Month: November 2009

Sardines: Champions of Omega-3

November 30, 2009 No Comments

The term sardine applies to many types of small fish (sardinella, sardinops, sprats, herring) found in the Mediterranean Sea and Atlantic Ocean.

Egg-straordinarily healthy, easy to cook and low-priced

November 28, 2009 No Comments

Looked down upon for many years because of its high levels of cholesterol, the egg is now making a comeback into the world of healthy foods. It’s being appreciated for its exceptional levels of high quality protein as well as several vitamins and minerals. It is, among other things, one of the rare food sources […]

We’re hiring – And we need your help

November 26, 2009 No Comments

We’re growing and we need to hire. What better place to start than right here, asking our user community – that is, YOU – for help in finding good candidates. Currently, we have these two high-level openings: Technical Director / CTO Web Developer Virtuoso Do you know some bright techie yourself? Can you ask your […]

potato-pomme-de-terre

In defense of the potato

November 25, 2009 No Comments

The potato has honourably nourished us since many generations. However, over the past few years, it has become a victim of denigration and even fallacies: It has been accused of making people fat, containing few nutritional elements, increasing the risk of diabetes, etc.

Voyage to the centre of the taste bud

November 23, 2009 No Comments

What motivates students from around the world to come and study at the University of Gastronomic Sciences (UNISG) in Pollenzo, a small Italian village of approximately 750 inhabitants? First of all, the absolutely innovative concept! Here at last, is a university that offers courses on gastronomic studies. The bilingual instruction – in English and in […]

parmigiano

Parmigiano, eight centuries of nobility

November 21, 2009 No Comments

Who has not heard of Parmigiano Reggiano (also known as Parmesan cheese in English), that granular cheese with a sharp and fruity taste, which has contributed so much to the diffusion of Italian cooking around the world?

Tofu, even for carnivores

November 20, 2009 No Comments

A fresh product made from the milky liquid extract of soy beans, tofu is a food whose taste grows on you.

Pomegranate: A “Cool” Fruit

November 18, 2009 No Comments

Native to Iran, the pomegranate was probably one of the first fruits to be domesticated, along with figs, olives and grapes. Thanks to its thick skin that results in a longer shelf life and to its juice that quenches thirst during long desert crossings, the pomegranate was considered to be a basic food for nomads […]

Barley, the cereal of gladiators

November 14, 2009 No Comments

Barley, which belongs to the same family as wheat and oats, is the oldest cultivated cereal crop. In ancient times, barley was considered to be the symbol of strength and military valour, to such an extent that gladiators were known as hordearii, or “barley-eaters”.

kaki-persimmon

It’s time for some persimmon

November 13, 2009 No Comments

The persimmon – also known as kaki fruit, as it grows on the Diospyros kaki tree – is cultivated in the Mediterranean region, United States, China and Japan, where it is the national fruit.

Watercress: small leaves that pack a healthy punch

November 11, 2009 No Comments

Originally published in the Journal de Montréal on November 24, 2007. Watercress belongs to the cruciferous family and it is a perennial plant that grows wildly in humid and aquatic surroundings.

céleri-rave celeriac

Celeriac: an unsung vegetable

November 7, 2009 No Comments

Celeriac, also known as celery root, is a little-known vegetable, undoubtedly because of its unattractive appearance. And yet, this large knobbly ball with a brown peel hides a crisp, creamy white coloured flesh has an exquisite taste. In fact, celeriac tastes a bit nutty. Its slightly pungent flavour is reminiscent of parsley and celery, without […]

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.

Our weekly newsletter includes:

  • Recipes, tips and advice on healthy eating
  • Occasional promotions on products & services from SOSCuisine and some trusted partners
  • Occasional invitations to help scientific research by answering surveys or participating in studies
  • Your email address will never be shared without your permission and you may unsubscribe at any time.
SOSCuisine, 3470 Stanley, Suite 1605, Montreal, QC, H3A 1R9, Canada.