The Rambling Epicure joins the voices of professional food writers and artists from around the world who are interested in promoting a mindful, responsible approach to real food shopping, cooking, and eating, as well as food politics, safety, history, art, literature and philosophy.
Interest: Slow Food and Mindful Eating, Food Photography, Sustainability, A to Z
About me: I am from Kentucky; I work as a freelance food writer and translator, cooking instructor, recipe developer and tester, as well as editor of the daily international food chronicle The Rambling Epicure. I have worked as a cooking instructor, food critic, food event organizer, and am active in the Slow Food movement. I studied wine in France and Switzerland and now work as a freelancer.
Food Writing Prompts: George Bernard Shaw Simon Says: Daily Food Quote, February 1, 2011 by Jonell Galloway and Simon de Swaan There is no love sincerer than the love of food.–George Bernard Shaw George Bernard Shaw was born in Dublin, Ireland, on July... Tue, 15 Apr 2014 13:33:12
Food & Wine Tasting Masterclass, Chartres, France Food & Wine Tasting Masterclass in Chartres, France 18 ? 21 September 2014 Exploring the food and wine of the Beauce and the Loire Valley with James Flewellen and Jonell Galloway Through a series of tutored workshops, this 4-day weekend workshop will help unlock your tastebuds and introduce the ... Mon, 14 Apr 2014 17:38:28
Simon Says: Daily Food Quote, January 28, 2011 From the Archives: Simon Says: Daily Food Quote, January 28, 2011 Food Writing Prompts by Simon de Swaan “A” is for dining Alone… and so am I, if a choice must be made between most I know and myself. This misanthropic attitude is one I am not proud of, but it is firmly there, based... Sat, 12 Apr 2014 11:46:13
Tackling Obesity through Food Relationships by Jonell Galloway I was recently interviewed for a Swiss Info documentary called “Finding the Right Food Formula.” In the context of recent childhood obesity figures in Switzerland, Veronica De Vore is exploring the Swiss relationship to food and how that might have changed, how it migh... Thu, 10 Apr 2014 17:23:40