Category: Art of Food

The diet of the Middle East and the Mediterranean is one of the healthiest in the world. Middle Eastern countries, (including those on the Mediterranean) have many things in common. These countries have been inhabited since ancient times, share elements of a Greco-Roman culture; share a dry climate; harvest the beauty of the seas; grow […]

Editor’s Note: Editor’s Note: This article on the pavlova has been given to us to reprint in its entirety by Glen Ralph of the Wilmar Library, South Australia. Glen published this originally in his “Notes and Curieux,” an occasional newsletter with material which has come from researches undertaken in order to answer questions put by […]

The Greeks called it Mesopotamia – the land between two rivers – and it is the cradle of civilization. The two rivers were the Tigris and the Euphrates and in the southern part of Mesopotamia where the rivers met lived the first civilization, that of the Sumerians. In northern Mesopotamia is Assyria, an area with […]

Recipes for Traditional Pavlova The appellation “traditional” is applied to a recipe only after a generation or more of cooks and diners discover that a prepared food someone had created, many years before, as an original, innovative formula of ingredients and method has become embedded in their family, regional or national cuisine. We can cite […]

At the crossroads of Asia and Africa, the river Nile snakes through parched desert lands. On the fertile banks of the mighty Nile early man grew the foods that nourished the most advanced of ancient civilizations – The Egyptian. The Nile was the lifeblood of the people. It served as a means of transportation and […]

Whether you call them hot dogs, wieners, franks or sausages, those tasty tubes of meat are pure summer. Who doesn’t remember firing up the grill or the campfire to char a hot dog black and crispy, or hailing a vendor at a ball game for a couple of hot dogs with mustard?   What is […]

OLIVE OIL AND SOFRITO Much like los Griegos — the Greeks — we use olive oil for all our saucing. A Cuban household without olive oil is like a bath without water. Olive oil and sofrito are our secret ingredients used for cooking black beans, stews, meats, fish, and anything, really. Meats and poultry are […]

The infinite variety of foods in Australia reflects the diversity of its land and provides for a rich cuisine. In the South, dense pine forests and lush green pastures cover the land that is used to grow cattle and prime lamb, whilst its cold, clean southern waters provide delicious lobster and scallops. Grazing gives way […]