Ein Gericht, das viele Namen trägt und dennoch eines gemeinsam hat: seinen Ursprung in den Gebieten des Orients. Gemeint ist, ein Reisgericht, oftmals mit Zwiebeln und Fleisch.
Es beflügelt viele Menschen und reißt sie hin zu Lobeshymnen über die Version ihrer Ehefrauen, Mütter oder Lieblingsrestaurants.
Leonard Fong has spent much of the past decade photographing and trekking through more than 108 countries on all 7 continents. He is a professional photographer. His portfolio displays a vast array of captivating portraits, exotic landscapes and intimate looks into cultures. Besides, he is a foodlover whose heart beats for many cuisines in the world. Only the variety reveals extraordinary delights and the outstanding beauty.
Brian Siedenburg is a MSc in Nutritional Biochemistry. I met him some time ago, during his studies in Munich. He is a US-American dietician and nutritional consultant, that is why I asked him, to share his perspective on Bavarian respectively German cuisine.
The Mugello region is located in the north of Tuscany and borders on Emilia Romagna. To the geographical classification: somewhere between Florence and Bologna.
I would like to focus on a region that is hardly known or often underestimated.
The Mugello still belongs to Tuscany but has developed quite a variety of dishes. The cuisine of the Mugello is much more influenced by the earthy aromas. People there often cook wild boar, game meat, lots of mushrooms, truffles, potatoes, and cereals.
An ode to my mum and the dishes of my childhood. An insight into the cuisine of the Allgäu, a region in the southwest of Bavaria, in the south of Germany.
At the same time a view about the effect of our parents on our own way of cooking and which favourite dishes will develop later in life.
Special feature: Allgäuer Kässpätzle super cheesy Southern style pasta.
How climate change is threatening our daily cup of coffee in the morning. What are the reasons for lower crop yield? What can we do to secure coffee in the future, so our children can still enjoy that marvelous black beverage.
I was called fake, an impostor and doing it all for the Instagram life.
I grant you a look behind the facade and an impression of the "real" Sara.
I will explain my definition of minimalism, and why you can fly first class as a minimalist!
Let me share some insights into my life, what keeps me motivated in life and what are my passions.
In einer rapide komplexer werdenden Welt, erscheinen die einfachen Wahrheiten der Populisten und Verschwörungstheoretikern einfacher zugänglich, als die den Eliten exklusive Wissenschaft. Welche Herausforderungen an die Wissenschaftskommunikation und unsere Gesellschaft erwachsen daraus und wie könnte ein gesamtgesellschaftlicher Konsens auf Basis von Fakten wieder funktionieren?
Diesen und vielen weiteren Fragen spüre ich in meiner neuen Podcast-Folge hinterher.
My second podcast episode about Nespresso, its sustainability and quality (in flavor and taste). I do a small comparison in regard to the ecological impact, between Nespresso, regular espresso machines (with portafilter), fully-automatic coffee makers and filter coffee makers.
Enjoy listening to it!