There are a number of interesting reads in this weekly roundup from an interview with legendary restaurant critic AA Gill to Nathan Myhrvold’s views on the next big thing in food, a list of some splendid bars, a guide to Emilia Romagna and some recommendations on places to eat in Venice.
Food Republic has an interview with legendary restaurant critic AA Gill. He says that he wants blander food in restaurants. “Everything is overflavoured now. We’ve been dominated by the East and Latin America and these enormous, big flavours. This style of cooking is fantastic and I love it. But when was the last time that I ate a blanquette de veau that was just white, and just soft, and wasn’t shouting at me,” he said.
Nathan Myhrvold, the founder of Modernist Cuisine says the next big thing in food is not about importing new foods but inventing them. “Invention is always how we have developed new cuisines,” he said. Myhrvold also believes that we are in the midst of a major shift regarding all things food.
A restaurant in Brazil has decided to charge men 30% more than women. The idea came from marketing agency Agnelo and restaurant Ramona. The aim is to raise awareness on the inequalities that exist when it comes to salaries for men and women in Brazil. (In French)
Would you like to see what a meal at Mugaritz, one of the best restaurants in Spain looks like? Then take a look at this link. Maria Canabal has awarded the restaurant 8 points out of a possible 10 for food, service and wine.
There are various ways to prepare tea ranging from the formal Japanese tea ceremony to the Chinese method. Here is a very interesting article on how experts brew tea.
The food world lost a very important personality this week. Joshua Ozersky, a food writer who extolled meat died at the age of 47. A food blogger, he wrote books and also organised an international food festival called Meatopia. He was considered as one of the most forceful writers in the US and was founding editor of New York magazine’s Grub Street blog.
When you are driving overland in Europe, one thing you tend to notice is that the quality of the food on the motorways gets better and better the further south you go. The difference is particularly great when you reach Italy. So it is quite interesting to find an article about a day of eating in autogrills in Italy.
Food Republic has an interview with legendary restaurant critic AA Gill. He says that he wants blander food in restaurants. “Everything is overflavoured now. We’ve been dominated by the East and Latin America and these enormous, big flavours. This style of cooking is fantastic and I love it. But when was the last time that I ate a blanquette de veau that was just white, and just soft, and wasn’t shouting at me,” he said.
Nathan Myhrvold, the founder of Modernist Cuisine says the next big thing in food is not about importing new foods but inventing them. “Invention is always how we have developed new cuisines,” he said. Myhrvold also believes that we are in the midst of a major shift regarding all things food.
Here is a link to 10 of the best budget restaurants in Venice.
We have found a good tip for travelling to Emilia Romagna, i.e. by following Via Emilia. It is a great region to visit and needless to say the food is exceptional.
And here is a list of amazing bars to drink at when visiting some of the world’s top cities. We have known a few but some are new to us so we are keeping them in our notepad.
White wines from Alsace are excellent not only when they are sweet but also dry. For those who might not be so familiar with these wines, it may become easier to distinguish between the wines because producers will need to write the word ‘dry’ on the labels from the 2016 vintage. However, not all producers are happy about this move because they are of the view that Alsace Riesling should generally be dry and it should be the sweet wine that should be labeled as sweet.
And to conclude this week’s roundup, here is an amazing story about a group of Americans who became accidental winemakers in Mendoza, Argentina.
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