Dorothy Cann Hamilton: Ultimate Farm-to-Table Course for Chefs

There is also location-where food is grown. I notice this when I travel and I eat. I've still not had a carrot in America that tastes as good as the big carrots I get in France. It has everything to do with the location where they're grown. Another example of that: I have a great devotion...

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Veröffentlicht in:	Natural foods merchandiser 2013-11, Vol.34 (11), p.16A
Format:	Magazinearticle
Sprache:	eng
Schlagworte:	Agriculture Aquaculture Chefs Cooking Crustaceans Culinary schools Curricula Farmers Farms Gardens & gardening Hamilton, Dorothy Cann Ingredients Personal profiles Restaurants Shellfish Students Sustainability Sustainable agriculture
Online-Zugang:	Volltext
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Zusammenfassung:	There is also location-where food is grown. I notice this when I travel and I eat. I've still not had a carrot in America that tastes as good as the big carrots I get in France. It has everything to do with the location where they're grown. Another example of that: I have a great devotion to lobster because my family comes from an island off Nova Scotia, and the lobster there is sensational.
ISSN:	0164-338X