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The article highlights the Elite Ensemble, an ultra-exclusive event series hosted by Phoenix Kessaku in partnership with EconomicTimes.com. It mentions invitation-only gatherings pledged exclusive experiences in picturesque settings, featuring a diverse mix of artistic expressions, music, literary discussions, humor, gastronomy, and more, curated to offer unique and engaging encounters.

The article discusses that four young Indian innovators have been named among the world's top 50 leading gastronomy gamechangers in a list, 50 Next: Class of 2022 of next generation leaders in the global food and drink industry.

The article reviews several restaurants in New York City including "Los Dados," Chez Jacqueline," and "Sophie's Cuban Cuisine."

The article reviews various restaurants in the New York City area including Cuban restaurant La Casa Del Mofongo, Japanese restaurant Chiyono, and Malaysian restaurant Nyonya.

Cites event highlights in the food service industry for the month of February in New York City. Salmon tasting at Butterfield Market; Tea tasting at the McNally Robinson tea room; Offer of a five-course meal with Israeli cheese and wine at Taboon; Cookery by chef Luciano Parolari at Villa d'Este on Lake Como; Conduction of a benefit for the Play Company by several restaurants including Aix, Django and Onera.

Reports on the cookery events presented by culinary chefs during the Third Annual Madrid-Fusion Gastronomic Conference in Madrid, Spain. Participation in the event by chefs Ferran Adria, Juan Mari Arzak and Angel Leon; Offer of lessons on preparations for desserts, soups and cocktails; Discussions on liquid nitrogen technology and calcium chloride applications; Trends in the food industry.

Focuses on several works about gastronomy in the U.S. Content of the journal 'Gastronomica'; Exposition of cattle factories and fast-food labor practices in the book 'Fast Food Nation'; Features of the book from Nestle 'Food Politics: How the Food Industry Influences Nutrition and Health'.

The article presents the author's experience at Martha's Vineyard, Massachusetts, to celebrate a friend's birthday with food and drinks.

The article focuses on Baltimore, Maryland-based chef Dorien Murphy, noting his role in the development of the personalized culinary industry. It offers information on Chefin, a personal chef consortium founded by Murphy that centers around health and creating menus that were wellness based. It cites examples of Murphy's menus, that are inspired by the art of French and Italian cuisine, including Chilean sea bass and Chef Dorien's Winter Salad.

The article offers the author's account of her food adventure in Jamaica which include ackee and saltfish for breakfast with escovitch cabbage and fried dumpling, curried goat and snapper escovitch for dinner, and a whole fried fish with a scotch bonnet-forward escovitch over rice.

The article offers information on the town of Marana in Tucson, Arizona, and its branding of itself as the 'Town of Gastronomy.' Topics discussed include the designation of the 'UNESCO City of Gastronomy' granted to Tucson; the history of agriculture in the town; and the views of John Slattery, author of "Southwest Foraging," on it. Also mentioned are the tours operated by Discover Marana, the tourism and economic development division of the town.

The article presents the author's predictions for food and culinary trends at restaurants in the U.S. in 2013, with information on the effects of American chefs' internships abroad. Topics include the use of long-aged meat in U.S. restaurants; the smoking process; the use of sunchoke, the root of the sunflower plant; and chicarrones, or fried pork rind.

The article discusses the food flavors prevalent in Christmas meals in various cultures. Examples include lye-soaked lutefisk from Scandinavia countries, English mince meat pies, and orange and orange blossom. Also noted is the science of neurogastronomy, which studies the signaling of flavor perception in the brain and the development of emotional associations with certain food smells and flavors related to various events such as Christmas.

The article offers suggestion for ground trips, which includes focus on culture and gastronomy, choosing of activity-based destination, and age and diversity of accompanying travellers.

The article discusses the broader palate being demanded for wedding menus driven by the abundance of cuisine-focused reality television shows, photo-sharing sites Instagram and Pinterest, and the availability of ordering food from anywhere in the world.

The article profiles Bryan Zupon, a student at Duke University in Durham, North Carolina. Zupon who was born in 1986 believes that New Southern cooking has not changed since 1990s. He states that he was frustrated with this idea and decided to do something new in the field of cooking. Hence, after a meal at WD-50 in New York in 2004 he decided to join molecular gastronomy team. Since than he has done five more complex, flavor courses. He has also opened a restaurant in his dorm room.

The article discusses the Princeton University eating clubs, private institutions dating back to the 19th century, where upperclassmen dine and socialize. The university has elected to provide students with an alternative to such arrangements in the form of four-year colleges. The construction of Whitman College on Princeton's campus is discussed in this context.

The article examines how chefs, cooking, and fine food have become central elements in popular culture. The success of the animated film "Ratatouille" demonstrates that gourmet cooking has become mainstream enough to be a subject of entertainment meant for children. The cable television network the Food Channel could not have existed in the 1980s. People in 2007 treat cooking as another of the fine arts.

The author discusses people who are not in the food business who take their food seriously. Eating at the home of such a person may involve discussing where the olive oil came from or which farmers' market supplied the artisan made cheese. Such people can become very anxious about entertaining as a result of their passion.

The article discusses the tendency of people who cook to adjust recipes. Web sites such as epicurious.com, recipezaar.com, and allrecipes.com have encouraged cooks to share their recipe adjustments with the web. Some cooking professionals are saddened by the changes made to recipes that have been proven in test kitchens, but others see it as a way to encourage invention and creativity in the kitchen.

The author suggests that Charleston, South Carolina, is proving itself as a new capital of regional cuisine. Eating well is nothing new in the Lowcountry of South Carolina, stretching back into Colonial times. Today Charleston is again a boom town, packed with restaurants old and new. The area has become one of the South's important culinary capitals, a worthy rival for New Orleans. Early in March, Charleston staged its first Food and Wine festival. Unlike New Orleans, the city was slow to develop its restaurant culture. Now a new sophistication is emerging in the city and its suburbs.

The author discusses farm-raised caviars. As stocks of imported Beluga dwindle, a cheaper alternative is emerging. The production of caviar from farmed sturgeon is increasing, with improvement in quality. The demand for it is climbing. Shoppers will find caviar from Germany, France, Italy and California. Most farms are raising two types of sturgeon for caviar. While far cheaper than beluga, prices for farm-raised caviars have increased at least fifty percent in the past year. The author lists 10 recommended farmed brands. INSET: The Lower-Priced Spreads.

The article profiles culinary journalist Clementine Paddleford, author of "How America Eats." Paddleford explored home and restaurant kitchens in nearly every corner of the U.S., building up a picture of American regional cooking in the 1950s. Her intensively researched articles made her a household hame. Paddleford was ahead of her time, matched as a regional-food pioneer only by James Beard. Her seminal book appeared just as the U.S. was discovering good cooking. Paddleford's strength was describing foods and their flavors. She died in 1967 and left her books and papers to Kansas State University.

The article focuses on the eighth annual Southern Foodways Symposium at the University of Mississippi in Oxford, Mississippi. People talked mostly about New Orleans, Louisiana, and the Gulf coast, and their culinary future following Hurricanes Katrina and Rita. The mood of those from New Orleans ranged from fury to hope to melancholy. The author suggests that perhaps no American city has as distinctive and vital a food culture as New Orleans, and Southerners treasure it more than anyone. Several major New Orleans restaurants have reopened but are having problems with personnel, as cooks and waiters are scattered nationwide.

Focuses on restaurants in Sydney, Australia. Author's experience eating in new and nearly-new restaurants, as well as at old favorites; Thoughts on modern Australian cuisine; Details of meals served at various restaurants.

Discusses the restaurant Perry St. and Jean-Georges Vongerichten's New York City restaurant empire. Merits and pleasure of Vongerichten's restaurants, which he opened between 2002 and 2004; Design of Perry St.; How many of the best dishes at Perry St. have Asian touches, a staple of Vongerichten's cooking; The restaurant's ambience; Suggested dishes; Examples of dishes on the summer menu.

Suggests that the right kind of wine can go beautifully with Thai, Japanese, Chinese, Indian, Mexican, Middle Eastern and Haitian food. How the key is choosing the right wine, because these are foods that are forcefully spiced; Why Champagne is often the right wine to go along with these foods; Versatility of Champagne with a wide range of food, especially foods that are assertively spiced; How red wines can be versatile as well, including burgundy and mellow pinot noirs.

Focuses on the 39th annual Smithsonian Folklife Festival on the National Mall in Washington, D.C. Comments of Nogkran Daks, owner of Thai Basil restaurant in Virginia, who will demonstrate her country's most famous dish, pad Thai, at the festival; The festival's emphasis on food culture, celebrating the revolution in cooking and farming that has taken place in the U.S. over the last 40 years; How the tradition and innovation of American cuisine will be explored through the cooking of recent immigrants; Highlights of the festival; Cooking demonstrations; Backgrounds on the immigrants participating in the festival; Recipes for Yogurt and Cucumber Soup, Thai Steak with Coriander Pesto, and Mojito Isleño.

Profiles restaurateur Jeffrey Chodorow, who has 24 restaurants in nine cities. Comments of Chodorow; His sense of what makes a restaurant work; Chodorow's role as an influential force in the restaurant world; The rapid expansion of his global restaurant empire; Suggestion that Chodorow is leaving a distinctive stamp with his successes and failures, including celebrity chefs, extravagantly designed dining rooms and menus; Biographical and career details; Chodorow's culinary self-image; Comments of Todd English, one of Chodorow's celebrity chefs; Chodorow's early exposure to dining. INSET: 24/9.

Features French food and restaurant critic for "Le Point" magazine, Gilles Pudlowski, author of "Le Pudlo Paris." Career background; Comparisons between the "Guide Michelin" and "Le Pudlo Paris"; Comments of Pudlowski, who has no objection to accepting free meals; Topic of anonymity; Biographical details; How his Jewish roots and early life as a Jew in France are the subject of his first memoir.

Considers how Belmont Park, New York becomes a quieter place suitable for a summer picnic once the big race is over. Author's experience going for picnics at the racetrack with her family; Perception of Belmont Park as quintessentially New York; Drinks that are associated with the Belmont; Menu for a picnic that would celebrate the easygoing camaraderie of Belmont Park on an ordinary day; Recipes for Jerk Pork Sandwiches, Nueva York Clam Dip and Tres Leches Cake.

Provides information on restaurants in New York City. Inclusion of Danny Ng; Miss Williamsburg Portavia; Down South Cafe; Schnitzel King; BLT Fish.

Offers thoughts on chefs and home cooks. Author's role observing and writing about well-known chefs; The resurgence of home cooking; Reference to the author's television series, "How to Cook Everything: Bittman Takes On America's Chefs"; How the author's adaptations of dishes are faster and require less work and fewer ingredients; Recipes for Sea Bass Fillets with Mushroom Beurre Noisette and Sesame-Crusted Fish with Butter and Ginger Sauce.

Focuses on the restaurant scene in Athens, Greece. Reference to various chefs and restaurants in Athens; How some Greek chefs are modernizing classic dishes; Author's experience eating at the restaurant Hytra; Innovative chefs; Techniques; Chefs who forge new creations from traditional ingredients; Greek tavernas; Appetizers; Recipes for Squid with Tahini and Yellow Split Peas and Fish Fillets in Spinach and Black-Eyed Pea Broth.

Samples new cookery from Sicily, Italy. Why Sicily is fast becoming the next culinary destination as its chefs reinvent the island's tradition of sweet and sour combinations, and serve local ingredients in lighter and more creative ways; Comments of Corrado Assenza, chef and an owner of Caffé Sicilia in the town of Noto; Examples of the new cuisine, including eggplant flan and fish gnocchi; New uses for chocolate sauce and basil; Excerpts from Nino Graziano's cookbook, "My Sicilian Cooking"; How some of the island's young chefs are harvesting wild ingredients like fennel and saffron; Efforts of chefs to bridge the gap between peasant cooking and that of the French-trained chefs of the 19th and early 20th centuries; Highlights of menus at various Sicilian restaurants.

Delves into the author's experiences on learning the French culture in Paris, France. Class taken by the author to broaden her knowledge on French cuisine; Method used by medieval cooks to produce tasty, edible, healthful meats; Discussion of the evolution of French restaurants.

Examines recent trends in the restaurant industry, focusing on the plates used in the presentation of food to diners. Examples of trendy restaurants serving food in stylish manners, including a swordfish brought to the table on a four-foot long sword; Comments from Michael Whiteman, a restaurant consultant; Use of items designed for other purposes on which chefs will serve food; Comments from Grant Achatz, the chef at Trio restaurant in Evanston (Ill.), who hired a plate designer.

Focuses on food science. Number of cookbooks that have been written since the trend of food science has become popular among home cooks; Indications that books and television shows related to food science are popular; Roots of food science trend in Europe; Cost of a food program put together by the American Chemical Society, which offers tips in changing the color, fat and flavor of food.

The article presents an answer to a question on the harmfulness of eating a little bit of dirt.

The article offers information on the Chelsea Music Festival to be held in New York in June 2015 which will feature Finnish and Hungarian arts and gastronomy, a performance of the Avanti! Chamber Orchestra, and a piano trio of Finnish composer Uljas Pulkkis.

The article discusses digestifs, focusing on Neighborhood Restaurant Group's wine director Brent Kroll's guide to choosing the best digestifs for certain meals. Other topics include different wines and liquors that pair well with foods including liqueurs, brandy, and wines, the best digestifs to pair with spicy, Mediterranean, and heavy meals, and the importance of flavor in a digestif.