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Pretty plating can improve likability of foods

By Shereen Jegtvig NEW YORK (Reuters Health) - Decorative flourishes normally reserved for high-end restaurants can make healthy foods seem more appealing anywhere, researchers say. They tested the same meals presented differently to diners in a fine restaurant, and the foods seemed to taste better to participants when arranged in a creative pattern.

Pretty plating can improve likability of foods

By Shereen Jegtvig NEW YORK (Reuters Health) - Decorative flourishes normally reserved for high-end restaurants can make healthy foods seem more appealing anywhere, researchers say. They tested the same meals presented differently to diners in a fine restaurant, and the foods seemed to taste better to participants when arranged in a creative pattern.

Thousands of Dutch take icy New Year's dip

Tens of thousands of revellers across the Netherlands braved the chilly winter weather on Wednesday to take a traditional New Year's plunge in the North Sea's icy waters. Around 10,000 swimmers -- most dressed only in shorts and bikinis -- stormed the waves at The Hague's historic Scheveningen beach, while around 36,000 others did the same in 125 locations around the country, organisers said.

A quick look at some key parts of the Cda-EU trade deal

OTTAWA - A look at some of the key measures in the Canada-Europe free trade deal announced Friday: Overall: The agreement calls for the elimination of about 98 per cent of tariffs on both sides from Day 1 of implementation and 95 per cent of agricultural tariffs. Some tariffs are being phased out over seven years

Chef traces origins of Canadian pea soup

A curious Ottawa chef believes he has stumbled on the origins of Canadian cuisine while researching dishes to commemorate French explorer Samuel de Champlain's travels 400 years ago. As with most nations in the Americas, Canadian cooking today has been influenced by centuries of immigration, but chef Marc Miron thinks there is also a common, underlying food tradition. Modern Canadian cuisine varies from region to region, influenced by British and French colonists and subsequent waves from Europe, Asia and the Caribbean.

Milkshake murderer Kissel appeals against second conviction

By Grace Li HONG KONG (Reuters) - American expatriate Nancy Kissel appeared in a Hong Kong court on Monday seeking to overturn her conviction for the murder of her Merrill Lynch banker husband. Kissel, 49, has been in jail in Hong Kong since 2005 when she was found guilty of murdering her husband after giving him a drug-laced milkshake and then clubbing him to death with a metal ornament in their luxury home. She was convicted for a second time last year following a retrial.

Small-scale Hungarian growers look to spice up paprika market

By Marton Dunai BATYA, Hungary (Reuters) - Not long ago, Peter Szabo left a lucrative telecommunications job in Britain, sold his property and returned to Batya, a riverside village in the Hungarian flatlands south of Budapest, to grow red peppers. Like a handful of others in the area, the 41-year-old is hoping to put Hungary's once booming paprika business back on the map after decades of neglect and despite fierce competition from countries including Brazil, Serbia and China.

Cooking with balls: Serbia honours animal testicles

A delicacy for medieval monarchs, a plate for the poorest and a treat for Tito, animal testicles, with a pinch of humour, are back on the menu, at least at one Serbian food festival. A visitor needs no road signs to reach the tiny central village of Lunjevica, population 500. They can follow the smoke and smells from the barbecues and kettles at the 10th unofficial testicle-cooking "world championship".

Someone else’s responsibility

Mention the word ‘food’ and everyone in the vicinity stands to attention.......mention the word ‘waste’ and no one wants to know.......yet the two, at least here in Pakistan, are so intertwined as to be inseparable.The subject of food will enliven even the most jaded of gatherings as, suddenly, everyone has something to say: the best kebab place, the ultimate nihari place, juiciest burger, tastiest barbeque, pilau to die for et al.But the harsh fact that over half of this huge population of 180 million and counting, go to bed hungry every day will not be mentioned or, if a mi

World Chefs: Tyler Florence makes case for fresh food in new book

By Richard Leong NEW YORK, March 12 (Reuters) - American celebrity chef Tyler Florence tackles the challenge of inspiring healthy eating in his new book, "Fresh," using simple recipes with fresh, sustainable ingredients and vibrant flavors. "Fresh" is the latest book by the 41-year-old owner of the Wayfare Tavern in San Francisco, which critics have praised for its modern American cuisine.
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