was engaged in 1897 as the restaurant reviewer of the Pall Mall Gazette
, and his reviews of London restaurants are collected in Dinners and Diners: Where and How to Dine in London
, available online from The Dictionary of Victorian London
. Newnham-Davis was a bon vivant, amateur of the theatrical world, and man of parts, and his reviews were equal parts reminiscence of the conversation with his pseudonymous companions and recollections and reviews of his opulent and lengthy Victorian dinners. [more inside]
MIND MELD: Food in Science Fiction versus Fantasy
This week we asked about Food and Drink in SF. Food and Drink in science fiction sometimes seems limited to replicator requests for Earl Grey tea and Soylent green discs. Why doesn’t do as much food as Fantasy? Does Fantasy lend itself more to food than Science fiction? Why? This is what they had to say… [more inside]
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]
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.
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
"....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.
Scrapple, Half-smokes, Marionberry Pie, Cowboy Cookies and Akutaq: Deadspin responds to Slate's wonderful state-by-state sports map (previously
) with a map of regional foods
, complete with highly opinionated rankings and commentary.
Pass the Garum
is a cooking blog focused on the recipes and cuisine of ancient Rome. [more inside]
"My wife and I were chatting while she was slicing potatoes on a mandoline..."
A list of kitchen accidents, both personal and professional. (Maybe NSFW, definitely gory, though entertaining as hell.) [more inside]
For the past eighteen years, Gil Garduño has been chronicling his adventures in New Mexican cuisine on his NM Gastronome blog
. With over seven hundred reviews of restaurants around New Mexico, Gil's got you covered, whether you like classic New Mexican food
, green chile cheeseburgers
, or even other types
of food that happen to be well-represented in the state. Gil is fierce in his defense of homegrown eateries over chains, saying that "word of mouth is crucial to survival and through this bully pulpit, I’ll do my best to extol the great value and virtue of supporting local restaurants.
" A warning, however: if you like food, and particularly New Mexican food, Gil's excellent and evocative writing about (and photography of) great dishes is likely
than a little bit hungry
So, I’ve been doing my research. Because there are so many prefectures and so many famous foods, I’m going to be breaking this article up into two parts. One for North, East, and Central prefectures of Japan, and one for West and South prefectures of Japan. At the end of the second part, we’ll also include a printout that has a map with numbers on all the prefectures corresponding to a list down below it. That way you can print this out, take it with you, and go on a rompy food excursion in Japan.
The five scholars explored the question, “What is the meaning of food?” and debated its role in ethnic and religious tensions. They also examined the possibility that “food, which is something that all of us share, albeit in different ways, can be used to bring people together instead of differentiating between us.” According to Goldstein, one of the most important ideas to come out of the group was that food is a social process rather than a commodity and thus is central to multicultural understanding: “[Food] has to do with how we live and it’s not just an object that we ingest.”
Food: History & Culture in the West
[PDF], was a 2010 UC Berkley Symposium exploring multiple links between food and culture: [more inside]
Learn how to cook Korean food with Aeri Lee
. [more inside]
The BBC explore the olfactory delights
, "trout sprinkled with salt and fermented in water for up to a year." But is it as smelly
, fermented Baltic Herring from neighboring Sweden, or as extreme
as the Icelandic Hákarl
, basking shark buried in a hole and fermented for several months and tasting "similar to very strong cheese slathered in ammonia"? [more inside]
Food writing’s shameful secret, wrote John Thorne his seminal essay, “Cuisine Mécanique”,
is its intellectual poverty. John himself is a notable exception. He is one of those rare authors who have the gift of transporting us into a world of their own creation which we are happy to occupy for a while in preference to any other. They are Virgils to our Dante, showing us around the territory and introducing us to the natives. In these magic realms, strangers speak to us immediately as old friends; arriving unexpectedly at dinner time, we find a place already set for us. [more inside]
"The future of gull cuisine
is optimistic. We hope to see further exploration in developing exciting and innovative dishes
Each bite brought a delicate balance between pleasure and pain—deliciously peppery flavor, bought at the price of having your mouth feel like you’d swallowed fire. But the pain was a good pain, somehow. It forced you to slow down and experience each bite, and that’s a rare experience these days. No one mindlessly gobbles Sichuan hot pot, simply because it’s physically impossible to do so without powerful anesthetic.
You have only 128 days left
to eat at Charlie Trotter's
in Chicago. [more inside]
The San Francisco Street Food Festival
is an annual Summer event in the Mission District that features around 60 different Bay Area vendors and is attended by tens of thousands of foodies. This year the usual mainstays were joined
by Don Bugito
, which served up insect-based dishes
and billed itself as the first "PreHispanic Snackeria."
When the food truck
commences permanent operations this month, it may be the first eatery in the country devoted exclusively to preparations involving insects. But they're not the only entomophagy pioneers in San Francisco, where Bug Cuisine is Booming
. So just how tasty are insects
? (Via) [more inside]
Reconstructing nostalgic childhood food
at Grant Achatz Next Restaurant. Background
on 'Eater'. Previous menu of 1906 Paris
. The business behind
Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini) is an Italian pasta dish based on eggs, cheese (pecorino or parmesan), bacon (guanciale or pancetta), and black pepper. [more inside]
Michelangelo’s Pizza Taste Test
. [Video] Converting the gross-pizza-topping jokes (ex: chocolate sprinkles and clam sauce) from the TMNT cartoon into real world comestibles. [more inside]
Marcella Polini Hazan
, Cavaliere della Stella della Solidarietà Italiana
, has Lifetime Achievement Awards from both the James Beard Foundation and the International Association of Culinary Professionals. She's also got one of those "cooking every recipe in her book" blogs
is about killer clothes and fine cuisine. Recent features include: Thanksgiving Part I
, creating a thanksgiving meal that is less about an abundance of leftovers and instead maximizing the visual appeal of “thanksgiving” symbols like the pumpkin, as a dessert; and Pie Pops
, for those who want to eat pie, but don’t want a whole slice—who want to try multiple flavors, but for just a bite or two, then move onto another.
“Oh my!” Elise had turned over their rooster and noticed its spurs. I just about had a heart attack — the spurs were nearly three inches long, curved and very, very sharp. But for the Grace of God that rooster could easily have sent me to the hospital. I was feeling a lot better about leaving that last bird, and was beginning to understand why Dominic and Rosa never killed their own chickens.
Inventor of the Döner has died.
As anybody who has been drunk at 2 a.m. in Germany knows, the Döner
is a staple of German fast-food cuisine. Although similar dishes have been around for a while, the modern version is believed to be invented in 1971 in West Berlin by Mahmut Aygün. From there it spread to many other cities and countries
in Europe and beyond
. Mahmut Aygün died at the age of 87 last month in Berlin. [more inside]
Never had an Indian mom? You poor, deprived wretch! Meet Manjula
She'll be happy to teach you to make Naan
, Pani Puri
, Vegetable Pakoras
, Navattran Korma
, Palak Paneer
, Malai Kofta
, Aloo Gobi
, Chana Masala
, Hari Chutney
, Ras Malai
, Gajar ka Halwa
and much more!
I can... almost... smell her kitchen. *sigh*
As I sent my friends home bathed in the warm glow of hog grease, I felt sure that our generation would pass the test of lard. We might not cook with it every night—natural lard is expensive and (all right, I'll admit it) deep-fried foods are often loaded with calories, no matter which fat you use. But we won't live in fear of it, either. When we want deep-fried excellence, we'll reach for the best fat for the job: lard. [more inside]
The African Cookbook
is a compilation of recipes from 9 countries in Africa, Ethiopia
. As well as a handful of recipes each section has short chapters on how food is served in each country. For more recipes and information go to Try African Food
These days, spice is integral to ideas of kimchi in both the West and Korea—it’s always a funny game trying to convince various restaurant ladies here that I can, in fact, eat kimchi without spewing two ribbons of fire from my nostrils, thereby singing the wallpaper and confirming their suspicions that we white folks are just a bunch of food pussies. “Maeun-kot” (“spicy shit!”), they say, making flamey-flamey motions with their hands; “Yes,” I say, “Maeun umshik-ul chal mogoyo” (“I can eat spicy food, no lie, please stop looking at me like I’m a recalcitrant goat who’s about to try to eat a roll of barbed wire”).
: A true American hallmark
, that first appeared on the horizon
in the early 70's (the 1870
's that is), and has remained a fixture
on the American psyche since. If you've never been to one
, why not go ahead and have your next meal there
? There maybe one right around
from where you live. If not, well, like me, you can sit back and look at the glorious images that are available
and hope that one day your dream comes true. But until then: remember to adhere to the Ten Commandments
, and yeah--if you can--get a copy of Diner (youtube)
and watch it. It might not be "strictly" about Diners
, but it's fun all the same. [previously]
with a fascinating (well, unless you're kosher) history of colonial curing methods.
DIY Food Sci:
Mefites have discussed molecular gastronomy techniques such as sous-vide
and famous practitioners
such as El Bulli (photos)
or Alinea (review)
, but apartment chemists are experimenting both with the chemical and the physical techniques of the pros. An anti-griddle cooktop
may run you $1060, but cheaper tools of the trade can be found online or in your neighborhood health food store. Find perfect flavor and odor matches
based on similar amines at Khymos.org
, inspiration at Hungry in Hogtown
, or learn about the common chemicals
used, but don't let the Man keep you from your hot ice cream and kumquat caviar again.
You cannot live in Malaysia
without being a foodie
on some level. Makan lah
! or come and eat
is a common and popular
expression of welcome. Uniquely
in the region, both countries have multiethnic populations each of whom have added
their flavours, spices and condiments to the region's foodie heaven
. There is Chinese food
- Kuay Teow
, Chicken Rice, Char Siu and Yong Tau Foo
. There is Malay food
, sambals, petai
adding a certain something
to the mix. South Indian food
proliferates like banana leaf restorans
pure vegetarian fast food joints
like Komala's and of course the fish curries and prawn curries of the coastal regions
. The colonial influence is felt with Roti John
served up in hawker centres and food courts
across the peninsula and islands, ending with cooling desserts like cendol
, sago pudding with gula melaka and santan
Everyone’s got one.
From the boys and girls
who go to school, to the working women and men
of India, who depend on the Dabba Wallahs
to bring them their meals. The margin of error for these tiffin carriers has been clocked at an astonishing 99.9999999%
, which has earned them the Sigma 6
rating, and has made them popular in other
parts of the world.
OK, I’ve been a good American. I’ve done the turkey and stuffing routine for more than three decades now. But next year is gonna be different. Next year I shall celebrate Thanksgiving by flying out to Iceland, where I intend to harpoon a big ugly shark
. My friends and I will then bury the bugger
in a gravel pit. After several weeks, it’ll be good and rotten
. Then we’ll hang the strips of meat
up to dry. When it’s ready, we’ll slam down some shots of the local liquor
and consume dainty little cubes of fermented shark flesh.
We’ll finish the feast with pumpkin pie.
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
Food blogs and online foodie journals
gained a cyber-foothold with the now defunct Julie/Julia project. Now, even Gourmet Magazine
have sung their praises. But all is not just decedent descriptions of cooking in France
, culinary adventures in the far east
of the gastronomic variety. Foodie blogs can help an expat cope with food in England
, procrastinate law school
, learn to make your own chocolate
(or if you don't want to go to the effort, find out which chocolates are the best
. Some foodies are going through culinary school
, some have recently finishes
, and some are rather familiar
to food network addicts. But whether you're looking to learn all about cheese
, compete in the community-wide Is My Blog Burning?
, or just enjoy simple beautiful reflections on food and related botany
, there's plenty of food porn
out there for you.
The French Laundry serves dinner seven days a week, with reservations available between the hours of 5:30 pm and 9:30 pm.
For the rest of us, there's finally their website, available 24/7.