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Different articles about food professionals are presented that would interest food enthusiasts. Topics include celebrity caterer Barrett Prendergast, grand central market, wild ingredients by food adviser and author Pascal Baudar, craft beer tycoon Tony Yanow, restaurateur Dustin Lancaster and Jimmy Williams on edible landscaping.

The article offers information on various topics related to food in Auckland, New Zealand. It mentions Annabel Langbein as Auckland's most popular cookbook writer. The current cookbooks focus on nostalgia baking and quick-and-easy cooking. Espresso coffee has become sacred to Auckland which has around 54 new boutique roasteries and a billion cafes. Nuts are grown in abundance in New Zealand, particularly macadamias and walnuts. Many Aucklanders prefer organic food.

The article covers several food-related issues in Australia. The cocktails offered by The Bowery bar in Brisbane, Queensland include the Presbyterian, Zombie and the Clover Club. It recommends the Era is Evolution cloths for pots, plates and hands. A summer-cooking class will be hosted by food writer Allan Campion based from his book "Every Day Cooking" in Melbourne, Victoria.

The article focuses on the factors that contributed to the spread of bad cooking in Southern States. It cites the impact of the venture of fiction writers in the field of food on good regional cooking. It explores the effect of the establishment of diners and barbecue houses on Southern cooking. It provides a comparison between the fried chicken in the South and the Midwest.

Cook and writer Zoe Adjonyoh describes it as "the last continent of relatively unexplored food in the mainstream domain" in her book, Zoe's Ghana Kitchen. Authors with African and Caribbean heritage shouldn't be pigeonholed into writing about it (Ramoutar's latest book, The Ice Kitchen, is on getting the most out of your freezer), yet they're underrepresented in every area of food media. Jimi Famurewa, named restaurant writer of the year by the Guild of Food Writers, is also Britain's first and only black newspaper food critic. [Extracted from the article]

The article presents several comments of nations' best-known food writers on the fast-food McDonald's Corp. rating in the U.S. Craig Claiborne, publisher of food newsletter and former New York Times food critic, says that the hamburgers are quite swallowable and have first-rated French fries. Cookbook author James Beard comments that McDonald's is a great machine that creates hamburgers. Author and television chef Julia Child adds that she likes the Big Mac I and the French fries.

The article focuses on Craig Claiborne, the food and restaurant editor of "New York Times" who was regarded as the most important cuisine critic in New York City. Claiborne was born in Mississippi and enrolled at the Swiss Hotelkeepers' Association school in Lausanne, Switzerland. He became the first man hired as food editor of "Times" to replace Jane Nickerson. It says that his talent for entertaining led him to write a regular feature on several hosts and hostesses in the country.

Time Out Market is part of a new category of food halls that aims not for fast food for foodies, but for fancy food fast. Fast-food staples do dot the hall, but always as executed by fine-dining chefs, at fine-dining prices. [Extracted from the article]

The article reports on Hungarian food critic and campaigner Egon Ronay's influence on British food. Ronay says that the ruling class were all too willing to eat rubbish and had never learned to complain about it. He also championed a new breed of homegrown chefs, and became one of the best known names in Great Britain in the 1960s and 1970s.

Discusses a meal the author shared with food writers Jeffrey Steingarten and Jonathan Reynolds. Analysis of food they ate; Recipes for Mixed Greens With Herb-Vinegar Dressing and Goat Cheese With Shallot-Cassis Marmalade.

(Bloomberg Business) -- Is Cathay Pacific's Business-Class Food All It's Cracked Up to Be? The British chef looked into airline food for a TV program in 2011 and advised British Airways to focus on umami-rich ingredients such as Parmesan cheese and tomato sauce. [Extracted from the article]

The article presents several basic engagement rules provided by the Association of Food Journalists concerning restaurant evaluation and food criticism. It says that restaurant reviews should be conducted in anonymous way at no particular time. It suggests to pay all services and meals and to avoid accepting gift certificates or free meals during evaluation. Moreover, multiple visits at restaurants are recommended due to the possible variation in their atmosphere, food quality, and services.

The article features Savoring Rome, a three-hour food tour led by chefs and food writers for Context Travel.

The article provides information on the International Edible Book Festival. Originally held in commemoration of French food writer Jean-Antheime Brillat-Savarin, the festival has grown to feature events in 18 countries where attendees bring and taste books that are edible. The article presents the web address of a site dedicated to the festival. www.books2eat.com

Presents the author's views on his career as a food writer and restaurant reviewer. Information that the author's reviewing career began on her 10th birthday with dinner at Caproni's, the Italian restaurant located for nearly 50 years in the Gwynne Building; Note that the author's interest in dining at Caproni's had more to do with running into Rod Serling, the creator and chief writer of The Twilight Zone; Comments on the author's passion for food and prose.

Offers a look at the food issue of "The New Yorker" magazine. Discussion of the merits of the food writing in "The New Yorker"; Reference to an article by Adam Gopnik in the September 2005 issue of "The New Yorker"; Reference to an article about the science of cookies; Discussion of an article by Calvin Trillin regarding a soup in Ecuador.

Features food writer R.W. Apple Jr., American Food & Entertaining Awards 2004 awardee. Career as a political reporter and analyst for "The New York Times"; Characteristics; Appetite for good food.

Cites the opinions of five teenagers and Wellington food writer Margaret Brooker on salads from Burger King, KFC, McDonald's and Subway. Appreciation on the taste of Burger King's Chicken Garden Salad; Number of teenagers who picked McDonald's Smoked Chicken Salad as their favorite; Discussion of Brooker's verdict on Subway's Chicken Fillet Classic Salad.

Provides information on culinary experts who have contributed articles to the December 2002 issue of U.S. food and entertainment magazine 'Bon Appétit.' Experience of contributing editor Dede Wilson in the food business; Subject of the article contributed by Sandra Tsing Loh; Focus of the article contributed by food and travel columnist John Mariani.