Friday, 1 February 2013

Too Cute To Eat : What is life without a little decadence?

In Japan, Food Can Be Almost Too Cute To Eat, and school lunches are locally grown and usually made from scratch... (The Salt : NPR)

Strange Fruits by Sarah Illenberger, an eclectic collection of re-imagined fruits and vegetables... (hypenotice.com)

All Chef Eddie Huang Ever Wanted Was Everything. The last living purist in the game... (Interview Magazine)



Italica… Foto Londra, altro che fotografia: i ritratti sono a matita... Repubblica.it



Vegan times : Seitan and Mediterranean herbs

"A seed hidden in the heart of an apple is an orchard invisible."
~Welsh Proverb (quotegarden.com)

Delightfully yours, Food Meditations




Italica… F138, la nuova monoposto della Ferrari... Wired.it

Create Your Blog Today TypePad

5 second rule ~ You say she writes like that? Well, I write like this...

Food Republic ~ Video: Did You Know That Chinese Takeout Boxes Unfold Into Plates?

WSJ.com ~ Beaucoup de Bocuse. Celebrity Chef's Franco-American Quest

The Washington Post ~ Swordfish: How to make it shine: It’s versatile, healthful — and pricey. So learn how to treat swordfish right...

lhotellerie-restauration.fr ~ Croquez l'emballage chez Bob's


Healthy corner & Gluten-Free notes
Check our newsletter ::GlutenFree Etc @FoodMeditations::
On healthy eating in the global food community


Silvana's Kitchen ~ Gluten Free 101

Food Politics ~ An open letter to Registered Dietetians and RDs in training: response to yesterday’s comments...

The Washington Post ~ College students on a mission to donate leftover food...

Eatocracy - CNN.com Blogs ~ Faux pas! Food fraud on the rise...

London, Zuma Chef Rainer Becker
London, Zuma Chef Rainer Becker (Photo credit: ockstyle)


Appetibilis

Looking for recipes? Check : The Recipes Hunter Collection...

and

Ask to Join The Food Styling and Photography Club on Facebook to improve your skills in food photography and food styling, learn something about cooking and enjoy the visual...








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The digest on what's happening in the food community is a constant work in progress, with notes of gourmet travelers, on cooking, styling, taking pictures, writing and blogging about it. (Not necessarily in this order!)

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