“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/
Daily Archives: February 20, 2013
“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