Posts Tagged ‘gastronomy’

Galettes – A Family Tradition

Written by Sanaë Lemoine on . Posted in food

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.

How to Make Mash Potato Like a Master

Written by Sean Jewett on . Posted in the kitchen hand

How to Make Mash Potato Like a Master

The History of the Little Potato (if you’re after the classic mash recipe straight away scroll down!)

Potatoes, as most of us know, come from Peru originally. Now they are everywhere there are people. Potatoes are linked to many civilizations having booms. The potato fed the Incas, allowing them to make incredible leaps in science, math, and architecture. They fed the Mayans and the Aztecs. Potatoes have been cultivated for over 7,000 years by the people of the Andes, resulting in about 5 thousand varieties.

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

Written by Anne Berry on . Posted in food

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

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.