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Inspiration and Attribution in Cooking: How and When Should Chefs Credit Their Sources?

Inspiration and Attribution in Cooking: How and When Should Chefs Credit Their Sources? | On the Plate | Scoop.it
Welcome to Hot Topics, in which chefs chime in on a major issue in food. There's a difference between being inspired by something and ripping it off. Recently, chefs who...
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On the Plate
All About Food  and Gourmet News
Curated by Frank Haddad
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Earn More, Produce Less: Austria Wine's Audacious Success

Earn More, Produce Less: Austria Wine's Audacious Success | On the Plate | Scoop.it
A slow wave of persuasion is shifting the tide of opinion about Austrian wine. It’s also pushing up prices – and demand – to unprecedented levels.
 
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SAPVoice: DNA Testing Has Food Fraud Running Scared

SAPVoice: DNA Testing Has Food Fraud Running Scared | On the Plate | Scoop.it
By Sarah McMullin, Director, Emerging Technologies, SAP Are you sure the salmon you are eating and paying a premium for is actually Atlantic salmon versus  Pacific? How certain do you think food retailers are? The U.S. Grocery Manufacturers Association (GMA) estimates that food fraud costs the global food industry between $10 - [...]
 
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Sustainable fishing could produce more profits and more fish: research

Sustainable fishing could produce more profits and more fish: research | On the Plate | Scoop.it
LISBON (Reuters) - Global sustainable fishery policies could raise profits in the sector by $51 billion a year, boost the numbers of fish in the oceans and provide more food for the world's people, research

 

 
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This Is Where Every Penny Of Every Dollar You Spend On Food Goes

This Is Where Every Penny Of Every Dollar You Spend On Food Goes | On the Plate | Scoop.it
Right down to the fraction of a cent, here’s the breakdown of where the money you spend on food goes.
 
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Sushi prices under pressure from California drought, international demand

Sushi prices under pressure from California drought, international demand | On the Plate | Scoop.it
Vancouverites who are in the habit of picking up a cheap California roll or packet of sushi and nigiri for lunch may have to start digging a little deeper next time they head to the cashier.

 

 
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Our Massive Hunger For Sustainable Seafood Isn't Actually Sustainable

Our Massive Hunger For Sustainable Seafood Isn't Actually Sustainable | On the Plate | Scoop.it
Insatiable customer demand and stalled standards programs at fisheries are creating a no-win seafood situation.
 
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Sipping pretty: Tequila's global ambitions

Sipping pretty: Tequila's global ambitions | On the Plate | Scoop.it
Tequila's popularity in the U.S. has soared as high-end makers emphasize artisanal, pure versions. Now it’s trying to become worldwide.
 
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Realistic Animal Lollipops Created By Amezaiku Artist Shinri Tezuka

Realistic Animal Lollipops Created By Amezaiku Artist Shinri Tezuka | On the Plate | Scoop.it
Amezaiku is the Japanese craft of lollipop-making, which dates back to the 700s when artisans made mouth-watering and artistic lollipops to be presented as gifts. Carrying on the tradition is 26-year old Shinri Tezuka, the owner of a small shop in the Asakusa district of Tokyo called Ameshin. Th
 
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Step Aside Beluga, Canadian Caviar is Here - Modern Farmer

Step Aside Beluga, Canadian Caviar is Here - Modern Farmer | On the Plate | Scoop.it
The Canadian province of Manitoba, studded with lakes since the last ice age, has long had a large inland fishery. Recently, gold has been discovered, or at least, uncovered in the form of an unlikely byproduct: caviar.

 

 
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Spot Prawns Are Canada's Sustainable, Slave-Free Shrimp

Spot Prawns Are Canada's Sustainable, Slave-Free Shrimp | On the Plate | Scoop.it
With reports that shrimp coming from Asia are caught with slave labour, British Columbia is hoping diners would turn to its sustainably caught spot prawns.

 

 
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Why one wine pro thinks Alsatian Rieslings are under-appreciated

Why one wine pro thinks Alsatian Rieslings are under-appreciated | On the Plate | Scoop.it
At Spago Beverly Hills, Kevin O’Connor was wine director with a million-dollar budget -- and tasted through countless wines from all over the world during those years. In the end, like his predecessor at Spago, Michael Bonaccorsi, he wanted to make wine.
 
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Twenty Tasty Ways To Cook Healthy Chicken | My Weight Loss Dream

Twenty Tasty Ways To Cook Healthy Chicken | My Weight Loss Dream | On the Plate | Scoop.it
Since discovering my love for chicken I could not return to being a vegetarian. It would just be wrong!
 
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Why The World Might Be Running Out Of Cocoa Farmers

Why The World Might Be Running Out Of Cocoa Farmers | On the Plate | Scoop.it
West African cocoa farmers earn less than $1 a day. Those low wages could jeopardize the future of chocolate labor, as young farmers find better opportunities to earn a living, a new report warns.

 

 
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These Are The Giant Corporations That Own Your Favorite Organic, Mom-And-Pop Brands

These Are The Giant Corporations That Own Your Favorite Organic, Mom-And-Pop Brands | On the Plate | Scoop.it
Where's your money going when you buy seemingly independent, value-driven brands, like Green Mountain Coffee, Naked Juice, or Goose Island Beer? The...

 

 
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The West Coast Sardine Fishery is Closed: Not Because You Eat Sardines, But Because You Don’t | Civil Eats

The West Coast Sardine Fishery is Closed: Not Because You Eat Sardines, But Because You Don’t | Civil Eats | On the Plate | Scoop.it
If we eat these fish instead of using them as commercial fishing bait or as food on industrial farms, we can all have healthier diets for less money.
 
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Kosher Salt: Where It Comes From & Why It's Called Kosher

Kosher Salt: Where It Comes From & Why It's Called Kosher | On the Plate | Scoop.it
My pantry always has three kinds of salt: fine table salt, kosher salt, and a super-flaky salt like Maldon. I use all three in different ways, depending on what I'm cooking or how I'm seasoning something. When people see my kosher salt, I usually get asked this question: Just what is kosher salt, and why do I have it if I don't cook kosher?
 
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What Goes Into Wine-Label Design?

What Goes Into Wine-Label Design? | On the Plate | Scoop.it
Does blue on a bottle turn off buyers? Will a fussy label hamper the sale of a cheap wine? Some graphic artists have been designing wine labels for decades, and they know what works. Lettie Teague investigates
 
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Swine, Superbugs, and the Meat We Choose to Eat

Swine, Superbugs, and the Meat We Choose to Eat | On the Plate | Scoop.it
A study published last week in the journal Clinical Infectious Disease found that Iowa pig farm workers were six times more likely than non-pig farmers to carry multi-drug resistant Staphylococcus aureus (S.
 
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3D printing offers wide range of culinary possibilities | SmartBlogs

3D printing offers wide range of culinary possibilities | SmartBlogs | On the Plate | Scoop.it
Dessert with a 3D printed sugar cloche (Photo: 3D Systems) Chefs and other foodservice professionals are just beginning to scratch the surface of what

 

 
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This Is The Most Honest Food Pyramid You'll Ever See

This Is The Most Honest Food Pyramid You'll Ever See | On the Plate | Scoop.it
SomeECards came up with five hilariously honest food pyramids to take you from age 18 to the grave.

 

 

 
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Wasabi: More Than Just a Hot Sushi Condiment | The Plate

Wasabi: More Than Just a Hot Sushi Condiment | The Plate | On the Plate | Scoop.it
The glob of green might just make a good alarm for the hearing-impaired and a new painkiller.

 

 
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Why Cabernet Franc is Better Than Cabernet Sauvignon

Why Cabernet Franc is Better Than Cabernet Sauvignon | On the Plate | Scoop.it
An ode to Cabernet Franc, the largely produced—yet too often unsung—little gem of a wine.
 
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May be some disagreement on this one

 
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How to Make Butter at Home - Bon Appétit

How to Make Butter at Home - Bon Appétit | On the Plate | Scoop.it
Learning how to make butter is easy—and it's also one of the most satisfying DIY kitchen tasks there is.
 
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Why 3D food printing is more than just a novelty; it’s the future of food

Why 3D food printing is more than just a novelty; it’s the future of food | On the Plate | Scoop.it
3D printing has already taken off, but 3D food printing offers a host of revolutionary benefits that are only beginning to be explored and understood.

 

 
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