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American exprès

Feeding America’s food angst
A new book by Evan Fraser and Andrew Rimas, Empires of Food: Feast, Famine, and the Rise and Fall of Civilizations, takes a hard look at how American habits — in farming, eating and treating the environment — could lead to a food famine. Listen to an interview with one of the co-authors.
> http://n.pr/b67S1x

Honey is hot
Everything you ever wanted to know about honey but were afraid to ask. Honey, like tea or salt, has a history and story you’re not likely to have ever considered. It has a rich and diverse series of practices surrounding its cultivation, which are the subject of new book by Grace Pundyk.
> http://bit.ly/bG5vZe

Ever heard of Hondarribia?
This hamlet on the Basque coast in northern Spain has emerged as one of the best places to experience the region’s ambitious cuisine — without the parading crowds of San Sebastián.
> http://nyti.ms/9rdLby

Michelin turns travel agency
According to The Independent newspaper, Michelin has announced that it will offer food-themed vacation packages. The initial program has launched in France, although destinations in Italy, England and wider Europe and Asia are expected to be added shortly.
> http://bit.ly/cBA1qj

 

 

 

 

 

 

San Francisco to fertilize urban agriculture
Despite the hype around urban agriculture and the local food movement, it has been very hard to make city-grown veggies economically feasible, because of laws forbidding their sale without a special permit. San Francisco is one of several US cities that are about to change their rules.
> http://nyti.ms/c3K2k0

Snack saves children’s lives
It has revolutionized the treatment of severe malnutrition, but you’ve probably never heard of it. Plumpy’nut is a sweet paste, invented by a French scientist, that is made under license to UNICEF on an industrial estate outside Le Havre. It is a mix of peanut butter, vegetable oils, powdered milk, sugar, vitamins and minerals.
> http://bit.ly/aJbNQh

 

 

 

 

 

 


Cet article est extrait du Cahier de la gastronomie n° 4, à retrouver sur la boutique Menu Fretin !

 

 

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