Winesworld Magazine https://magazine.winesworld.net With Wine, Food and Travel Fri, 28 Apr 2017 10:17:46 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.4 2017 Annual Wine Writer’s Circle Rose Wine Tasting https://magazine.winesworld.net/rose-wine-tasting/5805/ https://magazine.winesworld.net/rose-wine-tasting/5805/#respond Fri, 28 Apr 2017 06:39:08 +0000 https://magazine.winesworld.net/?p=5805 Once relegated to summertime sipping, rose has now become the go-to wine for al occasions, even for people in the know. What exactly will you find when you open a bottle of rose if you had not based your selection on the recommendation of a friend, wine columnist, or connoisseur. […]

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Rose Wine Tasting
Rose Wine Tasting

Once relegated to summertime sipping, rose has now become the go-to wine for al occasions, even for people in the know. What exactly will you find when you open a bottle of rose if you had not based your selection on the recommendation of a friend, wine columnist, or connoisseur.

Will it be dry, off dry, complex, or simply fruity, for quaffing, or worthy of contemplation?

Rose wines have come off their old image of simple picnic wines, and now can be very pale, pale red, pink or darker.

They can also be dry, off dry, and sweet or varietal or blended with red and white wines. (This is not allowed in France. Rose must be produced using red grapes).

The 2017 rose wine tasting was composed and presented in three flights – sparkling, old and new world, and Ontario.

Some of the six sparkling rose wines were flat, others tasted musty and “old”, yet others were excessively sweet.

Old and new world wines presented were from France, Italy, Spain, Portugal, South African, Chilean, Argentina, New Zealand, and Australia.

Ontario wines came from the Niagara peninsula and Prince Edward County.

Here are my recommendations:

Aix, 2016, Maison Aix, Provence, France
88+/100
$ 22.95 L C B O

Pink Gecko, 2016, Pure, Coteaux Varois en Provence, France
87/100
$ 14.95
Profile Wine Group

Izadi Larossa, 2016, Bodegas Izadi, Rioja, Spain
88/100
$ 14.95,
L C B O

Garden Vineyard Rose, 2016, De Morgenzone, South Africa
87/100
$ 11.95
L C B O

Pinot Noir Rose, 2016, Matua, Marlborough, New Zealand
90+/100
$ 16.95,
L C B O

Signature Rose, 2016, Susana Balbo, Mendoza, Argentina
87/100
$ 19.95
Vintages August 5 Release

Cabernet Sauvignon Rose, 2015, Errazuriz, Chile
90/100
$ 13.95
L C B O

Bicicleta Pinto Noir Rose, 2016, Cono Sur, Chile
89/100
$ 13.95
L C B O

Just One Rose, 2016, Rosehall Run, Prince Edward County
88+/100
$ 17.95
Winery only

Pink Twisted, 2016, Flat Rock Cellars, Niagara Peninsula
89/100
LC B O

Rose, 2016, Fielding estate Winery
87/100
Vintages May 17 Release

Reserve Rose, 2015, Jackson-Triggs, Niagara Peninsula
87/100
$ 14.95
Winery only

Wildass Rose, 2016,Stratus Vienayards, Niagara Peninsula
87/100
$ 14.25
Winery only

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The globalization of inequality https://magazine.winesworld.net/the-globalization-of-inequality/5798/ https://magazine.winesworld.net/the-globalization-of-inequality/5798/#comments Wed, 26 Apr 2017 10:09:35 +0000 https://magazine.winesworld.net/?p=5798 In this relatively slim volume, professor emeritus Francois Bourguignon explains reasons of income and living standard inequality in the world with emphasis on developed, developing, and agrarian societies. The contents are based on accurate and reliable data of the World Bank where he was senior vice president. Taxation, he claims, […]

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In this relatively slim volume, professor emeritus Francois Bourguignon explains reasons of income and living standard

inequality in the world with emphasis on developed, developing, and agrarian societies.

The contents are based on accurate and reliable data of the World Bank where he was senior vice president.

Taxation, he claims, is an efficient way to redistribute wealth from the rich to the poor if done in a well thought-out and transparent fashion.

In teh U S A, tax laws favour the rich, and help them to keep most of the earned money. Politicians who believe that the rich create more opportunities for employment due to their capital investments achieved this. Politicians also enacted these laws to protect and increase their wealth!

The author also discusses ay length the inefficiency of foreign aid to poor African countries, pointing out at least two presidents who enriched themselves fabulously by literally confiscating foreign aid funds.

It is important for donors to insist and ensure transparency of aid fund

distribution properly. Professor Bourguignon argues that it is up to developed and developing countries to implements enlightened, enforceable policies, even though globalization limits the scope of some redistribution methods.

The narrative is clear for anyone to understand and follow, although it contains significant amounts of economics and related fields.

In the end, the good professor concludes that thorough primary education of all children will be prime the contributor to erasing inequality in the long term.

In addition, taxation in advanced economies must be re-thought and legislated to facilitate redistribution of wealth created through labour and capital; transferring skills and technology, where and when possible to poor but willing societies. The Globalization Of Inequality is an informed and original contribution to current discussions about inequality.

This oeuvre is essential reading for anyone  concerned about the future of world economy.

Highly recommended.

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The Ontario craft beer guide https://magazine.winesworld.net/ontario-craft-beer-guide/5796/ https://magazine.winesworld.net/ontario-craft-beer-guide/5796/#respond Tue, 25 Apr 2017 10:06:54 +0000 https://magazine.winesworld.net/?p=5796 The Ontario Beer Guide is a book for province’s beer aficionados written by two knowledgeable enthusiasts. Both   travelled Ontario, tasted hundreds of beers scouting out the best and worst beers, brewpubs and microbreweries- all 250 of them. During the creation of this valuable oeuvre they explored the history and evolution […]

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The Ontario Beer Guide is a book for province’s beer aficionados written by two knowledgeable enthusiasts. Both   travelled Ontario, tasted hundreds of beers scouting out the best and worst beers, brewpubs and microbreweries- all 250 of them.

During the creation of this valuable oeuvre they explored the history and evolution of the beer industry in Ontario from the beginning, and then switching in 2007 to the expansion of the craft brewing

They explain their quality recommendation criteria.

The careful readers will learn how to evaluate properly brewed faultless beer. For example, a beer that smells like buttered popcorn with a scotch like mouth feel and causes hangovers contains diacetyl and should be avoided. There are several more flaw descriptions that would help any beer aficionado to stop drinking such a brew.

The top five selections of IPA’s, pale ales, pilsners, stouts, saisons, porters are valuable guides to direct you to the best brands of your preferred style.

Many, if not all craft breweries, take email orders.

Each Ontario craft brewery up to 2015 November is briefly described, and along with its best brews.

Starting on page 369, pubs that stand out for their superior selection of beers, food (if served) and service is a handy guide to enjoy a fine beer, that complement its specialties.

The glossary helps anyone understand brewing intricacies.

Overall, The Ontario Craft Beer Guide is an excellent book for anyone who enjoys flavourful beers and tastefully decorated pub environments.

Highly recommended.

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Taste Oregon: A Journey of Discovery – 2017 Toronto https://magazine.winesworld.net/taste-oregon/5804/ https://magazine.winesworld.net/taste-oregon/5804/#respond Mon, 24 Apr 2017 10:21:31 +0000 https://magazine.winesworld.net/?p=5804   American wine lovers know Oregon as pinot country. This state on the Pacific Ocean located between California in the south and Washington to the north started growing grapes in 1860, but the production was miniscule. The modern viticulture goes back to 1965 when a University Of California at Davis […]

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Oregon

 

American wine lovers know Oregon as pinot country. This state on the Pacific Ocean located between California in the south and Washington to the north started growing grapes in 1860, but the production was miniscule.

The modern viticulture goes back to 1965 when a University Of California at Davis graduate, David Lett planted his Eyrie Vineyard with pinot noir and thus earned his nickname Papa Pinot.

Ever since, the industry grew, and today more than 500 wineries produce wine grown on more than 11,000 hectares of vineyards.

Although Oregon is best known for pinot noir, practically all now produce pinot gris and chardonnay; some also vint gewürztraminer, viognier, chenin blanc, and riesling.

Of late, a few growers have been attempting to grow syrah and other varietals.

Oregon’s climate is notoriously wet, with mild winters. Luckily most of the rain falls between October and April.

Willamette Valley is the largest AVA (American Viticultural Area). There are others – Umpqua-, Rogue-, Appelgate-, and Illinois-Valley.

Smaller areas within the Willamette Valley were created for marketing reasons, and to distinguish flavour characteristics. They are Ribbon Ridge, Chehalem Mountains, McMinnville, Eola-Amity Hills, Yamhill-Carlton District, Dundee Hills.

A few wineries now grow organic and fewer biodynamic grapes, and make wine.

Oregon’s pinot noir taste delicious in successful vintages, with elegant aromas of berries, mid-weight bodied, with fine acidity and long aftertaste.

Several French winery owners bought land in Oregon and planted vineyards.

For the first time in years, Oregon wineries visited Toronto to proudly pour their wines for sommeliers and wine writers.

I tasted approximately 50 wines and found the following to be worth purchasing.

Most can be purchased as consignment products.

Some wineries are still looking for representation.

White wines

Rex Hill Chardonnay, 2013, A to Z Wineworks
90/100
Ontario agent np@npwines.com

Dundee Hills Chardonnay, 2014, Bachelder
90+/100
Thomas@ThomasBachelder.com

Ian’s Reserve Chardonnay, 2013
89+/100
wine@thevineagency.ca

Big Table Farm Chardonnay, 2014
90/100

Willamette Valley Chardonnay, 2015, Roco Winery
90/100
rollin@rocowienry.com

Yamhill-Carlton Chardonnay, 2015, Raptor Ridge Winery
89+/100
scott@raptorridgewinery.com

Viognier, 2014, Valley View Winery
89+/100
mike@valleyviewwinery.com

Willamette Valley Chardonnay, 2014, Winderlea Vineyard and Winery (biodynamic)
donna@winderlea.com

Old Stones Chardonnay, 2014, Bergstrom
89+/100
Halpern Enterprises adam@halpernwine.com

Red Wines

Pre du Col Vineyard Pinot Noir, 201, Bergstrom
93+/100
adam@halpernwine.com

Silice Vineyard Pinto Noir, 2015, Bergstrom
91/100
adam@halpernwine.com

Gregory Ranch Pinot Noir, 2015, Bergstrom
90/100
adam@ halpernwine.com

Cumberland Reserve Pinot Noir, 2015, Bergstrom
89/100
Adam@halpernwine.com

Johan Vineyard Pinot Noir, 2014, Bachelder
92+/100
Thomas@thomasBachelder.com

Willamette Valley Pinto Noir, 2014, Nicolas-Jay
88+/100
Jay@Nicolas-jay.com

Cuvee Alexandrine Pinot Noir, 2014, Phelps Creek Vineyards
89+/100
Robert@phelpscreekvineyards.com

Yamhill-Carlton Estates Pinto Noir, 2013, Shea Wine Celalrs
90/100
info@empsoncanada.com

Ribbon Ridge Pinto Noir, 2014, Triseatum Winery
89+/100
np@npwines.com

King’s Ridge Willamette Valley Pinto Noir, 2015, Union Wine Company
89+/100
wineinfo@unionwine.com

Meredith Mitchell Vineyard Pinot Noir, 2014, Winderlea Vineyard And Winery
90+/100

Pinot Noir, 2013, Winderlea Vineyard And Winery
88+/100
donna@winderlea.com

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Real food/fake food https://magazine.winesworld.net/real-foodfake-food/5794/ https://magazine.winesworld.net/real-foodfake-food/5794/#respond Mon, 24 Apr 2017 10:04:04 +0000 https://magazine.winesworld.net/?p=5794 Real Food/Fake Food is an invaluable book for every North American. It explains in minute detail how millions are being taken advantage of due to their ignorance of food and beverage quality, taste, texture, their provenance and possibilities of passing on fraudulent food. FDA (Food and Drug Administration) and USDA […]

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Real Food/Fake Food is an invaluable book for every North American. It explains in minute detail how millions are being taken advantage of due to their ignorance of food and beverage quality, taste, texture, their provenance and possibilities of passing on fraudulent food.

FDA (Food and Drug Administration) and USDA (United States Department Of Agriculture) have two different mandates, and todate have tolerated all the food fraud that has been perpetrated by ranchers, food manufacturers, and marketers.

This is a fantastic book that contains at least some of the most blatant fraud. It is illuminating and surprising to learn how in a developed country such rampant food fraud can continue with official agencies in charge of controlling food and beverage fraud.

According to the author, 95 per cent of all olive oil sold in the U S A is adulterated in some fashion. The most stringent controls in the production of olive oil exist only in Australia and Chile.

The anecdotal style of writing is easy to read and understand for all who care about what they eat.

Food is medicine, and ultimately affects your health. Your eating habits determine your level of health and in many cases the length of your life.

Gallo Brothers who once owned world’s largest winery, got rich selling “Hearty Burgundy” that has never seen an hour’s worth of Burgundian sunshine. The term itself is a dichotomy as Burgundy reds are never hearty but elegant and refined.

Parmegiano reggiano, the famous hard cheese from Emilia Romagna’s Parma region, is unashamedly sold in grated form, but which has absolutely no semblance to the original. The grated cheese sold as Parmesan by one of the largest food processors in

the world happens to be American.

The same is true for champagne. This noble sparkling wine originates in one of France’s famous wine producing regions called Champagne. There is no such sparkling wine that can be produced anywhere else in the world, as every wine and food produced depends on terroir and tradition.

The same is true for Scotch whisky, or Irish whiskey, or Canadian whisky.

RealFood/Fake Food belongs to every North American family’s book shelf, and should serve as a regular reference source.

Highly recommended. Buy it today!

 

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Tulips – flower power from the Netherlands https://magazine.winesworld.net/tulips/5802/ https://magazine.winesworld.net/tulips/5802/#respond Sun, 23 Apr 2017 10:18:27 +0000 https://magazine.winesworld.net/?p=5802 Canadians love tulips. They buy them every year, and enjoy their vibrant colours during May in their gardens. The Canadian love for tulips originates from the stay of Queen Beatrix of the Netherlands in Ottawa during the World War II for security reasons. After she left Ottawa, she donated one […]

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Tulips
Tulips

Canadians love tulips. They buy them every year, and enjoy their vibrant colours during May in their gardens.

The Canadian love for tulips originates from the stay of Queen Beatrix of the Netherlands in Ottawa during the World War II for security reasons.

After she left Ottawa, she donated one million tulip bulbs to the city.

Ever since, Ottawa celebrates an annual Tulip Festival attracting thousands.

Tulip is a Eurasian and North African perennial, a showy, bulbous plant in the lily family. There are thousands of cultivated species, most of which were developed in Nederland.

75 wild species still exist in Pamir, Hindukush, and the Tien Shan mountains in Asia.

Persians were the first to cultivate tulips in teh 10th century. Successive Ottoman governments also cultivated tulips for imperial gardens in and around Topkapi (the official seat of the Sultan).

In 1574, Sultan Selim II ordered 50,000 tulip bulbs from Syria. Speculators believing in future lucrative financial gains bought shares in tulip trading and research companies but with the downturn of demand and subsequent collapse, lost millions.

The first records of tulip plants in Europe appeared in 1559 in Augsburg, Germany, although it is said that Oghier de Busbecq , the ambassador of Ferdinand I to the Ottoman Empire in the 17th century, brought tulip bulbs first  to Europe.

Be that as it may, tulips have fascinated European garden and flower lovers for centuries.

Dutch horticulturists crossbred thousands of hybrids with a multitude of vibrant colours.

The first tulips in America were planted in 1847 in a private garden.

In the Nederland, tulip cultivation is now an industry exporting millions of dollars worth of bulbs every year to several countries.

At the legendary Keukenhof gardens (approximately 45 kilometres outside of Amsterdam), tulips of all varieties and colours flourish every May, jointly with fragrant hyacinths, and daffodils, plus more than 300 kinds of lilies.

Keukenhof, a bustling 32 hectare outdoor facility, attracts approximately 900 000 tourists every year during the two month festivities. It is a tulip oasis celebrating modern horticulture, Dutch entrepreneurship, tourism development, and a riot of colours.

Some years ago I spent an entire day shooting 40 – 50 colour slides in Keukenhof, a city that delights thousands of viewers.

The visitors come from all over Europe, and thousands from the Untied Kingdom and the U S A, spending untold amounts to delight their eyes, taking millions of pictures, and enriching local merchants, not to mention hotels and restaurants in Amsterdam.

If you do not want to take an organized trip, you can travel by bus or train, but the best way to enjoy Dutch countryside is to rent a bike in Amsterdam and ride to Keukenhof, and stay the night there.

You can also rent a bike in Keukenhof and explore the canals surrounding the gardens.

This will provide a perspective of how Dutch engineering knowledge and persistence solved many problems and shortcomings of geography in their homeland.

Although Keukenhof tulip gardens are the best known world wide, there are many cities all over the world that organize tulip festivals – Spalding (England), Skagit Valley (Washington State), Pella (Iowa), Ottawa (Canada).

Australia also organizes tulip festivals in November and December due to the reversal of seasons between the northern and southern hemispheres.

 

 

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The complete wild game cookbook https://magazine.winesworld.net/complete-wild-game-cookbook/5792/ https://magazine.winesworld.net/complete-wild-game-cookbook/5792/#comments Sun, 23 Apr 2017 09:59:09 +0000 https://magazine.winesworld.net/?p=5792 The complete wild game cookbook Jean-Paul Grappe Robert Rose Incorporated, Toronto 384 pages, $ 39.95 The author Jean-Paul Grappe, a chef and restaurateur, created an informative, excellent, and invaluable book about game and game cooking. In Canada cooks must use “farmed game”, except for First Nations who are allowed to […]

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The complete wild game cookbook
The complete wild game cookbook

The complete wild game cookbook

Jean-Paul Grappe
Robert Rose Incorporated, Toronto
384 pages, $ 39.95

The author Jean-Paul Grappe, a chef and restaurateur, created an informative, excellent, and invaluable book about game and game cooking.

In Canada cooks must use “farmed game”, except for First Nations who are allowed to hunt even protected species. For them, it is a matter of survival.

In Europe, game in most cases means wild game, which invariably tastes more distinct and less fatty then “farmed game”.

The book is divided into – information about hunting and game meat, game birds, and recipes, game animal and recipes, marinades, recipes for stock, roux, sauces, techniques, cooking basics, and glossary of game cooking terms.

The photography of plates and of each game is informative, and outstanding.

The Complete Wild Game Cookbook is a valuable addition to every hunter’s collection of cookbooks. It contains 165 recipes, most of which are relatively easy to follow. Professionals should attempt some only.

While true game meat is available to hunters only, chef Grappe cautions several times that game tastes of the food they eat, and occasionally people must pay special attention to avoid cooking certain parts of wild animals due to toxicity.

Framed game meat is now more widely available than two decades ago , and city dwellers seem to be more interested in buying such exotic meats as they contain less fat, offers deeper taste sensations, and are generally more satisfying.

The Complete Wild game Cookbook is a rare gift to anyone interested in gastronomy, cooking, hunters and chefs.

Highly recommended.

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Gastronomy and gastronomic tourism https://magazine.winesworld.net/gastronomy/5800/ https://magazine.winesworld.net/gastronomy/5800/#respond Sat, 22 Apr 2017 10:15:49 +0000 https://magazine.winesworld.net/?p=5800 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) […]

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Gastronomy
Gastronomy

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) and nomos (laws tat govern), literally “the art of regulating the stomach”.

North American food culture in the last 30 years evolved as wealth increased, Now, many rich North Americans travel to destinations (Europe, or Far East) to experience restaurants famous for their inventive cooking and impeccable service.

Europeans have been involved in gastronomic tourism for much longer because of the proximity or countries famous for their gastronomic establishments, i.e France, Italy, and Spain.

Culinary tourism is defined as the pursuit of unique and memorable eating and drinking experiences by combining them with travel.

There are four fields of gastronomy – practical gastronomy (preparation adn service), theoretical gastronomy (writing, recipe development, and food philosophy), technical gastronomy (logistics, sources, literature), and food gastronomy (the actual practice of eating adn drinking).

Culinary tourism can involve communities with special sights, and several restaurants serving exemplary food. Such communities can, and do co-ordinate advertising and special events to attract culinary tourists to enrich them with delightful experiences, and also enrich the community. In Ontario Niagara-on-the-Lake, close to Niagara Falls is a prime example.

But there are also destination restaurants, generally in one region and relatively close to each other.

In France, a culinary tourism couple, or group (culinary tourists happen to be wealthy middle-age or older relatively healthy, and well-educated) can start in Paris, (two or three restaurants) and travel to Lyon (the gastronomic capital of France), then continue to Alsace. From Alsace, the couple or group can travel to the south were several famous chefs proudly prepare local specialties with riffs of their own using truly fresh and seasonal ingredients.

The Michelin guide is an excellent source of information regarding such restaurants, and all other relevant data.

Spain, especially Barcelona and environment, Basque country on the north coast, and Rioja are well known to gastronomic tourists

Germany, France, Italy, Benelux states (the Netherlands, Belgium, and Luxembourg), Scandinavian countries (Denmark, Sweden, Norway, and Finland) and Spain generate thousands of gastronomic tourists who visit these countries and their neighbours.

The Far East is well known to gastronomes; Japan for its sushi, sashimi, and other specialties, Thailand for its delicate curries, and Hong-Kong for its diversity, Indian, for its variety of regional cuisines, including Singapore is also a notable gastronomic destination.

New York, Chicago, New Orleans, and San Francisco attract thousands of tourists, who are part gastronomic tourists, and part casual travellers.

 

 

 

 

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Best food writing 2016 https://magazine.winesworld.net/best-food-writing-2016/5790/ https://magazine.winesworld.net/best-food-writing-2016/5790/#respond Sat, 22 Apr 2017 09:55:44 +0000 https://magazine.winesworld.net/?p=5790 Holly Hughes started the series in 2000, and has continued to date. Each edition seems to get more interesting. The 16th edition has been categorized into – The Way We Eat Now (seven articles), “Down The Hatch” (5), Cooking The Books (6), The Family Table (6), Foodways (6), Dining Around (6), […]

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Holly Hughes started the series in 2000, and has continued to date.

Each edition seems to get more interesting.

The 16th edition has been categorized into – The Way We Eat Now

(seven articles), “Down The Hatch” (5), Cooking The Books (6), The Family Table (6), Foodways (6), Dining Around (6), Someone’s In The Kitchen (6), Life On A Plate (6).

Every year she selects the best from submitted and researched articles.

Each article reads more interesting than the previous one.

To date, I have reviewed six Best Food Writing titles, and every year I look forward to reading the next.

She has a knack to fish out the crème de la crème wiring from a pile of fine literary food and beverage articles.

The 2015 edition consists of a smorgasbord of essays to satiate the reader’s palate, and represents a stellar collection of American food writing.

The cornucopia of writing manifests itself in the selection of categories shown above.

There is absolutely no doubt in my mind that this collection of fabulous writing on fascinating and diverse topics will appeal to all food lovers and all who like good literary food writing.

Buy this book and read it, then shelve it and reread as often as necessary to refresh your memory and enjoy articles once again.

Highly recommended.

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Doctor Goebbels https://magazine.winesworld.net/doctor-goebbels/5787/ https://magazine.winesworld.net/doctor-goebbels/5787/#comments Mon, 17 Apr 2017 06:27:20 +0000 https://magazine.winesworld.net/?p=5787 Most historians agree that Doctor Goebbels was most intelligent, friendly and soft in private, and but also the most dangerous, and manipulative of all Nazi ministers. He comes from a family of modest means, and depended on stipends from charitable organizations to study and obtain his doctorate. As a motivated, […]

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Most historians agree that Doctor Goebbels was most intelligent, friendly and soft in private, and but also the most dangerous, and manipulative of all Nazi ministers.

He comes from a family of modest means, and depended on stipends from charitable organizations to study and obtain his doctorate.

As a motivated, and tireless politician, he managed to found the Reich Chamber of Culture, was appointed as the Gauleiter of Berlin, and is the architect of the complex machinery of nazi propaganda, both in the country and abroad.

He was close to Hitler, and constantly tried to be appointed to higher positions but to no avail.

Due to a botched surgery in his youth, he had a deformed leg, and limped. This deformity may have contributed to his unceasing drive to work and advance his career, regardless of how devastating his decisions to the population at large, particularly to that of the Jewish minority in Germany.

Hitler surrounded himself with pliable individuals who could be relied on to conform, regardless of the stupidity of his decisions, and implement his evil ideas and objectives.

Both authors have accomplished through extensive research in both official and available private documents. This in-depth research enabled them to write a book that covers the minute, but important details of World War II.

This is an incredible read, describing in detail a narcissist who, during his working hours, gave orders for death sentences, but played with, or entertained his children at night.

Doctor Goebbels contributed largely to the evil deeds of the Nazi regime.

This is a book all history buffs, modern politicians everywhere, and the population at large to prevent such a dictatorial and evil government to ever exist.

Highly recommended.

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