Ancient Greek poet and philosopher of Gela or Syracuse Archestratus was the first to approach cooking as an art. The origin of modern day word...
MoreArchestratus and the Secrets of Ancient Greek Gastronomy
Managing Spontaneity
An ART-idea conversation with the authors of Eventful Cities, Greg Richards and Robert Palmer, took place in Barcelona on 17th April 2013. The...
MoreAnna Lindh Forum, 4-7 April 2013
The Anna Lindh Mediterranean Forum took place in Marseille from 4 – 7 April. 1,500 representatives of civil society, from 44 countries from...
MoreFestival whets the appetite for new food experiences
Galway City tribune Good food starts with good suppliers,” says Heather Flaherty, head chef of McCambridge’s Restaurant on Shop Street, as she...
MoreGreek gastronomy in Brussels
Travel Daily News Following the success of Brusselicious, the Greek National Tourism Organisation in Belgium and SETE (the Association of Greek...
MoreFermented frenzy: London Gastronomy Seminars talk mouldy cheese
Blue cheese! Beer! Sourdough! Miso! Is it fermentation that creates the flavours you really crave? Then here’s your chance to find our more about...
MoreZero Mile Gastronomy: This Isn’t Your Grandma’s Garden
Homaro Cantu, Chef It’s time to go back to the days when we ate both locally and intuitively, the days when we turned to the earth for...
MoreMasters of Gastronomy
Masters of Gastronomy (Italy) Since launching in 2005, the master program of the University of Gastronomic Sciences (UNISG) has been a study in...
MoreThe future of European Cities
At the European Cities Marketing conference held in Nice this week, the future of cities was top of the agenda. The event attracted a range of...
MoreEuropean Audiences: 2020 and beyond
The European Commission has recently published conference conclusions related to engaging with European Audiences: 2020 and beyond. The conference...
MoreCreative: The new tourist attitude
Over 200 delegates gathered in Paris last week to discuss the emerging field of creative tourism. The event was hosted by the city of Paris, which...
MoreMore than good food
Yap Mun Ching While I love Malaysian food and have always appreciated it in all its many forms, I believe that our fixation with it may have also...
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