Food Lovers' Roads, Castle Ruins and Smoked Herring

Summer is the season of road trips. But if New York City chef Andrew Carmellini had his way, he says, "I would take one every month."... On Bornholm, the author discovers flowers in bloom, eats a "Sun over Gudhjem" sandwich and fails to lead his rundbold team to victory... Quenelles in Lyon, tagine in Marrakesh, tortellini in Bologna: it sounds like a dream itinerary...

Study of the Day:
See Big Mac, Want Big Mac

"Research has been done to understand how the brain responds to visual cues and what feelings they elicit"

Preliminary findings by USC researchers suggest that, the more we indulge in sweets, the more we can't live without them...
The Atlantic ~ Study of the Day: See Big Mac, Want Big Mac

The Wall Street Journal ~ A Chef's Road-Trip Adventures

The New York Times ~ Castle Ruins and Smoked Herring: Touring a Danish Island on Two Wheels

Huffington Post ~ 'Around the World in 80 Plates': Culinary Tourism and Food Media

Food Republic ~ Video: Fix Food — Meat Without Drugs

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~Leonardo da Vinci

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Mail Online ~ From hot dog carts to automats and food trucks: Vintage photos chart New York's lunch hour

Fodor's Travel Guides ~ Best Coffee Shops in Paris

Eatocracy ~ Five rules for pairing wines with cheese

Bonappetit ~ The Meat Cleanse (Meaning, Like, No Meat)

Slate Magazine ~ Vegas Strip Steak: Is a cut of meat really eligible for a food patent? ~ 40 foods Australians like to call their own

Healthy corner & Gluten-Free notes
* The New York Times ~ Let’s Add a Little Dirt to Our Diet
* The Guardian ~ Feeding kids: from fussy to principled
* ::GlutenFree Etc @FoodMeditations:: Healthy eating in the global food community ...

Paris - Petits Fours at the RitzParis - Petits Fours at the Ritz (Photo credit: ockstyle)
~ Looking for recipes? Check The Recipes Hunter collection...

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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