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Mee Ming Wong has been at 6 events

HostFollowersTitleDateGuestsLinks
Azlin Bloor49,925*LET'S TALK RICE*   this one for those of you on the other side of GMT! Everything you wanted to know about rice & more as we explore all ways with rice!It's Reigning Rice Part 22014-01-18 22:00:0026  
Robert SKREINER1,219,616@110538600381916983600 ► *❶st Contest* Theme: *Natural Water Photos* includes all  Seascape-, Waterfall-, River-, Lake- Photos, etc. by @117000139571713536948 & @110806949181190360839  *Contest Rules:* ● Sign in to the Contest with a short comment! ● *Photos must be your own photos and work!* ● Max *10 Photos* per participating Photographer ● Photos must be uploaded to this *❶st Contest–Page* ● Please add @110538600381916983600 & @105124330145456519952 to your circles,     as well as @117000139571713536948 & @110806949181190360839  ● Post a short own comment to your photo incl. location ● You can also give +1 to your own photo! ● Please be fair and comment also to other photos! ● Please share this ► *❶st Contest* Invitation in your stream! ● Please invite your Google+ Friends and Followers. ● *Don't upload BW-Monochrome Photos!*    There is also a Contest of the Page:   @118354348104191320538  ● Don't delete the automatically shared Contest Photos    in your stream! So you will get more +1 *The best 100 ►TOP Photos on Google+◄* will be shared also at the Page: @110538600381916983600 and in  our Community: *TOP Photos on G+* https://plus.google.com/u/0/communities/102730381095199131702 *The 3 ►TOP Photos◄* of the *Winners* will be shared also in the stream of @117000139571713536948 & @110806949181190360839  *All participating Photographers will be incuded in*   *public shared circles of *     @117000139571713536948  & @110806949181190360839  & @110538600381916983600 & @105124330145456519952  *The final decision about the winners is made by an international and independent jury!* ░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░░ @102506901448022034742  @114944941956349340056  @109655133541434616383 @107009098215521569646  @112840736235573716407 @115580685364349575355 @114507611997390703788    @102551956772228628364  @112271908611925541359  @102664053835780029639 @105782727431661976037   @104047237564402491584 @105124330145456519952  @101843523903788031573 @105798359393030559274  @117985549028905293535 @103374725189855996747  @112527225704468158520 by @102202857193383470434 +10000 PHOTOGRAPHERS -▶❶st Contest◄ - Natural Water Photos2013-07-23 09:00:001998  
Takahiro Yamamoto3,067,918We'll finish our 366 project in several days! Are you happy about it? Or are you sad? Anyway, who not celebrate the fact that we're completing our missions! You can share two shots this time. *Please remember just two images!* 1) Your best or most favorite shot you took in the fourth quarter of 2012 (October- December). Add #Bestof4Q12Creative366  in the comment section after you post the image! 2) Your best or most favorite shot you took for the project this year. Add #BestofCreative366Project  in the comment section after you post the image! If you think those two tags are too complicated, forget them and just two of your images! But please add your comment in the comment section after you have posted them. *And if you are the one who failed to complete the mission and are thinking you are going to do it again next year, you can add your fav one you took for the project here!* One last thing: I have made this event "public." I might have missed inviting those who are participating this +Creative 366 Project, so if you know anyone who isn't here but is doing his/her project, please invite them! 366プロジェクトもあと数日で終わりです。うれしいですか。それとも、悲しい? どちらにしても、長かったミッションの終わりを皆で祝いましょう! 今回は写真を2枚シェアしてください。 *2枚だけです!* 1.10月~12月にプロジェクト用に撮った写真から、お気に入りの写真かベストの写真を1枚選んで投稿してください。 #Bestof4Q12Creative366  のタグを投稿後にコメント欄に入れてください。 2.プロジェクトのために撮った写真から、今年のベスト(もしくはお気に入り)! の写真を1枚選んで投稿して下さい。  #BestofCreative366Project  をタグとします。 タグが面倒なら、ただ2枚を選んで投稿してくださるだけで結構です。写真のコメント欄に、その写真の思い出などを書き添えていただけるとうれしいです。 そして、このプロジェクトに参加したのに途中で挫折した!来年こそは!という方も、ぜひこのイベントにご参加ください。挫折するまでに撮った写真をシェアしていただければ結構です。もちろん、来年への抱負も添えてくださいね!The Best of Your 3662012-12-30 16:00:0088  
Takahiro Yamamoto3,067,918Where are you and what are you doing on December 12, 2012 (tomorrow), and at 12:12:12 if possible (your lunchtime?). SLRs, compact cameras. phone camera, digital or anolog ... Any cameras are welcome! Let's record the day together! *Invite your friends :)* *Share this link with your friends outside Google+:* http://bit.ly/Shoot121212 明日は12/12/12。どこにいて、何をしていますか? この日に撮った写真をシェアしましょう! 12時12分12秒なら、なお素敵(ランチタイムでしょうか!) カメラは一眼、コンデジ、スマホ、何でもオーケーです。みんなでこの日を記録しましょう。 *お友だちもご招待ください!*Shoot 12/12/122012-12-12 04:00:00484  
Takahiro Yamamoto3,067,918The third quarter is going to be over soon! I'm happy to announce that the event page for the 366ers again. why not share your best or favorite shot you took in the third quarter of 2012 (July 1 - September 30). The date of the event has been set one week after the end of the quarter, so please select one (up to three images) and share it/them here! After you post your photo, please write why you have chosen the image in the comment box. If you have questions about this event page, feel free to leave comment here. One last thing: Please don't share your entire album here. Sometimes it happens when you press a wrong button. Be careful. もうすぐ「クリエイティブ366プロジェクト」も9カ月が過ぎようとしています。今回もやります。2012年第三四半期のベストショット、お気に入りのショットを1枚選んでシェアしてください(最高3枚まで)。シェアしたら、その写真の下のコメント欄に、何でその写真を選んだのか、理由などを書いていただけたらうれしいです。イベントの日時は9月を過ぎて1週間後の月曜日に設定してあります。 最後に、間違って366のアルバム全体をシェアしないでくださいね!Best of Creative 366 Project 3Q122012-10-07 17:00:0083  
Nikola Nikolski38,900These are often the photos that impress, show what you have on your HD... but post not more than three. Have fun and comment!Inelaborate Life in B&W2012-09-20 19:00:0056  

Mee Ming Wong has been shared in 132 public circles

You can see here the 50 latest shared circles.
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AuthorFollowersDateUsers in CircleCommentsReshares+1Links
Simon Weiner6,6201.39 High Quality New Active Engager Circle. Enjoy:) #circle   #circleshare   #circlesharing   #circles   #sharingcircles #sharedpubliccircles #sharedcircleoftheday #circlesunday #share #shared #followers #addcircles #publicsharedcircles #share #addpeople #addcircle #addfriends #circle #socialmedia #hillaryclinton   #president   #hillary2016  2015-05-07 10:56:195001113
Olga Kafka24,660 Circle #shoesmonday #1 in gratitude for participation in them Shoes Monday~Many Thanks everyone!!!!!!2015-05-05 15:32:19492002
Gailen Mapes86,174Hand Picked Photographers Circles - "Unknown or Other" Camera V-Z - 27 of 27Note: These circles are sorted by camera type and last name. They are split to not exceed 200 members. These circles are photographers that I admire. They have "more photos, less spam."  There have been many additions and a few drops (mostly for spam or inactivity). Be sure to get all of the circles. Share! If you miss any of the circles they can be found at: +Gailen Mapes and scroll back to April 1st for the start of this set.  (Previous complete set was published starting March 1st.)  You can also use the #handpickedcircles hash tag and sort by "recent."I am hard up against the 5000 limit. From here on, I am going to have to become rather more strict about the "spam rules." Essentially if I have to go back more than a screen on your profile before I hit original material, there is a good chance that I may drop you from the circles. Of course there will be mitigating factors...Because of the way that Google no longer presents every person who adds me to their circles to me it is quite possible that I have missed some pretty good photographers.  If I am following you, chances are that you are already in one of these circles or in my "check later" circle.  If you think you have been missed, tag a comment on one of these posts and I will check your profile out for inclusion.  Guidelines for inclusion can be found at:   https://plus.google.com/u/0/103752943025677384806/about#circleshare #circlesharing #circleoftheday   #sharedcircles   #sharedcircle #sharedpubliccircles   #fullcircleshare #addmetoyourcircles   #bestsharedcircle   #thebestcirclesongoogle #thebestcircle             #handpickedcirclesNote: the hash tag #handpickedcircles  should only be used to refer to these circles and other circles created by +Gailen Mapes .   Thanks for your cooperation.2015-04-27 10:48:50154001
Simon Weiner6,4681.29 High Quality New Active Engager Circle. Enjoy:) #circle   #circleshare   #circlesharing   #circles   #sharingcircles #sharedpubliccircles #sharedcircleoftheday #circlesunday #share #shared #followers #addcircles #publicsharedcircles #share #addpeople #addcircle #addfriends #circle #socialmedia #hillaryclinton   #president   #hillary2016  2015-04-26 05:26:52489002
Simon Weiner6,3271.22 High Quality New Active Engager Circle. Enjoy:) #circle   #circleshare   #circlesharing   #circles   #sharingcircles #sharedpubliccircles #sharedcircleoftheday #circlesunday #share #shared #followers #addcircles #publicsharedcircles #share #addpeople #addcircle #addfriends #circle #socialmedia #hillaryclinton   #president   #hillary2016  2015-04-18 05:38:07346011
Simon Weiner6,1641.15 High Quality New Active Engager Circle. Enjoy:) #circle   #circleshare   #circlesharing   #circles   #sharingcircles #sharedpubliccircles #sharedcircleoftheday #circlesunday #share #shared #followers #addcircles #publicsharedcircles #share #addpeople #addcircle #addfriends #circle #socialmedia 2015-04-11 07:03:14482001
Olga Kafka24,547Circle #shoesmonday #1 in gratitude for participation in them Shoes Monday~Many Thanks everyone!!!!!!2015-04-10 10:09:34493000
Simon Weiner6,0161.13 High Quality New Active Engager Circle. Enjoy:)#circle   #circleshare   #circlesharing   #circles  #sharingcircles #sharedpubliccircles #sharedcircleoftheday #circlesunday #share #shared #followers #addcircles #publicsharedcircles #share #addpeople #addcircle #addfriends #circle #socialmedia2015-04-07 18:56:06497000
John Sean17,750This circle contains people who really are interesting and active people on Google PlusIf you would like to be included in the next #CircleShare, you only have to do these simple steps:1 - Include me in your circles2 - Share the #circle (Publicly)3 - Add +1 to the post.4 - Leave a comment if you like.I will thankful if you plus and share this circle!#mineralrich #nations #such #as #Kazakhstan #Turkmenistan #Iran #Brunei #United #Arab #Emirates #Qatar #Kuwait #Saudi #Arabia #Bahrain #and #OmanAccording #to #economic #historian #Angus #Maddison #in #his #book #The #World #Economy: #A #Millennial #Perspective #India #had #the #worlds #largest 2015-04-02 06:41:04442211
Shoes Monday3,432Circle #shoesmonday #1 in gratitude for participation in them Shoes Monday~Many Thanks everyone!!!!!!2015-03-29 13:57:09481217
Gailen Mapes85,078Hand Picked Photographers Circles - "Unknown or Other" Camera V-Z - 27 of 27Note: These circles are sorted by camera type and last name. They are split to not exceed 200 members. These circles are photographers that I admire. They have "more photos, less spam."  There have been many additions and a few drops (mostly for spam or inactivity). Be sure to get all of the circles. Share! If you miss any of the circles they can be found at: +Gailen Mapes and scroll back to March 1st for the start of this set.  (Previous complete set was published starting February 1st.)  You can also use the #handpickedcircles hash tag and sort by "recent."I am hard up against the 5000 limit. From here on, I am going to have to become rather more strict about the "spam rules." Essentially if I have to go back more than a screen on your profile before I hit original material, there is a good chance that I may drop you from the circles. Of course there will be mitigating factors...Because of the way that Google no longer presents every person who adds me to their circles to me it is quite possible that I have missed some pretty good photographers.  If I am following you, chances are that you are already in one of these circles or in my "check later" circle.  If you think you have been missed, tag a comment on one of these posts and I will check your profile out for inclusion.  Guidelines for inclusion can be found at:   https://plus.google.com/u/0/103752943025677384806/about#circleshare #circlesharing #circleoftheday   #sharedcircles   #sharedcircle #sharedpubliccircles   #fullcircleshare #addmetoyourcircles   #bestsharedcircle   #thebestcirclesongoogle #thebestcircle             #handpickedcirclesNote: the hash tag #handpickedcircles  should only be used to refer to these circles and other circles created by +Gailen Mapes .   Thanks for your cooperation.2015-03-27 10:50:53163002
Olga Kafka24,454Circle #shoesmonday #1 in gratitude for participation in them Shoes Monday~Many Thanks everyone!!!!!!2015-03-20 14:03:29494002
Gailen Mapes79,441Hand Picked Photographers Circles - "Unknown or Other" Camera V-Z - 30 of 30Note: These circles are sorted by camera type and last name. They are split to not exceed 200 members. These circles are photographers that I admire. They have "more photos, less spam."  There have been many additions and a few drops (mostly for spam or inactivity). Be sure to get all of the circles. Share! If you miss any of the circles they can be found at: +Gailen Mapes and scroll back to February 1st for the start of this set.  (Previous complete set was published starting January 1st.)  You can also use the #handpickedcircles hash tag and sort by "recent."I am hard up against the 5000 limit. From here on, I am going to have to become rather more strict about the "spam rules." Essentially if I have to go back more than a screen on your profile before I hit original material, there is a good chance that I may drop you from the circles. Of course there will be mitigating factors...Because of the way that Google no longer presents every person who adds me to their circles to me it is quite possible that I have missed some pretty good photographers.  If I am following you, chances are that you are already in one of these circles or in my "check later" circle.  If you think you have been missed, tag a comment on one of these posts and I will check your profile out for inclusion.  Guidelines for inclusion can be found at:   https://plus.google.com/u/0/103752943025677384806/about#circleshare #circlesharing #circleoftheday   #sharedcircles   #sharedcircle #sharedpubliccircles   #fullcircleshare #addmetoyourcircles   #bestsharedcircle   #thebestcirclesongoogle #thebestcircle             #handpickedcirclesNote: the hash tag #handpickedcircles  should only be used to refer to these circles and other circles created by +Gailen Mapes .   Thanks for your cooperation.2015-02-28 13:39:53158001
Olga Kafka24,528 Circle #shoesmonday #1 in gratitude for participation in them Shoes Monday~Many Thanks everyone!!!!!!2015-02-09 18:14:044963211
Gailen Mapes76,022Hand Picked Photographers Circles - "Unknown or Other" Camera V-Z - 31 of 31Note: These circles are sorted by camera type and last name. They are split to not exceed 200 members. These circles are photographers that I admire. They have "more photos, less spam."  There have been many additions and a few drops (mostly for spam or inactivity). Be sure to get all of the circles. Share! If you miss any of the circles they can be found at: +Gailen Mapes and scroll back to January 1st for the start of this set.  (Previous complete set was published starting December 1st.)  You can also use the #handpickedcircles hash tag and sort by "recent."I am hard up against the 5000 limit. From here on, I am going to have to become rather more strict about the "spam rules." Essentially if I have to go back more than a screen on your profile before I hit original material, there is a good chance that I may drop you from the circles. Of course there will be mitigating factors...Because of the way that Google no longer presents every person who adds me to their circles to me it is quite possible that I have missed some pretty good photographers.  If I am following you, chances are that you are already in one of these circles or in my "check later" circle.  If you think you have been missed, tag a comment on one of these posts and I will check your profile out for inclusion.  Guidelines for inclusion can be found at:   https://plus.google.com/u/0/103752943025677384806/about#circleshare #circlesharing #circleoftheday   #sharedcircles   #sharedcircle #sharedpubliccircles   #fullcircleshare #addmetoyourcircles   #bestsharedcircle   #thebestcirclesongoogle #thebestcircle             #handpickedcirclesNote: the hash tag #handpickedcircles  should only be used to refer to these circles and other circles created by +Gailen Mapes .   Thanks for your cooperation.2015-01-31 12:31:01160405
John Hannah11,062Circle share with new friendsHi friends follow this circle1 - Include me in your circles2 - Share the circle (Publicly)3 - Add +1 to the post.4 - Leave a comment if you like.I will thankful if you plus and share this circle!#circles #shared #share #add #sharedcircles #sharedpubliccircles #circleshare #circlesharing #fullcircleshare #elfopower #social #socialmedia #socialmediamarketing #socialnetworks #Mentoring #Sustainable #Music #NaturePhotography #Metabolic #Nonprofit #NonviolentProtest #Online #OnlineEducation #OpenSource #Oregon #Organic #Organization #vascular #Organizational #OrganizationalDevelopment #diabetic #Philosophy #Diabetes #Photography #Photovoltaic #pharma 2015-01-22 07:11:2439024547
Doce Mel1,737HERE'S VERSION 91 OF MY SHARED PUBLIC CIRCLEUPDATED WEDNESDAY 1/21/2014▔▔▔▔▔▔▔▔▔▔▔▔▔▔▔▔▔▔▔▔▔▔▔▔Let's break 500 shares again and keep the momentum going! These are the best of the best engagers from all walks of life. Give yourself a little diversity and add these great people to your circles.➤ To be added into the next share, follow these simple steps:  1) Add the circle2) Plus the original post3) Share the circle publicly (and with your circles/extended circles)4) Comment on the original post when complete #circleshare #circlesharing #sharedcircles #sharingcircles #sharedpubliccircles #sharedcircleoftheday #circlesunday #share #shared #followers #addcircles #publicsharedcircles #share #addpeople #addcircle #addfriends #circle #socialmedia 2015-01-22 00:12:56501233
Olga Kafka24,457Circle #shoesmonday #1 in gratitude for participation in them Shoes Monday~Many Thanks everyone!!!!!!2015-01-18 20:03:28497108
John Sean10,876This circle contains people who really are interesting and active people on Google Plus.If you would like to be included in the next Circle Share, you only have to do these simple steps:1 - Include me in your circles2 - Share the circle (Publicly)3 - Add +1 to the post.4 - Leave a comment if you like.I will thankful if you plus and share this circle!#publiccircle #circleshare #circlesharing #philadelphia #phoenix #san_antonio #san_diego #san_francisco #san_jose #seattle #tampa #washington #american_samoa #american_samoa #pago_pago #fiji #fiji #nadi #fiji #suva #argentina #argentina #buenos_aires #argentina #cordoba #argentina #iguaza #argentina #mendoza #argentina #rosaio #argentina #san_carlos_de_bariloche #bolivia #bolivia #cochabamba 2015-01-17 12:51:25360172038
vivek asati0Beautiful pictures, deep or funny thoughts, interesting news, good music, friendship and fruitful discussions: this is what will give you the Phenomenal Ones,  a circle of brilliant people who turn everyday Google+ to an awesome place! ;))This is a shared circle of people that help G+ to grow.Share and be shared.If you like this Circle, please share this post and Circle. If you want to be in the next circle, share this circle and post a comment here!New Year Circle #12015-01-03 07:48:27202000
vivek asati0Beautiful pictures, deep or funny thoughts, interesting news, good music, friendship and fruitful discussions: this is what will give you the Phenomenal Ones,  a circle of brilliant people who turn everyday Google+ to an awesome place! ;))This is a shared circle of people that help G+ to grow.Share and be shared.If you like this Circle, please share this post and Circle. If you want to be in the next circle, share this circle and post a comment here!New Year Circle #12015-01-03 07:47:57202000
Ruta a la Patagonia - Bariloche13,275┊ ☆ ┊☆ ┊ ☆ ┊World Gems v10 CIRCLE  ┊ ☆ ┊☆ ┊☆┊_____________________________________________________*●❈●❈●❉●  Please Share From The Original Post! ●❈●❈●❉●▼▼▼▼▼▼▼ CLICK READ MORE FOR FULL CONTENT ▼▼▼▼▼▼▼This is the World Gems v10 Google Plus CircleIf you want to participate please kindly frollow the following rules::-)1. Add me to your circles if you haven´t done it already2. Share this circle to Public3. Plus or coment this post so we know you wish to participate in upcoming circlesPlease note:● You must be an active Google+ user and shares useful content.● Your posts must be family-friendly. No adult, gambling, controversial, politics, religion blogs.Have a nice day!Your blogging friends of:  +Ruta a la Patagonia - Bariloche   De camino al Sur el mejor hotel  para alojarte sobre ruta 5, antes de Santa Rosa La Pampa, esta en Trenque Lauquen:  +Hotel Howard Johnson Trenque Lauquen Sobre ruta, con amplio parque, pileta climatizada, estacionamiento, wifi, restobar y mucho mas. Ya sea que vayas de camino a Bariloche, San Martin de los Andes, Villa la Angostura o cualquier otro destino de la cordillera o de la costa Patagonica, consultanos:www.hjtrenquelauquen.com.ar #patagonia   #Bariloche   #santaRosa   #ruta5   #trenquelauquen   #Hotel   #howardjohnson  2015-01-02 23:58:44501475383
Gailen Mapes74,676Hand Picked Photographers Circles - "Unknown or Other" Camera V-Z - 31 of 31Note: These circles are sorted by camera type and last name. They are split to not exceed 200 members. These circles are photographers that I admire. They have "more photos, less spam."  There have been many additions and a few drops (mostly for spam or inactivity). Be sure to get all of the circles. Share! If you miss any of the circles they can be found at: +Gailen Mapes and scroll back to December 1st for the start of this set.  (Previous complete set was published starting November 7th.)  You can also use the #handpickedcircles hash tag and sort by "recent."I am hard up against the 5000 limit. From here on, I am going to have to become rather more strict about the "spam rules." Essentially if I have to go back more than a screen on your profile before I hit original material, there is a good chance that I may drop you from the circles. Of course there will be mitigating factors...Because of the way that Google no longer presents every person who adds me to their circles to me it is quite possible that I have missed some pretty good photographers.  If I am following you, chances are that you are already in one of these circles or in my "check later" circle.  If you think you have been missed, tag a comment on one of these posts and I will check your profile out for inclusion.  Guidelines for inclusion can be found at:   https://plus.google.com/u/0/103752943025677384806/about#circleshare #circlesharing #circleoftheday   #sharedcircles   #sharedcircle #sharedpubliccircles   #fullcircleshare #addmetoyourcircles   #bestsharedcircle   #thebestcirclesongoogle #thebestcircle             #handpickedcirclesNote: the hash tag #handpickedcircles  should only be used to refer to these circles and other circles created by +Gailen Mapes .   Thanks for your cooperation.2014-12-31 11:40:31159001
Olga Kafka24,203Merry Christmas! #shoesmonday circle #1 Thank you all for this wonderful year! And that you were with us!2014-12-28 08:37:464979219
Olga Kafka24,049Circle #shoesmonday #1 in gratitude for participation in them Shoes Monday~Many Thanks everyone!!!!!!2014-12-07 15:36:214971212
Gailen Mapes72,495Hand Picked Photographers Circles - "Unknown or Other" Camera V-Z - 31 of 31Note: These circles are sorted by camera type and last name. They are split to not exceed 200 members. These circles are photographers that I admire. They have "more photos, less spam."  There have been many additions and a few drops (mostly for spam or inactivity). Be sure to get all of the circles. Share! If you miss any of the circles they can be found at: +Gailen Mapes and scroll back to November 7th for the start of this set.  (Previous complete set was published starting October 1st.)  You can also use the #handpickedcircles hash tag and sort by "recent."I am hard up against the 5000 limit. From here on, I am going to have to become rather more strict about the "spam rules." Essentially if I have to go back more than a screen on your profile before I hit original material, there is a good chance that I may drop you from the circles. Of course there will be mitigating factors...Because of the way that Google no longer presents every person who adds me to their circles to me it is quite possible that I have missed some pretty good photographers.  If I am following you, chances are that you are already in one of these circles or in my "check later" circle.  If you think you have been missed, tag a comment on one of these posts and I will check your profile out for inclusion.  Guidelines for inclusion can be found at:   https://plus.google.com/u/0/103752943025677384806/about#circleshare #circlesharing #circleoftheday   #sharedcircles   #sharedcircle #sharedpubliccircles   #fullcircleshare #addmetoyourcircles   #bestsharedcircle   #thebestcirclesongoogle #thebestcircle             #handpickedcircles             Note: the hash tag #handpickedcircles  should only be used to refer to these circles and other circles created by +Gailen Mapes .   Thanks for your cooperation.2014-12-01 11:35:53168001
Olga Kafka23,632Circle #shoesmonday #1 in gratitude for participation in them Shoes Monday~Many Thanks everyone!!!!!!2014-11-09 16:18:524973110
Gailen Mapes70,287Hand Picked Photographers Circles - "Unknown or Other" Camera V-Z - 31 of 31NOTE: this will be my last circle share.  I will be taking a vacation from G+ and if I like the freedom I will take down my profile in 2 weeks.  If I come back, I will resume sharing circles...Note: These circles are sorted by camera type and last name. They are split to not exceed 200 members. These circles are photographers that I admire. They have "more photos, less spam."  There have been many additions and a few drops (mostly for spam or inactivity). Be sure to get all of the circles. Share! If you miss any of the circles they can be found at: +Gailen Mapes and scroll back to October 1st for the start of this set.  (Previous complete set was published starting September 1st.)  You can also use the #handpickedcircles hash tag and sort by "recent."I am hard up against the 5000 limit. From here on, I am going to have to become rather more strict about the "spam rules." Essentially if I have to go back more than a screen on your profile before I hit original material, there is a good chance that I may drop you from the circles. Of course there will be mitigating factors...Because of the way that Google no longer presents every person who adds me to their circles to me it is quite possible that I have missed some pretty good photographers.  If I am following you, chances are that you are already in one of these circles or in my "check later" circle.  If you think you have been missed, tag a comment on one of these posts and I will check your profile out for inclusion.  Guidelines for inclusion can be found at:   https://plus.google.com/u/0/103752943025677384806/about#circleshare #circlesharing #circleoftheday   #sharedcircles   #sharedcircle #sharedpubliccircles   #fullcircleshare #addmetoyourcircles  #bestsharedcircle   #thebestcirclesongoogle #thebestcircle             #handpickedcircles             Note: the hash tag #handpickedcircles  should only be used to refer to these circles and other circles created by +Gailen Mapes .   Thanks for your cooperation.2014-10-31 10:39:510107
Olga Kafka23,240 Circle #shoesmonday #1 in gratitude for participation in them Shoes Monday~Many Thanks everyone!2014-10-28 14:50:344963111
Olga Kafka22,937Circle #shoesmonday #1 in gratitude for participation in them Shoes Monday~Many Thanks everyone!2014-10-15 10:08:39495106
Olga Kafka22,931Circle #shoesmonday #1 in gratitude for participation in them Shoes Monday~Many Thanks everyone!2014-10-12 11:29:064952216
Olga Kafka22,946Circle #shoesmonday #1 in gratitude for participation in them Shoes Monday~Many Thanks everyone!2014-10-07 07:15:41496219
Olga Kafka22,889Circle #shoesmonday #1 in gratitude for participation in them Shoes Monday~Many Thanks everyone!2014-10-05 15:19:47496002
Gailen Mapes68,324Hand Picked Photographers Circles - "Unknown or Other" Camera V-Z - 31 of 31Note: These circles are sorted by camera type and last name. They are split to not exceed 200 members. These circles are photographers that I admire. They have "more photos, less spam."  There have been many additions and a few drops (mostly for spam or inactivity). Be sure to get all of the circles. Share! If you miss any of the circles they can be found at: +Gailen Mapes and scroll back to September 1st for the start of this set.  (Previous complete set was published starting August 1st.)  You can also use the #handpickedcircles hash tag and sort by "recent."I am hard up against the 5000 limit. From here on, I am going to have to become rather more strict about the "spam rules." Essentially if I have to go back more than a screen on your profile before I hit original material, there is a good chance that I may drop you from the circles. Of course there will be mitigating factors...Because of the way that Google no longer presents every person who adds me to their circles to me it is quite possible that I have missed some pretty good photographers.  If I am following you, chances are that you are already in one of these circles or in my "check later" circle.  If you think you have been missed, tag a comment on one of these posts and I will check your profile out for inclusion.  Guidelines for inclusion can be found at:   https://plus.google.com/u/0/103752943025677384806/about#circleshare #circlesharing #circleoftheday   #sharedcircles   #sharedcircle #sharedpubliccircles   #fullcircleshare #addmetoyourcircles #pixelworld   #pixelworldcircle #circleoftheday #bestsharedcircle   #thebestcirclesongoogle #thebestcircle             #handpickedcircles             Note: the hash tag #handpickedcircles  should only be used to refer to these circles and other circles created by +2014-09-30 10:19:51159001
Olga Kafka22,894Circle #shoesmonday #1 in gratitude for participation in them Shoes Monday~Many Thanks everyone!2014-09-19 17:08:224963212
Olga Kafka22,840Circle #shoesmonday #1 in gratitude for participation in them Shoes Monday~Many Thanks everyone!2014-09-03 06:36:42496318
Gailen Mapes67,266Hand Picked Photographers Circles - "Unknown or Other" Camera  Y-Z - 31 of 31Note: These circles are sorted by camera type and last name. They are split to not exceed 200 members. These circles are photographers that I admire. They have "more photos, less spam."  There have been many additions and a few drops (mostly for spam or inactivity). Be sure to get all of the circles. Share! If you miss any of the circles they can be found at: +Gailen Mapes  and scroll back to August 1st for the start of this set.  (Previous complete set was published starting July 1st.)  You can also use the #handpickedcircles hash tag and sort by "recent."I am hard up against the 5000 limit. From here on, I am going to have to become rather more strict about the "spam rules." Essentially if I have to go back more than a screen on your profile before I hit original material, there is a good chance that I may drop you from the circles. Of course there will be mitigating factors...Because of the way that Google no longer presents every person who adds me to their circles to me it is quite possible that I have missed some pretty good photographers.  If I am following you, chances are that you are already in one of these circles or in my "check later" circle.  If you think you have been missed, tag a comment on one of these posts and I will check your profile out for inclusion.  Guidelines for inclusion can be found at:   https://plus.google.com/u/0/103752943025677384806/about#circleshare #circlesharing #circleoftheday   #sharedcircles   #sharedcircle #sharedpubliccircles   #fullcircleshare #addmetoyourcircles #pixelworld   #pixelworldcircle #circleoftheday #bestsharedcircle   #thebestcirclesongoogle #thebestcircle             #handpickedcircles             Note: the hash tag #handpickedcircles  should only be used to refer to these circles and other circles created by +2014-08-31 11:06:461527313
Olga Kafka22,766 Circle #shoesmonday #1 in gratitude for participation in them Shoes Monday~Many Thanks everyone!2014-08-26 08:03:25495006
Olga Kafka22,787Circle #shoesmonday #1 in gratitude for participation in them Shoes Monday~Many Thanks everyone!2014-08-19 10:42:424960111
Olga Kafka22,774Circle #shoesmonday #1 in gratitude for participation in them Shoes Monday~Many Thanks everyone!2014-08-13 13:09:434962010
Olga Kafka22,802Circle #shoesmonday #1 in gratitude for participation in them Shoes Monday~Many Thanks everyone!2014-08-05 18:50:244961111
Gailen Mapes66,503Hand Picked Photographers Circles - "Unknown or Other" Camera  T-Z - 30 of 30Note: These circles are sorted by camera type and last name. They are split to not exceed 200 members.           These circles are photographers that I admire. They have "more photos, less spam."  There have been many additions and a few drops (mostly for spam or inactivity).       Be sure to get all of the circles. Share! If you miss any of the circles they can be found at: +Gailen Mapes and scroll back to July 1st for the start of this set.  (Previous complete set was published starting June 1st.)  You can also use the #handpickedcircles hash tag and sort by "recent."I am hard up against the 5000 limit. From here on, I am going to have to become rather more strict about the "spam rules." Essentially if I have to go back more than a screen on your profile before I hit original material, there is a good chance that I may drop you from the circles. Of course there will be mitigating factors...Because of the way that Google no longer presents every person who adds me to their circles to me it is quite possible that I have missed some pretty good photographers.  If I am following you, chances are that you are already in one of these circles or in my "check later" circle.  If you think you have been missed, tag a comment on one of these posts and I will check your profile out for inclusion.  Guidelines for inclusion can be found at:   https://plus.google.com/u/0/103752943025677384806/about#circleshare #circlesharing #circleoftheday   #sharedcircles   #sharedcircle #sharedpubliccircles   #fullcircleshare #addmetoyourcircles #pixelworld   #pixelworldcircle #circleoftheday #bestsharedcircle   #thebestcirclesongoogle #thebestcircle             #handpickedcircles             Note: the hash tag #handpickedcircles  should only be used to refer to these circles and other circles created by +2014-07-30 10:50:15199418
Olga Kafka22,808Circle #shoesmonday #1 in gratitude for participation in them Shoes Monday~Many Thanks everyone!2014-07-25 07:56:234962216
Olga Kafka22,815Circle #shoesmonday #1 in gratitude for participation in them Shoes Monday~Many Thanks everyone!2014-07-08 07:35:514974115
Olga Kafka22,827Circle #shoesmonday #1 in gratitude for participation in them Shoes Monday~Many Thanks everyone!2014-07-01 06:09:424972012
Gailen Mapes65,623Hand Picked Photographers Circles - "Unknown or Other" Camera  T-Z - 30 of 30Note: These circles are sorted by camera type and last name. They are split to not exceed 200 members.           These circles are photographers that I admire. They have "more photos, less spam."  There have been many additions and a few drops (mostly for spam or inactivity).       Be sure to get all of the circles. Share! If you miss any of the circles they can be found at: +Gailen Mapes and scroll back to June 1st for the start of this set.  (Previous complete set was published starting May 1st.)  You can also use the #handpickedcircles hash tag.I am hard up against the 5000 limit. From here on, I am going to have to become rather more strict about the "spam rules." Essentially if I have to go back more than a screen on your profile before I hit original material, there is a good chance that I may drop you from the circles. Of course there will be mitigating factors...Because of the way that Google no longer presents every person who adds me to their circles to me it is quite possible that I have missed some pretty good photographers.  If I am following you, chances are that you are already in one of these circles or in my "check later" circle.  If you think you have been missed, tag a comment on one of these posts and I will check your profile out for inclusion.  Guidelines for inclusion can be found at:   https://plus.google.com/u/0/103752943025677384806/about#circleshare #circlesharing #circleoftheday   #sharedcircles   #sharedcircle #sharedpubliccircles   #fullcircleshare #addmetoyourcircles #pixelworld   #pixelworldcircle #circleoftheday #bestsharedcircle   #thebestcirclesongoogle #thebestcircle             #handpickedcircles             Note: the hash tag #handpickedcircles  should only be used to refer to these circles and other circles created by +2014-06-30 10:22:19200627
Olga Kafka22,740Circle #shoesmonday #1 in gratitude for participation in them Shoes Monday~Many Thanks everyone!2014-06-22 21:35:574983014
Olga Kafka22,635Circle #shoesmonday #1 in gratitude for participation in them Shoes Monday~Many Thanks everyone!2014-06-10 14:34:29499009
Olga Kafka22,608Circle #shoesmonday #1 in gratitude for participation in them Shoes Monday~Many merci everyone!2014-06-04 20:11:154991012
Gailen Mapes64,697Hand Picked Photographers Circles -"Unknown or Other" Camera  T-Z - 30 of 30Note: These circles are sorted by camera type and last name. They are split to not exceed 200 members.           These circles are photographers that I admire. They have "more photos, less spam."  There have been many additions and a few drops (mostly for spam or inactivity).       Be sure to get all of the circles. Share! If you miss any of the circles they can be found at: +Gailen Mapes and scroll back to May 1st for the start of this set.  (Previous complete set was published starting April 1st.)  You can also use the #handpickedcircles hash tag.I am hard up against the 5000 limit. From here on, I am going to have to become rather more strict about the "spam rules." Essentially if I have to go back more than a screen on your profile before I hit original material, there is a good chance that I may drop you from the circles. Of course there will be mitigating factors...Because of the way that Google no longer presents every person who adds me to their circles to me it is quite possible that I have missed some pretty good photographers.  If I am following you, chances are that you are already in one of these circles or in my "check later" circle.  If you think you have been missed, tag a comment on one of these posts and I will check your profile out for inclusion.  Guidelines for inclusion can be found at:   https://plus.google.com/u/0/103752943025677384806/about#circleshare #circlesharing #circleoftheday   #sharedcircles   #sharedcircle #sharedpubliccircles   #fullcircleshare #addmetoyourcircles #pixelworld   #pixelworldcircle #circleoftheday #bestsharedcircle   #thebestcirclesongoogle #thebestcircle             #handpickedcircles             Note: the hash tag #handpickedcircles  should only be used to refer to these circles and other circles created by +2014-05-30 10:26:30198626

Activity

Average numbers for the latest posts (max. 50 posts, posted within the last 4 weeks)

1
comments per post
0
reshares per post
11
+1's per post

1,768
characters per posting

Top posts in the last 50 posts

Most comments: 8

posted image

2015-05-21 11:34:15 (8 comments, 1 reshares, 32 +1s)Open 

Union Station, Toronto

Most reshares: 3

posted image

2015-05-18 16:35:06 (3 comments, 3 reshares, 15 +1s)Open 

Master Ceramicists

There is something very peaceful and moving about watching master craftsmen create with their hands. This video features five Master Ceramicists from Icheon Ceramics Village in Gyeonggi Province, South Korea. These talented craftsmen create traditional Korean ceramics dating back to the Joseon Dynasty (1392-1910).

Most plusones: 49

posted image

2015-05-25 11:23:56 (0 comments, 1 reshares, 49 +1s)Open 

Pillowy Petals

Latest 50 posts

posted image

2015-05-27 11:34:08 (4 comments, 0 reshares, 31 +1s)Open 

Breezy Fluidity

Breezy Fluidity___

posted image

2015-05-27 02:49:09 (0 comments, 0 reshares, 7 +1s)Open 

Xu Beihong /徐悲鴻 / Hsü Pei-hung, (1895 – 1953) 

Primarily known for his ink paintings of horses, Xu Beihong also modernized Chinese painting by introducing Western realism techniques. Educated at the École Nationale Supérieure des Beaux-Arts in Paris, he returned to Beijing in 1928, bringing with him Western techniques. Combining Chinese traditional ink and brush techniques with Western perspective and realism, he brought together the ancient and the modern.

The video is a 3D animation of four of Master Xu’s horse paintings. It is interesting to sense the life and dynamics in his paintings as compared to seeing the movements in the animation.

Xu Beihong /徐悲鴻 / Hsü Pei-hung, (1895 – 1953) 

Primarily known for his ink paintings of horses, Xu Beihong also modernized Chinese painting by introducing Western realism techniques. Educated at the École Nationale Supérieure des Beaux-Arts in Paris, he returned to Beijing in 1928, bringing with him Western techniques. Combining Chinese traditional ink and brush techniques with Western perspective and realism, he brought together the ancient and the modern.

The video is a 3D animation of four of Master Xu’s horse paintings. It is interesting to sense the life and dynamics in his paintings as compared to seeing the movements in the animation.___

posted image

2015-05-26 11:29:09 (2 comments, 1 reshares, 27 +1s)Open 

Smooth Landing

Smooth Landing___

posted image

2015-05-26 03:00:28 (2 comments, 0 reshares, 10 +1s)Open 

Fabian Oefner is a Swiss photographer, artist and scientist. His work brings together the wonder of science with the beauty of art. 

Orbital captures the imagination of soap bubbles with poetic beauty.

The beautiful Iridescence on the surface of the soap bubble is an optical phenomena of reflected light waves. The thin film of the bubble surface is made of two layers of soap molecules separated by a layer of water. As light waves hit the surface of a bubble, some are reflected by the outer layer and others are reflected by the inner layer. As the waves are reflected, they can interfere with each other causing colour, they can reinforce which intensifies the colour or cancel each other out.

As light strikes the bubble from varied angles, along with the constructive and destructive interference of the reflected waves, the result is a flourish of colours.
more »

Fabian Oefner is a Swiss photographer, artist and scientist. His work brings together the wonder of science with the beauty of art. 

Orbital captures the imagination of soap bubbles with poetic beauty.

The beautiful Iridescence on the surface of the soap bubble is an optical phenomena of reflected light waves. The thin film of the bubble surface is made of two layers of soap molecules separated by a layer of water. As light waves hit the surface of a bubble, some are reflected by the outer layer and others are reflected by the inner layer. As the waves are reflected, they can interfere with each other causing colour, they can reinforce which intensifies the colour or cancel each other out.

As light strikes the bubble from varied angles, along with the constructive and destructive interference of the reflected waves, the result is a flourish of colours.

Fabian Oefner’s art captures moments in time, beauty that our own senses are unable to detect.___

posted image

2015-05-25 11:23:56 (0 comments, 1 reshares, 49 +1s)Open 

Pillowy Petals

Pillowy Petals___

posted image

2015-05-24 13:18:53 (5 comments, 0 reshares, 9 +1s)Open 

Jorge Luis Borges (1899 – 1986)
Beautiful words on life, living and our immortality.

INSCRIPTION ON ANY TOMB

Let not the rash marble risk
garrulous breaches of oblivion’s omnipotence,
in many words recalling
name, renown, events, birthplace.
All those glass jewels are best left in the dark.
Let not the marble say what men do not.
The essentials of the dead man’s life --
the trembling hope,
the implacable miracle of pain, the wonder of sensual delight --
will abide forever.
Blindly the uncertain soul asks to continue
when it is the lives of others that will make that happen, 
as you yourself are the mirror and image
of those who did not live as long as you
and others who will be (and are) your immortality on earth.

                                      Translatedby W.S. Merwin

more »

Jorge Luis Borges (1899 – 1986)
Beautiful words on life, living and our immortality.

INSCRIPTION ON ANY TOMB

Let not the rash marble risk
garrulous breaches of oblivion’s omnipotence,
in many words recalling
name, renown, events, birthplace.
All those glass jewels are best left in the dark.
Let not the marble say what men do not.
The essentials of the dead man’s life --
the trembling hope,
the implacable miracle of pain, the wonder of sensual delight --
will abide forever.
Blindly the uncertain soul asks to continue
when it is the lives of others that will make that happen, 
as you yourself are the mirror and image
of those who did not live as long as you
and others who will be (and are) your immortality on earth.

                                      Translated by W.S. Merwin

Inscripción en cualquier sepulcro

No arriesgue el mármol temerario 
gárrulas transgresiones al todopoder del olvido, 
enumerando con prolijidad 
el nombre, la opinión, los acontecimientos, la patria. 
Tanto abalorio bien adjudicado está a la tiniebla 
y el mármol no hable lo que callan los hombres. 
Lo esencial de la vida fenecida 
-la trémula esperanza, 
el milagro implacable del dolor y el asombro del goce- 
siempre perdurará. 
Ciegamente reclama duración el alma arbitraria 
cuando la tiene asegurada en vidas ajenas, 
cuando tú mismo eres el espejo y la réplica 
de quienes no alcanzaron tu tiempo 
y otros serán (y son) tu inmortalidad en la tierra.


Photograph by John Bignell___

posted image

2015-05-23 20:11:47 (3 comments, 0 reshares, 14 +1s)Open 

Le mouvement de l'air
The transience of light and motion.

Le mouvement de l'air
The transience of light and motion.___

posted image

2015-05-23 11:38:03 (7 comments, 0 reshares, 8 +1s)Open 

Caturday

Caturday___

posted image

2015-05-22 11:35:08 (1 comments, 0 reshares, 23 +1s)Open 

New Spring Arrival

This new born gosling is likely a week or two old. His yellow plumage will soon change to grey, along with his lengthening neck.

New Spring Arrival

This new born gosling is likely a week or two old. His yellow plumage will soon change to grey, along with his lengthening neck.___

posted image

2015-05-21 11:34:15 (8 comments, 1 reshares, 32 +1s)Open 

Union Station, Toronto

Union Station, Toronto___

posted image

2015-05-21 03:23:27 (4 comments, 0 reshares, 10 +1s)Open 

Bar Volo, Toronto

Bar Volo, Toronto___

posted image

2015-05-20 16:46:30 (1 comments, 0 reshares, 2 +1s)Open 

Pegasus

The wonder of growth beautifully captured in this video. Born with a severe lack of pigmentation, she was named after Pegasus, the immortal white winged horse in Greek mythology.

Pegasus

The wonder of growth beautifully captured in this video. Born with a severe lack of pigmentation, she was named after Pegasus, the immortal white winged horse in Greek mythology.___

posted image

2015-05-20 14:43:28 (3 comments, 1 reshares, 21 +1s)Open 

Touchdown

Touchdown___

posted image

2015-05-19 11:32:42 (0 comments, 0 reshares, 28 +1s)Open 

Spring Pink

Spring Pink___

posted image

2015-05-18 16:35:06 (3 comments, 3 reshares, 15 +1s)Open 

Master Ceramicists

There is something very peaceful and moving about watching master craftsmen create with their hands. This video features five Master Ceramicists from Icheon Ceramics Village in Gyeonggi Province, South Korea. These talented craftsmen create traditional Korean ceramics dating back to the Joseon Dynasty (1392-1910).

Master Ceramicists

There is something very peaceful and moving about watching master craftsmen create with their hands. This video features five Master Ceramicists from Icheon Ceramics Village in Gyeonggi Province, South Korea. These talented craftsmen create traditional Korean ceramics dating back to the Joseon Dynasty (1392-1910).___

posted image

2015-05-18 11:35:25 (4 comments, 0 reshares, 24 +1s)Open 

Spring Pink

Spring Pink___

posted image

2015-05-16 14:05:21 (0 comments, 0 reshares, 6 +1s)Open 

Social Order

With new tools, emerges new situations and problems. This past week in Toronto, a man shouted a vulgar phrase (F her right in the P) into a reporter’s microphone, a videobomb meme that some find humour in. He was fired from his $106,000 job with Hydro-One.

Jon Ronson’s book ‘So You've Been Publicly Shamed’ examines media transgressions and the voice given to the silent majority to jeer and judge in the court of public opinion. Modern life’s evolving self-censorship and method of social control.

Social Order

With new tools, emerges new situations and problems. This past week in Toronto, a man shouted a vulgar phrase (F her right in the P) into a reporter’s microphone, a videobomb meme that some find humour in. He was fired from his $106,000 job with Hydro-One.

Jon Ronson’s book ‘So You've Been Publicly Shamed’ examines media transgressions and the voice given to the silent majority to jeer and judge in the court of public opinion. Modern life’s evolving self-censorship and method of social control.___

posted image

2015-05-15 11:32:19 (1 comments, 1 reshares, 15 +1s)Open 

Spring Pink!

Spring Pink!___

posted image

2015-05-13 11:39:29 (5 comments, 1 reshares, 11 +1s)Open 

W. H. Auden (1907 – 1973)

One of the greatest poets of the 20th century, W.H. Auden famously said ‘Poetry makes nothing happen’. What Auden’s art has given society is his vision to follow. His poetry speaks apart from rather than reflect society.

If I Could Tell You is a beautiful poem by Auden about Time.

If I Could Tell You
 
Time will say nothing but I told you so,
Time only knows the price we have to pay;
If I could tell you I would let you know.

If we should weep when clowns put on their show,
If we should stumble when musicians play,
Time will say nothing but I told you so.

There are no fortunes to be told, although,
Because I love you more than I can say,
If I could tell you I would let you know.

The winds must come from somewhere when they blow,
There must be reasonswhy the ... more »

W. H. Auden (1907 – 1973)

One of the greatest poets of the 20th century, W.H. Auden famously said ‘Poetry makes nothing happen’. What Auden’s art has given society is his vision to follow. His poetry speaks apart from rather than reflect society.

If I Could Tell You is a beautiful poem by Auden about Time.

If I Could Tell You
 
Time will say nothing but I told you so,
Time only knows the price we have to pay;
If I could tell you I would let you know.

If we should weep when clowns put on their show,
If we should stumble when musicians play,
Time will say nothing but I told you so.

There are no fortunes to be told, although,
Because I love you more than I can say,
If I could tell you I would let you know.

The winds must come from somewhere when they blow,
There must be reasons why the leaves decay;
Time will say nothing but I told you so.

Perhaps the roses really want to grow,
The vision seriously intends to stay;
If I could tell you I would let you know.

Suppose all the lions get up and go,
And all the brooks and soldiers run away;
Will Time say nothing but I told you so?
If I could tell you I would let you know.

                                                          1940

The poem is written using the form of a villanelle, nineteen lines, five stanzas of three lines and the last one of four. The rhyme, meter and repetition come together to convey the cyclical nature of life and death. Man’s relentless existential questions for meaning and purpose goes unanswered as Auden uses the personification of time ‘Time will say nothing but I told you so’.

The uncertainties of our lives are driven by chance and happenstance. Time, ever present whether we are aware are not, is a constant that forges forward, persistent and unrelenting to reveal its secrets.

Photograph by George Platt Lynes, 1947___

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2015-05-12 03:00:16 (2 comments, 0 reshares, 5 +1s)Open 

The Joyous String Quartet from New York with 8 year old Justin Jun Yu on cello. They are effervescent with talent and delight! 

The Joyous String Quartet from New York with 8 year old Justin Jun Yu on cello. They are effervescent with talent and delight! ___

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2015-05-11 11:31:11 (0 comments, 0 reshares, 30 +1s)Open 

IM Pei’s Bank of China Tower
Hong Kong

One of the most striking modern architectural symbols along Hong Kong’s spectacular skyline is IM Pei’s Bank of China Tower.

The tower is comprised of four triangular prism shafts of varying heights forming a square base.  Visually striking as a sculptural form, Pei describes the tower as resembling growing bamboo shoots, symbolising the search for strength and excellence.

The roofs of the ascending shafts are angled, giving the tower a sense of thrust upward toward the sky. The abstract form is topped with a pair of broadcast masts adding to the vertical gesture.
From the moment Pei’s design was revealed to the public it was immediately embroiled in controversy.

Feng Shui (風水)is an ancient Chinese concept of harmonizing the individual with their surrounding environment. Hong Kong has naturallygood Feng Sh... more »

IM Pei’s Bank of China Tower
Hong Kong

One of the most striking modern architectural symbols along Hong Kong’s spectacular skyline is IM Pei’s Bank of China Tower.

The tower is comprised of four triangular prism shafts of varying heights forming a square base.  Visually striking as a sculptural form, Pei describes the tower as resembling growing bamboo shoots, symbolising the search for strength and excellence.

The roofs of the ascending shafts are angled, giving the tower a sense of thrust upward toward the sky. The abstract form is topped with a pair of broadcast masts adding to the vertical gesture.
From the moment Pei’s design was revealed to the public it was immediately embroiled in controversy.

Feng Shui (風水)is an ancient Chinese concept of harmonizing the individual with their surrounding environment. Hong Kong has naturally good Feng Shui, it is protected by mountains behind and faces water. So popular is the belief in Feng Shui, no Hong Kong building gets built without the approval of Feng Shui Masters.

In Feng Shui obsessed Hong Kong, the sharp edges of the 70-story tower was said to resemble a dagger aimed at the heart of Hong Kong or the sharp knife-edged angles “cut” into the good fortune of nearby neighbours. Then the two white masts on top of the building were deemed inauspicious as they looked like two sticks of incense burned only for the dead or two chopsticks in an empty rice bowl. Pei originally planned an x-shaped cross-brace but for the Chinese “X” is considered as a symbol of death. The X’s were transformed into diamond shapes.

Despite spiritual opposition, the building was completed in 1989 and remains one of Hong Kong’s most striking modern buildings.___

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2015-05-10 05:58:49 (2 comments, 1 reshares, 8 +1s)Open 

Beijing 北京

Beijing 北京___

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2015-05-09 05:31:49 (1 comments, 1 reshares, 11 +1s)Open 

___

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2015-05-08 11:33:23 (0 comments, 0 reshares, 36 +1s)Open 

Ontario College of Art and Design
100th Graduate Exhibition 2015

Artist Men Wuhao with his painting Hold.

Ontario College of Art and Design
100th Graduate Exhibition 2015

Artist Men Wuhao with his painting Hold.___

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2015-05-07 11:30:42 (1 comments, 0 reshares, 32 +1s)Open 

Ontario College of Art and Design
100th Graduate Exhibition 2015

Overcoming the Canadian Wilderness 
Artist: Tasneem Dairywala
The painting incorporates henna designs onto the Canadian landscape, some of the patterns of Canada’s immigration society.

Ontario College of Art and Design
100th Graduate Exhibition 2015

Overcoming the Canadian Wilderness 
Artist: Tasneem Dairywala
The painting incorporates henna designs onto the Canadian landscape, some of the patterns of Canada’s immigration society.___

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2015-05-06 11:33:57 (4 comments, 0 reshares, 19 +1s)Open 

Jorge Luis Borges (1899 – 1986)

Argentine poet and author Jorge Luis Borges’ works have become classics. Borges was a founder of postmodernist literature, much like abstract artists, it was a movement in literature which distanced itself from traditional forms toward critical reflection and self-examination.

In 1921, the young Borges was interested in avant-garde poetry, along with a group of friends, they formed the literary movement ‘Ultraísmo’. They wrote a manifesto urging the departure with past conventions and created the ‘pure’ poem, abandoning formal structure.

The Ultra Manifesto opens with insights that appeal not only to writing and art but to enliven thinking:

Two aesthetics exist: the passive aesthetic of mirrors and the active aesthetic of prisms. Guided by the former, art turns into a copy of the environment’s objectivity orthe individual... more »

Jorge Luis Borges (1899 – 1986)

Argentine poet and author Jorge Luis Borges’ works have become classics. Borges was a founder of postmodernist literature, much like abstract artists, it was a movement in literature which distanced itself from traditional forms toward critical reflection and self-examination.

In 1921, the young Borges was interested in avant-garde poetry, along with a group of friends, they formed the literary movement ‘Ultraísmo’. They wrote a manifesto urging the departure with past conventions and created the ‘pure’ poem, abandoning formal structure.

The Ultra Manifesto opens with insights that appeal not only to writing and art but to enliven thinking:

Two aesthetics exist: the passive aesthetic of mirrors and the active aesthetic of prisms. Guided by the former, art turns into a copy of the environment’s objectivity or the individual’s psychic history. Guided by the latter, art is redeemed, makes the world into its instrument, and forges - beyond spatial and temporal prisons - a personal vision.

This is Ultra’s aesthetics. Its will is to create, to impose unheard-of features upon the universe.




Thank you +nomad dimitri for the introduction to his work.___

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2015-05-05 02:29:31 (0 comments, 0 reshares, 8 +1s)Open 


Ginger: A Ubiquitous Spicy Kick

There are few ingredients out there that are an all in one, multipurpose, a one size fits all. Ginger is one of those miracle ingredients. It has powers in the kitchen, on your face and ensures your plumbing system operates at optimal efficiency.

The stem of a tropical plant, ginger resembles a hand. Large pieces of ginger are referred to as a hand and each digit a finger.
Ginger’s effect goes back to prehistoric times. Depending on its origins, it has different qualities. African ginger is pungent, Chinese - spicy, Indian – lemony, Jamaican – sweet. 

In the kitchen, ginger can be used fresh, powdered or candied. 
Fresh ginger has a citrusy aroma with a mild pungency and is a staple in many types of Asian cooking. Powdered ginger is used in baking and Candied ginger is just good eating, these golden bitsare gre... more »


Ginger: A Ubiquitous Spicy Kick

There are few ingredients out there that are an all in one, multipurpose, a one size fits all. Ginger is one of those miracle ingredients. It has powers in the kitchen, on your face and ensures your plumbing system operates at optimal efficiency.

The stem of a tropical plant, ginger resembles a hand. Large pieces of ginger are referred to as a hand and each digit a finger.
Ginger’s effect goes back to prehistoric times. Depending on its origins, it has different qualities. African ginger is pungent, Chinese - spicy, Indian – lemony, Jamaican – sweet. 

In the kitchen, ginger can be used fresh, powdered or candied. 
Fresh ginger has a citrusy aroma with a mild pungency and is a staple in many types of Asian cooking. Powdered ginger is used in baking and Candied ginger is just good eating, these golden bits are great in cookies, scones and cakes.

On your face, ginger will spice up your skin. This is the line we cross between eating it and applying it. Oil extracts from ginger are in products such as exfoliants, cleansers and moisturizers. The ingredients of ginger are advertised by the cosmetics industry with words such as energising, revive, protect, radiance, soothing, nourish, anti-aging…organic food for your face.

The health benefits of ginger on your plumbing system cannot be underestimated, it helps and relieves gastric problems. After the hot wing-night at the pub or the curry fest, your plumbing system converts these solids and liquids into flammable gases. The system can be vapour-locked, building the pressure to dangerous level. Ginger speeds up the efficiency of the plumbing system, helping with gastric emptying. Venting is an important step in this process.

Kick it with Ginger!  Have you?

#foodiesannehealthy  
#nomadkitchencounter  

More information about Anne's regular feature:
http://goo.gl/6mnf2___

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2015-05-05 02:28:49 (0 comments, 1 reshares, 13 +1s)Open 


Psst: The Smell of Spring

Ahh…the smell of asparagus urine in the morning!

Ask anyone what happens after they eat asparagus, a smile will come over their face and the conversation will take a turn towards bodily fluids.

This odoriferous side effect has been a scientific curiosity. As far back as 1731, John Arbuthnot, a physician to Queen Anne reported the connection between a pungent urine bouquet and asparagus consumption. Famous writers have noted the same observation.

… transforming my chamber pot into a vase of aromatic perfume.  –Marcel Proust, In Search of Lost Time, 1913
… the secret pleasure of the smell of his own urine laced with asparagus. Gabriel García Márquez, Love in the Time of Cholera, 1985

Scientists have tried to flush out this mystery for some time.

Stalking the source of the smell hasuncovered ... more »


Psst: The Smell of Spring

Ahh…the smell of asparagus urine in the morning!

Ask anyone what happens after they eat asparagus, a smile will come over their face and the conversation will take a turn towards bodily fluids.

This odoriferous side effect has been a scientific curiosity. As far back as 1731, John Arbuthnot, a physician to Queen Anne reported the connection between a pungent urine bouquet and asparagus consumption. Famous writers have noted the same observation.

… transforming my chamber pot into a vase of aromatic perfume.  –Marcel Proust, In Search of Lost Time, 1913
… the secret pleasure of the smell of his own urine laced with asparagus. Gabriel García Márquez, Love in the Time of Cholera, 1985

Scientists have tried to flush out this mystery for some time.

Stalking the source of the smell has uncovered interesting results. Our body metabolizes a sulphur substance, asparagusic acid into methyl mercaptan. This by-product of metabolism is a close chemical relative of methanethiol, the essence of skunk spray. 

Research has revealed that due to genetic differences, most people but not all are fragrance fabricators, and most but not all are able to enjoy the bouquet.

Take the Whiz Quiz, we want to know:
Are you a stinky or a smelly or both?

Do you have Urination Domination?
Follow the steps:
- Enjoy some fresh spring asparagus with a lovely Hollandaise sauce. 
- Let the metabolism do its magic.
- Solicit an impartial judge to make the fragrance note observations; as with perfume there are beautiful musical metaphors to be found.
- Record your golden results when you liquidate the inventory.

Points awarded:
1 point: non-stinker; non-smeller
2 points: Smeller – whoa…that’s bad; non-stinker
2 points: Stinker – thank me later; non-smeller
3 points: Both – gots the Skunk defenses and not scared to use it

Comment below with your score…we want to know! 
Share your aromatic asparagus experiences with us!

#nomadkitchencounter  
#foodieszingnzany      
+Sally Weatherley +Lisa Watson +Anne Ricci +ada parisi +Azlin Bloor +Paul Binns +Michael George +Jan Tore Skråmestø +Nicholas Ross +Mark Queitzsch ___

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2015-05-05 02:28:42 (1 comments, 0 reshares, 5 +1s)Open 


What is your Cooking Style?

You have a personal style when it comes to fashion, in cooking it is no different. We tend to fall into major groups of cooking styles with certain characteristics.

Here are some major groups:

The Warm & Fuzzy Cooks are the ones that fill their homes with the smell of baking. Their main ingredient is love. Their homes are where the holiday dinners happen.

The Book Cooks are the ones that follow the recipes exactly. The finished dish will look exactly like the picture in the book, down to the plate service and garnish. They are very skilled, with a precision and accuracy unchallenged in the culinary world.

The Creative Cooks are the fusion specialists. They are artists; their creations come from an intuition with ingredients and flavours. This is the guy who will take a pepper ring, filled... more »


What is your Cooking Style?

You have a personal style when it comes to fashion, in cooking it is no different. We tend to fall into major groups of cooking styles with certain characteristics.

Here are some major groups:

The Warm & Fuzzy Cooks are the ones that fill their homes with the smell of baking. Their main ingredient is love. Their homes are where the holiday dinners happen.

The Book Cooks are the ones that follow the recipes exactly. The finished dish will look exactly like the picture in the book, down to the plate service and garnish. They are very skilled, with a precision and accuracy unchallenged in the culinary world.

The Creative Cooks are the fusion specialists. They are artists; their creations come from an intuition with ingredients and flavours. This is the guy who will take a pepper ring, filled it with cooked rice, top with cheese and shrimps and grilled to a savory intrigue. Off the map culinary flirtations! When you meet this guy,  keep it to yourself.

The Company’s Coming Cooks know how to impress. They will find a recipe no one has heard of, ingredients no one has heard of and will create a dish worthy of standing ovations. Their dishes will always have foreign names, like risotto à l'encre de seiche.

The Hearty Healthy Cooks are fluent in the language of nutritional facts. They know the varieties of everything… berries, tomatoes, salad greens. They call cucumbers: cukes. They understand sprouts and are not afraid to use them.

Take the quiz to find out what is your cooking style?

1. What’s your ideal dish?
a) tuna casserole
b) lasagna on page 125
c) grilled chicken with a sense of humour
d) filets de rouget en croûte à l'ail
e) fresh salad picked from the garden

2. What’s in your gadget drawer?
a) wooden spoon
b) cook book stand 
c) fork 
d) digital wine thermometer
e) gardening shears 

3. Complete this analogy: Food is to me as peanut butter is to ….
a) butter
b) jelly
c) chicken  
d) peanut butter is so pedestrian   
e) a polyunsaturated lipid   

4. The food trend you absolutely hate most is…
a) foods have trends?
b) not on the best seller list
c) trends  
d) the all-white plate service was so last year  
e) using salt    

5. On weekends, you’re most often spotted cooking…
a) roast beef with Yorkshire pudding
b) lasagna on page 125  
c) something  
d) roulé de poulet farci au jambon de parme
e) roasted vegetables with roasted garlic on a bed of salad greens  

If your answers are mostly (a) you are a warm and fuzzy cook; (b) you are a book cook; (c) a creative cook; (d) a company’s coming cook; (e) a hearty health cook.

What is your cooking style? Tell us!

#foodieszingnzany  
#nomadkitchencounter  
+Sally Weatherley +Anne Ricci +Lisa Watson +Azlin Bloor +nomad dimitri +Paul Binns +Michael George +Jan Tore Skråmestø +Nicholas Ross +Wesley Yeoh ___

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2015-05-05 02:28:38 (0 comments, 0 reshares, 6 +1s)Open 


To Smell or To Taste

Flowers! Who doesn’t love them?  They are a thundershower of fragrance, colour and texture. Take a moment to stop and smell the flowers and eat them too! They are a centerpiece and the side salad.

Flowers are the reproductive organs of the plant. Their beautiful colours and lovely scent are to attract pollinating insects. Broccoli and cauliflower are both edible flowers that are a regular on the dinner table, though neither colourful nor flowery.

Aromatic flowers have been used in many types of cooking, especially in the Middle East and Asia. They are used to add flavour to many dishes, such as rosewater in baklava and Turkish delight; orange-flower water in stews, salads and in Turkish coffee. 

In Europe, saffron and violets are often added to syrups, sugars and salads. The large flowers of zucchini and other squash blossomsare... more »


To Smell or To Taste

Flowers! Who doesn’t love them?  They are a thundershower of fragrance, colour and texture. Take a moment to stop and smell the flowers and eat them too! They are a centerpiece and the side salad.

Flowers are the reproductive organs of the plant. Their beautiful colours and lovely scent are to attract pollinating insects. Broccoli and cauliflower are both edible flowers that are a regular on the dinner table, though neither colourful nor flowery.

Aromatic flowers have been used in many types of cooking, especially in the Middle East and Asia. They are used to add flavour to many dishes, such as rosewater in baklava and Turkish delight; orange-flower water in stews, salads and in Turkish coffee. 

In Europe, saffron and violets are often added to syrups, sugars and salads. The large flowers of zucchini and other squash blossoms are sometimes stuffed, battered and deep fried. The Chinese has a steam chicken dish that uses dried lily buds (golden needles), shiitake mushrooms, Chinese sausages and throw in some black fungus if you’ve got some hanging around.

Today, many flowers are used as edible garnishes. The petals contain the source of the volatile chemicals on the surface cells. Some of the edible flowers include: Rose, Violet, Pansy, Daylily, Begonia, Jasmine, Lilac, Lotus, Chrysanthemum, Nasturtium.

It is important to exercise caution when working with flowers. First, not all flowers are edible, some are known to contain defensive toxins. Second, some flowers may have been treated with pesticides in the garden.

So, have you smelled the roses and eaten them too?

+nomad dimitri +Sally Weatherley +Anne Ricci +Lisa Watson +Azlin Bloor +Marc Wilkens +Paul Binns +Nicholas Ross 

#foodieszingnzany  
#nomadkitchencounter  ___

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2015-05-05 02:28:35 (1 comments, 0 reshares, 13 +1s)Open 


The Clean and The Dirty

Clean eating?  You’ve heard the words before; organic, gluten-free, whole grains, low everything…salt, fat, carbs. 
The Dirty? We’re talking butter, sugar, cream, crispy pork, melted cheese, chips! Think glorious bacon!

We need both to enjoy the present moments that is food and laughter with others…and to stay healthy, so we can enjoy more of the same.

+Paul Binns will elaborate on The Dirty and I will take on The Clean.

The Clean

Healthy clean eating has its own lexicon and trends. Remember Heirloom tomatoes? That was soooo 2012. Going low is always in style; low carbs, low cal, low salt, low fat but with intense dynamic garden flavour! 2013 continues the Quinoa craze and Gluten-free everything is still hot.

A few years ago, everyone was going Paleo. This is the Caveman orPaleolithi... more »


The Clean and The Dirty

Clean eating?  You’ve heard the words before; organic, gluten-free, whole grains, low everything…salt, fat, carbs. 
The Dirty? We’re talking butter, sugar, cream, crispy pork, melted cheese, chips! Think glorious bacon!

We need both to enjoy the present moments that is food and laughter with others…and to stay healthy, so we can enjoy more of the same.

+Paul Binns will elaborate on The Dirty and I will take on The Clean.

The Clean

Healthy clean eating has its own lexicon and trends. Remember Heirloom tomatoes? That was soooo 2012. Going low is always in style; low carbs, low cal, low salt, low fat but with intense dynamic garden flavour! 2013 continues the Quinoa craze and Gluten-free everything is still hot.

A few years ago, everyone was going Paleo. This is the Caveman or Paleolithic diet. The idea is that we are genetically adapted to the diet of our Paleolithic ancestors.  On the menu during the Paleolithic era: grain-free, gluten-free, dairy-free, sugar-free, high in protein. This will make you healthy enough to knuckle out and do a little clubbing.

Around for a while is the trend to don’t eat anything white; white flour, sugar, rice, potatoes. Eating whole grains means the outer shells are not removed. This slows the metabolism and lowers the glycemic load, lessens the impact on blood sugar and insulin levels. 

Who would have thought that eating was such a physiology lesson?

Important to eating clean is to read labels. If there are big words that end in …ite, …ate, …ase, …agents…words that look like they belong on a chemistry test, pick (e),  none of the above!

Here is a new meaning to the expression eating clean. While I enjoy avocados, a friend tells me it tastes like soap to him. Here is a vegan recipe for Avocado Gelato…Bubble up!

Avocado Gelato
1 can coconut milk
1.25 cup sugar
3 ripe avocados
1.5 Tbsp lemon juice
1 tsp vanilla 
Method:
- Melt sugar in coconut milk
- Chill
- Add avocados, lemon juice, vanilla
- Blend until smooth in food processor
- Pour mixture in an ice cream maker and process

Tell us, what are your eating habits? 
a) Clean
b) Dirty
c) Mostly Clean
d) Mostly Dirty

#nomadkitchencounter  
#foodieszingnzany  
+nomad dimitri +Sally Weatherley +Anne Ricci +Lisa Watson +Azlin Bloor +ada parisi +Frederick Wright +Jon Chef ___

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2015-05-05 02:28:30 (0 comments, 0 reshares, 0 +1s)Open 


Supertasters: There’s Accounting for Taste

Just as we differ in eye and hair colour, we vary in our sensitivity to taste as well. 

This taste difference was discovered in the 1930’s by Arthur Fox, a scientist at DuPont. He accidentally spilled the powder chemical PTC (phenylthiocarbamide) in the lab. His colleagues complained of a bitter taste from the dust which he didn’t noticed. He found that approximately 75% of the population find PTC shockingly bitter, with a facial expression of “the nasty” to prove it; 25% are non-tasters, mystified as to the ick reaction. 

More recently in 1991, Professor Linda Bartoshuk found that the tasters can be divided into 2 groups, medium tasters and supertasters. These supertasters have possibly twice as many taste buds on their tongue as non-tasters or medium-tasters. 

A population can be divided into aclassic Mend... more »


Supertasters: There’s Accounting for Taste

Just as we differ in eye and hair colour, we vary in our sensitivity to taste as well. 

This taste difference was discovered in the 1930’s by Arthur Fox, a scientist at DuPont. He accidentally spilled the powder chemical PTC (phenylthiocarbamide) in the lab. His colleagues complained of a bitter taste from the dust which he didn’t noticed. He found that approximately 75% of the population find PTC shockingly bitter, with a facial expression of “the nasty” to prove it; 25% are non-tasters, mystified as to the ick reaction. 

More recently in 1991, Professor Linda Bartoshuk found that the tasters can be divided into 2 groups, medium tasters and supertasters. These supertasters have possibly twice as many taste buds on their tongue as non-tasters or medium-tasters. 

A population can be divided into a classic Mendelian genetics ratio, with geographical variations:
25% supertasters (TT)
50% medium-tasters (Tt)
25% non-tasters (tt)

Are you a Supertaster? True or False?
- Do you ick at the bitter taste to coffee, broccoli, brussels sprouts?
- Do you perceive artificial sweeteners as sweeter with a bitter aftertaste?
- Do you find spicy foods stronger than everyone else?
- Do you find beer too bitter?
- Do you like sweet vegetables like carrots and avoid dark leafy greens?
- Do you like sweeter apples compared to tart ones?
If all true, congratulations you are a Supertaster! 

A more quantitative way to determine if you are a supertaster would be to actually count your taste buds. Swab some blue food colouring on the tip of your tongue, the size of the hole in punched paper (8mm diameter); count the pink dots (papillae/taste buds).
- Less than 15 = non-taster
- Between 15 to 30 = medium-taster
- More than 30 = supertaster!

For most of us, many foods taste like more. For supertasters with their sniper like acuity, many foods taste like no more!

Here is a link if you are down for the count:
http://www.bbc.co.uk/science/humanbody/body/articles/senses/tongue_experiment.shtml

#foodieszingnzany   #nomadkitchencounter  
+Sally Weatherley +Anne Ricci +Lisa Watson +Azlin Bloor +nomad dimitri +Paul Binns +Wesley Yeoh +Naeemah Holiday +maria nasir +Loretta Sebastiani +ada parisi +sushmita pandit +Frederick Wright ___

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2015-05-05 02:28:25 (0 comments, 1 reshares, 5 +1s)Open 


You say Coriander, I say Cilantro…Lover or Hater?

I happen to love this stuff. There is confusion as to the name but for Cilantro haters…there is certainty and they don’t hold back.

+Paul Binns will spread the herb hate and I will spread some love.

Coriander is likely the world’s most consumed fresh herb. The Latin name for this herb is Coriandrum sativum . Cilantro is the Spanish word for coriander.

Coriander leaves and seeds have quite a different aroma and flavour. The aromatic leaves are sometimes called Cilantro and the beige, round seeds are called Coriander. These seeds are a spice used in Indian cuisine, a main ingredient in garam masala and in pickling mixtures.

Not confusing enough? This herb is also known as Chinese parsley or Mexican parsley, not to be confused with Italian parsley or curly parsley. Also, there isCulantro... more »


You say Coriander, I say Cilantro…Lover or Hater?

I happen to love this stuff. There is confusion as to the name but for Cilantro haters…there is certainty and they don’t hold back.

+Paul Binns will spread the herb hate and I will spread some love.

Coriander is likely the world’s most consumed fresh herb. The Latin name for this herb is Coriandrum sativum . Cilantro is the Spanish word for coriander.

Coriander leaves and seeds have quite a different aroma and flavour. The aromatic leaves are sometimes called Cilantro and the beige, round seeds are called Coriander. These seeds are a spice used in Indian cuisine, a main ingredient in garam masala and in pickling mixtures.

Not confusing enough? This herb is also known as Chinese parsley or Mexican parsley, not to be confused with Italian parsley or curly parsley. Also, there is Culantro ( Eryngium foetidum ), a whole different plant, a concentrated version of cilantro.

Cilantro is very popular in India, Thailand, Vietnam and Mexico. Decenal is the main component that gives it a fresh, sweet, citrus, floral aroma.  A bouquet and taste of fresh sweet summer!

Cilantro is not very popular in the Mediterranean and Europe, where the aroma or taste of this hiss horrid herb is described as metallic, soapy, crushed stinkbugs, dirt or death. Julia Child is a famous cilantro herb hater, she will take it off her plate and throw it on the floor.

Preliminary research is suggesting this love/hate for cilantro is genetic. This genetic difference makes some people able to smell and taste what others cannot.

I am on Team Love, +Paul Binns is captain of Team Hate. 
Which team are you on?

#foodieszingnzany   #nomadkitchencounter  
+Sally Weatherley +Lisa Watson +Anne Ricci +Azlin Bloor +nomad dimitri +Frederick Wright +Naeemah Holiday +Sylvie Sullivan +maria nasir +Loretta Sebastiani +ada parisi 
+Susan Deborah +Natalie Casados ___

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2015-05-05 02:28:22 (0 comments, 0 reshares, 2 +1s)Open 

Signature Dishes

Gastronomy, our food and culture is an identity of a people. The imagination and creativity with their given geography, plant and animal life connects them and everyone else to them.

Early humans were frugivores and insectivores (fruits and bugs). We are now omnivorous creatures (plants and animals).

Through food, humans became more social. A cultural evolution emerged from the necessity for cooperation in working together to hunt and gather.

Geography and climate determines the primary ingredients of a culture’s cuisine. Living near the ocean would mean more seafood. The regional herbs and spices available also gave every culture a distinctive flavour to their cuisine. 

Take the quiz! Match up the countries with their signature dishes, ingredients in brackets…answers at the end.

1. Portugal              a. C... more »

Signature Dishes

Gastronomy, our food and culture is an identity of a people. The imagination and creativity with their given geography, plant and animal life connects them and everyone else to them.

Early humans were frugivores and insectivores (fruits and bugs). We are now omnivorous creatures (plants and animals).

Through food, humans became more social. A cultural evolution emerged from the necessity for cooperation in working together to hunt and gather.

Geography and climate determines the primary ingredients of a culture’s cuisine. Living near the ocean would mean more seafood. The regional herbs and spices available also gave every culture a distinctive flavour to their cuisine. 

Take the quiz! Match up the countries with their signature dishes, ingredients in brackets…answers at the end.

1. Portugal               a. Cock-A-Leekie (chicken, leeks)
2. Spain                    b. Bouillabaisse (seafood)
3. France                 c. Bacalhau à Gomes de Sá (cod)
4. Ireland                 d. Paella Valenciana (rice, anything)
5. Scotland             e. Colcannon (cabbage, potatoes)
6. Norway                f. Moussaka (eggplant)
7. Finland                g. Borsch (beets, cabbage)
8. Ukraine               h. Fårikål (lamb, cabbage)
9. Germany             i.  Poronkäristys (reindeer)
10. Greece               j. Roast Pork Knuckle (knuckle, beer)
11. Egypt                 k. Bibimbap (rice)
12. South Africa     l. Tandoori Murgh (chicken)
13. India                  m. Warah Enab (rice, mint leaves)
14. China                 n. Sosatie (lamb, apricots)
15. Korea                 o. Peking Duck (duck)
16. Vietnam            p. Mole Poblano (dark chocolate)
17. Indonesia          q. Ga Kho (chicken, ginger)
18. Australia           r. Nasi Goreng (rice)
19. New Zealand   s. Lamingtons (chocolate, coconut)
20. Mexico              t. Leg of Lamb en Croute (lamb leg)



Answers: 1c,2d,3b,4e,5a,6h,7i,8g,9j,10f,11m,12n,13l,14o,15k,16q,17r,18s,19t,20p

What is your score? How many of these dishes have you tried?


Food flags from: http://twistedsifter.com/2011/10/flags-made-from-food/

#foodieszingnzany   #nomadkitchencounter  
+Sally Weatherley +Anne Ricci +Lisa Watson +Azlin Bloor +Paul Binns +nomad dimitri +Sylvie Sullivan +Naeemah Holiday +Frederick Wright +maria nasir +Loretta Sebastiani +sushmita pandit +Natalie Casados +Toni Tiu +Karin Frauenfeld ___

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2015-05-05 02:28:17 (0 comments, 0 reshares, 3 +1s)Open 

Deliciousness Defined

Molecular gastronomy is a combination of ‘know how’ and ‘know why’…this is where science comes in to do the explaining.  The culinary ‘know why’ makes sense of the culinary ‘know how’.

A large part of great cooking is matching up compatible flavours. For centuries the process of trial and error resulted in classic dishes. Today, using scientific analysis of molecular flavour components, it is possible to come up with new and surprising pairings.

Smell + Taste = Flavour

The taste experience is 80% from the nose (olfactory) and 20% from the tongue (gustatory).

The nose has 5 – 10 million receptors and the tongue has about 5 – 10 thousand taste buds. The nose can recognize some 10,000 different scents, the tongue can recognize 5 tastes (sweet, sour, bitter, salty, umami) and combinations.
So when something ta... more »

Deliciousness Defined

Molecular gastronomy is a combination of ‘know how’ and ‘know why’…this is where science comes in to do the explaining.  The culinary ‘know why’ makes sense of the culinary ‘know how’.

A large part of great cooking is matching up compatible flavours. For centuries the process of trial and error resulted in classic dishes. Today, using scientific analysis of molecular flavour components, it is possible to come up with new and surprising pairings.

Smell + Taste = Flavour

The taste experience is 80% from the nose (olfactory) and 20% from the tongue (gustatory).

The nose has 5 – 10 million receptors and the tongue has about 5 – 10 thousand taste buds. The nose can recognize some 10,000 different scents, the tongue can recognize 5 tastes (sweet, sour, bitter, salty, umami) and combinations.

So when something taste good, it has more to do with the sensitivity of smell than taste.

New Combinations

Salt is one of the best ways to reduce bitterness. Adding salt to unripen fruit will make it taste sweeter, such as salt on tomatoes or prosciutto ham with honey dew melon. Heston Blumenthal an English chef knew this and was trying to find new pairings of chocolate and salty ingredients. He accidentally stumbled onto caviar and white chocolate, this combination opened up a whole new world of taste. François Benzi, who is a flavour chemist working at Firmenich (perfume and flavor company) analysed both caviar and white chocolate and found that they contained the same molecular flavour components.

In the laboratory, food can be analysed for its molecular flavour components, compare it to a known database and the results are graphically presented as a food pairing tree. The chosen food is in the center and the shorter the branch, the better the match. 

Some examples of new combinations are:
• Strawberry and coriander
• Carrot and violet
• Caramelised cauliflower and cocoa
• Banana and parsley
• Chocolate and smoked eel
• Salmon and liquorice
• Oyster and kiwi

Do you have a tastetacular food combination that works? Tell us!

Photos and for more information: https://www.foodpairing.com/

#foodieszingnzany   #nomadkitchencounter  
+Sally Weatherley +Anne Ricci +Azlin Bloor +Lisa Watson +nomad dimitri +Paul Binns +Frederick Wright ___

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2015-05-05 02:28:11 (0 comments, 1 reshares, 2 +1s)Open 

La Mian Love

When it comes to Asian noodles, there is a multitude but the most spectacular form of noodle making has to be the hand-pulled, la mian (手工拉麵) .

Noodles have a long history as a staple food in China. In 2005, scientists uncovered noodles, dating back 4,000 years, at an archaeological site, Lajia, in north-western China. 

Making hand-pulled noodles is a very traditional technique. Chefs that master the skill are held in high regard as culinary and performance artists.

Here is the secret recipe: wheat flour, salt and water.

Two of the proteins in wheat, glutenin and gliadin, when combined with water, will form crosslinks or bonds, resulting in the large composite protein molecule, gluten.
                  Glutenin + Gliaden + water = Gluten

Gluten is elastic (stretches, bounces) and plastic (malleable,holds shape). Kne... more »

La Mian Love

When it comes to Asian noodles, there is a multitude but the most spectacular form of noodle making has to be the hand-pulled, la mian (手工拉麵) .

Noodles have a long history as a staple food in China. In 2005, scientists uncovered noodles, dating back 4,000 years, at an archaeological site, Lajia, in north-western China. 

Making hand-pulled noodles is a very traditional technique. Chefs that master the skill are held in high regard as culinary and performance artists.

Here is the secret recipe: wheat flour, salt and water.

Two of the proteins in wheat, glutenin and gliadin, when combined with water, will form crosslinks or bonds, resulting in the large composite protein molecule, gluten.
                  Glutenin + Gliaden + water = Gluten

Gluten is elastic (stretches, bounces) and plastic (malleable, holds shape). Kneading stretches out the gluten and aligns the protein chains. Salt tightens the crosslinking and increases the elasticity.
Resting the dough will allow time to develop the gluten. It is the gluten that contributes to the noodles’ bite or chewiness.

At your next dinner party, pull out a rope of dough, put on some Quentin Tarantino movie music, The 5,6,7,8s - Woo Hoo…

To the dough: pull it, stretch it, swing it, smack it, fold it… repeat. This doubling process is an exponential experience, 12 pulls and folds will make 4096 thin noodles called Dragon’s Beard.

Be the noodle badass! Don’t forget the shades…go culinary cool !!!

The photos were taken at The Grand Lisboa, Macau, Noodle and Congee Corner.

#foodieszingnzany   #nomadkitchencounter  ___

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2015-05-05 02:28:11 (0 comments, 0 reshares, 5 +1s)Open 

Freshness in Colour

Eating and deciding what to eat is a multi-sensory experience. We taste with our eyes first. Vibrant colours provide information about quality and freshness. Not all that different when checking out someone.

Think of the bright bold red of tomatoes or the sunshine yellow and orange of citrus. Colours that are dressed to thrill! They get their good looks from five major families of pigments. Various combinations of these pigments inspire the wonderful rainbow that is fruits and vegetables.

The pigments are:
- chlorophylls (green), leeks, broccoli
- carotenoids (yellow-orange-red), carrots, egg yolks
- anthocyanins (red-purple-blue), blue berries
- betains (red-purple), beets
- anthoxanthins (ivory, pale yellow), cauliflower

Animal Colours
Animals get their colours from pigments as well.... more »

Freshness in Colour

Eating and deciding what to eat is a multi-sensory experience. We taste with our eyes first. Vibrant colours provide information about quality and freshness. Not all that different when checking out someone.

Think of the bright bold red of tomatoes or the sunshine yellow and orange of citrus. Colours that are dressed to thrill! They get their good looks from five major families of pigments. Various combinations of these pigments inspire the wonderful rainbow that is fruits and vegetables.

The pigments are:
- chlorophylls (green), leeks, broccoli
- carotenoids (yellow-orange-red), carrots, egg yolks
- anthocyanins (red-purple-blue), blue berries
- betains (red-purple), beets
- anthoxanthins (ivory, pale yellow), cauliflower

Animal Colours
Animals get their colours from pigments as well. Astaxanthin is the red pigment in shells of lobsters and crabs. The pigment is bound to proteins, cooking will break these bonds and reveals the bright red. Myoglobin is the red pigment in meats. Pork and veal contain a small amount of myoglobin while beef contain four times more, giving it a deep red colour.

Colour Changes 
When pigments are heated or react with chemicals, a colour change will occur; can become brighter, dulled or change to another colour.
With quick cooking, vegetable will brighten as the heat breaks the cell walls, releases oxygen that was obscuring the pigment. Over cooked vegetables turn a dull green as the hydrogen ion (from water or cell walls) displaces the magnesium in chlorophyll, changing the pigment.

The anthocyanins in red cabbage will change colour depending on the pH conditions. Purple in its neutral state, lemon juice (acidic) will make it red, baking soda will change to blues. A whole lot of cabbage chemistry fun!

Browning
Apples and potatoes when cut will brown when exposed to air. This enzymatic reaction is the most common cause of discolouration. Cutting into the fruit or vegetable exposes the enzymes to react with oxygen, forming melanin, resulting in the brown colour. The enzymes can be slowed down or inactivated by submerging in cold water (decrease oxygen exposure) or using lemon juice (oxygen will react with the lemon before the enzyme).

Surviving Digestion
Some pigments can survive digestion and will tint urine light green or pale red. These are pigments that keep on giving.


Colour is just the first test for tasty and freshness. So don’t judge a food by its colour alone. 

Have you tasted the rainbow?

In the spectrum, what is your food colour?
Red – Beets, Cherries, Pomegranates, Tomatoes
Orange-Yellow – Apricots, Lemons, Papayas
Greens – Asparagus, Broccoli, Kiwi, Limes
Blue-Purple – Blueberries, Eggplant, Figs, Plums
White – Bananas, Cauliflower, Mushrooms Potatoes
 ___

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2015-05-05 02:28:06 (0 comments, 0 reshares, 2 +1s)Open 

In the Food for Love

Get your snorts, grunts and giggles on, let’s talk food and sex. 

Biologically speaking, to be successful you have to get three things done, no matter your species affiliation. You have to eat, stay alive and reproduce. Eating is for you and reproducing is giving it up for the team. The enjoyment aspect is the positive reinforcement to ensure you get the job done, for the survival of the individual and the species. Food and sex are two of life’s greatest pleasures.

Both activities have similar effect on the senses, there is an instant visceral gratification of feeling good, of being completely lost in an ethereal moment of bliss.

The lexicon used to describe food and sex is very similar and served up with plenty of double entendre. Advertisers know this and they are not shy about using the connection.

What is yourfood... more »

In the Food for Love

Get your snorts, grunts and giggles on, let’s talk food and sex. 

Biologically speaking, to be successful you have to get three things done, no matter your species affiliation. You have to eat, stay alive and reproduce. Eating is for you and reproducing is giving it up for the team. The enjoyment aspect is the positive reinforcement to ensure you get the job done, for the survival of the individual and the species. Food and sex are two of life’s greatest pleasures.

Both activities have similar effect on the senses, there is an instant visceral gratification of feeling good, of being completely lost in an ethereal moment of bliss.

The lexicon used to describe food and sex is very similar and served up with plenty of double entendre. Advertisers know this and they are not shy about using the connection.

What is your food of rapture?

A fresh garden salad with a fruity vinaigrette is not going to do it. Think of glistening fat dripping off your face, a sizzle in the drizzle. Ripping meat off with your grease laden hands.  A mixture of textures in your mouth, that’ll make you burp and belch just to round off the grunts, a cacophony of sounds to enhance the dining experience. 

For me, the food of rapture is roast pork knuckle, a mixture of crisp crackling with fatty gelatinous goo, with each mouthful edging closer to a heart attack but who cares! Finish off with a shot of Schnapps to cap off the greasedorphins.

Tell us, what is your food of rapture?
- How did you meet?
- Your first encounter
- Was it a fling or a lasting relationship?

#foodieszingnzany   #nomadkitchencounter  

+Sally Weatherley +nomad dimitri +Lisa Watson +Anne Ricci +Azlin Bloor +Paul Binns +Frederick Wright +Marc Wilkens +Sylvie Sullivan ___

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2015-05-05 02:28:03 (0 comments, 0 reshares, 1 +1s)Open 

On Fire: Mmmmmeat!

Why we cook and how that has influenced human development is a hot topic among biological anthropologists, neuro-anthropologists and primatologist. 

The discovery of fire changed the course of our development. 

Cooking reduces the work that our bodies must do to obtain the nutrients, easier to chew and digest. The proteins and starches in food are broken down into smaller parts making the molecules more accessible to digestive enzymes.

Cooking food

Cooking not only made food easier to digest, it released more calories and made it safer from spoilage. Cooking also enhances the texture, flavour, aroma and appearance. Heat causes food molecules to move, react with each other and form new textures and flavours.

At higher temperatures browning reactions occur to produce new flavours. 
-more »

On Fire: Mmmmmeat!

Why we cook and how that has influenced human development is a hot topic among biological anthropologists, neuro-anthropologists and primatologist. 

The discovery of fire changed the course of our development. 

Cooking reduces the work that our bodies must do to obtain the nutrients, easier to chew and digest. The proteins and starches in food are broken down into smaller parts making the molecules more accessible to digestive enzymes.

Cooking food

Cooking not only made food easier to digest, it released more calories and made it safer from spoilage. Cooking also enhances the texture, flavour, aroma and appearance. Heat causes food molecules to move, react with each other and form new textures and flavours.

At higher temperatures browning reactions occur to produce new flavours. 
- Caramelization is the breakdown of sugars that generates hundreds of reaction products; sour, sweet, bitter derivatives, a yellow to brown colour change and delicious smells.
- Maillard Reactions is the sequence of reactions between sugar and protein, giving foods a mouth-watering aroma, full, intense flavour …umami action!

Protein 

Meat is made of protein, fat and water, about 70%. Protein structure can be changed by 
- heat, as in roasting and grilling
- acid, as in using lemon juice in ceviche 
- force, as in whipping liquid egg white to a foam

When meat cooks, it is like unravelling a sweater to become a pile of loose wool, making the meat  tender. However, over cooking is like reconnecting the pile of loose wool with chewing gum into a tougher structure. Cooking forces the moisture from meat, the sizzling sound is the water escaping. Allowing cooked meat to rest for a few minutes lets the proteins become firmer and better able to retain moisture… rest your meat!

Are you a meat lover? How do you like your Mmmmeat cooked?

#foodieszingnzany   #nomadkitchencounter  ___

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2015-05-05 02:27:59 (0 comments, 0 reshares, 4 +1s)Open 

Hot Energy (熱氣)

Health for the Chinese is seen as a state of balance between hot and cold, wet and dry. The concept of yit hei ( 熱氣) is one of the key tenets of Chinese medicine. Certain foods will cause yit hei (熱氣), the literal translation is hot-air, hot energy. When you have yit hei it can lead to sore throat, acne, oral ulcers, heartburn, inflammation, general havoc in the body. In order to restore the yin-yang balance, the cure is leong cha (涼茶), cooling teas which will calm and soothe. This will return your body to a state of balance.

How can you tell which type of foods cause yit hei ? Well, your Chinese mother will point these out to you every chance she gets, so most Chinese children are well aware of the list.

Foods that cause hot energy, yit hei (熱氣) are:
nuts, chips, mango, lycee, strawberries, pizza, bacon;anything baked, fri... more »

Hot Energy (熱氣)

Health for the Chinese is seen as a state of balance between hot and cold, wet and dry. The concept of yit hei ( 熱氣) is one of the key tenets of Chinese medicine. Certain foods will cause yit hei (熱氣), the literal translation is hot-air, hot energy. When you have yit hei it can lead to sore throat, acne, oral ulcers, heartburn, inflammation, general havoc in the body. In order to restore the yin-yang balance, the cure is leong cha (涼茶), cooling teas which will calm and soothe. This will return your body to a state of balance.

How can you tell which type of foods cause yit hei ? Well, your Chinese mother will point these out to you every chance she gets, so most Chinese children are well aware of the list.

Foods that cause hot energy, yit hei (熱氣) are:
nuts, chips, mango, lycee, strawberries, pizza, bacon; anything baked, fried, roasted,toasted, grilled; anything spicy…anything tasty.

Foods that cause a cooling effect are:
leong cha (涼茶), chrysanthemum tea, watermelon, melons, cucumber, ice cream, apples, pears, bananas, tomato, sugarcane.

There are plenty of people that question this whole concept and many believe that it is a way Chinese parents control what their children eat. The big clue for me growing up in Canada was that the other children at my school didn’t seem to be affected by yit hei. Though, I am a strong believer of balance and moderation. Many beneficial therapeutic effects have been observed with herbs, not many have been scientifically confirmed.

The photo shows a store on Temple Street Hong Kong, selling leong cha (涼茶). There are all types of teas, sweet and bitter, brewed from a combination of herbs and dispensed from a silver vessel into small porcelain bowls. Many Hong Kongers will stop by to reset their system.

Beer apparently has a cooling effect similar to leong cha. No wonder beer and hot wings go together so well.

Do you drink herbal tea as a digestive aid? 

#foodieszingnzany   #nomadkitchencounter  ___

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2015-05-05 02:27:54 (0 comments, 1 reshares, 4 +1s)Open 

Julia Child

Julia Child is one of the most significant personalities in the world of cooking. 

She was born and raised in the United States, she later moved to Paris with her husband Paul Child. In Paris, Julia Child learned to cook at the famous culinary school Le Cordon Bleu.  Along with Simone Beck and Louisette Bertholle, they wrote a two volume cookbook “Mastering the Art of French Cooking”. She introduced and made French cuisine accessible to North Americans.

In 1963, her television series The French Chef, changed the way Americans related to food. She changed cooking from drudgery to joy.

She had an irresistible presence, her well-developed sense of humor and quirky playfulness endeared her to her audience. Julia often took delight in fondling, massaging and slapping poultry during the preparation. She had that great balance of high standardsand n... more »

Julia Child

Julia Child is one of the most significant personalities in the world of cooking. 

She was born and raised in the United States, she later moved to Paris with her husband Paul Child. In Paris, Julia Child learned to cook at the famous culinary school Le Cordon Bleu.  Along with Simone Beck and Louisette Bertholle, they wrote a two volume cookbook “Mastering the Art of French Cooking”. She introduced and made French cuisine accessible to North Americans.

In 1963, her television series The French Chef, changed the way Americans related to food. She changed cooking from drudgery to joy.

She had an irresistible presence, her well-developed sense of humor and quirky playfulness endeared her to her audience. Julia often took delight in fondling, massaging and slapping poultry during the preparation. She had that great balance of high standards and nonchalance with a big splash of joie de vivre.

Julia Child took the fear out of cooking and put in passion, fun and joy. Of greater importance than her cooking lessons, it was her life lesson; find what you love to do and do it well, learn from mistakes and forget it, moved on. A life lesson we can all learn.

Do you watch cooking shows? Do you have a favourite?


Photo: Paul Child/Schlesinger Library, Radcliffe Institute, Harvard University
#foodieszingnzany   #nomadkitchencounter  ___

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2015-05-05 02:27:46 (0 comments, 0 reshares, 3 +1s)Open 

Marketing Food

Marketing is a powerful tool, whether we realize it or not, it works. Neuromarketing is a new field of research where fMRI (functional magnetic resonance imaging) is used to measure brain activity and show how our brains light up to advertising. Using science to do a little wallet mining exploration.

Shopping is a sensory experience, especially when it comes to food.  Few of us run into the stores and grab exactly what we need. Economic growth is not driven by need. Consumers have strong preferences but do not always choose the exact same brands and products. This is where the art of marketing steps in to sway and persuade, nudge and poke the decision making.

We experience the world through our senses and they are linked to our memories with a strong emotional connection. It is this emotional engagement that marketers use. 

Packaging has as... more »

Marketing Food

Marketing is a powerful tool, whether we realize it or not, it works. Neuromarketing is a new field of research where fMRI (functional magnetic resonance imaging) is used to measure brain activity and show how our brains light up to advertising. Using science to do a little wallet mining exploration.

Shopping is a sensory experience, especially when it comes to food.  Few of us run into the stores and grab exactly what we need. Economic growth is not driven by need. Consumers have strong preferences but do not always choose the exact same brands and products. This is where the art of marketing steps in to sway and persuade, nudge and poke the decision making.

We experience the world through our senses and they are linked to our memories with a strong emotional connection. It is this emotional engagement that marketers use. 

Packaging has a strong influence on consumers’ perceptions. In the 1930’s, marketers placed identical detergents in two different packages; one with circles and the other triangles. Eighty percent of the consumers preferred the box with circles. When both boxes were given to them to use, consumers believed that the box with circles was of higher quality. The important lesson here: it is the perception of quality, not the actual quality.

Coca‐Cola is one of the best known brands in the world, highly regarded and widely studied. The logo, the colours, and ribbons are unmistakable worldwide. The distinctive shape of the glass bottle, the sound of the effervescence, all contribute to our emotional ties with the product.  Santa Claus or Father Christmas traditionally wore a green cloak until the 1950’s when Coca-Cola heavily promoted him with their product. Now, Santa wears the colours of Coke. 

The ultimate goal of sensory branding is to create an emotional connection between the consumer and the brand, a long-lasting loyal relationship. 

So when I am washing dirty dishes with my Ocean Surf and Beachy Breeze liquid detergent, I feel the glorious summer euphoria of running along a sandy beach. Scrubbing pots never felt so alive! I’m gonna need more Beachy Breeze.

In 1937, Sylvan N. Goldman in the U.S. noticed that at his food store, shoppers quit shopping when their baskets became too heavy. The grocery cart was invented, his stroke of genius promoted greater sales and the start of the self-service supermarkets.

Do you have connections to certain food brands? 


Photo: Tom Wesselmann, Still Life No. 35, 1963. Oil and collage on canvas, 304.80 x 487.68 cm. Musée des Beaux-Arts de Montréal

#foodieszingnzany   #nomadkitchencounter  ___

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2015-05-05 02:27:41 (0 comments, 0 reshares, 0 +1s)Open 

Food Fortification

It started innocently enough, food additives were used to promote good health. The term fortification refers to any addition of vitamins or minerals to food.

As early as 1830’s, a French chemist advocated for the addition of iodine to table salt to prevent goiter, a thyroid enlargement disease.  Europeans started to add iodine to salt in the 1900’s. Today, salt is still iodized and goiter has become rare.

In the 1930’s, vitamin D was added to milk to prevent rickets, a disease of the bones.

White flour in the milling process from whole grain loses about 22 ingredients, including thiamin, riboflavin, niacin, iron and folic acid. Enriched flour is white flour with these ingredients added back in.

Food fortification and enrichment seem to make good health sense as this addressed the nutrient deficiencies especiallyoccurr... more »

Food Fortification

It started innocently enough, food additives were used to promote good health. The term fortification refers to any addition of vitamins or minerals to food.

As early as 1830’s, a French chemist advocated for the addition of iodine to table salt to prevent goiter, a thyroid enlargement disease.  Europeans started to add iodine to salt in the 1900’s. Today, salt is still iodized and goiter has become rare.

In the 1930’s, vitamin D was added to milk to prevent rickets, a disease of the bones.

White flour in the milling process from whole grain loses about 22 ingredients, including thiamin, riboflavin, niacin, iron and folic acid. Enriched flour is white flour with these ingredients added back in.

Food fortification and enrichment seem to make good health sense as this addressed the nutrient deficiencies especially occurring in low-income populations.

By the 1970’s food fortification made good business sense, at low costs this opened up new attractive marketing opportunities. Nutrition is good business. Food manufacturers went forth and fortified.

Most of the fortification was in breakfast cereal and juices but there were also vitamin-supplemented Gummi Bears and Vitamin Doughnuts made with enriched flour, referred to as the first fast food nutraceutical.

Functional Foods

Newer to the party are functional foods, also referred to as nutraceuticals or designer food; one of the fastest growing segments of the food industry. Foods with positive effects on health beyond basic nutrition. For example, orange juice fortified with calcium, probiotic yogurt, omega-3 fatty acid eggs produced by hens fed a diet containing flaxseed, soups with added enriched Echinacea, teas with added ginseng, ginkgo biloba ring snacks with a promise to increase memory and alertness.  

Foods with the great added taste of pharmacy and a slight quackery finish.

Food technologists develop these products by adding desirable elements and reducing undesirable elements.
Adding: vitamins, mineral, fiber, herbals
Reducing: fats, saturated fats, hydrogenated trans-fats, salt

The food industry views these functional foods as unexplored opportunities. A techno-fix, in responds to the ideas of “eat more”, sell more,  laboratory luscious meets bold and boisterous healthful. 

Are you a fan of functional foods? What would you create?


Photo: Vitamin Donuts Poster, c. 1942
#foodieszingnzany   #nomadkitchencounter  ___

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2015-05-05 02:27:37 (0 comments, 0 reshares, 1 +1s)Open 

Plating Up

Eating is a complicated business. We might think that aromas and tastes are our guides but surprisingly there is a visual bias. 

We are visual animals and when it comes to food we taste with our eyes first. Visual aspects of food provide important cues to the other senses.

What we see affects what we taste. In an experiment, a panel of tasters were served six flavours of sherbet. Each serving was normally flavoured but all without colour. The tasters had a hard time distinguishing the flavours. Flavour is linked to colour, both visually and in expectation. Purple tastes grape; red tastes cherry; yellow tastes lemon.

The Japanese have always appreciated the aesthetic appeal of food arrangement (Moritsuke). There are seven basic patterns: 
1. sugimori - strips and slices in a slant pile
2. kasanemori – slices placed overlapping eachoth... more »

Plating Up

Eating is a complicated business. We might think that aromas and tastes are our guides but surprisingly there is a visual bias. 

We are visual animals and when it comes to food we taste with our eyes first. Visual aspects of food provide important cues to the other senses.

What we see affects what we taste. In an experiment, a panel of tasters were served six flavours of sherbet. Each serving was normally flavoured but all without colour. The tasters had a hard time distinguishing the flavours. Flavour is linked to colour, both visually and in expectation. Purple tastes grape; red tastes cherry; yellow tastes lemon.

The Japanese have always appreciated the aesthetic appeal of food arrangement (Moritsuke). There are seven basic patterns: 
1. sugimori - strips and slices in a slant pile
2. kasanemori – slices placed overlapping each other
3. tawarmori – blocks or rounds placed in a pyramid
4. hiramori – flat slices arranged horizontally
5. mazemori – a mixed pile of different coloured strips
6. yosemori – contrasting ingredients gathered
7. chirashimori – leaving space between

It is no surprise that chefs know a thing or two about working the plate. With the onslaught of cooking shows, the noun, plate has been promoted to verbing status, plate up! 

Food styling has become a serious culinary art. The same principles of design in visual art apply in tickling the eyes with succulent and sumptuous.

To create a bold and boisterous plate of chow that is as dramatic as it is beautiful, start with a white plate in various shapes and sizes. Sauce on the bottom, get sassy, swoosh it, smear it, drizzle it, dollop it, dab it. Then start food sculpting, make piles, stacks, slants, add height, do some leans. Garnish with savory, floral and fragrant flair. But know how far is too far.

Do you plate up your food? My signature designs are the splatter and gravy runoffs.

Shown in the photograph is a creation of French chef Michel Bras. Le Gargouillou is a medley of garden vegetables and flowers, magically assembled in a symphony of flavour and beauty.
Here is a trailer of the documentary Entre les Bras about Michel Bras handing over his restaurant to his son:  Step Up To The Plate trailer

#foodieszingnzany   #nomadkitchencounter  ___

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2015-05-05 02:27:33 (0 comments, 0 reshares, 1 +1s)Open 

Think Outside the Cake Box

A great piece of cake is like a frosted hug. That tender, moist, sweet, richness is a warm kiss on the cheek. Baking someone a cake is a way of expressing love, demonstrating feminine prowess in the domestic domain, a potent symbol.

A cake contains four main ingredients: flour, eggs, sugar and butter. The flour starch and egg proteins contribute to the structure. The butter and sugar, gives flavour but weakens this structure. It is the balance of these four ingredients that give cake the unique pleasure.

The cake mix was first introduced in the 1930’s, one of the first convenience foods. The mixes simplified the baking process and promised success, by just adding water. Making every homemaker, a homebaker.

It was marketed to the busy housewives, selling the convenience.  Initially the cake mixes sold poorly.

The“e... more »

Think Outside the Cake Box

A great piece of cake is like a frosted hug. That tender, moist, sweet, richness is a warm kiss on the cheek. Baking someone a cake is a way of expressing love, demonstrating feminine prowess in the domestic domain, a potent symbol.

A cake contains four main ingredients: flour, eggs, sugar and butter. The flour starch and egg proteins contribute to the structure. The butter and sugar, gives flavour but weakens this structure. It is the balance of these four ingredients that give cake the unique pleasure.

The cake mix was first introduced in the 1930’s, one of the first convenience foods. The mixes simplified the baking process and promised success, by just adding water. Making every homemaker, a homebaker.

It was marketed to the busy housewives, selling the convenience.  Initially the cake mixes sold poorly.

The “egg theory” an idea developed by consumer analyst, Ernest Dichter, is a popular explanation for the poor sales.

Interviews with homemakers convinced him that using the mixes devalued her role and engineered her out of her social and emotional responsibility. The homemakers felt “guilty”. The product attacked their sense of contribution and labour of love.

Ernest Dichter proposed that allowing women to add fresh eggs will alleviate her guilt and provide her with a greater sense of personal involvement.

He was right. By 1953, cake mix sales soared, partly due to the fresh eggs and partly due to the next innovation, the icing on the cake.

Advertisements convinced women that the cake was the first step and creative decorating was the way to personalize the cake. The icing, glazing, frosting, decorating of the cake became an art form; making up for not actually baking a cake. The lavish frosting masked the chemical undertones of the box cake. These visually beautiful cakes set a standard for celebration. Flavour and taste was not a consideration.

The cake mix box embodied the ideals and success of marketing, selling conveniences, lifestyle and dreams.


Thank you to +Dieter Mueller for introducing me to Adam Curtis and his documentaries. The Century of the Self gave me the idea for this post.

#foodieszingnzany   #nomadkitchencounter  ___

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2015-05-05 02:27:30 (0 comments, 1 reshares, 3 +1s)Open 

Conviviality

We all have an excitement for feasts and festivities, and wine certainly adds another dimension to the celebration.

Wine has a long history and is one of the most finely crafted of all our foods. Their complex flavour can be endlessly fascinating. The connoisseurs are fluent in the language of wine, with an elaborate vocabulary that describes a sensorial experience; how it looks, smells, taste and feel.

The only way to learn this language is to taste your way to fluency and the only thing that gets in the way is the cork.

Sight
They come in two colours, red and white. The red ones can be dark pink, ruby red or dark purple. The white ones can be pale yellow-green, straw-yellow or deep gold.

There are hundreds of wine grapes but most wines are made from grapes that are from the “Big Six” varieties, three white and threered... more »

Conviviality

We all have an excitement for feasts and festivities, and wine certainly adds another dimension to the celebration.

Wine has a long history and is one of the most finely crafted of all our foods. Their complex flavour can be endlessly fascinating. The connoisseurs are fluent in the language of wine, with an elaborate vocabulary that describes a sensorial experience; how it looks, smells, taste and feel.

The only way to learn this language is to taste your way to fluency and the only thing that gets in the way is the cork.

Sight
They come in two colours, red and white. The red ones can be dark pink, ruby red or dark purple. The white ones can be pale yellow-green, straw-yellow or deep gold.

There are hundreds of wine grapes but most wines are made from grapes that are from the “Big Six” varieties, three white and three red.
The white grapes are Riesling, Sauvignon Blanc and Chardonnay. 
The red grapes are Pinot Noir, Merlot and Cabernet Sauvignon.

They are in the order of body style, light, medium and full. “Body” is a textural descriptor, the feeling of weight, thickness and richness, as in the difference between skim milk, whole milk and cream.  As a general rule, the darker the colour, the fuller the body.

Smell
The tongue can detect four different tastes but the nose is capable of detecting thousands of aromas. This is why you have to swirl. Swirling the wine makes the alcohol vapourize, the vapours carry the scents of the wine. Wine glasses are design to have a large bowl for swirling with tapered sides so scents from the swirl are directed at your sniffer. 

Taste
Flavour words used are dry (without sweetness), crisp (acidity), oaky (woody) and tannic (dry feeling on the tongue). Some other flavour words are floral, fruity, spice, among many.

The only way to learn this language of the grape is to practice, practice, practice. Don’t forget the foods they are “married” up with.

How is your wine proficiency? Do you have a favourite wine? 

#foodieszingnzany   #nomadkitchencounter  ___

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2015-05-05 02:27:26 (0 comments, 0 reshares, 2 +1s)Open 

Culinary Ka-POW!!!

Slaving over a hot stove need not be without flair and swagger. The Chinese love their noodles, slurping is one way of showing appreciation, theatrics is the other way to celebrate. 

Tossing one long noodle (一根麵) is a favourite. Dating back to the Song Dynasty (960 – 1279), the long noodles, also called longevity noodles (長壽麵) are eaten on special occasions such as birthdays, weddings and New Year’s Day. It is believed that they bring happiness and good fortune.

Captured in the Gif is the elegant and agile motion of her hands as she effortlessly, propels the meters long noodle into the boiling water.

There are many culinary performances to show your prowess in the kitchen arena. My personal favourite is Pyro-Plating, some refer to it as Flambé. Please, if you are going to try this at home, safety first. 
Here is myequipment list: sa... more »

Culinary Ka-POW!!!

Slaving over a hot stove need not be without flair and swagger. The Chinese love their noodles, slurping is one way of showing appreciation, theatrics is the other way to celebrate. 

Tossing one long noodle (一根麵) is a favourite. Dating back to the Song Dynasty (960 – 1279), the long noodles, also called longevity noodles (長壽麵) are eaten on special occasions such as birthdays, weddings and New Year’s Day. It is believed that they bring happiness and good fortune.

Captured in the Gif is the elegant and agile motion of her hands as she effortlessly, propels the meters long noodle into the boiling water.

There are many culinary performances to show your prowess in the kitchen arena. My personal favourite is Pyro-Plating, some refer to it as Flambé. Please, if you are going to try this at home, safety first. 
Here is my equipment list: safety goggles, flame retardant black cocktail dress, long matches, any prepared food will do, alcohol, fire extinguisher near-by.

What are your culinary performance skills? Which are your favourites?

• Crack an egg with one hand
• Blow Torch Crème Brûlée
• Flip a pancake sans spatula
• Flip a pancake, pick it up on the backside
• One hand fry pan toss of veggies 
• Honing knives like nobody’s business
• Fillet, de-bone, butterfly like a surgeon
• Ninja Knife skills – chiffonade without giving up a piece of yourself
• Knife throwing – warnings for hands picking at your prepared food
• Toss pizza dough - champion of centripetal force 
• Truss poultry like you’ve been wearing corsets forever
• Pipe buttercream like a maestro

#foodieszingnzany   #nomadkitchencounter  ___

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2015-05-05 02:27:22 (0 comments, 0 reshares, 1 +1s)Open 

Zero Foods

There is a short list of foods that are Zeros… zero colour, zero smell, zero taste. 

Foods that tickle the gag reflex. Foods without vital signs, that no amount of treatment with a defibrillator can revive. An… oh-so-slow funeral march on the palate.

Rice cakes, cottage cheese, grits, cream of wheat… 

This group induces a sensory snore…Zzzzzz. They beg the question…WHY? What exactly are we eating here?

Rice cakes are a popular diet food, low-fat, low-cal, low nutrition. Of course, it is crunching and munching on puffed air. As a diet food, careful of the toppings added just so that it can be choked down.

Cottage cheese, I’ve tried to like them but each mouthful is a cry for help…I don’t have the will to live.

Grits, more gummy than yummy. They have the flavour of grainy soap suds with aconsistency of ju... more »

Zero Foods

There is a short list of foods that are Zeros… zero colour, zero smell, zero taste. 

Foods that tickle the gag reflex. Foods without vital signs, that no amount of treatment with a defibrillator can revive. An… oh-so-slow funeral march on the palate.

Rice cakes, cottage cheese, grits, cream of wheat… 

This group induces a sensory snore…Zzzzzz. They beg the question…WHY? What exactly are we eating here?

Rice cakes are a popular diet food, low-fat, low-cal, low nutrition. Of course, it is crunching and munching on puffed air. As a diet food, careful of the toppings added just so that it can be choked down.

Cottage cheese, I’ve tried to like them but each mouthful is a cry for help…I don’t have the will to live.

Grits, more gummy than yummy. They have the flavour of grainy soap suds with a consistency of just plain wrong.

These are the backup singers for real food. So with the proper enhancements such as sugar, butter, gravy, they can come alive.

Perhaps they have to be defined on their own merits, rather than looking at what they lack, their strength lies in their minimalism…on someone else’s plate. Blah!

What zero foods are on your list?

#foodieszingnzany   #nomadkitchencounter  ___

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2015-05-05 02:27:14 (0 comments, 0 reshares, 2 +1s)Open 

Spoonful of Sensory Science

When it comes to pairing wine with food, it is more of an art than a science. For the full culinary experience, gastronomy science is researching the pairing of cutlery with food…science is stepping in to help with shovelling it back.

From earliest times until the Middle Ages, knives were the weapon of choice for dining. Early spoons were made of wood, bone, or ceramics. Metal spoons, when used, were made of iron, brass, bronze and pewter, all of which gave an unpleasant taste to food.

Researchers Dr. Zoe Laughlin and Professor Mark Miodownik at University College London are exploring the senso-aesthetic properties of materials. Applying scientific methodology to the study of how materials define the taste experience…spoon as an instrument of delicious.

They conducted an experiment in which spoons were coated with sevendif... more »

Spoonful of Sensory Science

When it comes to pairing wine with food, it is more of an art than a science. For the full culinary experience, gastronomy science is researching the pairing of cutlery with food…science is stepping in to help with shovelling it back.

From earliest times until the Middle Ages, knives were the weapon of choice for dining. Early spoons were made of wood, bone, or ceramics. Metal spoons, when used, were made of iron, brass, bronze and pewter, all of which gave an unpleasant taste to food.

Researchers Dr. Zoe Laughlin and Professor Mark Miodownik at University College London are exploring the senso-aesthetic properties of materials. Applying scientific methodology to the study of how materials define the taste experience…spoon as an instrument of delicious.

They conducted an experiment in which spoons were coated with seven different types of metal: copper, gold, silver, tin, zinc, chrome and stainless steel. Volunteers were asked to taste the spoons then taste various foods with them.

The results show that people are very sensitive to the taste of the different metal spoons, describing them as bitter, metallic, unpleasant. The cause of the unpleasantness is due to something called the electrode potential of the metal, the ability to react in the mouth to produce ions. The more reactive the metal, the stronger the taste. 

Cooper and Zinc tasted strong, aggressive and bitter. The volunteers were not just tasting the spoon; with each lick, they were hosting an electrochemistry party in their mouth.

When the spoons were paired with food:
Cooper was ✘ yuck with grapefruit but ✓ yum with sweet sour foods (tamarind, mango).
Gold was described as having a smooth, creamy quality especially with sweet things, the taste shined through.

As we taste with our eyes first, the sight of shiny-shiny gets the salivary glands secreting. We like shiny things for evolutionary reasons. For our primitive ancestors, shiny was likely sunlit water, a necessity for survival. Shininess is associated with cleanliness, crispness and health, whether we are assessing a spoon or a mate.

Science is dissecting the intricacy of our perceptions to the multi-sensory eating experience. But when it comes to really good food, the best tool is your hands.

Have you had culinary encounters of the metallic kind, with cutlery or cookware?

Thank you to +Dieter Mueller for spoon feeding me the great idea for this post! 

#foodieszingnzany   #nomadkitchencounter  ___

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2015-05-05 02:27:09 (0 comments, 0 reshares, 1 +1s)Open 

Food in Fairy Tales

Once upon a time, as children we were enchanted by fairy tales, capturing our hearts and imagination. It is interesting that human beings in all societies, ancient or modern have needed these stories.

Historians point out that fairy tales originated in a time marked by war, plague, and famine. References to food are made in all genre of folklore and in all cultures. Grimm’s Fairy Tales, first published in 1812, were often dark, creepy and extreme hunger is a common theme in many of the tales. The Brothers Grimm were like social anthropologists.

Dark culinary horror is served up along with fairy tale deliciousness. On the menu are edible houses, magic apples, winter strawberries along with small children fattened up for roasting or sautéed, served sliced or gulped down whole.

Many of the tales are haunted by the prospect of beingdi... more »

Food in Fairy Tales

Once upon a time, as children we were enchanted by fairy tales, capturing our hearts and imagination. It is interesting that human beings in all societies, ancient or modern have needed these stories.

Historians point out that fairy tales originated in a time marked by war, plague, and famine. References to food are made in all genre of folklore and in all cultures. Grimm’s Fairy Tales, first published in 1812, were often dark, creepy and extreme hunger is a common theme in many of the tales. The Brothers Grimm were like social anthropologists.

Dark culinary horror is served up along with fairy tale deliciousness. On the menu are edible houses, magic apples, winter strawberries along with small children fattened up for roasting or sautéed, served sliced or gulped down whole.

Many of the tales are haunted by the prospect of being dinner or suffer starvation. These stories draw on the universal idea of the cycle of life. Tales about loss, restitution, regeneration and resurrection. Fairy tales engage our fears and fantasies about the predator-prey relationship; escaping the invitation to dinner as the main course. 

Inspired by fairy tales, Lucie Cash in her book Fairytale Food, creates fun recipes for all ages and requires no magic powers. Each chapter is organized around a fairy tale. Examples of recipes are:
• Snow White’s Apple Tart
• Seven Dwarf Salad
• Princess and the Pea Soup
• Beauty and the Beast Burgers
• Three Little Pigs in Blankets
• Huff n’ Puff Pork
• The Wolf’s Sticky Ribs
• Enchanted Forest Gateau
• Peter Pancakes
• Tinkerbell's Trifle
• Cinderella’s Pumpkin Pie
• Ugly Sister Sundaes
• Little Mermaid Crab Cakes

 …and they cooked happily ever after!¸¸♬•¯•♩¸¸♪•¯•♫¸¸ ¸¸. ◦✿  

Do you have a favourite fairy tale?

#foodieszingnzany   #nomadkitchencounter  ___

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