weekly round-up of our favorite finds from the front lines of food
- Chefs as media celebrities is old news. Now chefs are becoming comic book heroes (see right). "According to the folks at Marvel, 'Fanboys and foodies are very much alike. There are similar mentalities to both kinds of fandom.' Foodies collect culinary experiences—often displayed in digital pictures—oozing with the same glory and excitement found in the eyes of fanboys (geek culture aficionados) who collect comic books." (Food Arts)
- Thursday, August 15 would have been Julia Child's 101st birthday. In her honor, her hometown, Pasadena, is celebrating with the launch of a citywide cocktail competition. (LA Times) This PBS Digital Studios video remix of her sayings from her centennial is still amazing. Bon Appétit!
- This week also saw the Glorious 12th in the UK, the day when grouse shooting seasons begins and the first birds start showing up at restaurants, with preparations ranging from the traditional to the innovative like oloroso-marinated grouse and grouse tandoor-roasted in a fennel seed and star anise marinade. (Flavour First)
- A new app, Drync, lets you scan the label of a wine you're drinking and buy more of it right then. Get the app (Fast Company)
- Ever wonder how sake gets made? The Birth of Sake, a documentary in progress and looking for more crowd funding by Erik Shirai, gives a peak into the ancient process. View a short video about the project (Food Tech Connect)
- Bring on the foodie jobs: Le Cordon Bleu, in collaboration with Southern Cross University in Australia, has launched a new online postgraduate degree, the Master of Gastronomic Tourism. (Edinburgh Foodie)
- In the interest of keeping it super-local, beer can now be made right where so much of it gets consumed: on campus. Newcastle University is to set up the UK’s first student-run microbrewery. (Drinks Business)
