Sunday, 5 April 2015
YAMAGATA Prefecture has launched a project to shift its cherry production toward the large varieties popular overseas and thereby increase sales of Yamagata cherries in the international market.
The endeavour has been dubbed the “world No 1 in...
Sunday, 29 March 2015
TWENTY-YEAR-OLD José Aloysius Canoy, born an autistic child, stopped attending traditional school when he was in Grade 5. His family no longer saw the need to put him in a place where he was expected to master topics that would be of no use to him...
Sunday, 22 March 2015
SALT and sugar are consumed every day without much notice. We only realise when they are lacking. Researchers now have new health data on the two seasoning ingredients.
New guidelines from the World Health Organisation (WHO) recommend people of...
Sunday, 15 March 2015
WHILE some experts say coconut water does a better job at keeping you hydrated than plain water, most people aren’t working out long or hard enough to seriously need it.
Once requiring a trek to the health food store to find, coconut water has now...
Sunday, 8 March 2015
HEALTHY eating habits can be instilled in children if you make the necessary effort. When your child is growing, his food choices are very important. After all, not all foods are equal, and you can help him make better choices by teaching him about...
Sunday, 1 March 2015
AT A taco shop in Southern California, milkshakes are served in mason jars and a chalkboard menu lists “The 1%er” made with lobster meat.
The logo is a pink skull and instead of buzzers, customers are given licence plates so servers can identify...
Sunday, 22 February 2015
BUGS in a gourmet kitchen are usually something to be squashed or swatted. But at Le Cordon Bleu, the esteemed French cooking school, chefs and food scientists spent a week simmering, sauteing and grilling insects to extract innovative flavours...
Sunday, 15 February 2015
“I WISH time to pass slowly so that I can enjoy more of the food and culture here in Chengdu,” said Raymond Greene, the new US consul general in Chengdu, capital of Sichuan province.
Greene said he fell in love with the spicy Sichuan food as...
Sunday, 8 February 2015
TUCKED in a quiet street in the north of Beijing's embassy area, a small Japanese restaurant called Missi Missi has recently climbed onto local foodies' bucket lists.
Missi Missi could have been dwarfed amid the myriad fancy upscale Japanese...
Sunday, 25 January 2015
JOINTS form the connections between bones. They provide support and assist movements such as walking, running, and even picking your nose.
Any damage to the joints from disease or injury can interfere with your daily life, and cause a lot of...
Sunday, 18 January 2015
RECOVER from the festive binging with cleansing and nourishing Chinese herbal soups. Had a little too much to eat and drink over the festive season? Keep calm; drink herbal soups.
When does soup cross over to tonic? A very long time ago. The...
Sunday, 11 January 2015
ARE you aware of exactly how much added sugar is in your food, even in the savoury dishes?
Stop and think for a moment – how many spoons of sugar have you added to your drinks or food today?
According to Lincoln University College Faculty of...
Sunday, 4 January 2015
ARTISAN products, tapas-sized dishes, healthy eating, food trucks and an increase in delivery services are what our local food experts are expecting or wishing for in the year ahead.
Founder and editor of Eat Drink KL food blog, Sean Yoong,...
Sunday, 21 December 2014
LIMITING eating to just the daytime could ward off high cholesterol, diabetes and obesity, says study. Even a high-fat diet can be less harmful than a normal diet that includes late-night snacking says a new study.
“These days, most of the advice...
Sunday, 14 December 2014
THE market for pills and yoghurts containing ‘friendly’ bacteria is worth billions of dollars, but do claims for them stack up? Chances are, you think you're an individual. Within a few social, economic and legal constraints, you probably see...
Sunday, 7 December 2014
IN THE future that log of cheese in your fridge could enjoy a longer stay there, thanks to researchers at the Universitat Politecnica de Valencia who have developed new coatings that preserve soft cheese. Sceptics can breathe easy as the coatings...
Sunday, 30 November 2014
NASI lemak may be the darling of every Malaysian who loves local food. What started as a humble (national) dish with the essential coconut milk rice, ikan bilis (anchovy) sambal, slices of cucumber, hard-boiled egg and roasted groundnuts wrapped in...
Sunday, 23 November 2014
IF YOU are in a hurry or not keen in cooking up a big meal, just cook the sardines. Malaysians may be familiar with this scenario, especially the singletons who may neither have the time or the will to cook elaborate meals, or when surprise...
Sunday, 16 November 2014
WHILE ASEAN cuisines – and even Asian cuisines – have been lumped together due to their perceived commonalities, the food of the ASEAN nations are as diverse as their peoples and languages.
Sharing the same geographical region and climate, we...
Sunday, 9 November 2014
SUPPER clubs are all the rage in many countries, and foodies in Malaysia are beginning to hop onto this delicious bandwagon too. The November issue of Flavours takes a look at this edgy scene in the Klang Valley and reports on the mouth-watering...