Chris Richards, formerly of DC post-punk outfit Q and Not U
asks: Are foodies quietly killing rock and roll?
If you missed this story, you missed one of the All Time Great stories on This American Life:
A while ago, a farmer walked through a pork processing plant in Oklahoma with a friend who managed it. He came across boxes stacked on the floor with labels that said "artificial calamari." So he asked his friend "What’s artificial calamari?" "Bung," his friend replied. "Hog rectum." Have you or I eaten bung dressed up as seafood? Ben investigated. (26 minutes) Dead Ringer
. Educational and hilarious. If you prefer, the entire episode.
On Sunday, April 13th, Tokyo illustrator Mao Sugiyama publicly seasoned and braised his own genitals
on a portable gas cartridge burner and then served them to five eager diners who each paid about $250 for the meal. Sugiyama self-identifies as asexual and appears to fall into the gender classification of male-to-eunuchs called "smoothies"
. (Warning: Consider all links in this post to be NSFW
) [more inside]
Communities of and for foodies. Foodbuzz
is about dining out, cooking at home, discovering a new flavor, drooling over a food blog, or swapping recipes. Check out Today's Top 9
, a daily feature. Chowhound
is the community for Chow.com
. Dozens of boards enable you to drill down to local favorites, like this request for live crawfish in Virginia
. Both communities have very active memberships.
is a culinary event featuring 5 chefs, 5 pigs, and 5 winemakers in a friendly competition for a cause. Each chef will prepare a 70 pound heritage pig from head to toe for 200 enthusiasts." (flash site) [more inside]
Screw getting a new car. Use your summer job money on fine dining.
Nick is a fifteen year old "foodie" who used his summer job money to dine at Per Se, one of the poshest restaurants in Manhattan and home to one Thomas Keller
. He had to hide out in his school bathroom between classes to try and get a table. When that failed he did what normal teenagers do: he manipulated his mom into letting him do it on a school night. (via
is a wonderful visual blog for food enthusiasts, by the makers of notcot
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