Archive for the ‘Gastronomy’ Category

Brazil: Foie gras banned in Sao Paulo restaurants

Most of the foie gras produced in the world comes from France

Most of the foie gras produced in the world comes from France

Legislators in Brazil’s largest city, Sao Paulo, have banned the production and sale of foie gras, a delicacy made from the fatty liver of force-fed ducks and geese.

City councillors said animals go through a great deal of suffering for the production of the pate.

Animal rights campaigners have hailed the move, but some of Sao Paulo’s best-known chefs have voiced concern.

Foie gras, originally a French delicacy, is produced worldwide.

Several countries, including Britain, Germany, Italy and Argentina, have banned its production. But the sale of the pate is still allowed in most of them.

A Candy-Filled Challah: No Trick, But an Amazing Treat

halloween_challa_620

A Candy-Filled Challah: No Trick, But an Amazing Treat. What do you do when Halloween falls on Shabbat? Braid together your Jewish and American traditions in a sweet loaf of bread. Tablet. By Shannon Sarna, October 28, 2014.

Receiving José Emilio Pacheco Prize, Elena Poniatowska admits to love of Yucatán’s lime soup

Elena Poniatowska

Elena Poniatowska

Elena Poniatowska, the Mexican author and journalist who is a Vice-President of Interlitq, loves the lime soup of Yucatán:

Mérida, Yucatán, 11 de marzo de 2014.- Horas antes de recibir el Premio a la Excelencia a las Letras José Emilio Pacheco la escritora y periodista Elena Poniatowska afirmó que es un alto honor recibir este galardón y aún más aquí en Yucatán, estado al que conozco hace muchos años cuando me enamoré de sus papadzules, sopa de lima y de sus sitios arqueológicos como Chichén Itzá y Uxmal.

Sopa de lima

Sopa de lima

Theodore Zeldin cited in “Knaidlach, talmudic style: Ancient sources and archaeological evidence reveal that home cooking was backbreaking and meals were meager in the land of milk and honey. But there were 50 ways of preparing eggs”

Theodore Zeldin

Theodore Zeldin

Theodore Zeldin, the historian and author who is a Consulting Editor for Interlitq, has been cited in “Knaidlach, talmudic style: Ancient sources and archaeological evidence reveal that home cooking was backbreaking and meals were meager in the land of milk and honey. But there were 50 ways of preparing eggs” (Ronit Vered, Haaretz, 27.09.13):

In 1979, Alan Davidson, author of “The Oxford Companion to Food,” and Dr. Theodore Zeldin, a highly regarded social historian, started the Oxford Symposium on Food and Cookery. Since then, food pilgrims − historians, anthropologists, sociologists, chefs, cookbook writers, journalists and lovers of gastronomy − make it their business to visit the ancient university once a year for three days of discussions, learned panels and magnificent meals inspired by the selected annual subject.

An illustration of half a week’s menu for someone who lived in this region two millenia ago. Photo by Dan Peretz

An illustration of half a week’s menu for someone who lived in this region two millenia ago. Photo by Dan Peretz

Dr. Suzanne Weingarten. Photo by Dan Peretz

Dr. Suzanne Weingarten. Photo by Dan Peretz

Alan Davidson in his study by Cressida Pemberton-Pigott

Alan Davidson in his study by Cressida Pemberton-Pigott

Elena Poniatowska, un vicepresidente de Interlitq, citada en “Diez restaurantes baratos en México DF”

Elena Poniatowska

Elena Poniatowska

Elena Poniatowska, la escritora y periodista mexicana que es un vicepresidente de Interlitq, ha sido citada en “Diez restaurantes baratos en México DF” (El País, 04.06.13):

Café La Habana

Por fuera puede parecer una cafetería cualquiera, pero al entrar una placa pone en contexto a los visitantes: en sus mesas se han sentado personajes como, Carlos Monsiváis o Elena Poniatowska.

Café La Habana

Café La Habana

Gabriel García Márquez
Gabriel García Márquez

Carlos Monsiváis
Carlos Monsiváis