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Anne Berry

Anne Berry

Currently living in Canada, Anne is a former teacher and policy analyst. She has travelled extensively in Europe, the Middle East, North Africa and North America where she developed a passion for gastronomy and cuisine. Anne is currently working on the Cordon Bleu Master of Gastronomic Tourism.

The Globalization of Mexican Food

Written by Anne Berry on . Posted in food

The Globalization of Mexican Food

In the Book Food Chains: From Farmyard to Shopping Carts Jeffrey Pilcher’s chapter (Eating Mexican in a Global Age: The Politics and Production of Ethnic Food) presents a case study on the evolution of Mexican food from its regional origins to its arrival in the United States and finally its acceptance on the world culinary stage.  He frames his discussion by asking the critical question:

Contemporary Cuisine in North America – The 80’s & 90’s

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Contemporary Cuisine in North America - The 80's & 90's

The 1980s saw an increase in ethnic restaurants in North America. Changes in immigration patterns due to political upheavals throughout the world resulted in new arrivals from Iran, the Middle East, the former Yugoslavia, the former Soviet Union, Hong Kong and other areas of Asia, India, Pakistan and Afghanistan.  Many of these immigrants started restaurants, first for their fellow ex-patriots and then for the broader population.

Contemporary Cuisine in North America – The 60’s & 70’s

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Contemporary Cuisine in North America - The 60's & 70's

In the early 1960s, a new model of French cuisine began to emerge from Paul Bocuse, in which lighter sauces made of jus reductions with cream were used instead of the heavier roux-based sauces. The profile of French cuisine increased as Jacqueline Kennedy hired a French chef for the White House and Julia Child published the cookbook Mastering the Art of French Cooking, followed by a television series on French cooking.

Contemporary Cuisine in North America – The 50’s

Written by Anne Berry on . Posted in food

Contemporary Cuisine in North America - The 50's

There were several cultural, historical and technological factors that influenced cuisine in the 1950s. The United States, Canada and other western countries were entering a period of prosperity following the immediate post-World War II period. Technology had made huge advances and changed the way people in North America lived. They had cars, modern household appliances and homes in the suburbs of major cities.

My Life with Goulash – A Personal Memoir

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My Life with Goulash – A Personal Memoir

In my early twenties, I was living in London, England and working in Hachette French Bookshop, a small establishment on a narrow lane off Regent Street.  It was a working holiday, following a student sojourn in France and a fanciful year in Cairo as a babysitter for a Canadian embassy family.  One day, I was returning home to north London when I passed a table of books on the sidewalk outside a small shop.

Food & Art – Afternoon Tea – Katka Adams

Written by Anne Berry on . Posted in drink

 Food & Art - Afternoon Tea - Katka Adams

This article looks at specific paintings by Katka Adams within the context of English afternoon tea through the filters of national identity, ritual and myth and cultural capital.

A selection of paintings representative of items used for a traditional tea in an affluent English home during the 18th, 19th and early 20th C were chosen for this analysis. These items include a silver tea pot, a covered sugar bowl, a small milk pitcher and several tea cups and saucers, as well as small plates of sweets that would accompany the tea service.