If you’re a European, your body requires more vegetables and grains: A new study of hundreds of human genomes has revealed that groups in various regions of the world have evolved for diets with different amounts of meat and vegetables. People from Europe, particularly its southern regions, are optimized for a high-plant diet. But people from other areas, such as the Inuit of Greenland, have a biochemistry that is better able to process lots of meat fat.
We can learn a lot from how the French do lunch: For many of us, a work lunch means clearing space between your keyboard and mouse for some hastily-eaten snacks. One 2014 study found that of those who did manage to get a lunch break, half ate at their desks. But, while it may seem more productive to catch up on emails while you eat, there’s plenty of research that suggests the opposite.
Rene Redzepi on the new Noma: It’s a fair bet that come summer 2017, the eyes of the food world—always ready for the next, the new, and the notable—will be fixed on Copenhagen, where chef René Redzepi will be opening the new iteration of his famed and influential restaurant Noma. (The original closed in February 2017.) Here, Redzepi talks with Roads & Kingdoms’ co-founder Matt Goulding about Noma 2.0, three-season cuisine, and why he’s “addicted” to doing pop-ups.
Good morning Ferran, my name is Davide Oldani: «Yes, I worked at elBulli. But I’ve never told anyone, I won’t even put it in the cv. How did you find out? Anyway, it’s true». Davide Oldaniadmits it: we were right, we’ve flushed him out. It wasn’t easy: luck helped, as well as Gianni Revello, a great gourmand.
These Sleek Soup Kitchens Fight Hunger and Loneliness: In the medieval era and Middle Ages, monks gathered around refectory tables—long, low slabs of walnut or oak—to take meals as a group. In Italian, the rough translation is Refettorio—and that’s also the word adopted by the nonprofit Food for Soul to describe the sleek soup kitchens spearheaded by the Michelin-starred Italian chef Massimo Bottura.
The future of food – Dave Broom: From new technology to the next big trends: in an exclusive series of interviews for Borough Market Daniel Tapper asks some of Britain’s most respected experts to foresee the future of food.
Our messed-up relationship with food has a long history. It started with butter: Have you ever eaten butter by the spoon? Butter without toast to prop it up or eggs to fry in it — butter for its own tangy, full-flavored, exquisite sake? Elaine Khosrova does this, not infrequently. She warms a variety of types to room temperature, gets a glass of water to clear her palate between rounds and pries delicately at her subjects with scientific curiosity, observing how the different textures yield to her knife. Seven types of butter are in front of her today, made from cow, sheep and goat cream, ranging from a sunny gold to a soft, bridal white.
A Woman’s Death Sorting Grapes Exposes Italy’s ‘Slavery’: Her husband can still recall how Paola Clemente used to set two alarms to make sure she woke in the middle of the night — 1:50 a.m. — to catch the private bus that would take her and dozens of other women to the vineyards. There, she would pick and sort table grapes up to 12 hours, taking home as little as 27 euros a day, about $29, after middlemen skimmed her pay. Sometimes she was so exhausted, she fell asleep in the midst of conversation.
Godeval’s Godello: The Grape a Winery Saved to Save a Wine Community: In the 1960s, the people of Valdeorras suffered. The Spanish Civil War and years under Francisco Franco had depressed the economy in this corner of green Galicia. The distinct language of Gallego was banned and swapped for Castilian Spanish. Rural flight led to abandoned vineyards. The remaining farmers had largely replanted with productive but unremarkable varieties like Palomino, after another scourge, phylloxera, decimated vines at the turn of the century.
Bordeaux 2016 in Médoc: Anson’s first impression: Bordeaux 2016 en primeur wines are better than 2015 across the northern Médoc as a whole, and drinkers may find more buying options in second wines and smaller estates than in recent years. I loved tasting the northern Médoc wines during Bordeaux en primeur week.
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