Gastronomy
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You are what you eat*
(as colorful as you eat, as vibrantly attentive as you digest. You are with certainty the freshness and the energy of what you intake, and you radiate with joy, in concordance with the discerning mind that has helped you acquire a sense of delicate taste, the very same that will impregnate your spirit to conquer…
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Love Ingrained (some Breads)
Arepa (South America) Bagel (Polish, Jewish) Baguette (France) Biscotti (Italy) Brioche (France) Cornbread (American continent) Crêpe (France) Croissant (France) Croutons (France) Dampfnudeln (Germany) Injera (Ethiopia, Eritrea) Matzo (Jewish) Muffin (United Kingdom) Panettone (Italy) Pita (Greece, Middle East) Pizza (Italy) Pretzel (Germany) Pumpernickel (Germany) Sangak (Iran) Scone (United Kingdom) Semmel/Brötchen (Germany) Waffle (Belgium) Zwieback (Germany)
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Bread — Evolution and Devolution
The inquisitive mind, the inner vision for growth and development of human kind, the inspirational spirit in all — towards gods or towards nature, and the quest for optimal maintenance of the carnal and the soul, all these have led us to find ways to dissect and compose far beyond the fruits of nature which…
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Water to Fire
In the kitchen, I have been accused of being in my own world. The attention referred to is never to my own — if such a silly perception would ever even be possible. This attention is applied, considering the importance of the creative process, the essence of each ingredient, and the purity of the physical…
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awel / abol
The first coffee serving in the Ethiopian coffee ritual
Sila Blume 