May 7, 2021The Masterclass of Olive OilThe original article was published on Luxeat.com Olive oil is a staple ingredient in Mediterranian cooking, and was once so plentiful in southern Italy that it was used to fuel street lamps. The olive tree has been harvested for its oil for millenia, and the product is integral to Greek…Mediterranian8 min readMediterranian8 min read
May 7, 2021The story of the Slow Food MovementThe original article was published on Luxeat.com With the Slow Food Movement’s signature red snail logo becoming synonymous with ethical and conscious farming over the last thirty years, the organisation is a continuing success story in the urgent need to re-diversify our farming methods worldwide. Slow Food is a grassroots…Slow Food8 min readSlow Food8 min read
May 7, 2021The Green Gold from JapanThe original article was published on Luxeat.com World class olive oil doesn’t usually make one think of Japan. Yet, one very special olive production in Shodoshima on the island of Shōdo Island, is revising regional clichés about this golden culinary staple. Toyohiro Takao has taken away several awards over the…Olive Oil6 min readOlive Oil6 min read
May 7, 2021Francesca Bray: the inimitable power of riceThe original article was published on Luxeat.com — We’ve talked recently about the complex flavour profiles of olive oil, the making of balsamic vinegar, and the myriad varieties of wine across Italy and Europe. …Francesca Bray8 min readFrancesca Bray8 min read
May 7, 2021Tales of a Japanese Rice Grower: Kayama SanThe original article was published on Luxeat.com As part of a special issue about rice, we talk with Kayama San, who comes from five generations of ancestral Japanese farmers in Northern Kyoto. …Japanese Rice5 min readJapanese Rice5 min read
May 7, 2021Beyond Sake: Japanese rice wine, and the fascinating world of DoburokuBy Pablo Alomar Salvioni The original article was published on Luxeat.com We’re all familiar with sake, the alcoholic rice wine which is known as Japan’s national drink. There are myriad different varieties and flavours, and the proper term is Nihonshu or Seishu in Japanese. While sake is well-known, however, there…Sake3 min readSake3 min read
Apr 9, 2021Marseille is crazy for pizzaThe original article was published on Luxeat.com One of the most important ports in the Mediterranean, Marseille is a bustling melting pot of people and cultures. Despite its proximity to the famous Côte d’Azur spots and its stunning nature, even among the French, it hasn’t been really known as a…Marseille4 min readMarseille4 min read
Apr 9, 2021Legacy & Evolution: A Conversation with a Kaiseki LegendThe original article was published on Luxeat.com Chef Kunio Tokuoka has been working in the kitchens of KITCHO, the legendary Japanese haute cuisine restaurant for close to 40 years and is now running the show. He follows in the hefty footsteps of his grandfather the founder of KITCHO Teiichi Yuki. …Kaiseki13 min readKaiseki13 min read
Apr 8, 2021Charles Spence: The science of food and memoriesThe original article was published on Luxeat.com — The extraordinarily rich multisensory experiences that fill our daily lives depend upon the way our brains process information from each of our different senses (smell, taste, sight, hearing, and touch). Experimental psychologist at the University of Oxford and author of Gastrophysics: The New Science of Eating, Charles Spence has made…Charles Spence13 min readCharles Spence13 min read
Apr 8, 2021Emmanuel Renaut, a man of the mountainThe original article was published on Luxeat.com Named Meilleur Ouvrier de France in 2004, Renaut is as generous in character as his cuisine is controlled and refined, both reflections of the rich yet subtle mountain environment in which they flourish. A former sous-chef of celebrity chef Marc Veyrat, also renowned…Emmanuel Renaut12 min readEmmanuel Renaut12 min read
