Food Arts Recent Articles 2014-04-17T10:48:34-04:00 Copyright2014, M. Shanken Communications tag:foodarts.com,2012-06-12:2014-04-17T11:03:11-04:00 Seen & Read: April 17, 2014 2014-04-17T10:48:34-04:00 2014-04-17T10:47:31-04:00 tag:foodarts.com,2012-06-12:Article32259 <a href="http://www.foodarts.com/news/views/32259/seen-read-april-17-2014"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/32259/THUMBNAIL/tupelohoney.png" /></a><hr>This Week’s Seen & Read: southern flavors by way of Tupelo Honey Cafe, the rebirth of Tavern on the Green, and Magnus Nilsson visits the Faroe islands. Food Arts Staff Cracking Nuts and Cloned Meat: Food + Tech at the Roger Smith Conference 2014-04-17T10:28:50-04:00 2014-04-17T10:28:47-04:00 tag:foodarts.com,2012-06-12:Article32253 <a href="http://www.foodarts.com/news/views/32253/cracking-nuts-and-cloned-meat-food-tech-at-the-roger-smith-conference"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/32253/THUMBNAIL/gfd.png" /></a><hr>Food + Tech: An Exploration of Our Ambiguous Love, Hate, and Fear of Food Technologies, the provocative theme of this April’s Roger Smith Conference on Food, provided a broad perspective on myriad aspects of the interactions of technology, culture, and what we eat. Meryle Evans Fish & Chips 2014-04-16T10:14:44-04:00 2014-04-09T17:03:14-04:00 tag:foodarts.com,2012-06-12:Article32195 <a href="http://www.foodarts.com/recipes/recipes/32195/fish-chips"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/32195/THUMBNAIL/fishchips.png" /></a><hr>By executive chef Peter Coenen of The Gage in Chicago The Gage, Chicago Peter Coenen Pasta Precision 2014-04-14T12:30:43-04:00 2014-04-14T12:30:40-04:00 tag:foodarts.com,2012-06-12:Article32230 <a href="http://www.foodarts.com/news/views/32230/pasta-precision"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/32230/THUMBNAIL/erfgth.png" /></a><hr>Artist Serkan Özkaya and architect George L. Legendre give pasta a new form with the aid of 3D printers. Anna Vega Cherry Bombe Jubilee 2014-04-14T10:14:20-04:00 2014-04-14T10:14:18-04:00 tag:foodarts.com,2012-06-12:Article32203 <a href="http://www.foodarts.com/news/views/32203/cherry-bombe-jubilee"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/32203/THUMBNAIL/sdf.png" /></a><hr>One pastry chef flew in from Idaho, a caterer took the train from Philadelphia, and a private chef had a quick subway ride down the west side to Manhattan’s High Line Hotel on March 30 to join over 300 attendees at Cherry Bombe magazine’s Jubilee, “a celebration of women in the world of food.” Meryle Evans Habla Español? Spain Catches Bread Fever 2014-04-07T10:33:37-04:00 2014-04-07T10:33:35-04:00 tag:foodarts.com,2012-06-12:Article32095 <a href="http://www.foodarts.com/news/views/32095/habla-espaol-spain-catches-bread-fever"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/32095/THUMBNAIL/jhgf.png" /></a><hr>“Apparently home bread baking has become a big thing in Spain, perhaps due to the economy...” Jacqueline Sainsbury IACP's Shifting Focus 2014-04-04T13:00:55-04:00 1000-01-01T00:00:00-05:00 tag:foodarts.com,2012-06-12:Article32082 <a href="http://www.foodarts.com/news/views/32082/iacps-shifting-focus"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/32082/THUMBNAIL/iuy.png" /></a><hr>Less print, more Internet. Times are changing, and the 36th annual meeting of the International Association of Culinary Professionals reflected the changes. Barbara Revsine Revolution Sensation 2014-04-04T13:00:34-04:00 2014-04-04T13:00:18-04:00 tag:foodarts.com,2012-06-12:Article32077 <a href="http://www.foodarts.com/news/views/32077/revolution-sensation"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/32077/THUMBNAIL/1.png" /></a><hr>To commemorate the 60th anniversary of the Bourbon revolution, the famed Maker’s Mark Distillery in Loretto, Kentucky, revealed an art installation by renowned glass artist Dale Chihuly Abbe Lewis Sticky Toffee Pudding Ice Cream 2014-04-02T15:39:14-04:00 2014-04-02T15:38:04-04:00 tag:foodarts.com,2012-06-12:Article32029 <a href="http://www.foodarts.com/recipes/techniques/32029/sticky-toffee-pudding-ice-cream"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/32029/THUMBNAIL/sticky-toffee-pudding-ice-cream.png" /></a><hr>From editor-in-chief Judiaann Woo, PastryScoop.com, International Culinary Center in New York City Judiaann Woo In the Culture Club 2014-04-02T12:04:34-04:00 2014-04-02T12:04:29-04:00 tag:foodarts.com,2012-06-12:Article32026 <a href="http://www.foodarts.com/news/features/32026/in-the-culture-club"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/32026/THUMBNAIL/the-author-jeri-gottlieb.png" /></a><hr>Coming back to wild yeast bread baking. Jeri Gottlieb