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...PLAISIR DU CHOCOLAT, about a 15-minute walk from Edinburgh Castle. The opulent Art Nouveau café at 251 Canongate offers up chocolate as it was meant to be: rich, flavorful and complex. Founder and master chocolatier Bertrand Espouy treats chocolate as sommeliers would wine, with an emphasis on origin, terroir and manufacture. The café window features a mouthwatering display of exquisite house-made pastries and cakes, and inside, diners choose from a menu of hot chocolate drinks categorized by country of origin and percentage of cocoa...
...tried your hand at Thai massage and whipped up green curry at a cooking class. Yawn. How about learning how to take out an opponent with a well-timed kick? Until recently, learning Muay Thai, or Thai kickboxing, in its country of origin has been a strictly no-frills affair-think tin-roofed pavilions with old equipment and nary an electric fan in sight. But looking to tap into Muay Thai's increasing popularity, Thailand's top boxing promoter, Songchai Ratanasuban, has opened the One Songchai Institute of Muay Thai, tel: (66-2) 618 5314, a school attached...
...capital, Dili, that their beans may be masquerading as - gasp - Indonesian. This, they point out, is a travesty. East Timorese coffee beans became independent in 2002. Is there no end to the indignities small, newly free nations must endure? Luckily, though, Starbucks has redeemed itself by introducing a single-origin brand called Timor Lorosa'e, for sale in Australia. Given that the mini-country is located just to the north of Australia, Starbucks can at least count on Australians to know exactly what Timor Lorosa'e is - even with the mysterious apostrophe...
...buying a membership into a discriminating community of imbibers. A styrofoam cup from Dunkin’ Donuts screams proletariat, whereas a paper one from Starbucks announces to the world that you value the finer things in life—in this case, single origin, shade-grown coffee beans. Coffee, for you, is more than a crude caffeine boost...
Still, I wanted to see how Café 150's founding chef, Nate Keller, managed to serve more than 400 purely local meals a day. Most chefs simply place orders with suppliers. Good cooks understand that quality and origin are related because of the toll extracted by transportation, but in the end, if Emeril Lagasse wants to serve wild salmon one night, he can just order it from Alaska. Keller, who recently became the chef at another Google restaurant, couldn't do that. Although just a freckly 30-year-old, he had to plan his menus the way preindustrial cooks...