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elcome to WebFoodCulture. In this website food is examined from a particular point of view, that of culture, in the belief that knowing the stories, the information and the fun facts about a specialty can really improve its taste. The international culinary scene is like a huge, precious treasure, full of delicacies for both the palate and the mind: let yourself be guided around the world, finding a new way to eat.
Little bubbles in the Champagne.
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hampagne is so much more than ‘just’ a sparkling wine: it’s a true myth. To really understand why it’s so famous, it’s necessary to know its fascinating story, to visit the beautiful region of France where its grapes grow and to see how it’s produced. (continue)
: France
Crocchè in the vicoli of Naples.
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he so-called ‘vicoli’ are one of the most typical and interesting places in the city of Naples. Walking through these narrow alleys is like entering a different, strange world: an experience involving all the senses, including taste. Let’s buy a delicious ‘crocchè’ and savor it while strolling around. (continue)
: Italy
Margherita: pizza of Queens.
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any say that ‘Margherita’, the queen of pizzas, derives its name from that of a real one: Margherita of Savoy. Is it true? Well, it’s certainly enough to arouse curiosity and start a little investigation, deepening the knowledge of what is probably the most famous Neapolitan specialty. (continue)
: Italy
Asado by an Argentine gaucho.
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he literal translation of the word ‘asado’ is ‘roasted’. The so-called ‘gauchos’, undisputed rulers of the wild Pampa plains, have always been very expert in cooking meat this way. Let’s meet this unique people, finding out who they are and why their favorite food is so famous worldwide. (continue)
: Argentine
Wasabi: green fire from Japan.
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he so-called ‘wasabi’ is produced from a plant of the same name originally from Japan. It’s generally presented as a green paste and is often used to accompany sushi. It’s very famous for its strong piquancy: so much to deserve the nickname ‘namida’, whose translation is ‘tear’. (coming soon)
: Japan
Sachertorte, taste of Vienna.
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he ‘Sachertorte’, a delicious cake whose taste is both austere and elegant: traits it has in common with the city where it was born, Vienna. It’s hard to savor it without hearing the echo of a waltz, the passage of an ancient carriage or the clink of a sword. (continue)
: Austria
Marsala: Florio’s wine.
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ven if Marsala grapes have always been produced only in Sicily, it was an Englishman to understand the great potential of this wine, as English were its first admirers. On the other hand, it was an Italian family to make it famous worldwide: the Florios. (continue)
: Italy
Space food: eating aboard the I.S.S.
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hinking about a group of people eating in orbit around our planet may seem a bit strange, even in the 21st Century. They have their meals onboard the I.S.S. , the International Space Station. Quoting a famous sci-fi television serie, this incredible place represents the ‘final frontier’ for food. (continue)
: United States
The sweets of the Venetian carnival.
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he Venetian Carnival: an event unique in the world that year after year renews its magic. A kind of magic than can be found also in the sweets made in Venice only during this period: let’s taste them and join these incredible festivities, surrounded by colorful masks and fascinating gondolas. (coming soon)
06/2017: Updated “George Crum’s potato chips.” (text+images).
06/2017: Updated “The Radetzky’s cutlets.” (text+images).
Scallops with marsala wine
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he so-called ‘scaloppina’ (the Italian for scallop), is one of the most famous Italian recipes. There are many types of it: one of the best is prepared using Marsala wine. (continue)
Empanadas in a milonga
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he ‘empanada’ is basically filled pastry dough: a simple and yet delicious preparation originally from Spain and much appreciated in many countries of South America. It’s also one of the food specialities served in the ‘milongas’, the tango ballrooms: the most famous are in Argentine, in the city of Buenos Aires. (coming soon)
The images bearing the logo ‘webfoodculture’ are copyrighted.
The following images are public domain:
img-01 (*) – Margherita of Savoy, Queen of Italy (Wikipedia Link) {PD-US}
img-02 (*) – A group of Argentine gauchos, 1890 (Wikipedia Link) {PD-US}
img-03 (*) – ‘Fruit’, A.Mucha, 1897 (Wikipedia Link) {PD-US}
img-04 (**) – International Space Station (ID:S134-E-010137), 2011, image by NASA (Wikipedia Link) {PD-USGov-NASA}
img-05 (**) – I.S.S. food and utensils on a tray (ID:JSC2003-E-63872), NASA 2003 (Wikipedia Link) {PD-USGov-NASA}
The header images are public domain:
Image 01 (*) – Margerita of Savoy, Queen of Italy (Wikipedia Link) {PD-US}
Image 02 (*) – Graf Klemens von Metternich, T.Lawrence, 1830 (Wikipedia Link) {PD-US}
Image 03 (**) – Chateau de Chantilly, image by Patik /Ellsass (Wikipedia Link)
Image 04 (*) – Still Life with Crab, Shrimps and Lobster, Clara Peeters, 1635/1640 (Wikipedia Link) {PD-US}
Image 05 (*) – A group of Argentine gauchos, 1890 (Wikipedia Link) {PD-US}
(*) The copyright of this image has expired.
(**) Image released in public domain by its author.