Last year, we featured “How Cooking Can Change Your Life,” an animated short based on the work of In Defense of Food, The Omnivore’s Dilemma, and Food Rules author Michael Pollan.[...]
I was blessed to grow up around a grandmother who cooked every meal like she was feeding a dozen famished farmhands. She never spelled out all her various tricks and short cuts … let’s not call them hacks.[...]
Back in 1964, Pablo Picasso shared with Vogue’s food columnist Ninette Lyon two of his favorite recipes — one for Eel Stew, the other for Omelette Tortilla Niçoise. If you live in the South of France, as Picasso did, the recipes probably won’t be entirely foreign to you.[...]
For its fall Food issue, The New York Times magazine took six second graders from Brooklyn to dinner at Daniel, the fancy French restaurant located on the Upper East Side of Manhattan.[...]
How many Americans could, off the top of their heads, tell you exactly why history remembers Benjamin Franklin? Not many, I suspect, though we all know that he did a great deal worth remembering, even by the standards of a Founding Father. (Something got him on the $100 bill, after all.[...]
“Mastering the Art of French Cooking” by Julia Child by The Bushwick Book Club
Though she had no tender feelings for Julie Powell’s Julia/Julie blog, I like to think Julia Child wouldn’t have been entirely displeased by the Bushwick Book Club’s efforts to musicalize Mastering the Art of French Cooking, Child’s two volume la
Question for the drinkers out there:
Does strong beer taken in moderate quantities at mealtimes make you cheerful?
Yeah, me too!
That gives us a temperature of 10 according to 18th-century physician John Coakley Lettsom’s “moral and physical thermometer,” one of his Hints Designed to Promote Beneficence, Temperance, and Medical Science (17
You might be familiar with Drunk History, the web series turned Comedy Central show that reenacts the ramblings of inebriated hipsters trying to recount events like the Watergate scandal or the Burr-Hamilton duel.[...]
It’s one of those questions I’ve always wondered about. And maybe you have too. Just how do they extract caffeine from coffee beans? In the first episode of a new Mental Floss series, “Big Questions,” a guy named Craig, rocking a tight t shirt, gives us some answers.[...]
To be a New Yorker is to be a gourmand—of food carts, local diners, supermarkets, outer borough mercados, whatever latest upscale restaurant surfaces in a given season…. It is to be as likely to have a menu in hand as a newspaper, er… smartphone…, and it is to notice the design of said menus. Well, some of us have done that.[...]