Jeong Kwan, the Philosopher Chef - The most exquisite food in the world, say many celebrated chefs, is being made not in Copenhagen or New York, but in a remote temple complex south of Seoul by a 59-year-old Buddhist nun.
Kwan believes that the ultimate cooking — the cooking that is best for our bodies and most delicious on our palates — comes from this intimate connection with fruits and vegetables, herbs and beans, mushrooms and grains. In her mind, there should be no distance between a cook and her ingredients. ‘‘That is how I make the best use of a cucumber,’’ she explains through a translator. ‘‘Cucumber becomes me. I become cucumber. Because I grow them personally, and I have poured in my energy.’’ She sees rain and sunshine, soil and seeds, as her brigade de cuisine. She sums it up with a statement that is as radically simple as it is endlessly complex: ‘‘Let nature take care of it.’’
What Do the Most Innovative Chefs Keep in Their Fridges? A new book gives a peek inside the home refrigerators—and minds—of some of Europe's top culinarians.
Box Wines Boom! - Melissa Devons, VP of wine buying at Total Wine & More, the closest thing to a national wine retailer, explains that: “The box wine market has become very segmented over the past couple of years. There are now two distinct areas of products – value box wine and premium box wine. Overall the value box wine category is stagnant to declining but the premium box wine category has seen great growth over the past few years and continues to grow.”
English wine pioneers rush to start UK vineyards - HMRC received 65 applications to start a vineyard last year, double the number of two years ago, as British craft beer revolution spreads to wine
Accounting for Taste - How packaging can make food more flavorful.
Comfort Food: Nostalgia in a Bowl - ... comfort food is all about nostalgia—memories of a parent at the stove, family gatherings around the table, even a dish you hated as a kid but inexplicably long for once you’re old enough to have a kitchen of your own
French food 'critic' fined €7,500 for fake review - A person who left a negative review of a Michelin starred restaurant has been fined €7,500 after it emerged the restaurant hadn't even opened. "Very over-rated, it was all show, there was very little on the plate, and the only thing that was well loaded was the bill." It's a harsh review for any restaurant, let alone for the Michelin starred Loiseau Des Ducs in Dijon, central France. But that's exactly what was posted on Pages Jeunes, a business directory site in France which also features TripAdvisor-style reviews. Fake reviews are often hard to spot but in this case it was made easy due to the fact that online criticism was left five days before the restaurant had officially opened for the season, revealed local newspaper Bien Public.
Ancient winery discovered in central Israel region during storm
Consultations on free range eggs information standard – extension for written submissions - Minister for Small Business and Assistant Treasurer the Hon Kelly O’Dwyer MP today announced an extension period for written submissions in response to the egg labelling consultation paper.
Australia, we need to talk about the way we speak - Let's get things straight about the origins of the Australian accent. Aussie-speak developed in the early days of colonial settlement from a cocktail of English, Irish, Aboriginal and German – before another mystery influence was slipped into the mix.
The Australian alphabet cocktail was spiked by alcohol. Our forefathers regularly got drunk together and through their frequent interactions unknowingly added an alcoholic slur to our national speech patterns. For the past two centuries, from generation to generation, drunken Aussie-speak continues to be taught by sober parents to their children.
