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
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
