How the scruffy kids of the ’60s youth movement turned cooking from a shameful job into a lauded profession.
food history
Posted inFood, Quotes, Writing
American Media is Still Getting Chinese Food All Wrong
Chinese writers can bring a lot more to the table when it comes to writing about Chinese food.
Posted inFood, Nonfiction, Quotes
I Can Totally Believe It’s Actually Butter!
Libby Copeland talks to butter aficionado and food writer Elaine Khosrova about the history of butter and how to savor it. But is it good for us or not?
Posted inFood, Nonfiction, Quotes
Celebrating New York City’s Early Soul Food Celebrity Chef, Princess Pamela
At Food52, Mayukh Sen recounts the glory years of Manhattan’s best DIY soul food restaurant, Little Kitchen, and tries to understand the final years of its beloved proprietor, who left without a trace.
Posted inNonfiction, Quotes
Mid-Century Visions of Modern Food
One of the most dizzying of these effects is the dominance of circles. Ringed or round connoted nature tamed. The vegetables that survived the cleansing were united by two qualities. They were round and cute: button mushrooms, olives, cherry tomatoes, pearl onions, peas, invincible iceberg. (Celery, long and tubular, made it through, too, I think […]
Posted inUncategorized
Johnny Appleseed and the Golden Days of Hard Cider
Up until Prohibition, Michael Pollan wrote in The Botany of Desire, in rural areas “cider took the place not only of wine and beer but of coffee and tea, juice, and even water.” It’s easy to see why: Until the 1900s, most water was contaminated with bacteria. Beyond issues of sanitation, cider was America’s homegrown answer […]
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 […]