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A goat cheese pyramid from California’s Cypress Grove Chevre reflects Americans’ growing interest in cheeses that “tell a story.” Read our review of this wonderful artisan cheesemaker. ’Tis the season for new year’s projections, so here are five cheese trends for 2008, courtesy of the International Dairy-Deli-Bakery Association: 1. Natural & Artisan Cheeses: Americans…
Continue reading “NEWS: 2008 Cheese Trends”
Healthy olive oil is a monounsaturated fat, rich in oleic acid. Photo by Clare Freierman. Global olive oil consumption is at an all-time high: 2.9 million tonnes (3.2 million U.S. short tons) in 2006/7 compared with 1.6 million tonnes in 1990/91, according to the World Olive Oil Council. Olive oil, which has been produced…
Continue reading “NEWS: Olive Oil Consumption At All-Time High”
The Italian Trade Commission is offering a scholarship to study Italian cuisine, to someone seeking to change careers. The recipient will study at New York City’s Italian Culinary Academy, sister school to The French Culinary Institute and alma mater to chefs such as The Food Network’s Bobby Flay, Blue Hill’s Dan Barber, WD-40’s Wylie Dufresne…
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Enjoy the often-surprising histories of 1000+ foods and beverages Dive in!