ENGLISH TEA

HENRY James had said that there are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea. We don't disagree. In British homes, you'll still find a welcoming pot of tea on the table at almost any time of the day. For, as the Brits know, there's nothing like a nice cup of tea - a healer of all that ails you or simply the excuse for a moment of pure pleasure. At 4 o'clock, you may hear the happy sound of a kettle whistling and the clink of fine china as scones are served with lashings of butter, clotted cream and a favourite jam. We don't grudge the British their tea ceremonies with scones and cucumber sandwiches, but we wish they wouldn't make such a song and dance about it. Who's supplying them with the tea, we'd like to know?

NEW AROMATIC CUISINE

FROM an aromatic clock that wakes you up with the smell of coffee to a sorbet inspired by a Calvin Klein fragrance, there’s a growing awareness in the gourmet world of the power of scent. And as a primer for the aroma-obsessed comes Aroma: Cooking with Essential Oils, a cookbook for the kitchen and spa. It is written by Chef Daniel Patterson of San Francisco’s Frisson, and Mandy Aftel, of Aftelier, who creates natural scents for the stars. In Aroma: Cooking with Essential Oils you learn that chamomile oil, for instance, is not only the base for a moisturiser but it also figures in a meat dish (chamomile-scented veal). Using an essential oil shows a new facet of that ingredient, the book says. It’s almost like a different food. The book also offers tips for cooking with the oils: sprinkling a little rosemary oil on pasta; adding a few drops of cinnamon oil to French toast...

THE ITALIAN FOOD COLLECTION

IN a clever bit of advertising, the Italian Trade Commission of New York has been promoting the great creations of Italian gastronomy in the American food and wine magazines by suggestion that winter, spring, summer, fall – any season is the perfect occasion to discover them. Chianti Classico Black Rooster wine, Parmigiano-Reggiano cheese, Prosciutto di Parma ham and cheese produced by the members of the National Pasta Association of Italy, all innovatively illustrated in the advertisments. Like these attractive Italian fashion evening hanbags made out of Parmesan cheese. The elegant collection of Italian flavours is available at all fine restaurants and specialty stores in New York. Remember to go Italian next time in America.

ALCOHOL’S
DEADLY TRIPLE THREAT

ACCORDING to the US National Center on Addiction and Substance Abuse at Columbia University, a single drink for a woman has the impact of two drinks for a man. One reason: women’s bodies contain proportionately less water than men’s, and a given amount of alcohol produces a higher concentration in the blood stream. For women, anything more than one drink a day (a glass of wine or a pint of beer) is considered risky. The limit for men is two. Women who start drinking young and become heavy drinkers as they age are more vulnerable to a range of major health problems, from infertility to osteoporosis to cancer. Women get addicted faster, seek help less often, and are more likely to die from the bottle than men!

FLOWER POWER

THE current worldwide rage for edible flowers isn’t just some fleeting trend. The Romans used roses and violets to flavour wines, and the Aztecs mixed marigolds with chocolate. Likewise, violets have a slightly sweet, sometimes peppery flavour and are often candied to decorate cakes. Nasturtiums add spicy notes and crispness to salads. Marigolds add saffron-like colour to food. Roses have a fruity flavour that’s used to make rosewater. Lavender, which has a slightly herbal and herbaceous flavour, is frozen in ice cubes and added to summer drinks.

CURRY MAKETH THE MAN

Vindaloo for the macho, Korma for the sensuous

YOU are what you eat, health aficionados have always said. But in Britain, it’s the curry you order that might say who you are. Now that Indian food is by far the most successful cuisine in Britain, a new survey identifies personality types from the curries that people order. The survey was conducted by the food company Sharwoods, which is into ready-made Indian meals on a big scale. It shows that lovers of hot food, such as what has become famous as the vindaloo, are bold and fearless and quite capable of making life as hot as hell for others. And if it’s a mild korma that you like, you’re the type with friends and fond of little home luxuries.

Here’s a breakdown of the six favourite curries that attracted a certain kind of person:

VINDALOO (Heat seekers): Macho men seemingly fearless. Straight and direct, but lacking graces. As insensitive as their taste buds. But hardworking men of some character. Among the loudest at a party.

JALFREZI (Hot and fruity): Again, mostly men, the sunny types. The party soul in a more subtle way. Charming and often good at conversation, and they are often talking.

MADRAS (Hot and spicy): The sort that want sensation and adventure. They need to be entertained, and are often impulsive. Not surprisingly, not popular.

TIKKA MASALA (Rich and creamy): The status-seekers who play safe. Think they set the trend in good taste. The steady workers, friendly and ambitious.

DHANSAK (Lentil flavoured): The self-seekers. They tend to be independent but are often resentful of others.

KORMA (Mild and creamy, made with coconut): The people are addicts, often women. The ones with many friends. The women who are bored and would change something at home to make life better. The sensuous who love comfort.