Food as fashion

Article Abstract:

The number of food choices has increased with today's chefs being more inventive, unlike chefs in the past who tend to specialize in certain regional cooking. The rules of cooking are still well-defined but they have become less rigid as chefs experiment on different kinds of food preparations. Chefs also increasingly appreciate locally grown food products and become more aware of environmental concerns.

Editorial, Innovations, Cooking, Cookery

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The sweet science

Article Abstract:

Chocolatiers and pastry chefs Cindy and Dominique Duby are practitioners of molecular gastronomy and uses science to develop techniques and products undertaken with University of British Columbia's Faculty of Food Science. The husband-and-wife team's Science Kit and books on chocolate recipes are discussed.

Usage, Chocolate, Duby, Dominique, Duby, Cindy

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Slow progress

Article Abstract:

Paul Rogalski is chef of Rouge restaurant in Calgary in Alberta, Canada. Rogalski supports Alberta food products and the farmers who provide them. Slow Food movement goes against today's fast-paced life and champions local products.

Cover story, Rogalski, Paul

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