Michael Twitty is becoming one of the most transformative figures in the world of food. Reinterrogating and recreating African-American history in the context of American culinary history through his blog Afroculinaria, Twitty argues for "culinary justice" in food writing and the conversation on food history. His project (and forthcoming book of the same name) The Cooking Gene is in part a product of his Southern Discomfort Tour, a journey retracing the preservation and transmission of culinary knowledge before, during and beyond slavery. [more inside]
“If you wanted to dismiss something, you would say ‘this is horiatiki,’ to mean, this is not good,” says Kremezi. “So for a salad to succeed with that name, it must have been a great salad!” Greek The Salad - Dan Nosowitz on authenticity, history, Greek salad, and the very idea of"American Food" (plus two recipes)
[E]ven though the restaurant's cartoonish decor bordered on offensive, it was still a temple to a people and a cuisine that America couldn't ignore. Taco Bells were everywhere. In every strip mall. Off every highway exit. Even the racists, the immigrant-haters, the people who'd laugh at my elementary-school stand-up comedy routine would run for the border.John DeVore writes about finding the "unexpected, self-affirming solace" of home... at Taco Bell. [more inside]
You can laugh or sneer at Taco Bell. Shake your head at its high fat and salt content. Go ahead and lecture on what true Mexican food is. My mom would probably just roll her eyes at you, and take a broken yellow shard of crispy taco shell and use it to scoop up the pintos, cheese, and salsa.
Since the controversial 2010 takeover of the British company Cadbury, by the makers of processed cheese slices Kraft, consumers of chocolate have been dismayed at the many changes brought in by the new owners. But the breaking point of many has been reached as the recipe for Cadbury Creme Eggs in the UK is changed, replacing dairy milk chocolate with standard cocoa mix chocolate. To add insult to culinary injury, Mondelez International, owned by Kraft Foods, is also introducing five eggs in a pack instead of three and six-packs. The opinions of actors and wallpaper designers. [more inside]
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]
"....many a tragic episode in family life is superinduced by the baleful influence of a tortured stomach. Mighty is the hand that holds the ballot-box, but mightier is the hand that wields to advantage the pepper-box, the salt-spoon, and the sugar-shaker." read the entirely of Maud C. Cooke's, Breakfast, Dinner and Supper; or, What To Eat and How To Prepare It (1897) online and enter a world of home remedies, large scale recipes, sound advice, leftover wizardry, squirrel stews, scientific digestion, and horrible things done to vegetables.
The Fed Up project has collected over 7000 student-submitted photos of school lunches from across the US. They'll be used to create a map and report to make a case for better school lunches. [more inside]
Sara White, Canadian blogger who recently moved to Rome, shares some thoughts about old world food cultures versus the American approach to cooking. One of the most interesting things to me about her post is the discussion about how having no limitations (many Americans can just waltz into a large supermarket and get almost anything from almost anywhere) can negatively impact culinary creativity.
Americas Favorite Architecture - The American Institute of Architecture lists its 150 most favorite buildings as ranked by its members. Zoom-able photos and building information herein. You can also rate your top five.
As American As
Apple Pie What Exactly? What food is truly American? Professor Louis Grivetti, of the University of California at Davis, provides a set of excellent, discussion-settling answers, packed with reliable and curious facts. (Be sure to click on the fascinating "Did You Know?" links at the bottom of each of the 10 classic American food groups.) How many Europeans know, for instance, that tomatoes, potatoes, corn, peppers, artichokes and lima beans all came from America? Not much supposedly ancestral Mediterranean cooking could get by without tomatoes, potatoes and peppers...