soupnancy

March 2014

Egotarian Cuisine, as Alan Richman coins this new phenomenon.. Brilliant article on a trend with the new generation of young chefs that rings so true. So quick to create and wanna be a superstar, without years of experience and reference points. http://www.gq.com/life/food/201403/alan-richman-dude-food?

How sound affects taste www.theguardian.com/lifeandstyle/wordofmouth/2014/mar/11/sound-affects-taste-food-sweet-bitter?

The origins of some famous dishes/drinks http://www.telegraph.co.uk/travel/foodandwineholidays/10718501/Where-famous-dishes-were-invented.html?frame=2836688

February 2014

Navigating industrial food Honestly, I wish everyone would avoid it, but it’s a part of our world, best be informed in the least.. For instance, I will take some sulfite in artisanal charcuterie but never most other additives; yeast extract does not scare me (MSG) nor does salt or sugar, but since I prefer real homemade food, it’s not like I’m getting much of any of that. We have the choice. http://peaceloveandlowcarb.com/2014/02/the-a-to-z-of-the-food-industrys-most-evil-ingredients.html

Anonymity over, Food critics vs Bloggers http://www.vice.com/read/you-can-ditch-the-wig-food-critic-we-know-who-you-are?

Tastes evolve Yes so true! How many clients and friends I have seen go from hating spice, coriander or oysters.. Sometimes it’s gradual, other times a one shot deal once leaping over a mental block like eating tongue or rabbit. http://mobile.nytimes.com/2014/02/26/dining/a-taste-you-hate-just-wait.html

Quebec City, a ‘capital of cuisine’..  A great city, my home town! As bustling as ever with so many great little joints that are charming, hip, fun and delicious, yet so much classic and comforting too.. http://www.montrealgazette.com/life/food-wine/capital+cuisine/9534676/story.html

Is it the Gluten or the Glyphosphate?  Good question. There is obviously more to the story than gluten as the sudden evil culprit. http://www.examiner.com/article/is-it-the-gluten-or-is-it-the-glyphosate?CID=examiner_alerts_article

James Beard Awards – the American Culinary Oscars if you care.. I don’t anymore, but I respect the enterprise. If you live in the US or travel, you know who to put on your list. http://eater.com/archives/2014/02/19/jbf-announces-2014-restaurant-and-chef-semifinalists.php

Patrice Demers opened his Patisserie Feb.20^{th ;}  no doubt, everyone is enchanted.. http://willtravelforfood.com/2014/02/21/patrice-patissier-pastry-shop-montreal/

http://voir.ca/voir-la-vie/nouvelles/2014/02/20/la-patisserie-de-patrice-demers-est-ouverte/

http://www.katerinerollet.com/boutiques-cafes/le-chou-frais-farci-de-patrice-patissier/