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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…

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…

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…

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. …

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. …

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…

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…

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.

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…

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…

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

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