I've been given the chance to preview the Wikio Top Twenty UK gastronomy blogs for last month, October. Here's the list: 1 The Guardian - Word of Mouth (=) 2 ... 8 World Foodie Guide (+2) 9 Spittoonextra (-2) 10 Tamarind and Thyme (+2) 11 Gastronomy Domine (-3) 12 Thring for Your Supper (-1) 13 Tinned Tomatoes (+3) 14 Dinner Diary (+ ...

... I begin researching. Reading as many books as I can get my hand on. Unbeknown to me, there is such thing as Molecular Gastronomy, to think that this concept has been around for almost 20 years! I have Monsieur This's Molecular Gastronomy book. A nice yellow book. Oooh.... how I wish I can study under him. Imagine all the "results" from the experiments ...

I'm helping out in a minor capacity with a very exciting new series of flavour-focused symposia, billed The London Gastronomy Seminars. The first event is later this month (30th) and features Herve This, the brains behind the molecular gastronomy movement. The website went live today, and you can book tickets through it directly.

... the Experimental Cuisine Collective has been arranging regular seminars since 2007, in Paris Hervé This’ monthly seminar has been running for many years – and now finally the London Gastronomy Seminars are about to launch. To their upcoming event on November 30th they have invited Hervé This, Tony Conigliaro and John Forbes to speak about on Flavor extraction. You might remember ...

This week the website went live for the London Gastronomy Seminars (The Facebook group is here).  The first seminar now has tickets for sale, and I for one am very excited to see Herve This talk.  There aren’t a huge number of tickets so if you are interested I recommend picking one up early. The idea behind the seminars is to explore and enjoy the science of food.  Some people find that ...

,Hermes Birkin The highlight of our week was hiking the Samaria Gorge. We took a bus from Hania (NW end of the island) one and a half hours up. The hike was 7 hours down into the Gorge and spectacular scenery. Even I was impressed with the geology! (Though my knees weren’t). We also made the trip to the Lasithi Plateau to see the cave where Zeus was born. Apparently his mother, Rhea, ...

Swordfish is a fast-growing giant that weighs 24 kilos at the age of one year, beefing up to 140 kilos the next and can reach 650 kilos when fully grown. Xiphias gladius, commonly known as swordfish can reach up to 7 meters in length. Its “sword,” which accounts for about a third of its length, is its only weapon, as the adult swordfish has no teeth. Extremely aggressive, it is known to ...

This Sweet Potato with plain Yogurt soup made the husband stomach ached. He's not use to with the yogurt food. This will be the first and last to be cook in my kitchen. A 100% vegan and cholesterol free Pizza which I made for my husband. He is craving for this! Fortunately I found the ingredients for this special Pizza that only my husband can eat. Really is there no possible to have in USA. ...

... behind the increasing popularity of the particular flavour of the Baerii sturgeon and its caviar. Vote now for what you believe is the best of breed in Gourmet Foods. Readers' Choice Awards for Food will be announced on November 30th. Caviar House & Prunier: Creators of Fine Gastronomy originally appeared on Luxist on Sun, 15 Nov 2009 23:32:00 EST. Please see our terms for use of feeds.

Major restaurants always covet Michelin stars, one of the food industry’s premiere signs of success. The latest edition of the Michelin Guide shows that Tokyo restaurants now have a total of 261 stars for 197 different restaurants. Eleven of these restaurants have three stars, and the Tokyo total is triple that of nearest competitor Paris, making the Japanese capital by far the most ...