There are thousands of food blogs. Why add another?
To find recipes and comment on them, to pinpoint the best restaurants in your neighbourhood and publish your opinion, to discover and comment on chef’s shows and many other related subjects – there is a wide selection of blogs, magazines and websites for all this and more.
On the other hand, discovering and making use of the characteristics of a category of foodstuffs, finding guides and indicators to help you choose the best product or seeing that the fine foods you choose come with quality assurance is quite something else. In fact, it can be a difficult and frustrating task.
The purpose of our blog is to partly fill the information gap on fine food products, simply and honestly. It is produced by OGourmet, an online food store for gourmets.
Our emphasis is on verifiable facts, information that has a scientific basis. That means that the explanations we give after examining the facts can constantly be called into question in light of new facts or more plausible interpretations. That is the sort of discussion we hope to generate on this blog.
It comes as no surprise that “molecular gastronomy’’ will hold a special place in this blog. It is the new term for ‘’food science’’, a discipline aimed at understanding and perfecting cooking processes using scientific methods. The blog will also explore myths about food and about cooking.
Most importantly, it is you, our readers, who will determine the validity of this initiative. If you feel that the content is interesting and relevant, feel free to say so or to make your own contribution.
We hope that this blog will gradually become a source of top quality information, much like the top quality products sought by gourmets everywhere.
The Blog Editor & the OGourmet Team
To find recipes and comment on them, to pinpoint the best restaurants in your neighbourhood and publish your opinion, to discover and comment on chef’s shows and many other related subjects – there is a wide selection of blogs, magazines and websites for all this and more.
On the other hand, discovering and making use of the characteristics of a category of foodstuffs, finding guides and indicators to help you choose the best product or seeing that the fine foods you choose come with quality assurance is quite something else. In fact, it can be a difficult and frustrating task.
The purpose of our blog is to partly fill the information gap on fine food products, simply and honestly. It is produced by OGourmet, an online food store for gourmets.
Our emphasis is on verifiable facts, information that has a scientific basis. That means that the explanations we give after examining the facts can constantly be called into question in light of new facts or more plausible interpretations. That is the sort of discussion we hope to generate on this blog.
It comes as no surprise that “molecular gastronomy’’ will hold a special place in this blog. It is the new term for ‘’food science’’, a discipline aimed at understanding and perfecting cooking processes using scientific methods. The blog will also explore myths about food and about cooking.
Most importantly, it is you, our readers, who will determine the validity of this initiative. If you feel that the content is interesting and relevant, feel free to say so or to make your own contribution.
We hope that this blog will gradually become a source of top quality information, much like the top quality products sought by gourmets everywhere.
The Blog Editor & the OGourmet Team
I am a recent arrival to the Okanagan Valley in British Columbia and cannot find traditional apple butter without pectin. The two types of apple butter I have found are more like applesauce with pectin to make the fruit spreadable. Does anyone know of real apple butter (cooked down enough to make a spread without help of puddings or pectin) available in the Okanagan? Thanks, SJW
Posted by: Susan Wells | Saturday, August 14, 2010 at 03:11 PM
There is a new chocolate show in Montreal: "Je t'aime en chocolat"! Feb. 11 and 12th 2012.
http://www.jetaimeenchocolat.com/
http://www.facebook.com/Jetaimeenchocolat
http://twitter.com/JTMEC
Thought you 'd like to know!
Andrea
Posted by: Andrea Doucet Donida | Friday, January 20, 2012 at 03:34 PM