Multiple websites are out there to help you dine like an anime character. Typically, they consist of anime screencaps plus either adapted or invented recipes that attempt to replicate the dishes. Okonomiyaki, dainty strawberry cakes, gyoza, Ponyo's ramen, coffee jelly, you name it!
There's the earnest Real Anime Food
. Then there's the sillier Recipes for Weebs
, which has functional indices. Anime Recipes
hasn't updated in a year, but it has a long list of recipes, including the fish pie from Kiki's Delivery Service
. [more inside]
posted by wintersweet
on Jul 29, 2014 -
"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.
posted by The Whelk
on Jul 27, 2014 -
“The Price of Cold”— the story of my recent adventures exploring China’s artificial cryosphere — is now online in The New York Times Magazine. In it, I visit the world’s first and only frozen dumpling billionaire, hang out with the chef leading a one-man refrigeration resistance movement, and visit refrigerated warehouses and R&D labs across the country.
Meanwhile, for those of you for whom that is not enough refrigeration for one weekend, I compiled this list: ten stand-out destinations for the armchair Chinese cryotourist, based on my own travels while reporting the story.
posted by infini
on Jul 26, 2014 -
"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]
posted by Celsius1414
on Jul 26, 2014 -
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 -