Search

The article presents an interview with Augusto Boal, playwright, director and theater theorist, regarding his career. He uses a number of techniques in his theatrical works in Latin America, which he thought cannot be valid at all in Europe. He describes his theater as objective expressionism. Boal says that he belonged from the middle class in Brazil.

The article presents various kinds of traditional cheeses in Europe. The continent is rich with its own raw materials in cooking such as tomatoes, grains, corn, potatoes and livestock which make it more convenient for people to prepare their own food. Cheese provides nutrition and energy to people making it the main concern for development into other uses. They include Appenzeller of Switzerland, Beaufort and Brie of France, and Asiago of Italy.

The article focuses on various kinds of cheese. It is noted that great cheese have natural rinds. The type of rind on a cheese is a result of how and how much the cheese is salted in the initial stages of production. It is suggested that traditional cheeses of Europe reflect the land, the geography and the climate of the area in which the dairy animals are raised and pastured. The article also offers various news related to the food industry.

During a time not so long ago, connoisseurs would have greeted any serious study of U.S. cheese with jeers and ridicule, or at the very least, with some quizzical stares. After all," American cheese" as so many people know it with its individually wrapped slices of uniformly bland, soft, yellow cheese, is the antithesis of the handmade traditional cheeses that one have come to expect from Europe, the place where" real cheese" originates. Today, the U.S. cheese landscape has changed so dramatically that even the most stalwartly European restaurants routinely offer U.S. specialty cheeses on their menus and in their recipes.

The article presents an update about perishable and prepared foods in Europe. In terms of taste and integrity, Paive can certainly stand on its own among Europe's great mountain cheese and yet when Saveur Magazine recently included it on their annual 100 best list, many otherwise cheese-savvy people were left scratching their heads. According to a survey commissioned by the Food Marketing Institute, nearly two in three of the nation's meat, vegetable and fruit producers oppose the country-of-origin labeling law in its current form and want the U.S. Congress to change or repeal the law before it goes into effect.

The article offers information on the use of goat cheese in the specialty cheese business in the U.S. and presents news related to gourmet industry. As stated, goat cheese is valued for its flavor, nutritional value and versatility. Though goat cheese has been an important ingredient in European food, it became famous in U.S. as well. It also offers information on SIAL 2010, the Global Food Marketplace, which will be held from October 17-21, 2010 in France.

This article discusses some issues related to the cheese industry. The author says that despite the remarkable groundswell of American specialty and artisanal cheeses, we still tend to look across the Atlantic Ocean towards Europe, the cheese muse as it were, for the largest variety of cheese to fill cheese cases across the country. many cheesemongers are realizing that offering a selection of 300 cheeses to their customers makes less and less sense. Not all European cheeses had subsidies. For example, the subsidies for blue cheeses and Havarti were dropped long ago, and none ever existed for the soft-ripened cheeses such as Brie and Camembert, or for the myriad types of goat's milk cheeses.

Consider the pig—Sus scrofa. Throughout Europe, China, Southeast Asia and more recently the South Pacific and the Americas, pigs have been highly valued not only for their fresh meat, but for the huge array of cured products, such as sausages and ham and lard for cooking and preserving, derived from them. In fact, the various preserved pork products are actually more important than the fresh meat that would have been only an annual indulgence at butchering time. It was the cured meats that could keep over the coming year that would truly sustain the family and the community. In some parts of China even, lard as a frying medium was often more important than any of the meat.

This article presents information on perishable food products. Traditionally, Danish Blue and French Roquefort have dominated the blue portion of the American cheese plate, with a bit of Gorgonzola thrown in, along with a smattering of domestic blues. Since then there has been an explosion of artisanal American blue cheeses with a great deal of variety, with most rivaling the great blues of Europe. For example, just a few years ago, a family dairy farm in Marin County north of San Francisco began to make what would become known as Point Reyes Farmstead cheese, a fabulous blue that has set the cheese world on its ear, and had cheesemongers and chefs falling over themselves to get hold of it.

Milk has been a staple of the diet in Denmark for thousands of years. As the Danes traveled the world, they sought out cheesemaking advice wherever they went, and soon the tiny country began to create new styles of cheese, mostly based on German, Swiss, French, and Dutch varieties. One pioneering woman in the mid-nineteenth century, Hanne Nielsen, traveled throughout Europe to learn cheesemaking techniques in hopes of creating a collection of unique Danish cheeses. By far her most successful attempt was the semi-soft cheese based on German Tilsit that she would name for her farm, Havarti. Originally formed in wheels, the cheese today is made from whole cow's milk in approximately nine-pound loaves.

Focuses on the production of world-renowned Roquefortcheese in France. Inoculation of Penicillium roqueforti from bread mold; Description on the cheese of Roquefort; Selection of food paired with the cheese.