The Institut Paul Bocuse Will Launch Its Gourmet Getaways: "Art De Vivre by Institut Paul Bocuse"
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Donna Lee Brien Writing About Food: Significance, Opportunities And
Donna Lee Brien Writing about Food: Significance, opportunities and professional identities Abstract: Food writing, including for cookbooks and in travel and food memoirs, makes up a significant, and increasing, proportion of the books written, published, sold and read each year in Australia and other parts of the English-speaking world. Food writing also comprises a similarly significant, and growing, proportion of the magazine, newspaper and journal articles, Internet weblogs and other non-fiction texts written, published, sold and read in English. Furthermore, food writers currently are producing much of the concept design, content and spin-off product that is driving the expansion of the already popular and profitable food-related television programming sector. Despite this high visibility in the marketplace, and while food and other culinary-related scholarship are growing in reputation and respectability in the academy, this considerable part of the contemporary writing and publishing industry has, to date, attracted little serious study. Moreover, internationally, the emergent subject area of food writing is more often located either in Food History and Gastronomy programs or as a component of practical culinary skills courses than in Writing or Publishing programs. This paper will, therefore, investigate the potential of food writing as a viable component of Writing courses. This will include a preliminary investigation of the field and current trends in food writing and publishing, as well as the various academic, vocational and professional opportunities and pathways such study opens up for both the students and teachers of such courses. Keywords: Food Writing – Professional Food Writers – Creative and Professional Writing Courses – Teaching Creative and Professional Writing Biographical note Associate Professor Donna Lee Brien is Head of the School of Arts and Creative Enterprise at Central Queensland University, and President of the AAWP. -
Unesco Creative Cities Network Popayán, Colombia Periodic Evaluation Report Creative City of Gastronomy 2020
UNESCO CREATIVE CITIES NETWORK POPAYÁN, COLOMBIA PERIODIC EVALUATION REPORT CREATIVE CITY OF GASTRONOMY 2020 GENERAL INFORMATION 2.1 Name of the city: Popayán 2.2 Country: Colombia 2.3 Creative field: Gastronomy 2.4 Date of designation: August 6, 2005 2.5 Date of submission of this periodic evaluation report: December 31, 2020 2.6 Entity responsible for preparing the report: Popayán Mayor's Office of Tourism 2.7 Previous reports and submission dates: February 28, 2016 2.8 Focal point: Juan Carlos López Castrillón: Mayor of Popayán alcaldia@popayan- cauca.gov.co Focal Point: Ms. Monika Ximena Anacona Quilindo Tourism Coordinator of the Municipality of Popayán, [email protected] Tel. + 57 – 3022902871 3.1 Popayán attended some annual meetings of the Network: 3.1.1. Popayán participated with chef Pablo Guzmán Illera who obtained recognition for the typical cuisine of the region with his participation in the 15th edition of the International Food Festival of Chengdu, held in China at the end of 2018. Within the framework of the festival, he was originally from Chengdu and by which this city became part of the network of creative cities of UNESCO. Chef Guzmán Illera won the awards for "Best presentation, best taste, Creativity" and "Foodies Choice", awarded in competition and by public choice. The chef presented a typical dish: El Tripazo Caucano, vacuum cooked; the pickle of ollucos; carantanta; and avocado emulsion were the dishes presented by the Colombian chef to the 200 festival goers. 3.1.2. Chef Pablo Guzmán Illera has also participated in events of the same network, such as the “Chef Challenge”, the “Unesco World Meeting of Creative Cities” in Belem (Brazil). -
Meat May Be Described As Th E Edible Flesh of Animal Fit for Human Consum Ption
Le Viande (Meat) Meat may be described as th e edible flesh of animal fit for human consum ption. Physical Characteristics of Meat: Meat is compo sed of the following tissues- Muscular Tissue Adipos e Tissue Skeletal Tissue Muscular tissues are muscle fibres which are made up of tiny long tubes filled with water, containing various nutrients like proteins, minerals, fats, small amount of carbohydrates, etc. they are in the form of r ubber bands which are joined by tissues (con nective) which are of two types namely: 1. Collagen (white) 2. Elastin (yellow) Upon application of heat, collagen is converted to gelatine, which make s the meat tender and edible. Whereas, the elas tin hardly gets affected by heat. Either it has to be removed or broken down by pounding in order to make the meat edible. The higher/larger animals hav e larger muscle fibres and hence takes more time to cook. Adipose tissues are in the form of fat. It is necessary as it lends flavo ur, moistness and softness. The fat formed between the skin and the flesh is known as Lard; which may be used as a cooking medium and also in making of kebabs and other force meats. The desirable fat present betwee n the muscles is known as ‘Marbling/Marble.’ It is the inter layering of fat between the muscles, and the amount of marbling determines the quality of the meat. It is f ound as a shiny sheen or pecks (spots). Skeletal tissues are in the form of cartilages, tendons, ligaments, soft bonnes, which basically join the bone and the flesh . -
The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y. -
Molecular Gastronomy
Technological University Dublin ARROW@TU Dublin Articles School of Culinary Arts and Food Technology 2016 Molecular Gastronomy Roisin Burke Technological University Dublin, [email protected] Herve This INRA, [email protected] Alan Kelly UCC, [email protected] Follow this and additional works at: https://arrow.tudublin.ie/tfschafart Part of the Food Science Commons Recommended Citation Burke, R., This, H Kelly, A.L. (2016) Molecular Gastronomy. doi:10.1016/B978-0-08-100596-5.03302-3 This Article is brought to you for free and open access by the School of Culinary Arts and Food Technology at ARROW@TU Dublin. It has been accepted for inclusion in Articles by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License Molecular Gastronomy Ro´isı´n Burke, School of Culinary Arts and Food Technology, Dublin Institute of Technology, Dublin, Ireland Herve´ This, Groupe de Gastronomie Moléculaire, INRA-AgroParisTech International Centre for Molecular Gastronomy, Paris, France; and UMR GENIAL, AgroParisTech, INRA, Université Paris-Saclay, Massy, France Alan L Kelly, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland Ó 2016 Elsevier Inc. All rights reserved. Introduction 1 Why Molecular Gastronomy? 1 Definition of the Discipline 2 An Analysis of Traditional Culinary Practices 2 Categorizing Culinary Precisions 2 The Robustness of Recipes 3 DSF, a Tool for the Description of Colloidal Systems 3 New Applications of Molecular Gastronomy 4 A Case Study of Education in Molecular Gastronomy: Dublin Institute of Technology School of Culinary Arts and Food Technology 5 Conclusions 7 References 7 Relevant Websites 8 Introduction Molecular gastronomy is the scientific discipline that explores the phenomena occurring during culinary transformations. -
Ministry of Tourism and Entertainment Strategic Planning Retreat
Ministry of Tourism and Entertainment Strategic Planning Retreat THE JAMAICABACKGROUND GASTRONOMY NETWORK The Jamaica Gastronomy Network has been created to support the Ministry of Tourism in realising its goals as a destination of choice for culinary experiences. Edmund Bartlett, Minister of Tourism, The Jamaica JAMAICA Gastronomy Network THE JAMAICABACKGROUND GASTRONOMY NETWORK Our strategy focuses on illustrating Jamaica’s culinary expertise and talent through: 1. Creating a framework to combine and promote culinary enterprises, resources and festivals Edmund Bartlett, Minister of Tourism, The Jamaica JAMAICA Gastronomy Network THE JAMAICABACKGROUND GASTRONOMY NETWORK 2. Creation of a tourism product that will attract more visitors for the distinct purpose of participating in our gastronomical delights. Edmund Bartlett, Minister of Tourism, The Jamaica JAMAICA Gastronomy Network THE JAMAICABACKGROUND GASTRONOMY NETWORK THE JAMAICA GASTRONOMY NETWORK • Develops strategic partnerships and linkages along Jamaica’s culinary value chain that supports the development of a defined tourism based gastronomy product • Supports development of a compliant gastronomy sector that can be packaged and marketed globally. Edmund Bartlett, Minister of Tourism, The Jamaica JAMAICA Gastronomy Network THE JAMAICABACKGROUND GASTRONOMY NETWORK MEMBERSHIP The membership of the Network is comprised of key Ministries, Departments and Agencies as well as industry stakeholders with relevant experience and expertise. The Network meets monthly or more frequently -
Producer Guide 2018 : Edition 1
The People Who Rear, Grow and Make Our Great Local Produce Local Our Great and Make Grow Who Rear, The People 1 2018 : Edition Guide NI Producer Food PRODUCER GUIDE 2018 Food NI Limited Belfast Mills 71-75 Percy Street Belfast, BT13 2HW Tel: +44 (0)28 9024 9449 Email: [email protected] Web: www.nigoodfood.com /Food_NI @Food_NI Taste of Ulster TV £2.00 / €2.50 @Food_NI #tastethegreatness PRODUCER GUIDE 2018 Who we are Thanks for picking up this Guide. In case you’re wondering who’s behind it, let us tell you. We are Food NI/Taste of Ulster. We’re all about showcasing the finest food and drink from Northern Ireland. We promote the people who produce it and distribute it to shops and catering outlets. There are hundreds of them from the small artisan producers to the large-scale distributors. We know that we have world-class ingredients- from the meat, milk and vegetables that come from our lush green fields, to the fish and shellfish from our coasts, lakes and rivers. Our breads come from a fine tradition of home-baking and love of sweet treats. Our orchards are producing award- winning ciders and a globally-recognised craft drinks industry is growing. With one of the most secure food chains in the world, new agri-food companies start up every month to complement our global players. Our producer members represent everyone from the small artisan to the large scale distributors. We have the full support of the Northern Ireland agri-food industry. Our board of directors include all the major stakeholders. -
Highly Recommended Non-Chain Restaurants in Bonita Springs, Naples, Ft
Highly Recommended Non-Chain Restaurants in Bonita Springs, Naples, Ft. Myers All phone numbers are 239 area codes HYATT Tanglewood (American cuisine and grill) ext. 4290 Tarpon Bay (Seafood; steaks; ceviche) ext. 4295 ITALIAN / MEDITERRANEAN Angelina’s Restaurant 24041 S. Tamiami Trail, Bonita Springs 390-3187 Elegant dining; homemade Italian cuisine from freshest ingredients. Over 400 wine selections. Hours: 4:00-10:00 pm. Close Mondays in summer. On S. Tamiami Trail (US 41) l, ½ mile South of Coconut Point, across from Landmark Ship. South Folk Grille 23161 Village Shops Way, Estero 992-5040 Modern American bistro with Italian touches. Gourmet cuisine. Wine and beer. Music Thu.-Sat. Divieto Ristorante 23161 Village Shops Way 390-2977 Casual Italian with an upscale atmosphere, and a decor reminiscent of the 1920’s. Fine cuisine. In the Coconut Point Mall, 2 miles from Resort – use first right turn off US 41. Tony Sacco’s Coal Oven Pizza 8001 Plaza del Lago, Estero 948-6697 In the In the Coconut Point Mall – use second right turn off US 41, over the bridge, by the Turtle Ponds. La Fontanella Ristorante 24600 S. Tamiami Trail, Bonita Springs 498-6808 Gourmet Italian, Tuscany cuisine. Wine and Beer only. DeRomo’s Restaurant 26815 South Bay Drive, Bonita Springs 325-3583 Indoor/Outdoor dining. Bright, upscale fresh Italian cuisine. Gourmet market on premises. South 3 miles to Promenade; turn right on South Bay Drive, then left onto service drive to parking. Molino’s Italian Ristorante 26841 South Bay Drive, Bonita Springs 992-7025 Gourmet Italian cuisine. Indoor / outdoor dining. -
French Cuisine, Risk Assessment and Communication
French cuisine, risk assessment and communication BfR June 2014 ANSES: creation and missions & • ANSES was created on the 1 st of July 2010 through the merger of AFSSA (French food safety agency) with AFSSET (French agency for occupational and environmental health) Recommend public health measures Assess nutritional and Conduct laboratory health risks and benefits reference missions Conduct public health monitoring missions Provide training and information Missions and contribute to public debate Conduct, coordinate and Authorise marketing of veterinary initiate research projects medicinal products Collaborate with European and international agencies 2 How French cuisine impacts risk communication (and risk assesment) The French eat strange foods • French consumption survey (INCA 2, 2006) – % of snail eaters: • 1.6% • Average: 50g/week • P 95: 150g/week – % of frogs leg eaters: • 0.4% • Mean: 71g/week • P 95: 168g/week 4 The French eat lots of wine and cheese • French consumption survey (INCA 2, 2006) – % of cheese eaters: • 90% • Average: 235g/week • P 95: 600g/week – % of wine drinkers: • 55% • Mean: 1L/week • P 95: 3.5L/week 5 Three assertions 1. All the French eat gourmet meals 2. Food is more than just food 3. Food is a "secular religion" 4. Can risk communication on food be strictly scientific? 6 French gourmet meal assertion no.1 • All the French eat gourmet meals – Not just the "happy few" – A legacy of the French Revolution: • Ideal of "happiness for all" – The elegant manners of the high society meal have trickled down to the working classes. 7 French gourmet meal assertion no.2 • Food is more than just food – The French gourmet meal is a social practice, bringing together groups to celebrate important moments in life. -
New Irish Cuisine a Comprehensive Study of Its Nature and Recent Popularity
New Irish cuisine A comprehensive study of its nature and recent popularity An MSc thesis New Irish cuisine A comprehensive study of its nature and recent popularity Pedro Martínez Noguera [email protected] 950723546110 Study program: MSc Food Technology (MFT) Specialisation: Gastronomy Course code: RSO-80433 Rural Sociology Supervisor: dr. Oona Morrow Examiner: prof.dr.ing. JSC Wiskerke June, 2020 Acknowledgements I would like to express my sincere gratitude to various people without whom nothing of this would have been possible. First, thank you Oona for your fantastic supervision. Digging into the sociology of food has been truly eye-opening. Second, many thanks to all the warmhearted Irish people I have had the pleasure to meet throughout this journey: chefs, foodies, colleagues of the postgrad office at UCC, and the marvelous friends I made in Cork and Galway. Third, thanks to Irene and Gio. Their generosity deserves space on these lines. Finally, this thesis is especially dedicated to my family, my brothers and particularly my parents, for their incalculable support and for having let me freely pursue all my dreams. 3 Abstract Irish gastronomy has experienced a great transformation in the last couple of decades. High-end restaurants have gone from being predominantly French or British throughout the 20th century to depicting today a distinctive Irish tone. I have referred to this fashion as new Irish cuisine (NIC), a concept that attempts to enclose all fine-dining ventures that serve modern Irish food in Ireland and their common cooking ethos. This research has aimed to investigate thoroughly the nature of this culinary identity from a Bourdieuian perspective and to contextualize its emergence. -
Biophysics of Molecular Gastronomy
Leading Edge Commentary Biophysics of Molecular Gastronomy Michael P. Brenner1,* and Pia M. So¨ rensen1 1School of Engineering and Applied Sciences, Harvard University, 29 Oxford Street, Cambridge, MA 02138, USA *Correspondence: [email protected] http://dx.doi.org/10.1016/j.cell.2015.03.002 Chefs and scientists exploring biophysical processes have given rise to molecular gastronomy. In this Commentary, we describe how a scientific understanding of recipes and techniques facilitates the development of new textures and expands the flavor palette. The new dishes that result engage our senses in unexpected ways. Molecular gastronomy’s beginnings can first to carry out precise temperature- sures the resistance of the material to be traced to the 1970s and an emerging controlled cooking on an egg is unclear, deformation. Roughly speaking, the 3 curiosity about the scientific aspects of but a remarkable process was discov- elastic modulus E = Uinteraction=l , where the foods we eat. As Nicolas Kurti, Profes- ered: between 60 C and 70 C, critical Uinteraction is the binding energy between sor of Physics at Oxford, famously stated, biophysical transitions occur in chicken the crosslinks, and l is the typical dis- ‘‘It is a sad reflection on our civilization eggs; this is the range in which the tance between the crosslinks. The mate- that while we can and do measure the different proteins within the yolk and white rial thus becomes harder to deform temperature in the atmosphere of Venus, unfold. Strikingly, differences of less than when the binding energy or density of we do not know what goes on inside our 1C lead to significant textural and struc- the crosslinks increases. -
Foodies Democracy and Distinction in the Gourmet Foodscape Second Edition by Josée Johnston and Shyon Baumann
Foodies Democracy and Distinction in the Gourmet Foodscape Second Edition By Josée Johnston and Shyon Baumann Table of Contents – In Brief Preface Acknowledgments Introduction: Entering the Delicious World of Foodies Chapter 1. Foodies, Omnivores and Discourse Chapter 2. Eating Authenticity Chapter 3. The Culinary Other: Seeking Exoticism Chapter 4. Foodie Politics: This is one delicious revolution! Chapter 5. Class and its Absence Chapter 6. Caring about Food: Doing Gender in the Foodie Kitchen Co-Authored by Kate Cairns Conclusion. Foodie Continuity, Change, and Moral Ambiguity Table of Contents – In Detail Introduction: Entering the Delicious World of Foodies I. The Fall of the French: A Historical Perspective on De-sacralization II. The Contemporary Gourmet Foodscape: Foodies and Inequality III. Key Features of the Gourmet Foodscape: Taste and Trends i. Local, Organic, Sustainable ii. Ethnic Foods, Exotic Flavors iii. Gourmet, Speciality, Artisanal Ingredients IV. Chapter Overview Chapter 1. Foodies, Omnivores, and Discourse I. An Introduction to the Study of Food and Taste II. Discourse, Democracy and Distinction i. Food Writing ii. Food Television and Celebrity Chefs III. What is a “Foodie”? i. Interviews with Foodies Chapter 2. Eating Authenticity I. Unpacking Authenticity II. Dimensions of Authentic Food i. Geographic Specificity ii. Simplicity iii. Personal Connection iv. History and Tradition v. Ethnic Connection III. The Cultural Politics of Authenticity Chapter 3. The Culinary Other: Seeking Exoticism I. Culinary Colonialism? II. Culinary Cosmopolitanism? III. Operationalizing Exoticism i. Exoticism as Distance ii. Exciting Food: Food the Breaks Norms Chapter 4. Foodie Politics: This is One Delicious Revolution! I. Political Eating: A Historical Perspective II. Competing Ideologies in Foodie Politics III.