Corbt Kummer, The Atlantic Forty years ago a young anthropology graduate student named Merry White published a book...
MoreMastering the Art of French Eating: Lessons in Food and Love from a Year in Paris
Ann Mah, Goodreads “Excellent ingredients, carefully prepared and very elegantly served. A really tasty...
MoreCooked: A Natural History of Transformation
GoodReads In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he...
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Terri Schlichenmeyer, The Spectrum You can just about taste it now. That special food may be the traditional dish...
MoreMeet the gastronomic innovators helping Ferran Adrià disrupt the kitchen
Katie Collins, Wired Chefs usually have a reputation for secrecy, but Adrià is a collaborator. To step forward, he...
MoreThe new food dictionary
Larissa Dubecki, Stuff Food baby. The newly coined term for the protruding stomach of the over-eater has just been...
MoreMOLECULE-R Flavors Releases its First Molecular Gastronomy Cookbook
Broadway World At-home kitchen dabblers who have ever thought that molecular gastronomy’s innovativeness was...
MoreMarinated Snark Is a Dish Best Served Cold
Dwight Garner, The New York Times ‘Anything That Moves,’ on Food Culture, by Dana Goodyear. A book, about being a...
MoreFashioning Appetite: Restaurants and the Making of Modern Identity
Joanne Finkelstein, Columbia University Press Public spaces have become platforms for the invention and display of...
MoreEating Culture: an anthropological guide to food
Gillian Crowther, University of Toronto Press Eating Culture offers a highly engaging overview of how...
MoreCooking in Context
Virginia B. Wood, The Austin Chronicle During my forty year culinary career, there have been a select number of...
MoreGlobal Hunger Index Calls for Greater Resilience-Building Efforts to Boost Food and Nutrition Security
Reliefweb October 14, 2013, Washington D.C.—The developing world is becoming more vulnerable to a variety of shocks...
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