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).
posted by joseph conrad is fully awesome
on Jul 17, 2014 -
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."
Food in Every Country
provides information on the foodways of several dozen countries (not all of them, despite the site's name), with brief explanations of their culture and history -- and recipes! [more inside]
posted by mudpuppie
on Jul 7, 2014 -
The last decade has seen an explosion of interest in farmer's markets, healthful cooking, and dismantling the industrial food system, spurred in large part by Michael Pollan's 2006 book The Omnivore's Dilemma. But the "food movement" of today tends to be dominated by affluent urbanites, and messages from Brooklyn and San Francisco often don't reach--or resonate with--the majority of places in between.
contributor Meara Sharma interviews food journalists Jane Black
and Brent Cunningham about the juxtaposition of American working-class culture, Jamie Oliver's Food Revolution
, and the idealized pastoral leanings of the modern-day food movement: Servings of Small Change
. [more inside]
posted by divined by radio
on Jul 2, 2014 -
One-third of the food on our plate now relies on just one pollinator — the honeybee. And it’s dying.
The land of milk and honey is fast becoming a land without wildflowers, thanks to insecticides called neonicotinoids. "In the past decade, in most states and especially in the Midwest, the amount of honey produced by each hive has crashed. That’s clear evidence that bees are seriously impaired, said Susan Kegley, a pesticide researcher in Berkeley, Calif., who works with beekeepers. In Minnesota, for example, production per hive has plummeted by one-third in the past decade."
posted by thescoop
on Jun 29, 2014 -
Take Me to Sanborns: Swiss Enchiladas and Race in Mexico City.
One afternoon early in their stay, [Jack] Johnson and Etta – who was white – walked into the famous Sanborns cafe in Mexico City's historic center for lunch. But before they could even place their order, owner Walter Sanborn refused to serve Johnson on racial lines. Johnson went and found a few of the generals he had met and told them what happened. They returned to Sanborns together and all sat down at the counter. They ordered ice cream. Everybody was served except for Johnson.
posted by Rustic Etruscan
on Jun 23, 2014 -
Burritos provide a good way to experiment precisely because they represent a relatively narrow range of experience. There are different burrito styles across the country — more than you might gather if your burrito-eating ambitions have never ventured beyond Taco Bell. But there are fewer parameters to control for when rating burritos than when comparing movies, or doctors, or colleges.
Nathaniel Read ("Nate") Silver is launching a national, 64-restaurant Burrito Bracket
posted by growabrain
on Jun 8, 2014 -
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.
posted by the man of twists and turns
on May 29, 2014 -
The Art of Antarctic Cooking
What comprises “Antarctic culinary history,” Anthony writes, is “a mere century of stories of isolated, insulated people eating either prepackaged expedition food or butchered sea life.”
It helped if some of these isolated, insulated people knew their way around the kitchen. “The cook, however good or bad, is an artist whose simple vocation is to make others lives happier,” observed chef Raymond Oliver. More magician than artist, a cook with an Antarctic expedition ranked as one of its most important members. His kitchen little more than a Primus stove, his ingredients either canned or scrounged, he conjured nourishing dishes as if from the gelid air. [more inside]
posted by the man of twists and turns
on May 24, 2014 -
To commemorate the 300th Anniversary of the original Longitude Prize (won by John Harrison
with the invention of a clock that could keep time at sea), UK charity Nesta
has launched a new £10million prize
to encourage inventors and scientists to find a solution to one of six problems facing the world. [more inside]
posted by Jakey
on May 19, 2014 -
Mother Jones reports
on the annual California Dietetic Association conference, where highlights included a panel titled "Sweeteners in Schools" sponsored by the Corn Refiner's Association, and a lunch catered by McDonald's.
posted by a fair but frozen maid
on May 18, 2014 -
To help promote their business selling vouchers usable at various UK restaurants, RestauarantsChoice.co.uk set up a subsite, "The Internet Foodie Database" with a list of the Top 250 Food Flicks
. Surprisingly, #1 on the list with a rating of 9.3 was "Bill and Ted's Bogus Jerky", the sequel to "Bill and Ted's Egg Salad Adventure", which only rated a 6.4. But this was far from the first effort to create a definitive list of Movie/Food Puns... [more inside]
posted by oneswellfoop
on May 3, 2014 -
Conservative bon vivant
Michael Anton writes
about the thrill of cooking in an haute cuisine
restaurant, as well as the rise of celebrity chef culture and personalities like Anthony Bourdain and Michael Ruhlman.
posted by Cash4Lead
on May 2, 2014 -
Henry and Caitlin
.....met over several glasses of rose and quickly recognized their shared passion for all things food, photography, travel, and art. Their collaborations have spanned a decade, and they continue to push the boundaries always attempting to find a balance between beauty and the far fetched. With food as their favored medium they always manage to turn the mundane into works of art. [more inside]
posted by chavenet
on Mar 15, 2014 -
Monsanto Is Going Organic in a Quest for the Perfect Veggie
- "The lettuce, peppers, and broccoli—plus a melon and an onion, with a watermelon soon to follow—aren't genetically modified at all. Monsanto created all these veggies using good old-fashioned crossbreeding, the same technology that farmers have been using to optimize crops
for millennia. That doesn't mean they are low tech, exactly. Stark's division is drawing on Monsanto's accumulated scientific know-how to create vegetables that have all the advantages of genetically modified organisms without any of the Frankenfoods ick factor." [more inside]
posted by kliuless
on Mar 8, 2014 -
you will so want to make some up...like about a dozen..or two!
Chili Relleno simply means ‘stuffed chilies’ that form a part of the Mexican cuisine. This dish traces its origins to the city of Puebla and consists of roasted poblano pepper, a mild pepper variety named after the city it comes from. Sometimes instead of poblano pepper, hatch green chile, Anaheim, pasilla or even jalapeño chili peppers are used. Commonly, queso Chihuahua or queso Oaxaca cheese is used for the stuffing. Generally, masa flour or egg whites with a pinch of salt is used as the batter for the chili relleno dish.
posted by shockingbluamp
on Feb 28, 2014 -
"The idea that Medieval people drank beer or wine to avoid drinking bad water is so established that even some very serious scholars see no reason to document or defend it; they simply repeat it as a settled truth. In fact, if no one ever documents the idea, it is for a very simple reason: it's not true
posted by jedicus
on Feb 27, 2014 -
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]
posted by the man of twists and turns
on Feb 20, 2014 -