“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-
Yearly Archives: 2013
“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
Reading: “Rice Cultivation, Consumption, and Intellectual Property”
“Some reports, like the Telegraph’s, have indicated that the suspect was poisoning food, but the current manager of the establishment has reached out to outlet Europa Press to clarify that the suspect was contaminating his colleague’s drinks.” Read More: http://eater.com/archives/2013/02/13/chef-accused-of-poisining-staff-in-spain.php
Reading: “Chef Accused of Poisoning Co-Workers in Spain”
I like to think of myself as someone who will try anything once (especially when it comes to food), but there are a few things I have a hard time stomaching, or even imagining to stomach. I recently encountered a photoshopped picture of a lamprey. I was comforted to know […]
50 Ways to Think About Food: No. 1 “Taboo”
Life, on the Line: A Chef’s Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat by Grant Achatz My rating: 3 of 5 stars This is a fascinating biography of a chef. The Food Biography genre is really expanding and my favorites in the genre tend to […]
Review: “Life on the Line: A Chef’s Story of Chasing ...
Kitchen Confidential: Adventures in the Culinary Underbelly by Anthony Bourdain My rating: 4 of 5 stars It’s pure, unadulterated pleasure reading Bourdain’s books, and this was the first one I read. I was a waitress and beer wench for many years, and he nailed the nail square on the head […]
Review: “Kitchen Confidential: Adventures in the Culinary Underbelly” by Anthony ...
“Serves 46 INGREDIENTS ⅓ cup unsweetened cocoa powder ½ cup light brown sugar 3 tbsp. ancho chili powder 2 tbsp. kosher salt 2 tbsp. granulated onion 1 tbsp. granulated garlic 1 tbsp. dried oregano 1 tbsp. dried mustard 2 tsp. dried ginger 2 tsp. ground cinnamon 1 tsp.” Read More: […]
Reading: “Cocoa-Rubbed Baby Back Ribs”
“My latest Kitchen History for Etsy focuses on the history of recipes–you can read it here. By the time these little spoons were manufactured c. 1900, recipes were orderly and measurements were exact–they look much like a recipe does today. But that wasn’t always the case.” Read More: http://www.fourpoundsflour.com/kitchen-histories-a-level-measure/
Reading: “Kitchen Histories: The Measuring Spoon”
“Americans consume 130 pounds of sugar per year, about…one immediately pictures someone standing with an open bag of sugar just letting it slide down the throat, but no! There’s 10 t. of sugar in a 12 oz Coke, people.” Read More: http://foodmuseum.com/entries/eating/the-big-fat-sugar-thing
Reading: “The Big Fat Sugar Thing”
The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears at the World’s Most Famous Cooking School in Paris by Kathleen Flinn My rating: 4 of 5 stars Here’s the thing I realized while reading this book: food (and any of the myriad ways to think about food) […]
Review: “The Sharper Your Knife, the Less You Cry” by ...
American Food Writing: An Anthology: With Classic Recipes by Molly O’Neill My rating: 4 of 5 stars This is a really lovely collection of food writing. Molly O’Neill has picked out some great writers, and the short but interesting history of food in America is well represented from Thomas Jefferson […]
Review: “American Food Writing: An Anthology With Classic Recipes”
“Julia Child has truly become one of the immortals of American culture. There’s a new comic book out retelling her life story. Julia Child certainly did that. She became a television star with her groundbreaking cooking series, “The French Chef.” Read More: http://www.chicagotribune.com/features/food/stew/chi-julia-child-comic-book,0,5881412.story
Reading: “Julia Child: The comic book”
“What Would Julia Child Do? Source: huffingtonpost.com Meat, cheese, and bread knuckle tatts. Source: firstwefeast.com Hot dog tattoo. Source: ocweekly.com Romantic avocado tattoos. Source: foodbeast.com Stand mixer tattoo. Source: flickr.com Ingredients for hummus tattoo. Source: flickr.” Read More: http://www.buzzfeed.com/arielknutson/incredible-tattoos-dedicated-to-food
Reading: “28 Incredible Tattoos Dedicated To Food”
“As a coda to my previous post, I should note that before their adoption of apple ensachage and photographic tattoos, the nineteenth-century fruit growers of Montreuil had already adopted innovative peach growing techniques to produce the most coveted stone fruits in the world.” Read More: http://www.ediblegeography.com/solar-peach-walls/
Reading: “Solar Peach Walls”
“The modern nigiri sushi we know was invented as fast food for busy travelers in 18th Century Tokyo (known then as Edo). Bite-sized grabs of rice and raw fish were treated with kelp, vinegar, light soy sauce, herbs and other zests to stall spoilage and make the goods last longer.” […]
Reading: “17 Beautiful And Mouthwatering Photos Of Edomae Sushi”
“I make these weekend mornings when I’m at my parent’s house. My dad is always trying unnecessarily complicated recipes that have you separate the eggs and whip the whites for ultra-fluffy pancakes, but it’s really not worth the hassle. This recipe makes perfect pancakes.” Read More: http://www.buzzfeed.com/emofly/best-buttermilk-pancake-recipe
Reading: “How To Make The Best Pancakes From Scratch”
“So you’d say that most of the people that come into your restaurant put themselves in your hands? Yes, exactly. I don’t think anyone will hop on a plane to come here without being open to it. But I think the same applies to the farmer from around here that […]
Reading: “Chef Quique Dacosta on Creativity, Pragmatism, and the Importance ...
“How Curtis Duffy overcame his parents’ murder-suicide to become one of the nation’s great chefs.” Read More: http://longform.org/posts/4232
Reading: “His Saving Grace by Kevin Pang”
“It’s not too late to invent something. Not all simple ideas are taken. Your invention doesn’t have to be the next iPhone or Snapchat or drone. Things like Samir Sufi’s “slingshot” tea mugs are still happening all around us. “ Read More: http://www.theatlantic.com/health/archive/2013/02/the-tea-that-might-have-been/273134/
Reading: “The Tea That Might Have Been”
“Here’s another neat behind the scenes video from David Chang’s PBS show The Mind of a Chef. This particular footage focuses on how the post-production team at Zero Point Zero Productions managed to animate a conversation on mediocrity between Chang and Anthony Bourdain.” Read More: http://eater.com/archives/2013/02/13/watch-a-chang-and-bourdain-discussion-get-animated-on-the-mind-of-a-chef.php
Reading: “Watch a Chang and Bourdain Discussion Get Animated on ...
“El Anatsui, the artist behind more than 30 works at Brooklyn Museum this month, will knock the wind out of you.” Read More: http://www.fastcodesign.com/1671843/shimmering-textiles-stitched-from-liquor-bottle-caps
Reading: “Shimmering Textiles, Stitched From Liquor Bottle Caps”
“Karin Ried, Ph.D., is research director for the National Institute of Integrative Medicine in Melbourne, Australia, and is one of the leading chocolate researchers in the world. Her main interest is in chocolate’s effect on blood pressure.” Read More: http://www.theatlantic.com/health/archive/2013/02/the-life-and-work-of-a-chocolate-health-researcher/273130/
Reading: “The Life and Work of a Chocolate Health Researcher”
“Enlarge Image Credit: Todd Coleman SERVES 6 INGREDIENTS 1 cup canola oil 1 lb. boneless, skinless chicken thighs Kosher salt and freshly ground black pepper, to taste ½ lb.” Read More: http://feeds.saveur.com/c/34568/f/632425/s/2881602f/l/0L0Ssaveur0N0Carticle0CRecipes0CCajun0EBenedict/story01.htm
Reading: “Cajun Benedict”
“If you’re not worried about making this cake vegan, you can swap in any simple frosting. Recipe here. This four-ingredient gluten-free cookie recipe is a total keeper.” Read More: http://www.buzzfeed.com/rachelysanders/amazing-gluten-free-desserts-for-valentines-day
Reading: “33 Amazing Gluten-Free Desserts For Valentine’s Day”
“If one day of hearts and lovey-dovey, mushy-gushy isn’t enough, you might want to consider a move to Japan or Korea. Both countries have an interesting adaptation for Valentine’s Day: They celebrate it twice.” Read More: http://blogs.smithsonianmag.com/food/2013/02/koreas-black-day-when-sad-single-people-get-together-and-eat-only-black-food/
Reading: “Korea’s Black Day: When Sad, Single People Get Together ...
“Los Angeles, CA February 13, 2013 – Vendome Pictures announced today that it has come on board to produce and finance EL BULLI, a fictionalized dramatic feature film based on world-famous Spanish chef Ferran Adrià and the restaurant he built into the world’s foremost gastronomic mecca, elBulli.” Read More: http://eater.com/archives/2013/02/13/elbulli-film-gets-a-producer-screenwriter.php
Reading: “ElBulli Film Gets a Producer, Screenwriter”
“”Darwin was an unusual gourmet. He had a distinctly scientific approach to eating and was never more satisfied than when digesting the rarest species known to the palate. As a student at Cambridge, Darwin presided over the Glutton Club, which met weekly in order to seek out and eat ‘strange […]
Reading: “Happy BD, Young Mr. Darwin, A Glutton for the ...
“IMAGE: A random mutation caused this Golden Delicious apple to turn half-red, half-green. According to Susan Brown, she can breed apples with a stable variation of this mutation that creates candy-cane red stripes on a pale yellow-skinned apple. Photo ARCHANT via The Daily Telegraph.” Read More: http://www.ediblegeography.com/the-tree-with-the-apple-tattoo/
Reading: “The Tree with the Apple Tattoo”
“Let’s just say Dominic Episcopo has sunk his teeth into the “meat” of Americana. In his Kickstarter project, “Meat America,” the photographer has paired iconic images from Lincoln to Elvis (“Love Me Tender”) with hunks of red-meat art.” Read More: http://blogs.smithsonianmag.com/food/2013/02/this-artist-uses-meat-as-his-medium/
Reading: “This Artist Uses Meat As His Medium”
“Hello nerds and anglophiles, here is that unofficial Doctor Who cookbook you have been waiting for.” Read More: http://eater.com/archives/2013/02/11/the-doctor-who-cookbook-full-of-fish-fingers-custard.php
Reading: “Dining With the Doctor: The Doctor Who Cookbook Is ...
“IMAGE: Acoustic tribology diagram via NIZO. First, drink some black coffee. Next, rub your tongue against the roof of your mouth. It should feel a little rough, like very fine sandpaper: the tiny bumps on your tongue, called papillae, are raised just enough to create friction against your palate.” Read […]
Reading: “Listening to What the Tongue Feels”
“In December, Chicago chef Curtis Duffy–formerly of modernist cuisine mecca Alinea–opened a new restaurant named Grace.” Read More: http://www.fastcodesign.com/1671825/a-sashimi-dish-that-took-7-years-to-design
Reading: “A Sashimi Dish That Took 7 Years To Design”
“Over the past couple of years, the burger has seen a surge in popularity. Even fine dining restaurants have been after the title of best burger, ushering it into a new culinary art form.” Read More: http://acqtaste.com/the-feed/musings-on-the-burger/
Reading: “Musings on the Burger”
“While doing research for my book Hog and Hominy http://cup.columbia.edu/book/978-0-231-14638-8/hog-and-hominy/tableOfContents, I came across some fascinating love and food story. Bill and Geraldine walker met each other during the Great Depression and decided to build a life and business together.” Read More: http://www.foodasalens.com/2013/02/love-and-barbecue.html