When most people think American cuisine, they think pizza, hot dogs and hamburgers. While these are indeed staples across the country, every state has its own sense of flavor.You may not be surprised to learn that Maine is crazy about seafood. But would you have guessed that Utah has a
A farm has started selling its milk directly to the public because the money it receives wholesale is “plummeting”. Jane Barnes has a licence from the Food Standards Agency to sell unpasteurised milk, sometimes known as raw milk, directly from her farm in Somerby, Leicestershire. She is aiming to …READ
Burgos aspires to become a gastronomic hub. Two years after having held the title of Spanish Capital of Gastronomy, the city prepares its bid for ‘Creative Gastronomic City” . An award granted by UNESCO and which, if approved, would position Burgos as the first Spanish city of international gastronomy. Read
By 2050, there will be 9 billion hungry people in the world and less farmland and resources than there’s ever been. On August 24-28, 2015, young leaders from around the world will gather at the Global Youth Ag-Summit to discuss ideas, develop a vision and deliver action. If you’re 18-25 and
What are we going to eat and drink in 2015? Expert talk about insects, green smoothies, healthy ‘snacks’, organic products and food from Latin America among others. Read more…
Responsible tourism is a global phenomenon that has in food and its elaboration an essential component, which begins in the organic production and continues with the responsible consumption. During the Forum there will be themes such as: the recovery of local food and traditional culinary knowledge; the interpretation of gastronomic
The Dubai Food Festival 2015’s full and flavoursome line-up of new and returning gastronomic consumer and business events, celebrity chefs, activities and promotions, has been announced today by Dubai Festivals and Retails Establishment (DFRE), an agency of Dubai Tourism and Commerce Marketing (DTCM). Marking the Festival’s second edition, this year’s
EVEN though sub-Saharan Africa is the region with the highest prevalence of undernourishment, affecting about one in four people, between 30% to 40% of food produced on the continent for human consumption is lost or wasted. Earlier this month, this concern brought together hundreds of residents in Nairobi for the continent’s first “Disco Soup” – an international grassroots movement to raise awareness of
Our emotive reactions to food are incredibly powerful in guiding our culinary habits. Food can bring joy and comfort, and make us voracious to eat more. It is an important part of our celebrations, but it is also deeply connected to undesirable emotions such as guilt, worry and revulsion. Not
To know a city, a region or a country through its food is one of the most satisfying experiences of a journey. The own culinary dishes of a destination we visit can tell us a lot about itself and the people who inhabit in it. Why these types of food
Whether it’s traditional stalls or the new breed of street-food events, these European markets offer tasty treats. Here are the top 10 Markets you can visit this year …READ MORE
On March 16th 2015 will take place a new edition of the solidarity action Soul Food Nights, an exclusive event where the most exclusive fashion shops become a restaurant for its customers, and the great chefs of Madrid will be the responsible for preparing the dinner… read more
Food Tank has the honor of highlighting organizations across the globe that are working to fight food waste, combat the dual paradoxes of hunger and obesity, recognize the multiple roles of family farmers, increase nutrient density, protect agricultural diversity, and adapt to a changing climate. To celebrate 2015, we are
The city of Cáceres premieres this 2015 with the title of Spanish Capital of Gastronomy. This title will put the city in the center of attention related to its culinary heritage and its cuisine which will become in a reef for attracting tourists and visitors to Cáceres, as well as
Ferran Adrià Feeds the Hungry Mind: Mr. Adrià, 52, has always been inquisitive. Even during the peak years at El Bulli, when Restaurant Magazine named it the world’s best restaurant five times from 2002 to 2009 and he rocketed beyond the standard-fare celebrity chefs into the rarefied air of the gastronomic
To value through various activities, sustainable, healthy and innovative products while continuing to promote tourism of proximity and competitiveness in the field of gastronomy and hospitality. These were the main conclusions reached by the Xantar committee, composed of various public and private social agents linked to gastronomy and tourism who gathered
