The Innocents Abroad

A new food and travel show by Abbott & West Productions.
We’d be lying if we said we weren’t buying into the hype around Baz Luhrmann’s new movie version of F Scott Fitzgerald’s The Great Gatsby. In honor, Kate sought out the original recipe for a popular 1920s delicacy: pineapple upside down cake, which Gatsby and his crew would have eaten at their NYC and Hamptons soirées. Learn more about the history of 1920s cuisine and get the award-winning 1925 recipe: http://www.abbottandwest.com/recipes-1920s-pineapple-upside-down-cake/

We’d be lying if we said we weren’t buying into the hype around Baz Luhrmann’s new movie version of F Scott Fitzgerald’s The Great Gatsby. In honor, Kate sought out the original recipe for a popular 1920s delicacy: pineapple upside down cake, which Gatsby and his crew would have eaten at their NYC and Hamptons soirées.

Learn more about the history of 1920s cuisine and get the award-winning 1925 recipe: http://www.abbottandwest.com/recipes-1920s-pineapple-upside-down-cake/

http://www.abbottandwest.com/notes-from-the-kitchen-roots-of-culture/ Explore the idea of “native” and “traditional” food in Nora’s piece about cultivating culture, school gardens, and growing community.  “If you look back to something as simple as where grains sprouted before humans began our cross-continental migrations, there are surprises. A crop like maize is still rooted in much of its original landscape, (as Mexico and the U.S. continue to be the top two producers of corn, although Brazil and Japan are also major exporters), but products like rice or wheat were first cultivated in some unexpected places. Wheat is not native to North America, but actually comes from the Levant region of the Near East and the Ethiopian Highlands. And rice began in the Himalayan Mountains and India, not spreading throughout Asia until Chinese domestication between 8,000 to 13,500 years ago. With historical timelines in mind, is the idea of “traditional” more wrapped up in the cultivation and development of the cuisine? Can something still be “native” if you let it grow over time? The year I turned 17, I moved from the small agricultural town of Corvallis, OR to the Boston suburb of Somerville, MA…” Read More Here: http://www.abbottandwest.com/notes-from-the-kitchen-roots-of-culture/

http://www.abbottandwest.com/notes-from-the-kitchen-roots-of-culture/

Explore the idea of “native” and “traditional” food in Nora’s piece about cultivating culture, school gardens, and growing community. 

“If you look back to something as simple as where grains sprouted before humans began our cross-continental migrations, there are surprises. A crop like maize is still rooted in much of its original landscape, (as Mexico and the U.S. continue to be the top two producers of corn, although Brazil and Japan are also major exporters), but products like rice or wheat were first cultivated in some unexpected places. Wheat is not native to North America, but actually comes from the Levant region of the Near East and the Ethiopian Highlands. And rice began in the Himalayan Mountains and India, not spreading throughout Asia until Chinese domestication between 8,000 to 13,500 years ago. With historical timelines in mind, is the idea of “traditional” more wrapped up in the cultivation and development of the cuisine? Can something still be “native” if you let it grow over time?

The year I turned 17, I moved from the small agricultural town of Corvallis, OR to the Boston suburb of Somerville, MA…”

Read More Here: http://www.abbottandwest.com/notes-from-the-kitchen-roots-of-culture/


noranoodles: eatdrinkthinkgo: JAPANESE SWEET ART Mochi Grand Hyatt Tokyo style. Mochi (餅) is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice. The rice is pounded into paste and molded into the desired shape. In Japan it is traditionally made in a ceremony called mochitsuki. such pretty mochi

noranoodles:

eatdrinkthinkgo:

JAPANESE SWEET ART

Mochi Grand Hyatt Tokyo style.

Mochi (餅) is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice. The rice is pounded into paste and molded into the desired shape. In Japan it is traditionally made in a ceremony called mochitsuki.

such pretty mochi

natgeofound: Tourists explore eroded clay rock formations in Nevada, 1946.Photograph by W. Robert Moore, National Geographic

natgeofound:

Tourists explore eroded clay rock formations in Nevada, 1946.
Photograph by W. Robert Moore, National Geographic

heretogeneva: Singapore’s National Dish Most countries in the world have a national dish, a meal that is ubiquitous and eaten by the many. Here in the UK, we can’t decide if our national dish is fish & chips or chicken tikka masala (this isn’t a joke by the way, this is for real). It’s definitely one of those. Elsewhere, Vietnam has Pho, Indonesia has Satay, Austria has Wiener Schnitzel and New Zealand has Pineapple Lumps. I could go on, but I shan’t (though Wikipedia has a good list if you’re interested). In Singapore, they have two national dishes. I am still yet to try Chilli Crab, but I’ve had Chicken Rice by the plate-load. Here’s a fairly typical serving. Fluffy rice, moist, succulent chicken, pak choi and a soy sauce egg served with cucumber, chilli sauce (for dipping) and a chicken broth. Hearty and delicious.

heretogeneva:

Singapore’s National Dish

Most countries in the world have a national dish, a meal that is ubiquitous and eaten by the many. Here in the UK, we can’t decide if our national dish is fish & chips or chicken tikka masala (this isn’t a joke by the way, this is for real). It’s definitely one of those. Elsewhere, Vietnam has Pho, Indonesia has Satay, Austria has Wiener Schnitzel and New Zealand has Pineapple Lumps. I could go on, but I shan’t (though Wikipedia has a good list if you’re interested).

In Singapore, they have two national dishes. I am still yet to try Chilli Crab, but I’ve had Chicken Rice by the plate-load. Here’s a fairly typical serving. Fluffy rice, moist, succulent chicken, pak choi and a soy sauce egg served with cucumber, chilli sauce (for dipping) and a chicken broth. Hearty and delicious.

gametrol:

Вязаная еда. Пока только овощи. Но автор - японская мастерица Jung Jung - обещает скоро расширить коллекцию. У нее даже есть сайт.

(via mariakalorkoti)

Take a trip through the streets of Tel Aviv with Ashley as she hunts for the tasty and elusive Israeli classic — Malabi. “A cold dairy treat popular throughout the Middle East, it can be made from cornstarch, rice flour, ground almonds, or any combination of the above. In Israel it’s a beloved confection that can be found everywhere from street carts (the original mode of malabi distribution) to upscale restaurants putting their own twist on it.” Read more here: http://www.abbottandwest.com/notes-from-the-kitchen-malabi/

Take a trip through the streets of Tel Aviv with Ashley as she hunts for the tasty and elusive Israeli classic — Malabi.

“A cold dairy treat popular throughout the Middle East, it can be made from cornstarch, rice flour, ground almonds, or any combination of the above. In Israel it’s a beloved confection that can be found everywhere from street carts (the original mode of malabi distribution) to upscale restaurants putting their own twist on it.” Read more here: http://www.abbottandwest.com/notes-from-the-kitchen-malabi/