Italiano
Amber and electricity
Do you like amber? Yeah, who doesn't!
That gem made of fossil plant resin is awesome. And it was appreciated since ancient times for...
11
Apr
Tag Archives:
10
Apr
Romans, Gauls and “Le coq au vin”
One of the best-known symbols of French cuisine in the world is the “coq au vin” (stop giggling!): a cockerel, or simply a chicken, mar...
06
Apr
Leonardo’s hood
Leonardo Da Vinci also dealt with catering equipment.
At least, He designed them (and probably never built them. Leonardo wasn't i...
01
Apr
Vegetables: a biography
Did you know vegetables have their own biography?
Well, they do.
It is called in fact "Vegetables: a biography", and it was writt...
31
Mar
Water, Salt and Pasta!
One of the questions almost as old as pasta is: should water be salted before or after boiling?
Well, it doesn't make any substantia...
23
Mar
Eating like a king!
We must've heard the adage "Eating like a King" a million of times or so.
Although normally we would think this indicates the qualit...
15
Mar
Marco Polo, spaghetti and the myth
Few of the myths that pervade the art of food are as persistent as the one that spaghetti were brought to Italy from China by Marco Pol...
07
Feb
Serving Minestrone
Minestrone is an Italian soup.
Proof of this is the fact that it is written in Italian on the menus of restaurants from all over the...
25
Jan
The sound of the word “induction”
If there was one thing Michael Faraday couldn't stand, this was cacophony.
The unpleasant feeling one gets from hearing awkward-soun...
24
Jan
Early Masterchef
When there was no Masterchef or any other reality show concerning food, a high-educated author and sophisticated philosopher had a very...
