Fancy Food Show Summer 2019 Excites and Inspires. Every year, in summer (NYC) and winter (San Francisco) the Specialty Foods Association (SFA) (www.specialtyfood.com) holds a trade-only event, the ‘Fancy Food Show 2019’ (FFS). The 3-days summer edition in NYC just closed and managed to excite and inspire 30,000+ attendees. A Read more…
Did you enjoy anything new, in the molecular cuisine? What’s going on in the ‘wow-effect’ cooking section of Food Science? Not sure if you stock Argan Powder, Tapioca Maltodextrin and Low-acyl gellan gum, but when you have: why not try this ‘Blackberry in Textures’ recipe: This dessert by Chef Russell Read more…
First plant-based world expo and conference a success! Informative sessions, new products, and networking. At the first plant-based expo past week 125 exhibitors showed their commitment to a plant-based world to 3,700 visitors. This event had an exposition and an educational conference section. The expo was all about plant-based products: Read more…
Potato soup: a nice, hearty soup with a touch of extra virgin argan oil: Ingredients: 8 mashed potatoes 2 onions 2 tablespoons flour or cornflour fresh cream (at least 20 cl) herbs extra virgin argan oil pepper kosher salt poppy seeds Preparation: Peel the potatoes. Cut the onions in four Read more…
味噌汁とアルガンオイル： アルガンオイルはチョコレート菓子や生ハムメロンととても相性がいいですが、日本食とはどうだろうかと考えていた時、友人が味噌汁に入れるととてもおいしいと言うので、器に味噌汁をもってから、小さじ1杯のアルガンオイルを入れましたら、本当においしかったので、おすすめです。 日本のオリーブの産地では、オリーブオイルを味噌汁に入れる習慣があり、オリーブオイルを入れていた友人がスーラのアルガンオイルを使ってみたら、コクが出て、とてもおいしかったので、それからはアルガンオイルを使っているとのことです。アルガンオイルはオリーブオイルよりもビタミンＥが3-4倍ありますので、栄養面でも優れています。 味噌とオイルはなじみがいいので、味噌とアルガンオイルのレシピをさらに探してみます。 Miso Soup and Argan oil: Argan oil works very well with chocolate confections and raw ham with melon, but when I was wondering how good culinary argan oil would go with Japanese food, my friend told me it would be very delicious if you put it Read more…
That’s the subject of the article Caitlin Dow published in May 2019 in Nutrition Action – ‘unbiased advice to help you eat healthfully and live longer ‘. You might be familiar with the Nutrition Action newsletter (https://www.nutritionaction.com) as it has a following of 2 million people. It is produced by Read more…
The Protein Flip, an initiative from the Culinary Institute of America and the Harvard T.H. Chan, Department of Nutrition The Culinary Institute of America (CIA) is the leading US culinary school with its campus in New York, has trained more than 50,000 chefs. In collaboration with the Department of Nutrition, Read more…
CULINARY MEDICINE: What is it and does it matter? A JOURNEY ON WHAT’S GOING ON: the movement is the metric. While doing internet research, a pop-up from Grammarly, (a free online grammar checking platform), came up: Check out the big vocabulary on you! You used more unique words than 92% Read more…
April 7, World Health Day The Barilla Center for Food and Nutrition (BCFN Foundation – www.barillacfn.com), founded by pasta giant Barilla, developed this double food and environmental pyramid model, emerged from research and evolution of the food pyramid, which forms the basis of the Mediterranean diet. The double food and environmental pyramid highlight the Read more…
Humanitarian workers from around the globe will visit Harvard to discuss how best to treat the increasing number of diabetics among refugee populations. Symposium organizers talk about the problem and what they hope the symposium will accomplish. Great steps to learn more. Culinary Argan oil has great health benefits and Read more…