google8659429ea0063bde.html The Rambling Epicure

The Rambling Epicure

JONELL GALLOWAY Freelance food writer and translator, cooking instructor, recipe developer and tester

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I ramble around the world, mainly in Switzerland and Europe, looking for good food and restaurants. Until recently, I shared my discoveries with my friends on my blog, The Rambling Epicure, on genevalunch.com, where my posts are still available for viewing. I develop recipes using local ingredients, write about restaurants and local products and just about anything that is food-related.

But I wear a coat of many colors, so I am available for food writing of all types, including writing of restaurant guides; private cooking classes using my Spontaneous Cuisine method; organization of wine and food tastings, cooking demonstrations, and all food-related events; recipe development using your products; translation (French-English-Spanish) of food- and wine-related materials; design and conception of restaurant menus.

I studied cooking at the Cordon Bleu and La Varenne in Paris, and wine tasting here, there and everywhere in France and at CAVE S.A. in Geneva and Gland. In France, I worked for some years as a contributing editor for the English edition of the GaultMillau guide and as a food translator, while I ran a small cooking school in a château near Paris. I now live in Geneva, where I have been discovering the Swiss approach to gastronomy and oenology. One of my many interests is promoting Les Artisanes de la Vigne et du Vin as an ambassadress for this Swiss women wine producers association.

My cooking method is "spontaneous cuisine." Lessons consist of writing out a tentative menu based on seasonal, local products; going shopping for the products, and adapting the menu according to what is available and fresh; going to the wine seller to select a wine to go with the menu, then going home and cooking all afternoon with my students. The day ends with a candlelight dinner at the château (in the past), and now, at my chapel converted into a house in Chartres or in your home.

I have recently started giving Mindful Eating seminars and therapy for those who have problem relationships with food and eating in general, helping them reconstruct their lifestyle and relationship to food and eating.

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Jonell’s Proustian Rambling

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Jonell explores the world of memory and the past in her intimist prose poetry.

 

 
The Rambling Epicure's insight:

Jonell explores the world of memory and the past in her intimist prose poetry.

http://www.theramblingepicure.com/jonells-proustian-rambling-2/

 

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Food Writing Prompts: George Bernard Shaw

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Food Writing Prompts: George Bernard Shaw

 

 
The Rambling Epicure's insight:

The Rambling Epicure is now emphasizing high-quality food writing more than ever, but we still offer food writing classes for those who feel they need to hone their skills.

http://www.theramblingepicure.com/simon-says-daily-food-quote-february-1-2011/

 

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Simon Says: Food Writing Prompts, M.F.K. Fisher

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Food Writing Prompts: M.F.K. Fisher

 
The Rambling Epicure's insight:

Food Writing Prompts: how to get inspiration for your food writing. 

 

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A Swiss Reader’s Tale of Knepfle Dumplings or Pasta

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A Swiss Reader’s Tale of Knepfle Dumplings or Pasta, a Swiss, German and Alsatian specialty
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A book review of David Downie’s Paris to the Pyrenees: A Skeptic Pilgrim Walks the Ways of St James, by Jonell Galloway

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A book review of David Downie’s Paris to the Pyrenees: A Skeptic Pilgrim Walks the Ways of St James, by Jonell Galloway
The Rambling Epicure's insight:

In Paris to the Pyrenees, David Downie takes us right along with him on the Way of St. James, without our ever leaving our armchairs. As stated in the subtitle, “A Skeptic Pilgrim Walks the Ways of St James,” we’re not talking about a conventional pilgrim, so we don’t expect his transformations to be like those of traditional Christians. But then, the Way of St. James, like so many pilgrim routes in the world, becomes a spiritual journey spreading well beyond the confines of Christianity.


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Swiss Food: Tarte à la Raisinée – Apple & Pear Syrup Pie

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The Rambling Epicure's insight:

What is Swiss Raisinée?

The Vaudois word raisinée refers to a syrup made of the must of apples and pears. It was originally cooked in grape juice, thus the name — raisin means grape in French. Often called vin cuit, or “cooked wine”, it is in the form of a dark brown, viscous liquid. In still other parts of Switzerland, another concoction similar in consistency to jam and using the same ingredients is called cougnarde and probably dates back to at least the Middle Ages. Raisinée was used as a sweetener in many regions in Europe, and the tradition has lingered in Switzerland, especially in the cantons of Vaud, Fribourg and Neuchâtel. Today, it is mainly used for cakes and pies, and is not fermented, so it not technically a wine.

your insight…

 

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Steve McCurry’s Blog - The Family Table

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2 posts published by stevemccurry during December 2013

The Rambling Epicure's insight:

The family is the nucleus of civilization.—Will Durant


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Why Is Coffee in France La Merde?

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Why does the place with the world’s best café culture have no coffee culture?

The Rambling Epicure's insight:

It’s about time the French started embracing good coffee!


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Food Stamp Explosion | FrontPage Magazine

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Another dose of reality has trumped the Obama administration’s economic happy talk. According to data from the U.S. Department of Agriculture (USDA), one-in-five Americans were on the food stamp program in 2013.

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