The Culture of Food and Drink


Home / Articles Posted by Sue Style (Page 9)
Sue Style's Image
Sue Style 76POSTS

Sue Style is into food, wine and travel and writes about all three – sometimes separately, often in combination. She comes originally from Yorkshire and has migrated over the years to London, Madrid, Fontainebleau, Mexico City and Basel. She’s now happily ensconced in southern Alsace, France, within spitting distance of that region’s vineyards and conveniently placed for cross-border raids into Switzerland and across the Rhine to Baden/Germany, both of whose wines and food she explores at every opportunity. Lately, she’s discovered Catalunya, where both her children have had the good taste to settle. She's the author of nine books on subjects ranging from Mexican food through the food and wines of Alsace and of Switzerland to creative vegetable cookery. The most recent is "Cheese: Slices of Swiss Culture," devoted to the finest Swiss farmhouse cheeses and the talented people who make them. Her articles appear in Decanter, Financial Times Weekend, How To Spend It, Culture and on her website, suestyle.com. She gives sporadic cooking workshops in her Alsace kitchen and leads bespoke vineyard tours in the region.

You're probably familiar with sauerkraut. But how about choucroute? Same difference. Well, almost. Choucroute is just the French name for it -- so much

0

When you consider the wines of Alsace, it's probably fine fragrant whites that come to mind. That's understandable. The Alsace winegrower has six white

0

Cheese has been described, in Clifton Fadiman's memorable phrase, as "milk's great leap toward immortality." It's a perfect definition. After all, cheese is simply

0

To study the window of a Swiss butcher shop is an education in the art of the possible. It may not be easy to

0

As the days shorten, autumn approaches and colors turn to russet and gold, countless festivals in the Swiss Alps mark the passing of summer.

0

Who would guess that the land of meatballs and pickled fish could send shock waves around the food world? It seems an unlikely development,

0

All over Europe at this time of year, countless sheep, goats and cows perform a sort of carefully choreographed dance routine as they move

0

Every year since 1993, Paris' professional organization for bakers and pastry chefs has staged a competition for the city's best baguette. It's an award

0
BOOKS