Month: April 2013

Quince – The queen of fruits.
Food Recipes

Quince – The queen of fruits.

This exquisite fruit believed to have originated in the Caucasus or Iran, has been cultivated since antiquity by Greeks on the Mediterranean Island of Crete. Cretans call the apples of Cydouria where the quince trees thrive on the fertile terroir. In the western world, quince has been cultivated far longer […]

Horse meat in manufactured food.
Food

Horse meat in manufactured food.

Lately, a lot of European consumers have been bombarded with the news that there is horsemeat in their lasagne, or hamburgers, or stews, First, English and North Americans find horsemeat objectionable from a traditional perspective. Horses have been regarded as beats of burden, and for racing. Workhorses have been for […]

Medicinal Liqueurs: Benedictine and chartreuse.
Spirits

Medicinal Liqueurs: Benedictine and chartreuse.

Many liqueurs were invented in medieval monasteries by studious, curious, and medicinally inclined monks. Most were French, but Italian, German, Spanish monks contributed to the panoply of liqueurs, some of which are still being marketed by companies specially set up to look after promotion and distribution. Benedictine and Chartreuse are […]

Diet’s importance for a long and healthy life.
Food

Diet’s importance for a long and healthy life.

Eating is one of the things life offers. Food helps celebrate with family, friends, and business associates. It nourishes the body, provides energy and makes the body function flawlessly. A well-functioning body requires adequate amounts of protein, fat, carbohydrates, and vitamins on a daily basis. It is best to enjoy […]

Book Review: Shannon Bennett’s New York.
Book Reviews

Book Review: Shannon Bennett’s New York.

This gastronomic New York restaurant guide is not only absolutely useful, but also God-given, when it comes to accommodations. As is well known, New York hotels are very expensive, but the authors have searched high and low to find inexpensive and interesting hotels. Yes, they mention luxury properties for those […]

Charcuterie II
Food

Charcuterie II

This French term encompasses all sausages and cured meats. Pâtés, rilettes, and terrines fall into another category of specialized, but in some cases experts include them into this group. The root of the term goes to chair cuite (cooked meat). Curing, smoking and preserving charcuterie is an art and science. […]