In an age when chefs are regularly compared to artists and philosophers, Magnus Nilsson is among the world’s most renowned. But is the simple act of cooking ever worthy of such veneration? (SLGuardian) A longread article about Magnus Nilsson and his restaurant Fäviken [more inside]
The well-documented foodie lifestyle in the megalopolis of Los Angeles is extending now to the native fauna: P-22, the celebrity mountain lion currently living in Griffith Park and bored of its usual deer and raccoon fare, allegedly bypassed an 8-foot fence topped with barbed wire at the LA Zoo and ate a koala (warning: brief description of koala leftovers). This has sparked a debate about whether the mountain lion/puma/cougar should be relocated or left alone. [more inside]
Sweetness is code for feminine. It’s code for not being able to handle “reality” and having to cover it up.
A comic on food and feeling like a repository of ethnic food advice instead of a person, by Malaysian-born artist Shing Yin Khor. Directly informed by Soleil Ho's essay "Craving the Other". “Oh, you’re Vietnamese?” they’d ask. “I love pho!” And then the whispered question—“Am I saying that right?”
If you find it impossible to make restaurant reservations online it might be because you're competing against bots. A developer explains how it works and just how common it might be in San Francisco. [more inside]
I explained that, for a variety of reasons — including feeding my boys the most nutritious food available, supporting local farmers, and reducing the carbon miles our food inflicted on the environment — I tried to buy our food locally and organically. She looked at me as if I’d just told her I believed in Santa Claus and, with a poorly disguised smirk, said, "Honey, those days are over."In 2009, Michelle Gienow came close to having to feed her family sustainable, organic, local, and ethically produced (SOLE) food on a food stamp budget. She documented her budget calculations in the pages of the City Paper, Baltimore's alternative weekly. This year Ms. Gienow's financial situation really did call for financial assistance — and she found that her calculations were too optimistic.
Believer Magazine interviews Los Angeles Times food critic Jonathan Gold as he waxes poetic on Marcela Hazan, the peculiar aspects of Korean food, Pago Pago's love of Spam, and douche food.
Edward Behr is the editor and publisher of The Art of Eating, (named for MFK Fisher's book), a well-regarded food magazine. [more inside]
How a frugal economist finds the perfect lunch. Tyler Cowen's Ethnic Dining Guide: Some places you must try. How to find good deals when food shopping for home. How to find the best food in a foreign city.
Friday food sites for your weekend feast. eatingRD — from a registered dietician · A Conscious Feast — features cooking for company · Steamy Kitchen — focusing on fast, fresh, and simple Asian · Veggie Belly — something for the vegetarians. If that isn't enough, try Project Foodie, a one-stop, independent recipe search site with over 100,000 recipes all in one place. All found because of this cute trailer for Baked Explorations.
Ask Recipe Labs is a cooking-related question and answer site, based off of the Stack Overflow structure (prev). Ask Recipe Lab is the newest part of collection of recipe-based sites, which includes Recipe Puppy (an ingredient based recipe search engine, prev. from MeFi Projects), Cook Thing (how to cook anything, by picking a dish and the ingredients you wish to use), and Recipe Labs (social recipe repository, allowing quick tweaks to existing recipes). [via mefi projects]
If the worlds of upmarket foodie porn and hip-hop collided, what would you find at the crash site? Behold, The Rhyming Chef, who will threaten local cows and sing you through the preparation of dishes like the Barbuda Get Laid Salad. [more inside]
Canning makes a comeback. Is it just another foodie trend? Or is canning back for good? [more inside]
From sugary-sweet Cannelle et Vanille to Southern comfort-style Homesick Texan, the Times Online highlights 50 of the world's best food blogs. (Link goes to print version -- multi-page regular version here. See also the Food Blog Search.)
A glass bong filled with a corked '82 Petrus. Most exclusive restaurant in Chicago, or best April Fool's prank ever? I have reservations!
Bourdainfilter: Culinary curmudgeon Anthony Bourdain and writer Michael Ruhlman announce the nominees for the first annual Golden Clog Awards, honoring "The Best and Worst of the Year in Food." [via] [more inside]
My Last Supper Famous chefs and their final meals. [slideshow]
Due in part to the success of TV shows like "Top Chef" and "Hell's Kitchen," chefs have become rock stars—but some rock stars have been known to put down the axe and pick up a chef’s knife as well: chef Sam Mason [note: autoplay music] makes Dinner With The Band; dishes are paired with DJs in NY clubs; and there's also a recently-published indie rock cook book [MySpace link]. Care for some dessert? Steve Albini has the final word on food.
No Reservations marks the second foodie inspired movie out in the past couple months, after the charming Ratatouille. Slate pegs the animated movie as getting things right, with help from the well renowned Thomas Keller at the French Laundry. But at home and in professional kitchens, things aren't always so pristine. Is this foodie culture better for us, or just part of a greater problem?
Prince's Hot Chicken. Three words that get Nashvillians (and others) sweating and drooling. Don't believe me? Ask Yo La Tengo.
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.