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.
In the context of recent childhood obesity figures in Switzerland, Veronica De Vore is exploring the Swiss relationship to food and how that might have changed, how it might be related to the rise in childhood obesity.
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.
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.
Amidst the current furor over a government shutdown, the federal budget, debt ceiling, food stamps, immigration, and other programs that are either held up or being curtailed, another huge issue is quietly moving forward that could profoundly...
Mike Roberts, the former president and chief operating officer of McDonald’s, is now heading up Lyfe Kitchen, an organic, healthy restaurant that plans to expand to hundreds of locations throughout the U.S.
How to use a bourbon flavor infusion in your cooking News & Observer Charlotte Observer Food Editor Kathleen Purvis will speak and sign copies of her new cookbook, “Bourbon: A Savor the South Cookbook.” • 11 a.m.
Mrs. Herz-Sommer was a concert pianist in her native Czechoslovakia before the war, and said that it was Frédéric Chopin who had “fed” both her and her audiences in over a hundred concerts she gave in her two years in the ghetto-concentration camp in Theresienstadt. She spent most of her time perfecting Chopin’s Études, a set of 27 solo pieces known for their technical innovation and sheer mechanical difficulty. Chopin became her food; it nourished her soul.r insight...
Miss Manners: Offer to cook healthy meals should avoid the word 'diet' Washington Post DEAR MISS MANNERS: While staying at my boyfriend's family's cabin for a long holiday weekend, we encountered a bit of a generation gap in diet styles.
The great Pesaro-born (Le Marche) composer Gioachino Rossini was a sophisticated gourmet. He had haute cuisine in his veins, together with music. He acquired his sophisticated tastes during his long stay in Paris, from 1824 to 1836, when he was the acclaimed director of the Théâtre Italien. In those years he was pleasantly caught up in the cultural debate on gastronomy, which in those days delighted many intellectuals and led to masterpieces like:
The Physiology of Taste, by the magistrate Brillat-Savarin,
The Great Dictionary of Cuisine by the elder Dumas, and
the Manuel des Amphitryons (the “Hosts’ Manual”) by the extremely wealthy but debarred lawyer Grimod de la Reynière, who also wrote the first gourmet’s vademecum,
the Almanach des Gourmands, a guide to Paris restaurants. Most importantly, at the home of the Rothschilds, Rossini met the legendary Antonin Carême, and he was introduced to sublime cooking by this exquisite architect of haute cuisine, who was also the author of The Art of French Cuisine, and the two became lifelong friends.
Here 6 Rossini's Recipes
Spaghetti alla Scala, a fairly simple recipe, but enhanced with the exquisite taste of white truffles from nearby Acqualunga;Known in France as “Macaroni de Rossini” and in Italy as “Cannelloni alla Rossini”“Péché de vieillesse”, one of Rossini’s favourite dessertsOxtail consommé Rossini Style with truffle and Madeira.A “Gioachino”, a delicious little chocolate based on Gianduia and truffleTournedos Rossini, after 150 years still the most famous of all steak dishes
Reductions in federal nutrition aid that took effect last week are already forcing tough choices at the checkout and visits to food charities for many low-income Americans, according to The New York Times.