by Lucy Gordan | Oct 20, 2006 | Food, Food blog
The Towers of Parma Roma, October 3, 2006 The term “prosciutto” explains in one word the production process of this world-famous type of Italian cured ham. It derives from the Latin perexuctus which translates “deprived of all liquid.”...
by Lucy Gordan | Sep 10, 2006 | Food, Food blog
Text and photos by Lucy Gordan To write an article about Guangzhou and Cantonese gastronomy for a e-zine published in California and in the Bay-area no less may seem like carrying coals to Newcastle, but even some Epicurean Travelers may be going to China for the...
by Lucy Gordan | Apr 9, 2004 | Food, Food blog
The Parmalat scandal must not steal the limelight. A byword for fine food and good living since the Middle Ages, Parma and environs, known as “food valley,” had only shortly before received the gastronomic recognition it clearly deserves. After a 2-year...
by Scott W. Clemens | Nov 10, 2002 | Food, Food blog, Recipes
photos by Scott W. Clemens One wonderful sponge cake opens the way to a splendid possibility of desserts and composed cakes. That is why it is a building block for a terrific amount of dessert making at my house. But the cake is also lovely enough, in purity, to...
