RSSfood history and celebrities

A Bumpy Ride: Airplane Food Through The Decades

A Bumpy Ride: Airplane Food Through The Decades

| September 25, 2014 | 0 Comments

The food on U.S. planes has gone from bad to nonexistent in coach class. But airplane meals have had ups and downs before. Now, airports and food delivery services are aiming to close the gap.

Continue Reading

Thanks To Nutella, The World Needs More Hazelnuts

Thanks To Nutella, The World Needs More Hazelnuts

| September 16, 2014 | 1 Comment

Nutella, launched 50 years ago, has turned into a global phenomenon, boosting demand for hazelnuts. Now producers are looking beyond Turkey’s north coast, where most of these nuts are grown.

Continue Reading

Chocolate Tour of the Mission Unwraps More than a Taste of History

Chocolate Tour of the Mission Unwraps More than a Taste of History

| September 15, 2014 | 3 Comments

Chocoholics of the Bay Area, rejoice! A new tasting tour from Edible Excursions takes you behind the scenes of 5 Mission District chocolate hot spots, shares the neighborhood’s history, plus samples of drinking chocolate, chicken in mole, a cacao smoothie and exquisite hand-molded confections.

Continue Reading

Jacques Pépin: Heart & Soul – Jacques’ Final Cooking Series Begins Production at KQED

Jacques Pépin: Heart & Soul – Jacques’ Final Cooking Series Begins Production at KQED

| September 10, 2014 | 0 Comments

Starting in October, KQED will begin production on Jacques Pépin’s final TV cooking series, Jacques Pépin: Heart & Soul. Bay Area Bites will be sharing behind-the-scenes photos and videos from the production process and will also be a source of information about Jacques’ local Bay Area events. The 26-episode series is set to broadcast on KQED and other PBS stations in fall of 2015.

Continue Reading

Special Dinner Event at M.Y. China on Oct. 20 – Meet Martin Yan and Jacques Pépin

Special Dinner Event at M.Y. China on Oct. 20 – Meet Martin Yan and Jacques Pépin

| September 8, 2014 | 0 Comments

Due to the overwhelming response to the sold out September 30 event, “An Evening with Martin Yan and Jacques Pépin,” M.Y. China is proud to present a special opportunity at M.Y. China, Westfield San Francisco Centre, on Monday, October 20 with Martin Yan and Jacques Pépin.

Continue Reading

Event: An Evening with Martin Yan and Jacques Pépin

Event: An Evening with Martin Yan and Jacques Pépin

| August 19, 2014 | 1 Comment

Join KQED, in partnership with M.Y. China and La Boulange, for “An Evening with Martin Yan and Jacques Pépin” — a celebration of two legendary chefs and public television cooking show pioneers. The evening will include food, wine and a noodle-pulling demonstration.

Continue Reading

Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods

Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods

| August 6, 2014 | 0 Comments

The UCSF endocrinologist tells you how (and why) to start reducing sugar in your diet…and yes, you can still eat dessert.

Continue Reading

Sometimes You Feel Like A Nut, Sometimes You Just Drive One

Sometimes You Feel Like A Nut, Sometimes You Just Drive One

| July 29, 2014 | 0 Comments

After graduation, a group of college students landed a nutty job — quite literally. For the next year, they will don the monocle of Mr. Peanut and drive the Planters Peanut Nutmobile.

Continue Reading

Tequila Nation: Mexico Reckons With Its Complicated Spirit

Tequila Nation: Mexico Reckons With Its Complicated Spirit

| June 24, 2014 | 0 Comments

Some of tequila’s oldest traditions are fast being erased as international spirit conglomerates take over family businesses. And tequila makers are worried about their impact on the environment.

Continue Reading

How Atomic Particles Helped Solve A Wine Fraud Mystery

How Atomic Particles Helped Solve A Wine Fraud Mystery

| June 3, 2014 | 0 Comments

By testing for radiation, detectives showed that wine bottles purportedly from Thomas Jefferson’s collection were fake. And with wine fraud rising, authentication is getting even more sophisticated.

Continue Reading

Native Americans Have Superfoods Right Under Their Feet

Native Americans Have Superfoods Right Under Their Feet

| June 2, 2014 | 0 Comments

Obesity and diabetes rates have soared among Native Americans as sugary, high-carb foods have replaced traditional foods. A study found that 10 wild plants from the Great Plains are highly nutritious.

Continue Reading

How Memorial Day Started — and Why It’s Now About BBQ

How Memorial Day Started — and Why It’s Now About BBQ

| May 24, 2014 | 0 Comments

Before you heat up the grill and celebrate with a cold one, here’s a look at the history of how Memorial Day became the summer-kick-off, food-focused holiday it is now.

Continue Reading

Delicious!: A Novel, by Ruth Reichl — Marshmallow Fiction from Gourmet’s Former Editor

Delicious!: A Novel, by Ruth Reichl — Marshmallow Fiction from Gourmet’s Former Editor

Ruth Reichl, best-selling memoirist and longtime food writer, pens her first novel, loosely based on her time as the editor in chief at the now-defunct Gourmet. Is it this summer’s perfect foodie beach read, or too fluffy even for cupcake lovers? Stephanie Rosenbaum Klassen tastes-tests the treat.

Continue Reading

How Russia’s Shared Kitchens Helped Shape Soviet Politics

How Russia’s Shared Kitchens Helped Shape Soviet Politics

| May 20, 2014 | 0 Comments

In the Soviet Union’s communal kitchens, many families jockeyed for one stove. Apartments were crowded, food was scarce and government informants were everywhere. Still, some found joy and connection.

Continue Reading