(French) « Le grand guide Slow Food des produits du terroir français » qui sort en librairie est l’occasion pour les curieux d’en apprendre un peu plus sur l’action du mouvement à l’escargot.
The exhibition ‘Evasion, Art Without Freedom’, which opens April 7th in Sète, presents an amazing collection of notebooks that were written by prisoners in Nazi concentration camps or Soviet and Chinese labour camps. In detailing imaginary feasts, they show how nourishment is more than just a matter of food. (Article in French)
For a whole year, Benjamin Rondeau, a French teacher at Cotton du Blanc-Mesnil College (Seine St. Denis), took daily photos of the dishes served at his school canteen. He took them everyday without fail, except on Mondays! (Article in French)
This morning, L’ Humanité published a special newsstand issue entitled “Cuisinons l’Époque” (Let’s Cook the Times) which features a joint interview between the founder of the Slow Food movement, Carlo Petrini, and chef Olivier Roellinger, that is both original and captivating to read. (Article in French)
Venus comb murex, pelican’s foot and China limpet, cowries, argonauts and abalone: Their names are as irresistibly appealing as their flesh. Discover the world of these shellfish and crustaceans as they are poetically portrayed by Guélia’s mighty pen. (Article in French)
Revenge is sweet for the makers of France’s traditional ‘calisson’ candies, who have won a months-long legal battle with a businessman who trademarked the product’s name in China.
Pizzaiuolo, the art of Neapolitan pizza-making where dough is sent dancing through the air, made its enviable entry onto UNESCO’s Intangible Cultural Heritage list on Thursday. (Article in French)
It was last night at Foodentropie, the sustainable food laboratory in Château de Nanterre. Camille had said ‘Ouïi’ to the Ruche qui dit Oui ! to play an intimate concert of songs from her latest album, followed by a local farm-to-table meal. As chance would have it, we were invited to sit at her table to talk about her commitment to… (Article in French)
Based on the discussions that took place at Rencontres Rabelais (November 17-18, 2017 in Tours), it is not so sure that Gargantua would be able to find someone to share a meal with him today. (Article in French)
It has been a long time since Guélia has regaled us with one of her endlessly delicious stories. After the peach of Montreuil and the watermelon, she left in search of the best quince, whose scent now wafts through each paragraph. (Article in French)