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Entries Tagged as 'wining and dining'

Horecaprofiel stadsdelen in Amsterdam en het gemiddeld besteedbaar inkomen

April 25th, 2008

Horecaprofiel stadsdelen in Amsterdam en het gemiddeld besteedbaar inkomen per inwoner per jaar. (Amsterdamse horeca: opmars restaurants – O+S)

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Diner at elBulli

April 24th, 2008

‘Rabbit with Hot Apple Jelly’ View from the Wing, Off to Roses, and diner at El Bulli: “We were greeted warmly, of course, and then offered a visit to the kitchen. The chef came over and took photos with us while he clearly managed to continue to oversee the kitchen staff while visiting and greeting [...]

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Jean-Claude Vrinat

January 11th, 2008

Slate, Jean-Claude Vrinat. Remebering the world-class Paris restaurateur: “Jean-Claude Vrinat, who died from lung cancer on Monday at the age of 71, was France’s greatest restaurateur, and his passing marks the end of a particular form of hospitality. Vrinat was the star attraction at his venerated Paris restaurant, Taillevent, but he was not its chef. [...]

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Michael Pollans ‘In Defence of Food’ – 2 extracts

January 8th, 2008

Michael Pollan, In Defence of Food: The Myth of Nutrition and the Pleasures of Eating (eerder) Extract 1/2: Consuming passion: “That eating should be first and foremost about bodily health is a relatively new and destructive idea – destructive not just of the pleasure of eating, which would be bad enough, but paradoxically of our [...]

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Michael Pollan, In Defense of Food. An Eater’s Manifesto.

January 3rd, 2008

In Defense of Food. An Eater’s Manifesto, Michael Pollan. Morning Edition, ‘In Defense of Food’ Author Offers Advice for Health (interview): “”Eat food. Not too much. Mostly plants.” (…) The implication of Pollan’s advice, however, is that what we’re eating now isn’t food.” Slate, The Holy Church of Food: “There’s always been a streak of [...]

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De Keuken van Tante Til

December 14th, 2007

nl20: “Bilal omschrijft zijn keuken als een wereldkeuken. Naast Hollandse gehaktballen kun je hier terecht voor een groenteschotel met lamsvlees of een pasta . Knoflook en uien zijn de basis voor een goed gerecht. “Dat is gezond. En ik gebruik veel Turkse kruiden”, vertelt Bilal. Typisch Tante Til is bijvoorbeeld een Italiaanse lasagne met totaal [...]

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Red, White, and Bleu.

November 28th, 2007

Photo: jamon, borough market, by owenbooth The New Yorker, Red, White, and Bleu. What do we eat when we eat meat?: “Is it possible that meat is now openly enjoying a renaissance—that it’s finally cool to be a carnivore? If so, it has been a long time coming. Meat-eaters, having already ceded the moral ground [...]

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Proefwerk op Kaart

November 24th, 2007

De recente Proefwerken van Johannes van Dam staan op kaart. Maar verwacht verder geen uitgebreid archief of een eigen rss-feed, het is slechts een knullige kaart in flash.

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