Posts by Carolina Stupino
How Bompas & Parr imagined a British Museum of Food
They set a steamship in 55,000 litres of lime jelly, cooked a barbecue on lava and sent a bag of coffee beans to space and back. But for me Bompas & Parr will forever be the pair that got a few thousands people, me included, pummelled and squeezed rather hard by a full-body and quite menacing-looking…
Read MoreMy first steps into hosting & a New Year full of new projects
Hello everyone! I hope you had a brilliant Christmas and are excited as I at the start of 2016. For me, it will be a New Year full of new projects: I can now proudly announce that last week I passed my food safety training and had the council inspection to certify my home kitchen for…
Read MorePasta love in 2015…& a great tool for the new year
Pasta. Just as rice conjures up the image of tiny bouncing grains, with pasta the name itself suggests the act of eating it. “Pa”, opening your mouth to welcome its uncompromising fullness, “s”, for the slurping and savouring of sauce, “ta”, suggesting the satisfying sensation every mouthful brings. The first record of pasta manufacturing dates…
Read MoreBee good, put the forage before the honey
Honey. I just love it. As a child I used to eat spoonfuls of the stuff straight from the pot. It was a thick, golden set honey we would buy from the mountains, full of the scent of the millions of tiny alpine flowers which transform the Italian peaks into miniature gardens of Eden in late spring…
Read MoreBe brave, be gutsy, ferment all that leftover veg
Do you cringe every time you pay through your teeth for probiotics? And feel guilty about not using up all the veg in your fridge? Then learning how to ferment is for you. Last week I went to a workshop run by nutritionist and fermentation expert Asa Simonsson for Made in Hackney, an awesome organisation aiming to teach communities how…
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