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January 2, 2013
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  Today's Special 
  • "Downton Abbey" provokes love for British food
    Food lovers who watch the PBS show "Downton Abbey" are just as enthralled with the show's menu as they are with the plot. Since the British show's American debut, blogs, cookbooks and Pinterest boards have been dedicated to the early 20th-century English fare such as puddings, roast chickens and crepes. "Because they love the show, it makes them more interested in the history of the food that was on the show," said Pamela Foster, founder of the Downton Abbey Cooks blog. "It’s sort of a teaching point to connect people to history." The Washington Post (1/1) LinkedInFacebookTwitterEmail this Story
  Culinary News 
  • Is the "dude food" movement drawing to a close?
    From Los Angeles to London, the "dude food" movement of gourmet burgers, fried chicken and variations of barbecue pork has taken over restaurants capitalizing on cheap, meaty dishes that satisfy customers' need for comfort food. Although these affordable dining options are tasty, writer Tim Hayward hopes this food movement will give way to more inventive creations that still won't break the bank. Financial Times (tiered subscription model) (12/28) LinkedInFacebookTwitterEmail this Story
  • One-pot cooking has history in many cultures
    At the Worlds of Flavor conference held in November at CIA's Greystone campus, chefs served up dishes using the age-old method of cooking everything in one pot. Israeli cookbook author Yotam Ottolenghi prepared a Jewish meal of braised eggs with lamb, tahini and sumac. "The flavors are intense and the contrasting colors and textures are also pretty dramatic," he said. "You should really serve it on its own, with minimal distractions and just a piece of bread." The Press Democrat (Santa Rosa, Calif.) (1/1) LinkedInFacebookTwitterEmail this Story
  The Healthy Kitchen 
  • Fructose intake promotes hunger, study finds
    A study in the Journal of the American Medical Association revealed fructose did not help lower blood flow in the appetite-regulating regions of the brain and failed to release satiety signals, whereas glucose did. The findings suggest fructose may contribute to the obesity epidemic by promoting hunger, food intake and insulin resistance, researchers said. The Daily Mail (London) (1/2) LinkedInFacebookTwitterEmail this Story
  The Worldly Chef 
  • Arab influence brings hearty alissa to Kerala, India
     Zester logo
    The cooking of Kerala Muslims owes as much to the Yemeni Arab traders as it does to the culinary traditions of its native Kerala, India. Consider alissa, a wholesome wheat and meat porridge. Traders from Yemen and Oman came to Kerala to buy pepper and other spices, but left behind some traditions and some sailors. Intermarriage with Kerala women created families with great blended food traditions, including this savory, spicy porridge. Read more. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • The key to picking good bubbly is in the fizz
    Not sure if your bottle of Champagne or sparkling wine is up to par? Look at the bubbles, said Fred Frank, wine maker at Chateau Frank in New York. A higher-quality sparkling wine will contain small bubbles from the first sip to the last, while cheaper bottles will explode with bubbles when first poured and then fizzle out. National Public Radio/The Salt blog (12/31) LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • NYC restaurateurs take their flavors to Asia
    Mario Batali's new Lupa restaurant in Hong Kong is sleek and formal, but it boasts a menu that mirrors the casual New York City original. Batali is one of several Manhattan restaurateurs and chefs such as Michael White, Danny Meyer, Daniel Boulud and Jean-Georges Vongerichten who are looking to Asia and the Middle East for new growth opportunities. The New York Times (tiered subscription model) (12/28) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • CIA discount for Catersource Conference & Tradeshow
    Don’t miss the CIA in Las Vegas! Brad Barnes, CMC, senior director of continuing education, and Ted Russin, M.Sc., director of consulting, will present "American Ingredients and Modern Cuisine: A Creative Evolution." Enroll now and use code CIA13 to receive $50 off your 2013 registration. Visit for more details. LinkedInFacebookTwitterEmail this Story
  • Add hands-on culinary skills to your résumé
    Ever find yourself a little out of your depth in a professional kitchen? Spend 30-weeks in the CIA's Accelerated Culinary Arts Certificate Program and you'll feel cool and confident in any culinary situation! The program is designed especially for individuals who hold bachelor's degrees in hospitality/restaurant management, food science, nutrition, or similar fields of study. Learn more today. LinkedInFacebookTwitterEmail this Story
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  Food for thought 
Birds sing after a storm; why shouldn't people feel as free to delight in whatever remains to them."
--Rose Kennedy,
American philanthropist

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