The worst mistake everybody makes when cooking steak, according to Anthony Bourdain: World-famous food guy Anthony Bourdain has a new book out called "Appetites," and he recently appeared on the Marc Maron "WTF" podcastto talk about it. During his conversation with Maron, Bourdain talks about how a lot of people just don't know how to cook, and he offers some tips. At one point … [Read more...]
Archives for October 2016
New edition of Dispensa published
The sixth edition of Dispensa, a biannual independent bookazine that was created in 2013 by Martina Liverani has just been published. This edition of the bilingual bookazine (in Italian and English) has as its main theme music and features articles on Food for Soul, the foundation set up by Italian chef Massimo Bottura, an article about Sangue Na Guelra, an event in Portugal … [Read more...]
artXwine: a new concept pairing wine with art in Brussels
artXwine is a new concept just launched in Belgium which aims to pair wine with works of art. Set up by Francoise Gauthier and Rene Judak, artXwine wants to add a new dimension to food and wine pairing by adding a new sense, sight. The founders, both wine and art lovers have joined forces to create this new experience which they say is very rare. They believe that like wine, … [Read more...]
Benoît Nihant invests in his first cacao plantation in Peru
Benoît Nihant, the bean to bar chocolate maker from Belgium has invested in his first ever cacao plantations in Peru. Eight years after launching his chocolate business in Awans, the Belgian chocolate maker has decided to invest in his own plantation which will allow him to push the boundaries of his chocolate creations. His first plantation, which was always his dream, … [Read more...]
Weekly roundup of great reads on food and wine #93
Mastering the Art of French Dining: From childhood, the French are raised to appreciate the art of dining, and the many rituals that accompany it—even public school lunches include a cheese course. Part of the reason you’re traveling to France is, presumably, to tap into that gastronomic reverence. But knowing how to do it right is tricky, particularly if you don’t speak the … [Read more...]
