It was one of the grand moments of the Nantes Food Forum. Gilles Fumey, geographer of food culture, inaugurated the first edition of the festival with a conference imagined as a vast tour of the world of eaters.
Archeological remains found in China have revealed the traces of a sophisticated beer brewed 5,000 years ago, made from several plants, including barley. (Article in French)
Penser-Manger… At first look, an antinomy. On the one side, the act of eating, driven from the belly’s desire, whether it be from hunger, greed, or even disgust. On the other, the act of thinking which calls on the mind, even at the risk of sometimes being a bother. (Article in French)
The 3000th passenger on the Ark of Taste has arrived from China. It is a fancy Chinese steamed bun that is helping to enrich Slow Food’s international catalogue of food products. (Article in French)
In a world where it seems increasingly difficult to ensure reliable traceability of products, where quality control is difficult and overproduction threatens species, the Skrei is a fish that is (un)spawning these chronic issues. (Article in French)
Have you heard of the Charentaise galette? “This galette, which is quick to make, can be prepared in a cinch if an inspiring visitor appears. It is served hot with a cup of coffee, a glass of white wine or a glass of Pineau.” At least this is what we learned… (Article in French)
Anne Desrivières is a graphic designer and illustrator. She is also the author of the blog “Le mâche-dru,” a collection of illustrated recipes. Now, she is presenting Le Thon Rouge (Bluefin Tuna), a story that comes from a collaboration with Ifremer. (Article in French)
You can “flour” your face for the stage, but this precious white powder can all be used as make-up for the carnival. In some parts of the world, tradition dictates that the bride-to-be cover her face with bread or rice flour. Thus the powdering of one’s face with flour is in itself an art that can be found almost everywhere at varying time periods. (Article in French)
The intermixing of food is a particularly interesting case for understanding the social and political issues of the culinary phenomenon, especially in Latin America. (Article in French)
From Apt to Nice, passing through Marseille, each town in Provence has its own version of the 13 desserts. Therefore it is difficult to really agree on these 13 sweet flavors that vary from one town or family to the next, but in which we can nevertheless slip a few fantasies.