Food
Sunday, 22 May 2011
MEXICO'S cuisine has long been overshadowed by the greasy Tex-Mex burritos and nachos sold around the world, but efforts to refine its image are now beginning to pay off.Five months after Mexican gastronomy joined the ranks of pre-Hispanic monuments...
OUR bodies are made up of about 66 per cent water. At every moment water escapes our bodies through sweat, urination, defecation or exhaled breath, so it is essential to replace this lost water.The best way to replenish this lost fluid is to drink 1...
Sunday, 15 May 2011
AMERICAN chef Jonathan Waxman shares his passion for Italian food and distills its essence in his latest book, "Italian, My Way."Since moving to New York from California in the 1980's he has adopted an Italian approach to his cooking. In...
YES, it's a great pick-me-up when you're feeling run-down, but it's a fabulous cooking ingredient, too.These days it's rare to walk more than a few metres along a city street without seeing at least a few bleary-eyed souls clinging to artfully logo'...
KICK back and relax at Old Time Kopitiam in Menglait. The kopitiam is definitely a hidden treasure with its quaint looking decor, friendly faces and laid-back concept. The two owners, Lim Yu San and Chua Yee Lee, admitted that when they opened the...
Sunday, 8 May 2011
ILOVE reading about food, although this habit of buying books or magazines revolving around epicurean issues didn't start until I bought my first publication in Australia. Moving from the small-town vibe of Brunei, to another small town in New South...
BEING sensitive to cultures and traditions is the best way to blend. When in Rome do as the Romans do. That is sound advice, but its also easier said than done.Even when travelling around the Philippines, you will find a fair share of challenges...
Sunday, 1 May 2011
NOTHING quite says "affordable and cheery" like New Ahan Thai Restaurant. Spacious and simple, New Ahan Thai doesn't promise to be the most glamorous of destinations for a meal but makes up for it with food and drink that would satisfy the hungriest...
FOR Mexican chef Lula Martin del Campo, the way to fabulous dishes is simple: buy local, respect the ingredients, mix with abandon and sprinkle with flowers.The executive chef at the Mexico City headquarters of an international bank, she has just...
FEW temptations could winkle me out of my own corner of England during a warm spring or hot summer.Try me in January or February, though, and I'm not waving my union flag quite so enthusiastically. In fact, I'm easily lured away by the romantic...
Sunday, 24 April 2011
WITH societies becoming more affluent, food is no longer just about filling up an empty stomach. Rather it is seen as the very foundation of lifestyle. "There is a cultural aspect to the simple act of dining. We form relationships, observe good...
ON THE same evening that Restaurant magazine published its annual list of the world's top 50 restaurants, other futures were being decided at the Mandarin Oriental in London's Knightsbridge. Mark Birchall, who won the 28th Roux scholarship on Monday...
BUTTER is best. Julia Child, master chef of French cooking, knew what she was talking about when she made this historically complicated cuisine accessible to the world, and professed her love for butter decades ago.I know a lot of readers will balk...
CLOTHES are to be worn and food is to be swallowed: they remain trapped in the physical world. True art, however, is of the mind.What is art, and what is not art? We all know the answer to that. Potentially, since Duchamp, anything goes as art. So...
Sunday, 17 April 2011
FLOWERS serve as emblems of spring's arrival, a sign that plants are stirring, birds are warbling and bees buzzing. Though often used to create decorative bouquets, blossoms at the dinner table are not restricted to the vase. Technicolour petals add...
INDIA'S northern Rajasthan state is testing olive cultivation in a US$3.0 m pilot project to boost agriculture and the local economyRajasthan, India's popular tourist state, is famous for its sprawling palaces, historic forts, vast tracts of desert...
Sunday, 10 April 2011
EVERYONE likes feeling that a dinner host has gone to some effort on their behalf, but there is such a thing as trying too hard. Where's the line?It was when one of my oldest friends offered us two different salts with which to season our lamb that...
Sunday, 3 April 2011
AN INDEPENDENT panel of experts is to make a recommendation Thursday on whether the US Food and Drug Administration should restrict colorful food dyes which some say cause hyperactivity in children.After years of defending the dyes — which...
ANEW widely anticipated six-volume cookbook with 1,500 recipes and a US$625 price tag has won rave reviews but also a dose of scepticism.Many food critics have praised "Modernist Cuisine: The Art and Science of Cooking" by Nathan Myhrvold...
Sunday, 27 March 2011
WHICH encyclopaedic cookery almanac do you use most often, and is it worth having more than one? Most homes have one — a gargantuan, unwieldy cookery manual, often dragged from the shelf to deliver the goods on basics like the timings for a...
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