Ya Rayi Our Rai

Blog of The Week

The seed for this idea was planted by In My Kitchen.  I tracked back the hits from the site and was pleased to find that Ya Rayi Our Rai was featured as blog of the week.

I wrote about the success of blog day in my Algerian Cuisine blog. I want to extend this idea by featuring a Blog of The Week.

This weeks selection is Slash Food which is a network of 80 foodblogs.

Food Blogs from Around the World by Farid Zadi

For Blog Day I've chosen 5 food related blogs from parts of the world that I am not familiar with.  There are many other food blogs that I wanted to add but was limited to five blogs.

Mahanandi India

80 Breakfasts Phillipines

Masak Masak Malaysia

Obachan's Kitchen and Balcony  Japan

Sticky Rice  Vietnam

Blog Day Site 

Miam Le Forum Appetissant by Farid Zadi

I'm very pleased to announce that my favorite French language food forum Miam added an English language portion today. There are many knowledgeable members there and you can learn about French cuisine from, well, French people.

I will try to post more in English there, rather than in French. I know that journalists sometimes read the boards for information and with the number of articles written on French cuisine and French dining habits I feel it's a very good place to conduct research.

Changing of The Guard by Farid Zadi

The Way we eat: Bleu-Plate Special  By Amanda Hesser

I enjoyed the article overall, it skims the surface of alot of elements that I want to comment on with more depth.

Cammas and Rubin say that the codification of French cuisine--the very reason it was easy to export around the world--has kept chefs on a short leash. Many chefs, cooking teachers and critics, Cammas said, "have forgotten that Brillat-Savarin and Escoffier were very modern in their time." Cammas said they like for today's chefs to stop giving "the Americans and Japanese tourists what they want and expect when they come to France.

I'm not quite sure what Cammas means by chefs and cooking teachers having "forgotten that Brillat Savarin and Escoffier were very modern in their time." I wonder if he attended culinary school, taught at a culinary school or ever worked as a chef? I have done all three. I started apprenticing the old guard way when I was fourteen, then went on to culinary school in Paris, worked for years as a chef and now I teach at a professional culinary school.