our favorite finds from the front lines of food
Kitchen table social history in old USSR: "This is how this subversive thought grew and expanded in the Soviet Union, beginning with free discussions at the kitchens." (NPR)
France’s legendary House of Moët & Chandon has made its initial foray into India with the premiere release of Chandon India "Nashik’s diurnal temperature creates an ideal growing condition for Chenin and Sauvignon Blanc — wines perfectly suited for India’s hot weather and spicy foods." (Zester Daily)
We were particularly struck by this radio interview with James Beard Award winning chef Daniel Patterson. His thoughts on why food commands such dedication for those who work with it (despite how difficult it can be) spoke to us, as well as his thoughts on finding your voice in the kitchen. (Forum)
This week the world lost a remarkable voice as poet Maya Angelou dies at age 86. Many of us know her poetry on the page, but she was also a poet in the kitchen, as this tribute explores. "She took as much care with her cooking as with her writing. And to her they were similar exercises. You have to know the way a red pepper will act in hot oil, she said, as clearly as you know how a particular verb will behave in a sentence." (American Food Roots)
Weird Britain: Brave Daredevils Roll With the Cheese in Annual Cheese Rolling Race – Video (Anglotopia)
Coupe d’État: The Rise & Fall of the Champagne Flute What the evolution of Champagne's drinking vessel—from coupe to flute to wine glass—says, not only about how the wine has changed, but how we, the drinkers, have changed. (Punch)
Sorry guys, you can't have all the whisky. The Top 10 Women in Whisky (Drinks Business)
