This week FDL asked restaurant critic and TV food judge, Gael Greene to offer her thoughts on the meteoric rise of food on TV.
Gael has been involved in the food industry for years and has had lots of experience working with food on TV. She brought a curious insight into the rise of food on TV and how she personally feels it's affecting people. She also gave her opinion on just why she thinks there is so much demand for food programmes on the box.
There was a look the evolution of food on TV with Kathleen Collin's book Watching What We Eatwhich documents the history of food on tv. Then there was a look at how food has now made its way to our mobile devices in the form of apps. And for those wanting to know more about the author there was a biography of Gael Greene.
Flavors, tastes and techniques, just like a neglected race of animal, can become extinct. If people stop using particuoar ingredients or making dishes in the traditional way they can cease to exist. This week FDL met with chef Mehmet Gurs from Istanbul in Turkey.
He is at the front of a movement to discover, protect and highlight some of the traditional dishes of the area, dishes that without him may be forgotton. There was a great look at his work and how he has even enlisted the help of an anthropologist in his search for forgotton flavors.
This week FDL had a very special interview with Desperate Housewives star Eva Longoria. The actress and philanthropist is involved in a number of projects and one of her most recent has been the opening of her very own restaurant.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.