RSStravel

Forget Cronuts: London’s ‘Townies’ Take on Hybrid-Dessert Craze

Forget Cronuts: London’s ‘Townies’ Take on Hybrid-Dessert Craze

| August 21, 2013 | 0 Comments

While New Yorkers line up for the cronut, a croissant-doughnut cross, in London, a tartlet-brownie mashup called the townie is now the rage. Social media is helping to drive these hybrid-food fads, industry watchers say, but how they ultimately impact the bottom line depends on whether purveyors can be more than one-trick ponies.

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Ramen to the Rescue: How Instant Noodles Fight Global Hunger

Ramen to the Rescue: How Instant Noodles Fight Global Hunger

| August 20, 2013 | 2 Comments

The super cheap, super palatable noodles help low-wage workers around the world get by, anthropologists argue in a new book. And rather than lament the ascendance of this highly processed food, they argue we should try to make it more nutritious.

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Eating on Mars? Be Sure to Pack the Tortillas

Eating on Mars? Be Sure to Pack the Tortillas

| August 16, 2013 | 0 Comments

It’s not the hard work that will make astronauts lose it on long planetary missions, it’s boredom. And something that can become very boring very fast is a rote menu. A simulated Mars mission reveals why cooking for others will be vital on long space journeys — and why wraps rule.

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Can Quinoa Farming Go Global Without Leaving Andeans Behind?

Can Quinoa Farming Go Global Without Leaving Andeans Behind?

| August 15, 2013 | 0 Comments

At a “quinoa summit” this week, farmers from around the world are trading tips on how to turn this ancient Andean grain into a large-scale crop. Some Andean farmers who currently grow quinoa are asking, “What happens to us?”

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Preparing for Burning Man: The Food

Preparing for Burning Man: The Food

| August 14, 2013 | 2 Comments

Wondering how to cook or what to eat at Burning Man? We’ve got you covered.

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In Iraq, Laying Claim to the Kebab

In Iraq, Laying Claim to the Kebab

| August 14, 2013 | 0 Comments

The Iraqis, among many other Middle Easterners, believe they invented the kebab. The skewered meat dish appears as early as the 9th century in a book from the southern city of Basra called The Book of Misers.

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The Complications of Getting Running Water in the West Bank

The Complications of Getting Running Water in the West Bank

| August 12, 2013 | 0 Comments

Rawabi, a privately developed Palestinian community, sits in the West Bank. The first residents are due to move in later this year, but its developer is worried about water. To get a pipe laid, Rawabi needs Israeli permission. Israel has cooperated, but the Palestinian developer says the cooperation has been “very slow and always incomplete.”

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America, Are You Tough Enough to Drink Real Russian Kvas?

America, Are You Tough Enough to Drink Real Russian Kvas?

| August 11, 2013 | 0 Comments

Russians have been drinking kvas, a barely alcoholic fermented grain drink, for centuries. But the kvas sold commercially in the U.S.? It’s largely just a wimpy, watered-down, sugary version, say aficionados. Now some new kvas makers are hoping Americans will embrace traditional, hard core versions of the drink and its tangy, sour goodness.

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Long Awaited Lab-Grown Burger Is Unveiled In London

Long Awaited Lab-Grown Burger Is Unveiled In London

| August 5, 2013 | 0 Comments

Rarely has a single food gotten such star treatment as the hamburger that made its debut in London on Monday. But the burger — grown from stem cells taken from a cow — represents a technology potentially so disruptive that it has attracted the support of Google co-founder Sergei Brin.

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The Mangalitsa Pig: Bringing Home The Woolly Bacon From Hungary

The Mangalitsa Pig: Bringing Home The Woolly Bacon From Hungary

| August 3, 2013 | 0 Comments

The Mangalitsa pig was born out of a 19th-century Austro-Hungarian experiment in cross breeding, with a wild boar and a lard pig. In the past few years the succulent pork has gained devotees in the U.S., too.

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Old Weang Ping Village: Not a Business, a Sanctuary.

Old Weang Ping Village: Not a Business, a Sanctuary.

| August 2, 2013 | 2 Comments

After 30 years of running the Thai restaurant Old Weang Ping, a locals’ favorite in East Oakland, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping Village as we know it? Certainly not.

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France Battles Scourge Of Ready-To-Eat Meals In Restaurants

France Battles Scourge Of Ready-To-Eat Meals In Restaurants

| July 8, 2013 | 0 Comments

French dining is world famous, but it has a dirty little secret: Many restaurants rely on microwavable, premade meals. A bill that’s already cleared one big hurdle in the French National Assembly would force restaurants to label when their food is made in-house from scratch – and penalize those who lie about it.

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Mastering A Sea Monster: From Greece, A Lesson In Grilling Octopus

Mastering A Sea Monster: From Greece, A Lesson In Grilling Octopus

| June 22, 2013 | 0 Comments

The Greeks have been eating octopus since ancient times, but there’s an art to grilling these tentacled sea creatures. An octopus has to be dried in the sun for at least a day first. Otherwise, the flesh just steams and turns into “a rubbery mass.”

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Chris Hadfield: Space Chef In Chief

Chris Hadfield: Space Chef In Chief

| May 14, 2013 | 0 Comments

The Canadian astronaut didn’t just tweet and sing his heart out during his five months as commander of the International Space Station. He also took time out to show the world what it’s like to eat up there.

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