The Telegraph
James Le Fanu speculates about the health benefits of a non-British diet.
Read more...
Tuesday, January 31, 2006
Cooks turn over new leaf with herbs
The Telegraph
By David Derbyshire, Consumer Affairs Editor
There was a time when the height of British culinary sophistication was a spoonful of mustard, a dash of Worcester sauce or a pinch of dusty "dried mixed herbs".
But now Britain is shedding its reputation for unadventurous flavouring and is in the middle of a herb revolution.
Read more...
By David Derbyshire, Consumer Affairs Editor
There was a time when the height of British culinary sophistication was a spoonful of mustard, a dash of Worcester sauce or a pinch of dusty "dried mixed herbs".
But now Britain is shedding its reputation for unadventurous flavouring and is in the middle of a herb revolution.
Read more...
Tables turned as health inspectors tell Ramsay: 'Clean that freezer now'
The Independent
By Martin Hickman, Consumer Affairs Correspondent
"... you might think that when local authority health inspectors called at Ramsay's kitchens they would have found them spotless. But you'd be wrong. Their inspections, obtained by The Independent under the Freedom of Information Act, are likely to embarrass the celebrity star of Ramsay's Kitchen Nightmares as well as some of London's other leading restaurateurs, whose reports have also been seen."
Read more...
By Martin Hickman, Consumer Affairs Correspondent
"... you might think that when local authority health inspectors called at Ramsay's kitchens they would have found them spotless. But you'd be wrong. Their inspections, obtained by The Independent under the Freedom of Information Act, are likely to embarrass the celebrity star of Ramsay's Kitchen Nightmares as well as some of London's other leading restaurateurs, whose reports have also been seen."
Read more...
The war of the chocolate orange
The Guardian
By Lucy Mangan
To many of us, it is more beautiful than Helen's visage, but it still comes as a shock to learn that Terry's Chocolate Orange has sparked a war. Admittedly, it's between foodies and non-foodies and therefore more likely to end in thrusts with a bread stick than in an epic bloodbath, but it's an unexpected clash all the same.
Read more...
By Lucy Mangan
To many of us, it is more beautiful than Helen's visage, but it still comes as a shock to learn that Terry's Chocolate Orange has sparked a war. Admittedly, it's between foodies and non-foodies and therefore more likely to end in thrusts with a bread stick than in an epic bloodbath, but it's an unexpected clash all the same.
Read more...
Monday, January 30, 2006
Food giants accused of underhand tactics to target child customers
The Independent, Home
Martin Hickman, Consumer Affairs Correspondent
"Food companies have hijacked new technology such as the internet and text messaging to promote sugary and fatty food to children, a report on junk food's "marketing tricks" claims today.
An investigation by the consumers' association Which? found sophisticated use of mobile phones and computers were among 40 "underhand" ways of advertising unhealthy snacks and meals to children."
Read more...
Martin Hickman, Consumer Affairs Correspondent
"Food companies have hijacked new technology such as the internet and text messaging to promote sugary and fatty food to children, a report on junk food's "marketing tricks" claims today.
An investigation by the consumers' association Which? found sophisticated use of mobile phones and computers were among 40 "underhand" ways of advertising unhealthy snacks and meals to children."
Read more...
Are additives in dried fruit bad for you?
The Times, times2
By Jane Clarke
In an effort to eat more healthily I’ve made up my own snack mix of pumpkin and sunflower seeds, whole almonds, dried apricots and cranberries. But I’ve noticed that most dried fruit seem to contain hydrogenated vegetable oil and/or sulphur dioxide, both of which sound like something I should be avoiding. In the end I found some that had the oil but not the sulphur dioxide, nor any Es, and I’ve mixed this fruit sparingly. Dried fruit is always recommended as a snack, but should I be worried about the additives?
Read more…
By Jane Clarke
In an effort to eat more healthily I’ve made up my own snack mix of pumpkin and sunflower seeds, whole almonds, dried apricots and cranberries. But I’ve noticed that most dried fruit seem to contain hydrogenated vegetable oil and/or sulphur dioxide, both of which sound like something I should be avoiding. In the end I found some that had the oil but not the sulphur dioxide, nor any Es, and I’ve mixed this fruit sparingly. Dried fruit is always recommended as a snack, but should I be worried about the additives?
Read more…
And another thing...
The Times, times2
SpongeBob says you must eat your greens
Parents know that if you slap a cartoon character on a box of choco-doughnutgolden-honey-Os, or any brand of breakfast sugar “with added vitamins”, children will pester for that particular box of sweeties disguised as cereal.
Some well-meaning creatives have now turned the idea on its head, using cartoon characters to promote fruit and vegetables. There is, after all, a precedent — US spinach growers said that Popeye’s antics increased sales by 33 per cent (although who’s to say that children actually ate the stuff?)
Read more…
SpongeBob says you must eat your greens
Parents know that if you slap a cartoon character on a box of choco-doughnutgolden-honey-Os, or any brand of breakfast sugar “with added vitamins”, children will pester for that particular box of sweeties disguised as cereal.
Some well-meaning creatives have now turned the idea on its head, using cartoon characters to promote fruit and vegetables. There is, after all, a precedent — US spinach growers said that Popeye’s antics increased sales by 33 per cent (although who’s to say that children actually ate the stuff?)
Read more…
Migration bill could be threat to curry houses
The Guardian
By Alan Travis, home affairs editor
Hundreds of curry houses and Chinese takeaway restaurants will be forced to close if ministers press ahead with their new migration policy, which closes the door to low-skilled workers from outside Europe, community leaders have warned.
The government's immigration bill, now going through parliament, introduces a points-based system that will bar low-skilled workers from outside the EU from settling in this country and restrict the appeal rights of those refused visas.
Read more…
By Alan Travis, home affairs editor
Hundreds of curry houses and Chinese takeaway restaurants will be forced to close if ministers press ahead with their new migration policy, which closes the door to low-skilled workers from outside Europe, community leaders have warned.
The government's immigration bill, now going through parliament, introduces a points-based system that will bar low-skilled workers from outside the EU from settling in this country and restrict the appeal rights of those refused visas.
Read more…
Sunday, January 29, 2006
Skye Gyngell - our new star chef
The Independent
By Terry Durack
She's the award-winning Australian cook the whole food world is talking about. And as of this week, Skye Gyngell's unique recipes will be appearing [in the Independent] fortnightly.
Read more..
By Terry Durack
She's the award-winning Australian cook the whole food world is talking about. And as of this week, Skye Gyngell's unique recipes will be appearing [in the Independent] fortnightly.
Read more..
Top crisp maker crunches fat levels
The Sunday Times
By Mark Kleinman and Jon Ungoed-Thomas
WALKERS, the manufacturer of Britain’s bestselling crisps, is to cut saturated fats in its products by more than 70% amid rising concerns about the health risks from snack foods high in salt and fat.
PepsiCo UK, owner of Walkers, says the reformulation is the biggest relaunch of the brand in its 58-year history. A £20m campaign to promote the new crisps will be headed by Gary Lineker, the former England footballer who is now a BBC sports presenter.
Read more…
By Mark Kleinman and Jon Ungoed-Thomas
WALKERS, the manufacturer of Britain’s bestselling crisps, is to cut saturated fats in its products by more than 70% amid rising concerns about the health risks from snack foods high in salt and fat.
PepsiCo UK, owner of Walkers, says the reformulation is the biggest relaunch of the brand in its 58-year history. A £20m campaign to promote the new crisps will be headed by Gary Lineker, the former England footballer who is now a BBC sports presenter.
Read more…
Peace, love and profit - meet the world's richest organic grocer
The Observer
He made millions from selling organic food to well-heeled Americans. Now hippie entrepreneur John Mackey plans to bring his meat, veg and laid-back style to Britain's upmarket high streets. John Arlidge meets the founder of Whole Foods
Read more…
He made millions from selling organic food to well-heeled Americans. Now hippie entrepreneur John Mackey plans to bring his meat, veg and laid-back style to Britain's upmarket high streets. John Arlidge meets the founder of Whole Foods
Read more…
Saturday, January 28, 2006
Eat it now: Roast artichokes
The Guardian
By Nikki Duffy
Artichokes are a wonderful, deeply flavoured vegetable - or thistle flower, if you want to be accurate - but they are time-consuming to prepare. There's nothing wrong with that in itself but, in this country, it's also not always easy to find good fresh artichokes. Nevertheless, a person can get addicted to their unique, savoury flavour, further enhanced by caramelisation through roasting. I always have a jar of roast artichokes in the fridge: they are delicious, good for you and useful.
Read more...
By Nikki Duffy
Artichokes are a wonderful, deeply flavoured vegetable - or thistle flower, if you want to be accurate - but they are time-consuming to prepare. There's nothing wrong with that in itself but, in this country, it's also not always easy to find good fresh artichokes. Nevertheless, a person can get addicted to their unique, savoury flavour, further enhanced by caramelisation through roasting. I always have a jar of roast artichokes in the fridge: they are delicious, good for you and useful.
Read more...
Greece: Wining and dining
The Telegraph
There's more to Greek cuisine than moussaka, says Andrew Purvis, while Robert Joseph highlights the new wave of excellent local wines.
Read more...
There's more to Greek cuisine than moussaka, says Andrew Purvis, while Robert Joseph highlights the new wave of excellent local wines.
Read more...
Food Detective: Cream
The Times, Food&Drink
By Sheila Keating
The old-fashioned way of making cream was to leave milk in a bowl so that the fat, or cream, collected at the top and could be skimmed off. Today’s mass-produced creams are typically made using milk from different farms, which is then transported to centralised dairies where it is separated by massive centrifuges. It is pasteurised and mostly homogenised to a uniform thickness by being forced at high pressure through a small aperture to form tiny globules which are too small to float, and so are held in suspension.
Read more…
By Sheila Keating
The old-fashioned way of making cream was to leave milk in a bowl so that the fat, or cream, collected at the top and could be skimmed off. Today’s mass-produced creams are typically made using milk from different farms, which is then transported to centralised dairies where it is separated by massive centrifuges. It is pasteurised and mostly homogenised to a uniform thickness by being forced at high pressure through a small aperture to form tiny globules which are too small to float, and so are held in suspension.
Read more…
Learning to think small
The Times, Body&Soul
By Rosie Millard
Can you teach a mum who’s never seen raw garlic to cook healthy food for kids in just two hours?
There were six of us in the kitchen: five mums and a nanny. Between us, we had a total of 15 small children; 15 rapidly growing bodies, needing regular instalments of freshly cooked, nutritious food. Were they getting it? Er, sometimes.
Read more…
By Rosie Millard
Can you teach a mum who’s never seen raw garlic to cook healthy food for kids in just two hours?
There were six of us in the kitchen: five mums and a nanny. Between us, we had a total of 15 small children; 15 rapidly growing bodies, needing regular instalments of freshly cooked, nutritious food. Were they getting it? Er, sometimes.
Read more…
Why taste for dogs is changing in China
The Times
From Jane Macartney in Beijing
MY CHOPSTICKS hovered over the cold starter. It looked appetising if highly spiced. Sliced dark meat, perhaps a touch fatty, marinated in ginger, garlic and Sichuan pepper.
The dish was dog — signature cuisine of the Sour Fish Soup Household restaurant in one of Beijing’s fashionable developments. With tomorrow marking the start of the Year of the Dog, the 11th animal in the Chinese twelve-year Chinese zodiac cycle, it seemed a perfect moment to try to understand the paradox of the Chinese relationship with dogs.
Read more…
From Jane Macartney in Beijing
MY CHOPSTICKS hovered over the cold starter. It looked appetising if highly spiced. Sliced dark meat, perhaps a touch fatty, marinated in ginger, garlic and Sichuan pepper.
The dish was dog — signature cuisine of the Sour Fish Soup Household restaurant in one of Beijing’s fashionable developments. With tomorrow marking the start of the Year of the Dog, the 11th animal in the Chinese twelve-year Chinese zodiac cycle, it seemed a perfect moment to try to understand the paradox of the Chinese relationship with dogs.
Read more…
Friday, January 27, 2006
Are you a risky drinker?
The Independent
So you like a glass or two - sometimes a few too many. You could be on the brink of an alcohol problem. But changing your habits can be easier than it sounds, says Hugh Wilson.
Read more…
So you like a glass or two - sometimes a few too many. You could be on the brink of an alcohol problem. But changing your habits can be easier than it sounds, says Hugh Wilson.
Read more…
Wednesday, January 25, 2006
Greek salad and Turkish delight
The Times Magazine
By James Collard
A week-long cruise around the Anatolian coast with Real Greek culinary instruction was a foodie’s dream come true
"Is that Greece or Turkey?," we would wonder, as The Borina sailed along the Anatolian coast. Above us, blue sky; around us, the deeper blue of the Aegean and rocky chunks of sun-baked land dusted with little patches of green, olive trees perhaps, or gorse.
Read more…
By James Collard
A week-long cruise around the Anatolian coast with Real Greek culinary instruction was a foodie’s dream come true
"Is that Greece or Turkey?," we would wonder, as The Borina sailed along the Anatolian coast. Above us, blue sky; around us, the deeper blue of the Aegean and rocky chunks of sun-baked land dusted with little patches of green, olive trees perhaps, or gorse.
Read more…
New Forest skirmish over the chanterelle picker
The Telegraph
By Stewart Payne
A specialist in wild mushrooms took the Government to court yesterday to defend her right to pick them in an ancient forest
Read more…
By Stewart Payne
A specialist in wild mushrooms took the Government to court yesterday to defend her right to pick them in an ancient forest
Read more…
Tuesday, January 24, 2006
Classic cases of food and drink
The Times, Student Law
Legal study requires good sustenance. If you spend your student shopping budget wisely, you will be well nourished and properly set to study cases such as these, GARY SLAPPER writes.
Read more…
Legal study requires good sustenance. If you spend your student shopping budget wisely, you will be well nourished and properly set to study cases such as these, GARY SLAPPER writes.
Read more…
Spotlight on lunchboxes
The Times
INTERVENTION is a serious business, usually deployed in an emergency rather than at mealtimes.
But the School Lunchbox Intervention Project is serious about making packed lunches healthier. The Food Standards agency is considering funding the Barnardo’s initiative, reports Third Sector (Jan 18), which will evaluate the nutritional contents of packed lunches before and after Barnardo’s staff give parents advice on healthy eating, “pester power” and food refusals.
A pilot at up to 20 schools will be aimed at parents of nine and ten-year-olds, with low income areas and ethnic minority groups targeted.
Read more…
INTERVENTION is a serious business, usually deployed in an emergency rather than at mealtimes.
But the School Lunchbox Intervention Project is serious about making packed lunches healthier. The Food Standards agency is considering funding the Barnardo’s initiative, reports Third Sector (Jan 18), which will evaluate the nutritional contents of packed lunches before and after Barnardo’s staff give parents advice on healthy eating, “pester power” and food refusals.
A pilot at up to 20 schools will be aimed at parents of nine and ten-year-olds, with low income areas and ethnic minority groups targeted.
Read more…
Lemon aid
The Times, times2
By Bridget Harrison
A detox diet invented 60 years ago has a new generation of fans. But is it safe to live on lemon juice, maple syrup and water?
Read more…
By Bridget Harrison
A detox diet invented 60 years ago has a new generation of fans. But is it safe to live on lemon juice, maple syrup and water?
Read more…
Haggis hankering hampered
The Guardian
By Donald MacLeod
Scotland's national dish has been ranked alongside chicken nuggets and turkey twizzlers in the government's fight against childhood obesity, in guidelines published this week.
Praised by the poet Robert Burns as the "great chieftain o the puddin'-race", haggis has fallen foul of nutritionists, who say its "honest, sonsie face" hides a high fat and salt content unsuitable for small Scots. Haggis producers are outraged, insisting that its natural ingredients, such as lamb's liver and heart, onions and oatmeal, put it in a different category from mere burgers.
Read more…
By Donald MacLeod
Scotland's national dish has been ranked alongside chicken nuggets and turkey twizzlers in the government's fight against childhood obesity, in guidelines published this week.
Praised by the poet Robert Burns as the "great chieftain o the puddin'-race", haggis has fallen foul of nutritionists, who say its "honest, sonsie face" hides a high fat and salt content unsuitable for small Scots. Haggis producers are outraged, insisting that its natural ingredients, such as lamb's liver and heart, onions and oatmeal, put it in a different category from mere burgers.
Read more…
Monday, January 23, 2006
Vive les rosbifs! And the Stilton and the scones...
The Times, s2
By Adam Preston
British cuisine? It's not an oxymoron in Paris
Mention English food at a Parisian dinner party and you suffer several rounds of knockabout humour in which the words “bread-and-butter pudding” constitute a fully formed gag. England’s growing reputation for culinary excellence is taking time to sink in across the Channel and it would take a brave soul to try to sell English food to the French.
Read more…
By Adam Preston
British cuisine? It's not an oxymoron in Paris
Mention English food at a Parisian dinner party and you suffer several rounds of knockabout humour in which the words “bread-and-butter pudding” constitute a fully formed gag. England’s growing reputation for culinary excellence is taking time to sink in across the Channel and it would take a brave soul to try to sell English food to the French.
Read more…
Sunday, January 22, 2006
BBC serves up Queen as prize in chef contest
The Sunday Times - Scotland
By Marc Horne
SOME of Britain’s top chefs are to compete in a television talent show with the winner getting to cook the Queen’s 80th-birthday dinner.
Read more...
By Marc Horne
SOME of Britain’s top chefs are to compete in a television talent show with the winner getting to cook the Queen’s 80th-birthday dinner.
Read more...
High cost of cooking with a pinch of salt
The Sunday Times - Scotland
Top chef Nick Nairn believes that lowering our daily intake of salt is as important for our health as stopping smoking, so he’s calling for government action to make it happen, writes Gillian Bowditch.
Read more...
Top chef Nick Nairn believes that lowering our daily intake of salt is as important for our health as stopping smoking, so he’s calling for government action to make it happen, writes Gillian Bowditch.
Read more...
You were right, mother
The Sunday Times
Opinion by India Knight
One of the abiding memories of my childhood is of my mother banging on about the evils of processed foods, E numbers, additives, apples sprayed with chemicals, white plastic bread, intensively farmed meat and so on. This was roughly 30 years ago, and it used to drive me mad.
Read more…
Opinion by India Knight
One of the abiding memories of my childhood is of my mother banging on about the evils of processed foods, E numbers, additives, apples sprayed with chemicals, white plastic bread, intensively farmed meat and so on. This was roughly 30 years ago, and it used to drive me mad.
Read more…
Retailers feast on Britain’s foodie fad
The Sunday Times
Sainsbury and M&S are leading the drive to cash in on interest in better quality food. Report by Richard Fletcher
IN the coming weeks almost every member of staff at J Sainsbury will receive a pack containing tuna, coriander, chilli and soy sauce.
Chief executive Justin King hopes that the goodie bag will encourage his staff to try Jamie Oliver’s marinated tuna, a recipe that is part of a Sainsbury advertising campaign to encourage us all to “try something new today”.
Read more…
Sainsbury and M&S are leading the drive to cash in on interest in better quality food. Report by Richard Fletcher
IN the coming weeks almost every member of staff at J Sainsbury will receive a pack containing tuna, coriander, chilli and soy sauce.
Chief executive Justin King hopes that the goodie bag will encourage his staff to try Jamie Oliver’s marinated tuna, a recipe that is part of a Sainsbury advertising campaign to encourage us all to “try something new today”.
Read more…
Saturday, January 21, 2006
Eat it now: Radicchio
The Guardian
By Nikki Duffy
Sometimes, a little bitterness is very welcome, especially alongside the rich, creamy foods of winter - and no more so than when it comes in the form of a beautiful, crisp leaf.
Radicchio, a type of red chicory, is a stunning vegetable, its robust, creased leaves striated with deep crimson and pure white. Its season is winter - it needs cold weather to bring out its deep red hue.
Read more...
By Nikki Duffy
Sometimes, a little bitterness is very welcome, especially alongside the rich, creamy foods of winter - and no more so than when it comes in the form of a beautiful, crisp leaf.
Radicchio, a type of red chicory, is a stunning vegetable, its robust, creased leaves striated with deep crimson and pure white. Its season is winter - it needs cold weather to bring out its deep red hue.
Read more...
Food detective: Spice of life
The Times, Food&Drink
By Sheila Keating
A spice is a spice, is a spice… well, not necessarily. Various factors can contribute to whether or not a particular spice imparts the full flavour hit. “Even with commonplace seasonings such as peppercorns or coriander seeds, the provenance is important because every spice has different grades, depending on the way it has been grown and the essential oils it contains,” says Mark Steene, who founded specialist spice company Seasoned Pioneers after returning from his world travels with a backpack full of spicy treasures.
Read more…
By Sheila Keating
A spice is a spice, is a spice… well, not necessarily. Various factors can contribute to whether or not a particular spice imparts the full flavour hit. “Even with commonplace seasonings such as peppercorns or coriander seeds, the provenance is important because every spice has different grades, depending on the way it has been grown and the essential oils it contains,” says Mark Steene, who founded specialist spice company Seasoned Pioneers after returning from his world travels with a backpack full of spicy treasures.
Read more…
For goodness sake, embrace the turnip
The Times, Body&Soul
A diet of health scares about meat has made veg the main attraction at top restaurants, discovers Fiona Sims.
Read more…
A diet of health scares about meat has made veg the main attraction at top restaurants, discovers Fiona Sims.
Read more…
Just say no to morning muffins
The Times, Body&Soul
Greed or hunger? Knowing which was which has made Sarah Vine slimmer, trimmer — and happier.
Read more…
Greed or hunger? Knowing which was which has made Sarah Vine slimmer, trimmer — and happier.
Read more…
Balti heaven
The Telegraph
Birmingham's gift to gastronomy is the Balti. Max Davidson would not have missed its birthplace for the world.
Read more...
Birmingham's gift to gastronomy is the Balti. Max Davidson would not have missed its birthplace for the world.
Read more...
Friday, January 20, 2006
Fairlie cooks up second Michelin star
The Scotsman, News
By Emma Cowing
"HE'S battled a brain tumour and risked the scorn of Jacques Chirac, but Scottish chef Andrew Fairlie proved yesterday that nothing would stand in the way of his cooking, when his eponymous restaurant became the only one in Scotland to gain a second Michelin star."
Insert: Menu Degustation
* Ballottine of Foie Gras; Fondant of Leek
* Veloute of Cepes; Fricasse of Wild Mushrooms
* Roast Skye Scallops; Ginger Butter
* Coral Roasted Langoustine; Saffron Risotto
* Roast Peppered Fillet of Wild Venison; Pommes Dauphine
* Citrus Panna Cotta; Fruit Consomme
* Coffee and Chocolates
Read more...
By Emma Cowing
"HE'S battled a brain tumour and risked the scorn of Jacques Chirac, but Scottish chef Andrew Fairlie proved yesterday that nothing would stand in the way of his cooking, when his eponymous restaurant became the only one in Scotland to gain a second Michelin star."
Insert: Menu Degustation
* Ballottine of Foie Gras; Fondant of Leek
* Veloute of Cepes; Fricasse of Wild Mushrooms
* Roast Skye Scallops; Ginger Butter
* Coral Roasted Langoustine; Saffron Risotto
* Roast Peppered Fillet of Wild Venison; Pommes Dauphine
* Citrus Panna Cotta; Fruit Consomme
* Coffee and Chocolates
Read more...
Sunday, January 15, 2006
Learn the trade secrets of Michelin-starred chefs
The Independent
By Isabel Best
Get tips from the top when you enrol in the world's most exclusive, and expensive, cookery school.
Read more…
By Isabel Best
Get tips from the top when you enrol in the world's most exclusive, and expensive, cookery school.
Read more…
Tuesday, January 10, 2006
Cornish pasties, the healthy fast food option, enjoy a twenty-first century renaissance
The Independent
By Martin Hickman, Consumer Affairs Correspondent
"For so long the Cornish pasty lurked in the glass cabinet of the baker's shop, an unloved mass-produced lump of pastry. [...] In the foodie 21st century, the pasty is enjoying a revival with dozens of outlets springing up dedicated to the sale of Cornwall's greatest culinary export."
Read more...
By Martin Hickman, Consumer Affairs Correspondent
"For so long the Cornish pasty lurked in the glass cabinet of the baker's shop, an unloved mass-produced lump of pastry. [...] In the foodie 21st century, the pasty is enjoying a revival with dozens of outlets springing up dedicated to the sale of Cornwall's greatest culinary export."
Read more...
Monday, January 09, 2006
From big cheese to burnt crisp
The Guardian
The chips are down for Golden Wonder. Mark Tran charts the crisp maker's rise and fall.
Read more...
The chips are down for Golden Wonder. Mark Tran charts the crisp maker's rise and fall.
Read more...
Saturday, January 07, 2006
The world turns up its nose at French cuisine
The Telegraph
By Sally Pook
French cooking? Mais non, merci. The anticipated de- lights of a goat's cheese salad and creme brulee in a smoky Parisian bistro can no longer, it seems, match reality.
In an international survey published in the Wall Street Journal of more than 20,000 people in 20 countries, French cuisine was shrugged off as the most overrated of all cuisines. Even the French agreed.
Read more...
By Sally Pook
French cooking? Mais non, merci. The anticipated de- lights of a goat's cheese salad and creme brulee in a smoky Parisian bistro can no longer, it seems, match reality.
In an international survey published in the Wall Street Journal of more than 20,000 people in 20 countries, French cuisine was shrugged off as the most overrated of all cuisines. Even the French agreed.
Read more...
Tasty morsels
The Telegraph
The Wall Street Journal survey found:
2 per cent of Russians drink spirits with their main meal
42 per cent of Italians say French food is overrated
13 per cent of Germans dieted in the past two years
92 per cent of French women drink water with their main meal
64 per cent of Austrians cook at home every day
14 per cent of Czechs say Chinese food is overrated
38 per cent of Turks say their own cuisine is the most fattening
50 per cent of Greeks who dieted in the past two years lost all the weight they wanted
53 per cent of Finns drink milk with their main meal
Read the original article
The Wall Street Journal survey found:
2 per cent of Russians drink spirits with their main meal
42 per cent of Italians say French food is overrated
13 per cent of Germans dieted in the past two years
92 per cent of French women drink water with their main meal
64 per cent of Austrians cook at home every day
14 per cent of Czechs say Chinese food is overrated
38 per cent of Turks say their own cuisine is the most fattening
50 per cent of Greeks who dieted in the past two years lost all the weight they wanted
53 per cent of Finns drink milk with their main meal
Read the original article
Friday, January 06, 2006
The baker who beat McDonald's
The Times, Europe
By Richard Owen in Rome
AFTER a five-year battle, the fast-food giant McDonald’s has retreated from a southern Italian town, defeated by the sheer wholesomeness of a local baker’s bread.
The closure of McDonald’s in Altamura, Apulia, was hailed yesterday as a victory for European cuisine against globalised fast food.
Read more…
By Richard Owen in Rome
AFTER a five-year battle, the fast-food giant McDonald’s has retreated from a southern Italian town, defeated by the sheer wholesomeness of a local baker’s bread.
The closure of McDonald’s in Altamura, Apulia, was hailed yesterday as a victory for European cuisine against globalised fast food.
Read more…
Monday, January 02, 2006
Camembert with that, sir?
The Guardian
Move over, Ronald McDonald: gourmet burger joints - selling posh meat, in posh buns, and with posh extras - are the next big thing. Josh Lacey on fast food for an organic generation.
Read more...
Move over, Ronald McDonald: gourmet burger joints - selling posh meat, in posh buns, and with posh extras - are the next big thing. Josh Lacey on fast food for an organic generation.
Read more...
Sunday, January 01, 2006
Blind waiters in a pitch-black restaurant: the toast of Paris diners comes to town
The Independent
By Danielle Gusmaroli
Does eating a meal in total darkness make your food taste better? London will soon be able to find out.
We have been treated to bacon-and-egg ice-cream and the £100 pizza, but the latest culinary experiment on offer to British diners will have them rubbing their eyes in disbelief. For it is a blind tasting like no other.
Despite a bizarre approach to haute cuisine, the restaurant Dans le Noir has won over Parisian diners, and next month it opens in London. Guests will be led to a pitch-black dining room and served food that they cannot see. Guiding them will be a team of 10 blind waiters.
Read more…
By Danielle Gusmaroli
Does eating a meal in total darkness make your food taste better? London will soon be able to find out.
We have been treated to bacon-and-egg ice-cream and the £100 pizza, but the latest culinary experiment on offer to British diners will have them rubbing their eyes in disbelief. For it is a blind tasting like no other.
Despite a bizarre approach to haute cuisine, the restaurant Dans le Noir has won over Parisian diners, and next month it opens in London. Guests will be led to a pitch-black dining room and served food that they cannot see. Guiding them will be a team of 10 blind waiters.
Read more…
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