All posts tagged: Food culture

Food and Learning Languages

Heatparcel and KitchenCounterCulture portrayed this very special ESOL (English Speakers of Other Languages) initiative from Manchester, where immigrant women learn English through making pierogi. The initiative is quite success among the participants – all of us who ever tried to learn a language may instinctively know why. It definetely cannot get much more applied when it comes to speaking a foreign language than trying to communicate over cooking food. Moreover, the common task offers a fantastic framework in which people can find a ground to speak with each other. However, the initiative, of course, stands on a tight leash when it comes to finances. More about the issue, how you can help the pierogi ESOL initiative, and what it really does for the participants you can read Heartparcel – the official blog of this initiative!

Speaking Vegan – a new youtube channel in town

A friend of mine from Hamburg is a very passionate Vegan. A large part is owed to her being outraged by current practices in the meat-producing industries (and I think she is right about it – even though I am not living vegan 4 out of 7 days in the week). She is sooo big into Veganism – she explained to me some time ago – that she just cannot understand the Carnivore point of view anymore. Very happily she now shared this guy‘s perspective on the whole matter – I guess his video on understanding carnivors for Vegans was helpfull to her 😉 His youtube channel is only a month old but you can tell from the make-up that he mostlikely is becoming BIG – so watch out for him (is it a him or a team?). My favourite video so far was this educational background video he gave about vegan protein sources – interesting:

Maydie – the wine

A little note of joy. There is a famous wine acclaimed by critics to be best served alongside a dark chocolate desert: Maydie. Maydie comes from a beautiful place in Southern France: the French commune Madiran  in the department Hautes-PyrĂ©nĂ©es – always worth a visit. The ChĂąteau d’Aydie in Madiran which creates Maydie has been family owned for centuries. Some of their plants are more than 200 years old.  Besides Maydie, the family produces an entire buquete of wines made of tannat grapes. In other words, before I become too flat in my description, I really advise you to visit the place yourself and understand. Tannat grapes are believed to give rise to the healthiest red wines (see for example the book “The Red Wine Diet” by Professor Roger Corder and learn how to live longer by drinking red wine). Lots of information, lots of background legend eventhough I would just like to say a very simple thing: This wine really made my evening. It is a great pleasure and it will provide atmosphere to any social gathering just …

Dare to improvize – step by step!

I stumbled across yet another cooking book today – Philip Dunda’s “Cooking Without Recipes”. His inspiring book animates people to get to know the ingredients of food and to experiment in the kitchen, instead of working down the list of a recipe. Of course, that can be tough (see for example However, I would like to introduce his book here, as his intentions are also the focus of this blog; we are a big journey discovering the world of food around us and experimenting with our favourite ingredients. Unclear yet, where this journey will take us – we hope for lots of inspiration and discussion! After all  the journey is the goal – especially when it comes to cooking and food!