If there is one thing that you should read this week then we recommend the following article which appeared in Wired. It’s about Noma’s taste of tomorrow and the future of food: One autumn afternoon in 2015, Danish chef René Redzepi is thinking hard about his restaurant’s place in the world, both philosophically and geographically. “People consider Noma to be a local restaurant,” he says. “We might be culturally local, but ‘local’ in terms of food miles – what does that mean? There are no definitions of these things. According to some 2008 Farm Act in America you have to source within 400 miles, which is like 650 kilometres, which makes us actually a Polish restaurant as well.”
Would you believe it if you are told that some of the best Italian food in Britain is served by non-Italians. There may be all sorts of reasons behind this odd fact but the reason is that the British chefs seem to have a stronger belief in a pan-Italian cuisine than most Italians do. Tim Hayward, has travelled to Tuscany with a group of London chefs to watch all sorts of experts make pasta.
If like us you love coffee, then you may have it pure, i.e. an espresso without any added milk or sugar. But if you had to some of the high street shops and order a coffee, you may actually be shocked to read that a cup might contain 25 teaspoons of sugar.
What makes a meal memorable? At the end of the day, it is all about the memories. Jay Rayner argues that it is not the dishes served in sheep skulls or any manufactured ‘wow’ factor but rather it is much more subtle and emotional than that.
Michael Pollan is in the news this week following the launch of his own series on Netflix called Cooked which is based on the book by the same name. He is an extremely influential author when it comes to food but feels uncomfortable with the ‘foodie label’. He also does not like it when he is thought as evangelical. One magazine once called him “America’s high priest of food.”
Suppliers are essential to great food. Here is a very good article about the special food relationship between five chefs and their suppliers from pig farmers to scallop divers.
Would you spend £8,000 on a bottle of sherry? It is the question Victoria Moore asks in the Telegraph given that you can buy so many cheap but delicious sherry.
Jane Anson reports on the seven key aromas of aged Bordeaux. She reports on a Doctorate study by Magali Picard which was researching into exactly how and why fine wines develop such complex aromas during ageing. Read the article here.
Giacomo Tachis, who brought French influence to Italian wine died age 82. He was the man who gave us the super Tuscans Tignanello, Sassicaia and Solaia among others.