Jeong Kwan has no restaurant, no customers, and no cookbooks, yet her vegan cuisine earns rave reviews from Michelin-star chefs.
cooking
Posted inEditor's Pick
Jeong Kwan, the Philosopher Chef
The most amazing chef you’ve never heard of is Jeong Kwan — a 59-year-old Zen Buddhist nun who cooks in a remote temple south of Seoul, South Korea.
Posted inNonfiction, Quotes
The Scientific Language of Cooking
Have dinner with Harold McGee, the academic-turned-cookbook author who paved the way for Alton Brown and a whole generation of culinary scientists.
Posted inNonfiction, Profiles & Interviews, Story
The Taste of Emotion: A Conversation with Dominique Crenn
The poetry of cooking, the power of memory, and rejecting limits for women in the male-dominated culinary industry.
Posted inNonfiction, Profiles & Interviews, Story
The Aristocratic Chef: An Interview with Daniel Le Bailly de La Falaise
Daniel Le Bailly de La Falaise on private caterings for celebrities, the sexuality of a peach, and how the simplicity of food is the ultimate luxury.
Posted inNonfiction, Quotes
On Ugly Food
At Serious Eats, Kat Kinsman analyzes America’s obsession with culinary appearances and makes the case for learning to measure food by other, non-visual standards.
Posted inNonfiction, Quotes
I’d Like My Hornet Larvae Extra Crispy, Please
Cricket flour is here, now what do we do with it? In Lucky Peach magazine, Michael Snyder writes about the many ways people in the Indian state of Nagaland cook their local insects. Your garden species will differ, but Snyder’s article, paired with Jennifer Billock’s “Are Insects the Future of Food?,” provides practical food for thought for a planet whose […]
Posted inNonfiction, Quotes
When Gelatin Was a Status Symbol
Gelatin dishes as we know them date all the way back to medieval Europe. From that period up until the mid-nineteenth century, jellied dishes were foods of the elite, served as elaborate molded centerpieces on the tables of nobility. The reason was simple: the process of rendering collagen from animal bones and then clarifying it […]
Posted inNonfiction, Quotes
Getting to Know Japanese Dashi Stock
“Dashi is like the key actor in a movie,” says 83-year-old Chobei Yagi, whose 275-year-old store, Tokyo’s Yagicho Honten, specializes in katsuobushi and other dried foods. “But dashi always plays the supporting role, never the star.” Most katsuobushi today comes pre-sliced in plastic bags, which is convenient and allows one to make dashi from scratch […]
Posted inNonfiction, Quotes
Arabs, Jews, and Israel’s Pork Industry
Surprisingly, David Ben-Gurion, Israel’s first prime minister and a staunch secularist, opposed pork consumption. He viewed eating pork as a recent Jewish diasporic cultural development that Israelis needed to shed in order to forge a united Israeli identity. In 1962 the Knesset officially outlawed the breeding and selling of pigs, except for in Arab-Christian areas, […]