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
by Wanwisa Ngamsangchaikit TR Weekly Creative tourism is one of the key components to attract more tourist arrivals to Thailand’s capital city a tourism academic told sellers attending a TTM presentation, Wednesday. Addressing the topic Changing Destination Perceptions through Creative Tourism, Professor Greg Richards said creative and alternative tourism focuses on trends
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
The European Region of Gastronomy project was conceived by IGCAT experts and endorsed by the European Council of the Regions’ Culture Chair, Mr Anton Rombouts at their Plenary Meeting in Brussels on May 30th. The European Region of Gastronomy title will be awarded to a different region each year as a stimulus to
YouTube Though Poland is not often associated with gastronomy, the country’s food scene is expanding fast. Growing numbers of organic food markets are spring up across the capital Warsaw, and Polish chefs are winning acclaim for their combinations of…READ MORE
GlobalPost A gastronomy festival got underway Saturday in the central Mexican state of Guanajuato, where thousands of people will enjoy the different events featuring leading local and international chefs. The state’s Tourism Secretary …READ MORE
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 gastronomy (meaning Rules of the Stomach) is attributed to Archestratus, Europe’s first gourmet writer, and his later readers who knew his poem by the name
An ART-idea conversation with the authors of Eventful Cities, Greg Richards and Robert Palmer, took place in Barcelona on 17th April 2013. The event brought together a select group of experts and practitioners from across Europe to share and discuss ideas about the future of cities and events. Eventful cities
The Anna Lindh Mediterranean Forum took place in Marseille from 4 – 7 April. 1,500 representatives of civil society, from 44 countries from across the Mediterranean and Europe, provided a unique insight into cultural issues currently at stake in the region. The gathering brought together youth leaders, cultural operators, as
Galway City tribune Good food starts with good suppliers,” says Heather Flaherty, head chef of McCambridge’s Restaurant on Shop Street, as she explains the importance of next week’s Food Festival to Galway… READ MORE
Travel Daily News Following the success of Brusselicious, the Greek National Tourism Organisation in Belgium and SETE (the Association of Greek Tourism Enterprises) launched the initiative “gαΣtronoμία @ Bruxelles”, in order to highlight the Greek gastronomy in Brussels. READ MORE
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 mould, fungi and the microbes that turn food funkier than James Brown taking it to the bridge. The London Gastronomy Seminars have a two-hour talk on
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 sustenance instead of the frozen section. When you eat fresh, seasonal foods, you trim not only your waistline, but also your grocery bill and
