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About This Group

Working group to discuss and work on issues relating to the preservation and promotion of culinary cultures, anywhere in the world. Open to all member levels.
  1. What's new in this group
  2. "Coltivar el mar e lassar star la tera” is an old Venetian proverb that translates to “farm the sea and forget about the land.” And that's exactly what Venice has done for much of its 1,600-year history, leading to the demise of Venetian winemaking customs. This however, is changing - in recent years, a handful of passionate Venetian winemakers have been working to better understand its lost viticultural heritage, reviving vines once thought to be extinct and preserving the distinct terroir of the lagoon-based wines. Read more about the revitalization of Venice's viticulture https://bit.ly/3zfkA7w
  3. Hi again @Amy Z! Thanks for the recommendation, I'll definitely check it out soon. Anything and everything is welcome! Any interesting articles, news, or just thoughts and conversation starters are great things to post. You can also create polls if that's something you're interested in, and might even be a good way to see what other people would like for you to share! The best part of this community is that many of us are people who are simply passionate about food, food history, travel, culture, and so many other interesting topics. Also as you may have noticed, I moved the conversation to our Culinary Culture group so we can continue this topic here
  4. This is in the Jerez area, so I am not surprised at its occurrence, but perhaps a bit surprised it took so long for it to rise to fame!
  5. Six brilliant places to eat serving the Andalucían specialities in Spain’s latest foodie hotspot https://www.theguardian.com/travel/2022/apr/24/best-tapas-bars-restaurants-andalucia-sanlucar-de-barrameda-spain-capital-of-gastronomy
  6. Hey everyone! The application deadline for this year's FoodTrekking Awards is coming up (May 31st to be exact!) - this year, we have organized our awards categories in conjunction with our Practice Areas and are excited to include the Best Program to Promote Culinary Culture to Visitors award. We invite businesses, organizations, tourism offices, or governments with relevant initiatives to apply! More info https://bit.ly/3FN17N3
  7. Hi Andrea, I love Flavorful Origins too! They are now a team that produces a variety of high quality food documentaries that are very popular in China, but unfortunately not all of them are available in English overseas. I also recommend this book: https://www.amazon.com/Sharks-Fin-Sichuan-Pepper-Sweet-Sour/dp/0393332888. I think this as close as it can get for a non-Chinese to understand Chinese food. The author is a good friend of the producer of Flavorful Origins. I think she appeared in one of his documentaries! Also, I am new to this community. I am not an ambassador, or a business owner. I am just someone who constantly read and watch about food and food history. How can I contribute? Obviously I know more about Chinese cuisine than i do with other cuisine. Would is it that you (or people you know) most want to know about Chinese food? I am happy to write about anything people are interested in.
  8. Oooh and we just shared a recipe for this for our upcoming Wellness Drinks Around the World e-booklet
  9. In Spain, horchata comes from chufa, a tuber packed with nutrients like fiber and iron. And while chufa (tiger nuts in English) have gained fame as a superfood in recent years, Valencians have been using these tasty tubers since the 12th Century to make their emblematic "white gold' super-drink" that is also dairy and gluten-free. Learn more https://bbc.in/3vVbOts
  10. Long known as one of the world's holiest cities, India's spiritual capital is now luring culinary pilgrims as it transforms into a vegetarian paradise.
  11. Hey everyone! Check out this interesting piece by Gastro Obscura on the female-run restaurant preserving Circassian cuisine in Amman! https://bit.ly/35ZWPV1 Really awesome to see how this group of women is helping preserve this Circassian culture, which is sadly on the verge of extinction. World Food Travel Day is coming up on April 18th (in one week!), so it's a great opportunity to raise awareness about different culinary cultures across the globe (like Circassian). To celebrate, we're encouraging everyone to share posts, videos, or stories on Instagram about your favorite food travel experience, so mark your calendars and make sure to participate! By posting you'll also be automatically entered into our World Food Travel Day contest, just be sure to use the hashtag #WorldFoodTravelDay and tag our account @worldfoodtravelassn so we can repost your content. Find out more about the prizes https://bit.ly/3KuL3B2
  12. Anti-establishment Marseille is shaking up French cooking. Here, five of the city’s innovative chefs and restaurateurs reveal their favourite places to eat https://www.theguardian.com/travel/2022/mar/21/mouthwatering-marseille-france-culinary-revolution
  13. I mean... from someone who constantly runs into chocolate chip hummus at the grocery store, can't say I'm completely surprised I'd definitely want to try this.
  14. Although chickpeas and beans don't usually belong in a pudding, they are core ingredients in one of the oldest – and, some say, one of the most delicious – desserts in the world. https://www.bbc.com/travel/article/20220404-the-worlds-oldest-dessert
  15. https://foodandtravel.com/travel/gourmet-traveller/city-of-reinvention-a-gourmet-guide-to-bristol
  16. Chef transplants are bringing new flavor to smaller cities and towns in what some industry experts are calling a culinary migration. Source: CNN https://edition.cnn.com/travel/videos/foodanddrink/2021/05/05/culinary-migration.cnn
  17. Anti-establishment Marseille is shaking up French cooking. Here, five of the city’s innovative chefs and restaurateurs reveal their favourite places to eat https://www.theguardian.com/travel/2022/mar/21/mouthwatering-marseille-france-culinary-revolution
  18. This book is dedicated to the most ancient raw sauce of our territory: pesto alla Trapanese, nowadays second in fame only to Genoese pesto, with regard to which has its own independent roots. Paired with busiate from time immemorial, it is one of our best-loved dishes. Quick and easy to make, It is a recipe you can replicate in any kitchen: all you need to do is follow the descriptions, photographs and video tutorials in the book and have a few ingredients at hand. Give it a try! Eat with gusto and support a dish that ought to be protected: not from oblivion, but from unreliable diffusers on the internet who have spread a distorted image of our recipe. This publication is an initiative of the great gastronomic culture centre Naura CookSicily, which seeks to preserve and foster Sicilian traditional gastronomy in Italy and abroad.
  19. “If there was no women-led agriculture and small family agriculture, the world would end up hungry.” Check out this fascinating piece on Turkish heritage seeds on Gastro Obscura https://bit.ly/3tIXMKs
  20. Has anyone here tried Slovenian food? I didn't know much about the Slovenian culinary repertoire but @Danish Ali shared this great article and it made me quite interested! https://www.altitude-activities.com/slovenian-food-10-dishes-you-have-to-try
  21. “Known as the "Hebridean Baker", Coinneach MacLeod is an unlikely TikTok sensation who is bringing the best of the islands' culture to the world.” Even though I have my reservations about some of the food trends that TikTok has viralized I thought this was super cool https://bbc.in/36SF4r3 Feeds into another discussion, but what do you all think about the presence of the platform in preserving food traditions? Does it do more harm than good in preserving culinary traditions? (i’m thinking along the lines of the baked feta pasta craze, Dalgona coffee etc.)
  22. "Amidst violence, uncertainty, and unemployment, the high-elevation cheese company has shown them [Gujjars] they can aim high." Check out this fascinating Gastro Obscura piece on Himalayan Products, a small Gujjar-Dutch run cheese brand that's producing Kalari cheese, while invigorating the local community: https://www.atlasobscura.com/articles/kalari-cheese-kashmir
  23. Hi everyone! I stumbled across this article on CN Traveler – I think its an awesome example of how immigrants cuisine can enrich local food culture and the idea that a destination’s culinary traditions can often times be fluid and multifaceted – https://www.cntraveler.com/story/tahitian-chinese-food Has anyone here tried Tahitian-Chinese food yet?

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