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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Ethical Coffee: How far can one go to suit customers and remain ethical? - The Rambling Epicure | The Rambling Epicure

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When you choose a coffee shop, do you think about ethics? How far are you willing to go to be ethical and natural?

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Food Art: Tiramisù, food photography by Alessandro Boscolo Agostini - The Rambling Epicure | The Rambling Epicure

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Food Art: Tiramisù, food photography by Alessandro Boscolo Agostini

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Food Poetry: Organic Fruit, by Diane Lockward - The Rambling Epicure | The Rambling Epicure

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Diane Lockward has written food poetry for The Poet’s Cookbook, edited by Grace Cavalieri.

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Culinary Chemistry: The Truth about Soy Sauce and Gluten Content | The Rambling Epicure

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The Rambling Epicure’s insight:

It’s not as obvious as it might seem. ALWAYS read the label.


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Miraval Rosé: “We increased our order significantly this year to well over 100 cases and in 10 days it’s already 80% sold. Another week or so and all of it will be gone.”

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So you’re a big Hollywood star and you have it all — heaps of money, a Beverly Hills mansion, and more Porsches than Jerry Seinfeld. What more could one want? A Ferris wheel? A helipad? Nope, a winery.

See on nydailynews.com

With Warming Climes, How Long Will A Bordeaux Be A Bordeaux?

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Climate change is already creating new winners among Europe’s winemaking regions. (Great bubbly from Britain — who knew?

See on npr.org

Thé Vert : A la rencontre d’un Art Millénaire

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Hugo, Jasmin, François, Kevin… Un carré de prénoms, prénoms de l’équipe de la Maison de Thé Camellia Sinensis, de l’autre côté de l’atlantique pour nous autres Français.

See on mademoiselle-the.fr

Local food — put a sticker on it!

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As the public’s appetite grows for locally grown eats, so do the smart marketing campaigns designed to help local farmers, and foster more of them.

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Reference Recipes: Melissa Clark’s Small-Batch Pulled Pork | The Rambling Epicure

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Over half the world’s population could rely on food imports by 2050

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Although many countries choose to import food right now, the model showed that there are surprisingly few that could not maintain the same diet and still be food self-sufficient. “Today, 66 countries are not able to be self-sufficient due to water and/or land constraints,” said Fader. This equates to 16% of the world’s population depending on food imported from other countries.

The countries with the most reliance on imports were found in North Africa, the Middle East and Central America, with over half the population depending on imported food in many of these locations. Outside those locations many countries could become food self-sufficient if they chose to.

But roll the clock forward to 2050 and population pressure paints a very different picture.

Vast swathes of the global map are coloured red and orange, highlighting those countries that would have to maximize food production – by improving agricultural productivity, and expanding cropland, for example – in order to feed their population. The figures suggest that over half the world’s population could depend on imported food by 2050.


See on guardian.co.uk

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