Alain Ducasse is one of the world’s greatest chefs. The 59-year-old French chef has 23 restaurants in seven countries, including two in London, and a total of 20 Michelin stars. He also runs cookery schools, has written numerous cookbooks, and last year he even devised a menu for the International Space Station (bon app, Tim Peake!). Read his story in an excellent interview here.
This week we have written about what we think the world of food and wine will look like in 2016. Here is an article in Entrepreneur about 5 ways your restaurant experience will change in 2016.
There has been a lot of controversy in the UK following the issuance of new guidelines on the amount of units of alcohol that men and women should drink. The new guidelines suggest that both men and women should drink no more than 14 units a week and said it is best to spread them over the week rather than binge. You can read an article about the truth about alcohol here and another here about why we should be angry about the new guidelines.
Does pasta make you fat? Joanna Blythman writes about eight food myths. Read it here.
In order to fight against the narrow-mindedness of many appellations in Spain, almost 150 wine professionals —including producers, journalists and wine merchants— have signed a Manifesto in defence of terroir. The aim is to recognize the potential of Spanish wine and boost its heritage in order to defend and protect the country’s unique, exceptional vineyards as opposed to strategies based on high production and low prices.
The Future of Italy’s Liquid Gold: Italian olive production, that immense heritage of olive trees, farmers and oil pressers found all over Italy, even as far as the most southerly islands, is going through very tough times. For several years, the olive oil market has been dominated by major commercial brands, which impose rules and prices that are unsustainable for small-scale oil producers. The crisis is directly linked to the industrialization of olive growing, with the creation of super-plants and increasingly mechanized processes. This has made premium oils uncompetitive, because they are too expensive for a system that is always on the lookout for the lowest price, with increasingly poorer quality.
Winemakers deliberately mislead on alcohol content, study claims: Winemakers systematically misrepresent the alcohol content of their wines, according a new study from the University of California in Davis. The study, published in the Journal of Wine Economics, reviewed the alcohol content of some 90,000 bottles of wine tested over a sixteen-year period. For 57.1% of those wines, the average actual alcohol content was 0.42% higher than reported on the label.
No diet, no detox: how to relearn the art of eating: So many of our anxieties around diet take the form of a search for perfect food, the one that will cure all our ills. Eat this! Don’t eat that! We obsess about the properties of various ingredients: the protein, the omega oils, the vitamins. But nutrients only count when a person picks up food and eats it. How we eat – how we approach food – is what really matters. If we are going to change our diets, we first have to relearn the art of eating, which is a question of psychology as much as nutrition. We have to find a way to want to eat what’s good for us.
Ornellaia is one of the top Italian wines. Here are 10 things every wine lover should know about this Tuscan wine.