A couple of years back, we introduced you to what was considered the oldest known beer recipe–an Ancient Sumerian recipe dating back to 1800 BC. It turns out, however, that the Chinese had the Sumerians beat.[...]
“You know that my hobby is hunting wild mushrooms,” says John Cage in the 1990 reading at Harvard University you can hear above. “I was sure there was a haiku poem — Japanese — that would have to do with mushrooms, because haikus are related to the seasons: spring, summer, fall, and winter, and fall is the period for mushrooms.[...]
We’ve shown you a very simple way to open a bottle of wine, with nothing but a wall and a shoe. (Try it at your own risk.) Now comes the most artfully complex.
Above, watch Rob Higgs demo his mechanical sculpture, “The Corkscrew.
Leo Tolstoy is remembered as both a towering pinnacle of Russian literature and a fascinating example of Christian anarchism, a mystical version of which the aristocratic author pioneered in the last quarter century of his life.[...]
Before visiting a Gnostic Mass at one of Aleister Crowley’s Ordo Templi Orientis chapters in the UK, Dangerous Minds’ Thomas McGrath was warned by a friend in no uncertain all caps, “DO NOT EAT THE CAKE OF LIGHT.[...]
The Artists’ and Writers’ Cookbook: A Collection of Stories with Recipes © 2016, edited by Natalie Eve Garrett, illustrated by Amy Jean Porter, published by powerHouse Books..
There will never not be a market for the cookbook, with all its various subcategories, from fad diet to celebrity chef.
Most stars are understandably choosy about what products, if any, they’re willing to endorse. Serious artists are mindful about their reputations.[...]
It takes a year to age a wheel of fine parmesan cheese. And about 4 minutes, of good hard work, to break it open. Above, cheese expert Carlo Guffanti walks us through the process. The first incision comes at the 3 minute mark. Various knives come into play.[...]
The skilled chef has always held a place of honor amongst gourmands and the fine dining elite. But it took television to bring us the celebrity chef: Julia Childs and Jacques Pepin; Dom DeLuise and Paul Prudhomme. Those were the good old days, before reality TV turned cooking into a competitive sport.[...]