Corey Lee is considered to be one of the best chefs in the world. The three Michelin star chef of Benu is opening a new restaurant at the San Francisco Museum of Modern art, but none of his dishes will be his own. “I want to do something that represents what a museum does.” He says he is thinking of it as a food exhibition. So what’s different? He will have dishes that he sourced from chefs he admires and copied their dishes precisely. By asking 80 chefs to submit recipes from their own repertoires, Lee aims to assemble far-flung culinary treasures in one place. Read about his new restaurant here.
Here is a very interesting article about cheeses like the Roquefort blue cheese and Camembert or Brie, and how mold has helped the cheese from spoiling by defending it from contaminating stains of fungi and bacteria.
What does it mean to be a waiter for a day? And particularly when you offer to be a waiter at the World’s number 2 restaurant Osteria Francescana. Journalist Gabriele Zanatta of Identita Golose has the story.
Here is an article about how to learn to cook Chinese recipes at home. It’s a great way to start mastering this cuisine.
The exposure through food to pesticides is part of an extensive threat to global health according to an opinion piece published in the International Journal of Gynecology and Obstetrics. The average American is said to have traces of 29 pesticides in his or her body.
Carlo Petrini, the founder of the Slow Food Movement says (in Italian) that there is too much show business surrounding gastronomy and little recognition of the work being carried out by farmers. He was speaking at an event called Cheese.
Margot Henderson talks about the female role in the kitchen. This is a thought provoking piece about why women are missing from professional kitchens and what this actually means. It is a very interesting read.
Prosecco has surpassed Champagne in popularity when it comes to sparkling wine. But quality can sometimes vary. The news that thousands of bottles that were aimed for export have been seized because of poor-quality grapes will not go down well with sparkling wine lovers.
We rarely drink wine at its best nowadays, because we either do not have the patience to age the wine or else we drink without allowing the wine to air. Here is an interesting article on the subject.
Jancis Robinson writes about the white Burgundies of Domaine Coche-Dury which are among the most sought-after in the world.
Emilia Romagna is one of our favourite regions for food in Italy, and Bologna is clearly a must for any foodie with its exceptional tortellini to mention but one speciality. The New York Times has featured this city in its 36 hours series.