50 most important women in food from Gourmet.com

"Men have the big toques, but when you think about it, it’s women who may have exerted the most influence over our foodways—especially since there’s been mass media to record their feats."  With how many of the 50 women are you acquainted?  Who's missing?

Food4Media has expanded operations into China

The online resource Food4Media distributes food news to media professionals serving the food, restaurant and wine industries in United Kingdom, USA, Middle East, Asia, New Zealand and Australia. 

Do IACP members use this food news service?  Why not persuade Food4Media to join IACP?  They are a multinational company and clearly part of the New Culinary Order. 

Food bloggers endanger media restaurant reviewers

Newspaper and magazine restaurant critics are becoming an endangered species, due to Web bloggers and restaurant review sites.

Ruth Reichl after Gourmet

Reichl talked about the last Gourmet cookbook, a new PBS series and her writing plans.

Dianne Jacob

It's always exciting to receive e-mail from our members indicating that they are visiting this blog. This space was created by and for our membership, with the idea of showing the World who we are as an organization.

IACP is composed of 4,000 food professionals from 35 countries: from Malaysia to Argentina; from Spain to the United States. We are food writers, chefs, entrepreneurs, cooking school owners and teachers, food photographers and stylists, food scientists, culinary students, and more. We are unique in the sense that we represent different areas of the profession, different parts of the planet, united by one common denominator: food.

One of the greatest advantages of belonging to the IACP is to have access to continuing educational opportunities, not only in the specific area that we move in, but to extend our possibilities to other areas within our field.

The first book I read about food writing in English was Will Write for Food, by Dianne Jacob. I devoured the book in a week. Then I signed up for Dianne's workshop on writing last year at the IACP Conference in Seattle, but I was unable to attend at the last minute. So, when I learned that Dianne will be teaching a week-long class next summer on food writing in one of my favorite parts of the world, the South of France, I was very interested. How could I miss this unique opportunity to learn with one of the best food writing teachers around? Plus the cooking in this part of the country is so good: Cassoulet, Coq au Vin, Foie Gras...delicieux! je veux être là!

I set myself to find out more about Dianne's class. I found out it will take place from June 9-16 at a place called the Lot Valley. Dianne will teach about how food affects memory, place, and identity. You might write about cooking, meals around the family table, restaurants, travel, your mother’s kitchen or friendships - whatever inspires you. You will stroll around the local markets to get inspired by the people and the food, you will visit wineries and medieval villages. If you are already at work on a cookbook idea or writing a book, this workshop makes room to pursue your project.

I want to be there!

If you want to go (like me), please read the complete program and details by visiting Dianne's website here.

If you want to meet Dianne you might want to sign up for one of her two very interesting workshops during our Chicago Conference next April: Pizza, The Heart and Soul of Chicago and Eco-Gastronomy. For more information, click here. If you are not an IACP member and wish to attend our Conference this year, we are offering for the first time ever a special fee that includes a 6-month trial membership plus registration. Come to Chicago and celebrate the world of food with us!

And please keep those e-mails coming.

by Elena Hernandez
Chair, International Committe

The Harry A. Bell Grants for Food Writers

The Culinary Trust Seeks Applicants for the
Harry A. Bell Grants for Food Writers
Applications now being accepted

Louisville, KY (January 10, 2007)—The Culinary Trust is offering grants for travel and research to food writers during the pre-contract phase of their book proposal. Applications are available and will be accepted until May 31, 2007.

The late Julia Child and Eva Haller established the grant program in 1999 as a memorial tribute to their friend, Harry A. Bell. He encouraged and appreciated serious culinary pursuits and was a mentor to many in the culinary profession.

A committee of culinary professionals will evaluate each application and the Trust will notify recipients by September 15, 2007. The amount of funding typically ranges from $3,000-$4,000, but can vary according to the applicant’s proposal and expense budget. Recipients have one year to use their research grant. Completed applications, supporting materials and a $10 processing fee are due May 31, 2007.

To request an application, or for more information, contact The Culinary Trust or visit their Web site at www.theculinarytrust.org

The Culinary Trust
ATT: Trina Gribbins
304 West Liberty Street, Suite 201
Louisville, Kentucky 40202-3068

Phone: (502) 581-9786 x264
Fax: (502) 589-3602
E-mail: tgribbins@hqtrs.com
Web: www.theculinarytrust.org

What to Drink with what you Eat

We´re very happy to be one of today´s hosts to the Virtual Book Tour of "What to drink with what you eat", IACP member Andrew Dornenburg and Karen Page´s recently published book. What an original idea to be touring the internet and being featured in some of the top food and drink blogs/sites around!

After the success of Culinary Artistry, who is on my (and MANY cooks´) list of favorite books because of the flavor matching reference guide, Andrew and Karen have done the same in "What to drink with what you eat" by teaching us how to pair food with the perfect drink.

Here is what is being said about "What to drink with what you eat":

"The most comprehensive guide to matching food and drink ever compiled is offered by the James Beard Award-winning author team of Dornenburg and Page, with practical advice from the best wine stewards and chefs in America."
— Forbes.com Book Club

"Any good cook knows that the choice of wine (or beer!) can make or break the meal. Nothing could be more disappointing to a cook than having your efforts fall flat because of a misstep when it comes to pairing drink with food. In compiling the wisdom of wine and beverage experts, Karen and Andrew have done an amazing service for all lovers of good food."
— José Andrés, chef-restaurateur and winner of the 2003 James Beard Best Chef: Mid-Atlantic Award

"This book teaches you the principles of understanding how to find the perfect match for any meal. Whether you're drinking Champagne or beer, sake or port, this book makes finding the perfect match easy and fun."
— Roger Dagorn, master sommelier, and David Waltuck, chef-owner of Chanterelle (NYC), winner of the 1996 James Beard Outstanding Wine Service Award and the 2004 Outstanding Restaurant Award

"Andrew and Karen have created the most exciting and comprehensive guide to wine pairing that I have ever seen....You will be using it constantly to fulfill your own curiosity and to throw the best parties."
— Eric Ripert, chef-owner of Le Bernardin (NYC) and winner of the 2003 James Beard Outstanding Chef Award

"Dornenburg and Page, authors of BECOMING A CHEF and CULINARY ARTISTRY, demystify the challenge of food and beverage pairing in this exhaustive, accessible resource. Believing that the best matches create peak experiences, the authors consult with the world's most discriminating palates, who see food and drink as inseparable. With stories from such noted chefs as Daniel Boulud, Traci Des Jardins and Patrick O'Connell and a host of top sommeliers, this comprehensive collection provides a wealth of guidelines for pairings, not only by specific food, but by food type, time of day, characteristics, season and personal mood. From fast food to ethnic cuisine, they include unlikely entries such as Kentucky Fried Chicken (Pinot Noir, Gewürztraminer), oxtails (Barolo), moussaka (Retsina, Rioja), potato chips (beer, champagne) and saag paneer (Pinot Gris). While focusing primarily on wine, the authors include matches for a variety of other beverages, including tea, water, coffee, beer and spirits, and offer the pairings in reverse — what to serve if you've already selected your beverage. This encyclopedic collection is highly recommended for those who give serious thought to the flavor of each dish."
— Publishers Weekly

For all of us folks living outside of the USA, get your copy of this book through Amazon.com. We have already ordered ours!

Elena Hernández
International Chair