Poppy seasoning scandals expose malpractice - A string of restaurants discovered using poppy capsules for seasoning have exposed a shocking practice in China’s food industry. On Wednesday, authorities busted a noodle restaurant for adding the potentially-addictive poppy capsule into mutton noodles in Yulin City, northwest China’s Shaanxi Province, according to the local Huashang Newspaper. The latest case comes just one week after 35 restaurants and snack bars nationwide were investigated for adding poppy capsules or other illegal ingredients to food. ... It has been an “open secret” in the Chinese food industry that poppy-derived powder is used as a “secret ingredient” at some small restaurants in dishes or hotpots to improve the taste and lure customers to come back for more. China bans the use of the poppy capsules in food because long-term consumption of poppy capsules can lead to addiction.
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Clockwise from top left: French copper pate mold circa 1870, potato steamer c. 1950, poacher for turbot fish c. 1960, Earthenware tripiere pot c. 1920, terracotta toupin for simmering stews and soups from c. 1940.Courtesy of The Culinary Institute of America |
The Curious Cookware Of A Williams-Sonoma Founder Lands In A Museum - When Chuck Williams, the founder of Williams-Sonoma, died in December at the age of 100, he left behind a vast collection of culinary artifacts. It included everything from a copper pig mold (for serving suckling pig), terrines adorned with rabbit heads and pastry equipment from the early 1900s. Some of the items filled his San Francisco residence. Others were in storage. Now, Williams' estate has gifted the nearly 4,000 piece collection to the Culinary Institute of America. Many of the pieces will be permanently displayed at a new culinary arts museum named in Williams' honor in Napa Valley, Calif.
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| llustrated recipes for lomo saltado, a Peruvian beef and potato stir fry, that is typical in coastal Ecuador and northern Peru.
'Mi Comida Latina': A Hand-Drawn Guide To Latin Cuisines - Flip through the pages of Mi Comida Latina and you may quickly fall under its spell. The pages of this cookbook beckon with vibrant watercolor illustrations and recipes written in the kind of delicate hand lettering that make us mourn penmanship as a dying art. The end result combines the charm of a children's book, the promise of a tasty meal and the intimacy of a journal.
Can ‘Frankengrapes’ save California wine? - The drought gets a lot of attention, but there’s a greater threat looming over California’s grapevines. Pierce’s Disease, caused by a single bacterium that’s carried by insects called sharpshooters, essentially forces a vine to desiccate itself by blocking its water-conducting tissue. Few diseases can kill a grapevine so swiftly.
La Tour d’Argent, Paris Dining Temple, to Auction Furnishings and More - La Tour d’Argent, a Parisian shrine to the art of fine dining that traces its roots to the 16th century, is selling off tableware, furnishings and cooking implements as it seeks to reinvent itself for the 21st century. |
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