Food Routes Food & Travel Blog
Welcome to the Food Routes blog. Here at Food Routes, we are passionate – or one might say fanatical – about food and how we believe it to be a major component in defining “a sense of place”. Name a particular food and a country immediately comes to mind….foie gras = France; pasta = Italy; paella = Spain. How many times do you find when talking about your best travel experiences, you realise that amasing edible adventures are inextricably interwoven in your tales? More often than not, we would surmise!
Just as that pinch of special seasoning elevates a food from the dull to the divine, we hope to enhance your Food Routes experience with the Table Talk blog. A regular sprinkling of stories on the history of the foods of South Africa, spotlights on culinary luminaries both past and present, exciting food events, festivals, wineries and unique food producers are certain to spice up your journey and hopefully whet your appetite for more Food Routes adventures.
Susan believes the world of food and wine is in the midst of a major renaissance. Mentored by, and working with Master of Wine Tim Hanni and his cutting-edge research on how we psychologically as well as physiologically process our very individual taste experiences, Susan welcomes the challenges to old concepts and the opening of new doors to creative, innovative and more personalized food and wine enjoyment than ever before.
But most importantly, there is one tenet she staunchly espouses…FOOD IS FUN! “When I was a child I was told not to play with my food. As an adult that is exactly what I have chosen to do as my life’s work. Food and wine is FUN! Everyone should be passionate about keeping a sense of play as the main ingredient in each and every edible experience. The Food Routes team is infused with this attitude and I am thrilled to be a part of the joyous journeys they are offering to the food traveler in South Africa.”
Bread is definitely in the midst of a renaissance period. Artisan bakers are pushing the envelope in regards to their craft… relying on wild yeasts, using long fermentation times and sourcing heirloom wheat varieties and grains to craft their breads And, as with any period of intense focus and rapid change, enlightened breakthroughs can run c ...Dec 04
START THE SPARKS AND SET THE SIZZLE TO THE SPRING AND SUMMER BRAAI SEASON! RECIPES, TIPS AND TOP FOOD, WINE & BEER PURVEYORS SHOWCASED AT FOOD ROUTES 1ST POP-UP EVENT.Here’s just a smattering from the smorgasbord of ideas and offerings presented at Food Routes’ Terroir to Table event. We urge all our Food Routes followers to support the local food, wine and beer purveyors showcased. As Reuben Riffel and Louise Gillett will agree – a chef’s perfection on the plate is only achieved with perfection in the pro ...Oct 10
Across the globe many of the most traditional and revered cuisines are built upon two basic elements – protein and fire. From barbecue in the United States, to asado in Argentina , tandoori in India , satay in Southeast Asia to braai in South Africa to name a few, a variety of culinary cultures have been forged around fire. Anthropolo ...Sep 08
A Bit of Background - First of all, you may ask what is grappa? Grappa is an Italian brandy distilled from grape pomace/marc (the solid remains – crushed skins, pips and stalks – leftover after the pressing for juice). In accordance with E.U. regulations, only in Italy may this spirit be legally labeled as grappa. However, the style has been prod ...Aug 06
Sparkling wines are the most sensory of all the wines. They stimulate and activate all the senses. Sparkling wines exhibit taste – in their flavors…smell – in their aromas… sight – with their color, bubbles and mousse… touch – with the wine’s effervescence bursting in the imbiber’s face, nose and mouth…and sound – from the p ...Jun 30
Other entries by Susan M. Cashin