Tag: Food Writing
The New Yorker’s Food Issue Goes Traveling
by Eva Holland | 11.17.09 | 11:31 AM ET
The new issue has a definite global bent, with stories on China’s burgeoning wine culture, spending Thanksgiving abroad and more. Most of the stories aren’t accessible online for non-subscribers, but John Colapinto’s ride-along with a Michelin restaurant inspector is available in full. There’s also a podcast to accompany Calvin Trillin’s “kamikaze” poutine mission to Quebec, and a video to go along with the Chinese wine story.
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Yahoo! BuzzThe Decline of the Traveling ‘Food Anthropologist’
by Eva Holland | 09.22.09 | 10:01 AM ET
Over at the VQR blog, Michael Lukas offers a lament for the days when cookbook authors—instead of being celebrity chefs sharing their singular visions—were more like “food anthropologists”: “They visited home cooks and chefs in their kitchens, beat the pavement, and found recipes in dusty archives.” The last generation of food writers, he argues, “had an entire world to discover.” (Via The Book Bench)
Interview With Andrew Zimmern: Travels in a ‘Bizarre World’
by Joshua Berman | 09.15.09 | 10:22 AM ET
Credit: Travel Channel, L.L.C. Joshua Berman asks the Travel Channel host about his new show, his book, and the impact of globalization on culinary diversity
Frank Bruni on Italy and Eating
by Eva Holland | 08.20.09 | 1:02 PM ET
In a recent interview with the Book Bench, Bruni—who’s just wrapped up his five-year stint as the restaurant critic for the New York Times—offered some thoughts on food culture and social class in Italy. Here’s what he had to say about the Italian-American feasts of his childhood:
What I realized, after I went to Italy and lived in Rome, not in the rural south where my grandparents were from, that the ethos of food in my Italian-American family was a kind of peasant-immigrant ethos. I always thought of it as Italian, because it was my Italian. A bounty of food as a badge of accomplishment. What I learned later in life was that, that’s not so much Italian, as Italian-peasant immigrant. It has as much to do with socioeconomic status as it does with ethnicity.
Sam Sifton: Hard-Traveling NYT Restaurant Critic
by Eva Holland | 08.06.09 | 2:53 PM ET
The latest New York Times restaurant critic was unveiled yesterday, and after the announcement the lucky winner, Sam Sifton, took some questions from readers. Among them: Where would he like to travel on assignment for the Times? By his response, I’m guessing we have a fellow travel enthusiast on our hands:
I’m forwarding [your question] to the accountants and news administrators as complete explanation for why I just booked flights to and hotel rooms in Paris, Aix-en-Provence, Brussels, Shanghai, Barcelona, Riga, Los Angeles, Seattle, Toronto, Mexico City, Stellenbosch, South Africa and Big Pine Key, Florida (home to the only credibly fantastic ham and pineapple pizza on Earth—no lie).
Travel Movie Watch: ‘Julie and Julia’
by Eva Holland | 07.21.09 | 2:19 PM ET
Here’s a promising one. “Julie and Julia” tells the story of Julia Child’s years as a Parisian expat, when she first tackled French cuisine, alongside the story of New York City blogger Julie Powell, who spent a year attempting every recipe in Child’s classic, “Mastering the Art of French Cooking.” Meryl Streep plays Child—who was recently included in our list of ten inspirational women travelers—while Amy Adams takes on Powell. On top of the promising cast, Nora Ephron wrote and directed—cue the jokes about a recipe for success.
Ten Inspirational Women Travelers
by Julia Ross | 06.18.09 | 10:13 AM ET
Julia Ross celebrates women who have blazed their own trails
The Heat Seeker: Into the Heartland
by Alison Stein Wellner | 05.15.09 | 10:59 AM ET
Alison Stein Wellner likes her food hot and spicy. To find out how hot and spicy, she searched the world for heat. Part five of five: From Nashville to Indianapolis.
The Heat Seeker: ‘Between Unseemly and a Little Slutty’
by Alison Stein Wellner | 05.14.09 | 10:48 AM ET
Alison Stein Wellner likes her food hot and spicy. To find out how hot and spicy, she searched the world for heat. Part four of five: What happened in Honduras.
The Heat Seeker: Spicier, Please!
by Alison Stein Wellner | 05.13.09 | 10:34 AM ET
iStockphoto Alison Stein Wellner likes her food hot and spicy. To find out how hot and spicy, she searched the world for heat. Part three of five: Into Kumarakom.
The Heat Seeker: ‘This Raita Will Be Your Savior’
by Alison Stein Wellner | 05.12.09 | 10:46 AM ET
Alison Stein Wellner likes her food hot and spicy. To find out how hot and spicy, she searched the world for heat. Part two of five: Getting Hot in Mumbai.
Video: Alison Stein Wellner: The Heat Seeker
by World Hum | 05.11.09 | 11:16 AM ET
Alison Stein Wellner traveled around the world to eat the hottest food she could handle, a quest she chronicled for World Hum
The Heat Seeker: Eat, Sweat, Love
by Alison Stein Wellner | 05.11.09 | 11:12 AM ET
iStockphoto Alison Stein Wellner likes her food hot and spicy. To find out how hot and spicy, she searched the world for heat. Part one of five: Currywurst in Frankfurt.
Would You Like the Chicken, the Fish or the Dead Hamster?
by David Farley | 02.05.09 | 12:20 PM ET
Oh, airline food. Always getting the bad rap. We love to hate airline food. The hate brings us together. It’s airplane conversation starter. I might be one of the few people who doesn’t dislike airline food. Consider the context: you’re eating 30,000 feet above the earth. If I were sitting in a Michelin-starred restaurant, eating soggy croquettes out of a tin tray, I’d probably be a bit disappointed. But on a plane I’m captive. Which is why I watch (and actually enjoy) Drew Barrymore movies while I’m flying. I fork the rubbery chicken into my mouth and like it.
Then there’s this guy. The Virgin Atlantic frequent flyer who had had enough. Food, that is. He wrote a scathing—and humorous—letter to Sir Richard Branson, Virgin’s founder and CEO, about his latest meal on the London-to-Mumbai flight. An excerpt after the jump.
Mumbai’s Man in the Kitchen
by David Farley | 02.02.09 | 11:32 AM ET
Photo by David Farley Chef Hemant Oberoi wants to introduce you to Indian cuisine. Not the curry-laden stuff simmering in a chaffing dish at your local Indian buffet. Oberoi, the head chef for the international Taj Hotels, is on a mission to introduce the world to the vast array of relatively unknown Indian dishes. And he’ll be coming to a city near you. His Bombay Brasserie is a hit in London and he’s finalizing plans on a Boston eatery. I caught up with him at his home base, the Taj Palace & Tower in Mumbai, which made international headlines in November when the hotel was attacked by terrorists. Read the interview after the jump.
John Baxter Likes Him Some ‘Poor Food’
by David Farley | 01.28.09 | 11:07 AM ET
In the latest issue of Food & Wine magazine, prolific author John Baxter waxes in the travel column about his history with “poor food,” taking us first to a long stew-filled meal at a rural tavern on a Greek island, then to his childhood in Australia, and Paris. The most unlikely experience: Christmas dinner at the Georgetown house of a government official who had lost his job due to a change in administrations. Baxter doesn’t say it—though I suppose it’s implied—but we don’t need a downturn in the economy to see that “poor food” has managed to quietly work its way into eaters’ appetites of all incomes these days. Which—in all its irony—is a good thing. Pub grub, soul food, most of the Italian food we know and love, and the current hankering for all things street food (being served at upscale restaurants around the country) all sprang from the same place: necessity.
Pigs for Pets or Meat!
by David Farley | 01.27.09 | 11:43 AM ET
After reading about the poor standards of pork in Europe (where England gets most of its pork from), pig-eating British journalist Alex Renton became concerned. He puts blame on British supermarkets. He writes in the Guardian: “The fact is that price discounting (you may have noticed we’re in the midst of another ‘value’ war at the moment) has forced the price of pork so low that few farmers can make a profit on a pig, even when produced in a cage on the cheapest feed possible.” The answer, of course, is to stop eating pork, which Renton refused to do. So he took matters into his own hands (or, should I say, taste buds). “My pig is 11 months old now,” he writes admiringly of the piglet he’s now raising for the slaughter.
Martha Stewart’s Whipping Boy?
by David Farley | 01.26.09 | 11:14 AM ET
Food writer Sylvie Bigar sits down with chef Pierre Schaedelin to talk about how he went from top toque at Le Cirque to Martha Stewart’s whipping boy ... er ... chef to cooking at Alain Ducasse’s New York outpost of famed Paris eatery Benoit. What did Schaedelin learn from being Martha’s food slave ... uh, we mean personal chef? Discipline.
More Exotic Foods Just to Let You Know You’ve Made it to Asia
by David Farley | 01.22.09 | 12:30 PM ET
Our fascination with curious animal parts continues. We just can’t seem to get enough of the rooster balls. Or deep-fried grasshopper, roasted bats and cooked canine for that matter. Nellie Huang over at Matador Travel gives us a lowdown on the top 10 most “exotic Asian foods.” All this makes me wonder: what do people in other parts of the world consider “exotic” American food. If we believed what we saw on TV advertisements—specifically, Burger King advertisements—then the hamburger, in all its boring bread-meets-ground-beef incarnation, is it (sorry Josh Ozersky). Saturday Night Live’s recent parody of said BK commercials is worth a view.
The Road Less Eaten
by David Farley | 01.06.09 | 2:52 PM ET
America’s relationship with food from around the world has traveled a long way in the last few decades. Case in point: Weight Watchers “Worldwide Favorites” recipe cards from 1974. Say what you will about globalization, at least we no longer have to endure these fish “tacos” (their quotes), an anything-goes orgy of tomatoes and cheese, or ashen-gray Fish Balls or Fluffy Mackerel Pudding.
I’ve never been to Polynesia, but something tells me the combination of ingredients in the Polynesian Snack—fruit, buttermilk and sprouts—would make an islander eat sand before laying hands on anything from this recipe book. We’ve come along way, baby.
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