food

 

Peru: First Impressions

29 Sep 2009, Posted by Jennifer Iannolo in chefs & restaurants, food, travel

After several days here in Peru, one thing has become apparent: This is a culture deeply in love with its food. Nowhere else have I seen such a strong emotional connection to the kitchen and table. In kicking off La Mistura, Peru’s annual culinary festival, Chef Gaston Acurio talked about the state of the economy, and how food is the one sector that is growing in this country — because the emotional connection Peruvians have with their food is the last thing they’re willing to let go. Instead, they are spending their scarce funds on high-quality food products and ensuring…

NO COMMENT

The Future of Food

12 Sep 2009, Posted by Jennifer Iannolo in farm, food

My pal Art Insana has created a wonderful new site called the-future.com, which takes a compelling look at the trends that will shape our world in the days and decades ahead, with contributions on topics ranging from fashion to science. I’m intrigued to see the discussions that will surely arise. When Art asked me to write a piece on food for the site’s debut, I could not help but think about the local (or locavore) movement, and what that might mean for us, globally, as a species. There are more questions than answers that arise when examining such a topic,…

NO COMMENT

Sex on a Plate

19 Aug 2009, Posted by Jennifer Iannolo in food, sensuality

If you happen to follow my Twitter activities, you may have noticed that I’ve begun a regular thing called #sexonaplate. (That little number sign is called a hash tag, and creates a Twitter stream of people’s tweets on a given subject when they add the tag.) The original “sex on a plate” quote comes from my first manifesto, On Food and Sensuality, written in 2004 when I discovered that the pre-consumption sight and/or smell of certain foods evokes a visceral reaction in me that is so sensually satisfying, the eating is almost an afterthought. Almost. So now I’m asking what…

11 COMMENTS

Quick Bites: Scottish Breakfast

01 Aug 2009, Posted by Jennifer Iannolo in food, travel

http://blip.tv/file/get/Culinarymedia-QuickBitesScottishBreakfast769.mp4Podcast: Play in new window | Download | EmbedOur trip to Scotland starts off the right way with a tuck in to a good traditional Scottish Breakfast in Inverary. We’re here to learn a bit about Jennifer’s family heritage, and we’ve brought along her Mum! A production of the Culinary Media Network. www.culinarymedianetwork.com

NO COMMENT

Charlie Trotter: Food for Thought

31 Jul 2009, Posted by Jennifer Iannolo in chefs & restaurants, food

Cooking is not really that difficult. In fact, it’s more about love and touch and caring than about special techniques or magical recipes. – Charlie Trotter It is intriguing to discover what tidbits our minds file away, only to thrust them to the surface when we least expect it. I started this adventure with the idea of presenting “Charlie Trotter on Tomatoes;” he swoons for them, too, so I was eager to capture his thoughts on such a glorious ingredient. Then I revisited his cookbooks. Though I have read them many times, my mind has been so preoccupied with his…

NO COMMENT

Off to Scotland with Mum

22 Jul 2009, Posted by Jennifer Iannolo in food

The first time I traveled to Scotland with my mother was in 2004, when the Culinary Media Network was a mere blog-type thing called “Gastronomic Meditations,” and my newsletter had about 4 subscribers. It was my first time there, and we were able to visit the house in which she was born — many, many moons ago. Don’t tell her I said that. I wrote a few things about my discoveries then, so I thought I’d recap my first impressions (listed at the end of this post). Next week Chef Mark and I are taking Mom back for a little…

NO COMMENT

We’re Looking for Interns!

30 May 2009, Posted by Jennifer Iannolo in food

Kitchen Elves are wonderful, but they tend to burn things. Yes, they are very handy for washing dishes, peeling potatoes, etc., but they are costing us a fortune in melted spatulas, burned pots, and scorched aprons. They also can’t type to save their lives, so we’re looking for some human help: Editorial Assistants Will assist with the management of our editorial calendar (scheduling & some editing), as well as communication with media, food and wine professionals. Some light office duties may also be included. Our editorial internships require a typo-sensitive eye (we are mental about typos) and an excellent grasp…

NO COMMENT

Pre-Order Your Gilded Fork Cookbook!

04 May 2009, Posted by Jennifer Iannolo in beverages, food, news & buzz, recipes

For the last 4 years you’ve followed our evolution from articles to recipes, podcasts and videos. Now, at last, we are going past your computer screens and ear buds with something you can actually hold in your hands! Signed copies of our new cookbook are now available for pre-order for delivery in June 2009. With The Gilded Fork Entertaining at Home: A Year of Dinner Parties, we invite you to throw open your doors to friends and loved ones — and offer them a seat at your table. And don’t be afraid to ask them to help — that can…

NO COMMENT

CMN Video: Artisan Steak Tasting

10 Apr 2009, Posted by Jennifer Iannolo in food, videos

http://traffic.libsyn.com/culinaryroundtable/FoodBloggerPlaydate2BSteak.mp4Podcast: Play in new window | Download | Embed CMN Video: Food Blogger Playdate: Photography & Ingredient Play Part 2 of our latest Food Blogger Play Date, where we do a blind tasting of Artisanal steaks from Carrie Oliver of www.oliverranch.com. Anu Karwa from Swirl Events brings along some great wines to pair with the beef. A production of The Culinary Media Network. www.culinarymedianetwork.com

NO COMMENT

FP83: What’s Your Beef?

07 Apr 2009, Posted by Jennifer Iannolo in farm, food, podcast

If you’re a beef lover like me, things can get a little confusing when it comes to buying the right thing — or even finding out which beef you like best.

NO COMMENT

Into the Mouths of Babes

31 Mar 2009, Posted by Jennifer Iannolo in food

After spending this (very early) morning with my twin nephews, I was reminded of a piece I wrote when they were itty-bitty, and children were the scariest things I could think of. Now I find them not so daunting, provided there is enough caffeine to keep me functional. We bonded through the act of cooking, and to this day they will still explore most of the things I cook. This might be a reason why. ***** I’ve never liked children. In fact, I don’t think I ever really qualified as one. As a person who could read the newspaper at…

NO COMMENT