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 -
"....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.
posted by The Whelk
on Jan 17, 2014 -
The American way of using a fork and knife is inefficient and inelegant. (SLSlate) Do you cut-and-switch? Well, you've got to stop. The more time you waste pointlessly handing utensils back and forth to yourself, the less time you’ll have to cherish life and liberty, pursue happiness, and contribute to America’s future greatness. And also—though that snob at dinner surely didn't know this—the supposedly all-American cut-and-switch is in fact an old European pretension, of just the sort we decided to free ourselves from 237 years ago.
posted by Cash4Lead
on Jul 5, 2013 -
Columbia students stuff Nutella in their pants to the tune of $1,000s a week.
(SLNYT) Last month one of Columbia’s undergraduate dining halls began serving Nutella every day, not just in crepes on weekends. The problem was that the Columbia students went through jars and jars of Nutella — at least 100 pounds a day. Apparently they were not just eating it in the dining hall. They were spiriting it away in soup containers and other receptacles, to be eaten later.
posted by grobstein
on Mar 7, 2013 -
's monthly interview series, 'The Gatekeepers
' talks to the hosts and hostesses at some of the city's most prestigious restaurants, discussing hard-hitting topics such as securing lucrative reservations, choosing the best table, and the favorite dishes of the famous dignitaries that pass through Washington. Their most recent interview
, however, went a bit differently, perhaps revealing a bit more than intended about the world of fine dining -- a world where bribes are de rigeur
, black customers are not seated next to each other, and well-dressed patrons are given preferential service. Though few in the industry will admit to it, bribing the host appears to be the fastest way to get a table
(unless you're a tourist, or the Maitre d' happens to be the CEO of Groupon
and the City Paper
posted by schmod
on Jul 23, 2012 -
"Robert Browning Sosman, a physical chemist who died in 1967 at the age of 86, packed many careers into one lifetime. He wrote the definitive book on the chemical compound silica; was the seventh person to hike the entire Appalachian Trail; and, at home in New Jersey, kept a 3,500-strong map collection. He also made a 'significant contribution
to the New York dining scene:" his Gustavademecum [more inside]
posted by the man of twists and turns
on Jun 12, 2012 -
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 -
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 -
releases the Beer Sommelier
. Beer is increasingly considered the ideal beverage to accompany food for its palate cleansing carbonation and its diverse range of styles
featuring flavor and aroma characteristics that can enhance any dish. But selecting the right beer style
to complement a specific dish, and tracking down a retailer that carries that style presents inherent challenges. Masterfully select the best beer styles to pair with any dish, see examples of those styles, and track down individual beers in your neighborhood with the Beer Sommelier
. [more inside]
posted by netbros
on Jun 3, 2009 -
"Some American consumers believe sriracha (properly pronounced SIR-rotch-ah) to be a Thai sauce. Others think it is Vietnamese. The truth is that sriracha, as manufactured by Huy Fong Foods, may be best understood as an American sauce, a polyglot purée with roots in different places and peoples.
" A Chili Sauce to Crow About
posted by dersins
on May 20, 2009 -
Well, that's one less Carolina flying squirrel, but having it for dinner might actually help keep them around. A list of endangered American species once common on the dinner table has become a book
, its author, Gary Paul Nabham, encouraging the reader to keep disappearing
local culinary traditions alive
. Endangered Dinners
posted by Kronos_to_Earth
on Apr 30, 2008 -
My favorite entree is the salmon sandwich on foccacia bread. Water is served with a slice of cucumber which is very refreshing.
Which profession dines out the most? Whose judgements can be counted on for honesty and straightforwardness? The truckers'
posted by ardgedee
on Mar 28, 2007 -
Bored with that same old business meeting? Why not try a dinner in the sky
? But if it's a view you're after, you could probably take a few of your clients here
for the same price. (flash & sound alert; film clip on main site is slow to load)
posted by madamjujujive
on Aug 15, 2006 -
is a public space installation by Mediamatic on the 11th floor of the PostCS building in Amsterdam. Diners in Restaurant 11 can use their mobile phones to submit a keyword of their choice, which will later appear on the surrounding screens with corresponding Flickr photographs tagged with that word or words.
posted by fandango_matt
on Sep 23, 2005 -
The Epicurean online.
Charles Ranhofer's 1893 book The Epicurean
is available online from the Michigan State University Library
and the Museum
as part of their Feeding America
digital project. Ranhofer was the head chef at Delmonico's Restaurant
from 1862 to 1894; he popularized the Escoffier version of French cooking to America, modifying it to take advantage of American foods such as turkey, squash, corn, and Pacific salmon. Besides thousands of recipes, The Epicurean
discusses table settings, menus, various methods of presentation, and kitchen management. The book may be downloaded as a PDF in two parts
posted by watsondog
on Sep 11, 2005 -
Entertaining food blog (previous mefi
topic) Regularly updated and worth a look for those interested in food ;) Written from Berkeley but not region specific, sometimes recipes."what is a bourgie? First let's get the pronunciation down, boo-zhee, sort of rhymes with sue me. Actually, it doesn't rhyme at all. It's the truncated version of bourgeoisie, you remember middle school history, Marie Antoinette, the rising middle class. But to English speaking nations, assuming that is what you belong to, this is the class with which we aspire to belong. And with food, it's almost the intangible. That little bit of effort that brings the dreary to the divine."
posted by wuakeen
on Jun 28, 2005 -
is a user-edited listing of late-night and 24-hour establishments listed by city. Anyone fancy adding a few? It'd be nice to have a resource like this when visiting a new city. It's much more comprehensive than simply looking up Kinko's in the phone book.
posted by clango
on Jan 7, 2004 -