Hobart Moules Mariniere

Written by Paris Hollywood on . Posted in food

Hobart Moules Mariniere

I believe at heart we’re all cavemen. Or cavewomen.

We’re driven much of the time by our unconscious desire to hunt, gather and reproduce. And once I’ve collected the chook eggs and cornered my wife in the bedroom the only thing left is to hunt an unsuspecting animal and feed it to my family.

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:

Galettes – A Family Tradition

Written by Sanaë Lemoine on . Posted in food

Galettes - A Family Tradition

In 1998 when we were living in Australia there was a gas shortage resulting from a terrible explosion at the Esso natural gas plant in Victoria. It was September, the end of winter, and not that winters in Melbourne are particularly virulent, but at the time I recall gloomy grey skies, chilling winds, and a sense that the world was nearing catastrophe.

I was eight, my brother had moved to America, so it was the three of us, my mother, father and I, in our drafty house with its floor to ceiling windows and cold tiled surfaces. Our stove was gas, as was our heating.

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

Written by Anne Berry on . Posted in food

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

Written by Anne Berry on . Posted in food

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.