Agata Zieba

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Collaborative Gastronomy? Cookening Lets Tourists Dine In A Local’s Own Home

In years to come, when we look back, it’s only then that we’ll know if Collaborative Consumption really is a movement or if history deems it to be the hollow marketing term that it sometimes appears to be. But in the midst of things, it’s hard not to think that something pretty interesting <i>is</i> …

How To Make Powdered Olive Oil - Molecular Gastronomy

Molecular gastronomy applies science to put a modern spin on traditional foods. For this simple recipe, combine maltodextrin powder with olive oil or …

U.S. magazine labels Peru as future of gastronomy | News | ANDINA - Peru News Agency

<b>12:54</b> | Lima, Sep. 30.<p>An article by Condé Nast Traveler, leading American magazine specializing in tourism and leisure, suggested that the “future of …

Why Parmesan Rinds Are Your Winter Cooking Savior

A recipe for versatile Parmesan broth will have you regretting every rind you ever tossed<p><b>You might say I hoard Parmesan rinds.</b> I save them all year long, freezing them in a resealable bag. As soon as that first cold front sweeps in, I transform those long-collected ends into a rich Parmesan Broth. …

Cooking

13 Food World Predictions for 2015

What will we be eating, drinking, and carrying on about in 2015? Restaurant and drinks editor Andrew Knowlton consults his crystal ball<p></head>What will we be eating, drinking, and carrying on about over the next 365 days? Restaurant and drinks editor Andrew Knowlton consults his crystal (high) ball:<p>…

Central Europe