sensory dinner panel at the edinburgh international science festival

i was asked to be on a panel with prof andrea sella, prof charles spence and christine cuskley as part of a sensory dinner at the edinburgh science festival. i had a really enjoyable evening and learned a lot. i presented exhale, which is 1/2 half of the 5 star perfume breath of god, during the 1st course to highlight the woody, peat flavours of the dish. for the finale, i presented vanilliary by gorilla perfume- and used vanilla fountain bath bombs from lush and talked about vanilla. in a nice coincidence, vanilla fountain was inspired by a lush outing to the the fat duck. prof charles spence works with heston blumenthal and made the soundscapes that the fat duck employs to enhance certain dishes.

dinner at ash's

dunne & frankowski london coffee guide

vintage gourmet magazine articles

so many articles. this is a treasure trove. go here.http://www.gourmet.com/magazine/

jeffrey steingarten & filter coffee.

mfk fisher on sharing food

quote from james beard

escoffier

Georges Auguste Escoffier was a French chef & restaurateur and culinary writer who popularized and updated traditional french methods. He is a legendary figure among chefs and gourmands, and was one of the most important leaders in the development of modern French cuisine. Much of Escoffier's technique was based on that of Antoine Carême, one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. Referred to by the French press as roi des cuisiniers et cuisinier des rois ("king of chefs and chef of kings"—though this had also been previously said of Carême), Escoffier was France's pre-eminent chef in the early part of the 20th century.
Alongside the recipes he recorded and invented, another of Escoffier's contributions to cooking was to elevate it to the status of a respected profession by introducing organized discipline to his kitchens. He organized his kitchens by the brigade de cuisine system, with each section run by a chef de partie.
Escoffier published Le Guide Culinaire, which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking. Escoffier's recipes, techniques and approaches to kitchen management remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world.

ludwig bemelmans on gourmets

Ludwig Bemelmans (April 27, 1898 – October 1, 1962) was an author, an internationally known gourmet and a writer and of illustrator of children's books. He is most noted today for his Madeline books, six of which were published from 1939-1961.


Madeline is one of my favourite illustrated series ever. Ludwig Bemelmans also worked in restaurants and hotels and wrote about culinary matters.