Fresh Crumbs : Amelia Whitcomb
Fresh Crumbs are the tidbits at the table—conversation topics, recent news, upcoming events. In this new addition to our website, we keep abreast of the latest “crumbs” to help you get the most out of your next dining experience. See what crumbs our writers have uncovered lately!
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| Post Type: Site Updates | Topic: Dining Out | June 23, 2009 |
New Review of Nove Italiano
Posted by Amelia Whitcomb
A new review has been published of Nove Italiano.
| Post Type: Site Updates | Topic: Dining Out | May 06, 2009 |
New Review of BOA Steakhouse
Posted by Amelia Whitcomb
A new review has been published of BOA Steakhouse.
| Post Type: Site Updates | Topic: Dining Out | April 24, 2009 |
New Review of RM Seafood
Posted by Amelia Whitcomb
A new review has been published of RM Seafood.
| Post Type: Site Updates | Topic: Dining Out | April 24, 2009 |
New Review of Stripsteak
Posted by Amelia Whitcomb
A new review has been published of Stripsteak.
| Post Type: Site Updates | Topic: Dining Out | April 06, 2009 |
New Review of Shanghai Lilly
Posted by Amelia Whitcomb
A new review has been published of Shanghai Lilly.
| Post Type: Site Updates | Topic: Dining Out | March 16, 2009 |
New Review of Ferraro's
Posted by Amelia Whitcomb
A new review has been published of Ferraro's.
| Post Type: News | Topic: Beer | December 11, 2008 |
New BioBeer Promises a Healthier Ale
Posted by Amelia Whitcomb
A new scientific project gives new meaning to the toast “to your health.” Students at Rice University in Houston, Texas have successfully engineered brewer’s yeast genes to contain resveratrol, the chemical in red wine believed to give it positive health benefits. The product, dubbed BioBeer, will possess the same potential for preventing cancer, Alzheimer’s, Type II diabetes, and heart disease as resveratrol-rich red wine.
| Post Type: Web Crumbs | Topic: Dining Out | December 10, 2008 |
World's Priciest Restaurants
Posted by Amelia Whitcomb
Despite widespread belt-tightening in response to the current economic hardship, a spirit of decadence and indulgence remains strong at certain high-end restaurants. In his article for Forbes.com, Pascale Le Draoulec explores this curious phenomenon as the most high-priced restaurants around the world continue to grow in popularity and attendance in blatant contradiction to the current attitude of thriftiness.
| Post Type: Articles | Topic: Wine | October 21, 2008 |
Wine Counterfeiting
Posted by Amelia Whitcomb
Until recently, the contents of a wine glass have only been scrutinized for their specific oenological merits. The rise in wine counterfeiting, however, is causing wine collectors, sommeliers, auction houses, and law enforcement to take a second look at their pinot noirs. This article investigates the growing problem of wine counterfeiting and discusses the high-tech tools employed by wine makers to maintain the authenticity and provenance of their most prized vintages.
| Post Type: Web Crumbs | Topic: Nutrition & Diet | October 15, 2008 |
Kosher Food Production Goes Green
Posted by Amelia Whitcomb
Tradition meets zeitgeist as the environmental movement expands into new cultural territories. In the special Food Issue of the New York Times Magazine, Samantha Shapiro describes how Jewish communities are beginning to apply the ideals of sustainability and humane food production to the kosher dietary laws of kashrut.
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