Last year, British designer Josh Renouf announced plans to build the Barisieur, a combination alarm clock/coffee brewer that will wake you up, then serve you a nice hot cup of coffee, as you open your eyes and greet the new day.[...]
In December 1931, having just embarked on a 40-stop lecture tour of the United States, Winston Churchill was running late to dine with financier Bernard Baruch on New York City’s Upper East Side.[...]
I live in Seoul, by some measures the most coffee shop-saturated city in the world. But modern coffee life here (which I recently wrote about for the Los Angeles Review of Books) only really developed after Starbucks came to town around the turn of the 21st century.[...]
Had to give you a quick heads up on this:
Twitch.tv is launching a new Food Channel. And it’s getting things going with a marathon streaming of all 201 episodes of Julia Child’s now legendary TV series “The French Chef.
Food writer and healthy eating advocate Mark Bittman has “no patience” for those who say, “I’d love to cook but I have a lousy kitchen,” but that doesn’t make him a hectoring meanie in the Top Chef panelist mold:
To me the question was not, “Would I cook this as a native would?” but rather, “How would a native cook
Love your coffee? Renato Bialetti invented and was buried in the Moka coffee maker https://t.co/M0n9LJ5KSh pic.twitter.com/sle3s8zHdj
— TreeHugger.com (@TreeHugger) February 22, 2016
At OC HQ you will find two Bialetti espresso makers on the stove–one small, the other large–and together they power us through the day.[...]
It’s the stuff of legend. Honoré de Balzac cranked out 50+ novels in 20 years and died at 51. The cause? Too much work and caffeine. How much coffee? Up to 50 cups per day, they say.
Whether true or not, it’s fun to imagine what that scene might have looked like.
I grew up in the United States, and we Americans don’t, in the main, look back on our school days with particularly fond memories of lunch. Some schools do a superb job of serving up delicious and nutritious meals.[...]
What would you choose for your last meal?
The comfort food of your childhood?
Or some lavish dish you never had a chance to taste?
What might your choice reveal about your race, regional origins, or economic circumstances?
Artist Julie Green developed a fascination with death row inmates’ final meals while teaching in Oklahoma, where
Chef turned restaurateur Alain Ducasse has rather a lot to say on the subject of chocolate.
On the website of Le Manufacture, the small-batch chocolate factory he founded in a former Renault Garage, he waxes poetic, sharing wide-eyed childhood memories of the “terribly sensual and bewitching substance.