Jason lives in Osaka Japan and has an infatuation with raw fish, ninjas and sake. Originally from Australia he has a Masters in Communications and a Le Cordon Bleu Masters of Gastronomic Tourism. He also owns a very old Nintendo.
It is has been getting a bit of press lately and is a bit more popular recently as many Chefs are serving it as a less expensive cut. But many people are still asking the question: What is a Flat Iron Steak?
Eating at an Izakaya when in Japan is an experience all in itself but sometimes you come across places that lift the game a few levels and you are left knocked about and bewildered as to just how good an eating out experience can be. One of those places is Gataro.
I’m Anthony Bourdain – I write; I travel; I eat; and I’m hungry for more.
Anthony Bourdain – No Reservations
No Reservations is a food and travel program combined into one. In it the host Anthony Bourdain travels to, explores and eats at different places around the world. The focus of the show is primarily food and travel but it is the people and the culture behind each place that is conveyed through the story of food, that makes it so interesting.
In terms of gastronomic tourism the term ‘authenticity’ is as much about the whole touristic experience as it is about the act of eating and drinking. Food has been proven as an important means of selling the Identity and culture of a destination and this combined with other a variety of cultural signs and symbols of the location make up the experience as a whole.
I love it when my friends from abroad come to visit me in Japan, well that is until the next day when the hangover falls from the sky like a bowling ball – and seriously I am talking about a near death experience – we make the movie the hangover look like an episode of Thomas the Tank Engine – but that is another story completely.
A variety of different social, economic and cultural conditions were responsible for the interest in gastronomy in nineteenth century France. This interest (in gastronomy) contributed to the emergence of gastronomic writing, which not only fed from, but also fueled and became an integral part of this new 19thcentury trend.
In the 19thnineteenth century in Western Europe particularly France, the way the higher social classes dined changed dramatically. There was movement away from the dining style of Service à la française into a more diner friendly style of service known as Service à la russe. This gradual change is of gastronomic significance in that it altered the way society perceived food and the role of the cook who also at that time became known as the Chef.
If you visit one of the many farmers markets in the western world you are bound to come across at least one of them. They could be driving a Range Rover looking for a wild pheasant for a BBQ, or they could be a tattoo-smothered biker casing ingredients for a biscuit recipe.
They are bound to be taking photos on their phone, coffee or organic chai latte in hand, probably sporting a hangover from visiting a ‘too cool for school’ sake or wine bar the night before. They are out there. Like an edible mold, the food movement is creeping around the world and gaining followers wherever it goes.
Super star chefs saturate the media. Kids as young as 14 are on TV, boning knife in hand showing us how to strip a bull carcass. If it’s naturally line caught, vine ripened, organically grass and walnut fed, free rang and locally grown – then it is a hit.