It didn’t take long for food writer Jay Rayner to sharpen his pencil and bring it down in judgement against the G9, a collection of top chefs who have made an effort to represent food issues on a global platform. The G9 collective includes some of the most celebrated names in gastronomy (Gastón Acurio, Ferran [...]
In our adult lives, it’s not very often that you get that ‘Christmas morning’ feeling – the fluttering wings of “butterflies in the stomach” for something exciting that is about to happen. When I recently learned that there was soon to be a peer-reviewed journal dedicated to the study of flavour my world was filled [...]
It is a great time to be involved in food! There is a dynamic international policy arena with fiery debate, the local food movement is elevating beautiful and inspired artisans and community engagement projects, the culinary larder is truly international and new culinary techniques and ideas are transforming food, ecological thought and action is maturing, [...]
Food technology has continued to forge ahead into previously unexplored depths. While we try to come to grips with molecular gastronomy new types of cuisine continue to surface to challenge the boundaries that define what food is. For traditionalists, this sort of novel cuisine is perceived as intrusive at best and sacrilegious at worst (2-Michelin [...]
Although cannibalism may be on the fringe of food policy, or rather a topic of food policy in history, I thought to share one of my favourite reads of the last year. The book is, Flesh and Blood: A History of the Cannibal Complex, Reay Tannahill (Hamilton, 1975), which explores the history of the practice of [...]
In our adult lives, it’s not very often that you get that ‘Christmas morning’ feeling – the fluttering wings of “butterflies in the stomach” for something exciting that is about to happen. When I recently learned that there was soon to be a peer-reviewed journal dedicated to the study of flavour my world was filled [...]
continue reading
It didn’t take long for food writer Jay Rayner to sharpen his pencil and bring it down in judgement against the G9, a collection of top chefs who have made an effort to represent food issues on a global platform. The G9 collective includes some of the most celebrated names in gastronomy (Gastón Acurio, Ferran [...]
continue reading
It is a great time to be involved in food! There is a dynamic international policy arena with fiery debate, the local food movement is elevating beautiful and inspired artisans and community engagement projects, the culinary larder is truly international and new culinary techniques and ideas are transforming food, ecological thought and action is maturing, [...]
continue reading
The final report of the recently axed Sustainable Development Commission is a summary of sustainable food policy from 200 until 2011. Looking back, Looking Forward, reviews the progress that government policy has made in relation to feeding people sustainably and healthily in the context of climate change, health risks and environmental damage. The paper argues that, [...]
continue reading
It didn’t take long for food writer Jay Rayner to sharpen his pencil and bring it down in judgement against the G9, a collection of top chefs who have made an effort to represent food issues on a global platform. The G9 collective includes some of the most celebrated names in gastronomy (Gastón Acurio, Ferran [...]
In our adult lives, it’s not very often that you get that ‘Christmas morning’ feeling – the fluttering wings of “butterflies in the stomach” for something exciting that is about to happen. When I recently learned that there was soon to be a peer-reviewed journal dedicated to the study of flavour my world was filled [...]
It is a great time to be involved in food! There is a dynamic international policy arena with fiery debate, the local food movement is elevating beautiful and inspired artisans and community engagement projects, the culinary larder is truly international and new culinary techniques and ideas are transforming food, ecological thought and action is maturing, [...]
Food technology has continued to forge ahead into previously unexplored depths. While we try to come to grips with molecular gastronomy new types of cuisine continue to surface to challenge the boundaries that define what food is. For traditionalists, this sort of novel cuisine is perceived as intrusive at best and sacrilegious at worst (2-Michelin [...]
Although cannibalism may be on the fringe of food policy, or rather a topic of food policy in history, I thought to share one of my favourite reads of the last year. The book is, Flesh and Blood: A History of the Cannibal Complex, Reay Tannahill (Hamilton, 1975), which explores the history of the practice of [...]
Cultural promotion through gastronomy is not a new concept; however, the young initiative of UNESCO to the gastronomic landscape is a very welcome one. In 2004, UNESCO launched its Creative Cities Networks and among the included categories are the Cities of Gastronomy. While the role of UNESCO’s Creative Cities, City of Gastronomy network, is decidedly promotional it is [...]
The final report of the recently axed Sustainable Development Commission is a summary of sustainable food policy from 200 until 2011. Looking back, Looking Forward, reviews the progress that government policy has made in relation to feeding people sustainably and healthily in the context of climate change, health risks and environmental damage. The paper argues that, [...]
The notion of Rasa in India holds particular fascination for me as it is an older and more developed philosophy of the Western aesthetic notion of “taste”, which came to life in the romantic period of European art criticism. The term Rasoi is used commonly to mean ‘kitchen’ but finds its etymology in the aesthetic philosophy of rasa, a notion used in the evaluation [...]
I have never met Dr. Joan Fitzpatrick of Loughborough University, however, I am confident that I would deeply enjoy a seat in her lecture hall. My intent in writing about Dr Fitzpatrick’s work is to shine my very small light on an academic who is doing fascinating work in the arena of food and deserves [...]
The food price spikes of 2007/08, which are largely believed to be associated with food commodity price speculations, has received quite a lot of speculation in its own right. Much of the discourse surrounding this issue has addressed the mechanics of food pricing systems as well as the viability of stockpiling food supplies. This new [...]
Savoring Disgust: The Foul and the Fair in Aesthetics by Carolyn Korsmeyer