Tools of the Trade: Food Blogs, Food Editors and Food Styling
Travel Bites: There was a delicious dish of "Tonnarelli al ragu' di pesce" dusted with wakame, from Bistrot64 in Rome - by OCKSTYLE
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"Everything is ecstasy, inside. We just don’t know it because of our thinking-minds. But in our true blissful essence of mind is known that everything is alright forever and forever and forever." ~Jack Kerouac on Kindness, the Self Illusion, and the “Golden Eternity” via Brain Pickings
"Delightfully yours, Food Meditations"
The head of a centuries-old sake brewery in southern Japan, had spent a dizzying week in London restaurants tasting pub food, gourmet burgers, French food, Angus beef, ceviche...
Sake With Your Burger? Japan Is Looking West to Save a Tradition via NYTimes.com
Among the basic human needs, after all, food is the one that's most ideal for sharing on social media... How the Weird Art of Food Photography Went Mainstream via WIRED
There aren’t any rules about how you should blog but I think having a consistent identity is a good thing... How to start a food blog: everything you need to know via Telegraph
"Do you get to eat out for free all the time?" "Do you go to all the Michelin-starred restaurants?"... 17 Common Misconceptions About Food Editors via huffingtonpost.com
There are a few obvious things such as sharp knives, scissors/kitchen shears, torch, paper towels even glue and... Food Styling: Tools of the Trade via Chef's Blade
Blogosphere's update
9 British Dishes Everyone Should Try -
Grilled Chicken Kebabs (on white tablecloth)
(Photo credit: ockstyle)
Obesity: America’s biggest export via cctv-america.com
Fast-food follies have media in a frenzy via The Japan Times
Check our newsletter ::GlutenFree Etc @FoodMeditations:: On healthy eating in the global food community
Looking for recipes? Check : The Recipes Hunter Collection...
Ask to Join The Food Styling and Photography Club on Facebook to improve your skills in food photography and food styling, learn something about cooking and enjoy the visual...
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