While it might seem obvious that the average passenger on a cruise ship gains weight, it was indeed surprising to find out that the actual gain on average is nearly 1 kilo a day. Can you even start to imagine what this means?
This week, I have found some very interesting articles which I hope you enjoy. Some are long reads so particularly good for a lazy weekend read.
There is a very interesting article about champagne in The Guardian. The author argues that for many years no one cared about how champagne tasted. He argues that when it comes to celebrating a joyous occasion, many will opt for a champagne rather than any other sparkling wine just because it is a champagne. But he says that champagnes are becoming more complex and therefore the glass to be used should be revisited. While for a normal champagne a flute would be best, if a sparkling wine or champagne has complexity and depth it would be better to use a normal wine glass to let the aromas express themselves better.
Frescobaldi, the Tuscan winemakers with a history of 30 generations of wine making spanning the last seven centuries are opening their first restaurant in London. I had the pleasure to try the Frescobaldi restaurant in the centre of Florence a few years ago and if it is the same, then this will be worth a visit.
“Once upon a time, food was about where you came from. Now it’s about where we want to go, who we want to be.” Food is now politics and ethics as much as substenance says John Lanchester and Adam Gopnik in a brilliant article entitled A foodie repents. This is really a very interesting read.
Also on the New Yorker is a great article about food and cruise ships. You probably would not be surprised to read the cruise-industry maxim that the average passenger gains nearly a kilo a day on a cruise.
Cooking a steak should be simple though many still get it wrong. Here are a few simple tips on how to cook the perfect stake.
Grant Achatz is a genius. Here he explains why he loves the slow cooker and why it is used in the restaurant Alinea. He says that in an 18-course menu, he loves to serve a family-style course which does not require a team of 35 chefs with tweezers.
Jay Rayner is one of the most popular restaurant critics in the UK. Here he writes that writing about bad experiences in restaurants is not kind and rarely subtle. But he says they are entertaining and he loves writing them.
And to finish off, there is a video of Massimo Bottura at Salone del Gusto (in Italian). This is worth watching if you understand Italian.