By Isabella Zampetaki Curious to find out more about Mykonos’ culinary traditions, I pay a visit to Dimitris Roussounelos, writer, culinary explorer and gallery owner. As we sit next to a minimalist fish-themed installation in his shop, he opens a series of books to show me pictures of what life
By Matthew Lloyd (GETTY) Summer exhibition ‘elBulli: Ferran Adria and The Art of Food’, in partnership with Estrella Damm at Somerset House, London, England. The exhibition celebrates the global icon of gastronomy and the restaurant he built to become the world’s best, elBulli…. READ MORE
BY ANITA MENDIRATTA, CNN TASK GROUP/ETN Over the past two decades, the coming together of the wine industry and tourism has proven to be a perfect blend of economic sectors. The innate characteristics of wine lands make for natural points of attraction for travelers seeking the unique home-grown sights of
Forbes During the workshop I stressed that culinary mindfulness is psychologically sustainable because, unlike diets and nutritional fads, it makes life feel better. It’s not about deprivation. It’s not about somehow finding the will power to always choose disliked broccoli instead of a favorite deep-fried appetizer…READ MORE
Posted at 2:15 pm, June 16, 2013 in Food & Drink Slimy food – good or bad? In Japan, it’s definitely the former, as many foods that exude slime are seen as having health-giving properties. Texture is the theme of the latest London Gastronomy Seminars talk on June 18…READ MORE
Experts from different countries are taking part in a meeting in Barcelona on June 13th-14th, organized by ATLAS, with the Creative Tourism Network and headed by Professor Greg Richards, co-originator of the creative tourism concept. Cases of creative tourism from Catalonia, The Netherlands, Hungary, Portugal, Italy, UK, Denmark, Brazil, the
By Marie Powers …Cook the Part, a cookbook designed not only for people who love to cook – and eat – but also as a teambuilding guide. Although Eastham’s party guests have included chemists, venture capitalists and CEOs, the book is designed to help even novice hosts to create memorable meals…READ
Access to Culture is a new project that aims to establish indicators for the exchange and further development of Access to Culture policies at a European and national level. ART-idea’s director, Diane Dodd was invited to a start-up meeting on the 12 June in Barcelona. The project partners from Austria, Croatia,
Prof. Richards hailed the many creative activities that currently exist and are rapidly emerging in Bangkok; such as, the widely-known availability of Thai cooking schools, the charm of the entire riverside area, and increased popularity of biking. He cited the results of a World Youth Student and Educational Travel Confederation survey
The Asian and European Cultural Mobility Funders Platform met in Prague on the 5-6 June 2013. The event was co-organised by the Arts and Theatre Institute in Prague, the Kelola Foundation (Indonesia) and On-the-Move with support from the Asia-Europe Foundation (ASEF), Arts Network Asia (ANA) and Trans Europe Halles (TEH)
Time Out Mumbai Since 2009, Sydney art historian Megan Fizell has mashed her interests in food and art for the delectable blog, Feasting On Art. Fizell’s blog serves a platter of direct reproductions of famous canvases rendered in edible ingredients – including a terrifyingly deconstructed, pound cake version of Piet
By LAURA MAYES Lot’s of us were in town this weekend for Blogher Food 2013. While our focus was on the conference, of course, Austin food temptations were impossible to resist. Austin’s laid-back creative culture and (relatively) low cost of operating has drawn some of the most talented foodies to the
Paulo Barbosa, Macau Daily Times Two well-known chefs from Portugal have opened a new restaurant in Macau. Luís Américo says “it was very interesting, because people weren’t expecting to see Portuguese gastronomy presented in this way. There’s a lot of enthusiasm…. READ MORE
By Leah Hyslop, TheTelegraph Whimsical pop-up restaurateurs Jamie Hazeel and Lalie Jacout certainly aren’t interested in broaching the subject of offal delicately. Their rather gory-sounding veal dining experience is themed around the concept of an operating theatre, where they promise to “surgically slice the most sumptuous morsels from nose to tail
Gulf Times Some 35 Peruvian dishes will be featured in a week-long food festival from June 9 to 15 at the Latino Restaurant of Sheraton Doha Resort and Convention Hotel. Coupled with live Latino music, the “The Art of Peruvian Gastronomy” will also introduce Chef Jorge Luis Urbina, who is expected
by Andean Air Mail & PERUVIAN TIMES Peruvian food is increasingly becoming a draw for tourists to the Andean nation. The National Tourism Chamber, Canatur, forecasts that 70,000 to 80,000 foreign tourists come to Peru exclusively for the food…..READ MORE
