Internet of Things (IoT) and the Kitchen of the Future strike such pioneering chords that oftentimes it feels like these concepts are happening in a galaxy far, far away. But they’re not – that galaxy is here and now, and glimpses of what’s possible can be seen at the annual Consumer Electronics Show (CES)!
As Johannesburg and Cape Town meat wholesalers we may focus primarily on our Halaal and non-Halaal meat products – not to mention our fantastic range of frozen foods and pastries of course – but there’s a special place in all our hearts (and stomachs) for delicious chocolate!
How do I love thee? Let me count the ways. I love thee to the depth and breadth and height …
Last year saw the fabulous launch of the Europastry range of delicious artisan products, which was proudly brought to you by N1, leading Johannesburg and Cape Town meat wholesalers.
It’s hard to believe, but another year has rolled by, and here we are, blessed enough to embark upon yet another Easter weekend filled with friends, family, fun and lots of chocolate.
Last week we looked at how man went from eating only nuts and berries to eating meat in the Prehistoric times, we covered how grapes were first grown for wine in the Neolithic era, how sushi reached Japan in the 8th century, and how the Portuguese began fishing cod in the 15th century – we continue now with Wiki’s timeline picking up on the evolution of food from the 16th century onwards.
16th CENTURY
While we know that N1 offers the best Halaal meat South Africa has to offer, have you ever wondered how food has changed over the centuries – when did we first begin cooking for instance, or when did we first discover figs? Some things are easy to imagine – a world before McDonalds, or a time when roast boar and suckling pig were par for the course, but if we were to draw a timeline, what would the evolution of our food look like?
Virginia Woolf said ‘One cannot think well, love well, sleep well, if one has not dined well’ and George Bernard Shaw said ‘There is no love sincerer than the love of food’. Love and food – two things inextricably and irrevocably linked forever, which is rather fitting seen as it’s Valentine’s Day.
Last week we looked to Innova Marketing Insights for their predictions on what’s hot and what’s not for the coming year – this week we turn to Packaged Facts and Mintel for their trends and we end off with highlights from Food24 and a few of our local, South African chefs.
For centuries, countless volumes have been dedicated to the crafting, perfecting and savouring of wine, in all its many heady forms. Today the science of wine and winemaking (also known as oenology) has been raised to an art form with vineyards and vintners all competing to be the best. And chances are, if one were to ask any of these aficionados about wine pairing, a long list of rules would ensue. All of which can be intimidating for someone new to the joys of wine pairing, but it needn’t be a daunting task if you follow a few basic principles.
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