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Eating and Thinking | Just another WordPress.com site | eatingandthinking.wordpress.com Reviews
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About the Authors… | Eating and Thinking
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About the Authors…. Just another WordPress.com site. About the Authors…. 8220;the knowledge and understanding of all that relates to man as he eats. Its purpose is to ensure the conservation of men, using the best food possible” — Brillat Savarin. Is about food today seen through the eyes of culinary professionals, food philosophers and food lovers. It’s food for thought, a meal for the brain. Be the first to start a conversation. Leave a Reply Cancel reply. Enter your comment here.
What is good to eat? | Eating and Thinking
https://eatingandthinking.wordpress.com/2011/04/03/what-is-good-to-eat
About the Authors…. Just another WordPress.com site. What is good to eat? Posted on April 3, 2011. What is good to eat? How do we know? This is the omnivore’s dilemma. Well for one, we’ve always told each other. Man has had long standing food traditions that serve building blocks that make-up culture. Isn’t this true today also? Food as we load up on tons of abstract nutritional concepts and ideas, but society in the majority is none the healthier. 8220;What was at it we had for dinner again? As people c...
To Eat or Not to Eat? | Eating and Thinking
https://eatingandthinking.wordpress.com/2011/04/02/to-eat-or-not-to-eat
About the Authors…. Just another WordPress.com site. To Eat or Not to Eat? Posted on April 2, 2011. To Eat or Not To Eat? Written By: Alexander Silverio. That is the question. 8216;mal’ –. Bad, evil, wicked or injurious. Is it good or bad to eat? How do we know? But why do we act this way whenever a new food is presented to us? The average brand of olive oil, for example, has a bitter, pungent, taste to it. But, why is it so accepted today amongst North American countries? 8220;washing and rinsing fresh ...
An Omnivore’s Thoughts – Sustainability and Chefs | Eating and Thinking
https://eatingandthinking.wordpress.com/2011/04/02/the-top-of-the-food-chain
About the Authors…. Just another WordPress.com site. An Omnivore’s Thoughts – Sustainability and Chefs. Posted on April 2, 2011. By Alessandro La Pianta. This caused NY Times Food journalist Mark Bittman to liken it’s potential impact to that of the nuclear bomb. In a world where everything is given to us at our finger tips in a matter of seconds, we have forgotten where things have come from, and abused them to the point of near extinction (FAO, 2006; TED Talks, 2007.). It’s everywhere and each day we c...
April | 2011 | Eating and Thinking
https://eatingandthinking.wordpress.com/2011/04
About the Authors…. Just another WordPress.com site. Browsing All Posts published on »April, 2011«. What is good to eat? April 3, 2011. What is good to eat? How do we know? This is the omnivore’s dilemma By Mark Selorio Well for one, we’ve always told each other. Man has had long standing food traditions that serve building blocks that make-up culture. Isn’t this true today also? After all, you may be like me and open up a […]. Cooking and Thinking – The Traditional and the Industrial. April 2, 2011.
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UNBIASED HOTEL AND RESTAURANT REVIEWS AND GUIDE. REAL REVIEWS BY INDEPENDENT PROFESSIONALS
Click here to read our reviews on the restaurants we have visited. Click here to read our reviews on hotels and resorts. Receive our regular newsletters. Whats next on the agenda for our seasoned travellers? REVIEW: The Farmhouse Eumundi Read More. REVIEW: Lakeside at Wynn, Las Vegas Read More. REVIEW: Pullman Brisbane King George Square Read More. RETURN VISIT: Ritz-Carlton, Meliina Singapore Read More. REVIEW: Colony Restaurant, Singapore Read More. REVIEW: PUBLIC Brisbane Read More.
eatingandsleepinginthepyrenees.blogspot.com
Eating & sleeping in the Pyrenees
Welcome to "Eating and sleeping in the Pyrenees". Http:/ www.mendilatz.com/. Selva de Irati. Valle de Aezkoa). La Venta de Juan Pito. Parador de Turismo de Bielsa. Refugio Casa de Piedra (Panticosa, Huesca). Refugio Tucarroya (Valle de Pineta, Huesca). Hamburgueses a la vora del riu. Refugi Pleta del Prat. Refuge des Sarradets o de la Brechè de Roland. Subscribe to: Posts (Atom). Welcome to "Eating and sleeping in the Pyrenees". Gavarnie Refuge des Espugettes Refuge des Sarradets o de la Brechè de Roland.
E.A.T. | Eating And Talking
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eatingandthinking.wordpress.com
Eating and Thinking | Just another WordPress.com site
About the Authors…. Just another WordPress.com site. What is good to eat? April 3, 2011. What is good to eat? How do we know? This is the omnivore’s dilemma By Mark Selorio Well for one, we’ve always told each other. Man has had long standing food traditions that serve building blocks that make-up culture. Isn’t this true today also? After all, you may be like me and open up a […]. Cooking and Thinking – The Traditional and the Industrial. April 2, 2011. To Eat or Not to Eat? April 2, 2011. April 2, 2011.
E.A.T. – Eating And Traveling
Ho Chi Minh City. Pyeongtaek Braai Republic and La Mesa. February 11, 2018. February 11, 2018. Two Days in Busan. October 31, 2017. Merry Dog Cafe Namyangju. August 26, 2017. Ganghwado Korea’s Muddy West Sea. July 31, 2017. July 31, 2017. Seoul Julio’s Mexican and a Saturday Walkabout in Jongno. June 29, 2017. July 14, 2017. Itaewon EATs Canuck’s, Itaewon The Burger, Rye Post and What a Salad. May 7, 2017. May 7, 2017. Yangyang Beach A Snowy Start to 2017. April 22, 2017. April 22, 2017. April 21, 2017.
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Dining With James
Review of the Square @square rest. January 14, 2013. The Square is a 2 Michelin starred restaurant located in the heart of Mayfair. Walking to the square I passed Nobu, Hakkasan, Benares, the Ritz, and the Wolseley. So not only are you spoilt for choice restaurant wise, the Square is in good company. It has been open for nearly 21 years and has held 2 Michelin stars for 15 years. Something which is an achievement in itself. To start I had Terrine of Pigs Trotter and Caramelised Vegetables. With Baked Bee...
Exploring the world, one little bite at a time. | Eating and Wandering
Hatch Pepper Hummus: Hatch Fever Continues. Posted on November 4, 2014. Bull; 0 Comments. To make a super smooth hummus I use Alton Brown’s slow cooker chickpeas. Recipe. The trick is 1/2 tsp baking soda added to the cooking water–it dissolves the chickpea skins for smoother blending. Hatch Pepper Hummus: Hatch Fever Continues. Serves: Approx. 2 cups of hummus. 3 cups chickpeas, drained and rinsed (roughly 1.5 cans). 3 Hatch chiles, roasted, seeded, and chopped. Juice of 1.5 limes. Frac12; tsp salt.
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