Trendy Mangiare fuori? Parola chiave: Trasparenza. Da dove provengono le materie prime utilizzate nelle ricette proposte, come sono state coltivate, come sono state trasformate? I consumatori chiedono maggiore trasparenza, di conseguenza le aziende si devono adeguare. Continue reading
Trendy Bites from around the world wide web On the menu Check the T’s Wellness Guide to London The city’s burgeoning health-conscious cafe scene, meanwhile, is slowly shifting perceptions of English food culture from “beige” to “green.” The creative process and how the artist Yum Tang realized this visually stunning Bento Box commercial Art & … Continue reading
#GF Travel Tips Whether you’re living with celiac disease or simply avoiding gluten for one reason or another, here are my three main things to consider before embarking on your next adventure… Gluten-Free Travel Tips via InStyle.com Continue reading
It’s from the mood of this ‘Culinary Dolce Vita’… ‘L’Eleganza Del Cibo’ Exhibit To Explore Relationship Between Food And Fashion : News via Fashion Times The recipes of the 60s are defined by strange chicken dishes, the continued domination of Jell-o and… 10 Recipes That Defined the 1960s — Recipes of the Decades … Continue reading
“I could have… What does this phrase mean? At any given moment in our lives, there are certain things that could have heppened but, didn’t. The magic moments go unrecognized, and then suddenly, the hand of destiny changes everything.” ~ Paulo Coelho Continue reading
“When you are obsessed and intrigued by beauty and craftsmanship in fashion, I think it’s a natural extension to be obsessed with amazing food” ~Caroline Issa Continue reading
When Mrs. Child embraced the role of national Thanksgiving commander in chief… Thanksgiving, the Julia Child Way via The New York Times “stress-free”/“trouble-free”/“easy” lists… 7 things to ditch from your Thanksgiving to-do list via The Washington Post Sweet times With Thanksgiving just around the corner, there are a few precious days left to plan for … Continue reading
Food for thought “Changing habits is difficult,” he concedes. “There is something called food neophobia — we don’t eat what we don’t recognize. That’s why I’m using chefs as allies”… Hervé This and the Future of Food via The New York Times “Now and then it’s good to pause in our pursuit of happiness and … Continue reading
