Back to Basics: Yannick Alléno, Gelato University n Scooping

Back to Basics : ~ Yannick Alléno's Terroir Parisien on a quest to promote the regional ingredients of the French capital...

The Economist ~ Gelato University: Scoop! WHAT is the most popular thing in the world?... ~ A Taste of Mozambique at Home. The Bazaruto Archipelago offers all the castaway fantasies of the Maldives without a whisper of mass tourism...

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Italica… Panorama ~ Modelle ai fornelli contro l'anoressia

Made in Moscow : Red Onions Close-Up
Styling: Orsola Ciriello-Kogan, Photo: Lucia Zeccara

“That would be cool if you could eat a good food with a bad food and the good food would cover for the bad food when it got to your stomach. Like you could eat a carrot with an onion ring and they would travel down to your stomach, then they would get there, and the carrot would say, It's cool, he's with me.” ~Mitch Hedberg (

Delightfully yours, Food Meditations

Italica… Mangiare a Milano ~ Chi ha paura di TripAdvisor?

RT ~ Billionaire space entrepreneur wants vegetarian-only colony on Mars

Tech News and Analysis ~ Five tools to take your recipe file digital

Business Line ~ On Campus : From today, packaged food will have ‘GM’ label

NPR ~ College Students With Food Allergies Make Legal Gains ~ Scant Proof Is Found to Back Up Claims by Energy Drinks

Healthy corner & Gluten-Free notes
Check our newsletter ::GlutenFree Etc @FoodMeditations::
On healthy eating in the global food community ~ The Stir: Dunkin' Donuts Dares to Try a Gluten-Free Donut - But How Will It Taste?

BBC Food ~ Are spices good for your health? ~ Start The Year Off Right With Herbal Trikatu And Yoga

Chocolat, Gâteau au Chocolat Ritz
Chocolat, Gâteau au Chocolat Ritz (Photo credit: ockstyle)


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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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