Calvin Trillin has attempted to compile a short history of the buffalo wing, stalked the barbecued mutton, and reported on crawfish eating contests in Louisiana.   [more inside]
posted by Joe Beese on Oct 3, 2010 - 45 comments

Michelin inspectors have been anonymous as CIA spooks. Until now. And now. The New Yorker has a rare interview with one.
posted by converge on Nov 18, 2009 - 33 comments

The New York steak dinner, or beefsteak, is a form of gluttony as stylized and regional as the riverbank fish fry, the hot-rock clambake, or the Texas barbecue. Some old chefs believe it had its origin sixty or seventy years ago, when butchers from the slaughterhouses on the East River would sneak choice loin cuts into the kitchens of nearby saloons, grill them over charcoal, and feast on them during their Saturday-night sprees. - Joseph Mitchell, 1939. [more inside]
posted by Joe Beese on Jun 14, 2009 - 39 comments

Ah, inspiring food and good writing. Recounting "first taste" experiences of Sea Urchin, Hearts of Artichokes à la Isman Bavaldy, and Cock in Wine, the perfect Pastrami sandwich, the sweet memory of honey and green mangoes, and about the late-onset cook, THE DOMESTIC MALE.
posted by semmi on Aug 18, 2002 - 11 comments