiss fondue is referred to as moitié-moitié. Unlike fondues from other regions, it is made with a hard, cooked cheese native to Fribourg, known as Vacherin Fribourgeois (not to be confused with Vacherin or Mont d’Or). The recipe calls for half Vacherin Fribourgeois and half Swiss Gruyère.
In this photo, Raphael is making fondue using the handmade cheeses he makes himself, at the Slow Food Switzerland stand at the Salone del Gusto in Turin, Italy last week. The visitors ran to his stand every time he put a new pot of fondue out. Obviously, it was very good!
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What we’re reading: food sculptures, hugging carrots, revolting cakes, Salone del Gusto 2012, 100 best American cakes
Opening of Salon du Chocolat 2012 chocolate show in Paris
Take a look at this lovely chocolate dress fashion parade to celebrating the opening of the show.
Click here to see entire show. Which dress is your favorite?
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Food Art: Kumquat Tian, food photography by Meeta Khurana Wolff
Meeta K. Wolff is a freelance food photographer, stylist and writer, currently living in the culturally rich city of Weimar in Germany with her German husband and their 8-year-old son, where she enjoys preparing multicultural, home-cooked meals using fresh organic ingredients. When she is not styling, photographing or writing about food, Meeta loves to travel the world, exploring new cultures and capturing it all on camera. The unique mood that Meeta creates in her food photography is also found in her travel, still life and landscape photography.
Born in India, Meeta was brought up in and went on to train in some of the world’s finest hotels, where food was always an important part of her life. Her love for food photography stems from her passion for food itself, and she combines her two greatest enthusiasms on her multifaceted, award-winning blog, What’s For Lunch, Honey? The recipes she develops and creates are documented by her powerful, yet refreshing, food photography and styling.
See more food photo compositions at Meeta K. Wolff.
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Simple Sustenance: Pumpkins, When the Beauty is in the Imperfections, a photo essay by Renu Chhabra
by Renu Chhabra
The harvest moon hangs round and high
It dodges clouds high in the sky,
The stars wink down their love and mirth
The Autumn season is giving birth.
Oh, it must be October
The leaves of red bright gold and brown,
To Mother Earth come tumbling down,
The breezy nights the ghostly sights,
The eerie spooky far off sounds
Are signs that it’s October.
The pumpkins yellow, big and round
Are carried by costumed clumsy clowns
It’s Halloween – let’s celebrate.
– Pearl N. Sorrels, It Must be October
Color and rusticity are the characters of autumn
Warm tones and rustic gifts from nature fill our hearts with a sense of wholeness. It’s a feeling that reminds us of our connection with the earth and our humble existence.
Orange, yellow, red, and amber are the colors of fall, visible in landscapes and farms alike. Pumpkins, gourds, and squashes add soul to this season. Greeting us on the front porch or displayed inside the house, they adorn our spaces with fall bounty; they are festive and inviting. They bring with them a certain positive energy.
And what’s fall without pumpkin pie, pumpkin bread, and pumpkin soup? It’s the pumpkin heaven that embraces us, at home or anywhere else. We all want to savor the season’s bounty to its fullest.
I am intrigued as much by the great pumpkin’s beauty as by its imperfections. Some of the very deformed ones are the most intriguing of all. But who said nature is perfect? Nature is beautiful, yet free-spirited when we see it in its natural and organic form. And we see its beauty in these colorful gourds that exude their individual characteristics in their own special ways.
They have different colors, shapes, sizes, and personalities. Yet they are beautiful and unique, despite their imperfections. They all bring something special to our tables in terms of taste, texture, and quality.
Just like us, human beings.
What do you think?
Celebrate the season!
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What we’re reading: Prerna Singh food photography, best new hotels 2012, lemon garlic ginger carrots, etc.
What we’re reading: healthy food, happy cows; history of chocolate chip cookies; Russian organic food, etc.
What we’re reading: healthy food, happy cows; history of chocolate chip cookies; Russian organic food, etc.
Click here to keep up with the latest in world food and wine news.
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