It has been 20 years since “Under the Tuscan Sun” was published. The book became iconic and was also turned into a film. The New Yorker revisits the book that made people dream of going to live in Tuscany. The author of the article says it reads slightly better now though he has a longtime love-hate relationship with the book as its success has haunted him, teased him and turned him. Read why in the article especially if you are thinking of a trip to Tuscany any time soon.
Robots could be staffing hotels by 2020 according to this article. Robot butlers and bartenders could be staffing hotels by 2020 as consumers become increasingly open to the idea, according to new research. A survey of 6,000 travellers from Europe, Asia and North America by Travelzoo found that almost two thirds would be comfortable with artificial intelligence being used in the travel industry in the next five years.
Netflix has ordered more ‘Chef’s Table’. The streaming company has renewed the docuseries for three more seasons, it was announced on Tuesday. Season two, which will consist of six new installments, will premiere May 27, followed by four special episodes debuting later this year specifically focused on the world’s most renowned French chefs. Season four, which will run for six episodes, is set to premiere sometime in 2017.
Tesco has announced that it will donate all of its unsold food to charity in a bid to combat food waste. Well done for this initiative.
Restaurants in Australia that are fed-up with no-shows have banned more than 3,000 people from booking. According to data from restaurants, the current no-show rate is 4 per cent which is high when you consider that the profit margin is between 3 to 5 per cent.
The secret to Japanese food is specialising in one thing and doing it perfectly. In an extract from his new book Rice, Noodle, Fish, Matt Goulding profiles four masters of their trade.
A new book on where to eat the best pizza in the world is out. The author Daniel Young has an article in the Financial Times about where to find the best Neapolitan pizza in Naples.
You know Champagne can taste better when it ages. But what about cremants? You can read the answer here.
Giachomo Tachis was a disruptive innovator whose importance for Italian wine needs to be underlined. Read this brilliant article about the impact Tachis had on Italian wine.
Eric Asimov writes about how to go about picking a wine store. He says you can tell a lot about a shop simply by walking through the door even if you don’t know much about wine. From the temperature to whether the bottles are bathed in sunlight or covered in dust. Read about it here.