Michał and Pamela are a young married couple who have a very good economic situation. They are very active professionally, they have no children. They are a couple very close to me. Michał is my nephew. It is a very interesting choice for this interview because I have known Michał since he was born, I know perfectly well the habits and eating habits of his family in which he grew up. Despite the openness of his parents to new flavors and attention to the quality and variety of food in his family home, Michał was a child, teenager, and young...

The Queens closed opened 1655 The popularity of The Queen's Closet Opened cookbook published in 1655 shows that our fascination with the private lives of famous people is nothing new. Aiming to reveal the domestic secrets of Henrietta Maria, the French wife of the executed King Charles I, The Queen's Closet enticed 17th-century readers with a glimpse into the world of royalty. When the book first appeared, Charles had been dead for six years, England was ruled as a Commonwealth under Cromwell, and the widowed Henrietta Maria was living in exile in France. In 24 years of marriage, Henrietta Maria was never...

A few days ago I had the opportunity to interview Maciej Blatkiewicz, a well-known food critic in Poland, the owner of a popular YouTube channel (292,000 subscribers as of March 13, 2023) which has existed since 2016. https://www.youtube.com/watch?v=oA4aEii08Mk The purpose of the conversation was to find the relationship between the habits learned from the family home and pushing one's own habitual boundaries during several years of professional work directly related to food testing. I also wanted to find out how Maciej opened up to new flavors, and whether his choices and eating habits have changed. What did he pay attention to when...

The menu, like most movies lately, is a hybrid of genres. On the one hand, it is a parody of culinary programs, where the preparation of dishes and their presentation resembles a show of the latest Victoria's Secret products - you simply cannot take your eyes off the sense of the spectacle, as well as the form or (as the charismatic psychopath chef mentions in the film) the consistency of what what we see. On the other hand, it is a comedy with a strong accent of satire, because it is a mockery of the catering industry and its side...

Knowledge is a collection of information and facts that you accept as true. However, if you accept some things as true, it means that you believe other things to be false. So epistemology focuses on the criteria that prove knowledge. The first question is how can you find that truth. If you believe you can reach it through your senses, you are an empiricist. On the other hand, if you believe you can arrive at the truth by reason, you are a rationalist. The second question relates to the object of truth. If you believe that the object of this truth...

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Brazilian food photographer Sergio Coimbra has become one of the most popular professionals among chefs around the world with his signature work and stunning food photography. His career began more than 10 years ago with advertising photos, food catalogs and food campaigns.“Of course chefs are artists,” states Coimbra. “Food is an art in the hands of these professionals who push the boundaries to the next level by creating great recipes with rich aesthetics,” he adds. The Brazilian photographer argues that since we painted the first still lifes, we have learned to see the artistic value of food, which chefs have...

The inspiration for the creation of the cards is the philosophy of Satoyama a uniquely Japanese brand of environmentalism Japanese chef Yoshihiro Narisawa and his passion for “bringing nature to the plate.” And the book "Wild Kitchen" by Łukasz Łuczaj. Composition materials grew up around my house. Photo plants include hairy bittercress and dandelion. As a background, there was moss, stones from the garden, and bark from a tree found on a walk. I am satisfied with the first attempts. ...

Yoshihiro Narisawa, the owner-chef of restaurant NARISAWA in Minami-Aoyama, Tokyo, is one of Japan’s world-class chefs and an artist dedicated to crafting a variety of innovative food creations.For more than 20 years, Narisawa has been focused on the culture found in rural foothill villages of Japan, called satoyama culture, where people coexist closely with nature. He explores the rich food culture and the ancestral wisdom passed down there, and expresses it through his uniquely creative cooking style—establishing a new genre he calls “innovative satoyama cuisine.” His work demonstrates his philosophy of “beneficial and sustainable gastronomy,” environmentally-conscious gourmet dining that shows...

https://agro.icm.edu.pl/agro/element/bwmeta1.element.agro-0fff04e4-9f58-498d-b0a8-e475bc7ee43a https://jms.ump.edu.pl/uploads/2008/4/290_4_77_2008.pdf?fbclid=IwAR3yjUSHGwMyaqWIDP_As_4IC7o_nAwq_9L0yWV3mo1r189fzdRrJwh4sVc http://bazekon.icm.edu.pl/bazekon/element/bwmeta1.element.ekon-element-000168616900 https://www.food.gov.uk/sites/default/files/media/document/food-and-you-2010-development-final-report_1.pdf https://www.exeter.ac.uk/media/universityofexeter/collegeofsocialsciencesandinternationalstudies/politics/research/crpr/2018_SSIS_028_-_Changing_Food_Cultures_Report.pdf ...