‘Fooding’ term invented by two French journalists ( Food + Feeling = Fooding) now has its own dictionary. A true gem for foodies – if you speak Frech.
Check out the Fooding website here
Amazondescribes the book like this
Si je vous dis : playfood, biodynamie, snacking, vin social ? Si je vous parle de jabugo, d’huile d’argon, de soba, de melets ? Si je vous invite dans des bars à soupe, des néobistrots, des caves à manger, des tables d’hôte… pour goûter du buf enfumé minute, des tempuras de
potimarron, du jambon de thon, de la glace au riz basmati au lait… Vous me répondez quoi ? FOODING : terme issu de food, ” nourriture “, et feeling, ” intuition “. Littéralement, ” le fait de se nourrir avec feeling “. Le mot désigne un art de manger, de cuisiner chez soi ou au restaurant, dans un esprit de nouveauté et de qualité. Le Fooding cristallise tous les courants gastronomiques : moderne, créatif, contemporain, évolutif, en perpétuelle ébullition, il rompt avec une vision étriquée, trop souvent conservatrice, des plaisirs de la table. Pour la première fois, vous apprendrez tout sur cette nouvelle manière de concevoir et d’aborder la cuisine :
le vocabulaire
les produits
les acteurs
les adresses
les concepts
les plats et les recettes cultes…
Check out Fodors for an english explanation
Europeans are increasingly developing a taste for soy with soyfood categories in retail outlets expanding rapidly across the region.
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CHEFS around the country are shaking up preconceived ideas of what vinaigrettes are and how they can be used. Tom Colicchio has taken to braising fish in vinaigrette. Thomas Keller of French Laundry and Per Se anoints pan-roasted duck with an emulsion of olive oil and 50-year-old sherry vinegar. Michael Moorhouse, the pastry chef at Blue Hill at Stone Barns, is pouring warm orange vinaigrette on figs. Read the rest of this entry »
In proposals put before Parliament on Tuesday, the government of Prime Minister Tony Blair said it would seek a near-total ban on smoking in workplaces, restaurants and pubs that serve food. The prohibition, which follows similar actions by the authorities in places including Ireland and Scotland, New York and Norway, would be phased in between 2006 and 2008.
The only exceptions to the ban will be private clubs and pubs that do not serve food. But even in those establishments, smoking at the bar will be outlawed to protect employees from second-hand smoke
New York Times
http://www.usatoday.com/money/industries/food/2004-11-15-hardees_x.htm
ST. LOUIS (AP) – As many fast-food chains are catering to the health-conscious, Hardee’s is introducing the biggest and thickest of its Thickburgers – one with enough calories to make Ronald McDonald blush.
The Monster Thickburger has 1,420 calories and 107 grams of fat.
Hardee’s
The chain on Monday rolled out its Monster Thickburger – two 1/3-pound slabs of Angus beef, four strips of bacon, three slices of cheese and mayonnaise on a buttered sesame seed bun. The sandwich alone sells for $5.49, $7.09 with fries and a soda.
Even a news release touted the Monster – at 1,420 calories and 107 grams of fat – as “a monument to decadence.” Add fries and a soda and a single meal would involve more calories and fat than most people should get in a day.
