Posts about Food

Mamuthone Mask_Credits: Enrico Spanu:www.enricospanu.com. License: CC BY-NC-SA..

Sardinia: Mamoiada Carnival

13.02.2020

From man to beast

Even a candidate as stubborn as winter himself must get cold feet at the sight of a Mamuthone (header image) – not to speak of an entranced hoard of them foot-stamping and cow-bell-rattling on streets and around the many bonfires lit for the grave occasion. The noise is deafening and the atmosphere perturbing. The aim of this ancestral rite being to scare winter and any evil away with all the might one can muster. Thus, room is made for spring and to welcome the good it promises to bring. In order for nature not to oversleep, the tradition of stamping and rattling, by employing full weight of body and bells, is a drastic means of reliably shaking her out of hibernation and to remind her: Now is the time for renewal! Measures that seem to have worked over ages.

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Reading time: about 4 minutes
The Wild Haggis: Fact or fiction?

Scotland: Is the Wild Haggis fact or fiction?

3.01.2019

Bringing down the rare Haggis scotticus – the Wild Haggis – to secure the next traditional Haggis meal – requires utmost agility and perseverance by human persecutors equipped with equally-measured lower extremities. One must know that Wild Haggii vary in characteristics and that it is two different genera who roam steep and rough highlandish terrain. In both cases the legs on their left are different in length from the ones on their right – and vice versa. Either way, their unusual physique allows them to swiftly climb and scuttle around their regular habitat unperturbed by topographical challenges, albeit in one single direction only: Wild Haggii featuring longer legs on the left, move around clockwise, whereas the ones relying on extended limbs on their right, will logically proceed counter-clockwise. A refined GPS system usually prevents painful head-on collisions and all Haggii, limbed in whichever fashion, are said to lead a fairly peaceful coexistence.

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Reading time: about 4 minutes
A Galloway by Pexels

Common Sense vs. Decadence

6.11.2018

 

The 25 most expensive Dishes and Drinks compiled by Ignitespot

As is widely known, there are many sappy fruitcakes on the face of this earth, some even make it to the top of politics. But no, what we are talking about here is genuine food, albeit of a nature that again gives reason to doubt reason. Spending a fortune on a humble trench of Japanese Miyazaki Wagyu beef – the Kobe superlative – may still be somewhat comprehensible given the fact that body and soul of an Asian cow need to be pampered into beef so artfully marbled and tender that effort and price are warranted and the cow is a happy one until death do them part, bovine and farmer. If you are a good Miyazaki-Wagyu-beef producer you might even win the Japanese Culinary Olympics Beef Competition held in Nagasaki every five years. And so it happens that a slice of Lancashire Wagyu & Mushroom Pie served in England may cost you a handsome 1,781 US-$.

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Reading time: about 2 minutes
The Floating Farm Project in Rotterdam

Rotterdam: Modern cows float!

7.09.2016

Should you be speculating on treating your corporate team (or family or friends) to an enlightening outing, why not propel them right into the future of, say, a dairy farm? Now, usually, admiring cattle standing around mooing and chewing while waiting to be milked, may not unleash unbridled excitement in your colleagues when first introduced to the idea. But what, if cows and dairy plant were progressively housed in a stylish, transparent, shell of glass, quietly bobbing on the rippling waters of a quirky city like Rotterdam? And when the floating dairy plant were a splendid example of an environmentally friendly, sustainable concept cleverly put into practice by means of a remarkable project? Wouldn’t a really rewarding excursion be one that may trigger a lasting effect that ushers in a change of attitude even in people outside the agricultural fraction?

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Reading time: about 3 minutes
Grilled sausages: Herman ze German restaurants are London's sausage dorado.

German Voorst-appeal entices ze Londoners

5.11.2014

No Carbs, Fräulein?

It is an undeniable fact: The common sausage is not a stunner to look at – nor does it photograph well. No matter the species, a regular Wurst’s mere shape and colour are giving food stylists a hard time: There is absolutely no way to let it shine. Yet, once thrown on to the grill and noisily sizzling, its distinct aroma promptly exerts its wondrous magnetism and lures entranced workers and bankers, housewives and business women, young, old or canine straight into places such as Herman ze German’s. London’s cosmopolitan denizens, its native population and tourists alike seem to succumb to the multiple stimuli exuded by the authentic German sausage … if the verifiable afflux accounts for anything. The Bratwurst (pork & veal), Bockwurst (smoked pork) or the Chilli Beef Wurst (pork & beef) on the menu all are eligible for ennoblement, thus crowned the sausage of sausages: the legendary Currywurst.

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Reading time: about 3 minutes