|
The Intrepid Culinologist 
The Intrepid Culinologist, aka Rachel Zemser, CCS, has one foot planted in the artisan soils of San Francisco
and the other buried deep in the world of R&D, manufacturing and food science. She travels the world in
search of food-related industry trade shows, media and press events, and "local" Bay Area experiences, trying
to figure a way to bridge her two worlds and bring great food to the masses. She has a B.S. and M.S. in Food
Science, a Culinary Arts degree, and almost 15 years of food-industry experiece.
|
|
|
|
|
03/04/2010
Beverage Tastings—Not Just for Wine Drinkers Anymore
As I mentioned at the end of my blog last week, my trip to Kent, WA was not just about attending Better Processing School and learning how to manufacture FDA-regulated low-acid and acidified canned foods. I also was able to squeeze in a day of culinary sightseeing in one of my favorite culinary cities: ...
|
|
02/25/2010
What’s Lurking in Your Food?
Believe it or not, there is a good chance that Clostridium botulinum (aka, C. bot, as we microbiology people call it) is in your food. It is widespread in nature and found in soil and water all over the world. However, since it only grows and produces toxins in anaerobic conditions and the spores are ...
|
|
02/11/2010
Chewing on Mastiha
In Nov. 2008, at the CIA Napa Worlds of Flavor focused on Mediterranean cuisine, I attended a seminar on Mediterranean spices for American menus. Diana Kochilas was on stage raving about a product I had never heard of called Chios mastiha. Mastiha, I was told, “is a natural antioxidant, anti-inflammatory, ...
|
|
Search the blog:
|
|
|
