“As an icon of the American way, apple pie is a johnny-come-lately, a usurper, a pale pretender to its pastry throne. The phrase as American as apple pie is of 20th-century origin and didn’t attain wide currency until the 1940s.”
Read More: www.chicagoreader.com/chicago/mince-pie-the-real-american-pie/Content?oid=1267308
“Swedish designer, Alexander Lervik, has come up with a delicious lamp called Lumière au Chocolate. The lamp is set inside a chocolate structure and, as the heat of the light melts the chocolate, the lightbulb inside is slowly revealed.”
Read More: acqtaste.com/the-feed/make-you-melt/
“The marriage of fashion, food and print is being brought to life in the pages of the first issue of Alla Carta. Alla Carta is the Italian fashion and food publication from Yara De Nicola, Fabiana Fierotti and Valentina Barzaghi.”
Read More: acqtaste.com/the-feed/dining-alla-carta/
“You can buy it here! The blog that started the cookbook, The Inn at the Crossroads, is run by culinary maester Chelsea Monroe-Cassel. Chelsea helped guide BuzzFeed through a typical day in Westerosi food.”
Read More: www.buzzfeed.com/seancurry1/game-of-thrones-recipes
“The dinner itself is structured as an opera with a prelude and twelve acts. The website for the piece breaks down every single one. It includes video screenshots, descriptions of the dishes, and information on the artists who contributed to each portion. Take, for instance, Act 6, “The Courtship.”
Read More: eater.com/archives/2013/02/25/el-celler-de-can-roca-somni.php
“The Paris Cookbook Fair was this past weekend, during which the Gourmand Awards for cookbooks were announced. The awards look at cookbooks (and a few magazines) from around the world in several languages, so a good chunk of the winners are currently unavailable in the US.”
Read More: eater.com/archives/2013/02/25/gourmand-awards.php
“Pivotal research in the New England Journal of Medicine today confirmed well-worn notions that the Mediterranean diet — including produce, olive oil, nuts, etc. – significantly reduced rates of heart attacks and strokes, as compared to a low-fat diet.”
Read More: www.theatlantic.com/health/archive/2013/02/at-least-7-glasses-of-wine-each-week/273473/
“Clever/amusing packaging idea from Soon Mo Kang.”
Read More: foodmuseum.com/entries/food-products/tea-hangers-why-not-
“The topic was Changing the Way We Eat, an independently organized event, TED-style, by Diane Hatz, Co-Founder and Director of the Glynwood Institute.”
Read More: www.huffingtonpost.com/liz-neumark/tedxmanhattan-food_b_2758675.html
“Serve at your David Lynch themed party. Get the instructions here. Get the instructions here.”
Read More: www.buzzfeed.com/peggy/pretty-food-coloring-food-projects
“The cure for what ails us — both in our bodies and in our nation — can be found in the kitchen. It is a place to rebuild community and connection, strengthen bonds with family and friends, teach life-giving skills to our children, and enrich and nourish our bodies and our souls.”
Read More: www.huffingtonpost.com/dr-mark-hyman/healthy-foods_b_2742388.html
“The company’s top-seller, a 1940s menu from a Chicago seafood restaurant, is also one of the most visually striking. The Chicago seafood restaurant J. H. Ireland Grill opened in 1906 and had a colorful client list.”
““I always say this to the young chefs and mean it: The customer is excited, he says you are an artist, but we are not, just craftspeople with a little talent. If the chef is an artist, he doesn’t succeed. Why? Because he is inspired today but not tomorrow. We cannot do that.”
Read More: ruhlman.com/2013/02/are-tasting-menus-the-way-toward-art/
“The young bloggers, editors and models at New York Fashion Week may need to caffeinate before hitting the shows but barista, Mike Breach, has brought coffee and fashion together like never before.”
Read More: acqtaste.com/the-feed/barista-masterpieces/
“Gluten is the spongy complex of proteins found in wheat, barley, and rye that allows dough to rise. As yeast ferments sugar and releases carbon dioxide, gluten inflates like a hot air balloon, giving breads and cakes their delectable texture.”
“Russ & Daughters: Reflections and Recipes from the House That Herring Built by Mark Russ Federman. The book promises to tell not just the story of four generations of a family or of the food institution they’ve run since 1914, but also of the Lower East Side and New York City as a whole.”
Read More: eater.com/archives/2013/02/26/2013-an-epic-year-for-chef-and-restaurant-cookbooks.php
“In other hot button food issues, the study discovers that Democrats like bagels, croissants, and regular soda, while Republicans are more into donuts and diet soda. Democrats are also friendlier to vegans with a 48 percent approval rating compared to the Republicans’ 31 percent rating.”
“Fresh off of its first-ever Super Bowl ad and Super Bowl social media triumph, Oreo is raising the stakes of its recent Instagram-oriented “Cookie vs. Creme” campaign.”
“Here’s the latest lecture from José Andrés’ new food class at George Washington University in Washington, DC. Though Andrés was out of town receiving an award in Spain, writer Harold McGee led off the class with a thorough discussion of how science has evolved through cooking.”
Read More: eater.com/archives/2013/02/26/watch-harold-mcgee-and-michael-brenner-discuss-science-in-cooking.php
“A little over an hour ago, Anthony Bourdain jumped on Reddit to answer fan questions. A lot of familiar territory was covered — why he left the Travel Channel for CNN, why he decided to do The Taste, what his favorite thing to eat in a multitude of places was.”
Read More: blogs.laweekly.com/squidink/2013/02/anthony_bourdain_reddit_q_a.php
| 
|  |
| 
|  |
| 
|  |
