Chef José BOSSUET MARTINEZ, HEG 2008 graduate, recently published the thesis he wrote towards the completion of his HEG studies. Does taste heritage within a family exist ? If so, how is it passed on ? After attending Natalie Rigal's and Patrick McLeod's lectures during the HEG program, José asked himself what perceptions and sensations were, what the real significance of heritage was, and if it was possible to find, within a family, the same features as far as taste is concerned, just like among the wines produced by the same winery, of which the winemaker would say they share some characteristics, a common identity.
This book is not a book on history, nor a culinary book, It is a book in which food critic Fortunato da Câmara tell us, after an exhaustive and original research, unknowned stories and tasting curiosities about 80 dishes, specialties and ingredients from all over the world, that we enjoy with pleasure on a daily basis, without questioning the reason of their designation, their geographic origin or the personalities related to them.
"My little champagne bistro is a new challenge in my already too busy life as a professor of surgery at the Universidade Federal de Minas Gerais, in Belo Horizonte, Brazil.
How did this all come about? Well, my relation with gastronomy has a lot to do with my research field which is Nutrition. I have worked for many years with Nutrition for those who cannot eat adequately and in general, the malnourished.
Sibel Cuniman Pinto, an HEG 2008 graduate, won the Gourmand Cookbook Award 2010 in the category of Best Culinary History Cookbook in Germany for her book "The Evolution of the Sephardic Cuisine in Turkey - Five Centuries of Survival".
Sibel's book was initially the thesis she worked on during her studies at Hautes Etudes du Goût.
This book that I co-authored with food writer Christopher Tan, celebrates Singapore's Chinese cuisine. It documents the cultural and culinary heritage of the different dialect groups including Hokkien, Cantonese, Teochew, Hakka and Foochow.
The book offers an overview of the history and culture of Singapore's Chinese community (whose ancestors hail from Southern China), followed by a selection of recipes from familiar favourites to less common dishes, from simple home cooking to more lavish special occasion creations.