Just Tasting: Duck, Goose, Chicken Or Quail?

Just Tasting: Duck, Goose, Chicken Or Quail?

Our weekly roundup on tasty news from around the world and here’s what we are reading on…

TRAVEL BITES

New York is a city of immigrants; a recent report from the mayor’s office counted 37% of the population as foreign-born… Travel on Your Stomach in Classes Taught by Immigrant Cooks via WSJ.com

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Located on top of a small café in the Vesterbro neighborhood… The One Room Hotel in Copenhagen via Trendland

Taste the best of the Provence region on a wine route from Toulon to the Massif des Maures… Provence wine route: top 10 guide via theguardian.com

PHOTOGRAPHY

Because a ‘fruity’ card is always better than a’cheesy’ card!… PUNtastic Fruity Cards! on Behance

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Illustrations made up of 100% food elements & are based on the interpretation of different birds… A Tribute to Budgie: Food Illustrations by Anna Keville Joyce via freeyork.org

ON THE MENU

How duck egg would stand up in a blind taste test against the chicken egg? Hunting For The Tastiest Egg: Duck, Goose, Chicken Or Quail? via The Salt : NPR

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Drawing inspiration from some of the masterpiece paintings by great masters such as Vincent van Gogh… Christian Louboutin’s SS14 Collection Photographed As Impressionist Art by Peter Lippmann via Yatzer

SOCIAL N MEDIA

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Jennifer Golbeck: The curly fry conundrum: Why social media “likes” say more than you might think via TED.com

FOOD FOR THOUGHT

Does it matter that the photo is not really a starving child? Daily Mirror’s ‘crying girl’ picture lands the paper in an ethical row via theguardian.com

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Are you a couch potato? Blame your parents! A new study suggests that laziness could be hereditary… Does laziness run in your family? Study suggests it could be hereditary via NY Daily News

“Gravity is a contributing factor in nearly 73 percent of all accidents involving falling objects. ” ~ Dave Barry

Delightfully yours,
Orsola Ciriello Kogan @ Food Meditations

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Pork Fat, Culture and Underground Salad

Pork Fat, Culture and Underground Salad

Our weekly roundup on tasty news from around the world and here’s what we are reading on…

CULTURE n FOOD

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“A table without pork fat is like literature without poetry”… In China, Pork Fat Inspires Poetry, Art and Literature via Scene Asia – WSJ

(websites contain obscenities)… Nasty beef: Is it possible to vomit while laughing? World’s best worst food sites via CNN.com

TRAVEL BITES

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Would you say you have expensive tastes? Million-dollar booze vacation launched via CNN.com

Supreme food pleasure has not always been this easy to come by… Have you noticed how Britains best food has now become affordable? via theguardian.com

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When your pizza is in need of cutting… A bicycle that slices your pizza via Lost At E Minor: For creative people

HEALTHY NOTES

In New York, we like to have our cake and eat it, too — but heaven forbid we gain an ounce… ‘Healthier’ ice creams, donuts, and other treats are on the rise via New York Post

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Heeding some basic safety tips this summer could help to keep you and your companions in the game… This Summer, Safety First via NYTimes.com

FOOD FOR THOUGHT

Be it Meatless Monday, National Vegetarian Week or Meat Free May – meat is off the menu… Weird and wonderful vegetable innovations in business via Guardian Sustainable Business

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Over the weekend, the biggest unauthorised takeover of outdoor ads occurred in 10 UK cities over 2 days… Brandalism Breaks Records with 365 Ad Takeovers, 10 UK Cities, 2 Days via Wooster Collective

“If we don’t change, we don’t grow. If we don’t grow, we aren’t really living.” ~Gail Sheehy

Delightfully yours,
Orsola Ciriello Kogan @ Food Meditations

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Wildlife Selfies, Music and Wine

Wildlife Selfies, Music and Wine

Our weekly roundup on tasty news from around the world and here’s what we are reading…

ON THE MENU

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In the pantheon of food-related shark jumps, red velvet cake body mist may well be the greatest leap of all… Red Velvet Cake: A Classic, Not a Gimmick via NYTimes.com

TRAVEL BITES

What would summer be without a fantastic festival… The 20 Best Summer Festivals of 2014 via Smithsonian

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From pandas in elevators to gorillas in bathrooms… Wildlife selfies campaign by silvio medeiros for national geographic via designboom.com

A development group in Slovenia has just opened the first large-scale Roma restaurant in Europe… Introducing Roma Cuisine, The Little-Known Soul Food Of Europe via The Salt : NPR

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La cucina di Julie è un luogo magico nel quale i cibi (prevalentemente di origine vegetale) creano texture e fantasie inedite… Julie’s Kitchen via PICAME

HEALTHY TIME

We all know the importance of calories in affecting our waistlines, but does it matter when we eat them? Body Clock: Does eating late make you fat? via BBC News

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It’s true: You are what you eat. It’s time to forget about the antioxidants in the latest dry oil and refocus our attention on the nutrients on our dinner plates… The Science Behind Diet and Skin Health via WSJ.com

FOOD FOR THOUGHT

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What would happen if you took a bottle of wine out of the cupboard and, before drinking it, made it “listen” to your iPod for a couple of days? Can making your wine listen to music improve its flavour? via theguardian.com

“Wine can of their wits the wise beguile, Make the sage frolic, and the serious smile” ~ Homer

Delightfully yours,
Orsola Ciriello Kogan @ Food Meditations

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Artisan Food and Colors Before Pantone

Artisan Food and Colors Before Pantone

Our weekly roundup on tasty news from around the world and here’s what we are reading on…

TRAVEL BITES

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“A grape has everything itself to produce wine, why do you want to add anything to it? Artisan food: Wine au naturel via FT.com

CREATIVE NOTES

Stone milling companies tend to leave a lot of material on the cutting room floor… Designer Makes Gorgeous Tableware From Scrap Stone And Wood via Co.Design

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Once upon a time a Dutch author was busy mixing watercolors and creating a fascinating 700+ page guide entirely by hand… Fascinating Book Described Thousands of Colors 271 Years Before Pantone via petapixel.com

A German artist who takes her inspiration from the maps of cartographers, creates topographic art out of packaged food… Food topographic sculptures by Stephanie Herr via Lost At E Minor: For creative people

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Deliciously Creative Food Art by Daryna Kossar, Ukraine-based Visual artist… via 123 Inspiration

CHEF TALK

In Roux’s world, if the explanations are missing, the shouting exercise is meaningless… A chef who will never Roux the day via irishtimes.com

FOOD MEDITATIONS

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It’s been shown that 65% of humans are visual learners, and to many us, written percentages and data are little more than gibberish… 15 Charts, Graphs, and Infographics That Will Make You Smarter About Food via FirstWeFeast.com

“Engage people with what they expect; it is what they are able to discern and confirms their projections. It settles them into predictable patterns of response, occupying their minds while you wait for the extraordinary moment — that which they cannot anticipate.” ~ Sun Tzu, The Art of War

Delightfully yours,
Orsola Ciriello Kogan @ Food Meditations

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Moose Milking, Placentophagy and Tomato Ketchup Physics

Moose Milking, Placentophagy and Tomato Ketchup Physics

Our weekly roundup on tasty news from around the world and here’s what we are reading on…

TRAVEL BITES

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Have an upset stomach and Pepto Bismol just isn’t doing it for you? Moose Milking in Russia via Modern Farmer

Because sometimes twenty-something hipsters want to pretend they’re small children too. Not creepy… This Camera is Shaped Like a Juice Box via Foodbeast

ART & CRAFT

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A tribute to the culinary landscape and ‘diversity’ found in British cafes and fast food restaurants… London Artist Hand-Knits Comfort Foods Out of Wool via FirstWeFeast.com

‘Traveling Cars Adventure’ | A Global Road Trip With Vintage Toy Cars, a photo series by 22 year old Swiss photographer, Kim Leuenberger via slrlounge.com

ON THE MENU

The afterbirth is a surprisingly versatile ingredient – would you give it a go? I ate my wife’s placenta raw in a smoothie and cooked in a taco via The Guardian

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Also known as the wild leek or spring onion, the ramp is significant to food snobs because it heralds the start of the spring growing season… via vanityfair.com

HEALTHY NOTES

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In a simpler time, we were told to avoid foods that were high in fat… 13 Foods Highest in Trans Fats via The Daily Meal

This Bizarre Trick Aims to Stops Your Hangover Before It Begins. The technique was developed by someone with a biochemistry PhD… via FWx

FOOD FOT THOUGHT

http://youtu.be/KB43fM_ozKQ

Ketchup, a pretty unusual substance, it behaves both like a solid and a liquid, depending on how you shake that bottle… What’s The Secret To Pouring Ketchup? Know Your Physics via The Salt : NPR

“Thankfully, persistence is a great substitute for talent.”
~ Steve Martin, Born Standing Up: A Comic’s Life

Delightfully yours,
Orsola Ciriello Kogan @ Food Meditations

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21 Flavors To Every Bite, Organic n Surrealist Design

21 Flavors To Every Bite, Organic n Surrealist Design

Our weekly roundup on tasty news from around the world and here’s what we are reading…

ON THE MENU

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What if you wanted to try a nice steak flavored with strawberries? If flavor is really just smell, then consider the possibilities… This Smelly Fork Adds 21 Flavors To Every Bite via Co.Design

TRAVEL BITES

A creative mum has become an online hit by turning her son’s daily packed lunches into hundreds of pieces of art… Too good to eat: Are these the most beautiful packed lunches ever? via Telegraph

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Sourcing organic foods from local chefs, which are then both sold on the market side and cooked up in the kitchen of the restaurant… Feeling For | In Madrid, An All-Organic Menu Meets Striking, Surrealist Design via T Magazine – The New York Times

HEALTHY NOTES

Alcohol makes the food even more rewarding. It tastes good and feels even better than it would do normally… Binge drinking ‘link to overeating’ via BBC News

FOOD FOR THOUGHT

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In some circles, paleo is a controversial diet… How the Paleo Diet Helped Me Become a More Ethical Meat Eater via Care2 Causes

“Do not fear to be eccentric in opinion, for every opinion now accepted was once eccentric.” ~ Bertrand Russell

Delightfully yours,
Orsola Ciriello Kogan @ Food Meditations

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