Find Your State in the United States of Thanksgiving [The New York Times] "We’ve scoured the nation for recipes that evoke each of the 50 states (and D.C. and Puerto Rico). Tell us your favorites." [more inside]
The New York Times Magazine treated a group of second graders to a seven-course meal at a pricey NYC restaurant. Culinarity ensued. [video, via]
Why not eat octopus? [New Yorker]
"I like to think of an octopus as a blobby, eight-fingered hand with a mind of its own. And then I’m suddenly not so keen on the idea of eating it."
"Nowadays, we tend to eat biscuits with beverages like tea and coffee. But in the past they were an important element of the dessert course and were dipped into sweet wine." - Food History Jottings (previously) on the strange world of Regency biscuits. (Cookies to you US types.)
Grub Street Diet asks various notable people to keep a food dairy for a week and then share it with the world. However, when they ask the "poet laureate of Twitter" (previously) author Patricia Lockwood to contribute, things so a little differently.
Animal hospitals in Texas, Florida, and Oregon won Veterinary Practice News’ ninth annual radiograph contest, which awards prizes for x-rays of unusual items found in pets' stomachs. [more inside]
Tables For One is a collection of restaurant reviews "from another New York City" by A. Ponitus and illustrated by Evan Johnson. The restaurants include Frito-Lay themed places, salt-obsessed aliens, a gelato cult, notable NPR personalities, and a cafe for heartbreak.
MIND MELD: Food in Science Fiction versus Fantasy
This week we asked about Food and Drink in SF. Food and Drink in science fiction sometimes seems limited to replicator requests for Earl Grey tea and Soylent green discs. Why doesn’t do as much food as Fantasy? Does Fantasy lend itself more to food than Science fiction? Why? This is what they had to say…[more inside]
"Since first opening in 1934 in a converted sheepfold off 67th Street, on the western edge of Central Park, the storied franchise (which is still licensed by the Parks Department) has been a reliable hit. Joe Baum put the restaurant on the national culinary map during the 1960s, and when Warner LeRoy doubled the capacity several years later and added the famous Crystal Room, it became one of the great circus-dining destinations in the world. LeRoy’s heirs ran the profitable old production for years (in 2006, it was still the second-highest-grossing restaurant in the USA, behind Tao Las Vegas), until the great crash of 2008 brought their company to its knees. Now, after years of drama and delay, Tavern on the Green has opened its doors once again, this time under the direction of a hospitality operation originally from Philadelphia called the Emerald Green Group. " So begins Adam Platt's zero star review of the re-opened Tavern On The Green. Others have not been glowing. Even the Post got a few kicks in. Peter Wells' scathing takedown in the New York Times might be better experienced with some happy sheep.
"In peace or war, the ultimate refuge—the sanctuary of all that is humane—lies distilled within the warmth of the kitchen." Journalist Paul Salopek pauses in the middle of his 21,000-mile Out of Eden Walk from Africa to South America -- Ethiopia to Tierra del Fuego -- to reflect on the food shared with him during his time in Israel and Palestine. "Watching the women of Nablus move briskly, efficiently, purposefully about their tasks, chatting, often joking (about men, politics, life), I am reminded of all the meals that admitted me briefly into the conflicted lives of Israelis and Palestinians." [more inside]
How to Eat Like a Cuban
"It wasn't until I was adopted into an enormous Cuban-American family, thanks to my fiancé , that I learned how to spot the Cubans—and now that I can, I see them everywhere. In three years, my extremely white self has gone from not being able to pronounce dulce de leche (don’t match those ch sounds—that’s a basic move) to knowing that I like my arroz con pollo asopao (a soupier preparation that ends up almost risotto-like).[more inside]
Some of the stereotypes are true: Cubans love to party, and they can eat. Backyard pig roasts are the traditional way to celebrate pretty much any special occasion—this is a country whose two greatest exports (if they could export them) are cigars and sugar.
Bottom line: If you find some real Cubans, it's in your best interest to make friends, fast. Here's what you need to know to keep up without looking like a chump."
The Oxford Symposium on Food and Cookery is an annual weekend conference discussing food, its history, and culture. Since 1981 the papers presented at the Symposium have been collected into a conference volume called the Proceedings of the Oxford Symposium on Food and Cookery, most of which have been made available for free in their entirety via Google Books. Each volume consists of about 25-40 papers surrounding the theme of that year's Symposium (e.g. Eggs, Authenticity, or The Meal). [more inside]
"I enjoy buffets. I wouldn't say love buffets, but it's a very reasonable way to eat out." (SLYT) [more inside]
The psychology of Soylent and the prison of first-world food choices
People are born with neither the ability to cook nor compile; both are taught, and chastising even an adult for not knowing how to cook a healthy meal makes about as much sense as chastising an adult for not knowing how to code or how to compile an application from source. Each of those two different ridicules demonstrates an identical lack of empathy and an accompanying equally stunning sense of privilege that you should probably check immediately.
Dangerous Minds digs up Andy Kaufman's My Dinner With Andre (prev.) parody, My Breakfast With Blassie. (57m video) [more inside]
In 1929, Italian artist (author of The Futurist manifesto) Filippo Tommaso Marinetti opened a restaurant, La Taverna del Santo Palato [Tavern of the Holy Palate] in Turin. In 1930/31, Marinetti went on a polemical crusade against pasta, decrying it as holding the Italian people back. In 1932, he wrote La Cuicina Futurista [The Futurist Cookbook]. Part manifesto, part cookbook, all promotional, it contained a host of sensational delights, like "Chicken Fiat": chicken roasted with steel ball bearings, on a bed of whipped cream, as well as desciptions of banquets, and a recounting of his success against pasta. [more inside]
"If there is an assassination planned for the meal, then it is seemliest that the assassin should be seated next to he who is to become the subject of his craft" - Leonardo da Vinci: head of the kitchen, designer of horse-pulled nut-crushers, inventor of napkins, and assassination etiquette expert.
So, you want to eat like a hobbit do you? The big old dragon of Middle-Earth recipes is the charmingly retro 'Middle-Earth Recipes' (now with a more modern and photo-friendly blog version ) from which NPR's Beth Accomando has complied an all-day feasting menu suitable for marathon watching (or reading) assorted Lord Of The Rings media while Recipewise sticks to foods served by Bilbo in The Hobbit itself and explains the Victorian convention of high vs. low tea. (Author Diane Duane's own Hobbit-inspired recipe, Took Family Seed Cake can be made with poppy rather than caraway seed if that's your thing) Need something to do while digesting? Why not read about the history and meaning of the rural comfort food in Tolkien at Strange Horizons " Well Stocked Larders: Food And Diet Of Hobbits" by Stephanie Green.
Apparently we've been eating apples incorrectly. If each of us eats an apple a day, and we are all wasting 30 percent of our apples at $1.30 per pound, that's about $42 wasted per person per year—which is $13.2 billion annually, thrown in the trash or fed to pigs.
Taking a cue from a video entitled "How to eat an apple like a Boss", the Atlantic encourages us to be less wasteful.
Taking a cue from a video entitled "How to eat an apple like a Boss", the Atlantic encourages us to be less wasteful.
Occurring once before in 1888 and possibly not again for another 77,798 years (really), the two holidays of Chanukah and Thanksgiving will overlap. The result? Chefs, food blogs, and nearly everybody else scrambling to create distinct fusion menus that draw from the delicious traditions of each holiday (NYT). Buzzfeed's massive Thanksgivukkah menu. Gothamist: Four Easy Fusion Dishes. Food 52's recipe challenge (in comments). Serious Eats' response ( Latke-Crusted Turkey Stuffing Fritters With Liquid Cranberry Core and Turkey Schmaltz Gravy) . NY Daily News asks Chef Zach Kutsher for ideas.
“Movie theaters wanted nothing to do with popcorn,” Smith says, “because they were trying to duplicate what was done in real theaters. They had beautiful carpets and rugs and didn’t want popcorn being ground into it.” Movie theaters were trying to appeal to a highbrow clientele, and didn’t want to deal with the distracting trash of concessions–or the distracting noise that snacking during a film would create. - So Why Do We Eat Popcorn At The Movies Anyway? (Smithsonian Mag)
"It's about coming together as a local community and sharing the fruits of your labour, your creation." In what has been described as a peer-to-peer community marketplace, people are connecting online with local cooks, who provide them with a meal for less than they would be likely to pay anywhere else. In Athens, the price is usually between three and four euros (£2.50 to £3.40). [more inside]
The American way of using a fork and knife is inefficient and inelegant. (SLSlate) Do you cut-and-switch? Well, you've got to stop. The more time you waste pointlessly handing utensils back and forth to yourself, the less time you’ll have to cherish life and liberty, pursue happiness, and contribute to America’s future greatness. And also—though that snob at dinner surely didn't know this—the supposedly all-American cut-and-switch is in fact an old European pretension, of just the sort we decided to free ourselves from 237 years ago.
The Ministry Of Food was a British government ministerial posts separated from that of the Minister of Agriculture. A major task of the latter office was to oversee rationing in the United Kingdom arising out of World War II. They made many newsreels and PSAs to inform the citizenry how to use the food rationing system: Rationing is introduced in 1939 The new ration books are coming! Cod Liver Oil Here's spud in your eye Don't cut that bread! DON'T WASTE FOOD! Dig For Victory! Milk is here! In addition, some short films instructed people in how to best use the new rationing system : Two Cooks And A Cabbage How To Make Tea Rabbit Pie Buying black market meat: a Partner in CRIME A US view explaining UK rationing to the States.
Dan Goodbaum edits together selected excerpts from Elvis Mitchell's interview with Quentin Tarantino about the role of food as a indicator of power in his movies (full interview here). Grantland's 20 Best Tarantino Food Scenes
Sian Jarvis, the supermarket’s head of corporate affairs, had undermined her claims to care about the health of her customers and let slip one of the secrets of a multi-billion-pound industry ... she revealed that one in three Asda checkouts “are what we call guilt-free checkouts”. Jarvis insisted “guilt-free” was merely “a term that’s commonly used in retail”. But it was too late, and her “guilt” gaffe quickly invited scorn in the industry and among public health professionals. Whatever the damage, she had already opened a door to the arcane science of supermarket psychology. To the designers of the modern store, shoppers are lab rats with trolleys, guided through a maze of aisles by the promise of rewards they never knew they sought The Secrets Of Our Supermarkets[more inside]
The Great Hog-Eating Confederacy
Early Southerners ate a rather limited and unvarying diet. At table the famished guest seldom found more than bacon, corn pone, and coffee sweetened with molasses. Pioneering sociologist Harriet Martineau complained that “little else than pork, under all manner of disguises” sustained her during her visit to the American SouthFor the most part, slaves observed the same diet as poor white farmers. Though many kept gardens, and thus supplemented their rations of pork and corn with a wide variety of vegetables, they had otherwise little opportunity to augment their diet.. Another traveler griped that that he had “never fallen in with any cooking so villainous.” A steady assault of “rusty salt pork, boiled or fried … and musty corn meal dodgers” brought his stomach to surrender. Rarely did “a vegetable of any description” make it on his plate, and “no milk, butter, eggs, or the semblance of a condiment” did he once see.Christine Baumgarthuber is a writer for The New Inquiry and runs the blog The Austerity Kitchen. [more inside]
Saveur's utterly charming "Recipe Comix" features illustrated recipes/short stories by some of the web's best cartoonists covering a wide range of meals.
According to Yelp reviews, a Chicago-area Taco Bell is one of the best dining experience in the city people on r/Chicago over at reddit call it "magical.
Unable to visit the infamously badly reviewed Guy's American Kitchen & Bar? Never fear, for Metafilter's own mccarty.tim has you covered with a Guy Fieri Menu Item Generator.
Vanity Fair: What's Wrong With The Michelin Guide. Esquire:Why It's Hard To Trust The Michelin Standards. FT:Star-Crossed: Once universally revered, the Michelin Guide is now dismissed by some as a relic of a bygone age
For the past two years, in a loft apartment in downtown Los Angeles, Craig Thornton has been conducting an experiment in the conventions of high-end American dining. Several nights a week, a group of sixteen strangers gather around his dining-room table to eat delicacies he has handpicked and prepared for them, from a meticulously considered menu over which they have no say.
"I’m bigger than most people, let alone most nutritionists — but I’m a pretty normal person. And a damn good nutritionist." The Fat Nutritionist wants to help you eat normally again. [more inside]
Clam Eating Salt On Table [YouTube]
"Legalizing pot would, in addition to engendering medical miracles and rendering moot a large sector of illegal-drug-related crimes, allow quantum leaps in the world of cooking. Maybe if we all pray really hard to Jah, pot will one day infiltrate snooty haute cuisine and local artisanal eateries alike, all over America." GQ reports on some incredible edibles. [more inside]
Edward Behr is the editor and publisher of The Art of Eating, (named for MFK Fisher's book), a well-regarded food magazine. [more inside]
Have food pouches become the mainstay of the eating culture of young American children? "Mr. Grimmer believes the pouch’s popularity can be attributed to the emergence of a new way of relating to our children. He calls it “free-range parenting.”Parents, he explained, want to be as flexible as modern life demands. And when it comes to eating, that means doing away with structured mealtimes in favor of a less structured alternative that happens not at set times, but whenever a child is hungry." Some people have concerns about the trend.
WHAT (AND HOW) TO EAT NAKED: Geoff Nicholson explains what to do if you should suddenly find yourself naked and insatiable…for food (what else?). PUBLISHED IN GOURMET LIVE 05.16.12
How a frugal economist finds the perfect lunch. Tyler Cowen's Ethnic Dining Guide: Some places you must try. How to find good deals when food shopping for home. How to find the best food in a foreign city.
Swole.me is a completely free automated diet planner that creates meals according to your goal calorie intake and how many meals you’d like to eat per day. [more inside]
You order your food, everyone places their phone on the table face down. The first one to flip over their phone loses the game and pays for everyone's meal, otherwise everyone pays for themselves. Don't be a dick when you're out with friends at a restaurant.
The Fat Trap (NYT pop review): Overweight individuals in Western nations (and, increasingly, beyond) face interpersonal and institutional stigma for their bodies*. Oftentimes, these stigmas are predicated on the belief that being overweight is a moral failure, that being overweight is usually a result of laziness, decadence, and/or characterlogical poor impulse control. However, an emerging consensus among obesity researchers points toward strong, common physiological and individual genetic factors as causative for heightened BMIs in the modern world and the general failure of dieting to produce BMI outcomes. A recent study in the New England Journal of Medicine (paywalled) adds to this body of evidence, suggesting that chemical messengers held to contribute to altered "efficient" metabolism and increased hunger in the wake of low-calorie dieting are (on average) significantly elevated up to a full year (if not longer) following a substantial drop in weight from dieting.> [more inside]
Oh, hai. You weren't thinking of sleeping tonight, were you? SLYT NSFW inexplicable electronic disturbing/erotic Canadiana.