Food

Cooking Basics
Food

Cooking Basics

Cooking Basics   Matching food and wine has now become very prominent with the dining out public. There have been entire books written on the subject and more articles than one can count. Yet, matching food and wine must be approached from two perspectives, cooking technique, and both the taste, […]

North American Palates
Food

North American Palates are Changing

North Americans sweet-oriented palates came with European (mainly British) adventurers and fortune seekers. When European settlers first came to the continent, natives lived healthy lives. They did not know sugar and diabetes was never heard of, but soon things changed. Sugar from the Caribbean was introduced, as was alcohol. “Bland” […]

Sausages, Hams and Pates
Food

Sausages, Hams and Pates

Man’s earliest preserved and convenience foods were sausages. All the small bits and pieces of a pig’s carcass as well as blood, unsuitable to make ham, were salted and appropriately flavoured with spices, then stuffed in clean intestines for immediate cooking and/or smoking. The word sausage originates from teh Latin […]

African Food Cultures
Food

African Food Cultures

Africa is one of the largest continents with more than 30 million km 2 and a population surpassing one billion. It is the second largest populous continent, after Asia. Africa’s history involves mostly colonisation by once powerful and rich countries like Belgium, the Netherlands, France, Germany, Italy, Greece, Portugal and […]

Onion
Food

Onion – the universal flavouring food

Onion is the main flavouring ingredient of many cuisines, particularly those from the Mediterranean basin. The oldest written recipes from approximately 1700 B C originating in Mesopotamia call for lamb, onion, garlic, and leeks. To this day, onions are indispensable vegetable and corner stone of sops, stews, stir-fries, pizza, salads […]

Gastronomy
Food Travel

Gastronomy and gastronomic tourism

Gastronomy is the study of the relationship between food and culture, art of cooking, food presentation, and service. Gastronomic food is generally rich, or delicate, but always presented appetizingly, and in the style of a particular region or a chef. The word gastronomy is derived from ancient Greek gaster (stomach) […]