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Dinnertime cosplay

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 - 10 comments

The New Face of Hunger

“This is not your grandmother’s hunger,” says Janet Poppendieck, a sociologist at the City University of New York. “Today more working people and their families are hungry because wages have declined.”
posted by ellieBOA on Jul 29, 2014 - 90 comments

Comatose Potato Salad

"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 - 69 comments

Ten Landmarks of the Chinese Cryosphere

“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 - 15 comments

Aftertaste

"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 - 1 comment

Make reservation by phone for the greatest dinner of your life

Where Restaurant Reservations Come From: Why did the practice develop? In the startup terms of our day, what problem did the institution of restaurant reservations solve? Well, the answer boils down to... sex and propriety.
posted by Cash4Lead on Jul 24, 2014 - 36 comments

How the burrito became a sandwich

NPR's Planet Money explains the history of the sales tax in the United States by tracing what kinds of sandwiches get taxed and why: How the Burrito Became a Sandwich. Bonus: In-N-Out Burger history in the podcast.
posted by joseph conrad is fully awesome on Jul 22, 2014 - 154 comments

Well, that settles that.

Tip The Pizza Guy is the most exhustive, detailed, old-school website about Tipping and Pizza Delivery I have ever seen. (last seen in 2001 and still being updated.)
posted by The Whelk on Jul 19, 2014 - 59 comments

New research: Reduce your carbon footprint by reducing meat consumption

An Oxford University study of over 50,000 participants, published this month in the open-access, peer-reviewed journal Climatic Change: Dietary greenhouse gas emissions in meat-eaters are twice as high as those in vegans.
posted by paleyellowwithorange on Jul 18, 2014 - 144 comments

The Grotesque Apple, the Ridiculous Potato, the Hideous Orange..

Declaring 2014 the European Year against Food Waste, the European Parliament has adopted a non-legislative resolution that called for action to halve food waste by 2025 and improve access to food by the needy. French grocery store Intermarche got on board with a delightful campaign aimed at convincing people that appearances don't matter when it comes to great tasting foods and increasing awareness of food waste. The video is particularly charming.
posted by VioletU on Jul 18, 2014 - 41 comments

Beyond "Scarface" and Cigars

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).

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."
[more inside]
posted by joseph conrad is fully awesome on Jul 17, 2014 - 32 comments

The Proceedings of the Oxford Symposium on Food and Cookery

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]
posted by jedicus on Jul 17, 2014 - 8 comments

8 Irresistible Food Blogs From Sub-Saharan Africa

Food is life. It unites us all. Here at Global Voices, we love food, so we bring you eight yummy food blogs from Sub-Saharan Africa.
posted by infini on Jul 17, 2014 - 20 comments

Food from Algeria to Zimbabwe

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 - 25 comments

HAPPY FIRST BIRTHDAY BIG DOG PEPERONIE!!!!

Blue-Tongued Skink is serenaded during his birthday feast. (SLYT)
posted by zscore on Jul 6, 2014 - 22 comments

It's a very reasonable way to eat out.

"I enjoy buffets. I wouldn't say love buffets, but it's a very reasonable way to eat out." (SLYT) [more inside]
posted by joseph conrad is fully awesome on Jul 6, 2014 - 64 comments

I'll have s'mores.

The Girl Scouts published the first recipe for Some Mores in 1927, and it just took off. The s'more has become an All-American campfire treat … and the combination of warm gooey marshmallow, melty chocolate, and crisp graham cracker has inspired a bunch of other s'more-inspired recipes. I give you: Triple dipped apples. Pie. Popcorn. Mini donuts. Stuffed cookies. Dip. Ice cream. Chocolatier ice cream. Homemade pop tarts. Macarons. Cups. Fudge. Krispies Bar. Truffles. Cheesecake. Pie pops. Bites. Milkshake. Empanadas. Trifles. Frozen. [more inside]
posted by julen on Jul 6, 2014 - 25 comments

And the Pulitzer for "Best Recipe" Goes To....

Looking for American recipes to take to tonight's 4th of July party? It's easy to find historic recipes. But why not look to America's great fiction writers instead? [more inside]
posted by magstheaxe on Jul 4, 2014 - 7 comments

No Bullshit Hiring Histories

"Pastry work takes a level of skill, precision and rigor that I lacked in spades. I could’ve maybe become a decent pastry cook, with months of practice and a patient boss, but I was in no way qualified to be a pastry chef. I gave it my best effort, for three days, until the chef-owner realized her mistake and fired me. The place closed in less than 6 months. I never got paid." Laurie Woolever at The Billfold talks about how she went from Botantical Garden Intern to Anthony Bourdain's assistant.
posted by The Whelk on Jul 3, 2014 - 26 comments

"It's a privilege to want less."

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.
Guernica 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 - 104 comments

Nature's Dying Migrant Worker

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 - 68 comments

The reporter called the poverty level wages "Sanbornomics."

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 - 53 comments

Service with a Swipe

Chili's Has Installed More Than 45,000 Tablets in Its RestaurantsWhen your server is a screen, you spend more money. Hungry? No human server in sight? With a flick of your wrist, you can instantly order more appetizers and drinks, indulge your whim for Baby Back Ribs, let the kids play games, read the news, pay your check (with a default tip), and get done faster. Be sure to save room for some Cinnamon Molten Cake: doesn't it look tasty?
posted by cenoxo on Jun 21, 2014 - 216 comments

Give it 30 years and the overstuffed chair becomes hip and high brow...

Spread from a 1949 issue of LIFE magazine charts what is low-brow, high-brow and inbetween
posted by The Whelk on Jun 14, 2014 - 185 comments

40 Maps about food in America

It says a lot more about America (United States) than food.
posted by rmhsinc on Jun 10, 2014 - 38 comments

For reasons like these that we formed the Burrito Selection Committee

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 - 82 comments

The Shame of Sweetness

Sweetness is code for feminine. It’s code for not being able to handle “reality” and having to cover it up.
posted by xingcat on Jun 7, 2014 - 234 comments

Bread riots were as rare as the prized Semper Augustus tulip

The Austerity Kitchen (previously) on the Dutch abundance of the 17th Century
posted by The Whelk on May 31, 2014 - 7 comments

Free from Choice

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 - 395 comments

The Frogurt Is Also Cursed

A tumblr detailing how many businesses in NYC are now ...Fro-Yo places.
posted by The Whelk on May 28, 2014 - 148 comments

It’s a dog-eat-dog world down there at the South Pole

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 - 10 comments

The Longitude Prize is back after 300 years

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 - 22 comments

"I hope they're telling us the real science."

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 - 78 comments

Meatfilter

Meat Atlas: facts and figures about the animals we eat
posted by Gyan on May 14, 2014 - 29 comments

Chocolate and water DO mix!

Molecular gastronomy at its most basic: Chef Heston Blumenthal makes chocolate mousse in five minutes using nothing but chocolate and water. (Heston Blumenthal (previously, pre-previously) [SLYT]
posted by Room 641-A on May 13, 2014 - 29 comments

A Different Kind of Movie Snacks

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 - 4 comments

"I usually like chicken nuggets, but not these chicken nuggets."

"FOUR-YEAR-OLD REVIEWS PLUM RESTAURANT (WITH HER FACE)"
posted by davidstandaford on May 2, 2014 - 145 comments

Work the Line

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 - 21 comments

maybe this could've gone in my last post

Ever thought about making ramen in your hotel's coffee maker? Well, this lady cooks everything in her coffee maker (also available in svenska). [more inside]
posted by and they trembled before her fury on Apr 30, 2014 - 35 comments

should I eat this?

someone ate this is a food blog that celebrates the hilarity of cooking mishaps, bad food photography, and the grossest things people shove down their throats. [more inside]
posted by and they trembled before her fury on Apr 27, 2014 - 50 comments

It isn’t much, but you get quite a lot of vitamins in the malted milk.

From grilled kidneys to gruel to open faced sandwiches to sliced up grapefruits, photos of literature's most memorable meals.
posted by pravit on Apr 26, 2014 - 40 comments

ref. Claude Lévi-Strauss

The trailer for the 2012 documentary The Raw and the Cooked stands alone as a work of art, by capturing perfectly the best scenes from this beautiful film. Created by German filmmaker Monika Treut. Background.
posted by growabrain on Apr 20, 2014 - 9 comments

Feliz Pascua

Fanesca is a traditional soup from Ecuador and is a special soup or stew because it is only prepared once a year during Easter. From a blog of Ecuadorian dishes by Layla Pujol. A few ceviches.
posted by growabrain on Apr 18, 2014 - 14 comments

Those acorns went straight to his legs.

This video is an eight minute tutorial on how to carve an Iberian ham. You might feel the need to pause it for a drink and a plate of jamon at your nearest tapas.
posted by ardgedee on Apr 8, 2014 - 35 comments

On Engastration

His recipe calls for a bustard stuffed with a turkey stuffed with a goose stuffed with a pheasant stuffed with a chicken stuffed with a duck stuffed with a guinea fowl stuffed with a teal stuffed with a woodcock stuffed with a partridge stuffed with a plover stuffed with a lapwing stuffed with a quail stuffed with a thrush stuffed with a lark stuffed with an ortolan bunting stuffed with a garden warbler stuffed with an olive stuffed with an anchovy stuffed with a single caper - The Roti Sans Pareil or Roast Without Equal.
posted by The Whelk on Apr 5, 2014 - 70 comments

Fished Out

The world's fish are in danger—as is everyone who depends on them (via) [more inside]
posted by kliuless on Mar 23, 2014 - 52 comments

Hargreaves & Levin

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 - 3 comments

Click the banana to return to the top

While CNN is known for its flashy technology displays like holograms of Will.I.Am and its glossy map displays, not everything about the network is so up-to-date: the CNN Interactive: In-Depth Food website appears to have remained unchanged since 2001. via
posted by Going To Maine on Mar 12, 2014 - 57 comments

plant sex in silico

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 - 52 comments

Foreigners Abroad.

11 French Tourist Tips For Visiting America. Tips For Russians. Tips For Japanese Visitors.
posted by The Whelk on Mar 6, 2014 - 162 comments

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