The WordPress.com stats helper monkeys prepared a 2013 annual report for this blog.
Here’s an excerpt:
The Louvre Museum has 8.5 million visitors per year. This blog was viewed about 73,000 times in 2013. If it were an exhibit at the Louvre Museum, it would take about 3 days for that many people to see it.
The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.
Here’s an excerpt:
About 55,000 tourists visit Liechtenstein every year. This blog was viewed about 170,000 times in 2012. If it were Liechtenstein, it would take about 3 years for that many people to see it. Your blog had more visits than a small country in Europe!
Looking at our category log, I see its been eleven months since we last posted one of these grouped restaurant updates. I’m sure we could do more and do them more often, however the challenge is to provide something new. That said, I feel they do have added value as return visits that support/rectify earlier opinions is something worthwhile striving to provide. I hope you agree. Going through a bunch of notes and folders with accompanying images, I tried to come up with a consistent theme, and this one will be heavy on places I’ve frequented way over in Coquitlam/Burnaby…
Its out of the way especially if you live in Vancouver, so you’re probably more apt to visit this popular eatery in the evening, which they can accommodate with their late business hours. But I’ve been able to check it out at lunch time and finding its a lot less busy, and the wait times are shorter as a result to get your food. In fact, on one of my most recent trips, I was the only one there and had my quick meal made up for me right on the spot, as if it were my own personal kitchen! Its really refreshing to see the lavash bread (with whole wheat option too!) made immediately at the counter before being fired in the oven, stuffed with your choice of ingredient (beef in this case) and carefully wrapped up to go. Photo above is a cross section as I cut it in half. I was hoping for a bit more meat but the balance with the vegetables enabled it to have a pleasing ratio per mouthful. So much more to explore on their menu, so a place I’ll come back to again.
I am currently diving into, well perhaps I should rephrase that given the laborious pace at which I am reading, a book that focuses on the role that big business is playing in the global world of food production, processing and ultimately on food supplies. Once I complete getting through it, I might put up a post about it and share what I took out of it.
But for now, let me turn to another related topic, that of food sustainability and more about the very basic function of food in our lives. I am positive that those of us who actually devote our personal time to writing these kinds of blogs hold food in high regard, truly enjoy it and are adventurous in our exploration of what is out there to eat.
Apologies first of all for the crappy image quality, but it was shot with an older cellphone. Not sure if any of you have seen alcohol made and bottled (more on this later) in this politically isolated east Asian country. A blueberry-based alcohol, almost wine like is what this is. Purchasing it and carrying it around for a while in a bag, something strange was noticed. The outer box started to feel damp. Oh darn, was the glass broken? A quick check. Nope. A while later, some obvious liquid was showing up in the same bag and the label was now damp. Perhaps from all the movement in the hand carry? Was it really broken?
So, i figure if you’re still checking our site out, we’ve managed to disappoint you with our lack of content for sometime. I’d apologize, but really, we’ve been pursuing things we love, so i guess there’s nothing to apologize for. But I would like to change this by posting a bit more often.
I’m sitting on photos and notes from about 400-500 restaurants around the world. I’ll probably never get to posting them all, but i will try and highlight some unknown, out of the way experiences, or some really great ones. My question for you, our loyal readers, is how you would like to see a large chunk of this content posted. Would you prefer briefer, by the numbers, straight up blurbs on many places, or would you prefer fewer posts, but in more depth, detail and discussion?
I’ll give you guys a week to let me know, and then i’ll do my best to work on some content that might interest you.
While the simplest of the day’s standard trio of meals, it is often my favorite time to eat when I’m traveling internationally. Reasons why include its generally easy, I can enjoy it on my own (if I am with others who are not as inclined for morning walkabouts, and the reasonable charges for morning meals makes wonderful meals all the more appreciated (or in the case they bomb, not too hard on the pocketbook, so regrets are tempered).
I don’t know about you, but it seems to me that more often than not, something interesting to eat always lurks around the corner not long after the sun has come up and when I’m abroad in unfamiliar surroundings. I look at these impromptu discoveries as my personal reward. For taking the time and effort to traverse a new locale on foot. Meandering down random streets and alleys taking in the native sights, sounds and often smells, in my never-ending quest to learn more about where I am and this beautiful world in which we live.
My usual wandering (aimlessly and map-less) when I explore a new village, town, or city for the first time can lead me to interact with unknown strangers on the street – language and sometimes cultural barriers included. At times they are helpful. Especially with suggestions about what I might enjoy trying to eat. Local, with some variety, and a “what would you have?” are my usual parameters that I try to get across to my sometimes puzzled conversation mates, achieved in part with some physical gestures and drastically simplified English.
This past Saturday (May 7th), The Chef’s Table Society of B.C. once again hosted their Annual Spot Prawn Festival at False Creek’s Fishermen’s Wharf to kick start the approximately two month long B.C spot prawn season which brings live, locally sourced and sustainable spot prawns right to the city’s citizens.
“I’m sorry sir, it is illegal to serve medium-rare burgers in this city.”
I can’t really fault my waitress for uttering this common misconception. Like many, I used to think that it is illegal to serve hamburgers that are raw in the middle. It is not. The health authorities do not have such a law in the books. What is stopping most restaurants from giving you the option of ordering a rare or medium-rare burger has nothing to do with the legality of the act, but from their own distrust of their source of ground beef. Most burger joints will not take chances as they get their ground meat from large factory operations whose quality control is beyond their reach.
A lot of time spent in airports usually means one of two things for me. Either i get caught up on my music by tuning out the world and listening to my iPod, or I spend a lot of time thinking. Lately, it’s been the latter.
I’ve noticed lately some interesting trends in how taste continues to evolve – both personally, and culturally. In part one, I discussed the personal, as i shared my thoughts on some things that have been bothering me lately. Specifically, how information I had posted a few years ago has gotten stale, partly due because my tastes have continued to evolve and change. Trying to think of ways to manage this has left me with nothing but a headache, but discussions about this are ongoing and i feel hopeful that someone has an ideal solution!
Today, i want to discuss the idea of a cultural evolution of taste. What im referring to specifically is how a culture’s culinary traditions and tastes continue to change, and how that impacts how we look at food experiences, especially when it comes to the idea of “authenticity”.
Why do i care and what does this have to do with Foodosophy? Well, when sharing experiences, providing context is an important part of what you are describing. They are like signposts for the reader – identification of things that are important to them, and things that they don’t value. Adjectives all have some personal meaning to readers. So does the word authentic. I wonder though, should the word authentic never be used when discussing food?
First off Happy New Year to everyone. Secondly a very big very thank you to Shokutsu et al. for keeping things moving in my protracted absence. I’d change the blog to be called shokutsuosophy, but it doesnt quite have the same ring. Hope you’re ok with that 🙂
Unfortunately, without a good internet connection, im not able to post anything with pictures, but i wanted to discuss a topic that’s been on my mind recently. It’s about the evolution of taste. What does it mean for people who blog, and how does it shape how we view food?
Let’s start with the definition of evolution: “a gradual process in which something changes into a different and usually more complex or better form”.
What im referring to is the natural propensity of taste to change over time. I feel this happens personally, as in to individuals, and it happens culturally as well. Today, i want to address the personal aspect.
Personally, i’ve noticed that my own tastes change and evolve quite often. The more repeated exposure i get to certain types of foods, and really, the more exposure to different tastes (in wine, coffee, food), the more what constitutes my “ideal taste” changes.
I hate to use the term “reviews” in this case, as frankly I don’t think that’s what we’re really doing here on this site that is being used by our crew of writers to rather just share experiences and ideas more than anything else. They just happen to take place most of the time in places to eat or where one can purchase food and drink for basic sustenance our just outright pleasure. But the triple-R alliteration was just too hard to pass up…
A reason for me drafting this commentary today is that I noticed that yet another active restaurant with its very own online presence has linked back to one of our previous posts by one of our stronger and frankly more food knowledgeable writers. I think you’ll see a trend in this regard when we continue to see who’s posts have gained some external recognition. No shokutsu in sight. 🙂
This post is another reflection from my summer travels to Asia and in particular the two weeks I spent in South Korea.
The tradition of bringing back some local treats and gifts when one travels in an Asian country, especially when you have been to a more rural area and the city folk you left behind want to know what’s there, is one that I enjoy. Especially when I’m one of those who are stuck in the rat race and urban jungle, and get to taste some goodies brought back from someone’s travels. On this particular trip, it was the other way around, as I decided to purchase some sweet snacks that were reputed to be the best representation of what Gyeongju has, and I was told, would be appreciated by the Seoulites who would be on the receiving end of my generosity.
As with many food gifts, packaging is key, especially when one is challenged by a large display full of various types. As people “eat with their eyes”, I can see why so much effort is spent on making the containers, boxes, etc. as appealing as possible and thus help boost sales. Convenience for me is often key (especially when I’m traveling by air) and so a slim package such as the one above is much favored. This particular pair of items was bought in a gift shop just before departing Gyeongju city. A last stop kind of place to get your fill of this resort area before returning to the more populous (and non-touristy) places around the peninsula.