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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13 posts tagged food

The state of the school lunch tray and efforts to improve kids’ health

School food revolution? The state of the school lunch tray and efforts to improve kids’ health. Click here to read more about the Healthy Food, Healthy Farms Webinar Series and sign up for this fascinating Webinair on Thursday, October 6, sponsored by the Healthy Food Action site.

This news brief was brought to you by Jonell Galloway, editor of our main The Rambling Epicure site.

Source org2.democracyinaction.org

Obese and non-obese have different brain responses to junk food photos, says new study

An article by Elizabeth Nolan Brown on the BlissTree site talks at length about a new study that compared the brain’s response to junk food photos, and it seems there is a vast difference between obese and non-obsese people.

 

There was a time when people thought body-size was all about willpower—control what you eat, exercise, and you’ll be thin; over-indulge or sloth around, and you won’t…

Maybe lack of impulse control does play a role in why some people are overweight seems to be the thinking, but it’s no longer seen as some sort of moral failing. Instead, it’s explained via differences in obese individuals’ brain chemistry or structure, according to a new study published  in the Journal of Clinical Investigation.

Click here to read rest of article.

The Rambling Epicure

by Jonell Galloway

Sights and Smells of Provence: A slideshow

“Get serious about what you put in your mouth!”

Me, Jonell Galloway

THE RAMBLING EPICURE

by Jonell Galloway

A Florentine Eating Experience 2: a slideshow.

THE RAMBLING EPICURE

by Jonell Galloway

Siena food experience

A Florentine Eating Experience 1: a slideshow.

Fribourg-style Cuchaule: Saffron Bread to Eat with Your Bénichon Mustard

The Rambling Epicure

by Jonell Galloway

In my post Bénichon Mustard, A Fribourg Specialty to Welcome the Cows Coming Home a few days ago, I talked about the brioche-like saffron bread cuchaule which is traditionally eaten with Bénichon mustard during the Bénichon fall fair in Fribourg, Switzerland.

I translated this recipe from the Delimoon site from the French and adapted it.

For metric-Imperial conversions, visit The Metric Kitchen site.

Photo courtesy of Moja Kuchnia.

Ingredients

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Switzerland gets its own AOCs!

by Jonell Galloway

Originally published on GenevaLunch.com.

When it comes to wine and food, a name is not just a name

GruyereAOC-Switzerland-the rambling epicure-jonell galloway-genevalunch-cheese

Switzerland has had AOCs for a while now, but on 14 January 2010, the Swiss federal agriculture office, OFAG, published an official bulletin containing a list of approximately 800 appellations of origin and geographical indications, roughly the equivalent of the French Appellations d’Origine Contrôlée (AOC). These were voted in in the context of a reciprocal agreement with the EU, and are to be protected and respected throughout the EU.

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Bacteria Can Actually Be Good For You!

THE RAMBLING EPICURE

By Jonell Galloway

These days, we tend to forget that certain bacteria, such as that involved in the fermentation for sourdough or yogurt, is actually really healthy.

“Anthropologists say the practice of alcoholic fermentation, involving yeast, is more than 8,000 years old, while lactofermentation is thought to have developed later, alongside agriculture and long before refrigeration, as farmers sought ways to prevent food from spoiling after harvest. Historians credit lactoferments with at least one achievement: British sea captain James Cook’s completion of an around-the-world sail without losing a single man to scurvy, thanks to the 60 barrels of sauerkraut he packed for the 18th-century adventure.

The practice has endured in many countries but fell out of favor in American kitchens with the advent of the processed-food industry.”

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