“The reservation was nearly impossible to get. The meal will cost several hundred dollars. The chef is a culinary genius. But in the era of the four-hour, 40-course tasting menu, one key ingredient is missing: any interest in what (or how much) the customer wants to eat.” Read More: http://www.vanityfair.com/culture/2013/02/top-chefs-totalitarian-restaurants
Monthly Archives: February 2013
“It looks like a samurai sword, and it’s almost as long as he is tall. His hands are on the hilt. He raises and steadies the blade. Two apprentices help to guide it.” Read More: http://www.vanityfair.com/culture/features/2007/06/sushi200706
Reading: “If You Knew Sushi”
“As an icon of the American way, apple pie is a johnny-come-lately, a usurper, a pale pretender to its pastry throne. The phrase as American as apple pie is of 20th-century origin and didn’t attain wide currency until the 1940s.” Read More: http://www.chicagoreader.com/chicago/mince-pie-the-real-american-pie/Content?oid=1267308
Reading: “The Real American Pie”
“Swedish designer, Alexander Lervik, has come up with a delicious lamp called Lumière au Chocolate. The lamp is set inside a chocolate structure and, as the heat of the light melts the chocolate, the lightbulb inside is slowly revealed.” Read More: http://acqtaste.com/the-feed/make-you-melt/
Reading: “Make You Melt”
“The marriage of fashion, food and print is being brought to life in the pages of the first issue of Alla Carta. Alla Carta is the Italian fashion and food publication from Yara De Nicola, Fabiana Fierotti and Valentina Barzaghi.” Read More: http://acqtaste.com/the-feed/dining-alla-carta/
Reading: “Dining Alla Carta”
“You can buy it here! The blog that started the cookbook, The Inn at the Crossroads, is run by culinary maester Chelsea Monroe-Cassel. Chelsea helped guide BuzzFeed through a typical day in Westerosi food.” Read More: http://www.buzzfeed.com/seancurry1/game-of-thrones-recipes
Reading: “How To Make The Best Food From “Game Of ...
“The dinner itself is structured as an opera with a prelude and twelve acts. The website for the piece breaks down every single one. It includes video screenshots, descriptions of the dishes, and information on the artists who contributed to each portion. Take, for instance, Act 6, “The Courtship.” Read […]
Reading: “More Details on Can Roca’s Culinary Opera: Famed Composers, ...
“The Paris Cookbook Fair was this past weekend, during which the Gourmand Awards for cookbooks were announced. The awards look at cookbooks (and a few magazines) from around the world in several languages, so a good chunk of the winners are currently unavailable in the US.” Read More: http://eater.com/archives/2013/02/25/gourmand-awards.php
Reading: “Gourmand Cookbook Awards 2013 Announced in Paris”
“Pivotal research in the New England Journal of Medicine today confirmed well-worn notions that the Mediterranean diet — including produce, olive oil, nuts, etc. — significantly reduced rates of heart attacks and strokes, as compared to a low-fat diet.” Read More: http://www.theatlantic.com/health/archive/2013/02/at-least-7-glasses-of-wine-each-week/273473/
Reading: “At Least 7 Glasses of Wine Each Week”
“Clever/amusing packaging idea from Soon Mo Kang.” Read More: http://foodmuseum.com/entries/food-products/tea-hangers-why-not-
Reading: “Tea Hangers? Why Not?”
“The topic was Changing the Way We Eat, an independently organized event, TED-style, by Diane Hatz, Co-Founder and Director of the Glynwood Institute.” Read More: http://www.huffingtonpost.com/liz-neumark/tedxmanhattan-food_b_2758675.html
Reading: “Digesting the TEDx Food Conference”
“Here is Au Pied de Cochon: Sugar Shack, written and self-published by Montreal chef Martin Picard (buy on Amazon).” Read More: http://eater.com/archives/2013/02/25/heres-a-look-at-martin-picards-awesome-nsfw-sugar-shack-cookbook.php
Reading: “Here’s a Look at Martin Picard’s Awesome, NSFW Au ...
“Serve at your David Lynch themed party. Get the instructions here. Get the instructions here.” Read More: http://www.buzzfeed.com/peggy/pretty-food-coloring-food-projects
Reading: “33 Beautiful Things You Can Make With Food Coloring”
“The cure for what ails us — both in our bodies and in our nation — can be found in the kitchen. It is a place to rebuild community and connection, strengthen bonds with family and friends, teach life-giving skills to our children, and enrich and nourish our bodies and […]
Reading: “Why Cooking Can Save Your Life”
“The company’s top-seller, a 1940s menu from a Chicago seafood restaurant, is also one of the most visually striking. The Chicago seafood restaurant J. H. Ireland Grill opened in 1906 and had a colorful client list.” Read More: http://blogs.smithsonianmag.com/food/2013/02/10-vintage-menus-that-are-a-feast-for-the-eyes-if-not-the-stomach/
Reading: “10 Vintage Menus That Are a Feast for the ...
““I always say this to the young chefs and mean it: The customer is excited, he says you are an artist, but we are not, just craftspeople with a little talent. If the chef is an artist, he doesn’t succeed. Why? Because he is inspired today but not tomorrow. We […]
Reading: “Are Tasting Menus the Way Toward “Art”?”
“The young bloggers, editors and models at New York Fashion Week may need to caffeinate before hitting the shows but barista, Mike Breach, has brought coffee and fashion together like never before.” Read More: http://acqtaste.com/the-feed/barista-masterpieces/
Reading: “Barista Masterpieces”
“Gluten is the spongy complex of proteins found in wheat, barley, and rye that allows dough to rise. As yeast ferments sugar and releases carbon dioxide, gluten inflates like a hot air balloon, giving breads and cakes their delectable texture.” Read More: http://www.slate.com/articles/health_and_science/medical_examiner/2013/02/gluten_free_diet_distinguishing_celiac_disease_wheat_allergy_and_gluten.html
Reading: “Why Do So Many People Think They Need Gluten-Free ...
“Russ & Daughters: Reflections and Recipes from the House That Herring Built by Mark Russ Federman. The book promises to tell not just the story of four generations of a family or of the food institution they’ve run since 1914, but also of the Lower East Side and New York […]
Reading: “2013: An Epic Year For Chef and Restaurant Cookbooks”
“In other hot button food issues, the study discovers that Democrats like bagels, croissants, and regular soda, while Republicans are more into donuts and diet soda. Democrats are also friendlier to vegans with a 48 percent approval rating compared to the Republicans’ 31 percent rating.” Read More: http://eater.com/archives/2013/02/26/democrats-and-republicans-split-on-olive-garden-kfc-donuts-and-soda.php
Reading: “43% of Republicans Call the Olive Garden a ‘Quality ...
“Fresh off of its first-ever Super Bowl ad and Super Bowl social media triumph, Oreo is raising the stakes of its recent Instagram-oriented “Cookie vs. Creme” campaign.” Read More: http://www.fastcocreate.com/1682498/cookie-hardliner-takes-serious-stance-against-creme-builds-oreo-separator
Reading: “Cookie Hardliner Takes Serious Stance Against Creme, Builds “Oreo ...
“Here’s the latest lecture from José Andrés’ new food class at George Washington University in Washington, DC. Though Andrés was out of town receiving an award in Spain, writer Harold McGee led off the class with a thorough discussion of how science has evolved through cooking.” Read More: http://eater.com/archives/2013/02/26/watch-harold-mcgee-and-michael-brenner-discuss-science-in-cooking.php
Reading: “Watch Harold McGee and Michael Brenner Talk Cooking as ...
“A little over an hour ago, Anthony Bourdain jumped on Reddit to answer fan questions. A lot of familiar territory was covered — why he left the Travel Channel for CNN, why he decided to do The Taste, what his favorite thing to eat in a multitude of places was.” […]
Reading: “Anthony Bourdain’s Reddit Q & A”
“People never seem to get tired of listening to what chef-turned-TV-personality Anthony Bourdain has to say. Luckily, Bourdain never seems to tire of speaking his mind.” Read More: http://www.huffingtonpost.com/2013/02/25/anthony-bourdain-reddit-ama_n_2760565.html
Reading: “Anthony Bourdain Defends ‘The Taste,’ Talks Strip Clubs And ...
“Somehow in this grey Wednesday weather it seems appropriate to look back on the cheese specific packaging of yore.” Read More: http://dinerjournal.com/2013/02/creamy-nostalgia/
Reading: “CREAMY NOSTALGIA – Diner Journal”
“Give a baby her first spoonful of mashed spinach or blended brussell sprouts and you can likely watch her face pucker up in shocked torment. Veggies tend to be a dreaded childhood bane for many youngsters, yet there are exceptions to the vegetable hate rule.” Read More: http://blogs.smithsonianmag.com/food/2013/02/can-chemistry-make-healthy-foods-more-appealing/
Reading: “Can Chemistry Make Healthy Foods More Appealing?”
“Although we’re passionate about making modernist cooking techniques more accessible and relevant to home cooks, we also like to pull out all the stops and have some fun once in a while.” Read More: http://blog.chefsteps.com/2013/02/puff-the-magic-sorbet-dragon/
Reading: “Puff the Magic Sorbet Dragon”
“Food writing can be difficult when you’re trying to keep things fresh and interesting. We know, because we try to do it a lot, with varying degrees of success. How many ways can one person say that a gin and tonic is refreshing, or that a bowl of ramen is […]
Reading: “How to Read a Restaurant Review: 7 Food Writer ...
“All you do is a take a pin and start poking. And some kind of artistic talent would be useful too.” Read More: http://www.buzzfeed.com/lyapalater/impressive-banana-art-is-impressive
Reading: “Impressive Banana Art Is Really Impressive”
“One time my wife and her friend, a native of Alabama,went to a Indian restaurant. When the waiter took their order, he asked, “do you want your order prepared mild or hot.” The friend replied, “hot.” Read More: http://www.foodasalens.com/2013/02/hot-is-relative-term.html
Reading: “Hot Is A Relative Term”
“Long time friend, contributor and photographer Grant Cornett has his work featured on the cover of the New York Times Magazine to accompany the leading article exploring the science behind addictive junk food.” Read More: http://dinerjournal.com/2013/02/the-science-of-addictive-junk-food/
Reading: “THE SCIENCE OF ADDICTIVE JUNK FOOD – Diner Journal”
“Like many modern people — especially the fictional ones who serve as the narrators of novels — Paul Lohman is nettled by newfangled affectations, particularly those of posh, trendy restaurants and their habitues.” Read More: http://www.salon.com/2013/02/18/the_dinner_the_dutch_answer_to_gone_girl_maybe_not_but_no_less_thrilling/
Reading: ““The Dinner” : The Dutch answer to “Gone Girl”? ...
“On this glorious day honoring US prezzes–well, Lincoln and Washington, technically–we refer you to a blog entry by writer and novelist Heather Lockman, posted February 12. Believe me, I know that sounds geeky. But if a holiday is worth celebrating, surely it’s worth celebrating with food…” Read More: http://foodmuseum.com/entries/famous-eaters/do-presidents-eat-
Reading: “Do Presidents Eat?”
“Matt Lightner, chef of the two Michelin-starred Atera in New York City, on foraging: “I think the trend will start to slow down. Unfortunately, that happens, I think. A lot of it is driven by the restaurants and also the press as well.” Read More: http://eater.com/archives/2013/02/19/on-foraging.php
Reading: “On Foraging”
“”I am surrounded by guys I consider genius in the form of friends and mentors like Bill Neal, Bill Smith, Jessica Harris, Susan Spicer, John T Edge, Frank Stitt, Hugh Acheson, Ed Lee…and the mother of all Southern experts, John Egerton.” Read More: http://eater.com/archives/2013/02/19/john-currences-first-cookbook-pickles-pigs-and-whiskey-coming-this-fall.php
Reading: “John Currence’s First Cookbook, ‘Pickles, Pigs, and Whiskey,’ Coming ...
“Julia Child (Karen Janes Woditsch, left) is schooled in the delicate art of cooking scrambled eggs by Le Cordon Bleu instructor Chef Max Bugnard (Terry Hamilton) in France in the 1950s in the 2010 production of ” To Master the Art” at TimeLine Theatre.” Read More: http://www.chicagotribune.com/features/food/stew/chi-julia-child-play-returns-to-stage,0,7646285.story
Reading: “Julia Child play returns to Chicago stage”
“On her website The History Kitchen, Tori Avey explores the story behind the food – why we eat what we eat, how the recipes of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Learn more about the History Kitchen.” Read More: http://www.pbs.org/food/the-history-kitchen/who-was-betty-crocker/
Reading: “Who Was Betty Crocker?”
“” Read More: http://foodimentary.com/2012/04/24/origins-of-pigs-in-a-blanket/
Reading: “”
“THE ONE YEAR ANNIVERSARY OF MSG IS TONIGHT! Swing by Public Assembly in Williamsburg tonight to catch us live! MSG is our FREE monthly food science and history lecture, and this podcast is all about convenience food!” Read More: http://www.fourpoundsflour.com/podcast-convienence-food/
Reading: “Podcast: Convienence Food”
“Added support for the upcoming Firefox 18 release.” Read More: http://getpocket.com/firefox/upgraded/?v=3.0.1&n=0&t=0&l=1
Reading: “What’s New In Version 3.0.1:”
“If you do not want to visit that page, you can return to the previous page.” Read More: http://www.google.com/imgres?hl=en&safe=off&client=firefox-a&hs=D8H&sa=X&tbo=d&rls=org.mozilla:en-US:official&channel=fflb&biw=1398&bih=760&tbm=isch&tbnid=BMTb4FRsTSDHaM:&imgrefurl=http://www.phoodie.info/2009/07/16/makers-mark-bankers-club-whats-the-difference/&docid=0R_zburE7ZokLM&imgurl=http://www.phoodie.info/wp-content/uploads/2009/07/makers-mark.jpg&w=814&h=590&ei=huMXUfvWOqn2igKl6IHIDg&zoom=1&ved=1t:3588,r:13,s:0,i:189&iact=rc&dur=800&sig=113765432064965299809&page=1&tbnh=181&tbnw=253&start=0&ndsp=22&tx=124&ty=56
Reading: “//www.phoodie.info/wp-content/uploads/2009/07/makers-mark.jpg”
“” Read More: http://www.feeddude.com/feeds/page?url=http%3A%2F%2Fwww.artofeating.com%2Ftonguemap.htm
Reading: “FeedDude – Create RSS feeds from any web site”
“There are two schools of good writing about food: the mock epic and the mystical microcosmic. The mock epic (A. J.” Read More: http://www.newyorker.com/archive/2005/04/04/050404crbo_books?currentPage=1
Reading: “Dining Out”
““To eat is to appropriate by destruction,” said Jean-Paul Sartre. Norwegian photographer Christopher Jonassen evokes this sentiment in Devour, his photo series of the bottoms of frying pans, which we recently spotted over at iGNANT.” Read More: http://www.flavorwire.com/369391/surprisingly-beautiful-portraits-of-frying-pan-bottoms/view-all
Reading: “Surprisingly Beautiful Portraits of Frying Pan Bottoms – Flavorwire”
“This is an Instagram of someone’s brunch. Source: instagr.am Does it make your blood boil? Source: instagr.am Do you hate the person who took this? Source: instagr.am Are you never going on Instagram again? Source: instagr.am Take a step back. Breathe. Look at the photos. Source: instagr.” Read More: http://www.buzzfeed.com/louispeitzman/why-do-you-hate-instagrams-of-brunch
Reading: “Why Do You Hate Instagrams Of Brunch?”
“In the culinary world, it’s clear that the last decade has been a fairly salt-centric one. In the early 2000s, chefs returned to the tradition of salting meat several hours to several days in advance of cooking it. And Thomas Keller, famed French Laundry chef, called salt “the new olive […]
Reading: “No Salt, No Problem: One Woman’s Life-or-Death Quest to ...
“We all know some foods have a much higher Calorie content than others, but how many of us know what that difference actually looks like? Information website wiseGEEK sought to answer this question way back on January 3, 2007. The result was a fascinating article that compares over 71 foods!” […]
Reading: “What 200 Calories of Various Foods Look Like”
“Your friend Joe may know where to get decent wings and cheap beer but, trust us, he is not the guy to ask when you want a truly delicious meal in one of the great cities of the world. Forget Joe and ask a chef.” Read More: http://acqtaste.com/the-feed/where-chefs-eat/
Reading: “Where Chefs Eat”
“In my book Hog and Hominy I show that before the 19th century, the Portuguese introduced South American plants to the coast of West and Central Africa including peanuts. Overtime African farmers incorporated the plant into their fields and cookery particularly as one pot meals.” Read More: http://www.foodasalens.com/2013/01/peanuts-and-atlantic-slave-trade.html
Reading: “Peanuts and the Atlantic Slave Trade”
“Dating back to the 1500 B.C., Africans domesticated wet rice, known as Oryza glaberrima, in the middle of the Niger River Valley. Trade with the Far East exposed West Africans to a less common variety of rice known as Oryza sativa.” Read More: http://www.foodasalens.com/2013/02/rice-culture-and-rice-pudding.html