food banner
home buttonbiographywork buttonfavourites buttoncarol's blogshopping button

Apart from having an extensive global upbringing in education, food, culture, art, religion, travel, and history, I also attended the University of British Columbia and graduated with a degree in English Literature and Language. I began a Master's degree in English but delayed its completion in favour of accepting a teaching position at N.A.T.O. Headquarters in Rome, Italy. For over twenty years I continued to teach international students in various educational facilities in Vancouver and for an assortment of multinational corporations including Toyota, Mitsui, Mitsubishi, JETRO and Alcan. It has been a fascinating and humanistic journey.

Now, I am a freelance writer using my unique global background to specialize in food and travel. The articles listed below have been written over the last five years for various magazines including: Lifestyle BC, BC Restaurant News, Northshore News, Rolling Pin International and the Discorder Magazine.

The following is a list of some of my published articles (some of them can be accessed by clicking on the title):

A Grazing Ace

A Grazing Ace

The last decade has seen an interesting trend in North American and Canadian restaurants to downsize the larger portioned entrée to the smaller tasting portion. Appetizers, hor's d'oeuvres, tapas, canapés, antipasti, mezze, small food, amuse-bouche - these are all different names for the same thing: miniature taste sensations that delight the mouth and stimulate the appetite.

>> read more...

Hot One Pot Cuisine Concepts

Hot One Pot Cuisine Concepts

Hot Pot cooking is a festive, interactive dining experience that can be easily adapted to our West Coast lifestyle. It is a style of cooking which combines convenience, nourishment, entertainment, social and visual appeal all in one comforting meal. Popular all year round, but especially during the blustery damp days of winter, there is no better way to warm your stomach as well as your soul than with West Coast Hot Pot inspired by centuries of Asian and Mediterranean innovation.

>> read more...

Foraging for Fall Foods

Foraging for Fall Foods

Autumn is an eagerly anticipated season for food lovers worldwide. As cool winds rustle the falling leaves and patio furniture is packed away, nature is ripening its cornucopia of nutritious and delectable offerings.

>> read more...

Mulling Over Hot Toddies

Mulling Over Hot Toddies

During Vancouver's blustery damp winter, nothing warms the intrepid diner like a hot toddy. Medicinal, relaxing, comforting, and delicious, a hot toddy is really any drink that is warm, sweet, and alcoholic. Many cultures around the world have their own traditional hot drinks which over the centuries have been used to cure hangovers, stomach disorders, colds, chills, or as celebratory beverages during the cold weather months.

>> read more...

The Food Connection

The Food Connection

Two current trends in the restaurant industry that are gradually catching on in Canada and the U.S. are the communal table and the do-it-yourself meal. Both of these concepts have been around for decades in Asia and Europe; however in North America, these particular dining styles are just beginning to take off.

>> read more...

Autumn Veggies with Asian Roots

Autumn Veggies with Asian Roots

Root vegetables such as daikon, burdock, lotus root, ginger and sweet potato are highly respected in Asian cooking not just for their culinary value, but also for their nutritional and medicinal benefits.

>> read more...

Asian Flavour Begins with a Grain of Rice

Asian Flavour Begins with a Grain of Rice

It is a crisp winter's day in Tokyo and my family and I have just welcomed the first day of the New Year by eating 'o-zoni'. 'O-zoni' is a traditional soup consisting of chicken, vegetables, shitake mushrooms, and chrysanthemum leaves served over a chewy rice cake called 'mochi'.

>> read more...

Dipping into Seasonal Sauces

Dipping into Seasonal Sauces

When the days are long and lazy, and the weather is warm, our eating habits lean towards appetizers and easily assembled or hastily thrown together meals. In the summer it doesn't matter so much about following any strict rules or complicated recipes. As long as there are fresh seasonal ingredients available, a variety of interesting and impromptu dishes can be created by using dipping sauces.

>> read more...

Using your Noodle

Long Noodles Mean Long Life

Fragrant noodle soup is a common element in Asian cuisine. Perhaps the most famous and beloved noodle soup of all is the ubiquitous ramen. Wonderfully satisfying and infinitely variable, ramen is the perfect winter food. Japanese Ramen has ingredients such as fried pork, seaweed, bamboo shoots, bean sprouts, hard boiled egg, chili oil and Japanese 7 spice seasoning.

>> read more...

Chilled Soups

Chilled Soups

In the summertime when gardens are bursting with ripened vegetables, fruit, and herbs, chilled soups add an interesting culinary dimension to our warm weather menu. At this time of the year, it is a welcome revelation to discover the infinite variety of cold soups that are consumed in many different cultures around the world. These recipes range from the delicate velvety flavour of Vichyssoise, to the rustic and chunky combination of vegetables that make up Gazpacho. Not surprisingly, cold soups are increasing in popularity and in number on restaurant menus in Vancouver.

>> read more...

Catch of the Day

Catch of the Day: Fundamentally Fish Fueled Soups

Fish soup is a specialty in almost every culture of the world. Born out of necessity, this dish was improvised by hungry fishermen who would throw their leftover catch of poor quality or undersized fish into a pot of sea water, olive oil and vinegar which they would then quickly boil on board their boats and devour with biscuits or dried bread. This simple recipe varied according to the season and daily catch; sometimes vegetables, spices, or other seasonings like chile pepper, spicy sausage, or citrus were added according to what was on hand. Usually, the eating of this fisherman's soup followed a strict hierarchical order with the captain having the first choice of fish, followed by the engineer, the master fisherman, the net boy and then the cabin boy. Back on land, this rustic improvised meal was then adapted and refined to suit the tastes of the region.

>> read more...

Asian Herbs

Asian Herbs

Along with those first warm days of summer comes the yearning to pick handfuls of fresh herbs from the patio or garden. This summer, rather than focus on traditional favourites - oregano, basil, rosemary, parsley - try being a little more adventurous and innovative. Asian herbs are aromatic, pungent, refreshing and interesting. They can be substituted for many of our traditional herbs in such recipes as pesto, gremolata, herb butters, salad dressings, salsas, soups, marinades, scented vinegars and oils, flavoured teas and liqueurs. Countless recipes from different cuisines can be adapted to create unusual and appetising new flavours.

>> read more...

Which Came First, the Chicken or the Egg? Which Came First, the Chicken or the Egg?
Are You Game for Wild Meat? Are You Game to try Wild Meat?
Long Noodles Mean Long Life Using your Noodle: Long Life and Endless Applications
Wood Stone  More Than Just a Pizza Oven Wood Stone - More Than Just a Pizza Oven
West Coast Hot Pot West Coast Hot Pot
Global Tidings Global Tidings
The Taste of Authentic Italian Pizza The Taste of Authentic Italian Pizza
Fine Balsamic Vinegar Fine Balsamic Vinegar Awakens the Senses
A Master Carver Who Freezes the Moment A Master Carver Who Freezes the Moment