Monthly Archives: February 2013

“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:

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:

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:

Reading: “Dining Alla Carta”

“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:

Reading: “At Least 7 Glasses of Wine Each Week”

“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:

Reading: “Why Do So Many People Think They Need Gluten-Free ...

“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:

Reading: “43% of Republicans Call the Olive Garden a ‘Quality ...

“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:

Reading: “Watch Harold McGee and Michael Brenner Talk Cooking as ...

“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:

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:

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:

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:,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:

Reading: “Who Was Betty Crocker?”

“If you do not want to visit that page, you can return to the previous page.” Read More:,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: “//”

“This is an Instagram of someone’s brunch. Source: Does it make your blood boil? Source: Do you hate the person who took this? Source: Are you never going on Instagram again? Source: Take a step back. Breathe. Look at the photos. Source: instagr.” Read More:

Reading: “Why Do You Hate Instagrams Of Brunch?”

“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:

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:

Reading: “Peanuts and the Atlantic Slave Trade”