Food markets abound in Hong Kong.
It’s a wonder to me that every Hong Kong citizen isn’t obese. Eyeing the streetscape before me, it rapidly becomes obvious that the people of Hong Kong really like to eat. They also really like to shop. Restaurants and clothing stores – two necessary and inextricably linked services (more food, larger clothes) – vie for number one spot on the ubiquity scale. Continue reading
“Irish food guru, Darina Allen, takes students into the field on their first day of cookery school in Ballymaloe. She makes them pick up handfuls of earth and tells them, “This is where your food begins. If this is no good, you can’t be a good cook.” The idea that the food in a restaurant is dependent on the soil where the ingredients have been grown is not a new one, but it’s one that’s gaining favour as both chefs and diners try to make real, concrete connections with the food they consume.”
For many years, farm to fork dining has had chefs around the globe making efforts to source their ingredients locally from known producers. Their menus abound with elaborate descriptions of the farmers and producers who have provided the bounty for the dish. But some chefs have taken it to the next level. They are actually growing the food themselves, on the farm. Continue reading
