Month: November 2009
Sardines: Champions of Omega-3
The term sardine applies to many types of small fish (sardinella, sardinops, sprats, herring) found in the Mediterranean Sea and Atlantic Ocean.
Egg-straordinarily healthy, easy to cook and low-priced
Looked down upon for many years because of its high levels of cholesterol, the egg is now making a comeback into the world of healthy foods. It’s being appreciated for its exceptional levels of high quality protein as well as several vitamins and minerals. It is, among other things, one of the rare food sources […]
We’re hiring – And we need your help
We’re growing and we need to hire. What better place to start than right here, asking our user community – that is, YOU – for help in finding good candidates. Currently, we have these two high-level openings: Technical Director / CTO Web Developer Virtuoso Do you know some bright techie yourself? Can you ask your […]
In defense of the potato
The potato has honourably nourished us since many generations. However, over the past few years, it has become a victim of denigration and even fallacies: It has been accused of making people fat, containing few nutritional elements, increasing the risk of diabetes, etc.
Voyage to the centre of the taste bud
What motivates students from around the world to come and study at the University of Gastronomic Sciences (UNISG) in Pollenzo, a small Italian village of approximately 750 inhabitants? First of all, the absolutely innovative concept! Here at last, is a university that offers courses on gastronomic studies. The bilingual instruction – in English and in […]
Parmigiano, Eight Centuries of Nobility
Who has not heard of Parmigiano Reggiano (also known as Parmesan cheese in English), that granular cheese with a sharp and fruity taste, which has contributed so much to the diffusion of Italian cooking around the world?
Tofu, even for carnivores
A fresh product made from the milky liquid extract of soy beans, tofu is a food whose taste grows on you.
Pomegranate: A “Cool” Fruit
Native to Iran, the pomegranate was probably one of the first fruits to be domesticated, along with figs, olives and grapes. Thanks to its thick skin that results in a longer shelf life and to its juice that quenches thirst during long desert crossings, the pomegranate was considered to be a basic food for nomads […]
Barley, the cereal of gladiators
Barley, which belongs to the same family as wheat and oats, is the oldest cultivated cereal crop. In ancient times, barley was considered to be the symbol of strength and military valour, to such an extent that gladiators were known as hordearii, or “barley-eaters”.
It’s time for some persimmon
The persimmon – also known as kaki fruit, as it grows on the Diospyros kaki tree – is cultivated in the Mediterranean region, United States, China and Japan, where it is the national fruit.
Watercress: small leaves that pack a healthy punch
Originally published in the Journal de Montréal on November 24, 2007. Watercress belongs to the cruciferous family and it is a perennial plant that grows wildly in humid and aquatic surroundings.
Celeriac: an unsung vegetable
Celeriac, also known as celery root, is a little-known vegetable, undoubtedly because of its unattractive appearance. And yet, this large knobbly ball with a brown peel hides a crisp, creamy white coloured flesh has an exquisite taste. In fact, celeriac tastes a bit nutty. Its slightly pungent flavour is reminiscent of parsley and celery, without […]