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The 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, Italian, Turkish and Spanish recipes: around 2.5 million tonnes of olive oil are consumed worldwide each year. …


The 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.

Edie Mukiibi

Slow Food is a grassroots organization striving to prevent the disappearance of local food cultures and traditions. In over 160 countries across the world, activists are helping raise awareness about the problems with mass farming and food production. Their mission is simple: to ensure everyone has access to good, clean and fair food.

We had…


The 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 last decade, including the Olio Nuovo Days awards and continues to go from strength to strength. The family-established olive farm is spread out over seven different groves, each with a unique sunlight, wind exposure, and soil composition. The oil adheres to the strict international standards of Extra Virgin. …


The 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. This month, in part of a deep dive into the ingredients which shape our food culture and civilisation as we know it, we take a look at the humble and yet endlessly versatile staple that is rice.

We sit down with Francesca Bray, who has spent many decades researching the global importance of rice. …


The 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. Beyond continuing the family legacy, he feels a sense of mission and purpose in protecting Japanese food culture, as well as helping maintain the beautiful rural landscape of his homeland.

The Kamaya family cultivate Koshihikari, believed to be the most delicious rice variety in Japan, as well as Hikari, the most famous type of Japanese rice overseas. …


By 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 is another drink with the appearance of a cloudy sake that often falls under the radar. It’s sweeter, lower in alcohol, and its short shelf life makes it far harder to come by outside Japan. What’s more, it’s illegal to brew or drink it in Japan unless you have a…


The 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 holiday destination. It’s a city with its own distinctive personality and a victim of a certain reputation. Maybe undeservedly so, as I found Marseille young and diverse, with the growing art scene and lively street life this year “invaded” by the French street artist Invader. The INVADER WAS HERE exhibition…


The 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.

Born in 1960, Kunio Tokuoka has brought kaiseki (Japanese haute cuisine) into the public eye with various involvements with the press, to promote not only KITCHO which are some of the world’s most award-winning restaurants, but the intricacy and refinement of kaiseki.

At age 20, he began training under his…


The 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 this phenomena his life’s work. He is specialised in how information is received across our different senses. As both a university professor, author and multisensory design consultant working for a vast range of clients including the European Space Agency, he investigates problems associated with the design of foods that maximally…


The original article was published on Luxeat.com

Emmanuel Renaut

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 for his use of mountainous plants and herbs, Renaut is now at the head of his own three-Michelin starred-restaurant Flocons de sel at a ski resort town near Mont Blanc, Megève in Haute-Savoie. …

Luxeat

Luxeat is a world-respected, international culinary blog, top restaurant guide and exceptional culinary events organizer.

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