Good Ol' Foreign Home Cookin': Mexicans, Italians and other foreigners are just as surprised with what passes for Mexican and Italian food in the U.S. as Indians are to encounter
chicken tikka
masala or vindaloos in the U.K. Americans and Brits visiting the countries whose cuisines they think they know and love must be similarly surprised. Well, purists be damned! Not only is "faux foreign" cuisine sometimes very tasty (less pretentious than "fusion" cooking, for instance), in some cases (e.g. Tex Mex) it can be a damn sight better than the supposed original. And let no one argue these confusions aren't fun... [
Apologies it the post looks funny and full of ampersands and the links don't work: my first no-right-clicking post on a mac...]
posted by MiguelCardoso
on Dec 13, 2002 -
74 comments
How To Say Yes (Or No) To British Food: Apart from the language barrier (ably demolished by
Mike Etherington's magnificent online
dictionary), British food has a
dreadful reputation all over the world. Yet people who try it, whatever their nationality, often find they enjoy it. If it's
properly made, that is. Enter
Helen Watson's impeccable and ethnically correct
recipes. And those who can't be bothered to cook can always plump for the many ready-made
goodies (and some real stinkers) now offered by internet mail order firms. The most promising has got to be, with over 2,500 goodies, the
FBC Brit Shop. Unfortunately it's based in Japan and will only start delivering in September. The best of the rest is probably yummy
British Delights. My mother's English so I'm obviously biased, but aren't a lot of people missing out on the unique gastronomic charms of the good old United K?
Oh yes![
FBC link pilfered from the Boing Boing larder.]
posted by MiguelCardoso
on Aug 3, 2002 -
63 comments
Food For Thought For Serious Foodies And Would-Be Pros: Egullet.com is mainly written
by professional cooks
for professional cooks
but obsessive, perfectionist gastronomes like you and I can join in too. It's delightful and delicious; like a MetaFilter for fussy gluttons, over-curious gourmets and gastro-porn addicts. Today, celebrated chefs
Dan Barber and
Michael Anthony, currently wowing New Yorkers at the
Blue Hill restaurant, will be answering questions from hoi-polloi such as ourselves. My question's already in...[
From the August issue of Food and Wine magazine, where Michael Anthony was interviewed as one of the best new American chefs.]
posted by MiguelCardoso
on Jul 25, 2002 -
12 comments
