“You know how when you love what you do, you want to be the best at it? You read about your job? You go to school or take a class to learn more? You fixate on the progressive journey that is in part, your life? If you’re not in love […]
Food
“This is a true story about a young couple in love and the most glamorous hotel in the world. We are telling the story together because it is so indelibly a part of both of our lives that we didn’t think either of us could tell it alone.” Read More: […]
Reading: “An Evening at the Waldorf”
“The enormous, pungent, and extremely well marketed Maine Lobster Festival is held every late July in the state’s midcoast region, meaning the western side of Penobscot Bay, the nerve stem of Maine’s lobster industry.” Read More: http://www.gourmet.com/magazine/2000s/2004/08/consider_the_lobster?printable=true
Reading: “Consider the Lobster”
Chop. Roast. Burn. Boil. Ferment. We transform the animal and vegetable world into innumerable forms. Life does this to us too as if we were food: It hacks, blends, sears, and bakes us, turning us from the raw material of childhood into the innumerable forms of humanity. Life chews us […]
50 Ways to Think About Food: No. 2 “Transformation”
“The Del Monte Puke in a Meatloaf Dog Bowl of 1963. The Mor Potato Ring (with prune whip and, ants, it looks like) of Horror of 1946. Mor processed pork, your “vitality” meat.” Read More: http://www.buzzfeed.com/copyranter/the-8-most-disgusting-old-food-recipe-ads
Reading: “The 8 Absolute Most Disgusting Old Food Recipe Ads”
“Why make a cocktail with a few ingredients when you can overdo it with a few dozen? That’s what the guys at Anvil Pub in Dallas are going for with their new jumbo Bloody Mary, a drink so hulky and populated with gonzo garnishes that it should probably come with […]
Reading: “Can We Stop Putting All This Extra Junk in ...
“Exclusive Design Articles, Delivered to Your Inbox Daily. The Swedish designer did extensive research surrounding the chewy, gooey pink material, and its resulting bubbles.” Read More: http://www.fastcodesign.com/1671984/the-strange-duo-of-sausage-and-bubblegum-depicted-in-glass
Reading: “The Strange Duo Of Sausage And Bubblegum Depicted In ...
“WHY IN THE WORLD DOES THIS EVEN EXIST AMONG ALL THE OTHER FRUITY FLAVORS??? THE WRAPPER IS IMPOSSIBLE TO REMOVE!!!!!!” Read More: http://www.buzzfeed.com/josephbernstein/19-types-of-candy-that-should-be-wiped-off-the-planet
Reading: “19 Types Of Candy That Should Be Wiped Off ...
“1784 E. Kidner opened the first cooking school in Great Britain.1927 Harry Belafonte, singer, actor, was born. His biggest hit was “Day-O (The Banana Boat Song” in 1956.1970 U.S. commercial whale hunting ended.” Read More: http://foodimentary.com/2013/03/01/national-peanut-butter-lovers-day/
Reading: “National Peanut Butter Lover’s day”
“For starters, people have no idea what “keeping kosher” actually means. Explaining it takes forever and gets very complicated.” Read More: http://www.buzzfeed.com/emilyorley/most-annoying-things-about-keeping-kosher
Reading: “The 16 Most Annoying Things About Keeping Kosher”
“In its original home, near Almaty in Kazakhstan, the apple can be the size of a cherry or a grapefruit. It can be mushy or so hard it will chip teeth. It can be purple- or pink-fleshed with green, orange, or white skin. It can be sickly sweet, battery-acid sour, […]
Reading: “Our Comprehensive Living Archive of Apples”
“The USDA says “iridescent beef” is perfectly okay. People are like moths to the flames that are rainbows. The next time there’s a rainbow outside, notice how many people drop everything, even important things, to Instagram it. It would be a perfect time for aliens to take over Earth.” Read […]
Reading: “What Causes Beef Rainbows?”
“The cook plays an important part in the nourishability of food.” Read More: http://www.gastronomica.org/we-are-what-we-eat/
Reading: “We Are What We Eat”
“Growing up, Michelle Hagen lived near a large factory in Cincinnati that produced what she and her sisters called The Smell. The aroma was dynamic and unpredictable, almost like a living thing.” Read More: http://raffikhatchadourian.com/givaudan.html
Reading: “The Taste Makers”
“HERE’S THE CONCEIT: Build a single wood fire and, over the course of 30-plus hours, use it to roast, braise, bake, simmer and grill as many different dishes as possible — for lunch, dinner, breakfast and lunch again.” Read More: http://www.nytimes.com/2010/10/10/magazine/10dinner-t.html?ref=magazine&pagewanted=all&_r=0
Reading: “The 36-Hour Dinner Party”
“Exclusive Design Articles, Delivered to Your Inbox Daily. Unwrapping the foil initiated a slow-motion explosion of cheese. But in some beautiful paradox, the congealing fats were actually holding the tortilla together, filling in gaps like grout.” Read More: http://www.fastcodesign.com/1671981/the-mystery-behind-chipotles-secret-1500-calorie-super-burrito#1
Reading: “The Mystery Behind Chipotle’s Secret, 1,500-Calorie Super Burrito”
“IMAGE: McDonald’s Chicken McNuggets; photograph by Kim Bhasin for Business Insider. On a sponsored media trip to McDonald’s US headquarters in Oak Brook, Illinois, Barbara J.” Read More: http://www.ediblegeography.com/the-shape-of-cheese-and-chicken-mcnuggets/
Reading: “The Shape of Cheese and Chicken McNuggets”
“We all eat for pleasure. Some of us also eat in pursuit of academic knowledge. “Food studies” is a burgeoning field where scholars consider food a potent tool for illuminating a vast range of topics and issues. Among L.A.” Read More: http://blogs.laweekly.com/squidink/2013/02/sarah_portnoy_usc_latino_food.php
Reading: “Q & A With USC Professor Sarah Portnoy: On ...
“By now you know — and if you don’t know, spoiler, duh — that Kristen beat out Brooke on last night’s season finale of Top Chef.” Read More: http://newyork.grubstreet.com/2013/02/things-you-learn-attending-the-top-chef-finale.html
Reading: “18 Things You Learn While Attending the ‘Top Chef’ ...
“Uhhhhhhh, nah-nah nah-nah. Source: en.wikipedia.org Look at the hot, buttery potato. In its simplest state — with just a little butter and some kosher salt — that thing is going to be completely delicious.” Read More: http://www.buzzfeed.com/arielknutson/amazing-ways-to-eat-a-baked-potato-for-dinner
Reading: “23 Amazing Ways To Eat A Baked Potato For ...
“Things are getting all kinds of quelle horreur and mon dieu in France right now, where fast food restaurants have officially overtaken formal restaurants.” Read More: http://eater.com/archives/2013/02/28/fast-food-is-strangling-traditional-restaurants-in-france.php
Reading: “Fast Food Is ‘Strangling Traditional Restaurants’ in France”
“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
Reading: “Tyranny–It’s What’s for Dinner”
“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.” […]