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Simon Says: Daily Food Quote, November 17, 2011

Published by Thursday, November 17, 2011 Permalink 0

by Simón de Swaan

XVIII .  He who plays host without giving his personal care to the repast is unworthy of having friends to invite to it.—Jean Anthelme Brillat-Savarin

Jean Anthelme Brillat-Savarin was a French lawyer and politician, and gained fame as an epicure and gastronome. His famous work, Physiologie du goût (Physiology of Taste), was published in December 1825. The full title is Physiologie du Goût, ou Méditations de Gastronomie Transcendante; ouvrage théorique, historique et à l’ordre du jour, dédié aux Gastronomes parisiens, par un Professeur, membre de plusieurs sociétés littéraires et savantes. The book has never been out of print since it first appeared, two months before Brillat-Savarin’s death. Its most notable English translation was done by food writer and critic M.F.K. Fisher, who remarked, “I hold myself blessed among translators.” Her translation was first published in 1949.

 

 

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Simon Says: Daily Food Quote, November 11, 2011

Published by Friday, November 11, 2011 Permalink 0

by Simón de Swaan

X. Men who stuff themselves and grow tipsy know neither how to eat nor how to drink.–Jean Anthelme Brillat-Savarin

Jean Anthelme Brillat-Savarin was a French lawyer and politician, and gained fame as an epicure and gastronome. His famous work, Physiologie du goût (Physiology of Taste), was published in December 1825. The full title is Physiologie du Goût, ou Méditations de Gastronomie Transcendante; ouvrage théorique, historique et à l’ordre du jour, dédié aux Gastronomes parisiens, par un Professeur, membre de plusieurs sociétés littéraires et savantes. The book has never been out of print since it first appeared, two months before Brillat-Savarin’s death. Its most notable English translation was done by food writer and critic M.F.K. Fisher, who remarked, “I hold myself blessed among translators.” Her translation was first published in 1949.

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Simon Says: Daily Food Quote, November 8, 2011

Published by Tuesday, November 8, 2011 Permalink 0

by Simón de Swaan

VIII. The table is the only place where man is never bored for the first hour.–Jean Anthelme Brillat-Savarin

Jean Anthelme Brillat-Savarin was a French lawyer and politician, and gained fame as an epicure and gastronome. His famous work, Physiologie du goût (Physiology of Taste), was published in December 1825. The full title is Physiologie du Goût, ou Méditations de Gastronomie Transcendante; ouvrage théorique, historique et à l’ordre du jour, dédié aux Gastronomes parisiens, par un Professeur, membre de plusieurs sociétés littéraires et savantes. The book has never been out of print since it first appeared, two months before Brillat-Savarin’s death. Its most notable English translation was done by food writer and critic M.F.K. Fisher, who remarked, “I hold myself blessed among translators.” Her translation was first published in 1949.

 

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Food News Daily: September 20, 2011

Published by Tuesday, September 20, 2011 Permalink 0

Mainstream Anglo Media and Press

A scotch eggstravaganza: A just-set egg in sausagemeat with a light and crisp crumb coating is a lovesome thing, The Guardian

Is Wall Street Driving World Hunger?, The Atlantic

Notes from my Slow Food Challenge dinner, by Joe Yonan, The Washington Post

Walmart’s Fresh Food Makeover: Can the retailer known for its poverty wages solve the problem of urban “food deserts”?, The Nation

The world’s most expensive whisky: Dalmore 62: A bottle of Dalmore 62 scotch whisky has been bought for a new world record of £125,000, The Guardian

Tomato Carpaccio (Mark Bittman), The New York Times

Work starts on York’s Chocolate Attraction (theme park), BBC

American History, Seen through a Shot Glass, NPR

Best of the Anglo Food and Travel Blogs and Sites

Closing the Productivity Gap for Women Farmers, Impatient Optimists

Ahoy Matey! International Talk Like a Pirate Day – September 19, The Rambling Epicure

 

 

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Simon Says: Daily Food Quote, September 20, 2011

Published by Tuesday, September 20, 2011 Permalink 0

by Simón de Swaan

Governing a great nation is much like cooking a small fish.–Laozi, c. 550 BC

Laozi was an Ancient Chinese mystic philosopher, best known as author of the Tao Te Ching. His association with the Tao Te Ching has led him to be traditionally considered the founder of Taoism. Taoist propriety and ethics emphasize the The Three Jewels of Tao Te Ching: compassion, moderation, and humility, while its thought generally focuses on nature, the relationship between humanity and the cosmos; health and longevity; and Wu Wei (action through inaction).

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Simon Says: Daily Food Quote, September 15, 2011

Published by Thursday, September 15, 2011 Permalink 0

by Simón de Swaan

When men drink, then they are rich and successful and win lawsuits and are happy and help their friends. Quickly, bring me a beaker of wine, so that I may wet my mind and say something clever.–Aristophanes, 424 BC

Aristophanes was a Greek comic writer and the son of Philippus. Most of his plays were political satires highlighting the troubles in Athens during that period. Many were performed at festivals, and were watched and voted for by the people. Unfortunately, out of the 40 plays he wrote, only 11 survive today.

 

 

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Food News Daily: September 14, 2011

Published by Wednesday, September 14, 2011 Permalink 0

Mainstream Anglo Media and Press

From Russia with lovage – Moscow leads gastro revolution, The Guardian

Restaurant gambles on fish cooked in 2000-year-old sea water, The Sydney Morning Herald

Tipping the Balance for Kitchen Scales, The New York Times

The Ten Commandments of restaurant behavior, redux, The Seattle Times

Spiced Apple Pudding Cake With Caramel Sauce, The Washington Post

Poor pub hygiene link to rise in gastric infections, The Independent

Best of the Anglo Food and Travel Blogs and Sites

Meals For Our Soldiers: Fuel, Feed or Fatten?, Civil Eats

Roasted Asparagus with Cherry Balsamic Glaze, 6 Bittersweets

October Unprocessed 2011, Eating Rules

6th Annual StarChefs.com International Chefs Congress, Star Chefs

Chocolate Crepes with Orange-&-Chocolate Sauce, Kitchen Daily

Google’s Zagat Acquisition: Yelp Help for Restaurants, All Business

Food Photography

Strawberries, Cook Republic

Una Video-introduzione al Food Styling, Foodografia

Alternative Press/Sites

Eating While Black: How I Navigate Watermelon, Fried Chicken, and Frozen Yogurt, GOOD

California Defied Own Scientists With Pesticide Approval, Mother Jones

Jonathan Stich, Restaurant Delivery Farmer: A Week In The Life (Food Informants), Huffington Post

World

Nestlé: 200 M$ pour une nouvelle usine en Indonésie, Soho Choc

Smoky Curacha Cakes, 80 Breakfasts

Poire pochée à la crème de caramel et ses croustillants au chocolat, 750 grammes

Homemade Granola, Baker Street

Braised eggplant with pork, Hanoi Street Food

 

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Simon Says: Daily Food Quote, September 14, 2011

Published by Wednesday, September 14, 2011 Permalink 0

by Simon de Swaan

He is not a greedy one who is concerned for his next day’s food.–Egyptian instructional papyrus, c .50

 

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Food News Daily: September 13, 2011

Published by Tuesday, September 13, 2011 Permalink 0

Mainstream Anglo Media and Press

Dinner with a side of yodeling, Chicago Tribune

The Next Big Thing: Peruvian Food, The Wall Street Journal

Lemon squares, New Zealand Herald

Nutrition app to ‘separate fat from fiction’, The Sydney Morning Herald

36 Hours in Bern, The New York Times

Antibiotics in Pork Draw More Scrutiny By Inspectors, The Wall Street Journal

Hunting for the great white grape, San Francisco Chronicle

Sous-vide cooking gives chefs an option (Thomas Keller), Los Angeles Times

How to Cook a Complete Indian Meal, Times of India

Food Photography

Cherry composition, Alessandro Guerani

Best of the Anglo Food and Travel Blogs and Sites

Blueberry Cupcakes with Cream Cheese Frosting, My Baking Addiction

The Best Mashed Potatoes: Really What Does that Mean?, Creative Culinary

Dan Barber, Renowned Chefs Draft Letter to Young Chefs (video), Eater

Bratwurst with jalapeño-peach mustard, Broke Ass Gourmet

TV Dinners: Grand or Gauche?, Leite’s Culinaria

Alternative Press/Sites

Cooking Survey Reveals That 28% Of Americans Can’t Cook, Huffington Post Food

Flawed Fruit: The Not-So-Rosy Reality of Industrial Tomato Farming in America, Mother Earth News

The New Dirty Dozen: 12 Foods to Eat Organic, The Daily Green

World

Comer en la Escuela, A Table

Little Chefs, Best Shellers, Printing Food and Human-Derived Gelatin: The new gastro generation, Food Meditations

Salada com queijos, Vovó que ensinou

 

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Food News Daily: September 12, 2011

Published by Monday, September 12, 2011 Permalink 0

Mainstream Anglo Media and Press

McDonald’s puts calories on the menu – but is anyone counting?, The Independent

Confessions Of A Sriracha Fanatic, NPR

The Role of a Chef: Educating Clients Through Taste Bud, The Atlantic Life

Earl Grey sorbet, The Independent

Taste the spirit of Wellington (spirits), (South African) Times

Hallucinogenic foods, The Guardian

In Defense of Italian Food: Regional, Diverse, and Refined, The Atlantic

A Proper Chef’s Knife, The Wall Street Journal

Call for ban on TV junk food ads before 9pm, The Independent

A taste of modern Indian cuisine, The Times of India

How to Remember the Wines you Drink, The Wall Street Journal

The Melting Pot Just Got a Whole Lot Richer (foreign restaurants arriving in New York), The New York Times

Food Photography

Food Art: Lavender Pistachio Cookies, food photography by Meeta Khurana Wolff, What’s For Lunch Honey

Best of the Anglo Food and Travel Blogs and Sites

A tour through the stalls of Quito’s central market offers an introduction to Ecuadorean food, Zester Daily

American Wasteland by Jonathon Bloom (a book review), Leslie Loves Veggies

Persian Chicken and Rice with Sour Cherries, Food and Wine

Learning to love durian: why the world’s stinkiest fruit is better than wine, cheese or chocolate, Gadling

American Wasteland: How America Throws Away Nearly Half of its Food, Culinate

Salt Mining: The What, How, and Why Salt is Awesome, Serious Eats

Alternative Press/Sites

Ruth Reichl discusses food artisans, the romantic notion of chefs today, and why there’s so much food media, Inside Scoop San Francisco

Honoring the Hands That Prepare Our Food, Huffington Post

Watch Your Mouth: When to Taste—or Toss—Your Leftovers, GOOD

World

Wonderfully seasonal: Watermelon and Fennel Salad, Jenn Cuisine

Raw tomato sauce, Rosa’s Yummy Yums

Gros tortellini escargot, roquette, rillaud, sauce bleu de chèvre, Le sot l’y laisse

Honey and cinnamon ice cream, Wonderfoodland

Piquillos rellenos de Ensalada, Recetas de Cocina

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