Food Studies features the voices of volunteer student bloggers from a variety of different food- and agriculture-related programs at universities around the world. You can explore the full series here. Who wouldn’t be turned off by forcemeat? The name alone sounds pretty gross. When it was time to focus on these cold, repurposed meat preparations in my garde manger class, I just couldn’t understand why people in ancient history would have tortured themselves with pâtes, mousses, galantines, and headcheese. (“Garde mange” covers most of the cold foods made in today’s restaurant kitchens — from charcuterie, to hors d’oeuvre, salads, cold …
What can the taste of place mean in a country only three and half times bigger than Washington D.C.?
A Singaporean culinary student discovers farm-to-table on a school trip to California.
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