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Fresh Crumbs : Amelia Whitcomb

Fresh Crumbs are the tidbits at the table—conversation topics, recent news, upcoming events. In this new addition to our website, we keep abreast of the latest “crumbs” to help you get the most out of your next dining experience. See what crumbs our writers have uncovered lately!

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Post Type: NewsTopic: Beer December 11, 2008

New BioBeer Promises a Healthier Ale

Posted by Amelia Whitcomb

A new scientific project gives new meaning to the toast “to your health.”  Students at Rice University in Houston, Texas have successfully engineered brewer’s yeast genes to contain resveratrol, the chemical in red wine believed to give it positive health benefits.  The product, dubbed BioBeer, will possess the same potential for preventing cancer, Alzheimer’s, Type II diabetes, and heart disease as resveratrol-rich red wine. 
 
Post Type: Web CrumbsTopic: Dining Out December 10, 2008

World's Priciest Restaurants

Posted by Amelia Whitcomb

Despite widespread belt-tightening in response to the current economic hardship, a spirit of decadence and indulgence remains strong at certain high-end restaurants.  In his article for Forbes.com, Pascale  Le Draoulec explores this curious phenomenon as the most high-priced restaurants around the world continue to grow in popularity and attendance in blatant contradiction to the current attitude of thriftiness. 
 
Post Type: ArticlesTopic: Wine October 21, 2008

Wine Counterfeiting

Wine Counterfeiting

Posted by Amelia Whitcomb

Until recently, the contents of a wine glass have only been scrutinized for their specific oenological merits.  The rise in wine counterfeiting, however, is causing wine collectors, sommeliers, auction houses, and law enforcement to take a second look at their pinot noirs. This article investigates the growing problem of wine counterfeiting and discusses the high-tech tools employed by wine makers to maintain the authenticity and provenance of their most prized vintages.
 
Post Type: Web CrumbsTopic: Nutrition & Diet October 15, 2008

Kosher Food Production Goes Green

Posted by Amelia Whitcomb

Tradition meets zeitgeist as the environmental movement expands into new cultural territories. In the special Food Issue of the New York Times Magazine, Samantha Shapiro describes how Jewish communities are beginning to apply the ideals of sustainability and humane food production to the kosher dietary laws of kashrut. 

 
Post Type: ArticlesTopic: Food October 07, 2008

An Introduction to Mediterranean Cuisine

An Introduction to Mediterranean Cuisine

Posted by Amelia Whitcomb

While Mediterranean cuisine is understood to be a unified culinary tradition in this country, in reality, there is a vast amount of cultural variance in the cooking found in this geographic region.  This article is an introduction to the basic culinary principles that unify the cuisines of the Mediterranean, and the ways in which each differ from one another as a result of regional and cultural specificity.

 
Post Type: NewsTopic: Nutrition & Diet September 30, 2008

Sweet Tooth, Healthy Heart: Dark Chocolate and Cardiovascular Disease

Posted by Amelia Whitcomb

A recent study suggests that moderate indulgence of your sweet tooth may promote good health. The study published in the Journal of Nutrition established a correlation between dark chocolate consumption and reduction in the inflammation responsible for various cardiovascular diseases.

 
Post Type: NewsTopic: Nutrition & Diet September 18, 2008

New Study Finds a Strict Mediterranean Diet Can Protect Against Certain Chronic Diseases

New Study Finds a Strict Mediterranean Diet Can Protect Against Certain Chronic Diseases

Posted by Amelia Whitcomb

According to a recent study, a strict Mediterranean diet can reduce the likelihood of premature death from certain chronic diseases. Researchers from the University of Florence released the results of twelve international studies, which showed a correlation between strict adherence to a traditional Mediterranean diet and a decrease in rates of contraction of cancer, cardiovascular disease, Parkinson’s disease, and Alzheimer’s disease, and a reduction in overall mortality.
 
Post Type: ArticlesTopic: Nutrition & Diet September 09, 2008

Overcoming Food Aversions: How to Become a Successful Omnivore

Overcoming Food Aversions: How to Become a Successful Omnivore

Posted by Amelia Whitcomb

Although food preference can define the palate and contribute to an individual and discriminate sense of taste, food aversions can inhibit true gourmanderie and adventurous eating. This article explores the nature of food aversions, how they become ingrained through physiological and cultural responses, and the best methods for overcoming them.
 
Post Type: ArticlesTopic: Food July 02, 2008

Umami: the Savory Fifth Taste

Umami: the Savory Fifth Taste

Posted by Amelia Whitcomb

Substantiated by the theory that taste buds were formulated to detect a specific taste, it has been widely understood, until recently, that sweet, salty, sour, and bitter constitute the four distinguishable, and therefore, official tastes. However, a new taste, known as umami, has been officially recognized and is gaining in popularity. Its acceptance and recognition give a new depth of description to our culinary lexicon and an increased awareness of the chemical complexities of cooking.
 
Post Type: ArticlesTopic: Food July 01, 2008

An Overview of India's Regional Cuisines

An Overview of India's Regional Cuisines

Posted by Amelia Whitcomb

Although it is common for Indian restaurants to present dishes as part of a uniform, nationalized cuisine, in actuality, the food of India is as regionally specific and diverse as its population. These cuisines are heavily influenced by India’s history, conquerors, trade partners, and the religious and cultural practices of its populace. A little background on India’s regional cuisines can turn your next Indian meal into an exhilarating, and deeply gratifying, adventure.
 

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