Author Archives: lreid5

The tarte Tatin originated in the Loire Valley in France. It is named after the hotel it was produced in, l’Hotel Tatin, in 1888. Based on the story told, one of the Tatin sisters, known for her apple tart baked it in the oven the wrong way, resulting in an upside down apple tart. AlthoughContinue reading “Food Fair: Tarte Tatin”

Haute Cuisine is a foodie film following career path of Hortense, a chef hired by the president. It explores her ability to showcase her identity through the production of food. This is highlighted by the dishes, techniques and produce. It allows for an exploration of how at the time French cuisine was transitioning from homeContinue reading “Haute Cuisine”

Gnocchi originated in Northern Italy and is commonly made from potato, flour and eggs. In Italy, the rocky and hilly terrain makes it very difficult to grow many types of produce. In the north the cold climate and landscape provides perfect conditions for potato, compared to wheat based pastas that were more common in theContinue reading “Gnocchi”

Lygon Street is known for show casing authentic Italian restaurants with a few other cuisines scattered throughout the area. Visiting the north side of Lygon Street reinforced this, shop front after shop front was littered with Italian food items and Italian brands. The market is saturated and each store is attempting to impose a senseContinue reading “Lygon Street North Side”

Typically an easy dish to make consisting of an inexpensive egg base allows for the flavour profile of the food to be enhanced with bacon and cheese. The dish was originally introduced in the Lorraine region of France whilst under German control. The shift away from its German roots to make the dish inherently FrenchContinue reading “Quiche Lorraine”